Wednesday, April 13, 2011

Eat Your Heart Out

March was good to us. I got to watch Nate pull out the backcountry ski goods (finally!) for a trip with Jeremy, Morgan, Cody, and Rick. So, while he was gone for the weekend shredding some pow pow I went with Corene (Rick's wife) to her mom's house. I can't tell you how nice it was going to a home with a yard with view and dirt outside. We got our Molly on and made some Easter garland, which proved unsafe for the lightheaded. I was at the point in my cleanse where I could reintroduce meat so we celebrated by going out for steak. Talk about getting your socks blown off.

The other lover.

Corene  blowing  eggs.

They made a lovely little garland and headache.

  The things we do for love. Our bestest little neighbor, West. Nate is his favorite person, and I'm pretty cool too because I'm with Nate.  

The following week the cleanse was over and I started the candida diet. For those of you who still haven't figured it out this is not a "diet" diet. This is a diet to help correct certain health issues, so you can stop feeling sorry for me that after 5 weeks my derrière is still the same size. Okay? OK. This has affected both of our lives since I'm the executive chef and he's the sous chef in our little kitchen. But before you "poor Nate" hold on to your shorts*, because this girl and her camera were there to sanctify every dinner, and as Nate is my witness, we're eating good, people.

So, when you can't eat:
  •  ANY sugar (if it doesn't say 0g sugar it's out)
  •  artificial sweeteners
  •  processed meats
  •  gluten
  •  yeast
  •  soy
  •  white rice
  •  fruit (with the exception of blueberries, green apples and   unsweetened coconut milk) 
  • dairy (except plain yogurt)
THIS is what you eat:
*this is the part where you should hold on to your shorts
(for all those who requested recipes, I have delivered)

I adore this dish. Brown rice pasta mmm mmm.

1 cup brown rice pasta

chicken for 2
1 medium onion
1 medium tomato
1 lemon
1/2 cup fresh cilantro
1 handful of almonds
Olive oil
Cook the pasta. In a pan, sauté the chicken and chopped onions then set aside.
 Use Vitamix/food processor to mix up half a cup of cilantro, a handful of almonds, a squeeze of lemon and 2 tablespoons of olive oil. This is the cilantro pesto.
Chop up the tomato. 
Mix together. Eat. 

My little creation and favorite new lunch.

handful of asparagus
handful of broccoli and/or kale (optional)
half of a red onion
1oz chevre cheese
1 egg
squeeze of lemon

Chop vegetables. Saute in olive oil.

Fry egg. 

Sprinkle with chevre. Squeeze lemon. Mmm. 

Fabulous spices.

Chicken breasts for two

2 bell peppers ( any color)
3 tomatoes
1 medium onion
2 fresh garlic cloves
3 tbsp Olive oil
Small chunk of fresh ginger
Sprig fresh cilantro/coriander leaves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder or cayenne powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp salt

Finely chop the onions and tomatoes. Crush the garlic, grate the ginger and slice the bell peppers in thick slices. Cut the chicken into bite-size pieces, wash and drain.
Cook the brown or wild rice as instructed.
Heat some oil in a pan on medium heat and cook the onions for 3 minutes. Then add the garlic for another 2 minutes. Add the chicken with turmeric and chili/cayenne powder, then stir for another 5 minutes. Now add the tomatoes, then simmer on medium heat for another 10 minutes. Now add the peppers, grated ginger, coriander powder and cumin powder, and simmer on a low heat for 5 more minutes. Lastly, add the garam masala and finely chopped cilantro and serve.
Serve over rice.

Nate loved. I loved.

1/2 cup uncooked quinoa

3 bell peppers (different colors if possible)
6-10 cherry tomatoes
6-10 shallots
6-10 garlic cloves
Handful of fresh basil leaves
Small chunk of goat cheese
Squeeze of half lemon
1 tablespoon apple cider vinegar
Olive oil
Salt and pepper
Heat the oven to 450 degrees F. Place chopped up peppers, peeled shallots, peeled garlic cloves, and cherry tomatoes on a roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Cook quinoa. Then add all ingredients to a bowl and serve with crumbled goat cheese on top.

Nate's favorite. Fab salad!

1/3 cup wild or brown rice

Goat Feta Cheese
1 Green apple
1 Red bell pepper
1 Celery stalk
2 Spring onions
1 garlic clove
Sunflower seeds (handful)
1 Lemon squeeze
1 tbsp Olive Oil
Salt and pepper to taste
Cook rice. Chop up all the ingredients and add everything to a bowl. 
Terribly addicting! 
And the fish marinade:

1 garlic clove minced

Handful of finely chopped cilantro

1/2 squeeze lemon
Salt and pepper to taste
Cover fish in marinade. Cook in fry pan with butter.
Delish. I love me some cilantro.

Cookies. Yes, cookies. Nate almost ate the whole batch! He likened them to cookies he ate in Australia because they aren't as sweet as normal cookies.

1/2 cup brown rice flour
1/2 cup oat bran
1/2 cup 2 tbls coconut flour (or all oat bran)
3/8 cup butter, melted
2 egg
1/2 tsp vanilla
2 tbls vegetable glycerine (optional, if you use it leave out 1 egg)
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup chopped almonds
handful blueberries (optional)
stevia to taste

Bake at 350 8-10 mins. I also experimented with unsweetened cocoa powder. Chocolate :)

Mister Athen in his snazzy new stroller. 

Walks around the neighborhood with the Mr. and Corene.

That's all. 


  1. Hey! I didn't know you had this blog! Brody just told me about it last night. But sweet! I love it. I'm excited to see more about what you guys are up to. We miss you guys lots! But it looks like you're having fun.

  2. favorite thing about this post (aside from the huge motivation to stop slacking and lose my baby weight)..."we got our molly on." Seriously, awesome. Who says things like that!

  3. Thanks girls! Miss you both (I'm assuming you are Liz H from SLC).