Wednesday, November 16, 2011
Every Canadian knows Tim Hortons. Every parent at the hockey arena for the 6 a.m. practice has a double double (that's double sugar, double cream) or maybe two of those (one in each hand, functioning as wake up and handwarmers). And probably a doughnut as well.
Lots of Canadians never make coffee at home. No need. There's a Tim Hortons on every corner.
Which means it's not surprising that there's a Tim Hortons next door to my office. And always a line up out to the street in the drive through.
I've resisted Tim Hortons. I'm a Starbucks or Second Cup kinda person: skim milk lattes are my caffeine of choice. At home, French press freshly ground Colombian. Or my own home made lattes. At the gym, Keurig pod German Chocolate Cake from the machine. With splenda. And no calories (other than what's in the skim milk).
Sure, Timmies has had latte and cappuccino. But not the kind I drink -- They've been big on those totally ersatz 400 calorie ++ English Toffee or Caramel Mocha "dessert in a cup" type of speciality coffees, with a million varieties switched up seasonally (pumpkin and gingergbread and . . . like that. *sniffs*).
But now: real skim milk latte, real skim milk cappuccino, real espresso Right next door. Yay!!
So new that the nutritional info still isn't on their website -- but I called and got it. And input it into the Nutritional tracker (under Tim Hortons).
So: it's 100 calories for either the latte or the cappuccino in the 14 oz size (that's a medium). And 10 grams protein for the latte, 9 for the cap. Fat just 0.3 grams. Carbs 15 in either case.
A very reasonable snack with a good whack of protein . . . and it's an excellent thick and foamy latte.
I'm pretty sure I'll be wandering next door to pick up one of these on a semi-regular basis! (And nope: won't be having a cookie or a muffin or a doughnut or a wrap or any of that other stuff . . . never have. An occasional yogourt with fruit when I'm really desperate . . . or a bowl of soup. But that's it).
Caffeine: my only remaining sin. (As if.)
Saturday, November 12, 2011
In the freezer: two bags of PC Asian Medley frozen vegetables (baby corn, matchstick carrot, edamame, sugar snap peas, shredded carrot) and two skinless boneless chicken breasts
In the fridge: two cartons of chicken broth, half a cup of PC Memories of Szechuan peanut sauce, roasted garlic puree, soya sauce, a few mushrooms, a long skinny red shepherd pepper, 6 baby bok choy (the dark green curly kind).
In the cupboard: Chinese five spice, red pepper flakes, rice stick noodles.
Partially defrosted and cubed the chicken. Dropped into the boiling chicken broth together with the frozen Asian veggies. Added all the seasonings (no need for any salt with the soya sauce).
Sliced the stalk ends of the baby bok choy and added them. Cut the red pepper into long noodle-type shapes and added those too.
Soaked the rice noodle stick in boiling water for 7 minutes: then rinsed thoroughly in cold water.
Minced the curly parts of the bok choy, simmered briefly.
Took the pot off the burner. Stirred in the rice noodles.
So what is this? A noodle bowl, really, more than a soup . . . not recognizably any specific or "authentic" Asian cuisine. But: preliminary taste-test indicates it's pretty yummy! Easy, fast, colourful.
After all that activity for the brain, got three right first time at Trivia . . . . and now I'm off to the gym, with the sun shining.
Brighter all round!
Friday, November 11, 2011
First snowfall last night, and (because snow is covering the skylight) my study is dark this morning.
My 10,000 lux light box beats back the gloom successfully. Yay!
But: as far as my brain goes, perhaps I'm still not quite awake yet. That's my excuse anyhow.
Three wrong at Trivia before I managed to get three right. I'm clearly not at my brightest today.
Saturday, November 05, 2011
Checking out the fridge: carrots celery and a brand new unopened package of sliced ham just a few days past its best-by date. (I don't eat ham generally: buy it for DH's lunch sandwiches. It's just too Charlotte's Web for me . . . But OK, gonna use it up! )
In the cupboard: a full bag of yellow split peas. And some sage and thyme and dried minced onion. And some red pepper flakes for oomph.
A very easy simmer of everything but the ham in about 10 cups of water until veggies and split peas all soft -- and then pureed about a quarter of it in my food processor. And stirred the puree back in with the diced ham.
Smells great, high protein and comforting too . . . eh?
Je l'aimerai beaucoup chaque soir toute cette semaine suivante . . . yeah!! Moi, je suis canadienne!!
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