Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Cream Cheese’ Category

Money woes

I keep spending my money on things I shouldn’t be spending my money on.

I have rent due in a week. I simply do not have enough for it. So I am freaking out slightly.

I shouldn’t, because whenever I desperately need money, that seems to be the time I start selling the most stuff. And then everything is okay. But until then, I freak out entirely.

I’ll be okay. I just need to work harder. And eat better to keep my energy up!

Breakfast:

Perfectly Crispy Waffles with Mango Syrup and fresh Diced Mango

Waffles:

Taken from: http://buffaloeats.org/2010/02/08/cookin-with-walt-amazing-restaurant-quality-crispy-waffles/

INGREDIENTS:

  • ½ cup AP FLOUR
  • ¼ cup Traditional WHOLE WHEAT FLOUR
  • ¼ cup CORN STARCH
  • 1 TBSP GROUND FLAX MEAL (optional but good for you)
  • ¼ tsp BAKING SODA
  • ½ tsp BAKING POWDER
  • ½ tsp SALT
  • 2 tsp CANE SUGAR  (use refined sugar if you don’t have cane sugar)
  • 1 cup BUTTERMILK (or buttermilk substitute)
  • 1/3 cup SMART BALANCE OIL (you have to use oil and this is probably the healthiest)
  • 1 EGG (lightly beaten)
  • 1 tsp VANILLA EXTRACT (You can use two if you like)

PREPARATION:

Thoroughly mix all of the dry ingredients.  Add the wet ingredients to the dry and mix thoroughly but don’t over mix.  Let it sit for 15 minutes and give it a couple of stirs.   Let it sit for 15 more minutes

Here is a punch list of techniques to guarantee success:

  • Preheat the iron
  • Do not spray the iron with non stick spray.  Plenty of oil in the recipe
  • Fill the bottom of the iron with the correct amount of batter which will differ based on the model.
  • Close the cover and leave it alone.  Some irons have a light that says it is done.  It is not done.  The waffle will steam a lot.  When the steam slows down to barely steaming the waffle is done.  You can now open it and check.  It should be medium dark golden brown.  It steam turns to smoke you waited too long.
  • Close the iron for a minute between waffles and let it recover.
  • You can heat an oven to 200 and keep your waffles in there for a bit if you are making a lot ahead of time.  Don’t stack them on top of each other and don’t cover them or they will get soft.

DO NOT SKIP ANY PART OF THIS RECIPE! If you need to make buttermilk, the substitution stated in the directions works incredibly well. I used full fat milk instead of skim and was VERY pleasantly surprised with the results! So any milk will work great! LET THE BATTER SIT for the allotted amount of time! If you can, also let your buttermilk substitution sit in the fridge for half an hour to an hour before using to allow it to thicken.

Mango Syrup:

Pureed mango + pineapple juice
Equal part sugar
Water to adjust thickness of syrup

Heat this mixture in a saucepan until sugar is dissolved and syrup is of desired consistency, adding water when necessary.

INCREDIBLE! FANTASTIC! FINALLY a crispy waffle!!! It only took like 10 attempts and different recipes to get it, BUT I GOT IT! I will be saving this and recommend it to absolutely everyone!!!

Lunch:

Pesto, Tomato and Feta Cheese Sandwich

Since I had such an eccentric breakfast, I went for a much more simple lunch! I used some of the leftover pesto from the night before, spread a thick layer onto bread, sliced up some tomato and laid that on the other slice, topped it with a drizzle of olive oil and a little crumbled feta, and PRESTO! One of the best sammiches I’ve ever made!!!

Dinner:

Alton Brown’s Baked Mac & Cheese

Taken from: http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html

Ingredients

  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper

Topping:

  • 3 tablespoons butter
  • 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

*I of course modified this slightly. I used Monterrey Jack cheese instead of Cheddar and I used cream cheese in the place of some of the milk to make it even cheesier and creamier. CRAZY!!! Luckily I could only eat half of this! I’m getting better with my portions, but I also find myself sort of wanting to automatically eat make 2 servings of meals now since I feel I will have to start getting used to it? If that makes sense. I’m so so so glad to have a man who loves my cooking!!!!!

I walked a lot today. I got a lot of work done as well, 2 projects finished and sent! Long day, but look at all the great food that came out of it! This is what my blog is supposed to be! I’m so happy!

Exercise: 5 mile walk

Meatless Monday pressure

Got up at 8AM. 2.5 hours of sleep.

I have no time tomorrow to get this shit done, so I HAVE to do it today…

I promised a customer I would get an item done and sent to her so she could have it by Thursday. IT NEEDS TO BE DONE TODAY.

The library opens at noon. I need to stop there to print stuff. Then I have to walk 2.5 miles to get supplies for this item. Then walk 2.5 miles home. Then make it and send it before 5 PM when the post office closes.

Holy shit.

2 eggs and 2 pieces of toast (no butter) for breakfast because I PROMISED G I would eat breakfast…

Bang. That. Shit. Out.

I did it. I got it ALL done with a slight bit of time to spare even. AND time to chat on the computer with a beautiful, beautiful man.

No lunch. WAY WAY too busy to worry about lunch.

Dinner:

Creamy Tomato Mushroom sauce on Whole Wheat Penne

This was made with mushrooms, diced tomatoes, diced onion, garlic, olive oil, cream cheese, butter, chives, basil, dried oregano, S&P, a little water and cream cheese. Dear lord god please don’t ask me how much of each I put in, I have NO CLUE. This WAS super good though…

 

Tomorrow I have a big date. Out of town trip. We get lost ridiculously easily. So here’s hoping we get there in one piece!

Exercise: 6 mile walk (or so)

3 meals!!!

I had 3 meals today!

Granted, I only took pictures of 2 of them.

And then I actually had a second dinner and second dessert…

4 meals?

We eat so badly.

Breakfast:

Strawberry Cream Cheese Crepes

Crepes:

Taken from: http://www.closetcooking.com/2007/09/crepes.html

Ingredients

1/2 cup flour
1 egg
3/4 cup milk
1/8 teaspoon salt
1 tablespoon butter, melted

Directions

1. Mix everything in a large bowl.
2. Pour 1/4 cup of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.

Filling:

Taken from: http://www.closetcooking.com/2008/06/strawberry-cheesecake-crepe.html

Ingredients:
1 (4 ounce) package cream cheese (softened)
1/4 cup icing sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1 batch crepes
4 tablespoons strawberry jam
2 cups strawberries (sliced)

Directions:
1. Mix the cream cheese, icing sugar, lemon juice, lemon zest and vanilla in a bowl.
2. Whip the heavy cream and fold it into the cream cheese mixture.
3. Spread 1 table spoon strawberry jam onto a crepe.
4. Add 1/4 cup of the cream cheese mixture and some strawberries in the crepe, roll and serve.

I was out of milk and had no cream so I used greek yogurt instead. GREAT substitute! These were probably the best crepes I’ve ever made (save for those insane mango ones I made once…but these are better for you.)

Lunch:

I had a PB&J sammich for lunch and an orange.

Dinner:

Sausage and Veggies on Rice

1/4 lb ground Sausage
1/3 c Peas
1 small ear of Corn, cut off cob
Some Onion, diced
1/2 cup Mushrooms, sliced
Shredded Cheddar
Oh crap what did I put in this? Uhhh…OH YEAH
1 T Hoisin sauce
1 T Honey Mustard
A big shake of Cajun Seasoning
S&P to taste

*Yeah I just sorta cooked all that together and put it on some white rice. Once again, very very good! I don’t know how it was, but it was! I mean really good! Go me!!! I also had ice cream for dessert.

I had to walk to work/the post office at some point today. I of course choose to do it during the  convenient time when G will be getting off of work in an hour. I get to work and go to request a day off (date of course), and then go visit him in his department. The crazy bastard hands me his keys so if I want I can wait in his car for him to get off work. I walk a package to the post office, come back to work, throw my bookbag into his car and lay on the pavement listening to music bouncing along to the beat. (It’s such a nice night, I am not waiting in a car…hehe). He calls me “fascinating” as he approaches. I don’t know how…I’m just listening to music outside on a beautiful night…it’s nothing any normal person wouldn’t do, right?

We decide to get coffee at a 24-hour joint.

Coffee turns into us splitting a burger and fries.

2nd dinner turns into us splitting a brownie sundae.

We eat like absolute crap when we’re around each other. And then don’t eat at all when we’re not. Perfect eating disordered couple…

We go back to my place and chat in the car for hours as usual. Eventually we are all over each other and things are fucking amazing.

The end.

Oh he leaves at like, 4:30 AM. Luckily he doesn’t work in the morning. I wouldn’t have visited if I knew he had to get up early though. I’m considerate like that.

Exercise: 2.5 mile walk, 1/2 hour of yoga

Being girly is fun!

I never pamper myself. Sometimes I come home from the gym and don’t even take a shower because I’m so rushed. I haven’t re-dyed my hair since Valentine’s Day. I never do my nails. I hardly get to dress up nice, half the time when I leave the house I’m walking somewhere so I just wear a tshirt and jeans. You don’t even want to think about how long I’ve gone without shaving my legs.

Tonight I got to be girly with my sister in law. She’s big into nail polish, so I got to paint my nails with her! They are bright sunshine yellow and they make me incredibly happy to look at! I’m hoping I will take the time more often to just give myself a little “me” pampering time. Though I definitely considering cooking pampering my body as well, from the inside out, it would be nice to take a little extra effort on JUST the outside.

I told Future Husband #1 that I was making myself pretty by painting my nails. He of course tells me that I am already pretty, but he is glad that it is making me happy.

I also got called into my retail job today! WHAT? That’s right, for the first time in 3 and a half weeks I got to go to work. I enjoy it there, the customer always respond really well to me. I think it’s the hair. So I was excited to go in! It was a good day.

Breakfast:

Cinnamon, Raisin, Cranberry and Walnut Quinoa

1/3 cup uncooked Quinoa
2/3 cup Water
2/3 cup Milk
1 T Lemon Honey (or any honey)
Raisins
Dried Cranberries
Walnuts
Yogurt

Cook the quinoa in water as directed (covered for about 10 minutes). Uncover and add 1/3 cup milk. Simmer until all the liquid is absorbed. Repeat with the second 1/3 cup of milk and toss in the honey, raisins and cranberries (however many you’d like). Let that absorb. Take off the heat and add walnuts. Serve with a big dollop of yogurt on top. Freaking delicious!

Lunch:

I went into work today, so I had a turkey wrap sandwich and a banana for lunch!

Dinner:

Whole Wheat Penne with Mushroom Sausage sauce

I didn’t measure anything. I sauteed some onion and crushed garlic in butter and oil. Added some diced green and yellow pepper and about half a small diced tomato. Then the sausage and finally the mushrooms. I pushed all that to one side of the pan, and on the other melted a chunk of cream cheese. Then added about 1/3 cup of milk and 1/8 cup of chicken stock. Melted about 1/8 cup of grated Romano in that, then mixed the whole pan together. I added some basil and a little cinnamon.  I allowed that to cook down and thicken up for a minute or 2. Then served it on top of some whole wheat penne. Fanfuckingtastic yo. My brother and sister in law went out for dinner since I was gone late, so I was perfectly happy to make myself something quick and easy and awesome. ^_^

The landlord DID finally get back to me letting me know that he was just busy and that he was sorry and when is a good time to call? So I let him know she was working Thursday evening. I’m really really hoping he doesn’t forget. I really can’t stand this whole not knowing whats going on BS. I just want to be completely sure I don’t have to live here at my brothers any longer than I absolutely have to.

Exercise: 1/2 hour of yoga, 6 hours at retail job

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

How I felt good about myself today

One of the girls I referenced in an earlier post posted about me the other day on her Facebook.

Now mind you, this is a girl who I took one look at and my immediate reaction was “I wish I was as thin and pretty as her”. But as the day progressed, I looked at a reflection of us walking next to each other I realized how GORGEOUS and lean and skinny (whilst still maintaining perfect curvature!) I am! I mean, she’s thin, but that’s all shes got. She has tiny chicken legs, no butt, no muscle, and feels run down and tired all the time due to her bad eating habits.

She’d written how she’s joined a gym, started eating better and wants to learn some simple yoga…all inspired by me.

SHE wants to look like ME.

A year ago, I would have wanted nothing more than to look like her and would have basically stopped eating entirely to do so.

I’ve learned a lot these past 4 months since starting this blog. That first of all being healthy is FAR more attractive than being unhealthy, regardless of your weight. I also hope she realizes that she IS beautiful the way she is, she doesn’t need to look like me to be beautiful. Sure she’s got skinny legs and no butt, but that doesn’t mean she’s unattractive! It means she’s unique and, honestly, MOST women will still covet her shape! She should embrace her body type and even if she doesn’t eventually have my butt or my legs that she still finds pleasure in making herself healthier and leaner! I hope to keep encouraging her to do so!

Breakfast:

Oatmeal and Cottage Cheese Fruit Bowl

My husband had his friend over again, so I was stuck making myself something easy for breakfast. I just made half a cup of oatmeal (with water) in the microwave, added about 1/3 cup cottage cheese, a big squeeze of honey, then topped it with some cubed apple, pear and dried mango. Then drizzled just a little more honey on top. Quick, filling, sweet, packed full of nutrients. I couldn’t ask for anything better!

Lunch:

Tomato Rice Soup

Lets see…I sauteed some onions in oil and a little margarine…then I added 2 cups of canned tomato halves and let that simmer, break up and reduce for about 10 minutes uncovered. I pureed this until smooth. I put it back into the pan and added half a cup or so of milk, 1/4 cup of Romano cheese, 1 T tomato paste, 1 t dried oregano, 1 t dried basil, lemon pepper, a little lemon juice and salt to taste. Then I threw in 1/3 cup rice, covered it and let it simmer for another 10-15 minutes (I can’t remember, whatever the instructions on the rice said ha!). I think I may have thinned it out with a little more milk when it was done. I LOVE TOMATO RICE SOUP! It’s been forever since I’ve had it being that I try to reduce my pasta/rice/flour intake to just once a day. This was FANTASTIC.

Dinner:

Lentil, Mushroom and Zucchini Italian-style Shepard’s Pie with Parsnip “Potatoes”

Ok this was ridiculously good so I’m going to try really hard to remember this one.

1/3 cup uncooked Lentils
2 medium Parsnips
1.5 cups Mushrooms, roughly sliced
2 large slices of sweet onion, roughly sliced
1/2 large Zucchini, sliced and cut in half
2 cloves Garlic plus more garlic powder to taste (I wanted these really garlicy)
1/2 T Margarine
1 T Cream Cheese
1/4 cup Ricotta Cheese
1/4 cup Milk
Dash Lemon Juice
Large dash White wine, probably about 1-2 T
Oregano, Parsley, Basil (to taste)
Margarine, milk, Parmesan or Romano grated cheese (for parsnip potatoes)

Boil the lentils for 8 minutes, add sliced parsnips to the water and boil another 8 minutes. While this is cooking, sautee the veggies in some olive oil for a few minutes, add garlic. Add cream cheese and allow to melt with a little margarine, add milk and let simmer for a while, 5 minutes or so. Add riccota and lentils. Thicken with a little cornstarch if desired. Add this mixture to a small loaf pan. Puree cooked parsnips with a little milk, margarine, 1/8 cup grated romano or parmesan and S&P if desired. Add puree to the top of mushroom mixture. Bake at 400 degrees for about 20-30 minutes or until the “potatoes” become golden.

SO SO SO good! Ridiculously flavourful! Just tons of good stuff for you! Vegetarian and gluten-free. LOVED this!!! Just a really neat spin on Shepard’s Pie!

 

Tomorrow I am going to a girl’s night in party! There will be vegan cuisine, games, mani-pedis and fun! I’m excited about it. I need a night off for once! It’s been so hectic. Work work work all the time it feels like…I just need a tiny bit of time to kick back and have fun! I deserve it!

*WHEW!* Sold stuff today!

I desperately needed to sell SOMETHING either today or by tomorrow so I could pay my bills. Luckily, I sold JUST enough stuff to cover them! I can sleep soundly tonight knowing that once again I’ve cheated the Money Gods and am able to survive a couple more weeks! Now I need to make about $300 in 2 and a half weeks to cover my credit card bills…I can do this!!!

Breakfast:

Goat Cheese Quiche with Hash-Brown Crust

Taken from: http://www.delish.com/recipefinder/goat-cheese-quiche-hash-brown-recipe-mslo0810

Ingredients

  • 2 tablespoon(s) butter, softened, plus more for pan
  • 1 package(s) (1-pound) frozen hash brown potatoes, thawed
  • 12 large eggs
  • Coarse salt
  • Ground pepper
  • 1 1/2 cup(s) reduced-fat sour cream
  • 1 package(s) (4- to 5-ounce) soft goat cheese, room temperature
  • 4  scallions, thinly sliced

Directions

  1. Preheat oven to 375 degrees F. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
  2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
  3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

*I do not own a springform pan unfortunately, so I just made this in a large ramekin. I don’t have frozen hashbrowns, so I grated a potato and boiled it for about 5 minutes, till the potatoes were soft but not so soft that they were falling apart. This worked VERY well! This quiche was about 3 times the height you see here when it first came out of the oven! I thought maybe I’d done something wrong! HA! It was absolutely heavenly and creamy! The potatoes cooked nicely and had the perfect little crisp to them. I didn’t finish the whole thing, I put it down about 3/4 of the way through it to type on here, then picked it back up to eat more but it just sat in my hands and I realized I wasn’t eating because I was no longer hungry. So I just threw out the rest. Crazy how our bodily cues work, right? This was just a ton of food though, I can see why I wouldn’t want this much.

Lunch:

Spinach, Gouda and Tomato Grilled Sandwich

OK so this doesn’t look like much, and it was in fact a pretty small sandwich, but I made a cream cheese/sour cream/mint/oregano/balsamic vinegar/parmesan spread that was OUTSTANDING! I don’t know what it was about it but it was so good I wanted to kick someone in the face! I grilled this on both sides in a saucepan with a little margarine just to melt the gouda. Oh there was also some chopped onion on top of the spread. I ate my little sandwich thinking that if I was still hungry, I could always have some celery with peanut butter or something. But oddly enough, this was fine. I didn’t need any more.

Dinner:

Quinoa Risotto with Mushrooms, Spinach, & Goat Cheese

Adapted/Inspired by several sources, including Daily Garnish and Skinny Chef

Serves about 2-3 as a main course or 4-5 as a side-dish

Ingredients:

4 cups vegetable stock (I used beef stock as it was pretty much all I had)
1 tablespoon olive oil
1 small onion, diced
8 oz package of sliced white or crimini mushrooms, chopped
4 cloves garlic, minced
1 cup uncooked quinoa
1/2 cup dry white wine (I used Sauvignon Blanc)
6 oz baby spinach
2 oz (about 1/4 cup) goat cheese
Salt and pepper

Directions:

Add vegetable broth to a medium saucepan and bring to a gentle simmer. Keep it gently simmering as you make the risotto.

Heat olive oil in a large saucepan over medium-high heat. Add the onions and mushrooms and sauté until softened and lightly browned, stirring often, about 5-7 minutes.

Add the garlic and the quinoa and cook for another 1-2 minutes, stirring often, until quinoa is lightly toasted and fragrant.

Add the wine and stir until all the liquid has been absorbed.

Begin adding vegetable broth to the quinoa, a small ladle at a time, stirring constantly. When each addition of liquid is absorbed by the quinoa mixture, add another small ladleful. Continue adding broth and stirring for about 25-30 minutes total, until quinoa is cooked through and no longer crunchy.

Add spinach to quinoa and stir until spinach is wilted. Add goat cheese and stir until melted and completely mixed in.

Remove from heat, taste, and add salt and pepper if desired. Serve warm.

*This seemed to take forever to make, but was completely worth it. I don’t know what the secret was, but this was ridiculously tasty and filling! It didn’t look like a lot so I was shocked at how full I felt afterwards! I also added some pecans right before serving per another recipe’s suggestion and added a little broccoli too. DAMN! I’d like to say this was Meatless Monday Part Deux, but I did use beef stock in this, so I can’t really say that. I am too poor to buy meat at the moment though, so I’ll be eating mostly vegetarian for the next few days!

My dad wants to take me out to lunch on Friday. Here’s hoping we go to that AMAZING Indian place with the buffet! But really, I realize it’s to discuss my options with the whole divorce/moving out thing and how he plans on assisting me. Financially or otherwise. We shall see how this goes. I hope he doesn’t plan on talking about the past. The past is the past. My parents got divorced due to my dad’s infidelity. There’s nothing that can be done about it now and our family’s issues didn’t in any way affect my marriage. (Though it did help me see the signs a lot quicker than my mom saw them.) I’d really just rather talk about what will hopefully be my amazing future and how I’ll surely find someone who will treat me right and love me unconditionally.

I’ll let all of you know how it goes.

I need to sell my bike.

Exercise: 1/2 hour of yoga (finally!), 1 hour at the gym (a very frustrating hour as it had been a long time since I’d run on a treadmill and I kept getting this INCREDIBLY painful stitch in my side preventing me from doing so…I was very sad)