CAN'T GET ENOUGH

How did you get your body fat down? Oh don’t you worry I am still working on it. Some people will say OMG I lost 2 pds this week and blah blah, have them get on a scale daily (not the case) and see what is really going on. I’m never worried about how much I weight, but I will most likely never get until 160, but my trainer is challenging me. I realized consistency is the key. No matter what someone will tell you as long as you are being consistent? I weighted 165 and body fat at 32 again. It’s a goal to get to 26 percent body fat and weight 155pds. I have been in the gym for a full month now, and I have seen I can climb up hills better, building strength using the machines, and holding my body in a plank position and my stanza is where it needs to be. I’m still working, but its all because of consistency. I have built an amazing daily routine and it works. Unfortunately, it’s harder to say then do. I have decided to add a few ingredients in my life. Power juice, Salad, and water. My go

Oh, Have I been waiting for a good recipe. Some of the ingredients I don’t have, but willing to purchase. This is easy and great for the week J Fresh and tasty when you want to eat it. Keep a little sauce for cooking in the microwave, its easy meals to taste your buds. Ingredients 3/4 pounds chicken breasts or thighs 2 Tbsp sake (rice wine) 4 Tbsp soy sauce 4 Tbsp mirin (sweet rice wine) 2 Tbsp sugar *grated ginger Preparation Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over th

Vanilla Malted Cookies, MS Ingredients Makes about 6 dozen 2 3/4 cups all-purpose flour 3/4 cup plain malted-milk powder 1 teaspoon baking powder 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 3 ounces cream cheese, room temperature 1 cup sugar 1 vanilla bean, split, seeds scraped and reserved 1 large egg 1/2 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine. Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825). Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch

Ingredients Makes 12 to 14 large cookies 2 cups all-purpose flour 3/4 teaspoon salt 8 ounces (2 sticks) unsalted butter, room temperature 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract Directions Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour. Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies wi

Ingredients Makes about 2 dozen 1/2 cup (1 stick) unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg, separated, each part lightly beaten 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 1/8 teaspoon coarse salt 1/2 cup toasted skinned hazelnuts, ground Strawberry jam, for filling Directions Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours. Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again wit

Cut fresh chicken into bite sized chunks, sprinkle with salt & pepper, lemon juice and soy sauce Fry chicken in 2 tbsp of oil in large fry pan Remove chicken from pan Add broccoli florets and stir fry (julienne carrots can be added too) Make 2 cups of chicken bullion in the microwave (or chicken stock) Add to the broccoli in the pan Then mix 1 tablespoon of corn starch with 2 tablespoons of soy sauce and slowly add to bullion and florets - stirring until thick Add the chicken Serve over steamed rice

Squeeze 2 oranges Squeeze 2 lemon Squeeze 2 limes Leave slices or chucks in the sangria (grabs the extra sugar) 1 lemonade concentrate of lemonade (don't add water, jut add to jar) 1/2 cup sugar 1 bottle of chardonnay (4.00 to 7.00 bottles) 1 bottle of merlot (cab. Sauvignon is great you can use a 4.00 to 7.00 bottles) Let site for about 24 hours I add grapes, cranberries, pineapple and other festive fun decorations. Directions: Fill a Large container, kool aid jar, or bowl is what I use. Squeeze all fruits and leave chucks or slices. Add lemonade juice, 2 bottles of wine. Mix in sugar and stir until sugar is dissolved. Let sit for up to 24 hours. The longer your sangria sets the better. DON’T add ice, just refrigerator (reason why I use a small pitcher and then add when ready to serve. You cal always add 2 shots of brandy (optional or if you like). I didn't and it still tasted fine

Ingredients 2 cans water chestnuts 1lb. bacon,sliced cut in 3" pieces 1/2 C. catsup 1/3 C. brown sugar Directions Wrap bacon around chestnuts; secure with toothpick. Bake at 250 for 1 hour; drain. Mix sugar and catsup; dip each chestnut into sugar mixture. Bake 1 hour longer; serve hot.

Menu Citrus Bliss Dinner Fresh Salmon Fillets; fresh salmon braised in a citrus flavored sauce with a hint of spice. Asparagus Delight; fresh from your garden picked by yours truly. With added flavors of orange and lemon cooked to perfection . Rice Pilaf; This rice embraces flavors, never done in Gian’s kitchen. The flavors are over powering, yet compliment this dinner well. The flavor is light and delightful with added herbs to complete the dish Appetizers include: Chef’s Special (ones that will NOT disappoint you) What is the takeover dinner? This dinner is to bring food, friend, and come together once a month And takeover Gian’s house and kitchen. The question is....Do you think we accomplished our mission tonight? The inspiration behind this? One summer ago, I was on a road trip from Seattle to California (San Fran, Hollywood, and LA). We stayed at the W Hotel in by UCLA, where they served powerful tasting citrus, yet refreshing water. Their secret was oranges, lemons and lime

Prep Time 45 Minutes Servings 1 Ingredients 1-½ cup Crisco (vegetable Shortening) 3 cups All-purpose Flour 1 whole Egg 5 Tablespoons Cold Water 1 Tablespoon White Vinegar 1 teaspoon Salt Preparation Instructions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chi

Semi homemade is the wayyy to go sometimes. Its hard to go to work and then realize OH NO, LUNCH....i have decided to share with you a secret I do at least every other week. Handle full of thin Spaghetti Noodles Serves 3 1\2 of Jar Ragu Chunky Mushroom Spaghetti Sauce 1\4 green onions, red onions, onion, and zucchini 8 once can of black sliced olives 1\4 pd of Hamburger (Sometimes I leave this out) Boil Noodles in a medium sauce pan until a la dente with a splash of olive oil (preventing small noodles to stick). Saute all veggies in a pan with a swirl of olive oil until barely translucent,add cooked ground beef with sauce; cook for seven more mins or until it starts to bubble. Add cooked noodles to the pan and mix all ingredients together. Top off with fresh Parmesan and/OR mozzarella, along with olives. Serve with broiled homemade garlic bread 4 french rolls 1 tablespoon butter 1 tablespoon parsley 1\4 spoon garlic salt 1 tablespoon per side of roll Open french roll to work with both