Stuffed on Peppers

:I'm not quite certain this stuffed pepper properly qualifies as a Phase 2 meal, but it is how Jim and I rang our next stage in. I'm posting this recipe post-scouring the internet for the stuffed pepper recipe I remember eating as a kid-simple, with beef and tomatoes. The internet, with its dozens of food and recipe sites, couldn't bring it, so I am.
Make this one for yourself! We both loved it.

:Stuffed Peppers:
Ingredients:
2 cans (14 1/2 oz.) seasoned diced tomatoes
3/4 to 1 lb of lean ground beef
1 onion, chopped
1 tbsp. olive oil
3 1/2 cups (cooked) brown rice
4 to 6 peppers (green or red)
3 tbsp. ketchup

Directions:
1. Cook rice as directed.
2. Saute onion in oil until soft. Add ground beef and cook until meat is brown and juices run clear. Drain.
3. Meanwhile, boil water. Cut tops off of peppers, discard seeds inside. Add to boiling water and cook for 5 minutes. Remove peppers carefully and place in glass tray.
4. Mix together tomatoes, beef, onion, rice and ketchup.
5. Fill peppers to top with mixture. Place any extra mixture around peppers.
6. Sprinkle top with parmesan cheese.
7. Heat 20 minutes in 400 degree oven. Serve.

Shopping Tip

I found that going food shopping right after the gym made me think about the healthier foods. Wasn't really in the mood for junk, I was in the healthier mindset and I think the cart shows it. Of course our shopping bills for the week have probably eclipsed what we used to spend in a month, but I'll figure out a way around that and save it for another post.

summervegetables.blogspot

:RECIPE for ROASTED SUMMER VEGETABLES:
-2 Jersey Fresh yellow summer squash
-1 Jersey Fresh green bell pepper, sliced
-1 Jersey Fresh red bell pepper, sliced
-2 TBS extra virgin olive oil
-2 small Jersey Fresh eggplants
-½ pound white mushrooms1 Jersey Fresh large onion, sliced
-3 TBS balsamic vinegar
-Fresh thyme salt and freshly ground pepper to taste

:Cut vegetables into chunks, about one inch in size. Place in a single layer in low-sided rectangular baking pan. Drizzle oil over the pieces and, using your hands, rub vegetables to distribute oil. Drizzle vinegar over all. Season with salt, pepper, and thyme (or any herb you might prefer). Bake, uncovered at 350 degrees for about 1 hour, stirring from time to time, until vegetables are tender. Some vegetables may become caramelized. This can be served hot, warm, or at room temperature.

Contributed by: Donna D’Amato, Maplewood, NJ
(http://www.nj.gov/jerseyfresh/recipes/njzucchiniSept.htm#zucchinibread)

'Tis the Season

:I'm so glad it is berry season! Winter doesn't give you much other than apples and bananas, and I always find myself craving a good peach or plum. According to the New Jersey Department of Agriculture, Jersey's fruit crop are most active at these times:

Strawberries: June 1 - June 10

Cherries: June 10 - June 25

Raspberries: July 5 - July 21

Blueberries: July 5 - August 10

Blackberries: July 15 - July 30

Plums: July 15 - August 15

Peaches & Nectarines: July 20 - September 1

Pears: August 10 - August 31

:To find a Farmer's Market in a New Jersey town near you, visit: www.nj.gov/jerseyfresh

Hungry - Day 6

The nice part about being a pessimist is that you are constantly being either proven right or pleasantly surprised.

- George F. Will

There isn't much to say that my lovely 1/2 cupa Soy already hasn't. Day one was tough. Not at first, but the hunger hit was a shocker. That hasn't really gone away, I think we just got used to it. We are definitely some moody muther f'ers around here. But only three more days to go with Phase 1 and we'll be set! I have a feeling it's not going to get much easier.

Last night was my first night out alone in the food free world. With my personal chef at home holding down the fort, I ventured into NYC for a night of recording. I did pretty good for myself. Eating healthy is expensive, and more so in the Empire State. $29 dollars got me, 3 tea drinks, one big bottle of water, one yogurt + fruit mixture, one fruit salad, one regular salad, and a cup of Dannon yogurt. I was starving pretty much all night.

Some notes:
The Bad
~Pretty much constantly hungry.
~Don't feel like my head is on right, got this light airy feeling up there.
~Cranky(er than usual)
~No energy. I always blamed this on the bad food and alcohol, but it's gotten worse without that stuff. I don't know if it's on the Phase 1 list, but Ryan suggested trying a protein shake.
~I'm still craving food that's bad for me. At least something that has some taste!

The Good
~I've been feeling good in the mornings and been getting great sleep. We also got new pillows, possilbe connection
~I haven't given up yet.