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| Weight Loss | Skipping calorie counting for today | Apr 13 2009 06:35 (UTC) |
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I went so far off the diet reservation today! Lately I've been a portion controlled brown rice vegetables and steamed fish girl. Today I pigged out. I ate macaroni salad and ham and coffee cake and oh the candy oh the chocolate. I also drank coffee for the first time in a long time. Its effect was tremendous. When I got home, I rearranged and cleaned the kitchen. I didn't even really enjoy it either. Sure it was greasy and heavy and delicious, but I knew it was wrong. I feel so gross! I forgot what it feels like to be this full, it's super uncomfortable. I suppose it's a blessing that I'm regretful and sick. I have to remember this feeling so don't do it again. I'm glad I'm not alone in this! ;) Happy Easter. |
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| Vegetarian | Delicious Vegetarian and Vegan Recipes | Apr 11 2009 08:35 (UTC) |
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CHOCOLATE CHIP COOKIES -- a m a z i n g 2.5 cups whole wheat pastry flour 1/2 tbsp baking soda 1 tsp sea salt 1.5 cups evaporated cane sugar 1.25 cups refined coconut oil 1/4 cup ice water 1 tbsp molasses 1/2 tbsp pure vanilla extract 10-12 oz. package of vegan chocolate chips
1) Preheat oven to 375* & line baking sheets with parchment. 2) In a medium bowl, sift together the flour, baking soda, & salt; set aside. 3) In a large bowl, with a mixer, combine the sugar & coconut oil on medium-high speed until creamy (~ 3 minutes). Add the water, molasses, & vanilla; mix until well combined. 4) Put the mixer on low speed. Add the flour mixture in 3 additions, mixing each addition until almost fully incorporated. Add the chocolate chips. Mix until well combined. 5) Arrange 2 tbsp sized balls of cookie dough 2" apart on the prepared baking sheets. 6) Bake @ 375* for 13-15 minutes, until the edges are slightly browned. 7) Cool on a rack before you eat them. |
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| Vegetarian | Delicious Vegetarian and Vegan Recipes | Apr 11 2009 08:23 (UTC) |
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BANANA PUDDING-- I made it tonight. Lick the bowl yummy. 1 can light coconut milk 2 big ripe bananas 1 tsp sea salt 1/4 tsp cinnamon pinch of ginger powder 4 packets of Splenda
1) Put the coconut milk, salt, Splenda, cinnamon & ginger into a small sauce pan. (Shake the can before you pour it out.) 2) Slowly heat up the coconut milk mixture, stirring occasionally. 3) Mash up the bananas with the back of a fork. 4) Bring the milk mixture to a boil, add the bananas, turn the heat down and simmer for ~20 minutes, stirring occasionally so it doesn't stick to the sides of the pan. 5) When it becomes the consistency of pudding, take it off the heat. Eat and enjoy. |
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