Diets Don’t Have to Be Torture (but they usually are) & Mexican Spiced Shrimp

My Fancy Pantry

I’ve mentioned once or twice a million times that I’ve been on a diet.  How exciting?!  Actually, I’m trying to think of it more as a lifestyle change.  I’m not depriving myself, I’m just not over-doing it, either.

My new way of eating really focuses on portion sizes and eating more frequently.  Truthfully, it sucks.  That being said, it works.

Most of the food I’ve been cooking lately has been incredibly unexciting.  Because I’ve been busier than usual the past couple months,

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Lemon-Garlic Chicken Skewers

While He Was Out

Like it or not, the most common meat in our house is chicken. There was a time when I got really fed up with this animal – but then I realized it is probably my fault because the most common dish I prepared was chicken breast with veggies or chicken breast with rice and so on… quite little creativity : ) So you see, chicken is great, you just have to dig into all those 1903648372174 recipes around the cooking world and pick a nice one! We are friends again with chicken – it ends up in a nice potaje, shredded and mixed into chicken meatballs, or roasted on bamboo sticks after spending some time in a nice lemon-garlic marinade… mmh…

Lemon-Garlic Chicken Skewers

Lemon_Garlic_Chicken_Skewers  03

Ingredients:

1-2 chicken breast halves
2-3 cloves garlic, minced
juice of 2 small lemons

1/3 cup olive oil
salt, pepper, fresh parsley

white rice to…

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even better, at home: smashed lemon, rosemary, and garlic potatoes

E A T & R E L I S H

smashed lemon rosemary and garlic potatoes

One of our favorite places to snag a quick bite in Boulder was a restaurant tucked in on West Pearl called The Kitchen Next Door. Besides having a great assortment of healthy-ish lunch vittles, service there was lightning fast, and you barely had time to take a sip of your frosty Apricot Drydock before plates of delicious food were being whisked over and plunked in front of you.

baby yukon gold potatoes, sliced in half

It was hardly “fast food,” serving all organic produce and meats from Colorado local farms, but it was goodfoodfast – quite the difference, as it is. Though most days I would stick to my guns and get a quinoa salad, bowl of tomato soup, or their fabulous (and on my list to re-create very soon) beet burger, if there was any chink in my lunchtime-willpower at all, a heaping pile of their fabulous garlic smashers would inevitably land…

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sum of it’s parts: roasted cauliflower with lemon tahini sauce

E A T & R E L I S H

roasted cauliflower with lemon tahini sauce and sesame seeds - eatandrelish.com

Roasted cauliflower….again?

cauliflower florets chopped up and ready to be roasted

I know. It’s boring, it’s bland, it’s the last man standing on the sad veggie tray in the corner, always.

“Caulifower is my favorite vegetable” said no one, ever.

I know all of this.

tahini

And yet I’m still forcing cauliflower recipes upon you! What can I say….I’m sadistic like that.

black and white sesame seeds, for flavor and color

Truthfully I’ve been making cauliflower a lot around here lately. I’d say it’s in season, but I don’t think it is for most of the country – apparently, in California, everything is in season all the time. (I tell ya – it’s really rough living here.) So I’ve been scooping it on Sundays from the Fort Mason Farmer’s market, and trying to use it’s meatiness in vegetarian dishes that need a little bulking up. I’ve roasted it in thick slices like steak, tossed it with arugula and shaved parmesan, and even dusted it with cumin and…

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