First of all, I was updating my sidebar weigh-ins and went to record my last two official weights. When I was doing that I realized that I somehow missed out on putting in my weigh-in from July 24th. So I was comparing week 51’s weight to week 49’s, and not week 50 as I should have been. This means that I was actually up almost a pound and a half before I went away on my trip, not quite at the perfectly even keel as I had thought I was. I’m sure nobody but me cares, but I like keeping really accurate records, so I felt the need to note this.
I also thought that it might be worth recording the recipes for a couple of the items that were on my aforementioned dinner menu this evening. They are super easy and undoubtedly simply to alter according to personal tastes and available ingredients. I was just happy that they turned out considering I created the recipes myself!
Apple Cider Vinaigrette
1/8 cup olive oil
1/8 cup apple cider vinegar
1 tablespoon honey
1 tablespoon lemon juice
1/8 teaspoon pepper
Peel, core, and dice the apples (I used fresh, garden apples today). Puree everything in a blender until smooth – mixture remains very thick. Makes approximately 1 cup.
I really, really enjoyed this as it was although my husband said that the flavour was a little bit strong. Next time I might double the amount of olive oil to thin out the vinaigrette while neutralizing the taste just a little.
Fresh Fruit Sorbet
5 small garden pears (or 1 of the grocery store variety)
1 cup blackberries
1 cup blueberries
1/4 cup strawberries
1/2 teaspoon cinnamon
2 trays ice cubes
1 cup water
Peel, core, and dice the pears and apple. Mix all ingredients together in a blender until smooth. Pour into a glass container (I used a loaf pan) and place in the freezer for at least two hours.
Everything was fresh when I made this today except for the blueberries which were frozen (though still procured from a friend’s garden). It didn’t quite have the flavour burst I was hoping for so next time I will probably try adding cherries. I might also attempt to strain it prior to freezing if I was planning on serving it to guests since there were still quite a few seeds remaining after pureeing everything. It did not bother me, but it might annoy someone with a more sensitive palate.
*EDIT: I have discovered that if you leave the leftovers in the freezer over night that you are left with a solid block of fruity ice; consider yourselves warned!*
FOOD & BEVERAGES:
- 6 glasses of water
- 2 slices whole wheat toast with light peanut butter and light strawberry jam
- 1 cranberry almond multi-grain bar
- 2 no sugar added oatmeal cookies
- 1/2 cup salted peanuts
- 2 wraps on soft tortilla shells with canned ham, cheese, dried cranberries, garden lettuce, garden green onion, fat free Miracle Whip, mustard, and pepper
- 1/2 small glass diet cola
- 2 licks of homemade apple cider vinaigrette
- 3 licks of unfrozen homemade fruit sorbet
- 1 lick of brownie batter
- 1 glass white wine
- 3 homemade chive and cheese biscuits with butter
- 1 cup garden salad with lettuce, mint, chives, tomato, diced pear, and homemade apple cider vinaigrette
- 1 shake-and-bake chicken breast
- 1 tiny glass of hazelnut liqueur
- 2 pieces of brownie with 2 cups homemade fruit sorbet
- 20 whole wheat crackers with cream cheese and red pepper jelly
- 1 sip of pear liqueur
- 1 sip of Amaretto
- 1 sip of melon liqueur
- 1 sip of Grand Marnier
- 10 squats