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Archive for November, 2011

I got my calorie counter in place and ready to roll!  The first challenge on the way to skinny me – bribing my kids with ice-cream this morning to get them smile for the Christmas photographs.  Oh… that ice-cream looked so good!   

And the happy-smiley-looking-at-the-camera-shot:

“You wish, mom”…

Mommy stayed strong and didn’t touch the ice-cream!  The kids won yet another battle – I didn’t manage to get a single image of them both smiling and looking at the camera at the same time!  

So, tonight’s plan is to load the kids on the husband and let them enjoy Russian Story Time (heh heh heh!  With Dave’s 5-word Russian vocabulary it’s going to be interesting…).  Meanwhile I’m going to be making myself gorgeous for 90 minutes at Ocean Avenue Hot Yoga!  The best way to lose 2 lbs in 1.5 hours!   If you never did hot yoga, and interested in trying, here is my  advice.  First of all – drink a lot.  I usually have about a gallon of water throughout the day before the class.  One more tip – don’t eat anything for 1.5 – 2 hours before the session.  With these two tricks it’s almost guaranteed you will enjoy the torture!

Here is a light yet delicious dinner idea for tonight. By the way, I find that LiveStrong.com is an excellent (and free!)  way to help you track your calories!

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HEALTHY CABBAGE SALAD

  • 1 small cabbage, shredded
  • 2 mid carrots, peeled and shredded
  • 1 mid apple, peeled, cored, and shredded
  • Salt, pepper, sukanat or sugar to taste
  • 1/3 long English cucumber, diced
  • 1/3 bunch cilantro
  • ½ bell pepper
  • Juice of 2 lemons
  • ½ tsp honey
  • 2 tbs sesame oil
  • Sesame seeds
  • 1 lb chicken breast, diced
  • ¼ cup peanuts, slightly crushed
  • Chow Mein Noodles (optional)

DIRECTIONS:

Mix the first 3 ingredients with a little bit of salt, sukanat or sugar, and pepper in a large bowl and push with your fist for about 1 min to let cabbage juice.

Add the next 3 ingredients

Make a dressing by combining lemon juice, honey, sesame oil.  Taste it before pouring over to make sure it’s not to sweet or sour, modifying the quantity of ingredients to your taste.

Sprinkle the salad with sesame seeds

Separate the mixture in half.

Pour the first half over the salad and let stand.

Preheat a medium frying pan and grease it with sesame oil.  Sauté chicken pieces on it until browned, add crushed peanuts, mix on the pan for about 30 sec, and pour over the rest of juice/honey/oil mixture.

Serve hot chicken on top of the cabbage salad.

Sprinkle with Chow Mein Noodles if you wish.

Yummy and healthy!

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Saying the last goodbyes to the autumn, my neighbors just composted their gorgeous pumpkin display.  Ciao, my favorite colors, welcome to the greens and reds, and neon…  My winter resolution should probably be adding white to the palette (a trip to Tahoe would do).  Good one, but I just watched a Victoria’s Secret show, and another aspiration is bugging me tremendously.. Oh.. I’m so vein… but I MUST drop the last baby pounds by… by.. Valentine’s Day? Anyone wants to join?  It shouldn’t be that hard!  Counting calories and exercising, how exciting is that!  I am determined to start tomorrow!

As for today…. Like my wise cousin suggests, any good diet should start with a food overdose.  So, the last recipe of indulgence is my favorite Russian Honey Torte – Medovik.

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INGREDIENTS

  • butter – 125 g
  • sugar – 1 cup
  • baking soda – 1 tsp
  • eggs – 2
  • honey – 2 tbl.sp
  • flour – 3 cups

CREAM:

  • sour cream – 300 g
  • sugar – 1 cup
  • Kahlua (optional) – 2 tbs

Preheat the owen to 350 F

In a large bowl boil some water.  Place a smaller bowl inside the boiling water and melt the butter in it.  Steer in all the other ingredients but the four.  Keep steering until the mixture starts getting lighter in color.

Before

Before

After

After

Wait until the mix cools before adding flour

Devide the mixture into 6-8 pieces.  Spread one of the chunks on a baking pan using wet fingers.

Spreading the dough

Spreading the dough

Cold Torte Layers

Cool Torte Layers

Bake 5-10 min until golden. Immediately pull out and let cool on a wire rack. Repeat with remaining pieces.

After the layers are cool, mix all the cream ingredients with an electric mixer until the sugar dissolves (it should be rather liquid).

Apply the cream on the bottom of the torte pan or platter and place the first layer on it.  Generously cover each layer with cream mixture, placing them on top of each other.

Wipe off the excess cream from the platter.  Cover and let stand in the fridge for at least 8 hours to let the layers completely saturate with cream.

Cut the torte into diamonds.  You can serve it as is, I added a little bit of raw cranberry sauce on top.  Crazy delicious!

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