Can I Get a Wheat Wheat?

Hiya Fireants!

So... you HAD to know there was going to be more bread! I made two loaves today, out of one recipe. Yup... just like Jesus.

After fairly successfully baking one loaf from the NYT recipe yesterday, I guess I fancied myself a bit of a masterbaker... ahem: master. baker.

Last recipe was 100% white flour, as called for by Bittman, and which I enjoyed greatly... but let's face it: what self respecting Prevention reader can live on white bread? None of us, that's who! Definitely needed to cut down/out the white flour and turn Paris (last loaf's name) into more of a Tyra (equally flaky... but darker, denser and low GI rating {Tyra's low GI number is based on my "Good Interview" scale... the bread, obviously, is not}).

So being the proven Master Baker (don't worry, even I'm stifling my snicker) that I am, I decided to make my own recipe... wing it, go rogue, bake out on a limb!

Basically, Tyra and twin are the same as Paris... but the recipe is doubled and the flour is half whole wheat and half white all purpose. This is the gorgeous result:

Ain't she grand? She's ready for her close up...

If you look closely, you can see the bottom portion looks like it's still a wee bit moist and the bubbles get weighed down and the bread is denser. I'm not sure why that is... but I can't complain considering I abandoned the original recipe.

I was really happy with the results, especially knowing I was just being an arrogant little wench thinking I could alter the recipe and have it turn out! I know that baking is a much more precious endeavour than cooking, but I think my bread knows I love her and she pulls through for me!

Also, even though I doubled the recipe and swapped out half of the flour... I would consider these alterations fairly forgiving in the chemical formula scheme of things.

I'd like to find a multi-grain or whole grain or gluten free recipe next... I really like the process of baking the bread, but I am quite sure I can't keep eating my little prizes if they aren't as nutritionally dense as I can make them! I want to get my loaves darker, more wholesome and really substantial! The flow chart looks like this:

PARIS BREAD --> TYRA BREAD--> OPRAH BREAD--> MAYA ANGELOU BREAD

So, again- that was the bulk of my day... That and watching knitting videos on YouTube, trying to avoid paying for lessons. My basic stitch is almost ninja-quick... pearl stitch is OK too... everything else I'm having problems with and I can't read or follow a pattern to save my life!

My cable is out and will be until TUESDAY apparently! I'm trying to view this as a positive opportunity to do some severely procrastinated jobs... but I'll be honest: I'm scared. I've already gone through all of my PVR recordings and finished my library books.

TvShack, here I come.

This was another boring dinner of leftovers at work...

Last of the cabbage strata w/ spag squash a la diavolo.

Have you or do you make bread regularly? Do you switch up your recipes to add herbs or veggies or extra nutrients? Any tips?

Long run tomorrow night as my "Monday"... perhaps Suz sabotaged my cable to force my hand?

Or is my television situation the universe giving me a message?

To Whomever is in Charge of the Universe: I would have preferred a video installment for this lesson.

Slainte.

Amanda

p.s. I am STILL having spacing issues with this f*&king wordpress... sorry if it's leading you to believe I don't take a breath between thoughts or that I have a barbituate habit.

I space... they suck .

Well... Food is on track at least...

Hiya Rosebuds!

It's been a little while possums, and I don't even have too much to say for myself other than after taking a hiatus to facilitate the DTs from the fags, I am ACTUALLY glad to be eating well again!

This is not the first time I've tried Champix (the smoking cessation aid), but it is, by far, the LEAST effective trial. The doctor assured me the drug DOES NOT lose it's efficacy with repeated use, but ALAS... tears were shed and things were thrown. I was pretty sure I might hurt someone... even Schmeicel stayed out of the way. I can only imagine he felt like Christina Crawford... without the budget.

Anyway- today is my official 21 day mark (you know that habit forming/breaking benchmark everyone talks about)- so no more excuses... before I go making sloth and gluttony two UNWANTED habits; let's hold on to the good changes and slough the transitional allowances made!

To back track a wee bit... a thank you to send out.

This was my lovely Valentine's Day gift! Woke up to these lovelies, with a thoughtful card on my kitchen table!

MWAH! Thank you!

A few days after that I had Kiki and Puddin' over for their anniversary dinner after meeting with my Auntie Rachel for lunch (finally got to gift the Tal Ronnen book, can't wait for some recipe tips!)... Inspired by my new FAVE show Come Dine With Me, I made: Tartiflette of caramelized onion, goat cheese and pear topped with a balsamic glaze AND Asparagus/ Summer Pea Risotto. This was accompanied by a steak for my Da and some Ice Cream with Goldshlager that was never to be. I had a great time! I loved cooking for them (I know they'll eat anything with a smile) and finally had a chance to use some of my new dishes (thanks Loulou) and glassware.

So that's pretty much the highlight reel of things that happened between sulking and sleeping. I finally realize why people sleep so much on Celebrity Rehab... it's easier than being a grumpy mare!

There's more to fill in I'm sure... will get to it as it comes up.

On to today! After such shyte for a couple of weeks... it was time for a FIBRE FIX!

Tried to make a Cabbage Strata.

Oven preheated to 350 degrees- square Pyrex or baking dish greased up for some love!

First, blanch 10-12 savoy cabbage leaves for 5-7 mins then drain and dry.

Toast 3 tbsp of pine nuts- reserve until assembly

You will need approx 1 1/4 c of drained ricotta. Cheesecloth (most aptly named) is great for straining or draining ricotta, yogurt or cottage cheese- as is a clean J-Cloth. Because I like to keep my strata a little ghetto... I just put the cheese into a coffee filter with a can of corn on top and let it sit in a colander while preparing the rest of the recipe!

Next, saute 3 small leeks with some garlic and olive oil and add about 3/4 cup of veggie stock- let that simmer for approx 25 mins

When that's done, reserve the leeks and add 3/4 can of crushed or diced tomatoes to the same pan. I added more garlic at this point, but it wasn't called for. The tomatoes will need to reduce for about 15 mins, so this is a good time to get the ricotta out of it's draining medium and ready to assemble.


Just like a lasagna- layer your baking vessel's bottom with 2 or 3 leaves of cabbage (whatever completely covers the area), then about 1/3 of the tomato reduction- then some leeks (about 1/3 of the reserved amount). Next dollop about a third of the pressed out ricotta and top with approx 1 tbsp of pine nuts.

Bingo Bango Bongo- three repeats of this (or whatever- I ran out of filling, but had leftover cabbage- so cut it up and topped the casserole) and you should be out of ingredients and oven rarin' to go. You'll want to make sure you save some saucy bits showing (oh no she didn't) so they can crisp up and the liquids will evaporate a bit.

Uncovered, this goes in on the middle rack for about 25 mins (I ended up leaving mine in for 40 mins- because I only have one kitchen timer and I set it for spaghetti squash... oops)

The time bandit...

Here's one last close up before it went in...

And the finished Cabbage Strata!

All in all... it was pretty good. It's not knocking my socks off... but was relatively filling and other than the ricotta- pretty clean. You COULD use a cashew cheese in here, but I think you'd need to heavily salt this if that was your dairy replacement.

So after tonight's shift (and pretty icky weather), I have vowed that I will go home- get 7 hours of sleep (shouldn't be a problem at all), get up and GO TO THE GYM! It's been a bit... and I know that the horse and I never have any problems, I just assume he's mad when I fling myself from him! (Makes sense in my head...)

I'm also going to give no-knead bread a try if I can find a recipe for which I have all ingredients!

Til tomorrow...

Slainte!

Amanda

A Camel Just Passed Through the Eye of a Needle

Hiya Birdkids...

Just wanted to share a quickie with you before I hit the sack... (that's what she said).

My Auntie Rachel (smile) often sends me motivational and inspiring messages and little pearls of wisdom she gets along the way. One will be discussed at greater length in another post, but here's a quickie for the start of what promises to be an awesome month!

Steve Jobs' Three Rules of Life ...

1. Your time is limited, so don't waste it living someone else's life.

2. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of others' opinions drown out your own inner voice.

3. Have the courage to follow your heart and intuition - they somehow already know what you truly want to become.

It might seem a wee bit hokey... but I was thinking about how silly I felt about taking pics of the treadmill at the gym- and this totally validated what I forced myself to think! It's all about me (or you- to you). But really- I think if we do what comes naturally to us, without worrying about judgement, we might all be a little happier.

That is, unless you are Lex Luther. Lex, please disregard this post.

G'night dolls... Thanks Loulou.

Slainte!

Amanda

Back on Track!

Hiya Tamales!

So my first "Sunday Start" was a success! After work, I slept for most of the day... but as soon as I got up- I went to the gym for my run.

Granted, that's all I did... my run, but I did do the 2 miles I set out to do in my weekly plan! It was at an easy pace (as outlined in Planet Running's schedule) - 5 miles an hour. Warm up was .25 miles at 3.5 miles an hour. As promised, here's the pic... as proof!

So I felt like a bit of a dweeb taking this pic, but let's be honest- IT'S A GYM- everyone is there to work on THEMSELVES, so that's what they're focused on... not me.

My knee started hurting around the 1.25 mile mark, but I'm not sure it's from Stairgate or just regular old age related dilapidation! I was tempted to stop and look for someones treadmill to photograph... but damn it! I kept on. I know, I know... it seems ridiculous (it's only 2 miles for God's Sake!), but I am, I think, by nature a quitter. Anyway- on the Even More Ridiculous front- I am looking forward to tomorrow's run because it's the short one of the week! I know... pretty sad.

Anyway- dinner will be the same as a few nights earlier (sans Indian feast)... the roasted cauliflower steak with some broccoli florets in balsamic...

Again, not the most interesting dinner in the world, but as I am heading to the gym in the morning, right after work- I think it's best to keep it light. Although, it just occurred to me that both of these cruciferae are PRETTY gaseous... not so ideal for the whole jumping up and down business involved in running... Screw it.

Green Monster today was brought to you by the following ingredients:

I thought you might like to know the caloric value of one of these anytime shakes!

2 cups Unsweetened Vanilla Almond Milk (Blue Diamond Almond Breeze): 80 cals

2 cups Baby Spinach: 10 cals

2 tbsp (1 serving) Ground Flaxseed: 90 cals

2.5 tbsp (1 serving) Organic Black Chia Seeds: 77 cals

1 tsp (1 serving) Spirulina Powder: 0 cals

1 cup Mixed Fruit (Caribbean Medley): 60 cals

1 tbsp Bee Pollen: 15 cals

Total Value: 323 cals- This is easily 2 servings! You can, of course, switch this up in a million ways!

Lunch- was one cup and a half of vegetable soup (seen a few blogs ago) with some Sriracha, a whole wheat bagel and a pear. I added WAY too much hot sauce to the soup, and ended up tearing up the bagel and soaking it like chewy croutons... now if only there was a pound of Gruyere on top! Lol..

Wanted to tell you guys about Nuval- it's a new nutritional system that ranks food on a system of 1-100 points. I first heard about it on the Carrot's n' Cake blog, Tina (the author) has started a new blog called Trading Up Downtown. According to their website: "Nuval Scores summarize comprehensive nutritional information in one simple number between 1 and 100. Each Nuval Score takes into account more than just the nutrition fact panel. It considers 30-plus nutrients and nutrition factors – the good (protein, calcium, vitamins) and the not-so-good (sugar, sodium, cholesterol). And then it boils it down into a simple, easy-to-use number; a number you can trust to make better decisions about nutrition in just a few seconds."

Food and nutrition trends change so often, wonder nutrients hit the shelves all the time- I wonder if this system will be able to keep up? Or does it make it redundant, and allow us to ignore fads and stick to the basics of food rather than let us get mislead and carried away by added ingredients/promoted features? After all of the reading I've been doing on the politics of food, I wonder if the assorted lobbying powers in the US will even allow this to develop to it's full potential? I mean, if you were buying a food based just on it's Nuval score- would you be inclined to disregard the ***Added Fibre*** or ***Now! With Omega 3s!*** splashes that we see so often on labelling? Would you even pay attention to the Nuval score if you were seeking out an ingredient or property of a food source? Are the consumers who are concerned about nutrition able to let someone else decide FOR THEM the value of a food? Can people (and lets be honest- I mean women, the one's who read lables and do most household shopping) get over calorie counting? Most importantly.... What will the Nuval score be for champies?

I guess time will tell, and maybe only the border hopping Canadians will ever have to consider the option!

It seems like an interesting idea to me... but so far is only available in the states. Price Chopper is one of the chains carrying the system, so maybe that's a good sign for us Canucks!

I'm on the waiting list for Micheal Pollan's new book Food Rules, and am really looking forward to another read by this author! He's a really excellent writer, with a pretty simple outlook on food: Eat food. Not too much. Mostly Plants. Seems basic, right? Well, his previous books have detailed his principles on this topic- primarily the first part: Eat food. Pollan argues that many of the foods we consume now are 'food-like substances' (or something like that). That through the processing and manufacturing of food sources and the industrialization of the late 20th century- we have thwarted natures design and morphed perfectly fit foods into polymer laced tummy fillers. One of the authors key points (which was mentioned in In Defense of Food, 2008) was: If your grandmother wouldn't recognize it as food, don't eat it. I imagine Food Rules will add to that tenet other simple, easy to live by axioms. Pollan was on Oprah a few days ago (should have had the whole show as far as I'm concerned) promoting the book and he was as eloquent and articulate as ever.

I could go on and on about him, Eric Schlosser and most of the NY Times food writers, but I'll pace myself... this blogging thing could last a while!

Here's an intro article to Food Rules, as seen in Pollan's home publication, the NY Times.

Have you read any of Pollan's books? Do you have any books you'd recommend on food and it's associated issues? For that matter- any great recipe (vegetarian only pls) books that I should check out?

Are food politics something you're interested in generally?

Slainte!

Amanda

(Incidentally- wordpress seems to be screwing with my spacing in the latter half of MOST of my posts. Not sure why this is, and obviously, I have yet to fix this... please don't think I've had a stroke or just given up on the 'enter' key. It's just a weird error I'm trying to correct- I know it makes it tough to read!)

She's a Chia!

Hiya Punkies!

I had a little "talking to" from my friend Suz.. and I must admit I have been slacking. She knows it and I know it. Even some of the days I go to the gym, I just flake out. I know for me, it's an internal mechanism that sets me off on the motivation train... but not doing anything externally to trigger that is not only foolish, it's lazy. I do know, at least, that the last month has been MUCH cleaner than the previous 3 and that I have definitely set some ground work, upon which February will be built!

So, on this last day of the month, I'm going to change my usual pattern and start the plan on Sunday! No point in waiting!

First thing I'm tweaking is my workout and run plan. While I was "going by" the Planet Running schedule, I confess I hardly glanced at it after setting my goals, at the beginning of the month. This obviously lead to being aimless at the gym and running just enough to validate my time there. That is not what this is about and THAT sort of attitude and output is not going to help me reach my goals. THIS has to change!

In an effort to get more organized, I've taken Suz's cue and gone back to our old system of treating the gym time like any other appointment! I organized my Google calendar tonight and synced it with my Blackberry. Aside from existing social plans and my work schedule of course; I've entered a time block and mileage goal for each day I've planned for the gym this week.

In following with Running Planet's schedule (starting again at wk 1- I have enough time before 5k race);

Sunday: 2 miles
Monday: Rest ( Will do my Tues 1 mile due to work on Wed)
Tuesday: 1 mile ( Will do Wed 2 mile)
Wednesday: 2 miles (Rest day)
Thursday: Rest/ Xtrain (Hoping to do 2 mile outdoor run, no time to get to gym)
Friday: 2 miles
Saturday: 2 miles (Will rest if Thursday run is complete)
Sunday: 2 miles

At this point I'm doing an 11 min mile... working on endurance rather than speed. As the week progresses, I'll let you know if that improves. I think I might even be dopey enough to take pics of the treadmill display, so I can't fudge to you guys- or myself! I figure if the cast of Brampton Shore at my gym can load up weight benches with Blackberries and laptops and hair gel- no one will notice my wee camera in the water bottle slot on the treadmill!

Speaking of the Brampton Shore... I just KNOW how pleased you must be to see that Jersey Shore has been renewed! Warms my heart... although I'm still holding out for Snookin' for Love.

I've got a new addition for the Green Monster!


Finally I can include these little bullets into my morning shake! They don't add to the taste at all... just add even more goodness!

Chia seeds have become pretty popular lately, with more and more publicity every day. While I'd hate to say I fall for fads... I do, but this one seems to be substantiated by more than
QVC and a before and after layout of an airbrushed bombshell!

Apparently, the Chia grain was so valued by the Aztecs, it was used as currency!

According to the CTV article HERE, 3.5 ounces contains:

• the same amount of omega-3's as 28 ounces of salmon
• as much calcium as 3 cups of milk
• as much iron as five cups of raw spinach

Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%.[4] Chia seeds contain no gluten and trace levels of sodium.[5] (Wikipedia)

Other than getting a little stuck in your teeth, chia seeds are little gems and dissolve quickly in any shake or yogurt or liquid.

On to solid food, as I sometimes like to do... I finally made 'cauliflower steaks' yesterday. Disappointing. I saw this recipe on It's Just Food, and thought it sounded pretty good (although I did not see the final results).

Cutting a cauliflower from the centre of the head, vertically, you slice 2 or 3 'chops'. Marinate these slabs in milk (I used soy) and some seasoning salt, garlic and hot sauce ( I used Sriracha). Let those veggie clouds soak for a few hours. Next step called for these to be pan fried (which I think MAY be an essential part of this recipe), but I baked them because I was at work. At 400 degrees for 30 mins- at around 25 mins, I topped the slices with about a teaspoon of parmesan cheese each.

It absolutely tasted good... I think I was just expecting the milk marinade to turn this into a vegetable I really like. Or a steak I could eat in good conscience. Ever take a picture of a star to the hairdressers and ask for that haircut and secretly think/hope you'll look like said celebrity when the cut is complete? Same effect

What goes better with a fractal... than a fractal? Topping off the plate was some roasted broccoli.

Next on the red carpet was some excellent Indian from Shan-E-Dabar. I ordered the Mattar Paneer and Malai Kofta with steamed rice and a plain naan.

It was delicious and it was the first time I'd ordered both the Kofta and Mattar Paneer. The mattar sauce was much more creamier than I expected, which was very tasty, but not so

healthy. It came with a spicy tikka-like sauce with peas. The Malai Koftas- as I read in the menu, sounded like little falafels, but as I perused some recipes during dinner- I see now they're made with potato and nuts and mixed veg. Again, very good, but not what I was expecting. Good thing I can roll with pretty much ANY good food!

Not sure what's on the menu tomorrow... because I have an APPOINTMENT at the gym, so less time to cook. Either way, it'll involve a green monster and something. Probably just some soup... maybe something incredibly exciting!

Do you find making appointments, or formalizing obligations to yourself helps to stick with the program?

Slainte!

Amanda

Squash and Snookie... Snookie and Squash

Hello Tootsie Rolls!

It's almost the end of the week and I am so pleased to say that after tonight's midnight shift... I am off for a week! It has been a pretty long stretch since December 24th, working lots of hours with a max of 24 hours off in between... and quite a few doubles in the mix! With EIGHT overtime shifts in the past 2 weeks... I am feeling quite deserving of a BIG glass of wine tomorrow night!

Gym update: Have put in 15k this week. Treadmill at gym 2x and one brisk walk (WAY too icy to run) outside. Still have this naughty chest infection, so all of the treadmill time was run/walk... got the kilometers in, but in horrible time! I have resolved to finally visit the doctors... this cough and wheezing is just not going away.

Despite all of the family stuff I have at the beginning of the week (fingers crossed pls), I am aiming for 20k for the week... at least 4x 5k. Depending on the outcome of my Da's surgery on Monday, I may or may not be spending much time at my parent's house over the next week. Not too far from my place, and the same distance to the gym... so despite some stress and a little inconvenience- I have no excuse to fall off the rails!

After all, my Mum DOES have a blender... so I have no excuse not to make one of these babies and set the tone for the day...

I've started the past 3 days now with a Green Monster... and am feeling better for it! Honestly, I can't say enough about how great these shakes are! I've given some to people at work (who accepted it skeptically) and most of them liked it! Even my Mum got in on the party tonight and had one with me before work. Now that I have the basic recipe down pat... I'm going to start playing around with some different additives. I'm thinking ginger, basil, garlic, frozen fruit, pumpkin, kale... the ideas are endless! If you haven't visited the Green Monster Movement site yet, be sure to follow the link to check out tonnes of hints for combinations!

Just as I am typing this... a friend blackberried me to ask me if I had slipped something in her drink! She had some only an hour ago and has a burst of energy! I'll ask her to submit her testimonial as proof... jk.

Another morning beverage I've been enjoying at all times of the day is bodum tea...

I was lucky enough to receive this french press for Christmas, and although I don't usually drink coffee (I save up my coffee points for really good espresso), this little device is PERFECT for loose teas. I find it makes a stronger tea, which I prefer, because the leaves and fleurs can float or sink and permeate the hot water on their own accord. They aren't caged in by a mesh tea ball or perforated spoon. The brew above is rose hip. It looks better than it tastes in my opinion. I've recently purchased Jasmine, Green Tea w/ brown rice and Japanese Green (my favourite). At some tea specialty stores, these blends can cost you a pretty penny, but at the Asian market, a large bag will run you from 2-3$. Obviously, there aren't the 'yuppie' teas we might be interested in at most of these markets, but there is a HUGE selection of oriental brews. Steeping your tea in a glass press or pot lets you really enjoy the whole ritual of the tea taking... very Zen!

In other nifty and thrifty news... I have just finished the second half of a spaghetti squash. These little nerds are also really inexpensive, make several servings and can be topped with ANYTHING! Just like nature's perfect little blank canvas!


Last night I had half of her with some baby spinach, antipasto and goat cheese.

Cut in half, seeds scooped out and then roasted downward dog with some olive oil spritz and some vegetable seasoning (shayka- shayka as it's known to Kiki and Puddin') at 400 deg f for 40 mins.

Scrape the guts out with a fork, and instantly, a thatch of spaghetti-like stands will emerge! I just folded in some baby spinach (raw- no need to steam, the heat from the cooked squash does it for you), topped with some antipasto and put a wee glob (official term) of goat cheese on top... and... VOILA!

Isn't she gorgeous? So many colours are always a good sign of something healthy (hence Smarties... ). But like every beautiful girl... after giving so much of herself to everyone else, she feels a little empty inside...

Ah she served us well! Good thing I didn't name her, this blog would be turning into a eulogy. I'm clearly taking this 'relationship with my food' thing too far.

Following in yesterdays footsteps, with half of her... shit- I mean: half of the spaghetti squash left... I decided more of the same would suit me just fine. Maybe just a different topping to change up the game a bit.

Roasted as above, but topped with some sauteed peppers and garlic and a little white wine. On the side were some baked tomatoes stuffed with some 1% cottage cheese flavoured with some Shayka- Shayka. The tri- colore effect was especially prudent as I was lucky enough to be watching Jersey Shore. I have now named this dish "Guidette Squash".


It was so filling... and I still have a quarter of the recently-broken-up-with squash at home. Tomorrow I'll have a WHOLE night at home and to myself, so I'll come up with something brilliantly exciting and creative... I'm sure.


I''ll be back tomorrow... I just watched Food Inc, so I have that to talk about. As well as my big plans to try curling in February, winter tennis, The Bachelor, The Biggest Loser, the idea of weekly/monthly challenges and other random thoughts.


Do you set weekly or monthly challenges for yourself? What have you tried?


Slainte!

Amanda

Green Monsters and Top Barristers...

Hello Kumquats!

How is the beginning of your week going? This is the first week of the new year... and the pressure is on! Monday has just passed and this is a starting day for some of us MANY times a year! Lots have made resolutions or quiet promises to ourselves about how this year will look on many fronts. Financially, spiritually, emotionally or nutritionally... all goals we set for ourselves are important to us for so many reasons, but the steps we take to reach these goals is really the big prize, isn't it?


I find starting my morning on the right track TOTALLY sets the stage for the rest of the day! This positive start helps me meet the day's goals, which, done over and over again... gives me a sense of routine and control. For me, this is the part of the secret to success.


I read an article on Huffington Post yesterday about happiness. I can't locate the link... but basically the author talks about some behaviours she has investigated which do, or do not provide us with the tools we need to find our happiness.


One of the key factors, she says, is figuring out if you are a moderator or an abstainer. Some people, THE ABSTAINERS, are most successful when they abstain from (insert activity or item here- but let's say Pogo sticks for argument's sake) Pogo sticks. If they avoid Pogos all together, it's much easier for them to control attractions, thoughts or cravings to those delightful breaded meat sticks... out of sight out of mind.

Other people, THE MODERATORS, feel much more in control if they thoughtfully mete out the frequency and quantity of Pogos, but still allow themselves to induldge occasionally. These people gain momentum from the success of exposure and their subsequent decision to control their behaviour.


I am definitely an abstainer! I am all in, or all out. Unfortunately, this usually attitude is in bursts and only lasts a short time... next thing I know, I've lost interest or inclination in whatever my goal was to begin with and plod on with no direction. I'm working my hardest to change this pattern.


SO... on that notion, avoiding a slovenly or unhealthy day and meeting the goal of having a healthy breakfast, I woke up and had one of these babies!

This is a Green Monster!

Look at this sexy beast!

The Virgin Green Monster- compliments of Oh She Glows

2 cups organic spinach
1-1.25 cups milk (your choice of cow’s milk, soy, hemp, almond, rice, etc)
1 tablespoon flax (optional)
1 banana
ice

If you add the flax first, everything else on top, it weighs the seed dust down and it all blends into green gorgeousness! Despite the amount of spinach involved, there is no taste of it at all. It's almost like a banana shake, but with a little something special... some umami?

If you've never tried something like this, I really recommend it. The Green Monster website is a great resource for recipes and testimonials by true-to-its and skeptics alike!

So after that uber-nutritious breakfast... I had to follow it up with some fantastic fresh lunch. (See how this momentum thing works?)

I sliced up some red peppers, carrots and cilantro; added some broccoli slaw, pea shoots (thx Allison) and beautiful hydroponic Boston lettuce, to make some fresh Vietnamese Rolls.

These are oh so fresh and light! It's just like a portable matchstick Asian salad. The broccoli slaw saves so much time in prep, that you can have ten of these done in ten minutes! Soaking and manipulating the rice paper is the only tricky part, but like pancakes, they get better after the first one. This is also an incredibly affordable dish. A pack of rice paper is under 2$ at the Asian market, all other veg were already in the fridge- using only about a quarter of each the carrot and the pepper!

I paired the rolls with some dipping sauce made with almost empty salad dressings...

I think I had 5 of these lovelies, and still felt like I could jump into Richard Gere's arms and run outta the factory!

Dinner (breakfast time-ish 0500), will consist of some beautiful blueberry baubles (you like the alliteration, eh Mum?), 125 ml of plain Greek yogurt, and 1/2 pack of plain oatmeal

Off to the gym after work to meet Suz and start the run plan, and get my sweat on. I know you're picturing it.. go ahead, laugh! I have this fantastic plan: by watching GolfTV and CPAC on the treadmill monitors... I will be approached either by A) A top barrister looking for a lover and partner to relocate to Casablanca to start a new office for his international firm and decorate his seaside villa all the while adoring me to bits as I spend his money and drink his wine... or B) An independent security firm owner who has been admiring me from far for weeks, but finally saw me watching jurisprudence hearings and thought this would be something fabulous to talk about over a sunset sushi dinner on his Gulfstream, en route to his compound in the Cotswalds.

Either way... I think I've cast the lure.

On tomorrow morning's agenda is THIS....

My tea cupboard. Clearly, busting at the seams of all things tea and some things not-so-tea! I need to arganize this and get my shiz in order. Anyone have any organizing tips for teas?

While I am grunting and panting away this morning, I want to know... are you an abstainer or a moderator? Do you think a good breakfast or a morning workout helps you maintain your focus for the day?

Slainte!

Amanda

P.S. Having problems with blocking and spacing today... pls send me the bill for your Myopia