Life is full of transitions - - the good, the bad, and the ugly. Do you remember your first day of kindergarten? How about college? First real job? First time you stood up for something you believed in? As I pass the middle years of my twenties, I notice that this decade features some of the hardest and strangest transitions of all. It feels like the first time that I've been required to make tough choices and come to tough decisions.
About six months ago, I made a decision that terrified me. I gave up a job that seemed to encompass my entire world. I felt like I was jumping off a cliff. But now, I know that I made the right choice; I am so much happier because of it...even though it was incredibly painful to do so.
Anyway, another such change is coming. A wonderful opportunity is on the horizon and I am jumping into it. Moving forward will be hard. I have to say goodbye to close friends and safe environments. I have to step out into unfamiliar waters and hope I float. I'm sure I will, but I'm still scared.
Whether I'm scared, excited, happy, or sad, I'm always in the mood for a good brownie. But since I'm trying to lose a little weight (from some post-performance relief overeating), I need a healthy brownie. Luckily I found one in Rocco DiSpirito's new book Now Eat This! Diet. The mystery ingredient - black beans - sounds disgusting in a brownie, but believe me, you can't even taste them. And they're good for you too. Try 'em out!
Fudgy Brownies
Be sure to blend the black beans very well. Also, start checking the brownies a few minutes before your timer goes off...you don't want to overcook them!
15 oz black beans, drained and well rinsed
1/2 cup cocoa powder
3/4 cup egg substitute
3 tablespoons whole wheat pastry flour
3/4 cup agave nectar
1 tablespoon butter, melted
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and spray an 8x8 inch pan with cooking spray. Combine the beans, cocoa powder, egg substitute, and flour in a food processor. Blend for a minute or two - - until completely smooth. Add the agave nectar, butter, and vanilla. Process again for a minute, until completely combined.
Pour the batter into the pan and bake for ten minutes. Rotate the pan 180 degrees and cook for another ten minutes. (At this point, the recipe calls for five to eight additional minutes of baking at 300 degrees - however - check your brownies because they may be done). You want to take them out when a toothpick inserted into the center of the pan draws out just a few crumbs.
Let the brownies cool to room temperature before refrigerating them for at least three hours. Makes 6 large or 12 small brownies.
Saturday, March 26, 2011
Sunday, March 20, 2011
I'm Back!
Sorry for the delay in posting! Riding the coattails of winter has been rough and - needless to say - I've been feeling lethargic. Lucky for me, I think the winter is finally coming to an end. I'm almost scared to say so; I would simply die if I were jinxing myself and winter continued on for another month...
Just yesterday I returned from a trip to Louisiana to visit my family. The weather was perfection, the food was just as good as I remembered, and my family was wonderful. I was sad to return to Indiana, but turns out the weather is pretty great in Indiana now too.
We've reached the treacherous eight mile point in our marathon training and I'm taking it one day at a time. Eight miles feels impossible (as did six and seven before it), but I just keep trucking along! It's actually turning out to be more psychologically challenging than physically...who'd have thought?! I've noticed a big difference in my body too: turns out running alot and doing less yoga can drastically reduce one's flexibility. It's obvious, but I never imagined how much a difference it would make! I'm okay with this shift. After all, life is all about different experiences!
Speaking of experiences...As much of my Catholic family gives up something for Lent, I have been inspired to give something up too. I'm not putting a 40 day cap on my restraints, however. I just want to see how long I can go. I've decided to give up the news and Facebook. I bet that sounds ridiculous. But I've recently noticed how much my mood and outlook can be affected by news and social media. So I'm giving it up! We'll see how long I last. I haven't read the news in about two weeks and I haven't logged into Facebook in two days. So far so good :)
And - of course - I do have a recipe for you! I've been on a curry kick for some reason lately, so that's what I've got. It comes from Devin Alexander's new cookbook, The Biggest Loser: Flavors of the World Cookbook. Enjoy!
Chicken and Green Bean Curry
I adapted this recipe quite a bit. It's still easy, however, and doesn't involve too many hard-to-find ingredients. It's also low-fat :)
Olive oil spray
1 lb. boneless, skinless chicken breast, cut into small pieces
Hot curry powder to taste
1 onion, chopped
2 tablespoons garlic, minced
15 oz. can diced tomatoes
3/4 cup light coconut milk
2 tablespoons red curry paste
1/2 tablespoon miso
1/2 tablespoons Asian chile garlic sauce
1 cup frozen green beans
Cooked brown rice, for serving
Mist a large skillet with olive oil spray and heat to medium-high heat. Add the chicken and sprinkle with curry powder, salt, and pepper to taste. Cook for five minutes, or until almost cooked. Remove the chicken from the skillet to a bowl.
Respray the skillet with the olive oil spray and reduce the heat to medium. Add the onion and soften for a few minutes. Add the garlic and cook until fragrant (about one minute). Toss the tomatoes, coconut milk, curry paste, miso, and chile garlic sauce into the skillet and whisk together until fully incorporated. Return the chicken to the skillet and cook, covered, over low heat for thirty minutes. Add the frozen green beans, recover, and cook for another five minutes...or until the green beans are thawed and cooked through. Scoop the rice into bowls and top with the curry. Serves 3-4
Just yesterday I returned from a trip to Louisiana to visit my family. The weather was perfection, the food was just as good as I remembered, and my family was wonderful. I was sad to return to Indiana, but turns out the weather is pretty great in Indiana now too.
We've reached the treacherous eight mile point in our marathon training and I'm taking it one day at a time. Eight miles feels impossible (as did six and seven before it), but I just keep trucking along! It's actually turning out to be more psychologically challenging than physically...who'd have thought?! I've noticed a big difference in my body too: turns out running alot and doing less yoga can drastically reduce one's flexibility. It's obvious, but I never imagined how much a difference it would make! I'm okay with this shift. After all, life is all about different experiences!
Speaking of experiences...As much of my Catholic family gives up something for Lent, I have been inspired to give something up too. I'm not putting a 40 day cap on my restraints, however. I just want to see how long I can go. I've decided to give up the news and Facebook. I bet that sounds ridiculous. But I've recently noticed how much my mood and outlook can be affected by news and social media. So I'm giving it up! We'll see how long I last. I haven't read the news in about two weeks and I haven't logged into Facebook in two days. So far so good :)
And - of course - I do have a recipe for you! I've been on a curry kick for some reason lately, so that's what I've got. It comes from Devin Alexander's new cookbook, The Biggest Loser: Flavors of the World Cookbook. Enjoy!
Chicken and Green Bean Curry
I adapted this recipe quite a bit. It's still easy, however, and doesn't involve too many hard-to-find ingredients. It's also low-fat :)
Olive oil spray
1 lb. boneless, skinless chicken breast, cut into small pieces
Hot curry powder to taste
1 onion, chopped
2 tablespoons garlic, minced
15 oz. can diced tomatoes
3/4 cup light coconut milk
2 tablespoons red curry paste
1/2 tablespoon miso
1/2 tablespoons Asian chile garlic sauce
1 cup frozen green beans
Cooked brown rice, for serving
Mist a large skillet with olive oil spray and heat to medium-high heat. Add the chicken and sprinkle with curry powder, salt, and pepper to taste. Cook for five minutes, or until almost cooked. Remove the chicken from the skillet to a bowl.
Respray the skillet with the olive oil spray and reduce the heat to medium. Add the onion and soften for a few minutes. Add the garlic and cook until fragrant (about one minute). Toss the tomatoes, coconut milk, curry paste, miso, and chile garlic sauce into the skillet and whisk together until fully incorporated. Return the chicken to the skillet and cook, covered, over low heat for thirty minutes. Add the frozen green beans, recover, and cook for another five minutes...or until the green beans are thawed and cooked through. Scoop the rice into bowls and top with the curry. Serves 3-4
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