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15 Oct

I was supposed to go out and see some music tonight but…sometimes you just need some quality time at home, right?  Plus, I’ve got a show marathon coming up tomorrow night with my boyfriend playing in a couple different bands: Light for Fire (download the free song, you’ll love it!) and Pete International Airport.  Between the two, I think we’ll be out pretty late and so I’ll pretend that it’s not lame at all that I chose to stay home and blog tonight instead of going out with a few friends.  🙂

Tonight for dinner, I had some amazing raw pasta that I made from Ani’s Raw Food Kitchen cookbook.  I’ve been a little skeptical about the raw pasta thing for a while.  How could strips of uncooked zucchini ever cut it in the pasta world?  Well, the answer is that you pair them with an amazing tomato sauce.  I honestly think that I prefer her version to the traditional spaghetti and marinara that I’m used to.  The zucchini is such a mild flavor and the fetuccini-style noodles I made using a vegetable peeler had a soft and mildly crunchy texture.  The sauce is simply tomatoes, basic, garlic, lemon, olive oil and sundried tomatoes blended together.  The flavors are fresh and, I think, preferable to Classico marinara that I usually buy when I’m having pasta.

For dessert, I baked a delicata squash that I got on sale at the co-op (a peanut butter cookie served as dessert #2).  Delicata is my favorite type of squash because of how easy it is to make and serve.  All you need to do is preheat the oven to 400 degrees, cut the squash in half lengthwise, and bake the halves face-down for about a half hour.  Add some butter or coconut oil with brown sugar once they’re done and you have a perfect fall side-dish or, in this case, dessert.  The best part about this type of squash is that the skin is thin and soft enough to be eaten.  So you don’t even have to fuss with scooping out the “meat” before serving!

Since I’m rambling on in the “healthy lifestyle” vein here, I might as well mention a workout website I stumbled upon and took for a test-drive today.  Bodyrock seems to be a boot camp style website for the girls.  If I can get over feeling totally self-conscious by comparing myself Zuzana, the trainer, I think I might try to incorporate her routines into my workouts.  Today I tried the Burpee Burnout Workout, which is supposed to last 10 minutes but, in my case, went for about 3.  At least there’s plenty of room for improvement!

Listening to: “Gorilla Manor” by the Local Natives

Watching: Went and saw a great documentary called “Exit Through the Gift Shop” this weekend.  It was funny and thought-provoking, I loved it.

And here’s another photo from my 35mm, which I’m still learning to use.  Have a good night!

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Healthified

31 Jul

I have to admit that I’ve never really loved vegetables and I suspect that people who say they do are just kidding themselves.  I might like the butter or salt or other possible additions that can be associated with vegetables, but the green things themselves?…well, I guess they’re good for me.  They don’t really make it to the top of my list when I’m daydreaming about what to cook for dinner.  When I’m in a time crunch they just seem like too much work compared to the burrito I could buy up the street.  Recently, though, I have found a way to drastically increase my veggie intake quickly and painlessly: smoothies.  I have to write about this now because I am, at this very moment, enjoying the very best “green smoothie” that I have ever made.  After weeks of gloopy, gritty, and unappetizing attempts, I feel I’m finally getting the hang of it.  Here’s what I put in it:

1 ripe mango

3 cups spinach

1 small pattypan squash

a generous amount of whole milk yogurt

a little bit of water to get things going

Generally, these things have all had the spinach and the yogurt but I change the types of fruits and vegetables depending on what’s available, in season, or on sale.  I’ve noticed that if I just buy the ingredients judiciously it doesn’t get to be too expensive.  It’s also a good way to use up extra fruits or vegetables that I might have around.  And no cooking required!

Movies I’ve watched: Friends with Money (a girl movie starring Jennifer Aniston…yet I totally loved it!) and Sense and Sensibility (I love you, Jane Austen)

Music I’m listening to:  Song in A&E – Spiritualized

Projects:  getting ready to backpack out on the coast tomorrow night

Groceries

11 Jun

One of the big changes that I’m going to have to make is in the way I feed myself.  I can’t tell you exactly how much I spend on groceries but I know that it’s a lot, especially for one person.  I like healthy, organic, convenient, and novel foods.  I shop at the nice grocery stores and I like to “treat” myself.  Ok, I’m only willing to give up certain things about my eating habits.  The organic and healthy stuff has to stay.  As for convenience, novelty, and gucci grocery store surroundings…maybe I could make some changes.

Last night for dinner, I made a recipe for 4 servings of polenta with eggplant and tomato sauce.  The ingredients (bulk cornmeal, eggplant, big can of tomatoes, mushrooms, red pepper, onion, parsley) cost about $11, which comes out to $2.75 per serving.  It was easy and delicious.  Not so easy: eating all those leftovers.  Looks like more than 4 servings to me.  But the “waste not, want not” policy is in full effect over here, so wish me luck.