That new year enthusiasm

As with many other people, I start the new year with an enthusiasm that is, let's face it, bound to wear off. That said, I'm celebrating my small wins.

Today, I didn't have too many wins on the breakfast or afternoon snack front. In my previous post, I mentioned my work is having a celebration where we had free breakfast tacos and free cupcakes. I had two of each.

However, the wins began shortly after work. I had worked too late to get to my pilates class on time, but that didn't stop me. I went to the gym and made sure to sign up for pilates classes on each of the Tuesdays and Thursdays for the rest of the month (it's a sign up class at the gym).

But signing up was not the win. I got on the treadmill. It wasn't the world's best workout, but let's be honest, I usually bite off more than I can true, so slow and steady is my new motto. I did 30 mins: a 5 min walking warm-up and then did 3 minutes running and 1 minute walking. I didn't remember to look at the distance I covered, but all in all, I was pleased.

The wins continued at the grocery store where I didn't buy too much (a SERIOUS win), I didn't have any impulse purchases (unless you count pickles and soy sauce), and everything I purchased was healthy.

Another win was dinner. Super healthy. Preheat oven at 350 (ahhh...the good ole all-purpose 350). Two packets made from foil - one had a
salmon fillet (technically larger than I'm supposed to have, but hey), seafood seasoning, and slices of lemon. The other had two medium zucchini sliced in 1/4 inch slices, a little bit of olive oil, and some herbes de provence. The two packets stayed in the oven for 20 mins and came out perfect. Delicious.


The last win of the evening (b/c clearly going to bed early isn't happening) was preparing my meals for tomorrow. 
In my Oots lunch box (as shown from top to bottom), I packed breakfast, lunch, and a snack.  Breakfast is Fage fat-free Greek yogurt, blueberries, strawberries, blackberries, wheat germ, and ground flax seed.  Lunch is three beans (black, kidney, and green) and brown rice with a bit of italian dressing on it.  Hearty, tasty, and full of fiber. On the left is one of my latest favorite "desserts"...it's really just apples and dried cranberries in a skillet with some water and cinnamon stewed down until the apples are really soft and the cranberries are somewhat rehydrated.  It's so delicious.  And, technically, the only bad thing for you is the sugar in the cranberries. 


The next row down is the snack row.  18 (one serving) of All-bran crackers and two pieces(?) of Laughing Cow Light Original Swiss.  Each of those are only 35 calories and they're super tasty.  Lastly, one of my favorite things is dill pickles.  This is two spears of Vlasic dill pickles.  Recently my boyfriend read that they have a lot of potassium (some runners/bikers drink pickle juice to avoid cramping), and since I'm getting back into working out, why not eat more pickles?  (In truth, I just like them.)



I also prepared (somewhat) for tomorrow night's dinner.  It will be chicken and brown rice stir fry. I've got chicken breasts in the fridge defrosting, I've got brown rice in the pantry, and tonight I purchased three different bell peppers, an onion, and some shredded carrots. I'm excited to make dinner tomorrow night. ...with my impulse buy...soy sauce. :-)

Yay new year enthusiasm!  And with that, good night.

Prodigal Daughter

After a fairly long hiatus, I returned to the Sunset Valley Farmer's Market this morning. I love that place. In an effort to be more financially responsible, I have made a conscious decision to not buy a ton of produce that will just go bad in my fridge. So while I spent a nice chunk of money, I did not overbuy in terms of amount.

I limited myself to the following items:

• One cantaloupe
  
• Two Sharlyn melons
  
• Two zucchini
  
• Two yellow squash
  
• Two cucumbers
  
• A skirt steak
  
• 1 lb. Black Bean & Queso Fresco Ravioli in Cilantro Pasta
  
• Some green beans
  
• Four mid-sized tomatoes
  
• A dozen farm-fresh eggs
  

Some explanations...

Sharlyn Melon I found this definition online: "This melon tastes like a cantaloupe and honeydew combined. Sharlyn melons are sweet with netted outer layer, greenish-orange rind, and white flesh. The availability varies, so check your local supermarkets and farmer’s market." It's funny because to me it smelled a bit like a mix of a peach and a cantaloupe.
The first one I ate didn't have nearly as intense a flavor as it did a fragrance. It was good, but a bit of a let down. The flesh was perfectly ripe, though, and I was able to just sit there and carve out bites with my spoon. The second one, however, had a more developed flavor, and it was rather tasty.


Skirt Steak
At about 9:30pm two nights ago, I realized that I had not prepared lunches for the rest of the week (as was my intention). So I figured that since the skirt steak was pretty thin, it wouldn't take too terribly long to cook it. I was right. I didn't put anything but salt and pepper on it and threw it on my grill pan. About 2-3 minutes each side, resting about 10 minutes (while I cooked the zucchini), and it was perfectly pink in the middle. Delicious.


Zucchini I cut a zucchini in half and then in small half moons. I tossed them with a tad of salt, pepper, and some herbs de provence. I then threw them in my grill pan so they could also soak up some of the beef yumminess that was left on the pan. Definitely turned out as well as I could have expected.

The only thing that went wrong at the Farmer's Market this time around was that I brought my pooch with me. He was wonderfully behaved, but there was a lot to smell, say hello to, and so on. He isn't particularly food motivated, so I didn't have to worry about him jumping up after some food or people. It was just hard to maneuver a leash (while trying not to trip people) and trying to remember not to drop the eggs or smoosh the blueberries or the tomatoes.

As of yet I haven't used the tomatoes, yellow squash, cantaloupe, green beans, and cucumbers. But check my next post to see more about the ravioli and the blueberries.

Foul Foul

I hate breaking down cooked chickens. I learned in my cooking class how to break down a raw chicken (not that I remember how at this point), but one of the reasons I don't roast whole chickens very often (aside from not owning a roasting pan) is that I really think picking apart the cooked chicken is a pain in the butt. A secondary reason is that I think poultry is terribly boring, but that wouldn't really be the reason not to roast.

But as I mentioned in my last post, there was a deal at the grocery store for a rotisserie chicken with a free baguette and a free family-sized caesar salad. So I went for it. I got the chicken home, and the next day I was wrist deep in the greasy skin of the chicken while my dog was apoplectic due to the aroma. I pulled off the drumsticks and made a pile of skin and a pile of meat. I cut off the breasts, which remained mainly intact. And this is where I believe diminishing returns begins. I start poking around looking for more edible flesh. I pull off what must be the thighs, I pull off some some other little pieces here and there, and eventually I decide I've done my best.

I called my mother to complain mildly about the process. She said, "don't you just love picking the meat off the bones?" Uhhh....no. "Isn't it a great sense of accomplishment?" Uhhh....no.

All in all, I got some good meat off the bones. I've already had three meals and probably have another three using it, so that's good. Definitely good yield for the money. I had a couple small chicken sandwiches (using the baguette as well), and I did another one of my "casserole" dishes. I put some Uncle Ben's 90-second Whole Grain Vegetable Harvest Rice, some of my ubiquitous canned green beans, some of the chicken, and some of our "House Dressing" in a container together. Shook it up, and voila!

By the way, I don't know if I've ever explained my family's "house dressing." I'll leave that for another post where I'll talk about some family memories I have around food. As I say in the cookbook I'm slowly but surely putting together, memory is our sixth and possibly most powerful sense when it comes to food.

But I digress. The thing that I'm most looking forward to is boiling the devil out of that carcass with the Trinity (onion, celery, and carrots) all to make some great stock. That stock will, hopefully, be turned into my kinda wannabe Italian wedding soup that's not really Italian wedding soup. It's super tasty and has bok choy, sausage, orzo, and tons of goodness....especially if there's homemade stock. Yum.