Big Food for the Big Game

CIMG0371Ms. Foodie is by no means a sports fan–I just use any excuse to cook and party! SuperBowl Sunday is the perfect day to trot out some new recipes, or put a new twist on the old ones.

Ms. Foodie kept the nibbles few and simple: Potato Chips, Baby Carrots, Celery Sticks, and Toasted sliced mini Baguettes.  They were the perfect complement to the Garlic Feta Dip and the Egg and Avocado Salad found on the Never Homemaker site.


Ms. Foodie liked this particular Egg Salad because of it’s simplicity and flexibility. Of course, changes were made: Ms. Foodie rarely does Mayonnaise, when Miracle Whip tastes better; and Salt and Pepper should always be to taste–a pinch just doesn’t do the trick.

CIMG0367But enough of the nibbles, it’s always the main event that gets me really excited!

Ms. Foodie has fallen in LOVE with Trader Joe’s Sweet Chili sauce, so she decided to sauce up her Pork Spare Ribs with it! I first seasoned the Ribs with some Sea Salt, Pepper, and a bit of Cayenne, then poured on the TJ’s Sweet Chili sauce (about half of the 10 ounce bottle for 12 ribs), sliced some onions to cover the ribs, and put the mix in a crock pot for about six hours.


Once the Ribs were sufficiently succulent,  I placed them in a pan, basted them with the rest of the bottle of Sweet Chili sauce, then baked them uncovered in a 350 degree oven for about 45 minutes.

CIMG0374Ms. Foodie paired the Spare Ribs with my favorite Jasmine Rice–Man, were they tasty!


That got us through two halves of the game, so for halftime, Ms. Foodie whipped up some sliders. Easy to do with pre-marinated Ground Beef, mini buns from Trader Joe’s (love that place!) and some sliced Cheddar.

I mixed the Ground Beef with chopped Onions, Garlic, Worcestershire sauce, Cumin, Basil, Thyme, Salt, Pepper, and a bit of Probiotic Yogurt. Ms. Foodie set the mixture in the fridge for a couple of hours to meld these flavors. It also helps me form the mix into little balls, about an inch to an inch-and-a-half in diameter.

CIMG0378In lieu of a grill, I lined a pan with aluminum foil, then cooked them in a 350 degree oven for 20-25 minutes. While the Burger Balls were cooking, it gave me time to prep the mini buns by cutting the Cheddar Cheese slices in quarters, and putting those mini-slices on each side of the bun.


Ms. Foodie placed the prepped buns in the oven midway through the Burgers cooking. Once the Cheese was melted, everything comes out, and the Sliders are ready to be put together.


No matter who wins the game, these SuperBowl goodies make for a victorious feast!

What’s for Breakfast?

While Ms. Foodie would love to do a full-course breakfast most days, there is often just not enough time. So solid proteins and fruit in a compact form work well for me.

Now that I’m cleansing, I can’t do any bread, so that quick-and-dirty breakfast grab is gone.

My solution: Boiled eggs, my favorite Chobani Pomegranate  yogurt, and a banana–Less than 15 minutes to prepare–easy/breezy!

If you’re truly not an egg or diary eater, I recommend an apple filled with Almond or Sunflower butter–another quickie protein packer!

The 2012 Wellness Cleanse–Healthy eating makes a healthy Foodie!

As part of my new Yogic lifestyle, Ms. Foodie is doing a Wellness Cleanse. I try to do a cleanse at least once a year, because it is always a good thing to detoxify and re-calibrate your eating habits. But this particular cleanse is one of the CorePower Yoga programs, and it is done with group support and structured weekly Yoga classes.  As an instructor, it is helpful to know what the program entails, so I can inform and encourage my students–so it’s all good.

We are on Day 4, and Ms. Foodie is already feeling the benefits. Who knew a Neti Pot treatment in the evening was all I needed for better sleep? While the Cleanse is built around Ayurveda, a science of eating according to your body type and the seasons, it does not require crazy-radical, drastic elimination. What elimination it does ask for (caffeine, grains/breads, processed foods) is progressive, and is done over a 2-week period.

I appreciate that it leaves the elimination of diary to your discretion. I have been re-incorporating diary back into my diet over the years with good results. I’m a protein craver, and it has proven to be a great source, especially when I’m on the go. So it’s nice to still be able to have my Probiotic Yogurt smoothies and Chobani!

There will be three days of liquid eating (no solids), so Ms. Foodie will be a blending fool come Wednesday. So I was stoked to discover a Yogurt Lassi recipe from L.A. Yoga Magazine and Ayurvedic Health. Ms. Foodie is playing around with the flavor combinations, adding a larger amount of the spices (Sea Salt, Pepper, Ginger and Cumin) than the recipe calls for, and even incorporating bananas and mangoes! I’ll let you know when I come up with a balance I like.

In the meantime, it’s not only a good meal substitute, but an immunity booster, too.

Here’s to healthy cleansing, and healthy eating!

More fun with Chobani!

So Ms. Foodie made good on her promise to whip up a recipe using Chobani Greek Yogurt. I took 6 oz. of the plain flavor and made a zesty marinade for our chicken breasts last night!

It’s only me and Mr. Foodie, so I used the six ounce size of the yogurt to cover two breasts, and even had some leftover marinade after coating the chicken. But, if you use more breasts, you can double, triple, quadruple the recipe–you decide…

I threw in three teaspoons of Olive Oil, 3/4 teaspoon of Ground Ginger and Cinnamon, 1/2 teaspoon of Thyme, 1/2 teaspoon of Garlic Powder, 1/2 teaspoon of Minced Onion, 1/4 teaspoon of Rosemary, and a 1/2 cup of Lime Juice.  After mixing all the ingredients into the yogurt, I used it to coat the breasts on both sides, then let them sit in the fridge for 20 minutes while warming up the broiler.

At 500 degrees, the chicken flash cooks, but the lovely yogurt coating holds in all the flavor–no dry breasts on this watch.  Lots of taste with a bit of zing!

But here’s the best part: I refrigerated the leftover yogurt marinade and stirred it into eggs this morning to make myself a Ms. Foodie Omelette.

This is back to pure Kitchen Cabinet Cooking, because everything was already in the store: two eggs, some leftover roasted turkey breast, and Roma tomatoes.  And with all the flavors packed into the yogurt, who has to season?

I also had some potato salad with dill in the fridge, so it accompanied the Omelette, along with Sourdough toast.

Mmmm Good!

Oh, Chobani!

Now that Ms. Foodie is doing her intensive Yoga training, I am always looking for high-protein snacks. While yogurt is a good candidate, I have never liked the sugary crap that most grocery chains sell as healthy (read: Yoplait), nor do I like the “fresh from the cow” minimally-cultured variety generally sold at Whole Foods and other healthy food outlets.

Thank the foodie fairies for Chobani Greek Yogurt, which I discovered at Jon’s Market! I bought a small amount (four) in the event I absolutely despised it. Now I am down to the last container, and ready to go out and purchase more. Thick and creamy like ice cream, with just the right amount of tartness coupled with sweetness, it has Ms. Foodie doing a happy dance!

And to Ms. Foodie’s sheer delight, they even have a website with a page called Chobani Kitchen! Be still my foodie heart! You can search their recipes which are nicely tagged by dish category or yogurt flavor, or you can suggest to them ways you used their yogurt in your own recipe–how cool is that?

I’m already creating a sauce with the Chobani Plain to complement the roasted chicken breast me and Mr. Foodie will be having for dinner.  Stay tuned….