Archive for April, 2017
You turn me right ’round
Like a record baby…
Anywho. Let’s talk rhubarb. Last year for Christmas I got my dad a bunch of different seeds. The tomatoes grew great, the purple broccoli didn’t (disappointed) and the rhubarb is finally ready. I know what you’re thinking, it took over a year to grow? Yes, according to the research my mom did, you plant it one year, but you don’t get to harvest till next spring. Weirdly enough, the stalks are actually green instead of the normal red color I’ve seen.
They brought me a bunch this last Sunday, and I’ve been looking over Pinterest for recipes. I didn’t feel like going to the store to buy stuff (temperature dropped 30 degrees again…oh spring), so I had to find something that would only take what I have at home. That’s when I found this upside down cake. The only ingredient I didn’t have was nutmeg, so I used cinnamon instead. I also only had almond milk, but it seemed to work just as well as normal milk. This is a super easy recipe and is done in less than an hour. I have to say, it is super good. Sweet, but not terribly sweet and like every other upside down cake, it makes it’s own sauce.
Here’s what to get from the store:
Rhubarb
Sugar
Egg
Nutmeg or cinnamon
Butter
Milk
Upside Down Rhubarb Cake
(From Taste of Home)
TOPPING
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
1/4 cup butter, melted
3/4 cup sugar
1 large egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional
- Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
- Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired. Yield: 8-10 servings.
I still have a lot of rhubarb left and I’m still going to get a decent amount from my parents (mom doesn’t like rhubarb and dad isn’t allowed to have sugar) so I’m going to make a lot of cool stuff. My friend Kati has found some recipes for me, and I’m going to look for some savory ones too, just to spice things up.
The temperature dropped from 80 yesterday to 50 today. I’ve had a headache since last night, and I’m blaming the weather. My muscles are also sore, but that’s from exercising.
Avod-caredo
This post has nothing to do with advocare, I’ve done a tuna pun recently so I thought this one would work. It did, it’s hilarious.
The show is open, tech week is done, previews are done, and we’re open. Normally, I don’t get post show depression until after a show closes, but the rehearsal process for this one was one of the best I’d ever been through. On Sunday after the opening, I was talking to Scott’s (my director’s) wife and she told me that he had been saying the best things about me at home. Granted, he had been saying pretty much all of those things to me; it was a weird rehearsal process in part but we had the best director/stage manager relationship and I’m going to miss it. I really hope we get to work together again.
That being said, I’m back to a somewhat normal schedule with work, which is also nice (I like money). I’d been living off my smoothies and salads for the past few weeks, and while they’re good, I wanted something different. I don’t know why, but tuna salad popped into my head. I don’t miss my ex as a person, but his tuna salad, now that I miss. That was good. But, it was mayo based. Now, don’t get me wrong, I love mayo probably a little too much. That being said, I wanted to make something a little healthier. That’s where avocados come in. Avocados are great, they creamy, they have healthy fat and they make things taste so good. They’re a pretty great substitution for mayo in a lot of instances.
This recipe is very easy and doesn’t take any time at all. The longest part of this recipe is making the hard boiled eggs. I made a melt out of it (because, cheese) but if you want a less carby option, you can throw it on a salad.
Here’s what to get from the store:
Avocado
Eggs
Pickles
Dijon Mustard
Tuna
Avocado Tuna Salad
2 Avocados
2 Hard boiled Eggs, diced
2 pickle spears, diced
1 can of tuna
4 tbso dijon mustard (or more to taste)
Salt, pepper, paprika, lime juice
- In a bowl, mash the avocado until smooth. Add everything else and mix. Taste to adjust seasonings.
Super easy. The easiest.
I am now back to the size I was when I moved, but because I have more muscles, I’m technically heavier. It’s slightly annoying, but I have muscles now, so I can’t complain too much. I also know I’m in way better shape because I can go through a 40+ minute cardio workout and still go through 30-40 minutes of my normal yoga without feeling like I’m going to die. I’m hoping my abs will start coming through, they’re there, they just have a little bit of covering on them.
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The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.
The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.
Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.
Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.
My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.
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