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Poached
Howdy. Hope your day has been good. Mine has been swell. When my alarm went off at 5:45 this morning, I hopped up and then got right back in bed. I used to run on Tuesday mornings, but a few weeks ago I decided to scale back my weekly mileage and consequently nixed the Tuesday AM runs. I've been doing a circuit on our Bowflex to work out my guns arms, but today I just felt like sleeping instead :). After I arose an hour later, I broke the nightly fast with this:
 What's that, you ask? Well, it looks like Fluff. As tasty as that sounds, it was not marshmallowy goodness. It was goodness, however.  It's a poached egg! I've been wanting to make a poached egg for weeks. But, I've been a chicken. A chicken about making eggs. Heh, get it? I digress. Underneath the egg is kamut. To make the egg, I simply boiled some water with a teaspoon of white vinegar (I couldn't taste the vinegar, but I've read you're supposed to use it when poaching eggs...I forget why...), cracked the egg in a ramekin, poured the egg into the boiling water, covered the pan and let it do it's thang for ~3 minutes, and then scooped the egg out with a spatula. The yolk was still slightly runny. Oooh, it was good alright. Not to mention this held me over all morning long at work with no hunger pains. Well, I was slightly stressed at work this morning between answering emails about why my expenses are high when visits are low at my clinics (ugh.) and completing some monthly reports. My stomach tends to knot up when I'm even the slightest bit stressed, so I'm not sure if this breakfast held me over for that long or if I was just a bit too preoccupied to pay attention to my stomach. I will just have to make this breakfast again soon to figure it out. Once I made it home for lunch, I compiled this:  Tomato slice + arugala + 1/4 avacado + roasted red pepper hummus on sprouted grain sesame breadSugar snapsCucumberSalsa for dippin' After a more relaxing afternoon at work, I made it home to devour my afternoon snack.  Pineapple Chobani with chia seeds and English breakfast tea. I LOVE chia seeds. Yes, they are the same seeds used to grow ch-ch-ch-chia pets. Chia is rich in omega-3's and other good-for-you-stuff. However, I love them because they gel when placed in yogurt or any liquid (including oatmeal...which isn't what I would consider a liquid, but it's good in oatmeal nonethless). In Mexico, they make a drink called a chia fresca that has lemons, chia and a sweetener. It's quite popular from what I can tell. I've never been to Mexico though, so don't take my word for it ;). Why am I talking about Mexico? The only negative to chia seeds is that they tend to get stuck in my permanent retainers. If you were blessed with perfect teeth and don't have retainers I envy you, then no worries on having to pick the gelled seeds out of your teeth! What a lovely mental picture. Moving on... Dinner was definitely on the lazy side...  Amy's Black Bean Vegetable Soup with feta. Because feta makes everything betta. The soup was alright. It tasted like canned black bean soup. Shocking, I know. And it burned the roof of my mouth. I always burn my mouth with hot food. I really should stop doing that. I also had a couple spoonfuls of peanut butter. Heh, heh :) Seriously, I need to get my peanut butter consumption under control. If you only knew... I've gained weight because of this addiction. Did I just admit that on the world wide web? Operation granola bar was a success! I ate one on my way to UNF yesterday and not only did it taste good, but I didn't get hungry until close to the end of class. Speaking of class, I think I'm going to like it, but I always think I'm going to like a class after the first one. They suck you in like that. It remains to be seen. I'll keep you updated ;). Back to the granola bars... So whilst on my way to UNF, I phoned my husband to let him know, among other things, that there were homemade granola bars available at the house. After I got home last night, he told me he had had one and liked it. I also noticed him grab one this morning (along with a banana and a pb&j--healthy habits do rub off!) on the way out the door. He even told me this afternoon that he would like it if I kept making them so we always have them on hand. Made me feel so special and domestic. I'm odd, I know. Anyway, about these granola bars...  Ingredients: 2 cups old fashioned oats1/4 cup whole almonds1/4 cup sunflower seeds1/4 cup pumpkin seeds1/4 cup chia seeds1/8 cup ground flax seed1/2 cup toasted wheat germ1/4 cup shredded unsweetened coconut3/4 cup brown rice syrup1 teaspoon vanilla extract~1 cup dried apricots, diced~1/8 cup dried cranberries (all I had left)Love (awww)Preheat oven to 350. Toss oats through coconut on a baking sheet:  Mix up with hands and bake for 10-12 minutes until oats are slightly brown, stirring every few minutes. Bring brown rice syrup and vanilla to a boil in a saucepan.  Combine oat mixture, syrup and dried fruit in a mixing bowl. Decrease oven to 300.  Stir mixture to incorporate. Place in a parchment lined baking dish (I used 13 x 9, but there wasn't quite enough to fill the whole thing...no big deal).  Wet fingers and mush, mush, mush to form a flat, huge granola bar. Bake for 20-25 minutes. Let cool for 2 hours or more (I let mine cool overnight). Cut them up!  And take horribly focused, off center pictures of them to show everyone just good they look! I got 15 bars out of this recipe and using an online calorie calculator, I estimate them at around 133 calories per bar. These suckers are PACKED with nutrients. Not to mention FIBER! The best thing about this recipe is how versatile it is; Thad and I have already discussed future ingredients. I'm not sure how much this costs as I already had the ingredients, but homemade beats store bought in my book blog any day. They also aren't very sweet. I may try adding some cinnamon next time. I bet a little honey, agave or maple syrup would go along way as well. Time for a shower & bed!  related searches : Poached
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