Recipes for Success
I kept dinner pretty simple tonight. Organics to You delivered a bag of various greens last week that I finally cooked. Steamed them up with butter, lemon juice, and Bragg's liquid aminos. I love me some Kale and similar greens. Grant just eats them because he knows they are good for him, but he doesn't really care for them. I'm not sure what's wrong with me. I also liked spinach when I was a kid.
The greens were accompanied by talapia cooked in a little butter, lemon juice, leeks, and dill, which were joined by sliced carrots.
Normally Grant and I try to generally keep "Sweets for 'S' Days", but I didn't care tonight... I wanted a treat.
It may have been the forty-five minutes or more I spent cutting up five butternut squash today that made me feel entitled. While I was cutting the squash I got to thinking about how my new vegetable-cutting chores may have impacted my writing habits... I think about how good the food is going to taste because I am going to the trouble to prepare something fresh, so I do the gruntwork, every day, to get it there. And I have been thinking, well, if I just put in an hour a day into my writing, it doesn't look like much in the process, but I have a much better (i.e. finished... I'm starting with "finished" and working my way up) result to look forward to if I commit myself to it. And the simple fact that I am getting more accustomed to keeping up with daily chores is probably rubbing off on my daily discipline in small doses, as well.
I've been trying to stick to using fruit for making desserts, and I think I created another winner. Not wholly original, but it was completely delicious. Sliced banana sauteed in a melted mixture of butter, 70% dark chocolate, agave syrup, and vanilla with a toasted coconut topping (the coconut *made it*, let me tell you... and it *must* be toasted). Grant was licking the bowl and whining for seconds when he was done. The best part is that it took me all of five minutes to make it.
Bananas, butter, chocolate and agave aren't necessarily a recipe for weight loss, but in small portions it keeps us very happy and is still a lot better than our usual processed and packaged dessert alternatives. And I think I actually think it's yummier, too. The most important part is that it is a happier combo for my body's well-being than the other things I would normally crave.
This weekend I am thinking I will make something relatively similar with apples.
The greens were accompanied by talapia cooked in a little butter, lemon juice, leeks, and dill, which were joined by sliced carrots.
Normally Grant and I try to generally keep "Sweets for 'S' Days", but I didn't care tonight... I wanted a treat.
It may have been the forty-five minutes or more I spent cutting up five butternut squash today that made me feel entitled. While I was cutting the squash I got to thinking about how my new vegetable-cutting chores may have impacted my writing habits... I think about how good the food is going to taste because I am going to the trouble to prepare something fresh, so I do the gruntwork, every day, to get it there. And I have been thinking, well, if I just put in an hour a day into my writing, it doesn't look like much in the process, but I have a much better (i.e. finished... I'm starting with "finished" and working my way up) result to look forward to if I commit myself to it. And the simple fact that I am getting more accustomed to keeping up with daily chores is probably rubbing off on my daily discipline in small doses, as well.
I've been trying to stick to using fruit for making desserts, and I think I created another winner. Not wholly original, but it was completely delicious. Sliced banana sauteed in a melted mixture of butter, 70% dark chocolate, agave syrup, and vanilla with a toasted coconut topping (the coconut *made it*, let me tell you... and it *must* be toasted). Grant was licking the bowl and whining for seconds when he was done. The best part is that it took me all of five minutes to make it.
Bananas, butter, chocolate and agave aren't necessarily a recipe for weight loss, but in small portions it keeps us very happy and is still a lot better than our usual processed and packaged dessert alternatives. And I think I actually think it's yummier, too. The most important part is that it is a happier combo for my body's well-being than the other things I would normally crave.
This weekend I am thinking I will make something relatively similar with apples.