Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Tuna’ Category

How much can a girl do in one day?

First day off in a couple days. Which of course, is never a “day off” for me. This also means I plan on using the car today as pretty much my one day a week I get a ton of running around done. I don’t like driving any more than I have to right now (to save gas) and would just rather get everything done in one day.

List of shit to do today:

  1. Go to Library to print coupons (✔)
  2. Use said coupons at store of choice (✔)
  3. Purchase a surge protector for new computer stuff (✔)
  4. Find nail polish remover, window box rails, small garbage bags, coffee creamer, flour and bread on the cheap (whatever is cheapest at all places I visit) (✔)
  5. Exchange curtains at store they were purchased at for the right color (✔)
  6. Buy buttermilk (if it is on sale) ( )
  7. Come home, hang up curtains (✔)
  8. Re-pot all my new plants into my window box, find a way to use rails that I purchased that don’t fit my window (✔)
  9. Unplug and re-plug Internet devices into surge protector and make them function ( )
  10. Go to art museum and get picture taken for a community project they are doing (✔)

I’d also like to expand upon the super awesome project our art museum is working on. They’re taking pictures of patrons and employees of the art museum (which I frequent on quite a regular basis) and using said pictures in a huge collage that will be on display this summer. There is of course no guarantee that your picture will be used, but the guy took a bazillion shots of me. I think one or two of them are definitely going to be usable. I’m relatively unique-looking, so I think he wanted to be SURE he got a shot he could use.

The buttermilk was not on sale anywhere.

And my final problem was my internets. I re-plugged in everything and turned it on. My computer will claim it is CONNECTED, but that I have no internet access. Hm. It was working fine just a second ago…

Breakfast:

On these busy days I tend to have just a bowl of cereal. Just so I don’t waste a ton of time. I dunno what these are. They were only $2. That’s the top price I’m willing to pay for a box of cereal. So I bought them. They’re not bad! They’re like, healthy fruit loops or something. I eat anything, it doesn’t matter.

Lunch:

Turkey, honey mustard and cheese sammich with small piece of bread from the end that I won’t end up eating any other way hehe, and some Monterrey jack cheese cubes.

As my Internets were not functioning, my brother came back over to try and decipher the problem. I was making dinner while he was here and he hadn’t eaten! So I got to share my food! Which is great because that means I don’t eat the entire thing (I don’t much like leftovers and I HATE wasting food).

Dinner:

Potato Tuna Casserole

Adapted from: http://www.yummly.com/recipe/Easy-American-Potato-And-Tuna-Casserole-Allrecipes

2 lbs russet potatoes (peeled and cubed)
1 cup 1% milk
4 ozs shredded mozzarella cheese
3 tbsps grated parmesan cheese (divided) (I did not have any, so I used grated Monterrey)

2 eggs
18 ozs tuna (light, water)
12 cup green onion (chopped)
ADDED:
Whole wheat penne (only about half a cup, whatever needed to be killed in the box I had)

1 Preheat oven to 400 degrees F (200 degrees C).
2 In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
3 Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
4 Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
5 Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.

This turned out pretty good!! AND I didn’t have to eat it all!!! I LOVE HAVING MY BROTHER CLOSE TO ME!!!! His wife is out of town for the week, so he’s invited me over to his house tomorrow for dinner. CURRY!!!

 

The downside was he couldn’t get the device to work again. Poo. He thinks its just a shitty piece of equipment. He’s found a similar device he says is a good brand on the cheap online. I just have to make certain I can get my rent paid next week and I will definitely buy it. I think I’ll be fine, but I have my priorities, first and foremost being a roof over my head and a kitchen to cook in. If I have these 2 things absolutely everything else can wait. And I still have internets, just very very slow and shitty ones.

The worst part about not having the fast internet was I could not watch the stream of the first episode of Food Network Star. It would stop to buffer every…and this is generous…10 seconds. Then it would buffer for 20 seconds, then show another 10. I seriously still watched like…about 5 minutes of it. I wanted to see it that badly. I gave up.

But I still get to hear from Potential Future Husband #1 about how awesome and pretty I am. So it all balances out. ~_^

Exercise: Running around like a chicken with my head cut off all day

Waking up to the TV on sucks…

Luckily the boys weren’t up all night this time…but shithead’s best friend was up early this morning and had the TV on. I didn’t get to do my yoga. And I didn’t get to make anything cool because the boys took up all the counterspace with pizza boxes.  *sigh*…At least he was watching 30 Rock. If I had to wake up to anything, I’m glad it was that.

The one and only reason I am not gone yet is that I was oblivious to the fact that my brother would be out of town this weekend. I’m fairly certain they come home Monday and will be making moving arrangements as soon as they are home. I’ve sent my application to the landlord for the apartment which I’m certain he will approve. I have great credit, have 2 jobs and am in a more desperate position than most people. He seemed really willing to help me out.

Breakfast:

Cereal. Once again…no room to cook. 😦

Lunch:

Tuna and Apple Salad Sandwich

I don’t know that I could tell you how I made this, but it was delicious. I used some chopped apple, celery, raisins, walnuts, half a can of tuna, some light mayo, honey and lemon juice till the consistency looked right. Then I split open some french break and served it up along with the extra apple that wouldn’t fit into the mixture. Great for something quick!

Dinner:

Tuna and Quinoa Casserole

Taken from: http://cohokitchen.blogspot.com/2011/10/salmon-quinoa-casserole.html

You will need:
1 1/4 cup quinoa
3/4 cup sour cream
1 cup plain yogurt
3 Tablespoons Dijon mustard
1 cup shredded cheese (cheddar or similar)
1/2 cup parmesan
2 tablespoons butter
18 ounces (3 cans) canned salmon (or tuna)
2 cups frozen peas
2 cups chopped vegetables* (I used onion, parsnips and something else…I can’t remember)
Salt and pepper, to taste (I also threw in a little garlic powder)

Preheat your oven to 425.

In a medium bowl, mix the sour cream, yogurt, mustard, shredded cheese, and about half of the Parmesan cheese together. Add the drained salmon, and (uncooked!) quinoa and mix well. Finally add the vegetables, and melted butter. Season with salt and pepper to taste.

Pour the mixture into an 8x8x2 or similarly sized baking dish and sprinkle with the remaining Parmesan.

Bake for about 30 minutes.

Devour.

*I’d like to remember what else it was I used as this was ABSOLUTELY scrumptious. I raved about how great it was to my cousin the entire time I was eating it, so damn…I hope I can remember what else was in it…but truthfully, put whatever veggies you want in this! That’s the point, whatever you have on hand will work no matter what it is! Oddly enough this was my first tuna casserole. I will be making them again MUCH more often!

 

Today I leave you with hope and love. I end on sour notes so much these days and its a holiday weekend, so remember to love yourselves girls. The minute you learn to do this, the more your life will improve in so many ways. Love is the gateway to happiness.

Exercise: 1 hour at the gym

Moving

I’m hoping to move into my brother’s within the next week.

The landlord of the apartment had no issues with my self-employment or lack of money at the moment. I explained the situation to him and he’s willing to work with me. I’m going to try and get him a deposit per my dad’s generosity and he’s said he will hold the place for a couple weeks until I’ve got the first month’s rent. All I’d need to do is move my bed, work table and fabric to my brother’s for a little while and work my ass off there until I’ve got the money. The landlord even said he’d prorate the rent for me since I’d only be there for like a week and a half in April. I’m going to do my best to not spend a lot. I will be cutting a lot of costs living over there and I think it will help me a lot.

And of course I need to sell my bike.

That would get rid of 2 of my credit card debts completely. Then I would only have 1.

I’m going to get my bike up on eBay Classifieds as well for a little more exposure. I have to do everything I can to sell this thing.

My husband was up all night with his best friend again last night. I was up from about 3 AM to 4:30AM tossing and turning while all I can hear are drumbeats of music and sporadic loud laughter and singing. I finally got tired of it and went downstairs to look for my earplugs. (My brother gave them to me a while back when I had to share a room with my mom at a hotel…he knows she snores loudly and thought they might be of use to me.) I did find them. Went to the bathroom to wash them off, making it fully clear that I was awake and not happy. Then went back upstairs and was soon dead to the world in a beautiful silence. I let shithead know I was pissed at him the next day and that he was not to speak to me. He says he’s sorry. He’s not sorry. He said he was sorry last time he did this. So if he really was sorry, he wouldn’t keep doing it. He doesn’t give a shit about me.

I’m just overly ready to move on with my life.

Breakfast:

Coconut Oatmeal with Yogurt and Mango

Made half a cup of oatmeal with half coconut milk and half water, plopped on a ton of greek yogurt and diced half a mango and threw it on top. Tossed a little unsweetened coconut on all of that. Perfect little morning pick-me-up that was quick and easy! This way I could get straight to work and not worry about the fact that there are 2 dipshits in the house that I’d rather avoid.

Lunch:

Quinoa and Tuna Salad

Quinoa with tuna, peas, corn, diced red pepper, tomatoes, celery and a little onion with apple cider vinegar, olive oil and splash of lemon juice. S&P to taste and a big dollop of cottage cheese on top. Brilliant! Light, fresh, GREAT for a pre-workout with tons of protein! I couldn’t have been happier!

Dinner:

Mango Chicken

I’ve made this before, though I liked the second version from the weed website more (without the weed), but it required yogurt and I am out now! So I used this one:

http://thaifood.about.com/od/thairecipes/r/mangochicken.htm

Ingredients:

  • (SERVES 4)
  • 2-3 chicken breasts, cut into 2 inch-long pieces (chicken thigh works too)
  • 1 red bell pepper, OR 1 sweet red pepper
  • 1/4 cup oil for pan-frying
  • 1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt
  • 1/4 to 1/2 cup fresh coriander
  • Optional: extra 1/2 to 1 mango, cut into chunks (to finish the dish)
  • Optional: 3-4 Tbsp. coconut milk OR water
  • MANGO SAUCE:
  • 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
  • 1 red chili, de-seeded and diced, OR 1 tsp. chili sauce OR 1/2 tsp. dried crushed chili
  • 1 Tbsp. rice vinegar (OR white or apple cider)
  • 1+1/2 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • juice of 1/2 lime
  • 1 Tbsp. brown sugar
  • 1 thumb-size piece galangal OR ginger, sliced
  • 3 cloves garlic
  • 1/4 tsp. turmeric
  • 2 kaffir lime leaves, snipped into slivers with scissors (discard stem & central vein), OR zest of 1 lime

Preparation:

  1. Place all ‘Mango Sauce’ ingredients in a food processor or blender. Process well, until more or less smooth.
  2. Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chili. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.
  3. Stir the flour and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or gently stir them to coat.
  4. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on paper towel, or a clean surface.
  5. Wash out the wok/frying pan, or use another (clean) one. Set over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but still retains some crispness.
  6. Add the fried chicken pieces, gently stirring them in to cover with sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango) too. Simmer briefly, just until everything is hot.
  7. Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chili if desired.
  8. Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice. Or, for an extra special treat, with my Easy Coconut Rice.

*I did not fry my chicken in flour. I sliced it up and seared it in oil for a few minutes. Removed it. Then stir fried some onions, red pepper and shiitake mushrooms. I blended all the sauce ingredients in a food processor and dumped them in after the onions were translucent. I cooked this down for a little while. Re-added the chicken and added extra mango cubes. I served this on a little sticky rice. One of my favorites! VERY yum!

 

One of my TV loves, Alton Brown, is on another diet. It’s INCREDIBLY fascinating for me to watch. He Twitters his weight every morning (kind of like I used to do on here) and what he’s eating and whatnot. He says he’s “disgusting” at 175 and wants to lose 10 lbs so he can fit into his tux more comfortably. It’s just absolutely fascinating for me to see someone I admire and look up to, a man nonetheless (proving this is not simply an “unrealistic female-standard” problem) whom I think is gorgeous and totally fuckable as-is, with the same damn body issues as I have. It actually makes me feel better about me, to know that we really are all in this together and that things are going to be fine if we can just gain a little self-confidence. I just have to look at ME the way I look at HIM and say “YES! I too am fuckable as-is!”

TMI?

Somehow, I still feel it works.

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

I’m gonna miss my cat, Jack Donaghy

I know I’ve mentioned this before, but I’m gonna miss my cat a lot. I got the cat FOR him, so I realize I have no right to fight for him…he was a gift. And chances are I’d end up moving into an apartment that wouldn’t allow pets anyway since they tend to be a bit cheaper.

He’s just a really really cool cat.

He’s snuggly and playful and cute. He likes to be held and scratched and loved. He likes to keep me company while I’m in the kitchen and lay on my feet while I’m chopping veggies and mixing batters. Sure, he’s in the way. He gets slightly stepped on sometimes. But he just wants to be part of what I’m doing. And I DO feel he is part of my cooking experience now. It would be odd for me not to have to constantly look down in the kitchen to make certain I don’t squish him. And to reach down every once in a while and pet him to let him know that I see him and realize he’s there.

We shall see what happens. It will certainly feel a little empty in the kitchen without him.

Breakfast:

Apple Banana & Carrot Muffins

Taken from: http://thedailydish.us/breakfast/apple-banana-carrot-muffins/

INGREDIENTS

Batter:
2 apples, peeled, cored and chopped
1 c. grated carrot (1-2 carrots)
1 ripe banana, mashed (the browner the better)
1/4 c. vegetable oil
1/4 c. low fat milk or soy milk
1/4 c. sugar
2 t. pure vanilla extract
1 1/4 c. flour
1/2 t. Featherweight sodium free baking powder

Topping:
3 T. sugar
2 t. ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees. Grease a standard size 12 muffin tin or line with paper cups; set aside.

To make the batter, place the chopped apple, grated carrot and mashed banana in a bowl and stir to combine.

Measure in the remaining batter ingredients and mix well. Spoon evenly into the muffin cups. In a small bowl, combine the sugar and cinnamon for the topping, then sprinkle evenly over top of the muffins.

Place tin on middle rack in oven and bake 20-25 minutes. Remove from oven and place tin on wire rack to cool. COOL FULLY before removing from tin and/or consuming!!

*LOVED these! Definitely bake them for the full 25 minutes, since there is no egg it takes a while for it to set properly. The fruit and veggies just married beautifully and was just sweet enough, even for me. ^_^ I even only used about 1/2 t of cinnamon sugar on each and it was still perfect for me! And they were so pretty!

Lunch:

Tuna Apple Wrap

Well, I can list what I put into these because honestly couldn’t tell you amounts, I just used what look right. It had 1 can of tuna, light mayo, sweet pepper relish, celery, 1/4 of an apple (I ate the last 1/4 while making this), chopped walnuts, lettuce and 3 slices of muenster cheese. It was delicious, light and refreshing! The only thing I would change would be to use a sharper, stronger cheese next time. There were 3 slices and I could still barely taste it! All in all it was super good, LOTS of protein, lots of good things for my body!

Dinner:

Zucchini and Broccoli Casserole

Adapted from: http://www.hammertown.com/2009/09/this-weeks-recipe-postmaster-debs-zucchini-casserole/

Ingredients:

  • 8 cups sliced zucchini (the smaller the zucchini the better) (I grated mine)
  • 1 egg, slightly beaten
  • 1 cup mayo (I used half light mayo, half ricotta cheese)
  • 1 cup Parmesan cheese
  • 1 small onion, chopped
  • 1 green pepper, chopped (I only had yellow pepper)
  • Salt & pepper to taste
  • Butter (I used margarine)
  • Bread crumbs (I omitted these and topped it with a little more Parmesan instead)

Directions:

1.  Bring zucchini in enough water to cover to a boil.  Boil until just tender–not too long!  Drain WELL.
2.  In a large mixing bowl, combine egg, mayo, Parmesan cheese, onion, green pepper, and salt & pepper.  Mix well.  Add drained zucchini and mix.
3. Butter a large pie plate and pour zucchini mix into pie plate.  Top with dots of butter and spread bread crumbs over the top.
4. Bake at 350 degrees for 45 minutes to 1 hour until bubbly.

Enjoy!

*I was trying to steer clear of the carbs and breads and flours in my dinner since I had them in both my breakfast and lunch. I’m not sure why, but I wasn’t really in a meat mood either. I’m glad I found this nice, simple vegetarian casserole recipe without any pasta or bread. I cooked it for the 45 minutes, which seemed perfect to me! It tasted like comfort food while being healthy for you at the same time!

 

I need to call my dad tomorrow to let him know whats going on. I’m hoping he can help me get out of here ASAP. I’m ready to go. I want my British telephone booth mirror that’s on clearance at Hobby Lobby. I want my own kitchen. I want my life back. My dad is rich. He could probably help me with a security deposit on the apartment that I want. I’ve got one in mind in an area where everything wonderful is within walking distance, including a farmer’s market. ^_^ I want to live over there. I want to remain happy.

I’m also certain now that I can trust living by myself. I don’t have to worry about my eating anymore. I’m going to be ok. If I can handle a week going through what I’ve been going through without binging, I’m going to be ok.

Exercise: 1/2 hour of yoga, 1/2 hour of stair-stepping (couldn’t make it to the gym today, that’s ok, my ankle could use the rest)

Behind

I’ve been busy busy busy the past couple of days. I swear I’m always and forever on the go, always SOMETHING that needs to be done. Relaxing is pretty much impossible. Sitting down in front of the computer for longer than 5 minutes is impossible. I’ve been going out a lot lately due to birthdays and family members that I don’t see as often as I should so I can never turn down a night out with them! So there are a few pictures that I’ve missed! So sorry about that!

Breakfast:

I’m certain I skipped breakfast today. My husband got up early, I still felt like shit (physically and mentally) and had little to no motivation to eat. I hate skipping breakfast as I know it’s the most important meal of the day. Even on my “diet” I would have NEVER EVER skipped breakfast. But I’ve learned that with “normal” eating I shouldn’t force myself to eat if I feel sick. I knew I was going to be going out to eat later too, so it didn’t matter to me if I pushed back eating by a few hours since I was having an earlier dinner than usual and would have little control over the menu.

Lunch:

Tuna Sandwich

One thing I will NOT do is not eat before working out. I could really hurt myself and I’ve learned if I have no fuel in me before exerting myself like that for an hour and a half, it’s very very difficult for me to keep my heartrate up and I feel like crap afterward because I basically just ran the car on an empty tank for miles and miles. Protein I’ve learned is especially important to get into me before a workout. So I made a tuna mixture with a little light mayo and sweet pepper relish. I topped that with big slices of New York Cheddar and Colby cheeses and broiled that for about 8 minutes, until the bread was crispy on the edges and the cheese was melted. Then I put some onion slices, tomato and lettuce on top of that. I failed to put the top on top for the picture, but rest assured it was all nestled between 2 pieces of bread.

Dinner:

Tonight I went out with my family to a place called Burger Bar 419. We never got to celebrate my dad’s birthday last month and he had yet to see my brother for his birthday this month. So we had sort of a joint family party for them both! In an attempt to keep feeling better about me, I decided on a veggie burger with kim chee on the side. PERFECT! The burger was DELICIOUS, it was topped with an apple slaw, no cheese. The kim chee was also like a slaw and was REALLY super spicy! And neither slaw was drenched in mayo! So I felt really great about myself. My brother also treated me to a beer, which was delicious! We went back to my dad’s for cake and I was able to limit myself to one slice. We each took a couple home, I gave one to my husband so I wasn’t stuck eating both (hes not usually into sweets, but he ate it anyway just because he understands my predicament). So all in all it was a GREAT night!

 

I sometimes forget how happy eating healthy makes me. While it definitely makes me happy to indulge occasionally, indulging every day starts to make me feel bad about myself. I WILL find this balance! I HAVE to! I cannot let food control me or control how I feel about myself. It’s not worth feeling like total crap just to have a couple candy bars. It makes me happy at the time, but not in the long run. And I KNOW THIS. I’m not dumb. I’m just….impatient with myself. I need to just slow down and savor and enjoy the smaller servings. I’m working on it!

Exercise: 1.5 hours at the gym (no yoga since husband got up early :<)

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

Last morning to myself :(

I know, it really sounds like I totally hate my husband or something. I don’t! I really don’t! I just really really really like being alone and having time to myself to do whatever I want. I don’t EVER get that anymore.

Anyway, I gotta pick him up (of course….) in half an hour, so I’m going to try to make this fast!

Breakfast:

Sausage, Bacon, Egg and Cheese Biscuit

For the biscuit:

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon white sugar
  • 2-3/4 teaspoons shortening
  • 2 tablespoons and 2 teaspoons milk

I was ill this morning. I had a terrible headache and slept in till about 8:30 (which for me is very late). So this was all that I wanted. Nothing sweet, I was more in a savory mood. This biscuit recipe was ok…I liked the cheddar biscuits I made before better. But I think that I should have used buttermilk instead of regular milk and probably butter instead of shortening. Maybe next time!

Lunch:

Tuna Pasta Salad

Taken from: http://blog.easygourmetdinners.com/2009/07/creamy-tuna-salad-the-facts-about-my-nutrition-facts.html

255gr (9oz) tuna, packed in water, drained
2 hard cooked eggs, chopped  (130gr, 4.6oz)
100gr (3.5oz)  wholewheat pasta (a generous 1 cup)
2 tbs snipped chives
45gr (1.6oz)  firm goat cheese, crumbled (about 1/3 cup)
1 large, ripe tomato, cut into chunks (250gr, 8.8oz)

Mustard Yogurt Dressing

Cook pasta according to package directions.

Mix all ingredients for salad (except dressing) in a large bowl.  When the pasta is done, drain, rinse lightly in cool water.  Add to bowl.  Add as much of the dressing as suits your taste; Stir and eat. The Nutrition Facts include all of the dressing.

Mustard Yogurt Dressing

1/2 cup Greek Yogurt
2 tbs whole grain mustard
1 tbs white balsamic vinegar
1 tbs good olive oil
1 tbs snipped chives
1 tbs snipped basil

Whisk all ingredients together.  It will be quite thick.

This makes about 3/4 cup dressing and keeps 4 – 5 days.  I use it on pasta, rice, barley salads as well as lettuce and spinach… And as a dip for veggies.

*This felt much healthier and lighter than using mayo or butter or something. My tummy needed something healthy after this crazy weekend! I did completely forget to add the hard-boiled egg and yet it was still totally delicious! I added peas which it did not call for…maybe that made up for the lack of egg! Hehe!

Dinner:

Butter Chicken in a Silky Sauce

Taken from: http://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce/#axzz1ktEAymH5

Ingredients:

  • 4 pounds chicken thighs, chopped into 1-inch cubes
  • 6 garlic cloves, crushed
  • 2 teaspoons garam masala
  • 3 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon paprika
  • 3/4 cup Greek-style (thick) yogurt
  • 7 tablespoons butter, chopped1 tablespoon white vinegar
  • 3 tablespoons tomato paste
  • 4 large tomatoes, peeled and chopped
  • 6 cardamom pods (crush pods slightly to release seeds and more flavor)(I just used ground Cardamom since I didn’t have any pods)
  • 1 cinnamon stick
  • 1 1/2 cup cream or coconut milk
  • 1/2 cup fresh coriander, coarsely chopped
  • ADDED: Pineapple and Peas

Instructions:

Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.

 

Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).

Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.

*DELICIOUS! Creamy, buttery and full of spices! I added pineapple and peas to this as well simply because it sounded good. And I was very right. ^_^ Simply indulgent! These are the sorts of dishes I shouldn’t be eating…but I do anyway. Because it makes me happy!

 

Tomorrow is Meatless Monday! I’ve got tofu ready and waiting for it! I’m very much looking forward to learning how to fry it properly.

You know what? I’ve gained weight. I’ve gained a fair amount of weight. I mean, not a shitton or anything. A healthy amount. I still don’t know exactly how much. But my clothes fit just a tiny bit tighter. Not a lot. But enough that its noticeable. My thighs touch again. Ever so slightly.

And its ok.

The ONLY POSSIBLY WAY for me to maintain a weight that low would have been to keep to 1,300 calories a day for the rest of my life. I just couldn’t do it. I didn’t want to do it. I never wanted that.

It wasn’t a desire, it was an obsession. I’m so grateful to be free from it.

Exercise: 20 mins of yoga (I had a TERRIBLE headache this morning and couldn’t do any more than that…) 1/2 hour on the stair-stepper

Who wants to get shit done? ME ME ME!

I’m going to get a couple small projects done today! It’ll put me in a better mood after my kinda crappy date last night. At least the food was good!

The cat now hears my alarm go off at 7 every morning and will start batting at the door at around 7:01 if I don’t get up immediately. I actually don’t mind encouraging this behavior (I always get right out of bed after he gently “reminds” me to wake up) because I feel if I ever set an alarm and accidentally turn it off while asleep (which I’ve done before), I’ll always have him as a back-up alarm.

So I have about 6 hours to get shit done! Who else has shit to get done? LETS DO THIS!!!

Breakfast:

Apple bacon coffee cake

Taken from: http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/1012/Apple-bacon-coffee-cake

Apple and Bacon Kuchen
Serves 8 – 10

For the topping:

8 strips of bacon
2 Tablespoons butter
1/2 cup light brown sugar, packed
1 tablespoon maple syrup (grade B amber)
1/2 teaspoon cinnamon
2 granny smith apples

For the Kuchen:

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten, room temperature
1 tablespoon maple syrup (grade B amber)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream

For the filling:

Cook the bacon in large skillet until nice and crispy. Remove to paper towels to drain. Pour the bacon fat out of the skillet and reserve. Wipe out the skillet to remove any bits and pieces. Add back 1 tablespoon of bacon grease and the butter and melt over medium heat. Stir in the brown sugar and maple syrup. While the buttery brown sugar is melting together, peel and core the apples and cut them into small chunks. Drop the apple pieces into the butter as soon as you chop them to prevent discoloration and stir to coat well. Sprinkle over the cinnamon and stir to combine. Cook until the apples are soft and the syrupy brown sugar is reduced and just coating the apples. Cut the bacon into small pieces and stir into the apples. Set aside to cool. The topping can be made a day ahead and stored covered in the fridge until ready to cook.

For the kuchen:

Preheat the oven to 350 degrees F. Grease a 9- x 13-inch baking pan.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until combined. Beat in the maple syrup. Mix in the flour, baking powder and baking soda alternately with the sour cream. Beat until well combined. Spread the batter into the prepared pan, spreading it out to the corners. Spread the apple-bacon topping over the batter to evenly cover the top. Press the filling in a little bit with a spatula.

Bake the kuchen for 25 – 30 minutes, until the kuchen is puffed and brown on the edges and a tester inserted in the center comes out clean. Serve warm cut into squares.

*I baked these for BARELY 30 minutes, probably about 29, and this was PERFECT! The bacon gave it that amazing salty crunch under the sweetness of the apples and maple-caramel. The cake was the lightest, meltiest cake I’ve ever made! I highly recommend you use this cake recipe while making ANY sort of coffee cake! WOW!!! I was going to offer up the other half of this on my Facebook, but then I eated it. Hehehe!

Lunch:

(What was supposed to be) Curried Apple Tuna Open-Faced Sandwich

While this was not at all terrible, it wasn’t as great as it could have been because I did not realize I was out of tuna until I’d already started making the mayo/curry/apple mixture. So once again I had to use sardines in the place of tuna and once again it really didn’t work. I mean it did. It was fine. It was completely 100% edible. But I WANTED tuna. So oh well I guess. The cheese on top was super good, it was Cabot’s bacon cheddar. THAT was really yummy and saved the sandwich completely.

Dinner:

Seared Pork on Couscous with a Pear Tarragon Red Wine Reduction sauce

I really don’t have much of a real recipe for you as I didn’t measure out ANYTHING, but I will try to at least list the ingredients…

Unsalted butter
Olive oil (for the searing)

Red Wine
Red Wine Vinegar
Butter
Tarragon
Cayenne
Pear (sliced)
Mushrooms (sliced)
Blackberries
Dijon Mustard
S&P to taste

I just made a reduction out of the sauce ingredients and added more wine and vinegar as I saw necessary. It was delicious! Looked pretty too!

 

So I totally got shit done!!!! I got those 2 projects completely finished and now tomorrow I get to go spend time with good friends at an Ice Festival! I’m incredibly excited! Can’t wait to bundle up and keep warm with a bit of rum! ~_^

Late morning, gloomy day, but still high in spirits!

The sun hasn’t peeked through yet today, which lead me to wake up a bit late. I’ve been getting up around 7:40 lately, which is late for me, I don’t like it. I like to be up by 7. I may start setting my alarm if I can’t always count on the sun to wake me. My subconscious also seems to know when I’ve set an alarm and will wake me usually a couple minutes before it goes off. Our brains are cool.

Anyone else out there prefer being an early riser?

When I was a teenager, I don’ t think I saw the sunrise for years and years. I would sleep till 4 PM if I could. I think our bodies really do change and you require different kinds of sleep as you get older.

Being very curious I found this article from the National Sleep Foundation. Interesting!

So I haven’t yet had breakfast and it’s nearly noon. I picked something kinda complicated that takes time to bake and all so it’s somewhat my own fault. But I wanted blackberry bars. So that’s what I get. ^_^ Because now I eat what I really want. I’m willing to wait for what it is I want. If I settle for something else, I’ll feel unsatisfied and may get kinda bingey later. It’s happened before. So I have to make what I want. Hehe. Also, I’m not starving or anything. My stomach hasn’t even growled yet this morning.

Breakfast:

Blackberry Ginger Bars

*While I think these tasted great and were worth the wait, I would use fresh ginger next time in the topping rather than ground ginger as I felt I couldn’t taste it at all. I basically just ate this with a spoon straight out of the ramekin I made it in (I made a 1/4 recipe), but it could easily be cut into bars. The crust was yummy, I managed to not overcook it!

Lunch:

Havarti and Tomato Baked Tuna Melt

I mixed the tuna with light mayo, lemon juice and this amazing sweet Harry and David pepper relish. I added a little basil, salt and pepper. Then topped that with a few slices of tomato and Havarti cheese, baked it at 350 for half an hour (until the cheese was melty) and put it on this HUGE piece of bread. I’m still learning what kind of bread is best for sandwiches like this. ^_^ Really really good, if I get the right bread it will be even better.

Dinner:

Sourdough Stuffing with Pears and Sausage

  • YIELD: 12 servings (serving size: about 3/4 cup)
  • COURSE: Side Dishes/Vegetables

Ingredients

  • 8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
  • 1 pound turkey Italian sausage
  • Cooking spray
  • 5 cups chopped onion (about 2 pounds)
  • 2 cups chopped celery (I didn’t have any, I used yellow pepper instead)
  • 1 cup chopped carrot
  • 1 (8-ounce) package presliced mushrooms
  • 2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
  • 1 1/2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon salt
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 425°.

Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

*Very good! I also added a bit a Feta to make it feel more like a main dish than a side dish. It still felt like a gigantic side dish hehe…but it was what I wanted and it was still good! I used up the rest of my clearance bread (I keep letting the last chunk of all the bread I buy go bad and I needed to stop doing that) and the very last pear. FINALLY! I didn’t throw ANY of them out this year! I’m proud!
I got one more of my projects finished! WOO HOO! But I had to give up my working out time to do it. Boooooo. But I’ll get to go tomorrow, maybe I’ll spend an extra half hour there or something to make up for it, I don’t know. I have to get 1 more of these projects done tomorrow too, so if I can get it done in a reasonable amount of time, I’ll treat myself to more time at the gym. ^_^ I feel bad about not going…but I was up and active while working. So it’s ok!

Exercise: 1/2 hour of yoga

Eating better FTW

My husband went to his mother’s house yesterday while I was at work for dinner. He ended up bringing home a barrage of cookies and fudge and sweet things. Now while I’m obviously not adverse whatsoever to eating these things…its odd how much I’m changing about the way I think of them. How normal I’m getting again. Because sure, I can eat as much of them as I want. But I didn’t want any. I made my dinner, which was awesome, ate it, realized I was out of ice cream…but didn’t for a second let that bother me. It was like “Oh right, I’m out of ice cream. Do I want a cookie instead? Meh…not really…hell I don’t even really want ice cream right now. I think I’m set for the night.” and that was it! No big deal. I didn’t want any, I didn’t eat any. It was so weird to NOT WANT. Does that make sense? It was wonderful, but weird. I feel so…normal again.

I had a dream last night that was also amazing in a superneat way. In this dream I had gained back a tiny little amount of weight. Not a ton. Enough that I would be more in a normal weight range instead of at the edge of being underweight. Like maybe around 135 lbs. In this dream was one of my celebrity crushes (I dare you to guess ~_^) and he was obviously rather attracted to me. Not in some over-the-top overly sexual way. He was quite shy about it, and it was cute and lovely. And in a way it was very reassuring. I’m beautiful. Even if I gain a little weight back (which I probably should) I’m still beautiful. And in fact, I’d probably be a bit MORE attractive with a little extra weight on me. I sure felt sexy in my dream. Sexy enough to catch the eye of someone *I* find sexy! Even WITH the weight! How cool was that? How neat is my subconscious for helping me along like that?  I think it really means my brain is changing. The way I’m thinking about myself and my body is really truly changing! YAY!

Breakfast:

Peach-Raspberry Buttermilk Bread Pudding
Adapted from the LA Times
8 cups stale sourdough bread (with crusts on) cut into 1 1/2 inch squares
2 cups buttermilk
2 cups heavy cream
2 cups milk
1 cup raspberries (frozen or fresh)
1 cup granulated sugar
2 tablespoons fresh lemon juice plus zest of one lemon
2 1/2 pounds ripe but firm peaches (about 8), peeled, pitted and sliced one-eighth-inch thick
1 teaspoon butter
6 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon kosher salt
1/4 cup turbinado or demerara sugar

Pre-heat your oven to 350 degrees. In a large bowl, toss the bread, buttermilk, heavy cream, milk, raspberries and lemon zest and set aside to soak for 20 minutes. Meanwhile, in a medium bowl, stir together 1/4 cup of the granulated sugar, lemon juice, and peaches, to coat; set aside.

Grease a 9-by-13-inch casserole dish with butter; set aside. Whisk together the eggs, vanilla, salt and remaining 3/4 cup of the granulated sugar in a medium bowl, then add to the bread mixture. Add the peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.

Sprinkle the additional sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours. Serve warm or at room temperature with a scoop of ice cream.

*Though I DO have canned peaches from this summer, I needed to use up the rest of that papaya, so I substituted that instead. JUST as good! I think maybe I used a little too much bread because it wasn’t as pudding-like as I thought it would be, but all the taste was there! I LOVED the buttermilk in this! I sprinkled a little powdered sugar on top as well! I wish I had more raspberries, I used the very last little bit of what I had, same with the papaya. Next time I make this I will use more fruit and less bread.

Lunch:

Tuna & Pineapple Favourite

ingredients

10g butter
1 spring onion, finely chopped
1 tablespoon cornflour
1½ cups reduced fat milk
¾ cup drained, canned pineapple pieces
½ cup frozen corn, cooked following packet instructions
1 teaspoon grated lemon rind
425g can tuna, drained
½ cup grated reduced fat tasty cheese
Fresh basil or parsley leaves for garnish

instructions

step 1

Heat butter in a medium saucepan, add spring onion and cook for 1 minute.

step 2

Blend cornflour with 2 tablespoons of the milk and add to saucepan with remaining milk, stirring for 2 minutes or until boiled and thickened.

step 3

Stir in pineapple, corn and lemon rind, gently fold in drained tuna and heat through.

step 4

Spoon mixture into 4 x 1 cup ovenproof pots, sprinkle with cheese and place under a preheated grill for 1-2 minutes or until golden brown.

*These were surprisingly yummy! I had an insanely late lunch, so it was something very easy and at this point I love anything topped with a bunch of cheese, so life is good! This was also a great way to take care of the rest of that pineapple I had!

Dinner:

Pork, Onion and Potato stir fry with Coconut Peanut sauce

For the stir fry:
1 cut of Pork
3 tiny Potatoes, cubed (I tend to pre-cook mine in the microwave for 2 minutes)
1 cup Mixed Mushroom slices
1/4 small Yellow Onion, sliced
1 clove Garlic, minced
Fresh Ginger, minced
1/2 T Peanut Oil

For the sauce:
1/2 tablespoon peanut oil
1/2 tablespoon panang curry paste or red curry paste (I accidentally left this out, but it was still amazing!)
1/8 cup coconut milk
1/8 cup chicken stock
1.5 tablespoons fish sauce
1 tablespoons lime juice
1 tablespoons brown sugar
1/2 tablespoon chili sauce (or 1 birds eye chili, sliced)
1 tablespoons peanut butter
1/2 teaspoon sesame oil
1 tablespoons peanuts (roasted and crushed)

Stir fry pork in the peanut oil. When no longer pink, add onion, garlic and ginger. Fry up another minute or so. Add cooked potato chunks and mushrooms. Wisk all sauce ingredients in a separate bowl. Add to pork mixture. Cook until sauce is of desired thickness. I served mine on soba noodles.

*Now THIS was a decent peanut sauce recipe! I didn’t have any real peanuts so I ended up just using 2T of peanut butter. It was also suggested to me that I use the “natural” kind of peanut butter and I really feel that this did make a difference! I also of course accidentally left out the red paste (oops) but was still rather impressed with this sauce! I keep trying to find a good recipe that really compares to what I have in restaurants, but am slowly realizing that unless I buy some real specialty ingredients, this is probably about the best that I will get. And it is more than acceptable!

I also ended up having a couple little snacks while watching TV with the husband. A few cookies, a brownie, and of course my usual small serving of ice cream for dessert! I’m treating myself to something new (GASP!) and bought Blue Bunny’s White Chocolate Macadamia Nut ice cream! DAAAAAAAAAAMN! But the awesome part was that I was able to STOP eating the sweets. We still have a lot more left! I didn’t smash on it all! I had a few of these, a sampling of that, and a little brownie chunk. I’m incredibly proud of myself! I actually took the day “off” because it will be my last one in a while. Work is going to be overwhelming and crazy for the rest of the week, so I figured one day of not sewing was not going to kill me. I did get lots of exercise in as I went to the park with my husband for a while. It was a GORGEOUS warm winter day! I HAVE to take advantage of those!

Exercise: 1/2 hour on the stair stepper, 1 hour of walking in the park