Wow....from blogging maniac to total dearth of scribblings! I'm just so uninspired and whiny these days. In fact, the other day after yet again NOT moving the scale more than a micrometer, and seeing some wretched pictures that someone took of me, I was ready to pack it all in and become the fat lady at the circus.
It just all seems so hopeless and frustrating and bloody overwhelming. Like I'm spinning my wheels and not getting anywhere! Hmmmm....sounds like a good time for a spinning class analogy! I don't exactly know what made me feel so overwhelmed with despair -- it could have been the ginormous picture of me drunk at a bar...
Will I ever get through this??? I mean really, if all the king's bloody horses and men couldn't put Humpty back together, what chance do I have at getting my poop in a group?
My answer to this is "I bloody well better figure out how to!". And that's that.
To increase the amount of veggies and whole grains, I've become a salad making maniac using things I've never really eaten much of in the past. For example, lentils. I am a lentil addict now. I think the idea that I had to soak them and think about what I was making ahead of time always put me off. Then I found out you didn't have to soak them and a new love was born.
My newest favorite thing to do with lentils:
FGS's Lentil Salad (can be served hot for dinner, then cold for leftover lunches)
4 oz turkey bacon (or splurge and do less of the real stuff!), diced
2 cups lentils washed and rinsed
1/2 onion diced
2 cloves of garlic
1 can fire-roasted, diced tomatoes (regular will do)
3 cups water or stock (veggie or chicken seem to work best)
Salt, Pepper and Herbs de Provence (as much as you like)
Crisp the bacon in a large soup/stock pot. Add the onions and garlic and sautee for a few minutes until the onions sweat. Add the lentils, tomatoes and stock and herbs. Let simmer for 30 minutes or until the lentils are tender.
I like this dish because you can play around with the herbs and change the flavor. It makes a very hearty 'stew' like meal or a nice side dish for a bento lunch. It is roughly 3 points a serving.
Cooking doesn't need to be hard. This one involves a little chopping of the onion, garlic and bacon. You could easily substitute for precooked bacon or ham or even chicken to make it easier.
This post has taken me forever to write for some reason! Things keep popping up, work keeps getting in the way! Anyhow, sufficed to say, I'm in a much better mood and a lot less full of despair. I'll get through this. I'm worth the effort, right? Now don't get me wrong -- I'm not all Suzy Sunshine happy -- I'm still not enjoying how slow this process is. But hey...I did this, now I must undo this. And I'm in it for the long haul.
Hope all is well at your end of the world!
FGS















