Category Archives: Food and Health

Late Night/Early Morning Breakfast Burritos

Got hungry, so I decided to make my ladyfriend and myself some breakfast burritos.

Had everything but some cheese. Chili powder on the hash browns, hot sauce on the scrambled eggs and New Mexican green chile.

 

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One Hundred Push-Ups

This isn’t so much a workout, but more of a program with a specific target: in 6 weeks, be able to complete 100 push-ups without stopping. Not only does it layout a great program to accomplish that goal, it provides resources on how to perform a perfect push-up as well as other similar challenges, like completing 200 sit-ups.

A push-up is a great exercise that works almost every muscle in your upper body. Doing 100 in a row is an amazing accomplishment (one I’ve only done once). So let’s give it a shot.

One Hundred Push Ups

Photo courtesy of Kxhara on Deviantart.com. CC BY-NC-ND 3.0

I am not in any way a fitness expert. Please consult a physician before starting a fitness regimen.

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Pancakes Revisited

Sometime in the past I posted a pancake recipe. I have not had consistent luck with that one so I am posting one that works and will supersede that previous post as far as pancake rights go.

I still fucking love pancakes. Knock yourself out with these ones, baby.

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon (optional)
  • 2 tbsp melted shortening or butter
  • 1 3/4 cup milk
  • 2 tsp vanilla
  • 2 eggs

In a large bowl, sift together dry ingredients. Except for the eggs, in a medium bowl, mix together wet ingredients. Combine wet and dry. Mix in eggs, one at a time. Incorporate, but don’t over mix. For even fluffier pancakes, let batter sit in fridge for at least an hour.

Heat a skillet (griddle, omelette pan whatever) to a medium-high heat. To test if it’s hot enough drop some batter on it. It should sizzle nicely. Ladle some batter on in a circular pattern to your desired size. I say fuck silver dollar size, make ’em at least 7 inches a across. Cook ’til golden brown, about 4 min, on one side. Another two or three on the other. While they’re still hot, spread some fresh butter on top.

Serve with whatever. I like maple syrup.

Photo courtesy of Obitus-Malum on Deviantart.com

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The Lifehacker Workout

I don’t think I’ve said it before here, but I hate gyms. I’m not going to get into why. Most of it has to do with the dimly lit, sweat saturated, awkward and quiet atmosphere. Also paying for access to a machine that lets me run in place.

I’ve been following this little gem since November. I went off during the holidays, but now I’m back on it. Put together by the folks at Lifehacker, its a simple workout that combines full body exercises with some cardio.

…it’s a 3-day a week program that only takes 30-40 minutes a day. Because we’re not doing the 1-hour a day, 6 days a week more demanding P90X regimen, we’re working out our whole body every time (Monday, Wednesday, and Friday), using good, basic movements that are easy to make more difficult as we progress.

All of the exercises are adjustable, if you’re just starting out or already active and fit. Best of all it can be done in your own home without buying any equipment or gym membership. Check out the website to see all the details about it.

Lifehacker also encourages you to use the web app Fleetly (which I do). You can see my full run down on it soon.

The Lifehacker WorkoutLifehacker

I am not in any way a fitness expert. Please consult a physician before starting a fitness regimen.

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Skillet Chili

I haven’t posted a recipe in a long time, so today, I bring you my chili recipe.

I’m a guy. I like guy food. I love to grill, and I run my little apartment kitchen like an Iron Chef. I cook burgers, steak, bacon, and things that require salsa or chile of some sort. I come from a mexican-heritage home and I live in New Mexico, so I like my “heat.”

What combines beef and spice perfectly? Chili.

There’s something special about chili. When it comes to foods that are cooked with love and passion, chili is as special and unique as the person who created it. So let’s see what my recipe says about me.

This will be less of a formal recipe and more of a list of steps that I take. Important ingredients are italicized.

    1. Fire up a skillet to med-high heat.
    2. Brown a pound (or more) of ground beef in some water. Use whatever meat you like. Ground turkey lends itself nicely to chili because it flakes easily. Lately, I’ve been combining ground beef and ground pork sausage.
    3. Drain it (if you want, I’m lazy and I don’t mind the greasy water.) Throw in some coarse chopped onion. Use a whole one if you want. (I chop about ½ large onion per pound of meat.) Salt and pepper to taste (generously, I say).
    4. When the onions are soft and clear, throw in 2 minced cloves of garlic.
    5. When you start to smell the garlic one room over, add about a cup of canned CRUSHED TOMATOES. I find that that provides the best consistency. Tomato paste and some water would work, but tomato juice and tomato sauce could be too watery.
    6. Time for the fire: use whatever spices you want, but here’s what I use.
      • -One 7 oz. can of chopped green chile
      • -½ cup of canned roasted tomato salsa
      • -4 tbsp of red chili powder
      • -1 tbsp of cayenne powder
    7. Now it’s time for my “secret” sauce and spice mix. Disagree all you want, my wife and I love it.
      • -splashes of steak sauce
      • -splash of vinegar
      • -squirt of ketchup
      • -dashes of “creole” seasoned salt
      • -dash of dry basil
    8. Finally, stir in a can of red kidney beans. Turn the heat down, and let simmer for about 30 minutes stirring occasionally. If you’re impatient, let it simmer 5 minutes.
    9. Serve and top with shredded cheese.
    10. Enjoy with some beer (or Coke in my case), some cornbread, a soft woman and an action movie. I recommend Die Hard, Predator, or Inception.

Omit, add, change anything you like. Give me some tips, just don’t criticize me! This isn’t the end-all-be-all chili recipe, this is my chili recipe. If you want to give me shit, don’t. Go make your own chili and let me eat mine.

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My Diet, So Far…

So, I think I said this already, but I’ve been on a certain diet for the past 2+ weeks. It’s producing results. Since I started, lost 10 pounds doing nothing more than eating certain types of food. I do not exercise. Just this little change.

As I’ve gone along with this, I’ve kept a journal of everything I’ve been eating and at what times. Here’s an excerpt from last week.

Thur – 4/14 – V

  • 11:30 AM breakfast (home)
    • 2 scrambled egg whites
    • 5 oz of refried beans
    • 3 sausage links
  • 4:00 PM (home)
    • 1 med salad
    •  1 handful of peanuts
  • 7:30 PM (home)
    • beef and broccili with Teriyaki sauce
    • 1/2 can of black beans

Fri – 4/15 – V

  • 8:30 AM (home)
    • 2 scrambled egg whites
    • 3 sausage links
  • 1:00 PM (wood oven pizza restaurant)
    •  1 large dinner salad with lettuce, olives, feta, tuna
  • 6:00 PM (home)
    • 2 porkchops
    • 12 oz of broccoli

Sat – 4/16 – (free day)

  • 1/4 9 inch vegan pizza
  • 1 orange
  • 4 1/2 banana blueberry pancakes
  • 1 banana
  • 2 bean, steak, sausage burritos
  • 7 cupcakes
  • 1 avocado burrito
  • 1 cupcake

You can see the repetition and routine in my meals. Especially in the mornings. The “V” stands for the multi-vitamin I take. If you read the article I linked to, you can see the restrictions it applies. You can also see that, on Saturday, I can go nuts. I’ve had pancakes every Saturday, so far. I love pancakes. That one day is what keeps me sane during this. I appreciate the food so much more. All the candy, all the bread, all the pasta, all the fruit.

For some reason, this past week was so much harder than last week. The first week was tough. It felt like a month. Then the next week was a breeze. I don’t know what made this week so much worse.

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Banana Blueberry Pancakes

Pancakes are great for breakfast, but I love them the most around midnight. That’s when my mom would usually make them. She loves them more than I do.

Feel free to change anything. If you do, leave a comment.

  • 1 1/4 cup unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons canola oil
  • 1 1/4 cups milk
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1 1/4 cup well smashed banana
  • 2 tablespoons maple syrup
  • 1 cup of blueberries
  • butter or vegetable spread

Oil a large skillet and preheat over medium-high heat about 2 minutes.

Sift together flour, baking powder, salt and cinnamon. In a separate bowl, combine all other ingredients, except for the blueberries and butter. Adding wet ingredients to dry, stir until just combined. Do not over mix; a couple of lumps are okay. Fold in blueberries last.

Let the pancake batter sit in the fridge for at least ten minutes (see notes below). Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned. Transfer to individual plates and spread butter on top.

Then, pour syrup over and enjoy. Makes six 6-inch pancakes or ten 4-inch ones.

Some notes:

  • Notice I didn’t use an egg. The smashed banana does the trick to make them fluffy AND if you use a non-dairy milk, like soy or rice, they’re vegan.
  • The batter doesn’t need to be over-mixed. The pancakes come out rubbery.
  • The longer you let the batter sit, the thicker it gets. It’s best to let sit for over 30 minutes, all night even. If it gets too thick, just add a little water.
  • To get evenly cooked, perfectly round pancakes, pour the batter out with a slightly circular motion.
  • If you want to save the batter, put it in an empty ketchup or salad dressing bottle. As a bonus, the nozzle will help prevent messes.

Pancakes are pretty basic and most recipes are similar. This particular recipe came mostly from the book Vegan with a Vengeance, by Isa Chandra Moskowitz.

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