Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Papaya’ Category

New week, no buffets please!

So it’s Sunday morning, still not feeling to good from last night. At noon I have to go to work for 8 hours. Luckily, I have no more “going out” plans or dinners or big buffets to go to. I get to kind of sort of eat like a normal person for a week. My body will thank me as I’m already feeling sort of fat from this weekend. I mean not really, my clothes still fit me fine. But I don’t feel good. So I’d rather eat healthy for a week. No, not calorie-counting. Just switching out the muffins for some quinoa or something for a couple mornings. I also have to work 40 hours this week and will have to eat a lot at work. I may start making my own lunches to bring. I’m not certain yet as the choices there aren’t exactly UNhealthy, except when people bring lots of candy and crap. We’ll see…

I haven’t yet eaten breakfast. Let me ask y’all something. If I don’t feel good, should I still eat? I mean, my stomach is churning, I’ve been in the bathroom no less than 3 times already this morning, and food just sounds disgusting to me right now. I SHOULD eat 3 meals a day, but is it OK to skip if you sincerely don’t feel good and have no appetite? Should I force myself to eat? If I do have something (which I probably will have a LITTLE something at some point) I will post it, but still want your opinions.


Quinoa Porridge with Low Fat Granola

It’s pretty self-explanatory really. I made quinoa per the normal directions. Added some almond milk and let it cook down a bit to thicken it up. Served it, added a little more milk to cool it down, drizzled on some hazelnut honey and topped it with some low-fat granola. The hazelnut honey was an amazing choice as it went super well with the nuttiness of the quinoa. My stomach has quieted down QUITE a lot, I must say. It is WAY happier to have something healthy in it. I will remember that it seems its always beneficial to eat SOMETHING if I can. If I can’t, it probably isn’t a huge deal, especially if I’m really sick or something. But you can’t argue with results…and the results are that my stomach has completely stopped making a ton of really scary noises. AND it was really healthy and yummy.


Just another turkey wrap from work, along with a tomato and basil bisque soup AND a banana! Now, whats exciting about this banana is that a sandwich at my work automatically comes with a bag of potato chips. Of course, I’m not usually into eating those and end up leaving them on the breakroom table for someone else to enjoy. NOW they’ve implemented a potato chip OR banana option!! YES!!! I enthusiastically grabbed a banana and made certain the entire world realized how friggin happy as hell this made me!


Pork and Papaya stir fry on Couscous

1 cut of Pork (I’ve stopped weighing them), cubed
1/4 large Papaya, cubed
1/4 small Yellow Onion, sliced
1 cup Mixed Mushroom slices
1 large Carrot, shredded
1/4 Yellow Pepper, sliced
1/4 Red Pepper, sliced
1.5 T Teryaki sauce
1/2 T Soy Sauce (more on top later to taste)
1/2 T Lime juice
1 T Rice Vinegar
Fresh chopped Cilantro (I think I used about 1 T)
Fresh grated Ginger
1 clove fresh grated Garlic
1/2 T Honey (I used a lemon honey butter)
Pepper to taste (does not need any more salt, trust me on this one hehe)

Spray a pan with olive oil and sautee onions and garlic about 1 minute. Add ginger, pork, mushrooms and peppers and cook over medium heat until pork is done. Add soy sauce, lime juice, teryaki sauce, vinegar and cilantro. Cook until sauce is of desired thickness (theres not a lot of sauce, so this won’t take long). Add papaya and cook until it is warmed through. Serve on a bed of prepared couscous.

This is one of the first times my husband has said “Smells good! What is it?” while I was cooking. I’m very surprised, now that I have been leaving food out for him, he’s all of a sudden all about trying new things. I’m rather proud of him actually! This was unusually good as I thought maybe it would be too salty to pair with the papaya, but it was simply perfect. I found this recipe online, I should trust other people more often with cooking. Hehe.
I worked an 8 hour shift today and it was actually quite pleasant. It was really really busy, yes, but everyone was SO nice and even when we didn’t have what they wanted, they did not blame me (for a change!). If my week holds up like this it should be a wonderful Christmas! I’m SO looking forward to baking cupcakes for my family and a few close friends! ^_^ It’s going to be their present this year as I can’t really afford to buy everyone presents…I had to buy this new computer instead. Bah. I think they will like the cupcakes just as much as I will be pouring my heart and soul into them!

Exercise: 8 hours at retail job

Sunshine and Papaya

It’s finally sunny out today! I’ve missed the sun incredibly much for the past 2 days. It makes me SO much more motivated just to see daylight. It’s even melted a lot of the snow that was out there, so life is amazing! Also, the other day I bought this MASSIVE papaya on clearance. (Mmmmm…clearance produce rack…) I’ve only cooked with papaya once before, so I’m still learning to branch out with it. I do believe I will include papaya in all of my meals today!


Papaya, Carrot and Quinoa Salad

1/4 cup uncooked Quinoa
However much Papaya you want ^_^
1 Carrot, shredded
0.5 oz dried Dates
Small squeeze of juice from an Orange
Almond Milk

Cook quinoa according to directions. While it’s cooking, throw some shredded carrot on top, but don’t stir the pot because the quinoa won’t soak up the water correctly. Squeeze a little fresh orange juice over the top of the carrots. Re-cover and cook. Meanwhile, cut your papaya into chunks. Chop up some tarragon and throw it, the corriander and cinnamon (however much you’d like) into the pot and re-cover. Once quinoa is done, stir everything together. Add papaya and dried dates. Top with a little almond milk. If you’d like, use yogurt instead of milk. This was awesome! The dried dates gave it an awesome burst of sweetness without having to add sugar or honey while also adding some texture. The orange juice gave it that right amount of acidity. Nice, fresh, well-rounded breakfast! (Now that I think of it, this is more of a hot cereal than a salad since I added milk and all, but it could easily be used either way! Just pop it in the fridge for a cold salad instead of adding milk and eating it warm.)


Papaya, Cucumber and Tuna Couscous salad with Papaya Seed dressing

Did ya’ll know that you can eat Papaya seeds? And that they’re totally delicious? I didn’t know either until today! They have a nutty, poppyseed-like flavour. I sort of came up with this dressing idea just to try them and hoped it didn’t suck.

1/4 cup uncooked Couscous
5 oz cubed Papaya
1/2 small Cucumber, sliced and cut into small triangles
1 can Tuna in water, drained

Fresh squeezed Lemon Juice from 1/2 a lemon
1 T Red Wine Vinegar
1 t Fennel seeds
1 T Papaya seeds
2 T low-fat Sour Cream
1 t Honey (I used a Lemon Honey Creme)

Cook the couscous per the directions (usually an equal part water to couscous, let the water boil, add couscous, turn off the heat, cover and let sit about 5 minutes). Toss all the salad ingredients together in a bowl.  Blend all dressing ingredients in a food processor. It doesn’t matter if some of the seeds won’t break up, just get as many as you can. Pour over the top of the salad. The dressing in particular was VERY very good! Gave it an absolutely wonderful zing! The only thing I would change is I would peel the cucumber first next time. The skin made it just a little too bitter, I wanted more of the sweetness to come through. (Don’t fret, it’s plenty sweet!) Otherwise, a really really good salad!


Gotta love all the stray spices all over my oventop. As you can see I’m oh so precise with my measurements. ^_^

Chicken and Papaya Stir Fry

Chicken marinade:
4 oz Chicken, cut into small strips
1.5 t Soy Sauce
1.5 t White Wine
1 t Cornstarch

Stir fry and sauce:
Papaya, cubed
1 Parsnip, sliced
1/2 Green Pepper, sliced
1/4 small Onion, sliced
1 clove Garlic
1/4 t hot pepper, minced
1/4 cup fresh squeezed Orange Juice
1 t Mustard
Splash of Lemon Juice
Splash of Soy Sauce
1/4 cup Yogurt
Fresh grated Ginger
1/4 t Corriander
1/4 t Cumin
Large pinch of Paprika
Crushed Red Pepper
S&P to taste

Stir marinade ingredients together and toss in chicken. Set aside and prepare ingredients/chop up veggies/squeeze your orange juice/etc. Sautee onions, garlic and ginger. Toss in chicken and marinade. Cook until chicken starts browning on both sides. Throw in parsnips and peppers and allow to cook until chicken is cooked through and parsnips begin to soften. Add all the rest of the ingredients except yogurt and papaya. Allow orange juice sauce mixture to thicken before adding yogurt and papaya. Cook until heated through. I served this on top of sticky rice.

This was sort of a combination of 2 recipes I found online. I’m incredibly impressed just how much flavour papaya really has. It doesn’t need any other fruits to back it up. It looks like big pieces of candy corn. It’s bright, airy and has just the right amount of sweetness and reminds me so much of the sun.  I enjoy how thats how this morning started and that’s also how it’s ending. Being in love with the sun. ^_^ WONDERFUL dish, great balance, nothing overpowered anything else.

Tomorrow is another work-from-home day, so I’ll get to cook 3 wonderful meals in a row again! I MIGHT even do a tiny bit of shopping as I am out of a few of my usual key ingredients that I like to have on hand at all times (if I actually feel like leaving my house…I AM out of ice cream and this is VERY important to have on-hand hehe). I’m hoping to try something new and exciting for breakfast! I found a wonderful looking pineapple breakfast recipe, so we shall see kids! What could it be??

Morning weigh-in: 127 (SON OF A BITCH! I was mad about this.)
Exercise: Sex, 1/2 hour on the stair stepper