Two Days No Red Wine!!!

Holy feat for me. Seriously. Lately I’ve been a winosaurous rex. I justify it in my head;  my great-grandfather Nuno lived until 93 and had a glass of red wine every night with dinner, clearly its in my genes, so I should too. Except my problemo is that well, one is no fun. I’m not sure if its partly due to my lack of self control or the strain of alcoholism in my family…. I can stop at one Dorito, but I can not stop at one glass of wine. And who’s the jerk that said red wine is goood for you…he should be locked in a room with the dark chocolate guy. So 2 days (going on 3) off the booze for me.  I should get a chip. I think alcohol is one of the biggest road blocks in weight loss. People think if they just pound vodka soda vs. strawberry daiquiri then they are in the clear. Unfortunately, you can literally wipe away a good week of working out and eating clean w/one weekend of fundaying it up. When alcohol of ANY kind is consumed it is viewed as a toxin, therefore the liver goes directly to ridding it from the body. It will burn the alcohol for an energy source rather than fat, thus putting off the weight loss you are working on. It also promotes poor food choices…think Mc’ds drive through or a big greasy breakfast the next morning. Here is a pretty good article on alcohol and weight loss. Unfortunately  if you are trying to lose, it is best to steer clear OR at least limit to 1-2 x/week or special occasions.

Dinner was a Honey Mustard Pork loin w/ sweet potato, broccoli and a little dijon mustard. I like loins because they are no prep, just toss in the oven. They also come out super juicy and tender, which never seems to be the case with any other type of pork I cook. You can find them plain or pre-seasoned. Hormel has good quality loins.

For cooking  instructions read the back of the loin, and if you don’t know how to cook broccoli and a baked potato then just quit at being a human being now.

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Some more swap recipes

Kerrie’s Fig and Goat Cheese Bites


  • Cracker of choice ( I used melba)
  • goat cheese
  • fig jam
  • prosciutto
  • basil

Layer cheese, jam, prosciutto and top w/ basil. Great combo of flavors!

Kristin’s Greek Quinoa Salad


  • 2 cups water
  • 1 cup quinoa
  • pinch salt
  • 1 cup grape tomatoes halved
  • 1 cup cucumber chopped
  • 1/3 cup kalamata olives pitted and halved
  • 1/4 cup diced red onion
  • 1/3 cup feta cheese
  • salt and pepper to taste


  • 1/4 cup olive oil
  • 3T red wine vinegar
  • 1 tsp dried oregano

Boil quinoa per package directions, let cool. Then combine w/ tomatoes, cucumber, olive, onion and feta. Whisk together dressing ingredients. Add to bowl until well mixed. Season with salt and pepper.

Margo’s Avocado Salsa


  • 2 plum tomatoes chopped
  • 1 ripe avocado
  • 1/4 cup chopped red onion
  • 1 clove garlic minced
  • 1 T fresh parsley
  • 1 T fresh oregano
  • 1 T olive oil
  • 1 T red or whtite vinegar
  • 4 oz feta

Mix and enjoy!

Mel’s Chocolate Chip Cannoli Dip


  • 1/4 C chocolate chips
  • 1 15 oz container of ricotta
  • 1/4 C powdered sugar
  • 1/4 tsp vanilla extract
  • 1 container of 8 oz frozen whipped topping

Chop chocolate chips in food processor. Add ricotta, sugar, vanilla and mix well. Set 1/2 of whipped cream aside. Fold in remaining whipped cream into mix. Poor into med dish, garnish w/ extra chips and whipped cream. Dipping options- Stacy’s cinnamon pita chips, strawberries, graham cracker sticks.

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