Happy Birthday Me!

Heya guys! Today is my 22nd birthday, so I've apparently given myself a good gift! I seem to have broken the 200lb mark this morning, as I jumped on this funny UK scale and had it tell me that I weigh 90kgs, which according to Google means that I am 198.416036 lbs. That, I like! That being said, I just finished an eight hour day at work, as well as a half hour walk in a heavy suit, which means I am probably at my lowest possible weight, which is alright for me, because I still beat that 200 mark!

So with my second post, I thought I would add another picture. I've been asked a fair bit about the food I am eating on this 'diet' (I'll get to that later). What I figured I would do was take a picture of every dinner that I have, so as to show you guys that eating healthy can be fun as well. It doesn't just have to be barebone ingredients on a plate! Without further ado then, I present my first dish.
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Garlic Mustard Turkey Breast over a Broccoli Risotto

This, my latest conception is an effort to include a very lean protein, a decent fibrous starchy carb, as well as a complex carb (the broccoli). In order to make this dish... you need the following:

• 1 Turkey Breast
• 1oz GOOD Dijon Mustard (get a good peppery one!) 1-2 Cloves Garlic
• 1 Shallot
• 1/4 tsp Cracked Black Pepper
• 1 Tsp Extra Virgin Olive Oil
• 1/2 Cup Brown/Basmati Rice
• 1 1/2 Cups Water
• 1 Small Head Broccoli
• 1/4 Cup Chicken Stock
• 1/4 Tsp Paprika
• 1/2 Tsp Salt
• 1 Cup White Wine (Cheap... it's just for cooking!)

Preparing the Turkey Breast:

Place the turkey breast in a non-metal bowl with the dijon, the cracked pepper, a diced shallot, and the diced garlic cloves. Cover said bowl with cling film, and tuck it away in the fridge. Give it some time to make love with the marinade (it's more private in the back of the fridge, and with the light off... so door closed!

Also, it would be wise at this point, or shortly after to turn on the grill, and get it preheated. A George Foreman style grill is an asset, as you don't need to worry about the temp, just get it going!

Preparing the Risotto:

Next up you're going to want start a small saucepan over medium heat with the olive oil coating the bottom. Add your rice granules, and stir well to cover them with the oil bath. Try not to leave it too long! It will burn the rice, and murder your pot! Let it relax until the rice is glistening, and happy... and you can smell a bit of a toasted smell (sort of like popcorn, yet less evident because of the oil as opposed to butter being used). Once this happens, add your water, but be careful the pot is not too hot, as oil and water really don't mix, especially at high heats! Stir the rice, and make sure it doesn't stick together too much. Cover the saucepan, and turn the heat up a bit.

*Tip* Place a layer or two of paper towel between the pan and the lid, as it helps remove the harmful effect of the steam turning your rice mushy.

Once the rice is starting to cook, start preparing your broccoli. Make sure it's washed, and you remove the stem. You want to each florette in half in an effort to make each piece about 3/4 of an inch in size. Once the water is starting to evaporate and be absorbed by the rice, place the chicken stock in the pan, as well as the broccoli florettes. You may then add the paprika. At this point, season with salt and pepper to taste.

Let the rice reduce further, and once you're starting to see it go creamy, and bubble like it's running out of liquid, add half of the wine to your pan. Wait for the wine to heat up, and start stirring.

*Tip* When making a risotto, ensure that you are paying good attention to it. You want to be stirring it constantly, for two reasons... it will help the wine/stock find air, and pan which will help it evaporate, and it will also keep the rice from sticking, which should be the definiteion of a risotto... creamy, not clumped!

Once the mixture reduces even further, and is looking a bit thirsty, add the last of the wine, and keep stirring. Ideally, you should add the stock/wine slowly, while stirring to ensure it heats slowly, and doesn't shock the starch in the mixture. Once you've added the last of the wine, put your turkey breast on your preheated grill and watch it sizzle. If your grill has no lid, then cook the bottom until 1/3 of the breast appears to be cooked, and then flip it. If you want the diamond score marks, make sure when you flip it the second time that you align the breast properly with the grill. In between flips, make sure you're back on the risotto, cuddling it with your spoon to ensure maximum creaminess!

By the time your turkey breast is finishes cooking on the grill, your risotto should be done, and be ready to be plated. Place it on your plate, and cut your turkey breast into 3/8" strips. Once the turkey is ready, plate half of the breast 45° adjacent to the other half, as pictured. Finish with a fine graiting of parmesan for a true risotto taste, and a small basil leaf sprig.
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So now that I've finished with my pretend cooking show, I would like to offer a thanks to all of the people dropping by and posting comments, as well as all the wonderful people supporting me via Facebook. It's friends like you guys that make me accountable for every action I take, and I look forward to rewarding you, as well as myself with the body I've always wanted.

I also look forward to seeing some familiar faces dropping the pounds with me, as some have expressed their interest in joining me in a journey of their own! Good luck guys!

Thanks also to all those who wished me a happy birthday!

Cheers!

Evan