Well... I've never had soy milk before, but out of curiosity I decided to buy a half gallon of organic soy milk. Vanilla.
Sounds delicious, right? Smells delicious too.
With my eggs this morning I decided to have a cup of soy milk. The taste wasn't what I expected it to be. I guess I was expecting a consistency a little thicker. There isn't an aftertaste, so that's a plus. My taste buds are just continuously let down because the taste isn't anything what it smells like.
Now I'm sitting here... writing a blog post of this liquid sitting in front of me.
Trust, it will be drunk. I was raised to not waste anything.
Wednesday, March 14
Sunday, March 11
Blogging.
Okay. Apparantly I'm pretty terrible at blogging. This was kind of an experiment, but it's not working so well. How do people blog every day? I just dont have time!!!!
Monday, February 13
Farrells 5 Week Testing = SUCESS
Waist- Decreased by 5 1/4"
Arm---Decreased by 1/4"
Thigh--Decreased by 1"
Hips---Decreased 1 1/4"
Body Weight: Lost 9.6 #s
Body Fat: Down by 3.1%
Push-Ups (on Toes!) INCREASED by 18!
Sit ups (full) increased by 3/min
Sit and reach: increased by 2"
EVERY MEASUREMENT IMPROVED!
:)
Sunday, January 29
Potato O Brien Sausage Skillet Meal- EASY
Ok, so this isn't a very healthy meal, but it's easy and its a delicious comfort food.
Easy O'Brien Sausage Skillet Meal
-1/2 Bag OrIda Potato O Brien (about 3-4 cups, frozen)
-2 brats, any flavor. I prefer Johnsonville Beer brats
-about 4 eggs
-about 1/4 cup salsa, any brand
-about 1/2 cup cheese (I use cheddar usually. Whatever is in my fridge).
-salt and pepper to taste
Cut frozen brats into bite-sized pieces. For me, it's easiest to cut them while they're still frozen. In a hot skillet, brown brat pieces. Here is where I also add any extra cut up onion from my fridge if I have it.
Add frozen Potato O Brien. The bag calls for extra oil, but the fat from the sausage is a good start, and I spray about 10 sprays of "I can't believe it's not butter". This is also where I add in some frozen vegetables if I want to get rid of some. Cook, covered, about 5-7 minutes. Stir, and then cover skillet again for about 5-7 minutes, until cooked through. Add salsa, and add more to taste or if it's looking a little dry. Add in eggs, and stir into mixture until cooked.
Once I figure out nutritional value I'll post that too
-1/2 Bag OrIda Potato O Brien (about 3-4 cups, frozen)
-2 brats, any flavor. I prefer Johnsonville Beer brats
-about 4 eggs
-about 1/4 cup salsa, any brand
-about 1/2 cup cheese (I use cheddar usually. Whatever is in my fridge).
-salt and pepper to taste
Cut frozen brats into bite-sized pieces. For me, it's easiest to cut them while they're still frozen. In a hot skillet, brown brat pieces. Here is where I also add any extra cut up onion from my fridge if I have it.
Add frozen Potato O Brien. The bag calls for extra oil, but the fat from the sausage is a good start, and I spray about 10 sprays of "I can't believe it's not butter". This is also where I add in some frozen vegetables if I want to get rid of some. Cook, covered, about 5-7 minutes. Stir, and then cover skillet again for about 5-7 minutes, until cooked through. Add salsa, and add more to taste or if it's looking a little dry. Add in eggs, and stir into mixture until cooked.
Turn on broiler as eggs are cooking. When eggs are done cooking, add cheese on top. put foil around pan handle if it is not oven safe, and place in broiler about 3 minutes or until cheese is bubbly and starting to brown.
Enjoy!
Serves 2-3
Monday, September 19
Ways to make Eggplant!
Here are some ways to prepare eggplant I'd love to try!!
Ideas courtesy of Self Magazine
1. Saute it: Cut eggplant into cubes (about one-half inch), toss in a hot pan with olive oil, garlic and fresh chopped tomatoes. Saute 7-10 minutes, until fork tender and silky soft to taste. Then toss with your favorite pasta.
2. Stir fry it: Slice eggplant into rounds (or whichever shape you prefer) with snap peas, carrots, garlic and ginger. Coat with soy sauce, a dash of sesame oil and rice wine vinegar and serve over brown rice.
3. Grill it: Brush one-quarter inch thick rounds with olive oil, then grill them over a medium-high flame for about 3 minutes per side, until tender but not dried. Drizzle with balsamic vinegar and tuck between two halves of crusty bread with fresh basil and fresh mozzarella cheese. YUM!
4. Roast it: Slice eggplant into thick rounds and/or cubes and roast until tender in a hot oven for about 30 minutes. Then blend with chickpeas, Greek yogurt, a dash of lemon juice (and zest) and za'atar (a Middle Eastern spice mixture). Serve as a dip or sandwich spread.
5. Bake: Cut one-quarter inch thick slices with one-half inch thick slices of zucchini. Toss the veggies with white wine vinegar, olive oil and garlic and set them alternating against each other in rows in a glass baking dish. Add 2 tablespoons of water to the dish, and top the veggies with 1/2 cup grated smoked gouda. Cover the dish and bake for 45 minutes until the veggies are tender. Voila -- instant side dish!
Ideas courtesy of Self Magazine
1. Saute it: Cut eggplant into cubes (about one-half inch), toss in a hot pan with olive oil, garlic and fresh chopped tomatoes. Saute 7-10 minutes, until fork tender and silky soft to taste. Then toss with your favorite pasta.
2. Stir fry it: Slice eggplant into rounds (or whichever shape you prefer) with snap peas, carrots, garlic and ginger. Coat with soy sauce, a dash of sesame oil and rice wine vinegar and serve over brown rice.
3. Grill it: Brush one-quarter inch thick rounds with olive oil, then grill them over a medium-high flame for about 3 minutes per side, until tender but not dried. Drizzle with balsamic vinegar and tuck between two halves of crusty bread with fresh basil and fresh mozzarella cheese. YUM!
4. Roast it: Slice eggplant into thick rounds and/or cubes and roast until tender in a hot oven for about 30 minutes. Then blend with chickpeas, Greek yogurt, a dash of lemon juice (and zest) and za'atar (a Middle Eastern spice mixture). Serve as a dip or sandwich spread.
5. Bake: Cut one-quarter inch thick slices with one-half inch thick slices of zucchini. Toss the veggies with white wine vinegar, olive oil and garlic and set them alternating against each other in rows in a glass baking dish. Add 2 tablespoons of water to the dish, and top the veggies with 1/2 cup grated smoked gouda. Cover the dish and bake for 45 minutes until the veggies are tender. Voila -- instant side dish!
Thursday, April 28
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