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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

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

So I guess adding to this challenge would be to not waste food. (Last week with the rice and the remaining amount of curry I had left…yea).
I made about 4 cups of hummus…well I THINK it is hummus, I thought I had chickpeas and it turned out to be a pound of pinto beans. I substituted peanut butter for tahini, since I had no idea where to get it anyways and didn’t want to pay an arm and a leg for a jar.

Pinto bean & Peanut Butter Hummus:

  • 2 pound can of pinto beans, drained and rinsed.
  • 6 Tb. Peanut Butter
  • 2 Tb. Olive Oil
  • 1/2 squeezed Lemon
  • Ground Red Pepper (to taste)

Directions:

  • Drain the can of pinto beans (save the liquid!) and rinse them good.
  • Microwave pinto beans for about 20-30 seconds (easier to mash)
  • Mash the pinto beans (or use a food processor, I prefer this way because it still leaves some of the texture)
  • Add the peanut butter, olive oil, and lemon. Mix well
  • Add in the Ground Red Pepper, mix in. Adjust to your tastes.
  • Add the liquid (or water) for a less thicker hummus.
  • REFRIGERATE!!!

This makes about 2.5 cups of hummus.

    Serving Size: 2 TB
    Calories: 95
    Fat: 5g
    Carbs: 8g
    Fiber: 2.5g
    Protein: 4g

This actually turned out VERY good. In fact my dad tried to steal the whole container (I am promising him a portion of it, as he keeps eating it lol). I did add a little bit of garlic, but you can’t really tell there is garlic in there. (I add a lot of spices)

Since I have no class today, I decided to run before the crack of dawn. For those of you who like to run, run when the sun is coming up. It’s so beautiful.

EDIT: I really miscalculated the amount it makes.

I went home this morning and got my GPS watch back, I had to send it back because the band was torn when I received it.  The people there are so nice, they took off the 12 dollar shipping and gave me a new one 🙂  Soleus is the brand, the GPS has no map features or plug-ins to your computer, but I have mapmyrun.com or runkeeper.com for that.
Did a test run, long run of 90 minutes. The GPS wouldn’t pick up (I live in an area where GPS systems and cell phones get confused lol).

New Recipe:  Curry Eggs

Ingredients

  • 1 egg
  • 1/4 cup egg white
  • 1 small red/yellow pepper
  • 1 tsp of curry (my roomate left this)1/2 cup of diced tomatoes (or fresh tomatoes would be better, salsa could substitute)
  • cumin
  • 2 Tbsp cheese

Directions

  • First you need to turn the stove on to med/high heat
  • Cut the peppers, slice them, dice them, whatever you like and toss them in, let them cook for a few minutes.
  • Add the egg white first then the egg. Add the curry and the cumin and scramble the eggs in the pan
  • Add the tomatoes/salsa after your eggs have cooked. This is because if there’s liquid in the tomatoes it will make your eggs runny. Try to get most of the liquid out first before adding. If you do end up with a ton of liquid, turn the heat up. The liquid will evaporate and your eggs wont burn.
  • Add the cheese. Cook until slightly melted. You can scramble the eggs more if you want
  • Enjoy! 🙂

I like died and went to heaven here lol. I had them with smiley pancakes, I have a pancake maker I bought at what the clearance price should be (they won’t go on clearance for a long time, and I use it a lot considering how much I love pancakes).

I also went to the dollar store on Friday to buy steak knives, since my roomate is not coming back and took all of her knives with her. I also brought up rugs to make the dorm look more homey (my mom hordes everything!) I still need a new can opener (the other one broke), a napkin holder (before they end up on the floor and I have to throw them away), and I need a TV…but that’s not happening for a long time…