Sashi Made A Recipe: Chipotle Jackfruit Tacos

 

I am obsessed with these tacos. I've literally had them 3 times this week and have leftovers for tomorrow. The spice blend and the process of baking the mixture in a hot oven gives these the texture of crispy pulled pork but without the extra fat and calories!

Chipotle Jackfruit Tacos 

• 20 oz can jackfruit, drained
• 1 Tbsp minced chipotle with adobo sauce (depending on the size of the peppers in the can, this could be 1 or 2 peppers)
• 1 tsp ground cumin
• 1 tsp ground coriander 
• 1 tsp lime juice
• 1 tsp olive oil
• 1/2 tsp kosher salt
• Ground black pepper, to taste

1. Preheat the oven to 400°F and line a baking sheet with parchment. Set aside.
2. In a medium bowl, shred the jackfruit with your fingers or 2 forks. I prefer using my fingers so I can easily feel hard pieces of core which I often discard.
3. Add the rest of the ingredients and mix well to combine and coat the jackfruit.
4. Spread the mixture in an even thin layer on the parchment covered baking sheet.
5. Bake for 15-20 minutes until crispy and starting to brown.

Makes 2 servings of 3-4 tacos

On WW Blue 💙: 1 pt per serving

Sashi Made A Recipe: Spicy Roasted Cherry Tomato "Pasta"

 

If you don't like spicy, you can leave out the red pepper flakes or use less if you don't mind a little spice. I used Palmini linguine here, but you can use 16oz of regular linguine if that is more your speed. Just cook it for about 2 minutes less than the package before draining and adding the sauce in step 6.

Spicy Roasted Cherry Tomato "Pasta"

• 4 pints (40 oz) cherry tomatoes, halved
• 6 cloves garlic, thinly sliced
• 3 Tbsp chicken broth (I used Herbox)
• 1 Tbsp balsamic vinegar 
• 1 Tbsp olive oil
• 1 tsp crushed red pepper flakes, or less to taste
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/2 cup julienned fresh basil leaves
• 2-3 Tbsp chopped fresh Italian parsley leaves
• 1 Tbsp chopped fresh oregano leaves 
• 2 - 8oz cans Palmini linguine, drained
• 1/2 cup ricotta cheese 
• Freshly grated parmesan, to taste (optional)

1. Preheat oven to 350°F with rack in middle position in the oven.
2. In 9x13 baking dish, combine the tomatoes,  garlic, broth, vinegar, oil, red pepper flakes, salt and pepper. Mix to coat well.
3. Bake for 45 minutes, stirring every 5-10 minutes.
4. At the 35 minute mark, place a large pot of water over high heat and bring to a boil. Add the 2 cans of drained Palmini and boil for 5 minutes. Drain.
5. Remove the tomatoes from the oven and stir in the basil, parsley, and oregano.
6. Add the Palmini back to the pot then add the all of the tomatoes and juices. Cook over medium heat for a couple of minutes then stir in the ricotta until melted.
7. Serve with optional grated parmesan sprinkled on top.

Makes 4 servings

On WW Blue 💙: 3 points per serving using Palmini, not counting any Parmesan

Adapted from allrecipes.com 

Sashi Made A Decision: Food Sensitivities & Elimination Diet

Not a whole lot has been going on around here that I felt was share-worthy.  I've just been cooking simple favorites that I've already shared and haven't been in much of a creative mood.  I have been working on this year's Halloween card, but I need to wait to share that until it's closer to Halloween. :) 

I did, however, pay to have a food sensitivity test done and, based on the results, have been doing an elimination diet for the past 5 days.  Just 2 days left until I can slowly add foods back in!

Back in 2010, I had started having stomach pains every time I ate. Not an upset tummy or nausea or anything like that.  Instead, it felt like someone was trying to punch their way out of my stomach.  After multiple doctor's appointments and tests for things like Celiac's and Crohns, I did my own elimination diet and found that my stomach didn't hurt when I stayed away from boxed, processed, refined, etc. foods.

The doctor gave me the official diagnosis of "undefined intolerance to processed foods."  So helpful. 

For a while, I was pretty good about staying away from processed foods but over the years, I ended up deciding that it was worth it to have the pain if it meant I didn't have to cook.  When I started up with WW in March, though, I found that my stomach was still hurting even when concentrating on eating "real foods."

Elimination Diet Meal:
Slow cooker eye of round roast and carrots with roasted broccoli

So when I saw the sensitivity test from Everlywell that also happened to be on sale, I figured that would be a better way of figuring out the culprit(s) without having to start completely from scratch again.

I am now 5 days free of stomach pain so it seems that it may indeed be at least one of the foods on the list.  I just REALLY hope that it's not chicken, garlic, eggs, or bell peppers because I eat those almost every day.  I also hope that thyme, oregano, soybeans and white potatoes are okay, but I can get by easier if they are a culprit.  Thank goodness my beloved cauliflower was safe! 🤣

I already knew that wheat and gluten were issues so that was no surprise.

If you are interested in the Everlywell Food Sensitivity test, or any of their other tests that they offer, you can use THIS LINK to get 15% off.  I also get an Amazon gift card for the referral.

UPDATE 9/13/21: so far I have been able to determine that eggs, white potatoes, bell peppers and chicken that is sold in a solution makes my stomach hurt.  Thank goodness garlic and chicken free of that mystery solution is safe! 😁

Happy Birthday, my Love!

 

2019

Happy birthday to the man who started as my best friend before becoming my Love and my husband! There's no one I would rather spend 24/7 with than you! 🧡🧡🧡

Sashi Made A Recipe: Cauliflower Burger "Buns", "Tortillas", and "Pizza Crust"

 

A few years ago, I was diagnosed with a wheat intolerance and I really do feel better when I avoid it. But bread is GOOD! So, so good. So I try to not have wheat more than once a day, if at all. I have tried so many (bad) wheat-free alternatives that, most of the time, I'd rather just do without bread or pasta. So coming up with a "bun" made with just cauliflower, egg, and cheese is a wonderful, wonderful thing! This same mixture can be used to make "tortillas" and "pizza crust!"AND they use frozen riced cauliflower to make it even easier!

Cauliflower "Buns"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like garlic powder

1. Preheat oven to 425°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/4 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 3" circle. Repeat with the rest of the mixture for a total of 4 "bun" halves.
5. Bake for 20 minutes then flip each one. Bake for 5-10 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 2 "buns" 

On WW Blue 💙: 1 point for 1

Cauliflower "Tortillas"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like taco seasoning or chili powder

1. Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/3 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 5-6" circle. You want it as thin as possible but not so thin you get holes. Repeat with the rest for a total of 3.
5. Bake for 10 minutes then flip each one. Bake for 5 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 3 "tortillas"

On WW Blue 💙: 3 pts for all 3

Cauliflower "Pizza Crust"

• 2 ~ 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 2 eggs
• 1.5 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 2 tsp seasoning of your choice, like garlic powder and oregano 

1. Preheat oven to 400°F. Line a baking sheet or pizza pan with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Form the mixture into a ball on the prepared baking sheet and gently press it into a flat 11" circle. 
5. Bake for 25 minutes then carefully flip it on the pan. Bake for 5-10 minutes more.
6. If you have the time, let it cool on a wire rack before using it, but it's not necessary. 
7. Top it with minimal sauce (too much will make it soggy) and whatever topping you like. Bake for 10-12 minutes. 
8. Cut and serve.

Makes 1 ~ 11" crust

On WW Blue 💙: 4 points for the whole crust

Served with my Jalapeño Black Bean Burgers

Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas 

Sashi Made A Brave Choice

 

Ellasaurus Rex, Taylor Alxndr, Mr. Elle Aye, Geneva Blaus, Lala Ri, Taejah Thomas, Candis Cayne

On Saturday, my husband and I went to My Sister's Room with our best friends to see a drag show that was also a fundraiser for GA Equality.  Even though there were too many people for my comfort, I was able to appease my ochlophobia by getting a place to sit with my back against the wall and my safe people on either side of me.

Mr. Elle Aye

They had Venmo and Paypal info posted for all the fabulous queens so I was able to tip them that way instead fighting my way to the stage.  I love that they have that option now!

Lala Ri from Season 12 RuPaul's Drag Race

Other than simply getting up the nerve to go to the show, which was a big deal in and of itself, I decided to make my way to the stage to tip one performer during her last set: Candis Cayne.  It was hard being surrounded by a crowd like that but one of our friends helped me get up front and stayed with me.

Me waiting for her to come to the front of the stage

Candis Cayne noticing me waiting (I'm behind the drunk lady's hand)

Eye contact and tip received!

I am not one to get fanatical over celebrities but this moment made me ugly cry. LOL  She is such an amazing lady and performer and someone I have admired ever since I first learned about her.  So being brave and pushing past my fear was worth it!

Sashi Made A Recipe: Sheet Pan Creole Chicken & Shrimp

 I am definitely obsessed with sheet pan dinners right now.  Sheet pan fajitas and sheet pan fried rice are 2 that I make almost every week because they are so simple AND tasty!  So finding another recipe that is a hit for both my husband and I is a definite winner in my book.  Especially since chicken breast and vegetables are 0 points on WW Blue. AND this one incorporates shrimp which I loooooooove.

Sheet Pan Creole Chicken & Shrimp

adapted from EatingWell.com

• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/4 tsp cayenne pepper
• 2 Tbsp extra virgin olive oil, divided
• 3 bell peppers, any color, deseeded and cut into 1" pieces
• 2 c. cherry tomatoes
• Cooking spray
• 12 oz boneless, skinless chicken breast, cut into 1" pieces
• 10-12 oz raw shrimp, peeled and deveined
• 3 c. corn kernels: fresh, frozen, or canned & drained

1. Line a large rimmed baking sheet with foil.  Place it on the middle rack of the oven and preheat to 425ºF.
2. In a small bowl, combine garlic powder, paprika, thyme, black pepper, salt, and cayenne.  Reserve 2 tsp of the mixture in another small bowl.  
3. Add the remainder of the spice mix to a large bowl.  Whisk in 1 Tbsp of the olive oil until spices are smooth.  Add the peppers and tomatoes and stir coat well.
4. Remove the baking sheet from the oven and coat with cooking spray.  Spread the coated vegetable mixture on the baking sheet and return it to the oven.  Roast for 10 minutes.
5. Meanwhile, add the remaining 2 tsp of the spice mixture and 1 Tbsp olive oil to the same large bowl used for the vegetables.  Whisk until smooth.
6. Add the chicken pieces and whole shrimp to the large bowl and toss until all are well coated.
7. When the vegetables are done, remove the baking sheet from the oven.  Add the chicken/shrimp mixture and the corn to the pan; stir to combine then spread evenly across the pan.
8. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10-15 minutes longer.
9. Serve as-is or over rice or riced cauliflower.

Makes 4 servings

On WW Blue 💙: 2 points per serving

Sashi Made A Recipe: Boom Boom Sauce

 

I was first introduced to Boom Boom Sauce at work in the cafeteria.*  It was on a shrimp po'boy and I was immediately hooked.  Once I knew they had this spicy ambrosia over at the hot sandwich station, which was also open for breakfast sandwiches, I started getting a small cup of it to put on my eggs as well as fries and pretty much anything else I could think of.

When I found a recipe for it on It Is A Keeper, I knew I had to make a slightly healthier version so, instead of mayo, I just used nonfat plain yogurt.  Easy peasy and just as tasty!  AND, on WW Blue, it's only 1 point for 2 Tbsp!

Boom Boom Sauce

• 1/4 c. plain nonfat yogurt OR plain nonfat Greek yogurt (either one works)
• 1 Tbsp ketchup
• 1 Tbsp sweet chile sauce (I use Maggi which is available in many major grocery stores)
• 2 tsp garlic powder
• 1/2 - 1 tsp sriracha sauce, depending on your level of spice tolerance

Mix everything together in a small bowl until well mixed.  Refrigerate in a covered container until needed.  This is definitely better if you can make it ahead of time.

Makes 6 Tbsp

On WW Blue 💙, 1 point for 2 Tbsp

*Pre-pandemic, there were about 6,000 people that worked in our office buildings.  While this made parking a challenge for those who came in late, it meant that our company provided a lot of things to make it easier to stay in the building.  We had a Starbucks, CVS, Minute Clinic, drycleaners, and bank on site.  But our cafeteria was ah-ma-zing!  At breakfast, they had a short order grill, an omelet station, a breakfast sandwich station, a bagel/pastry station, and premade breakfast sandwiches as well as oatmeal, grits, cold cereal, etc.  At lunch, though, SO MANY options.  Short order grill, cold sandwiches made to order, hot sandwiches made to order, a self-serve salad bar, chopped salads made to order, pasta made to order, Mexican, Italian, Indian, Chinese, sushi, and spa cuisine (baked and steamed options).  I'm sure there is more that I am not remembering.  It was cheaper than going out to eat and, for the price, pretty darn good.  I read once that they served about 3,000 meals for breakfast and lunch.

The cafeteria is only opened partially right now since 95% of us are still working from home, but when the office opens up again, I hope the cafeteria will be back full capacity!

Sashi Made A Trip to SC!

 

I love my dorky rainbow-ish sunglasses!

This past weekend my husband and I took a road trip to South Carolina to see his parents who moved there last month from Michigan.  It's so nice to have them 50% closer than they were before!  At 7.5 hours, it's still a hefty drive but much better than 14+.  Their new house is gorgeous and you can tell his mom is having fun decorating it.

We didn't do a whole lot except visit at the house which is perfectly fine with me.  But we did go out for dinner both nights we were there.  The first night, we went to The Grumpy Monk where I had a buffalo chicken sandwich without the bun.  It was really good!  

The second night, we went to Bonfire, A Smokin' Taqueria which was AMAZING!

Bonfire

Andy and I started with an order of buffalo cauliflower which was crave-worthy.  I then got the grilled seafood sampler which had catfish, shrimp and oysters.  I can definitively say that I do not like oysters.  At all. LOL  But the catfish was seasoned and cooked perfectly and I will likely just get that the next time we go.  They don't offer healthy sides but that was fine.  I got my vegetables with the buffalo cauliflower. 😁

I don't have a lot of photos from the trip because, well, I suck at taking photos when I am out places.  I am so in the moment that I rarely think to stop to take photos.  And since this was the first trip we've taken in over 2 years, it was a little overwhelming.  But we had so much fun seeing his 'rents that it was 137% worth it.

I am happy to say that I stayed well under my points both days we were there and while traveling.  Of course, there was so much sodium in everything we ate.  We also ordered in the first couple of nights we were back home which also didn't help.  So with that, along with the fact that it's "that time" of the month, I did not have a loss this week but I am okay since I also did not GAIN.  NOT gaining while on a mini vacation is a win in my book!

Sashi Made A Fashion Choice: New Glasses!

 I am back to my beloved nerd style glasses which makes me happy!  On the same day that I went to pick them up, my new prescription sunglasses also came in the mail. 🤓😎

Sashi Made Progress!

Weight Watchers is doing something that I love: they send out milestone charms!  People who do in-person meetings get more but those of us who are doing digital only still get them for 5lbs, 10lbs, 25lbs, and each 25lbs thereafter.  I hit my 50lb milestone a few weeks ago so got my new charm. I am actually motivated by these charms.  Hey, whatever works, right?

I am down 60lbs as of today which was a nice surprise!  Even though today (Friday) is my weigh-in day, I often do find myself doing a "precheck" sometimes on Thursdays.  It was only down 1lb yesterday.  This is why I don't weigh myself daily  Those daily fluctuations would drive me batty!

May 2021

This is another way that I am keeping myself excited/motivated: STICKERS!  For each day that I am below my daily points, I get a star.  I get a smiley sticker for each week that I lose.  It's colorful. It's tangible. It's rainbow. It's ME! 🌈🍓🍊🍋🍈🍇

I use the back pages of this planner to keep track of the weekly menu, my measurements, and a running total of my weigh-ins.  Yes, most of this is available in the WW app as well but I get enjoyment from having a physical book with pages.  

Sashi Made A Drawing: Halloween Cards

Halloween 2020

When I was still sending them, I hand made my Christmas cards almost every year since I was 18. They started out with designs cut out of construction paper and grew up into other non-traditional designs, like gingerbread men cut out of sandpaper or Christmas trees cut out of green scrubbies.  Once my card list got into the 50's, I started having them printed because yikes!  That was a lot of cards to make by hand.  The 2 years I didn't make them, I actually had people contact me to specifically tell me that they were disappointed to receive a "generic" card... even though one of them was of my wedding pic to my ex. LOL (The other time I sent out purchased cards was because I had been sick and just ran out of time.)

In one way, it felt good that my handmade or hand-drawn & printed cards were appreciated.  On the other hand, it really started to feel like a burden.  And now, Christmas cards seem to be going away and those that do send them seem to be doing so just out of obligation. I know I fit that description for quite a while!

So now, instead of sending out Christmas cards every year, I send out Halloween cards.  Last year was just the 3rd year that I've done that, but it feels so much more... right... to me.  ❤❤❤

Halloween 2019

Halloween 2018