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Simply Sonoma

Simply Sonoma

Where to Eat & Drink In Sonoma

Visiting Sonoma's wineries in the off-season has its advantages.

Planning on chilling out in Sonoma this summer? We've rounded up the newest hotspots to add to your radar.

Join select wineries in the Russian River Valley for the Passport to Pinot weekend. Taste 2011 vintages from the barrel before they're bottled, sample local food pairings, or take a tour of the vineyards.

The Rams Gate Winery is a chic, rustic winery and tasting room with plenty of places to sit and sip. The tasty small plates make great pairings and service is top notch. You’ll find yourself lingering for more…..of everything.

Take a break from the local wine scene and sample a glass (or bottle) at Bergamot Alley, a wine shop and bar that has an interesting selection of international wines and beers. Stop by for live music or their interesting selection on vinyl.

Although it opened this past fall, Mateo’s Cocina Latina is a hotspot on the Healdsburg circuit. The food is a blend of chef Mateo Grandos’ Yucatán upbringing and Sonoma’s local flavors. His signature dishes and habanero sauces pair well with the tequila bar and interesting cocktail menu designed by cult mixologist, Scott Beattie.

Read more on Sonoma.

Visit Area Daily for more of the best in urban travel.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Sonoma Recipes

Week 1 down!

This week we have eaten a LOT of chicken, pork loin chops. and a couple of days ago I made pasta using Barilla Pasts Plus, as well as ground turkey. Lunches have been a wrap or a huge salad, with romaine, spinach, peppers, mushrooms, cucumbers, green onions, tomatoes, chicken, and a little feta. Fat free Balsamic vinaigrette, or sometimes just a bit of lemon or lime juice with balsamic, and dijon mustard, shaken up in a clean baby food jar with a lid. Some days I put about a teaspoon of julienned olive-oil packed sundried tomatoes in there as well.

Last night, we had 4 chicken breasts to use up. We had some Whole Wheat tortillas, and pinto beans. Jeff had gone to Trader Joe's and bought some frozen brown rice. HUGE time saver. 3 minutes in the micro, and poof! Brown rice!! So, since I had both cilantro and parsley, I whipped up a Chimichurri sauce. I just went to Epicurious and typed in "Chimichurri Sauce" and made the recipe from Bon Appetite, October 2002. Using my food processor made short work of this. it literally took me more time to locate the blade for my mini work bowl then the actual recipe did to prepare.

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

I preheated the oven to 425, put the 4 boneless, skinless chicken breasts on a foil-lined baking sheet, and spooned about a Tablespoon of sauce over each chicken breast, turning to coat completely. I baked them for around 35 minutes, turning once halfway through cooking. Then, they were sliced thinly on the diagonal, and we had them wrapped up in the Whole Wheat Tortillas with beans, brown rice, chimichurri sauce, and salsa.

I also grated some cheddar (not for me!) but for hubby to put on his burritos, and also so our pre-schooler could have quesadillas.

So, although I am not 100% sure of my starting weight at the beginning of the week. I need to find my bathroom scale, it is still packed away. I did weigh myself, fully clothed, holding the baby at her well visit yesterday. I subtracted her weight plus 2 pounds for clothes and shoes (a conservative estimate. I was wearing jeans)

Anyway, I weigh about 10 pounds less than I did at Thanksgiving, also fully clothed weighing myself at Jeff's Grandma's (after eating Thanksgiving dinner) - highly unaccurate? Yes. but still, it's LESS even AFTER the holidays eating, the cookies, eggnog, "holiday cheer", the take-out. and after only a week of this new way of eating.


Watch the video: Sonoma Candle Review: Fresh Picked Pumpkins Fall 2021 Bath u0026 Body Works type (January 2022).