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Paleo Italiano Chicken Burgers!

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Today’s lunch!

As I mentioned yesterday, I did quite a bit of prep-cooking for the week to help me get back on track. One of the meals I made ahead of time were these Paleo Italiano Chicken Burgers! Super simple and perfect for reheating during the week.

Super Simple Ingredients:

  • 1 lb organic ground chicken
  • 1/4 cup diced, sun dried tomatoes
  • 5 button mushrooms, chopped
  • 2 tbsp chopped, fresh basil (dried basil works, as well, but the flavor isn’t as intense)
  • 1/3 cup of Daiya mozzarella cheese alternative
  • 2 tbsp minced garlic
  • 1 tbsp sea salt
  • 1 tbsp ground black pepper
  • 1 raw egg
  • 2-4 tbsp tapioca flour

Easy-Peasy Prep:

  • Combine all ingredients into a large mixing bowl and kneed together. The egg and flour will help the chicken, which is always more moist than beef, stick together and form patties. I start with 2 tbsp of flour and increase, as necessary, if my patties aren’t holding together.
  • This makes four generous patties, which you can keep thick (juicier!) or flatten out for quick cooking.

My husband threw these on the grill (medium heat) for about five minutes each side. They came out PERFECT!

I’m having one of these patties (roughly 275 calories) along with leftover boiled Brussels Sprouts for lunch today at work!

Bon appetit, my friends!

~ Tori

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TexMex Paleo Burger Recipe

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I’ve been awful with my diet recently, mainly because I haven’t been prepping and planning my meals the way I normally do. As a result, my weight has crept up a bit and I’ve decided to host an intervention for myself – I’m planning out recipes for the week.

Since I always have a craving for greasy Mexican food, I decided to create a simple recipe that includes all of the flavors I love but is quick to throw together and doesn’t require cooking effort beyond throwing it on the grill.

I introduce – the TexMex Paleo Burger!

They even look beautiful raw!

They even look beautiful raw!

Super Simple Ingredients:

  • 1.5 lbs extra lean ground beef. (Grass-fed, if you’re strict Paleo)
  • 2 tbsp chopped fresh cilantro
  • 4 tbsp chili powder (less if you don’t like it spicy)
  • 6 button mushrooms, chopped small
  • 4 tbsp dried onion flakes
  • 1 raw egg
  • 1/4 cup tapioca flour (coconut flour works, as well, but you may need to add a tiny bit of water)
  • 1/3 cup of Daiya (non-dairy, non-soy) cheese alternative. I used sharp cheddar, but they have a Pepper Jack version that would be great, too!

Simple Preparation:

In a giant mixing bowl, start with your ground beef. In my case, I add all of the spices and mushrooms first, then hand mix by folding it together on itself a few times. Once that’s formed into a very thick mix, I add the cheese, raw egg, and tapioca flour. This helps it all to stick together and form solid patties.

As you can see, I form very generous-sized patties – each is probably 7-8 ounces.

The BEST WAY to cook a burger is always going to be on the grill: about 5 minutes on each side with this thickness if you’re cooking it on a medium heat. If you must pan fry, keep the temperature low so that they cook all the way through.

Personally, I like making my burgers at least 4-6 hours before I plan to cook them, as I think the flavor intensifies as they sit in the fridge. Also, letting them chill in the fridge seems to help them hold when cooked. If they hit the grill at room temperature, they seem more likely to break apart.

The finished product!

The finished product!

I’ll be posting more recipes this week, as I’m spending my Sunday prepping for a week of healthy, clean, Paleo eating!

On that note, bon appetit, my friends!

~ Tori

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Halloween Success… sort of.

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For Halloween this year, I decided to go outside of my normal costume safety realm (aka, face paint) and indulge in a sexy costume for my friend’s annual shindig.

I bought my costume with fear and hesitation, unsure if I could really go through with wearing glorified lingerie and calling myself a superhero.

I compromised with myself by purchasing a skirt and knee-high socks, hoping that the more secondary skin I could cover, the less nervous I would be about a flash of midriff, a healthy serving of cleavage, and an uncomfortable display of thigh.

For anyone that struggles with yo-yo dieting, you know that “goal outfits” are both inspiration and a taunting reminder from the back of your closet.

In the weeks leading up to the party, I stared at the little red corset and wondered how I would close it around my ever-fluctuating waistline. That little ruffle skirt mocked me from the moth-ball ridden trenches, telling me it would flutter in all the wrong places.

Despite several weeks of candy-munching between salads, I managed to hold a steady 133 on party day and asked my husband to help me suit up and take my rightful place as Batman’s sidekick.

I’m glad I did.

Even if I wasn’t 100% happy with the tone of my arms, the softness of my tummy, or the jiggle of my upper thighs, I knew that years of work led up to me wearing that costume.

I felt good.

I felt confident.

I felt like a superhero (sidekick).

So, even if my body still isn’t exactly where I want it to be, I call that a success. I earned that cape, buddy.

Bon appetit, my friends, and keep working toward your goals!

– Tori

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Loaded Mashed “Potatoes”

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I’m pretty sure I’ve posted this recipe before, but it’s too good not to share it again!

And it’s ridiculously easy to make.

Ingredients:
2 bags of frozen cauliflower
1 cup of Chobani nonfat Greek yogurt
2 cups organic chicken stock
3 tbsp dried onion flakes
4 tbsp garlic powder
1/2 cup fat free sharp cheddar cheese
1/2 cup chopped green onions

Easy Prep:
Boil (lid on) the cauliflower until fork tender in the chicken stock with the garlic powder and dried onions.

Once well done (about 10 minutes at a heavy boil), empty contents into blender or food processor. Most of the stock should have boiled off, but drain in the event it’s still very liquidy.

Add 1 cup of Chobani yogurt to blender and chopped green onion. Blend vigorously.

This should result in a “whipped,” fluffy texture.

Spoon into bowl and stir in cheddar cheese and then sprinkle with excess green onions.

The stock gives it the perfect level of salt, so make sure you taste it before you add any additional seasoning.

I don’t have an exact calorie count per serving, but the entire bowl is roughly 400 calories and results in a pretty massive bowl. I would guesstimate it’s about eight 2/3 cup servings, so it’s an incredibly low calorie side dish!

For those on a non-dairy Paleo diet, I suggest swapping the Chobani for So Delicious plain coconut yogurt (higher in calories and fat) and Daiya cheddar cheese alternative. This raises the calories to about 550 for the pot, but then it’s pure, non-dairy and caveman approved!

On that note… Bon appetit!

~Tori

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Graduation Day: The Dream Dress!

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Graduation Day: The Dream Dress!

As promised to those who have followed the blog for several weeks, here is the photo of me in my size four graduation dress.

I worked hard to get into this sucker.

  • Hitting the gym 5-6 days per week,
  • Sticking to my Paleo diet, and
  • Not letting my stress trigger a binge as it so frequently can when it compounds.

When I started the program (my second Bachelors degree) in March 2011, I was a wearing a size ten.

In many ways, I am a completely transformed person as a result of my college experience. An instructor in my junior year encouraged me to start this blog and create my documentary (in which I  admitted to my bulimia) and that transparency with the world has helped me to gain better control of my eating disorder. Knowing that all of you, now thousands of readers, are sharing in my world and are aware of my struggles, I’ve found a greater strength inside me that helps me generate will power when I need it the most.

I am wiser, I am more passionate and creative, and I am physically half the woman I used to be.

I’ll take it.

Bon appetit, my friends!

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Less than 4th grade.

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It’s official.

As of this morning, I weigh less than I did in the 4th grade. The scale reported 132.8, which, to the best of my knowledge, is the least I’ve weighed since I was nine years old.

I attribute this to a combination of being ill, of working out 5-6 days per week, and my continued commitment to Paleo, not counting the dairy-obsession I’ve had on and off for the last four weeks.

My graduation is this Friday and, roughly six weeks ago, I purchased a size four dress to wear to the event (under the giant, shapeless gown, of course). When I purchased it, I could zip it – but it was like the casing on an andouille sausage. Not attractive.
As of this morning, it not only zips, it has wiggle room.

Delightful, beautiful wiggle room.

I will post a picture of myself in the dress on Friday, assuming I opt to take off the cap and gown I’ve worked 2.5 years to earn the right to wear. Meanwhile, I’m going to be avoiding salt for the next 72 hours and pray to God that the 6am alarm clock on Friday doesn’t get snoozed too frequently. Otherwise, I’ll be rocking a size four dress with my hair in a messy bun and mascara under my eyes.

On that note, bon appetit my friends!

~ Tori

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Breakfast of Champions!

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Even though this looks like a giant bowl of ice cream, it’s actually a protein-packed bowl of breakfast deliciousness!

The simple ingredients:

  • 2 cups Chobani nonfat Greek yogurt – (200 cals, 36g protein, 14g carbs!)
  • 1/2 tsp of chia seeds
  • 1/2 cup papaya
  • 1/2 cup pineapple
  • 1/2 cup watermelon
  • 1/2 cup blackberries

Toss together in a bowl (I’m Sunday-morning lazy and tossed it into a disposable one) and dig in!

The sweetness of the fruit counters the tartness of plain yogurt, so save the temptation to stir any sugar or honey into the yogurt – it’s good on its own!

Bon appetit, my friends!

~Tori

Cheater, Cheater, Pumpkin Eater!

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Remember that old adage from elementary school?

“Cheater, cheater, pumpkin eater!”

Never has it been more true for this yo-yo. Not only have I been cheating on my Paleo diet, I’ve been cheating with… you guessed it… PUMPKIN!

The Pumpkin Spice Latte is back at Starbucks and it happens to be my greatest weakness:

This is the same sign that will adorn the gates of Heaven. Or Hell. Probably both, except it's calorie-free at the Northern gates.

This is the same sign that will adorn the gates of Heaven. Or Hell. Probably both, except it’s calorie-free at the Northern locale.

I normally try to avoid both pure sugar and dairy, yet I find it nearly impossible to this time of the year.  Late August through the holidays = kryptonite to us pumpkin-lovers!

Why, oh why, did a cruel Barista feel the need to introduce me to this decadent temptation two years ago?

I’ve been an addict ever since.

If you can resist the lure of these sirens, you're a f*cking saint. Image Source: http://media.northjersey.com/images/1028F_starbuckspumpkin40p.jpg

If you can resist the lure of these sirens, you’re a f*cking saint.
Image Source: http://media.northjersey.com/images/1028F_starbuckspumpkin40p.jpg

And, since I’m cheating with these dairy killers (even ordering the nonfat version with no whipped cream, it’s still over 260 calories for a grande – and I never get less than a venti!), I’m allowing myself to have my other dairy favorite:

SOOOOOO GOOOOOOD!!!

SOOOOOO GOOOOOOD!!!

Chobani Nonfat Plain Yogurts!

At least these protein-packed dairy-bombs feature far less sugar (just 7g!) and deliver a whopping 18g of protein – so it’s probably one of the healthiest of all cheats. Of course, dairy is normally eliminated from the Paleo diet due to the mucus-development that ensues and the gastrointestinal disdain your stomach feels for you after it’s passed through… but damn, it’s so good.

So, yeah, between PSLs and Chobani dream-cups (my new nickname for ’em), I’ve been cheating my way right to the scale the last 48 hours. Although, I don’t plan to weigh myself this week until Friday (I’m really trying to get down to 1-2x per week versus daily), so I won’t actually know what damage I may be causing to my Paleo weight loss success for a few more days.

On that note, I can really go for a latte before my workout tonight!

Bon appetit, my friends!

~Tori

Labor Day Breakfast!

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With a fridge full of Farmer’s Market goodies, I knew breakfast was going to be delicious today. I just had no idea it was going to be FOODGASMIC.

I started off by sautéing a fresh, sweet red pepper. You know, one that I got for just 25 cents at the market yesterday!

Focused on protein, I sliced up an Alfresco Sweet Apple Chicken sausage, which are currently BOGO at Publix until Wednesday:

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I added them to the pan with the seared red onions and quick cooked them until everything was browned and smelled intoxicating.

Seriously, it's a work of art!

Seriously, it’s a work of art!

 

One fried egg over top and a slice of toasted Rudi’s Original Bread and I was in LABOR DAY BREAKFAST HEAVEN!

Under 400 calories, all freshly prepared in under 10 minutes, and packed full of protein and flavor for a fun day off!

Bon appetit, my friends!

~ Tori

Easiest Eggplant Recipe EVER!

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One of my favorite dishes in the WORLD is Eggplant Parmesan. Of course, that’s basically one of the least healthy preparation methods for vegetables you can think of.

My alternative to that is the following recipe, which tastes DELICIOUS, is super cheap (under $5), and super quick.

Ingredients:

  • Giant, fresh eggplant, sliced about 1 inch thick.
  • Extra virgin olive oil
  • Balsamic Vinegar
  • Garlic Powder
  • Dried Basil
  • Dried Oregano
  • Kraft Romano Parmesan Shaker
  • Sliced cherry, Roma, or beefsteak tomatoes (your preference.)
  • Breadcrumbs (optional)

As a VEGAN option, replace regular Parmesan with a soy or almond-milk alternative. There are several to choose from!

The night before, slice your eggplant and throw it into one of those giant (gallon) plastic bags. Add the olive oil (I use roughly 2 tbsp) and the balsamic vinegar (roughly 1 tbsp) to the bag. Target also makes an awesome mixture of the two which is only 90 calories per serving, great for those of us who find using two bottles of sauce too complicated.

Shake well to evenly coat the sliced eggplant, then add the garlic powder, basil, and oregano. Allow to marinate overnight.

Ignore the broccoli. I was prepping another meal simultaneously. I'm nothing if not a multi-tasker!

Ignore the broccoli. I was prepping another meal simultaneously. I’m nothing if not a multi-tasker!

The next day, preheat the oven to 425 degrees.

While it’s preheating, lay out the marinated eggplant on an un-greased cookie sheet. Cover each slice of eggplant with tomato (I prefer beefsteak, as they create a nice silhouette on the eggplant) and then shake some Parmesan over the top. If you like breadcrumbs, now is the time to add them, as well. In addition to this, I normally sprinkle on a little extra basil, salt, and pepper – totally optional.

Bake for about 15 minutes or until desired softness. If you’re feeling crazy, feel free to add some 2% mozzarella cheese (or Daiya, if you’re Paleo like me!) and broil at 500 degrees for an additional 3-5 minutes to melt the cheese.

I eat these as is but I serve them alongside marina sauce for my husband, who likes to dunk everything (including babies, I’m sure) into some sort of sauce.

Each slice of eggplant is roughly 65-75 calories if you DON’T add the extra cheese and breadcrumbs. With the additional items, each is probably increased to 90-100 calories. Which is totally worth it, considering two big slices fills me up and a third slice makes me STUFFED.

A great dinner or side dish and perfect for those on Paleo, vegetarian, or calorie-cutting diets! 🙂

Bon appetit, my friends!

~ Tori

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