Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Coconut Milk’ Category

Just a little longer

My lovely is taking part in NaNoWriMo (National Novel Writing Month) this year. How it works: Start writing on November 1st. Write at least 1,500 words a day. By the end of the month, you will have successfully written a 50,000 word novel.

I am strongly encouraging him in this endeavor. It’s already been established that I do not plan on getting to see him much this month since he will be writing, and that this is okay. I want him to do this. He NEEDS to do this. He doesn’t have to convince me, I already know how important this is to him. You should have seen the look on his face,  just  so very excited. A kid on Christmas. Writing makes him so happy. It makes him who he is. I’ve taken that away from him (unwittingly) for 5 months now. My only request was that I get to see him on my birthday. This was already the plan, apparently, and it was also made known to me that I am invited to Thanksgiving dinner at his parents’ house as well. I can’t wait. His mom is the coolest person I’ve never met.

I did not take a picture of breakfast. It was just cereal. A certain flea market is open today that I wish to go to today. The television simply needs to be elevated off of the floor. Our necks will thank me.

I didn’t have to shop for terribly long before finding it. A nice, short little black wooden table with a grid-like pattern on all sides. $10. Sold. The old man assisting me even gave me a deal on it, $8. Even more sold! He tried to flirt with me all the way to my car. I was regaled with comments of how pretty I am and how thin I am and how much he loves my hair. He asked if I “was a size zero, or something”. Men don’t know a lot about sizes. They also don’t care. A man couldn’t care less if I am a size zero or a size 5. There is literally absolutely no difference to them. We walk around like it’s the difference between life and death…and they don’t even notice. Though I’ve always known that my disordered eating had nothing to do with what men find attractive, it really hit home today. I felt great about myself. I told the man that, though I was completely uninterested, his comments about my size actually did more for me than he could realize and I appreciated them very much. I even gave him a hug.

Thank you, creepy old man.

I did not have time for lunch. I got home, set up my television on my table, took a shower, and cleaned up the apartment a little for G’s arrival. He, of course, couldn’t stay long. He had to go home and write. I completely understood and started walking him to the door. He asked me what time it was. It was only around 5:30. He talked to me for a couple minutes longer then again requested the time. Just a little after 5:30. He decided he could stay for a movie and popcorn.

We watched Sky Captain and the World of Tomorrow. Wonderful film! It was beautifully shot! He left at around 9:30, which is early for him. I did make dinner for myself:

Butternut Squash and Potato Red Curry

I WANTED to use up some coconut milk that I had. The milk turned out to be bad. Dammit. I didn’t realize this until after I’d started cooking. So I used yogurt instead, but if you were to make this for yourself, use coconut milk! Yogurt was fine, it just wasn’t the effect I wanted.

Ingredients:

Butternut squash, cubed
Potato, cubed
Onion, sliced
Ginger, freshly grated
1 clove Garlic, minced
2 t Red Curry Paste
Pinch of Cinnamon, Nutmeg and Brown Sugar
Crushed Red Pepper
1/3 cup Coconut Milk (I used yogurt as a substitute…in my own recipe. Fantastic.)
1/4 cup chicken stock
S&P
Optional – Cornstarch to thicken the sauce if need be, but the potatoes should add enough starch to thicken it

Fry the potatoes and squash in a little olive oil for 10 minutes, until they begin to soften. Add onion, garlic, and ginger and cook until onion is translucent. Add spices and curry paste. Add coconut milk and stock and allow to cook down to desired thickness, 5 – 10 minutes or so depending. If sauce is still not thick enough, add a little cornstarch.

*The yogurt is also a fine substitute, but really, the coconut milk was what I wanted. Use that. I promise it will taste just as good, if not better!

I do not know when I will get to see my beau again. It pains me, but I know he is happy writing. And I’m a big girl. I can take it.

FFD (Food Fail Day) but not an MM fail!

Anytime I fuck up my food, I shall start deeming it as such. An “FFD”, or, “Food Fail Day” since I seem to do this so often. I at least got my Meatless Monday correct.

One of my tendencies is to throw all caution to the wind when I screw up my first meal of the day. I become angry with myself and decide to make up for it, I will just eat whatever I want, fully convincing myself that it will make me feel better. It never really does.

Breakfast:

Buttermilk Pancakes with Sugar Free Maple Syrup

While I’m sure these don’t look the least bit messed up to you, I assure you, they are. They were not as fluffy or well-cooked as the last time I made them. They tasted acceptable, and anyone else would have thought they were great, but I was disappointed. The sugar-free syrup doesn’t help either. Ick. REAL maple syrup (or at least full-fat Mrs. Butterworth’s or SOMETHING) will be purchased soon. I cannot tolerate sub-par food anymore.

Lunch:

Because of the failed pancakes, I made cookies for lunch. As you can see, these were also a fail. The rack in the oven was set too low and the bottoms of these were burned before the cookie was even cooked all the way through. Goddammit. I made 9 of these I think…I ate 6. The last 3 were thrown out because they just weren’t any good.

Dinner:

Completely made up Coconut Milk and Yogurt Curry

Carrots, diced
Rutabaga, diced
Onion, sliced
Mushrooms, cut into chunks
Ginger, fresh grated
1/8 t Cardamom
1/4 t Garam Masala
1 t Cumin
Ground Red Pepper
1/2 t Turmeric
Fennel
Pinch of Sugar
Yogurt (1/4 cup?)
Coconut Milk (1/3 cup?)
Parsley for garnish

Cook root veggies until they begin to soften. Add ginger and spices and cook for a couple minutes longer. Add mushrooms. Cook until mushrooms are slightly browned. Add coconut milk and yogurt with a pinch of sugar. Cook until sauce is as thin or thick as you’d like. Serve on top of sticky rice.

*Dinner was not so much of a fail. I used up some veggies that really needed to be used. Throwing out food is the pits. It tasted exactly the way I wanted and was very filling. I nearly bought more junk food as I was out shopping, but didn’t. I decided on a reasonable dinner instead. It was still a fail day for the most part, but it at least had a happy ending.

I got a call from a possible mechanic about my car while I was out. He came over to look at it. He seemed really nice at first, very chatty and we had a lot in common. Toward the end of the conversation though, he turned out to be a complete racist bigot. I do not want him to work on my car. Finding someone else shouldn’t be all that hard. Someone who isn’t a bad person.

Maybe I will never have a working car.

Exercise: 1.66 miles

Restraint

I made sort of a lavish breakfast this morning as I have these apples I must use. I was very proud of myself in that I didn’t smash on the entire batch. I also didn’t necessarily TRY to limit myself. While I was eating them, I decided, “I am full. I do not wish to eat any more.” I put the rest into a ziplock bag and froze them for another time. I am happy with this seemingly small accomplishment. Listening to our bodies is so much harder than it’s made out to be.

Breakfast:

Apple Breakfast Puffs

Taken from: http://www.mangiodasola.com/2009/10/apple-breakfast-puffs.html

3 cups AP flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk (I used buttermilk)
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
1 apple (peeled, cored, and diced into small cubes)

Preheat oven to 350 degrees. Lightly grease 12 muffin cups (I used “Baker’s Joy”, like Pioneer Woman). Stir together flour, baking powder, salt, and nutmeg. Whisk mixture, and set aside.

In a different bowl (I used the stand mixer bowl), cream together sugar and shortening, then add eggs and mix. Add flour mixture and buttermilk alternately to creamed mixture, beating (until the flour is mostly incorporated) after each addition and ending with the flour. Fold in chopped apples. (Make sure you do not overmix so that the puffs do not come out tough.)

Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 1 1/2 sticks butter. In a separate bowl, combine sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

*I made these into mini-muffins, sort of doughnut hole style! They were slightly overbaked, but otherwise addictive! I have all sorts of new baking pans and still have yet to get used to them. I also desperately need an oven thermometer. That would greatly help my oven temperature situation.

Lunch:

I also had a little applesauce with this. But not a lot.

After my sammich, I went on a massively long ass walk. There’s always so much I need to friggin do, I swear. I will have my car back so very soon, I keep telling myself. I love to walk, but it will save me so much time if sometimes I had my car. It normally takes me about 3 hours to walk (what would be) a 10 minute drive up the street, shop for supplies, walk to the grocery store, shop for food, then walk home. In the end, if I had a car and needed the time more than I needed the exercise, I could have all of this done in about 1 hour. I really need my car.

Dinner:

Cashew and Coconut Milk Curry with Chicken and Peas

I wrote down everything I put into it. I’m getting MUCH better at that! I wanted to put A LOT more peas into this dish, but ran out, so I substitutes with the little bit of broccoli I had left. I will write what I WANTED in this as opposed to what I actually used.

Peanut Oil
1 boneless, skinless Chicken breast, cubed
Onion, sliced
1/2 cup Peas
1 t Mustard Seed
1/2 T Cumin
1/2 T Garam Masala
1 t Cayenne Pepper (I like my stuff hot, you may choose to use less)
1 t Onion Powder
1/2 c Cashews, divided
1 t Sugar
1/2 c Coconut Milk
1/3 c Crushed Tomatoes
1 T Tomato Paste
1/3 c Chicken Stock (or however much you feel you want in it to thin your sauce out)
1 T Honey
S&P
Lime juice (garnish)
Sour Cream (garnish)

Blend 1/4 – 1/3 cup of the cashews in a food processor with about 1 t of sugar until smooth (like peanut butter). This may take a while (but totally worth it).  Cook the chicken in peanut oil until no longer pink in the middle. Remove from pan and set aside. Cook the onions, peas, reserved cashews, and mustard seed in the same pan until the onions become translucent and the mustard seeds start to pop (you may add more peanut oil if necessary). Add other spices and cook about 1 minute longer. Add coconut milk, cashew butter, crushed tomatoes, tomato paste and honey. Cook to desired thickness on medium heat. If you should want the sauce a bit thinner, add chicken stock. Add chicken back into the pan and heat through. Sprinkle on some fresh lime juice and serve on sticky rice with a dollop of sour cream.

*One of the very best concoctions I do. I love adding cashew butter to dishes! It is very Indian-style and I would have served it on Basmati rice if I had any. Toasting the spices before adding the liquids helps to release the flavour and aromatics, so don’t skip this step! Someday, I would like to buy my spices for these dishes whole and grind them myself. I am working on being rich enough to do this on a consistent basis.

It was nice to get a lot of things done today errand-wise, but I did not get as much work done for my business as I would have hoped. Then again, I spent my morning making mini-muffins instead of working, knowing full well my errands would suck up a large portion of my time today. Well, the joy of baking simply MUST take precedence every once in a while to keep one sane!

Exercise: 8 mile walk

Getting thinner?

Whoops.

Somehow I’m losing inches.

Not weight…I actually, last I checked, still weigh the same. About 143 lbs. Granted, I only check once a month now to keep myself sane. But I could tell when I put my hands on my hips that I felt smaller. So I measured myself today. My waist is back down to 26.5 inches.

What the hell?

I’m guessing it’s my working out that’s doing it. I know I’m gaining muscle as I definitely look leaner. But I’m worried about looking too thin. It’s not my intention to do so. I’m also assuming though that if I look leaner and muscular, I won’t look too thin?

I’m a bit confused. My cousin that keeps me accountable says I’m ok. I eat well and am conscious enough about keeping healthy that I’m clearly taking care of myself. So I shouldn’t worry. What do all of you think? You see what I eat and how much I work out every day. Which really, I go to the gym LESS now than I did in the winter since I do more walking, only about 2-3 days a week, and walk the rest of the time. So what do you think? Since I still weigh the same am I doing ok?

Breakfast:

Mango Breakfast Pizza

Adapted from: http://boutthere.com/2011/05/24/pizza-for-breakfast/

  • 2 cups spelt flour (I used half whole wheat, half AP)
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup organic butter
  • 2 tbs brown sugar
  • 2 tbs white sugar
  • 1/2 cup soy milk (I used 2% milk)
  • 1/4 cup jam (I used strawberry jam)
  • 1/4 cup cream cheese
  • 1 mango, thinly sliced
  • 1/4 cup sweetened shredded coconut
  • As much peanut butter as it takes to float your boat (I made a coconut cream syrup topping)

Preheat oven to 400. Oil a full-size spring form pan (9in I believe). Mix together the (1st three) dry ingredients in a large bowl with the sugars. Pour in milk and softened butter. Mix together to form a dough. I used my hands, it was fun. Use your hands again and press dough evenly into the bottom of the spring form. Mix together jam and cream cheese and spread over crust, I reserved some because I wanted an exposed crust. Arrange your mango sliced over top and sprinkle with coconut.  Throw that baby in the oven for about 25 minutes.  When she’s done and cool, drizzle peanut butter across the top (or pipe with a piping bag if you suffer from some sort of neuroses like I do).

Coconut Cream Syrup topping:

Coconut Milk
About 1 T Cream Cheese
2 T Honey
A little water to thin it out

Melt the cream cheese in a saucepan. Add the rest of the ingredients and simmer until thickened. Add a little more of whatever you’d like to make it to your tastes! Pipe this on top instead of peanut butter if that sounds as weirdly gross to you as it did to me.

*This was ridiculous. Yup. Especially the coconut honey cream on top. Best idea I ever had. TRY IT!!!! Everything else I did just like the recipe. God. Damn. I would make this again in a heartbeat.

Lunch:

Kale, Shiitake Mushroom and Mozzarella Sandwich

A big bag of kale was on clearance at Kroger. YES! I adore kale. It’s been a while since I got a bag! I try not to buy anything thats not on sale anymore. Anyway, I sauteed a little chopped onion, in olive oil, wilted some kale, added the mushrooms, lemon juice, some cilantro, and some garlic salt and pepper. I put this on some Italian bread with cheese and grilled it to melt the mozzerella in a little butter. DAMN! I was really really impressed with how incredibly yummy this came out! I LOVE KALE!

Dinner:

Bratwurst with Apples & Onions

Taken from: http://www.schallerweber.com/recipes/bratwurst-with-apples-onions/

One of the most popular types of sausage in Germany is this delicately seasoned pork sausage. It’s perfect as an appetizer, ideal for breakfast or an entree at a casual weekend brunch.

Ingredients

6 Bratwurst, precooked (I used smoked turkey sausage)
1 Tbsp. butter
1 Tbsp. vegetable oil
1 onion, thinly sliced
1 apple, thinly sliced
2 Tbsp. flour
11/2 Cups chicken broth
1 Tbsp. vinegar (I used apple cider vinegar)
1 Tbsp. honey

Directions

To Cook: Place in a pan of water and bring to boil. Turn heat to low. Simmer for 10 minutes. Both precooked and fresh bratwurst may be heated in this manner. Grill or saute until lightly browned. In a frying pan heat butter and vegetable oil, add bratwurst and brown. Take out and set aside. Add onion and apple, saut6 until lightly browned; add flour. Combine well; add chicken broth, vinegar and honey; stir until it comes to a boil. Simmer five minutes. Return bratwurst to pan and continue simmering for five minutes.

*Uh…YUM! So simple, yet so very very delicious. Less is more! I added a little side of sauerkraut and I only used half an apple and half a turkey sausage because for some reason I wasn’t all that hungry and it was really late. Like, 10 at night. I would absolutely make this again though, especially since it was so quick and easy.

 

Remember, I also have a small bowl of ice cream like every night. And if I ever have a little extra snack or candy I do mention it, but I normally don’t snack throughout the day. It’s just not something I think about or do. I don’t know why.

I’ve got to be the only female on the planet freaking out slightly over LOSING inches.

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

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

Not enough time

There’s just not enough hours in the day for me to be able to ramble about something today. I wish I could, I always feel as though I have SOMETHING to say every day, but today I am desperate to get more work done and am freaking out a little about time being an issue. It’s always an issue but it feels really bad today for some reason…

Breakfast:

Strawberry Pear Clafouti

Taken from: http://blogs.familyeducation.com/blogs/sweet-pea-chef/strawberry-pear-clafouti

1 quart strawberries, rinsed, stems removed and sliced
1 large Bartlett pear, ripe, but still firm, deseeded and diced
1 tablespoon lemon juice
2 tablespoons brown sugar
3 eggs
1 1/3 cups skim milk
⅔ cup all purpose flour
2 teaspoons vanilla extract
¼ cup white sugar
¼ teaspoon salt

Preheat oven to 350 degrees.

Grease a deep dish pie pan or a 9×9 glass pan.

Mix the strawberries, pear, lemon juice and brown sugar together in a bowl.

Pour into the bottom of the pie or glass pan.

In a large bowl, beat the eggs.  Add the milk, flour, vanilla, white sugar and salt.  Mix until smooth and pour oven the fruit.

Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

*I baked mine for about 45 minutes since I only made a half recipe and it was smaller than this one. Really yummy and wonderful!! Only uses a little bit of flour and sugar, I didn’t up the sugar at all this time and it was still perfect even by my high sweet-tooth standards!

Lunch:

Corn and Summer Squash Soup

I made this one up entirely, so I will try to remember what I put in it.

Onion
Carrot
Corn
Zucchini
Chicken Stock
Milk/Heavy Cream
Fresh chopped Mint
Fennel seeds
Paprika
Garlic Powder
S&P to taste

I sauteed the onions, carrots and fennel seeds in some olive oil for a while, then added the broth, milk and a little heavy cream. I chopped up a little mint and put that in as well and let it simmer covered about 8 minutes until the carrots were soft. I then blended all of that in a blender till smooth. I added it back into the pot over the heat and put in the corn, zucchini, paprika, garlic powder and S&P and let that simmer uncovered another 4 minutes or so. Until the zucchini was soft. This was excellent! I’m proud of me when I can come up with something so yummy!

Dinner:

Broccoli, Eggplant and Avocado in a Cilantro Lemon sauce

Once again, totally made up, I’ll list what I used but I have little recollection of quantities.

Broccoli
Onion
Eggplant, cubed
Avocado, cubed
Big handful of Cillantro
Coconut Milk
Chicken Stock
Soy Sauce
Garlic, minced
Fresh grated Ginger
Brown Sugar
Rice Vinegar
Fresh squeezed Lemon Juice
Lemon zest
Pine Nuts
Cayenne Powder

I cooked the onion, eggplant and broccoli in some olive oil for a few minutes and whizzed up all the other ingredients (except the avocado and lemon zest) in a food processor for the sauce. I added the sauce to the pan and let it cook down a little while (feel free to thicken with cornstarch if you feel it necessary), then added the avocado and allowed it to heat through without really cooking it. Added some S&P to taste and a little lemon zest on top. This was so good and I was wolfing it down so fast I nearly forgot to take a picture! I adore cilantro and there was a huge bunch of it that smelled so good I simply couldn’t pass it up!

 

I did get a lot of work done today, I also got to go on a walk which I just love to do. Husband has been depressed lately so all he does is sleep right now. I called a couple of apartments, but the rates were a little unreasonable compared to the one I would be getting if I moved into my husband’s best friend’s place and took over his lease. This will most likely be the route I take. I will keep calling places tomorrow. I would also like to get my motorcycle up on Craigslist/Ebay Classifieds tomorrow. I need out so bad its killing me. I also need to pay off a bunch of this debt. I hate having debt.

Exercise: 4 mile walk

You can take a guess as to how lovely I’m feeling today…

Bleh.

Having to get up at 4AM to ask my ex-loser to shut the hell up did not put me in the best of moods this morning. The first good thing that happened though was when I wandered downstairs at 8 this morning (late…) there were no lights on or music blaring or TV annoying the crap out of me. It was nice and quiet as everyone had actually attempted some sleep this time around. Thank god.

The second nice part was that his best friend got a ride from his brother nice and early so I was still able to do my yoga! That put me in a much much better mood.

Having eaten badly the night before (cookies for dinner and all) my stomach was pretty upset this morning and I wasn’t in much of a mood to eat. I skipped breakfast. This seems to happen when I eat a bunch of junk on the previous day, so it’s become pretty normal for me and I don’t really feel too bad about it anymore. I figured as long as I ate something before going to work out THAT was the important part.

So I did my yoga at around 11 after shithead’s friend left (I do not consider said friend a shithead, he’s actually quite a nice guy and I will most likely end up taking on his lease at his apartment to get the hell out of here) and then at around Noon ate the Indian sampler my friends gave me last night. I forgot to take pictures of it. This couple eats mostly vegetarian, so the sample was all veg-friendly! It was quite yummy!

I spend the rest of the day working on a project that I needed to get done before 5. I got it about 90% finished (I’ll finish it in the morning) then headed out to go supplies shopping and work out for an hour. I came home around 8.

Dinner:

Indian Spiced Vegetables

Taken from: http://rootwellness.com/post/3627634409/indian-spiced-vegetables

ingredients

  • 1 small sweet potato or garnet yam (with skin), scrubbed and chopped
  • 3 medium carrots, peeled and chopped
  • 3 small parsnips, peeled and chopped
  • 1 head cauliflower, broken down into small florets
  • 1 large yellow onion, chopped
  • 5 cloves fresh garlic, chopped
  • 1 tablespoon coconut oil
  • 1 can no salt added diced tomatoes with liquid
  • 1/2 cup coconut milk
  • 1/2-1 cup low sodium vegetable broth
    (amount depends on your sauce thickness preference)
  • 2 teaspoons garam masala
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon ginger
  • 1 teaspoon curry powder dash cayenne pepper and pinch red pepper flakes  (adjust depending upon how spicy you like it)
  • salt & pepper to taste
  • lemon wedges
  • optional: 1 lb boneless, skinless chicken breasts, chopped
  • ADDED: 1 T Brown Sugar

directions

  • heat large soup pot on medium high heat
  • add coconut oil to pot
  • when coconut oil is melted, add onion and saute for 3 mins until soft
  • add garlic to pot and stir for 1 minute
  • add 1 teaspoon garam masala and stir for 1 minute
  • add the canned tomatoes
  • stir in the coconut milk
  • add all spices except cayenne and red pepper flakes
  • add the vegetable broth, starting with 1/2 cup
  • toss in the sweet potato, carrots, and parsnips
  • optional: add the chicken if using
  • simmer, covered, on medium heat until sweet potatoes soften a bit
    (about 8 mins) stirring a few times
  • add a little more vegetable broth, depending upon desired thickness
  • add the cauliflower and continue to cook on medium for another 8-10 minutes
  • when sweet potatoes are soft, remove pot from heat and add cayenne and red pepper flakes to desired spiciness
  • serve with naan, over rice/lentils, or alone
  • top with a squeeze of lemon

*I did not have any cauliflower so I left that out, but otherwise I made this exactly as directed to WONDERFUL results! I didn’t put this on any rice or pasta of any kind since it had a starch in it already (yam) and my shithead husband did allow me to use one of his drumsticks for the chicken (I just yanked off the skin, pulled off all the meat and cubed it) so I’ll give him a tiny bit of credit. I don’t know what it was about this particular dish, probably the 3 different spicy components that it calls for to give it some amazing heat, but this was REALLY spectacular! I would make it again in a heartbeat! I added the 1 T of brown sugar because I think that any time you use sweet potato or yam you ought to add just a little sweetness since they go SO well together.

I’ve been getting a lot of questions for possible custom orders, so here’s hoping I can get those filled this week! I could really use the money! I went around the neighborhood I want to live in taking down numbers in front of any “For Rent” signs, so I will give all of those people a call tomorrow to check out their rates. I’ll let you know how it goes!

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

What day is it?

The days are just flying by. I want nothing more than more time right now. I just need some time. I wish I was 10 different people so I could get things done faster. I’m going to be spending the day today getting more stock into my online store. I wish I didn’t take on projects that I know are going to be more difficult and yet charge the same price for them. I shouldn’t only make $36 for an entire day’s work. And even then, I don’t make that. I have to buy supplies. I feel a little stuck right now. It will be ok. I will get this project into my store and sell it relatively quickly. I always do. I tend to sell what I make within 1-3 days.

And the cat keeps using me for a springboard. Glad to know I’m useful.

Breakfast:

Peach Bread Pudding with a Strawberry Compote

Adapted from: http://fishfoodblog.com/2009/06/bread-pudding/#comments

 

INGREDIENTS:

1 pound of challah or french bread
1 cup of buttermilk
1 cup of half and half
5 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves (if using ground cloves, use half the amount)
1 teaspoon of vanilla extract
1 29oz can of peach halves, chopped

Strawberry compote:

4 pints of fresh strawberries
1/2 cup of granulated sugar
2 tablespoons of lime juice

DIRECTIONS:

1. Preheat oven to 350 degrees
2. Spray each ramekin with cooking spray, set aside.
3. Cut the bread into 1/2 inch cubes
4. Mix together eggs, milk, half and half, sugars, spices, and vanilla.
5. Add the bread to the egg mixture and combine until the bread is
soaked thoroughly.
6. Add the chopped peaches, and stir until combined.
7. Fill each ramekin with the bread and peaches until it reaches the top.
8. Set all the ramekins in a roasting pot, and fill with water so it
reaches half way up each ramekin.
9. Bake for 30 – 40 min, or until top is golden brown.

For the Strawberry compote:
1. Combine strawberries, lime juice, and sugar in a blender. Blend
until smooth and serve over top the bread pudding.

*The original called for a raspberry compote, I only had strawberries so that’s what I used. Worked just as well! I used up a lot of stray ingredients in my fridge with this. It was wonderful, although I insist on eating things when they are far too hot. I would have enjoyed this a lot more had I waited an appropriate time for it to cool. Otherwise it was top notch! LOVED the strawberry compote (although its not a real compote, we won’t judge the author too harshly ^_^) and did in fact eat all of it. I used a bit less bread than I should have, so I didn’t feel too bad about eating it all.

Lunch:

Tomato, Almond and Tarragon Soup with Corn and Celery

Once again, a lot of the amounts I put into this elude me, I cannot remember. But I can try!

1.5 cups canned crushed Tomatoes
1/3 cup Coconut Milk
1/2 T Honey
1/4 cup sliced Almonds
1 Roma Tomato, chopped
1/3 cup Corn
1 stalk Celery, sliced
Fresh chopped Tarragon
1 T Tomato Paste
1 t ground Ginger
Crushed Red Pepper to taste
S&P to taste
Uhh…probably other things I am forgetting…

I simmered the crushed tomato, chopped tomato, tomato paste, corn, celery and seasonings for about 15-20 minutes. I blended the coconut milk, almonds and honey with a little olive oil in a food processor until the almonds were well chopped. I added that mixture into the soup and allowed it to warm up and cook through another 5 minutes or so. This was really good! I’m sometimes impressed at what my head can come up with given what I have left in the fridge. I have to get used to using up everything and allowing nothing to go to waste since I will soon be living on my own and probably somewhat poor.

Dinner:

Pistachio Asparagus Pesto Pasta

Taken from: http://www.closetcooking.com/2009/07/pistachio-asparagus-pesto-on-penne.html

(makes 4 servings) Printable Recipe

Ingredients:
1 pound pasta
1 cup pistachio asparagus pesto (see below)
parmigiano reggiano to taste (grated, optional garnish)
asparagus tips (optional garnish)
pistachios (chopped, optional garnish)
Added:
1/2 Zucchini, sliced
1 cup Mushrooms, sliced in half

 

Directions:
1. Cook the pasta in well salted water as directed on the package.
2. When the pasta is cooked to al dente drain the pasta water reserving some of it.
3. Pour the pasta back into the still hot pan, add the pesto and enough of the pasta water to make a smooth sauce that coats the pasta.
4. Serve garnished with parmigiano reggiano, the asparagus tips and some chopped pistachios.

Pistachio Asparagus Pesto

(makes 1 cup pesto)

Ingredients:
1 cup asparagus (cleaned, trimmed, blanched and chopped)
1/4 cup spinach (optional, helps keep the pesto nice and green)
1 clove garlic (chopped)
2 tablespoons pistachios (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste (optional)
salt to taste

Directions:
1. Place everything into a food processor and blend.

*I put this all on whole wheat penne. I tossed all of the veggies with some olive oil, lemon juice and salt and roasted them in the oven for around 20 minutes at 400…a bit long…15 minutes would have sufficed. I made the pesto exactly as directed (perfect way to use up just the little bit of spinach I had left!) and topped it all with a little extra grated cheese. HOLY SHIT! Yup, this was one of those REALLY impressive recipes! Incredibly fresh and tasty! I finally re-stocked my fridge if you couldn’t tell. I don’t know how, but I managed to eat all of this! It was a TON of food, but it was SO good!

For some reason, my husband bought me chocolate. So I had  a few pieces of that for dessert in lieu of my usual small bowl of ice cream. I don’t ask questions when given free chocolate.

Tomorrow is yet another day of working my butt off…another day where it’s gorgeous outside and I don’t get to go on a walk because I have so much work to do. Another day where I don’t get much farther in the money department…sorry. I don’t mean to be so down. I just want to get out of here so badly and its such a slow process. Maybe I can get some pics taken of my Harley today so I can get it up on Craigslist and whatnot.

P.S. I had a HUGE bag of that chocolate too and didn’t binge on it. I will take my small victories where I can get them!

Exercise: 1/2 hour of yoga, 1 hour at the gym (running went really well today!!)

I love me

And I don’t need anyone else.

Someday soon I’ll WANT someone else.

But I don’t need someone else.

As long as I love myself, I could never be unhappy.

Breakfast:

Sausage Cheese Egg Muffins

Taken from: http://nutmegnotebook.com/2011/10/sausage-cheese-egg-muffins/

9 5/8 ounces pkg Jimmy Dean Hearty Turkey Sausage Crumbles
4 ounces cheddar cheese — shredded (or sub reduced fat cheese)
8 eggs (or sub 1 1/2 cups egg beaters)
3/4 cup Bisquick Heart Smart
1/2 cup 1% milk (or sub skim milk)
4 each green onions — sliced
1/4 teaspoon mustard powder
pinch red pepper
1/4 teaspoon garlic powder

Preheat oven to 350 degrees. Spray a 12 cup muffin pan with non stick spray. Combine all ingredients together in a mixing bowl, stir with spoon until well combined. Divide evenly into prepared muffin tin. Bake for 20-25 minutes or until set. Let cool slightly then carefully remove from pan, let muffins cool completely on a wire rack.

Yield: 12 muffins Serving Size: 1 muffin

*I made 4 of these, they were so friggin’ filling I only ate 3. I also used this awesome chili-lime Gouda in them and DAAAAAMN were they good! What an absolutely perfect breakfast! I was actually in the mood for savory this morning, that doesn’t happen often! I think I also added a little baking powder just to make sure they would rise, and they rose beautifully! I enjoyed that they didn’t use much Bisquick mix, I wanted muffins, but didn’t want them to be too bready. I DID use Heart Smart Bisquick too just like the recipe calls for ^_^. You know me, trying to eat as healthy as possible! It brings up my confidence in myself!

Lunch:

Okay, okay, so I made what would have been an amazing roasted cauliflower, carrot and parsnip soup…but I let the cauliflower go too long before using it and didn’t realize it was bad. So I only got maybe 3 or 4 spoonfulls into my soup when I realized it was off. *sigh* So I had to throw the whole bowl out. I ended up having a banana and some pistachio nuts instead. I may have poisoned myself slightly, I think I was hallucinating a little while I went supplies shopping afterwards…its ok! I worked it off at the gym and felt a ton better! So I’m sorry I had such a lame lunch! I’ll do better tomorrow!

Dinner:

Brazilian Chicken with Coconut Milk and Pineapple

Taken from: http://allrecipes.com/recipe/brazilian-chicken-with-coconut-milk/

Ingredients

    • 1 teaspoon ground cumin
    • 1 teaspoon ground cayenne pepper
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 4 skinless, boneless chicken breast halves
    • salt and pepper to taste
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 tablespoon minced fresh ginger
    • 2 jalapeno peppers, seeded and chopped (I just used sweet Orange Pepper)
    • 2 cloves garlic, minced
    • 3 tomatoes, seeded and chopped
    • 1 (14 ounce) can light coconut milk
    • 1 bunch chopped fresh parsley (I left this out and replaced it with the herbs below)

ADDED:

  •  1/3 cup canned Pineapple with 1/8 cup of the juice
  • 1 t fresh chopped Mint
  • 1 t fresh chopped Basil
  • 1/2 t Cornstarch
  • 2 t Brown Sugar

Directions

  1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
  3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

*Exactly what I wanted! I just had some coconut milk open from the soup that I failed at and wanted to use it for something. This was perfect! It was nice and light, not bogged down with a bunch of cream or butter. I DID use the light coconut milk as recommended too! And I purposely added only a little bit of sugar, normally I’d dump in a whole ton! I put it on some vermicelli noodles and felt amazing about myself afterwards.

 

I’m just incredibly happy! I don’t know how to describe it. That’s probably why I’m not binging, because I’m actually really happy. I feel quite a large amount of weight off of my shoulders! Though my ankle is still swollen…dammit. It doesn’t seem like working out on it is making it any worse right now though, so I will just continue to do so!

I love me and I want to take the best care of me as possible!

Exercise: 1/2 hour of yoga, 1 hour at the gym, low impact machines only