Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Cauliflower’ Category

Run run run, also Planned Parenthood

I am one of those individuals with no health insurance.

My retail job used to offer it to part-time people. They do not anymore. It was one of the biggest perks of working there so it actually it kind of a blow.

I still go to Planned Parenthood for all of my feminine preventative health needs. Funding however has been dramatically cut to them in the past couple of years. They are now only open for 2 days a week and only do same-day appointments. No calling and trying to schedule ahead of time or anything. So when you call, you get put on hold. If they get to you, you get an appointment. Once they are full for the day, they are full and that is it. You have to try again the next day.

I am out of birth control and they will not issue another prescription without a yearly check-up first. I tried to make an appointment today and did not get in. Maybe I will tomorrow, but if I don’t, then I have to have them “float” me another pack until I can make it in. I understand that they can’t magically make money/appointments appear. And I am incredibly grateful to their services. But damn…they make it really hard to not get pregnant. 😦


Orange Yogurt Pancakes

Something fast and not overly complicated.

Adaped from:


Greek Yogurt + Honey Pancakes, makes 4-6 medium/large pancakes

8 tablespoons flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup greek yogurt, 1-2 tablespoons honey, 2 eggs and butter or oil for cooking. Added: Orange Juice, orange zest

I only used about half the amount of yogurt and filled in the other half of the liquid with the orange juice. I also only used 1 egg. These turned out not so pretty, but tasted great! The texture with the yogurt was really good! I liked these a lot, I used sugar-free maple syrup on top.


In between all the INSANE amount of running around I had to do today, I was able to stop at home to feed myself and the cat. I quickly made this PB&J sammich and an apple. I ran back out the door to finish my errands.

I stopped at the house to pick up a couple more things and look after the fish. I grabbed the mail as well. I’ve got a letter from ex-idiot.


In it he write about how much he misses me and how much he hates jail and he thinks of me all the time.

I KNEW this was going to happen. I KNEW that he was going to get all this free-time in prison to think about what a complete and utter moron he is. And having no one else that truly gives a flying fuck, he writes to me.

I hope he doesn’t think this changes a damn thing.


Chicken and Cauliflower in Banana Coconut Sauce

Ok kids, pay attention because this was RE-FUCKING-DICULOUS!

Adapted from:


  • 1/4 cup lemon juice
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup milk
  • 1/2 cup flaked coconut
  • 1/8 teaspoon ground cardamom
  • 6 very firm bananas, halved lengthwise
  • 3 cups cornflakes cereal
  • 6 pounds skinless, boneless chicken breast halves
  • 3/4 cup butter, melted
  • 1 kiwi, peeled and sliced for garnish


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
  3. Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
  4. Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.

*NOTE I did not use the cornflake dredge and I did not bake this. I made a sauce out of the “milk mixture” instead of using it as a dredge. I just cut a skinless chicken breast into strips and cooked them with some olive oil and about 1/2 T of butter along with some cauliflower. I blended the other ingredients in my food processor (including the banana) and added them after the chicken was done cooking. I allowed it to heat through and simmer for just a LITTLE bit, but did not want a repeat of yesterday’s lunch. So I was very careful not to overcook the milk. I served this on top of sticky rice. OH MY GOD! Desert for dinner people, dessert for dinner! It was CRAZY delicious!! I just bought some bananas today and figured I should use them immediately. Little did I realize what an excellent idea this was!

I am EXHAUSTED after my insane day of running from here to there and back. I got to go work off some aggression over that damn letter at the gym. I love him. I will always love him. But I cannot be with him. He’s not going to last long when he figures this out. He is not allowed to take his depression meds in jail, so his brain is working overtime telling him what a fuck-up he is. I hope when he gets back on his meds on Friday he will be ok. I do care about him even though he doesn’t deserve it. I hope he doesn’t kill himself.

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

Universe Cookies

Today the universe likes me!!!

I went on walk, which was the first awesome thing about toady. My feet didn’t bleed or blister. There wasn’t a cloud in the sky. I walked by a bench and lo and behold notice a completely unopened box of Girl Scout cookies sitting on it! Did someone eagerly awaiting the arrival of a bus, in their excitement upon said arrival, FORGET their box of Tagalongs? How does one simply forget about such an amazingly delicious snack?

Today the universe said “Sorry about yesterday…here’s some cookies!”

Holy crap, apology accepted!


Strawberry, Blueberry and Mango Cobbler

Used the recipe in this post and used the above fruits. ^_^ I think I should have used a bit more butter, but otherwise it tasted fantastic as usual!


I know, it kinda looks a lot like yesterday’s lunch. Only THIS time its a ham sammich with tomato, jalapeno cilantro mustard and sharp cheddar on an onion bun. I found out I cannot keep breads on top of my fridge because somehow the bottom of the bag gets soggy. All of my bread is ruined. This is the only one that wasn’t wet. I also had an orange and 6 Tagalongs!


Mango Chicken

Taken from this post, it’s something that seems to get better and better every time I make it! I definitely outdid myself yet again as this was just SOOOOO delicious. I just love mango! I did a 1/3 recipe for my own future reference and thought the spices were just perfect for a 1-serving dish! I love meals that kick me in the mouth.


I had a splitting headache most of the day for some reason. This sucked. But I was able to take a quick hour-long power nap and felt MUCH much better! I was able to get a project done and then make myself an amazing dinner! Today was an incredibly good day! THANK YOU FOR THE COOKIES UNIVERSE!!!

Exercise: 2 hour walk


Bulimia-Free for over 100 days!

I’m looking at things positively today!

While I haven’t been completely disorder-free (I did go on that binge on Wednesday…) I HAVE been bulimia-free for 109 days! The little victories are making me feel much better about myself! And really, that’s not little. That’s a massive victory! I just need to see it that way. And I’m starting to! I really am! There’s been a couple of stumbling blocks in the past couple days, but I’m doing the best I can.

Last night at the burger bar, that SAME stupid guy who made the “you must have fucked up your period because you’re anorexic” comment just HAD to say something about the fact that my sister-in-law and I were having salads (with burgers on the way of course).

“Oh you didn’t order a burger?”

I was about ready to slam my fucking fork down onto my plate and then say extremely calmly “Do NOT pretend to understand me. You have completely no fucking clue about what I eat, why I eat it, or any of the reasoning behind ANY of it as I have never discussed it with you. DO NOT pretend that you know. I HAVE ordered a burger and I am NOT nor have I EVER been anorexic so please keep your incredibly poorly-deduced judgements to yourself from now on.” Then smile at him and continue eating my yummy salad.

Instead we just said “No, we ordered burgers too.” And that was it.

He really really really needs a lesson in keeping his goddamn mouth shut when his opinion is not asked for.


Whole Grain Oat and Nut Pancakes

Taken from:

3/4 cup rolled oats, ground (oat flour is not a good substitute – I’ve tried)
3/4 cup white whole wheat or standard whole wheat flour
1 1/2 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
scant 1/2 teaspoon sea salt or kosher salt
2 Tablespoons natural cane sugar
3 Tablespoons finely chopped or ground pecans (1 oz.)
3 Tablespoons finely chopped or ground almonds (1 oz.)
1 1/2 cups buttermilk (plus or minus 1-2 tablesoons. depending on preferred thickness)
1 egg
3 Tablespoons vegetable oil
salted butter for cooking

Grind oats and nuts (or you may use pre-ground nuts) to a powdery consistency in a mini chopper, leaving a few small bits for texture. In a medium bowl, mix dry ingredients together. In a separate bowl, whisk egg until pale yellow, then add oil and whisk to combine. Add buttermilk to the egg and oil and blend. Pour wet ingredients into bowl with dry ingredients and mix until just combined. Allow batter to sit for 10-15 minutes to give the leavening time to react and thicken the batter. Preheat a large skillet or griddle over medium high heat, grease with salted butter, and turn heat down to medium. Ladle 1/4 – 1/3 cup batter onto pan for each pancake. Pancake batter should sizzle a bit when poured into the pan, but not smoke. Turn heat down to medium low and allow to cook until edges just start to dry and bubbles appear throughout the pancake, then flip and cook until set in the middle. If pancakes are over-browning, and not cooking through, turn the heat down on the pan and increase the cooking time. Cooking time on the second side will be less than on the first. Repeat with more butter and batches, until batter is finished. This makes about 9-10 four inch pancakes. Serve with maple syrup, butter, and fruit, if desired.

*I did top mine with some sugar-free maple syrup and a half-handful of pecans. I did not cook mine in butter, just a non-stick griddle. THEY COOKED all the way through! Any little pancake victory is a good one for me!! I’m gaining more confidence in my pancake making abilities! These were quite good, I even picked a recipe that had very little sugar in it. I wasn’t sure I’d be able to finish the whole stack! So I’m nice and full and VERY happy that I went the healthy route once again for breakfast! I’d like to try eating healthy for every meal up until Wednesday if I can so I can AT LEAST say I’ve gone a week without eating any total crap.


Broccoli and Cheese Sandwich with a spicy Brandy Mustard Mayo

Well, I sauteed some broccoli and onion in a little olive oil, then threw in about a T of low fat cream cheese and probably about a T of Colby cheese with about 1/8 cup of milk and let all that melt together. I put that onto a roll with some chopped tomatoes on top and then finished with a sauce made of mayo, mustard, brandy and habenero hot sauce. Shook a little pepper on top. BAM! It was really good! For something I just threw together really quick I was pretty impressed, especially with the mustard mayo sauce! WOW what a kick!!!


Balsamic Strawberry Chicken on top of Cauliflower and Parsnip puree

A couple recipes here!

Roasted Strawberries With Wine & Balsamic Vinegar Sauce

Taken from:


1 tablespoon butter
1 teaspoon vanilla
2 pints fresh strawberries
2 tablespoons brown sugar
3 tablespoons dry red wine
1 ½ tablespoons balsamic vinegar
1 tablespoon butter, chilled
vanilla ice cream (I obviously omitted this)


preheat oven to 400°F.
Add 2 Tbsp butter to oven safe skillet and melt in oven. Add Vanilla to butter to butter and combine.
Place strawberries, cut side down in skillet andsprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft. Remove pan from oven.
With a slotted spoon, remove berries from pan and set aside to let cool.
Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.
Remove from heat and whisk in chilled butter.

I did this in combination with this recipe:

Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce


1 package (16 ounces or 3 cups) Driscoll’s Strawberries, divided
4 teaspoons light olive or vegetable oil, divided
2/3 cups sliced shallots
1 clove garlic, pressed or chopped
1 small bay leaf (I used Tarragon instead)
1/2 teaspoons dried thyme leaves
2 tablespoons balsamic vinegar
1/3 cups red wine
3/4 cups chicken broth
1 1/2 teaspoons cornstarch
2 teaspoons cold water
Salt and pepper, to taste
4 skinless, boneless chicken breasts (I used 2 small boneless skinless thighs)

1 cup sliced Mushrooms


Here’s what I did with these 2 recipes. I made the first one rather true to its original recipe. I let the vinegar, red wine and chicken stock reduce. I added the chicken to this reduction and let it cook about 20 minutes, flipping the thighs over a couple times. If the sauce reduced too much, I just added a bit more wine and vinegar. I sauteed the onions, garlic and mushrooms separately, then when the chicken was done, I removed it from the reduction, added the butter to the sauce (from the first recipe) and added the cornstarch, onion mushroom mixture and finally the roasted strawberries (along with the sauce in that pan). I roasted some cauliflower and sliced parsnips in the oven for about 20 mins (about twice as long as the strawberries were in there for) at 400. I blended them in a blender with a little milk and margarine. I put the chicken on top of the puree and then the strawberry sauce on top of everything.

*Besides the fact that all you can see on the dish is sauce, to prove that there was chicken and puree under there I took a picture of it all in my fork hehe. WOW! Per usual, this dish was fucking awesome! I INHALED it! Roasting the strawberries was a GREAT idea on top of roasting the cauliflower and parsnips. It gives everything such an amazing depth! TRY IT! I mean….damn.YAY for cheap sale strawberries!

Oh also I had a small piece of my dad’s birthday cake for dessert. I was really good today and I couldn’t let it go bad, my dad is an amazing baker.


Today was a good day. I got a project finished, I did my laundry, I worked out, and my husband is away for the evening. Ahhhhhhh! It’s great to fucking RELAX tonight! Make myself an amazing meal, watch the Oscars (I was really routing for Gary Oldman!) and play with Jack Donaghy the cat. Tomorrow is Meatless Monday! YAY! I gotta think hard about what I want for breakfast, wanna try to do something healthy awesome again!  And I still have all these strawberries! What to do what to do…

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

Tragedy at the gym!

So I show up to the gym today. I’m getting all my shit together, changing into my workout clothes and whatnot, and I realize something really really really shitty.

I forgot my headphones.

Yeah, this isn’t going to work. I HAVE to have my music to work out to. The beat helps me keep a consistent heart rate and if the current song doesn’t have the right pace, I can just change it to another one. And working out to something I enjoy makes me happy which makes the experience awesome. So no music means I fucked up big time.

I decide that I’ll do the elliptical for half an hour. I mean since I drove out there I should do SOMETHING. I work out mostly miserably for my half hour. I’m thinking I COULD stay on for an extra 5 minutes, it wouldn’t kill me. But I was pretty miserable and wanted to go home. So I then decide that if the next song that comes on the radio in the gym is something that I just adore and couldn’t live without working out to it, I would stay for the extra 5 minutes.

Then Nickelback comes on.

This was THE BIGGEST sign that I could have POSSIBLY gotten to tell me to get the FUCK out of there.

I finished my workout at home on the stair stepper. And I was happy.


No breakfast. I ate a lot the night before at my brothers for his birthday celebration and so wasn’t hungry in the morning for breakfast. I had coffee. Hehe. But yeah, the combination of cake and beer and cupcakes, potato chips, jelly beans, pita chips, hummus, etc just didn’t make for a hungry girl in the morning.


Tomato Caprese Sandwich

Just some tomato topped with fresh mozzarella slices, basil, salt and pepper on one side with a couple shakes of olive oil. The other side has a tomato pesto sauce with sour cream, grated parmesan and parsley. I threw that under the broiler for about 8 minutes. I also had some leftover lentils that I seasoned with a bit of garlic salt, coriander and pepper.


Peach Cardamom Curry Pork Stir Fry

5 oz Pork
1.5 small Peaches, sliced
1 cup Mushrooms, sliced
Red Pepper, sliced
Sweet Onion, Chopped
Fresh grated Ginger
1/4 cup Pineapple Juice
1/3 cup Cream
1 T Soy Sauce
1/8 t Cardamom
1.5 t Curry Powder (or more to taste)
Red Pepper Flakes
S&P to taste
Dash Lemon Juice

I think this all sounds about right. I just throw all the meat and veggies in with a bit of olive oil and let that sautee for a little while. Then I add all the spices and liquid ingredients. Cover, let it simmer for about 5 minutes, then let the sauce reduce and thicken (using cornstarch if necessary). Add in the peaches and dash a little lemon juice on top. Let that heat through and serve on top of sticky rice. YUM! This was excellent! Exactly what I wanted. ^_^

Tomorrow I’m going to have to work around things a bit to have my Meatless Monday. I’ll be driving to my cousin’s and would technically be out there by dinnertime, but once again, this is the same family where the dad was judging me for having a salad for dinner. It’s just not what they do. So I guarantee that there will be some sort of meat in dinner. So I’ll try my best to plan ahead and figure out a way to keep true to my one meatless day a week. If I have to pick something up on the way there or make something to take with me to eat there, I will do it.

I’m SO excited about Tuesday!

Exercise: 1/2 hour at the gym, 1/2 hour stair-stepping

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!


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.)


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.


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)

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

Springtime in January

The high today is nearly 60! Considering what a harsh and very difficult winter I had last year, I think this year mother nature is apologizing by giving us this incredible weather! The time I would normally use to go to the gym I will be using instead to go on a walk in the park with my husband today! (I do have a lot of work to do, so I have to choose either one or the other. I will ALWAYS pick being outside over being indoors if I can!) I will be certain to let you know if I get all my projects done for the day!


Banana Bread with Crumble Streusel Topping

Taken from:

Yield: 1 loaf

For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk

For the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.

3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.

4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.

5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.

*This recipe does have a “fosters” rum glaze that I couldn’t make because I don’t have any rum right now. Alcohol in general doesn’t last particularly long in this house due to my husband. But someday I would definitely like to try it!!! I did alter this slightly because well, I’d never made banana bread before so I wasn’t sure how it should be made. I did half butter half oil instead of all the oil for what I hoped would be a better taste. While it did taste great, it didn’t have that moistness that I like in my banana bread (I’m sure the fosters glaze would help with that too!) so next time I will follow the recipe exactly and see how it turns out! Or maybe I’ll try another one all together, we’ll see!

Also, I had half of this for breakfast, shared a slice with my husband, then had the other half for lunch along with half of a banana left over from making the bread. I finished my previous project, started another, then went to the park with my sweetie! What a wonderful day and gorgeous walk! GREAT day!!!!


Mango Chicken Curry

Taken from:

YES I took this from a “cooking-with-marijuana” website. NO I did not add weed! (THOOOOUGH…I do want to add that I can see how it would taste good with weed as an herb/flavouring. No joke.)


2 grams kief or finely ground dry hash (Did not use, but once again, could be REALLY yummy!)

3/4 cup whole milk plain yogurt
2 tablespoons canola or vegetable oil

1 1/2 teaspoon fenugreek seeds (Don’t have, so I omitted this…)
2 tablespoons grated ginger
1 serrano chile, cored, seeded and finely minced, (to taste)
2 medium onions, diced

3 tablespoons minced garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cardamom
3/4 teaspoon Spanish smoked paprika
2 teaspoons salt

1 teaspoon pepper
4 pounds boneless skinless chicken breasts, cut into small cubes

2 cups diced peeled mangoes (2 large mangoes)


Dash of Apple Cider Vinegar
Dash of Soy Sauce

Steamed rice for serving


Sprinkle kief or finely ground dry hash into yogurt and stir until well blended. Set aside. Heat a large nonstick skillet or wok over medium heat. Add oil, fenugreek seeds, ginger and chile and cook, stirring, for about two minutes. Increase heat to medium-high and add onions and garlic and cook until starting to brown, about four minutes. Add cumin, coriander, turmeric, cardamom, paprika, salt and pepper and cook for about 15 seconds. Add the chicken and cook, stirring occasionally, until almost done, about eight minutes. Stir in yogurt/cannabis mixture and cook for another two minutes. Stir in diced mangoes and cook for another 30 seconds. Serve over steamed rice.

*I have a tried and true mango chicken recipe. But you know me, I have to try something different as often as possible! This recipe was just as good, if not even better, than my tried and true one! The biggest indicator of an amazing meal is how many times I say “Mmmmm!” while eating it, and this was one dish that had me saying that every other bite! Thank *insert higher power here* for clearance mangoes!!!


I GOT EVERYTHING FINISHED! YESSSSS! I finished my first project, and a second one BEFORE DINNER! Alright!!! I love it when I get off my ass and WORK! I still got a couple workouts in too! I went to the park AND did some stair stepping after dinner! What an awesome, productive, gorgeous day!

I accidentally fucked up my birth control in December. I ran out after the first week of my cycle…oops…so I reordered more, had an “extra’ period (only 1 week after my real period ended) and I’m sitting here waiting for my next period before I start taking my pills again. Well, this is the first month in my entire post-puberty life that I didn’t have a period at all. This sucks. I’ve felt bloated and heavy for a month now. I need to get my birth control back on track to balance my body back out again. I’m certain once I get all that fixed, I will stop being all bloaty and I’ll feel a little better about how I look.

When I finally get a period I’ll have a little celebration on here. Maybe I’ll even do an all-red-foods day! HAHA! Actually I totally like that idea, I made myself laugh. Maybe as a treat I’ll even do like a red velvet cupcake! What do you think?

Exercise: 1/2 hour of yoga, 1/2 hour on the stair stepper, 1/2 hour walking through the park

Another date night! (I hope its a good one)

I had to pick my husband up last night from a friend’s house after working out. It was nice as I had most of the day to myself. I know I’ve mentioned that my husband got a DUI back in September (I REALLY hope he’s learned his lesson because I am NOT dragging him around anymore after this) but I think I’ve failed to mention that he’s also been unemployed for 9 months now. So he’s home ALL the time. ALL THE TIME. I can’t STAND being around someone else 24/7. I know, I know…you’re asking yourself “If she hates living with someone, why did she get married?” Well, because I DO love my husband THAT MUCH. But even then, I was under the impression that you know, he’d have a JOB and would be out on a relatively regular basis for work and friends and such. And back when he DID have a job and COULD drive, this was not a problem. But having him around 24/7 is starting to drive me just slightly more insane every day.

So after having a portion of the day to myself and being in a good mood after working out looking forward to going home and making myself some dinner, I go to pick up my husband only to have him ask me “Hey is it OK if [his friend] comes back with us and stays the night? My mom is picking me up tomorrow at 1 and she can take him home.” *siiiiiiiiiiiiigh* “Uh, yeah, that’s fine I guess.”

What this means is this:

A) They’ll be drinking all night and will be all around annoying as fuck.

B) I’ll have to give up my morning routine since I don’t like doing my yoga in front of other people. (There’s nowhere else for his friend to sleep except the living room.)

C) I’ll have to be extra quiet all morning so as to not be rude.

Things I will not compromise:

A) Waking up at 7 AM. Just because they were up till 5 drinking all night doesn’t mean I’m sleeping in too. I really don’t care that there’s someone trying to sleep on the couch, not my problem if he’s only been sleeping for 2 hours. I won’t be outright rude and make a ton of noise or be an asshole about it, but I will be up at 7 AM and will be on the computer and generally in the living room all morning.This is supposed to be my “alone time” and I will be using it to the best of my ability. It really really sucks not being completely alone though. I hate this.

B) I will be making myself something for breakfast. I will be slightly noisy. This is non-negotiable.

At least I know they will be leaving at 1.

Then I can get my yoga in (though I was still really tempted to do it this morning regardless because I prefer doing my “morning yoga” in the MORNING, I decided to just wait) and go work out for a while at the gym before 6 when my husband comes home and takes me out to dinner (with me driving of course…) I AM happy about this, but at the same time will feel like my day is being rushed and I highly dislike that feeling. I’m going to try and get some work in before all of this so I don’t feel my entire day is completely wasted.


Apple-Spice Muffins

1 cup brown sugar
2/3 cups flour
1 teaspoon ground cinnamon
1/2 cup butter, melted
1 cup sugar
1/2 cup brown sugar, packed
3 cups flour
5 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
1 1/2 cups buttermilk
2 teaspoons vanilla
8 tablespoons butter, melted and cooled
2 apples, cored, peeled, and shredded*
1 cup toasted walnuts, chopped
1 cup raisins
* Use pippins or Granny Smith apples for best results.


Preheat oven to 375°

Fill 20 standard muffin tins with paper liners.


1. Mix the brown sugar, flour, and cinnamon in a spacious bowl.

2. Add the melted butter and use your fingers to toss and pinch the ingredients together, forming a coarse, crumbly mixture. Set aside.


1. Place both sugars in a spacious mixing bowl.

2. Sift in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine.

3. In a separate bowl, whisk together the eggs, buttermilk, vanilla and melted butter.

4. Stir the egg mixture in to the dry ingredients and mix until combined but still lumpy—do not beat smooth.

5. Add the shredded apples, chopped nuts, and raisins to the batter and mix lightly.

6. Divide the batter evenly among the prepared muffin cups. The cups will be quite full.

7. Sprinkle the muffins with crumb topping.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

*So I somehow managed to add too much butter to the crumb topping and it ended up being more like a pasty ALMOST crumbly frosting. Hmmm…well fuck it, I’ll just scoop that shit on top anyway! The result was this AMAZING crispy sugar coating on top that was just WONDERFUL! While I once again accidentally overcooked these a little (I had no idea 25 mins went by so fast!) they were so yummy that it totally didn’t matter one bit. Hell it probably gave time for the sugar coating on top to crisp up even more, making it just melt-in-your-mouth amazing. I also had a bunch of topping left over which I promptly ate with a spoon. Mmmmmmm!!! Sugary, buttery amazingness! Everything about these screamed awesome! I made a 1/4 recipe which resulted in 4 HUGE muffins (could have made 6 smaller ones instead, but prefer nice, big muffins!) which I ate 3 of. I’m currently waiting for one of the boys to wake up so as to offer the last one to him.

NOTE: His friend ate the muffin and really liked it. I was very happy!


Creamy Spinach or Cauliflower Kugel

Taken from:

2 cups cubed French bread
2 cups grated pizza cheese
6 eggs
1 (10 ounce) package frozen chopped spinach, thawed and drained or frozen cauliflower, thawed and drained
1 cup whole milk
½ cup sour cream
Salt and pepper to taste

Preheat oven to 375 degrees. Place cubed bread along bottom of 9 x 13-inch pan or 2-1/2 quart casserole. Sprinkle cheese over bread. Beat eggs. Add spinach (or cauliflower), milk, sour cream and salt and pepper. Pour over cheese and bread. Cover with foil and bake for 30 minutes. Remove covering and bake an additional 30 minutes. Let stand 10 minutes before serving.

*Clearly I used BOTH cauliflower and spinach in this, and the results were delicious! It looks more like a breakfast than a lunch, but I had to use up the rest of my bread before it went completely bad. I wasn’t willing to wait the full hour that this wanted me to, I was of course already behind in time and feeling rushed. So I baked this covered at 400 for 25 mins and then uncovered for 15. I also sprinkled a little more cheese on top. It was exactly what I wanted!


For our date night my husband took me out to a local BBQ place that he got a Groupon for. It was quite good! I’m a big fan of pulled pork, so that’s what I ended up getting (with a side of potato salad). My husband has a thing for sampler platters. Luckily, they had a “personal” sized sampler, which in my opinion was still a MASSIVE amount of food. He didn’t end up finishing it all. I liked this place, but there’s another local BBQ joint in the area that I still believe I like better.


We wanted to go to the art museum tonight since they do Friday evening programing and are open later and such, but it was snowing rather hard and I didn’t want to drive through it any more than I absolutely had to. So we ended up doing a little shopping and then going straight home. It would have been a perfectly fine evening ending on a perfectly fine note if my husband didn’t just HAVE to be an asshole on the way home. (He loves to control everything in the car, including whether or not my windshield wipers are on or off and I called him out on this as he was reaching over to turn my wiper blades off. He insinuated that I was apparently too stupid to drive and do these little tasks at the same time so he had to do them for me. I told him I didn’t WANT them off. He said “Well then you’re paying to replace them when they get all fucked up because you’re running them on a dry windshield.” I didn’t talk to him the rest of the drive home.)

I don’t understand why he has to do that. Why he has to ruin everything all the time just to be “right” about something. It wasn’t a matter of him being right or wrong, it was a matter of him being an asshole about it. THAT’S what pissed me off.

I wonder why I can’t stand being around him all the time…

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

Why do people BUY toys for cats?

Our kitteh’s favourite toys:

  • Paper bag (given to us by previous owner noting it was his “favourite toy”)
  • Pipe cleaners curled into springs
  • An old Christmas decoration with bells hanging from a ring that we also hung curled pipe cleaners onto.
  • Random clothes that may be on the floor. Socks, PJ pants, etc.
    • Bottle caps. He just likes the noise as he bats them around on the hardwood floor.

Also, his bed is just a Priority Mail box with the top cut out and an old sweater put inside it (also given to us by previous owner).

Anyone who actually wastes money on toys, beds, etc are crazy people. What does your pet play with?


Pecan & Molasses Scones with Vanilla Glaze

Taken from:


2 cups all-purpose flour
2 tbsp. granulated sugar
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup cold unsalted butter
3/4 cup plus 2 tbsp. milk
2 tbsp. fancy molasses
3/4 cup pecans, coarsely chopped


1/2 cup icing sugar
1 to 2 tbsp. cream, preferably whipping
1/2 tsp. pure vanilla extract
1/4 cup pecans, finely chopped

1. Preheat oven to 425 F. Line a baking sheet with parchment paper.

2. In a medium mixing bowl, stir flour with sugar, baking powder, baking soda and salt. Coarsely grate or cut in butter; toss to coat with flour. Make a well.

3. Measure milk; add molasses. Stir to dissolve molasses. Add milk mixture and pecans to flour mixture. Stir with a rubber spatula just until dough forms. Turn out onto lightly floured surface.

4. Divide into half. Lightly sprinkle each half with a bit of additional flour. Pat each half into a round about 1 inch thick. fold each in half and then into quarters. Again pat each mound of dough into a round a scant inch thick. Cut each round into 6 wedges. Place on a lined baking sheet at least 1 inch apart.

5. Bake in centre of oven for 11 to 14 minutes or until firm to touch and lightly browned. (If making ahead for freezing or for another day, cool completely before storing in airtight container. Warm in a moderate oven for 5 minutes before glazing.)

6. Meanwhile stir icing sugar with 1 tbsp. of cream and vanilla. Stir in remaining cream as needed to have a thick almost pourable glaze. Transfer hot scones to a cooling rack. Immediately coat tops with glaze and sprinkle with finely chopped pecans. Serve warm.
Makes 12

*I made a 1/4 recipe (so I only had 3 scones instead of 4 like I would normally make) so I wasn’t stuck with an extra scone that I know my husband would not have eaten and I would have ended up eating too much. I actually screwed them up a little bit as I had them done, and cut, and almost in the oven when I realized I forgot to add the pecans. Damn! Which meant that I would have to knead them into the dough and would end up over-mixing it so it wouldn’t fluff up as much. Bah! BUT, because of this they were  slightly undercooked in the middle at 11 minutes and were SOOOOOOO YUMMYYYYY! I can’t even describe! The folding technique still gave them this amazing flaky texture and the slightly gooey center was just…OH MAN! I can’t do it, I can’t describe it. You’d have to try and proper mess them up yourselves to get this outcome haha! The glaze was off the hook. I’m in love with molasses right now, so you’ll see many more recipes like this!


Tuna Linguine Primavera

Taken from:


Serves: 4


  1. Cook the pasta and add the frozen vegetables to the water for the last 5 minutes of cooking.
  2. Drain all and return to the pan.
  3. Add the rest of the ingredients and toss to coat.
  4. I serve it with more grated cheese on top.

*This had to be crazy bad for me except the fact that I used light mayo. I’ll tell you what, there’s a MASSIVE difference between real mayo and miracle whip. I’m glad that I switched to light mayo! Also, I was out of milk so I had to use cream instead. Hehe. I used whole wheat linguini, cauliflower and peas. YUM! Super creamy and absolutely delicious!


Tonight I had the other 2 pieces of leftover pizza that I made a couple days ago. Since I had to work during my normal dinnertime, I figured they’d best be eaten now or else they won’t get eaten at all! The crust was even better the second time around! Super yum!
I got to work with my favourite employee today!!! YAY!!! We had fun chatting about working out and recipes and I had him name off some sort of ingredient that I ought to go buy and cook with. He picked permissions! So you will see me cook with those in the next couple days! I’m very excited about it, I’ve never had them before and was really happy he picked something I hadn’t used yet! I’m thinking about going sort of the “Chopped” route where I do nothing but taste it and then make an executive decision from there on how to use it!  Sounds like super fun to me!

Exercise: 6 hours at retail job

Sorry I talk about the sunrise so much…

…but today’s was once again spectacular!

I just can’t believe I’ve been missing out on this for most of my life. It makes me SO happy. It reminds me that today is another wonderful day and I am alive. I love being alive.

I accidentally woke up at 4:30AM today. Jack teh kitteh was scratching at our door which tends to wake me up. He usually tries to get our attention for bout 45 seconds till he gives up and goes back to sleep. He normally does this around 5:30 AM. I checked the time and for some reason concluded that it was 6:30AM and couldn’t understand why my alarm had not gone off. I switched the alarm off, got up, and went to make a pot of coffee. I sat at my computer for a good 10 minutes before finally actually LOOKING at the time. 4:50….4:50???? I mean, I like getting up early but this was ridiculous! I decided I should try and get a little more shut eye. I set my computer to play “Exit Music (For A Film)” by Radiohead in an hour (not even properly hitting me what a perfect song it is to wake to, just knowing it was soft and wouldn’t jerk me awake) and, after grabbing Jack off of my laptop table (unfortunately AFTER he spilled a cup of water all over me, at least it didn’t get on the laptop!), went to sleep. The alarm went off gorgeously and I even dozed back off for an extra half an hour. 6:45 is a FAR more reasonable time to wake when you have to be at work at 11.

And I didn’t miss the stunning sunrise. So many shades of red, pink, blue, green and purple it would have blown your mind. I’ll be thinking about it all day!


Cauliflower and Goat Cheese Frittata

  • 3-tablespoon extra-virgin olive oil
  • 1/2 medium head of cauliflower cut into florets
  • Sea salt
  • 1 large onion, halved and thinly sliced
  • 3 small garlic cloves, thinly sliced
  • 6 large eggs, at room temperature, lightly beaten
  • 2 tablespoons dry breadcrumbs
  • ½ cup of goat cheese crumbles
  • 2 teaspoons thyme leaves
  • Freshly grated Parmesan cheese


Preheat the oven to 400°. In a tray toss the cauliflower florets and 2 tablespoon olive oil, season with sea salt, pepper and red pepper flakes and bake for 25 minutes until golden. Add 1 tablespoon of olive oil to a cast iron skillet, the sliced onion the green onions and saute, stirring occasionally, until the onion is softened, about 3 minutes. Reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer. Add the roasted cauliflower. Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of sea salt. Pour the eggs over the cauliflower and the goat cheese crumbles. cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. Sprinkle the breadcrumbs, freshly grated Parmesan cheese and the thyme over the frittata and bake until it is just set, about 3 minutes longer. And slide it onto a work surface or platter. Cut the frittata into wedges and serve warm or at room temperature with some salad greens. Enjoy.

*I of course broke up a couple small slices of fresh French bread and added the crumbles next to the roasting cauliflower after they had about 8 minutes more to go. I crushed them in my hand as I added them on top of the frittata, leaving some big pieces in with the smaller ones. I had NO IDEA that roasting cauliflower gives it such a sweet taste! WOW! It took me forever to decide what I was in the mood to eat this morning, I decided I didn’t want meat, but I wanted something savory. This was absolutely spectacular! I don’t know that I feel like doing meat at all today…maybe I’ll start a  Meatless Monday sort of thing?
NOTE:  I HAVE in fact decided to start participating in “Meatless Mondays”! So now every Monday I will cut meat out entirely for the day!


I was at work so once again I had the Tomato Caprise Sandwich with a banana. Normally I would also have a soup with this, but BOTH of the soup choices had meat in them! So I nixed the soup and went with the only meat-free sandwich we have. It filled me up just fine, I even went to the gym to work out after work and my stomach didn’t even growl by the time I got home. It’s odd not really being on a “schedule” anymore with meals. Eating when you’re hungry or not eating when you’re not hungry is sort of a foreign concept to me. I used to ALWAYS be hungry. I’ve also slowed down 10 fold on the junk and treats now that it’s no longer Christmas.  I’m feeling a ton thinner and look better! My clothes are starting to fit me better agian. My jeans are still tight, but thats to be expected. Its OK.


Curried Chickpeas and Black Beans

Taken from:

2 tsps vegetable oil
1 cup onion (chopped)
1 tbsp gingerroot (minced peeled)
2 tsps curry powder
1 diced tomatoes (ounce can diced tomatoes undrained)
18 tsp salt
15 ozs black beans (rinsed and drained)
15 ozs chickpeas (garbanzo beans rinsed and drained)
13 cup fresh parsley (chopped)
1 tbsp lemon juice
1/3 tin of Pineapple chunks (plus a little of the juice in place of the lemon juice)
Pinch of Cardamom
1Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; sauté 3 minutes or until tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans, and chickpeas; stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh parsley and lemon juice. Serve warm.
*This came out super delicious! I served it on top of some just plain white rice and it was a great little vegetarian meal full of protein and good stuff! Perfect for an after-workout meal! I was also sure to nix anything like chicken or beef stock to thin it with and instead went for tomato juice.
My day at work was great, my “girlfriend” talked to me a bunch and we had fun! Maybe she felt obligated to talk to me since I was helping her? I like her.
I went to work out after that and had a really hard time keeping my heart rate up. I don’t know what it was other than the fact that I’d already been on my feet running around for most of the day. Not sure what else would have caused that. I was BUSHED when I got home. I made a nice easy dinner and then went straight to bed for the most part. It was a looooong day and I was just so tired.
Exercise: 1/2 hour of yoga, 1.5 hours at the gym