Wave One, Day Two

Oh my god, I am so fucking hungry. Yeah, that was my dinner, and yeah, it wasn't so little, really, but man, I am hungry. And you know, it was a damn tasty dinner. I even had my favorite Sonoma Diet wrap recipe--steak and blue cheese-- for lunch. Yum!

But you know what I didn't have? Anything off the table of cupcakes and pink macarons and enormous cookies at the lecture I went to today at work. Yes, today I went to a meeting with fucking giant pink macarons. How often do you think that happens to me? NEVER. I have not once, until today, gone to a meeting with macarons. Is there justice in this world?*

Alas, I used my willpower. And then I used my willpower to go to the gym and run three miles. And then I came home and made dinner, though not without snarking at Bill. Let it be known that I get a little bit cranky when hungry. And I'm still fucking hungry, and I've eaten my fucking cucumber, so there will be no more snacks for me this evening. All I can look forward to is a cup of sleepytime tea. :(

*Rhetorical question. There is obviously no justice in this world (the macaron incident is just the tip of the iceberg!).

Broccoli Pesto Quinoa

I am pretty smitten with 101 Cookbooks. Mostly, though, I follow her baking recipes, because let me tell you, there is not a single site better for natural, whole grain baking. Heidi Swanson, I love your baked goods.

Anyway, so the other day, I decided to make her Double Broccoli Quinoa. I didn't have any cream,  I used pecorino romano instead of parmesan, and I don't really measure except when baking, but I have to say, her broccoli pesto is one of the best things I've made in ages, and is something I'm sure I'll be eating a lot of.

So, here's what I did:
2 medium garlic cloves
1/4 cup toasted almonds
1 thumb-sized rectangle of pecorino romano
pinch of salt
2 T fresh lemon juice
1 T olive oil
2 T nonfat Greek yogurt
1.5 cups steamed broccoli

Throw the garlic, the almonds, and the cheese in the food processor until they are finely ground. Then put the rest of it in the food processor. Process until pesto-y. It'll be a bit thicker than basil pesto.

Anyway, I tossed this shizz with more steamed broccoli and cooked quinoa, and it was amazing. Amazeballs, if you want. I think the pesto would need to be thinner if you were using it with pasta, but with quinoa, it was perfect. Even if my picture is less than awesome.

Salad week, day two

Today was a bit trickier. I had to go over to my friend Wendy's and drink some wine and sangria and eat some empanadas and sweet potato taquitos and pie.

Still, I ate a lot of salad.

Kashi for breakfast. A couple of black apricots, which are just fuzzy mini plums, and thus a hoax. Plums are the lemons of the stone fruit world, which is to say they are not versatile and amazing like real lemons, but instead are like metaphoric lemons that cars can sometimes be. Anyway, back to salad.

Leftover cucumber salad from yesterday for morning snack.

For lunch, this salad:

Bittman's #25-- tomatoes, corn chips, peppers, chili, onion, cilantro, lime. Good, but not great. Corn chips added nothing, but then, we have a lot leftover so it was good to use them.  It was, however, filling.

I brought this to Wendy's. My own creation. Quinoa, cucumbers, peppers, chili, mango, corn, black bean, tomatoes, cilantro, onion, lime. Nom.