FoodB

Yesterday was the first day of our new diet. We are not going on the traditional Weight Watchers or low carb diets, just trying to eat healthier and downsize our portions. We have been noticing that our portions for meals have been getting bigger and our waistbands have been doing the same. So with that in mind we set up a few rules to help us get back on track towards getting fit again. Here are the main ones:

• No soda
• No candy
• Splitting meals when we go out
• Reducing portions on items we make
• Healthy snacks
• Exercising regularly

Now these are not set in stone goals and we will have the occasional day off. Once we get over the initial hump of starting it, we will not even have to think about these things anymore.

On top of the guidelines we set up, Jenn is making menus that are a little healthier than we normally see. We eat fairly good foods on a regular basis but there is always room for improvement. The first meal she found was a Middle Eastern inspired meal from Bobby Flay:

Mint Marinated Grilled Shrimp Tabbouleh Salad

Tabbouleh
1/2-cup medium or coarsely cracked bulgur
1 1/2 cups boiling water
3/4-cup baby arugula leaves
2 large green onions, thinly sliced
3 tablespoons finely chopped fresh mint, plus fresh mint leaves for garnish
1/4-cup fresh lemon or lime juice
1 clove garlic, chopped to a paste
1/4-cup olive oil
Salt and freshly ground black pepper

1. Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
2. Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
3. Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.

Grilled shrimp
1/4-cup fresh lemon juice
3 tablespoons chopped fresh mint
1/4-cup canola oil
1/4 teaspoon ground black pepper
1-pound shrimp (20 to 24 size), shelled and deveined
Salt

1. Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
2. Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.
3. Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.

Chef's Note: I chopped the arugula up fine before adding it

We both enjoyed this one. The tabbouleh had too much lemon juice for my taste. Jenn pointed out that if you ate the shrimp and salad at the same time, the effects of the lemon juice where not as noticeable. I did enjoy the tabbouleh otherwise and hopefully we can start making our own, because I have yet to find a place down here in So Cal that make decent tabbouleh. We also tried the bulgur after Jenn added the hot water and we might have some ideas on new recipes for that. The bulgur had a unique flavor and with a little help could become a healthy snack for us when we are craving sweets.

So the first day of the diet was pretty rough on me especially. The only way I get caffeine is through soda and I never realized how much I depended on the stuff to wake up in the morning. Craving candy in the afternoon was a pretty miserable experience also. This morning is a little better so far and hopefully by the end of the week I won't miss it at all.