Dollar Menu

Before I'd even conceived my daughter, I was hell-bent on breastfeeding. I took a class, I read articles, I had all the accessories including the newest and greatest pump so that when I returned to work I could continue to provide her with liquid gold. Enter the best laid schemes...

The reality of our breastfeeding experience was markedly different than the one I'd dreamed of. Unbeknownst to me, just after Lucy's birth, I developed postpartum anxiety. Eventually I sought help, but not until nearly two months later when it became clear to me that something wasn't right. Coupled with this awful feeling and the newness of motherhood, our breastfeeding relationship went down the toilet in an ugly swirly of my snotty tears, pretty quickly. The pump followed soon thereafter. 

I was overcome with an overwhelming sense of guilt, and failure as a mother. I couldn't do the one thing I wanted to do for my daughter. There were plenty of loving responses from friends who were mothers themselves, some of whom had successfully breastfed, others who hadn't. I was reminded that children are fed with love, whether from a bottle or at the breast. My own mom let me know she'd only breastfed for four months. It took me a long, long time to shed the guilt, and as my own personal vindication, I vowed to make all my daughter's food from scratch, from only organic sources, for at least her first year. There would be nothing processed, no sugar, no chemicals, nothing but the best.

So that's exactly what I did. Starting at four months, my daughter ate the cleanest food around. Every couple of weeks I'd stock up on organic produce, steam and puree my way into baby food bliss. She ate it all, and nothing pleased me more than to spoon the brightly colored foods into her little bird mouth. 

Fast-forward a year and a half, and this happened. After a visit to the museum for a date with Lucy's beloved dinosaurs, we had to stop at the grocery store for a few things. Because it was running close to lunch time, I bit the bullet and we ate at the McDonald's right next to the grocery store. Lucy enjoyed a hamburger, a yogurt, and then her first ice cream cone that was hers alone and not one that she was sharing with me. 

The organic, homemade food mama in me died a little that day. 

Look, I grew up eating plenty of McDonald's. I once ate a Big Mac in five bites. It's my favorite burger from the place. The thing was, Lucy had never had fast food up until last Friday. I know, I know. I'm that mama. Strike that. I'm not anymore. One very important lesson I've learned as a mama is to never say never. Man how I used to let those never will she fly before said she was actually here. Now that my kid is a real-life person, times have changed. I've reneged on SEVERAL points of contention. Screen time? Hell yes. Calliou (that whiny asshole) saves my sanity when I need to get something done. Mickey Mouse Clubhouse helps get us through breakfast so that I can actually make something for myself as well. Pacifier? You betcha. She still sleeps with one, and she'll be two in October. 

I've held my ground on other issues, but what it comes down to is common sense, what works for our family, and frankly - survival. Parenting is difficult on a good day. I love her to pieces, I do, but that doesn't stop me from wanting to throw her out with the bath water when she's being a jerk. At this time, I'd like to take the opportunity to thank Toddlerhood for introducing us to new levels of jerkhood. 

While I grieved the loss of a breastfeeding experience, I was, and am incredibly proud of my efforts to give her the very best food that first year of life. We continue to feed Lucy a pretty healthy diet, although I've definitely lessened my stringency. She eats processed food once in a while and has sugar in limited quantities. While others may scoff at this, to the naysayers - this is the way we work: she's my kid, so I get to choose how to raise her and part of that is what's offered at dinner. 

There is definitely a balance to be achieved. No sugar/processed, ever, is impossible. And frankly, I want her to enjoy the delicious treats out there. As with everything, moderation. If we have ice cream in the house, Lucy gets some. If our amazing neighbors bestow upon us slices of freshly baked blueberry cake - then by all means, eat up my darling. 

Secondary to all this eating business, I've noticed that Lucy is stretching out. The protruding belly is slowly flattening out. The distinct tires of delectable baby fat no longer encase her arms and legs. As I sit with her in the evenings and we read books, I've become quite aware that this is a little girl sitting on my lap and not a baby. And sometimes I find myself hoping that she inherits Big Red's height and metabolism, because we all know it's a difficult world to navigate as a woman, especially when it comes to body issues. Then later, when I've had a moment to reflect, I get upset that I've wished away my own physique. Because guess what - if Lucy is built like her mama, then she'll be strong. Really strong. I have to remind myself that the same thighs I've rebuked, are the very ones that propelled me through the air as a goalkeeper. The same ones that helped earn me a scholarship to a division one program. The now matronly arms that wiggle more than I care to admit, are the very pair that have cut through lake waters in triathlons.

I revise my wish: let my daughter's body grow strong, and let her love both vegetables and ice cream, and fine - the occasional McDonald's burger. 

Time.

The other day, I reposted a link to Frank Bruni’s, Op/Ed piece in the New York Times, “Read, Kids, Read.” Bruni cites a study that recently revealed “fewer than 20 percent of 17-year-olds now read for pleasure almost every day. Back in 1984, 31 percent did.” What an incredibly disheartening statistic. Aside from the nearly irrefutable fact that reading is linked with higher intelligence, this speaks to our culture of instant gratification found through digital technology. Those few who are actually reading are slowing down their pace of life. Sitting with a novel, albeit in the hard copy or tablet format (I still very much prefer the hard copy; the act of turning the page, and yes, I’ll admit it – smelling the book), takes time.

Reading for pleasure is not something I’ve been able to figure out how to incorporate back into my life post the birth of my daughter. I have cued up on a list the next several books I’d like to read and have promised myself that I will pick them up this summer. I used to read before going to bed, but I go to bed so early now that if I read before bed, I’d be getting into bed at 8 o’clock, thus leaving little time for catching up with my husband after the baby goes to bed. An excuse? Perhaps, but perception is reality and that is my current reality.

There is a larger issue at hand, though. Time. The pace of it all. How we’re always looking to get things done more efficiently so that we have more time. And yet despite all the gadgets, aps, and time savers available, there doesn’t seem to be any time gained. I’m guilty of it. Just this morning I was trolling Pinterest for “quick and healthy recipes.” The irony is, last night after watching an episode of Anthony Bourdain: Parts Unknown, where he travels to France, my husband and I were talking about the culture of food in France as compared to here in the states. We’re all about the hurry-up, the fast-food, the “quick and easy.” I remarked to Big Red that we need more of that in our lives where the ingredients and the cooking of those ingredients becomes part of the leisure and enjoyment. That dinner is more than just a wolf-down in front of the television, but a reason to stop and relax. How we are to accomplish this with a seven month old escapes me.

From time to time I get these romantic notions that I will only buy the freshest ingredients from our local farmers' markets, maybe even join a CSA, cook it all from scratch, and we’ll sit down to each meal prepared with a glass of wine. Sounds lovely, doesn’t it? I have yet to transform this vision from black and white to Technicolor.

Here’s what I don’t want, and forgive me if I digress. I don’t want my daughter learning that the end goal is to hurry-up and finish whatever it is we’re doing, whether it’s cooking, eating, or yes, even cleaning. Nor do I want her learning to turn to the television to fill in the blank spaces. As of today, I’m hosting an internal battlefield as to whether or not the TV is in fact abominable, and if I should fight to change the current. It’s how I grew up and I’d like to believe I turned out alright. As I’ve said before, monkey see, monkey do – so if I’m not willing to change my own television watching habits, how could I ever expect her to learn otherwise? Some days I want to get rid of the bright shiny box, and other days I’m like, “Nah, it’s not so bad – I really love watching Real Housewives of ______.” As my students would say, this is “the struggle.” I’m riding the “struggle bus,” when it comes to television.

Lucille deserves the bucolic childhood that every kid should have; playing in the park, rolling down the hill in the backyard, riding her bicycle, painting, running through the sprinklers, drawing, fishing, and reading at her leisure with a flashlight inside the fort she built out of couch cushions and bed sheets – a modern day Laura Ingalls.

Maybe it’s more about balance and less about definitely exclude this or must include that. Not every dinner in our household will be a pastoral farm-to-table, but maybe we can work those in a couple times a week…at some point...someday down the line. So she may watch cartoons on Saturday mornings; I have fond memories of watching such with my younger brother, and we often were playing while watching The Smurfs. We’d dump the bin of Legos out on the floor and create mansions while He-Man battled villains or Jem made sure those pesky Misfits didn’t thwart her latest Holograms concert. I used my imagination. I did. And so will she.

This issue of time will never leave, and is something I’ll have to reckon with. My daughter is seven months old already. It’s such a tired cliché, but it really is all happening so quickly, and I find myself in isolated cyclones of panic knowing that I’m never going to get this moment back. It is terrifying.  Yesterday, I only saw her for a few minutes in the morning. Professional duties occupied my afternoon and evening, thwarting my time with her before she went to bed for the night. This morning, when I fed her at 5 am, I found myself running my cheek along her downy head of hair, inhaling that magical sweet scent. My free hand gently playing with hers as she grasped my fingers in a milk-drunk trance. I found rapture in the weight of her body against mine. In the cloaked darkness of her room, the morning chorus of birds beginning their hymns just outside her window, I savored every moment. Time, for once, was not my nemesis.

“Like as the waves make towards the pebbled shore…”

Month Four.

She is four months old today, and I'm more in love with her than ever. 

In reaching her fourth month, Lucille’s two biggest accomplishments have been being able to sit unassisted for almost a minute, and sleeping (HALELUIJAH!) through the night. She slept through the night, FOR REAL, needing no patting and no replacement of the pacifier, for the first time, just two nights ago. Picture me doing Balki Bartokomous’ dance of joy. Unfortunately for me, she didn't have a repeat last night. Such is the story with babies - three steps forward, one step backward. At 2 am, I am resolute in my desire to sleep train her (cause I know she can do it), but then morning comes, and then it's time for her first nap of the day, and I still so very much enjoy holding my baby as she falls asleep in my arms. I'm constantly having an internal debate about wanting to have a child whom I can just lay down in a crib for sleep, be it evening or nap time, and the selfish desire to hold and rock her into dreamland. That's Mommyhood for you. For now I'm holding onto her - literally. In a couple weeks I'll revisit the idea, because if we're going to do it, I'd rather do this before heading back to work.

She has blossomed into a full-fledged gurgling, cooing, smiling, and even on occasion, chuckling baby. Lucy goes places with me and with us without much ado, and is pretty easy-going in that respect. She loves her doggie, Olive, and Olive loves her. They are becoming great friends and it warms my heart. She's a champ with tummy time, but really isn't doing much rolling over. She's graduated to 5 ounces per bottle!! Tomorrow she has her four month appointment, and we're both so curious to see how much she weighs and how tall she's become. This morning we gave her a little taste of avocado, more as a ceremonious moment, rather than one about really eating. Her face was priceless, and whether or not she actually swallowed any avocado remains unknown. I'm just glad she was interested in it. We'll keep giving her opportunities to try out this new thing called "food."

Just the other day I was sifting through the various video clips I have of Lucy, and I came across the only one from her very early days. In this clip she is just five days old, and I would be lying if I didn’t admit that I totally teared up watching it: a wee little thing, barely able to make any noise other than those kitty-like mews.  I ached so desperately to hold that sweet bundle again. The truth of the matter is, of lately, I’ve been feeling quite sentimental. I’m almost certain I can attribute this emotional phase to the fact that in just a short month, I’ll be back to work, and Lucy will be in daycare. I’m ready in many ways to get back to work, and even a little excited. And I’m of the belief that daycare will be good for her social development. She’ll make new friends and meet new people; her world will become that much bigger. But I’m also sad knowing that once we step into our new daily rhythm, during the week, I’ll only have a few hours with her while she’s awake; a dramatic departure from our days as we know them now. 

I’m working hard not to dwell on how much time is left before our next big step, because I don’t want to waste this final month doing just that. Instead, we’re enjoying our days together, playing, laying around, going places when the stinking weather allows for it. I’m not usually one for getting irritated with winter, but this winter season has been a doozy. Sitting in our storage room is our lovely new jogging stroller and we’ve yet been able to christen it because every two seconds it’s snowing or freezing, or everything is frozen over making for one large ice rink.

It’s a special time. I’m well-aware that these days I’ll never get back. Seeing that video of my five day old baby made that painfully clear. I have a bazillion photographs to document these fleeting moments, but I’m also constantly reminding myself to put down the camera and just enjoy her.

Be in the moment, fully present, just us two, mother and daughter.

Happy four months, my sweet Lucille.

Earthquakes.

I grew up in Southern California, and as part of my upbringing, earthquakes, the talk of, the experience of, and preparing for them was quite normal. In school we'd have earthquake drills (get under your desk, cover your head, and put your ass towards the window), and in elementary school, every year we were asked to bring in an "earthquake kit." A giant ziplock baggie that contained shelf-stable food, juice/water and snacks. At home you were supposed to have an AM/FM radio that was battery operated or wind-up, flashlight/batteries, a store of food and water, blankets and a first aid kit. It was all par for the course.

Thankfully, while I have experienced my share of earthquakes, none was ever terribly horrible. I was never at the epicenter of such an episode and at the most got jolted, but was never in any real danger. I remember some earthquakes being large enough to wake me, but not worrisome enough to get out of bed. Some were big loud rumbles that shook the whole house then rocked you side-to-side while standing in a doorway, others were little tremors that made you stop, look around, register that something was happening, and then go about your business.

Big Red and I are, as you know by now, preparing for our own life earthquake - one that should be arriving in the next 3.5 weeks, give or take. Hopefully it's "take," cause I'm about done with this gestation business. And quit with your, Hmmm, it doesn't look as though you've dropped yet, and the, I don't think you want her to come any earlier than necessary, she's much easier to take care of while in there, or the, get your sleep now while you can! Once again, thanks for your ill-timed unsolicited remarks. I'd like to punch you all square in the teeth. As for the OVERLY USED "get sleep now" commentary, guess what - I can't get sleep now even if I wanted to. I'm uncomfortable. Sleeping through the night is a long gone affair. Frankly, I'll be more practiced at NOT getting sleep than if I could still sleep through the night, so shove it biotches. And shut up.

Anyhow, back to our life earthquake. When we get home, we are fully expecting things to be wonky and I'm definitely guessing neither one of us will want to get in the kitchen and cook. No way. So in order to prepare our own earthquake survival kit, and for all the million aftershocks, I've been on a cooking spree. The last couple of weeks I've been putting together and cooking freezer meals. Today was my last day of preparation and I feel good about what I've stocked, some of which I made double batches:

• Veggie Lasagna
• Stuffed Pepper Soup
• Turkey Burgers
• Chicken Enchiladas
• Black Bean & Corn Soup
• Million Dollar Spaghetti
• Beef & Broccoli

Not only did I include the meals above, but I also made two trays of ready to pop in the oven apple crisp. Meals are important, but so is appealing to the sweet tooth! I even went as far as typing up a list of all the stocked meals, how to defrost and cook/reheat and what we may need to add along with each. That has been printed and posted on the fridge so that when Big Red reaches in to grab something, it'll be clear what to do.

It'll be hard to stay away from those apple crisps, but I won't allow myself to give in on behalf of Future Mom Me, because I know when we're beat ass tired, and all we want to do is have a home cooked meal, I'll also be grateful there's a dessert as well.

In other recent news, last week we toured the hospital where I'll be delivering. We got to see the triage rooms (step 1: early labor), the labor/delivery rooms (step 2: active labor and delivery), and the post-natal rooms (step 3: recovery). The labor/delivery rooms were surprisingly spacious and we were both impressed. I will admit seeing those rooms did make me a little nervous; I had a moment of oh shit, this is really going to happen - we're going to be in one of these soon.  I'm glad we did the tour though, as now we know exactly where to go and what to expect. I think it would have been more unnerving to be in labor for the first time in my life and not have seen those surroundings before.

One thing I'm going to do my best with, given everything goes without any major hiccups, is labor at home for as long as I can. The Midwives have told us that a good rule of thumb as to when to come to the hospital (again, so long everything is fine and after speaking with them on the phone) is known as 4-1-1: contractions that are four minutes apart, lasting at least a minute and consistently happening for an hour. Our birth class instructor followed up with the same advice, and also made the point that home is where we are most comfortable, and statistics show that once you arrive at the hospital labor can slow down due to the unfamiliar environment.

Really though, we need some luck on our side. I'm determined, we've done our homework and learned relaxation/breathing techniques, I have a tremendous support system in Big Red, but the last component is luck. Let's hope this little gal brings us the luck we need for the delivery we're hoping for.

OCD.

Happy Saturday Morning. Today's edition of Glass Half Full is brought to you by the sweet mollifying melody of rain. It's been downright daggone hot in the Steel City. For the past several days it was as if we'd skipped spring altogether and been thrust into summer. Lambent blue skies and 80 degree weather. We even broke a record high that had been in place since the 40s. The rain is a welcome respite from the heat, and perfectly sets both mood and tone for today's project.

The title of this entry is twofold:

1. Yes, OCD is referring to the traditional take on the acronym. Sometimes I refer to myself as Monica Geller after Courtney Cox's character on the 90s show, "Friends." I am somewhat comically obsessed with keeping neat and organized. Living by the philosophy that everything has its place is comforting. I enjoy lists and being able to check off items pleases me to no end. I use the term OCD here as more of a tongue-in-cheek reference; while I enjoy cataloging and orderliness, I realize the true disorder is no joke.

2. I'm creating my own OCD acronym: Organizing Circulating Dinners. In my recent efforts to get and remain healthy, I've revamped my menus and have amassed a sundry of dinners. Using my cookbooks, recipes passed along from friends and the glorious phenomenon known as Pinterest, I now have somewhere near 50 recipes. No kidding. And I keep collecting more and more.

I've been able to get all meals listed in a Word document. The next step is to take a trip to Staples and pick up some large note cards. I'm getting three different colors; each meal will be categorized as one of the following: vegan, vegetarian, conventional. Ideally, each card will give the name of the meal, list ingredients and directions, and give nutritional information. I don't plan on getting it all done today - I don't have nutritional information for everything, but intend to add the information as I make the meals for which that info is missing. Once each card is finished, it will get laminated, I'll punch a hole in the corner, and then put it on a metal ring. Imagine a key chain of quick to access meals with all pertinent information. Easy quick menu planning makes my little heart sing!

Speaking of little, I've added another 2.4 lbs. to my weight loss, putting me at -22.4 lbs. I keep on keep'n on and am sticking strong with my workouts. As I sipped my once-a-week mug of coffee this morning, Big Red and I caught an infomercial for Insanity. Um, there are no words. It really does look insane. I'm not quite ready to take on Insanity and will happily remain with my P90X for the time being. Perhaps Insanity will be the next step?

Big Red has also hopped on the healthy train. The week that has just ended was the first of two that Big Red has off in the interim between jobs. He ate a revised and healthier breakfast and had for lunch whatever I took. He dropped 4 lbs. this week. He's going to continue to follow in my footsteps again this coming week and reports that he's feeling good. And of course that make me feel good. I'll be more than happy to quit buying Pop Tarts and crap-filled hot dogs. He's even tried to lay off the coffee a bit, a well-known Big Red vice.

Happy 4 days into Spring 2012.


ps: Big Red is also making big progress on the small bathroom renovation. Drywall is up, second coat of mud is up. We're buying primer, paint, and tiles this weekend. :)

Banner Week!

For a while I've had little to write about. Well, you know how they say life shows up in threes? Whoever they are - they are right. This week was a banner week.

I. Big Red
I haven't really spoken of Big Red for a while because there wasn't much to put on  paper screen. Big Red's story is a bit convoluted for those who haven't been following so I'll give you the shortened version as best I can. Here's the lightening fast wrap-up of what's happened with Big Red since we arrived back in our Steel Town in the summer of 2008:

• He gets hired within a week of our return, making a really great flat-rate salary at an Audi/VW dealership. Turns out the dealership sucks big time and he works with a bunch of chauvinistic cheating pigs.
• He leaves dealership to work in an independent shop - sigh of relief. This place is a little further, but worth the commute. Turns out his boss begins to cheat him so that he won't have to pay Big Red. Huge bummer.
• He leaves the small shop and takes a break from being a mechanic altogether; quits working, stays home for 8 weeks and finishes our basement over the holidays.
• When it's time to look for work, he's weary of going back to any kind of shop so he gets a job as a parts delivery driver making $8/hr. While the money is tight, he's home before me, and his demeanor completely lightens up; he's the happiest he's been since we've been here.
• Then the mother of all job opportunity arises. He has a chance to go work for an independent shop, one where they specialize in taking care of vintage race cars. It's a dream. He begins the job in the summer of 2011. We all breathe a collective sigh of relief and I write about it here. And then the worst things happens: the dream becomes a nightmare. Big Red is treated like crap, referred to a "f*@king monkey" in front of clients. He comes home many nights dejected and confused. He begins to spin into a darkness I've never seen before. This job lasts six weeks. Just when we think everything is lost and there's no hope, yet another way out turns up - a job at a Toyota dealership where his friend works. He jumps on it and begins in the early fall of 2011.
• Big Red's spirit brightens and things seem to mollify themselves. But no, of course not, that would be too easy. Turns out this dealership is no better than the previous one. There's plenty of brown-nosing mechanics getting fed work. What becomes clear as day is that dealerships just SUCK. It's an environment that breeds corruption because income is on the line. Takeaway the variability of income, and I'm certain things would be better. But that'll never happen. Big Red begins to look for a way out.
• Through the most unconventional turn of events, through a friend of a friend who knows his mother, Big Red is told to "call" Mr. W. Mr. W is the owner of a small shop that caters to vintage race cars, among other race cars (open-wheel). When my mother-in-law gives me the message, I'm nervous because I know that Big Red's palate has been soured with his experience last summer at the other race shop. Nevertheless it's another chance. I give the message to Big Red, he's understandably skeptical. I encourage him to call anyhow. He does. Meets Mr. W, and realizes that Mr. W ain't like the others, and actually refers to what he does as "a craft." Big Red is over the moon. They negotiate a salary, yes a freaking SALARY, and Big Red begins work on April 2!

What's the moral of the story? Risk. You must be willing to take risks. Had Big Red snuffed the invitation to call Mr. W because he was afraid to encounter the hell he had previously, he would have missed out on the chance of a lifetime. And folks, this really is the chance of a lifetime. Working with Mr. W will allow Big Red to travel and do unique amazing work. It's the piece of the puzzle that's been missing since we moved back. I am beyond excited for him, and more than anything relieved. When I hurt, it's my own problem and I can fix myself. When my husband hurts and I'm left helpless because there isn't a damn thing I can do, I feel useless. There are few things worse than seeing someone you love, to the moon and back, hurt so deeply. Likewise, there are few things better than seeing that same person happy.

II. 20+ lbs.
This morning I weighed in and I've crossed the 20 lb. threshold. I'm down a total of 21.2 lbs! I am ECSTATIC.  Yes, I still have another 18 to go, but I'm more motivated than ever. I've kept up with the P90X, but I have made a few of my own modifications. I did not like the Kempo so I'm substituting that for a day where I take long run (5-6 miles), or I hop on the elliptical. It's going incredibly well, and I'm damn proud of myself. My battle with food continues to be won, and it's actually becoming less of a battle. Earlier this week one of our math teachers had pies for "Pie Day" (3/14), and offered up some to those of us eating in the lunch room. While I could of just said no and skipped it altogether, I quickly realized that it wasn't necessary, but that I'd have to exercise restraint on how much I took. Look, I love food and that's never going to change. I can still eat sweets if the craving hits, I'm just much more aware of what I'm eating and how much of it I'm going to eat. I took a sliver of key lime pie and a sliver of peanut butter pie. I enjoyed every single morsel, my craving was satisfied, and I didn't undo all my hard work.

III. New Website
My photography is slowly growing. I don't have a large client base by any stretch, but word is quietly getting around. I've known for a while that the next step in growing my photography business is to put together a website. I'm not ready to invest hundreds in some flashy set up, so I've been scouring the internet for free options. This week I found one through www.wix.com. I don't own my own domain just yet, and am planning to take that second leap this summer. It isn't terribly expensive and it's something I'll definitely take care of. Until then, my photography business can be found at: http://www.wix.com/ilenemarshall/photography. I will continue to update my galleries, hopefully getting some students to do some senior portraits soon. I'm proud of what I've put together and while I know it's relatively simple compared to the super-professionals out there, I'm quick to realize I'm not a super-pro. I'm a full-time teacher with a budding photography business. For now, I think it's a great start.

P90X = OhEmGee.

*this is insane - www.beachbody.com*

In an effort to avoid the discouraging plateau of weight loss, I've employed the use of P90X. Well, at least I started the program today. That is, AFTER running 4 miles in the frigid just barely above 30 temp with blustery winds. Man did that run suck. But I got through it, came home, and popped in Day 1 of the P90X program.

This sh*t ain't no joke.

It's more than overwhelming to look at the thirteen week schedule, in fact it's horrifying. So instead of looking ahead, I'm just going to focus on whatever workout that needs to be done TODAY, and then maybe I'll think about TOMORROW. But that's it. I don't want to psych myself out.

What I plan to do is a little more than ambitious: combine P90X along with a running schedule. My feet were actually cramping up during the dvd today and I'm wondering if it was a lack of potassium or a lack of hydration. I'll have to read up on that because the cramping was super annoying. It felt as if my toes were trying to bend themselves around one another.

Perhaps it's a placebo affect but I swear my arms already look and feel more cut. It's probably my mind playing tricks on me. Whatever.

Tonight Big Red and I tested out a new recipe - sweet potato burgers. They were good, they just weren't very sturdy. The recipe even warns you of this, but I wasn't ready for the kind of fall-apart softness of these burgers. We ate them on whole wheat organic sesame buns with avocado, onions and some horseradish mustard. Yummo!! Our side was an order of these super delicious salt and vinegar fingerling potatoes. They are incredibly mouth puckering tasty and I highly recommend you try them.

Tomorrow will be leftovers and Day 2 of P90X.

I'll keep you posted.

good eats: Lemon Yogurt Loaf

The original recipe from which I've adapted this one came from the Food Network star, Ina Garten. No doubt hers is delicious, but in an effort to keep the crap out of my body on an upswing, I've switched up a few things. A little experimenting if you will. Took out some sugar, swapped out some white flour for the whole wheat version, and did a quick trade of oil for applesauce. Who can resist lemons? Who can resist bread? Let me present to you a lovely marriage of the two - sans some of the extra guilt. 

Ingredients

• 1 cup All-Purpose flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup 2% Greek yogurt
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tsp grated lemon zest
• 1 tsp vanilla extract
• 1/2 cup applesauce
• 1/2 cup powdered sugar
• 1/3 cup freshly squeezed lemon juice

DIRECTIONS:

1. Preheat the oven to 350F.

2. Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan with no stick baking spray. Flour the pan as well.

3. Sift together both flours, baking powder, and salt into one bowl.

4. In another bowl, whisk the yogurt, the granulated sugar, the eggs, lemon zest, and vanilla.

5. Slowly whisk the dry ingredients into the wet ingredients.

6. With a rubber spatula, fold the applesauce into the batter until it is all incorporated.

7. Pour the batter into the loaf pan and bake for about 1 hour, or until the cake tester placed in the center of the cake comes out clean.

8. Meanwhile, combine the 1/3 cup of lemon juice and ½ cup powdered sugar in a small sauce pan until the sugar dissolves and the mixture is clear. Set aside.

9. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove from the pan and place onto a baking rack over a sheet pan. Poke holes all over the top of the cake with a long cake tester or toothpick. Then, while the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Once you have poured all the mixture over the cake remove the baking rack and roll the cake bottom and sides in the leftover mixture on the sheet pan.

Nutritional Information per slice/ 11 slices per loaf:

150 cal, 2 g fat, 30 g carbs, 1 g fiber, 16.5 g sugar, 5.5 g protein

good eats: Chopped Veggie Salad

You're welcome. Let's just get that out of the way. Eww, sorry. That was a bit arrogant. I guess you might not like the following recipe, so I should just speak for myself when I say that it's both scrumptious and pretty to look at. This chopped veggie salad requires some chopping prep time - no kidding, but when it's all made, it lasts for the week. I took this concoction for lunch last week and paired it with 1.5-2 cups of strawberries. Because I'm now more informed, I will only be buying organic strawberries. The lower the fruit/veggie sits to the ground, and if it can't be peeled, the more pesticides it carries. Therefore, I'm switching to organic. In fact I've switched to pretty much everything organic.

The salad and fruit pairing definitely satiated my noon-time hunger. I recommend not dressing the salad until you portion out what you eat the day, otherwise, dressing ahead of time will turn the salad to mush.

This recipe, like some of the others I've posted, is much about your preference. If you want more salt, add more kalamata olives. If you prefer the taste of parsley over cilantro, then use parsley. If you don't like tomatoes so much, omit them. And certainly there are other ingredients you could add: garlic, kale, fennel, broccoli...the list goes on and on. Comprenden compadres?

Chopped Veggie Salad
2 zucchini cut lengthwise, then diced (don't peel)
1 cucumber, peeled, diced
1 small tub of grape or cherry tomatoes (I cut 'em in half)
1 cup pitted kalamata olives, halved
1 red bell pepper, diced
1 orange bell pepper, diced
1 handful of cilantro or parsley, or both!
1 handful of diced red onion
1 stalks green onion diced
1 handful of slivered almonds
Dill to taste (I use several shakes, as I love the taste of dill)
1 can rinsed, no-salt Chickpeas (Garbanzo beans for those of you on the other coast)
*I added the remainder of an undressed broccoli carrot slaw I had left*
**You could also add some crumbled feta cheese if you're not worried about keeping vegan**

Toss all ingredients together, store covered in the fridge. When you're ready to eat, serve yourself a portion and dress with a 2 to 1 ratio of white balsamic vinegar to lemon juice. I usually do 1-2 tbs. of vinegar and 1/2 to 1 tbs. lemon juice.

And it's that easy. Here's mine all prepared and portioned out for tomorrow's lunch in a glass container:

Yummy.

good eats: Garlicky Kale & Cold Quinoa Salad

I've come across two new recipes that I feel must be shared with you, dear reader. It would be a travesty of the greatest proportions if I withheld these new dishes. They are incredibly healthy (duh!), and power foods no less. The main ingredients call for kale and quinoa, respectively.

First a bit about kale. Kale contains a rich source of vitamins (A, C, B6) and minerals (magnesium, calcium, copper, potassium) and may, in fact, prevent cancer. One cup has just shy of 40 calories, but packs a punch with more than enough of the required daily dose of vitamin A, and since it's a plant source of A, there's no need to worry about getting too much! The only drawback for me personally is its texture. It's tough and kind of hard to eat raw, but dressed with the liquid gold I'm about to fill you in on, it becomes soft, especially given time to marinate.

Next, a bit about quinoa. I only recently discovered quinoa in the past couple of years. It's a strange little grain, but definitely another super food and hails from South America - let's hear it for the Incas!  Apparently this was even a sacred crop for the Inca. Not only is quinoa incredibly high in protein, but it's a complete protein, meaning it includes all 9 essential amino acids. Booya. And bonus, it's gluten free so it's easy on the belly. Joined in concert with the added ingredients in the cold salad, this makes an incredibly delicious, healthy (double-duh) and visually beautiful salad.

Alright already. Enough of the nutrition lesson, here are the goods. Enjoy!

*   *   *   *   *

Garlicky Kale (a Whole Foods recipe)

10 oz kale, chopped, stems removed  (I got mine at Trader Joe's; they sell a bag of it)

Dressing (I make 3x the following amount because it's so freaking yummy, and I like a lot of dressing)
2 tbs. nutritional yeast
1 tbs. tahini
1 tbs. water
1 tbs. lemon juice
1 tbs. Bragg's Liquid Aminos (if you don't have this, substitute with tamari or lite soy sauce)
2 tbs. minced garlic

Blend all dressing ingredients in a food processor and pour over kale. Toss salad and let soak/marinate for a few hours. The end result is a creamy dressing that tastes very similar to a Caesar-style dressing. Like I said, it's even better the next day, or even the third day.


Cold Quinoa Salad (another Whole Foods creation)

(Several of the ingredients are "to taste." You'll just have smell, taste, and experience what's right for you.)

2 cups whole wheat quinoa
1 (16 oz.) bag frozen edamame
1 mango, diced
1 red bell pepper, diced
red onion diced (to taste; I used about half a cup)
raisins (to taste)
dried, unsweetened coconut (to taste)
silvered almonds (to taste)
chopped cilantro or parsley (to taste; I used cilantro)
equal parts balsamic vinegar and lime juice (I used slightly more than 1/4 cup of each and then ended up adding a few more splashes as I tasted the salad)

Directions:
1. Rinse the quinoa really well, and cook according to package directions. Take edamame out of the freezer.
2. Chop and dice red onion, bell pepper, mango and put into a large mixing bowl.
3. Once quinoa is done, add edamame and let sit 5-10 minutes. Heat from the quinoa will defrost edamame and keep them crispy.
4. Add quinoa and edamame mixture to mixing bowl with onion, pepper and mango.
5. Add in the raisins, coconut, almonds and cilantro. Toss well.
6. Mix together vinegar and lime juice and pour over salad, mix well.
7. Taste and modify as needed.

Makes 13, 1 cup servings. I plan on taking this salad, plus a piece of fruit for lunch this week. Can't wait!!

I think you'll find you won't need any salt or sweetener other than playing around with the combination of ingredients. I ended up adding a few more dashes of vinegar, raisins and coconut.

*   *   *   *   *

Food that tastes this good, is this healthy, and this beautiful, makes me incredibly happy. If you're gagging over my enjoyment, I won't apologize. I'm thrilled to be excited about food that, for once, isn't going to blow up my waistline, is palatable, and will in fact be good to my body.

I wish the same for you.

"Healthy Starts Here"

Good morning and welcome to my 28-Day Healthy Eating Challenge, brought to you in part by my own willingness and my local Whole Foods Market.

In my (ceaseless, sometimes unsuccessful, but well-intended) quest for better health, I have signed myself up for this 28-day challenge. I received an email from the school nurse alerting staff of the program and the word "free gym membership" stopped me from immediately deleting the message. What's involved? After ponying up $35, here's what I've gotten myself into:

• 4 Healthy Eating Nutritional & Cooking Classes
• a One-on-One Consultation with a healthy eating specialist
• a Guided tour of my Whole Foods Market
• Food & Exercise Journal
• a copy of Eat to Live, by Dr. Joel Fuhrman
• 28-day free pass to my local Urban Active gym 

As I stated above, the last bullet point is what really got me interested. On the whole, I figure I can do just about anything for 28 days. I hope to get some good eating habits out of this, and if anything, rethink how I look at food.

The main charge of this program is to eat "plant strong, whole grains, low fat, nutrient dense foods that include limited quantities of seafood and meat." Basically the goal is to get closer to the vegan lifestyle. I can say with almost 100% certainty that a vegan lifestyle is not possible in our household. Big Red has willingly gone along with my meat reductionist ways, but he would surely stage a protest if I eliminated animal products all together. Truth is, I'm not sure I want to eliminate all animal products. I don't have to, nor do I want to, eat meat every single day, or cheese, or milk (we've already ditched cow's milk and now drink almond milk), but once in a while it's enjoyable. I do have the upper hand when it comes to what is consumed in our household because pretty much I'm the one that does all the cooking and shopping. Mwahahah!


This morning I was up, eyes open, alert and ready to go, at 7 am. After letting Olive out and feeding her breakfast, we left Big Red upstairs to sleep in, and we headed downstairs. Olive chewed on a toy and occasionally tried to get on my mat with me as I did yoga for 40 minutes. As I was twisting and breathing into various poses, I recognized how much flexibility I have lost over the years. As a young girl, I was a gymnast and could easily contort my body - um, not so much anymore. But I'm working on it. The havoc I have brought upon my joints thanks to many injuries as a consequence of years as a serious athlete, will no doubt benefit from some yoga.

Breakfast was a sweet potato and a few clementines. I haven't gone to the grocery store yet, so that was my limited non-processed food choice for the morning. After I sign off here, I'm going to go through my materials given to me by Whole Foods, make a list, and then hit the store.

I don't know what's going to happen over the next 28 days. I hope to keep an open mind and I'm excited to try out some new recipes. If I stick to my guns, I'm certain to shed a few pounds - always a bonus. As of today, I'm down 8.2 lbs since the start of 2012.

Here. I. Go.

good eats: New York Style Cheesecake

This is the recipe I followed for Big Red's birthday cheesecake. It is, quite possibly, the best cheesecake I've ever made. No complaints from this household.

Crust:

2 sleeves of Honey Maid graham crackers, crushed (I pulverized them in my food processor)

1/4 cup granulated white sugar

1 stick unsalted butter, melted

Filling:

4 packages of, room temperature, cream cheese

1 cup granulated white sugar

3 tablespoons all purpose flour

5 large eggs, room temperature

1/3 cup heavy cream 

          3 tablespoons lemon zest

                                                                                                        1 teaspoon pure vanilla extract

Topping:

1 cup sour cream (full fat, people!)

2 tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

• Directions: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
• For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
• For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
• Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. I baked mine for 58 minutes. Remove from oven and place on a wire rack.
• Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. 

Adapted from Joy of Baking

good eats: lemon-blueberry bundt cake

I've been baking a lot lately. Perhaps it's the anticipation of the fall season. Whatever it is, I can't stop. This recipe turned out to be a hit. It's another one adapted from Cooking Light. No worries though, it's pretty good. Definitely worked for Big Red with his morning cup of coffee. If you want the original recipe, click on the Cooking Light link. The following is my own adaptation and what I changed is in bold. I had a pint of blueberries I wanted to use, so I dumped the whole thing in. Too many blueberries is never a bad thing! I also cut out 3/4 c. of sugar (cutting out unnecessary calories), added 2 tblsp. of lemon rind, and substituted nonfat Greek yogurt instead of the sour cream. The use of yogurt helped to cut more calories AND added more protein. Enjoy.

Ingredients

• Cake:
• Cooking spray
• 2 tablespoons granulated sugar
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 3 tablespoon grated lemon rind
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 16 oz nonfat Greek yogurt
• 1 pint of blueberries!!!

• Glaze:
• 1 cup powdered sugar
• 3 tablespoons fresh lemon juice

Preparation

• Preheat oven to 350°.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
• Place 1 cup granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and Greek yogurt. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
• To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

good eats: lentil chili

This is a recipe that I found after the Whole Foods rep visited work at the end of last school year. He had several printed cards with recipes for us to leaf through and take. I took. I wasn't sure how the chili would end up, especially with picky Big Red. Turns out - it was perfectly yummy, and the recipe made A TON. We had enough to eat for several days, and surprisingly, no one got tired of the leftovers. They just got more tasty with each day.

The consistency is not one of a typical chili, so don't be expecting anything like that. The ingredients are simple  and nothing is difficult to find on grocery store shelves. It's super freaking healthy which is just an added bonus. We made it and served it over some rice. Here's the recipe for Lentil Chili.

I did change a few things up a bit. The recipe called for 4 teaspoons of chili powder, but I only added two. I don't like my food that spicy hot. I also omitted the cilantro (calls for 1/4 cup), as Big Red thinks it tastes like perfume. I think it tastes like heaven and will never get enough of it. Next time, I'm going to serve the cilantro on the side so that I can add it to my own bowl. What I did add was some garlic salt, to taste, a few shakes of Worcestershire sauce and few shakes of Frank's Red Hot sauce. The result was magnificent. I've also made note and the next time I make this, and there will be a next time, I'm going to throw in some corn for the added sweetness.

All in all a scrumptious dish, easy to make, and healthy to boot. Enjoy!

good eats: honey lime couscous salad (& good sushi)

I once subscribed to Cooking Light magazine. It was a decent publication, but the recipes were hit or miss. While at the bookstore, sometime ago, I came across the Cooking Light Cookbook, and since it was on the bargain shelf and not too expensive I picked it up. A couple of days ago I was leafing through when I came across the recipe for a couscous salad. The ingredients were simple and it sounded both fitting for the hot summer weather and appetizing.

The recipe is listed as "Nectarine & Chickpea Couscous Salad with Honey-Cumin Dressing." I omitted the nectarine because we didn't have any on hand, and after making a batch of this salad, I doubled both the lime and the honey portions for a bigger punch of flavor. I'm convinced Big Red's palate has been bastardized over the years with an unflinching addiction to coffee and a history of smoking. While he no longer smokes (over 2 years - go Big Red!), I'm certain almost 15 years of tobacco has wreaked havoc on his taste buds. He likes a lot of flavor and is often adding more pepper or salt, or something - "doctoring" his plate as he calls it -to his meal.

The salad passed the Big Red test. It's quite tasty, definitely light, but filling thanks to the couscous. The recipe:

INGREDIENTS FOR 6 SERVINGS: 
1-1/4 cups water 
1 cup uncooked couscous 
2 tablespoons fresh lime juice (I doubled)
1 tablespoon olive oil 
1 tablespoon honey (I doubled)
1/2 teaspoon salt 
1/2 teaspoon ground cumin 
1/2 teaspoon ground coriander 
1-1/2 cups coarsely chopped nectarines (about 3 medium) (I omitted) 
1/2 cup coarsely chopped spinach 
1/4 cup thinly sliced green onions 
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained 
Nectarine slices (optional) (I omitted)


INSTRUCTIONS:
Suggested as a light summer lunch or as a side dish for pork or ham.

1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 213 (16% from fat); FAT 3.9g (sat 0.5g, mono 2g, poly 0.8g); PROTEIN
7.8g; CARB 38.8g; FIBER 3.6g; CHOL 0mg; IRON 2.2mg; SODIUM 297mg; CALC 36mg

Good Sushi.
So last night was our anniversary dinner, for which we ate sushi at Sakura. It was great! Just what we were looking for. The ambiance and service were mediocre (check) and the prices were reasonable (check). We ordered steamed edamame, a 7-piece sashimi platter, and 2 specialty rolls each. The edamame was plentiful and freshly steamed. The sashimi left something to be desired. At Fusion, our spot in California, we got used to being served thick slabs of sashimi. Last night we found ourselves entertaining prosciutto thin slices. It was definitely disappointing. But - the rolls were fantastic. I ordered a Rainbow Roll and it looked and tasted just as I had anticipated. I also tried the Sakura Roll and it was yummy as well. Big Red was the Big winner last night with the Godzilla Roll. A freakish creation wrapped in seaweed and fried only to be drizzled with an eel and spicy mayo sauce. Each bite was meaty and layered with flavor. A home run. We got out of Sakura for $100, tax and tip included. I stuck to a diet soda and Big Red had two Sapporos.

We made note that sashimi in a landlocked state would probably never be as plentiful as it was on the coast. And our bill, probably for similar reasons, would always tally higher. That would be something we'd have to accept. The overall experience left us wanting to return, but next time with some editing to our orders. We were satisfied. Afterwards we headed out to the bookstore, I know - romantic, right?, and then a trip to DQ. I have to give myself a little pat on the back for this DQ outing. Instead of ordering a large Oreo cookie Blizzard, I ordered a small. It was delicious, as I knew it would be, and just enough to satiate my desire for something sweet.

As we sat in the parking lot of DQ eating our treats, it reminded me of our trips to Starbucks back in the day when we were living with my parents. We'd escape to Starbucks, order a coffee and a hot chocolate, and sit in the parking lot, windows rolled down with a couple of smokes (yeah, I was a sideline smoker back then). This time though, there wasn't anything to escape. Just the cap to a great evening together, some good conversation, and the moon lit full and fat in the sky.

Searching for Sushi

Big Red and I have been on a hunt to find good sushi in our steel city town for the past three years.When we lived in California, we found and fell in love with a little place called Fusion. It was a short drive, we're talking like 10 minutes, from our apartment and it was reasonably priced. The sushi was really good. It probably wasn't top shelf quality, I'm no seasoned food critic here, but it was well worth every penny we spent. And we spent many a penny there. We knew going into Fusion that the service would be forgettable at best and the ambiance mediocre. We also knew we could stuff ourselves silly with delicious sushi and get out of there for well under $100, tax and tip included.

Since we arrived in our steel town, we have yet to find something similar. A quick search reveals several places but the reviews are always mixed. After reading post after post about this place or that, I sent out an email to friends who are local, putting out an APB and a plea for some sushi referrals. One friend named a place we'd already tried but with which we ended up being dissatisfied. They didn't even serve alcohol for crying out loud! I'm no booze-hound, but Big Red loves a Sapporo when he's dining on sushi. I like a glass of wine myself. A couple other friends had some good suggestions and after cross-referencing their nominees with sites that offer extensive reviews, I narrowed it down to two places.

My last criteria: location. The winner would be the joint that was closest to us, because if we liked it, we wanted to know we could go in at the drop of a hat. The winner: Sakura. Wednesday, July 13, is our wedding anniversary. 4 years ago we said I Do in a glass chapel overlooking the Pacific ocean on a storybook day. We're going to give Sakura a try Wednesday night.

The picture above was taken at Shintaro, the restaurant where we dined in Las Vegas on our honeymoon. The meal was super pricey, but excellent. We're not looking for that. We don't need excellent on a daily basis. We need good. We need sushi that tastes delicious and doesn't bore a hole in our retirement portfolios. I've got two fingers crossed that Sakura will be our Fusion of the East.

I'll let you know how it goes.

good eats: pork tenderloin & arroz congri

Last night, Big Red and I enjoyed our favorite pork dish. It's a recipe that was given to me by a woman for whom I used to babysit in college. This family was great and I was over at their house quite a bit. I adored their daughter. I knew her from the time she was just six weeks old when they dropped her off at the daycare center where I was working. This family always ate well, and I marveled that inside their fridge was not a single bottle or carton of anything "lite" or "fat free."  I once asked the mom about this and she said they didn't buy that kind of food. Then I asked how they all stayed so damn trim. She said they stuck to small portions. Everything in moderation. To the college kid who would wolf down dinner meals of ice cream and sugar cereal (preferably layered), it was genius.

This particular pork recipe is not only easy, but it's quite tasty too. I've since passed it on multiple times, and have gotten good reviews from others who have tried it. The rice is a Cuban dish traditionally made with some kind of ham - I just don't include the ham. Enjoy!

Marinated Pork Tenderloin                                           
1.25 lb. pork tenderloin                                                    
0.25 cup orange juice                                                        
1.5 tblsp. low sodium soy sauce                                        
2 tsp. olive oil                                                                    
2 large garlic cloves minced                                              
0.25 tsp. crumbled dried rosemary                                    

1. Place pork, orange juice, soy sauce, 1 tsp. oil, garlic, and rosemary in a shallow dish. Turn pork to coat well. Cover and refrigerate 1-6 hours (the longer, the better).  I usually double or triple the amount of marinade.                  

2. Position rack in center of oven and preheat to 375 F. Remove pork from marinade and wipe dry. Bring marinade to boil in small saucepan. Strain, and set aside. Heat remaining teaspoon of oil in large skillet over medium-high heat. Add pork and brown on all sides, about 5 minutes. Roast about 20 minutes for medium. Baste twice with marinade. If you're cooking with a meat thermometer, which I highly recommend, cook to 140-145 F for a pale pink center (as we have done). Adjust accordingly for more. Let rest 5 minutes before slicing and serving. Slice thinly on the diagonal and use remaining marinade to garnish.
                   
Arroz Congri (click here)