Overall it’s been a great weekend and once again I’m sad to see it go! I have a few tasty recipes and a few meet-ups with good friends to share, as well as some reflections on my cycling training so far and my goals for the coming month.
Friday morning I threw a pork loin roast in the crock-pot and we had BBQ pulled pork sandwiches for dinner. I also topped it with marinated veggies and used a whole wheat roll from Great Harvest. Easy! (more…)
After a lazy morning, and a quick stop at Chik-fil-A for lunch, we all headed to Lazy 5, a local animal drive-thru park with over 750 different exotic animals roaming around. It was sure an adventure! I’ve been here once before, but we just drove the grounds in our car. This time around we made an appointment to join a wagon ride and you can actually feed the animals right from your hand! It’s so exhilarating and exciting to see them so close and we all had a great time. I think I managed to take over 200 photos!
Here are some of the good ones . . .
From left to right: my mom, cousin and aunt. Sure love these guys!
I think this one is my favorite, look at that giant tongue!
They also have a petting zoo to walk around after the ride. While many of the animals weren’t out since it’s winter, there were still some roaming around waiting to be fed!
I liked the reflection in this picture . . .
FEED ME PLEASE!!
We had such a blast! It was sure chilly outside brrrr but the sun was shining!
After we got home, my mom and I took her little doggy Shadow for a quick walk. My mom recently adopted Shadow after she was hit by a car on the highway. Her right leg eventually had to be amputated, but she is doing really well now. She is such a sweetheart!
I was surprised at how well she does, and the other 3 legs make up for it 🙂
For dinner we headed out again for some good southern BBQ mmm that is something that I don’t indulge in very often. It’s fun to immerse yourself in different cuisines when visiting a city. There is nothing that I enjoy more than trying and visiting local favorites that make a city unique. I try to avoid national chains as much as possible to support local restaurants when traveling.
We always try to make a stop at a restaurant called Lancasters. It’s a great place to go to for some lip-smackin’ southern BBQ. The inside has a ton of knick-knack items and racing memorabilia all over the walls and there’s even a real bus you can sit in!
My mom ordered sweet tea. Have you heard of this before? Normally when you order iced tea in the west, it’s always unsweet tea.
If you order iced tea in the south, it is always sa-weeat tea (with an accent).
Chris usually orders unsweet tea and he was so surprised the first time he got the sweet stuff and about gagged! I had a sip of it and this stuff is sweeet! It has something near 60g of carbs for a large serving!! Yikes!
Every table gets a basket of hush puppies. Oh my gosh, these are addicting! I forced myself to only have two of these little bites of fried doughy goodness.
For dinner I ordered the salt and pepper catfish combo with pulled pork, corn on the cob and baked beans. I had one catfish filet, 1/2 the pork, 1/2 the corn and all the beans. I also had one of the ribs. Everything was delicious! The ribs were so tender and fell right off the bone mmm
To continue the indulgence of local favorites, there is a great ice cream shop called Bruster’s that Chris and I wanted to make a stop at. gah! this stuff is so good!
I had the small cup with peppermint stick and chocolate peanut butter buckeye. I was so glad I only got the small! I’ve never heard of a buckeye candy before, but I am a freak when it comes to anything with peanut butter and chocolate. What’s not to love? The peppermint had real chunks of peppermint candy and there were swirls of peanut butter all throughout the buckeye flavor. pure. heaven.
ha, love the marketing on the napkin. treat yourself. Yes, that is sure what I’ve been doing lately, but why does food always have to be considered a way to treat yourself? Especially with the holiday season it’s easy to get caught up in all the indulgence, or we try to avoid the temptation at all costs and make ourselves feel guilty if we don’t work off that extra bite of pumpkin pie. Sometimes we don’t want to, and because of personal beliefs cannot eat the food that a host has prepared, but we don’t want to make them feel bad if we don’t eat their food. I’m sure there are many other situations you have experienced also. I’ve come to realize for me it’s important to not dwell on all the eating too much, enjoy the moments with family, friends and the food of the holidays for all that it is in the best way for my wellbeing.
Food is really what brings us together as a family, defines a region and sustains our bodies to keep us going and healthy. I know that I have indulged in wonderful food and have relaxed probably a bit too much, but you know what, I’m enjoying it in moderation and am not going to worry about it for this moment in time 🙂
What are your thoughts on the holiday-food conundrum?
I know, not the most fitting combination, but hey these are the next in line in my mind and on my table at the moment! Lara from Thinspired gave me the idea about this topic since I made a comment on her post a few days ago about balanced eating, eating what you really want, and the rollercoaster many of us feel like we are constantly on.
When I went to New Orleans for the SNE conference a little while ago, there were a couple sessions that were just fascinating to me. One of them was titled ‘Deconstructing a Hunger-Obesity Paradox’. Here are some of the interesting statistics I jotted down:
So the question is why does this happen? What drives eating behavior? Does a history of food insecurity lead to obesity?
Now I know that many of you haven’t experienced food insecurity and/or hunger, but it’s just interesting to see how the mind works in those ‘deprivation’ type situations whether it be real or manifested by ourselves. How many times have we deprived ourselves of something that we really craved, something that wasn’t the perfect model of health but just sounded really good? And how many times has that backfired only to crave it even more and not feel satisfied if we could have just eaten it in the first place (with reasonable portions)?
Here are some other interesting findings also presented:
Now this is really startling:
I just thought these findings/statistics were really interesting. While many of us fortunately don’t have to go through these types of situations in our daily lives, a lesson of balance can be learned. I myself like to have something a little sweet after dinner sometimes. Never at lunch or breakfast really, but only dinner. I don’t know what it is, but I do. Maybe it was those times when I was in HS telling myself that ‘those’ foods weren’t allowed, you shouldn’t have those kinds of foods if you want to be healthy, or after a long, strenuous dance class I felt I ‘earned’ it . . .
Bringing back the memories! *tear*
Dance Team at UNR! 3rd in the Nation!
Really there are no ‘good’ or ‘bad’ foods, only ‘everyday’ and ‘sometimes’ foods. We tell our 8th graders in our program ‘everyday’ foods are those that we should have to help nourish our bodies and build our bodies to become stronger, happier, healthier. ‘Sometimes’ foods aren’t bad, but they are foods that should be eaten in moderation and don’t necessarily help our bodies to grow and develop, but they are still fine to have. Yes they are!
Now I allow myself to have a treat every once in awhile to satisfy the craving and truly enjoy it, or else it tends to build up and then there’s no turning back lol And you know when I want to have a burger I’ll have a burger, when I want a milkshake by golly I’ll make one, or when I crave a giant salad I’ll chop and chop to get one. It’s really about enjoying our bodies, being in awe of the things we do every day, and realizing that we should eat what we are truly craving and love to eat, watch portions and be active!
The rest of the presentation focused on SNAP-Ed (supplemental nutrition assistance program), formerly known as Food Stamps, and how this may actually be contributing to the obesity epidemic.
I am by no means an expert in Food Stamp offerings, and I am not putting down the program by any means, but here is the argument that was raised . . .
When food stamps first began in the 1930s, it was intended to help farm prices and give needed calories to the hungry. Calories are great when people back then would buy food and make it at home, but today many people rely on quick energy dense foods to make ends meet because they are cheap and filling. The program has since expanded but the message hasn’t changed. With ‘nutrition assistance’ in the new title, this program should focus more on nutritional quality rather than just calories in general. There is still a great support for energy-dense foods, including the soft drink industry. This just doesn’t make sense to me. Also the allotments are only given once per month, so there is generally a feast during the first week and then as the supply runs out the last week, participants are just getting buy. It’s a continual feast and famine cycle, which may contribute to weight gain and eventually obesity.
Studies have found:
Interesting isn’t it?
Now on to a great recipe!
I’ve never made beer-can chicken before just because I’ve never been a master at the grill (most of the manly men want that job), and honestly haven’t had a grill in a long time. When I went to Home Depot to search for some grill gadgets to buy with our gift card, I found a gadget specifically for beer can chicken! I thought I had to try it! This recipe is fool-proof and the chicken comes out so moist and tender. I even thought we overcooked the chicken at first because when we went to check the temp it shot up to 190! But it turned out delicious 🙂
Beer-Can Chicken
For the brine (optional and will had some sodium to the chicken, so not the best if you are watching your sodium): in a large pot stir 1/2-3/4 cup salt and 1/2-3/4 cup sugar in about a gallon of ice water and let the chicken sit in it for 2 hours. Don’t go longer than 4 because it will get salty. This really increases the water holding capacity of the meat, which yields it juicy and tender.
For the rub: Chris put this together and didn’t really measure, but it contained cumin, garlic powder, chili powder, brown sugar, lemon zest, basil, AP seasoning, salt, pepper
Rub this all over the chicken, and under the skin to really enhance the flavor. It makes a huge difference.
For the veggies: Chop up a bunch of various veggies, throw them in the bottom of the pan and a cast iron skillet; sprinkle with AP seasoning, salt, and olive oil. Make sure to stir them as they cook! I think my favorite was the little cherry tomatoes because they get so sweet as they cook. Their juice also lends a sweetness to the rest of the veggies.
Simply place the chicken in indirect heat on the grill and cook for about 1- 1/2 hours, basting with BBQ sauce every 20-30 minutes. This sauce from TJ’s is great in a pinch!
Cooking time will vary, depending on the size of your bird, but a thermometer should register 180 in the thickest part of the thigh. Our grill is pretty small, so we just put the heat on low and it was done in an hour.
Also grilled up some portabella mushrooms with some of the BBQ sauce from TJ’s. They are so meaty!
Overall a great meal with lots of leftovers!
Sorry this post was so long, and thank you for reading! I sure look forward to your comments 🙂
What do you think of the hunger-obesity paradox or psychological food deprivation in general?
There is one recipe from 
CookingLight I wanted to share with you before I left on my trip, but didn’t quite get the chance to post about it. It is definitely one that I will make again because it was so easy and really good for dinner and lots of leftover creations (perfect!).
I love my crock pot because you can just throw a bunch of ingredients in one pot and let it do all the work for you so when you get home there’s a nice meal waiting. The only thing I don’t like about my crock pot is the clean up!! It’s not the top of the line crock pot mind you, but even the low setting always seems to cook pretty hot and everything always gets stuck and burnt on the sides of it as it cooks down. This does not change the flavor of the dishes, but I’m left soaking it for a few days and scrubbing like a mad woman to try to get the stuff off! Any ideas on crock pot clean-up? I’ve seen those disposable inserts to put in there, but I’m not so sure about light plastic cooking with my food all day.
This is a great multi-use recipe that could be used in different ways.
Slow Cooker Asian BBQ Pork Roast
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. I think that 6 hours would have been plenty.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
A little bit of bokeh for you . . . 🙂 I paired it with some sautéed veggies and short grain brown rice. A nice way to add flavor to veggies is to add just a splash of rice wine vinegar at the end of cooking. It gives it a brightness that wakes them up.
All together a wonderful meal that was so easy!
I also made it into a wrap the next day for lunch. This would also work well for many things like pork buns, a big Asian salad creation, eggs, layered casserole, etc. You could also make this a bit spicier if you like things HOT!
How do you handle the major clean-ups in the kitchen? Do you usually tackle it head on, let it ‘soak’, or find someone else to do it? I myself hate to have dirty dishes just sitting around, but on occasion I just say . . . ahhh I’m letting ‘em soak!
I absolutely love the summer time, especially for all its nutrient-dense produce in season. . . sweet fruits, a little relaxation and plenty of sunshine gets me excited to jump in the kitchen (or backyard) and put together refreshing recipes to savor the season. In the winter time I love making soups, stews and anything I can throw in the crock-pot because it’s so easy, but during the summer, especially with the 100+ degree weather here in Vegas, it’s hard not to want to eat anything but smoothies. The grill or grill pan can be a great friend because it can be really easy to marinate anything from chicken, pork, veggies, etc and throw it on the grill for a quick meal. I’m also a big fan of contrasting flavors and textures. Pairing sweet, savory and slightly spicy flavors makes my mouth sing. That is why I really enjoy this summer recipe of Jerk Chicken with mango salsa. It’s the perfect recipe for summer grillin’ and chillin’ in the backyard with a nice frosty margarita. Enjoy!
I did a post awhile ago regarding nutrition fact labels in restaurants. Here is a recent statement from the ADA and I would have to agree! I think this is so important for the future health of everyone, including myself. Even though I know what to look for when it comes to eating out, there are times when I’m eating that oh so delicious restaurant meal and wonder. . . how much butter did they hide in here to make it taste so good? On the other hand sometimes I just don’t want to know so I can enjoy my indulgent meal in moderation. If I did have the counts I would definitely think twice! But of course labels will be worthless without a foundation of nutrition education, so that consumers can understand the important information presented to them.
“The American Dietetic Association is a strong advocate for policies that will improve the lives of Americans through food and nutrition strategies. There is no goal more important in the current debate over health reform than to have a lasting, positive impact on all Americans’ health. Nutrition is at the foundation of health – necessary to be healthy and effective in preventing delaying, offsetting and managing disease. We support policies that facilitate good nutrition, including consumer-tested nutrition information and education and financial support for research.
“We see the inclusion of restaurant menu labeling provisions in health reform appropriate to achieving that goal. People need scientifically valid and understandable nutrition information to make healthful choices in all venues, including restaurants. Providing good, accurate and tested information to a consumer educated in nutrition basics can have a powerful effect on food selection at the point of sale. Over time, the act of millions of people making healthful choices can impact the health of the nation and improve the food supply by consumer demand.”
What do you think?
~Jamaican Jerk Chicken~
Yield: 4-6 servings
Ingredients: (Many of these steps can be done in advance, it’s kind of a long one!)
For the Chicken:
Place all the chicken ingredients in a zippy bag and marinate this mixture at least 2 hours in the fridge, turning occasionally.
For the Sweet Potato base: (Do this while the Chicken is marinating)
Stab 2 large yams/sweet potatoes with a fork, spray lightly with oil or pam and wrap in foil. Place in a 375-400 F oven for about 1 hour, depending on the size of them. They will feel very tender when done.
For the Mango Salsa: (Do this while the sweet potatoes are baking, close to eating time)
Mix all the salsa ingredients together and place in fridge until ready to plate.
Time to Grill the Chicken:
Prepare the grill. Grease grill with canola oil to keep the chicken from sticking. For great grill marks place chicken on grill for 3-5 minutes, turn chicken about 35 degrees and cook another 3-5 minutes on the same side. Baste chicken with the extra marinade. Turn chicken over and repeat on the other side. Total cooking time, depending on the thickness, should be about 12-20 minutes. Instant Thermometer should read about 160 in the thickest part. Let chicken rest 5 minutes covered with foil when done.
For the Presentation:
Cut the sweet potato in half widthwise then in half again lengthwise and fan open ½ the potato on the plate, place about a 1/4 to 1/2 cup of salsa mixture over the sweet potato, slice chicken thinly and fan slices on top. Dollop with more Greek yogurt, lime slice, and sprig of fresh cilantro. Drizzle with honey and sprinkle with cinnamon. It’s a flavor explosion in the mouth, yum!
What’s your favorite recipe or drink of summer?
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