I am sad to report that I didn’t continue cooking yesterday after the kids went to school. Having taken my meds, I laid on the couch and took a nap. I guess my body needed the extra sleep. By the time I woke up, it was time to go get the kids and then I headed out to my mom’s house. I’m heading out there today too to work all day, so I won’t be cooking and crafting until maybe after I get home.
My DD went and told my other “band kids” that I hurt myself real bad, so now I have them rallied to help me around the house and such as well. They all came out to the car yesterday when I was picking my DD and DS18 and were “checking” on me LOL! They are some good kids, let me tell ya… I’ve trained them well LMAO!! They have the Spring concert coming up, so I am seeing some jam sessions coming soon. Good thing I am doing mass cooking right? Tons of hungry teenagers in the house is always a dangerous thing LOL!
OK now with me on the go constantly, I have been looking for ways to both lose weight and have enough energy to make it through everything that is going on lately. So, I have been researching and I found this article on yahoo… tell me what you think.
10 Breakfasts that Slim and Energize
By Lucy Danziger, SELF Editor-in-Chief - Posted on Wed, Apr 14, 2010, 1:48 am PDT
Did you eat breakfast today? If your answer is yes—good job!—you’ve already done something pretty fantastic for both your weight and your health and your desire to slim down for spring! Breakfast eaters consume fewer calories and less saturated fat through the day than those who don’t have a morning meal, research shows. Morning munchers also have flatter abs and a lower risk for heart disease.
For these reasons and others, I’m a big fan of breakfast. In fact, I sometimes have two—a quick bite before my workout and then a fiber- and calcium-filled “second breakfast,” such as my favorite parfait of Greek yogurt, granola and fruit, at the office a couple of hours later. A high-fiber, calcium-rich mix of whole grains, protein (including eggs and dairy) and fruit keeps my energy up and my weight down.
If you want quick, healthy breakfasts you can whip up before dashing out of the house, post this list of 350-calorie meals on your fridge door. (Don’t let cholesterol worries keep you away from the egg options—research shows you can eat up to three eggs daily without raising LDL, the harmful cholesterol.) Get set to rise and shine—and slim!
SPEEDY WEEKDAY BREAKFASTS (about 350 calories each)
Breakfast Burrito
Cook 1 Amy's Breakfast Burrito as directed on package. Top with 2 tablespoons plain nonfat yogurt. Serve with 1 orange.
Bacon, Egg and Cheese Sandwich
Order 1 Starbucks Reduced-Fat Turkey Bacon and Egg Whites English Muffin sandwich.
Cream Cheese, Fig and Nut Wrap
Roll up a whole-wheat wrap with 2 tbsp light cream cheese, 4 dried fig halves and 2 tbsp chopped walnuts.
Cherry-Vanilla-Almond Smoothie
Blend together 1 cup frozen cherries, half a medium banana, 1 cup skim milk, 1/2 cup plain nonfat yogurt and 1 tbsp sliced almonds. Add a few ice cubes to make it more frothy.
Strawberry Almond Oatmeal
Prepare 1 packet instant plain oatmeal with 1/2 cup skim milk instead of water. Top with 3/4 cup frozen strawberries, thawed; 2 tbsp sliced almonds and 1 teaspoon brown sugar.
Apricot, Almond and Ricotta Toast
Spread 2 slices whole-wheat toast each with 2 tbsp part-skim ricotta and 1 tsp apricot preserves; top each slice with 1 1/2 tsp sliced almonds.
5-Minute Egg and Smoked Salmon Sandwich
Crack 1 egg into a microwave-safe bowl. Cover with a paper towel and microwave until egg is cooked through and not runny. Layer 1 wedge The Laughing Cow Light cheese, egg, 2 oz smoked salmon and 1/4 cup raw baby spinach on a Whole Wheat Arnold Sandwich Thin. Serve with 1large apple.
LEISURELY WEEKEND BREAKFASTS (about 350 calories each)
Portobello and Pesto Egg Scramble
In a medium sauté pan, cook 1 sliced portobello mushroom cap with 1/4 cup chopped red onion in 1 tsp olive oil until soft, about 5 minutes. Whisk 4 egg whites with 1 tbsp water and add to pan. Scramble mixture over medium heat until eggs are no longer runny; add salt and pepper to taste. Just before removing from heat, fold in 1/4 cup shredded part-skim mozzarella and 1 tsp prepared pesto. Serve with 1 slice whole-wheat toast.
Peanut Butter Waffle-wich
Top one toasted whole-grain waffle with 2 tsp peanut butter, 2⁄3 cup sliced apples and a sprinkle of cinnamon. Top with another whole-grain waffle. Serve with a café au lait made with 4 ounces coffee mixed with 4 oz steamed skim milk.
Spinach and Smoked Gouda Egg Sandwich
Sauté 1 cup fresh spinach with olive oil cooking spray until wilted (add pepper and garlic powder if desired); set spinach aside. In same pan, fry 1 egg plus 1 egg white in cooking spray until no longer runny. Top eggs with 2 tbsp shredded smoked Gouda. Sandwich eggs, cheese and spinach between 2 sides of a toasted whole-wheat English muffin. Serve with 1 orange.
Some of those don’t sound too appealing to me, but hey… at this point I’m willing to give it a shot! Now let’s talk crafts! We have 2 more days until Earth Day, and I hope you have been enjoying the recycled craft ideas. I have another one for you today that I just thought was super cute (and just happen to fit with my recipe discussion too… LOL Go figure!).
Craft Idea of the Day: Chopstick Wrapper Bookmark
Materials:
2 Pretty Chopstick wrappers
1 Piece of Card stock or Oaktag Paper
A Pencil
Scissors
A Glue stick
Clear Packing Tape
Standard Hole Punch
Grommet & Grommet Installation Tool
A tassel
Directions:
These are very easy to make and are fabulous for small last minute gifts, housewarming trinkets and even stocking stuffers during the holidays! Ready to get started?
Take one of the chopstick wrappers and trace it with a pencil on your piece of oaktag or cardstock paper.
Cut out the cardstock that you've just traced and use the glue stick to glue both chopstick wrappers to it, one wrapper on each side of the paper.
Set it aside and allow it to dry for about an hour. Use clear packing tape to laminate each side of the bookmark. Do one side at a time and then use the scissors to trim away any excess plastic.
Use a hole puncher to punch a hole at the top of the bookmark where you would like to place the grommet.
Lastly attach the grommet with the grommet tool and then string the tassel through the center and tie it on.
Cut off any excess string.
Tips & hints: There are lovely grommets in all kinds of colors and styles in the scrapbooking aisles at your local craft store, so experiment with different looks that strike your fancy!
Ok, its time to munch! WOOHOO! Ok, I’ve already confessed I have this Asian thing ya know… well today’s dish I have seen my mother eat at Szechaun a lot so I searched for a at-home DIY and I finally found one. Of course, to please mother’s palate, there will be a few changes, but the concept is the same. Check this out!
Moo Goo Gai Pan
Ingredients
1 tablespoon vegetable oil
1/4 pound sliced fresh mushrooms
1/4 pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
1/4 pound sliced bok choy
salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
3/4 cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
1/4 teaspoon white sugar
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water
Directions
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
OK kids, that’s it for me today. I gotta get myself out of here and go help out around mom’s place with laundry and such. I will chat with all my fellow blogheads tomorrow! Peace, Love, and lots of HUGS!
