Don’t Choke on My Artichoke

After date night Friday night and the artichoke appetizer that was really a sad representation of the edible flower, Chris and I knew we had to redeem it’s reputation by making our own. I actually had never eaten an artichoke until Chris made me one almost 2 years ago and man did I fall in deep love to both the chef and the globe shaped flower.

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Super simple to make and many different variations. Take your rinsed artichoke and cut an inch off the top. You can also use scissors to trim the thorns off the leaves before cooking.

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Season with your favorite flavors. We are HUGE onion and garlic fans and when we grill these we make a delicious lemon garlic marinade with fresh chopped garlic, lemon, olive oil, salt and pepper but I digress. Place in a large steaming pot of boiling water face down, cover, and cook for 40 minutes.

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You will know it is done if you can easily pull off the leaves. Dip your leaves in melted vegan butter or Vegenaise. My favorite dip is a spicy vegan mayo. The best!

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Mine was a little over done due to running back and forth from the kitchen to the TV to watch the Golden Globes but still so delicious!!

My Main ChowMein

 

 

 

Cooking is one of my favorite things to do. When I am in the kitchen I resemble an orchestra’s conductor combined with an electronica DJ. I thrive in the kitchen so much so I find it more appropriate to call it my playground. As part of my work’s 90 day challenge I have committed to losing 30 lbs by 04/01/13. That’s 2.5 lbs a week-totally doable. Not only will I be exercising 5-6 days a week but I will be eating nutrient rich foods in smaller portions. Having fun, kicking ass, and taking names. Done done and done.

Tonight’s dinner was a perfect example of eating healthy without skipping on taste. Meet my mushroom chowmein.

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Ingredients

Mushroom Strips

1 portobello mushroom, washed and sliced into strips

1/2 cup olive oil plus 2 tbls for cooking

1/4 cup liquid aminos or soy sauce

6 garlic cloves, minced and divided

8 oz (half box) chowmein noodles or linguine noodles

2 carrots, chopped

2 celery ribs, chopped

1 red bell pepper, sliced

1/2 onion, diced

2 zucchinis, chopped

1 broccoli bunch, chopped

1/4 cup green onions, diced

White wine

1/4 cup plus 2 tbls reduced sodium soy sauce

1 1/2 tbls hoisin sauce

2 tbls sugar

 

Directions

Make this part at least 2 hours ahead. Mix 1/2 cup olive oil and liquid aminos in a ziplock bag. Chop your portobello mushroom and place in the bag. Place in the fridge until you are ready to cook.

Bring a large pot of water to a rolling boil. Add noodles and cook according to package to reach an al dente consistency. Drain and reserve for wok.

Chop all ingredients ahead of time. In a wok, heat oil at medium heat. Add  1 minced garlic clove, carrots and celery stirring occasionally for 4 minutes. Transfer to a large bowl for later use.

Add 1 minced garlic clove, bell pepper, onion, and zucchini to wok stirring occasionally for 3 minutes. Add white wine in tsp increments as need to keep mixture from drying out. Transfer to the bowl with the carrot and celery mix.

Take out your mushrooms and discard liquid. Add 1 minced garlic clove, broccoli, and mushrooms to wok and cook 2 1/2 minutes. Add green onions and cook for 1 more minute.

Mix in noodles, remaining garlic and veggie mix stirring until incorporated. Mix in soy sauce, hoisin sauce, and sugar and cook for 4 minutes.

Serve hot.

 

And that is that. Eat your heart out Panda Express, this dinner tasted like an absolute splurge.

Life is Not All Luck

Guess who’s back? Back again? Evie’s back. Well, I never really left, but it’s great to be blogging again. I let my old domain “Eve’s Tasty Apples” die off 2 years ago and I have missed it ever since. I’m excited to be back blogging 140 lbs lighter (and counting) and ready to share with you a piece of my heart and whatever I am eating. My goal is simple: to inspire others to understand the importance of now. Not in 5 hours, not tomorrow, not “when I have more money” but right NOW. Being happy with where you are now is key and if you aren’t than I want to help you along the way to change what is not working. I am here to be an example. People aren’t just lucky. Most of the happiest and richest people in the world had every odd against them, but they learned to work with it not against it. Seeing life’s challenges in a grateful manner and looking at the world as a huge classroom intermixed with recess has got me through my darkest hours and helping me along the last of my weight loss and watching my soon to be mother-in-law wither away from cancer. The time to live is now. And of course the only way to enjoy this ‘carpe diem’ lifestyle is to be healthy with bounds of energy now. Who wants to walk through life at only half the speed when you could be feeling on top of the world with just a few adjustments? I am also here to help you with those adjustments 🙂

Hop on this soul train and let’s get living! I assure you this will be hilarious, informative, up lifting, and enlightening. Until next time. . .

You are always holding the lucky numbers-sometimes the numbers may not be the ones you were anticipating but play them anyways.

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