Day 5 of 30: Monday: non alcoholic mimosa, organic red delicious apple, honey comb cereal with skim milk

Ok, I’ve been very slack in keeping up with my 30 food intake inventory on my blog but I have been keeping record of all that I eat and have been taking lots and lots of pictures of that food that’s ending up in my belly.  I’m posting all of the pictures in my google + account in a photo album called Food of 30 Days. <—check it out (click on it).

So, on this blog entry I’m going to cover my food intake since what, last Monday?  Yeah, Sunday’s food intake inventory was the last one I covered on my blog.

Here we go,

Food intake inventory for Monday, December 12 2011 (day 5 of 30) :

• 1 organic red delicious apple
• 3 non-alcoholic mimosas
• 2 packets of crackers
• 1 bowl of honey comb cereal with skim milk
• 2 venti sized cups of coffee: one cup was home brewed archer farms italian roast, the other was a starbucks bold coffee.
• killed off the last of the dry roasted edamame nuts
• 3 100% wheat sandwich thins
• 1 20 ounce bottle of water
• fried chicken from publix
• 3 large glasses of orange juice
• some organic salt-free blue corn chips

day 6 of 30: Tuesday lunch, salad, chocolate soy milk and root beer

Food intake inventory for Tuesday, December 13 2011 (day 6 of 30):

• 1 small hershey milk chocolate bar
• 6 small packets of crackers
• 1 large glass of chocolate soy milk light
• 1 root beer
• 1 bottle of water
• 3 venti-sized cups of coffee
• 2 glasses of barefoot pinot noir
• 4 eggs with 2/3 cup of med grain rice with 1 tablespoon of minced garlic with extra virgin olive oil with sea salt, paprika and black pepper.
• 2 non alcoholic mimosas
• 1 super greens salad with 1/2 a tomato, 1/2 a bell pepper, 2/3 can of garbanzos, 1 six ounce can of pink salmon, sea salt, paprika, extra virgin olive oil and balsamic vinegar
• 1 -1.75 ounce bag of gardetto’s
• 2 bananas
• 1 strawberry yoplait yogurt bowl with light granola
• 1 small bowl of honey comb with yoplait strawberry yogurt.
• 1 large glass of orange juice.

day 7 of 30: Wednesday snack: reese's big cup. this was so darn good!

Food intake inventory for Wednesday, December 14 2011 (day 7 of 30):

• 1 bison burger from Fudruckers with french fries, 2 tomato slices, 2 onion slices and 4 pickles and, mushrooms
• 2 non alcoholic mimosas
• 2 bananas
• 2 bottles of water
• 2 venti-sized cups of Kenyan coffee with a little skim milk
• 8 small cracker packs
• 1 bowl of strawberry yoplait yogurt with kashi multi-grain cluster cereal
• 1 bowl of honey comb cereal with skim milk
• 1 3.5 ounce bag of feng shui nori seaweed rice crackers
• 1 reeses peanut butter cup

Day 7 of 30, Wednesday, 12/14/2011: 2 bananas, 2 bottles of water

Well, that’s it for right now.  I have the data and pictures for Thursday and Friday (today) but I do not have it typed out yet but the pictures are available on the album I told you about at the beginning of this blog: Food of 30 days.

In case you are just coming on board about this whole food intake project I have going.  Here is what it’s about…

I’m listing and photographing everything that I eat for 30 days.  The purpose for this is to get a clear picture of all the foods that I eat both bad and good in 30 days.  I then will begin making the necessary adjustments in my diet in order to live healthier and to lose the surplus weight I’ve garnered the past few years – 28 pounds in all!

So, I’m photographing everything I eat whether it’s a lamb chop or a Reese’s buttercup.  If I drink a beer, I take a picture of it.  If I accidentally swallow a fly while I’m running, I take a picture of that.  You get the gist of it.  I eat it, I take a picture of it.  After 30 days, eye of the tiger begins!

on 12/13/2011: day 6 of 30: gardetto's snack

Many thanks for stopping by.

All the very best to you and yours.

peace,

dh

12/16/2011

Run Dan Run Jambalaya - it doesn't get much better!

Tonight, instead of running I cooked a jambalaya in a wok.  That’s the first time I’ve cooked a jambalaya in wok.  They said it couldn’t be done but I showed them that it could be done.

Jambalaya is a favorite dish of mine and, it’s easy to make and fairly inexpensive.

If  you want, I can give you my super secret jambalaya recipe – just don’t tell anyone about it.

I call this jambalaya, RunDanRunJambalaya

Here we go…

Ingredients:

• 2 good sized onions – chopped  up.
• 3 medium sized bell peppers – chopped up
• 3 celery sticks – chopped up
• 2 pounds of sausage.  I prefer Portuguese chorizo.
• 2.5 pounds of chicken thighs – skinned and chopped.
• 3 cups of mid-grain rice
• 6 cups of purified or filtered water
• 2 teaspoons of cayenne pepper
• 2 teaspoons of black pepper
• 1 teaspoon of dried oregano
• 3 teaspoons of sea salt
• 3 bay leaves
• 1/2 cup of extra virgin olive oil

Preparation:

Phase 1

Phase 1:

• throw the olive oil into the wok.
• throw the peppers, onions and celery into the pot, too.
• throw 1 teaspoon of cayenne, 2 teaspoons of sea salt, 1 teaspoon of black pepper into the pot.
• turn the temperature to halfway on the wok and cook for about 15 minutes, stirring & mixing constantly.

Phase 2

Phase 2:

• add the sausage to the wok and continue cooking and stirring for approximately 10 minutes.

Phase 3

Phase 3:

• Put the chopped up, skinned chicken into a large bowl.
• throw 1 teaspoon of cayenne pepper, 1 teaspoon of sea salt, 1 teaspoon of dried oregano over the chicken.
• Pour 1 tablespoon of extra virgin olive oil over the chicken as well and mix real good.
• throw the chicken into the wok.
• throw the 3 bay leaves into the wok
• Mix real good and stir occasionally for another 10 minutes.

Phase 4

Phase 4:

• Throw in the 3 cups of mid-grain rice and stir and work it in well into the other stuff in the wok for a few minutes.

Phase 5

Phase 5:

• Throw in the 6 cup of filtered or purified water into the wok and mix well for a couple of minutes.
• drop the temperature on the wok to about 1/3 heat.
• Cover tightly and keep checking on it every 20 minutes until the water is absorbed by the rice.  This is usually about 45 to 50 minutes.

cover tightly

This is a very tasty dish that will feed roughly 8 to 10 people.  Consume with lots of water, beer and/or red wine.

If you decide to make it shoot me an email and tell me how it turned out.  If you have any questions about how to prepare it, shoot me an email and I’ll gladly respond.

My email: dlh14255@gmail.com

Many thanks for stopping by.

All the very best to you and yours.

peace,

dh

08/11/2011

the finished product

I make a pretty good salsa.  At one time my salsa was legendary for being super hot and super good.  Now, it’s just super good with a slight hint of hotness to it.  Personally, I prefer this milder version of my former salsa.  I don’t sweat as much when I eat this salsa and I don’t feel like my insides are on fire.  And, now that I’m older I cannot stomach the really spicy hot stuff.

lots of healthy crap

Ingredients:

• 1 – 28 ounce can of organic fire roasted diced tomatoes
• 1 tomato
• 1 bell pepper (without seeds)
• 3 jalapeno peppers (remove & discard seeds)
• 1/2 a cucumber
• 1 carrot
• a bunch of cilantro
• 3 sage leaves
• 12 or so leaves of Italian parsley
• 1 handful of spinach
• 8-12 basil leaves
• 1 – 6″ twig of fresh rosemary – pull the leaves off and throw away the stems
• 3 – 6″ twigs of fresh oregano: pull the leaves and throw away the stems
• 1 & 1/2 table spoons of minced garlic
• 2 table spoons of extra virgin olive oil
• 2 table spoons of dark balsamic vinegar
• 2 teaspoons of unrefined sugar
• 2 teaspoons of sea salt
• 1 teaspoon of black crushed pepper

Throw all of the stuff above into a blender & blend the snot out of it.  And, that’s it.

this brand of roasted tomatoes is really good

It’s a pretty simple, tasty salsa recipe that may very well be the healthiest salsa you’ve ever had.  I like to eat my salsa with Snyder’s yellow corn chips.  They are pretty good tasting chips and are some-what, kind of healthy.  They have corn in the chips.  Corn is a vegetable.  So, there must be something healthy about it, right?  Healthy is good, – it’s what makes 70 the new 60 and so on.

Well, there you have it…my super-duper, pretty dang good salsa recipe.  Wars have been fought over this recipe.  Kingdoms have risen and fallen over this recipe.  I now give it to you absolutely free…for a small donation.

That didn’t make a heck of a lot of sense did it, “absolutely free for a small donation”, did it?  I know.  The donation is not to me but to some worthy charity.  Just a small donation, a dollar or two.   I personally like the following charities but of course, if you decide to do a donation pick the charity tugging at your heart.

The reason for the donation is simple, we all have much but many do not.  When we make something good to eat we should try to remember that not everyone has this privilege.

charities i like:

• feed the children
• love146

Many thanks for stopping by.

All the very best to you and yours.

peace,

dh

05/14/2011

Saturday, 11:24pm

my hummus

I had hummus for dinner tonight.  Do you like hummus?  I do.  Actually, I love hummus.  I love hummus as much as I love running and Victorias secrets models.  Its good stuff.

Italian Parsley, garlic, garbanzos, olive oil

Anyway, here’s my recipe if you are interested.  It’s pretty darn good.  Even the pope likes my recipe.

Ingredients:

• 1 can of garbanzo beans with 2/3 of juice that comes in the can.
• 3 garlic gloves
• 1 palm-full of Italian parsley
• 2 tablespoons of extra virgin olive
• 2 tablespoons of Tahini
• 1/4 teaspoon of cumin
• 1/4 teaspoon of sea salt
• 2 squirts of lemon juice

Throw all of the ingredients aforementioned into a blender and blend until very smooth.

Ok, thanks for stopping by.

All the best to you and yours.

I like this Tahini but its a little pricey

peace,

dh

02/25/2011

extra virgin olive oil is a major ingredient of my hummus

Last Night's Paella

Dan’s Seafood Paella

Ingredients:
___ 12-16 clams
___ 1 lb black mussels
___ 10 oz orange roughy (or cod, depending on your fish taste)
___ 1.5 lbs shrimp
___ 1 lb chorizo
___ 1 can of clams w/ juice
___ 1 – 2  large onions (red & white, I prefer)
___ 5 – 6 garlic cloves (chopped up)
___ 2 cups of bell peppers (green & red, I prefer)
___ 1 to 1.5 lbs of long grain rice
___ large pinch of saffron
___ 2-3 teaspoons sea salt; 2 teaspoons pepper ; 1 teaspoon of oregano
___ 5 cups of purified water
___ 1 cup frozen peas
___ 3 tomatoes
___ 2 bunch green onions
___ extra virgin olive oil (about 1 cup).
___ lemon juice (several squirts

In the shopping cart

Prep:
___ cut the orange roughy into small pieces & season w/ olive oil,  ¼ slice lime, salt & pepper, salt & pepper.
___ scrub clams & mussels clean.
___ slice the garlic into small pieces.
___ shell the shrimp (but leave the tails) & squeeze ¼ slice lime over them.  Lightly salt.
___ seed the tomatoes & chop into very small pieces.
___ chop the peppers into very small pieces.
___ chop the onion into very small pieces.
___ chop the green onions into very small pieces.

___pour the 5 cups of water along with the clam juice (from canned clams) into a large bowl and throw in the large pinch of saffron and stir well for a couple of minutes (the water should be very yellow & murky (from clam juice).

clam and mussel selection

Cooking:
___ pour in 1 cup of extra virgin olive oil into the paella pan, bring to medium heat & throw in the 2 tspns of salt, 2 tspn of pepper, 1 tspn of oregano, sausage, onions, peppers, & garlic & cook for 10 to 15 minutes on medium heat.

___ Mean while, preheat the oven to 400 degrees.

___ add the dry rice to the paella pan & stir well for  a minute or so.

___pour the 5 cups of water into the paella pan & bring to a boil for about 5 to 10 minutes – stirring occasionally. Add another tspn of salt if you desire.

___ add the clams, shrimp, mussels, orange roughy.  Bury the clams & mussels into the rice & placing the shrimp and orange roughy on top.  Put back into the oven & cook in the oven for 10 – 15 minutes.

___ pull the paella out of the oven & add the peas, tomatoes & green onions & cook for another 5 to 10 minutes being careful not to overcook & dry out the fish.

getting ready to throw it in the oven

Last night I cooked a paella to enjoy with some close friends.  It was my first paella of the new year.  It was my Kilimanjaro paella.  I usually cook 2 to 3 paellas a year.  Cooking a paella is a bit of work and kind of pricey but worth the effort, time and money when you sit down with your family and friends and enjoy it with them. The look on their faces when they see the paella come out of the oven is priceless.  When they taste the paella and nod their heads approvingly it makes it all worth it.

And, paella is not just an amazingly delicious dish to cook but an artistic food piece statement as the top picture shows.  Paella is the only dish I have ever cooked where almost everyone that sees it photographs it after its been placed on the dinner table.  Paella is a beautiful dish.

So, yesterday, I had about a ten friends come to my house and break bread with me and we enjoyed a paella, great conversations, beer and wine.  We also had great cookies and brownies.  It was all good.  We talked a lot about my upcoming Kilimanjaro trip.

I thank you all, my friends, for showing up.

Thank you for stopping by.

All the best to you and yours.

peace,

dh

02/20/2011