Marriage makes you fat

It’s true. Neither I nor my husband would be designated as “fat” in most circles, but we’re both much larger than we were on the day we said “I do”.

We’ve gone through some different food plans and preferences in our time together. Pre-wedding, I was doing a modified version of the Abs Diet, where I basically cut out whites (rice, bread, sugar), replaced them with whole grains, ate mostly low fat foods, and did so 5-6 times per day. I was successful on this plan, but it is a no-fun plan and on the day I got married, I started having fun again đŸ™‚

On our honeymoon, Brian reread a book he loves about real food, which propelled us into a no processed, eat lots of locally sourced items and tons of veggies mindset. We learned quickly that it is very difficult to cut out processed foods when you have busy schedules. Eating real food takes a lot of planning and preparation.

The other thing is that Brian and I both really love good food. We love interesting flavors, international foods, gourmet items, etc. Alton Brown makes us hungry every time we watch him, and I’m partial to the Pioneer Woman, who regularly pours cream or butter into recipes (so good!). This is the kick we’ve been on lately– the good stuff.

Thus, marriage has made us fat. Ugh. This means we need to make changes, and who has time to do that? But we must. We’re too young to blow up like balloons, and –honest moment– I want to stay hot for my husband!

Since we talk about food a lot on here, I’m sure you’ll hear more on what changes we make… or don’t make… we’ll let you know đŸ˜‰

An easy dinner

We’ve had mixed results with our plan to eat less processed foods. We really do a good job when we cook at home, not so much away from the house. I thought it would be fun to share the really quick, but very good dinner we had tonight.

We had grilled chicken, lemon sesame glazed kale, and patty pan squash. The chicken was simple, just HEB Natural chicken breasts lightly seasoned with the HEB chicken fajita seasoning (which may be our one somewhat-processed part of the dinner). I know it’s called a fajita seasoning, but we’ve found it’s just a good all-around chicken seasoning. I cooked them on the grill pan and it only takes about 10 minutes on medium to medium-high to cook them perfectly.

Removing the stems, key to a good texture

The greens recipe is one of our favorites and comes from Alton Brown. If you want to try greens but don’t know what to do, or think you won’t like them, try this recipe. It’s olive oil, garlic, lemon zest, lemon juice, salt and pepper combined in a skillet. Cook the greens (we like kale) for 4 minutes, add in sesame seeds and red pepper flakes and cook for one more minute. Serve right away. It si so good, it’s our favorite way to eat greens. Oh, and a tip for greens rookies: most recipes tell you to remove the stems. Do this, but remove almost all of it, cut the leaves in half and remove as much of the stems as you can. This definitely helps with the texture.

Patty pan squash

Finally we bought some good patty pan squash at the farmer’s market yesterday. It’s an interesting squash and I am still learning to cook it, so almost every time it’s an experiment. Tonight I went very simple. A good bit of olive oil in a skillet, along with a small (very small) pat of butter. Once the butter is melted and combined I added salt, pepper, thyme, and allspice (I just guessed on amounts, probably a half tablespoon or so). To this I added the sliced squash and cooked over medium heat for 10-12 minutes. You want them soft, but not mushy. Even slices and a watchful eye help.

Everything in motion…

That’s it, and its a great meal. With prep time it took me maybe 30 minutes, not bad at all for a meal from scratch.