Revamping Food Choices

Since late May I have been working with a nutritionist to revamp my food choices and learn how to fuel during long workouts.  This weekend I found some inspiration and fired up the grill.  I bought some lean steak from the grocery store that were pepper encrusted.  To go with that I added a zucchini and tomato foil packet on the grill.  I chopped the zucchini and just threw in some heirloom grape tomatoes with a little olive oil and salt.

The main part of the meal that I was most excited for though was a simple spinach salad.  I lightly chopped some baby spinach leaves.  On top of the spinach, I placed some sliced strawberries and a few blueberries.  Next I layered on some Rosemary and Olive oil flavored Romano cheese.  I just lightly crumbled the cheese after cutting it from the block I bought.  Next up was a light layer of crunchy fried onion pieces (similar to what you normally find on the top of green bean casserole!)  I originally wanted to use crushed nuts for the topping but discovered I didn't have any so that prompted the change to the fried onions and I was really happy with the change.  I used Girard's Champagne dressing and it was delicious!

For dessert, I gave grilled fruit a try.

I had a very ripe pineapple to cut up and so decided to try grilled pineapple as my sweet finish to the meal.  I filled a plastic baggie with some brown sugar and cinnamon.  I mixed the two together and then dropped my pineapple spears into the mixture.  I made sure that each spear got coated with the mixture and then placed onto the grill.  It took a few minutes per side as the sugar mixture caramelized.  I was left with a sweet pineapple treat that had just a hint of the cinnamon flavor.  It was delicious and I will definitely try this again!

AWBU Foodie Prep Work

I shared a few weeks ago that I am headed to the Arkansas Women Bloggers Unplugged conference next weekend.  One of the opt-ins for the conference was a Foodie Friday program and agenda hosted by my friend NWA Foodie!  I decided that since I love Food I was a good candidate to attend!

I'm really excited about the conference which is presented by Country Outfitter.  Country Outfitter has a lot of great boots...the selection is amazing!  They also carry apparel and accessories like jewelry and belts.  Check out my Pinterest posts for some of my style inspirations from Country Outfitter!  There are some other great sponsors for the conference and I can't wait to share more about these sponsors after the conference...including some giveaways!!!

Back to my foray into foodie endeavors...this weekend I decided to try my hand at a homemade Larabar.  I love Larabars and especially love the mini sized bar which is just 100 calories.  I'm working to eat healthier and the mini bar allows me to have a healthy treat or pick me up before a workout.  One thing that I struggle with the mini bars is that I can only find them at one retailer and it isn't the one who I work for:(  The other issue is that they only offer three flavors in the mini bar - Apple Pie, Cherry, and Cashew Cookie.  I really don't like the Cherry flavored bar since it is so strong but the other two flavors are great. 

Recently on Pinterest, I discovered another blogger with a recipe for a Chocolate Pecan Pie style bar.  The recipe was posted by  Life's Simple Measures.  I recreated her recipe and practiced for adding more foodie type postings onto my blog.  I learned from my last foray into the foodie world...I took photos along the way!

I hope you enjoy and visit Life's Simple Measures for some great recipe ideas.  These bars rocked and are super yummy.  I will definitely be making this recipe again.



Four ingredients...super easy!

Ingredients:

6 oz. raw pecans
6 oz. pitted dates
1/2 tsp. salt
1-1/3 tbsp. cocoa powder
Water (if necessary)

 

Directions:

1. Place parchment paper in 9x5-inch loaf pan; set aside.
2. Place pecans, dates, salt, and cocoa powder in food processor. Process until finely chopped and mixture clumps together. If mixture does not come together, add water, one teaspoon at a time, and pulse until combined. Firmly press mixture evenly into loaf pan. Place in refrigerator until firm.
3. Pull bars out of pan using parchment paper. Cut as desired.

Yield: 8 bars

Layering the ingredients in the food processor.

 



Oops, forgot the shield on the cover!



Spreading out to finish the bars.