Started the day off with some good eating, then went off the rails pretty quick as I made a bunch of super-flat chocolate chip cookies to make ice cream sandwiches -- the vanilla ice cream needed to be used up!
Took a nice walk in the afternoon with the gals, stopped by the wonderful pretzel shop on Ave B which held me until dinner. I started simmering blacks beans in the morning, and added cilantro cooking base, roasted garlic and caramelized onion & red pepper to it. I set some brown basmanti up in the rice cooker, and when I got home, assembled mini burritos in whole wheat tortillas and through in a bit of cheddar. The beans came out pretty nicely, and the final product turned out even better (and cheaper) than the frozen Amy's brand. Dinner consisted of a plate of left over fillings...
BREAKFAST: 8:15am, steelcut Irish oatmeal with a little milk, sugar and salt, pint of iced green tea, .75 bowl, hunger 4/5
AM SNACK: 11am, 2 chocolate chip cookies
PM SNACK: 3pm, 2 pretzels, ginger ale, 1 bowl, hunger 4/5
PM SNACK: 4:30pm, ice cream, 1 cookie, .5 bowl, hunger 4/5
DINNER pt1: 5pm, 1 burrito, .25 bowl, hunger 4/5
DINNER pt 2: 9pm, extra burrito fillings with multigrain tortilla chips & salsa, ice cream sandwich, water, 1.5 bowl, hunger 4/5
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Brown's Rules
In early March '10, I was inspired by an episode of Alton Brown's television show, Good Eats, to attempt to steer my eating habits towards a more nutritionally packed series of foods. Brown breaks it down into four lists:
EVERY DAY: fruits, whole grains, leafy greens, nuts, carrots, green tea
THREE DAYS A WEEK (or more): Oily fish (wild salmon, sardines, etc), yogurt, broccoli, sweet potatoes, avocado
ONCE A WEEK (or less): pasta, one alcoholic drink, red meat, dessert
NEVER: fast food, soda, processed meals, canned soups, "diet" anything (no artificial sweeteners)
Our Need to Feed
Cooking is about processing food and combining, separating, and reducing elements to make something that's more than the sum of its parts. Feeding is cooking plus the additional goals of making honest food that not only sells and and tastes good, but supplies nutrition, health, is environmentally-friendly, and gives something intangible of the cook to the diner.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
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