Howdy ho all.
As much as getting up at 5am to workout is tough, going at 11am is tougher!! Gosh I am not motivated to workout mid-day. Butttt….I still went, and am happy I did. I was feeling really empty before I left and decided to heat up a frozen flax and nut muffin before I went –
I biked to the Y (under threatening skies), did 35 mins on the ET , followed by the quickest round of resistance band lifting ever (I was NOT in the mood and cut it short), and biked home. Physically, a pretty good workout. Mentally, not so much!
We are completely out of good lunch foods – no bread, deli meat, salad ingredients, good fruits, etc. I decided to use up whatever veggies I could scavenge from our vegetable drawer and actually found two things I forgot about not having opened the drawer in a day or so: eggplant and broccoli ! I feel like we’ve been eating too few types of veggies lately, so I bought this broccoli the last time I went shopping and promptly forgot about it! I ended up creating a stir-fry dish in our wok –
- 2 cups chopped broccoli
- Small eggplant, chopped
- 1/2 a green pepper
- 2 thin strips leftover baked tofu
- 7 frozen/thawed brussels sprouts
- 2 tbsp EarthFare Peanut Satay sauce
- 1/3-ish roasted garbanzo beans from OhNuts.com (for crunch! I like these OK, but the hus
band thinks they taste like dog food so we’ve had them in our pantry forEVER!) - Goat cheese
- A few peanuts
- Cilantro
Delicious, chewy, crunchy and totally filling
I added a toasted bun half on the side with a small spread of AB (I wanted PB to round out the peanut theme but we were all out!)
I guess I never gave the background on the Current project. They are doing a short profile piece on KERF for the web portion of the company on "what does it take to be a food blogger" as a day-in-the-life type angle. (This is my understanding). A local Charlotte production crew is coming tomorrow at 8am to film the husband and me all day – including a dinner party we’re hosting for our new friends to make it more interesting!! I hear there’s a chance the piece on KERF will be incorporated into a longer piece on food blogs or blogging in general for the television portion of Current, but again, I don’t really know. It’s exciting though! Here’s the scoop on Current from its website:
Since its inception in 2005, Emmy award-winning Current TV has been the world’s leading peer-to-peer news and information network. Current is the only 24/7 cable and satellite television network and Internet site produced and programmed in collaboration with its audience. Current connects young adults with what is going on in their world, from their perspective, in their own voices.
With the launch of Current.com, the first fully integrated web and TV platform users can participate in shaping an ongoing stream of news and information that is compelling, authentic and relevant to them.
Current pioneered the television industry’s leading model of interactive viewer created content (VC2). Comprising roughly one-third of Current’s on-air broadcast, this content is submitted via short-form, non-fiction video "pods". Viewer Created Ad Messages (VCAMs) are also open to viewer’s participation.
Current’s programming ranges from daily pop culture coverage to political satire in "SuperNews," unprecedented music journalism in "The Current Fix," and unique insights into global stories through Vanguard and Citizen Journalism.
Current is now viewed in the U.S. and U.K. in more than 51 million households through distribution partners Comcast (Channel 107 nationwide), Time Warner (nationwide), DirecTV (channel 366 nationwide), Dish Network (channel 196 nationwide), Sky (channel 183) and Virgin Media Cable (channel 155). From www.current.com
I’m off to clean the kitchen floors and then buckle down with some studying 🙂
Lacey says
Kath- Hi! I haven’t commented in awhile, but have been dilligently following along:) Question- how do you store tofu after you’ve baked it? Freezer? How long is it good for…? Thanks:)
Megan's Minutes says
You’re a total celeb!! Can’t wait to hear how the filming goes!
VeggieGirl says
The close-up shot of that toasted bun w/almond-butter is food porn-worthy.
Hope to see film footage!! 🙂
Marie says
Hey Kath-
I have a question about eating out — I have read over and over again to only eat around half of what you are given, because restaurant portions can be so much more massive (amount of food and number of calories), and for the most part this makes sense and works for me…EXCEPT that I hate leaving food on my plate! Of course I try to take home leftovers whenever possible, but for the times when I cannot or don’t really want to, I find myself finishing off my meal even though I’m not hungry anymore, which leads to feeling overly full and kind of sick.
Any tips on rationale? So far, when I know I am not in a position to bring home leftovers, I try to order small but it ends up being soup & a salad, and that gets old…
Thanks!
Amanda says
Kath – i LOVE ToDoist. It is changing my life. I’ve synced my outlook work calendar to my gmail life and school calendars, synced them and my gmail to my blackberry, and now I have ToDoist on there too. It’s like an organizational wonderland…
madison says
wow thats so cool about the project! that’ll be an interesting day tomororw~
rhodeygirl says
Kath- remember when you asked Tina just WHAT makes Barney Butter so good?
I think I figured it out.. it tastes just like a non-chocolately version of Nutella… and much healthier too. And it has like this really roasted flavor that I feel tastes like fall and sweets for some reason.. there is something nostalgic about it.
Anyway, if you haven’t already, ask Jennifer for a sample, or just go ahead and order some. it is seriously amazing.
Good luck tomorrow with the film crew + dinner party!
Kate says
That makes sense that it tastes like Nutella – BB has added sugar! 😛
I bet both would be good for a treat!
TracyJ says
Marie- you could order a meal and split it in half with the person that you’re dining with; it’ll save you both money- and calories:)
caitlin (see bride run) says
marie –
this sounds wasteful, but its a good option if you cant bring home leftovers and want to stop yourself from picking…
at a restaurant, i sabotage my food when i’ve decided i’ve had enough. i’ll sabotage it by dousing it in salt or pepper or ketchup or whatever it takes to make it really unappealing.
i’ve heard oprah does the same thing! 🙂
hangrypants says
So, you did pretty well for no food. Kath, that is seriously so awesome about Current TV. Food bloging is hard work! I can’t wait to see what you do next.
hangrypants says
Rhodeygirl, where did you find the barney butte in rhode island?
rhodeygirl says
Kate-
are there any good almond butters that don’t have some type of added sweetener? I didn’t even realize it about the BB (although with such a low ingredient list I am going to keep munching away at it)
Ingredients: Almonds, Evaporated Cane Juice, Palm Fruit Oil, Sea Salt.
Biz says
Awesome! That sounds great. Thanks for the info, I thought I was missing a post somewhere!
Good luck!
magpie says
Speaking of cleaning floors, I am so behind on housework. This weekend I’m going to clean, clean, clean.
I love stir-frys – so yummy and veggieful! Perfect for a volume eater 😉
Kate says
rhodeygirl, totally! The ingredient list of any almond or PB butter should read, respectively:
Ingredients: Almonds
or
Ingredients: Peanuts
Evaporated Cane Juice, Palm Fruit Oil = Sugar
ModelBehavior says
Maybe nut butters just need a little salt or sugar to make them good?
Please don’t throw rotten fruit at me for saying that.
I’m sorry but every totally all natural nut butter I have ever had is boring and oily and doesn’t taste like anything at all. The natural Jiffy is good, but of course it has palm oil in it. I think it’s worth a little added oil/sugar to make a boring product drool worthy!
Kate says
I like taste of it plain, actually…i can taste the nutty-goodness, rather than sugary-goodness. :p
rhodeygirl says
thanks kate!
modbehav- i think i would tend to agree with you, but i want to try and see if my tastebuds can adjust!! that is, after my delicious jar of barney butter is gone ha
Leng says
oh how exciting! It’s like a mini reality clip for you and Matt! It must be weird at the same time though. People will be coming into your home. Filming everything you do down to how many times you use the restroom. haha. I don’t mean to get you nervous. It really is a good thing. 🙂 Good luck and have fun!
KC says
Will the piece on KERF be broadcast just locally or will we be able to see it in other states? I’d be interested to see it. (I’m on the west coast though so not sure if I can?) That’s exciting, good luck!
http://www.rd2be.wordpress.com
Betsy in Pittsburgh says
You do NOT even want to see my kitchen floor….. gross!
Grounded Fitness says
how cool! id be interested to watch the peice on you because it seems like SUCH hard work. I can barely post once a day…
www.groundedfitness.com
Justy2003 says
That piece for Current sounds like it’d be really neat to watch! Hopefully it’ll be available for us all to see!
As far as the PB talk, I agree that the ingredients should just be peanuts or almonds…depending on the butter. And maybe salt, if that’s your thing. The kind I’ve gotten for a couple years now has only peanuts and I love it! I’ll admit that when I first tried it I thought it was disgusting (because I was used to the fake PBs like Jiff) but now I think Jiff and the like taste disgusting! Way too processed. The palm oil that’s added to some of the nut butters is there so that you don’t have to stir them…oh and they add saturated fat. Boo.
emmy says
Yes, the current tv thing sounds very exciting. perhaps you can youtube it for nonlocals…
also, due to my current 2 people 1 room living situation, the words dinner party make me cry just a bit 🙂
smilesara says
Hi Kath –
I hope you don’t mind answering this question: how much fiber do you aim for per day? My eyes love the combos of *HUGE* salads, stirfrys, etc. but my tummy aches just thinking about it…
Foodie (Fab and Delicious Food) says
Marie ~ To switch it up from ordering soup and salad, maybe you could try ordering a different appetizer and/or a side dish. Usually there are a couple healthy ones on the menu, if that’s what you’re looking for. If you just want to splurge, well, there are of course tons of appetizers just for that. And the best part is that appetizers are meant for sharing, so when you are done with it, I’m sure the rest of your dinner companions wouldn’t mind finishing what’s left.
Foodie (Fab and Delicious Food) says
Kath, the Current TV project sounds so exciting! Have fun tomorrow!
Amanda says
Speaking of PB…that’s what I may be eating for the next couple of days, thanks to Ike.
To those in Houston, hunker down! The wind and rain are starting! If you’ve never braved a hurricane in this area before, it’s not TOO bad, but the howling winds can be eerie. I grew up on coastal North Carolina so I’m accustomed to hurricanes, but this one is a monster. Plus, it sort of hurts my heart a bit to see Galvie (Galveston) getting pounded like that…even if it is dirty, it’s still our beachfront property.
Allie says
Awesome about Current! I love them – they’re based in SF, so every time I go to Soma, I pass their HQ and want to go in. They have tons of web content, so I bet (or cross my fingers) you’ll make it onto their site so we can all see a day in the life.
For anyone who hasn’t checked out their site, you definitely should – great, relevant (often liberal) media source.
Cyclist Kate says
I love seeing you eat so many veggies!!!
It’s kind of interesting because in Eat to Live, the author discusses how eating large portions of vegetables (and fruit) is the only way to feel full while keeping calories low. You made a comment awhile ago about how you needed a big salad at lunch to feel really full, which made me thing of this.
Do you find yourself eating more vegetables now than you did a couple of years ago?
Also, do you ever track your calories anymore, just for curiousity’s sake? Just wondering what kind of range you’re in.
Justy2003 says
Amanda,
I’m in the same boat as you! No rain here yet…just getting pretty windy! The boyfriend and I went for a walk a little bit ago just to get out before we’re stuck inside for days. Ugh.
I’m expecting the power to be out…possibly for days 🙁 We got stocked up on some healthy (as much as they can be) non-perishables and some fruit that doesn’t need refrigerated. I feel like I’ll be eating a lotta carbs the next few days if the power goes out. Well, besides the PB & nuts that I have! Good luck with the storm!
Serena says
hey everyone, if you go to the maranantha site, you can check out their organic and natural nut butters, where the ingredients are just salt. i doubt those versions will cost 2.50 though. whole foods also has the kind where you grind it yourself, which is my favorite.
Kath says
Lacey ,
Just in a flat tupperware in the fridge.
Marie ,
Perhaps this isn’t the answer you are looking for, but I don’t order entrees that much in restaurants. Partly to save money, but also because it’s always tons of food. I often order an appetizer and a salad, or a tapas kind of plate, and the husband and I often split entrees/foods. If I do order a whole entree, I stick with things like fish that comes with sides and not huge pasta plates. So I guess my strategy – because I am like you and will clear my plate because it’s there – is to avoid the situation by splitting dishes or ordering lighter to begin with. But I have also covered my food with salt to keep me from mindlessly eating it. All you need is one bite of horribly salty mashed potatoes to realize you don’t want any more! OR I just send my plate over to my garbage disposal so he can start working on it 🙂
Amanda ,
YAY!! That makes me feel all warm and fuzzy 🙂
rhodeygirl ,
I can definitely see how it would be like nutella…. I should ask for a sample but we’ve emailed and she hasn’t offered…
Re. nut butters,
I agree ModelBehav – I just like the taste of the cane sugar/palm oil kinds. We try to rotate around. My though is: a caveman could make that peanut butter if he just had some palm, sugar and nuts, so even though it’s not the ideal “Almonds” only as the ingredient, it’s still very natural and since I eat it 2-3 tsp at a time and don’t have a diet high in sugar or sat. fat otherwise, I don’t see it as a big deal at all.
Re. Current,
It’ll be on their website so you all can watch!
smilesara ,
Funny you should ask that today because that lunch was TOO MUCH at once!!! Lettuce doesn’t bother me, hence all the big salads, but I think the broccoli, brussels AND eggplant was too much at once for a lunch!
Cyclist Kate,
I definitely eat more vegetables now than I used to – even a year or so ago. I think the trick is all just having them on hand. When I have easy salad ingredients, I eat more salads. Same with dinners and things to cook. I think the key is learning how to balance buying a lot of variety with keeping it from going back. But luckily most veggies will last up to a week in the fridge.
Kath