Cheater!

Cheaters, cheaters! They’re everywhere but not the type you may think! This is to all you diet cheaters! All you kids with your ice cream and your Krispy cremes ! While eating unhealthy everyday is a huge NO! I’m here to tell you that it’s ok to cheat every once in a while.

Take that in.

It’s okay to eat that chicken enchilada. Why? Well it’s easy. It’s because we are human. All that hard work on your work out plan and your healthy eating, you deserve an award. If it needs to be in meal form, I say go for it! One bad meal every once in a while isn’t going to ruin your diet! Just remember not to make it a habit and you will appreciate and look forward to your special reward once a week. Keep up that work out and feel good knowing you’re not going to ruin what you’ve already accomplished! 

French onion soup sandwiches!

French onion soup..sandwiches?! Do my eyes deceive me? Nope! It is true! I’m so excited to share this recipe with you because You can get two meals out of one! I hope you love and enjoy this as much as I will 🙂 Happy and Healthy eats 🙂

French Onion Soup Grilled Cheese

makes 1 sandwich

Ingredients

1 tablespoon each grapeseed (or olive) oil and butter, for frying
2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded gruyere cheese to generously cover both slices of bread
about ½ cup wine-braised onions (see recipe below)
fresh thyme leaves
salt and pepper to taste

Directions

Heat grapeseed oil in frying pan over medium low heat. Add butter and allow to melt.

Spread each slice of French bread with softened butter. Add half the shredded cheese to one, pile braised onions on top, sprinkled with fresh thyme leaves, salt and pepper, then add the rest of the cheese. “Close” the sandwich with the other slice of bread, and gently press together.

Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.

Remove the grilled sandwich from the pan and serve.

Wine-braised Onions

about 1 small clove garlic per 2 onions
onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
olive oil
butter
bay leaf
fresh thyme
salt and fresh cracked pepper
red or white wine
beef stock (optional)

Directions

Cut the onions in half lengthwise, then slice thinly again lengthwise.

For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. Allow the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil+butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).

Add about ¼ cup red or white wine (doesn’t matter), and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock, but I didn’t.

Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.

 

Bon Appetit !