Spicy Goat Cheese Dip

Since Im fessing up to my astronomical failures as a cook allow me to confess to another ridiculous thing I cannot manage to succeed at.  Nachos.  You heard me correctly.  Melted cheese and tasty fixings over chips.  Couldnt be simpler, right?  Anyone can do that.  Yeah anyone except me it would seem.  Having never attempted to make them before I thought the broiler would be the way to go.  30 seconds later I was waving out the fire on my organic blue corn chips.  Another dinner ruined.

In my defense nachos were never something we ate in my house growing up.   And the horrible alien cheese sauce drenched corn chips at the fair or the mall arent nachos those are just wrong.  So I dont have a food memory of this dish to lead me to create a long forgotten favorite recipe.  All I had was a strange craving for cheesy corn chips after eating a quick meal at the Great Dane (a locally famous brew pub with good beer and a gluten free menu) and being mocked by the monster nacho plate being eating by people at a neighboring table.

Giving up cheese in Wisconsin is like giving up on snow in the Arctic, it just isnt possible.  It is everywhere and it knows where to find you when you least expect it.  Once you stop eating it you suddenly notice how prevalent cheese is.  Where as you once thought phrases like "cheesehead" or "the cheese state" are just cute metaphorical terms of endearment we use to talk about the area, you know now that the place literally is made of dairy and you cant escape seeing it.

Ive gotten pretty good at ignoring all the amazing cheese this town has to offer and hardly mind that everyone around me makes yummy noises while nibbling on their latest gourmet cheese discovery at parties.  But everyone once in a while as I happily eat my bunless burger and salad a little rodent somewhere in my head will start screaming "Cheese!"  I try to ignore it but it gets more specific, "Ooey gooey sinful cheese drenched macaroni and cheese hot and fresh out of the oven!"  Then things go down hill into something along the lines of "Nachos! Nachos! Nachos! Nachos! Nachos!"  Until the part of my brain that hasnt been taken over by gerbils riffles my brain to find a solution that will make the cheese obsessed brain animals happy and not make me sick.  Anyone who read my vegan mac and cheese post knows that it is no small order to fill.

Thankfully I have a very understanding fella who is no longer surprised that the woman he lives with occasionally (okay on a very regular basis, shut up) goes crazy and insists that directly after lunch we must go to Whole Foods so I can look into making nachos immediately.  It probably helps that he usually benefits from my moments of madness by being rewarded with delicious food for the low low price of doing my endless dishes.

So the only way I could see this nacho thing going down was to indulge in goat cheese which I allow myself every couple of weeks because it doesnt seem to negatively effect me too much and lets face it I need some sort of cheese or I really will snap in the face of all this temptation.  However the goat cheese dribbled chips burst into flame because nachos under the broiler probably wasnt my greatest idea ever.  The cheese sauce I salvaged off of the wreckage on the other hand was amazing!  So whereas I cannot suggest asking me to ever making you something as simple as nacho I can tell you that this accidental goat cheese creation is a great dip.

Now world please do tell me how in the hell does one make nachos?

Spicy Goat Cheese Dip

1 5-ounce log goat cheese
1/4 cup heavy cream or coconut milk
1-2 chipotle peppers, chopped
1-2 teaspoons adobe sauce from chipotle peppers
1 jalapeno, finely chopped


Place goat cheese in a oven safe bowl.  Heat for 20 seconds or so until it becomes soft and easily mixable.  Add heavy cream or coconut milk until the cheese is the constancy you like, you might not need all the liquid depending on the goat cheese youre using.  Stir in the chipotle, adobe sauce and jalapeno until well combined.  Place in oven at about 375 degrees until cheese begins to brown on top.  Serve warm with good quality corn chips.

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Vegan Mac and Cheese

 Its tasty and its the right color but it still didnt cure my mac and cheese craving.

Anyone on this crazy French Diet is familiar with figuring out diet friendly substitutions for the forbidden foods you crave.  Pureed cauliflower takes over for the super carby mashed potatoes.  Almond flour becomes your best friend when you crave naan or pizza.  And ribboned vegetables make a great stand in for pasta.  But sometimes the thing you are craving is just out of your reach because it just might not be possible to make with the dietary restrictions youre working with.

 Just this sort of culinary failure is plaguing me today.  All I wanted was some macaroni and cheese.  I have no idea why.  When I could have eaten all of it I wanted it never occurred to me to eat it because it was never a favorite of mine.  But true to my contrary nature the second my body decided to was totally intolerant to dairy my brain went on a frantic quest to try to convince me I needed to eat mac and cheese immediately or the world would end.

I put off the craving as long as possible but today I gave in and looked into the ridiculous possibility of vegan cheese.   Ill try anything once so I gave it a shot with what was touted as the "worlds best recipe for vegan cheese" on many a food blog.  Turns out making vegan cheese is a time consuming, soul killing, messy process with a very strange end result.  The sauce I made was cheddar cheese colored and tasty but it was not at all cheese like or cheese flavored but I continued on hoping that once it mingled with my gluten free pasta and breadcrumbs and got toasty it would be amazing.

It was not meant to be so.  After being baked, what little moisture was in sauce had disappeared, Im assuming because I omitted the potato from the original recipe and was having a hard time reading the original recipe due to it being in an oddly ordered and so put in the wrong amount of margarine.  However for a dry distinctly uncheesy pasta dish it is really good and Im not just saying that.  If someone presented it as yummy noodles I would be very happy eating it.  It was only my strong desire for mac and cheese that made it not a totally satisfying experience.  Out of the context of cheese its tasty.

So I rearranged the recipe for (I hope) ease of preparation in the hopes someone else will try this with better results to let me know if I should try to make it again.  If  you want to give it a go with the potato from the original recipe then take out one cup of the carrots and use a small red potato then let me know what happens.

Vegan Mac and Cheese

NOODLES

4 quarts water

1 tablespoon sea salt

8 ounces macaroni

Just in case you dont know how to make pasta:  In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Return to pot and set aside.

BREADCRUMBS

4 slices of bread, torn into large pieces

2 tablespoons non-hydrogenated margarine (I used Shedds soy margarine)

In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Put in a bowl and set aside.

“CHEESE" SAUCE

1 medium shallots, peeled and chopped

1 and 1/4 cup carrots, peeled and chopped  (about 3 medium carrots)

1/2 of a small onion, peeled and chopped

1 cup water

1 small clove garlic, minced

1/4 cup raw cashews

2 teaspoons sea salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/8 teaspoon cayenne

1/4 teaspoon Dijon mustard

1/3 cup non-hydrogenated margarine

1 tablespoon lemon juice

Preheat oven to 350 degrees. In a saucepan, add shallots, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a food processor, blend the garlic, cashews, salt, black pepper, paprika, cayenne, mustard, margarine, and  lemon juice. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

Pour “cheese” mixture onto the pasta and toss together until pasta is completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Original recipe from Veg News food blog.

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Healthy Breakfast Recipe Egg Ham Cheese Breakfast Sandwich

Yum

Welcome back to Clean Eating Weight Loss Meal Plans Healthy Breakfast Recipe!

Im always excited to find and share new clean eating recipes, healthy ideas and healthy weight loss foods with visitors.

Breakfast sandwiches has been around for a long time. Their popularity attributes to their easiness and tastiness. Todays egg, ham and cheese combo was also easy and tasty, but was made cleaner and healthier by using the Breakfast Sandwich Maker!

The reason why a breakfast sandwich maker creates healthier sandwiches is because it doesnt cook with oil, and therefore reduces calories and fat. It does cook thoroughly still, and maintains flavor.

The breakfast sandwich maker is also easy to use. Just add bread (preferably whole wheat), ingredients, close, and wait. In as little as three to four minutes, your steamy, delicious breakfast sandwich is done.

Our breakfast sandwich maker was a present, but we would invest in one if it wasnt gifted. Its totally worth the money!



Now, onto the easy healthy breakfast recipe...

Healthy Breakfast Recipe: Egg Ham and Cheese Breakfast Sandwich (with Breakfast Sandwich Maker)

Ingredients:
- Whole wheat English muffin (Try Thomas Multi-Grain English Muffins)
- 1 slice of organic ham
- 1 slice of all natural cheddar cheese
- 1 cage-free egg
- Sea salt and ground black pepper (optional)

Directions:
1. Pre-heat sandwich maker.
2. While machines pre-heating, cut ham and cheese into round shape. Use English muffin for shaping.
3. When sandwich maker becomes heated, add bottom piece of English muffin.
4. Add cheese, ham and crack egg. 
5. Splash sea salt and ground black pepper (optional).
6. Add top piece of English muffin.
7. Cook for 4 minutes.
8. Slide middle layer of sandwich maker to allow all ingredients to be layered together.
9. Enjoy!

Thanks again for visiting Clean Eating Weight Loss Meal Plan!

I hope you liked todays healthy breakfast sandwich.

See you next time!

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Good Breakfast for Clean Eating and Weight Loss Goat Cheese Fig Preserves and Prosciutto

Yum

Welcome back to Clean Eating Weight Loss Meal Plan!

Todays healthy breakfast idea is one that I absolutely adore. Its a delicious mix of flavors, containing soft goat cheese, sweet fig preserves and (slightly) salty prosciutto. Its also packed with nutrition--full of calcium, protein and whole grains. Its also a versatile recipe, because you can enjoy it as a good healthy breakfast, clean eating lunch, or healthy snack idea.

Also, its one of the best simple breakfast ideas Ive had--took less than five minutes to make. Theres little reason to NOT try it.

Heres the recipe:

Ingredients:

- 1 piece of whole wheat toast

- 2 servings of soft goat cheese log, sliced

- 1 table spoon of organic fig preserves (I recommend Organic Fig Jam from Tebourba, which is imported from Tunisia and made with Mediterranean figs.)

- Prosciutto

Directions:

1. Lay toast on a plate.

2. Stack cheese slices, fig preserves and prosciutto on top.

Enjoy!

Told you it was easy.

I hope you enjoyed todays good healthy breakfast, and decide to try it yourself.

Oh, heres the Organic Fig Jam I recommend: 

Thanks for visiting!

See you next time.

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On Sheep Wolves and Sheepdogs

Many of us have recently seen the movie that just came out called American Sniper. Of course, being married to a SWAT sniper, my husband and I were really excited to see it as well. I must say that the movie was outstanding and boy did it tug at my heartstrings since I could relate in many ways to things that were portrayed in the movie. However, one of the things that has continued to float in my head is the story of sheep, wolves, and sheepdogs that they touch on in the movie.

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The following is an excerpt from On Sheep, Wolves and Sheepdogs by Dave Grossman

One Vietnam veteran, an old retired colonel, once said this to me:

“Most of the people in our society are sheep. They are kind, gentle, productive creatures who can only hurt one another by accident.” This is true. Remember, the murder rate is six per 100,000 per year, and the aggravated assault rate is four per 1,000 per year. What this means is that the vast majority of Americans are not inclined to hurt one another. Some estimates say that two million Americans are victims of violent crimes every year, a tragic, staggering number, perhaps an all-time record rate of violent crime. But there are almost 300 million Americans, which means that the odds of being a victim of violent crime is considerably less than one in a hundred on any given year. Furthermore, since many violent crimes are committed by repeat offenders, the actual number of violent citizens is considerably less than two million.

Thus there is a paradox, and we must grasp both ends of the situation: We may well be in the most violent times in history, but violence is still remarkably rare. This is because most citizens are kind, decent people who are not capable of hurting each other, except by accident or under extreme provocation. They are sheep.

I mean nothing negative by calling them sheep. To me it is like the pretty, blue robin’s egg. Inside it is soft and gooey but someday it will grow into something wonderful. But the egg cannot survive without its hard blue shell. Police officers, soldiers, and other warriors are like that shell, and someday the civilization they protect will grow into something wonderful. For now, though, they need warriors to protect them from the predators.

“Then there are the wolves,” the old war veteran said, “and the wolves feed on the sheep without mercy.” Do you believe there are wolves out there who will feed on the flock without mercy? You better believe it. There are evil men in this world and they are capable of evil deeds. The moment you forget that or pretend it is not so, you become a sheep. There is no safety in denial.

“Then there are sheepdogs,” he went on, “and I’m a sheepdog. I live to protect the flock and confront the wolf.”

If you have no capacity for violence then you are a healthy productive citizen, a sheep. If you have a capacity for violence and no empathy for your fellow citizens, then you have defined an aggressive sociopath, a wolf. But what if you have a capacity for violence, and a deep love for your fellow citizens? What do you have then? A sheepdog, a warrior, someone who is walking the hero’s path. Someone who can walk into the heart of darkness, into the universal human phobia, and walk out unscathed.

If you find yourself with the sheep…please hang with the sheepdogs!

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Being the wife of a police officer I have heard this story many times before seeing it played out in this movie, but it is so true of the world we live in today. For me, it is tiresome to constantly hear all the cop bashing on the news, in social media, and even from people I come in contact with every day.  When did our society turn our police officers... the men and women that put their lives on the line for you and me everyday... into the enemy?? When will our society lift up the sheepdogs instead of the wolves? All I know is how incredibly thankful I am for the sheepdog in my life!

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Clean Eating Weight Loss Meal Plan 204

Breakfast

Egg White Onion Sandwich

An easy and healthy way to start your day. Find recipe here, and enjoy!

AM Snack

Veggie Stix with Sea Salt

They are crunchy, lightly-seasoned and more nutritious than greasy chips. A treat for both you and your kids.

Find them at Good Health Veggie Stix.

Lunch

All Natural Peanut Butter and Banana Slices Over Whole Wheat Bagel

PM Snack

Cosmos Creations Salted Caramel Popcorn

What a sweet choice for healthy snacking! Theyre crunchy, caramel-y, and are also GMO- and gluten-free.

Find them at Cosmos Creations Popcorn.

Dinner

Pear Vinegraitte Salad with Mixed Greens

The vinegraitte dressing adds a sweet and sour flavor to pear slices and mixed greens. Topped with candied walnuts and feta cheese, the salad becomes quite a delightful experience.

Thank you for visiting.

And thank you for your continuous support.

See you next time!

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