Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Kale’ Category

Wish there were more hours in the day

Finished a project that I started last night, did yoga, went out to buy more supplies, started and finished another order, went to work out, and I came home with the intention of doing even MORE work, but was just so bushed. I’d never been so tired at 8:30PM before. I wish I were robotic. I wish I didn’t need sleep.

I would be incredibly sad to not need food though.

I love it even more now that it doesn’t control me.


Creamy Pear Cardamom Oatmeal

I just made oatmeal with milk instead of water. Made sure to use enough milk that it was nice and creamy. Added lemon honey, cardamom and pear slices. Topped it with some sliced almonds. Really. Really tasty.


Smoked Sausage and Kale Soup

I’ve made this before. This time I made it with less oil (hehe), beef sausage instead of turkey and chicken stock instead of beef stock. Find the recipe here.


TODAY I got to have leftover lentils! YES! They totally saved some for me! Life is great! AND I didn’t even eat them all, there’s still another serving left!


Potential Future Husband #1 really wants to get back into shape. Which is totally awesome and adorable. He tells me every day how out of shape he is and how he’s going to fix it. He really really wants me to like him, I can tell. Lucky for him, I already do. No matter what weight he is. ~_^And I really mean that. It’s interesting to me how much I actually DO mean that.

But it totally can’t hurt.

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



I finished a major project today. On time and everything. I worked so hard. I wanted to go on a walk afterwards but was just so very very tired. So tired. Instead I opted for a nice, long, hot, relaxing shower. Relaxing…when WAS the the last time I did that? Hell, when was the last time I took a shower? I’ve been working so hard that it’s been days…I can’t be sacrificing personal hygiene just to work more. I know I need to get out of here, but that’s simply ridiculous.

My brother calls me from Boston where he is attending PAX (geek/nerd convention, consider me jealous…) just to check up on me. He’s just an amazing person. I have no idea what I would do without him. I confess to him that I need to get out of here. He, of course, promptly (once again) opens his spare bedroom and an upstairs work room up to me and says that though they won’t be home until Monday, I am free to move in whenever I need. They are excited to have me stay. I promise that the longest I would need would be until the end of the month. I wouldn’t possibly want to burden them any longer than that and on top of that, it’s the longest the landlord will hold the apartment for me. He assures me they can’t wait to have me move in and that I can stay as long as I need!

I keep feeling that I am a burden, but then I think…”Well, if my brother was in the same situation, or ANY crappy situation where he had to move out, would I find him to be a burden on me if he needed to stay at my house?” OF COURSE not. I would be OVERLY excited to have him stay with me! And of COURSE he could stay as long as need be! Don’t be silly, head. Stop thinking its some awful thing to ask for help sometimes. You are not a burden. You just need help. It’s not weak to ask for help. Sometimes…it’s weak NOT to ask.


Kale, Tomato and Cottage Cheese Frittata

Sauteed some onion and garlic in a bit of olive oil. Added the kale and allowed it to wilt and cook down for a while. Whisked together 2 eggs with about 1/4 cup cottage cheese, salt, pepper, basil, oregano and parsley. I poured that over my veggies. While I allowed that to cook for a few minutes, I sliced some tomato and added them neatly on top along with 1 heaping T of grated Romano. Threw that in the oven at 400 for 8 minutes. Perfect! SO much food, great start to my productive day!


Carrot, Mango and Cilantro soup

Boiled 1 sliced carrot, grated ginger, and S&P  in 1 cup chicken stock and 1 cup water for about 9-10 minutes, until the carrots were soft. I added a bunch of chopped cilantro, about 1 T of lemon juice (maybe a little less), some leftover chopped mango (about 1/4 cup) and some cayenne pepper for a little kick. Let that simmer another couple minutes. Whirled it all in my blender. Boom. The kick of the cayenne was AWESOME and unexpected to my tastebuds! LOVED it!


Cranberry Apple Chicken

1 Apple, sliced (I left the skin on)
1 Chicken Breast, sliced
2 slices of a Vadallia Onion, cut into smaller slices (these onions are HUGE)
Dried Cranberries
1/2 cup Red Wine
1/4 cup Apple Cider Vinegar
1/8 cup Berry Liqueur
2 T Brown Sugar (probably too much for most of ya, just do 1 T for normal palettes ^_^)
Pinch of dried Sage
Pinch of Cinnamon

OK sounds about right. I did not put this together the same way I normally would, I screwed it up just a little bit…but NORMALLY I would sear the chicken on both sides in a little oil, remove them from the pan, sautee the onions in some oil and butter in the same pan, let them caramelize a bit, add the apples, let THEM caramelize and soften a bit, then remove THEM from the pan. THEN add all the sauce ingredients to the same pan along with the cranberries and walnuts, let it reduce a bit, add back in the apples and onions along with the seasoning and sugar and cook until the apples are soft and the sauce is thickened. I served this on top of brown rice (I made a dry 1/3 cup, which ended up making a LOT of rice hehe! YUM!) which I carefully placed my chicken strips on top of and topped with the apple cranberry sauce!  DELISH! I LOVE cooking apples and chicken together! I devoured this in a heartbeat! And it was a LOT of food!


I’m incredibly excited about tomorrow. I’m going to bed super early tonight, I’m just so tired. And I want to start my day nice and early tomorrow! I can’t express enough what a wonderful change this is going to be for me. I will be in an area of town that I can walk to everything. I will be right down the street from a farmer’s market. I’m going to be able to save a TON of money. I’ll be even closer to my gym at my brother’s than I will be at my apartment! ^_^ I’m gonna do a shitton of working out! YES! OH OH and I’m going to treat myself to some clearance candy tomorrow because I didn’t get any today. CANDYYYYY!!!!!

Exercise: None. No yoga or anything. I was just worn the fuck out. I will make up for it tomorrow!

FISH!!! (WARNING: Gutting pictures included!)

I do apologize ahead of time as I realize a lot of people who follow me on here are vegetarian or vegan due to moral reasons and will not want to see fish-gutting pictures. So here is a fair warning that they are included in this post as I am proud of my weird accomplishment.

I totally never get to eat fish. Shitbag bought a fishing license the other day and brought me one because he knew I really really wanted to learn to gut and clean my own fish. I don’t know why. It’s just all part of the cooking experience for me I guess. And I love camping, so it would be an awesome life-skill to have. ALSO if he goes fishing, I can pay him a couple bucks for a couple fish and it would save me a TON of money knowing how to prepare it myself. AND I’LL GET TO EAT FISH ON A REGULAR BASIS!!!

At least shithead likes me sometimes.


Scrambled Eggs with Kale

Ok this turned out WAY better than I thought it would. I sauteed the kale with a little onion and diced tomato in olive oil until it was wilted. I scrambled the eggs separately, 2 of them, with a little milk, garam masala and a pinch of cardamom. S&P to taste of course. And then mixed them together and threw some dried cranberries on top. Um yeah what the hell was it about this? It was REALLY really good!!! Less is more!


Kale and Smoked Turkey Sausage Soup

This was so good I’d BETTER remember what I put in it.

1.5 cups Beef Stock
About 1/2 cup Water
Probably a bit too much Olive Oil (I’ll explain that)
Small pat of Butter (maybe 1 t)
1 medium Carrot, cubed
1/2 Turkey Sausage link (you know, a bratwurst-sized link)
Big handful of Kale
A little diced Onion
1 t Garlic Powder
1.5 T Lime Juice
1 Bay Leaf
S&P (not too much salt though, there’s plenty already in there)

I started to pour the olive oil in and the top pourer thing fell off. So I accidentally poured a TON of oil into the pan…I tried to take as much as I could back out, but the bottom was pretty coated. I added a little butter anyway…Mmmmm…hehe…and sauteed the onions, carrot and sausage in it for a little while. I added the stock, water, lime juice, bay leaf and seasonings along with the kale. I covered it and let it cook for about 10-15 minutes…whenever the kale is wilted and carrots are cooked. Take out the bay leaf and serve!


FISH TIME with Mz. P!!!!

My fishy friend!!! He’s a rainbow trout! He doesn’t talk much.

I think he officially ceases to be my friend anymore at this point.

Gutless. My fishy friend has been emptied!

Skin pulls off with the head. All in one swipe!

I then splashed on some olive oil, lemon juice, salt, lemon pepper and dill, wrapped it in foil and cooked it over a campfire my shithead husband had started in the backyard. It was……FANTASTIC! Fan fucking tastic. I’ve never had fish this fresh before in my life. Oh. My. God. You haven’t lived until you’ve eaten fish this fresh.

I also had about a cup of mixed corn and peas as a side dish. With a little salt and margarine.


I hope you at least sort of enjoyed my adventures in fishy-gutting land! I was really super proud of me. I know a lot of you won’t be…don’t be mad! He went to a good home in my tummy! I didn’t waste him at all! I just really like learning really weird little skills…it will benefit my diet in the end as I will be able to incorporate more fish in it! YAY!!!

Exercise: 1/2 hour of yoga, 1/2 hour on the stair stepper, gutting and cooking fish


Getting thinner?


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?


Mango Breakfast Pizza

Adapted from:

  • 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.


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!


Bratwurst with Apples & Onions

Taken from:

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.


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


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

I need a coffee grinder like woah.

I wanna start grinding my own coffee, for sure, but I also need something to grind up these seeds and spices! I made my own makeshift version of Chinese 5-Spice today (which I’m sure tasted NOTHING like real Chinese 5-Spice, hehe, but I did my very best!) and had to grind my fennel and peppercorn seeds with a little marble totem pole guy that I had sitting on my mantle! While it worked, I can think of so many uses for a coffee grinder (those seeds in that dressing I made yesterday, grinding actual coffee beans, making flours out of nuts and grains, etc…) so I think that’s going straight onto my Christmas list! Too bad my family doens’t read this blog, hehe. Anyway, for either lunch or dinner (or maybe both!) I’m going to specifically look for recipes to use the rest of my fake Chinese 5-Spice in!


Pineapple Rice with Fried Egg

Serves 4


– 1 cup brown basmati rice

– 1 tablespoon butter

– 2 cups water

– 2 teaspoons olive oil

– ½ diced red onion

– ½ teaspoon grated ginger

– ½ teaspoon Chinese five -spice

– 1 cup diced pineapple

– 3 tablespoons peanut butter

– ¼ cup soy sauce

– 1 cup spinach (I only had kale, so this is what I used)

– ¼ cup chopped almonds (I used chunky peanut butter, so didn’t bother adding more nuts)

– 4 eggs


Combine rice, butter and water in a medium size saucepan and bring to a boil over medium-high heat.  Reduce to a simmer over low heat, cover and cook for 50 minutes.

Coat a wok with the oil and heat over high heat.  Add the onion and sauté for 3 minutes, stirring constantly.  Stir in the ginger and the Chinese five-spice and fry for 2 more minutes.  Mix in the cooked rice, pineapple, peanut butter and soy sauce.  Stir until the peanut butter is completely melted.  Continue to sauté for 10 minutes.  Fold in the spinach and chopped almonds.  Remove the wok from the heat. 

Heat a small buttered sauté pan over medium heat.  Fry the eggs to your liking.  Plate one egg atop a few large spoonfuls of the rice per person and serve.

*So this was a recipe I found online last night while looking for a breakfast recipe using pineapple. I for some reason never thought to combine peanut butter and pineapple! Great combo! My makeshift 5-Spice was pretty good, though I will be purchasing a real mix of it soon just to taste the difference. I also wish I would have had spinach as I feel it had enough of a peppery flavour already with the 5-Spice and didn’t really need the extra pepper taste of the kale. Otherwise the rice was nice and gooey with the peanut butter and added egg on top and all in all I was not disapointed. Going to go looking right now for another 5-Spice recipe for lunch!


Chinese 5-Star Comfort Food

4 oz Chicken (ps, I always weigh my food PRE-cooked/raw)
1/3 cup Peas
1 medium Carrot
1 small Peach
1/4 small yellow Onion, sliced
1 medium Red Potato
1/2 T freshly “made” Chinese 5-spice (probably a bit less if you’re using the real stuff)

For the sauce:
Freshly grated Ginger
1/4 cup Apple Cider
1 T Soy Sauce
1/2 t Plum Sauce
1 t Rice Vinegar
1 t Cornstarch

Cube and boil a red potato for 10 minutes. Meanwhile, allow chicken and onion to cook in a sprayed saucepan until the onions are translucent and chicken is mostly cooked. Toss in peas, carrots and spices. Cook until chicken is done and carrots soften. Stir up all sauce ingredients in a seperate bowl. Add sauce mixture and peaches to saucepan and cook until sauce is of desired consistency. Mash the potatoes with a little milk and butter. Serve over the mashed potatoes.

I really needed like, a chicken pot pie today but didn’t really have the time or energy to actually make one. I also wanted to use up that Chinese 5-Spice I made and a pot pie just seemed a little odd to put it into. This was a nice compromise, I still got the “comfort food” effect from it and was able to use up my spices. It was quite yummy and something I would almost definitely make again, next time with real 5-Spice just to try it. ^_^


Tofu, Anise, Broccoli and Mushroom stir fry

I had just come home from the store and wanted to try this anise I’d bought really badly, but didn’t really have the time to look up a real recipe. I treated it sort of like I would onion and it seemed to work really super good!

1/3 block Light Tofu
1 cup Baby Bela Mushrooms
1/4 cup chopped Anise
1 clove Garlic
Whatever was left of that buttercup Squash that I had, cubed
1 cup Broccoli
A few Blackberries, halved
Spinach (since I knew I wasn’t using rice, I wanted something to bulk it up a little more)
1/4 cup Light Coconut Milk
1/4 cup Almond Milk
Splash of Rice Vinegar
Splash of Chicken Stock (or Veggie Stock of course! ~_^)
1 T Brown Sugar
A few Sage leaves, chopped
Fresh chopped Rosemary
1/4 t ground Ginger
S&P to taste

Normally I would press tofu for at least half an hour before cooking it, but I didn’t have the time tonight. I cut it into thin triangles and pressed them by hand inbetween a towel for about 30 seconds lol. So it didn’t turn out as crispy on the outside as it would have had I done it properly but its ok. It tasted great! So press your tofu for at least half an hour if you can. Spray a saucepan generously with oil and fry the tofu until both sides are golden brown, spraying a bit more oil as needed. Add anise and garlic and fry until fragrant (smells WONDERFUL!). Add broccoli, squash, mushrooms and spices. Fry until broccoli starts to soften. Add milks, vinegar, brown sugar, blackberries and chicken stock. Add a little cornstarch if needed to thicken (although I have to say, I didn’t need any in mine). Turn the heat way down and throw a couple roughly hand-torn handfuls of spinach on top. Cover and let spinach wilt for a couple minutes. Stir it in and serve!

I was CERTAIN to write this one down because I really really enjoyed it a lot. My biggest problem was that my coconut milk had gone a bit sour and I didn’t realize this untl it was already in the pan. It wasn’t BAD persay, but it was definitely not fresh. I added the brown sugar to counterbalance the slightly sour coconut milk, so if you use good milk, you can probably skip the sugar. The anise was an INCREDIBLE touch to this. I needed something to go with wine since my hubby and I were spending the evening together drinking Merlot, watching Sideways and eating some cheeses.

You guys…I’m really excited about tomorrow. Like REALLY really excited. I will let you know all about it first thing in the morning. You’re going to shit yourselves, yes, its THAT exciting!

Morning weigh-in: 125 lbs (finally back down to my target weight!)
Exercise: None today, instead had a really long talk with my husband about some things. Almost as exhausting, just as productive.

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!


(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


  • 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


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


  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!


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!


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

Birthday cards

Alright, I can’t get this off my mind so I’m going to air it out here. I hope you don’t mind me rambling for a minute before I get on with the foodstuffs.

A couple weeks ago I took my mom out for her birthday and explained some of the anxiety-related issues that I’ve been going through (she has her fair share as well, so it was pretty easy to talk to her about it) and I made a statement about how I tried going into a local food mart a couple weeks prior to that to try and buy a cupcake. Something sweet. And I couldn’t do it. And it sucked a lot because it was then I realized something was wrong with me. It was one of my tipping points and a very awful, anxiety-ridden day in my life. For my birthday she bought me a card that she thought was funny and cute. The front had a dog that was staring longingly at a cupcake sitting on a table and on the inside she wrote “You can just put the rest in the fridge,” and she asked me if I “got the joke” and I said I didn’t….shes like “Don’t you remember our conversation from the other day?” and then I got it…she thought it would be cute and funny to reference my eating disorder in a birthday card. Happy birthday to me. I politely told her that it was sweet and thank you, but of course was not quite in the position to want to talk about my eating disorder with everyone in the room, so I tried my best to sort of skirt around it while still being nice.

I wish my mom would just think sometimes. Maybe its my fault. Maybe I didn’t stress the seriousness of it to her enough. Maybe she was just trying to lighten my mood about it a little bit and she really truly thought she was helping by joking around. But its not a joke. It was a really dark day in my life. I wish my poor mom understood. I don’t want her to worry too much, I assured her that I was getting help for my issues and everything would be ok. But maybe I should have told her, I mean REALLY told her how serious it had become.

Aside from that it’s been an absolutely gorgeous day! I got to watch the sunrise this morning, I got large order completely finished so I will be sending that out today to a hopefully happy customer, and I’m actually looking forward to working my retail job tonight. It gets me up and about and out of the house and active and whatnot. Tomorrow I will be joining a gym! SO many awesome, productive things!


Sweet Potato, Mushroom and Kale frittata

1 small Sweet Potato, peeled and sliced
1 cup Baby Bella Mushrooms, sliced
2 handfulls of Kale, chopped
2 Eggs
1/8 cup Almond Milk
3 T Reduced Fat Cheddar Jack blend
Fresh chopped Oregano
Fresh chopped Mint
Fresh chopped Sage
(all spices measured to taste, though next time I would use a little more sage, I only used 1 medium leaf)

Preheat the oven to 375. If you use oil, go ahead and throw in enough that will cook your potatoes without any other aid. Personally, I never use enough to cook mine properly and I have to either boil mine first or throw them in the microwave for a little while to get them started. So I peeled and microwaved my sweet potato for 2 minutes before slicing and cooking in an oven safe pan, preferably cast iron. I sprayed a little oil onto the bottom (which actually did give the potatoes a nice crispness, it made me happy) and cooked the potatoes until crisp. Then I added the mushrooms, spices and kale and cooked until the kale was nice and wilted, about 5 minutes or so. I wisked my eggs and milk together in a different bowl and poured it over the top of my sweet potato mixture in the pan and let it cook until the edges started to set. Then I threw the cheese on top and placed the whole pan into the oven for about 7 minutes, until the cheese is melty and the eggs are set. Fantastic! I was glad I didn’t use any garlic or onions as it really let the sweet potato flavour shine through. Feel free to add or subtract any veggies that you want though!


Arugula Pesto, Bacon, Avocado and Blackberry pasta salad

For the pesto:
1 small handfull Arugula
About 10 or so Mint leaves (include stems if you can, lots of flavour in there!)
A few fresh Basil leaves (if you only have dried, that works ok too)
1/2 T Pine Nuts
2 T Rice Vinegar
1 T Apple Cider Vinegar
Splash of Lemon juice
2 T grated (or fresh) Parmesan Cheese
Pinch of S&P
Water to thin out the sauce a bit

For the salad:
2 oz Rotini or Penne (I ran out of Rotini lol, so I had to mix)
1/2 Avocado, cubed
2 slices Turkey Bacon, cooked and crumbled
1 medium slice of Vadallia Onion, chopped
About 5 or 6 big Backberries, cut in half

Put all pesto ingredients into a food processor and blend until its the pesto sauce consistency of your prefrence. ^_^ I like mine a little leafy, some people like theirs a bit smoother. Toss together the salad ingredients and then toss in the pesto sauce to coat the salad. Mix it up good and throw the blackberries on top.

Holy shit kids, this was really really amazing. When I told people I had a salad with bacon and blackberries they’re always shocked at how good that sounds. And it was. It put me into a super good mood for the rest of the day! You will LOVE this combination!


Once again forgot my camera. Boo. So I found this super pretty picture of Black Bean soup that didn’t have any other stupid garnishes on it. I think it looks beautiful as-is, I ADORE black bean soup! I had 2 of these cups of soup for dinner.

I don’t know what it was, but I simply wasn’t hungry when I got home from work and skipped my usual ice cream. I was super tired and went straight to bed instead. We stayed to clean up and extra half an hour, so I got home pretty late. It’s ok to just not be hungry sometimes right? It doesn’t happen to me often, but its weird when it does. Well anyway, work was pretty good, I got my first “Thanks for nothing” from a customer of the season because I couldn’t pull the item they wanted out of my ass for them. :< It’s ok, her husband was really nice and made up for her being extremely rude. All of my other customers were totally nice. The holidays are an interesting time for retail, you have to expect rudeness every once in a while. It can still take you by surprise though.

Morning weigh-in: 127 lbs (still :<)
Exercise: 7 hours of retail job


I bought a big bag of kale for the first time yesterday (it was on sale…but of course ^_^). I normally pick up spinach, and while it was also on sale I’m ALL about trying new foods! I was going to have blackberries this morning, but decided on the more savory route instead. Just wasn’t in the mood for sweet. Gotta say, A+ decision on my part! Also, the blackberries will absolutely still be good tomorrow, they didn’t HAVE to be used right away. Maybe a “blackberry” day will be in order then? Ohhh! BUT today is a kale kind of day! I will be going to have birthday/Thanksgiving dinner at my dad’s tonight so this is also a great way to keep things light and fresh for the day! SOOO excited about what I might make for lunch!


Scrambled Eggs with Kale

2 handfulls of Kale, lightly chopped
1/4 small Onion, chopped
1/3 cup diced Tomato
1 clove Garlic, minced
2 Eggs
Fresh chopped Basil
Fresh chopped Marjoram
1 T grated Parmesan
S&P to taste

Spray your saucepan with a little oil and sautee diced onion and garlic. Add basil and marjoram (or herbs/spices of your choice!) and cook until fragrant. Add tomatoes and throw kale on top of all that. Let wilt, but not too much, try to keep the kale a little crunchy. Mix together, add parmesan and crack a couple eggs on top of all that. Add a little almond milk to keep everything moist if you want. Scramble up the eggs with the veggies until they’re cooked to your liking! Plate with a little kosher salt and pepper on top!

My first shoulder bump with kale was a surprising and very pleasant experience! Not that I didn’t think I would like it, but I was shocked at how nice and crisp the kale stayed even after a bit of wilting. Spinach tends to lose most of its crunch after wilting it even for just a little bit. So I was REALLY happy with the heartiness of this meal! PERFECT for a light morning! Kale tastes almost like a combination of the earthiness of spinach and peppery flare of arugula. I can’t even wait to see what I’ll come up with for lunch. KALE ROCKS!!!


Wilted Kale, Arugula and Cottage Cheese salad

Large handful of Kale
Small handful of Arugula
1/2 cup Low-Fat Cottage Cheese
1 Parsnip, shredded
1 cup Mushrooms
1/3 cup diced Tomatoes
Freshly grated Ginger
Low-Fat Sesame Ginger dressing

Sautee the parsnips until soft. Add ginger, mushrooms and tomatoes and heat through. Add kale and arugula and cover for about 2 minutes until wilted but still crispy. Stir everything up and take off of heat. Add to a bowl with 1/2 cup cottage cheese and mix up. Drizzle with a little sesame ginger dressing (or dressing of your choice, this of course went really well with the ginger already in it).

Of course I totally loved this! Lots of flavour, light and good for you! I need to try one of these millions of kale chip recipes eventually, they certainly would go awesome with this salad!


Nooooo I didn’t JUST have this ABSOLUTELY AMAZING carrot cake cheesecake that my dad made me for my entire dinner…but I DID have 2 pieces! I just happened to take a piece home as well and so took a picture of it when I got back. My dad is a super amazing cook and knows that I’m big into cheesecake. I request one from him every year, and I LOVE surprises, so I let him pick what kind he wanted to make me. OH MAN! This was the PERFECT choice as I completely adore carrot cake! My dad just knows me so well.

Also with the carrot cake came appetizers (chocolate popcorn, indian candy corn, and a cheese and cracker selection), ham, sweet potatoes and green beans. I did have a small amount of seconds (1 extra slice of ham and 1 piece of sweet potato) and then of course the 2 helpings of cake (hey, it was my birthday cake from my dad! Why not?) He then proceeded to give me a selection of fudge cubes he brought back from Frankenmuth Michigan, which I attempted to share but nobody would take any because they were “mine” and there were plenty of other sweets to eat that were “everybody’s”…bah. So I sampled a couple cubes of them and had a little more popcorn until my sweet tooth was satisfied and my stomach was full and happy. I once again did not overeat to the point of bursting. I’m getting SO much better at just eating like a normal person. I’m incredibly proud of me. AND I only saw 2 extra pounds on the scale the next morning! So it was a good night!

Morning weigh-in: 125 lbs
Exercise: None today, I worked from home all day before going to my dad’s and then wasn’t much in the mood for exercise after eating a bunch of food, but I will make up for it with an hour of stair stepping later.