The bag that I carried (yesterday)

This is the bag that I carried:

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This is the lunch that stayed in the bag that I carried:

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These are the bagels left over from a meeting that joined the lunch that stayed in the bag that I carried:

pumpernickel, flax & sunflower, wheat, sun-dried tomato

pumpernickel, flax & sunflower, wheat, sun-dried tomato

This is the parent group’s lunch that went into my belly and steered clear of the bagels that joined the lunch that stayed in the bag that I carried:

Inginia prepping ...

Inginia prepping ...

roasted chicken, rice + beans, avocado, apple slices, pb (x2 plates! (but they're mini-plates))

roasted chicken, rice + beans, avocado, apple slices, pb (x2 plates! (but they're mini-plates))

These are the parent group’s apples, browned too soon, that went into the bag, following the lunch that went into my belly and steered clear of the bagels that joined the lunch that stayed in the bag that I carried:

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This is the lunch that became a dinner during class at Hunter and left the apples, browned too soon, that went into the bag, following the lunch that went into my belly and steered clear of the bagels that joined the now-empty tupperwares that stayed in the bag that I carried:

greek yogurt + apples + bananas + ginger

greek yogurt + apples + bananas + ginger

kale + date curry

kale + date curry

This is the produce rescued from the lobby of Hunter that filled the empty tupperwares left by the lunch that became a dinner during class and left the apples, browned too soon, that went into the bag, following the lunch that went into my belly and steered clear of the bagels that joined the now-refilled tupperwares that stayed in the bag that I carried:

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honeydew melon, grape tomatoes, yellow squash, zucchini, carrots, apple flowers

craaaaaaaaaaaaaaazy, right?

craaaaaaaaaaaaaaazy, right?

Plus this piece of cranberry goat cheese!

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So, needless to say, yesterday was a typical day in the life of a professional expander :-). And the bag was heavy. And I am sufficiently stocked with produce for the rest of the week. Additional visual highlights:

avocado

avocado

rice + beans

rice + beans

seeds

seeds

produce

produce

This morning, I enjoyed a bowl of gingerbread crockpot oats exactly the same way I did yesterday.

I’ve also repacked the same lunch as yesterday (I only had to replace the orange, the curry, and the yogurt), and we’ll see what happens as the day unfolds!

P.S. Missy at Missy Maintains is giving away Popchips! Check here for details!

Lunch does not grow on trees, part 2

Note #1: Check out all the amazing BSI: Dates Submissions here. The winner will be announced tonight!

Note #2: Heather and Mark are giving away free almond butter at HangryPants!! Go check out the contest here.

Note #3: Biz at Biggest Diabetic Loser is giving away the 30 Day Shred DVD. Enter here.

Note #4: Thanks to Victoria at The Idle Loaf for posting this coupon for free rice crackers!

Onto lunch …

I love how joining the blogworld has motivated me to be even more creative with the food I make. My lunches for this week were inspired by Meghann’s BSI Submission. The idea of incorporating dates into a savory dish — and especially into an Indian curry — intrigued me, so I followed Meghann’s basic procedure for the Kale & Date Curry, adjusting for the ingredients I had available and un-perfect-portioning her recipe so I’d have enough for the whole week. My curry included kale, red cabbage (steamed ahead of time), tomato sauce, onion and garlic (sauteed first in canola oil), chicken and vegetable broths, seven jumbo Medjool dates, 1 cup dry lentils (cooked ahead of time), homemade garam masala seasoning, tons of curry powder, coriander, cinnamon, freshly grated ginger, one grated Fuji apple, and maybe that’s it?

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I simmered everything for a looooooooooooong time until it was very tender and then took my immersion blender to the mixture:

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This made a little over six cups of curry:

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For lunch purposes, I’m using 3/4 cup curry atop a bed of 1/4 cup brown basmati rice. You can sort of see the layering effect here:

img_2987As I mentioned last night, I ate a lot of this curry as I was cooking it to get the spices just the way I wanted them, so I know how delicious lunch is going to be. I can’t wait!

Here’s the rest of the lunch spread in order of planned consumption from top to bottom and left to right:

giant orange for mid-morning snack, date + kale curry for lunch, greek yogurt with apples/bananas/cinnamon/ginger for lunch dessert, broccoli trees with roasted red pepper hummus for afternoon snack, apple with a tbsp each of pb and raisins for evening snack/dinner in class, Quaker True Delights bar for evening snack/dinner dessert in class

giant orange for mid-morning snack, date + kale curry for lunch, greek yogurt with apples/bananas/cinnamon/ginger for lunch dessert, broccoli trees with roasted red pepper hummus for afternoon snack, apple with a tbsp each of pb and raisins for evening snack/dinner in class, Quaker True Delights bar for evening snack/dinner dessert in class

As you’ve seen in recent weeks, my food plans have a way of evolving based on the food I encounter throughout the day, so this food plan is only tentative. If other food that I need to eat appears in front of me, I’ll just keep this lunch for tomorrow. But I hope I get to eat it today because it’s all so yummy!! I’ll be back later (I hope) to report on how things panned out and to announce the winner of this week’s BSI: Dates contest!!!

BSI prize sneak-peak (!!) plus cracker pizza

Ahhh, what a day. And I’m not nearly done with all my reading for class tomorrow! I’m going to try to make this post quick (although whenever I say that, the post ends up going on for ages and ages).

Make sure to submit your BSI recipes by midnight tonight! Scroll down to the previous post for more details and list of entries thus far.

While I’ve been working all day, a pot of chocolate caramel enchantment chai tea with unsweetened Silk has been keeping me company. Clearly the teapot is struggling to stay afloat just like I am!

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(I think something exciting might be happening with the Superbowl? I’m hearing lots of “Oh my god!” shouts coming from the apartment downstairs.)

For lunch, I made leftover cracker-pizzas. On my pizza stone, I placed two Kavli Crsipy Thin Crackers:

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Tomato sauce:

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Roasted veggies and tofu left from last week’s lunches:

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The last of Thursday night’s cheese and butternut squash seeds:

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The stone went into the oven at 450 for about 12 minutes. And then it came out:

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On the side, I had the rest of the roasted veggies that did not fit on the crackers:

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I ate the pizza taco-style:

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This was SO good. I’m really excited I finally found a use for these crackers! I’ve had the box sitting on top of the fridge since September. Expect pizza crackers to be appearing again at some point.

For dessert, I had a jumbo Medjool date stuffed with goat cheese  (Fitnessista-style) and sprinkled with cinnamon (expansion-style ;-)):

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Ahhhh, this was delicious, too! Perhaps next on the agenda is a date & goat cheese cracker pizza??

I also had a few more bites of frozen cake:

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Because I ate all this so late (around 4:30 I think), I never really got hungry for dinner and contented myself with lots of tasting as I worked on cooking my lunches for the coming week. But you’ll have to wait until tomorrow for details on that. Can you stand the suspense?

In honor of tonight being the last night for BSI submissions, I decided to give the BSI prize a test-drive. Here’s my sugar cookie sleigh ride tea (and some sort of apparition riding out of it) with two Earl Grey Biscotti Bites:

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As “toasty” on the bottom as they are, these bites were delicious — even better today than last night! I hope the winner likes them. I’m always a little bit apprehensive about feeding other people my healthified and substituted-to-death desserts!

OK, off to take care of some more loose ends and prep for tomorrow … and hopefully bed by 9. Can’t wait to see the rest of your submissions!

Almost like Italy

(Submit your BSI recipes. Submit your BSI recipes. Submit your BSI recipes.)

I’ve been craving homemade pizza for a while now. Thanks to my successful food week, I finally had the necessary ingredients on hand! Hunger, however, was another complication. I did a number on my appetite with the peanut butter fest at Fairway earlier this afternoon. I started feeling some almost-hunger pangs around 9:30 and immediately popped up to get going on my mini-pie. I made the crust the same way I make whole wheat wraps, except that I used my hands to flatten the dough rather than a rolling pin because I didn’t want my pizza crust quite so paper-thin:

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When the wrap finished cooking in the pan, I put it on a pizza stone in the oven to broil for a few more minutes until it was crispy enough.

Meanwhile, I sauteed the zucchini rescued from Thursday night’s lecture along with 1 tsp of minced garlic:

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When the crust was ready, I topped it with tomato sauce, the zucchini, cheese (also from Thursday night), and toasted/burnt butternut squash seeds:

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The pizza went back in to broil for another five minutes until everything was heated and the cheese started to brown:

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Ready to go with my pizza tools (thanks, dad!):

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I used the roller to cut the pizza into four slightly-larger-than-bite-sized pieces:

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Hit the spot! For dessert, I had a spoonful of my frozen cake from last week at work:

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And I also did quite a bit of “taste-testing” of a secret baking project that will hopefully turn into part of the BSI prize.

Speaking of which, submit your BSI recipes!!!

All is not lost

** I’m bookending this post with BSI reminders since we’re getting right down to the wire! Check here for more info. If you missed my announcement earlier, the BSI prize will include, amongst other things, two boxes of the RARE Celestial Seasonings Sugar Cookie Sleigh Ride tea, the best tea in the world. Are you not ridiculously excited right now??? **

I woke up around 8:00 this morning, and Erin and I set out (in her car!) to hunt down a location for our five-mile run (half marathon, here we come!). The first trail we checked was completely covered in snow and ice, but we lucked out with the second: a paved bike trail in Tibbetts Brook Park. The clear-enough-to-run portion of the trail was just over two miles long, so we ran the length and back plus did a little bit extra to make it a full five. While the trail was not completely covered in ice, we still had to “ballet run” over several slippery sections, slowing us down significantly. Stats: 57 minutes, 457 calories, 149 average heart rate, 164 max heart rate.

Back at the condo, I got started on breakfast:

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img_2776I popped two Nutrigrain waffles in the toaster and set out to develop some oatmeal pancakes! I found a packet of oatmeal in the cupboard that I recognized from the post-race goodies we received at Race for the Cure in September. I mixed the oatmeal with an egg, a splash of water, and some baking powder and baking soda. I Pam’d a pan and poured the batter in:

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Flipped when set:

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And spatula-ed the pancake into four pieces when it was done so that we each had two pancake quarters and a waffle. For the topping, I mixed some banana pieces I had saved from my mommy’s group at work yesterday with the last of Erin’s frozen blueberries and 1/4 cup plain yogurt.  A drizzle of real maple syrup and a dollop of berry jam from a local farm joined the yogurt topping:

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Delicious, if I do say so myself!

After breakfast, Erin and I continued our productive streak with more suburban car errands (yay!!). Accomplishments of the day: Erin’s car passed inspection, she successfully redeemed a Bed, Bath, & Beyond coupon, and I found another little mystery goody at Target to include as a BSI prize. Erin, the most generous hostess ever, capped this string of accomplishments with an offer to drive me allllll the way back to Brooklyn (saving me a 90-minute subway ride!), including a stop at Fairway, my favorite grocery store in the world!! If you live in this city, you know that the combination of a car + Fairway is pretty much a New Yorker’s dream come true. I only wish I hadn’t had so much food still left from last week in my apartment — if I had more fridge/freezer space, I would have taken advantage of the car to buy enough groceries for the next six months!

Once we arrived at Fairway, I wanted to capture the beauty of this foodie heaven with a photo, but when I tried to turn my camera on, nothing happened! I may have actually said the f-word (something I never do!) when I realized I had forgotten the battery/charger in the wall back up at Erin’s house. Ahhhhhhhh!! After all of that productivity, I was going to have to go all the way back to Yonkers with her to collect the battery and then take the subway home. DISASTER. Regardless, we forged on with the shopping. Expecting that I wouldn’t be home until at least 6:30 pm, I did my favorite trick of turning samples into lunch. I had cheese, mini pumpernickel rounds with olive oil and balsamic vinegar, and one of the best samples I’ve ever encountered: magic pop rice cakes with freshly ground (still warm!) almond butter, peanut butter, and honey roasted peanut butter. I piled the nut butter onto three different magic pop pieces and may have had approximately 1/2 cup of freshly ground goodness before I was through. Obviously too much, but I was feeling stressed and it was soooooooooo delicious.

Post-shop, Erin and I made the quick drive from the store to my apartment so I could at least drop everything off. Once at my apartment, however, roommate Brigitte saved the day– first with an offer to let me use her camera and second with the genius idea to transfer the memory chip from my camera into hers (which seems like an obvious enough solution, but I had been thinking I’d have to wait to get my battery to get all of my pictures back!). Erin, as if she hadn’t been generous enough already, promised to overnight ship the battery and charger back to me on Monday. So all is not lost :-).

I had a successful shop at Fairway (where it is impossible to have an unsuccessful shop). I got a gallon of skim (for yogurt), 5 bananas, 3 lbs Fuji apples, a big bag o’ oranges, Medjool dates in honor of my BSI choice, a baby butternut squash, and tons of grains from Fairway’s bulk bins — steel-cut oats, quinoa, millet, yellow corn grits, and raw wheat germ:

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Total cost: $27. Gooooooooooooooooooooo Fairway!!!

I’ll be back later with dinner. In the meantime …

** SUBMIT YOUR BSI entries!! Deadline is end-of-day Sunday (aka TOMORROW), and I will announce a winner Monday evening. Check here for more details. I’m so excited to see what you all come up with that I bought that container of dates at Fairway so I can try some of the recipes next week :-). **