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Not “diet”, who likes diets? We see it as a punishment these days…especially with crash diets, extreme diets, lots of extreme diets. A lot of these diets are either…too low in calories, put you on a bland program and expect you to know how to “spice things up”, give you too many or too little options, put you on special foods (weight watchers for instance…their ice cream is not bad tasting though).  Lean cuisine, Healthy Choice….they are healthy until you read the ingredients and see all the processed things and dyes put in it and sodium used to preserve it….not good for the body.  After years of running the one thing that I learned was that diet effects your performance.  Eat too much you get fat, eat too little you lose weight and run out of energy, eat too many processed foods within your calorie limit and you run like crap, eat cleaner food in your calorie range and you run better.

So I want to eat healthier.  One of my attack plans on motivation is caloriecount.about.com.  You can sign up to get feedback from a Registered Nutritionist/Dietitian for $10 bucks a month. You receive weekly updates and suggestions, very motivational…and the community is motivational as well.

I was told to increase my protein intake, I guess I was still eating like I was marathon training lol. I havnt lost any of the weight I gained yet but I do notice I have more energy and I dont want to sit infront of the fridge every hour because my meal wasnt satisfying.

Another attack plan I just stumbled upon is to go off of this website about clean eating ideas if your under a tight schedule: 100 Days of Real Food. They have literally…100 ways to make things, like toritllas and zucchini chips and tips and tons of things.  And if you go to their facebook they have a 100 days of real food plan.  But I know what some people are saying….”100 days and thats it?” or “too many/not enough options!!!” so what? take a look at it…a good look at it, try some stuff out, substitute ingredients. I plan on trying this to see how much my energy increases and if I can actually lose those few extra pounds I gained.

Ok so I also promised a recipe….I have off work today so I decided to try out this banana egg white pancake recipe.  Best part is that it’s stuff you would probably have on hand already.

Ingredients:

  • 2/3 medium Banana
  • 1/3 cup of egg white (or 2 egg whites from an egg)
  • 1 tsp. of cinnamon
  • 1 tsp. of vanilla extract
  • 2 tsp. brown sugar (or 1 packet of truvia)

Directions:

Heat up skillet! Mash Banana in a small bowl. Mix in cinnamon, vanilla extract, brown sugar. Make sure you MASH up your banana good!

Mix in the egg white, mix mix mix! Pour into skillet, for me it came out pretty watery, I dont think I mashed the banana well enough or used a bit too much egg white (I might use 1/4 cup next time).

Cook on medium-high (not too high!) until the top isn’t horribly liquid (or if you have a cover use it!) Then flip it! MAKE SURE YOU REPAM! because I forgot.

The other side will cook super fast, so it will be done in a jiffy. You can put syrup, cottage cheese, yogurt, anything on top. I chose apple butter, because I put that on my pancakes.

My Verdict:  Tastes like bananas and then eggs….well duh! It was the most deceiving thing ever because I was expecting pancakes lol.  But it was still pretty damn tastey…like banana fosters…french toast…mmmm cinnamon…ok your probably hungry now so why not try it?  It tasted good enough that I would make it again 🙂

I made raisins out of the epically large fruit tray I got from Thursday.  I had too many grapes to let go to waste (plus they were extremely ripe and plump!)…so I dehydrated them with a dehydrator.  Honestly I don’t think I can think about sitting around an oven dehydrating grapes for 24 hours while my house gets super hot and the electric bill goes up lol (wait I’m not paying for that haha).

Homemade raisins taste so much better than store bought, or I have acquired taste for more natural sweetness lol.  I still had a lot of raisins, and flour, and well…I love english muffins…so that’s what I did.

I go the main recipe from this site.  But there are several ways to make them, I just had those ingredients on hand.  I was lucky to even have JUST ENOUGH flour for the recipe lol.

I am pretty sure half my yeast died…or I used lactaid instead of regular milk, it didn’t raise as much as I was expecting it to.  I sprinkled Cinnamon on the top since I didn’t have cornmeal.

They were easy to put on the griddle, here’s a tip if you have sticky dough: olive oil. I dipped my finger in it and spread it to the rest of my fingertips.  I didn’t have any more flour left to coat my hands in.

they look like pancakes 😀  Don’t be tempted to squash them down with your spatula!  I did that to a few of them and now they are super dense and thick.

Bake them in the oven to make sure they are cooked all the way through…also DO NOT SMASH WITH SPATULA! they will not bake properly!

They look so tasty…and too hot to eat….I swear this is not another pancake recipe…

I ended up with 12 small muffins.  The recipe says it makes 6 but I did 12 haha.  They tasted pretty good, not the like store bought ones like Thomas.

What I had for breakfast this morning:

  • 1 homemade English Muffin
  • 1 Tb of PB (this turned out to be too much pb for it haha)
  • 1 tsp? of Honey

RECIPE:

Ingredients

  • 2 1/4 cups flour (All Purpose is what I used)
  • 1/2 Tbsp sugar
  • 1/4 tsp salt
  • 1 1/4 tsp instant yeast or active dry yeast
  • 1 Tbsp butter at room temp
  • 3/4 – 1 cup milk at room temp (I used Lactiad since milk bothers me )
  • 1/2 cup Raisins
  • Cinnamon
  • Olive Oil
Directions
NOTE:  If active dry yeast combine with 1/4 cup water at 100-110°F and add a bit of sugar.  Wait 10 minutes, it’ll foam. Then continue with the recipe.
  1.  Combine Flour, Sugar, Salt, Yeast, and Raisins (cinnamon is optional) and mix together.
  2. Add in 3/4 cups of Milk and Butter.  If dough is too dry add the rest of the milk.
  3. Put some olive oil on your hands (not a lot, this stuff spreads) Put dough on clean (preferably floured) surface.  Knead for 10 minutes…seriously, get into that kneading!
  4. Put dough back in bowl and loosely cover for an hour, let it raise.
  5. Separate the dough into 12 pieces…or 6 that’s up to you.  Place them on a lightly Pam sprayed pan. Sprinkle cinnamon ontop.  Cover loosely with plastic wrap and let it raise again for another hour.
  6. Heat up a skillet to medium heat and preheat oven to 350°…PAM YOUR SKILLET…or lightly oil.  Transfer dough balls onto skillet and cook each side once for 2-4 minutes…depending on how hot the skillet is.
  7. Transfer to baking tray, put in the oven for 5-8 minutes.  Don’t wait around for 1 muffin still on the skillet, it’ll have to wait til it is done.  Then throw it in the pan to bake! (this is crazy…but it works)
  8. Take out of the oven, place on cooling rack and let it cool for about 30 minutes.
  9. Eat them 😀

Nutrition:

1 Muffin:    Calores:  105;  Carbs:  23.5g;   Fiber: 1.3g;  Protein: 3g

I have no idea what day…but  I do know that I started on the 9th so this makes day 22.  This weekend I spent….$1 on water.  The $5 I got from friday went towards…egg whites to add to my egg and frozen blueberries(darn those blueberry pancakes).  I didn’t even buy gas, my friend was generous enough to put a few bucks in my tank since she needed a ride.

Out of my meal plan money, I spent money on the cheapest stuff there, eggs, soy milk, peppers (a lot of people don’t know you can buy these), apples and bananas, yogurt, tons of cottage cheese.

I also got my Canon battery back 🙂  Omnomnomn. An egg, 1 part egg white, some red peppers, salsa, a lil’ bit of cheese:

I love how the colors pop out with my canon, it’s seriously making me hungry….oh and so is this apple cinnamon oatmeal with blueberries…and some guy fishing for oats:

Tomorrow is Feb 1st…I was debating on if I want to start a new challenge or not. (I’m definitely doing a reflection on this budget challenge tomorrow.)

Yesterday I had a track meet in one of the most shadiest places I’ve ever been to I thought I was gonna get shot or something. I ran a 3k, hit my PR time, ran without inserts for the first time in months  and with no spikes as my calves are KILLING ME (I have planters faciitis)

Night before, prerace meal got invaded by the pink Domo. (I still don’t have my camera battery, I just have my backup camera)

Spaghetti, edamane, veggies, and canned tomatoes.  Pretty cheap (edamane = plant protein for non vegheads out there)

This morning…2 hour long run of 14 miles.  Afterwards….the best breakfast in the whole entire planet…I mean you can’t make blueberry pancakes without fresh (or frozen!) bleuberries, it just ain’t right!

I also added cinnamon and brown sugar to the mix.  I also used strawberry preserves instead of syrup, I honestly cannot handle the sweetness of syrup.  I might as well TRY and post a recipe, I don’t know how long I cooked anything for or how much of the stuff I put in.

Blueberry Pankcakes:

Ingredients:

  • 1/4 cup Krusteaz fluffy pancake mix (or any pancake mix that spells FLUFFY!)
  • 1/4 cup-1/2 cup of blueberries (somewhere in that range)
  • 1 tsp of brown sugar
  • cinnamon
  • 1/4 water (for the mix, less water for thicker pancakes, more water for thinner pancakes)
  • 1 Tbsn strawberry preserves

Directions:

  1. First you need to turn on your stove and ready your pan with Pam or butter, a stuck pancake is a sad pancake.
  2. Mix the pancake mix and water together until mix is not clumpy and lumpy.
  3. Add blueberries.
  4. Pour the batter into the pan, sprinkle brown sugar and cinnamon ontop.
  5. I don’t know how long I left the pancake sit there, it was probably 5 min.  But the middle was still moist so I put a lid ontop to cook the top.
  6. Take a spoon and loosen the pancake once you think its ready to flip, slide the pancake onto a plate.  Place the pan upsidedown ontop of the plate and flip it so that the pancake is now in the pan.
  7. Now cook the other side, this shouldn’t take as long as the first side.
  8. Now slide the pancake back onto the plate, get your strawberry preserves and spread some ontop.

As for the budget challenge…well I havn’t really spent anything, but I need gas BAD. I’m so scared to know what gas prices are now lol

Today is Day 10 of my mini-challenge.
First off, I went home for my birthday this weekend. Ate out A LOT. Had my phone get blown up and literally brick itself because it couldn’t handle all the notifications D:

Anywho, my mom and I wen to this Japanese Restaurant (We were gonna go to this place called Loving Hut, all vegan, but they were closed). Nothing to take home and eat later because we ordered appetizers (the main dishes were expensive and there was no way I was going to fit a salad, soup, rice and the whole dinner and dessert and take it home lol)
I also durped on the recipe from yesterday, it makes up to 2.5 cups, not 4. 1 serving is 2 Tbsp not 1/4 cup. Ahaha I’m a goose sometimes.

Now here’s a real kicker…I went up to the cafeteria to get a salad (and some other things) since I really didn’t feel like cooking and I ate like a pig the past 4 days. I found out that I am possibly $200 under for the week…how is this possible? Probably because I bought a bunch of crap last week and forgot about my stash in my room of 10 boxes of rice, 10 boxes of oatmeal, spaghetti, mac n cheese, half the market place just sitting in boxes.
My next plan of action? Not to buy anything from my meal plan until Monday (I work mondays and I literally have no choice but to buy dinner there), I mean that’s pretty much one of the reasons why I am doing this.