Archive for the ‘Happy Rice’ Category

Excelente. I got such a good night’s sleep, and that makes a world of difference in how my day goes…I went to bed last night at 9:15, and got up at 6:15 this morning.

Breakfast: Fresh juice and later whole grain toast topped with peanut butter, and a cup o’ tea.
Mid-morning snack: Hot mocha
Lunch: Leftover Happy Rice, lentil salad, garbanzo salad.

Dying to know what I’ve been dining on the past day or so? Were you lying awake at night, wondering?

I know, I know.

So here’s a (partial) recap!

(Note: That goo in the jar isn’t a science experiment. It’s breakfast. I ran out of to-go cups since I’ve been running home from work and leaving everything behind. The jar sufficed, although it didn’t keep the oats as warm as my travel cups do).

Not pictured: SMS Cake!

Tuesday- Ran 4.5 miles home from work
Wednesday- 55 minutes at gym
Thursday- I plan to work out after work…we’ll see!

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

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.

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!

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….


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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2 Step Omelet

Dinner duty was mine tonight. In theory. Lucas ended up making the Happy Rice, and I, the omelets.

2-Step Omelets:
Step 1: Chop fresh spinach leaves.
Step 2: Crack two eggs into a bowl and mix well.

Ok, there are a couple of additional steps (recipe below), but really, this is easy stuff.

In theory.

Attempt #1/Room for Improvement

Attempt #2/Best in Show

Pre-dinner: A glass of red wine. I am loving the Wine Houdini. The wine stays good for at least 10 days!
Dinner: 1 spinach omelette and a side of Happy Rice.
Dessert: A serving of Swiss chocolate with nuts. (After my Chocolate Bar Hat Trick this past weekend, I probably should have said no…)

2 Step Omelets
(serves 2)

You need:
4 eggs
1/2 of a 9 oz bag of fresh spinach leaves
olive oil

Make 1 omelet at a time…

1) Chop spinach leaves into small, fine pieces
2) Beat two eggs in a small mixing bowl. Add salt and pepper.
3) Heat olive oil in a skillet or frying pan, over medium heat.
4) Once oil has thinned and spread throughout the pan, add the eggs to the pan.
5) When edges start to bubble and eggs appear half-way cooked, add spinach in a neat row down the middle of the pan. See above photo.
6) Gently lift one side of the omelet, and fold over the spinach. Do the same with the other side.
7) With care, flip entire omelet onto opposite side. Cook for a couple of minutes.
8) Ready to serve.

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Good lunch

Whew. I am feeling sooo much better than I have over the past 4 days or so. I got some rest today, have been trying to put things in perspective, plus have gotten lots of kind words from family and friends. My problems were by no means grave or serious, but I’ve been really down about them, and well…it’s nice to feel better.

Stress level:

Lunch: Pretty much a repeat of last night. Salad greens & spinach with honey dijon dressing and a side of Happy Rice with 1 chopped Roma tomato.

A great lunch!

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Mid-morning snack: 6 dried California figs
Lunch: Salad greens mixed with Happy Rice

With my good night’s sleep, I’ve been zipping right through work. It’s already 2:00! Yea!

Green heart:
In the kitchen at work, there is either no sponge at the sink or a nasty sponge. For a long time, I used  paper towels to clean my dishes. Finally, I got smart and bought a sponge for work. To keep it from becoming a nasty little community sponge, I store it in a little bowl behind my computer monitor.  A great way to cut down on paper waste!

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Looking back over my weekend posts, I saw I had a lot of pleasure food (donuts, waffles, cheese, potatoes) and not much else. So tonight I whipped up some Happy Rice and stir-fried veggies. (If you ever get a craving for Chinese but want to avoid the grease, this is a great alternative).  It’s still tasty, but better for me.

Happy Rice:
1) Slice 5 cloves of garlic. (Slice across the width, not the length, so pieces should be round).
2) Heat 1/4 to 1/2 of olive oil in a medium sauce pan on medium heat for several minutes.
3) Add garlic slices. Shake the pot back and forth so the garlic doesn’t stick.
4) Let sit for 40 seconds or so. Once the garlic becomes the slightest bit brown, add 1 and 1/2 cups of basmati rice.
5) Stir well, then let sit for about 1/2 minute. Repeat this until the rice becomes loses its transparent color and becomes white.
6) Add salt and pepper.
7) Once rice has whitened, add 2 and 1/4 cups of boiling water. (Pour slowly and stand back…the oil might splash a bit).
8) Cover and reduce heat to low. Heat for about 15 minutes, then check on the rice. Once all of the water has been absorbed, it’s ready!

Stir-Fry Veggies
1) Chop vegetables of your choice.
2) In a wok or in a frying pan, add a few tbs of olive oil. Heat on medium for a few minutes.
3) Add veggies. Stir ocassionally.
4) Add salt and pepper once the veggies have achieved the texture you want (either crispy or tender).
5) Remove from heat. Ready to serve.

Day off.

Green heart:
Rather than tossing an empty wine bottle into the recycling bin, I’m saving it to convert it into an olive oil dispenser. We have already have one made from an old wine bottle. You can buy the dispenser piece at any place that sells kitchen ware (i.e. Crate & Barrel) for just a few bucks.

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