Trying to eat healthy

I hate that crap. I don't like dieting, I don't like counting carbs and calories and I really don't like "healthy" food that has no flavor. I don't really want to eat healthy meals, but I find myself coming to the realization that I need to. I've been out walking/hiking almost every day for the last month; trying to get in shape for deer season and pig hunting. With every step I take up a hill, I'm reminded of all the carne asada, pizza, carnitas, burgers and other wonderful food I've made over the last few years. As I drag my fat ass over that hill, I'm not thinking about how good the food tasted, but how much of it I'm still totin' around with me. So, with that in mind, I've decided to start making healthier food. I am not going completely over the edge; just running up to the edge and throwing the really bad stuff over. We are going to limit the amount of carbohydrates and sugars in each meal and also try to reduce portion sizes. That's going to be the most difficult thing. I need to slowly bring down the portion size so I don't feel hungry after a meal. Before long, I'm sure that my stomach will contract somewhat and smaller meals will feel normal. So, for now, it means lots of greens and not so much of the good stuff.

From The Hollow Leg Diner - images

Our success in losing weight will ultimately hinge on our ability to create tasty filling meals that will satisfy. We won't be eating a diet of bland crap that will work against our success. I am trying to keep as much flavor in the food as possible. Even if its just green beans or broccoli, there will be lots of spice and bold flavors. The grilled top round shown above was dry-rubbed with my special BBQ seasoning. After it had a chance to sear and develop a nice crust, I basted it with a mix of apple cider vinegar and fresh-squeezed orange juice. Likewise, the coleslaw was light on mayo, but heavy on spice and acidity. In addition to the standard green and red cabbage and carrots, I included lots of sliced onion, jalapeno and Anaheim chiles. It was seasoned with a stiff dose of black and Cayenne pepper and generous amounts of cider vinegar and lemon juice.

Here is a little tidbit from the 4th of July. Dry-rubbed pork back ribs, spicy slaw and grilled calabasita bolitas topped with a little queso.

From The Hollow Leg Diner - images

Here is another tasty bit. Chili-orange chicken, asparagus and the ubiquitous spicy slaw.

From The Hollow Leg Diner - images

I actually made an alternative type of chicken that day. This chicken was lighter on the guajillo, ancho and de arbol and had more cayenne. Still spicy and dusted with crumbled Parmesan cheese at the end of the grilling. The asparagus is tossed with olive oil, sea salt and black pepper before grilling. Awesome stuff. I make no apologies for the slaw with every meal. I made a ton of it for the Fourth of July and it lasted several days. When we ran out I just made more. We are almost done with it and I'll have to come up with something else. But for now, coleslaw rules.

From The Hollow Leg Diner - images