Thursday, April 1, 2010

happy eatster

what's nice about staying home over a long weekend is having time to cook. (nuk).

here's a few of what i whipped up today:

my own version of cibo's roasted pork with herbs using organic shabu-shabu-cut pork (sorry no photo of finished product).


my usual-and-fave baked squash & pesto gratin.


hub's usual-and-fave grilled chicken pesto panini.


parmesan-crusted (well, this time emental-crusted since i forgot to buy parmesan yesterday before everything closed!) cream dory fillet.


and my new masterpiece, a once-boiled, twice-cooled, twice-fried fries... so it tastes like those uber-good-crunchy-on-the-outside-soft-on-the-inside fries in restos. it's a recipe we took from one of the hub's gq mags.


and the nice thing about cooking at home is being in control of what you eat -- organic, free-range, no-gmo, low-fat, low-salt, blah blah...

and now, i'm really into this whole organic, free-range, no-gmo, low-fat, low-salt, blah blah, thanks to this documentary:


this flick is the perfect way to jumpstart your new healthy life. watch me make some lifestyle switches, slowly but surely.

if you're wondering, here's a snippet of the docu... and checkout the uber cool & creative opening credits.



apart from eating right, i'm also starting a different workout now...

since i always thought that running made me eat more than i actually would burn, i switched to this:


it's a little cheesy but it seems to work. think lotsa lunges and weights (and embarrassing-for-your-eyes-only dance steps).

good cardio and strength combo.

(and guaranteed results in 10 sessions... haha)

2 comments:

Anonymous said...

speaking of healthy eating, thought i'd share my latest fave with u......thinly slice some fennel and cauliflower; toss with parsley leaves, nicoise olives, and a simple red-wine vinegar dressing; top salad with a few sardine fillets. the sardines are a great source of calcuim - and oh, so is cauliflower. bon apetit!

flower said...

wow thanks for sharing!

sardines are one thing i need to learn how to appreciate... maybe this recipe will help :)

thanks again!