Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Molasses’ Category

New shoes

I’m pretty sure I mentioned that I got new trainers the other day. $123.00 shoes for $30. CANNOT beat that. And while they are AWESOME shoes, they are also new. New shoes always come with a hidden price…breaking them in. It absolutely blows because I want nothing more than to walk everywhere and go work out and every time I do my 6 mile walk, I get blisters and tear up the back of my feet until they bleed. I threw out my old trainers like an idiot, not thinking that maybe I’d still need them until I could break these new shoes in. Great. So now I’m stuck dealing with really hurty feet for a while.

I just want things to not be so complicated, but that’s always far too much to ask. I understand this.

I also had problems purchasing the supplies I needed as one of the major components was “defective” and I have to wait another week for the store to get a new one in. Lovely. Luckily, my customers don’t need their items immediately. Otherwise I’d have to drive a half an hour to the next closest store.

I was able to purchase some of what I needed and get one order done. I started on a new one, not for anyone in particular, just some stock for my store. I was invited out by my brother. I had to turn it down to get work done. I was also invited out by 2 of my best friends (who happen to be a couple now, I am Miss Matchmaker as well!) but had to turn them down as well. I was stuck alone working all night.

Breakfast:

If nothing else, I had a fabulous breakfast.


Parsnip Pancakes with Banana Brown Sugar syrup

Pancakes:

1/3 cup AP flour
1 T Sugar
1 Parsnip, grated
Nutmeg
1/4 cup Yogurt (I used Greek)
1/2 t Baking Soda
1 Egg

Mix dry ingredients plus parsnip. Mix wet ingredients in a separate bowl. Add wet to dry. Mix until just combined, lumps are not only okay, but encouraged. I think I dumped them out in 1/4 cups. It made 4.

Banana Brown Sugar syrup

Taken from: http://www.foodnetwork.com/recipes/sandra-lee/french-toast-with-brown-sugar-banana-syrup-recipe/index.html

Syrup:

  • 2 tablespoons butter
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons molasses
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 2 bananas, cut into 1/2-inch slices

For Syrup:

In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm. Serve over French toast.

*I’ve learned something about syrup. I allowed this to simmer for the time allotted instead of freaking out thinking it’s not thick enough and letting it cook too long. I turned it off and let it sit and it thickened up beautifully on its own. No extra help from me! I burned the pancakes a bit because I was using a new griddle I’d never used before and didn’t know how hot to make it. BUT luckily all the other flavours are so intense, I didn’t even notice! It was wonderful! Like carrot cake pancakes, but with the nuttiness of parsnip instead, which went BEAUTIFULLY with the bananas!

Lunch:

I have no idea what happened, I totally took a picture of my lunch and can’t seem to locate it. Bpttttth. I had a big bowl of cottage cheese and an English muffin again with jelly. I was busy busy busy today. Per usual lately eh?

Dinner:

Cilantro Mustard Sausage over Sauerkraut

I sauteed some onions and green peppers in oil and a little butter. I added the sausage and let it cook for a couple minutes. Added a big splash of red wine vinegar, some fresh chopped cilantro and this awesome jalapeno cilantro  mustard that my sister in law bought for me on clearance. I pushed all that off to the side of the pan and added the sauerkraut on the other, also splashed with a little red wine vinegar, and topped it all with some S&P. Let the sauerkraut cook until it started to brown just a little. Then served it up! YUM! I wanted an excuse to use that mustard, so this was perfect! I wanted to keep dinner flour and pasta-free since I had some for breakfast, so the sauerkraut was perfect!

 

I spent the day once again working my ass off because I want to go to a party tomorrow night. I got one project completely done and another half done. If I can finish the other half in the morning I get to party. It would make me so very happy. I never get to party. I might even get to have a couple drinks! *WHAAA?* That’s right! I won’t have to drive (we live a block away from this guy’s place) and don’t have to feel bad about myself anymore for drinking the “empty calories” for one freakin night. We shall see!

Exercise: 6 mile walk

 

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Nicole and Gwendylon play-date day!!!

EXCITING!

I get to have lunch with Nicole and Gwendylon from nicoleandgwendolyn.com!!! SO very happy!

Start the day early! Lots of work to do before I go out! Glad I did one of those “make-ahead” breakfasts that you let sit in the fridge overnight and bake in the morning! Just add the eggs and pop it in the oven! Brilliant!

Then the phone rings at about 9:30. It’s my mom. She has a doctor’s appointment at 10:00 for an inner ear infection, but she’s managed to throw her back out and can’t drive. I have 5 more minutes on my baking and no way to rely on ex-loser to turn off the oven, I’m also not dressed or look presentable in any way. I ask if she can give me just 5 minutes to get ready. She may be a little late. She says that’s ok.

I throw on some clothes, brush my teeth, make sure the cat is fed. Timer beeps. I take my breakfast out of the oven and turn it off. No time to eat. I grab a book for the waiting room and run out the door. On the way there, I nearly hit a dog and have to slam on my brakes. If I wasn’t completely awake before I am now. Then I am stuck behind a semi-truck that is parked in the middle of the road. Each one of us has to wait for cross traffic to clear so we can go around. SERIOUSLY? Uhg!

I finally make it to my mom’s. At this point its about 8 till 10:00. She says she’s called her doctors office already and they said they couldn’t take her late. She’s had to reschedule. But her back still hurts so bad she thinks she should go to an urgent care. I figure they can also help her with her ear infection and agree whole-heartedly with this plan. I take her to the urgent care, read my book in the waiting room, they send her off with some prescriptions and ask her if I am old enough to drive. (WOW I mean, I look young, but under 16???? I am FLATTERED as I am 29.9 ~_^.) We get some coffee together before picking up the prescriptions to give the pharmacy a little time to fill them. I then take her home.

Is it 1:30 already?? Holy shit.

I eat only half of my breakfast. Lunch is a mere 2 hours away! I don’t want to fill myself up now!

Breakfast:

Baked Oatmeal with Blackstrap Molasses

6 cups old-fashioned rolled oats
2 cups water
1/3 cup kefir, yogurt or whey
1/2 cup vegetable oil or melted butter
1/2 cup applesauce or pumpkin puree (pumpkin is good but will impart a pumpkin flavor)
1/2 cup blackstrap or regular molasses
8-10 large eggs
1 tablespoon cinnamon
2 teaspoons vanilla
1 teaspoon salt
2 teaspoons baking soda
1 cup raisins or other dried diced fruit, optional
1/2 cup nuts, optional

12- to 24-hours before you want to bake this, combine oats, water, kefir, oil, applesauce or pumpkin puree and molasses in a large bowl and stir well to mix.  Let sit on the counter, covered with a tea towel, till you’re ready to bake.

Preheat oven to 350ºF. and grease a 9×13-inch pan or two 8-inch square pans.  Break eggs into a bowl and stir in cinnamon, vanilla, salt and baking soda.  Then pour this mixture into the soaking oatmeal.  Stir well to break up oatmeal and combine ingredients, adding dried fruit and nuts as you’re stirring.  Pour into prepared pan(s) and bake for 30- to 35-minutes till a toothpick inserted in the middle comes out clean.

*I had no applesauce OR pumpkin puree. So I pureed some canned peaches! I almost wish there were MORE peach flavour in this, next time I will add actual little pieces of peach! I did not add any more sugar or honey to this at all. It was perfect the way it was, just enough sweetness for a quick brunch! Letting the oats soak overnight gave them an almost flour-like cake texture! REALLY cool! I will do that more often!

Then it was shower time, errand-running time, and off to lunch!

Nicole and I both had the Mediterranean Salmon Salad! I tried it per her recommendation. We’d both planned on getting the black bean soup, but alas! They were out! So we went for this instead! REALLY great! We sat outside and chatted about our lives, blogs, ED histories, and future plans. She’s just the most amazing, strong, intelligent woman! I hang on every word she says! She never fails to impress me with her optimistic outlook on life and how much knowledge she’s gained from her good and bad experiences alike.  Her desire to help others is something to be admired. She’s dedicated so much of her life and time to people like me. I hope she realizes just how much it means. She amazes me.

Go work out for an hour. My brother gave me a new MP3 player! He didn’t need his old one anymore since he got a fancy shmancy new phone, so I was excited to hear some of the music he had on it! I had a great time bounding along on the elliptical to some new songs! I love my brother’s taste in music, so I knew keeping all of his albums on there would be a good idea! And it was all excellent workout music!

Go home. Is it REALLY 7:00???? And I got nothing done? Oh man…time to start a project! I actually do nearly finish one! In between, I make myself a semi-quick dinner.

Dinner:

Veggie Pot Pie with Cornbread and Gouda topping

I sort of winged a lot of this, so for the filling I used:

Broccoli
Corn
Carrots, diced
Peas
Onion, chopped
Garlic
Cream of Mushroom condensed soup
Sour Cream
2% Milk
Fresh chopped Rosemary
Fresh chopped Sage
S& Lemon P

I sauteed all the veggies in some olive oil for about 10 minutes. I added the CoM soup, a little sour cream, and some milk and just kept adding all 3 in whatever amounts looked and tasted right until it was the creamy consistency that I wanted. I added the herbs and turned off the heat. Then I made the topping which I did take from an online recipe:

Cornbread Gouda topping

Taken from:  http://www.bonappetit.com/recipes/2010/11/mushroom_and_lentil_pot_pies_with_gouda_biscuit_topping

  • 1 cup plus 2 tablespoons all purpose flour
  • 6 tablespoons yellow cornmeal
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons chilled unsalted butter, diced
  • 1/2 cup buttermilk
  • 3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)
  • Preheat oven to 400°F. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. Add butter; pulse until mixture resembles coarse meal. Add buttermilk; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. Set rounds atop filling; top with cheese.

    Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes

    *I put mine into a small bread pan, topped it with the cornbread mixture and gouda and baked it for the 30 minutes suggested. I ate the whole thing it was so good!! I’m glad I went with the seasonings that I did, it made it different from the norm. Definitely try this with any combination of veggies, meats, or condensed “cream of” soups that you want! It’s so versatile, that’s why I love pot pies!

    So kids, I have a date tomorrow.

    I’m nervous. Should I be nervous? I really want this guy to like me. He’s amazing. He’s always been amazing. He takes really good care of me. Should I be worrying about this right now? Take it slow Mz. P…don’t just jump into the arms of the next guy willing to go out with you…but he’s more than “the next guy”. He’s ALWAYS been “next in line” if you know what I mean. I’ve known him for years and years. I hope we have fun!

    Wish me luck!

    Exercise: Distinct lack of yoga due to parental unit crisis, 1 hour at the gym

I <3 Healthy Eating!

It’s been a good week! I feel great, I look great, I’m happy!

My husband passed his bartender test! He’s an officially licensed alcoholic beverage artist now!

He went out again last night, it’s really nice that he has friends now who are willing to drag his ass around. I also really like having the bed all to myself! I sleep MUCH more comfortably by myself. I dunno, I can just stretch out all the way across the damn thing and its so much more comfy than jamming your knees into your significant others back all night (or really, trying to AVOID doing so). So my morning has been very relaxing and uneventful. I got the chance to comment in some of the blogs I follow, responded to a couple of potential customers, and squeezed in my yoga. I will soon be off to get some work done!

It’s Meatless Monday!

Breakfast:

Strawberry and Pineapple Brown Rice Pudding

1/2 cup uncooked Brown Rice
Scant 1 cup Water
1 cup 2% Milk
1/2 t Cinnamon
1/2 t Vanilla extract
3  mashed Strawberries
1/3 cup Pineapple, roughly chopped
1/3 cup sliced Strawberries
1.5 T Molasses
1/4 t Salt
1/8 cup shredded unsweetened Coconut
Half a handful of Pistachio Nuts

Heat the water to a boil and add the rice. Reduce heat and simmer for about 20 minutes, until the rice has absorbed most of the water. Add the milk, cinnamon, salt, coconut and mashed strawberries and simmer, uncovered this time, another 20 minutes until a creamy consistency. Add molasses and fruit. Take off of the heat and allow to cool and thicken for 5 minutes. Throw the nut of your choice on top (I of course have a penchant for pistachios!) and a little extra shredded coconut!

*Great for people who don’t want their breakfasts “too sweet” (whatever that means), there was still just enough for someone like me! Nice and creamy, filling, lots of great nutrients  and good things for you! And since it was sweetened with molasses there were no refined sugars! YAY! If I made this again I would probably add a little honey drizzled on top, I can’t help it! I just love things sweet!

Lunch:

Ok I’m SO sad because I took a GORGEOUS picture of my beautiful soup with cute little sliced almonds on top and bright green chopped cilantro and it was pretty pretty pretty! Then I accidentally deleted it off my camera as I was moving pics onto my computer. GAAAAAH! :< So I’m using the picture off of the website I took the recipe from. SAD!

Butternut Squash and Almond Butter Soup

¼ cup water
1 onion
2 teaspoons minced fresh garlic
4 cups peeled and chopped butternut squash
½ teaspoon ground cumin
¼ teaspoon ground coriander
4 cups vegetable broth
½ cup almond butter
2 Tbsp tomato paste
1 Tbsp braggs liquid aminos
½ tsp crushed red pepper
¼ cup chopped fresh cilantro

Pre-preparations include peeling and chopping the butternut squash, so it’s assumed that part is already completed. Place the water into a large pot. Add the onion and garlic and cook stirring frequently for about 2 minutes.

Add the squash, cumin and coriander. Cook stirring frequently for another 2 to 3 minutes.

Add the remaining ingredients except the cilantro and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until squash is tender, stirring occasionally to make sure ingredients are well combined.

Puree in a blender, Vitamix or food processor. Add any additional water so that it’s at a consistency that you like. Garnish with cilantro before serving.

A common practice with any soup is to make a double batch of it and freeze the left over portions for another day.

Options:

I like this soup recipe quite spicy, so frequently add cayenne pepper, fresh ground black pepper and a very special Habanero oil garlic sauce I have access to here locally. Ginger would also add a nice kick in the colder fall and winter months. Experiment with your flavors. Turmeric would be a great addition to this recipe as well.

If you like, add 2 Tbsp of ground chia seeds before blending for additional fiber, nutrients and Omega 3 fat’s.

*GOD I love soups! This was wonderful, filling, amazing! I didn’t have any vegetable broth (you’d think I’d learn to keep some on hand at all times by now) so I just used water. I did in fact make mine spicy as well with crushed red pepper and Habanero sauce. Just sooooo good! AND I’m pretty impressed with my almond butter if I do say so myself.

Dinner:

Butternut Squash and Tofu Curry on Zucchini Noodles

Ingredients

2 tablespoons canola oil
1 small onion, thinly sliced
1 pound cubed butternut squash (I’d already roasted mine)
1 cup sliced mushrooms
5 cups vegetable or chicken stock
1 pound extra-firm tofu, dry-fried or deep-fried
2 tablespoons soy sauce (to marinade the tofu)
1 tablespoon rice vinegar (also for the marinade)
1 14-ounce can coconut milk (I didn’t have any so I used low-fat evaporated milk)
2 tablespoons jarred green curry paste (I used a sweet red curry paste)
1 tablespoon brown sugar
2 tablespoons fish sauce, plus more for adjusting seasoning
1 cup thinly sliced basil (I chopped mine)
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp curry powder
1/2 tsp cumin
pinch cayenne (to taste)
1/2 tsp sea salt (more to taste)

Okay this took a few steps. I had to fry my tofu, which I did in just enough olive oil to cover the bottom of the pan. After they were done I let them drain on a paper towel and then soak in a marinade of soy sauce, rice vinegar and a little salt & pepper.

After that, I sauteed the onion, garlic, ginger and mushrooms together. After they were done I took them off the heat and put them aside.

Then I mixed together the evaporated milk, curry paste, brown sugar, fish sauce, basil, curry powder, cumin, cayenne powder and salt. I poured the sauce ingredients into the pan that I sauteed the onions in and let it reduce and thicken a little. Then I added the veggies back in, then the tofu with the marinade. And allowed it all to reduce and thicken. Add some cornstarch to thicken if you’d like. I added the roasted butternut squash (that I had already cooked earlier) and let it warm through.

Zucchini Noodles

3 small zucchini
1/2 t salt

If you have a mandolin/slicer, julienne the zucchini into small strips. If not, take a peeler, slice them with that, then julienne them by hand from there (which is what I had to do). Place them in a colander and toss them with the salt. Let them sit as long as you can, half an hour at the very least. Take a paper towel and lightly squish as much liquid out as you can. Then I just warmed them up in the microwave before putting the squash tofu curry on top.

*Pretty impressive! I would probably not put this on top of zucchini noodles again, those should be used for more Italian-type dishes. But I had zucchini that I needed to use up, so I used it anyway. And since I’ve been trying to keep things light lately, it made me ultimately feel better about myself to use them. The curry turned out WONDERFUL despite the fact that I didn’t have any coconut milk. You can never go wrong with curry and butternut squash! FAB!

 

I actually did not go to the gym today. I took that time out to take my husband out to apply at some places and go grocery shopping because he was out of food. Also, I had gone 5 days in a row. I know that the body needs rest to repair itself and build muscle and etc. Normally I would have at least done some stair stepping, but I figured a good full day’s rest would be good for me. I DID get to do a little shopping for myself as well, so it was still a good day!

Exercise: 1/2 hour of yoga

I wonder how much I weigh…

I wonder this every single day. And I hate it. Why do I care so much? I used to go MONTHS without weighing myself when I was younger. And the only times I ever DID weigh myself weren’t for any reason other than curiosity. It’s different now. Now I want to know because I want to know if I need to be crazy again or not. I want (I actually typed “need” out of habit, you can tell where my subconscious lies) to know in case I need to diet again. Do I look fat? No. Do I feel fat? Not particularly. Does it MATTER? NO! Am I happy right now regardless? YES.

So why do I obsess so much?

Breakfast:

Broccoli and Cheese Crustless Quiche
recipe courtesy Vegetarian Times

2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese. Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

*This was ok. The texture of the eggs was a little weird, I don’t know why. It almost came out…crumbly? I dunno. It was ok. I can do better.

Lunch:

Avocado and Tomato Sandwich with Cottage Cheesse

I broiled a sandwich with smashed avocado, tomato, havarti cheese, mozzarella cheese and mayo for about 3 mins, or until the cheese was melty. I added a few Italian spices and dill. Served that up with a side of cottage cheese with a little french dressing drizzled on top. This was always a treat when I was a kid! It’s been a long time since I’ve had it! So this was a nice healthy lunch!

Dinner:

Pecan Crusted Chicken with Apple Raisin sauce on Arborio Rice

For the Chicken:

Taken from: http://www.thesimpleskillet.com/recipe.php?recipe_id=216&recipe-name=Pecan-Crusted-Chicken-Breast

Ingredients

1 1/2 pounds chicken breast, boneless and skinless

3/4 cup nuts, pecans

2/3 cup Dijon mustard

3 tablespoons honey

2 tablespoons mayonnaise, light or reduced fat

cooking spray

Preparation

Preheat the oven to 375 degrees. To make the dipping sauce, mix 2 tablespoons of honey, one third cup Dijon, and the mayonnaise in a small, microwave safe bowl. Place the pecans in a zip lock bag and finely crush them with a meat mallet or a rolling pin. Pour pecans onto a plate. Place the chicken in a zip lock bag and flatten them to one quarter inch thickness using the meat mallet or rolling pin). In a small bowl, mix one third cup of Dijon with one tablespoon of honey. Heavily coat a baking sheet with cooking spray. Brush each piece of chicken with the honey Dijon mixture and coat with crushed pecans. Place chicken on the baking sheet. Spray tops with cooking spray. Bake for 10 minutes, then turn the chicken over and cook for an additional 5 to 7 minutes until cooked through. Microwave dipping sauce for 30 seconds and serve with the chicken.

*I did not make the dipping sauce. I’m still trying to figure out how to crust chicken properly, it never seems to turn out right. All the crusting stuff just sort of falls off. I dunno. It tasted WONDERFUL but I had problems flipping them in the middle of cooking and some of the pecans didn’t stay on the chicken. It was ok, I just added them on top after the fact, but I have yet to figure this crusting thing out…

Apple Raisin Sauce

Taken from: http://christmas.food.com/recipe/ham-with-apple-raisin-sauce-356593 and http://ingredientsofawoman.com/blog/chicken-in-apple-and-raisins%E2%80%99-sauce/

Ingredients

2 garlic cloves
2 apples (peeled and diced)
1 cup of raisins
1/2 cup of Apple Cider Vinegar
2 cups of water (or chicken stock)
1 can of diced tomatoes
2 tbsp. of raspberry jam
½ Onion (sliced)
French tarragon about 2 tbsp.

Added (from other recipe)

Apple Cider
Molasses (instead of brown sugar)
Cinnamon
Preparation
1. Cut the chicken into small pieces and season with salt, pepper and cumin. If you have time let it marinate for thirty minutes.
2. Heat the olive oil and add the sliced onion and garlic cloves, add the chicken and let it cook over medium heat.
3. Reduce the heat and add the tomatoes.
4. Dissolve the raspberry jam in the apple cider vinegar, then mix with the chicken stock and add to the chicken.
5. Add the apples and raisins.
6. Sprinkle the French tarragon and let the sauce reduce.

*I just sort of combined 2 recipes and made a BEAUTIFUL raisin sauce with molasses and it went wonderfully with the pecans on the chicken! Then I made some arborio rice on the side with some chicken stock and butter. I just sort of started with water and a little butter then kept adding chicken stock every time the rice would absorb all of the liquid. It worked out great and came out creamy and delicious! The perfect compliment to my chicken!

 

I’m doing a make-ahead baked french toast recipe for tomorrow. Here’s hoping it turns out awesome!!!

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Feeling better already!

I started up my birth control again yesterday and am feeling SO much better already! I look and feel less bloated, I can tell I’m retaining less water, and I get to work out later, so I’ll feel EVEN BETTER! ^_^ I had one of those workouts yesterday where it was hard to keep my heart rate up, I don’t know why some days are easier than others. Energy level? I dunno. I didn’t have my pot o coffee yesterday so that might have had something to do with it.

I felt like starting this Meatless Monday with something HEALTHY! I’ve forgotten how good I feel about myself when I eat healthier, and everything still tastes great!

Breakfast:

*I can’t make notes in there because the recipe is actually an image! Anyway, I used sugar-free maple syrup instead of brown sugar for the banana topping! This way, I wasn’t using any refined sugar in the recipe! Woo! Also, this uses mostly oats and very little flour, and even then it uses half whole wheat flour, so that was also awesome! GREAT recipe! The only downside was that I should have turned my griddle down just a little as molasses burns rather easily (which it does warn, and I did watch it like a hawk) so one side turned a little dark, but that’s alright! It still tasted great! They came out COOKED (yes!) and fluffy! I felt really good about myself after eating this, I will continue the healthy eating for the rest of the day I think! ^_^

Lunch:

Quinoa and Lentil Pilaf

1/3 cup uncooked Quinoa
1/3 cup uncooked Lentils
1/4 cup Corn
1/4 cup Peas
1/4 cup diced Tomatoes
1 Carrot, shredded
1 Parsnip, sliced
2 slices of a large Vadallia onion, cut into quarters
1 clove Garlic
1 cup Vegetable Stock (I didn’t have any, so I used water)
1 T Olive Oil
Mrs. Dash Table Blend, no salt added
Chopped Cilantro to taste
S&P to taste

Saute onion in olive oil till mostly caramelized. Add garlic and saute about 30 seconds longer. Add uncooked quinoa, uncooked lentils, and corn and let them toast for a couple minutes (until quinoa visibly browns a little). Add stock (or water), the rest of the vegetables and spices. Cover and simmer for about 15 minutes or until all liquid has been absorbed. Stir in chopped cilantro.

*HOW WAS THIS SO GOOD??? Seriously! How was this so amazing?? Its just quinoa, lentils and veggies! It was….SOOOO good! I just SMASHED on this! YAY for Meatless Mondays!!! I am now out of quinoa though. SADFACE! I’ll need more soon!

Dinner:

Buttercup Squash Ravioli with Tofu Ricotta

Adapted from: http://www.neverhomemaker.com/2009/12/sweet-potato-ravioli-with-tofu-ricotta.html

SWEET POTATO RAVIOLI

What you’ll need . . .

  • 1 large sweet potato, peeled and diced (I used squash)
  • 1 cup unbleached white flour
  • 1 cup wheat flour
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt

Method . . .

  1. Bring a pot of water to boil; add peeled & diced sweet potato to the water.
  2. Once the sweet potato is softened, drain, mash and set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, combine the one cup of flour and salt.
  4. While the motor is running, slowly add in the oil and mashed sweet potato.
  5. This next part is tricky depending upon how much sweet potato you have. Add the second cup of flour (again, while the motor is running) in small heaps — until the dough becomes a ball and isn’t too sticky. You may need to add more or less flour depending on the consistency you observe. Go with what looks right to you.
  6. Flour a work surface and divide the dough in half. Roll each piece as thinly as possible using a floured rolling pin.
  7. Cut 2″ – 3″ circles out of dough using whatever you have to do so. I, in fact, used the top of my baking powder container! You may also manually cut with a knife . . . or cookie cutter. As Tim Gunn would say, “make it work!”
  8. Make tofu ricotta (below these glamorous pasta photos — notice the fancy pasta cutter).

TOFU RICOTTA (From Post Punk Kitchen)

What you’ll need . . .

1 pound firm tofu, pressed
2 tsp lemon juice
2 tsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 cup nutritional yeast flakes (I used grated Parmesan cheese)
handful fresh basil leaves, chopped fine (I used dried)
dash fresh black pepper

Method . . .

In a large bowl, mush the tofu up with your hands, till it’s crumbly.
Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky.

*I’ve made this once before, this time I boiled the ravioli instead of frying it. I also made a simple tomato sauce from crushed tomatoes, onion, green pepper, garlic, milk, grated Parmesan, oregano, thyme, basil, and S&P. Using the squash I had to use a lot more flour to make it not-sticky enough to roll out. I think squash is a better idea to put on the inside of ravioli hehe. While it was absolutely delicious, I wish I could have tasted the squash more. I made a little steamed cauliflower on the side as well! Just incredibly good! I have more of the pasta left over and will be using it in my dinner tomorrow!
Exercise: 1/2 hour of yoga, 1.5 hours at the gym