Sunday, January 11, 2009
Friday, January 9, 2009
Seriously, my office is an evil place--we went to Cracker Barrel after four boring hours going over the work plan. I ate 1/2 of the above--well, maybe a bit more of the mashed potatoes and green beans, but 1/2 of the chicken was left and I didn't finish the carrots. I drank water with lemon.
Next week I will be back on flex, meaning 1/2 hour lunches and NOT going out to eat every damn day in a small town in the South (aka, no organic co-ops here). I will say this, it was damn good and more importantly, I'm still going to the gym, which will make it the third time this week. Every second counts...
1st and only day this week I didn't go out with my colleagues--pictured above is some celery I ate dipped in hummus, a clementine, and Lean Cuisine Chicken "Fried" Rice. Its probably my favorite LC's. $1.78 baby!
I still felt hungry an hour or so after lunch, so I had a Luna Bar.
Then I was starving before the gym, so I had a Kashi bar--I guess all that rich eating got me used to way more calories as a standard fare. I'm having to "shrink down" I guess. I think eating an apple would have been better, but I forgot it.
Then, after the gym (elliptical 2.2 miles and 330 calories for 33 minutes; plus shoulders, arms, chest, and thighs), I had a Black Bean veggie burger on a piece of gluten free toast and veggie soup with water. Actually didn't care to have the last two cookies! Crazy, thought about it, then thought: I'm not hungry and so I do want them. They didn't haunt me as cookies usually do.
Thursday, January 8, 2009
Monday, 1st breakfast back at work--Chobani Greek Yogurt, Bare Naked Granola (Blueberry Walnut) and Black Tea (English Breakfast Tea) with 1/2 & 1/2 with 2 packets of Splenda.
Wednesday--Elliptical machine, 33 minutes; 2.21 miles, 360 calories, resistance between 6-8.
Dingy wall paper above the cabinets. I was really hard to get it all down!!!
So: home improvements sucks during the doing, but its worth it in the end (especially if you have wall paper circa 1983 in your kitchen).
Chili is a great Winter dish--warming, seasonal, and hearty. I made a vast batch of chili and shared half of it with my parents recently and here's how to do it yourself. 1st off, you should know that I belong to a Food Co-Op, specifically Good Foods Co-Op. From Good Foods website:
A Co-op is a different way to do business. Co-ops bring people together to own and control their enterprises and to meet their mutual needs. Regardless of the goods and services provided, the management structure used, or other details, all co-ops aim to meet their members' mutual needs.
A co-op is a member-owned, member-controlled business that operates for the mutual benefit of all members and according to common principles established for cooperatives. Although definitions of co-ops vary, they all contain the following elements:
- Co-ops are owned and controlled by their primary users (shoppers).
- Co-ops operate democratically.
- Co-ops are businesses, not clubs or associations.
- Co-ops adhere to internationally recognized principles of co-ops.
Good Foods Co-op is part of a larger, international community of cooperators-750,000 co-ops worldwide with 725 million members. We are credit unions, electric and farm co-ops, cable TV co-ops and health care co-ops, food and childcare co-ops-all consumer-owned businesses that have built a base of consumer trust. Cooperation works!
As a member, I can get all kinds of interesting foods (particularly a bizillion types of beans) and ethnic foods, as well as local and organic foods. When you can make a chili out of more than just kidney or pinto beans, you are helping to preserve the biodiversity of the planet by keeping these interesting beans in demand and you are broadening your nutritional resources for your own cellular growth, repair, and maintenance (you are what you eat). Anyway, I took 1/3 of a cup of ananazi, adzuki, black turtle, flagolets, and 2/3 a cup of dark red kidney beans.
I added 3 cups of water per 1 cup of beans and added two knorr vegetable bouillion cubes. Then I let them heat on low in the crock pot for most of the day.
In a separate skillet, I browned some turkey sausage and ground turkey breast (oops, way more expansive then plain ground turkey, $2 more in fact. I don't think that the ground breast, despite being lower in fat, is worth the price hike, especially since turkey is already a low-fat meat). I also sauteed some onions in a little bit of extra virgin olive oil (organic from the co-op) and some red wine that's been on the counter a while (its sort of between wine and vinegar, but it adds body to onions). I added the meat, the onions, one can of diced tomatoes, some red pepper flake, some Italian herbs (oregano, marjoram, rosemary, basil, thyme, all dried), and some taco seasoning to the slowly cooking beans once the beans were soft and ready to eat (but not over-cooked). I let it simmer on low in the crock pot a bit longer to marry the flavors. I then turned off the crock pot and let it cool before putting the contents into plastic containers (half for my parents, half for me and I froze four servings for me). I'm not entirely sure how many servings this officially made according to sites like Calorie King, but I divided it up into about 18 servings on my own.
Okay, I'm back, sorry for the absence. I really want to try to make this blog a go, so I will do better. I was still taking tons of pictures of what I ate and what I cooked over the past few weeks, so I'll post a few of those, share a recipe, and show the progress in my kitchen. Here's some stuff I ate over the holidays: