Sweet Peaches and Omega 3 Vitamins

Recently I’ve been enjoying an incredible Gelson’s deli treat. It’s Gelson’s Kung Pao Chicken Salad, and it’s Asian Heaven in my mouth. I can’t think of any other way to describe it.

I asked the lady at the counter and she said the recipe was top secret, so I gave her my puppy dog eyes. She said she couldn’t give out the whole recipe, but she could give me the ingredients list. It’s certainly a list filled to the brim with the benefits of vitamins. Here it is:

Chicken breast
Bell Peppers
Chinese Cabbage
Green Onions
Red Peppers
Peanuts
Peanut Oil
Chili

….I was just told to quit this blog. Boo.

That’s right, I’ve been eating omelets almost every day recently (and usually for dinner, not breakfast!). Omelets and salads, and maybe a Slim Jim or two, and that’s my diet, and I believe a healthy one.

I used to hate omelets. And now I know why.

When most people– my mother, and most restaurants– make omelets they cook the omelett until it is yellowy brown on the outside. It looks good, but its always still a little gooey on the inside. If there is cheese, the cheese goos up with the egg, and makes for a soggy inside.

That’s why I burn my omelets. Yes, I damn near blacken them on the outside. And I add the cheese at the last moment, giving it just enought time to melt, but after the egg has already congealed inside and out. Now I have thick, melty cheese inside of a stiffer, less gooey egg crust.

The other thing I always have in my omelet is nightshades.

I love nightshades, no two ways about it. I recently read on a health blog about the potential harmful effects of nightshades (we’re talking peppers, chiles, tomatoes), but I believe the positive greatly outways the negative healthwise, and they just taste so good!

So I dice up a sweet pepper, and sometimes a hot chili as well. I pick a different color every day.

For cheese, I usually use cheddar, though I’ve dried muenster and parmesan, not bad either.

Then I grill up some sausage, and that’s the kitten cabootle!

I usually top my omelet with some salsa and sour cream. I like my foods western style, what can I say?

And that’s the recipe! It’s still healthy and definitely fits in with Atkins, the South Beach Diet, the paleo diet, the primal blueprint, or any other low carb lifestyle you may be living. Omelets: they’re not just for breakfast!

I’ve been experimenting in the kitchen (fun, but not always safe). Last night I decided to add almond butter to my recipe.

The reason? I had too much almond butter.

I’d been making almond butter milkshakes for the past few days trying to get rid of the stuff. So, I thought plopping a dollopful into my skillet of steak and mushrooms might be a good idea.

I was wrong.

The dish tastes awful. The almond butter interfered with the cooking process of the meat, so the mushrooms came out burnt and the meat came out undercooked. None of the “buttery goodness” that is almond butter was left after the butter burned out. In place was the bitter taste of heated nuts, absolutely unenchanting.

So, this week I’m going to forget about nuts and move onto spices. I plan on making a tomato chicken curry tonight.

All the cooking is in an effort to fine tune my washboard abs (how do you like that mixed metaphor, blam!). I’m also visiting other health blogs like the damage control master formula blog and a weight loss shake blog.

I got nothin’, no healthy recipe this go around. So instead, here’s some none healthy recipes:

Chocolate fried cheese donuts filled with butter cream

Fried chicken in creamy tomato alfredo sauce

Spam

Coconut fried shrimp dipped in pina colada mango cream

toasted ho-hos

So, there we go, don’t eat any of that stuff.

After you’ve spent time not eating that stuff, go to the public records search website to search for orthorexia nervosa.

Almond Tuna Salad is about as healthy a salad can be. First, leave out the mayonaise, go with straigh, fresh tuna. Or if you aren’t doing the raw sort, go for albacore tuna. I’m not exactly sure what makes albacore tuna better than that canned stuff I used to eat with crackers, but albacore is magically better.

Then surround your dollop of tuna with spinach leaves and almond flakes.

Pour vinegar over the whole thing and wha-la, Almond Tuna Salad.

It’s simple, and it’s unbelievably healthy. Both the tuna and the almonds are loaded up with amino acids, it’s even better than taking omega 3 capsules.

And the spinach has a heavy amount of the CoQ10 enzyme, which is great for energy production and the heart. Other than spinach, the only other way I know of to get a good dose of CoQ10 is to buy the Damage Control Master Formula.

I’ve heard a good deal about the merits of avocados. They contain the right kind of fats, the right  kind of cholesterol. They have omega 3 fatty acids in them, they’ve got plenty of antioxidants. etc…

Unfortunately, I’m allergic to them! This is the plight of my health. I mean, I’m a reasonably healthy individual. I don’t have too many genetic defects (other than being on the heavy side), I’m not prone to high blood pressure or high cholesterol. I ingest most foods with ease, and I don’t really have any natural allergies.

Except with avocados. For some reason ever since I was a kid, I would throw up whenever I ate an avocado. At first I thought it was psychological. My mom told me she was allergic to avocados, and one time I threw up after eating Taco Bell (though who hasn’t), so I believed her.

Later in college, I would often test this theory, scarfing down mounds of avocado at a party. Unfortunately, I would also be drunk at these parties, so when I threw up I usually blamed it on the alcohol or had completely forgotten that I’d scoured the avocado dip by that point.

Then I moved to California where every restaurant and almost every dish contains avocado. It got to the point where I would be halfway through something as simple as roast pork before finding out there was an avocado glaze on top.

And I indeed became sick. Sometimes I would be sick, but not realize it was the food causing it. I would go back for the same meal several times before figuring out it had avocado in it.

So, on this wonderful Valentine’s day I’ve decided to refrain from listing a recipe because last night I accidentally ate avocados, and right now I just don’t really feel like talking about good food.

But what I will talk about is other health blogs. I’ve mentioned the avocado contains omega 3 vitamins. But, it also might behoove you to know that it might be the best antioxidant in the green veggie department (berries are a whole other story).

I’m Jenni Peaches and I love sweets! Unfortunately too many sweets leaves me bloaty, grumpy, and pimply, so I’ve got to limit my obsession.

So what I do, is, I make totally delicious scrumpcious, delightful goodies with sweet alternatives, like the wonderful wonderful Splenda! I also do sugar free sweets, which doesn’t sound possible, but it really is. I mix chocolate in much of what I do, but I also like nature’s own sweet treat, fruits. Peaches and Cream is my favorite, could you guess?

I’m always thinking up new recipes to get my sweet fix without all the sweet calories, and so I’ve decided to start posting my sweets recipes right here, so other people can indulge like me without bloating up.

So, to start off, obviously, I must discuss my long time romance with peaches and cream. You’ve probaby guessed my real name isn’t peaches, but my parents and friends and everyone I know has called me peaches ever since I was four years old. Apparently I would demand peaches at every meal. I was a spoiled little kid and I’d yell “peaches!” at my mom whenever I ate, or pretty much wanted anything, so my mom just started calling me peaches. I loved the canned peaches, which often weren’t peaches but assorted fruit cups or pears, but I couldn’t tell the difference and everything was peaches to me. The cream was added later, and by my father.

Daddy wasn’t much of a sweets man, didn’t care for fruit, but he did like his milk products, and mom poured cream over almost anything she served him. In my never ending need to mimic/please my dad, I tried to pour cream into my fruit cup one day. I ended up with about three cups of cream and a half a cup of fruit, but it was wonderful. This was heading toward my gradeschool years. By the time I was in middle school I had some form of fruit and cream with pretty much every dinner, though I had to cut back on the portions in high school to keep that rail thin figure that seems to be demanded of the average 16 year old girl. So as you can see, it’s always been peaches and cream for me, and probably will be for quite some time, but I do like to add other fun sweet stuffs to my mix now and then, and thus the recipes.