Food and weight-maintenence blog for the POST diet girl

Posts tagged ‘food’

Exciting things!

I explained to G today what I am doing with this blog. He is helping me think of a new name. I will be archiving this one soon. I told him that I no longer need this blog for 2 big reasons:

#1) I understand that not everybody believes in “recovery”, but I trust I am now fine. I don’t obsess. I don’t count calories. I don’t dislike the way I look in the least bit even though I am 20 lbs heavier than my lowest weight. I am not depressed. I eat well and regularly, not overeating, not undereating. I curb my sugar cravings naturally, just eating a little here and there, not binging and not denying myself. I am a perfectly healthy and acceptable weight. I maintain it with a naturally active lifestyle, a retail job, walking, yoga, and visits to the gym 3 times a week. I am no longer disordered.

#2) I have someone to keep me accountable. Him. We are honest to each other about what we eat every day. We discuss what we’ve eaten/cooked/thought about eating literally every single day. We eat together a lot. These are all things my ex-husband never did with me. I couldn’t trust him to care. I couldn’t share with him that I had a problem because he would have just said “Well, I liked you better fat anyway, so what the fuck is wrong with you?” and that would have been his solution to the issue. G actually gives a shit. He cares. He doesn’t see it as weak. He loves me. No matter what size I am, what diet I am on or not on, if my clothes are too big or too small. But he still wants to help me in any way he can. If I wish to lose weight, he will help me. If I wish to gain back weight, he will help me. As long as I am eating balanced meals every day, he is willing to be supportive through whatever journey I choose.

I can’t wait to reveal my new site! I might even purchase a domain. ^_^

Breakfast:

 

Miss P’s Test Kitchen: Muffin Experiment #5 – Chocolate Mint Walnut

Now these gave me a very startling result. I made these with a first draft of what will hopefully be a good muffin formula. These were made with:

4.1 oz Flour
1/3 t Baking Soda
2/3 t Baking Powder
Pinch of Salt
2.6 oz Sugar
A heaping 1/8 cup Oil
1 Egg
1/3 cup Half and Half
1/2 t Peppermint extract
2 T Cocoa Powder (half dutch process, half Hershey’s dark)

I also tried to fill them with chocolate syrup, but it didn’t turn out, so I won’t post that.

The results were interesting. They rose REALLY beautifully, which I was not expecting. They had perfect domes that I have since not been able to recreate 3 experiments later. The only problem was that they were a bit dense. Not as light and fluffy as usual. And not quite as moist. I am not certain why. I ate 4 of these.

Lunch:

You shall be seeing far less of these!

For dinner tonight, I got lazy. I was visited yet again (when SOMEONE should be writing instead of seeing me…) to watch more Doctor Who and some Portlandia. He stayed until somewhat late and I didn’t feel like making a crazy dinner. I just wanted a bowl of cereal and maybe a muffin. So that’s what I ate. I was happy.

I took some hours at work for (the friend formerly known as) PFH#2 on Saturday of this week and of next week. This is my slow time of year with my business, so it is best I stock up on hours at my retail job! And I am ALWAYS willing to do him a favour. Anything in the world, I will do for him. He is an extremely close friend and one of the best people I know. In the morning: MORE MUFFINS!

Pissed *shakes fist at WordPress*

I had a whole bunch of stuff written here, and WordPress didn’t save it. Wow.

I’m mad, so I’ll skip trying to remember it. It was a lot. I will just get meals out of the way for today, then maybe in the next couple of posts I’ll try to sum up what I said.

Breakfast:

AB’s Parsnip Muffins

I’ve used this recipe a ton of times, weighing the ingredients really seems to do the trick. I also would like to point out that the bottoms look PERFECT! Not overcooked whatsoever! Just beautifully, lightly browned! This is because I used a lighter muffin pan. The color makes a difference! The darker pans retain and hold more heat for longer than lighter pans. These were baked at 375 for 19 minutes. I topped them with pine nuts instead of almonds because I did not have almonds. They rose very pretty with nice domed tops. They were nice and moist and not too dense due to the oil.

Lunch:

For Jess.

Dinner:

Quick Spaghetti Sauce

I chopped a tomato and threw in all the usual tomato sauce culprits, tomato paste, water, chopped onion, chopped green pepper, sliced mushrooms, fresh parsley, fresh rosemary, dried basil, dash of cinnamon, large pinch of sugar, garlic, olive oil, Parmesan cheese, a splash of lemon juice and a little added Parmesan on top. Simmered all of that for about half an hour. The only thing that could have made it better would be for me to peel the tomatoes next time and blend them. This will make a smoother sauce. Otherwise, it was fantastic.

I was visited today for a short while. We watched some classic Doctor Who, which I am simply ADORING! I knew that I would, though. I have 3 shirts with the 4th Doctor on them even though I never saw one episode with him in it until now.  I tried sending my darling home early so he could write, but I’m fairly certain little to no writing actually occurred. I need to encourage him more.

 

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.

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.