Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Orange’ Category

Back to work!

It was nice to be “off” for a couple of days, but the time has come to pick up where I left off on Monday with my business! I’ve started a major project and hope to have it done by tomorrow. Next, I’m going to get back on track with my working out. I’ve decided against going to the gym at night. I am now used to getting my exercise during the day and I get sleepy when the sun goes down. So I will work out a time, probably between breakfast and lunch on my days off, that will work best for me to go work out for an hour. Luckily, I now live one block away from my gym. I can’t even wait to get back on the treadmill!

Breakfast:

Miss P’s Test Kitchen: Muffin Experiment #2 – Raspberry Buttermilk Muffins

Taken from: http://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

1/2 cup (120 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

*NOTE: I baked these at 375 degrees for 18 minutes. They still seemed like they might be just a little dark, but looked WAY better! I will try a lower temperature tomorrow. Also, I HIGHLY recommend this recipe! The citrusy aromatics of the orange complimented the sweet-tart raspberries wonderfully!

I worked so much today that I forgot to eat lunch. I also had a really late breakfast. I got a lot done though!

Dinner:

Broccoli and Mushroom Stroganoff

I’m not sure what else to call this, but I had sour cream to use up! SO I came up with this:

Broccoli
Mushrooms, cut into large slices
Onion, chopped
1 clove Garlic, minced
Parsley, finely chopped
Dried Thyme (about 1/2 t)
1/3 c Sour Cream
1 T Worcestershire Sauce
1 T Dijon Mustard
1/8 c Beef Stock
1 t Cornstarch

Cook onions, broccoli, and garlic in olive oil for about 5-8 minutes. Add mushrooms and cook for another minute or two. Add spices, sour cream, Worcestershire sauce, Dijon mustard, and stock. Allow that to simmer for a few minutes and if the sauce still seems too thin, add a little cornstarch. Serve on egg noodles or penne. (I used whole wheat!)

*This does not need much salt due to the saltiness of the Worcestershire sauce and beef stock! I would suggest not adding much salt until after you serve it, just in case. This was a great idea to use up some ingredients I had! I’ve been getting MUCH better at doing that lately! I refuse to waste any more food!

I’ve finally got my Netflix working! I get to watch anything I want! Living with my ex-husband was…well, I let him just watch whatever he wanted to watch. It wasn’t worth the whining I got from him. At one point, I could just watch things I wanted to watch while he was gone. But then he lost his job because he’s an idiot. So he was home all the time. I NEVER got to watch ANYTHING I wanted. So having Netflix is a HUGE luxury for me. I mean, massive. And it’s all for me. ^_^

Living alone is pretty great. But I know I won’t be forever.

Distinct lack of 4:30 AM

Not that it was terrible or anything waking up that early, but my sense of time disorientation yesterday left me feeling that maybe I could use a little more sleep. I slept until 8:30.

I decided to try something different for breakfast since raspberries were on sale and I actually had time to make something.

Breakfast:

Dark Chocolate Raspberry Scones with Dark Chocolate Raspberry sauce (made by my dad)

Scone recipe taken from: http://www.joyofbaking.com/RaspberryScones.html

Ingredients

2 cups (260 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons (75 grams) unsalted butter, cold and cut into pieces

2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)

3/4 cup fresh or frozen raspberries

1/2 cup (120 ml) whole milk plain yogurt

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Added: 3 T dark cocoa powder

Preheat oven to 375 degrees F (177 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the chocolate chunks (chips) and raspberries. In a small measuring cup whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the baking sheet.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack.

*Now, if I were to have done these correctly and just followed the recipe exactly, they would have been perfect. But I had to go and fuck them up by adding too much liquid. I decided the dough was too dry (even though for scones the dough is SUPPOSED to be dry as they are supposed to be more dense…UHG!) and added 2-3 T more liquid. Dumb, dumb, dumb. So these were more like scone-shaped muffins instead of scones. I means, they tasted good and had they been MUFFINS they would have been perfect! But I wasn’t making muffins, I was making scones. Idiot! There will always be a next time, though. At least I drizzled my dad’s dark chocolate raspberry sauce on them, which made them even more wonderful! I’ll get this baking thing down yet!!! I will not be defeated!!!

Lunch:

I skipped lunch today. I think it was because I had a late, large breakfast (I ate all four of those muffin scones…) and had a LOT of running around to do. I called a mechanic today. This will be my last day without a car. I will get it towed and fixed tomorrow. I’m so happy I could cry, but I also do enjoy walking. So I went on one last long walk.

Dinner:

Orange Chicken

Crispy chicken recipe taken from: http://www.cooks.com/rec/view/0,1639,152180-247202,00.html

SEASONED FLOUR:

1 1/2 c. all-purpose flour
1 tbsp. garlic salt
1 1/2 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning

Combine all ingredients and set aside.

CRISPY BATTER:

2/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg yolk
3/4 c. flat beer or water

Combine flour and seasonings in medium bowl. Combine egg yolk and beer or water. Add gradually to dry ingredients. Heat Crisco to 365 degrees in deep saucepan or deep fryer to a depth of about 2 inches. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry in hot Crisco for 15 to 18 minutes, or until well browned. Drain on paper. Serves 4.

Orange sauce recipe taken from: http://thenoshery.com/2010/03/19/better-than-takeout-orange-chicken/

Orange Sauce

1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

NOTE: I also added sauteed carrots to this dish. Carrots and orange go very well together!

*YES! YES YES YES! I finally made a crispy chicken that STAYED crispy in sauce! It just had a nice, light crisp to it, it wasn’t KFC or anything. It was PERFECT! I loved it! The seasoning for the fried chicken itself was not exactly suited for a Chinese dish, but was delicious none the less! I am so proud! It was a fantastic sauce recipe, too. I highly encourage you to try it!

 

I will be calling my brother first thing in the morning to get my car taken care of. Wow. A car. It’s hard to imagine it now since I’ve been walking for miles and miles every day for 4 months now. Damn.

Exercise: 6 mile walk

Internets, wedding parties and ex-husbands

My brother came over today and fixed my Internets. 😉

I can now talk to you from INSIDE MY KITCHEN!!!

The most important room of my apartment, of course.

My brother is so smart, to test the connection from the kitchen he cued up AB’s cupcake episode. Smart, smart brother.

And as a small housewarming present (because he saw it at a garage sale and knew I’d adore it) he brought me a ceramic candle holder (WITH chocolate-scented candle!) shaped like, you guessed it, a cupcake.

Smart, smart, oh so smart brother.

I am lucky to have family who loves me much and knows me well.

Breakfast:

AB-Style Banana Bread with Strawberries and Orange Zest

I did adapt his recipe a LITTLE hehehe…I just didn’t feel like melting butter over my stove today (no microwave and all) and usually prefer the moistness of using oil anyway. (Just don’t tell him I changed it!)

Adapted ever-so-slightly from: http://lovecakerelationship.tumblr.com/post/7749302524/banana-bread-ab-style

Yield: One 9-inch loaf

The Wet Works 1:

  • 3-4 overripe bananas
  • 1 cup sugar

The Dry Goods:

  • 1 2/3 cup all-purpose flour
  • 1/3 cup oat flour (Don’t have this, so I actually just used some standard Oats instead!)
  • 1 tsp baking soda
  • 1 tsp salt

The Wet Works 2:

  • 8 tbsp (1 stick) unsalted butter (I used vegetable oil, SHHHH!)
  • 2 large eggs
  • 1 tsp almond extract

The Options:

  • 1 cup chopped nuts (walnuts, pecans, or almonds)
  • ALSO ADDED: Strawberries (sliced’n’diced) a little fresh squeezed Orange Juice and grated Orange Zest

Directions:

  1. Place an oven rack 2/3 of the way up from the bottom of the oven. Preheat the oven to 350 degrees F.
  2. Prep a loaf pan and set aside.
  3. Place the bananas and sugar in a large mixing bowl and mash them together with a potato masher until smooth (obviously this is impossible with all but the most overripe of bananas).
  4. Proceed with the Muffin Method. Combine the Wet Works 1 and then the Wet Works 2 in separate bowls, then combine together before adding the Wet Works to the Dry Goods.
  5. Fold in the nuts, if using, then pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, until temperature measures 210 degrees F, or a toothpick inserted in the center comes out more or less clean, but banana bread should come out of the oven a little moister than most.
  6. Allow the bread to cool in the pan for 15 minutes, then remove it from the pan and place on a rack to cool completely before slicing.
  7. Tightly wrapped, this bread will keep at room temperature for 5 days.

To feel less like a fatty fat pig, I made a half-recipe. Though I ate half of this for breakfast, I shared 2 big slices with my brother and sister-in-law and put the rest in the fridge! Ok ok…I honestly will have to try this AB’s way with the butter and oat flour for comparison, but JESUS H! This was SO moist and delicious, I can’t imagine making it any other way!

Lunch:

When my brother stopped by, it was taking slightly longer than we though it would to get my Internets up and running properly, so I nearly forgot to eat! I whipped up a quick PB&J along with an apple. That was it!

Dinner:

The ex-husband and I went to our friends wedding reception/party thing. We really did have a very good time. He bought me a beer and I got pretty drunk off of it. (Yes…1 beer…I don’t drink nearly as much as I used to and you can tell by how quickly I get drunk.) They had a buffet with fruits and sliders and chicken wings where I proceeded to eat till I was full! Not overly full, not binge-full…just regular full. ^_^ I did take a picture of the MOST IMPORTANT part of dinner:

I eated 3 of these, yes I did! While nowhere near the “gourmet” style cupcakes that I make, they were still yummy enough to go back for more! I was quite content and my tummy was happy!

 

One thing about my ex, his is fun to have around as long as he’s not too drunk. He only had 3 beers I believe in the entire 3 hours we were there, which for him is really not much. I am proud that he is drinking less and trying to better himself. I wish it didn’t take a divorce for him to start trying, but at least it’s getting done. We had fun. Maybe we’ll have fun again someday, we’ll see.

Exercise: 1/2 hour of yoga (Watching the muffin method episode of Good Eats as it was how I made my bread ^_^)

Run run run, also Planned Parenthood

I am one of those individuals with no health insurance.

My retail job used to offer it to part-time people. They do not anymore. It was one of the biggest perks of working there so it actually it kind of a blow.

I still go to Planned Parenthood for all of my feminine preventative health needs. Funding however has been dramatically cut to them in the past couple of years. They are now only open for 2 days a week and only do same-day appointments. No calling and trying to schedule ahead of time or anything. So when you call, you get put on hold. If they get to you, you get an appointment. Once they are full for the day, they are full and that is it. You have to try again the next day.

I am out of birth control and they will not issue another prescription without a yearly check-up first. I tried to make an appointment today and did not get in. Maybe I will tomorrow, but if I don’t, then I have to have them “float” me another pack until I can make it in. I understand that they can’t magically make money/appointments appear. And I am incredibly grateful to their services. But damn…they make it really hard to not get pregnant. 😦

Breakfast:

Orange Yogurt Pancakes

Something fast and not overly complicated.

Adaped from: http://foodcomablog.com/2011/05/greek-yogurt-honey-pancakes/

 

Greek Yogurt + Honey Pancakes, makes 4-6 medium/large pancakes

8 tablespoons flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup greek yogurt, 1-2 tablespoons honey, 2 eggs and butter or oil for cooking. Added: Orange Juice, orange zest

I only used about half the amount of yogurt and filled in the other half of the liquid with the orange juice. I also only used 1 egg. These turned out not so pretty, but tasted great! The texture with the yogurt was really good! I liked these a lot, I used sugar-free maple syrup on top.

Lunch:

In between all the INSANE amount of running around I had to do today, I was able to stop at home to feed myself and the cat. I quickly made this PB&J sammich and an apple. I ran back out the door to finish my errands.

I stopped at the house to pick up a couple more things and look after the fish. I grabbed the mail as well. I’ve got a letter from ex-idiot.

Lovely.

In it he write about how much he misses me and how much he hates jail and he thinks of me all the time.

I KNEW this was going to happen. I KNEW that he was going to get all this free-time in prison to think about what a complete and utter moron he is. And having no one else that truly gives a flying fuck, he writes to me.

I hope he doesn’t think this changes a damn thing.

Dinner:

Chicken and Cauliflower in Banana Coconut Sauce

Ok kids, pay attention because this was RE-FUCKING-DICULOUS!

Adapted from: http://allrecipes.com/recipe/south-of-the-sea-chicken-and-bananas/

Ingredients

  • 1/4 cup lemon juice
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup milk
  • 1/2 cup flaked coconut
  • 1/8 teaspoon ground cardamom
  • 6 very firm bananas, halved lengthwise
  • 3 cups cornflakes cereal
  • 6 pounds skinless, boneless chicken breast halves
  • 3/4 cup butter, melted
  • 1 kiwi, peeled and sliced for garnish

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
  3. Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
  4. Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.

*NOTE I did not use the cornflake dredge and I did not bake this. I made a sauce out of the “milk mixture” instead of using it as a dredge. I just cut a skinless chicken breast into strips and cooked them with some olive oil and about 1/2 T of butter along with some cauliflower. I blended the other ingredients in my food processor (including the banana) and added them after the chicken was done cooking. I allowed it to heat through and simmer for just a LITTLE bit, but did not want a repeat of yesterday’s lunch. So I was very careful not to overcook the milk. I served this on top of sticky rice. OH MY GOD! Desert for dinner people, dessert for dinner! It was CRAZY delicious!! I just bought some bananas today and figured I should use them immediately. Little did I realize what an excellent idea this was!

I am EXHAUSTED after my insane day of running from here to there and back. I got to go work off some aggression over that damn letter at the gym. I love him. I will always love him. But I cannot be with him. He’s not going to last long when he figures this out. He is not allowed to take his depression meds in jail, so his brain is working overtime telling him what a fuck-up he is. I hope when he gets back on his meds on Friday he will be ok. I do care about him even though he doesn’t deserve it. I hope he doesn’t kill himself.

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

FINALLY! A real update!!!

That’s right, I’m finally settled in enough that I can spend my morning doing a real update! (Instead of making myself a real breakfast…but it’s ok! At the moment this is more important than making myself some sugar-packed fruit cobbler.) Settled down? Absolutely not. Settled in, yes.

I’ve got everything I really need unpacked and set up. My bedroom looks amazing. My bathroom ain’t too shabby either (even though Jack Donaghy the cat has already put a couple snags in my brand new fabric shower curtain, I got them back out for the most part, so they’re not very noticeable…) and my kitchen? Well, everyone knows my kitchen is my sanctuary. I scrubbed that son of a bitch from top to bottom. From my tippytoes to my hands and knees. What other people consider clean and what I consider clean are clearly two very, very different things. While there was an obvious attempt at cleaning the fridge (as occasionally you could see Ajax residue in the corners), when you pulled the crisper drawers out, there was literally a layer of red. Dried blood and small chunks of rotting meat coating the bottom of it. It was absolutely horrid. I changed out all the contact paper in the cabinets, which took the better part of 3 hours or so. Measuring and cutting each piece, tearing out the old shit, sticking the new stuff on just perfectly. It looks great. Then the floor I spent 2 hours scrubbing. Anything labeled as “floor cleaner” is garbage. Toss is aside and grab a $1 canister of Comet. That shit cures ground-in dirt like unicorns cure cancer. Lucky for me the oven was the easiest part. The previous tenant obviously had little to no interest in using it. It was practically still brand new. I do not wish to own a microwave, so this pleased me. I plan on doing a vintage-feel cupcake theme in my kitchen. I purchased a wooden sign from work that says “Carry On and Eat Cupcakes” and a beautiful cupcake towel from Walmart. I will replace the cabinet handles with cupcake-shaped pulls in the near future.

My living room is still completely empty. Save for when the cat is sitting in the window that I’ve left open for him. I literally have nothing in there. I have no furniture. No pictures on the walls. No lamps. Nothing. And I’m OK with this. I’ll accumulate stuff as I find it and as I can afford it. My mum and grandma want to help me buy couches. I found a set that I don’t hate on Craigslist that are pretty close to me. So if I can find someone with a truck willing to help, I may have couches very soon!

I have a couple pictures of food I’ve made in the past couple days, but not enough to warrant real updates, so I will post them here for the hell of it:

Breakfast 2 days ago:

Lemon pancakes with strawberry rhubarb compote/syrup. I just added a tablespoon of lemon pie filling mix and a little lemon juice to this batter recipe. To make the compote, I just created a simple syrup (equal parts water and sugar) and thew in some strawberries and rhubarb, let that cook and thicken for about 10-15 minutes.

Breakfast yesterday:

Strawberry Rhubarb baked oatmeal.

Breakfast today:

Orange Rhubarb Scones

Adapted from: http://hopieskitchen.blogspot.com/2008/06/sunday-baking-orange-rhubarb-scones.html

2 1/2 cups all-purpose flour
1/2 cup plus 2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cut into pieces
1 Tbsp orange zest
2/3 cup plus 1 Tbsp heavy cream (I just used 2% milk)
1/2 tsp vanilla extract

Added:
Brown sugar, butter and flour crumble for the top

For the scones: Preheat the oven to 375F and line a cookie sheet with parchment paper.

In a large bowl, combine the flour, 1/2 cup sugar, baking powder, and salt. Using a pastry blender (or whatever you can get your hands on), cut the butter into the dry ingredients until crumbly. Add orange zest and mix well.

In a small bowl, combine 2/3 cup cream and vanilla extract (the original recipe uses orange extract. I didn’t have any, but if that inspires you, go ahead and substitute it back in). Add cream mixture to dry ingredients, stirring until dry ingredients are just moistened.

From here, I just molded it into a 1/2 inch thick round and cut it into 3 pieces. Bake for 18-20 minutes, until lightly browned.

*I’m still getting used to my new oven. It heats RIDICULOUSLY too cold. If I set it to 350 it only heats it to like 300. I have to bump up the heat or else nothing cooks!! When I finally did get these to bake, they were of course, delicious. ^_^ A little crispy on the outside, soft and moist on the inside.

Lunch:

I snacked on some cheese that my husband left in the house that he told me to eat while running some errands. When I finally got home I had a PB&J sammich and an orange.

Dinner:

Chicken in Cardamom-Yogurt Sauce

Adapted from:  http://www.food.com/recipe/chicken-in-cardamom-yogurt-sauce-377382?scaleto=1&mode=null&st=true

Ingredients:

1/4 cup plain yogurt
1/4 cup tomato puree, canned
1/2 tablespoon cumin
1/3 tablespoon coriander
1/3 tablespoon canola oil
2/3 teaspoon paprika
1/4 tablespoon celery seed
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon cardamom
1/16 teaspoon clove
7/8 garlic cloves, minced
1/3 lb chicken thighs, skinned and trimmed
1/2 cup cooked basmati rice

Added:
Raisins

Directions:

1
Preheat oven to 350°F
2
Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
3
Bake until chicken is cooked through, about 40 minutes.
4
Divide rice among bowls. Top with chicken and sauce.

 

*This was not the recipe I was looking for. I took a chance on this one because it was a little different than what I would normally do. I am SO GLAD I did! I will be making this for my family at some point. It was SO good. I made a ridiculous amount of food. I didn’t have any veggies with this, which is unusual for me. I had 2 bone-in chicken breasts that I peeled the skin off of before cooking. And just baked that with the yogurt sauce and some raisins and put it on top of white rice. I was BLOWN AWAY at how good this was. If you love Indian food, you will love this!

 

Well there you go! Finally an update! I have not gone to the gym or done my yoga in a week. I’ve been completely exhausted. Moving and cleaning are incredibly hard work. I’ve not needed a workout. I want to try to go walking tomorrow. I need to go to the post office, so a walk is definitely in order!

Worried

I have a customer whom, after working my ass of for her in what turned out to be a complete structural nightmare, wasn’t certain she wanted what I was making for her after all. I finished it as quick as I could and just sent it anyway. Here’s hoping she likes it and doesn’t want her money back as she spent a LOT on this and it took a full extra day of my time to finish. UHG! That would be the biggest waste of time in my whole self-employed career if she decides she can’t use it. And I CANNOT afford to lose out on $100 at this point. 😦 She hasn’t written me to say anything along the lines of “I want my money back” yet, so I’ll keep my chin up and hope all goes well.

Breakfast:

My friend last night gave me these GORGEOUS fresh brown eggs as I’d mentioned I needed to stop at the store to purchase some. She claimed to have 5 dozen of these things and couldn’t possibly work her way through all of them before they went bad, so she gave me a carton. I made scrambled eggs with onions, mushrooms, avocado and tomato and shredded on a bit of pepper jack cheese.

Lunch:

I was running around so much again today that I forgot to eat lunch. I get home from running errands at about 3, decide since my shithead husband is busy in the kitchen making smoked salt…I’d just make a good old PB&J sammich! I also had an orange along with this. I can’t remember the last time I had one of these, comforting, reminds me of being a kid again. It was a good decision!

Dinner:

Orange Chicken with Avocado, Mushrooms and Asparagus

FANTASTIC! Seriously…for as quickly as I had to whip this up before going back out, this was SO good!  Just cook the chicken and veggies (minus the avocado…pretty sure there’s diced onions in here too) in a little olive oil and 2 T of butter, then in a separate bowl mix up some orange juice (I used the juice of one small orange), brown sugar, grated ginger, a little lemon juice, berry liqueur and cornstarch.  Throw that into the veggies and allow that to thicken for a couple minutes until it is of your desired consistency. Add the avocado and allow it to heat through. I put this on top of some quinoa. Shit son, I could not get over how delicious this was!

 

After this I went to a party where there were snacks and soda and whatnot. I decided to treat myself to 1 soda (I NEVER drink the stuff anymore) and the bean dip was too good to not have seconds…and maybe even thirds hehe…She also had a fruit/caramel dip platter which I nibbled on throughout the night as well (yes, even the caramel!). I was there from about 8 PM to 1 AM. When I got home I still had an itch for sweets and no one was home, so no one to bother with my baking. (The husband has been staying with a new girlfriend as of late.) So I made a small batch of 6 cookies, had a little ice cream with them (about half a cup) and a few mini Tootsie Roll pops. Totally no where near a full-on binge and I was happy. It was really nice to see my co-workers again from my retail job (its been 7 weeks now since I’ve been scheduled there) and had fun regaling them with stories of my idiot husband and our soon-to-be divorce. All in all it was a good night!

Exercise: 4 mile walk

Injury advice?

My ankle is still a little swollen today, but not as bad as it was yesterday. I really really want to go to the gym. I could just work out on the stair stepper here, which is great for fat burn, but not too good for cardio. If I stick to the low-impact machines at the gym and don’t do any treadmill running, do you think it’ll be OK on my ankle? I can’t just sit here. I don’t want to injure myself any more though. It really doesn’t hurt that bad, just a little swollen.

I have big birthday party to go to this weekend! Special birthday cupcakes will be made. Oh yes they will. ^_^

Breakfast:

Baked Orange Coconut Banana Donuts

Taken from: http://www.loveveggiesandyoga.com/2012/02/baked-orange-coconut-banana-donuts.html

Makes 8 donuts in this Wilton doughtnut pan

1/4 cup banana, mashed (about 1/3 of a large banana)

1 tablespoon butter or margarine, melted

1 tablespoon orange zest

1/3 cup white sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/2 cup buttermilk (you could use 1/2 cup regular milk/cream/nut/soy milk + 1/2 teaspoon vinegar to mimic buttermilk if you don’t keep buttermilk on hand)

1 egg (or flax/chia egg or other egg replacer)

1/2 teaspoon vanilla extract

1/2 cup coconut flakes (I used Tropical Traditions unsweetened shredded coconut. They are unsweetened and very fine flakes. If using Baker’s or grocery-store brand shredded coconut, increase to 3/4 cup)

1 teaspoon baking powder

3/4 cup + all-purpose flour* (Note: depending on the type of coconut flakes used and how “runny” your mashed banana is, you may need to add more flour. Batter should be fairly thick. Thicker than pancake or waffle batter, not as thick as cookie dough. Add enough flour to reach a fairly thick batter, possibly 1/4 cup more)

Pre-heat oven to 325F and spray the donut pan with cooking spray, very well. In a microwave-safe bowl, mash the banana and add the butter. Microwave the banana and butter for 20 seconds, or until butter begins to melt, and stir to combine. Add orange zest, sugars, cinnamon, buttermilk, egg, and vanilla and stir to combine. Add the coconut flakes, baking powder, and flour and stir until just combined. Neatly spoon batter into donut cavities (or pour batter into a Ziploc bag and cut the corner off and then pipe the batter into donut pan). Bake 15 to 18 minutes, or until dough is set and spring back when touched. Watch for signs of browning as coconut flakes tend to burn easily and baking times will vary. Allow donuts to cool for at least 5 minutes before removing them from the pan.

Orange Coconut Vanilla Cream Cheese Glaze

1 teaspoon+ orange zest (increase if you like more orange flavor)

1/2 cup+ powdered sugar

1 to 2 tablespoons cream cheese, softened

1/2 teaspoon+ vanilla extract

1/4 teaspoon cinnamon

1 tablespoon+ shredded coconut

1 to 2 tablespoons milk or cream

While donuts are baking and cooling, make the frosting by combining all ingredients except for the cream. Note: All amounts are suggestions and add more or less of certain flavors, to taste and based on how thick or thin you prefer the glaze. Add cream slowly, whisking or stirring, until desired consistency is achieved. Spoon the glaze over cooled donuts or dip them in the glaze bowl. If you glaze the donuts while they are hot, the glaze will run more, and that’s okay, too. Add a final dusting of coconut flakes, orange zest, cinnamon-sugar mixture; sprinkles, or other extras over the top of the glazed donuts, if desired.

To make Gluten Free: Use a gluten-free flour blend. To make Vegan: Replace the buttermilk with full fat coconut milk or almond milk and add 1 teaspoon vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder to 1.5 teaspoons. Use melted margarine or Earth Balance, use a flax/chia egg or other egg replacer rather than regular egg, use Tofutti instead of regular cream cheese.

*I made these into “donut holes” with a mini-muffin pan. I rolled them in the glaze and sprinkled a little orange zest and coconut on top. They blew me away! The flavours all balanced absolutely perfectly and the orange in particular really stood out! And they were gorgeous! I wish I had the patience to let the glaze sit and harden a little but alas, I was hungry. Hehe! It’s so hard to find good recipes using orange, so I will definitely be adding that as a category and using more of it!

Also, there was a bunch of leftover glaze. Instead of shoving it down my gullet, I took a queue from Nicole and murdered it in the sink by drowning! Hey, I’m making cupcakes this weekend, I really don’t need all that extra crap inside me! ^_^ Thanks for the inspiration Nicole!!

Lunch:

Leftovers!!! (Rare occasion!!!) Leftover Pork White Bean soup and Mac & Cheese! It helped free up a bunch of my day, so I had time to go supplies shopping and work out!

Dinner:

Crispy Orange Tofu

1 package super firm tofu, drained and chopped into 1-2 inch cubes

3/4 cup panko (Japanese breadcrumbs.  In my opinion, far superior to regular.)

1 egg

1 tbsp water

1/4 cup flour

dash each of garlic powder, coriander and cinnamon

Orange Sauce: 

1 cup orange juice (I used fresh squeezed, because I had oranges)

4 tbsp rice vinegar

3 tbsp brown sugar

2 tbsp sweet Thai chili sauce

2 tbsp soy sauce

1/2 tsp sesame oil

1/2 tsp red pepper flakes

salt and pepper

Added (from a similar recipe, also take into consideration that I did a 1/4 recipe of the sauce above):

Juice of 1/2 of a small lemon
1 t Orange Zest
Ginger
Garlic
1/4 cup Water
1 t Cornstarch
To assemble the sauce, put all the ingredients in a small sauce pan and bring it to a boil.  Let it boil gently for awhile, maybe 10 or 15 minutes, until it reduces.  If it’s still too runny for your taste, whisk in a half a teaspoon of flour, and then cook for another 3-4 minutes.

For the tofu, set up three bowls, one with the flour, one with the panko and the spices, and one with the egg and the water (whisked together).  Spray down a cookie sheet with Pam and set the oven to 375 degrees.  With each chunk of tofu, dredge it in the flour, then the egg mixture, than coat in the panko/spice mixture, and set on the cookie sheet.  Do this for all the tofu.  Spray the tofu again with Pam before you put it in the oven.  Bake it, turning every 10 minutes or so, for about 30 minutes, or until the tofu is golden brown.

*I also sauteed some chopped onion, sliced carrots and broccoli with a little olive oil, salt and pepper. I made some sticky rice while I was sauteing the veggies. I put the small layer of rice at the bottom of my bowl, then added the veggies on top of that, then the tofu. I heated the sauce down until it was the thickness I like, then drizzled that on top of everything! SHIT SON this was amazing! The tofu???? You have no idea! I was so proud that it was baked instead of fried, it was the crispiness I’ve always wanted! It was SO PERFECT and the sauce was FABULOUS on top of it all! SO happy!

 

I did go work out! Only for an hour though to try and be nice to my poor ankle…I’ll take another anti-inflammatory before going to bed and I think it’ll be better by morning! It’s INCREDIBLY windy outside right now, which actually worries me a bit because we have a massive tree in the backyard. Last year a huge branch fell onto my car and crushed it. So I have good reason to worry. Let’s hope a tree doesn’t fall onto my house tonight!

My husband is out for the evening. He’s staying with some friends drinking and whatnot tonight. I stayed in to watch IT Crowd and made my amazing food! Super good evening! I feel bad as this is the second day in a row I’ve not done my yoga even though I had every intention to. I will get to in the morning definitely because my husband won’t be here. I wanted to do it tonight, but I’m worn out. It would be better if I tried the new moves that I want to try in the morning anyway after I’ve rested my ankle a while longer.

I’ve decided what cupcakes I’m making tomorrow: Hot Buttered Rum!

Exercise: 1 hour at the gym