yesterday i felt like crap. D=
yep. that’s how i’m going to start off the post. don’t get me wrong. i’m not feeling depressed again. other than occassional sadness, but ehh.. if it gets really bad like before, i’ll take my advisor’s advice and see a counselor, go to group again, i don’t know. whatever it is she wants me to do these days.
oh! off topic. so no. i was actually feeling physically ILL. it’s weird because yesterday i actually made an effort to eat pretty healthy. in the morning i had two bowls of vitamin and mineral enriched cereal with soy milk and after that i had a HUGE banana. i stress out huge because that thing was unusually long and thick. yes. long and thick. i said it. penis jokes end….now. xP for lunch i had the rest of the tinola my sister and i made which aside from spices and such consisted of rice and a lot of lettuce. after finishing that, i had a small bowl of veggies (broccoli, water chesnuts, red pepper, etc). for “dessert” i had lightly sauted tofu bites. sooooo good.
an hour or so after lunch, i was feeling really sick so i didn’t do anything for pretty much the rest of the day aside from lying down which sometimes just makes my head hurt. i figured it might’ve been the sauted tofu, so i’m making sure to avoid that next time. for snack, i had a medium sized granny smith apple with a little peanut butter topped off with wheatgerm. felt too sick to eat dinner right away so i had some semi-homemade blueberry yoghurt with granola and a little bit of hemp protein/fibre powder. still felt sick. at the end of the day, i decided to go not as healthy and made myself some good old ramen noodles with eggs. i felt better afterwards. D;
i guess that’s what i get for eating…healthy…. *cries* but the meals were so good! it’s not fair. i guess something in my body just wanted to reject all the delicious healthy goods. today, so far i’ve avoided the fruits and veggies overload. still had some, but not more than i usually do. i’m having a little bit of a headache, but when do i not have one these days!
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since i’m on the not-as-healthy streak right now. thought i’d share.
FREE Truffles!* November 19th from 5-7PM
Truffle Break Returns! Stop in to your local Boutique for our special event.
*Limit one truffle per person while supplies last.
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got this in my e-mail today from godiva. free truffles! yumm!!! i’ve been soooo into godiva chocolates recently, i got excited and thought i’d share. not sure if you have to be a godiva member to get this free truffle, but if you like godiva chocolates and aren’t a member yet, then something is wrong with you anyway. just make sure if you go, you don’t visit the one at citrus park mall…because i swear to god if i go there and if one of any of my favourite truffles is gone, i will find you, and i will kill you…
lastly, got another e-mail today from this one website i joined recently. it was featuring all their best holiday pumpkin and squash recipes. someone make this for me..
Pumpkin Baked Alaska
Prep: 20 minutes
Freeze: several hours or overnight
Bake: 3 to 4 minutes
- Amount Per Serving
- Calories 366
- Total Fat (g) 16
- Saturated Fat (g) 9
- Cholesterol (mg) 68
- Sodium (mg) 247
- Carbohydrate (g) 50
- Fiber (g) 1
- Protein (g) 5
Percent Daily Values are based on a 2,000 calorie diet
- 1 cup canned solid-pack pumpkin puree (not pie filling)
- 1/3 cup packed light-brown sugar
- 1/2 teaspoon pumpkin pie spice
- 2 containers (1 pint each) vanilla ice cream, softened (Note, below)
- 1/2 cup almond-toffee bits OR: English toffee bits
- 1 package (10.75 ounces) frozen pound cake, thawed
- 3 tablespoons pasteurized powdered egg whites (see Note)
- 9 tablespoons warm water
- 1-1/3 cups marshmallow cream
1. Line 8-1/2 x 4-1/2-inch loaf pan with plastic wrap with enough overhang to cover top. In large bowl, whisk pumpkin, sugar and pie spice. Stir in 1 pint softened ice cream. Spoon into prepared pan, smoothing top. Freeze until ice cream is firm enough to put next layer on top, about 1 hour.2. In same bowl, stir together remaining ice cream and toffee bits. Spoon over top of pumpkin ice cream layer, smoothing top. Bring sides of plastic wrap over to cover top. Freeze several hours or overnight until firm.3. Assemble: Cut cake horizontally in half. Save one piece for snacking. Place other on ovenproof serving platter or in shallow baking dish.4. Heat oven to 500 degrees F.
5. In large bowl, mix powdered whites and warm water. Let stand 2 minutes; stir to dissolve. Beat at high speed until soft peaks form. Beat in marshmallow until stiff peaks form.
6. Remove pan from freezer; remove wrapped ice cream from pan. Fold sides of wrap back from top of ice cream; invert ice cream onto cake layer. Peel off wrap. With spatula, spread entire cake and ice cream with egg white mixture, sealing completely to platter and decoratively swirling.
7. Bake on middle shelf in 500 degree F oven until lightly browned, 3 to 4 minutes. Makes 12 servings.
7. Note: To soften ice cream as you need it, cut off container with scissors. Place ice cream in microwave-safe bowl. Microwave on defrost 1 minute. Stir with whisk until smooth. Powdered (dried) egg whites available from The Baker’s Catalogue, www.bakerscatalogue.com.
Apple Squash Soup
Cook: 30 minutes
Roast: 1 hour
- Amount Per Serving
- Calories 146
- Total Fat (g) 9
- Saturated Fat (g) 4
- Cholesterol (mg) 19
- Sodium (mg) 879
- Carbohydrate (g) 18
- Fiber (g) 3
- Protein (g) 2
Percent Daily Values are based on a 2,000 calorie diet
- 2 pounds butternut squash
- 1 medium-size onion, cut into eighths
- 1 medium-size carrot, trimmed, peeled and cut into eighths
- 1/4 cup (1/2 stick) butter, melted
- 3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
- 3 cans (14.5 ounces each) chicken broth
- 3/4 teaspoon salt
- 1-1/2 teaspoons fresh thyme, chopped
- 1/8 teaspoon black pepper
- Sprigs of fresh thyme, for garnish
3. Roast vegetables in 350°F oven 1 hour, until tender, turning vegetables over halfway through.
4. Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
5. In batches, purée soup in food processor. Garnish with thyme.
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god i’m such a fat-ass.
