what i ate wednesday: tracking

dinnerAs I said in yesterday's post, I'm back to tracking my food again (at least temporarily for my nutrition class). This day of food represents by first day "back" and man, could I ever feel the difference in portion size. I was hungry all day. I'm not sure if it was physical hunger or mental hunger, but it sucked. I even got so hungry while I was on the treadmill after work that I felt like I was going to. . .
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creamy avocado vinaigrette

Creamy Avocado VinaigretteAt our Valentine's Day dinner last week, the chef served us a starter salad that was incredible. A bed of roasted purple potatoes, topped with fresh arugula, shallots, shaved asparagus and toasted almonds all dressed in a creamy, tart avocado vinaigrette. It was so ridiculously good that Babyface got halfway through his plate, glanced at his beer and said, "This salad is so delicious that I totally forgot to drink the beer." Salad trumping beer? It must be something special.. . .
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confessions…

me rotten apple1. I eat pears with knives. I think they are too messy to eat "apple" style. 2. I've been tracking my food again for an assignment in my nutrition class, and it's forcing me to realize that my intuitive eating might not be as sharp as I thought it was. Since I've stopped tracking food over the past year, portion sizes have gradually increased and so have the number of treats. I might just keep tracking for a few weeks. . .
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wild blueberry banana super bread with lemon glaze

banana breadDoes anyone else out there hate ripe bananas? Yuck. I do. I will not touch a banana unless it still has a nice tinge of green to it. Brown spots? Fahgettaboutit. Those suckers make me gag. Too sweet. Too mushy. Too banana-y. Just thinking about eating one gives me the willies. Thankfully, ripe bananas work perfectly in baked goods. The high sugar content helps to sweeten the dish and the mushy texture of the fruit means it incorporates nicely into. . .
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1520

1520Happy Monday, friends! The Cook for the Cure Raffle is over. The donations are all in. The winners have been notified (check your e-mail!). I am absolutely in awe of the numbers I saw last week. We raised a total of $1520 to fund research and prevention programs in the fight against breast cancer. $1520! You know how much good the Avon Cancer Crusade can do with $1520? Here are some examples: Fund 15 mammograms for women without health insurance. . .
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last chance to win a kitchenaid mixer!

mixerJust a quick Friday afternoon post to remind you guys that today is the last day to buy tickets in the Cook for the Cure raffle. You have nine hours left to get in on this amazing deal! If you've been waiting to buy tickets, now is the time! By joining the fun you are (a) saving lives and (b) signing yourself up for a chance to win nine awesome prizes, including a brand spankin' new KitchenAid stand mixer in. . .
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tales from culinary school: the importance of protein

buttermilk chickenFor the past 18 months, my blog has been a journal of one amateur's exploration into food, fitness and wellness. But now that I'm becoming professionally trained (read about my culinary school announcement here), I feel like I can step up my content on food and nutrition a bit. Never before did I feel comfortable waxing on about complicated topics surrounding food because I knew I wasn't well-trained (now ask me about Photoshop, typography or color theory and I will. . .
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200 calorie hot fudge brownie sundae

hot fudge sundae chocolateI could die immediately after hitting "publish" on this post and be happy. This may be my greatest masterpiece. I'm not sure I can ever top this. Brownie. Banana soft serve. Hot fudge. Coconut whipped cream. 200 calories. Boo. Yah. The only problem with this dessert is that it's a wee bit complicated. You don't get to eat a 200 calorie sundae without a little work. You can't just go out and buy brownies, ice cream, hot fudge and whipped. . .
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