First Word

  Every spring and summer, my mom would make her famous potato salad. When I was a kid and a much pickier eater, it was my favorite dish. As I grew up, and I wanted to ask for her to make something special, her potato salad always got requested.  Now that I'm doing the nutritional challenge, I wanted to make it for the cookbook and immortalize her recipe. What makes Mom's salad so special is she adds hard-boiled eggs. Most salads only add potatoes. I love the addition of the eggs, because it tastes similar to Mom's other specialty, "eggy" sandwiches. I know you're thinking "eggy"? Well, she always called it by that moniker. So, stay tuned for Mama's "Eggy" Sandwich recipe coming soon.  Mom's home-cooked meals always seemed to be on a rotation -- some I foods I loved, others not so much. She used canned vegetables (it was the era, after all). For the longest time, I hated vegetables -- that is, until I discovered that fresh vegetable

  If you've been reading along with the Challenge then you know I like to prepare simple recipes. After all, it's the end of the day and I am feeling brain dead, so simple is easy and gets in my tummy faster.  Let's face it, I'm a meat-eater. I think going vegetarian is probably healthier, but my body says no to it. You have to listen to your own body when it comes to how you choose to eat or what kind of "eater" you'll be. For example, my daughter Cambria just doesn't like meat, period. She never has enjoyed it. Maybe it's just in the DNA, as some scientists suggest. On the other hand, I've always enjoyed meat. I do try to avoid steak and red meat, which isn't to say I don't ever eat it; I just don't eat it very often.  So, this dish is for carnivores. Now you can choose just about any vegetable to go with this one. I would recommend a vegetable salad with fresh or organic ranch dressing. Carrots would make a nice vegetable side di

Now the word "healthy" and French fries rarely go together. I can honestly tell you that any regular French fries from fast-food joints are definitely not healthy. You would be surprised (or maybe not) to know that not only do they add sugar to the fries, but way too much sodium, too.  Healthy (or more like "healthier") French Fries are so yummy! I have no idea why sugar would ever need to be added, because fresh potatoes don't need sugar to taste good. I made my garlic fries even healthier by adding asparagus! Yes! Ever eat garlic asparagus? It tastes absolutely wonderful with garlic fries. And here's a super secret: you can cheat and buy cut up garlic fries at Safeway! I know -- isn't that awesome! The fries are fresh, unsalted, unseasoned, and ready to go. For the rest of you who don't live near a Safeway, the recipe goes like this: INGREDIENTS 2 WHOLE POTATOES 2 CUPS OF ASPARAGUS 1 TBSP OF MINCED OR 1 CLOVE FRESHLY CUT GARLIC 1 TSP PARSLEY BLACK

  I am a fan of seasoned chicken breasts, and Pollo Sazando is my personal favorite. I like a saltier taste to my meat, and this satiates my taste buds.  An important note about buying pre-seasoned meats: check the ingredients to ensure it's just meat and spices. I've always bought Western Pride brands, and before I began the Challenge I didn't think much about what went into it. I just liked the flavor. So, when I checked the label for Western Pride and found only natural, whole ingredients, I was pleased. I wouldn't have to give up my favorite chicken!  I like the flavor of Pollo Sazando, and it's versatile enough to create many different dishes. Again, use your "sense" instincts to determine what it will taste great with. In this case I chose asparagus and mushrooms. This recipe is so simple and easy to make, you'll love it on those nights when you really don't want to cook, but want to stick to the Challenge. INGREDIENTS WESTERN PRIDE SEASONED

When I was a kid, I used to think Brussels sprouts were the most hideous-tasting vegetable on the planet. Turns out, I wasn't eating them in a tasty way. Yes, Brussels sprouts critics, how these "little heads of cabbage" are prepared makes the difference between a scowl on your face vs. a "yum" look.  First, I can understand why Brussels sprouts boiled and served would make anyone turn up their noses. That preparation technique does not bring out the great flavor of the sprouts. It makes them taste dull and soggy.  How I like to prepare them gives them lots of flavor. Now this recipe doesn't have to include the eggs in it. I just thought the egg would give it more texture and taste. You can easily leave out the eggs, and it will still taste great. Just double up the Brussels sprouts and add more bacon.  INGREDIENTS 2 CUPS OF BRUSSELS SPROUTS 1 CUP SHREDDED CARROTS 4 EGGS 2 SLICES OF BACON OLIVE OIL LEMON PEPPER BLACK PEPPER SALT TO TASTE 1. Slice up 2 cups o

  Sometimes a complicated recipe just won't do. It's the end of the day, and it's good to just eat. This winning combination is all-American simple and done in 15 minutes.  One comment on this recipe. I like to use Montereal Steak Seasoning like a rub on my steak. While we're not doing the Challenge strictly for weight loss and maintenance, spices over sauces keep calories down. I love spice rubs, which is not to suggest I don't enjoy BBQ sauce, but since a spice rub satisfies my taste buds, why not? If you like both kinds of tastes equally then pick the less fattening.  INGREDIENTS FLAT IRON STEAK MONTEREAL STEAK SEASONING OLIVE OIL YELLOW POTATOES CARROTS BLACK PEPPER SALT 1. Take potatoes and add to a pot of boiling water about 45 minutes before you prepare the steak. When you can easily stab through the potatoes with a fork, add the carrots and cook another 10-15 minutes. Add salt and pepper to the boiling water. 2. Coat the bottom of your grill or frying pan wi

  I can't decide ... are tacos or fajitas my favorites? Hmm ... well, anything that is part of the Mexican food family whets my appetite. For today though we will feature Surf and Turf Fajitas.  I'm going to have to credit my handsome boyfriend Ryan for this dish. We love cooking together, and he too loves fajitas. He's very particular about his fajitas though. So, these fajitas have flavors from his other favorite, street tacos.   So, let's jump right into this recipe. Once more we only use fresh food, but hot sauce is a cheat here, because it's hard to find homemade hot sauce without additives. So, don't feel like you need to go on a hunt for it. You're not likely to find any brands that meet the Challenge's requirements.  INGREDIENTS FRESH JUMBO SHRIMP (CHECK OUT WINCO'S SEAFOOD) 1 FRESH LEMON 4 TBSP BUTTER 1 CLOVE GARLIC SKIRT STEAK (CHOPPED) BLACK PEPPER SALT 1 TSP CHILLY FLAKES  OLIVE OIL 1 AVOCADO   CILANTRO (PUT IN THE AMOUNT YOU LIKE) RED ON

  Nothing is more satisfying and warming than homemade soup on a chilly, rainy day. So, on my rainy day here in usually sunny California, I decided to make a long-time favorite, chicken and rice soup.  I used to think making soup required cooking all day. I have no idea why I thought this way. Turns out broth soup only takes about 60 minutes. Also, soup reheats nicely so leftover taste pretty good.   As is always the case with the Challenge, we never eat anything canned even though some canned soups taste pretty good. However, not a single canned anything doesn't come loaded with preservatives and additives, which makes it a big no-no. After I really delved into the detrimental effects of preservatives and other chemicals added to our foods, it seems that these unnatural additives are even worse on our bodies than I realized. Think about what preservatives are designed to do: preserve. Do you want what amounts to preserved food going through your digestive tract? I for one do not. 

  I admit it's sometimes hard to be creative with these recipes. A helpful tip is to always keep your eye on maintaining the goal of fresh food. Trust me, some days I would rather jump in my car and get takeout (as I'm sure many of you feel the same way). Problem is you can't count on restaurant food not having preservatives, additives or being frozen, processed foods.  Most notably since I started the Challenge, I've been pleasantly surprised by how others are already on this bandwagon, too. I was pleased while watching Real Time with Bill Mahr on HBO to see he's taken a lead in promoting the same ideas I already have embraced. In fact, if this book had been finished, I would have pitched it to the show. I have to confess that since I became strict on staying on the guidelines for the Challenge, I've enjoyed many health benefits (and taste treats). I simply don't want to cheat on the program and go backwards. Plus, what kind of example does that set for th

  As you cook every night for the Challenge, you may find your busy life makes it so you would rather just grab takeout food than worry about food preparation. I know the feeling, trust me. So, I wanted to create some dishes that still meet our criteria, but don't require as much effort to cook -- and Easy Lemon Pepper Chicken does the trick.  A note to those folks who are already thin. It's especially important to make sure you add some kind of carbohydrate to meals where you don't have one on the plate. We do need carbs to maintain blood sugar. In the case of this dish, I added some bread to the meal. I tend to go low blood sugar, so I try to have some carbs no matter what.  INGREDIENTS (2) 4 - 5 SMALL CHICKEN BREASTS BLACK PEPPER SALT  1 GARLIC CLOVE 1 LEMON 1/2 CUP OLIVE OIL ASPARAGUS MUSHROOMS 1. Chop garlic cloves up into fine pieces and set aside.  2. Take 1/2 cup of olive oil, pour into skillet, and put on medium heat. Add chicken breasts.  3. Use black pepper to co