Just so we’re all clear on the standings here (G/S/B/total):

1.		United States	9	15	13	37
2.		Germany	10	13	7	30
3.		Canada	14	7	5	26

Alright, now that we have that cleared up haha, I wanted to also add an exert from a page I was reading in research of this blog. Its from MSN.ca, and is discussing what was purchased for the Olympians at the very beginning. I thought it was interesting to look at

“So what exactly are the athletes eating out there in Vancouver and Whistler? Just a few examples of whatVANOC has purchased just at the start of the games: 36,540 eggs, 42,440 liters of 2% milk, 28,140 liters of skim milk, 77,800 lbs of bananas, 86,664 Granny Smith Apples, 70,104 Golden Delicious Apples and 11,000 lbs of pasta.” (http://lifestyle.ca.msn.com/health-fitness/diet/ee-article.aspx?cp-documentid=23468426)

Thats a lot of food!

Back to the blog. For Desert: A fast Fruit Parfait, and for Dinner: A firecracker shrimp Pasta

3 Minute Parfait (no.. seriously)

3/4cup vanilla low-fat yogurt

1/4cup blueberries and raspberries (each)

2TBSP honey

3TBSP chopped almonds

You can do this one of two ways: Layer the parfait Yogurt, Berries, Honey,Yogurt, Berries, Honey, Almonds, OR just pile it yogurt, berries, honey almonds. Whatever’s faster for you Its as easy as that.

A Golden Finish: Firecracker Shrimp Pasta

1 OR 1.5 cups peeled/cooked frozen shrimp

1/2 TSP Chili flakes

2 cloves chopped garlic

1cup Snowpeas (in pod, halved)

1/2cup chopped rapini

1/2cup chopped cherry tomatos

100g WHOLE GRAIN Pasta per person (a very healthy choice)

1/4cup oil

Begin by starting boiling water for pasta, and heating pan with oil for the shrimp. Follow pasta package cooking directions, adding 3TBSP salt to the boiling water. Add in the snow peas and rapini to the pasta water 4 minutes before the pasta is finished. In the frying pan (about 5 minutes before the pasta is finished, the same time you add the snow peas and rapini to the pasta) add the garlic, chili pepper flakes, salt, pepper and shrimp to the pan. Cook for about 3 minutes on each side. Drain pasta and veggies, and then toss everything together quickly in the shrimp frying pan. Add more oil to coat the pasta if there isnt enough in the pan already. Season with more salt and pepper if desired.

Enjoy my loves!

I shall return soon!

liss

**Quick thought for you all: Would anyone be interested in custom made aprons via Chef Liss?**

Pesto Shrimp Pizza

1 jar alfredo sauce

1 jar pesto (**make your own! 2 cloves garlic, 2 cups Basil, 1 cup Olive oil S&P, Blend Well**)

1tube pre-made pizzadough

1cup pre-cooked shrimp

1cup mozzerella

1jar Artichokes in brine, chopped

1/2jar capers, drained and rinsed

ALSO!

1TBSP garlic powder

1TBSP Parmesan cheese *cheap from the shaker can people, lets be honest its FEB and we’re runnin out of funds!*

1TBSP Oregano

1TBSP Butter

Roll out the dough, and mix roughly 1/2 Jar Pesto with 1/5th of a jar of  alfredo (You want it to be a thick sauce, not runny, and with more pesto than alfredo). Spread pesto/alfredo mix onto dough, add shrimp, artichokes and capers, then top with cheese. On the crust, spread thin layer of butter, then mix together the oregano, garlic powder and cheese, and top the buttered crust with it. Bake at 350 for 15-20minutes or until crust is browned.

Yummmmmmmmm looks sooooo good… trying this one soon for suree

liss

Im cheating with a pre-made crust, but who cares it makes it ten times fast and we all know at 12am you are NOT looking in your cupboard for the flour and yeast. I love my BF but Im not that crazy haha.

Artichoke, Asparagus and Feta Pizza

1 jar Alfredo Sauce (again, its midnight here people, gimme a break and make the pizza!)

1 tube pilsbury Pizza Crust

1 Jar Marinated Artichoke hearts

8-10 asparagus, cut roughly

1 cup crumbled Feta

1/2cup Basil Leaves

5-10 Cherry tomatos, sliced

Roll out pizza dough, and using a few spoons of Alfredo sauce spread evenly over the dough. Top the pizza with the artichoke hearts, asparagus and feta, and then the tomato slices, and ripped basil leafs over the top. You can also add some garlic powder, oregano and salt and pepper on top of the pizza. Bake at 350 for about 20-30 minutes.

Enjoy your midnight snack my lovelies!

liss

I am really enjoying using Rapini as a regular vegetable. I included the spinach because it adds a different texture when cooked, as well as a contrasting taste with the steaks. My dear mother bought me some pre-cut steak strips and They fry up in 5 minutes. They add a bit of iron and protein to the diet, as well as helps give you that “full” feeling.

Hot Steak Salad

2cups spinach

1/2bunch Rapini

1cup Steak strips

2cloves chopped garlic

2TBSP Balsamic Vinegar

Salt, Pepper, Olive Oil

In a hot pan, add oil garlic and steak strips, S&P. Cook on high until outsides of meat are lightly browned, about 5 minutes. Add in Rapini (ends trimmed) and spinach, and cook until everything is wilted and hot. Add salt, pepper and Balsamic vinegar, heat for 1 minute and serve.

It truly does take only 10minutes from start to finish, and I feel like Popeye with all the Iron

liss

I love cooking with my man, and Im positive you will love all of these recipes. There will be 6 posts over 12 days, one every 2 days. These recipes can be put together and made into a grannd meal, or just pick and choose your favorite!

Todays v-day recipe is:

Arugala Salad with Raspberry Vinaigrette.

1 bunch Arugala,

1 bunch Asparagus

1 container raspberries

1 cup chopped almonds

1cup Olive Oil

1TSP Sugar

juice of 1 Lemon

1TSP Salt and Pepper

1clove Chopped garlic

Trim ends of arugala and add to a large mixing bowl. Trim Asparagus ends and cut into 1inch pieces, and mix with arugala, as well as half of the raspberries. Mix all together and set aside. In a small jar, add Oil, Juice of Lemon, Sugar Salt Pepper, garlic as well as the other half of the raspberries. Using a spoon, squish up the raspberries in the jar, and then mix the dressing thoroughly. Before serving, toss vinaigrette with the salad and top with chopped almonds.

Every Ingredient in this salad is an apparent “aphrodisiac”, and will certainly be served on my table on Feb14th, will it be on yours!?

liss

As a side note, there is canola oil used for frying in this recipe, but olive oil can be substituted. Although this takes away from the “health aspect”, the baking process helps get rid of a lot of the excess oil leaving a crispy and semi-healthy crust. Hey, we cant win them all!

Liss’s Delish Eggplant Parm

STEP ONE:

Eggplant

1cup milk

1cup breadcrumbs

1 TBSP Oregano, 1TSP salt, 1/2TSP Rosemary, 1TSP Pepper (mix together with breadcrumbs in a lrg bowl)

1 cups Oil for Frying (keep more on hand, as eggplant likes to absorb)

1 Eggplant, cut into 1/2 inch thick slices

Mix together all spices with breadcrumbs, set aside. Dip eggplant slices into milk, and then cover completely in breadcrumbs and shake excess off. In a Large Pan, heat oil to med high, and fry both sides of egg plant until crispy. Place on baking sheet, and set aside.

STEP 2

Sauce

this sauce can be substituted for jarred sauce if need be. I recommend making it though, especially since it takes less than 5 minutes.

1/2 Lrg can tomato paste (mix together with 1/2 cup water *or more* to get it to a sauce-like state)

1/2cup Olive oil

1TBSP each: Oregano, salt and pepper

3 Cloves garlic, chopped

1TSP Pizza Spice ( if you have it, if not add a few of your favorites in)

In a Pot, begin by browning garlic. Add tomato paste, water and spices and bring to a low simmer until heated.

GRATE CHEESE

STEP 3

Assemble

On the baking sheet, lay down all slices, and top with sauce and cheese. Bake for 15 minutes, then broil for 15. Serve hot.

I suggest peeling the eggplant, I didnt and the skin was very tough.

Enjoy! I sure did!

liss

This recipe takes approximately 20 minutes to prepare from start to finish, and is high in iron, which is hard for a lot of young women to keep in their diet. Keep in mind that this soup is full of fiber and will keep you regular (if you catch my drift…). You can, of course, add your own veggies, but my suggestion is to stick to veggies that are green and light in flavor, such as spinach, swiss chard, snow peas, bean sprouts (not green, but a yummy option) and whole cherry tomatoes. This becomes like a big vegetable stew, but is still very light. Also, this meal cost me only 8 dollars at No Frills, and I ate it 3 times. yumm

Iron-liss’s Green Soup

1/2 bunch Rapini, ends trimmed and cut in half  (you can most likely find this at your grocery store, if not you can always use plain old broccoli or swiss chard as a replacement)

1 bunch Asparagus, cut into spoon-sized pieces

2 cloves garlic, chopped

1 zucchini, cut into spoon-sized bites

1/2tsp rosemary

1TBSP Chives

1TSP Oregano

1/2TSP Garlic powder

Salt and Pepper to taste

1 Box Chicken Broth

Begin by browning garlic in a large pot. After garlic is browned, add al green veggies, broth and spices and let simmer for 10-15 minutes, or until all vegetables are cooked through. Serve Hot! Yum Yum YUM!

Enjoy this EXTREMELY GREEN SOUP recipe!

liss

Ive tried this dish two different ways, and I like the second way much better. This recipe calls for 1/2 cup white wine so if you have any leftover bottles just add this in. Drunken for the wine, and Skinny for the health factor!

Drunken and Skinny Ratatoulli

1 zucchini, cut into chunks

1 eggplant, cut into chunks

5 asparagus, cut roughly

1 tomato, cut into chunks

2 cloves garlic

1 can tomato paste

1/2 cup white wine

oregano, salt and pepper to taste

In a large pan, add a small amount of oil and garlic. Heat until golden brown, then add vegetables (everything but the tomatos). Cook the veggies until soft, then add tomatoes, tomato paste and wine, as well as spices at this time. Let simmer for 15 minutes, or until the sauce thickens up, and the alcohol burns off. Serve hot, as a side or a meal. This can also be served over pasta for a more filling meal, otherwise this dish is about 300 calories for the whole pot!

I enjoy food, and do believe diets (when done PROPERLY) can be helpful. But I also believe that you CAN eat yourself skinny, while staying HEALTHY. By choosing healthy foods and dinners with the freshest vegetables and meats, you are giving your body the nutrients it needs to make it through the day, and keep you hunger-free!

liss

This first recipe I made with 1TSP of Cajun Spice for a bit of a zip, next time when I have it in the house, Ill use some Nutmeg (1/2TSP) and Rosemary instead (1TSP), so give either a try!

Sweeet Sweet Potato and Carrot Soup

2lrg Carrots, diced

1lrg Sweet Potato, diced

2cloves Garlic, Chopped

1lrg White potato, Diced

4cups Vegetable Broth

3/4 cup skim milk

1TBSP olive oil

S&P to Taste

In a large pot,begin by lightly browning the chopped garlic in the oil. Add all diced ingridients, and1/4 cup water. Let simmer for 5 minutes, then add vegetable broth and simmer until all vegetables are cooked throughly. Add salt and pepper and spice to taste(use nutmeg and rosemary or cajun) and use hand blender to blend until smooth,adding the skim milk in as you blend. Serve with fresh ground pepper and a little artistic drizzle of olive oil.

Enjoy!

liss

Liss’s Zucchini Fingers

1 Zucchini

1 clove chopped garlic

2TBSP flour

1TSP Corn Starch or baking powder (if you have it)

Salt, pepper and oregano to taste

Add salt, pepper and oregano to taste and mix with flour. Cut zucchini into “fingers” about 1.5 inches long and 1cmx1cm (a.k.a like fries almost, about the size of Wendys fries lol) and put in a zip lock. Add flour to zip lock, seal and shake to coat. Add fingers to a hot frying pan, with 1/4cup oil to fry. Fry on Med high until crispy. Transfer finished fingers to a plate with paper towel, to soak up the excess oil.

Yum Yum. I convinced myself that these are healthy. Their healthy enough I just felt like a night time snack these were delicious!

liss