Nom, Nom, Nom...

Saturday, March 12, 2011

After being overwhelmed with schoolwork (& therefore being almost completely absent from Spark) for the last week, I am officially on Spring Break; however, with three lab reports to write, two chapters to read, a review and two study sessions to attend, and a looming test to prepare for before next week, I'm not sure how much of a break I'll actually be getting. Regardless, I am excited for my break from having to attend class and plan on spending a good chunk of my free time out by the pool since the temperature has officially hit the 80's here in Phoenix!

In other news, I've been maintaining my hard work in my healthy eating practices. Lately, I've been seeing a counselor regularly, as well as a physician, just to be on the safe side. In addition, I am working with Rosewood Outpatient Center to develop an outpatient plan that will work best for me. I meet with a dietitian on Tuesday to come up with a new meal plan, as well. At my last blog entry, about a week ago, I was eating approximately 1,400ish calories a day; this was already a monumental leap from the amount I had been doing. However, since then, I've upped my consumption past 2,000 consistently every day. I'm really proud of myself; unfortunately, I haven't seen much of a response in my weight... holding steady at 85ish. I'm really frustrated with this, since I was hoping the increase would result in more of a gain.

That's really all I have to report right now (it's 2:30 am- wayyyyyy passed my bedtime), but I do want to close this blog with a few new things that I've been "nomin'" on lately.

Grilled Banana Sandwich:
2 slices whole wheat bread
1/3 cup Egg Beaters
1/2 banana, sliced
2 tsp each, cinnamon and brown sugar
2 Tbsp sugar free syrup

Dredge bread in Egg Beaters, as if you are preparing French Toast. Place in skillet over medium heat. Sprinkle brown sugar on each piece. When ready, flip both pieces of bread and sprinkle "done" side with cinnamon. While opposite site of bread is cooking, add sliced banana to pan to "grill". When toast is done, remove from heat. Plate one piece of toast, add the bananas and drizzle with syrup, then top with other slice of toast.

*This would also be really delicious with a little powdered sugar dusted on top!

I love this next recipe: Baked Pear Oatmeal! Seriously, Heaven in a bowl!
1/2 cup oats
1/2 cup Almond Breeze Original (or any milk will do, obviously)
1/8-1/4 cup Heart Smart Bisquick mix (depending on how doughy you want it; I used 1/8c)
1 small pear; 1/2 chopped, 1/2 sliced
1 Tbsp chopped almonds
2 tsp each brown sugar and cinnamon

Preheat oven to 350 degrees. Combine all ingredients except almonds and sliced pear and transfer to an oven-safe bowl or personal casserole dish. Top with sliced pears and almonds. Bake for 20 minutes. Broil for an additional 5 minutes for an extra crispy "crust".

*I made this twice this week; the second time, I drizzled it with a little syrup. I'm not sure which way I liked better; it's plenty sweet enough on its own but I like it both ways!

While we're on the topic of pears, I used another one for dinner one night this week:
Balsamic Pear and Honey Ham Panini, served with balsamic blueberry and mushroom spinach salad and cottage cheese.

2 slices whole wheat bread
6 slices Oscar Mayer Deli Fresh Honey Baked Ham
1/4 cup light mozzarella shredded cheese
1 small pear, sliced
Balsamic Vinegar, 1 Tbsp
*1/4 cup blueberries
*1/2 cup cottage cheese
*1/4 cup chopped white mushrooms

Reduce balsamic vinegar by heating it in a pot for approximately 5 minutes, until it thickens up. I went ahead and added mushrooms and blueberries to the same pot, to infuse the flavors (the blueberries and mushrooms topped the spinach salad that I served alongside the panini). While waiting for the vinegar to reduce, assemble sandwich by alternating layers of ham slices, pear slices, mozzarella, and spinach on one slice of bread. After removing the blueberries and mushrooms and plating them with the salad, I drizzled 1/2 the reduced vinegar on the open face sandwich, topped it with the other slice of bread and placed it in the George Foreman to grill. I dressed the salad with the remaining vinegar.

Microwaveable Blueberry "Cobbler"
1 large ripe banana, mashed
1/2 cup oats
1/3 cup blueberries
1 Tbsp Splenda brown sugar
1 tsp each cinnamon and vanilla extract

Mash banana in bowl. Fold in oatmeal, cinnamon, brown sugar, and vanilla until well combined. Then fold in blueberries. Spray a separate bowl with nonstick spray and transfer mixture. Pop in microwave for 3.5-4 minutes (until banana no longer looks juicy and the mixture starts to look a little crusty and "holey"). Allow to rest in microwave for a few minutes.

*The longer you microwave this, the "drier" it will become; if nuked long enough, this becomes almost granola-bar like and very portable (if you have napkins for the juicy blueberries!)

Avocado Tuna Salad:
4 oz. chunk light tuna
1/4 avocado, mashed
1/8 cup chopped celery
1 Tbsp Miracle Whip Light (or mayo, whatever)
1 Tbsp lemon juice

Combine and serve on some form of warm, carby goodness :)

Mango Balsamic "Beans and Rice" (2 servings)
1/2 cup (dry) brown rice
1 cup garbanzo beans, rinsed and drained
1/2 mango, cubed
1/2 avocado, cubed
1 cup frozen broccoli florets
10 baby carrots, chopped
1 Tbsp balsamic vinegar
2 Tbsp sugar free raspberry preserves (or peach salsa)
1 Tbsp Mrs. Dash Caribbean blend seasoning

Cook rice according to package directions, until about 85% done (8 minutes for me). Add all other ingredients except mango and avocado. Let simmer until all remaining liquid is absorbed and vegetables are cooked to your liking (about 5 more minutes for me). Remove from heat and stir in mango and avocado.

*This recipe is good warm or cold. I think I liked the leftovers better; I think because they had longer to absorb all the flavors from the balsamic and jam. I ate them cold from the fridge with grapes and pita chips mixed it. The grapes were the perfect compliment to this recipe!

"Fluffy" Chocolate Breakfast Bowl
*This week I learned a recipe for making oatmeal more "fluffy and voluminous".
1/2 cup oats
1/2 cup Almond Breeze Original
1 cup water
2 Tbsp raisins
2 Tbsp Nesquick No Sugar Added chocolate powder
1 Dove Dark Chocolate Promise Square, chopped

Add oats and liquid to a pot and cook for about 2 minutes, until some but not all of the water is absorbed. Then transfer to a bowl and place in the refrigerator. Abandon for about an hour or so (or you can leave it up to overnight, if you so desire). When you come back, the oats will have absorbed the remaining liquid and become "fluffy" (it's like getting a double portion!) Then, add in raisins, Nesquick, and Dove chocolate; stir well. Microwave for a minute and a half (not too long, or the oatmeal will start to lose its volume).

Sweet Potato & Avocado Panini
6 oz. sweet potato
1/4 avocado, mashed
2 slices whole wheat bread
1/8 cup shredded mozzarella cheese
Chipotle Mayo, 1 Tbsp
1/2 clove garlic, minced
4 medium slices onion
2 medium slices tomato
1 Tbsp lemon juice

Preheat oven to 400 degrees. Poke potato with fork several times and bake 45-60 minutes. Once done baking, remove skin and mash sweet potato in bowl.
In skillet, combine 3 Tbsp water, minced garlic, onion, and lemon juice. Cook until most of the water is absorbed and onions have retained some of the garlic/lemon flavor.
Spread one side of each of the slices of bread with Chipotle mayo. Mash avocado and spread on one slice of bread. Remove onions from heat and pile them on top of the avocado, along with the tomatoes. Sprinkle shredded cheese on top. Pile on the mashed sweet potato, sprinkle with pepper, and place other slice of bread on top. Grill on George Foreman.

Sweet Potato Breakfast Sandwich
6 oz. sweet potato, sliced
1 slice whole wheat bread
1 Tbsp. fat free cream cheese
2 tsp each cinnamon and Splenda brown sugar

Spray a cookie sheet with nonstick cooking spray. Preheat oven to 450 degrees. Slice sweet potato, and spray slices with cooking spray. In a bowl, combine brown sugar and cinnamon. Coat sweet potato slices in mixture and place on cookie sheet. Bake for 15 minutes. Flip potatoes and bake 15 more minutes. Broil potatoes on high for 5 minutes. Spread cream cheese on toasted bread. Then pile on the sweet potatoes!

*This looks really ugly, but the potatoes get crispy and the cinnamon and brown sugar taste delectable with the cream cheese!

Well, that's all I've got for now guys (: Hope you all have yourselves a wonderful weekend!
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Member Comments About This Blog Post
    Keep up the good work, I imagine school stress is keeping the lbs from showing, but it won't be long and you will see the difference.
    The main thing right now is the mental changes you are going through, good for you!!!
    3691 days ago
  • KALYN89
    Thanks all :)
    I'm glad I'm not the only one who thinks these teachers are crazy for expecting students to give up their breaks!
    3692 days ago
  • no profile photo IRISH_AGUIRRE
    I'm glad you are meeting with those people to keep working on your journey. Love the pictures as always!
    3692 days ago
    You are food the "artist" of the group. emoticon
    3692 days ago
    I personally think it's pretty crappy to give someone this much homework over spring break. The entire idea is that students need some time off to rest. The pool sounds great though.

    Your food looks and sounds wonderful and you are doing great.
    3693 days ago
  • AILUJ5
    These all look amazing! Very yummy-- I will definitely be trying these :) Glad to hear you've been doing so well. Try and enjoy your break the best you can, you definitely deserve it! 80 degrees and sitting by the pool?! I'm wicked jealous.
    3693 days ago
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    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.

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