Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Blackberry’ Category

Loved

All of my boys have been making me feel so loved lately. They’re just so fucking amazing. Uhg. My heart just pours out to every single one of them in different ways.

PFH#1 spent the entire day just sending me the most thoughtful messages about how much he thinks about me and how beautiful I am. Which just made me crumble inside. I made sure he knew I would always make time for him. I may get to see him tomorrow. We will see…

PFH#3 made another movie date with me for Sunday where he’s offered to pay and whatnot. I told him he of course did not have to do that and that he is by far the sweetest, coolest person I know, but it’s so far out of his way to come get me and he should save his money for something more substantial than taking me out all the time…he answered with “So is that a ‘yes’?”

I often wonder if people think he is my father when we’re seen together.

In my heels I am taller than him.

On his Facebook he reposted a picture from something that started with “Seniors for…” HOLY CRAP, Jesus H, G, you are NOT that old!

We must be quite a sight.

He’s also been eating better, getting exercise, asking me diet advice…not so sure it’s good to ask a recovering bulimic for dieting advice, but fuck I’ll tell you what…I DO know how to get the job done.

I believe he is trying to impress me as well.

#2 also started working out because I do.

All my boys want to be healthier for me. I mean, really in the end, how cool is that right? All of them want to be better people to impress me.

I feel like the luckiest girl in the world.

Breakfast:

I found a place nearby where I can pick blackberries. YESSSSSSSSSSSSS!

I referenced this recipe. Don’t be fooled by my picture’s beautiful exterior! Inside for some reason this did not cook through at ALL! I left it in the oven for a good extra half an hour and STILL it was a soupy mess on the inside. All in all it still tasted fantastic, so I don’t count this as a complete fail. And it did cook about halfway through…bah. Stupid new oven.

Lunch:

I HAD MY FIRST KIND BAR TODAY!!! I didn’t have my camera as I was at work, but for lunch I had a coconut almond KIND bar and a cup of clam chowder soup!

Missed G again at work.

Dinner:

“Brunch” Stuffed Green Peppers

It’s pretty amazing to me how anyone else would look in my fridge and think it is completely empty and I have nothing to eat. Yet I will turn out an amazing meal such as this out of what I have!

Adapted from: http://www.foodnetwork.com/recipes/paula-deen/brunch-stuffed-peppers-recipe/index.html

Ingredients

  • 4 yellow bell peppers (I used green)
  • 1 cup frozen country style hash browns, thawed (Did not use this)
  • 1/2 (16-ounce) package bacon, cooked and crumbled (Also cut this)
  • 3 large eggs
  • 3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
  • 3/4 cup whole milk
  • 1/2 cup biscuit mix
  • 1/4 cup sour cream
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • ADDED: Frozen corn, chopped tomato and diced carrots
  • Paprika

Directions

Preheat oven to 350 degrees F.

Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.

*I didn’t have any baking mix so I just made some. I mixed some flour (both AP and wheat) with some baking powder, salt, sugar and cut in a little butter. Made this with that. Nothing stops me! I am invincible in the kitchen! This was wonderful! You cannot go wrong with veggies and eggs! AND they even baked properly in my oven! FINALLY! I ate all of it. Hehe. I’m not going to be much hungry for breakfast after all that food though.

 

Tomorrow I’m going to do a little shopping, buy some black paint, fix up this entertainment center thing I found in the garage and drag it up to my apartment. I don’t care if I have to do it by myself. I will get that fucker up here. Maybe a date with PFH#1? Maybe…

Exercise: 4 mile walk, 8 hours at retail job, 1/2 hour yoga

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Sunny Meatless Monday! + Craigslist link!

I am extremely sorry that I haven’t been keeping up very well with all of your blogs lately. I promise when I get out of here and things settle down a bit that I will have more time to read everything and respond accordingly. I feel terrible that I haven’t been able to keep up…I’ve barely kept up with my own. But it’s incredibly important for me to have this, I don’t know what I would do without all of you. If nothing else, it was really nice to wake up to a gorgeous sunny morning as it’s been pretty gloomy here for a few days. Maybe a walk later? That would cheer me up!

Breakfast:

Mango and Blackberry Breakfast Bake

I have made many variations on this before. I generally use this adapted recipe. I threw some greek yogurt on top of it this time and made a little less than usual as I was only mildly hungry. Super delicious as usual! I hope you guys don’t find me too boring when I repeat recipes, but this one’s a keeper! No flour, no egg, and an easy honey substitution along with the addition of oats makes for a good, healthy, yet sweet breakfast.

Lunch:

Peanut Butter and Jelly Soup

Taken from: http://www.foodbuzz.com/recipes/409959-it-s-peanut-butter-jelly-soup-time-

    1. 2 Tbsp Butter
    1. 2 Tbsp Onion, grated
    1. 1 Stalk Celery, diced
    1. 2 Tbsp Flour
    1. 3 cups Chicken broth (try low sodium)
    1. ½ cup Creamy peanut butter (try reduced fat for fewer calories)
    1. ¼ tsp Salt
    1. 1 cup Light cream (used Milk instead)
    1. 2 Tbsp Roasted peanuts, chopped
    1. ½ cup Grape jelly (can use low sugar or fruit preserves instead)

Melt butter in a saucepan over low heat. Add onion and celery and sauté for 5 minutes. Add flour and mix until well blended. Slowly stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat and strain broth to remove the celery and onions. Next, stir the peanut butter, salt and cream into the strained broth until mixed well. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of your favorite jelly.
Make 4 servings.

*Today is National Peanut Butter and Jelly day! I had to commemorate the occasion in some fashion, but was out of bread! Soup to the rescue!!! You can see the swirls of strawberry jelly in this. It was DELICIOUS, I even made it exactly as written except of course using water instead of chicken broth as it IS Meatless Monday. ^_^

Dinner:

Some delicious deliciousness I made up entirely. Just an onion, parsnip, carrot, yam and pea stir fry with olive oil, light coconut milk, honey, a little soy sauce, a little unsalted butter, lemon juice, plum sauce, cardamom, nutmeg and crushed red pepper. Also threw in some raisins at the last minute because my husband’s best friend walked in a said it smelled “meaty”. The last time I had a meat dish with cardamom was with lamb and raisins. So I figured they would go well in this dish and MAN was I right! No rice or extra carbs in this one…it already had the yam in it and that was enough. Was really happy with this one! I just adore parsnip.

Oh also, I had 2 small cookies along with my usual ice cream as a friend dropped off some cookies for us. I was happy to see that I was more than satisfied with just a couple.

 

My husband was all upset because I’d posted on my Facebook that I had an apartment appointment tomorrow. He said I was “airing our dirty laundry out on Facebook”. Dude……we’re getting a divorce. If you didn’t want everyone to know we were getting a divorce, you shouldn’t have fucked up as that often leads to divorce. It’s not exactly some private matter. Everyone will eventually figure out you’re no longer together. It’s not like I went on there and said “Hey everyone! My dirtbag husband cheated on me, so I’m leaving him! I have an appointment to look at a new place tomorrow! YES he’s a shithead and I hate him!” THAT would be airing dirty laundry.

He just doesn’t want everyone to know what an idiot he is.

He shouldn’t have been an idiot then.

I also finally got my motorcycle up on Craigslist. If ANYONE knows anyone in my general area (Detroit is very close) that would like it and would want to help out a girl desperate to leave her shitbag husband, please show them this!

http://toledo.craigslist.org/mcy/2936961939.html

My cousin is also doing everything she can to help me, she knows a LOT of people. Thank you all so very much!

Exercise: 1/2 hour of yoga, 4 mile walk

Yet ANOTHER night out! SHEESH!

So tonight I have an old high school friend in town. We are all quite close and it would be a huge shame for me to miss seeing him simply because I feel I’ve been “going out to eat” too much recently. Its going to be at yet ANOTHER “gourmet burger bar” type place, I’m hoping that once again there is a veggie burger choice!! I know they have turkey burgers, so if nothing else that will be perfect. I’m looking forward to seeing my friend and I really hope that everyone can see that I look a lot healthier and am not having a veggie burger because I’m worried about fator calories and whatnot, I’m just trying to eat healthier due to all the cake and birthdays and junk I’ve been eating lately. I just want to feel good about myself. If nothing else, I know my brother and sister-in-law won’t judge me. They know me.

Is it bad that I’m still worried about what other people think? Does that ever really go away?

Breakfast:

Baked Blueberry Oatmeal Pudding

• 1 cup Coach’s Oats®
• 3 cups water
• 1 cup low-fat cottage cheese
• ½ cup Neufchatel cheese
• 1 egg
• 3 Tbsp. Splenda brown sugar
• 3 Tbsp. pure maple syrup (I used sugar-free maple syrup)
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 cup blueberries (I used blueberries, raspberries, strawberries and blackberries)

Preheat oven to 400° F

In medium pot bring water to boil and add oats; cook as directed on package. Once oatmeal is cooked remove from heat and let cool five minutes.

In large bowl combine oatmeal and cheeses until cheese is evenly spread throughout. Add brown sugar, syrup, nutmeg, cinnamon and egg; mix well. Once ingredients are combined fold in blueberries.
In a well greased 8×11” casserole dish pour in oatmeal mixture and bake for 40 minutes. Let the oatmeal mixture cool and set up for at least 20 minutes before serving.

*This was super healthy and yummy! I should have used 4 T of  Neufchatel cheese (doing a half recipe) but only used about 3.5 T. I didn’t bake ALL of the oat mixture because there was too much to fit into my little pan and then I only ate about 3/4 of it. It was nice and healthy as I used low-fat cottage cheese and sugar-free maple syrup. It was yummy! A great way to get lots of good things into my tummy without adding a whole ton of flour and sugar. ^_^

Pea and Pesto Soup

Taken from: http://www.foodnetwork.com/recipes/nigella-lawson/pea-and-pesto-soup-recipe/index.html

Serves:
enough for 2 hearty bowls (so clearly I did a half-recipe)
Ingredients

3 cups water
3 cups frozen peas
2 scallions (I used chopped sweet onion)
1 teaspoon Maldon salt or kosher salt
1/2 teaspoon lime juice
4 tablespoons (1/4 cup) fresh pesto (recipe below)

Directions

The quickest way to proceed is to fill a kettle first and put it on to boil. When it’s boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.

Discard the scallions (I left the onions in) and blitz the peas and their liquid with the pesto in a blender.*

Pour into a thermos flask that you’ve left filled with hot water and then emptied and make sure you screw the top on securely.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Basil Mint Pesto:

Adapted from: http://www.foodnetwork.com/recipes/basil-pesto-recipe/index.html

Ingredients

1/3 cups loosely packed basil leaves, washed and dried thoroughly
1/4 cups loosely packed mint leaves
1 T pine nuts
1 T freshly grated Parmesan
1 clove Garlic, roughly chopped
1/4 teaspoon kosher salt
2 T olive oil
Freshly ground black pepper

Directions

In a food processor, combine the basil, mint, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.

*This was ridiculously delicious! I was SHOCKED at how creamy it was without using milk. (I ACTUALLY used the water like it called for.) I’m trying so hard to eat healthier and little things like that are helping! AND it was totally good as fuck!

Dinner:

I was so mad because my OTHER friends remember to take pictures of THEIR burgers. And I’m the only one of out them with a damn food blog and I STILL forgot! BAH! Anyway, I had this great black bean veggie burger with goat’s cheese, red onion, and spicy bourbon mustard. I also had a side salad with low-fat ranch dressing (that as usual I only drizzled a little on to taste). I have to say, I liked the actual veggie burger patty more at the other burger bar I went to with my dad…but I enjoyed the toppings on this one better. I did not drink any beer all night, neither at the restaurant nor at my brother’s house later.

I’m feeling so much better about myself. I looked in the mirror yesterday and felt pretty. I’m NOT calorie-restricting or counting. I’m simply just trying to eat healthier most of the time. Sure I’ll have a piece of cake every once in a while or a dinner laden with cheese sometimes….just not every single day. The whole “I can eat whatever I want thing” still applies because I’ve found I genuinely WANT to eat better and healthier most of the time!

You kids are all amazing for following this crazy journey with me.

I know I need to catch up on all of your blogs as well. I will I will. I promise. We’re all in this together.

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Sweet tooth yet again

So I’ve ruined my perfect healthy week with cookies today! Hehe. I made this nice little berry souffle, which was good, but it didn’t EXACTLY cure my sweet tooth! I mean, it was basically berries and egg whites, so it didn’t really fill me up either. So whats my solution? Make cookies. Hehehe! I figure I can eat healthier for the rest of the day and I wouldn’t have totally ruined my streak!

Breakfast:

White Chocolate & Berry Souffle
Adapted from BBC Good Food
Serves 6

butter, for greasing
icing (confectioners’ sugar), for dusting
200g frozen or fresh berries
2 tbsp rose syrup (use rosewater if you cannot find the syrup)

For the crème patisserie:
3 tbsp cake flour
½ tsp corn starch
2 tsp sugar
1 large egg yolk
1 large egg
4 Tbsp milk
5 Tbsp full-fat cream
90g (3 oz) good-quality white chocolate, broken into pieces

For the egg whites:
6 large egg whites
6½ Tbsp (95 ml) sugar

1. Heat oven to moderate 190 ˚C (375 ˚F).
2. Grease ramekins with butter, then tip a little icing (confectioners’ sugar) into each ramekin, tilting it to cover the sides as well.
3. Toss berries with rose syrup, then place a few berries in the base of each ramekin.
4. For the crème patisserie, mix the flour, corn starch and sugar in a medium sized mixing bowl. Beat egg yolk and whole egg together and add to the flour, mixing to a smooth paste.
5. Combine milk and cream in a small bowl and place in the microwave on high heat for approximately one and a half minutes (it should be close to boiling point). Mix chocolate in, stirring until chocolate has fully melted and there are no lumps.
6. Add chocolate mixture to your egg paste, stirring to ensure it is evenly combined.
7. Now prep your egg whites by placing them into a large mixing bowl and whisking until soft peaks form. Gradually add sugar and keep on whisking until stiff peaks form. This is what will give your souffles volume.
8. Stir about 2 tbsp of the egg whites into the crème patisserie. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest. The mixture should look light and airy.
9. Spoon the souffle mixture into the dishes, then place in the oven and bake for 15 – 17 minutes.
10. The soufflés will be firm on top, but should have a slight jiggle when moved. They should have risen by about two thirds of their original height and jiggle when moved, but be set on top.

*First off, I used butterscotch chips instead of white chocolate chips because it was all I had. I was disappointed in the lack of butterscotch flavour. Which I’m sure was another reason I made cookies which I used the butterscotch in hehe. And I mean it was good! Especially for all the effort I put into it, but it wasn’t quite right. I might have overcooked it a little. Ah well. At least I’ve got COOKIES! (Which I took a picture of for a change, I’ll post it at some point.)

Cookies:

Peanut Butter cookies with Butterscotch chips

Cookies are difficult to get just right. I screwed these up a little. I wasn’t impressed, but ate them all anyway because I don’t like to waste food. I prefer a chewy cookie and these came out a bit cakey and crisp for my liking. I’m still learning the fine art of cookies and I’ve got a good cookie base, but didn’t use that on these. Next time I will have to.

Also, I didn’t end up eating a real lunch. I wasn’t hungry. I didn’t want anything. One of my goals is to start eating like a normal person. Well, a normal person eats cookies sometimes. A normal person stops eating when they are no longer hungry and eats again when they are hungry. I’m tired of forcing myself to eat when I am not hungry. My stomach did not growl at all until about 7 at night. I want to listen to my body again. So I did not have a lunch. I ate when I was hungry. Which was dinnertime.

Dinner:

Cauliflower-Broccoli Curry

Ingredients – 

Cauliflower Florets 3 cups
Broccoli finely chopped 1 1/2 cups
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Sesame Seeds 2 Tbsp
Almonds 5-6
Ginger 1 inch
Garlic 1-2 cloves
Coriander leaves handful
Seasoning (Oil 2 tsp, Cumin seeds 1/2 tsp)(I used ground Cumin)

Added:
1 Avocado, divided
Red Pepper flakes
Lemon Juice

Method Of Preparation – 

For the gravy –
Saute the sliced onions in 1/2 tsp oil in a hot sauce pan and keep them aside.

Roast sesame seeds and almonds and make a paste of them along with the sauteed onions, ginger, garlic, coriander leaves and chopped tomatoes. (I also added 1/2 of an avocado to my paste mixture)

Now for the curry –
In a hot sauce pan, add oil and the rest of the seasoning. Saute them until done.

Add turmeric, mirchi powder and dhania-jeera powder (I don’t have either of these so I just added Garam Masala powder) and a splash of water.  Mix well and then add the gravy paste. Add about 2 cups of water to make it a little runny.

Add the Cauliflower florets and finely chopped broccoli (remember I was sneaking in broccoli) . [I usually microwave the veggies for about 4-5 minutes to reduce cooking time – optional]

(NOTE: I actually roasted my cauliflower ahead of time. Toss cauliflower with a little olive oil, s&p, red pepper flakes and lemon juice. Roast on an oil-sprayed pan at 400 for about 20 minutes)

Also add some salt, cover with a lid and let the veggies cook for about 10 min. (Cube up the other half of the avocado and add it along with the roasted cauliflower about 3 minutes before broccoli cooking time is up!)

Adjust the taste as required and switch off the flame.

Serve it hot with Roti/Naan/Pulao/Biryani or plain rice 🙂 (I ate mine straight up! No rice or noodles.)

*This was INCREDIBLY good! Totally made up for the unsatisfactory meals I had for the rest of the day. And I was proud that everything in it was good for me! The avocado gave the sauce this creamy texture and flavour without having to add milk or butter. I AM a genius! Hehe. Do you like the flour left over on my counter from baking cookies? I liked how it swept behind my bowl, so I added it in the picture. Anyway if you tried this you’d be truly happy! I think it’s even completely vegetarian/gluten-free/MAYBE even vegan? I think so! Correct me if I’m wrong of course.

 

I’ve still got a lot of work to do before this weekend. My husband’s grandpa is dying. So the family is all coming into town till he passes. We will probably have his cousin stay with us. I adore her. For Christmas she gave me a little key on a ribbon with a tag that she hand-pounded “221 B Baker St.” into (which clearly took a lot of effort as shown by how dented it is on the back hehe) and a little houndstooth button threaded onto it as well. HOW FUCKING ADORABLE AND THOUGHTFUL IS THAT? What girl wouldn’t want the key to Sherlock Holmes’s flat? I also don’t mind doing my yoga while shes sleeping in here because she won’t ask me questions about what I’m doing or bug me or watch me at all the entire time. She usually just sleeps through it.

Oh by the way, its ok. Its ok that my husband’s grandpa is dying. He’s got no will to live. His wife died about 2 years ago and he’s been nothing but miserable since she’s gone. His house has been broken into twice. He’s got all sorts of fun health problems. He’s more than ready to go. He’s totally done with this life. So it’s ok. Don’t feel bad for him. He’s going to be ok.

Exercise: 1/2 hour of yoga, 20 min walk outside (to wake myself up in the middle of the morning), 1.5 hours at the gym

Healthy attempts continue

Maybe I’m anxious because of my weight gain…I don’t know. But I do know that eating healthy lately has made me feel a lot better about myself. Maybe tomorrow morning I’ll have some sugar-flour filled breakfast, but today I stumbled across this recipe while looking for something to use my mango and blackberries in.

Breakfast:

Honey Corn Cakes With Natural Blackberry Mango Compote

Taken from: whiskedfoodie.com/recipe/honey-corn-cakes-with-natural-blackberry-mango-compote/


Yield: Makes 8 small cakes


Cook Time: 1 hour


Ingredients:

  • 1 medium mango, peeled, seeded, and chopped
  • 4 ounces blackberries
  • 1/4 cup apple or other fruit juice
  • 1 egg, separated
  • 1/4 cup milk
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder

Directions:

  1. Place mango pieces, blackberries, and apple juice in a heavy-bottomed saucepan on medium heat until bubbling. Reduce heat to low and continue simmering, stirring often, until almost all of the liquid has cooked down, about 30 minutes. Remove from heat and set aside.
  2. In a medium mixing bowl, combine egg yolk, milk, oil, honey, vanilla, and cinnamon. Stir in cornmeal and baking powder. Whip egg white separately until soft peaks form; fold gently into batter.
  3. Heat a large, lightly greased skillet or griddle until a drop of water sizzles and evaporates. Drop batter one tablespoon at a time onto hot pan and cook until cake is beginning to set and bottom has browned, about a minute. Flip and repeat.
  4. To serve, top cakes with a spoonful of compote and drizzle with honey.

*PERFECT! These were delicious!!! And once again, no flour and no refined sugar! I followed it all exactly, the corn cakes came out so fluffy and perfect! Definitely whip the egg whites, it makes a huge difference! They were so gorgeous! This was my first real attempt at corn cakes and I was really happy with them! My tummy is nice and full and I’m ready for all the work I have to do today!

Lunch:

Tuna Grilled Cheese Sandwich

Here I used tuna mixed with mayo and Harry & David pepper relish and topped that with tomato, sweet pickles, Havarti cheese and light honey mustard dressing. Then I greased a saucepan with a little butter and grilled this for about 1 minute on each side. YUM!!!!! One of the best sandwiches I’ve ever made!

Dinner:

Apple Cheese Sausage Meatballs with Apple Brandy Sauce on top of homemade Whole Wheat Linguini

OK bear with me as this meal was ridiculous and contained a couple different recipes.

Apple Sausage Meatballs:

Taken from: http://stolenmomentscooking.com/apple-sausage-balls/

  • 3/4 c. flour
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 1 lb. bulk pork sausage (original or maple flavored)
  • 2 c. shredded cheddar cheese
  • 2 T. maple syrup
  • 1 apple, peeled and diced
  • 1/8 t. allspice

1. In a large bowl, stir together the flour, baking powder, baking soda and salt. Add the pork sausage, cheese, maple syrup, apple and allspice.
to my parents’ house when we go for Thanksgiving.

2. Using your hands, combine everything together until all of the ingredients are incorporated. Roll into evenly sized balls, about the size of a golf ball.

3. Place sausage balls on a baking sheet and bake at 375 degrees for 15-20 minutes, until fully cooked.

Apple Brandy Sauce

Adapted from:

Ingredients:

  • 2 Tbsp. Calvados (I used regular brandy and apple cider)
  • 1/4 cup chicken stock (also more apple cider)
  • 1/4 cup heavy cream
  • 1/2 Tbsp. fresh sage, finely chopped
  • 1/2 tsp. fresh tarragon, finely chopped
  • 1 shallots, finely chopped (I used sweet onion)
  • 1 apple, peeled and sliced thin
  • 2 Tbsp. unsalted butter
  • Salt and pepper to taste
  • 1/2 T brown sugar

Preparation:

1) Melt butter in skillet. Add shallots, apples, brown sugar, sage, and tarragon and sautee until browned. Add Calvados and chicken stock and deglaze pan. Reduce liquid by 1/3.

5) Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.

Whole Wheat Linguini

I actually just uses the leftover squash whole wheat pasta from yesterday and rolled it out super thin. Then I took a pizza cutter and cut it into thin strips. Then I boiled them for about 8 minutes with a little salt.

*Yup. This is one of my favorite sauce recipes and the meatballs were RIDICULOUS! I felt a lot better about them since they were baked and I used hardly any sugar in the sauce. There was SO much food and it was SO good! I ate it all, but then had no room for dessert. Ah well! At least I didn’t go and make myself overly full by eating it anyway when I was CLEARLY no longer hungry.

My husband went to stay at his best friend’s house for the evening! YESSSSSSSSSS! I get the house all to myself tonight and tomorrow morning!!!! I can make myself something LOUD for breakfast if I want!!! Like, chop up some nuts or whip up some egg whites or just plain not worry about being quiet. YAY!!!! I can’t wait to make something complicated and fucking amazing in the morning!!! Also: I got a ton of work done today, so life is amazing! I got a ton of orders in this week, so I’ve got a lot of work to do, but on the bright side I made a lot of money. So life is good! GREAT day!

Exercise: 1/2 hour yoga, 1.5 hours at the gym

Music day!

I need new workout music. I have a new song here and there, but I really need like, a ton of music. I’m pretty tired of hearing the same songs every day. My other problem is I really need a good beat. There’s TONS of music that I love, but they’re just to slow or too fast to work out to. I need especially need good jogging pace suggestions (6-7 mph jog). If anyone can halp, HALP!

Breakfast:

Coconut Banana Ginger Brown Rice Pudding with Raisins

Taken from: http://www.freecoconutrecipes.com/recipe_Coconut_Banana_Ginger_Brown_Rice_Pudding_with_Raisins.htm

Servings: 6
Preparation Time: 10 minutes

This Brown Rice pudding is sweetened with banana, crystallized ginger, and raisins. Perfect for breakfast or dessert!

Place cooked rice in a pot. Add water, cardamom, vanilla, cinnamon, raisins, ginger, and shredded coconut. Turn heat to medium, make sure to stir constantly.

Once the mixture has come to a simmer, add in the bananas and stir so they become liquefied in the mixture. Keep stirring! Add in the coconut oil.

Once the mixture has absorbed all or most of the water, add the milk. Keep stirring! When the rice has become mushy and absorbed a lot of the coconut milk and has a pudding like thickness to it, your rice pudding is done! Add more milk if/as needed to adjust texture and consistency. Delicious!

*Along the lines of me trying to eat a bit healthier. WOW! I swear I’d forgotten how great these sorts of dishes taste!!! This was nice and sweet and I got to use up the rest of that candied ginger that I made a month back! I didn’t have any coconut milk, so I used half 2% milk, half greek yogurt! I was going to use heavy cream, but opted for the healthier yogurt instead! I’m feeling awesome!!! The brown rice has this nice nutty flavour that goes SO good with the banana! I also added a small handful of walnuts! It tasted like “banana bread” rice pudding! YUM!!!

Lunch:

Chicken Blackberry BBQ Wrap

There wasn’t really much to this so I’ll just write what I did. I sauteed some chicken in a little olive oil, garlic, ginger, salt and pepper. I threw in some blackberries and let them cook for a little bit. Then I added some Cherry BBQ sauce and broccoli and let them  cook until the broccoli softened and the BBQ sauce had reduced and thickened a bit. I spread a little low fat sour cream onto a Flatout wrap and added the chicken/BBQ mixture. Topped it with some lettuce. Then I chowed down! It was really good, it could have used some chopped onion, which I meant to add but forgot. Thats ok! It was nice and fast and I had to run to work out early!

We went out sort of for dinner, except none of us were really all that hungry. I had a bowl of clam chowder soup and 2 pieces of bread with cheese. I was actually really full after the soup and didn’t make anything else to eat when I got home.

I have my cousin staying over for the weekend and will make something cool for both of us for breakfast! I’m excited about it! ALSO Sunday we’re going to visit some close friends for the Puppy Bowl! (Superbowl? WTF is that??) Excited about that tooooo!

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Night #1 of weekend to myself!!!

My husband ACTUALLY CALLED and scheduled his bartending classes. I think the threat of working fast food finally got his ass in gear! He starts next Saturday. So he’ll take classes for 6 weeks and then he gets placed in a job! OH GOD finally! Can I wait 6 more weeks??? Well, the thing is he MAY be able to get driving privileges for a class, so I might not have to drag him out there and back for those 6 weeks! THAT would be completely amazing! So I’m willing to give up some of my day to take him out to the courthouse  to see if they’ll be willing. I know, I know, I see the irony too. Asking for driving privelages from his DUI for BARTENDING class…yes, yes…so really come on. Chances are slim. But my GOD will I be ecstatic if they will!

He needs to realize though that he cannot fuck this up. HE CANNOT fuck this up. If he gets fired from where he’s placed from being drunk on the job, I will divorce him. Because he will officially have a massive problem. And I can’t handle that. I can’t handle not knowing if he’ll be able to hold a job because he has a problem that he refuses to admit he probably already has. And I will be discussing this with him thoroughly so he realizes what’s at stake here. I know this sounds harsh…but I’ve given him chance after chance after chance for the past 6 years to turn himself around with his drinking and he has not yet proven to me that he can do it. Instead, I’m forced to drive his ass around for 6 months because he was driving drunk like a complete moron which I’ve told him NOT to do 100 times. And he did it anyway. And he’s paying the price.

He’s going to DUI school this weekend, so I get the WHOLE WEEKEND off…to myself…to do whatever I want. And watch whatever I want. And cook whatever I want. I can use loud appliances because there’s nobody here sleeping until fucking 2 PM to wake up. I’m so excited I can hardly stand it!

Breakfast:

Blueberry, Blackberry and Peach Cobbler

Taken from: http://www.foodnetwork.com/recipes/alton-brown/individual-berry-crisps-recipe/index.html

Ingredients

  • 12 ounces frozen berries (blueberries or raspberries)
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup plus 2 cups crisp topping, recipe follows

Directions

Preheat oven to 350 degrees F.

Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping:

5 ounces all-purpose flour, approximately 1 cup

2/3 cup sugar

1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds

1 1/2 cups crushed crackers, gingersnaps or cereal

4 ounces unsalted butter, cubed and chilled

Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.

Yield: 4 1/2 cups

*I made a half recipe of this and it was a MASSIVE amount of cobbler!! Did I eat it all? Fuck yes. It’s not realistic for me to keep leftovers and I was plenty hungry this morning! It’s not like I kept eating when I was no longer hungry. And really, I’m not even all that full. I mean I am, but it was the PERFECT amount!! It was crunchy and sweet and tangy and amazing! VERY yum! Totally makes up for the sub-par breakfast I had yesterday! Now I just have to work out like crazy tonight hehe! ~_^

Lunch:

Tomato, Avocado and Cheese Sandwich with Caramelized Onions and Mushrooms

I cut the bread in half and put 2 slices of American cheese and some shredded cheese onto the top half and a little butter onto the bottom half and baked them for about 10 mins at 350. During this time, I threw the onions and mushrooms in a pan with a little oil, butter, salt and a pinch of sugar and let that caramelize. While I waited for THAT I sliced some tomato and avocado and made a little french dressing/lemon juice mayo to drizzle on top. I don’t know how, but it wasn’t too much! It was REALLY good! Very filling, good for me, and perfect for a light lunch before hitting the gym!  I’ve been enjoying doing meat-free meals for lunch lately! It just feels right to do in-between a sugar-heavy breakfast and meat-heavy dinner.

Dinner:

Blackberry Chicken

I’ve used this recipe before. Blackberries were on sale so I decided I wanted this dish again! Here’s the recipe! The only difference here is that I used couscous instead of rice this time!

Night one was a huge success! I watched the second episode from season 2 of Sherlock (which was BRILLIANT!) and even figured out how to hook the TV up to my laptop! YESSSSSS! And I STILL got my working out in tonight! Awesome!! In the middle of Sherlock though I had a cookie craving!! So I made white chocolate cherry walnut cookies! I didn’t get a picture because I’m still working on making cookies look as good as they taste hehe. They’re HARD! Cookies are honestly the hardest thing to get JUST right! Everything else I have no problems with! Ah well! Next time.

Exercise: 1/2 hour of yoga, 1.5 hours at the gym