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Archive for the ‘Agave nectar’ Category

Mood:
A-
I’m so well-rested! I was exhausted last night and fell asleep early for once!

Food:
Breakfast: Lucas made me a fresh juice. I’m not sure what was it in exactly, but probably carrots, orange, apple, celery, ginger…..I made a batch of oats-to-go for work:
-1/3 cup steel cut oats
-1 and 1/4 cup water
-1/4 cup milk
-1 tbs crunch peanut butter
-1 cup carrot juice pulp
-2 tbs Ezekiel Original
-1 tbs agave nectar
-a sprinkling of cinnamon



Recap from yesterday:

Food:
Dinner: a handful of pistacchios and Fage Greek 2% yogurt with 3 tbs Ezekiel Original and a very generous drizzling of agave nectar. Too tired and not that hungry, so this was the perfect dinner.


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Mood:
Zombie to the 10th degree

Food:
Breakfast: I made a batch of oats-to-go. Today’s oatmeal had
-1/3 cup steel cut oats
-1 and 1/4 cup water
-1/3 cup milk
-2 tbs rolled oats (non-organic)
-2 tbs Ezekiel Original
-a sprinkling of cinnamon
-1 and 1/2 tbs crunch peanut butter
-1 tbs agave nectar

I love the addition of peanut butter. It makes the oatmeal creamy and flavorful.

Monday.

Enough said.

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I’m loving this weather!

Warm temps and sunny, blue skies are overrated! 🙂 Bring on the bleak!

Food:
Breakfast: Oats-to-go!

I made a batch for Lucas and me:

-2/3 cup steel cut oats
-2 and 1/3 cups water
-2 tbs flaxseeds
-2 tbs dried currants
-4 tbs rolled oats
-4 tbs Ezekiel Original
-1 large carrot, finely shredded
-2 tbs agave nectar

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Fitness:
-Ran 30 minutes in my neighborhood hills. Saw a gorgeous sunset and some cute deer.
-My Netflix workout (40 minutes boxing moves & abs)

Food:
Afternoon snack: 2 teensy-weensy pieces of dark chocolate…and…. 4 Medjool dates. I’ve said it once and I’ll say it again. They taste like PASTRIES!
Pre-dinner: A large apple
Dinner: I made chicken tacos; I had two. Ezekiel tortillas topped with lemon-pepper chicken, spinach leaves, and sauteed onions. Fabuloso!
Dessert: Peppermint tea and a thick slice of banana bread

Weekend Recap:
Where did we leave off?….Here’s a nice little summary for you.

-Saturday:
Fitness: Day off
Afternoon snack: Lucas and I shared an oatmeal raisin cookie and large coffee with half & half at JP’s Java.
Dinner: Spaghetti with meat sauce
Dessert: Strawberry gelato sweetend with agave nectar—made in our juicer! That juicer can do anything. Ate my gelatto while watching “Amadeus.”  I forgot how long that movie was–but it’s so good! So is the song from the 80s. We were singing it all weekend thanks to the movie!

-Sunday:
Fitness: 10k at Town Lake
Brunch: Whole Foods: A breakfast taco (spelt tortilla with vegan chorizo, black beans, cheese) and later Lucas and I split a humongous Carmelita bar. Ooooohhhh my goodness. The best. Hands down. Ammmmazing. I love WF Carmelita bars.
Pre-dinner: Salad greens with Happy Rice.
Dinner: I made oven-roasted vegetables (potatoes, Japanese yam, onions, carrots) and Kale Chips.

Kale Chips!! Don’t be fooled by their healthy, green appearance. Kale chips = potato chips without the guilt.

Kale Chips!! Finally I know what all of those food bloggers have been fussing about.

Kale Chips are nothing short of a miracle. Basically, it’s kale (a leafy green) tossed in salt and olive oil, topped with some Parmesan cheese, and baked in the oven. After baking, they become potato chips. Basically. If you blindfolded me, I wouldn’t be able to tell the difference between the two. Honestly. Try it. Do yourself a favor. You will be amazed. Really!

Before the oven….

After….

Light, crispy, melt-in-your-mouth salty goodness. Unbelievably tasty.

This is a recipe I got from Kath’s blog:

  • Preheat oven to about 375*
  • Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
  • Drizzle with about 2 tsp of olive oil
  • Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
  • Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

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Mood:
Good! I slept like a baby; I’m rested and ready to seize the day.

Tonight:
Cirque du Soleil is in town to perform “Alegria”! We have tickets in the cheap seats (and at $40 each, still not that cheap) but we are excited! We’ve been to two performances before (one in New York and one in Connecticut) but have never seen “Alegria”. The music of this particular show has a lot of meaning to me, as my host family from when I was studying abroad in college in Argentina introduced it to me, and the CD was playing all the time in their house. It was like the soundtrack to Lucas’s and my budding romance!

Food:
Breakfast: I whipped up a batch of oats-to-go for Lucas and me. This is what today’s batch had, serves 2.
-2/3 cup steel cut oats
-1 and 1/2 cups water
-3/4 cup soymilk
-4 tbs oat bran
-4 tbs Ezekiel Original
-2 tbs dried currants
-2 tbs flaxseeds
-2 tbs agave nectar

My hamstrings are so sore, but I don’t know why!

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Mood:
Ok. I got enough sleep (10:30-6:30) but I feel kind of tired and have had some work-stuff on my mind.

Food:
Breakfast: A bowl of steel cut oats with 2 tbs Ezekiel Original, 1 tbs oat bran, 3/4 tbs flaxseed, 1 tbs dried currants, 1 tbs agave nectar.

Kind of looks like a big oatmeal cookie! (Use your imagination.)

Today:
-work
-gym workout
-practice piano
-creative writing assignment
-housecleaning

Tomorrow:
Cirque du Soleil!!!

Green heart:
I’m saving a big plastic container (from salad) that was in the fridge at work to take home to recycle.

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Mood:
Good, but a little tired. In bed at 10:15, up at 6:15.

Food:
Breakfast: Oats-to-go….
-1/3 cup steal cut oats
-1 and 1/4 cup of water
-1/4 cup of soymilk
-1 medium to large carrot, finely shredded
-2 tbs Ezekiel Original
-1 tbs oat bran
-1 tbs flax seeds
-1 tbs agave nectar

1) In a medium pot, add steel cut oats, flaxseed and water. Cook on medium heat for 5 minutes.
2) Add milk. Stir.  Continue to cook for 3 minutes, stirring a few times.
3) Add Ezekiel Original and oat bran. Stir.  Continue to cook for 3 minutes. Be sure to keep stirring now and then.
4) Add agave nectar. Cook for 2 more minutes.
5) Add the shredded carrot. Turn off heat. Stir, then let oatmeal cool for a few minutes. Ready to eat or to take on the go.

Delicious! I loved the nutty flavor that the flax seeds gave the oatmeal.

Friday! Oh thank goodness!

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