Shelley: Day 12 - Vinegar Not Oil
The last few days have been crazy. Will hasn't been sleeping well. He's been running a high fever (104.6) with no other symptoms. Since W can't sleep apparently, none of us are supposed to! Anyway, other than the dementia I'm experiencing from sleep deprivation it's been a good few days.
I LOVE, LOVE, LOVE, (I really can't say it enough LOVE) Pizza Antica's Warm Brussels Sprouts Salad. I hated Brussels Sprouts and one very late night a waiter said he could change our lives with food. . .and he DID! He ordered for us and brought back this masterpiece. We'll the restaurant we always went to only had it seasonally and it is now that season and I can't tell you how badly I've wanted to get my hands on the real deal. Lucky for me it was featured on the Today Show so I have the recipe. I will post it below but first, I want to tell you what I did to make it more calorie friendly. Every time the recipe called for oil I ignored it except for the actual cooking of the sprouts and for that I only used ONE TEASPOON. I omitted the egg (mostly out of laziness) and used less bacon. I also didn't add any oil to my dressing (See TODAY's TIP for my views on this) and I didn't bother with croutons. It was fantastic! I still have some of the dressing so I may do this again later this week.
I won't be able to hit the gym tomorrow as I've got to take J to the airport while W is in school (and he's only there for a little over two hours). But I've got my nursery appointment made for Wednesday so I won't be ruining my streak. I'll do a video at home at night.
Katie, you are totally awesome for ignoring the drive to graze! Also, you have so many good ideas, I stole your strawberry shortcake and tri-tip! Cindy, Cami told me you guys have been working out. That is awesome! Keep it up!
So today's breakdown:
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It's doesn't look like a lot but I got A LOT of volume. I also plan to eat another snack tonight (1,000 cals per day is only for anorexic people and ballerinas).
Total Calories Consumed (SO FAR): 1,073 Calories
BMR CALC: 1821-(1,073) = 748 Deficit (3800 Calories=1lb)
TODAY's TIP: Think low-fat dressings are icky? Me too! One night at Katie's house we decided to try making Italian Dressing from the Packet but without oil. Instead of oil we just added water to make it less extreme. It was really, really good and we didn't even miss the oil. So since then, I've just ignored instructions to add oil to vinaigrette and add water instead. It doesn't taste gross like those pre-made "diet" dressings and it's crazy easy to make.
Happy Dieting! Below, is the full recipe for Pizza Antica's Brussels Sprouts Salad. Catherine, if you're reading this, you seriously have to try this. It will blow your mind!
Recipe: Warm Brussels Sprouts Salad
Chef Gordon Drysdale
Ingredients
Vinaigrette
- 1 large garlic clove, minced
- 1 large shallot, minced
- 2 tsp fresh thyme leaves
- 3 Tbsp red wine vinegar
- 1/2 cup canola oil
- Salt, to taste
- Pepper, to taste
Warm Brussels Sprouts Salad
- 1/2 slab bacon (approximately 9 slices of pre-cut bacon)
- 2 Tbsp canola oil, plus 3 Tbsp for salad
- 2 medium onions, peeled and sliced
- 6 slices country-style bread, crusts removed and cut into 1/2" squares
- 2 Tbsp extra-virgin olive oil
- 6 large eggs
- 2-3 brussels sprouts (should have about 40 sprouts)
- Salt, to taste
- Pepper, to taste
Preparation
1. To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.
2. Cut bacon into 1/2" squares and cook over low heat until almost crisp; drain off the fat and set aside.
3. Heat 2 Tbsp canola oil until just smoking and cook sliced onions over medium-high heat until golden brown; drain and set aside.
4. Toss cubed bread with extra-virgin olive oil and toast in a 300-degree oven until golden brown and crispy (approximately 20-25 minutes); allow to cool to room temperature and set aside.
5. Cover the eggs with cold water, bring to scald, and let sit in scalding water for 8-9 minutes (be sure the yolk is firm); run cold water over eggs to stop cooking.
6. Peel eggs and cut into 1/8ths; when cut, reserve covered in the refrigerator.
7. Clean the sprouts by removing the first few dark leaves and discarding. Cut off the stem, and separate the leaves one by one. When you get to the light green center and can't pull off the leaves, either slice the heart very thin or reserve for other uses.
8. In a large sauté pan, heat remaining canola oil until almost smoking and add sprouts leaves; toss until wilted (about 3 minutes), season with salt and pepper.
9. Add reserved onions and bacon and warm until hot; when hot, add vinaigrette and toss to distribute.
10. Add croutons and chopped eggs, toss to incorporate, and serve!
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