Journaling

Did 1 hour on the track with a few sprints, eating was good. I really need to be in Onederland!
It's snowing here!

Rants continued......

Journaling

My eating has been good the last two days, my weight has been up and down within the same two pounds for ten days...something has got to give, re-thinking my eating plan and upping the works outs. Howz come it's so easy to put it on and so hard to get rid of it?

Today I did 20 minutes warm up on the track, 25 minutes vigorous Nautilus weight machines and 20 minutes fat burn on the elliptical. Burned over 500 calories. I will see a change in weight tomorrow. I think I am eating to many grains.

Been making changes to the blog and I am finally understanding CSS. It was just the hardest thing to change the background color of my blog...but after lots of looking on the internet with no luck..I looked for something in my Html that looked right and started messing with the codes and viola!

Maybe some day I can write a tutorial-he he

Rants continued......

Spicy Roasted-Red Pepper-and-Bean Dip

Spicy Roasted-Red Pepper-and-Bean Dip
Recipe first appeared in Cooking Light, September 1998

1 (7-ounce) bottle roasted red bell peppers, drained
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/3 cup fresh parsley leaves
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon minced seeded jalapeño pepper
Sliced jalapeño pepper (optional)

Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell peppers, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish with a sliced jalapeño, if desired.

Yield: 2 1/2 cups (serving size: 1/4 cup)

NUTRITION PER SERVING
CALORIES 76(27% from fat); FAT 2.3g (sat 0.3g,mono 1.2g,poly 0.6g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; CALCIUM 28mg; SODIUM 244mg; FIBER 1.2g; IRON 1.2mg; CARBOHYDRATE 10.2g

Rants continued......

Cranberry Salsa

Cranberry Salsa

2 Oranges
2 C Cranberries, Fresh
1/4 C Canola Oil
1/4 C Onion -- minced
1 Tbsp Cilantro -- minced
1 Tbsp Ginger Root -- minced
1 Chiles Serranos -- minced

Cut peel and all white membrane from oranges. Grate or zest 4 Tbs of the
orange peel. Coarsely chop orange sections. Coarsely chop fresh
cranberries.

Combine all ingredients. Season to taste with salt. Let sit at least 3-4
hours before serving.

Rants continued......

Caramelized Black Bean "Butter"

Caramelized Black Bean "Butter"

Caramelized onions lend the black beans an intriguing sweetness and complexity, which is highlighted by balsamic vinegar and cocoa. Spread on a sandwich of sliced ciabatta with grilled vegetables and arugula. It's also great with baked tortilla chips.


1 tablespoon olive oil
4 cups chopped onion
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until golden. Place onion, beans, vinegar, cocoa, salt, and paprika in a food processor; process until smooth. Place bean mixture in a bowl. Sprinkle with parsley.

Yield: 3 cups (serving size: 1 tablespoon)

CALORIES 17(2% from fat); FAT 0.4g (sat 0.1g,mono 0.2g,poly 0.0g); PROTEIN 0.7g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 48mg; FIBER 0.8g; IRON 0.2mg; CARBOHYDRATE 3.1g
Cooking Light, JUNE 2005

Rants continued......

White-Bean Hummus Dip

White-Bean Hummus Dip

This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evenings meal. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.


1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled

Combine all of the ingredients in a food processor, and process until the mixture is smooth.

Yield: 1 3/4 cups (serving size: 1/4 cup)

CALORIES 108(30% from fat); FAT 3.6g (sat 0.4g,mono 1.2g,poly 1.6g); PROTEIN 5g; CHOLESTEROL 0.0mg; CALCIUM 48mg; SODIUM 144mg; FIBER 2.2g; IRON 2mg; CARBOHYDRATE 15g
Cooking Light, MAY 2000

Rants continued......