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Kitchen Sink Muesli & Rambling Nonsense

Monday, August 05, 2013

Now that I'm back at home and in a routine, I'm thrilled to be back to my healthy eating habits and regular exercise program. Yesterday I ran 5K around my neighborhood to start my day, met up with some friends for a great afternoon, then went to the grocery store on my way home to stock up for the week. I spent most of the late afternoon/evening chopping/prepping/cooking up a storm.

Plan for the week:

Breakfast - kitchen sink muesli (more on that in a moment)

Lunch - hummus, tofu, cucumber wraps with fruit

Dinner - lentils & rice

I've also got cherry-chocolate energy balls, fruit, hummus, and veggies as snacks.

I have no idea how to track what I have now dubbed kitchen sink muesli. Much like my kitchen sink pasta, I make a giant vat of it and it includes whatever strikes my fancy at the moment. Problem is, I don't really measure anything. This concoction includes rolled oats, almonds, walnuts, pecans, chia seeds, pumpkin seeds, hemp seeds, dried apricots, dried cherries, and dates. I have a big bowl of that and I put a few scoops into a serving container, soak it in vanilla soy milk, and let it sit overnight. Voila, yummy breakfast in the morning. And it's quite tasty, if i do say so myself.

(Side rant!) I've been reading up on non-dairy milk and just learned about this nasty little thing called carrageenan. Here's a quick recap of what it is and why it matters:

"At first blush, carrageenan sounds seemingly harmless – it’s derived from red seaweed and is used as a thickener, stabilizer, and/or emulsifier in many dairy (sour cream, yogurt, ice cream, etc), dairy alternatives (non-dairy milk, non-dairy cheese, etc), and deli meat products. As it turns out, research links carrageenan to gastrointestinal inflammation, lesions, and even colon cancer in animals. Individuals with Inflammatory Bowel Disease or other gastrointestinal disorders are cautioned to avoid this ingredient as it can make symptoms – and inflammation – even worse."

So I got a new brand of soy milk - choosing soy because I really wanted a protein-packed breakfast and 9 grams in a cup of soy milk vs. 2 grams in almond milk is a big difference. This soy milk is perfectly fine soaked into the oats, but it tastes awfully funky on its own. I so prefer the taste of almond milk, not that I sit around drinking glasses of milk ever. (End side rant!)

I roasted the tofu, cooked the lentils with onions, carrots, tomatoes, and homemade veggie broth, put brown rice in the rice cooker, sliced the veggies, washed the fruit ... I'd say yesterday was pretty darn productive.

Last week made me mad. My jeans were tight and uncomfortable and I'm sick of it. Time to get things moving again. For reals this time.
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Member Comments About This Blog Post
    You track your kitchen sink muesli by adding every bit of whatever goes into it, weigh it and then divide by 1000 to get 100g worth. Then you enter using that measure. If you are eating .5 Cup it would be 125g etc.
    2270 days ago
    I love the name of your museii!! I make a salad that is basically the same premise, everything but the kitchen sink! However, I have taken the time to measure stuff out so that I can track it here on SP. The next time you make your big bowl of muselii, maybe you'll consider measuring everything, and then posting a recipe! A question about soaking the muselii in the milk overnight: do you di this in the refrigerator or on the counter? Covered or no? Thanks!
    2270 days ago
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