Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Chocolate’ Category

Exciting things!

I explained to G today what I am doing with this blog. He is helping me think of a new name. I will be archiving this one soon. I told him that I no longer need this blog for 2 big reasons:

#1) I understand that not everybody believes in “recovery”, but I trust I am now fine. I don’t obsess. I don’t count calories. I don’t dislike the way I look in the least bit even though I am 20 lbs heavier than my lowest weight. I am not depressed. I eat well and regularly, not overeating, not undereating. I curb my sugar cravings naturally, just eating a little here and there, not binging and not denying myself. I am a perfectly healthy and acceptable weight. I maintain it with a naturally active lifestyle, a retail job, walking, yoga, and visits to the gym 3 times a week. I am no longer disordered.

#2) I have someone to keep me accountable. Him. We are honest to each other about what we eat every day. We discuss what we’ve eaten/cooked/thought about eating literally every single day. We eat together a lot. These are all things my ex-husband never did with me. I couldn’t trust him to care. I couldn’t share with him that I had a problem because he would have just said “Well, I liked you better fat anyway, so what the fuck is wrong with you?” and that would have been his solution to the issue. G actually gives a shit. He cares. He doesn’t see it as weak. He loves me. No matter what size I am, what diet I am on or not on, if my clothes are too big or too small. But he still wants to help me in any way he can. If I wish to lose weight, he will help me. If I wish to gain back weight, he will help me. As long as I am eating balanced meals every day, he is willing to be supportive through whatever journey I choose.

I can’t wait to reveal my new site! I might even purchase a domain. ^_^

Breakfast:

 

Miss P’s Test Kitchen: Muffin Experiment #5 – Chocolate Mint Walnut

Now these gave me a very startling result. I made these with a first draft of what will hopefully be a good muffin formula. These were made with:

4.1 oz Flour
1/3 t Baking Soda
2/3 t Baking Powder
Pinch of Salt
2.6 oz Sugar
A heaping 1/8 cup Oil
1 Egg
1/3 cup Half and Half
1/2 t Peppermint extract
2 T Cocoa Powder (half dutch process, half Hershey’s dark)

I also tried to fill them with chocolate syrup, but it didn’t turn out, so I won’t post that.

The results were interesting. They rose REALLY beautifully, which I was not expecting. They had perfect domes that I have since not been able to recreate 3 experiments later. The only problem was that they were a bit dense. Not as light and fluffy as usual. And not quite as moist. I am not certain why. I ate 4 of these.

Lunch:

You shall be seeing far less of these!

For dinner tonight, I got lazy. I was visited yet again (when SOMEONE should be writing instead of seeing me…) to watch more Doctor Who and some Portlandia. He stayed until somewhat late and I didn’t feel like making a crazy dinner. I just wanted a bowl of cereal and maybe a muffin. So that’s what I ate. I was happy.

I took some hours at work for (the friend formerly known as) PFH#2 on Saturday of this week and of next week. This is my slow time of year with my business, so it is best I stock up on hours at my retail job! And I am ALWAYS willing to do him a favour. Anything in the world, I will do for him. He is an extremely close friend and one of the best people I know. In the morning: MORE MUFFINS!

Distinct lack of 4:30 AM

Not that it was terrible or anything waking up that early, but my sense of time disorientation yesterday left me feeling that maybe I could use a little more sleep. I slept until 8:30.

I decided to try something different for breakfast since raspberries were on sale and I actually had time to make something.

Breakfast:

Dark Chocolate Raspberry Scones with Dark Chocolate Raspberry sauce (made by my dad)

Scone recipe taken from: http://www.joyofbaking.com/RaspberryScones.html

Ingredients

2 cups (260 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons (75 grams) unsalted butter, cold and cut into pieces

2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)

3/4 cup fresh or frozen raspberries

1/2 cup (120 ml) whole milk plain yogurt

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Added: 3 T dark cocoa powder

Preheat oven to 375 degrees F (177 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the chocolate chunks (chips) and raspberries. In a small measuring cup whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the baking sheet.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack.

*Now, if I were to have done these correctly and just followed the recipe exactly, they would have been perfect. But I had to go and fuck them up by adding too much liquid. I decided the dough was too dry (even though for scones the dough is SUPPOSED to be dry as they are supposed to be more dense…UHG!) and added 2-3 T more liquid. Dumb, dumb, dumb. So these were more like scone-shaped muffins instead of scones. I means, they tasted good and had they been MUFFINS they would have been perfect! But I wasn’t making muffins, I was making scones. Idiot! There will always be a next time, though. At least I drizzled my dad’s dark chocolate raspberry sauce on them, which made them even more wonderful! I’ll get this baking thing down yet!!! I will not be defeated!!!

Lunch:

I skipped lunch today. I think it was because I had a late, large breakfast (I ate all four of those muffin scones…) and had a LOT of running around to do. I called a mechanic today. This will be my last day without a car. I will get it towed and fixed tomorrow. I’m so happy I could cry, but I also do enjoy walking. So I went on one last long walk.

Dinner:

Orange Chicken

Crispy chicken recipe taken from: http://www.cooks.com/rec/view/0,1639,152180-247202,00.html

SEASONED FLOUR:

1 1/2 c. all-purpose flour
1 tbsp. garlic salt
1 1/2 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning

Combine all ingredients and set aside.

CRISPY BATTER:

2/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg yolk
3/4 c. flat beer or water

Combine flour and seasonings in medium bowl. Combine egg yolk and beer or water. Add gradually to dry ingredients. Heat Crisco to 365 degrees in deep saucepan or deep fryer to a depth of about 2 inches. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry in hot Crisco for 15 to 18 minutes, or until well browned. Drain on paper. Serves 4.

Orange sauce recipe taken from: http://thenoshery.com/2010/03/19/better-than-takeout-orange-chicken/

Orange Sauce

1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

NOTE: I also added sauteed carrots to this dish. Carrots and orange go very well together!

*YES! YES YES YES! I finally made a crispy chicken that STAYED crispy in sauce! It just had a nice, light crisp to it, it wasn’t KFC or anything. It was PERFECT! I loved it! The seasoning for the fried chicken itself was not exactly suited for a Chinese dish, but was delicious none the less! I am so proud! It was a fantastic sauce recipe, too. I highly encourage you to try it!

 

I will be calling my brother first thing in the morning to get my car taken care of. Wow. A car. It’s hard to imagine it now since I’ve been walking for miles and miles every day for 4 months now. Damn.

Exercise: 6 mile walk

RED DAY!!!

I got my period today!!!!

FINALLY!!!

In celebration of my womanly parts all functioning properly again after a birth control pill mishap 2 months ago, as promised, I will eat RED food all day!!!

ALSO: I weighed myself.

143 lbs.

EXACTLY in the middle of what I thought it would be. (140-145lbs).

It’s going to be a really great day!

Breakfast:


Red Velvet Waffles

Ingredients:
1 1/2 cups Cake Flour (I used half cake flour half AP because I ran out of cake flour)
1/4 cup Unsweetened Cocoa
1 Tablespoon Sugar (I used the recipe equivalent of 1 1/4 cups sugar)
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Tablespoon Red Food Coloring
1 Teaspoon Cider or White Balsamic Vinegar
1 Teaspoon Vanilla Extract
6 Tablespoons Melted Butter (I used oil)
1 1/2 Cups Milk
3 Eggs, Separated
preparation
Sift together the dry ingredients into a large bowl, In another bowl whisk together the Egg Yolks, Food Coloring, Vanilla, Milk, Melted Butter and Vinegar. With a few brisk strokes mix the Egg mixture to the dry ingredients (the mixture should have small lumps and pebbles) Beat the egg whites until stiff but not dry and with a spatula incorporate them into the batter without losing their loft. Cook according to the manufacturers instructions in a waffle iron. Serve with warm Maple Syrup.

*LOVED these!!! I did not use quite enough red food coloring, I don’t know how I screwed that up…you can tell that they are red, but BARELY. Ah well, they tasted great!!!! It’s my first chocolate breakfast! It was a celebration day, so I didn’t mind sort of upping the sugar a bit (as some other recipes suggested). I used a Smucker’s Strawberry syrup to sort of save time, I was hungry! It’s ok, it tastes sort of like jam though without the chunks of strawberry. I like my homemade syrup better. Otherwise these were totally worth me breaking my week-long healthy eating streak! ^_^ CELEBRATIONS ALL AROUND!

Lunch:

Roasted Tomato and Basil Soup

Taken from: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

*I roasted my tomato (1 small one that I just cut in half) directly on the open flame of my stovetop. Heck of a lot quicker! Got a nice char on the outside of them then chopped them up and threw them into the pot (that I had already sauteed my onion and garlic in) with 1 cup canned crushed tomatoes and about 1 cup water, some salt and pepper, and I threw in a dried red chili pepper for a bit of extra heat. I let it simmer for about half an hour or so, I honestly didn’t pay super close attention. Then I threw in the rest of the spices and tossed it all into the blender. I didn’t puree it too smoothy, I like chunky soups sometimes. Roasting the tomatoes was a GREAT idea!!! I never knew the difference a nice char can make in flavour! YAY!

Dinner:

Red Wine Steak with Garlic Potatoes

For the marinade: http://providentpotato.wordpress.com/2010/06/28/shoulder-cuts-and-the-art-of-tenderizing-with-marinades/

Taken from:

3/4 cup reasonably fresh red wine (if you wouldn’t drink it, don’t marinate with it.)

2 TBSP olive oil

2 TBSP Worcestershire (or 1 teaspoon of brown sugar or honey)

4 cloves of garlic, minced

Approximately 1 TBSP fresh thyme, minced (1 teaspoon dried)\

Approximately 2 TBSP fresh oregano, minced (1 TBSP dried)

7 good cranks of freshly ground black pepper

1 teaspoon table salt

Wisk the ingredients together, then add jaccarded meat to the mix.  Let the steak marinate in the refrigerator for at least 3-4 hours, but no more than 24.

Garlic Potatoes

Taken from: http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe/index.html

Ingredients

  • 3 1/2 pounds russet potatoes
  • 2 tablespoons kosher salt
  • 16 fluid ounces (2 cups) half-and-half
  • 6 cloves garlic, crushed
  • 6 ounces grated Parmesan

Directions

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

*Good old fashioned meat and potatoes! My southern grandparents would be proud! I cooked my steak as directed out on the grill after it marinaded for about 4 hours. The steak itself wasn’t of the best or freshest quality (as I had frozen it a long time ago), but grilling it was a good option to force some extra flavour in there. ^_^ I made the potatoes as directed but added a bit of margarine as well. I sauteed a little onion and some sliced mushrooms and then added the marinade to the pan along with a pinch of allspice. I allowed that to cook together for a little while and added just a little cornstarch to thicken it up to more of a gravy consistency. Then put most of this on top of my potatoes and a little of the gravy on the steak. This was fantastic! If the steak were a better cut, I would have thought I was eating in a restaurant!

 

This concludes my red food celebration day! Don’t be shy, let me know what your favorite red food is and how you like it prepared!

OH also I was invited to a party in the later hours of the night and had a nice glass of wine there as well, RED wine of course!!! ^_^ I also had 2 Airheads for a mid-day snack (left over from the treacherous car ride 1 week ago), but all in all still did really well with my food today I think!

Exercise: 1/2 hour of yoga, 1.5 hours at the gym (a difficult one though, I don’t think I had any protein packed food for either breakfast or lunch so it was hard to keep my heart rate up)