Food and weight-maintenence blog for the POST diet girl

Archive for November, 2011

More adventures in blackberryland…and coffee.

Normally I drink literally a pot of coffee every day. I went without coffee this morning. Did it give me a headache? No. Did it make me irritable? Not at all. Was there any particular reason I decided to skip it? No, I was just out of coffee. Hehe. While I’m glad that I didn’t experience any adverse side effects to not drinking it, I still missed it. Not the caffeine or physical side effects, but the mental ones. I just enjoy holding a nice warm mug of coffee in the morning and filling my tummy up with a soothingly hot liquid alongside my breakfast. It’s just a comforting morning ritual. So after work today I went straight out and bought more coffee. ^_^ I would like to start learning how to cook with it. As I make so much of it every day, I could use to spare a little for a meal. I may not experiment with this tomorrow since it is my husband’s birthday and we will be going to his favorite restaraunt for lunch, and I still have blackberries left that I may use for dinner again tonight (maybe, I also got pineapple on sale today so we shall see!) but I will be experimenting with coffee soon! That’s a promise!


I had to be at work at 11 today, and while thats not exactly early, it also doesn’t give me much time to prepare a lavish breakfast, so to make things quick and easy on myself I just had some cereal with a little almond milk. Hey, it got the job done. Did I measure out a serving? Yes I did and while I’m not completely proud of this I did have 2 days where I ate like a pig so I need to balance that out with a little OCD…gotta put myself into check every once in a while.


Sorry this pic is so weirdly dark. I think maybe I felt odd taking pics at work of my food and just wanted to get it done quickly. Anyway, here I had a cup of chicken noodle and a cup of potato bacon soup. Very yummy and as always very filling!


Blackberry Chicken with Avocado and Broccoli

(Attempt #2 at an Avocado Blackberry chicken dish was a HUGE success! It looked FAR prettier!)

For baking:
4 oz Chicken Breast
1 cup Broccoli
1 cup Mushrooms, sliced
A few springs of fresh Rosemary
4 or 5 fresh Blackberries
A little fresh squeezed Orange Juice

For the sauce:
About 2/3 cup Blackberries (however many you want really)
1/3 cup White Wine
Juice from 1/2 of an Orange (so about 1/4 cup)
1.5 T Red Wine Vinegar
1 t Sugar
Fresh chopped Tarragon
2 slices of a large Vadalia Onion, chopped
S&P to taste (though I don’t think I added any pepper, you can feel free too)

Place your chicken breast with a small spray of oil into the baking dish of your choice. Place a few leaves of fresh Rosemary on top of the chicken and throw the mushrooms and broccoli on top of it. I also added 4 or 5 blackberries on top because I knew they would burst a bit when they got hot and the juices would flow out on top of the chicken. Spritz again with a little olive oil and squeeze just a little orange juice over everything. Cover and bake for 30 minutes at 350. While that is baking, start making your sauce. Heat up the wine, orange juice, vinegar and sugar in a pan and start letting it reduce. I cut all my blackberries in half because A) they were massive and B) to break apart the juice a bit and added them along with some chopped sweet onion and fresh chopped tarragon. Let that reduce till nice and thick (add cornstarch if necessary).  When the chicken is done baking, add the juices from the bottom of the baking pan into the sauce to thin it out a little. (It made it the PERFECT consistency and nothing went to waste!) Chop up a little avocado and add it on top last (I feel baking avocado takes away too much of the sweetness of it, I like just adding it as late as possible). I put it all on a pile of white rice.

 It was AMAZING! I will be posting pictures this time as they are pretty and the dish looks quite appealing. ^_^ The wine reduction was beautiful and of course feel free to use red wine instead of white wine. I need to start learning how to plate my food properly instead of just piling everything into the middle of my plate (you can’t even see the chicken in there, but there is chicken!) but I could have eaten 3 more helpings of this! I feel super good about myself because I came up with this entirely out of things I had laying around. Sooooo good!

Thanks again for reading everyone! Always let me know if you have any suggestions for recipes! I LOVE trying new things and its pretty easy to see the sorts of ingredients I tend to have laying around. ^_^

Morning weigh-in: 128 lbs (yesterday made me gain another lb…so I ate better today)
Exercise: 6.5 hours at retail job

Half-day for Blackberries…(I ran out)

I was gonna buy more because there are sales everywhere on blackberries right now, but really really REALLY didn’t want to go errand shopping today. I mean “really” underlined like a million times. So I didn’t have enough blackberries to do 3 meals with. I only got in 2. I’m still learning how to cook with them, I think maybe I’ve only ever bought them once before. I will learn and get better and all that jazz! I’m definitely no chef, though the ideas I come up with sometimes work really super well, sometimes they just don’t. I’m sure it happens to the best of cooks. (Actually, I KNOW it does, Next Iron Chef anyone?)


Broiled Blackberry Corncake

Adapted from a recipe in The Cornbread Cookbook by Jeremy Jackson

Makes 6 servings – Use organic ingredients whenever possible

3/4 cup unbleached all purpose flour

2 tablespoons whole wheat flour

1/4 cup corn flour

I cup brown sugar, divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup rice milk (or other non dairy milk)

2 tablespoons Earth Balance butter substitute, melted

1 1/2 teaspoons pure vanilla extract

1 1/2 cups very hot water

1 1/2 cups blackberries

Preheat your oven to 325°.

Grease a spring form pan with Earth Balance.

Sift together the flours, cornmeal, 1/2 cup of the sugar, baking powder and salt into a bowl.

In another bowl, melt the Earth Balance, and stir in the rice milk and vanilla.

Pour the liquid mixture into the dry and stir until blended. 

Spread batter into the spring form pan and sprinkle the remaining sugar on top of the batter.

Sprinkle the blackberries over the brown sugar.

Pour the hot water over everything.

Bake for 50 – 55 minutes.

Right before serving, broil on high for 8 minutes.       

*REALLY cool recipe!!! I’d actually JUST bought corn meal and whole wheat flour and needed an excuse to try them together, so this made me super happy. Also I was out of eggs. SO I was specifically looking for a recipe that excluded eggs as well. Super duper yummy cake, the edges were a bit gooey because I didn’t even out my batter enough before pouring the water over the top, so it collected in the edges a little, but the cakey texture was still there and, actually, the gooey edges were my favorite part! The broiling idea was really good, it gives it a nice crisp topping. I was highly impressed!


Not what I ate.

But it looks about a MILLION BAZILLION times more appetizing than what I did eat.

And while what I had tasted good, it was ugly as fuck. I mean really really really ugly. I took pictures and there was NO WAY I was posting them. I’ll just describe what I did have. It was roasted chicken (which was beautiful and roasted very well) with roasted broccoli (also roasted well), a baked potato and roasted walnuts (was not impressed with the flavour of the walnuts, there are processes I’ve yet to understand how to do properly). I made a sauce out of blackberries, honey and avocado. It SOUNDS good because it WAS good, but it looked absolutely terrible. I cannot with good conscious subject you kids to how it looked. Next time, since I did like the combination of flavours very much, I will make it in such a way that will be pretty to look at as well.

Also in between lunch and dinner I ate my other piece of cheesecake that I took home from my dads that you saw in yesterday’s post. I ate the last cubes of fudge from him as well. I had to do this now as opposed to later for various reasons. After I eat dinner, I always always every night throughout my entire diet have a serving of light ice cream. Its just a nice little ritual. After I eat that I’m not allowed to have anything else for the rest of the night or I might binge. I’ve seen a bad pattern with eating anything after dinner, so I don’t. If I must eat sweets, I have to do it in between lunch and dinner. Also, I LIKE looking forward to eating dinner. So I’m a lot less likely to binge knowing I have to have another meal yet later in the evening. So I ate my cheesecake and my remaining fudge and was happy.

Hoisin Pork stir fry

4 oz Pork (I actually had a little less, just trying to use what was left)
1 Carrot, cut into slices
2/3 cup Broccoli
1/4 small Onion, sliced
1 c sliced white button Mushrooms
Fresh chopped Garlic
Fresh chopped Ginger
2 T Hoisin sauce
1 T Lemongrass sauce
1/2 T Soy Sauce
1 t Rice Vinegar
Splash Lemon juice
Crushed Red Pepper
S&P to taste

I think this sounds about right. I just wanted to keep it super duper easy tonight after my overly complicated lunch. I just stir fried everything together basically. Nothing hard. It was very very yummy and easy though, the pork was perfect with the hoisin sauce. I served it on sticky rice. Great way to end the day!

Morning weigh-in: 127 lbs (a tiny bit of added weight from dinner the night before, but not much!)
Exercise: 45 minutes on the stair stepper


I bought a big bag of kale for the first time yesterday (it was on sale…but of course ^_^). I normally pick up spinach, and while it was also on sale I’m ALL about trying new foods! I was going to have blackberries this morning, but decided on the more savory route instead. Just wasn’t in the mood for sweet. Gotta say, A+ decision on my part! Also, the blackberries will absolutely still be good tomorrow, they didn’t HAVE to be used right away. Maybe a “blackberry” day will be in order then? Ohhh! BUT today is a kale kind of day! I will be going to have birthday/Thanksgiving dinner at my dad’s tonight so this is also a great way to keep things light and fresh for the day! SOOO excited about what I might make for lunch!


Scrambled Eggs with Kale

2 handfulls of Kale, lightly chopped
1/4 small Onion, chopped
1/3 cup diced Tomato
1 clove Garlic, minced
2 Eggs
Fresh chopped Basil
Fresh chopped Marjoram
1 T grated Parmesan
S&P to taste

Spray your saucepan with a little oil and sautee diced onion and garlic. Add basil and marjoram (or herbs/spices of your choice!) and cook until fragrant. Add tomatoes and throw kale on top of all that. Let wilt, but not too much, try to keep the kale a little crunchy. Mix together, add parmesan and crack a couple eggs on top of all that. Add a little almond milk to keep everything moist if you want. Scramble up the eggs with the veggies until they’re cooked to your liking! Plate with a little kosher salt and pepper on top!

My first shoulder bump with kale was a surprising and very pleasant experience! Not that I didn’t think I would like it, but I was shocked at how nice and crisp the kale stayed even after a bit of wilting. Spinach tends to lose most of its crunch after wilting it even for just a little bit. So I was REALLY happy with the heartiness of this meal! PERFECT for a light morning! Kale tastes almost like a combination of the earthiness of spinach and peppery flare of arugula. I can’t even wait to see what I’ll come up with for lunch. KALE ROCKS!!!


Wilted Kale, Arugula and Cottage Cheese salad

Large handful of Kale
Small handful of Arugula
1/2 cup Low-Fat Cottage Cheese
1 Parsnip, shredded
1 cup Mushrooms
1/3 cup diced Tomatoes
Freshly grated Ginger
Low-Fat Sesame Ginger dressing

Sautee the parsnips until soft. Add ginger, mushrooms and tomatoes and heat through. Add kale and arugula and cover for about 2 minutes until wilted but still crispy. Stir everything up and take off of heat. Add to a bowl with 1/2 cup cottage cheese and mix up. Drizzle with a little sesame ginger dressing (or dressing of your choice, this of course went really well with the ginger already in it).

Of course I totally loved this! Lots of flavour, light and good for you! I need to try one of these millions of kale chip recipes eventually, they certainly would go awesome with this salad!


Nooooo I didn’t JUST have this ABSOLUTELY AMAZING carrot cake cheesecake that my dad made me for my entire dinner…but I DID have 2 pieces! I just happened to take a piece home as well and so took a picture of it when I got back. My dad is a super amazing cook and knows that I’m big into cheesecake. I request one from him every year, and I LOVE surprises, so I let him pick what kind he wanted to make me. OH MAN! This was the PERFECT choice as I completely adore carrot cake! My dad just knows me so well.

Also with the carrot cake came appetizers (chocolate popcorn, indian candy corn, and a cheese and cracker selection), ham, sweet potatoes and green beans. I did have a small amount of seconds (1 extra slice of ham and 1 piece of sweet potato) and then of course the 2 helpings of cake (hey, it was my birthday cake from my dad! Why not?) He then proceeded to give me a selection of fudge cubes he brought back from Frankenmuth Michigan, which I attempted to share but nobody would take any because they were “mine” and there were plenty of other sweets to eat that were “everybody’s”…bah. So I sampled a couple cubes of them and had a little more popcorn until my sweet tooth was satisfied and my stomach was full and happy. I once again did not overeat to the point of bursting. I’m getting SO much better at just eating like a normal person. I’m incredibly proud of me. AND I only saw 2 extra pounds on the scale the next morning! So it was a good night!

Morning weigh-in: 125 lbs
Exercise: None today, I worked from home all day before going to my dad’s and then wasn’t much in the mood for exercise after eating a bunch of food, but I will make up for it with an hour of stair stepping later.

Bought enough food for the rest of my life (I hope)

I was out of some supplies for my job, so I made myself go out and about on Black Friday weekend to pick up some stuff. Well, turns out absolutely everything I could ever want was on clearance or a sale and, of course, I had to buy it. I’ve got enough meat now to last me what I’m hoping is the rest of my life (or at LEAST like, a month) and have invested in every clearance herb Kroger had to offer for 79 cents. Blackberries at the local fresh market: 50 cents a pint. SCORE! And I’ve been unhappy lately using applesauce in my sauces, gives them a weird texture, so I invested in apple cider (which was the only thing I paid full price for.) Firefly marathon on the Science channel today and I’ve been feeling like a big fat nerd lately…so I’ve happily had that on all day. Finished a project. AND went on a walk! A really nice, sunny, beautiful, extended walk. AAAND I even got in an hour long nap today. DAMN it’s been a good day! (Does it make you old if you’re proud that you fit in a nap for the day?)


Cottage Cheese, Oat and Blueberry pancakes

1/2 cup Oats
1/4 cup Cottage Cheese
Almond Milk (enough to thin it to the right consistency)
1 Egg
1/4 t Baking Powder
1/3 cup Blueberries (I love me some blueberries!)

I blended everything in my lil food processor except the blueberries. I threw those into the batter after the fact and mixed them in. Set the grill to about 275 (I was afraid of it being too hot again) and cooked them up! They looked gorgeous and tasted even better! I threw a little butter and sugar-free maple syrup on top.  I don’t know why I wanted blueberry pancakes again considering I just had them not 2 days ago, but really wanted some. Totally easy and worth it!


Avocado Chicken burritos with Pumpkin Tomato sauce

For the sauce:
1/3 cup diced Tomato
1/4 cup pureed Pumpkin (just trying to use the rest of it up)
1/8 cup Yogurt (I used low-fat vanilla like I always do)
1 T Water (a splash or so…however much you want to thin it out a bit with)
Splash of Picante Sauce (or any type of red hot sauce)
Dash Crushed Red Pepepr
Dash Cumin
Dash Cinnamon
Small splash of Lemon juice

For the stir fry:
4 oz Chicken
1/4 small Onion, chopped
1/4 Sweet Red Pepper
1/4 Sweet Yellow Pepper
1/2 Avocado
Fresh chopped Basil
Fresh chopped Mint
Fresh grated Ginger
S&P to taste

For finishing:
1/4 cup 2% Shredded Mexican Blend Cheese
2 T low-fat Sour Cream

I first simmered the onion until translucent. Then I added the peppers, ginger and fresh herbs and cooked until they were tender and fragrant. Next, toss in all the sauce ingredents and chicken. Let the chicken cook in the sauce, the yogurt makes the chicken nice and tender! Cook until the sauce is nice and thick and sicks well to all the veggies/chicken. Add avocado and heat through. When done, serve in a couple wraps (tortilla or otherwise, I use Lo-Carb Salsa wraps) topped with cheese and a dollop of sour cream.

WOW was this good! I mean it turned out FAR better than I thought it would, I was just trying to use up some stray ingredients. I was quite impressed with how quickly I devoured 2 of these burritos! The sour cream isn’t pictured but is definately necessary! Don’t forget it! I decided at the last second to add it and MAN am I happy I did!


Orange Blueberry Pork stir fry

For the sauce:
1/2 cup Orange juice (I used fresh squeezed)
1/3 cup Light Coconut Milk
2 T Brown Sugar
2 T Butter
2 t Corstarch
Couple dashes Soy Sauce

For the stir fry:
4 oz Pork (cubed & coated shake’n’bake style with 1 T Flour, 1 t Cornstarch and 1/4 t Baking Powder)
1 cup Mushrooms, sliced
2 large Carrots, cut into matchsticks
1/4 small Onion, chopped
1/3 cup Blueberries
1/2 Orange, sliced into chunks
1 clove Garlic
Fresh grated Ginger

Steam the carrot matchsticks for about 6 minutes to soften them a bit. They just never seem to cook soft enough for me otherwise. Meanwhile, fry up your coated pork cubes until no longer pink. Remove from pan onto a plate or bowl and set aside. Wipe out pan, respray with oil and fry up onion, garlic, mushrooms and throw in steamed carrot matchsticks. Cook until carrots are soft enough for your taste. Add sauce ingredients, ginger, orange chunks and blueberries. Reduce sauce until thickened to your liking. Serve on sticky rice and enjoy!

I’ve made this before, well the orange carrot sauce anyway, the blueberries are a new addition. I know that I love this orange sauce! The disapointing thing was that my orange I squeezed my juice from was not a very good orange. It wasn’t very sweet and almost tasted a bit sour. I balanced it out with enough sugar so while it was still good was definitely not as good as usual. Be certain you test your orange and eat a slice of it before squeezing to make sure it doesn’t suck. If it does, just use some carton orange juice instead, you can’t go wrong with it! 

Tomorrow I go to my dad’s for birthday/Thankgiving dinner. He was out of town for the festivities, so we scheduled them for Sunday instead. I will let you all know how I do! I’ll most likley spend the day eating light in anticipation of a large dinner once again. All I know is I have to use those blackberries for SOMETHING in the morning! I’ll figure out something neat and pretty just for all of you! I will once again make you proud and not overeat tomorrow night! Thanks again SO MUCH for reading and keeping me accountable! THANK YOU THANK YOU!

Morning weigh-in: 125 lbs
Exercise: 4.5 mile walk, 1/2 hour yoga

NEW cooking stuff!!!

That’s right! I got 2 new cooking tools to use today!! My mom got me one of those amazing flip waffle iron things which I gleefully used for breakfast. I was then forced to go to an estate sale at 9 AM this morning. I did not want to go. My husband wanted to and at the moment he doesn’t have a license. (Don’t ask…) So I had to drive him. I’m an amazingly awesome wife and want my husband to be happy, so I took him even though I did not want to go. Turns out the place was an old restaurant!!! Nearly immediately I found a ravioli pan!!! I’ve been wanting one of those forever! YAY!!!! So of course I had to use that for dinner. So here’s what I’ve got for you today!



1/2 cup Flour
1/2 T Sugar
1/4 t Oil (I’m still scared of oil, so I didn’t use much)
1/4 cup Almond Milk
1/4 cup Water
1 t Baking Powder
1/2 Egg

Yeah that all sounds about right. So my waffle maker is AMAZINGAWESOMENESSFACE! I need to set it darker next time because I perfer darker/crispier waffles, but the flavours were all there and it was super amazing good! I will most likely be making more tomorrow morning! I just topped this with some sugar free maple syrup and drizzled a bit of butter on top.


“Spicy Tuna” inspired Tuna and Avocado with Brown Rice salad

1/2 Avocado
1 can Tuna (in water)
1/4 small Onion
1/3 small Tomato
1 cup Mushrooms
3 T Light Mayo
Cayanne Powder
Crushed Red Pepper
Splash of Lime juice
Splash of Rice Vinegar
Fresh grated Ginger
1/2 cup Brown Rice

I just threw pretty much everything into a bowl. I cut the veggies and put them into a bowl. I cooked the mushrooms with the brown rice then added it to veggie bowl. I mixed up the mayo mixture in a separate bowl and then mixed it in. I topped it with a little soy sauce as well for that “sushi” taste. It actually did almost taste like a piece of spicy tuna sushi! I didn’t have any cucumber, which I think would have been closer to what a piece of spicy tuna sushi would have in it, so I just threw in whatever I had. It was still awesome! (And I didn’t overdo it on the onion this time!)


Pumpkin Cottage Cheese Sage Ravioli with Apple Mushroom Sauce

For ravioli:
1/2 cup Flour
1/2 Egg
1 T Water
Chopped Cilantro

For filling:
1/4 cup Pumpkin puree
1/4 cup Cottage Cheese
1/2 t Coriander
1 t freshly chopped Sage
1 T Brown Sugar
A little Nutmeg

For topping:
1 Apple
A little chopped onion
1 cup Mushrooms
1/4 cup Applesauce
1/2 cup Milk
Splash of White Wine
1 T Butter
1 t Brown Sugar
1 t fresh chopped Sage
A little Cinnamon

I rolled out the dough onto my amazing new pan. I placed all the filling  ingredients into a food processor and blended it for just a bit. I put about a teaspoon of the mixture into each ravioli. I boiled them for about 10 minutes (I like my pasta soft and slimy, none of that al dante shit) and while they were cooking I made my sauce. I just sauteed the onion for a little while, added the sage until fragrant, then threw in the apples, mushrooms, applesauce, milk, wine, butter , sugar and a little parsley. I threw in a little extra brown sugar too, also a bit of flour to thicken it. It was REALLY good! My only wish would have been that everything be a bit creamier. I might use cream cheese in the sauce next time. I also would like to start using real pumpkin that I cook up myself rather than canned stuff…I’m getting kinda tired of the blandness of it. The squash would be a lot more naturally sweet if I baked one up myself! Otherwise, this recipe was super! I’m really proud of how pretty the ravioli came out! And of course, apple and pumpkin go super well together and the sage just binded all the flavours  together!

Alright ya’ll time for yoga! I’m doing it right after blogging, but I’m going to count it into my exercise now. TRUST ME I’m doing it!

Morning weigh-in: 126 lbs
Exercise: 4 mile walk, 1/2 hour of yoga

ITS MAH BIRTHDAY!!!!……(and thanksgiving…)

YAY! No sunshine today though, that makes me a little bit down…but its ok! My husband came with me to IHop for breakfast! FREE is amazing! We chatted so long after breakfast that we went through 2 of those canisters of coffee. It’s always great to know that we always have something to talk about, never a lack of conversation between us, even after 5 years of marriage. ^_^


Thats right, I’m linking another WordPress blog for this picture becuase I forgot my camera. Hehe. Anyway, this is exactly what I had! I drizzled just a LITTLE sugar-free syrup onto my pancakes. It was absolutely exactly what I wanted. It was yummy as hell and nice and filling! And of course the price was right!


Just a salad! I have to do a lot of eating tonight at my brothers, so as I mentioned yesterday I was just gonna keep it light with lunch. So I made this massive salad with shredded carrots, sweet red peppers, tomato and a little less than a T of fat-free Honey Mustard dressing. YUM!!! Now we’re making cornbread for the dinner tonight and it smells amazing! I’m gonna make all of you proud of me and won’t overeat tonight, I promise!


That picture was amazing, I just had to use it.

So I had 1 large slice of turkey with a little gravy, a serving of sweet potatoes, green been casserole, cornbread and some pear salad. Then I had 1 spoonfull each of seconds (minus the salad). And my tummy told me “Hey, I’m reasonably full.” and gave it about half an hour to digest and had a piece of pumpkin pie on top of that. And that was it! It was PERFECT! I wasn’t insanely incredibly uncomfortably full, yet had a good amount of food and was very satisfied and happy. When I got home I had a couple tootsie roll pops and a little chocolate for a small birthday treat, downed a large cup of water, then went to bed. I was so proud of myself you guys. ^_^ It was such a good day!  I really hope all your Thanksgivings went just as well!

Oh hey since it was my birthday and all, my brother got me a new pair of victorian boots, my sister in law got me some fancy lip gloss and pumpkin spice tea, and my mom got me one of those friggin awesome flip waffle irons like the ones you use in hotels! I wanted one of those SOOOOOOOOOOO bad!! YAY!!! There will be waffles in the mornng!

Morning weigh-in: 124 lbs (YES! Back in my acceptable range!!)
Exercise: It was my birthday, so instead I took a nap. I’ll make it up tomorrow night!

Sunshine is my friend!

It’s gonna be a kickass day! The sun is out, it’s supposed to be relatively warm, or at least warm enough for me to go on a walk, I’ve got lots of work to keep me occupied, AND I’ve got Thanksgiving Live recorded to watch since I didn’t actually get to watch it live…its the little things that make me happy! And my friggin breakfast was amazing, that always puts me in a great mood!


It looks like mashed sweet potatoes, they almost even smell like mashed sweet potatoes, but brother, THEY AIN’T MASHED SWEET POTATOES!

“Mashed potato” style Parsnips and Carrots with Maple Apple topping

1 Large Parsnip
1 Medium Carrot
Almond Milk
1/8 cup Sugar Free Maple Syrup
1 Apple, cut into slices
A little Butter
1/2 t Cinnamon

Peel and cut the parsnip and carrot into chunks. Steam them for 10 minutes or until soft. While roots are steaming, cut and slice apple and place into a saucepan with a little butter, cinnamon and maple syrup. Let cook until apples are soft. Place steamed root veggies into a blender and blend with milk and a little butter until desired consistency. You may have to keep stoping, scraping the sides and adding more milk to do so. When it gets to a mashed potato-like consistency, plate and top with maple apple mixture.

Oh my god you guys….you guys….this was SO yummy!!! I’m learning about all the ways to make mashed potatoes without potatoes and didn’t even think to use root vegetables until punching it in online since I had them on hand and all. The texture was amazing and the combo of parsnips and carrots was of course friggin awesome. It was such a fresh, easy way to start my already awesome day! I’m hoping lunch can match the amazingness of breakfast! I don’t know what I want yet, so we shall see!

P.S. Just as a fair warning, lunch was good, but not quite as amazing as breakfast…I’m still learning!


Couscous salad with Red Peppers andEggplant in Carrot Sauce with Feta Cheese

Now, obviously I went on a carrot puree spree and tried to make a sauce with carrots, which IS totally possible. But I managed to mess it up a little. It wasn’t bad at all, just not as “saucy” as I would have liked. The couscous ended up soaking up most of the moisture in the sauce, so it was ok, but could have been better. This was basically just red peppers, onions and diced eggplant sauteed for a little while in an oil-sprayed pan. I tossed in an egg for some extra protien. I pureed a large steamed carrot with some diced tomato and a little almond milk and balsamic vinegar. I added it to the pan with some chopped fresh basil and oregano. Then I threw in the cooked couscous and a couple of tablespoons of feta on top. I didn’t bother posting the recipe because I wasn’t certain it was worth posting, but I figured theres enough info in here if someone REALLY wants to try it.


Blueberry Balsamic Pork Stir Fry

4 oz Pork, cubed
1 cup Broccoli
1/3 small Onion, sliced
1 cup Mushrooms, sliced
1/3 c Blueberries
1 clove Garlic, minced
1/2 inch piece Ginger, minced
1/8 cup (plus a couple extra spashes) White Wine
2 T Balsamic Vinegar
1 T Brown Sugar
1 T Evaporated Milk (or heavy cream if you’re not afraid of using it like I am)
1 T Butter
A squirt or 2 of lemon juice
Thyme (I used Marjarom because I had no Thyme)
Nutmeg (I used a mixture of Nutmeg and a little Cardamom for that extra something)
S&P to taste (though I honestly didn’t think it needed any salt)

Spray pan with olive oil and cook pork and garlic until pork is no longer pink. Remove from pan and keep covered and warm. Wipe out pan and spray again. Throw in onions and cook until translucent. Add broccoli, mushrooms and ginger and cook until broccoli is tender. Add spices, wine, balsamic vinegar, brown sugar and blueberries and reduce liquid down a bit. Add evaporated milk, lemon juice, butter and cooked pork/garlic mixture and cook until sauce is desired thickness. Add a little cornstarch if it’s not getting thick enough for you. Serve over sticky rice or whatever you want! ^_^

I love blueberry/pork combo dishes, this one is friggin awesome. I have creamier recipes, this one is a bit on the lighter side. Fruit goes just so well with meat so you’ll see me make LOTS of fruit/meat meals. I was quite happy with how this came out as I changed it slightly since the last time I made it (cut down on the creaminess a bit) and thought there was just enough sauce, maybe even just a little too much (better too much than too little I say!) I might use more blueberry next time as I felt the need to throw in a little extra at the end.

So I never went on my walk, but I did get some work done and got an order out! I’m always happy when I’ve accomplished something for the day. And I got to get out into the sun a couple times to run errands and whatnot, so all in all it was a wonderful day! I have absolutely no complaints. I can’t even wait for tomorrow, I know it’s going to be awesome and I’m going to treat my tummy really well. I PROMISE! I will try to remember to bring my camera to my brothers so I can at least take pics of the Thanksgiving/birthday spread. ^_^ Thanks so much for reading! You don’t even realize how important it is to me that this gets read, even if by only 1 or 2 people. HAVE AN AMAZING THANKSGIVING!!!

Morning weigh-in: 127 lbs (getting that weight back down!)
Exercise: 1/2 hour on stair stepper, 1/2 hour of yoga