Food Fact Friday: Hot Dog Etiquette

TGIF everyone! July is national hot dog month (also the month that the most hot dogs are consumed). I don't eat "real" hot dogs that often. But I LOVE the Hebrew National 97% Fat Free Franks. They are delicious. I went to the National Hot Dog & Sausage Council website (yes, it's a real organization) to do some research. I found out there are some rules when it comes to eating hot dogs. I do know from some New Yorkers who have implanted themselves in Florida that you can never put ketchup on a hot dog (even though once in a while I secretly do...don't tell!). Here are some dos and don'ts.

Do...
1. Eat hot dogs on buns with your hands. Utensils should not touch hot dogs on buns.
2. Use paper plates to serve hot dogs. Every day dishes are acceptable; china is a no-no.
3. Condiments remaining on the fingers after eating a hot dog should be licked away, not washed. 4. Eat every single bite of the hot dog, even the crumbs.

Don't...
1. Take more than five bites to finish a hot dog. For foot-long wiener, seven bites are acceptable.
2. Use ketchup on your hot dog after the age of 18.
Mustard, relish, onions, cheese and chili are acceptable.
3. Put hot dog toppings between the hot dog and the bun. Always "dress the dog," not the bun.
4. Drink wine with a hot dog. Beer, soda, lemonade and iced tea are preferable.

Juicy Hot Dog Tidbit: The retailer that sells the most Hot Dogs in North America is 7-11. They served over 100 million last year!

Chang-a-lang

Yes, P.F. Chang’s is a chain. But compared to other chains…it ranks pretty high on my list! I went here with my sis last week. The food is always reliable and it’s a pretty good value.

It was only about 6:00 at night, so we got a table right away. But by the time we left, they were on a wait. Those Boca residents sure do like their PF Chang’s! Our server came to the table pretty quickly and brought over the ubiquitous sauce tray. It has vinegar, chili oil, and soy sauce (in the clear containers). Plus it comes with a teriyaki-ish sauce, hot mustard, and chili paste (in the ramekins). I love the custom sauce thing, I like mine a little spicy, so I mix in a lot of hot mustard to the teriyaki(?) and pour it over my rice.

The sis and I split Mu Shu Chicken and Mongolian Beef. All the entrees come with your choice of white or brown rice. We went for brown. I love Mu Shu Chicken for 2 reasons… 1. You can eat it with your hands 2. I LOVE Hoisin sauce! The crepes were a little dry, but other than that it was pretty good.

I really like the Mongolian Beef. It has a lot of flavor. They put a few too many scallions on the plate, but who really cares about something like that?

They had the mini-desserts so of course I had to have one! I had the S’mores and my sis had the Strawberry Cheesecake(the better of the two). I liked the chocolate and graham cracker part of my dessert, but the marshmallow left a lot to be desired. It had more of a foamy consistency. I was expecting something with more umph, like Marshmallow Fluff. But all in all, it was a good meal at a good price.

Gators like Shakeology...and Beer!

First Let me congratulate UF on being the #2 party school! I knew I went there for a reason! haha. Now on to last night’s dinner…I made a great side salad with zucchini, cherry tomatoes, and Bolthouse Caesar Parmigiano. The zucchini and tomatoes are organic. After watching Food Inc. last week, I can’t let myself buy conventional anymore, haha. My Shakeology was a good one, I used my Mexican Chocolate Recipe .


This morning I begrudgingly got up and did ChaLEAN Extreme’s Get Lean Intervals and I’ve Got Abs. But I was so happy when I was done! It’s such a great feeling to accomplish your workouts early. On the way to another day in paradise (aka, work…bleh) I grabbed a Kashi Peanut Butter Chocolate Chewy Bar. It was really good! It even looks like a candy bar.


Yesterday I bought some fresh blackberries and Oikos plain yogurt for the week. I mixed them up with some honey for my AM snack.


I went to Barnes & Noble to look at some books during lunch. I grabbed a travel book on the Greek Isles and hunkered down for a while. I can’t wait to go there next summer! My Greek daydream abruptly halted, then I was back in my cubicle eating my lunch. I had a wrap with rotisserie chicken and a low fat string cheese. On the side, I had some carrots and mango salsa cream cheese dip. I am obsessed with that dip!


I had some yummy reduced fat cheese cubes and a nectarine for a snack. It was the best nectarine ever! It was so sweet, but had a slight tartness to it. It was perfectly ripe! They must taste so good because they’re organic. Without pesticides, fruit & veggies taste how they’re supposed to!


Now off to make my shake and salad for dinner. See you tomorrow :)

Dinner at 660

I found out about Yelp Eats week a few weeks ago and knew I had to go! A handful of restaurants in Miami had pre-fixe dinner menus for only $25. It was such a great deal. We decided on 660 Mediterranean Kitchen for dinner on Saturday. It's at the Anglers Resort in South Beach. It was a great decision, the food and service was amazing.

We got there a little early for our reservation but were seated right away. They gave us the Yelp Eats menu without hesitation (some of the snooty places I've been too give you the death look when you ask for their special menu). We had a great bottle of French Bordeaux and were ready to dig in!


They promptly brought out this delicious flatbread and olive tapenade. I'm an olive freak so my eyes lit up when I saw this. The flatbread was the best....ever. It was super crisp and tasted liked it was soaked in butter. The tapenade was perfect, smooth and spreadable.


Next up was the appetizer. I chose the Risotto & Mushroom Croquetas. You could tell they were fresh out of the fryer. It was basically deep fried risotto balls. Luckily, there wasn't much mushroom (not a huge fan). They were creamy and crunchy, what more can you ask for?!


Then we got some sorbet to cleanse the palate...what a nice touch! It was Mojito sorbet, extremely refreshing.


The entree I chose was the Pappardelle Carbonara. The sauce was perfection, and so were the big chunks of bacon. The toasted breadcrumbs on top was a great added texture. The pasta tasted so fresh, there is no way it could have come out of the box. The portion was huge, my friend took half of mine home.


I couldn't think this dinner could get any better, but it did! I just wished I hadn't been so full. I got the Liquid Center Chocolate Cake. The description was accurate...it was pretty much pure molten chocolate underneath that crust. It was chocolate heaven.


Our experience at 660 was amazing! I would definitely go back to try out their regular menu. If you're going to be in SoBe, stop by in August in September...they're going to be offering a Miami Spice Menu (a $36 dollar dinner 3 course meal).

Shakeology Love

I've been getting lots of questions about Shakeology recipes lately. I thought it would be a great idea to compile all the recipes I've come up with. Plus, I'd like to thank Chalene Johnson for tweeting me the idea of adding sugar free pudding mix into the shakes. It makes them SO creamy (even without milk)! All of these recipes are for the blender. I highly recommend using the Magic Bullet, it's a great mini blender that's so easy to use and clean.

Shakeology has a very rich chocolate taste, but is SO good for you! It has protein, antioxidants, and probiotics. It's 100% natural and sweetened with Stevia instead of sugar. They also have a Greenberry flavor, which I hear is great mixed with fruits and juices. For all the nutritional information and benefits, go to www.shakeology.com

Buy Shakeology Here.

Chocolate Cake Batter
1 scoop Chocolate Shakeology
1 cup skim milk (or water, nut, or soy milk)
1/4 pkg sugar free Jello Cheesecake pudding mix
Ice to taste

Chocolate Malt
1 scoop Chocolate Shakeology
1 cup skim milk (or nut or soy milk)
2 tbsp malt powder
Ice to taste

Chocolate Pistachio
1 scoop Chocolate Shakeology
1 cup skim milk (or water, nut, or soy milk)
1/4 pkg sugar free Jello pistachio pudding mix
Ice to taste

Chocolate Banana Split
1 scoop Chocolate Shakeology
1 cup water
1/4 pkg sugar free Jello banana pudding mix
1/2 cup frozen strawberries

Chocolate Peanut Butter Cup
1 scoop Chocolate Shakeology
1 cup skim milk (or nut or soy milk)
2 tbsp PB2
Ice to taste

Triple Chocolate Decadence
1 scoop Chocolate Shakeology
1 cup chocolate almond milk
1/4 pkg sugar free Jello white chocolate pudding mix
Ice to taste

Black & White Malt
1 scoop Chocolate Shakeology
1 cup water
1/4 pkg sugar free Jello vanilla pudding mix
2 tbsp malt powder
Ice to taste

Chocolate Covered Cherry
1 scoop Chocolate Shakeology
1 cup skim milk (or nut or soy milk)
1/2 cup frozen cherries

Nuts for Chocolate
1 scoop Chocolate Shakeology
1 cup vanilla almond milk (or water)
1/4 pkg sugar free Jello pistachio pudding mix
1 1/2 tbsp PB2
Ice to taste

Frozen Mocha
1 scoop Chocolate Shakeology
1 cup skim milk (or nut or soy milk)
1 tbsp instant coffee
Ice to taste

Mexican Chocolate
1 scoop Chocolate Shakeology
1 cup skim milk (or nut or soy milk)
1/8 - 1/4 tsp cinnamon
Ice to taste

Food Fact Friday: You're My Gyro

I must have been really hungry last night…because I had a dream that I was in Greece eating a Gyro. Maybe it’s because I’m so psyched, because my Mom, Sister, and I just booked a cruise to the Greek Isles. It’s not until June 2010, but I’m so excited! Here is some history of that food in my dreams…



The Gyro (pronounced Yee-roh) comes from the words "turning roast" in Greek. They are traditionally a type of meat that is cooked and carved from a vertical rotisserie. In Greece, the sandwich that we call a Gyro is called a "Pita Gyro". It is typically made of pork or chicken, and served with tomato, onion, fried potatoes and tzatziki and wrapped with a lightly fried pita. It is unknown when the Gyro was first created, but the oldest surviving cookbook in Greece, dating from the 10th century, does refer to it. Turkish and Arab countries also have their own variation.


Gyros in the United States were first introduced in Chicago area in 1968, and have since spread all over the country. In the U.S. gyros are usually made from sliced lamb, or a combination of lamb & beef. Chicken is a common alternative in many restaurants serving gyros. The most common fillings are generally tomato and onion. The sauce is usually tzatziki, a sauce made with cucumber, yogurt, dill and other spices.

Sounds to Weird to be True: In Canada, instead of tzatziki sauce, they make a sauce from sweetened condensed milk and garlic.

Sharpies are the Best

Hi Everyone! I had a delicious Chocolate Shakeology last night for dinner. It had 1 cup skim milk, 2 tbsp PB2, and some ice. It was actually a great and filling dinner. Plus, I didn't have chocolate cravings, woohoo! As you can see, I used a Sharpie to mark off the one cup mark. Now I won't have to measure anymore (unless it rubs off, haha)...I should of thought of that sooner.


This morning I woke up and did ChaLEAN Extreme Burn It Off & Recharge. Burn It Off really kicks your butt! Then I munched on a Clif Oatmeal Raisin bar.


Today wasn't as hectic at work luckily, so I had time for my morning snack, another Oikos Plain 0% with blueberries. i also added about a tsp of honey for some added sweetness.

I went to the mall during lunch to find a new outfit for my Friday night South Beach dinner, but no luck! How come every time I really want something I can't find it?! Then I was back in the office for lunch and had an Ezekiel tortilla with chicken tenders and 2% cheddar. I was gonna have carrots, but they froze...aargh. I guess that's what happens when they're shoved in the back of the fridge. I had some Rainier cherries instead.


When I got home I found a great treat, a copy of the Women's Health Perfect Body Diet. It was written by a renowned trainer, Cassandra Forsythe. I got in through Paperback Swap. If you like reading it's a great site to trade books.


Tonight's dinner is going to be a side salad and a Chocolate Shakeology concoction. Then I'm gonna watch the last 2 episodes of True Blood. Can't wait!

A New Plan

Hi Everyone! Sorry it's been a few days without posting. I was in Orlando over the weekend helping my mom pack for her big move to South Florida, and I was uber busy yesterday running errands.

I'm gonna start a new posting strategy...I'll post my breakfast and lunchtime stuff when I get home for work and then my dinner on the following day so I can clear my nights a little. But my dinners during weekdays are going to change. I'm going to be having my Shakeology for dinner instead of breakfast. If I'm running too low on calories for the day (under 1200), I'll add a side salad too.

On to today...I woke up and did ChaLEAN Extreme Push Circuit 1. I can definitely tell I'm getting stronger. I did 6 regular push ups...woohoo! When I first started Push, I could only do 2. She puts them at the end of the DVD, so you are super exhausted by that point. After ChaLEAN I got ready for work and had a Clif Banana Nut Bread Bar.

I was crazy busy at work, so I didn't get my snack until around 11:30. I ha some Oikos and Blueberries. They were some good blueberries, the best I've had in a while.


Then it was off to do alot more heavy duty packing for a trade show at work. Man...it seemed to take forever! The UPS guy even blamed me for trying to injure him with all the weight, puhlease! At 3, I finally ate "lunch". I had some chicken tenders with mustard on an Ezekiel tortilla with a reduced fat cheddar slice. On the side I had some carrots and mango cream cheese dip. I baked 8 chicken tenders last night, at 375 for 20 minutes. The only thing I added was some Adobo seasoning. They came out well! Two chicken tenders a day for lunch works out perfectly.


Off to make my shake and watch Hell's Kitchen. The new season started quickly!

Food Fact Friday: Popsicles

It is REALLY hot down here in Florida! What is a better summertime treat that a popsicle on a steaming hot day! Here is some interesting information on how the popsicle came to be...

Eleven year old Frank Epperson left a mixture of powdered soda and water out on his porch, one winter in 1905, which contained a stir stick. That night, temperatures in San Francisco reached a record low. When Frank woke up the next morning, he discovered that it had frozen to the stir stick, creating a fruit flavored ice treat, which he called the epsicle.

In 1923, 18 years after his discovery, Frank Epperson applied for a patent for his frozen confectionery, which he named the Epsicle Ice Pop. He later re-named it to Popsicle, allegedly at the instigation of his children. It was originally available in seven flavors and marketed as a "frozen drink on a stick".

Another Frosty Fact: Only the United States and Canada call these treats "Popsicles" (due to popularity of the brand). In other English speaking countries, a popsicle is often referred to as "Ice Pop" or "Ice Lolly".

Ginza & Gryffindor

Sorry there was no post last night, I was busy with Harry Potter! I went to dinner with my sis and then caught the 7:45 showing. We got there 30 minutes early and it was already full. It was definitely good, but of course not as amazing as the book. I really loved all the humorous parts of the movie. There probably won't be too many of those in the next 2 films.

Now about my dinner, we went to this great Japanese place, Ginza, which is in West Palm Beach. They have sushi and hibachi there, we opted for the sushi. I hope more people go there! The food is very good, but it is always dead. Service is good too. The servers are always easy to please and the food comes out quickly.


We decided to split 3 rolls. The JB, the Birthday and the Crunchy Tuna. First up...the JB (stands for Japanese Bagel). This is a pretty normal roll that they serve in most sushi places. It has salmon, avocado and cream cheese. It was tasty and fresh.


Next up is the Birthday. I LOVE this one! It has eel, shrimp, cream cheese and shrimp. It's topped with a slightly sweet sauce. Now I know alot of people are scared of eel, but it is really good! It's flaky and tender, with a subtle sweetness. There isn't too much of it in this roll, so it's great to try if you just want a little taste of eel before you go all the way.


Then I chowed down on the Crunchy Tuna. It has tuna, scallion and avocado. It is lightly fried (or course anything with "crunchy" is a giveaway), but I couldn't resist! The tuna in the roll is still raw with a slight sear on the outside. It's my fav. I love the spicy sauce on top.


It was such a fun night! Great food and a great movie....but now I have to wait another year and a half for another Harry Potter, aargh! At least New Moon is coming out in November.

Boom Boom Boom

I couldn't help it! That song has been in my head ALL day, haha. First...a little about my Kitchen Nightmares experience. Very little (confidentiality agreement). I have my post ready for when it airs so I can dish the dirt. But I can say that it was a really entertaining experience. But I didn't get to see Gordon Ramsay unfortunately.

Since I got back late last night, i skipped the AM workout. I made my Shakeology today with 1 scoop Chocolate Shakeology, 1 cup Almond milk, and about 4 ice cubes. It came out SO creamy! I love how it tastes so sinful.


My AM snack today was an Oatmeal Raisin Walnut Clif Bar. Another good one! I guess I've never had one I didn't like yet....have you?


For lunch I had a La Tortilla wrap with turkey and 2% Cheddar. I also had some carrots and a new dip that I love. It's Mango Cream Cheese Salsa dip from Margaritaville. It was on sale in the produce section so I thought I would try it. It's savory, sweet and has a little kick. a 1 oz serving has 3.5 g of fat and 70 calories. Not bad!


Around 4:00, I ate some cherries and string cheese. It did a good job at keeping my hunger at bay. Then I got home and did my workout, ChaLEAN Push Circuit 1. I can barely move my arms after this one...it's great for your biceps and triceps.


For dinner I had some leftovers from my "Nightmare" dinner last night. I don't want to say what it is exactly, but I did have to jazz it up with my own seasonings. Now...off to watch Big Brother! Have a good night everyone :)

Chicken Parm Melts!

I’m not going to have time for my post tonight…. I’m going to have dinner at a taping of Gordon Ramsay’s show, Kitchen Nightmares!! I’m SO excited! I hope I’ll be able to tell you guys about it. But I’m sure I’ll have to wait until the show airs to share my experience.

This is what I had for dinner last night. It was so quick but delicious. I was craving pizza, and this did the trick of satisfying my hunger.



Chicken Parmesan Melts
1 English Muffin (I used Ezekiel)
1/3 cup Marinara Sauce (I used Newman’s Own)
4 oz shredded Rotisserie Chicken
1 tbsp Parmesan cheese
2 slices Reduced-Fat Provolone

Preheat oven to 375. Separate the English muffin and place on cookie sheet. Mix together the chicken and the marinara then place on the English muffins. Sprinkle ½ tbsp of Parmesan on top of the chicken, then top each with a slice of Provolone. Bake in the oven for about 7 minutes, then turn the broiler on for about 2 minutes to lightly brown the top (but watch out! It goes fast).

Food Fact Friday: If you like Piña Coladas

Today is National Piña Colada day! It’s definitely a perfect drink on a hot summer day. It’s a little bit calorie-laden (ok…a LOT), but it’s a nice treat when you’re on a marvelous tropical vacation. This is a great recipe for an authentic Piña Colada. Here is some history on this frosty beverage…

The piña colada (Spanish, for “strained pineapple) is a sweet, rum-based cocktail made with hard rum, coconut cream, and pineapple juice, usually served either blended or shaken with ice. It is usually garnished with a pineapple wedge or a maraschino cherry. The piña colada has been the official beverage of Puerto Rico since 1978.

There are MANY stories on how this drink was invented. The oldest story is that in the 1800s, Puerto Rican pirate Roberto Cofresí (a.k.a. "El Pirata Cofresí"), to boost his crew's morale he gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was conveniently lost.

The story with the most credibility is the one that, the Piña Colada was introduced on August 15, 1954 at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico by its alleged creator, Ramon “Monchito” Marrero. Apparently, the hotel management had expressly requested Monchito to mix a new signature drink that would delight the demanding palates of its exclusive clientele. Monchito accepted the challenge, and after 3 intense months of blending, shaking and experimenting, the first Piña Colada was born.

Here are some great variations on the Piña Colada. The Miami Vice is my personal favorite (see pic above)! When we went to an all-inclusive resort in the Dominican Republic a few years ago, I was drinking them left and right. Gotta take advantage of the free alcohol, haha.

Chi Chi - vodka substituted for rum
Miami Vice - 1/2 strawberry daiquiri poured with 1/2 piña colada (do not blend together)
Lava Flow - Strawberry daiquiri and piña colada blended together
Amaretto Colada - amaretto substituted for rum
Belizean Piña Colada - evaporated milk instead of coconut cream

One More Day Until Friday

This week has flown by! I'm so glad it's almost the weekend. My sis is turning 27 and we're gonna get sushi, have some drinks, and watch Bruno! I'm so excited to see it.

This morning I actually woke up in a good mood to workout, haha. It usually takes me a few days of waking up in the morning to get pumped about it again. I really need to stick to the morning schedule. At 6:30 am I was up doing ChaLEAN Extreme Push Circuit 3. Then I had my yummy Shakeology. Today I added some sugar free cheesecake pudding mix. It was SO decadent!


For my mid-morning snack I had a Crunchy Peanut Butter Clif Bar. I love this one too!


I took my lunch hour to try to find my sister a little extra present, but no luck! When I got back from my shopping, I heated up a Cluckphrey and had it with an Ezekiel tortilla and some carrots with light ranch.

Tonight I played with some more of that rotisserie chicken I had left. I put it on top of a spinach salad with craisins and blue cheese. I made my own dressing with EVOO, red wine vinegar, and mustard. I'm really getting hooked on this salad creation of mine. I could eat this every day! Now time for Big Brother...I'm so glad there is something good (in a bad way) to watch again.