Playlist: Carnival Magic - November 2017 - ParoDeeJay

Hey gang! Here's the YouTube playlist for our Carnival Magic cruise out of Port Canaveral in November 2017... woohoo!! :D

https://www.youtube.com/playlist?list=PLbURfqJTql-xUQVMkeQSm_eEr52YgQ7R5

Remember, you can click on the word "playlist" in the labels section of this blog post to see ALL our playlists!

Playlist - Orlando Trip - November 2017 - ParoDeeJay

Hey gang! Here's the magical YouTube playlist for our Orlando adventures from November 2017, including such fun as Disney World (including the Halloween and Christmas parties), and more... woohoo!! :D

https://www.youtube.com/playlist?list=PLbURfqJTql-wlzi-TYjaPjXx08Dhj08qI

Remember, you can click on the word "playlist" in the labels section of this blog post to see ALL our playlists!

Playlist: Carnival Fascination - October 2017 - ParoDeeJay

Hey gang! Here's the super duper YouTube playlist for our Carnival Fascination 4-day cruise out of Port Canaveral in October 2017... woohoo!! :D

https://www.youtube.com/playlist?list=PLbURfqJTql-y6o2fITuJ11c4oAWbO4tNj

Remember, you can click on the word "playlist" in the labels section of this blog post to see ALL our playlists!

Recipe: Lentil & Quinoa "Burgers"

Lentil & Quinoa "Burgers"
makes 4 servings

Ingredients:
quinoa, 1/2 cup
dry lentils, 1/2 cup
dry oatmeal, 1 cup
fresh cilantro, 1/3 cup
dried cumin, 2 tsp
garlic powder, 1/2 tsp
lemon juice, 1 Tbsp
chopped walnuts, 1/2 cup
water, 4 cups
salt, 2 tsp
black pepper, 1/4 tsp

Directions:
[1] In a small pot, add 1 cup water and bring to boil. Add quinoa and 1/2 tsp salt. Reduce heat, cover, and simmer about 15 minutes or until liquid is absorbed. Let cool (or refrigerate).
[2] In medium pot, add 3 cups water and bring to boil. Add lentils and 1/2 tsp salt. Reduce heat, cover, and simmer until lentils are just tender, about 15-20 minutes. Drain and let cool (or refrigerate).
[3] Combine in a food processor: half the cooked lentils, all the cooked quinoa, oatmeal, cilantro, cumin, garlic powder, lemon juice, pepper, and 1 tsp salt. Process until well combined.
[4] Add remaining cooked lentils and walnuts. Process until well combined. If the mixture is too thick, add more liquid (like 1 more Tbsp lemon juice). If too thin, add a small amount of oatmeal. It should be a nice, mold-able consistency but not too sticky.
[5] Divide mixture into 4 patties. Grill until heated through. (I cook mine about 6-8 minutes on a two-sided contact grill. The mixture is fully cooked at this point, so you're just looking to make things hot!)
[6] Eat up! :)

Nutrition Info (per serving): 335 calories, 13.25g fat (1.25g saturated), 9.5g fiber, 13.5g protein ... Cost Per Serving (at my store, anyway): $1.15

Enjoy, and until next time... rock on!
--Jay :)

Foodie Friday: Lentil & Quinoa "Burgers"

It's burger time... well, it's meatless "burger" time! Lentils plus quinoa plus oatmeal equals a whole lot of fiber and a nutritional punch that's hard to beat. Plus, this is our first Foodie Friday video to feature... epic drone footage! You should totally watch it. Yep. :D

Recipe: Green Curry Lentils

Green Curry Lentils
makes 6 servings

Ingredients:
Dry Lentils, 1 lb
Carrots, 4-6 medium
Celery, 4-6 stalks
Chicken or Vegetable Broth, 4 cups
Water, 4 cups
Light Soy Sauce, 1 1/2 Tbsp
Green Curry Paste, 1-2 Tbsp (or more, to taste)
Dried Minced Onion, 1 Tbsp
Ground Cumin, 1/2 tsp
Ground Coriander, 1/2 tsp
Light Coconut Milk, 15oz can
salt, to taste

Directions:
[1] Dice carrots & celery, then sweat in a pot over medium heat for about 10 minutes.
[2] Add broth, water, soy sauce, curry paste, onion, cumin & coriander. Stir to combine and bring to a boil.
[3] Once bubblage is obtained, slap on a lid, reduce heat to medium-low, and simmer for 30-45 minutes.
[4] Add coconut milk, slap the lid back on, and simmer for 10-15 minutes.
[5] Adjust salt to taste, and add more curry paste if more heat is desired.
[6] Time to eat! :)

Nutrition Info (per serving): 332.5 calories, 5.5g fat (3.5g saturated), 19.5g fiber, 20.5g protein ... Cost Per Serving (at my store, anyway): $1.38

Enjoy, and until next time... rock on!
--Jay :)

Foodie Friday: Green Curry Lentils

It's time for a lost episode of Foodie Friday that was nearly consumed forever by the Great Computer Crash of April 2017! The computer has come back to life, and this episode has been recovered... Better late than never!! Let's whip up a pot of lentil curry, chock full of green curry paste, coconut milk, and more goodness! :D

Recipe: Spinach Lasagna Using Zucchini "Noodles"

Spinach Lasagna
makes 6-8 servings

Ingredients:
3 lbs Zucchini
1 lb Ground Turkey or Chicken
29oz can Tomato Sauce (or two 15oz cans)
1 Tbsp Mrs. Dash Italian Seasoning (or your fave Italian seasoning)
1 Tbsp dried minced onion 
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
two 10oz boxes Frozen Spinach
15oz Ricotta, part-skim
1 cup shredded cheddar cheese
salt, to taste

Directions:[1] Microwave frozen spinach until cooked. Drain spinach well.
[2] In a pot over medium-high heat, brown ground meat until cooked through. Add tomato sauce, ricotta, spinach, Italian seasoning, onion, basil, oregano, garlic powder & salt (I used 2 tsp total). Bring to a boil, then reduce to a simmer and let hang out.
[3] Slice zucchini into thin rounds, or thin long pieces, using a mandolin, box grater, etc.
[4] In a 13x9 casserole dish, place a little bit of sauce on the bottom to prevent "noodle" stickage, then layer zucchini and sauce in alternating layers until your dish is nice and full.
[5] Bake at 350 degrees F for about 1 hour, top with cheese, and bake about 15 more minutes.

Enjoy, and until next time... rock on!
--Jay :)

Foodie Friday: Spinach Lasagna Using Zucchini "Noodles"

Let's reboot another Foodie Friday episode from the history books! Join Jay as he reworks his old Spinach Lasagna recipe, using zucchini instead of lasagna noodles. Let's do this!!

Diaita Vlog #6 - Updated Updates: More Weight Loss, Fewer Wisdom Teeth, Harry Nilsson?!

Time to put the lime in the coconut with this update...? :D

Recipe: Chicken Posole / Pozole

Chicken Posole / Pozole
makes 6 servings, about 2 cups each

Ingredients:
2 Tbsp oil
6-8 medium carrots
4 cups chicken broth
2 cups water
1 15oz can tomato sauce
3 15oz cans hominy
1.5 lb chicken breast
1 Tbsp seasoned salt
2 tsp dried minced onion
2 tsp chili powder

2 tsp dried cumin

1 tsp dried oregano

1 tsp garlic powder

Directions:
[1] Dice carrots.
[2] In a large pot over medium-high heat, add oil and let come to temperature. Add carrots and let soften for 10 minutes
[3] Grill chicken breasts, let rest for a few minutes, then dice into bite sized pieces.
[4] To the carrot pot, add broth, water, tomato sauce, hominy, and all spices. Bring to boil, reduce heat, then simmer for 15-20 minutes.
[5] Add diced chicken, and let simmer 5-10 more minutes.
[6] Eat!!

Nutrition Info Per Serving (based on 6 servings):
308 calories, 3g fat (0.5g saturated), 9.75g fiber, 30.5g protein.

Recipe Cost: $1.54 per serving.

Enjoy!! ~Jay :D

Foodie Friday: Chicken Posole / Pozole

Happy Cinco De Mayo AND Foodie Friday! We're celebrating today with our take on posole, a classic Mexican soup with hominy. ¡Olé!

Diaita Vlog #5 - Healthy Lifestyle Updates: Weight Loss, Tasting More La Croix, Cats

Time for another diaita update vlog!! :D

Recipe: Stuffed Peppers w/Farro

Stuffed Peppers w/Ground Turkey & Farro
makes 6-8 servings

Ingredients:
4-6 bell peppers
2 cups water
1 cup pearled farro
2 Tbsp oil
1 lb ground turkey
29 oz can tomato sauce (or two 15 oz cans)
1 Tbsp Mrs. Dash Italian seasoning
1 Tbsp dried minced onion
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
2 tsp salt
1 cup shredded cheese

Directions:
[1] Prepare farro according to package instructions. For the brand I used, bring 2 cups water to a boil, add 1 tsp salt, add farro, reduce heat and simmer 20-25 minutes or until water is absorbed.
[2] In a large pot over medium-high, heat oil for a couple of minutes. Add ground turkey and cook until browned.
[3] To the turkey pot, add tomato sauce and all spices, including the other 1 tsp salt. Let simmer until farro is done.
[4] Add cooked farro to meat sauce mixture and stir to combine.
[5] Arrange peppers in a 9x13 baking dish (either 6 peppers standing upright with tops removed and insides cleaned out, or 4 peppers using the horizontal "boat" method as I did in our video) and fill with meat sauce, letting the extra flow over into the dish.
[6] Bake at 350 degrees for 30-45 minutes, top peppers with 1 cup shredded cheese, then bake 10-15 minutes more.
[7] Eat!!

Nutrition Info Per Serving (based on 8 servings):
304 calories, 13.5g fat (5.5g saturated), 4.5g fiber, 18g protein.

Recipe Cost: $1.25 per serving.

Enjoy!! ~Jay :D

Foodie Friday: Stuffed Peppers w/Ground Turkey & Farro

Time for another dose of Foodie Friday! Today, Jay takes on a comfort food classic... stuffed peppers... Let's do this!!

Diaita Vlog #4 - Random Updates: Healthy Lifestyle Reboot, Tasting La Croix, Busch Gardens

We're back at it again with the lifestyle update vlogs... these have become less about specifically eating healthy, and more of a general update... huzzah!! :D

Recipe: Split Pea Soup

Split Pea Soup
makes 6 servings, about 1 1/2 to 1 3/4 cups each

Ingredients:
1 lb split green peas, rinsed
2 Tbsp vegetable oil
4-6 medium carrots
4-6 stalks celery
4 cups chicken broth
4 cups water
1 Tbsp dried minced onion
1 tsp dried thyme
3 bay leaves
1 Tbsp salt

Directions:
[1] Dice carrots and celery; soften on medium-low heat for about 10 minutes in a pan with oil.
[2] Add all remaining ingredients; raise heat to high and bring to boil.
[3] Once bubblage has been obtained, reduce heat to medium-low and simmer for about 1 hour.
[4] Insert soup into bowl; spoon into soup; then spoon into mouth.

Nutrition Info Per Serving:
250 calories, 0g fat (0g saturated), 12.5g fiber, 21g protein.

Recipe Cost: $3.77 total recipe; $0.63 per serving.

Enjoy!! ~Jay :D

Foodie Friday: Split Pea Soup With No Meat?!

It's time for another episode of Foodie Friday! This week, we're making Split Pea Soup with no meat! A lot of folks use meat or bones as seasoning, but this flavorful recipe gets by just fine without! I used chicken broth as my base, but this recipe could be made completely vegetarian by substituting vegetable broth. Let's do this!!

Recipe: Shepherd's Pie / Cottage Pie

Shepherd's Pie / Cottage Pie
makes 6-8 servings, depending on how you work dat knife

Ingredients:
1 lb ground turkey (or meat of your choice)
2 Tbsp vegetable oil
4 medium carrots
4 stalks celery
1 cup chicken broth
1 Tbsp worcestershire sauce
1 Tbsp dried minced onion
2 lbs cauliflower
15oz can pinto beans
1 cup cheese
2 tsp seasoned salt (one for the meat, one for the cauliflower)

Directions:
[1] Cauliflower: rinse and cut into manageable sized pieces; boil for 10 minutes; drain; add 1 Tbsp salt; mash or puree until smooth (adding about 1/4 cup of the cooking liquid back in if needed).
[2] Meat & Veg Mix: dice carrots and celery; soften on medium-low heat for about 10 minutes in a pan with oil; add meat (raise temp to medium-high) and cook until brown; add broth, worcestershire, onion, and 1 Tbsp salt; simmer 10 more minutes.
[3] Assembly: In 9x13 baking dish, layer meat & veg mix; then beans (rinse & drained); then smashed cauliflower; then top with cheese.
[4] Bake at 400 degrees for about 30 minutes until cheese has browned (broil at the end if needed).

Nutrition Info:
- If cutting into 6 pieces: 390 calories, 18g fat (7.5 saturated), 10.5g fiber, 27g protein.
- If cutting into 8 pieces: 292.5 calories, 13.5g fat (5.5 saturated), 8g fiber, 20g protein

Recipe Cost: $9.15 total recipe; $1.53 per piece for 6 pieces; $1.14 per piece for 8 pieces.

Enjoy!! ~Jay :D

Foodie Friday: Shepherd's Pie / Cottage Pie Using Mashed Cauliflower?!

Happy St. Patrick's Day!! It's time for another Foodie Friday video, as Jay plays around with cauliflower in the kitchen in an effort to healthy-ize another classic dish... With both Pi Day and St. Pat's this week, it seemed a perfect fit!

Foodie Friday: Black Bean Turkey Chili (Using Dry Beans)

Here's a reboot of our Black Bean Chili recipe, using dry beans!!

Playlist: Carnival Pride - January 2017 - ParoDeeJay

Hey gang! Here's the nifty YouTube playlist for our Carnival Pride cruise out of Tampa in January 2017... woohoo!! :D

https://www.youtube.com/playlist?list=PLbURfqJTql-za30FQwAZM4OOUE8mi_8rZ

Remember, you can click on the word "playlist" in the labels section of this blog post to see ALL our playlists!