Steffi's Wedding Marinara

1 20 oz can pureed tomatoes
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic
1 yellow onion
1-1 1/2 c. Chianti
1 c. thinly sliced porcini mushrooms
2 Tbsp freshly chopped basil
2 Tbsp freshly chopped flat leaf parsley
1/2 tsp red pepper flakes
Salt and pepper to taste

In large sauce pan heat olive oil over medium heat. Add finely chopped yellow onion and cook until translucent (3-5 min). Crush garlic cloves with the back of your chefs knife. Chop crushed garlic until finely chopped. Add to onions and cook for another min. Add butter, when butter is melted add mushrooms and cook until soft. Add wine and turn heat to high. Simmer on high until all the liquid is evaporated. Add pureed tomatoes, herbs, red pepper and salt and pepper. Bring to a simmer and cook for another 15 minutes.

Sour Cream Garlic Mashed Potatoes

2 lb Baby Red Creamers
1/4 c. Whole Milk
2 Tbsp Sour Cream
2 Tbsp Butter
1/4 tsp Garlic Powder
2 Tsp Chives
salt and pepper to taste



Leaving skin on, boil potatoes until easily pierced with a fork. Use hand-held blender to "mash". Add butter and milk and continue to blend using hand-held blender. Once milk and butter are fully incorporated add sour cream, garlic powder and salt and pepper to taste. Blend. If potatoes are not creamy enough add milk.

Garnish with chives. The best way to chop chives is to use kitchen shears and cut them into small pieces (see photo).

Heirloom Tomato and Basil Pasta

1 lb good pasta (spaghetti)
1/2 c. Olive Oil
3-6 Garlic Cloves
1 Tbsp Red Pepper
1/4 c. Italian Flat-Leaf Parsley
1 Tbsp Fresh Chopped Basil
1 Tbsp Fresh Chopped Mint
1 Pint Mixed Heirloom Cherry Tomatoes




Cook pasta according to instructions. Typically, you will want a minimum of 4 quarts of water per pound of pasta. Boil pasta on high for 7-10 min until it is al dente. You do not need oil in the water, but you should add salt to the pasta while it cooks. Do not rinse the pasta once it is done, you need the starch on the pasta to help it stick to the sauce.

While pasta cooks, heat oil over medium flame. Add sliced or crushed garlic to hot oil. Cook garlic until it golden brown. Do not over cook or burn the garlic, else it will turn bitter and ruin your sauce. Once garlic is golden, remove from oil and set aside. I use a "dusting spoon" (see photo) to retrieve the garlic.

Add red-pepper flakes to oil and good for 1-2 minutes. replace garlic, add tomatoes and pasta to oil. Toss until full incorporated. Add herbs and parsley and toss.

Place in large serving bowl and serve!

Body For Life -12 weeks

So...I've reached a point of frustration. I started this "journey" in November to loose weight. I lost some - but coming up on the 11 month mark and I have not made the progress I wanted to. I have approx 15-20lbs to be at what doctors would call a healthy weight. At 5'10" I should be between 150-170. I've been 150 before, with no muscle and that was very thin for me. Don't get me wrong - I'd love to get down to 150. However, in the interest of being realistic and realizing that I am not 25, I am 30 (going on 31) and I will never again look like I am 25, I am aiming for 170. :)

Currently, I'm in a size 10/12. When I was this size before, I weighed 170ish. That tells me the last 11 months have succeeded in helping me build lots of muscle. And I can tell! My muscles are toned, I am very strong. I'm still doing weight training three days a week with my trainer and cardio another 2-3 days a week.


So, what's the problem. The only remaining thing I can identify is my diet. Given the blog (and its yummy recipes) and the fact that I simply love good rich food, we must settle on my diet. :) At my lowest weight, I was very particular about food (calories, carbs, and fat) and very disciplined. What is it that takes place in marriage that makes us eat? There is no way I could serve my former meals to my husband for dinner and expect him to like it. Tomato stuffed with dry tuna seasoned with lemon juice and salt and pepper. Mmmmmm... while it wasn't awful, it doesn't quite compare with chorizo stuffed pork tenderloin - does it?


In honor of my trip back to Austria, I am going to push myself a little harder. I'd like to fit in my skinny jeans for the trip! So that is the goal. :) I've done Body for Life or similar diets before and they work. It is clean simple food that is designed to get the sugars and fats out of your system. Here is what it looks like:

Breakfast:
1 boiled egg, 1 slice of flax seed GF toast (dry)

Snacks (2/day):
Non-fat unsweetened plain Greek yogurt and 1/2c. blueberries
Non-fat cottage cheese and 1c. celery/carrots
1 sliced apple and 2 tbsp peanut butter
Hummus and carrots/cucumber
1 serv. laughing cow cheese and celery
Lunch:
4 oz tuna (seasoned with lemon juice, dill and red onion), 1 whole tomato
4 oz low-fat deli meat, 1/2 avocado, sliced green pepper wrapped in lettuce
4 oz chicken breast, 2 corn tortillas, salsa

Dinner:
4 oz meat (no red)
1/2 c. veggies (cooked) 1 c. raw
1/2 c. starch (rice, potato, GF pasta, GF bread)
salad seasoned with oil and vinegar

So, if I can actually stick to this, I should be back in my Citizens of Humanity jeans by my 31st birthday! :)