A 90 Day Fitness Challenge (Breakfast Day One)

I ran out of booze last night.  It is a rare occasion that I would let that happen but I did it on purpose.  Even though I miscalculated by a day or two and because I have no intention of replacing it for a while, this does nothing but allow me to start my fitness challenge early.

I am still not comfortable with those words, fitness challenge but I decided to take on the task for a lot of reasons.   There is money that will be donated to school lunch programs for one but mostly because I started my fitness journey almost 1 1/2 years ago and I have hit the wall over the past months.  As with everything in life lots of things get in the way, we loose interest, or gain interest in other pastimes but nonetheless it is easy to move onto other things.

I kept chiding myself though.  I wasn’t ready to give up on my fitness goals, I am not ready to settle for less then what I told myself I would accomplish,  nor am I ready to go into a maintenance mode where I don’t loose what I have gained but don’t gain anything either.  I want more.

Of course if you know me, or haven’t been around me for a while,  you would know these are foreign words coming out of my mouth but somehow I have really taken to the idea of being healthy from an exercise standpoint.

So the journey continues and for the next 90 days I am going to lift myself up each day and exercise, go the the gym, and run.  I am also going track my diet, make sure I am on track to eat healthy well rounded meals so that I don’t hurt my, uh hum, 50 year old body.

I think you will see I don’t plan on changing my diet a whole lot.  I do want to track my macro intake so I know my percentages of carbs, fats, and protein.  I want a good balance.  I also have no intention of weighing myself.  This challenge is about Body Mass Index (BMI) for me, it is not about losing weight.  The goal is to change my body shape by gaining muscle mass and building a stronger core.

My ultimate goal isn’t that I might live longer but my hopes are I will live better.

Poached Eggs, Roasted Asparagus and Crispy Prosciutto

4 eggs

1 bunch of asparagus

4 pieces of prosciutto, real prosciutto is cured with salt only and the ingredients list should reflect that, if you are trying to avoid sugar or additives make sure you read the list.

olive oil

red wine vinegar

1. Heat the oven to 425 degrees.

2. Place the asparagus onto a sheet tray and drizzle it with olive oil.  Roll, or toss them around being sure to give them a good coating of oil.  Salt and pepper the asparagus.

3. Separate the thin slices prosciutto and place them on top of the asparagus making sure to keep them from overlapping.

4. Fill a 3 1/2 quart sauce pan 2/3 full with water. Add 2 teaspoons of red wine vinegar.  Bring the water to a boil then reduce the heat to low.

5. Place the asparagus and prosciutto into the oven.  Roast for 15 minutes, or until the prosciutto is crispy and the asparagus tender.

6. Crack your first egg into a small bowl.  Using a slotted spoon stir the water vigorously so you create a water spout/tornado kind of effect.  As it slows carefully lower the small bowl to the center of the vortex with out letting the bowl touch.  Gently pour the egg into the center of the vortex.  Let it spin.  Poach the egg for 3 minutes.  Remove it to a plate and continue to poach the remaining eggs.

7.  When you have finished poaching all the eggs place them all back into the water to gently warm them.  Don’t leave them in the water to long or they will become hard.

8. Plate up the asparagus and prosciutto, top with two warm eggs and serve.

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My Favorite Tofu Scramble

It’s not for a lack of eggs.  I raise chickens, I have more eggs then I can use most days.

So what drives me to this dish.  I especially like sprouted tofu, a lot.  It’s not just tofu though. I like the process, the feel of the tofu as I crumble it between my fingers onto a plate, the precision of cutting the potatoes into tiny squares so they cook faster but stay crispy on the outside while remaining creamy in the interior, the smell of the curry powder when I sprinkle it into the hot pan, or the sizzle of the tomato sauce.

I like this dish because it requires a few minutes to make but isn’t complicated to get to the table.

I like it because it is doable on a weekday morning.

I like it because it feels nutritious to eat, as if it is resetting something in my body.

I like it because after eating I am still hungry for the day.

Curried Tofu Scramble (2 servings)

10 ounces sprouted firm tofu, crumbled

1 russet potato, scrubbed and diced into 1/4 inch squares

peanut or grape seed oil

1 green onion, thinly sliced

1 jalapeno, chopped

1 tablespoon curry powder

1/4 cup tomato sauce

kosher salt and fresh ground pepper cilantro, optional

1. Place a 12 inch non-stick skillet over medium high heat.  Add enough oil to the pan to generously coat the bottom of the pan.  Add the potatoes.  Season them with salt and pepper.  Gently toss the potatoes in the pan until they are brown on all sides, crispy but still creamy in the center.

2. Add the tofu, jalapeno, and green onion to the pan.  Season again with salt and black pepper.  Stir to combine the sprinkle the curry powder over the tofu.  Stir again being sure to evenly stain all the pieces of tofu with the nice yellow color of the curry.  Add the tomato sauce and stir.  If need be add a tablespoon or more of water.

3. Once everything is heated through, the right consistency, and seasoned to your liking divide the scramble onto two plates, garnish with cilantro and serve.

Pancetta Lardons, Sorrel and Mushroom Quiche

I grow sorrel every year.  That’s not true, it’s a perennial so it comes back every year all on its own.  So I am not so sure I grow it as much as just let it be.  Either way I have access to it each spring.  The thing is I rarely use it.  It is one of those vegetables where you always say to yourself you will get around to it but never do.  I guess for me sorrel is like when I lived in New York City and I always said to myself I need to go to the top of the Empire Stare Building or get out to the Statue of Liberty and then moved away before I ever did any of those things.

Last year though I started to make pesto from sorrel and I found it exciting and delicious but after that I found other vegetables and pretty much left sorrel at the side of the dance floor.

This year so far has been different.  I have made a sorrel gratin, creamed sorrel and now this quiche.   Maybe sorrel is a vegetable that takes time to get to know before you can become close kitchen friends. Continue reading →

Mother’s Grits and Debris

I snuggled in behind the wheel of what became known as the Starship Enterprise, it was no longer a minivan fit for a family vacation.  Instead it morphed into a party pod for a convoy of misfits headed to Mardi Gras.  I was old enough to know better but I never let that stop me.

Fortunately,  we only lost one car and one person both of which later turned up in Florida.  I guess they just needed a change of venue, besides the important thing is we all managed to stay out of jail.

I could smell the chicory coffee wafting out the front door and blowing down Tchoupitoulas.  It drew me in like a voodoo king casting a love spell and deposited me at Mother’s front door.  The sign about the world’s best baked ham didn’t even register as I walked past it and sat down near a window hoping the low morning sun would cast some clarity onto the crumpled two day old newspaper I was trying to read.  I thought the sunlight might help me focus but it didn’t and in the end I had to leave that to the coffee.

The bite of the chicory brought me around long enough to order another cup and a bowl of Grits and Debris, which was really all I could afford.  What the coffee couldn’t do, breakfast did.  I didn’t realize how bad I needed food.  It was one of those occasions when you realize booze and nicotine isn’t a sustainable diet.  My breakfast was nourishing from the first bite to the last.

I only ate at Mother’s this one time but I revisit often on mornings when what is needed is a little something more.

Debris: the parts, bits and crumbs of roast beef that fall onto the carving board while you are slicing the meat.…..Find the recipe here