Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Tarragon’ Category

Love letters

I’d had a love letter waiting to surprise G with for about a week. I meant to slip it onto the windshield of his car that day, but as it turned out it was supposed to rain and of course the idea of my very important letter getting rained on was not tolerable.

So I snuck it under his windshield wiper today on my walk. I knew he wouldn’t see it. One of the times we were out there was this NEON green flyer someone stuck there during the time we were away from the car and as I noticed its presence immediately upon walking up to it, it took him getting into the car, turning the car on, and practically backing out of his parking spot to notice that it was there. Clearly he would not see it. So make sure that wiper it holding it down really good…it’ll be on the highway for a little while…

The note simply had a heart drawn on it. After that my initial. It was in a small envelope with a “G” scrawled on the front and sealed with a wax heart.

I wandered back home and worked for the rest of the day. At 4:30 I received a call from him (though I missed it because my phone was still on vibrate from my walk and I didn’t hear it ring…dammit…) but didn’t actually get to speak with him until he got home. He’d finally noticed it was there….while he was on the highway. He pulled off into a city about 20 minutes away to grab it. He called to let me know he’d found it. He wrote me later on Facebook with a “heart” at the end of his musings.

As silly as it sounds, this made me immensely happy.

I didn’t have anything incredibly exciting for breakfast or lunch, but I had a pretty cool dinner:

Chicken with Peach Tomato Sauce on Angel Hair

Taken from: http://www.joanne-eatswellwithothers.com/2011/08/recipe-pasta-with-tomato-peach-sauce.html

Ingredients

  • 4 cups coarsely chopped tomatoes
  • 2 large peaches, chopped
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp black pepper
  • 1/2 tsp chipotle chili powder
  • 2 tbsp balsamic vinegar
  • 1 (15 oz) can chickpeas
  • 2 tbsp chopped fresh tarragon
  • 3 oz feta cheese, crumbled
  • 8 oz pasta

Instructions

  1. In a lightly oiled 9×13-inch baking dish, stir together the tomatoes, peaches, onions, olive oil, salt, cinnamon, black pepper and chipotle chili powder.  In a 450 degree oven, roast uncovered, stirring at least twice during cooking, until the ingredients have softened and thickened, about 40 minutes.  Stir in chickpeas, tarragon and balsamic vinegar.
  2. When the sauce has been roasting for about 25 minutes, bring salted water to a boil in a large pot.  Stir in pasta and cook until al dente.  Drain well.
  3. Mix the pasta with the sauce.  Divide among four warm bowls and top with feta cheese.
  4. *I added chicken and a big pinch of sugar to this and cut the chickpeas. I would have loved to add those, but didn’t have any. This was really oddly good! You’re never sure if some of the fruit/meat combinations you come up with will work, but this was wonderful! I don’t think there is anything that I would do differently!

    Tomorrow we are seeing a live event being broadcast into theaters. It’s going to be a 5 hour “movie” basically. We’ll be getting some coffee beforehand. Of course it’ll be a good day.

Happy post

I just wanted to say, G appreciates me so much.

We stayed up till about 1:30 AM talking on the computer.

First he asked me out on Wednesday before we work all night together. It will be the perfect day.

Second, he bought me a grill. He is out of his damn mind. Just a small charcoal one, not like a huge fancy gas grill or anything (I already want to kill him for spending money on me at ALL let alone him even THINKING about buying me something as expensive as that…), and I insisted he shouldn’t have done that. He basically says “Damage is done! If you want it, it’s yours.” ^#$)%&^%(*@!!! OF COURSE I WANT IT! It is something I can cook food on, and cooking is the most important thing in the world to me. Completely not fair to buy me something I couldn’t possibly turn down (as long as he barely paid anything for it…he keeps telling me it was insanely inexpensive and that is why he picked it up for me).

I hope he knows I already like him. He doesn’t have to buy my love. I adore him just as he is. He doesn’t have to buy me things, he doesn’t have to lose weight (although I know he really wants to just to be healthier…same reason he quit smoking years ago), he doesn’t have to take me out to movies or dinner (I am happiest just sitting in the car after work talking to him for hours…) All I’d ever require from him is his love.

I almost fell asleep at the computer so many times, but kept the volume up so when he messaged me, I would hear it. I didn’t want to miss anything. I wanted to stay up so badly.

Then I asked him on a date for the 29th. It’s actually a work group outing for a mutual friend’s birthday. We’re all going to see a screening of Monty Python’s “Meaning of Life”: at a downtown theater and I totally told him “You’re going and you’re going to have fun whether you like it or not. Because you’ll be with me. And I’m awesome.” He could not argue with this reasoning, so he will be attending. There will be dinner and drinks at a TBD restaurant afterwards so maybe I can get him drunk and get him to stay here with me that night. Actually does he work the next day…*checks schedule*…shitballs, he works at 8:30 AM…well all the more reason for him to just stay here.

Then he ALSO wanted to be completely certain I was attending ANOTHER work-related get together (co-worker’s retirement party), and as such we have signed our names as guests one right after the other on the list. So really we plan on going to that together too. So that’s 3 dates.

The idea of someone making lots of time for me is pretty awesome as fuck. I like being cared about.

Breakfast:

Sugar-free Banana Blueberry Baked Oatmeal

Sometimes I’m just in the mood for something with a bit less calories.

Taken from: http://www.alaskafromscratch.com/2012/06/13/blueberry-banana-baked-oatmeal/

Ingredients

  • 2 ripe bananas, sliced
  • 3/4c blueberries
  • 1c rolled oats (not quick)
  • 1/2t cinnamon
  • 1/2t baking powder
  • 1/4t salt
  • 1c milk
  • 1 egg
  • 3T butter, melted
  • 1/4c pure maple syrup
  • 1t vanilla
  • 1/4c walnuts, roughly chopped

Instructions

  1. Preheat oven to 375. Grease a 1-1/2 quart casserole dish.
  2. Lay the bananas in a single layer in the bottom of the dish. Sprinkle 1/2c of the blueberries over bananas.
  3. In a bowl, combine the oats, cinnamon, baking powder, and salt. Stir and sprinkle over fruit.
  4. Whisk milk, egg, butter, syrup, and vanilla. Pour over oats, coating evenly. Sprinkle remaining blueberries and walnuts over top. Bake for 35-45 minutes or until golden and bubbly and set in the center.
  5. Serve with milk.

Notes

Leftovers reheat well the next day. Store covered in refrigerator.

Additional toppings might include: brown sugar, additional maple syrup, more walnuts, milk/cream, etc.

*Interesting preparation, not my favorite way to do it I think. It turned out a bit on the soupy side, but still really good. The pictures at least look really pretty.

Lunch:

The other half of that cheesy garlic bread.

Dinner:

Strawberry Balsamic Yogurt Chicken with Roasted Rutabaga

Out of absolutely insane curiosity, I bought a rutabaga today. I wanted it. I’d never tried one and I wanted it. So I took it, I roasted it for 40 minutes with olive oil, salt and pepper, and finished with a little parsley. AHHHHH SOOOOO GOOD! I will be buying much more of this later.

I also made the balsamic strawberry yogurt chicken I always make, but roasted the strawberries first in the oven with some butter and brown sugar. Fantastic.

 

The only thing that could possibly make me happier right now would be NOT having to work tomorrow…because it means being there without G. And I am miserable there without him.

I worry about him slightly, as he asks my dieting advice a lot and tells me the number of cals he eats a day. The number is generally not over 1,000.

I don’t like this.

First of all, he’s a man. He needs more calories. Secondly, yeah he’s short. He’s only 5’8, I am taller than him in my heels by a good 2 inches. But he still HAS to need more than 1,000 cals a day..I think he needs at VERY LEAST 1,600. I worry that he wants to be what *he hopes that I want* so badly that he hurts himself. My dearest darling…I like you just the way you are. Slightly overweight and all. Because that’s not what matters to me.

I’m learning so very much from him.

PFH#1 did not talk to me all day. I plan on ignoring him for a while till I calm down a bit.

Last day together

Today was our last day. I am leaving tomorrow to go stay with my brother. My husband took this opportunity to make it the best day ever for some reason. We spent the day running errands, grabbing clearance candy (taking me all the way to the Russel Stover’s outlet nonetheless where I got tons of chocolate and even some ice cream), and then coming home and putting on a playlist of music that only I would enjoy as most of it is NOT his taste. We had a really really good time. I don’t know why he did that. Maybe he didn’t want me to leave with bad memories. Maybe in a way he was trying to win me over again. I don’t know. But I do know that I will have many more good days like this eventually…just with someone else.

Breakfast:

Bowl o cereal. Honey Bunches of Oats as usual.

Lunch:

Ok ok, so I had chocolate and ice cream for lunch. But this was sort of a, I dunno, “new start celebration” sort of day so I didn’t think much of it. We were out and about all day so I wouldn’t have been about to make myself anything anyway. Here’s a pic of the amazing ice cream I had:

Blue Bell’s Krazy Kookie Dough! The colors of course caught my eye immediately. And then I found out those multi-colored chunks were actually sugar cookie dough? It was absolutely impossible for me to say no. I was hooked. I got a 1 scoop on a sugar cone. Life was completely amazing.

Dinner:

I sorta messed up this recipe a little as it was supposed to be a no-cook sauce that I accidentally cooked anyway not realizing it was no-cook. Whoops. Next time I won’t cook it, but here’s the recipe:

Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce

  • FAST
  • VEGETARIAN

Ingredients

  1. 1 tablespoon butter
  2. 2 tablespoons olive oil
  3. 1 pound mushrooms, cut into thin slices
  4. 1 teaspoon salt
  5. 1/4 teaspoon fresh-ground black pepper
  6. 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
  7. 1/2 pound mild goat cheese
  8. 1/3 cup grated Parmesan, plus more for serving
  9. 1/3 cup milk
  10. 3/4 pound fettuccine
  11. 2 tablespoons chopped fresh chives or scallion tops
  1. In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
  2. In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
  3. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.
Notes Variation Use fresh basil instead of or in addition to the tarragon and chives in the recipe

*I used whole wheat linguini and accidentally cooked the sauce. That was the only difference. I could see how it would be better if I didn’t cook it though. So next time I won’t do that. Hehe. BUT it still was really good and totally hit the spot!!

Oddly enough, even though I did buy a TON of candy, I really didn’t eat that much of it. I didn’t feel overly full or sick and when I didn’t want any more, I stopped. I’ve been getting so much better at not binging. Its just…I realize I don’t have to. I can have these things any time I want. This was a treat day, and candy is ridiculously cheap right now! Might as well celebrate! Also, eating badly for 1 or 2 days isn’t going to kill me or make me fat. I am enjoying myself and enjoying life!!

Exercise: Eating lots of chocolate.

Yet another lack of time day on Meatless Monday

I am incredibly sorry, but if I’ve made a recipe up today I just don’t have the capacity to remember everything, nor the time to dedicate to try and remember everything. It’s been a really long day. I did some apartment hunting and found a couple more really good prospects, so we’ll see how this turns out. I’ll call them and let you know how it goes!

Breakfast:


Cardamom Pear Pancakes

Taken from: http://teaspooncomm.com/teaspoonofspice/2011/11/cardamom-pear-pancakes-holiday-recipe-exchange/

Makes About 8 pancakes

Ingredients

Pears:

    • 4 medium pears, cored and finely chopped (about 2 1/2 cups)
    • 2 tablespoons brown sugar
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon grated nutmeg

Pancakes:

  • 1 cup all-purpose white flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 egg
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Directions

  1. For the pears, preheat the oven to 400 degrees F.
  2. In a large baking dish, mix together pears, brown sugar, butter, caradmom and nutmeg. Roast for 40 minutes or until pears are soft and golden brown, stirring occasionally.
  3. Remove from oven, set aside.
  4. For the pancakes, in a large bowl, whisk together flours, sugar, baking powder, soda and salt.
  5. In another bowl, beat together buttermilk, egg, butter and vanilla. Pour into dry ingredients and mix until just combined (do not overmix.)
  6. Heat a skillet or griddle over medium heat with cooking spray.
  7. Pour 1/3 cup batter into skillet. Sprinkle 2 tablespoons of pears on top of batter.
  8. Cook until little bubbles on edges start to break, flip and cook other side until golden brown.
  9. Serve pancakes with remaining roasted pears and honey or maple syrup.

*I have a thing for cardamom. The pear sauce made out of this was amazing, really light, not a ton of sugar. I added cinnamon and almonds to the pancakes. Super yummy!

Lunch:

Asparagus Lemon Avocado Soup

If anyone desperately wants the recipe to this, I will try hard to remember, but otherwise just rest assured this has no meat or stock in it (I made it with pureed avocado, cilantro, pistachios and water). And it WAS delicious. Hehe.

Dinner:

Dried Mango Yogurt and Veggie Couscous

I made this awesome concoction from pureed dried mango and yogurt with a little lemon zest, brown sugar, soy sauce, tarragon, curry spices, and rice vinegar on some sauteed onions, peppers, peas and mushrooms. I put all that, along with some extra chunks of dried mango, on some couscous. YUM!!!! Yeah I actually wish I could remember the amounts I put in this because it was incredible. Dried mango was on a sale! YAY!

So after calling some of the places, I may have a stab at a couple of them. There’s a nice sounding second-floor 1 bedroom that includes heat for $430 a month. There’s another complex that a close friend of mine lives in thats a 2-bedroom for $450, but includes nothing else. So I’d have to pay gas, electric and I’m told the coin-operated laundry there is expensive. But it would be nice to have 2 bedrooms. I dunno…I think I’ll schedule a time with the less expensive place to go see it. I have to cut costs wherever I can and I think the inclusion of heat/gas is really nice. I will have to ask him how warm he keeps it in the winter. Being a second floor place would be good as heat rises and all, so I probably wouldn’t be as inconsolably freezing as I was when I lived in the basement of a comparable building up the road. But that guy kept the building at like, 64 degrees in the winter. So I will ask what the guy usually keeps the heat at.

Exercise: 1 hour at the gym

What day is it?

The days are just flying by. I want nothing more than more time right now. I just need some time. I wish I was 10 different people so I could get things done faster. I’m going to be spending the day today getting more stock into my online store. I wish I didn’t take on projects that I know are going to be more difficult and yet charge the same price for them. I shouldn’t only make $36 for an entire day’s work. And even then, I don’t make that. I have to buy supplies. I feel a little stuck right now. It will be ok. I will get this project into my store and sell it relatively quickly. I always do. I tend to sell what I make within 1-3 days.

And the cat keeps using me for a springboard. Glad to know I’m useful.

Breakfast:

Peach Bread Pudding with a Strawberry Compote

Adapted from: http://fishfoodblog.com/2009/06/bread-pudding/#comments

 

INGREDIENTS:

1 pound of challah or french bread
1 cup of buttermilk
1 cup of half and half
5 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves (if using ground cloves, use half the amount)
1 teaspoon of vanilla extract
1 29oz can of peach halves, chopped

Strawberry compote:

4 pints of fresh strawberries
1/2 cup of granulated sugar
2 tablespoons of lime juice

DIRECTIONS:

1. Preheat oven to 350 degrees
2. Spray each ramekin with cooking spray, set aside.
3. Cut the bread into 1/2 inch cubes
4. Mix together eggs, milk, half and half, sugars, spices, and vanilla.
5. Add the bread to the egg mixture and combine until the bread is
soaked thoroughly.
6. Add the chopped peaches, and stir until combined.
7. Fill each ramekin with the bread and peaches until it reaches the top.
8. Set all the ramekins in a roasting pot, and fill with water so it
reaches half way up each ramekin.
9. Bake for 30 – 40 min, or until top is golden brown.

For the Strawberry compote:
1. Combine strawberries, lime juice, and sugar in a blender. Blend
until smooth and serve over top the bread pudding.

*The original called for a raspberry compote, I only had strawberries so that’s what I used. Worked just as well! I used up a lot of stray ingredients in my fridge with this. It was wonderful, although I insist on eating things when they are far too hot. I would have enjoyed this a lot more had I waited an appropriate time for it to cool. Otherwise it was top notch! LOVED the strawberry compote (although its not a real compote, we won’t judge the author too harshly ^_^) and did in fact eat all of it. I used a bit less bread than I should have, so I didn’t feel too bad about eating it all.

Lunch:

Tomato, Almond and Tarragon Soup with Corn and Celery

Once again, a lot of the amounts I put into this elude me, I cannot remember. But I can try!

1.5 cups canned crushed Tomatoes
1/3 cup Coconut Milk
1/2 T Honey
1/4 cup sliced Almonds
1 Roma Tomato, chopped
1/3 cup Corn
1 stalk Celery, sliced
Fresh chopped Tarragon
1 T Tomato Paste
1 t ground Ginger
Crushed Red Pepper to taste
S&P to taste
Uhh…probably other things I am forgetting…

I simmered the crushed tomato, chopped tomato, tomato paste, corn, celery and seasonings for about 15-20 minutes. I blended the coconut milk, almonds and honey with a little olive oil in a food processor until the almonds were well chopped. I added that mixture into the soup and allowed it to warm up and cook through another 5 minutes or so. This was really good! I’m sometimes impressed at what my head can come up with given what I have left in the fridge. I have to get used to using up everything and allowing nothing to go to waste since I will soon be living on my own and probably somewhat poor.

Dinner:

Pistachio Asparagus Pesto Pasta

Taken from: http://www.closetcooking.com/2009/07/pistachio-asparagus-pesto-on-penne.html

(makes 4 servings) Printable Recipe

Ingredients:
1 pound pasta
1 cup pistachio asparagus pesto (see below)
parmigiano reggiano to taste (grated, optional garnish)
asparagus tips (optional garnish)
pistachios (chopped, optional garnish)
Added:
1/2 Zucchini, sliced
1 cup Mushrooms, sliced in half

 

Directions:
1. Cook the pasta in well salted water as directed on the package.
2. When the pasta is cooked to al dente drain the pasta water reserving some of it.
3. Pour the pasta back into the still hot pan, add the pesto and enough of the pasta water to make a smooth sauce that coats the pasta.
4. Serve garnished with parmigiano reggiano, the asparagus tips and some chopped pistachios.

Pistachio Asparagus Pesto

(makes 1 cup pesto)

Ingredients:
1 cup asparagus (cleaned, trimmed, blanched and chopped)
1/4 cup spinach (optional, helps keep the pesto nice and green)
1 clove garlic (chopped)
2 tablespoons pistachios (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste (optional)
salt to taste

Directions:
1. Place everything into a food processor and blend.

*I put this all on whole wheat penne. I tossed all of the veggies with some olive oil, lemon juice and salt and roasted them in the oven for around 20 minutes at 400…a bit long…15 minutes would have sufficed. I made the pesto exactly as directed (perfect way to use up just the little bit of spinach I had left!) and topped it all with a little extra grated cheese. HOLY SHIT! Yup, this was one of those REALLY impressive recipes! Incredibly fresh and tasty! I finally re-stocked my fridge if you couldn’t tell. I don’t know how, but I managed to eat all of this! It was a TON of food, but it was SO good!

For some reason, my husband bought me chocolate. So I had  a few pieces of that for dessert in lieu of my usual small bowl of ice cream. I don’t ask questions when given free chocolate.

Tomorrow is yet another day of working my butt off…another day where it’s gorgeous outside and I don’t get to go on a walk because I have so much work to do. Another day where I don’t get much farther in the money department…sorry. I don’t mean to be so down. I just want to get out of here so badly and its such a slow process. Maybe I can get some pics taken of my Harley today so I can get it up on Craigslist and whatnot.

P.S. I had a HUGE bag of that chocolate too and didn’t binge on it. I will take my small victories where I can get them!

Exercise: 1/2 hour of yoga, 1 hour at the gym (running went really well today!!)

Difficult times and eating disorders

I feel extremely lucky.

When I had an eating disorder, my brain wasn’t getting the right nutrients it needed to function properly. In retaliation, my brain inflicted on me a terrible depression among many other issues. I’ve always been an incredibly happy, optimistic, “never-let-anything-get-me-down” type of person. If I wasn’t smiling when I walked into my retail job, people (my co-workers, even regular customers) would immediately ask me if everything was alright. So when I became depressed and shut myself off from the world for a year, it was very apparent that something was wrong. This wasn’t me. Who was this? Who’s mind was living in the same body? Wait…was it even my BODY anymore? I wanted control…but this wasn’t even ME controlling myself now…so what’s the point? How did I let it get so bad that I once again gave up control?

Then 3 months ago I woke up and realized this was no way to live. I started eating real, nutritious foods again. I stopped worrying about calories and started focusing on good fats, protein, potassium, whole grains, vitamins and all those good things I’d been missing. I was so fucking focused on just one number and then wondered why things didn’t add up.

Now I feel absolutely AMAZING. My mind is back to my old self. I’m no longer somebody else. I am happy ALL the time, confident as hell, independent, no one but ME controls me. My body feels great. Looks great. I can take whatever life throws at me and shove it right back into its face.

List of shit I would be going through right now if I still had an eating disorder:

– Crippling depression. I would probably not be leaving the house.

– Severe self-hatred. No one could possibly hate me more than I hated me.

– Severe malnutrition.  I would have probably stopped eating entirely by now. What I would eat would probably be crap on late-night binges.

– Lack of any form of confidence. “My husband doesn’t want me. No one will ever want me. I’m ugly. I’m fat. I’m a mess. I’m going to be alone for the rest of my life.”

– Self-blame. Even though I’d been nothing but an unconditionally loving wife who stood by him through thick and thin, I would have found some way to make this affair my fault. And I would have punished myself mentally and physically for it.

This is not the person you’ve been seeing this past week.

This was the disordered me.

I’m so glad she’s gone. This ordeal would be impossible to manage if she were still here.

I am lucky I woke up when I did.

Breakfast:

Strawberry Ricotta Pancakes with Lemon Walnut Syrup

Taken from:

Ingredients

    • 4 large eggs, separated
    • 2 cups ricotta cheese
    • 2/3 cup sour cream
    • 1 1/3 cups all purpose flour( I used whole wheat)
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 1/2 cups whole milk (I used 2%)
  • Melted butter

Preparation

Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.

-I also chopped up some strawberries and threw them in. Then I added a little vanilla extract, honey and cinnamon.

Lemon Walnut Syrup

1/3 cup Water
1.5 T Sugar
1 T Lemon Pudding/Pie Filling mix
1/2 T Lemon Juice
More water or juice as needed

Boil water. Dissolve sugar in water. Add lemon pudding mix and lemon juice and cook until thickened. Add more water to thin it out to desired consistency. Serve on top of pancakes with chopped walnuts.

*Yup. Holy crap. I didn’t get to whip the egg whites, but they still came out beautiful! They were delicious and not terrible for me! The whole wheat was a great idea, it was perfect with the lemon and strawberry! I would love to try and whip the egg whites next time, but honestly I didn’t need to. ^_^

Lunch:

Veggie Mix “Salad”

I needed something quick before going for a walk, so I microwaved some frozen peas and corn with some sliced carrots and baby spinach for about 4 minutes in a bit of water. After they were done, I drained them, added some chopped onion, Feta cheese, a little apple cider vinegar, about 1 t margarine, 1/4 t Chinese 5-spice, lemon juice, salt and pepper.  It was wonderful! Nice and light for an afternoon walk! Yum yum!

Dinner:

Apple Cheddar Meatballs with Red Wine BBQ Apple sauce

Apple Cheddar Meatballs

Adapted from: http://sweetluvininthekitchen.blogspot.com/2011/06/apple-cheddar-meatalls.html

Ingredients
1 pound ground turkey or pork (I used lean beef)
1 cup sharp cheddar cheese, grated
3/4 cup breadcrumbs (I used quick-cook oats)
1 small, tart apple, such as granny smith, peeled and grated
1/2 small onion, grated
1/2 cup chopped parsley (Instead I used mint and tarragon)
1 egg, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
I also added cinnamon and a pinch of ground clove

Mix all ingredients together with your hands. Mold into small balls and place on an oiled baking sheet. Bake at 400 for 25 minutes, turning the meatballs halfway through.

While these were baking, I made some vegetable linguini. I was going to make couscous (next time I probably will) but I wanted the good vitamins and nutrients out of the vegetable linguini.

Red Wine BBQ Apple Sauce:

Ingredients
1/4 cup Red Wine
1/8 cup BBQ Sauce (I used a Michigan Cherry one for more fruit flavour)
1.5 T Teriyaki Sauce
A splash of Brandy
1 T Applesauce (or in my case I actually processed some extra apple chunks into mine)
1/2 small Apple, sliced
1/2 T chopped Tarragon
Pinch of Cardamom
1.5 T Brown Sugar
S&P to taste

I blended all the sauce ingredients in a processor except for the sliced apples. I poured the sauce into a pan, added the apples,  and allowed it to reduce a bit until it was the thickness I wanted. I added some baby spinach and allowed that to wilt. I took it off of the heat and poured it on top of the meatballs and vegetable linguini.

*I always enjoy my apple and meat combinations. I miss my Captain Morgan’s Tattoo rum (my husband doesn’t even like it, but drank it all one night when he was desperate), it goes SO well in apple sauces. I always try to compensate with other alcohols and it never matches the awesome spices in that particular dark rum. Otherwise, if you had nothing to compare this to, it would be really amazing hehe!

I finally called my dad today. I had to break it to him that I was getting a divorce for the same reason my mother divorced him. It was really hard for him to take. He wants to see me for dinner sometime this week. We will talk over possible money/finance issues during that time. He knows I’ll pay him back, but I doubt he’ll take my money. He doesn’t need it. He can afford to give me $400 for a deposit. And even then, he’ll get it back when I eventually move out of my apartment.

I hope to get an apartment that faces East so I can watch the sunrise. This is the only luxury I am asking for. A window to the East. I hope it isn’t too much to ask…

Selling my Harley

As a way to get the hell out of here and into my own awesome little place, I’m selling my Harley Davidson.

This makes me EXTREMELY sad.

There’s a million reasons why this is the very best option for me though. If I sell it, I won’t have to shell out extra for garage space in an apartment (a lot of them don’t even allow motorcycles), I can save the money on the insurance, and really I plan on living in an area where I can walk everywhere. Ultimately when it comes down to it, don’t need it. Also, I can pay off a lot of my credit card debt with the money I make from it so I can start from scratch again.

I’m still going to ask my dad if he can help me with a security deposit though. Even if I sell the bike I could really use the help…and he’s rich. I think he’ll be willing to give me $400 for a deposit. I’d even be willing to pay him back if he wanted. I’ve done it before. Actually, I’ve only ever asked my dad for money once before, and even then it was a loan which I have since paid back. I NEVER ask my dad for money. Though I have a feeling that he may feel….obligated to help me in this situation. My mom left him because he had not one, but two affairs. It would be good karma for him to help me right now.

I’m hoping to be out of here within a couple weeks. It was originally planned for maybe a month or two.

Breakfast:

Lemon Ricotta Souffle Pancakes with Banana and Walnuts

Adapted from: http://sweetsavoryplanet.blogspot.com/2011/05/lemon-ricotta-souffle-pancakes-with.html

3/4 cup (75 g) of all purpose flour
1/3 cup (63 g) of sugar
1/2 teaspoon salt
4 eggs separated
4 tablespoons of unsalted butter (2 melted and 2 for the pan) (I did not use extra butter on the pan, I just sprayed it with oil)
2/3 cup (165 g) of ricotta, whole or part skim
1/4 cup (60 ml) of lemon juice
zest of a lemon
1/2 teaspoon of vanilla
1/4 cup (42 g) of fresh or frozen berries (I used sliced bananas and chopped walnuts)
Turbinado or raw sugar for sprinkling over the top
Confectioners sugar for a light dusting
A light maple syrup or Lyle’s golden syrup

Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.

Mix flour, sugar and salt in a bowl.

Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.

Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

Add the flour mixture to the wet mixture and combine well.  Add a small dollop of the egg whites and mix in to lighten the batter.  Add the remaining egg whites and fold in with a spatula until combined.

Remove the pan from the oven and put 2 tablespoons of butter it it.  When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven.  Bake for 20 to 25 minutes.  When the pancake is puffed and lightly browned on top it is ready.

Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.

Enjoy!

*This was an awesome way to use up the last half of banana that I had! This turned out so much thicker and fluffier than I thought it would. There seemed to be such a small amount of batter, then I folded in the beaten egg whites and it really made a massive difference! DO THIS step!

Lunch:

Black Bean Soup

1.5 cups Beef Stock
3/4 cup Black Beans (I used canned)
1 small Carrot, shredded
1/3 cup Corn
1/4 Onion, chopped
1 small clove Garlic, grated/minced
1/2 t Cumin
1/2 T Chili Paste
1/2 T Lime Juice
1 Bay Leaf
Fresh chopped Parsley
Dollop of Sour Cream
1 T Olive Oil
S&P to taste

Heaven knows I’ve probably missed something! I added the beef stock first along with about 1/3 cup of black beans and let it simmer for about 5 minutes. I took a potato masher and mashed up the beans into the stock. I added the rest of the beans, carrot, corn, garlic, cumin, chili paste, lime juice, bay leaf and parsley. I let that simmer, uncovered, for about 15 minutes. I added S&P. I took it off the heat and threw half of it into a food processor and pureed it. Then added it back into the rest of the soup. Throw in a dollop of sour cream and mix it in. Yeah this soup was ridiculously delicious! I LOVE black beans! GREAT form of protein and an awesome energy boost before working out!

Dinner:

Strawberry Balsamic Chicken

Adapted from: http://allrecipes.com/recipe/strawberry-balsamic-chicken/

Ingredients

4 (8 ounce) containers strawberry yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar (I only needed half the amount of sugar since I had a honey sweetened Greek yogurt)
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)
Added:
1/2 cup Mushrooms
Fresh chopped Tarragon

I seared strips of chicken in olive oil, salt and pepper until cooked through. I blended together the yogurt, 2 strawberries, balsamic, lemon juice, the cinnamon, sugar and salt in a processor. When the chicken was done, I removed it from the pan, but used the remaining oil, juices to sautee the onions and mushrooms. I also added the parsley, mint and tarragon to the sautee. When the onions were translucent, I dumped the yogurt/balsamic mixture in along with 4 sliced strawberries. I allowed that to cook down for about 10 minutes or so. I added a tiny bit of flour to thicken it up but you don’t have to do that if you like a thinner sauce. When the sauce was done, I took it off of the heat, threw in the chicken and coated them in sauce, then put it all on some brown rice.

*I adore this recipe. I’ve made it a few times in my day and I usually make it just a little different every time. I think strawberries and chicken are a great combo, fruit and chicken tend to be pretty amazing together. I was in a creamy sauce sort of mood tonight and this was delicious!

Well I lost an hour of work today due to the time change. So I’d better get to bed so that I can get up nice and early! Love you all, I’ve got SO much work to do in the next few days. I hope I can get that bike sold quickly…as much as I don’t want to sell it, it’s going to be a HUGE help in the end.

Is it bad that I’m far more sad to part with my Harley and my cat than I am to part with my husband?

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

Bulimia-Free for over 100 days!

I’m looking at things positively today!

While I haven’t been completely disorder-free (I did go on that binge on Wednesday…) I HAVE been bulimia-free for 109 days! The little victories are making me feel much better about myself! And really, that’s not little. That’s a massive victory! I just need to see it that way. And I’m starting to! I really am! There’s been a couple of stumbling blocks in the past couple days, but I’m doing the best I can.

Last night at the burger bar, that SAME stupid guy who made the “you must have fucked up your period because you’re anorexic” comment just HAD to say something about the fact that my sister-in-law and I were having salads (with burgers on the way of course).

“Oh you didn’t order a burger?”

I was about ready to slam my fucking fork down onto my plate and then say extremely calmly “Do NOT pretend to understand me. You have completely no fucking clue about what I eat, why I eat it, or any of the reasoning behind ANY of it as I have never discussed it with you. DO NOT pretend that you know. I HAVE ordered a burger and I am NOT nor have I EVER been anorexic so please keep your incredibly poorly-deduced judgements to yourself from now on.” Then smile at him and continue eating my yummy salad.

Instead we just said “No, we ordered burgers too.” And that was it.

He really really really needs a lesson in keeping his goddamn mouth shut when his opinion is not asked for.

Breakfast:

Whole Grain Oat and Nut Pancakes

Taken from: http://darkredcrema.com/tag/whole-grain/

3/4 cup rolled oats, ground (oat flour is not a good substitute – I’ve tried)
3/4 cup white whole wheat or standard whole wheat flour
1 1/2 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
scant 1/2 teaspoon sea salt or kosher salt
2 Tablespoons natural cane sugar
3 Tablespoons finely chopped or ground pecans (1 oz.)
3 Tablespoons finely chopped or ground almonds (1 oz.)
1 1/2 cups buttermilk (plus or minus 1-2 tablesoons. depending on preferred thickness)
1 egg
3 Tablespoons vegetable oil
salted butter for cooking

Grind oats and nuts (or you may use pre-ground nuts) to a powdery consistency in a mini chopper, leaving a few small bits for texture. In a medium bowl, mix dry ingredients together. In a separate bowl, whisk egg until pale yellow, then add oil and whisk to combine. Add buttermilk to the egg and oil and blend. Pour wet ingredients into bowl with dry ingredients and mix until just combined. Allow batter to sit for 10-15 minutes to give the leavening time to react and thicken the batter. Preheat a large skillet or griddle over medium high heat, grease with salted butter, and turn heat down to medium. Ladle 1/4 – 1/3 cup batter onto pan for each pancake. Pancake batter should sizzle a bit when poured into the pan, but not smoke. Turn heat down to medium low and allow to cook until edges just start to dry and bubbles appear throughout the pancake, then flip and cook until set in the middle. If pancakes are over-browning, and not cooking through, turn the heat down on the pan and increase the cooking time. Cooking time on the second side will be less than on the first. Repeat with more butter and batches, until batter is finished. This makes about 9-10 four inch pancakes. Serve with maple syrup, butter, and fruit, if desired.

*I did top mine with some sugar-free maple syrup and a half-handful of pecans. I did not cook mine in butter, just a non-stick griddle. THEY COOKED all the way through! Any little pancake victory is a good one for me!! I’m gaining more confidence in my pancake making abilities! These were quite good, I even picked a recipe that had very little sugar in it. I wasn’t sure I’d be able to finish the whole stack! So I’m nice and full and VERY happy that I went the healthy route once again for breakfast! I’d like to try eating healthy for every meal up until Wednesday if I can so I can AT LEAST say I’ve gone a week without eating any total crap.

Lunch:

Broccoli and Cheese Sandwich with a spicy Brandy Mustard Mayo

Well, I sauteed some broccoli and onion in a little olive oil, then threw in about a T of low fat cream cheese and probably about a T of Colby cheese with about 1/8 cup of milk and let all that melt together. I put that onto a roll with some chopped tomatoes on top and then finished with a sauce made of mayo, mustard, brandy and habenero hot sauce. Shook a little pepper on top. BAM! It was really good! For something I just threw together really quick I was pretty impressed, especially with the mustard mayo sauce! WOW what a kick!!!

Dinner:

Balsamic Strawberry Chicken on top of Cauliflower and Parsnip puree

A couple recipes here!

Roasted Strawberries With Wine & Balsamic Vinegar Sauce

Taken from: http://www.food.com/recipeprint.do?rid=310375

Ingredients

1 tablespoon butter
1 teaspoon vanilla
2 pints fresh strawberries
2 tablespoons brown sugar
3 tablespoons dry red wine
1 ½ tablespoons balsamic vinegar
1 tablespoon butter, chilled
vanilla ice cream (I obviously omitted this)

Directions

preheat oven to 400°F.
Add 2 Tbsp butter to oven safe skillet and melt in oven. Add Vanilla to butter to butter and combine.
Place strawberries, cut side down in skillet andsprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft. Remove pan from oven.
With a slotted spoon, remove berries from pan and set aside to let cool.
Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.
Remove from heat and whisk in chilled butter.

I did this in combination with this recipe:

Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce

INGREDIENTS

1 package (16 ounces or 3 cups) Driscoll’s Strawberries, divided
4 teaspoons light olive or vegetable oil, divided
2/3 cups sliced shallots
1 clove garlic, pressed or chopped
1 small bay leaf (I used Tarragon instead)
1/2 teaspoons dried thyme leaves
2 tablespoons balsamic vinegar
1/3 cups red wine
3/4 cups chicken broth
1 1/2 teaspoons cornstarch
2 teaspoons cold water
Salt and pepper, to taste
4 skinless, boneless chicken breasts (I used 2 small boneless skinless thighs)

ADDED:
1 cup sliced Mushrooms

Instructions

Here’s what I did with these 2 recipes. I made the first one rather true to its original recipe. I let the vinegar, red wine and chicken stock reduce. I added the chicken to this reduction and let it cook about 20 minutes, flipping the thighs over a couple times. If the sauce reduced too much, I just added a bit more wine and vinegar. I sauteed the onions, garlic and mushrooms separately, then when the chicken was done, I removed it from the reduction, added the butter to the sauce (from the first recipe) and added the cornstarch, onion mushroom mixture and finally the roasted strawberries (along with the sauce in that pan). I roasted some cauliflower and sliced parsnips in the oven for about 20 mins (about twice as long as the strawberries were in there for) at 400. I blended them in a blender with a little milk and margarine. I put the chicken on top of the puree and then the strawberry sauce on top of everything.

*Besides the fact that all you can see on the dish is sauce, to prove that there was chicken and puree under there I took a picture of it all in my fork hehe. WOW! Per usual, this dish was fucking awesome! I INHALED it! Roasting the strawberries was a GREAT idea on top of roasting the cauliflower and parsnips. It gives everything such an amazing depth! TRY IT! I mean….damn.YAY for cheap sale strawberries!

Oh also I had a small piece of my dad’s birthday cake for dessert. I was really good today and I couldn’t let it go bad, my dad is an amazing baker.

 

Today was a good day. I got a project finished, I did my laundry, I worked out, and my husband is away for the evening. Ahhhhhhh! It’s great to fucking RELAX tonight! Make myself an amazing meal, watch the Oscars (I was really routing for Gary Oldman!) and play with Jack Donaghy the cat. Tomorrow is Meatless Monday! YAY! I gotta think hard about what I want for breakfast, wanna try to do something healthy awesome again!  And I still have all these strawberries! What to do what to do…

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

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

Healthy attempts continue

Maybe I’m anxious because of my weight gain…I don’t know. But I do know that eating healthy lately has made me feel a lot better about myself. Maybe tomorrow morning I’ll have some sugar-flour filled breakfast, but today I stumbled across this recipe while looking for something to use my mango and blackberries in.

Breakfast:

Honey Corn Cakes With Natural Blackberry Mango Compote

Taken from: whiskedfoodie.com/recipe/honey-corn-cakes-with-natural-blackberry-mango-compote/


Yield: Makes 8 small cakes


Cook Time: 1 hour


Ingredients:

  • 1 medium mango, peeled, seeded, and chopped
  • 4 ounces blackberries
  • 1/4 cup apple or other fruit juice
  • 1 egg, separated
  • 1/4 cup milk
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder

Directions:

  1. Place mango pieces, blackberries, and apple juice in a heavy-bottomed saucepan on medium heat until bubbling. Reduce heat to low and continue simmering, stirring often, until almost all of the liquid has cooked down, about 30 minutes. Remove from heat and set aside.
  2. In a medium mixing bowl, combine egg yolk, milk, oil, honey, vanilla, and cinnamon. Stir in cornmeal and baking powder. Whip egg white separately until soft peaks form; fold gently into batter.
  3. Heat a large, lightly greased skillet or griddle until a drop of water sizzles and evaporates. Drop batter one tablespoon at a time onto hot pan and cook until cake is beginning to set and bottom has browned, about a minute. Flip and repeat.
  4. To serve, top cakes with a spoonful of compote and drizzle with honey.

*PERFECT! These were delicious!!! And once again, no flour and no refined sugar! I followed it all exactly, the corn cakes came out so fluffy and perfect! Definitely whip the egg whites, it makes a huge difference! They were so gorgeous! This was my first real attempt at corn cakes and I was really happy with them! My tummy is nice and full and I’m ready for all the work I have to do today!

Lunch:

Tuna Grilled Cheese Sandwich

Here I used tuna mixed with mayo and Harry & David pepper relish and topped that with tomato, sweet pickles, Havarti cheese and light honey mustard dressing. Then I greased a saucepan with a little butter and grilled this for about 1 minute on each side. YUM!!!!! One of the best sandwiches I’ve ever made!

Dinner:

Apple Cheese Sausage Meatballs with Apple Brandy Sauce on top of homemade Whole Wheat Linguini

OK bear with me as this meal was ridiculous and contained a couple different recipes.

Apple Sausage Meatballs:

Taken from: http://stolenmomentscooking.com/apple-sausage-balls/

  • 3/4 c. flour
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 1 lb. bulk pork sausage (original or maple flavored)
  • 2 c. shredded cheddar cheese
  • 2 T. maple syrup
  • 1 apple, peeled and diced
  • 1/8 t. allspice

1. In a large bowl, stir together the flour, baking powder, baking soda and salt. Add the pork sausage, cheese, maple syrup, apple and allspice.
to my parents’ house when we go for Thanksgiving.

2. Using your hands, combine everything together until all of the ingredients are incorporated. Roll into evenly sized balls, about the size of a golf ball.

3. Place sausage balls on a baking sheet and bake at 375 degrees for 15-20 minutes, until fully cooked.

Apple Brandy Sauce

Adapted from:

Ingredients:

  • 2 Tbsp. Calvados (I used regular brandy and apple cider)
  • 1/4 cup chicken stock (also more apple cider)
  • 1/4 cup heavy cream
  • 1/2 Tbsp. fresh sage, finely chopped
  • 1/2 tsp. fresh tarragon, finely chopped
  • 1 shallots, finely chopped (I used sweet onion)
  • 1 apple, peeled and sliced thin
  • 2 Tbsp. unsalted butter
  • Salt and pepper to taste
  • 1/2 T brown sugar

Preparation:

1) Melt butter in skillet. Add shallots, apples, brown sugar, sage, and tarragon and sautee until browned. Add Calvados and chicken stock and deglaze pan. Reduce liquid by 1/3.

5) Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.

Whole Wheat Linguini

I actually just uses the leftover squash whole wheat pasta from yesterday and rolled it out super thin. Then I took a pizza cutter and cut it into thin strips. Then I boiled them for about 8 minutes with a little salt.

*Yup. This is one of my favorite sauce recipes and the meatballs were RIDICULOUS! I felt a lot better about them since they were baked and I used hardly any sugar in the sauce. There was SO much food and it was SO good! I ate it all, but then had no room for dessert. Ah well! At least I didn’t go and make myself overly full by eating it anyway when I was CLEARLY no longer hungry.

My husband went to stay at his best friend’s house for the evening! YESSSSSSSSSS! I get the house all to myself tonight and tomorrow morning!!!! I can make myself something LOUD for breakfast if I want!!! Like, chop up some nuts or whip up some egg whites or just plain not worry about being quiet. YAY!!!! I can’t wait to make something complicated and fucking amazing in the morning!!! Also: I got a ton of work done today, so life is amazing! I got a ton of orders in this week, so I’ve got a lot of work to do, but on the bright side I made a lot of money. So life is good! GREAT day!

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