So it has been almost five days since my surgery and I just wanted to type up a quick post because I have been quite antsy to do so. I haven't had a lot of time surprisingly to post, mostly because I have been trying to spend time with the boy and then of course my friends from high school who are home for our week long break for Thanksgiving.
It has been really nice and even post surgery I don't feel worse for wear. Well, besides the fact I can't workout besides walking. I never realized how much you use your back until you try to come up with workouts that wont stress it, don't involve lifting and such.
I've been very lucky by being back home because I have a dog that requires at least a 45 minute walk a day so it truly has been perfect for me!
Anyway, on to food. Unfortunately, for the first two days after surgery I wasn't very hungry but I have thankfully regained my appetite in time for Turkey Day :)
The times that I did eat were pretty light but today I definitely had an appetite.
For breakfast I had a heaping bowl of oats soaked in vanilla creamer with some cranberries and walnuts on top. I actually didn't finish the bowl and I pawned it off to my mom would finished it. I am so greatful for her help after my surgery--from getting me my medicine to finishing oatmeal. Best mother I could ask for.
After my huge breakfast I decided to do a bit of cleaning and then went out to coffee with a few high school friends but since I already had a large cup in the morning I just had an herbal vanilla rooibos tea which hit the spot but I did come home and devoured a bowl of Brown Cow Strawberry greek yogurt with Kashi! Go Lean and frozen mixed berries.
A little messy in the bowl, but oh so delicious!
I didn't have a chance to take a picture of dinner because my brother's girlfriend was over and well, I didn't want to scare her off ;) But you can bet as soon as she's over enough she'll be seeing camera.
Well, that's all for now I'm afraid, have a wonderful Thanksgiving with whoever you may be celebrating it with!
Monday, November 15, 2010
So today was by far one of the greatest lunches I've had. Simply because when I was in Aldi the other day, I picked up one of the most amazing fruits on earth.
Ladies and gents...
I nearly had a heart attack when I saw the large area devoted to this tasty piece straight from the gods. It has been such a long time coming and heck, I bought quite a few of these. So naturally, when I got home from class early today I had to make use of these.
I only have two more days of school because on Wednesday I get my surgery on my cyst on my back. Granted I like the fact I get to head home early but, I am in recovery for about three weeks which means no running! Which....means I will be doing a lot of walking to class and my diet is going to have to change to make up for the lack of physical activity. Not exactly
Anyway, for lunch I made a delicious bowl of strawberry greek yogurt, the last of my Kashi G0Lean cereal and pomegranate. It was so pretty I just didn't want to eat it.
But of course I did!
It was delicious and super filling which meant I will be fueled by this for my run later. My friend Christina and I have been on a major running kick lately even though Mother Nature has been biting back with a bit of chilly weather.
But will that stop us? Of course not!
Well that's all for now, considering I should be working on homework because I am in study hours right now.
Thursday, November 11, 2010
Reasons why I need a cookie:
1) Two tests
2) The death of my spatula and utter disarray of my kitchen
The spatula before its tumultuous fall to its death
4) The unintentional murder of my microwave
It has been a hell of a week.
Black and White Cookies
For the Cookies:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2/3 cup shaken buttermilk
1/2 tsp vanilla extract
1 cup sugar
2/3 cup butter
Preheat oven to 350 degrees
In a separate bowl mix together the flour, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Cream together the sugar and butter until the mixture is fluffy. Add the eggs one at a time, blend until incorporated. Alternately, add the buttermilk mixture and flour mixture.
Use a 1/4 cup measure and scoop cookie dough onto prepared baking sheet, 2 inches part. These do spread so make sure to put enough room between them. Bake for 15-17 minutes, until the tops spring back when touched.
Let cool with bottoms facing up and prepare the white and black glaze.
2 cups powdered sugar
1 tsp vanilla
1 tsp light corn syrup
2 tbsp hot water
4 oz semi-sweet chocolate
3 tbsp butter
1 tbsp light corn syrup
Directions for glazes:
Simply combine the ingredients for the white glaze. For the chocolate, combine the chocolate and butter and microwave until it is melted. Add the corn syrup.
Frost the bottom of the cookies, one side black and the other white. Let chill in the refrigerator to allow the glaze to set.
Thursday, November 4, 2010
Last night, I had dinner with Paul Newman.
And he made me do all the cooking.
Anyhoo, it was one of those nights where I didn't feel like cooking but there was nothing that I could just zap in the microwave. I considered a salad but the bag of lettuce I bought a week back had started procreating. So, I went for the next best thing. Pasta.
The recipe below is for one serving but you could easily double or triple it.
Meatless Meat-Sauce Pasta
1/3 cup pasta
1/2 cup marinara sauce
1/4 cup protein crumbles
Cook the pasta according to the package instructions. Meanwhile, combine the marinara sauce and protein crumbles in a microwave safe bowl and microwave for one minute. Take out and stir.
Once the pasta is cooked, add to the bowl and toss to coat.
For the spinach on the side: heat 1 tablespoon of olive oil in a saute pan and add spinach. Cook until wilted.