mmm... just realized that i miss edamame - it's one of the things not available here in sweden (greens like kale, collards and chard another). would love to see the edamame hummus recipe!
saturday was not my best day. one of those days where you make mistakes that remind you why you shouldn't - we had leftover pizza after company the night before, but only one small piece was made with my white bean spread instead of cheese. and the pizza was special - it was covered in wild mushrooms (chantarelles). the last time i ate cheese in quantity was also on pizza a year ago, and i paid for it with a very unhappy stomach afterwards. and the experience repeated. plus that instead of stopping when i was full, i kept going until it was gone. another little reminder of the lessons i've learned. and i also added quite a few goodies into the mix, rather than just one or two.
i made up for it at dinner - craved greens so badly that i ate 200g of spinach with 1.5 cups white beans and a chopped red onion, dressed with balsamic, honey and dijon mustard. extremely full, but with the right stuff.
the exercise side of the balance was better - 5 mile walk in the morning, 3 miles in the evening. as usual, put off ST until just before bed, and limited to crunches and wall pushups, but i still got them done. and the morning weight (today, sunday) was nice and low.
and it's a new day ahead...
live every day so the border collie is happy for a good, active life! "i run because i can" coach nicole! "I AM A RUNNER because I run. Not because I run fast. Not because I run far." john bingham "Right here, right now, right choice" cannie50! one day at a time...
susan hawaii hawaii standard time zone +5 hours difference from EST
Oops, didn't get to SP till late afternoon. Anyone can start this thread, so feel free if it's not up when you want to post.
Good day today...experimented with a new recipe. Loved Chef Meg's hummus blog this week, so DH and I decided to recreate the edamame hummus we had at the Hilton Hawaiian Village last fall. The chef was too busy (and maybe a bit reluctant) to part with the recipe, so he told the server the ingredients. Using Chef Meg's recipes as a start, we guessed at the proportions and came up with an acceptable hummus that we can improve upon (I think the chef may have left out an ingredient or two, so we added what we thought it needed). Anyway, it was our first hummus experiment, so we'll be trying again (and again, probably). Tonight we're making a soup that starts with a rice/lentil/spice mix that we picked up on vacay, so we'll team that up with a salad and small rosemary roll. Life is good.
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