Food and weight-maintenence blog for the POST diet girl

My ex-idiot went into court today to sign the last of the papers that makes us divorced. I don’t know if they need time to file shit or whatever, but I THINK maybe now I am finally divorced?

Lets hope so! I’m ready to get married again.

It is also another somehow NOT fucked up Meatless Monday! (Woo!)

Breakfast:

Having to work today at 11, I opted to save a couple of muffins in my adorable cake case. I ate this one plus one of the spice ones from yesterday.

For lunch I had half of a tomato pesto sandwich and black bean soup.

Also, I messed up my dinner picture by accident. I made just a simple stir fry with mushrooms, parsnips and carrots. I took a picture, then ate, then somehow managed to delete the picture while looking at it on my camera. Uhg. So, I have no picture. But that was what I ate! And I SWEAR I remained faithful to MM! You kids know I would admit it fully if I hadn’t!

So here’s hoping I am divorced! I’d call and ask, but I am being avoided. So he probably would not answer my call if I tried.

Advertisements

5 minutes

Once again, I made muffins for breakfast in my test kitchen:

Miss P’s Test Kitchen: Experiment #3 – Spiced Buttermilk Muffins

Taken from: http://www.mylifeasamrs.com/2012/01/spiced-buttermilk-muffins.html

The most moist 7 delicious spiced muffins!

Ingredients:

For the Muffins:
1 cup + 2 tablespoons sugar
1/2 cup butter (1 stick)
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons allspice
1 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

For the Streusel Topping:
1 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon allspice

Directions:

For the Streusel Topping:
Combine ingredients in a small bowl and set aside until ready to use.

For the Muffins:

Preheat oven to 375°. Prepare muffin tins with muffin papers or parchment paper.

In a medium mixing bowl (or bowl of a stand mixer) cream together the sugar and butter until thoroughly mixed. Add eggs, one at a time, and beat until combined.

In a separate bowl, whisk together the flour, baking soda, allspice, and cinnamon. Slowly add the flour and the buttermilk to the sugar/butter mixture (alternating wet with dry) and mix at low speed until smooth and combined well.

Fill each of the prepared muffin tins about 3/4 full with the batter. Add a rounded tablespoon of the streusel topping on top of each muffin cup of batter. Bake immediately so the topping doesn’t sink to the bottom of the muffin.

Bake for 20-28 minutes, until golden brown and when a toothpick is inserted into the middle of the muffin it comes out clean. (Oven temps vary, so check the muffins after 20 minutes).

Serve hot!

*I baked these at 350° for 21 minutes. I was disappointed in using butter instead of oil, they simply were not very moist because of this. So from now on, I will use oil. They didn’t burn or brown too much on the outside, but still had an awfully thick “shell” of brownness around them. Hm…perhaps it is the baking pan I am using? I’ve heard that since it is a darker colour that it may not be the optimum tool for the job as they tend to cook the outsides too fast. To test this theory, I will try my ceramic pan tomorrow. Then the next day my lighter-coloured aluminum ones.

I do highly recommend the spices in this recipe, if nothing else. So far, I liked the first combination of ingredients the best as they rose really well, but preferred the second temperature/baking time. I will try again tomorrow!

Lunch:

Usual.

I did give one of these to G. I stopped by work in the evening to say hi and bring him baked goods. He was elated to see me. That made me feel wonderful about myself. He complimented me so much in the 5 minutes I was there, I nearly cried. He treats me so much better than any other man ever has.

It’s crazy when 5 minutes can change your entire outlook on the day. And make you feel like the most beautiful, most amazing woman in the world.

Dinner:

Strawberry Balsamic Chicken on Couscous

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
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)
Directions:
1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

*Okay, I in no way made it like this at all. But I WANT to at some point. I bascially just cooked some chicken breast strips with olive oil, onions, mushrooms and strawberries, added the balsamic, yogurt, sugar, and spices mix and served it on couscous. I will make this properly at some point, but not tonight. I just wanted to get this done fast and don’t have time to let the chicken marinate properly.

Still haven’t been able to get back to the gym yet. I was working from home all day, I did very well and got a lot accomplished! I am still working out a time that I can get there.

Back to work!

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

Breakfast:

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

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

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

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

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

1 teaspoon pure vanilla extract

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

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

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

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

Makes 12 regular sized muffins.

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

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

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

Dinner:

Broccoli and Mushroom Stroganoff

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

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

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

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

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

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

I’ve been taking the opportunity to use the extra time that I will have this week (this month, really) to catch up on my blog entries. I also want to ask a very important question.

As I near the 1 year mark of this blog, I feel that many of my former anxieties are nonexistent. I don’t think about the calorie content of something before I order it. I don’t worry about cutting the sugar down in my baked goods. I don’t stress about having a dish of candy out in the open on my kitchen table. That’s right, I purchased 4 bags of candy corn on a sale yesterday and have it displayed in a gorgeous little silver dish on my table. I eat a couple pieces here and there when I feel like it. I no longer live under the fear of binging. Since I don’t deprive myself of anything I want, I no longer feel the need to binge. I eat everything in moderation and still hardly drink alcohol, not because of the calorie content, but because I don’t really care to anymore. I’ve maintained a healthy, gorgeous figure. I am happy and in love. I am on my own and fiercely independent. I exercise very regularly. I feel well. Very well.

Do I continue this blog in its current format? Or should I change it to more of a cooking/baking format only for when I make interesting recipes? (i.e. – No more boring cereal and PB&J sandwich pictures.) I just don’t feel that I struggle in such a way that deserves its own blog anymore. The disorder is not what interests me, FOOD interests me! So what do you girls think? What should I do?

One thing is for sure, I will blog every day throughout November on time. This is how I will be doing my writing every day since I am not actually participating in NaNoWriMo. After that though, well, that’s what I need your help with!

Breakfast:

Miss P’s Test Kitchen: Muffin Experiment #1 – Maple Walnut Buttermilk Muffins

Taken From: http://www.yummly.com/recipe/external/Maple-Walnut-Buttermilk-Muffins-Food_com-163259

Ingredients:

2/3 cup whole wheat pastry flour
1/4 cup white flour
2/3 teaspoon baking powder
1/3 teaspoon baking soda
1/4 teaspoon salt
1/3 teaspoon ground cinnamon
1 eggs
1/3 cup buttermilk
1/4 cup maple syrup
1/4 cup sunflower oil
1/4 cup chopped walnuts (reserve 1 tablespoon)Preheat oven to 400.
2
In a medium bowl, mix together dry ingredients.
3
In a separate bowl, beat eggs. Add buttermilk, maple syrup and oil; stir well.
4
Combine wet ingredients with dry ingredients.
5
Add walnuts and stir just enough to moisten.
6
Put ½ cup batter into each oiled muffin tin.
7
Sprinkle the reserved walnuts on the muffins and bake 20 minutes or until browned.

*Here’s my beef with muffins! Every set of directions tells you to do something different with the baking times and temperatures. This is because everyone’s ovens are different and if they don’t have an oven thermometer, there’s no way of telling actually how hot their oven is. Now. I know that my oven is 50 degrees off as I now have an oven thermometer. I decided to make a few batches of muffins, one for the next couple days, and try different temperatures and times.

This one I set at the specified 400 degrees and baked them for 12 minutes.

This resulted in overcooked, burned edges and bottoms. WAY too hot. How did they possibly think baking muffins at 400 is a good idea? On top of that, the outside was already overcooked before the inside was done. Overcooked outsides and undercooked middles point toward overly hot ovens!

They still tasted okay even though they were overcooked. It’s alright! I will try again tomorrow!

Lunch:

I had a lot to do today, so a quick sandwich sufficed well! Also some of that candy corn in the back! I had some of that, too! Tis why it is included in the picture!

Tonight, I had dinner at a friend’s house. She was having a party of sorts. There was homemade soup, veggies, wine, cookies and lemon bars. I partook in all of the above. Mmmmm!!! Great evening with friends and food! There were also many people there I hadn’t seen in a while!

I purchased ice cream on the way home, but didn’t have any. I’d eaten quite enough for one evening!

Tomorrow, I will get back to my business! It was nice taking a couple days off from it to catch up with trimming my apartment a bit and visiting with friends! A girl’s work is never done though!

Just a little longer

My lovely is taking part in NaNoWriMo (National Novel Writing Month) this year. How it works: Start writing on November 1st. Write at least 1,500 words a day. By the end of the month, you will have successfully written a 50,000 word novel.

I am strongly encouraging him in this endeavor. It’s already been established that I do not plan on getting to see him much this month since he will be writing, and that this is okay. I want him to do this. He NEEDS to do this. He doesn’t have to convince me, I already know how important this is to him. You should have seen the look on his face,  just  so very excited. A kid on Christmas. Writing makes him so happy. It makes him who he is. I’ve taken that away from him (unwittingly) for 5 months now. My only request was that I get to see him on my birthday. This was already the plan, apparently, and it was also made known to me that I am invited to Thanksgiving dinner at his parents’ house as well. I can’t wait. His mom is the coolest person I’ve never met.

I did not take a picture of breakfast. It was just cereal. A certain flea market is open today that I wish to go to today. The television simply needs to be elevated off of the floor. Our necks will thank me.

I didn’t have to shop for terribly long before finding it. A nice, short little black wooden table with a grid-like pattern on all sides. $10. Sold. The old man assisting me even gave me a deal on it, $8. Even more sold! He tried to flirt with me all the way to my car. I was regaled with comments of how pretty I am and how thin I am and how much he loves my hair. He asked if I “was a size zero, or something”. Men don’t know a lot about sizes. They also don’t care. A man couldn’t care less if I am a size zero or a size 5. There is literally absolutely no difference to them. We walk around like it’s the difference between life and death…and they don’t even notice. Though I’ve always known that my disordered eating had nothing to do with what men find attractive, it really hit home today. I felt great about myself. I told the man that, though I was completely uninterested, his comments about my size actually did more for me than he could realize and I appreciated them very much. I even gave him a hug.

Thank you, creepy old man.

I did not have time for lunch. I got home, set up my television on my table, took a shower, and cleaned up the apartment a little for G’s arrival. He, of course, couldn’t stay long. He had to go home and write. I completely understood and started walking him to the door. He asked me what time it was. It was only around 5:30. He talked to me for a couple minutes longer then again requested the time. Just a little after 5:30. He decided he could stay for a movie and popcorn.

We watched Sky Captain and the World of Tomorrow. Wonderful film! It was beautifully shot! He left at around 9:30, which is early for him. I did make dinner for myself:

Butternut Squash and Potato Red Curry

I WANTED to use up some coconut milk that I had. The milk turned out to be bad. Dammit. I didn’t realize this until after I’d started cooking. So I used yogurt instead, but if you were to make this for yourself, use coconut milk! Yogurt was fine, it just wasn’t the effect I wanted.

Ingredients:

Butternut squash, cubed
Potato, cubed
Onion, sliced
Ginger, freshly grated
1 clove Garlic, minced
2 t Red Curry Paste
Pinch of Cinnamon, Nutmeg and Brown Sugar
Crushed Red Pepper
1/3 cup Coconut Milk (I used yogurt as a substitute…in my own recipe. Fantastic.)
1/4 cup chicken stock
S&P
Optional – Cornstarch to thicken the sauce if need be, but the potatoes should add enough starch to thicken it

Fry the potatoes and squash in a little olive oil for 10 minutes, until they begin to soften. Add onion, garlic, and ginger and cook until onion is translucent. Add spices and curry paste. Add coconut milk and stock and allow to cook down to desired thickness, 5 – 10 minutes or so depending. If sauce is still not thick enough, add a little cornstarch.

*The yogurt is also a fine substitute, but really, the coconut milk was what I wanted. Use that. I promise it will taste just as good, if not better!

I do not know when I will get to see my beau again. It pains me, but I know he is happy writing. And I’m a big girl. I can take it.

Happy Halloween!!!!!!!!!!

This is my day! A day for people like me to shine!

I’m obsessed with candy.

I live for costumes.

AND it’s Wednesday, GOTH NIGHT! I get to go dancing!

I’m so happy, I have such a gorgeous costume!!!!!!!!!!!!!! I’ve worked on it all day!

Breakfast:

Cinnamon Raisin Oatmeal Scones

Taken from: http://neithersciencenorart.blogspot.com/2009/10/cinnamon-raisin-oatmeal-scones.html

Ingredients

1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter , cold, cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon granulated sugar for sprinkling

Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.

Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.

Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.

Dust work surface with half of reserved oats (note: I also dusted with some flour as the dough was a bit sticky), turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes (note: they baked fast in my oven and needed no more than 12 minutes); cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

*Toasting the oats was fascinating to me for some reason. REALLY delicious! I’m still experimenting with scones and baking times/temperatures. I agree with the person who wrote this when they said don’t bake them any longer than 12 minutes, I would actually suggest 11.

G called after getting out of work to ask me how my costume was coming along. It was his idea, so I did my best to make him proud! I get to actually see him tomorrow, so the phone call will tide me over till then.

I skipped lunch.

I was too busy making my wings!!!! Can anyone guess what I am dressed up as??

The pattern on the wings is a dead giveaway! I will be very surprised if anyone figures it out.

I went to my brother’s to help pass out candy. It was cold and rainy, so there weren’t quite as many kids as usual, but it was still a decent turnout. A few kids thought I was Nicki Minaj. One thought I was his math teacher. I had some fried bread and yogurt that my brother made for dinner. I think 3 pieces. And of course a bunch of candy.

Then I made the half hour drive to the club. This was EXTREMELY pleasant as I’ve not been in the car by myself on a long drive in a long time. I was elated. I danced all night. I hardly stopped 10 minutes for a breather. I love dancing so much. This was such a great Halloween!

Don’t worry, no one at the club knew what I was supposed to be either.

Exercise: 3.5 hours of dancing

I am missed

I started chatting with a customer today at work. Turns out he frequents a diner that I walk by every single day. I am somewhat of an inside joke there. I know nobody there, I have never actually been in or eaten at this diner. But they all “know” who I am. I promised him that one of these days, I will shock everyone and walk in. Maybe I will even have breakfast, stay, and chat for a while. I am a landmark on my street.

I cannot disappoint my fans. I will have to continue walking every once in a while.

Breakfast:

Since I had to work, I just did my Cap’n Crunch with Crunchberries without Crunchberries.

Stupid cereal.

I had half a cranberry turkey sandwich and chicken noodle soup at work.

I decided to relax and not work after work today. No second job. Just make dinner and chill.

Dinner:

Broccoli and Mushrooms with Pesto Sauce on Angel Hair

A basic pesto sauce is just basil, olive oil, Parmesan cheese, pine nuts, garlic, S&P, a little lemon juice, and a little water to thin it out. I also added mint. Blend all of that in a food processor. Then I sauteed some broccoli, onions, and mushrooms in some olive oil and threw all of that into a bowl along with angel hair pasta. Pesto is my favourite. My brother gave me the basil. He’s the best brother in the world.

I am a little sad that I am no longer going to be the constant presence that people were so used to seeing. I want the city to know that I am fine. I will have to go on a walk at least once a week to keep up appearances.