Looking Chic After Gaining a Few Extra Pounds

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Lets face it, we've all managed to put a few extra pounds since COVID struck.  Those dreaded COVID-5, COVID-10, COVID-15 (or more) are real!! 

For those of us who are lucky enough to be working from home, we are not getting the regular amount of exercise we usually would - even if it is just walking from the parking lot to your building. 

But now the restrictions are lifting. we can go out and meet our friends at a restaurant.  And while you may not be able to drop those extra pounds in time, you can definitely hide it - while still looking chic!

My go to is a double breasted blazer dress.  

Because of the shape and structure of the double breasted blazer dress, you can easily hide those extra pounds (or really big meals!!)

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Refreshing Shrimp Ceviche

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Shrimp ceviche is one of my favourite summer recipes.  It reminds me of vacationing in Mexico with a good strong margarita in hand at the beach. 

When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It's also great for summer picnics and barbecues.  

You can also make this with scallops or any firm white fish. Since I'm allergic to fish (but not shellfish), I typically make the shrimp version.

Refreshing Shrimp Ceviche
 

Makes: 10 servings

Preptime: 15 minutes

Cook time:2 hours

 

Ingredients:

1 lb raw shrimp (I used small pacific white shimp - 50-60 count)

Juice of 1 lemon

Juice of 1 lime

1/4 tsp salt

1 tomato, diced

1/2 red onion, finely diced

1 jalapeno, diced, seeds removed

handful cilantro, chopped

1/2 avocado, diced

tostadas or nachos

    

 

Instructions:

1. Cut shrimp into 1/2 inch pieces
2. In a large non metal bowl, add shrimp, lime and lemon juice, salt, tomatoes, red onions, jalapenos and cilantro and stir well.
3. place in the fridge for 2 hours to allow the shrimp to "cook".
4. Once the shrimp turn opaque, add the avocado and stir well.
5. Serve on tostadas or with nachos.

Crispy Parmesan Chicken

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This recipe has quickly become one of our favourites.

I love this recipe because it is one of those hearty meals that doesn't really take too much time to make. It's full of flavour. And, well, Mr. Man was thoroughly impressed. 

And Mr. Man loves it because, well, it's simply delicious. (He doesn't ask for much really.)

I am always looking for ways to upgrade our dinners.  I love adding protein to them but after a while, it all seems the same. 

So I added this crispy parmesan chicken on this side instead.

I love the mix of the different textures - the soft comforting-ness of pasta and then this crisp, flavourful chicken. Opposites but yet, they go so well together. 

I try not to deep fry anything, ever. I can't seem to tolerate those foods.  But but because this chicken is shallow fried, it isn't overly oily and greasy. Just delicious and crispy.

The best thing about this recipe is that it's still full of flavour.

I've had a lot of breaded chickens that just taste like a bread-like crust.  That's where this is different. The panko crumbs gives this chicken an extra crunch. And all the seasonings gives this chicken so much flavour!  I could easily eat this breaded chicken alone and it will still be delicious. 

      Crispy Parmesan Chicken

 

Makes:2 servings

Preptime: 5 minutes

Cook time:10 minutes

 

Ingredients:

2 chicken breasts, butterflied

4 tbsp oil

1 cup japanese style panko bread crumbs

1/2 cup grated parmesan cheese

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 egg, beaten

 

Instructions:

1. In a shallow bowl or plate, evenly mix panko crumbs, parmesan, salt, pepper, italian seasoning, garlic powder and onion powder. Set aside 
2. Dip the chicken breast in the beaten egg. Ensure chicken is evenly coated.
3. Press the chicken breast into the panko crumb mixture on both sides and its evenly coated. 
4. In a skillet, add a few tablespoons of oil - enough to just cover the bottom of the pan - no more. Heat skillet on medium high heat. 
5. Shallow fry the chicken on both sides until golden and cooked through (approximately 5 minutes per side).

My Go-to Chickpea Salad

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I try to eat a little lighter at lunch and this is definitely my go-to salad. I actually eat this salad a few times a week.

My favourite foods are the ones that are easy to make, which is why I love this recipe. This salad literally takes no more than 5 minutes to make.

It is full of flavour, thanks to the whole grain mustard. 

You may read the list of ingredients and say “mustard??” Don't get me wrong, this is not the yellow mustard you put on your hot dog or hamburger. This mustard is the actual mustard seeds pickled in vinegar to give it a tangy taste - and taste amazing!! There is no need for a dressing or vinaigrette - the whole grain mustard is the dressing.

The whole grain mustard goes so well with chickpeas and tomatoes - trust me!

This salad is perfect on its own or as a side to your favourite meal. The protein packed chickpeas will keep you feeling full for a while - which means less mid-afternoon snacking on candy or chips!

I also love to  make this salad when the girls come over. It's fresh and so healthy! Trust me, once you try this, it will be heavy on your rotation.

My Go-To Chickpea Salad
 

Makes: 4 servings

Preptime: 5 minutes

Cook time:0 minutes

 

Ingredients:

1 can of chickpeas, rinsed well

2 vine tomatoes, diced

1/2 cucumber, diced

2 tbsp whole grain mustard

1 tsp italian seasoning

black pepper to taste

  

 

Instructions:

1. In a large bowl, toss chickpeas and cucumber together
2. Add tomatoes, mustard, italian seasoning and blackpepper and toss again.