Ratatouille... Not the Movie

When life gives you homegrown organic heirloom tomatoes, you make ratatouille! 

I was at the Pageant of the Masters in Laguna Beach when I was home last week, and I had an amazing side dish of ratatouille. It is one of my favorite side dishes. So much flavor and depth. 

When I came home from my trip, Tyler had brought home fresh heirloom tomatoes from his coworkers garden. Immediately I knew I was going to make ratatouille! I always thought of the dish as more of a fall or winter dish, but surprisingly, it is a great summer dish since it has zucchini, bell peppers, tomatoes, eggplant, etc. Let's get to how you make this wonderful dish! 

What You Will Need:

(Makes 6-8 Servings)

1 medium eggplant cubed and drained

2 red bell peppers chopped

2 medium zucchinis chopped into crescent moon shapes

3 cloves of garlic minced

2 medium tomatoes diced

1 large yellow onion cut into 1/2 inch strips

1 bunch of basil wrapped with cooking twine + 6 leafs of basil chopped

Pinch of crushed red pepper

Salt to taste

Fresh ground pepper

1 1/2 TBLSP olive oil divided

1. Cut the eggplant into cubes and set it out on paper towel to drain while you prep the rest of the vegetables.

2. Once all the veggies have been prepped, wipe a nonstick pan down with a little olive oil and heat to medium heat. When the pan is heated, cook the eggplant until it is a golden brown, and then take it off the heat and set it to the side.

3. In a large pot, heat one tablespoon of olive oil to medium heat. Add the onions and sauté for about 5-7 minutes until the onions start to become translucent.

4. Next, add in the garlic, basil bunch, crushed red pepper, and a pinch of salt and continue to cook for 2-3 minutes.

5. After 2-3 minutes, add in the peppers and cook for a couple minutes before adding the zucchini. Allow it all to cook together for a couple minutes.

6. Next, add the tomatoes and cook for 8-10 minutes covered.

7. After 8-10 minutes, add the eggplant to the pot, and continue to cook the ratatouille covered for 15-20 minutes on low-medium heat. 

8. Once the veggies are soft, turn off the heat, take out the basil bunch using tongs, and add the remaining 1/2 TBLSP of olive oil, a pinch of salt, and some fresh ground pepper and stir.

 

Serve warm & enjoy! 

Oodles Of Zoodles! How To Make Zoodles 3 Different Ways!

If you haven't heard, Zoodles are all the rage! Zoodles are noodles made out of zucchini. It's funny because when I was raw back in 2011, my boyfriend at the time made raw Zoodles and I thought he was out of his mind. What I didn't realize was flash forward a year later and I would be using zucchini as a noodle all the time. Flash forward three years and there would actually be a spiralizer for all your zoodle needs!

This veggie instead of pasta option is great because it is low carb, tons of vitamins and nutrients, and it is pretty easy to make. You can eat it raw or cool it. Below are the nutritional facts for zucchini, pasta, and whole wheat pasta, in that order.

This is comparing one medium zucchini to one whole serving of pasta or whole wheat pasta. 

Now I do have to say, 2 zucchinis is enough Zoodles to feed Tyler and me. Sometimes we use 3 zucchini but it is not often. Tonight I am making homemade tofu crumbles (making a new recipe) that I hope will be delicious. Top all of it with a little marinara and it will be an amazing meal! You can make it with turkey meatballs as pictured above, turkey meat sauce, or sauté it in garlic and olive oil. Those are just some of the possibilities but there are a ton more.

Today the main purpose of this blog is to show you 3 different ways Zoodles can be made!

First, you can do it by hand, julienning the zucchini with a knife. 

1. Clean the zucchini and cut the ends off both sides. 

2. Slice the zucchini length wise into slivers, as show below. 

3. Cut down the zucchini to julienne the zucchini. (Shown in the second picture below.)

Second, you can use a julienne peeler to achieve your Zoodles.

1. Clean the zucchini and cut the ends off both sides. 

2. Cut the zucchini in half.

3. Place the julienne peeler at the top of the zucchini, pressing into the zucchini and pull. (Show in second picture below.)

3. Repeat this until you get down to the end of the zucchini.

Third way to make Zoodles is by using a spiralizer. I got this contraption off Amazon for about $40.00 with PRIME Shipping. (I love PRIME!) It is easy to use, takes one minute to make a full zucchini into noodles, and takes 2 minutes to clean. If you think you will be zoodling a lot, this might be a good buy for you. If not, I would try one of the other ways first! If you end up loving them, you can always buy a spiralizer! 

1. Clean the zucchini and cut the ends off both sides. 

2. Stick the head of the zucchini in the steal metal circle, and shove the butt of the zucchini in the prongs and lock into position. Make sure there is a bowl at the spout of the spiralizer for the Zoodles to fall into. (Shown in the first picture below.)

3. Start turning the handle clockwise and the noodles will start forming.

4. To clean up, remove what is left of the zucchini and discard. Take the blade out and wash it, be careful it is super sharp! Next take the handle piece out and wash it. Then finally wash the rest of the body of the spiralizer.

The different Zoodles you end up with are picture below. From left to right, the first using a julienne peeler, second using a knife, third using a spiralizer.

If you are interested in buying a spiralizer, click on the link below to check it out!

Paderno World Cuisine Spiralizer

Have a great time zoodling!!!

Celebrate The 4th With Amazing Kabobs!

Happy 4th of July Eve! We leave for Seattle tonight and I couldn't be more excited! the weather in Sac has been pretty hot. Plus, I am in need of a vacation ASAP! 

So obviously you have picked up that I'm obsessed with grilling. It's easy, doesn't heat up the house, and it's perfect for summertime! In need of something to make for the July 4th festivities? I've got the perfect thing! Kabobs!

Kabobs are versatile, easy, and always delicious. Also, a great thing with a kabobs are they can be easily vegetarian or vegan if the menu needs to be. 

The other night I had some girls over for a gathering and we grilled some chicken and veggie kabobs and vegetarian kabobs as well. Everyone loved them, and there was something for everyone to enjoy. 

Other things that make kabobs wonderful, generally speaking, they are lean, clean, and green. The prep time and cleanup time is next to nothing as well. So, common... Who isn't craving kabobs?!

Some variations I like are: {chicken and veggies} {salmon with cherry tomatoes, lemon wedges, and zucchini} {BBQ or terriyaki chicken/tofu with red onions, red bell pepper, and pineapple} All are delicious! 

For my dinner party, as I mentioned, I made chicken and veggie kabobs. Below are pictures and the how to!

What You'll Need:

(Makes 10 chicken & 2 veggie skewers)

1.25 pounds of chicken breast

1 zucchini

1 summer squash

1 red bell pepper

1 red onion 

1 package crimini mushrooms

Lemon pepper

Garlic salt

Sea salt

Pepper

12 skewers

1. If you are using wood skewers you will have to soak the skewers before you put the food on them so they don't burn. Get out a container, (I used a baking sheet) put some water in it and put the skewers in it to soak. 

2. Season the chicken, on half I seasoned the chicken with lemon pepper and sea salt, on the other half I put garlic salt and black pepper.

3. While that's sitting for a few minutes, cut your veggies. You want to make sure that they are as evenly cut as possible so they grill at the same rate.

4. Wash the mushrooms by dampening a paper towel and wiping the mushroom tops off. Trim the steam of the mushroom a little as well.

5. Cut the chicken into cube like pieces that are about the same size as the veggies.

6. Preheat the grill to a low-medium heat while you assemble the kabobs to your liking. 

7. Grill the kabobs on the grill turn every 4 - 5 minutes depending on the heat of your grill.

8. Take off the grill and enjoy with side of rice, potato salad, pasta salad, or a great leafy greens salad! 

**Notes: Depending on what grill you are using, you might have to check on it earlier than later. Make sure to feel out your grill so you don't burn your skewers.

Also, if the middle skewers are cooking faster than the outside skewers, rotate the position of the skewers when you turn them. 

Green Smoothie & Light But Filling Summer Salad

My whole life I haven't been a coffee fan. Most people think I'm crazy when I say that, but the smell, taste, look, everything is unappealing to me. A few years ago in 2011, I did the raw food diet for about 30 days. It was one of the most excruciating things I've ever done. At times it would be really easy, and at other times it wasn't. One of the things I did really enjoy from the raw food diet was green smoothies. Now, green smoothies are like my coffee. I drink them pretty much everyday. I have a variety that I have come up with throughout the years, but today I am going to share with you my tropical green smoothie.

Green smoothies are super easy to make, a great way to get essential vitamins and minerals in a raw form, and when you make them well, you can't even taste the greens you put in. 

What You'll Need:

2 cups organic power green mix 

1 cup organic tropical fruit mix

16oz coconut water

1 frozen banana

1 scoop brown rice protein powder (or any other protein powder your prefer)

How To Prepare:

1. Pour coconut water and power green mix in blend, and blend until all the leaves are completely blended.

2. Add a frozen banana and blend until it has been completely blended as well.

3. Add one scoop protein powder and 1 cup tropical fruit. 

4. Drink & Enjoy! (Serves 2)

For my protein powder, I use Sunwarrior brown rice protein powder. Sometimes I use Perfect Fit Protein but it is a little stevia heavy for me. 

I can get all this stuff at Trader Joes, but you can find it at the supermarket as well. 

**TIP: Don't ever get rid of bananas because you don't think you can eat them all. Always put them Ina freezer bag and freeze them. 

Looking for something that is filling but also light? Look no more! This grain salad is amazing and perfect for summer! Can be eaten as a main meal or a side dish. This recipe is also really simple which always helps! 

What You'll Need:

1 cup brown rice 

2 cups water

1 can black beans

Trader Joes (or any store's) tropical mango, pineapple salsa

1 avocado (or 2 if you LOVE avocado like I do!)

How To Prepare:

1. Cook your rice as instructed on the bag or box. All rice varies so it is better to go based off the instructions own bag or box.

2. When the rice has about 7-8 minutes left to cook, put the can of beans in a small sauce pan and cook until the juice of the beans starts to simmer. 

3. Once the beans and rice are both done, add the rice to a big bowl. Drain the beans and rinse them and then add them to the bowl of rice. Give them a good mix.

4. Add 3/4 cup of the salsa to the bowl and mix until fully incorporated.

5. Cover with foil or plastic wrap and let it cool in the fridge for at least an hour and a half. 

6. Once it is cooled, serve chilled with avocado on top. Sprinkle the avocado with just a touch of sea salt and fresh ground pepper.

7. Eat & Enjoy!!! (Serves 4)

**Notes: If you or your family aren't a big fan of beans, you can add cubes of chicken, or cubes of tofu to replace the beans. 

Also, other types of rice, jasmine, white, etc. would work in this dish, brown rice just had the best overall nutrition value.

PS - Did you know beans and rice are a complete protein when consumed together or consumed within a short period of time from each other??? It's true!

Summer Timeee & The Grilling's Easy...

I LOVE SUMMER! Seriously though, what's not to love? Long warm days, tan skin, beach hair, and most of all AMAZING food!

Grilling is one of the easiest and most efficient ways to cook a meal. I also love that, generally speaking, when you grill it is outside, so your house doesn't warm up like it does when an oven or the stove is on. Another reason why grilling is so fantastic is so much of what you cook on a grill is light and healthy, but super satisfying. (Which isn't always easy!) Oh and usually there are WAYYY less dishes! Tonight I am going to share some things that I love to grill, and how to prepare them.

Balsamic Marinated Grilled Portobello Mushroom

Ingredients:
Portobello Mushrooms
Balsamic Vinegar
Sea Salt
Fresh Ground Pepper

Portobello mushrooms can be marinated two different ways; you can marinate it over night, or marinate it for a shorter time.

When you marinate it over night, it tends to have more of a balsamic vinegar taste to it since the balsamic really gets to set into the mushroom. Whereas marinating it for a shorter time you still get the flavor but it is not as prominent. Personally they were both amazing to me, but if I knew I was going to be grilling mushrooms tomorrow night, I would marinate the mushroom over night, or at least prepare it in the morning.

To Marinate and Grill the Mushroom:
1. Pour a little bit of balsamic at the bottom of lidded container and swish the mushroom cap around in it.
2. Lay the mushroom head down, with its fibers showing.
3. Pour more balsamic into the mushrooms fibers and use your fingers to get it into the crevices gently.
4. Add a little bit of salt and pepper.
5. Put it in the fridge to marinate for the preferred amount of time.
6. When you are ready to grill your mushroom, start by preheating the grill to low-medium heat.
7. Place the mushroom head down on the grill with the fibers facing up. Let it cook with the top down for 6 to 7 minutes.
8. Check on the mushroom to see if there are grill marks on the cap. If there are grill marks, turn the mushroom over to grill on the other side. If not, continue to grill for another couple minutes and then turn the mushroom.
**NOTE: When you turn the mushroom over, use some of the leftover balsamic to pour on top of the mushroom cap.
9. After another 6 to 7 minutes, take the mushroom off the grill, and Enjoy!

Grilled Zucchini

Possibly my most favorite grilled veggie ever. SO simple, SO delicious, SO incredibly satisfying!

1. Wash zucchini well.
2. Trim off both ends of the zucchini and cut the zucchini down the middle.
3. Put the zucchini face down on a grill that is preheated and on low-medium heat. Grill for about 6 to 8 minutes on the cut side of the zucchini, flip them and cook for another 4 to 5 minutes.
**OPTIONAL: For extra flavor, you can brush the zucchini with a bit of olive oil and salt and pepper, but it is not necessary.

Green Bean Grill Pack

In a couple weeks, I will do a blog on the variety of grill packs one can have. They are truly one of the most amazing and easiest ways to enhance a meal.

Ingredients:
Minced garlic (I cheat and get the pre-minced garlic in a jar)
Sea Salt
Pepper
Foil

Preparing and Grilling:
1. Rip a piece of foil that is big enough to fold over your vegetables.
2. Place your cleaned green beans in the center of the foil.
3. Add a tablespoon of garlic, a pinch of salt, and some fresh ground pepper to the green beans, and mix well with your hands.
4. Fold up the bottom and top of the pack (horizontally) so that it makes a gate. Next, fold in the sides and roll it together tight, then fold in the bottom and top tight too.
5. Place on a low-medium heated grill for about 10 - 12 minutes.
6. Enjoy!

Nothing screams summer like grilling outdoors, listening to music, and enjoying a glass of wine!

CHEERS! :)

Meatless Monday: Lentil Street Tacos

I don't know about you, but I get cravings for foods like I am 6 months pregnant. (I'm not pregnant at all) My body just craves food, hence why I am a fat kid at heart. Before my weight loss journey began, I let myself indulge in any and all foods my body craved. On the top of that list was pizza! Mmm I have loved pizza my whole life. Once my journey began, I worked hard to satisfy my cravings with healthy alternatives. Sure, it's not always the same taste, but my cravings are usually fulfilled beyond what I had hoped for.

The other day I started craving street tacos. Corn tortillas, meat, salsa, onions, cilantro... GET IN MY BELLY!!! Since I've stopped eating meat approximately four months ago, I have been having to think of even more creative alternatives to my already creative alternatives. ;) (More about my choice to go vegan in later posts.) I wasn't feeling tofu, and as much as I was kind of feeling black or pinto beans, it wasn't going to be enough to fulfill this craving I was having. As I roamed through my cupboards, which I do often, I came across some green lentils. That was all the inspiration I needed to create bomb.com meatless street tacos!

Lentils are filled with protein and fiber, making them nutrient dense! I took these for lunch this today, and they are a WINNER!

Ingredients
Serving Size 12 Tacos

1 cup green lentils
1 can diced tomatoes
1/2 tablespoon ground cumin
3 large garlic gloves minced
salt and pepper to taste
1/2 a large onion diced
1/2 cup cilantro
1/2 cup salsa verde
12 blue corn or corn tortillas

1. Pick over lentils and discard any bad lentils, then rinse the lentils in a fine strainer.
2. Drain the liquid of the diced tomatoes into a measuring cup. Fill the rest of the measuring cup with water up to 2 1/4 cups.
3. In a saucepan, add the tomato and water mixture, diced tomatoes, lentils, garlic, and cumin.
4. Bring to a rapid simmer, and then reduce to a light simmer and cooked uncovered for 30 minutes.
5. Dice onions and cilantro.
6. Add water to make sure lentils are just covered, cover the saucepan with a lid, and continue to cook for 30 minutes. *Note: At this point check on lentils every 15 minutes to ensure they do not overcook.
7. Remove the lentils from the heat, leaving the saucepan covered for 5 minutes.
8. Salt and pepper to taste.
9. Serve on blue corn or regular corn tortillas, topped with salsa verde, onion, and cilantro.

Voila! Enjoy!

Please tag @afatkidatheart in your picture on Instagram if you make these and hashtag #afatkidatheart so I can see all your yummy creations!

RAW: My Weight Loss Journey

Ever have those moments in life when you don't feel like you are where you are supposed to be in life? That you have worked so hard and this is where you ended up? Ever feel like it can't get better than what you are doing, even though you absolutely hate it? Circle back two weeks ago when I was sitting at my desk at work, I am a Human Resources Generalist, about to start bawling my eyes out because I did not want this to be my life anymore. I hated sitting at a desk, I hated being in such a structured position, and I hated that I had value to contribute and yet I was constantly looked at as a small fish in a big pond. At that moment, I made the decision to quit my job and focus my attention to the things I love: Nutrition, Fitness, and Beauty.

I started my weight loss journey two years ago, in March of 2012. It was when I had finally told myself that I was not happy with who I was, and instead of complaining about it, I was going to change it. I am 5' 2" and at the time I was nearing 150 pounds. I have a body type where I do not necessary get rolls of fat when I gain weight, I just get very thick. I was in a size 8 in pants, and they were beginning to feel uncomfortable on me. I could not justify buying new clothes because I was too big to fit into the ones I had. I want to add, that I know I did not look horrible, or ugly for that matter, but I was uncomfortable, and most of all I was unhappy. 

When my mom died in 2004, I was 17 and just graduated high school. I through myself into school, extracurriculars, and part time jobs to keep me busy. I kind of swept it under the rug instead of dealing with it. What I didn't realize was that I was emotionally stress eating, binge eating, and purging. I was trying to ease my emotions by controlling them, but I was only hurting myself more. I also did this because I suffered from being insecure due to events that had occurred in my life both before and after my mom died. I never felt like I was good enough, pretty enough, worthy enough. Until this past year I had still continued to suffer with these insecurities, food addictions, and disorders.

When I began my weight loss journey in 2012, it was not all rainbows and unicorns. I experienced moments of defeat, heartache, and unhappiness. It took me over a month to lose even a pound, and I was so completely discouraged. I kept wanting to give up, but then I would look at myself and cry and knew that if I gave up, I couldn't say I was trying so I had to stick to it. When I went to the doctors in the beginning of May 2012, I had dropped 10 pounds. Sad part is, I had been so focused on being negative about myself and to myself, I couldn't even realize how much I had accomplished.

It was at this time that I decided to put the scale away. I only used the scale at the gym, and I would only weigh myself on the first of each month. By September I had lost another 20 pounds, and from there I would lose another 15, and get down to my lowest weight of 105. At this point I was pretty much bulimic. I would barely eat, workout all the time, and then binge eat, feel bad about it, and purge. I could not see that I was unhealthy because I thought I look great, even when everyone told me I was too thin. I could pull off size 00 shorts and yet I still thought I was fat. 

In September of 2013, I competed in my first triathlon. It was the first week that grad school started back up. Two weeks later, I had a breast augmentation done. I was unable to workout for a month, not even speed walking. At first I thought I was going to die without being able to workout, but looking back it was the best thing that has happened to me. During the fall semester, I worked full time, went to school full time, and was President of the MBA Networking Association on campus. I was so busy I didn't even have time to workout, and in addition to not working out, I was eating out of convenience. Now that might sound horrible, but what it helped me do was get to a weight that was healthy for me and helped my brain take a break from obsessing over what I was eating and how I was going to work it off. 

I now weigh between 112-115, I am still a 00, but I actually fit into my clothes, and sometimes they are a little snug and I am okay with that. I have curbed myself from being bulimic, I have learned to listen to my body, I eat whole foods, and I have never felt better about myself or my life, maybe since forever.

This journey has made me want to help others change their lives but in the healthiest way possible. I want to bring the happiness I feel everyday to those who can't seem to feel it at all. This blog, along with my company, will give insight into healthier lifestyles, so that not only women, but men and children can feel the best about themselves and the lives they are living.

A Fat Kid At Heart represents the journey that I have made, and that I hope you choose to make with me.