Two classes down and no tests to show for it! Humph. I should be able to get both on Friday, though. Thanks for all of your Brew and Bake enthusiasm!!
I didn’t eat lunch until 1pm – gooooo oatmeal! I was pretty hungry by 1 though, just busy doing computer things. I packed this lunch as I was cooking dinner last night. Same ingredients, morphed!
This sandwich was INCREDIBLE!! I attribute 70% to the Flax Oat Bran GH bread, but I sandwiched a thin slice of tempeh that I saved from dinner in between the slices with a dollop of pumpkin butter. Heaven!
I also made a kale salad. This was raw kale, that I hoped would tenderize in rice wine vinegar, tamari and sesame oil overnight. It did tenderize some, but it was still the rawest I’ve ever eaten kale. But that’s not necessarily a bad thing – it was quite good. Topped with sliced almonds.
The nub of last night’s sweet potato that I had microwaved! I cut off about 1/4 of the giant potato to sneak into my lunch. I’m going to pack these in my lunch more often! I picked it up and just ate it like a sandwich.
And some strawberries. I only ate a few and am saving the rest for snacktime. I’ve got a ton of snacks packed today since I wont be eating dinner until 8:15. I don’t intend to eat all of them, but they’re there if I need them.
Sweet ending: Beans, beans, they’re good for your heart –
Chew On This
“In a recent University of Virginia study, women who regularly did high-intensity workouts (where they were breathing hard) had significantly less belly flab at the end of a four-month period than exercisers who always work at an easier level – even though both groups burned the same number of calories. Pushing it may increase production of hormones that help burn fat postexercise – and ab flab may be very susceptible to this effect.” – March 2009 SHAPE Magazine
What I Learned Today: Food Science Tidbits
From my notes in class today (I type notes in Powerpoint!). Very interesting that I seem to do everything possible (sugar, protein, fat, agitation) to prevent my oatmeal from gelling! I guess creaminess and gel are opposites.
Things That Affect Gelatinization
Sugars – attract water and enhance tenderness. Delay rate of gelatinization.
Acids – weaken gel structure and hydrolyze peptide bonds, esp. when added at beginning. Fluid will leak out.
Fats – weaken gel structures. Fat lowers boiling temp. Make more tender gels.
2. Type/concentration of starch
3. Extend of heating and agitation – agitation will weaken gel.Agitation after gelatinization has occurred will break it apart.
I won two jars of Naturally More PB on LiveWell 360*!! Sweeeeeeeeeet! We are just starting to run low! Thanks Sheila!
Peace out folks!