#HAVE YOU BEEN EATING PACKETS OF PEANUTS FOR BREAKFAST DINNER AND LUNCH?? WHAT? | Explore Tumblr posts and blogs

helly-watermelonsmellinfellon · 2 years ago

Text

Further thanks for today's delivery because we really needed it!

Now, I need to share a little tidbit with y'all when it comes to food, so you understand something. So, we get these little lunches from the Salvation Army, and these dinners from a local Catholic church. The dinners come in little brown paper bags and they usually have a sandwich/pull-tab chili can, a baggy of 2 homemade cookies, a packet of cheese crackers, 1 Slim Jim, 1 fruit cup/pudding cup, and 1 chilled bottle of water. I thought they just had the water and main food option, but mom tells me, 'Go through Dave's shit, he's been stealing from the bags.'

So despite Bethy not staying with us, we still say we have 4 ppl in our family so we get that extra serving of stuff to save for breakfast. Dave has been going through all the bags before bringing them back, and stealing everything but the sandwiches and cans of chili because they typically taste bad. He had an entire stash of fruit snacks, Slim Jims, pudding cups, bags of chips, baggies of oatmeal cookies, cheese AND peanut butter crackers, a bunch of candy, and even mini cans of fruit. All of this hidden. Mom made me take all of it and split it up between her and I. She then called him out and how he eats nonstop while we go hungry.

You wonder why I don't pity him or the fact that his stupid leg hurts and that he can't get surgery? His fat ass was told to lose 50lbs so he doesn't die on the table. They cannot risk it otherwise. He does shit like this and then spends his day whining to anyone who will pick up the phone, that it's unfair how he can't get this surgery and how he just can't seem to lose weight.

To make it worse, he was stopping at food banks and getting himself pies and scones and all kinds of donated pastries as snacks but not any actual food we could all partake in. He had so much more shit he was trying to hide under that stupid chair and much of it had expired cuz he was hiding it and forgot about it.

This message to my mom was not a joke. I made this original post for a reason.

This was the less detailed version of a post in my Drafts that I never shared.

These were the full contents including what he ate at those times I gave mom:

Ate dinner at 5:32(chicken and mashed potatoes)

Pulled out a bag of chips(??) at 6:07

Pulled out a different bag of chips(??) at 6:20

Pulled out the 1st bag of chips again at 7:10

Pulled out a BabyRuth(?? ew) at 7:49

Pulled out and finished the 2nd bag of chips at 8:31

Pulled out a bag of cookies(??) he dipped in milk at 9:05

Pulled out a slice of carrot cake from the food bank at 9:47

Got himself second helpings from dinner at 10:07

Pulled out that 1st bag of chips and finished it at 10:32

Pulled out chocolate-covered cherries(from where??) at 11:39

An uncooked potato with salt at 12:18 AM

Pulled out some cookies at 1:28

I now understand how he manages to keep eating and eating despite how we had no money for food for weeks. Mind you, my frustration all stems from having to hear him. If he was quiet or at least ate like a normal person, I wouldn't be hyper aware of his eating habits. But now I am aware and I have no pity for him. Mom's even taken to 'what are you eating now?' whenever he grabs something. He's managing less than 30 minutes between each time he shoves something in his mouth.

It's like he just doesn't care that we're homeless. He just wants to look after himself only.

Don't even get me started on the money situation.

EDIT: Added for extra context. I mentioned mom knowing he's been cheating for months and Bethy narking on him a while back. He is not starving. He eats more than any of us because his side piece feeds him full meals. He then has the audacity to pull all of this even then.

I was encouraged to make one of these by two of my friends, so here we are.

I have like 4 things on here because I don't really have an idea of what should be here. We're homeless so anything would be useful but I'm thinking about whenever we're stuck in the van with nothing to eat. It has to be quick and easy to get our hands on, so nothing that requires a microwave or fridge basically.

EDIT: Updated.

#poverty #homelessness

55 notes · View notes

doublesidedgemini · 2 years ago

Text

11/15

It was a good day :) not too bad, at least. I went to the barn and had a great ride with my horse! It wasn’t perfect, but we’re making improvements and that’s what counts. Someone who’s never seen her before said she’s beautiful and has beautiful musculature and I was like YES!!!!!! punching the air!!!!

Literally I’ve been trying to get her to gain weight + build muscle since I first started working with her three years ago!! It’s always going to be a lifelong process with her, she’s always going to be in a state of “physical rehab” due to various medical issues, but I’m just so happy we’ve made it this far :,) I honestly can’t believe it. She looks and moves like a completely different horse now. I’ve legit been through hell and back with this horse and seeing her improve so much??? Literally over the moon.

Idk where this burst of energy has come from but I’ll take it <3

tw: wiaiad, cal log, ed after the cut

Breakfast

Celsius, dragonfruit like — 10

lightly salted rice cake w/ 1/2 tbsp of vegan butter & seasoned w/ tajin — 85 (Ummmmm let me tell you the gods fucking sang as soon as I tasted that butter, oh my god…. I think my body must really be craving fat 😅)

chocolate vegan protein shake — 110

Lunch

1 serving of nasoya vegan dumplings w/ one packet of soy sauce — 155 (these dumplings are SO good btw)

FOUR fucking double stuf Oreos lol rip — 280

Dinner

1 more serving of those vegan dumplings, but this time I put them in a mug of vegetable broth and made makeshift soup dumplings hehe — 165

lightly salted rice cake w/ 1/2 tbsp plant based butter and seasoned w/ tajin — 85 (see I told you I was having fat cravings lol. I want this again sooo bad. I guess today is the day of repeating food ��)

2 tbsps white rice — 26

1/3 cup vegan locro — 62

Snacks

caramel rice cake w/ 1 tbsp peanut butter & 1 tbsp jelly — 190

1/2 peppermint stick — 25

ANOTHER Oreo Lmfao — 70

Exercise

100 squats — -32

Walked up and down stairs for 10 min — -86

Horse grooming + riding for today — -496

Total: 667! 😱

Honestly I’m shocked by this! I guess I must have gotten my impulses back under control since vacation last month :) I want to be strict + disciplined so that I can eat around thanksgiving w/o being a complete weirdo. And there are things I want to cook and bake!!! So I want to try to keep things as low as possible, but days I go to the barn I’m letting myself eat more. And if I have a super strong craving and I’m fighting with myself over it for several minutes… fuck it I’m just eating it ¯\_(ツ)_/¯

#gem’s personal ana diary #tw ana thoughts #tw ana diary #disordered eating thoughts #wiaiad #high cal restriction #cal log #anor3x14 #ana trigger #tw ed diet

4 notes · View notes

no-footprints-in-the-snow · 4 years ago

Text

My Recipes

Resharing my recipes to help out some people looking for foods to eat low-carb, low-cal options! <3 <3 <3

My favourite foods for meals are hard boiled eggs (72 calories a piece - a dash of salt or pepper, as snacks or sandwich filler), tuna (120 calories a can), tilapia (80 calories a fillet), frozen salmon fillets (130/4 oz), romaine lettuce (5 calories for two LARGE leafs/10 for 4) for salads or in replacement of bread.

For tuna wraps (two cans of skipjack drained (240 calories), tbsp of full-fat mayo (80 calories), pepper medley, (you can add chives or celery), wrap in lettuce (head of lettuce - 5 calories for two LARGE leafs/10 for 4) -- makes multiple 'sandwiches'. (325 calories - 205 calories for 1 can) Sometimes I just drain a can of tuna, throw on some Clubhouse ‘La Grille’ Pepper Medley and eat it straight out of the can with a fork. (120 calories)

Egg salad wraps (two-three-four eggs, depends on how hungry you are), tbsp full-fat mayo (80 calories), yellow mustard to taste (0 cals) -- you can add a dash of salt or pepper, wrap lettuce (5-15) around it to make multiple 'sandwiches'. (229-301-373 calories - 2-3-4 large eggs)

I typically boil an entire carton of eggs in one sitting, remember that it takes more time to cook a whole carton. I also get cartons of egg whites (two containers/250g a container/a cup a container), I use a whole carton, microwave for 2 minutes 45 seconds, and then mix in a big tablespoon of peanut butter. It's surprisingly delicious! And low-carb. (206-286 calories if you use 1-2 tablespoons of peanut butter respectively) Veggies with dinner or any meal: Simply Steam Green Giant items (like cauliflower rice and broccoli with cheese sauce, broccoli and cauliflower with cheese sauce, and brussel sprouts in butter sauce). All of them are low-cal and delicious. I avoid corn. I'm more a veggie girl than a fruit girl (I've never really been a fan. I don't know why). (40-50-80 calories for half a package - 80-100-160 calories for a full package) You can even make an egg white omelette with one of those 250g cartons and Simply Steam veggies! Just add one cup/250g of egg whites into a frying pan (115 calories), I typically use the broccoli and cauliflower with cheese sauce package and it comes to 215 calories.

Snacks: Large hardboiled eggs (dash of salt or pepper) - (72 calories a piece), cherry tomatoes, carrots, bell peppers, celery, (all great for salads as well), peanut butter, greek yogurt (don't get sweetened ones, they have a LOT of sugar in them). Sometimes, I just slice up a whole tomato (Beefsteak - 33 calories), and put some salt on it, and eat just that as a snack.

Get full fat dressing of your choice to dip or use as dressing. Smoked oysters (good healthy fat) with Clubhouse “La Grille pepper medley”. (130 calories) However, I get light peanut butter.

You can put peanut butter on your celery. Also, 15 almonds is about 100 calories – if you put them in water and in the fridge, they'll double to triple in size, much more filling that way!

Carbs: Whole grain brown rice (usually Uncle Ben's Express roasted chicken, vegetable medley, or mushroom), ready in 90 seconds! I typically only eat half a bag because the carb count can add up, for the second use -- you add a cup of water in the microwave, and heat up for 45-60 seconds. (130-140-150 calories) / (260-280-300 calories for a full bag)

Feel like pasta? They have low calorie options by Slendier – "Calorie Clever", which is gluten free, low carb, and a source of fiber. An entire package is 25 calories.

Feel like pizza? Get the whole wheat 7" tortilla wraps (the smaller size), a dash of tomato sauce spread around with the bottom of a spoon, mozza fat-free cheese slices (X2), top with low-cal toppings, spinach, chicken – 7 minutes in the oven at 400F. (235 calories)

Dessert or sweet tooth? A big spoonful of peanut butter (80-190 calories), or you can make a packet of maple oatmeal (Quaker), and a cup of cottage cheese, is REALLY good as a dessert. Mix it together, it's creamy-deliciousness! Great as breakfast/lunch/dessert, whenever. (271 calories)

Also, ICE CREAM. Plain. Chocolate. Vanilla. Nothing EXTRA in it, is what I mean. Chapman’s even makes a sugar-free, lactose-free kind. Chocolate and vanilla. And yes, Chapman's makes sugar-free chocolate and vanilla, and even ice cream sandwiches – so those are keto friendly! lol

I'm lactose-intolerant so I tend to avoid dairy products. I -love- ice cream, but ice cream does NOT love me. Chapman's makes sugar-free, lactose-free Chocolate, Vanilla, Maple Walnut, Butterscotch Ripple, and Black Cherry Ice Cream! And they taste AMAZING.

Not only that, I find I urinate most of it out, so it doesn’t add to the scale the following day for me.

Broth – I also like chicken bone broth with turmeric and black pepper. Easy to find on Amazon. I add a little bit of chicken bouillon and it tastes like a mug of spicy chicken soup. (75 calories)

I keep vitamins on hand: Essential Electrolytes, K2, Liquid Vitamin D (the pills don't absorb properly), B6, B12, biotin, and I have Apple Cider Vinegar pills (with 'mother') and Turmeric pills on hand. Keep in mind that for some people ACV helps acid reflux, for others it doesn't.

Turmeric is NOT a supplement. Do NOT take it on an empty stomach. I took two pills, then drank coffee. It was like I ate a ghost pepper, I could feel the heat in my mouth for the rest of the day and my stomach hurt. Only take Turmeric BEFORE you eat a meal. I also only take ACV before a meal. Never on an empty stomach.

Remember that the low-fat options typically have a LOT more sodium/sugar in them!

Drink LOTS of water, and don't count coffee or other liquids as your water intake. If you want to determine the exact amount you should drink according to your body weight, you can follow these steps: Take your weight and divide it in half and translate the lbs to ounces. Done.

Avoid sugar-free gum unless you're going to chew the same piece for 60 minutes + because that's how long it takes to burn off the calories in it by chewing it. If you’re going to exercise -- than sugar-free gum won’t matter, but it slows down your weight loss because it causes an insulin spike. You won’t stay in ketosis because of it. This is the same thing with sugar-free energy drinks unfortunately. I find changing your eating window around helps, because it confuses your metabolism. All of these things are easy to make, because I'm lazy. LOL

P.S. I'm a 'dirty faster', and put sweetener in my coffee, albeit I'm learning not to put sweetener in. And lime in my water (you can use lime or lemon), which is scientifically proven to kick your metabolism in the butt. Cool/cold showers instead of hot ones actually burns calories, and clears up skin from acne as well.

P.P.S. I've actually been clean fasting since early February. So now, black coffee, green tea, and water, are the only thing I intake while I'm fasting.

28 notes · View notes

from-1-to-90 · 5 years ago

Text

Day 2 of 90! - The Game Plan

It may sound silly, but I really love having date stamps on this journey to mark the passage of time. It keeps me from feeling like I’m working but not going anywhere. I’m starting the realize that one of the biggest things holding me back from embarking on journeys like this is a perceived lack of progress - which is why tracking metrics like this is so great for me! I need that concrete motivation.

My plan is to loosely follow the Blogilates 90 day challenge meal plan. I’m not going to follow it religiously, because honestly, I need more variety in the foods in my life. Plus, even Cassey didn’t stick to just those foods when she was doing her challenge - you can see a complete log of what she ate each day in her daily blog posts from that time. However, I am going to use the meal plan as a guide for calorie count and macro balance - basically as a baseline standard of “clean eating” for me to work from. I’m also going to allow myself some sweets now and then (I love chocolate, like everyone else on the planet), but a very limited/controlled amount. No more binging chocolate chip cookie dough while I mindlessly watch Netflix.

I’m not sure how the meal plan is going to work with the holidays coming up… but I guess all I can do is eat in moderation. I’m planning to cut myself a little slack by eating a bit more processed sugar and carbs than I normally would otherwise. Because let’s be real - I am not about to deny myself delicious food that I only have access to once a year. And I absolutely refuse to be the high maintenance person that presents their relatives with a laundry list of things they won’t eat by choice, since I don’t have any actual health concerns related to food. But I am going to do my best to keep everything in moderation and mostly stick to my clean eating plan.

Additionally, I’ve never been the kind of person who wakes up early to go on a morning jog when I’m traveling. But, I guess I’m going to need to become that person if I want to meet my exercise goals over the holidays. If you all have any ideas about how to maintain your exercise regimen when you’re busy visiting with family and staying at another person’s house, I’m all ears.

H O W I F E L T T O D A Y

I felt really worn out this morning through the afternoon. I’m not sure if it’s from my exercise yesterday and/or the unfortunately small breakfast, or perhaps something else entirely. It’s a little strange, because I exercised four times last week and felt great mentally! In any case, I’m not going to let a little weariness stop me, so you best believe that I worked out today as well. Will keep you posted on my energy levels.

M E A L S

Breakfast: boiled egg

I know, that’s really not enough food. I promise I’m not trying to not eat - I just haven’t had a chance to go grocery shopping and buy healthy food yet. To compensate, I ate a packet of apple cinnamon instant oatmeal around 11am.

Snack: 1 packet apple cinnamon instant oatmeal

As convenient as it is, I’m fairly certain instant oatmeal is not nearly as healthy for you as regular. And I’d hate for something as small as instant vs. regular to set me back in my health journey, so I’m planning to buy old fashioned, plain oats to eat with fruit and nuts instead.

Lunch: 7/8ths of a packet of Japanese-style chicken fried rice from Costco; 1 fun-size mini krackel chocolate piece

Again, I know the frozen fried rice is not the healthiest option, but it’s the only thing I have to eat for lunch right now. Once the grocery run is complete and I get cooking, I’ll have some healthier lunch options.

Pre-workout snack: 3 baby dill pickles (LOVE pickles!!); 1/4 cup of cocoa almond granola; 1/4 cup peanut butter; 1/2 fuji apple

This was mainly a “I just got home and I’m ravenous, what can I eat in the house that’ll tide me over but won’t fill up my stomach right before I go work out” thing.

Dinner: 1/4 cup of Simply Orange orange juice; 1/4 baked sweet potato; 1 boiled egg; 10 almonds

I always crave juice right after I workout. I didn’t want to go nuts with it because I know orange juice is hella sugary, but I also didn’t want to completely deprive myself, so that’s why I went with a 1/4 cup.

The potato / boiled egg / almond mix happened because my partner ate the leftovers that I was planning to have for dinner.

But surprisingly, it tasted pretty darn good! So my weird dinner concoction turned out to be a win.

Calories for the day: 1326 (Carbs: 143g, Fat: 53g, Protein: 40g)

E X E R C I S E

Blogilates “beautiful abs” 1x (8 mins)

Treadmill - jogging / power walking combo (30 mins)

Elliptical - 110-120 mph at power 3 (30 mins)

By the way, it turns out that my gym does NOT have a scale... So that means I have to dig my old one out of my storage unit. It’s an analog scale - back when I bought it, I stayed away from digital due to multiple experiences with inaccurate digital scales. Fingers crossed that it still works, especially after it’s been sitting sideways in my crammed storage unit for years!

#blogilates #day 2 #90 day journey #90 day challenge #fitness #cassey ho #clean eating #journey to healthy living

1 note · View note

paleorecipecookbook · 6 years ago

Text

Easy Meals I Make at Home in Under 30 Minutes

Last week a reader asked if I would put together another post about meals I make at home in under 30 minutes. So I looked back at when I wrote my last one and it was all the way back in July. Crazy how fast time goes by. So today I’m bringing it back with 12 meals I recently made at home that will hopefully give you some inspiration for easy meals for yourself and your family. Remember, this meals aren’t pretty, whatsoever. And some aren’t strict paleo. If you’re new here, I don’t eat strict paleo. I eat white rice and some gluten free items. If you don’t want that in your own diet, don’t eat it. Simple as that. And if you need even more inspiration, you can look back at my previous easy meals posts here, here and here!

Just a recap (I shared this in my previous posts) – with a little planning, multitasking and with the help of some special ingredients, there’s really NO EXCUSE to not eat a healthy meal on the table in no time flat. It’s really freaking easy, I promise you that. Stop making excuses for why you can’t get a healthy meal on the table certain nights. It just means you need to plan ahead. Maybe you even need to write out your meals to make sure nothing goes to waste and you’re sticking with your goals.

You’ll see many repeats in my own diet because I stick with foods that make me feel my best and that cook up quickly. Plus, I use whatever ingredients I have on hand in my freezer. So let’s get to it. Here’s a little breakdown of what I always have at home and/or purchase week to week:

ButcherBox – Every month I get my monthly supply of grass-fed, grass-finished, antibiotic and hormone-free, pasture-raised beef, chicken and pork. This way I always have meat on hand that I can pull out of the freezer the day beforehand to make for meals the next day. And since it’s delivered to my doorstep, I don’t have to think about it, which is the best part. In every box, I always get burgers and breakfast sausage, then whatever other meat is available that month!

Thrive Market – I try to get a Thrive Market box delivered to my doorstep every month or so. I love stocking up on coconut wraps, coconut aminos, Siete Foods sea salt grain free tortilla chips, and organic extra virgin olive oil. Be sure to follow me on instagram and my instagram stories/highlights because every time I get an order, I share those finds and goodies on my social media! Thrive also offer seafood now and it’s delicious so I will sometimes grab that from them.

Whole Foods or Natural Grocers or Trader Joe’s –

Freezer section – I always like to purchase cauliflower rice, sliced bell peppers, asparagus, cauliflower and kale so if I’m in a pinch and have no fresh produce around, I can quickly defrost any of these vegetable and whip up a meal quickly. I also recently picked up Trader Joe’s cauliflower gnocchi and love having that on hand.

Produce section – I almost always purchase arugula, kale, carrots, cherry tomatoes, ripe plantains, yukon gold potatoes, sweet baby peppers, butter lettuce, honey crisp apples, cilantro, green onions and whatever other vegetable looks good.

Pre-cut veggies – At Whole Foods (and many other grocery stores nowadays), they have pre-cut vegetables that have made a huge difference when it comes to how long it takes to make a meal. It costs a little more, but to me it’s worth it because it keeps me eating healthy. I’ll always buy pre-cut butternut squash fries, brussels sprouts, kale, beets (I buy the Love Beets brand), zucchini noodles, beet noodles, and carrot fries.

Butcher section – Since I get all my meat from ButcherBox, I usually only purchase wild-caught fish and seafood at Whole Foods. We try to eat salmon, scallops, sea bass and whatever other fish looks good. And we’ve been eating more fish and seafood recently because my husband is on a strict diet where he can’t have chicken or pork, which is why most of my dinners are beef or fish/seafood. I love getting fish/seafood for the nights that we have limited time since it cooks up so quickly.

Pantry Products – I keep these items on hand because they make prep incredibly easy and quick whenever I’m in a pinch!

Primal Palate Spices

Primal Kitchen Ranch, Ketchup and Mayo

Balanced Bites Spices

Sir Kensington Ranch, Mayo, Ketchup & Mustard

Mike’s Organic Curry Paste

Rao’s Marinara Sauce

Tolerant Foods Gluten Free Pasta

Latest Freezer Favorites –

Birch Benders Paleo Waffles

Brazi Bites

Trader Joe’s Cauliflower Gnocchi

Cauliflower Rice

Bonafide Bone Broth Soup

Now on to the meals we go!

For this breakfast, I preheated to oven to 400 degrees to cook up a Birch Benders Paleo Waffle for 10 minutes. While the oven heated up, I cooked ButcherBox breakfast sausage with diced red bell peppers and oinons, then I added in leftover air fryer potatoes. Then I topped the waffle with peanut butter and maple syrup. This meal took about 20 minutes.

This dinner took about 30 minutes. First I preheated the oven to 400 degrees, tossed zig-zag butternut squash in avocado oil, topped with salt and garlic powder, then roasted them for 25-30 minutes. Then I cooked up ButcherBox burgers in a cast iron skillet topped with Primal Palate Steak Seasonings and topped it off with Primal Kitchen Ketchup and Mustard. And to finish the meal, I made an easy salad of arugula, apples, orange bell pepper, Primal Kitchen Ranch, plus salt and pepper.

This hearty soup dinner took about 30 minutes. First I preheated the oven to 400 degrees, sliced carrots and tossed them in avocado oil and salt, then roasted them for 25-30 minutes. While the carrots cooked, I cooked chopped bacon in a large pot, set it aside, then sauteed red bell peppers and onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added the Bonafide Broccoli Cheddar Bone Broth Soup along with salt, garlic powder and pepper. When the oven has 10 minutes left, I added Brazi Bites to the baking sheet with carrots. To finish the soup, I added the carrots and Brazi Bites!

When I didn’t know what to make one night, I started with air fryer potatoes which take about 25 minutes. While the potatoes cooked, I topped ButcherBox steak with Primal Palate Steak Seasonings and cooked it in a cast iron skillet until medium rare then let it rest for 5 or more minutes. When the potatoes had about 5 minutes left, I made a quick salad of arugula and apple topped with Primal Kitchen Ranch, plus salt and pepper.

This lunch took about 25 minutes. I first boiled rice until light and fluffy, about 20 minutes. While the rice was cooking, I cooked up ButcherBox ground beef with red and yellow bell peppers. Once the ground beef was browned, then I added a packet of Mike’s Organic Yellow Curry Paste with a can of coconut milk then added a bit of salt and lime juice.

For this 30 minute dinner, I preheated an oven to 400 degrees. Then I tossed diced eggplant and carrots in avocado oil and salt and cooked the veggies for 25-30 minutes. While the veggies roasted, I cooked chopped bacon in a large pot, set it aside, then sauteed onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added Bonafide Creamy Mushroom Bone Broth Soup with salt and pepper. Once the veggies were done roasting, I added the veggies. Then I ate it with leftover carrot fritters (recipe coming soon!).

For this 30 minute dinner, I preheated an oven to 400 degrees, tossed halved brussels spouts in avocado oil and salt then cooked the brussels for 30 minutes. While the brussels roasted, I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. Then I cooked up ButcherBox ground beef with sliced kale then added tomato sauce and salt. Then I ate it all with a little artichoke pesto.

This dinner only took about 25 minutes. I cooked ButcherBox ground beef with bell peppers then added Primal Palate Taco Seasonings, hot sauce, lime juice and salt. Then I cooked up cauliflower rice in a pan with some avocado oil, added salt, garlic powder and chopped cilantro. Then when the cauliflower rice was almost done, I pushed it to the side of the pan, added more fat and added sliced plantains to the pan to cook on both sides for 4-5 minutes.

For yet another soup night dinner, I cooked up bacon in a large pot, set it aside once crispy, then I added a whole sliced onion and cooked down for about 10-15 minutes. Then I added ButcherBox ground beef and cooked until brown. Lastly I added Bonafide French Onion Bone Broth Soup and sliced mushrooms and cooked for about 5 minutes. Lastly, I added the bacon back in with salt and pepper.

This dinner took me 30 minutes. I first made a Moroccan carrot salad (no measurements but the ingredient include grated carrots, red onion, raisins, lemon juice, oil, coriander, cumin, honey, salt and pepper) then set aside for later. Then I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. And while the gnocchi cooked, I cooked a ButcherBox ribeye in a cast iron skillet with Primal Palate Steak Seasonings until medium rare. And I served it all with artichoke pesto that I found at Natural Grocers.

This 30 minute dinner included leftover carrot fritters that were made the night before. For the rest of the dinner, I steamed frozen cauliflower then I pureed it until smooth in a high speed blender with salt and garlic powder. While the cauliflower was cooking, I cooked ButcherBox ground beef in a pan with garlic, onion and bell peppers with salt and pepper then added Primal Palate Meat & Potatoes Seasonings. Then I made a quick tomato salad with cherry tomatoes, onion, cilantro, lime juice, olive oil, salt and pepper.

Last but not least, one last curry! I first made chicken thighs using my air fryer chicken thighs recipe. While the chicken cooked, I I first boiled rice until light and fluffy, about 20 minutes. While the rice cooked. I added oil and peppers to a pan. Once the peppers were soft, I added Mike’s Organic Green Curry Paste and a can of coconut milk, lime juice and salt, and reduced down for about 10 minutes. Then I just added it all together with some cilantro!

12 meals in under 30 minutes! Try these easy meals out and let me know what you think! Healthy doesn’t mean hard. All you need is something simple items around the house and you can have a healthy meal every single day!

_____________

I may be compensated through affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

The post Easy Meals I Make at Home in Under 30 Minutes appeared first on PaleOMG - Paleo Recipes.

Sourse of this article: http://paleomg.com/

#paleo #recipe #paleo diet #food #yum #healthy #delicious

6 notes · View notes

lovemesomesurveys · 4 years ago

Text

Food Survey (#1) Breakfast

It’s the most important meal of the day! Do you even eat breakfast? Not usually. Well, unless you want to get technical, in which case I do since breakfast is the first meal you eat after you break fast. I’m guessing that’s not what you mean, however, so my original answer stands.

What time do you typically eat breakfast? If I do eat breakfast, it’s more like a late lunch or dinner cause I don’t even get up until like 3-330PM, sometimes 4.

Would you say that breakfast is typically your largest meal of the day or your smallest meal of the day? My breakfast generally just consists of some scrambled or a couple sunny side up eggs.

Do you like going out for a sit-down breakfast? Yeah, once in awhile. Haven’t been able to do that in awhile, though.

Do you visit a coffee shop (ie: Tim Hortons, Starbucks, Dunkin’ Donuts) and place an order every morning? If so, what do you typically get? I kinda wish I could get my coffee from somewhere everyday, ideally handed to me when I get up everyday haha, but no I generally just have my coffee at home from my Keurig that I drag myself outta bed to make myself. Sigh. haha. When I do get coffee from somewhere I usually get a regular coffee with cream and sugar or sometimes a flavored mocha or latte, depending on where I go.

How many different ways will you eat your eggs? Scrambled, sunny side up, over-easy, hard boiled, deviled, or an egg sandwich.

How do you prefer your bacon to be cooked? I don’t like bacon.

Have you ever had Canadian bacon before? Which do you like better? Blechhhh, yes. I don’t like the taste, but it’s the texture that really makes me gag.

Do you prefer sausage links or sausage patties? I don’t like sausage either. I’m weird.

What do you prefer your sausage to be made out of? (chicken, pork, etc) Or do you not like sausage at all? Like I said, not a fan.

Would you rather have a breakfast bowl, a breakfast sandwich, or a breakfast burrito, and why? I loveee breakfast burritos.

Do you prefer French toast, pancakes, or waffles, and why? I’d eat either one, but french toast and waffles are the best. I haven’t had any of those in a long time, though.

Do you ever eat bagels for breakfast? If so, what type do you typically like, and what do you put on it? I haven’t had a bagel in years, but I do like them. I prefer regular or strawberry cream cheese.

Do you ever make banana bread? With or without walnuts? How about pumpkin bread? With or without chocolate chips? I’ve never made either one, but I do loveeee banana bread with no nuts. I’ve never had it with chocolate chips. I don’t like pumpkin flavored anything.

Do you prefer cereal bars or granola bars? Which flavors? I like both, I used to have them all the time. My favorite cereal bars were Fruity Pebbles, Trix, Lucky Charms, and Honey Nut Cheerios. My favorite granola bars were the Quaker Oats ones like chocolate chip, peanut butter, and s’mores or this other brand, Sunbelt, that made delicious oat and honey granola bars. I don’t know how people like Nature’s Valley granola bars, they’re hard as rocks. Ooh, I like those Nutri-grain bars, too.

Do you ever eat cereal for breakfast? Or do you ever munch on it as a snack instead? What’s your favorite kind? I’ve had it for breakfast and as a snack. Cereal always hit different late at night. I liked snacking on certain ones by itself without milk, too. My favorite cereals are basically all the sugary ones like Fruity Pebbles, Cinnamon Toast Crunch, French Toast Crunch, Waffle Crisp, Lucky Charms, Trix, Life, Cap’n Crunch Berries, Frosted Flakes, Honey Nut Cheerios, Frosted Cheerios... you get the idea.

Do you put milk in your cereal, or do you eat it dry? I like it both ways.

Have you ever had biscuits and gravy? How about chicken and waffles? Biscuits and gravy are delicious. I’ve never tried chicken and waffles.

Do you ever have steak or chicken fried steak with your eggs? I don’t like either one.

Do you ever eat cinnamon buns for breakfast? I tend to eat those for dessert, but yeah I have had them as a breakfast side to enjoy with my coffee.

Do you enjoy eating coffee cake for breakfast? I’ve been obsessed with Hostess’ coffee cakes for the past few months, they’re so good. I have one everyday with my coffee. I’ve had coffee cake from Starbucks and Panera Bread, and honestly I much prefer the Hostess’ ones.

Do you like doughnuts? What is your favorite kind to eat? Yesss. I like a good ol’ fashioned glazed donut, maple, and a frosted one now and then. I really like Hostess’ glazed, powdered, and chocolate donuts, too, as well as Entenmmen’s.

Have you ever had a crepe before? I’ve had the dessert kind, which are delicious. I had one with bananas and chocolate--yum.

Would you rather have a croissant or a scone, and why? Croissants are delicious.

Do you have a preferred flavor of muffin to eat? Banana without the nut, lemon poppyseed, and blueberry are my favorites.

When’s the last time that you had a toaster strudel? Which kind would you prefer? Wow, it’s been a really long time. Like, possibly not since my late teens or early 20s. Anyway, I’ve had strawberry, cream cheese and strawberry, and raspberry. My only complaint about those are that the little icing packets they provide are not enough icing.

When’s the last time you had a Pop-Tart? Do you have any particular favorite flavors? It’s been a few years, but I used to have ‘em all the time. My favorites are the frosted strawberry and frosted brown sugar cinnamon.

Has anyone ever made Eggs Benedict for you before? Did you enjoy it? Blech, it has Canadian Bacon.

Have you ever been served breakfast in bed? What was the special occasion? Yeah. There were times it was because I was sick or bed ridden (like after having surgery) in which case all my meals were brought to me in bed, or because my mom made/bought me food just because.

When’s the last time you had an English muffin? Would you rather have this or a bagel instead? Uhhh. Not sure exactly, but it’s been a long time. I like both, just depends what I was in the mood for.

Do you ever have fruit salads for breakfast? What do you prefer to put in them? I don’t have fruit salads ever.

Would you rather have hash browns or home fries, and why? Mmm, hash browns.

What would you put into your omelette? Cheese, spinach, and green onion. Back in the day I would have added spicy stuff, but I can’t have that anymore :(

Have you ever had a quiche for breakfast before? Not for breakfast, but I’ve had quiche before.

How do you like your toast, and what do you put on it? I don’t want it burnt, but I want it to be browned with lots of butter. Toast and sunny side up eggs together are really good, too.

Do you like to eat oatmeal? Do you prefer it to be warm or cold? What flavors do you enjoy? Yeah. Most definitely hot. I just have it with condensed milk, brown sugar, and cinnamon sprinkled on top.

Have you ever had a popover before? Do you like them? I have not.

Do you know anyone who puts peanut butter on their toast? How about avocado? I put peanut butter sometimes, it’s good. When I was a kid I used to put peanut butter and sprinkled some sugar on top--don’t knock it ‘til ya try it. I’ve actually never had the infamous avocado toast, but I’m sure I’d like it.

Do you have a favorite-flavored danish that you like to eat? Cheese danish.

Do you ever eat yogurt for breakfast? Do you prefer it plain, or flavored? Yes or no to the fruit chunks? How about granola or chocolate flakes/candies in there? Not a yogurt fan. Although, when I was a kid I used to eat Gogurts and Trix yogurt lol.

Do you ever eat anything for breakfast that isn’t typically classified as a “breakfast food”? Hmm. I think when I have breakfast it’s typical breakfast foods.

What do you typically drink with your breakfast in the morning? (coffee, tea, juice, milk) I drink coffee everyday regardless.

[a-zebra-is-a-striped-horse]

#personal #text #survey #surveys #food survey #breakfast

0 notes

cutsliceddiced · 5 years ago

Text

New top story from Time: A Guide to Expert-Tested Cooking and Baking Substitutes if You Can’t Find Your Usual Ingredients Anywhere

As we enter the second month of stay-at-home orders across the U.S., the strain on the home kitchen is already clear; stores and vendors are adjusting to changing food demands and the supply chain has been impacted.

Certain ingredient shortages we encounter while managing with limited grocery shopping runs make cooking dinner — and breakfast, and lunch, and snacktime, and dessert, and midnight snack — all the more difficult.

For those battling food insecurity, school meal services and food banks are working overtime to help provide necessary meals and supplies. But for those looking at empty pantry shelves while delaying a grocery trip to stock up further on in-demand items like beans and oat milk, a few innovative swaps can mean that a missing ingredient here or there won’t throw off your meal planning. For advice, TIME turned to Alissa Wagner, chef and co-founder of the popular downtown New York City restaurant Dimes and co-author of the recently published cookbook Emotional Eating, as well as baker and Great American Baking Show winner Vallery Lomas, who’s popular on social media as the “Foodie in New York,” and pastry chef and Milk Bar founder Christina Tosi, who has been teaching fans with daily live Instagram tutorials.

Wagner called from her restaurant’s associated market, which is still serving prepared foods — and remains busy and well-stocked. “Start simply and play around with things,” Wagner says. “You really can look at cookbooks and recipes and try not to be intimidated and enjoy it.” Lomas, meanwhile, has been testing out simplified recipes from her studio apartment in Harlem that are “fuss free” and work for smaller crowds — or even portioned just for one. “Don’t let fear of failure stop you,” she said. Tosi keeps things interesting by playing music themed to match her culinary pursuits (like a “queens of pop” playlist while making popovers) — and sharing what she makes, as much as she safely can. “Kitchen time never feels like a chore when you approach it with a generosity of spirit mentality,” she says. “Now is the time to spread the love more than ever.”

Here, Wagner, Lomas and Tosi share their suggestions for what to do when you run out of some of the basics. And while this guide doesn’t cover everything you might need to make your preferred dish of the evening to the recipe’s exact specifications, it might help you come up with some creative solutions. “I like to look at my pantry with a sense of imagination,” Tosi says. “Approach every ingredient with a ‘What does this typically bring to the dish or snack I use it in?’ Write it down and come back to it when you put your apron on.”

Egg Substitutes

Lon Tweeten

Eggs are a refrigerator staple, but once you’ve worked through your regular dozen, you may find yourself uncertain of what to use as a replacement. If it’s a breakfast protein you’re in the mood for, Wagner recommends turning to tofu, which can be prepared as a scramble and lasts a long time in the fridge.

Although eggs are hard to match in taste as a standalone food — and Tosi cautions against trying to replace them in a recipe if it calls for more than a few — there are a number of workable stand-ins. If you’re baking, do as the vegans do: consider swapping in apple sauce or another fruit you can cook or puree, which provides the same binding properties in baked goods as eggs. (Mashed bananas are a common option, too, and very cost-effective if you buy bunches in bulk. They can also be frozen for later use.) Tosi says a neutral-flavored oil could also help provide structure and moisture.

Lomas and Tosi also recommend the “flax egg” — letting a tablespoon of flaxseed meal soak in a few tablespoons of water for a few minutes. The resulting jelly-like concoction will work in lieu of real eggs, and is “every vegan’s favorite trick,” Tosi says.

If you’re looking for egg whites, the water in a can of chickpeas, called aquafaba, will suffice. Meringues, mayonnaise and cocktails like a pisco sour can use aquafaba instead of real egg whites. Vegans have been using the replacement source for years.

Milk Substitutes

Lon Tweeten

When dairy supplies run low, fortunately there are plenty of milk substitutes that are more shelf-stable than perishable dairy. Wagner particularly likes coconut milk, which you can keep in your pantry and will work as a replacement for regular milk when thinned with some water. (“It’s a lot fattier than regular milk,” Wagner explained.)

“Match your milk sub with the flavor profile of what you are baking,” Tosi says. So for bundt and loaf cakes, for instance, she sometimes turns to sour cream and Greek yogurt.

If you have nuts lying around, making your own nut milk is also a possibility: Wagner recommends a three-part water to one-part nut ratio, soaked overnight and blended. A clean t-shirt will do as a strainer, she says. Wagner likes cashew milk, which has a “really nice sweetness — and it’s a little cheaper than almonds,” making it a more cost-effective option. Almonds and oats also work, and Tosi says nut milks are a good option for pancakes, crepes and bar cookies. “I’m not above melting down vanilla ice cream to sub in for milk, either,” she adds. “Embrace all the milky things,” she said. Yes, even whipped cream.

If you don’t have milk, Lomas suggests simply using water instead of milk for a substitute in baking. “And when all else fails,” Tosi notes, “don’t underestimate the power of milk powder,” which you can mix with water, too.

Cheese Substitutes

Lon Tweeten

There is an almost infinite variety of cheeses on the market. But when it comes to the cheese that we use most often, it’s generally as an additive on other dishes for that umami kick. Nutritional yeast will work as a substitute in many pasta dishes, Wagner says. Or for saltiness, you can try out capers and olives, which last in the pantry and fridge and bring in the “salty brininess” you might be missing when you run out of parmesan, notes Wagner.

For Tosi, the pantry or snack cabinet could also hold answers. “I’ll take the flavor packet from my mac and cheese to make my own Cheez-Its, or use a box of cake mix and some cream cheese for a gooey butter cake,” she says.

Butter Substitutes

Lon Tweeten

For cooking, oil — olive, canola or even grapeseed or avocado — can generally be used as a butter substitute, provided you select an oil with a flavor that complements the rest of your ingredients. “It depends on the recipe as to how well this swap will work,” Lomas says. Coconut oil, for instance, has a flavor all its own. Used in a cookie recipe, canola and vegetable oil will result in a “sandier textured cookie,” Tosi says. The conversion is also not a direct one-to-one swap between butter and oil, since butter also has milk fats that an oil may lack; you might need a few tablespoons fewer of oil than butter for a cake, for instance.

Then there’s old school shortening, which Tosi says is a “best bet” for matching butter’s flavor and structure; margarine is another option, although not as flavorful. If the butter is being used as an especially creamy component, like in a risotto, you could try a heavy cream.

Bread Substitutes

Lon Tweeten

If you’re craving homemade carbs — perhaps inspired by the proliferation of amateur baking projects you’re seeing on social media — there’s plenty to choose from. Amid flour and yeast shortages, there are still breads you can make that don’t require yeast.

Cornbread, Wagner says, should fit the bill — provided you can find cornmeal. Simpler bread recipes like focaccia are another option, as it is made without yeast. Tosi turns to her “fool-proof beer bread,” since beer already has yeast in it. (Her recipe: 1 beer, 3 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, ½ cup butter melted.) She also recommends adapting bread recipes by cutting “all but one tablespoon sugar out” and throwing spices and seed in, like za’atar or curry powder, for a more aromatic loaf.

Lomas has been baking basics like wheat bread from scratch using whole wheat flour. Other alternative flours, like rice or chickpea, are common in gluten-free recipes and can be used widely. Wagner likes chickpea flour which is less “gummy” than rice flour and makes “really good savory pancakes.” Tosi suggests cake flour, which has a lower protein content. Nut flours — nuts ground up in a food processor until they are “sandy,” with a few tablespoons of cornstarch to encourage the binding — are her recommendation for cookies. Oat flour (ground up oats) also can work: 1 ⅓ cups oat flour for 1 cup all purpose flour, says Tosi. Lomas is also a proponent of oat flour, which works well in her cookies and is a decently affordable option.

Even beyond the expected flour alternatives, Tosi suggests turning to other dry ingredients that can grind down into a flour-like consistency, like popcorn and pretzels. (“Popcorn flour is fire!” she says, but keep an eye on the overall salt content if you use pretzel flour.)

Sugar Substitutes

Lon Tweeten

When running low on sugar, look to other sweeteners you have at hand: maple syrup and honey, both of which are actually lower on the glycemic index than regular processed sugar, Wagner says. Plus, both maple syrup and honey last a long time without going bad. Lomas even uses honey in her homemade whole wheat bread recipe. Agave is another natural sweetener option.

Tosi suggests thinking even further beyond the basics when it comes to bringing sweetness to a recipe. “Most things you crave late at night can work, too: marshmallows, chocolate, white chocolate chips, peanut butter, sorbet melted down, and candy.”

Brown sugars can also be whipped up at home if need be: light brown sugar can be concocted by adding a splash of maple syrup to granulated sugar, while to mix your own dark brown sugar you can add molasses. And powdered sugar, to top things off? Blend granulated sugar with a pinch of cornstarch. “In the baking world it’s called 10x, in reference to it being ground down 10 times,” Tosi says of powdered sugar’s origins.

You can also look beyond sugar for flavor in your baking. “If you like a salty-sweet combo, throw potato chips, pretzels, butterscotch chips — you name it — in your cookie dough or loaf or pancake batter,” Tosi says.

Keep up to date with our daily coronavirus newsletter by clicking here.

Meat Substitutes

Lon Tweeten

Alternatives to meat — like plant-based brands Beyond Meat or the Impossible Burger — are buzzy, but can get pricy. To fulfill the central protein portion of a meal, Wagner looks farther afield to vegetarian staples like tofu, which can be bought in bulk for a more cost-conscious solution, or chickpeas. “They’re very filling and versatile; they take to spice and herbs very well,” she says, suggesting a simple preparation with olive oil, fresh lemon juice, sea salt, chopped cilantro and red pepper flakes (or Aleppo pepper if you have it).

Or turn to canned goods. Canned fish — like sardines, anchovies and tuna — is shelf-stable and stores well, and works as a meal centerpiece. Wagner suggests a spin on the classic French Niçoise salad, featuring a canned fish and “any vegetable” you have on hand, or you can serve the fish on toast.

Greens and Vegetable Substitutes

Lon Tweeten

By the end of two weeks without restocking at a grocery, vegetables may have wilted. But Wagner reminds us that “any kind of soft herb” or the green part of a vegetable can be used as a base for a salad or a green addition to a meal, including parsley, basil, cilantro, kale or chard. “Carrot tops, beet greens, even fennel fronds — anything like that you can use, instead of throwing it out,” she says.

And don’t overlook your onions. “One thing people always have lying around that can upgrade anything are onions. You can pickle them easily and throw them into a salad; you can fry them and throw them in with beans, or sauté them into your eggs. It adds a ton of flavor in a really easy way,” she says.

Pickling is a helpful way of extending the lifespan of leftover vegetables, too. “All you really need is vinegar, salt and sugar. Everything else is a bonus,” Wagner says of the pickling process.

Please send any tips, leads, and stories to [email protected].

via https://cutslicedanddiced.wordpress.com/2018/01/24/how-to-prevent-food-from-going-to-waste

#Time #top stories #IFTTT #news

0 notes

themanicmagician · 8 years ago

Text

Happy Meal - Fellcest Ficlet

Summary: Papyrus has gotten many weird cravings during his pregnancy, but he didn’t expect this.

Papyrus grumbles to himself as he tries for what feels like the 52nd time today to find a comfortable position on the couch. The baby inside him has been frustratingly active today, their constant kicking leaving him achy and wiped out.

He massages the swell of his stomach in a vain attempt to sooth the child, and tries to distract himself with some television. MTT’s bloodbath shows used to excite him, but ever since he become pregnant, the copious gore has made him queasy. So instead, he watches the news. The anchor’s voice is plodding and monotonous as he goes over the weather forecast. It’s not enough to keep his mind busy.

“Sans!” Papyrus calls over his shoulder, towards the kitchen. “How much longer?”

“Comin’ right now.”

When Papyrus announced his pregnancy, Sans surprised both of them by stepping up, contributing more around the house as Papyrus’ pregnancy made it progressively more difficult for him to do even simple tasks. Just climbing the stairs leaves him breathless, so busywork like laundry and cleaning have fallen to Sans to take care of. Sans hasn’t groused about the additional chores, and instead of spending his nights at the bar, he spends them with his arms around both Papyrus and their growing child, speculating about everything from their magic level to their favorite animal.

The news report he’s half-watching cuts to a commercial. Papyrus perks up as the commercial shows MTT’s latest and greatest in his line of cuisine, the glamburger. Unbidden, Papyrus’ mouth starts to water. All of a sudden he really, really wants a cheeseburger. A burger, fries, and a tall chocolate shake. He can practically taste it already, the warm, greasy goodness, offset with the sweet, cool drink.

Papyrus tries to shake the thought away. He glowers down at his stomach. The child is making him crave grease-sodden trash, which shouldn’t be so surprising, considering the baby’s father. But still, how many times has he lambasted his brother over his poor dietary habits? Sans would never let him live this down.

Sans joins him in the living room, handing him his bowl of “salad”—chopped spinach leaves, sliced pickles, peanut butter, and a carton’s worth of blueberries.

Papyrus had craved the rather unique combination for several days in a row, but now the hodgepodge of ingredients makes him feel nauseous. He stabs at the salad a few times with a fork, trying to work up the nerve to take a bite, but he just can’t.

“I don’t want this.”

He hands it back to Sans.

“…Okay.” Sans says, no doubt biting back a comment about how Papyrus might’ve told him that before he made it. Sans sets the bowl back on the kitchen counter and returns to the couch. “So what do you want, then?”

“Nothing. I’m not hungry.”

Sans folds his arms. “Not ten minutes ago you were “starving” and “ten seconds from dusting”. Your words, Paps.”

“Well maybe I changed my mind, alright?” Papyrus snaps.

Feeling huffy, Papyrus turns away from Sans, facing the couch. Maybe he’ll get the hint and go away.

Sans sighs. “Papyrus, the grocery store is going to close in an hour. If you want something else you better tell me now. I don’t want to get arrested for breaking in to steal marshmallows or some shit.”

“I said I’m fine, okay? Go away!”

He grimaces as the baby kicks again. He had a light breakfast this morning, had nibbled at the leftovers for lunch. He’s keeping his ectobody sustained constantly, as well as providing a steady stream of magic to the growing babybones. It’s exhausting, even for someone with magic reserves as terrific as his own.

He needs that goddamn cheeseburger.

Sans has retreated to the kitchen again, scraping Papyrus’ uneaten meal into the trash before rinsing out the bowl.

He stops cleaning the bowl mid-scrub when he sees Papyrus stagger upright. Papyrus is gripping at the couch to steady himself when Sans is suddenly by his side, offering further support.

“I’m fine.” Papyrus bats his hands away. He hates how Sans watches him like he’s some fragile thing as he awkwardly waddles his way over to his shoes.

The boots he wore with his armor became too hard for him to fit into, so Sans ran out and got him a pair of plain black slippers a few months back. It’s not the most ideal footwear, but it’ll have to do.

“Can you stop actin’ like this and just tell me what you want?”

“I want you to leave me alone. I have some…” Papyrus is struck by a wave of vertigo. He does his best to shrug it off. “…unfinished duties to attend to.”

He doesn’t have his wallet. That’ll be fine, right? He can just add it to Sans’ astronomical tab. His maternity shirt and soft sweatpants aren’t ideal for Snowdin’s weather, but he’s not walking far. He’ll be fine.

Sans is grabbing at his arm again. Papyrus wrests his hand away, but overcompensates, causing him to lose his balance. Sans catches him with a muffled curse.

“You’re overexerting yourself,” Sans chastises him, as he blinks the spots from his eyes. “You need to sit down, and you need to eat.”

They agreed early on to not use Sans’ shortcuts with the baby, so Sans carefully guides Papyrus back to the couch. Papyrus grabs one of the pillows, hugging it tight to his chest and half-buries his face in it, as if to hide from Sans. This whole situation is stupid and embarrassing.

“There. Are you feeling a little better now?” Sans peers into his eyes as Papyrus mumbles an affirmative. “Are you ready to tell me what you want?”

When Papyrus stays quiet, Sans drags a hand down his face in frustration.

“Papyrus. If you don’t tell me what you want, then I’ll make you eat regardless. And it won’t be anything good. I’m just gonna grab the greasiest, most disgusting thing from Grillby’s and cram it down your throat.”

Papyrus reddens, hiding his face in the pillow.

“…Wait.” There’s dawning realization in his tone. “You want a burg from Grillby’s? That’s what this is about?”

Papyrus nods into the pillow. Braces for the teasing and laughter.

“Well thank fuck that’s all it is!”

Papyrus looks up, surprised. Sans scratches the back of his head.

“I thought you were gonna ask for something ridiculous, like fresh squid caviar.”

“Squids don’t—” Papyrus clamps a hand to his mouth at the thought of fish. Ew.

“Okay, I’ll head over to Grillby’s. Cheeseburger, fries. Got it.”

“…And a shake,” Papyrus mumbles.

“And a what?”

“And a shake!!”

“Okay! Alright! I didn’t hear you.” Sans zips up his hoody. “Be back in five. Just stay there, okay?”

He waits until Papyrus nods to teleport out. Papyrus fiddles with the tassels on the pillow, feeling a bit foolish at making such a fuss over something so small.

In a matter of minutes Sans pops into the living room again, a greasy paper bag in one hand, and a large cup in the other.

“Dinner is served,” Sans declares, setting the meal on a TV tray before nudging the tray closer to Papyrus.

Papyrus dumps out the contents of the bag eagerly. Two steaming hot cheeseburgers wrapped in foil, a mountain of fries, and several ketchup packets.

Papyrus picks up one of the packets.

“You remembered.” Papyrus hasn’t eaten fast food like this for years, but when he did, he used to slather everything in ketchup, turning his nose up at Sans’ mustard.

“Uh, yeah. And I even got Grillbz to throw in some extra fries for ya, so—shit, Paps? What’s wrong?”

Tears of gratitude are dripping down Papyrus’ face.

“I’m just so h-huh-happy!” The swell of thankfulness is nearly overwhelming.

He only cries harder when Sans doesn’t tease him one bit, instead wiping his eye sockets dry with the furred ends of his sleeves.

“You big dork,” Sans says, fondly.

#skelepreg #fellcest #just a silly idea i've been thinking about for a while #hurt/comfort #my fic #underfell sans #underfell papyrus #undertail

270 notes · View notes

j0sgomez-blog · 6 years ago

Photo

Hey Michael,

I was wondering if you have any hints or tips for planning out your food for bigger backcountry trips. Food planning is always something I have neglected and I think I could save myself some pack weight and have better meals with a little extra planning and direction (in true Bill Bryson style, I usually stick to noodles when in the bush).

Thanks as always, Michael. I hope you are your family are finding some fun adventures!

Best, Grant St. Louis, MO

Hi Grant,

First of all, I’m not someone who feels a great desire to eat “gourmet” style out there. I want my food to taste good, for sure, and the food I eat is satisfying. If you’re not hiking far, it’s easier to carry a little more and spend time preparing special meals. I tend to hike far, sometimes very long days, so I don’t want to spend much time in food preparation in the backcountry. That said, I do spend a bit of time planning my food for a trip, but that’s mostly so that I’m packing smartly: enough food but not too much.

My priorities are:

1. Replace calories, as much as possible, understanding that you can’t always replace all the calories burned when you’re hiking all day. But on a typical backpacking trip of a week or less, you’re not likely to run into a big energy deficit. 2. Keep it simple, not time consuming. 3. Minimize pack weight, recognizing that food weight is a significant portion of my total pack weight and that food weight drops every day. That factors into my planning, in that I want to eat my heaviest food and meals early in a trip and save my lightest for later in a trip because I’m carrying those meals farther.

Find your next adventure in your Inbox. Sign up for my FREE email newsletter now.

I always plan specifically what I’ll eat every day and weigh my food; otherwise, I’m guaranteed to carry much more than I’ll eat. I know it’s heresy among many backpackers to caution against carrying too much food, and it’s fine to carry a little extra.

But in nearly three decades of backpacking, I can probably count on one hand how many times I’ve run out of food before the end of a trip, and it has never been a disaster. Far more times, I’ve carried at least a couple pounds of food throughout a trip without ever touching it, and a couple of pounds of superfluous weight is significant. In reality, on most backpacking trips, you’re rarely out longer than expected, and if you run low on food, you’re probably only going a little hungry for the last day because you can usually get to a road within a day.

Hi, I’m Michael Lanza, creator of The Big Outside, which has made several top outdoors blog lists. Click here to sign up for my FREE email newsletter. Click here to learn how I can help you plan your next trip. Click here to get full access to all of my blog’s stories. Follow my adventures on Facebook, Twitter, Instagram, and Youtube.

Jeff and Jasmine Wilhelm, Glacier Peak Wilderness, Washington.

I plan two pounds (or slightly less) of food per day when backpacking, even when I’m hiking 20 miles or more per day. For most trips of five days or less, I probably don’t need two pounds per day; and on longer trips, when my appetite increases, I will plan two pounds per day, probably with a little buffer of extra food. But even on a long trail, you’re typically hitting a town every week or so, where you can really pack away some big meals and erase much of the caloric deficit you’ve built up on the trail.

To keep it simple and give myself a high ratio of calories per ounce of food, I consistently eat:

1. A substantial breakfast of instant oatmeal (three packets because oatmeal has a high ratio of calories per ounce), dried fruit like raisins and mangoes, a bagel or similar, and tea. 2. Lunch on cheese, pepperoni, sardines, or peanut butter on a bagel or similar balance of carbohydrates, fat, and protein. 3. Snack during the day on GORP, energy bars, dried fruit, cheese and pepperoni on crackers (I often pack crackers in a small, plastic, sealable container to avoid crushing them), candy bars, nuts, chocolate-covered almonds, etc. 4. A hot dinner that’s simple but filling and gives me what my body usually craves, which is salt, fat, and fluids. While dehydrated meals made for backpackers have improved in flavor in recent years, and they’re easy, they’re also kind of bulky and heavy for the amount of calories they deliver. I’ll cook pasta (types of pasta, like thin spaghetti, that cook fast to use the least fuel), rice, or couscous, and add protein (chicken or fish that’s vacuum-packed or smoked salmon). Or I’ll have a dinner that’s soup-based and includes substantial appetizers like smoked salmon, cheese, and crackers. I also like having hot cocoa and chocolate or a big cookie for dessert, for the added calories and to rehydrate.

Plan your next great backpacking adventure using my downloadable, expert e-guides. Click here now to learn more.

My daughter, Alex, tending the stove at Hell Roaring Lake, Sawtooth Mountains, Idaho.

I occasionally backpack without a stove to save weight when I’m walking farther, eating only dried fruit, nuts, cheese, peanut butter on bagels/pita, and the like. And it’s never disappointing, as long as you have enough and really incorporate variety into your meals over the course of each day, mixing it up between sweet and salty.

I can help you plan the best backpacking, hiking, or family adventure of your life. Find out more here.

You might be interested in my tips in “Ultralight Backpacking’s Simple Equation: Less Weight = More Fun,” and all of my skills articles.

I hope that’s helpful. Thanks for writing.

Michael

Tell me what you think.

I spent a lot of time writing this story, so if you enjoyed it, please consider giving it a share using one of the buttons below, and leave a comment or question at the bottom of this story. I’d really appreciate it.

You live for the outdoors. The Big Outside helps you get out there. Subscribe now and a get free e-guide!

0 notes

faucetdouble51-blog · 6 years ago

Text

Speedy Peanut Seitan Rice Bowl

This Speedy Peanut Seitan Rice Bowl can be whipped up quickly for lunch or dinner. The protein-packed seitan pairs perfectly with rich, creamy peanut sauce. Some simple rice and scallions, maybe some sriracha and a sliced avocado and done. This is another fast, easy and flavorful - plant-based - recipe for you....

Speed + Ease + Minimalism + Flavor. When I was creating my Finding Vegan Meals meal plans, I really fully embraced minimalism in the kitchen. I will be totally honest, I don't cook with meal plans. I don't shop with a shopping list. I mean really, if you know the true ins and outs of the type of work I have done here on my blog, you will know that shopping lists and constraints in the kitchen of any kind are not really a part of my creative process. Over the past ten years of my HHL work, I have bought as many strange and unique ingredients as possible, created as many new and intriguing flavor combinations as possible and boy oh boy, do I know how to pack on a hefty grocery bill at Whole Foods - or even the farmer's market - buying up sometimes excessive, unnecessary and exploratory ingredients. From vanilla beans, maple extract, apple 'honey' and raw cacao to truffle salt, dragonfruit, cherimoyas and purple cauliflower. I love treading my way down a new, unfamiliar path.

All in the name of culinary exploration.

But when I was doing Finding Vegan Meals, for really the first time, I had to parse down ingredient lists for the week. Think about how to minimize a shopping list and at the very least, cut out 'non-necessary' ingredients in some fave recipes. Something I didn't really need to do in my second cookbook HHVK. In the end, I loved this process of, well, organization! That sounds a little silly to say, but truly, it's just opposite to the way my creative process is. But creating my meal plans, meal charts, pantry lists and shopping lists for FVMeals was so satisfying for me and really taught me so much! I cook better, smarter, faster now. I have a clear idea of the easy, fast meals that I have available to me. Finding Vegan Meals also helped me refine some of my go-to recipes. And know clearly, what is possible for breakfast, lunch, dinner, dessert and even snacks. I've always had the answers in my head, but FMeals helped me organize them for myself -- and more importantly, for you guys!

And alllllll the recipes I have been posting the past few months are a product of that newfound organization and meal planning.

I learned so much. And since I finished FVM in October, I have been on a consistent minimalist meal kick. Short ingredient lists are my jam, and one-pot meals my sweet spot.

And easy rice bowls like today's recipe - a favorite.

So today I share another recipe that is blissfully easy. Depending on your process and ingredients, you could absolutely whip this up in fifteen minutes - or longer if using more 'from scratch' components.

Components That Vary: - Rice. You could use a frozen rice packet - microwave it and have fluffy steamed rice in about four minutes. Or you could whip some up in a pot or rice cooker - in twenty minutes or so. You could even try using quinoa. - Peanut Sauce. I love using my own recipe for peanut sauce, but if you are in a rush, there are several store-bought vegan products out there. i have a few at whole foods. My peanut sauce recipe.

- Veggies. I did a super quick chop of a few scallions for my veggie component. But you could totally add different veggies - or prep them a bit longer. Skillet or steamed broccoli would be lovely. Or add some chopped kale to the skillet.

- Other Protein? Sure, you could do tempeh, tofu, chickpeas or even lentils as a seitan sub.

* my homemade peanut sauce Why I Love Seitan. Not too long ago, I was on a 'gluten-free' kick. I was curious to try it. I avoided seitan, of course, since it is made out of vital wheat gluten. Gluten is in the name. But as I have written about before, I actually seem to feel fine eating gluten, so I added it back into my life, happily. Seitan is one of those super high gluten ingredients that seems like a bad idea until you taste how satisfying, filling, hearty and versatile it can be. To me, seitan or seitan blends make the best vegan sausages and chick'n products. Now I live by 'everything in moderation' so I don't go crazy with this stuff, but a few times a week I enjoy seitan or seitan products. It is still a processed product - not a whole food like lentils, beans or veggies and fruit.

Seitan is also my favorite ingredient for a stunning Vegan Philly Cheese Sandwich! Although a mushroom-seitan blend is yummy too.

So, today, check out my peanut sauce-slathered skillet seitan bowl and see what you think! These nutty, savory, 'meaty,' vibrant and filling plant-based flavors fill me with a lot of joy.

Speedy Peanut Seitan Rice Bowl

By Kathy Patalsky

Published 03/04/2019

This easy seitan rice bowl is flavored with creamy peanut sauce and scallions. Sriracha on top.

Ingredients

1 cup seitan, chopped

3 cups rice, cooked

1/4 cup peanut sauce

2 scallions, chopped

sriracha to taste

avocado garnish

black pepper to taste

olive oil for the pan

Instructions

Prep the rice ahead of time or use a microwave packet for speed. Then warm a skillet over high heat. Add a splash of olive oil.

Add in the seitan. Cook for 2-5 minutes until the edges start to brown.

Turn the heat to low. Add in half of your scallions, toss. Then turn off the heat and add in 2-3 tablespoons of the peanut sauce. Toss the seitan in it.

To plate: Add a scoop of the cooked rice. Add the peanut seitan on top. Then add a sprinkle of scallions. Avocado on the side. Sriracha on top. Add extra peanut sauce if desired. Serve warm!

Yield: 2 servings

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 10 mins.

Total time: 15 mins.

Tags: rice,seitan,vegan,dinner,recipe,food,easy,peanut,protein,bowl,

Pin for Later..

Source: http://kblog.lunchboxbunch.com/2019/03/speedy-peanut-seitan-rice-bowl.html

0 notes

clickwish2-blog · 6 years ago

Text

Speedy Peanut Seitan Rice Bowl

All in the name of culinary exploration.

And alllllll the recipes I have been posting the past few months are a product of that newfound organization and meal planning.

I learned so much. And since I finished FVM in October, I have been on a consistent minimalist meal kick. Short ingredient lists are my jam, and one-pot meals my sweet spot.

And easy rice bowls like today's recipe - a favorite.

- Other Protein? Sure, you could do tempeh, tofu, chickpeas or even lentils as a seitan sub.

Seitan is also my favorite ingredient for a stunning Vegan Philly Cheese Sandwich! Although a mushroom-seitan blend is yummy too.

So, today, check out my peanut sauce-slathered skillet seitan bowl and see what you think! These nutty, savory, 'meaty,' vibrant and filling plant-based flavors fill me with a lot of joy.

Speedy Peanut Seitan Rice Bowl

By Kathy Patalsky

Published 03/04/2019

This easy seitan rice bowl is flavored with creamy peanut sauce and scallions. Sriracha on top.

Ingredients

1 cup seitan, chopped

3 cups rice, cooked

1/4 cup peanut sauce

2 scallions, chopped

sriracha to taste

avocado garnish

black pepper to taste

olive oil for the pan

Instructions

Prep the rice ahead of time or use a microwave packet for speed. Then warm a skillet over high heat. Add a splash of olive oil.

Add in the seitan. Cook for 2-5 minutes until the edges start to brown.

Turn the heat to low. Add in half of your scallions, toss. Then turn off the heat and add in 2-3 tablespoons of the peanut sauce. Toss the seitan in it.

To plate: Add a scoop of the cooked rice. Add the peanut seitan on top. Then add a sprinkle of scallions. Avocado on the side. Sriracha on top. Add extra peanut sauce if desired. Serve warm!

Yield: 2 servings

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 10 mins.

Total time: 15 mins.

Tags: rice,seitan,vegan,dinner,recipe,food,easy,peanut,protein,bowl,

Pin for Later..

Source: http://kblog.lunchboxbunch.com/2019/03/speedy-peanut-seitan-rice-bowl.html

0 notes

no-footprints-in-the-snow · 4 years ago

Text

Low-Carb and Low-Cal Recipes for Intermittent Fasting

Okay, I kinda spazzed and deleted a bunch of my posts. I started my Intermittent Fasting journey December 18th, weighing-in at 302 LBS. I am now 242 LBS. So far I’ve lost 60 LBS exactly. My doctor is keeping an eye on me, and I’m doing my blood tests this week. :)

My weight loss has been melodramatic, but I quit drinking, switched around my entire eating habits (I used to order out with my husband 3-4 times a week - he’s a chef and hates cooking when he gets home). Now he orders out on his own, and I stick to my low-carb options that I keep at home.

I use Intermittent Fasting. I use Fastic as my Fasting program. My Fitness Pal to record my food intake, and Monitor Your Weight to well, duh, monitor my weight. If you’re looking for low-carb recipes, I have some great ones.

My meals are all low-carb and low-cal

Like, hard boiled eggs (a dash of salt or pepper, as snacks or sandwich filler), tuna, tilapia, salmon, romaine lettuce for salads or in replacement of bread.

(325 calories)

Egg salad wraps (two-three-four eggs, depends on how hungry you are), tbsp full-fat mayo, mustard to taste -- you can add a dash of salt or pepper, wrap lettuce around it to make 'sandwiches'.

(229-301-373 calories - 2-3-4 large eggs)

I typically boil an entire carton of eggs in one sitting, remember that it takes more time to cook a whole carton.

I also get cartons of egg whites (two containers/250g a container), I use a whole carton, microwave for 2 minutes 45 seconds, and then mix in a big tablespoon of peanut butter. It's surprisingly delicious! And low-carb.

(210 calories - 290 calories if you use 2 tablespoons of peanut butter)

Sometimes I just slice up a whole tomato (Beefsteak - 33 calories), and put some salt on it, and eat just that as a snack.

Get full fat dressing of your choice to dip or use as dressing. Smoked oysters (good healthy fat) with Clubhouse “La Grille pepper medley”.

(130 calories)

You can put peanut butter on your celery. Also, 15 almonds is about 100 calories – if you put them in water and in the fridge, they'll double to triple in size, much more filling that way!

(130-140-150 calories)

Feel like pasta? They have low calorie options by Slendier – "Calorie Clever", which is gluten free, low carb, and a source of fiber. An entire package is 25 calories.

(235 calories)

Veggies with dinner or any meal: Simply Steam Green Giant items (like cauliflower rice and broccoli with cheese sauce, broccoli and cauliflower with cheese sauce, and brussel sprouts in butter sauce). All of them are low-cal and delicious. I avoid corn. I'm more a veggie girl than a fruit girl (I've never really been a fan, I don't know why).

(40-60-80 calories for half a package - 80-120-160 calories for a full package)

Dessert or sweet tooth? A big spoonful of peanut butter (80-190 calories), or you can make a packet of maple oatmeal (Quaker), and half a cup of cottage cheese, is REALLY good as a dessert. Mix it together, it's creamy-deliciousness! Great as breakfast/lunch/dessert, whenever. (271 calories) Also, ICE CREAM. Plain. Chocolate. Vanilla. Nothing EXTRA in it, is what I mean. Chapman’s even makes a sugar-free, lactose-free kind. Chocolate and vanilla. Over 95% of it transfers into your urine. Having a hard day? Have a sweet tooth? And yes, Chapman's makes sugar-free chocolate and vanilla, and even ice cream sandwiches – so those are keto friendly! lol I'm lactose-intolerant so I tend to avoid dairy products. I -love- ice cream, but ice cream does NOT love me. Chapman's makes sugar-free, lactose-free Chocolate, Vanilla, Maple Walnut, Butterscotch Ripple, and Black Cherry Ice Cream! And they taste AMAZING.

Broth – I also like chicken bone broth with turmeric and black pepper. Easy to find on Amazon. I add a little bit of chicken bouillon and it tastes like a mug of spicy chicken soup.

(75 calories)

I keep vitamins on hand: Essential Electrolytes, K2, Liquid Vitamin D (the pills don't absorb properly), B6, B12, and I have Apple Cider Vinegar pills (with 'mother') and Turmeric pills on hand. Keep in mind that for some people ACV helps acid reflux, for others it doesn't.

Turmeric is NOT a supplement. Do NOT take it on an empty stomach. I took two pills, then drank coffee. It was like I ate a ghost pepper, I could feel the heat in my mouth for the rest of the day and my stomach hurt. Only take Turmeric BEFORE you eat a meal. I also take six pills of ACV X 2 a day to kick my metabolism into gear. Spicy food is your friend and so is Apple Cider Vinegar.

Remember that the low-fat options typically have a LOT more sodium/sugar in them!

Drink LOTS of water (3L a day), and don't count coffee or other liquids as your water intake. Avoid gum, and keep changing your eating window around, because it confuses your metabolism. All of these things are easy to make, because I'm lazy. LOL

8 notes · View notes

woodlandshk-blog · 6 years ago

Text

What Type of Vegan Foods you Try on a Vegan Restaurant

Many people thought that vegan foods are always boring, tasteless and do not have much variety of foods. But they don't know that nowadays the vegans have more food options than ever before and they also enjoy the delicious foods with several types. Now all over the world, you will get a vegan restaurant which provides a hundred types of vegan foods at an affordable price.

What are the common vegan foods?

The vegan foods are primarily consist of the following foods such as the pasta, fresh fluids, several vegetables, whole grains, pasta, legumes and beans, faux cheese, soy, legume, patties, dried fruits, vegetable patties, soy yogurt, rice milk, veg cakes, muffins, brownies, salads, smoothies, seeds. Peanut butter, stir-fries, vegetable soups, fresh juice, and vegan margarine. But now the vegan restaurant prepares different dishes that replicate the needs of meat and dairy. In this way, you will eat countless vegan dishes with a similar taste of meat dishes. After all, it proves that the entire vegan foods are not at all boring and tasteless.

Vegan foods at restaurants

Due to the bust schedule of life, many people do not prefer to cook every meal. Now many restaurants provide vegan food including the Italian foods such as pasta, vegetable minestrone, etc., Chinese foods such as rice, vegetable stir fry, vegetable soups, vegetable spring rolls, steamed vegetables and tofu dishes, the Thai foods like vegetable curries, rice, noodle soups, etc., as well as the Indian recipes such as the rice, daal, lentil dishes, coconut milk curries with subway and sumo-salads. Nowadays you will get all type of vegan food options in any vegan restaurants in your area.

Vegan recipes

Nowadays easy vegan recipes are available in the vegan restaurant to satisfy the tastes and needs of every vegan. In these restaurants, you can find an infinite number of vegan foods to try in your breakfasts, dinners, lunches, snacks, desserts or healthy treats. If you want to locate any appropriate recipes just get any of your favorite meal and foods from a reputed restaurant. There are many delicious vegan recipes for you to try such as the cheesecakes, scones with jam and cream, chocolate cakes and brownies. Now the veganism has never been more fun and delicious than it is today.

Other vegan foods

In the current trends of the food world, the people are becoming vegetarian and vegan every year to keep up with the consumer's needs. There are several kinds of vegan products and brands are increasing every year with more and more vegan food products emerging on the shelves. Vegan food can include chocolate bars, packet chips, cookies, muffins, and cakes. The modern world of vegan foods can certainly fulfill their junk food desires with the availability of several foods.

Final words

Through the vegan food, you will get several health benefits and weight loss is very easy on these styles. But the main question is where you get your vegan foods? You can search online in online about the vegan restaurant in your area like the Woodlandshk to get all types of vegan foods easily.

#vegan restaurant #vegan food #Indian Restaurant

0 notes

gobigorgohome2016 · 8 years ago

Text

USATF 15k Champs / Gate River Run

I was talking on the phone with my mom earlier this week and mentioned how I wasn’t going to make it to my great-niece’s birthday party on Sunday, with the race happening this weekend and all. My mom’s response was that she didn’t even know I was racing. Let me remind you that, like a true millennial, I talk to my mom approximately 35 times per day. Apparently racing on the circuit has become so second nature to me that I fail to even tell my mom about it.

The USATF 15K championships were held in Jacksonville, FL this weekend as part of the Gate River Run. One exciting aspect was that I was able to cross a new state off my list. I have now raced in 21 states, and have gone for a run in 28 states.

Since the race was on Saturday, I left for Jacksonville early Thursday morning. I’m a big fan of arriving 2 days ahead of time, the earlier the better. As an added bonus, since I have been going to bed earlier it wasn’t a big deal to go to bed at 10 and wake up at 5:30 AM for my 7:30 AM flight. PS, I LOVE living 15 minutes from the Indy airport.

I arrived to Jacksonville around noon and was able to finish up some work for the day before taking a nap. My roommate arrived around 3, and at 4 PM we went for a run along Jacksonville’s riverfront. Afterwards, I attempted to find a grocery store, but quickly found myself in an incredibly sketchy part of downtown and retreated. I ran into the ZAP fitness team, and they invited me to join them for dinner. I was really apprehensive because they were heading to a Thai restaurant, and I wasn’t so sure how my garlic and soy sensitivities could be accommodated. However, I was STARVING and not really in a position to be picky about food.

I wound up ordering the only thing on the menu that appeared safe: Beef pho. Even though it was a huge gamble, I didn’t have any stomach issues whatsoever, and it turns out that pho is just bone broth with onions and bean sprouts. Major fortuitous win on my part!

After dinner I headed back to the hotel and met my other roommate. Even though races generally allow you to request roommates, I like to leave it up to chance. So far, I have had great roommates and made many new friends.

The next morning, my Oiselle teammate, Andie Cozarelli, texted me about finding a grocery store. She also has food sensitivities, and oftentimes it feels like she is one of few people who really “get” what I go through when it comes to fueling. A lot of the time I feel self-conscious talking about my food sensitivities, especially because I have been increasingly accused of having an eating disorder. While that is a whole other blog post in itself, I will just say that it is really nice to have someone I can talk to about the challenges I have in regards to finding the proper foods for my body.

We found a Fresh Market about 1.5 miles from the hotel and walked over. Even though these races definitely have a “business” component, one of my favorite parts is catching up with all of my running friends and meeting new ones. What does a runner with food sensitivities buy when fueling for a 15k race?

-kombucha -a bag of pre-cooked quinoa -an 85% dark chocolate bar -vegetables from the salad bar -a can of salmon -Fage Greek yogurt -Magic Hat #9 beer

What food did I pack?

-4 Lara bars (cherry and peanut butter chocolate chip) -1 microwaveable forbidden rice bowl -3 Kashi peanut and hemp crunch bars -3 oranges -3 bananas -3 packets of Justin’s almond or hazelnut butter -4 packets of apple cinnamon oatmeal -1 bag of granola -rice cakes -2 Perfect Bars -3 bags of black tea; 3 bags of green tea; 3 bags of peppermint tea

After the grocery store excursion, Andie, my ZAP friends, and their friend Tim and I all went for a run. I was planning 5 miles in the AM and a 3 mile shake out later, but I decided that 3 mi round trip of walking was already kind of a lot so I only did a 5 mile run. During our shakeout we saw a pack (flock, murder, group, school?) of dolphins.

Then I had breakfast (2 bags of oatmeal with almond butter and a banana) with Andie, and we made plans for work. I had a 1700 word article entitled Can You Run a Marathon without Training? due that day, and she had some work of her own. After a highly unproductive 1.5 hours of work, we took a break for lunch. I had a microwaveable bowl of forbidden rice (80 grams of carbs in one serving!!!) with some of the veggies from the salad bar and a can of salmon, as well as an orange and part of my chocolate bar. Then I finished my article.

Next, I had signed up to go with a bus group to The Sanctuary, which is an after-school program for inner city/underprivileged kids. This was so much fun. We formed a circle around the kids and introduced ourselves while talking about the role running has played in our lives. Paul Chelimo brought his silver medal and allowed the kids to try it on. They clearly loved the experience. One thing that stuck out to me is the importance of representation. These children were primarily African-American, and during the q&a session they were given the opportunity to choose a runner and ask him or her a question. With the exception of me (I was asked by a little girl if I thought I could win the race) (I said I stand on every starting line believing that winning is always a possibility), the African-American runners were clearly the ones that these children looked up to. It really bothers me that people become so upset about the number of African-born US runners. Besides the fact that many of these people are my friends and I know that they did not simply wake up one day and say, “I am going to become a citizen” and then a week later started waving an American flag, I feel we should be more understanding that greater competition and representation in sport makes us all better. I’m not going to get upset and complain that a non-US native beat me; I’m going to try and get faster.

Anyway.

After that we had our tech meeting, and then dinner. The pre-race dinner wasn’t one that I felt comfortable eating – pizza and pasta – so I opted to bring my own food. While pizza and pasta are two things I love to make at home, they almost always contain garlic, which is one food that I am most highly sensitive towards. Instead, I brought up my packet of pre-cooked quinoa and the rest of my veggies. After that meal, I had my “dessert” of Greek yogurt and granola, finished with peppermint tea and a beer.

Before I went to bed, I was texting with Dave. Leading up to the race I had been feeling pretty nervous. I’m not typically nervous going into races, but I’ve known for the past few weeks that I am on the verge of a breakthrough. My workouts have been going better than ever, and I really wanted this race to be the one that showcased my improved fitness. I told him I had two mantras for the day (both borrowed from oiselle): Be a gritty bitch (thanks Sally!), and dig deep, get ugly (thanks Heather!). I went to bed telling myself I was ready for a breakthrough.

I actually slept very well and even woke up a couple times pleasantly surprised I still had hours left of sleep. I woke up around 5:20 AM without my alarm and ate breakfast: two packets of oatmeal, a banana, and Justin’s chocolate hazelnut butter. I drank a mug of Jasmine green tea, one of my favorite pre-race drinks.

I sat in the hotel room and got my gear together, debated the merits of compression sleeves or no compression sleeves, put on my makeup, then realized I would be wearing sunglasses so it really didn’t matter if my mascara looked good or not. We bussed over to the start line at 6:30 AM and still had about an hour before it was time to warm up. I sat around with Andie, Obsie, Aliphine, and Tim. Obsie is my good luck charm at races. Her positive attitude is infectious, and we first became friends at Twin Cities in 2015, where we both hit the Olympic Trials standard after warming up together.

I suppose part of my nerves for this race was the fact that I was trying something a little bit different. I really dislike the feeling of being passed during a race. I mean, duh. Who doesn’t hate that feeling? In nearly all of the races I have run in the past 2 years, I have started conservatively and tried to negative split. While I don’t always negative split, I do tend to slow down less than other people. But, I also tend to never actually be in the race.

My coach and I have been discussing taking a more aggressive approach. For this race, we decided that I would go out with a group of women that I know are faster than me. I anticipated the first mile of this race to be ~5:10. I did something I never do, which is stand directly on the start line instead of 3 – 4 women back. While this wasn’t exactly my intention, I found myself sharing the lead with Aliphine and Jordan Hasay for the first 2 miles. I have no idea what our mile split was (I didn’t start my watch for this race), but I do know that we went through 2 miles in 10:41. So, my strategy kind of worked out in my favor. It wasn’t a crazy fast first couple miles, and if I had simply felt the need to run x distance behind the lead group, I would have probably disadvantaged myself from the get-go. Around 4k the group kicked it up a notch which wasn’t really a move my legs were able to cover. Instead, I remained steady. I went through 5k in 16:58, which is an 11 second PR for me. Going into the race, I anticipated the first 5k might be a PR.

After the 5k I started to feel the effects of running a PR and still having 10k to go. I got passed by a couple girls, which temporarily put me in a mental state of wow. This sucks. I went through 4 miles right at 22:00, so I realized I was probably going to struggle to hold 5:30 pace. The toughest miles for me, mentally, were miles 4 – 6. It was around here that the chase pack passed me, and I began to struggle. But, when I went through 5 miles I realized that even if I ran 6:00 pace I would hit a 10k PR. I got a bit of a 2nd wind here and told myself to go for the PR, and if I died after that I could at least say I ran two PRs.

I went through 10k in 34:41, which was a 20 second 10k PR. My splits were 16:58 and 17:45.

Once I got through 10k, I knew it would be a matter of holding on, not dying on “the green monster,” and then using the downhill for home.

All weekend, “the green monster” had been spectacularly talked up. I had seen the bridge and foolishy thought my experience at the Pittsburgh Marathon meant the bridge would be a piece of cake for me. The bridge is 3.8% grade and approximately a mile long. We were told to expect to slow down ~20 seconds that mile, but most people slowed down MUCH more than this.

The bridge was death. In addition to the hill, we also had a decently strong wind to contend with. From the top of the bridge there was 1600 m left in the race.

I’m pretty bummed that my chip didn’t register a time at 8.3 miles, because I would LOVE to know what I split that last 1600. I battled with a couple women here, which pushed me really hard in that last mile. My split for this last 5k was 18:08, but this was definitely the hardest portion of the course. Overall, my splits were 16:58, 17:45, and 18:08. Those splits aren’t spectacular, but after looking at the results and analyzing other people’s splits, I actually ran fairly evenly. It’s also good to know that I was able to hang on after running two PRs today.

My overall time was 52:49. I actually split 52:48 for 15k at Houston in 2016, so I can’t claim this as a PR unfortunately. I’m a little bit surprised because I really expected to be sub-52:00. However, I did hear times were about ~2 minutes slower across the board, so who knows? I was 18th overall, and 17th out of Americans

I guess I wouldn’t say that this was exactly the breakthrough I was looking for, but there are certainly more positives than negatives. I proved to myself that I can fearlessly take the race out with the lead pack and that finding myself next to runners like Jordan Hasay or Emily Infeld doesn’t phase me. I am proud that I did not walk away wondering what if I had started faster?

I do think that I was a little complacent during 8 – 12k. I have a secret weapon that I have been working on: breathing. With a mile to go, I started counting breaths and I noticed I was able to pick up the pace quite a bit. I think I had a little bit more left than I should have.

Something that bothered me a little bit was that I ran the same pace today as I ran at the 10 miler in October, and also the same pace as my half marathon PR at Houston. I KNOW I am in better shape than I was at the 10 miler, and I strongly believe I am in better shape than when I ran my half PR. But, I have to remind myself that it is impossible to compare races, especially when I had such a different approach each time, and was in vastly different points of my training.

I’m getting kind of tired of making comparisons. Maybe it’s the airplane wine that I’m drinking right now, but I want to abolish comparisons between races and days and PRs and etc etc. I’m a gritty bitch who digs deep and gets ugly, so what’s the point of saying that one race was better than the other? From here on out I just want to compete hard and be fast.

That’s not too much to ask, right?

10 notes · View notes