Keeping myself honest

Awhile back I wrote a bit about my weight loss journey.  I had some fears of gaining a bunch back over the winter.  Luckily that hasn’t happened, I’ve put on about 5 pounds overall, but am still down significantly from where I started.

I certainly could use some more exercise.  The weather out here is COLD this year, and I have less time than ever now that I am taking classes.  I hope with the upcoming spring that I will be able to get out and enjoy walking/running again.  I also have a little girl who desperately wants to go running, and asks me every day if we can go.  I wonder if the desire to run is hereditary?  Perhaps she got that one from her dad?  If she got something from me, it would have been more like rollerskating.

I also wanted Miss Bug to start to learn to enjoy some of the foods which I enjoy.  Now when I eat my lebna (homemade yogurt cheese with olive oil) she will come sit right next to me and ask me for wheat bread so she can dip and eat too.  That is a good start.

Here I showed you 2 of my favorite dishes.  I am going to attempt to give you the recipes as I make them.  Trouble is, I really don’t have exact measurements of anything because I am currently making these by feel.  But here goes!

Tabbouleh:

Start by putting 2 handfuls of cracked wheat in a bowl.

2 bunches fresh parsley  (If you can find something labeled italian parsley, get that!)

Take the heads off the parsley and throw out the stems,  Wash, dry WELL, and put in a food processor.  Add this over the top of the cracked wheat.

Dice 2 medium size tomatoes, very small. (when I feel lazy, I put these in the food processor too!)   Add to bowl

Use a food processor to chop 3 green onions and half a hot pepper.  Add to mixture.

Peel off 3 outside leaves of romaine lettuce, into the food processor that goes too!

If you can get about 1/2 cup fresh mint, chop it up and add too.  I use dried mint in the winter.

Add the juice of one fresh lemon

salt liberally

Add a generous splash of olive oil.

Mix this all together and let set for 5 minutes or so, this will soften the cracked wheat.  Then eat by scooping the mixture up with romaine lettuce leaves or cabbage leaves.  It is SOOO good and SOOO filling!  I want to eat it every day!

Lentils and rice with onion:

Put half a bag of dry lentils in a large pot.  Cover and then some with water.  Bring to a boil and simmer.  Check in about 15 minutes.  add a cup of instant brown rice and salt to taste and continue to simmer until rice and lentils are tender but not mushy.  (I assume you can drain off excess water if necessary)

While lentils are cooking, put canola oil in a large skillet.  Slice 5 or 6 onions and let them fry until golden brown.  Drain off oil.

When both of these are done, add about a cup of the onions to the lentil mixture and stir it in.  Put the rest of the onions on top of the lentil mixture.

Serve with a nice salad on top.  I make my salad with a dressing of olive oil, lemon juice, salt, fresh garlic, basil, oregano, and a bit of fresh thyme.

Another very hearty meal, the most calorific part being the onions in oil.  The entire pot of lentils?  Only about 180 calories.  That is made of win if you ask me!  And when I eat them, I feel full forever!

Christi, thank you for your comment and keeping me honest.  I’ll post the homemade yogurt process too if you think you might want to give it a try.

Promised pictures

The BS Johnson hat with the complete cabled band, completed at school last night and kitchenered together this morning at about 1 AM while the Bug was up sick.

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And my modified branching out scarf, very little done, mostly just seeing how it will work out.

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I have yet to take pictures of SotSii, I haven’t anywhere that will show it up well right now.