Transforming food

One of my kids has a really amazingly ridiculous mother in terms of food and health. Living in Asheville has certainly brought that out in me also. Which is good. Because I've never been healthier. I did gain weight, but I'm learning how to eat better. There is the temptation of sweets very often. I'm working on it though and I've done well when I can reintroduce my favorite - peanut butter - into my diet. I've had to sneak PB for lunch since we can't have it in the building at work.

Though I started the Transformation 2011 program at the gym a month ago, I started cutting out sweets for real this Monday. It has been hard. I thought I couldn't do it because I love baking too much, but I can. First off, I bake when I'm inspired. Lately, nothing. I don't delve into fancy French pastries or decorating so I'm good to go this week.

I'm going to do mostly good especially on weekdays. It's easier when I am on a regimented schedule. Being sick has helped in a way. I don't lose my appetite like most, but I'm just too tired to do much else like clean the dishes. :)

I'm sick. AGAIN.

Breakfast since Monday has been a scoop of V-Core mixed with water.

For lunch, I'll have something on my mainstay, Ole Extreme Wellness tortillas. They have 12 grams of fiber in just 71 calories. They're a little grainier as state in the article I linked, but hey, it's not bad at all. They're pretty good and I find myself wondering why other tortillas taste so strange. It's my go-to. I prefer the tomato basil or spinach & herbs to the regular.

I talked about peanut butter and I'm dedicated to one brand in particular, Peanut Butter and Company. I've tried almost all of them now that I'm on a jar of Mighty Maple - the Bee's Knees is my favorite and The Heat is On is my least. They have fun recipes too!

I have apples at snack time because they wake me up after a long day and I'm pumped for working out.

Lastly, I love Tofu Shirataki noodles but I haven't made anything with them lately. The angel hair, I found, absorbs better than fettuccine. I simmer mine in tomato sauce on low while I'm in the shower and they're finished when I get out.

Instead, I've neglected real dinners because I come home so late. I end up eating more tortillas with peanut butter because I'm obsessed though. Or, I'll have some Scandinavian bran crispbreads with hummus or peanut butter.

After I do dishes and feel better, I'll start making better meals and take pictures of them next week. Some sweet may be included, but I'm trying to eat real food now... let's see how it turns out.

One last thing, I bought kelp noodles and had mentioned it to the child's mom the other day. She used them in a recipe so I may try that or her vegan cinnamon rolls.

Ingredients:

3/4 c non-dairy milk (Almond Breeze Unsweetened Vanilla)
1/4 c softened non-dairy "butter" (Earth Balance

2 3/4 c flour (I used half unbleached white and half whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 packet of bread yeast

1/4 c sugar

1 c light brown sugar

1 tbsp cinnamon

1/2 c softened non-dairy "butter"

Directions:

Bring 3/4 c milk and 1/4 c butter to a boil, remove from heat, and cool

In a large bowl, combine flour, powder, soda, salt, yeast, and 1/4 c sugar

Add cooled milk/butter mixture and combine until sticky dough forms

Remove dough from bowl and knead on floured surface for 5-7 minutes

Place dough lightly oiled bowl and cover with a towel for 10-12 minutes

In a separate bowl, cream brown sugar, cinnamon, and 1/2 c butter

On a floured surface, roll dough out to 1/4-1/2" thick

Spread brown sugar, cinnamon, butter mixture to cover dough evenly

Starting on the long side, roll the dough into a tube

With a bread knife, cut the dough into 1" discs

Place rolls in a lightly greased baking dish, about 1" apart

Bake on 350 for 18 minutes, or until golden brown.