I have decided to start blogging about what I eat so that I can keep track of my diet and how I make things. Lately, I’ve been cooking more at home to help lessen my tummy fat, fatten my wallet, and condition my cooking skills. One of the suggestions I’ve read in losing weight without categorizing calories (something I was guilty of) was by keeping a food blog. It forces me to see what I’m eating and also garners support (or criticism) from people reading about the food I post. In a way, it’s a way to kick my ass into shape. Along with the food blog, I’ve been upping my cardio workouts, switching between dancing, kickboxing, and ballet to keep things interesting. However, I’m looking forward to food blogging. I like cooking for my husband, especially when I can make the meal look and taste good, which is harder than it looks.

Today, I felt like eating a creme pasta with baked chicken, though not the best choice in the healthiest of meals (whip creme is made out of percentage of fat and pasta has carbs). But baking chicken curbs the extra fat from pan-frying and the fresh ingredients give the food a more wholesome taste. Tomorrow, I hope the meal is more healthy. Wish me luck!

Lightly-seasoned baked chicken, creme sauce pasta with fresh basil, and freshly-cut tomatoes and onions

Creme Ingredients:
-1 small carton of whipped creme, liquid
-2 tablespoons of fresh sliced basil
-1 tablespoon of onions
-spaghetti pasta
-2 tablespoons of margarine
These are cheap and local items at any Japanese grocery store or produce place.

First, cook the onions and any other vegetables. Put the cooked veggies to the side. Under low to medium heat, melt the margarine in the pan until the water has evaporated and before the margarine can brown. Pour the whipped creme into the pan and slowly stir the melted margarine with the creme. Let the combination simmer a little before turning down the heat. Stir it for 5 minutes. Add all of the ingredients into the pan and enjoy!