Pages

Tuesday, September 30, 2014

Open Faced Tuna Melt


Open Faced Tuna Melt
Serves 2

1 can (5 ounce) tuna
1 tablespoon minced onion
2 tablespoons light mayonnaise
2 slices rye bread, toasted
Arugula
4 strips of cooked bacon
1/2 avocado, sliced
2 slices cheese (your choice, I used a marbled slice of Colby-Jack)
  1. Preheat oven to 425F.
  2. Mix tuna, onion and mayo.
  3. Top each slice of toast with arugula. 
  4. Spread tuna mix over the arugula. 
  5. Lay the bacon on the tuna, then the avocado, and top with cheese.
  6. Place in oven for 1-2 minutes, or until the cheese melts.
Nutritional data: 
Calories:          380
Fat:                23.6g
Sat fat:             8.1g
Chol:           68.1mg
Sodium:    624.7mg
Carbs:            18.6g
Fiber:               2.7g
Protein:          28.3g

Served with a side of Snapea Crisps. A crunchy and tasty side instead of the more traditional potato chip. Healthier, too.

Monday, September 29, 2014

Stop Trying To Be Happy! Just Enjoy Life!

Today we have a guest post by Scott Wilson. An author and engineer, Scott finds problems and then designs the solutions. With his blog, Designed2Succeed, he helps his readers design their most important project: their own lives.

After you read his post, please leave him a comment here, and then check out his thoughts on his blog.
--------------------------------------------------------------------------------------------------------
Everyone wants to be happy, right? I mean as far as goals go this one seems to be right up there on most people’s list. The United States constitution even guarantees the right to pursue happiness. So much of the modern advertising industry is built upon the premise of selling the elements that deliver happiness. It is safe to say that trying to be happy is definitely a common priority within our society.

People do many things in their unending efforts to become and remain happy. They seek friendship, love, romance, marriage, children, fame, fortune, spirituality, god and so much more all hoping that these will lead to lasting happiness. It is my observation that all of these things have at best fleeting success in attaining happiness.

Every single one of the ideals that I have mentioned above is mixed with joy and pain, happiness and sorrow. The best friendships will still occasionally disappoint. Romance waxes and wanes. Marriage and families are filled with great joys and heart-crushing events. Even religion and spirituality do not grant immunity to the trials and pains of life.

And yet mankind spends an amazing amount of time and effort chasing the dream of happiness. In this powerful pursuit we demonize sadness and depression. North America is an abundant and rich country where we enjoy a standard of living that far exceeds that of over 60 percent of the world. Still Americans currently spend an estimated $11.3 billion dollars annually on anti-depressants, consuming more per capita than any other nation. American use of anti-depressants skyrocketed 400% from 1988 to 1994. We go to great pains to avoid being unhappy in any way and in the process we treat almost all sadness as an illness.

So what is wrong? Why can’t we seem to lay hold of this ultimate prize despite our herculean efforts? We have material wealth and security like no other nations but we are failing at the very pursuit that our predecessors nobly guaranteed for us. It actually seems that the harder we try obtain happiness the more difficult it becomes to obtain. I actually believe that this principle holds true, and so I propose that it is truthfully our very quest for happiness that causes the problem.

We live in an impermanent world. All things that live will die and everything that is created eventually decays and fails. Why then do we expect our happiness to be permanent? In Zen Buddhism it is believed that our attachment to objects in this ever-changing world that leads to sadness and frustration. There is much truth to this belief, however even detachment will not guarantee happiness just as an absence of pain does not guarantee pleasure. So the problem of happiness remains.

I propose that we release our iron grip on the pursuit of happiness and instead focus our pursuit on joy. No, I am not just playing with semantics. Joy is defined as the emotion evoked by well-being, success, or good fortune or by the prospect of possessing what one desires (from Merriam-Webster). I believe that it is the last part of this definition that is telling: ‘emotion evoked by… the prospect of possessing.’ There can be joy in the pursuit even if the item pursued is not obtained. I would go so far as to say that we can actually enjoy pursuing happiness even if we fail in that pursuit!

I further submit that joy supersedes happiness. As my father lay in pain dying of bone cancer in I enjoyed our much of our time together and so did he. Despite all that my father was experiencing he still enjoyed the simple pleasure of a cappuccino from a local coffee shop. Were we happy? No, not at all. That did not stop joy. In my life and in others I have seen joy in the midst of sorrow, pain and even death.

We need to allow ourselves the ability to experience joy. This often involves slowing down and actually paying attention to and experiencing our lives. We can have goals and quests for worthy ideals but we need to expect that there will be bumps on those journeys. Let not our pursuits rob us of our joy. I have observed people in pain struggling to be happy at Christmas, the supposedly happiest time of the year. In their struggle, these poor souls not only fail to obtain happiness but they deprive themselves of their joy.


Can we still pursue happiness? Yes, but don’t expect to catch it and keep it. Happiness will come and go, and that is alright. Do not run from sorrow especially when the seasons of life call for it. Hold fast to joys, especially the simple ones. Joys can be our greatest treasures in times of tribulation. At all times take pleasure in kindness, smiles and love. In this challenging life, when happiness seems so far off, remember that there can still be great joy in the journey.
©Scott D. Wilson 2014


Tuesday, September 23, 2014

Broccoli and Cheddar Quiche


Broccoli and Cheddar Quiche
Serves 6

One 9" pie crust (store bought or homemade--I used store bought because I was in a hurry.)
1 large head of broccoli, cut into bite-sied chunks
1 whole egg
3 egg whites
Spices/Herbs (I used 1 tsp Penzey's Sunny Paris. You can use the herbs of your preference.)
2 ounces shredded cheddar cheese


  1. Preheat oven to 375.
  2. If frozen, thaw the broccoli. If fresh, chop as directed and microwave until hot, but not soft (5 minutes.)
  3. Spray 9" pie tin with cooking spray. Place pie crust inside. 
  4. Whisk egg and egg white.
  5. Drain excess water off broccoli, and place in pie shell. Sprinkle herbs over. 
  6. Sprinkle half the cheese over broccoli.
  7. Pour egg evenly. Top with remaining cheese.
  8. Bake 35-40 minutes.
Nutritional data:
Calories:         213
Fat:                12.8g
Sat fat:             3.8g
Chol:          40.2mg
Sodium:   248.9mg
Carbs:           16.3g
Fiber:              1.4g
Protein:             7g

Note: this recipe makes a small quiche. The egg filling is not deep. If you want this to be more substantial, double the egg and egg whites. Keep the broccoli and cheese the same.

You can also vary the ingredients. You can use different vegetable, or add meats. Use all whole eggs if you want. Your options are only limited by your imagination and the ingredients in your fridge and pantry.

-------------------------------
Note: the link to Penzy's is NOT an affiliate link. Affiliate links will earn me a small commission when readers purchase something. Not all links are affiliate links. Many are placed here only to make your cooking easier. When you do click on and buy an item from an affiliante link it does not change your cost at all, but it will help me continue to provide recipes and advice here and in my podcast Make Your Someday Today. 

Sunday, September 21, 2014

I Love Writing to You, But I Have a Request

I do. I really enjoy the process of putting my thoughts on paper. It helps me get organized (because often I experience rambling, stream-of-conscious thoughts, sort of ADD and ...oh, look at that squirrel outside!)

(Joke.)

Seriously, I do enjoy the writing process. It is simultaneously energizing and relaxing.

But.

It takes time. Food posts are relatively easy. I take a picture and pair it to my already recorded recipe and BOOM! A new post.

Writing a thoughtful post takes more time. And since I never know how long my post will be, or even the exact topics my post will cover, writing tends to consume a lot of time.

So, I am asking for help.

Are you a blogger, one who writes about topics that you see here? Food, motivation, inspiration, and the frustrations of daily life?

If yes, would you like the chance to be a guest blogger here? Depending on the response to this proposal, I might need a guest blogger once a month or once a week. I just don't know. The blog posts would be cross-promoted to my podcast, as well as my Twitter and Facebook.

Here is my podcast links to various sources. You can listen to see if the content will match yours.
iTunes  http://MakeYourSomedayToday.com/iTunes
Stitcher http://MakeYourSomedayToday.com/Stitcher
TuneIn http://MakeYourSomedayToday.com/TuneIn
Player.FM http://MakeYourSomedayToday.com/Player.FM

If you are interested, send me a message to my email Trevor@MakeYourSomedayToday.com If you know someone who might be interested, send them a link to this blog post or just tell them.

There won't be any cash involved, but you will earn my happiness and respect, and I will spread the word of your message as far as I can.

Saturday, September 20, 2014

Grilled Pork Roast with Port/Vidalia/Fig Sauce


Grilled Pork Roast with Port/Vidalia/Fig Sauce
Serves 4

Recipe for the sauce:
1 tablespoon coconut oil
1 large Vidalia onion, sliced thinly, then quartered
1 tablespoon flour (any type)
1 cup port wine
4 figs, stems removed and halved

  1. Preheat a non-stick skillet over med-high heat.
  2. Add the coconut oil. (You can use any type of oil, but caramelized onions made with coconut oil creates a delicious flavor combination.)
  3. When the oil begins to shimmer, add the onion, and turn heat down to medium. Season the onions with a bit of black pepper. 
  4. Let the onions slowly caramelize. This will take 20-25 minutes. Don't rush it. Cooking them fast will fry them crispy. The idea here is to make them convert their sugars into caramel and break down all the cell stucture. They will end up incredibly fragrant and soft.
  5. When the onions are fully caramelized, sprinkle the flour over them and stir to combine.
  6. Increase the heat to medium-high.
  7. Slowly pour the port into the onions, whisking constantly.
  8. When the sauce coats the back of a spoon, lay the figs in the sauce and let them get warm. 
  9. Serve over sliced pork.
Fig season is relatively short. Enjoy them while you can find them.

Nutritional data for 2 tablespoons sauce and 2 fig halves.:
Calories:        133
Fat:                3.7g
Sat fat:           3.1g
Chol:                0g
Sodium:     4.5mg
Carbs:         14.9g
Fiber:            2.1g
Protein:         0.9g

Tips for roasting a pork half loin on a grill:
When cooking a pork half loin on the grill, I like to season it with something good, like Penzey's Bavarian Style seasoning.

I also do not place the roast directly on the grate, but I also do not use a pan. I want the heat to directly roast the meat, without it sticking to the grill. My solution is to take a handful of herbs from my garden (usually a few rosemary branches and make some basil boughs) and place those on the grill, and then the roast on top. The herbs will mostly burn (eventually) but they will infuse the meat with their gentle flavors.


You may be wondering what is sticking out of the top of the roast. That is my secret weapon for grilling food that is fully cooked, but still moist. That is a Taylor Digital Cooking Thermometer/Timer. You set the desired tempurature of doneness (145F for pork roasts), and then you can let it go. It has an alarm that sounds when the temp is reached.


When your roast hits 145F, remove it from the grill, tent it with some aluminum foil and let it rest for 5-10 minutes before cutting it.

That knife you see is a very nice knife, an 8 inch chef's knife, that I bought at IKEA. You can get a similar knife from Amazon. The patterns in the blade is called Damascus steel, and is made be repeated heating in forge, hammering flat, folding over and then repeating if many times. There are master knifemakers who still make them in that method, each knife taking more than a day to craft. Those knives sell for $200-400 per INCH of blade! I paid less than $50 for mine, and the knife that I show you in the Amazon link is $111.00. A Damascus blade tends to keep it's edge longer, and I just love mine.

My dream is to own one of those handmade works of kitchen cutlery art. It will happen!

----------------
Note: the links to Amazon are an affiliate links. That means if you click on those and buy one something, I will receive a small commission. It does not change your cost at all, but it will help me continue to provide recipes and advice here and in my podcast Make Your Someday Today. 

Friday, September 19, 2014

Marsala-Poached Figs


Fresh Figs, Poached in Marsala
Serve 6

1/2 cup sweet Marsala
1 cinnamon stick
3 black peppercorns
1 tablespoon honey
6 Figs, stems removed and halved
Walnut halves for garnish
  1. Combine first four ingredients in a medium saucepan. 
  2. Bring to a boil. Cook 7 minutes or until syrupy. 
  3. Add figs. Cook another minute, or until thoroughly heated.
Nutritional data (2 fig halves and approximately 1 tablespoon sauce)
Calories:           64
Fat:                 0.2g
Sat fat:              0g
Chol:             0mg
Sodium:      1.4mg
Carbs:             13g
Fiber:             1.5g
Protein:          0.4g

Don't forget to listen to my podcast, Make Your Someday Today! It is a motivational podcast, featuring interviews with musicians, athletes, artists, entrepreneurs and weight loss success stories from around the world. I also answer listener questions, and beginning with Episode 49, I give my "Recipe of the Week!"

If you go to the website http://makeyoursomedaytoday.com/ and click on the yellow VARSITY SQUAD button, you can join the Varsity Squad of listeners, who receive advance notice and huge discounts on future events and products.

Thursday, September 18, 2014

BLT Pasta Salad


BLT Pasta Salad
Serves Approximately 16 (one cup portions)

1 pound shell pasta
8 slices of thick-cut bacon (ideally, low sodium)
1 pound cherry tomatoes, halved (or quartered)
2-3 cloves garlic, minced
5 ounces fresh arugala
1 bunch green onions, sliced, greens and whites

  1. Bring a large kettle to a boil. Salt the water. When boiling, add the pasta and cook until "al dente", 8-10 minutes.
  2. While the pasta boils, fry bacon until crispy. Chop and set aside. 
  3. Pour off all but 2 tablespoons bacon grease.
  4. Return the skilletto stove over medium heat. Add the garlic and tomatoes, and cook over medium-high heat until the tomatoes begin to soften (2 minutes.)
  5. Drain the pasta, saving 2 cups of the pasta water.
  6. Return the hot pasta back to the kettle. 
  7. Add the arugala and stir gently.
  8. Add the tomatoes and garlic, the green onion and one cup of the reserved water. Stir to mix.
  9. Top with bacon, and more pasta water if you think it needs it. 
  10. This can be served warm or cold.

Nutritional data for one cup:
Calories:         103
Fat:                 2.3g
Sat fat:            0.6g
Chol:              3.8g
Sodium:        47.9g
Carbs:           17.2g
Fiber:              1.3g
Protein:           4.4g

You can increase the health benefits by using a high fiber pasta, but Tammy and I don't eat pasta that often and we simply prefer the "regular" white pasta.

Don't forget to listen to my podcast, Make Your Someday Today! It is a motivational and weight loss podcast, featuring interviews with musicians, athletes, artists, entrepreneurs and weight loss success stories from around the world. I also answer listener questions, and beginning with Episode 49, I give my "Recipe of the Week!"