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Lipstick in the Kitchen – Budunkadunk bye bye

I know all too well how hard it is to loose weight to maintain healthy eating habits when temptation is all around us. For me it’s been a lifelong struggle since I can remember I was always the chunky kid in class, got teased, and always picked last in gym Wah! Wah! Wah!  In fourth grade I was sporting a size 14, in 7th grade an 18, at my heaviest I weighed over 260 lbs wearing a tent like size 26. I ate when I was happy, sad, stressed, angry let’s face it all the time.

Still today I struggle I went from 260 to 170 and I still go up and down 20 to 30 lbs every so often I have to always be cautious  of what I eat.  When I get determined I know I can do it but it takes so much to get to that mental state for me. I want to be healthy I don’t want to diet I want to make a life change open up my palette to healthy food that will get rid of my shortness of breath, my fatigue, my stomach issues, and it is all related to what I put in my body and activity.

From this I decided to start a group on Face book, with a sense of humor of course “Budunkadunk bye bye” to motivate me to feel supported and it turns out I am motivating and supporting others so now I have to follow through lead by example.

I have knowledge in me I’m not using I can come up with recipes to help me to help others so I’m going to do that, contribute how I know and do my best.  I want women to feel healthy without relating size to it, be healthy at the size you are, I will never be a size 4 nor do I want to be I love my curves I just want to have energy to be active, feel healthy in mind, body and soul…

What kind of recipes would you like to see? I would also love to hear your stories……

Get ready to eat well and love it!!!!

Grilled Salmon Salad

Ingredients:

4-4oz. salmon fillets
1 can black beans
1 can corn
1 cup  diced roasted red peppers
¼ cup finely diced onions
1 avocado
1 ½  romaine lettuce hearts
¼ cup chopped cilantro
¼ cup lime juice
¼ cup olive oil
2 minced garlic cloves
Salt
Pepper

Season your salmon fillets with salt, pepper and garlic, set aside to marinade while everything else is prepared.
Drain your corn and black beans, rinse them and drain again and place them in a shallow bowl add your roasted red peppers, cilantro, and onions.
In a separate bowl mix your lime juice and olive oil with salt and pepper, when well mixed pour over your black bean and corn mixture and fold it all in. Set aside…
Preheat your pan till nice and hot to grill your salmon about 4 minutes on each side when done grilling cut your fillets in any way you like to place over your salad.
Roughly chop your romaine and divide it onto four plates, place on top of that some of your black bean and corn mixture, over that your salmon garnish it with a couple slice of avocado and you done!

For those who don’t like fish use chicken breast.

About Nancy

Nancy was born and raised in Chicago’s Southside. Growing up in a Mexican casa, she always remembers watching her Mom and Grandmother cooking in the kitchen as a child and watching the vapors rise from the stove and the array of colorful ingredients that went into the creations. Dishes like Mole, Chiles Rellenos, and Pozole. The flavor in these dishes were amazing. Now as an adult, the flavors and the aromas in these dishes are pure nostalgia for Nancy. Nancy is a self-taught, with 26 years of learning experience and 3 years professional.

Nancy and her business partner, who own Las Dos Fridas catering in Andersonville, have catered for the Mayor’s Office for Special Events such as Viva Latino Music Fest and the M.A.D.D. Candlelight Ceremony. They also cater to fashion shows with local designers like Horacio Nieto Jr. Recently, Nancy has also dabbled in giving cooking classes and it’s something that she loves doing and will continue to do. She specializes in all kinds of cuisine but focuses on vegan, vegetarian, and gluten free cuisine. Nancy’s motto is to keep it as authentic as possible, but also making it healthier without compromising flavor.

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