Watch the incredible shrinking chef! Read about my progression and challenges to stay on track. Oct 2013 is 60 for me, and also my target date for my optimal weight. It’s the sprint not a marathon, I have seen too many lose too fast, not me, not this time. It’s a life change I am going for.
Join me- I promise this will be an adventure for all.
Anytime is a perfect time for a re-boot on healthy choices. Get inspired to focus on meal choices that feed your emotional, and physical body.
Living in San Diego weather is all the better.
Follow my lead: local produce, pesticide free whether organic or local sustainable (my first choice) and great recipes that are quick, easy and clean. Clean is a new buzz word in the culinary world that I have used for years, to explain no preservatives, no pesticides and no hormones. My clients enjoy their meals will all of the above as often as possible.
Farmer’s markets and small stores in town provide endless choices of ingredients. Farmer’s markets are fun, a great opportunity to meet your neighbors, people watch and also educational. The farmer’s are more than happy to educate you on new-to-you ingredients, educate you on how to prepare and enjoy their offerings, and explain what they are about, organic, local (within 30 miles is optimal) and sustainable.
Small stores are a wonderful source of great ingredients, and the employees are more educated, and willing to visit with you and answer your questions. Don’t be shy about asking, they enjoy giving you a slice and sharing.
Confession: Focusing myself on a slimmer me this year and meeting Sherida at a networking event, I am now on a better path myself. Loving food, and being a chef is only part of my challenge to let go of weight. I am a closet anorexic- not easy to admit or even recognize. A busy lifestyle, eating doesn’t occur to me, a funny admission I admit.
Sher has given some awesome tools, so I have lazer vision on my bodies need for food.
See, if you ignore eating your body stores the fat, ROCKET SCIENCE.
Sher Russell, B.A., C.Ht.
Hypnosis for Mind and Body
1114 N Coast Hwy 101, Suite 1A, Encinitas, Ca 92024
It’s time for me to listen to all the advice I have given my clients for years:
6 small meals a day – plenty of vegetables and fruit, about 70 percent RAW diet.
Tools are abundant these days and we carry a smart phone to make it easy. One Sher turned me on to is “Lose IT” – check it out, it’s easy and FREE!
You tailor it for you, and at the end of each day when I have stayed within my calorie intake, there is happiness that I am one day closer to my target.
Another is Sher’s CD’s to meditate to good advice, our minds are the best tool we have, and our sub-couscous is on auto pilot.
Plan ahead when you are eating out, using Lose IT makes it a no brainer. Plug in the restaurant and scan the menu for what to choice. Before a lunch meeting the other day at Coco’s, I needed to stay within 350 calories, and before going I picked the Greek Feta salad -307 calories, it was satisfying and I left happy to be on target.
March 10 is 23 years, I want more!! A great reason for focusing on a lifestyle. Remember the old saying “if I knew I would live this long, I would have taken better care of myself” OH SO TRUE!
I am in the process of a re-boot to BOC’s menu, more real clean recipes and they will be included on the site for your convenience. I want to know what you are ordering, and make the service easier for clients. Become a fan of my facebook page, Bent On Cooking and get my reviews of new recipes, and chef tips.
Gluten Free Brunch
Strawberry Cheesecake French Toast with Brandy Butter Servings: 8
1 cup milk 6 eggs 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla extract
3/4 cup white sugar 8 slices bread, cut in half diagonally 1 teaspoon butter 8 sliced fresh strawberries 1 cup whipped cream
Dip the bread into the egg mixture, and place in the skillet – 2 or 3 at a time. Cook until golden on both sides. Smear with cream cheese mixture and serve with fresh strawberries. Serve with whipped cream topping (optional)
Ingredients: 1 1/8 cups unsalted butter, softened 2 cups sifted confectioners’ sugar 2 tablespoons orange zest 2 tablespoons orange juice 4 tablespoons brandy Directions: Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
Bent On Cooking
Chef Rose Bent 858-486-1451
Personal Chef Meals Catering • Cooking Classes and Education firstname.lastname@example.org www.bentoncooking.com
Start with leftover cooked chicken or pick up a pre-cooked rotisserie chicken from the market and addmushrooms, sweet onions, cream cheese, and herbs. Frozen puff pastry wraps it all up for an eye-pleasing and tasty presentation.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
- 1 sheet (half of a 17-1/4-ounce package) frozen puff pastry sheet
- 2 Tablespoons butter
- 1/2 cup diced sweet onions
- 4 ounces coarse-chopped mushrooms
- 2 garlic cloves, pressed
- Salt and fresh-ground black pepper, to taste
- 2 Tablespoons chopped fresh parsley
- 4 ounces cream cheese, at room temperature
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon rubbed sage (or 1/4 teaspoon ground sage)
- 2 cups roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
- 1 large egg, beaten with 1 teaspoon water for an egg wash
Let puff pastry thaw while you make the filling. Preheat oven to 400 F.
Melt butter in a heavy skillet over medium heat. Add sweet onions, mushrooms, garlic, andsalt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Stir in parsley and set aside to cool to room temperature.
Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.
To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with egg wash. Bring corners of the pastry square to the center, sealing all edges to contain the filling. Place seam-side down on an ungreased baking sheet and brush with egg wash.
Bake chicken Wellington bundles for 25 minutes until golden brown. Serve with steamed broccoli.
Note: Do not use raw chicken for this recipe. There will be insufficient time to thoroughly cook the chicken. Be sure to use chilled cooked chicken.
Yield: 4 servings
Chicken Wellington Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
- ½ cup packed soft, pitted dates
- Warm water
- ⅓ cup non-hydrogenated vegetable
- shortening, like Spectrum, or virgin-
- pressed coconut oil
- 3 ounces semisweet chocolate, coarsely
- 1 teaspoon instant coffee flakes or espresso
- powder, optional
- ⅓ cup honey
- ⅓ cup sweet brown rice flour or sorghum flour
- or combination
- 2 tablespoons arrowroot starch or potato starch
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 2 eggs*
- 2 teaspoons pure vanilla extract
1. Place dates in a bowl. Add warm water to cover dates by an inch. Let soak for 2 hours. Drain dates and set aside.
2. Preheat oven to 350 degrees. Generously grease an 8-inch springform pan, an 8-inch square pan or a 9-inch round pan. Line with oiled parchment paper, if desired.
3. Combine vegetable shortening or coconut oil, chocolate and optional coffee flakes in a small saucepan over very low heat. Stir occasionally with a whisk until smooth. When almost melted, add honey. Stir and remove from heat. Set aside to cool.
4. In a medium bowl, whisk together flour, arrowroot, cocoa powder, baking powder, xanthan gum and salt until well combined.
5. Combine dates, eggs and vanilla in a blender or food processor, processing until smooth and creamy. Add melted chocolate mixture and blend.
6. Add dry ingredients. Mix until well combined. Do not over-mix. Batter will be stiffer than conventional brownie batter. Scrape batter into prepared pan. Smooth top with a damp spatula.
7. Bake in preheated oven on center rack until edges begin to pull away from the pan and a toothpick inserted into center comes out clean, about 20 to 24 minutes. Do not over-bake. The center may seem unset but will firm up as it cools. Place pan on a rack to cool.
8. When cool, run a knife around pan edges. Invert brownies and turn onto a cutting board. Cut into 16 squares. Store covered for up to a week.
Each brownie contains 208 calories, 15g total fat, 6g saturated fat, 0g trans fat, 34mg cholesterol, 18g carbohydrate, 64mg sodium, 2g fiber, 2g protein.
*TIP Can’t eat eggs? Replace eggs in this recipe with ¼ cup + 2 tablespoons unsweetened applesauce; increase baking powder to 2 teaspoons. Or click here for more Substitution Solutions.
Mediterranean Vegetable Soup
Looking for some healthy soups to round a clients menu this week, found this one and a great site. Not only did one catch my eye, they had some great info on chocolates and it’s nutrition value.
Chocolate nutritional values unveiled.
Crepes are wonderful, made ahead can make a easy way to treat your honey on Valentine’s Morning. With the right touches, you both may have to take the day off! http://frenchfood.about.com/od/crepes/r/chocbatter.htm
A beautiful Spring salad that combines fresh berries, and sliced almonds over mixed greens, drizzled with chocolate balsamic vinaigrette. Easy and healthy. It’s a elegant first course to any meal.
Greens with Strawberries and wild berries with Chocolate Balsamic Dressing
Yields 6 servings, dressing 2 tbsp per serving
1 cup greens
5 leaves fresh basil
5 mandarin orange segments
3 fresh strawberries
3 tbsp chocolate balsamic dressing
4 oz olive oil
1 tsp minced shallots
Pinch of salt
- mix all of the dressing ingredients together well and set aside
- Combine all salad ingredients evenly on the greens and top with almonds
- Drizzle salad with dressing and serve immediately
Calories 246, Fat 20g, Sat fat 1g, Cholesterol 0, Sodium 56 mg, Carbs 18g, Protein 2g, fiber