Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Eggplant’ Category

Nervous

I’m incredibly nervous about my date tomorrow.

I don’t know why. It’s not like we’ve never had sex. We have. Twice. (Though he would like to think it was more ~_^.)

And not that we WILL have sex.

But I’m still so nervous.

I spent the day walking and shopping and working just to keep my mind busy. So I don’t freak out.

I have a ton of confidence. I love the power I have over guys. It’s so easy.

But with him…he’s always been my biggest weakness. I can’t get too far into it because…I don’t want to…but when he wants me around, I’m there in a heartbeat. And I always have been.

I made a mix CD 3 years ago called “Songs That Remind Me of My Ex-Boyfriends”, but really its just 5 tracks that remind me of him and 5 that don’t remind me of anyone in particular.

Every time my husband was out of town, he was the first one I’d call. Every. Time.

I never ever cheated on my husband. But goddamn if it wasn’t difficult when “he” was around.

Every time he’d have a party for his birthday, I was invited. We’d get drunk and he’d hang all over me. I’m sure our friends were like “Dude, she’s married. Don’t do that. She’ll break your heart.” I’m sure they know. About everything. Because I’m hot. And guys dish to each other on the hot girls they bang.

Look, I’m just being honest here.

I’m so nervous.

Breakfast:

Just cereal. A lot to do today. Needed it to be quick and fast so I could go on a walk. And walk I did. For hours. I went to a local meat market to check out what they had for a requested birthday dinner from Potential Future Husband #1. With Alton’s words repeating in my head, I check out the cuts of meat closely and study what I see. As I’m doing this I look up and see these little advertising postcards for Next Food Network Star. I gasp loudly and with a massive smile on my face grab for the one with Alton on it and cradle it all the way out the door. I don’t normally post pictures of me, but I’d like to make an exception for this:

Dear God I love that man.

Lunch:

Spicy Peanut Eggplant And Shallot Stew

Taken from: http://www.theppk.com/2008/10/spicy-peanut-eggplant-and-shallot-stew/

Ingredients
1 lb. Eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz. Shallots, peeled and sliced very thin (Did not have, so I omitted these)
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chili, seeded and minced
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/8-1/4 tsp ground cayenne pepper (optional)
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz. Can roasted diced tomatoes w/ juice
5 cups water or light veggie broth
1/2 cup creamy or chunky natural peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 T fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish

Directions
In a large bowl or colander toss eggplant cubes with salt. Allow to sit of 30 minutes to soften, then gently rinse eggplant chunks with cold running water. Drain and set aside.

In a large stock pot heat 2 T peanut oil over medium high heat. Add shallots and fry, occasionally stirring, for about 20 minutes until very soft, browned and slightly caramelized. Scoop shallots out of pot and set aside.

Add 1 T of oil to pot and add eggplant, stirring to coat with oil. Stir and cook eggplant for 12-15 minutes until slightly tender. Remove eggplant from heat and set aside (I toss it in the same bowl with the shallots).

Add remaining 1 T of oil to the pot again, then add ginger and chile and fry for 30 seconds. Add ground cumin, coriander, tumeric and fry for another 30 second then add onion. Stir and fry till onion is just slightly soft and translucent, about 5-6 minutes. Add tomato paste, stir and fry mixture for 1 minute.

Pour diced tomatoes, water or broth, eggplant, string beans and shallots into pot with frying onion/spice mixture. Stir to combined and raise heat to medium high. Bring to a boil for 5 minutes, then reduce heat.

In a separate bowl stir peanut butter to combine any separated oils. Pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.

Simmer soup on medium-low heat, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste after soup has cooled for at least half an hour. True to soup form, the taste improves when heated up the next day.

*There was a LOT of this I did not do hehe. I did not give the eggplant time to drain, nor did I give the onions a half an hour to caramelize properly NOR did I let it simmer for 45 minutes. Otheriwise, all the other ingredients I had and used and it was AWESOME. It was creamy and spicy and a perfect way to use up that eggplant!

Dinner:

Balsamic Strawberry Chicken

I referenced this recipe for tonight’s dinner. Which as usual was fanfuckingtastic. I put it on sticky rice instead of puree this time, but of course it was still wonderful.

 

I finished a couple of orders to take my mind off of being so nervous. I can’t imagine the absolute wreck I’m going to be tomorrow….I kind of want to throw up. (You can take that any way you want.)

Exercise: 6 mile walk

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Will work for date

Today I took hours for a coworker. I did it because I was so happy about switching around my schedule to go on my date Saturday, that I wanted to make others happy as well and help them when they were in need. Everyone got what they wanted! This week is going to be wonderful! Have to leave a bit early since I will be walking so I’m sure meals won’t be overly-complicated.

Also, I’ve managed to con my brother and sister-in-law into letting me come over later tonight to watch Next Food Network Star. YESSSSSSSSSSSSSSS! (It’s not much of a con if they were going to watch it anyway…which they were…hehe. But you get my drift.)

Breakfast:

I had 2 slices of that strawberry banana bread left that I ate. I don’t have a microwave, so I ate it straight out of the fridge and BY GOD! I had NO IDEA cold banana bread was so great!!! You learn something new every single day.

Lunch:

I had a ham sammich that I made along with an apple.

Dinner:

Hoisin Tofu Stir Fry

So lets see, this had tofu, eggplant, zucchini, chopped onion and parsnips. I just stir fried it all in olive oil and added about 1/4 cup hoisin sauce, a splash of lemon juice, about a T of rice vinegar and some soy sauce. Added some crushed red pepper, salt and pepper to taste. Served it on sticky rice.

 

My brother and sister in law actually stopped over to try and experiment a bit more with my Internet connection. So afterwards we all ended up walking back to their house so I could watch my stories! YAY! I was so happy and so excited! I loved the show! Alton Brown is so fuckin boss and cute. His bowties are a complete turn-on. It doesn’t take a lot to make me incredibly happy.

My day at work was pretty awesome. I did not have to ring on the register all night, which is always a plus. I prefer working the floor, I feel busier, more productive. I like the freedom of running around. ALSO at the end of my shift a co-worker stopped in to give me plants! YES! I HAVE HERBS!!! He gave me chives, 2 different types of mint, raspberries, and will be giving me sage later! I am going to have an herb window box!!! I’m so incredibly excited about this!

Exercise: 2 mile walk to work (co-worker took me home with all those plants hehe), 6.5 hours at retail job

Meatless….Tuesday!

Playing catch-up on my Meatless Tuesday!

Which has actually sucked a lot.

Especially with a machine that I’m not used to using.

BUT I get mine back tomorrow! So life is THAT much better.

I worked all day on a project that gave me guff at every turn. I wish things were just easy. But they never ever are. And you never really ever catch up. You just get a LITTLE bit closer to a point where you’re not tearing your hair out with overwhelment. I am at that point. But I’m sure it won’t be for long.

My good day yesterday is still making me smile today, so I think things will be alright.

I may weigh myself next Monday. I’m not sure that I should. I always weigh the least on the first day of my period, so its the one time a month I feel it is the most accurate. If I don’t do it on this day, it doesn’t get done. I did not weigh myself last month. My waist still measures the same. I don’t generally gain a lot of weight in my waist though, I gain it in my legs and butt. I like having a shapely butt, so I don’t care about that. But I miss my thin legs.

I wish it didn’t take having a disorder to keep them thin.

Breakfast:

Felt I needed a savory breakfast after a string of sweet ones. Here I just made a mushroom and green pepper omelet with garlic, diced onions and Italian seasoning. Shredded some mozzarella on top! Didn’t turn out too pretty, but tasted fantastic.

Lunch:

Chinese 5-spice Light Corn Chowder

I dunno what I did here. Sauteed some green peppers with some onion and frozen corn in some olive oil and butter. Added 1/2 cup water and 1/2 cup 2% milk. Added some garlic, Chinese 5-Spice and rosemary. It would have been totally perfect if I didn’t accidentally boil it too hard while it was simmering. That curdled the milk a teeny tiny bit. Otherwise it tasted REALLY really good.

Dinner:

Fried Eggplant and Zucchini with Mushroom Tomato Sauce

I fried slices of eggplant and zucchini that I dredged in an egg/milk mixture and then a panko/cornstarch/flour/Italian seasoning/salt mixture in oil on my stove for about 4 minutes on each side, until brown. I made the sauce out of 1/2 cup crushed tomatoes, 1 T butter, 1/2 cup water, 1/4 of a tomato (diced), sliced mushrooms and onions and maybe more of that green pepper (can’t remember), garlic, olive oil, uh… whatever you’ve got, just throw it in and let it simmer for about half an hour.

The frying worked out AMAZINGLY this time. Everything was crispy on the outside and cooked on the inside. WOW. I mean just wow. And there was SO MUCH FOOD. I only used half of the sauce.

 

I finally FINALLY got back into doing my yoga, which makes me so incredibly happy. I’ve missed it SO very much. I got my Good Eats streaming on the computer and just put it in the windowsill while I stretch out! I can’t always hear it with all the traffic outside, but as long as I know its on, I always have a better yoga experience.

Exercise: 1/2 hour of yoga

Broken

The day started out awesome enough. Simple breakfast so I could get shit started. Jumped right into work and got a little less than halfway done with my project. Made a break for a little lunch, then went back to work. Then the unthinkable happens. My machine breaks.

Shit shit shit shit.

Yeah, I’ve worked on it every day for 3 years and have never had it properly serviced. Sure, it’s broken before and I’ve been able to sort of fix it. No, it doesn’t work completely right, but it WORKS and I’ve never had to PAY someone else to fix it.

This time it was unavoidable.

Fuck fuck fuck fuck.

I take it onto the shop and BEG them not to charge me too much as I won’t be able to pay it if they do. I have a “situation” I call it. It’s not good. And I have no money and I need my machine to live. They promised they would get it in and out and quickly and as cheaply as they could.

They ask if I know of anyone I could possibly…borrow a machine from in the meantime?

Uhg. Husband. Yes, I know someone who I think will let me borrow theirs.

Well he’s in prison so he doesn’t have much of a choice. I am borrowing it. Not like he’s getting any use out of it right now anyway. If I play my cards right he wouldn’t know I had it at all. It doesn’t matter that much, he’d be happy to let me borrow it. But I just don’t like relying on him for anything at all at this point.

I drive all the way to his house on the other side of town and grab it. Take it home. Realize I forgot a very important attachment. Godfuckingdammitalltohell. I waste MORE gas and MORE time driving back again. The gas light comes on. It can wait. I drive home and get everything proper set up. I fuck around with it until its working the way I want it to. It is now 7:00PM and I am tired. And done.

What a complete and utter waste of a day.

I am sad and pissed.

Breakfast:

Simple cereal. Changing it up a bit now with Frosted Shredded Wheat yo!!

Lunch:

Turkey, cheese, light mayo and honey mustard on an onion bun stolen from husband’s house. (He asked me to take any perishables) and an apple.

Dinner:

Goat’s Cheese Marinara Sauce with Zucchini, Mushrooms and Eggplant on Whole Wheat Linguini

You can tell for once I had an early dinner as it is still daylight out. I didn’t measure anything. And I also realized that I don’t have dried basil or oregano (those were his). So I used a basic “chicken seasoning” that smells like it had both. Then I also added sage. Goats cheese and sage work well together. I made this out of crushed tomatoes, olive oil, Pepper Jack and Goat’s cheese, water…uh…I dunno. Whatever I felt like throwing in. It was good! Just throw in what you like and make a sauce out of it haha! That’s what I always do!

 

So I’m hoping tomorrow won’t be the heaping pile of unproductive shit that it was today. At least I got some good meals in there if nothing else. Once again, spent the entire day romping around so no gym time or anything. I want to try for that walk again tomorrow. I’ll be overly excited if I get it in.

 

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

Getting shit done! YES!

Cons this morning:
-Our big ass TV got taken away at about 11 AM. While not TV-less or anything, it’s a shame that my husband basically felt the need to sneak around behnd my back to sell it.
-Had to deal with another person banging around early in the morning. I really rather  enjoy having my nice, quiet mornings to myself. At least he didn’t turn any music on when he asked if it as ok and I said no.
-Husband’s computer is not working, to fix this problem he keeps jumping onto mine to find a solution. I hate sharing my computer, I can’t blog with him constantly on it. Bah.
-Free preview of Cooking Channel ended, stuck with shitty preview channels this month. What I wouldn’t have done to have them extend TCC for December…that would have helped with my winter depression problem BIG time.

Pros this morning:
-I finished a project nice and early(about 1:00) and got it all posted into my online store already. It makes me really happy when I buckle down and get shit done!
-Beautiful sunrise this morning. I need sunlight to survive.
-I did not have to participate in the moving of the TV whatsoever. I wouldn’t have helped if asked anyway.
-Since getting shit done early, I got to actually relax and kick my feet up a few hours before going into retail job. I almost feel…lazy. I never get to feel lazy.
-Looking forward to getting out of the house and going into a short shift at work. It gets me off my feet and around people. It’s nice being part-time at my retail job, it’s the only time in my life I’ve actually looked forward to working. The less shit you have to deal with, the more you enjoy your job. Ever notice that?
-I made a beautiful little breakfast. I did my best to plate it pretty so I would have nice pics! I also had an amazing lunch. Life is good and food is awesome!

Breakfast:

(LOVED this recipe since it originally only made one serving!!!)

Tropical Pineapple and Coconut Infused Baked Oats

Print this easy peasy recipe Print this easy peasy recipe

Servings – 1

Preparation Time – 5 minutes

Cooking Time – 25-30 minutes

Ingredients

  • 40g (1/2 cup) rolled oats
  • 125ml (1/2 cup) soy milk
  • 1 tsp honey/maple syrup
  • ½ tsp baking powder
  • 1 tbsp finely diced fresh or tinned pineapple
  • 1 tsp desiccated coconut

Toppings

  • 1 tbsp plain soy yoghurt
  • A few pieces of fresh pineapple
  • 1 heaped tsp raisins
  • 1 passion fruit
  • 1 tsp desiccated coconut

Directions

  1. Preheat oven to 180C (350F).
  2. Mix together all baked oat ingredients with the exception of the milk.
  3. Place mixture in to a lightly greased ramekin and pour over milk.
  4. Bake in the oven for 25 minutes.
  5. Remove from the oven and allow it to cool for at least 20 minutes before removing from the ramekin. Place under a preheated grill (broiler) for 4-5 minutes (turning upside down half way through to allow the bottom to crisp up too!)
  6. Serve with toppings, on top or in a bowl muddled up together…it will taste the same either way!

YUM! So simple and so pretty! I had pineapple to use up so this was what I found! I also needed something not too complicated since hubby was running around all morning…didn’t really want to have him in my way/be in his way. I don’t have a ramekin right now unfortunatelly (I will be remedying this problem though) and so had to make them in 2 muffin-style cakes instead. After I ate one down I took another pic so you could see it better! I topped mine with a blackberry on each as well. Very pretty and yummy!

Lunch:

Sweet Potato, Eggplant and Kale stir fry

1 medium Sweet Potato, cubed
1/2 medium-large Eggplant, cubed
2 handfulls Kale
2 sliced Vadallia Onion, chopped
1/2 orange Sweet Pepper (or whatever color strikes yer fancy), sliced
1/2 cup diced Tomatoes
1/4 cup crushed Tomatoes (or tomato sauce)
1/4 cup (or so) of Stock (I used chicken, feel free to use whatever you want!)
1 clove Garlic, minced
1 t Turmeric
1/2 (heaping) t Garam Marsala
1/4 t Curry
1/4 t Mustard Seeds
Crushed Red Pepper to taste

Spray a saucepan with olive oil and sautee the onions, garlic and mustard seeds until the seeds start popping. Add eggplant, potatoes, pepper and spices and cook until eggplant and peppers begin to soften, a few minutes. Add diced/crushed tomatoes and stock. Cover and simmer about 10 minutes, make sure all your potato is in the liquid so it cooks through. Toss kale on top, cover again and let simmer for another 5 minutes, until kale is wilted and potatoes are completely cooked. Mix up nice and good and get all that wilted kale in there. Serve and enjoy!

I had so much food that I clearly did not need to add any rice or noodles to this. In fact, I’d love to make pasta/grain-less dishes like this more often because it saves time and makes me feel less dependent on rice as a filler. I was “Mmmm!”-ing my way through the entire bowl! I was so stuffed that I only ended up having one cup of soup at work later!

Dinner:

Took forever to find another cup o black bean soup picture that didn’t have some stupid garnish to make it look pretty. I think its amazing just the way it is!

Work was CRAZY tonight for some reason! It was just nonstop! Normally nights aren’t so insane, but thats retail in December for you. It was also a Saturday night, so I’m certain that had something to do with it. Tonight probably won’t be so insane and I get to work with my ABSOLUTELY FAVORITE person tonight and I know he reads this blog so he’ll be happy I mentioned him. ~_^ He’s one of my biggest helps getting through all of this as he’s been helping me with my anxiety issues. He’s an awesome frend and we tend to be a bit too talkative when we’re at work, but I swear we still get shit done!

Morning weigh-in: 126 lbs (FINALLY!)
Exercise: 4.5 hours of retail job

Sunshine is my friend!

It’s gonna be a kickass day! The sun is out, it’s supposed to be relatively warm, or at least warm enough for me to go on a walk, I’ve got lots of work to keep me occupied, AND I’ve got Thanksgiving Live recorded to watch since I didn’t actually get to watch it live…its the little things that make me happy! And my friggin breakfast was amazing, that always puts me in a great mood!

Breakfast:

It looks like mashed sweet potatoes, they almost even smell like mashed sweet potatoes, but brother, THEY AIN’T MASHED SWEET POTATOES!

“Mashed potato” style Parsnips and Carrots with Maple Apple topping

1 Large Parsnip
1 Medium Carrot
Almond Milk
1/8 cup Sugar Free Maple Syrup
1 Apple, cut into slices
A little Butter
1/2 t Cinnamon

Peel and cut the parsnip and carrot into chunks. Steam them for 10 minutes or until soft. While roots are steaming, cut and slice apple and place into a saucepan with a little butter, cinnamon and maple syrup. Let cook until apples are soft. Place steamed root veggies into a blender and blend with milk and a little butter until desired consistency. You may have to keep stoping, scraping the sides and adding more milk to do so. When it gets to a mashed potato-like consistency, plate and top with maple apple mixture.

Oh my god you guys….you guys….this was SO yummy!!! I’m learning about all the ways to make mashed potatoes without potatoes and didn’t even think to use root vegetables until punching it in online since I had them on hand and all. The texture was amazing and the combo of parsnips and carrots was of course friggin awesome. It was such a fresh, easy way to start my already awesome day! I’m hoping lunch can match the amazingness of breakfast! I don’t know what I want yet, so we shall see!

P.S. Just as a fair warning, lunch was good, but not quite as amazing as breakfast…I’m still learning!

Lunch:

Couscous salad with Red Peppers andEggplant in Carrot Sauce with Feta Cheese

Now, obviously I went on a carrot puree spree and tried to make a sauce with carrots, which IS totally possible. But I managed to mess it up a little. It wasn’t bad at all, just not as “saucy” as I would have liked. The couscous ended up soaking up most of the moisture in the sauce, so it was ok, but could have been better. This was basically just red peppers, onions and diced eggplant sauteed for a little while in an oil-sprayed pan. I tossed in an egg for some extra protien. I pureed a large steamed carrot with some diced tomato and a little almond milk and balsamic vinegar. I added it to the pan with some chopped fresh basil and oregano. Then I threw in the cooked couscous and a couple of tablespoons of feta on top. I didn’t bother posting the recipe because I wasn’t certain it was worth posting, but I figured theres enough info in here if someone REALLY wants to try it.

Dinner:

Blueberry Balsamic Pork Stir Fry

4 oz Pork, cubed
1 cup Broccoli
1/3 small Onion, sliced
1 cup Mushrooms, sliced
1/3 c Blueberries
1 clove Garlic, minced
1/2 inch piece Ginger, minced
1/8 cup (plus a couple extra spashes) White Wine
2 T Balsamic Vinegar
1 T Brown Sugar
1 T Evaporated Milk (or heavy cream if you’re not afraid of using it like I am)
1 T Butter
A squirt or 2 of lemon juice
Thyme (I used Marjarom because I had no Thyme)
Nutmeg (I used a mixture of Nutmeg and a little Cardamom for that extra something)
S&P to taste (though I honestly didn’t think it needed any salt)

Spray pan with olive oil and cook pork and garlic until pork is no longer pink. Remove from pan and keep covered and warm. Wipe out pan and spray again. Throw in onions and cook until translucent. Add broccoli, mushrooms and ginger and cook until broccoli is tender. Add spices, wine, balsamic vinegar, brown sugar and blueberries and reduce liquid down a bit. Add evaporated milk, lemon juice, butter and cooked pork/garlic mixture and cook until sauce is desired thickness. Add a little cornstarch if it’s not getting thick enough for you. Serve over sticky rice or whatever you want! ^_^

I love blueberry/pork combo dishes, this one is friggin awesome. I have creamier recipes, this one is a bit on the lighter side. Fruit goes just so well with meat so you’ll see me make LOTS of fruit/meat meals. I was quite happy with how this came out as I changed it slightly since the last time I made it (cut down on the creaminess a bit) and thought there was just enough sauce, maybe even just a little too much (better too much than too little I say!) I might use more blueberry next time as I felt the need to throw in a little extra at the end.

So I never went on my walk, but I did get some work done and got an order out! I’m always happy when I’ve accomplished something for the day. And I got to get out into the sun a couple times to run errands and whatnot, so all in all it was a wonderful day! I have absolutely no complaints. I can’t even wait for tomorrow, I know it’s going to be awesome and I’m going to treat my tummy really well. I PROMISE! I will try to remember to bring my camera to my brothers so I can at least take pics of the Thanksgiving/birthday spread. ^_^ Thanks so much for reading! You don’t even realize how important it is to me that this gets read, even if by only 1 or 2 people. HAVE AN AMAZING THANKSGIVING!!!

Morning weigh-in: 127 lbs (getting that weight back down!)
Exercise: 1/2 hour on stair stepper, 1/2 hour of yoga