Hi everyone,
Things are going very well. I continue my workouts under MGH supervision. I still have not joined a gym because I can't seem to make up my mind. I've been putting in long hours at work but still get my walks in.
Cheryl graduates a week from today...so that is exciting.
My diet is going ok. I am trying to find new ways to eat more veggies and such. Last week I improvised a garbanzo bean burger...i posted the recipe here on my epicurious page. http://www.epicurious.com/recipes/member/views/GARBANZO-BURGER-50033068. I kinda just made it up on the fly, so I will probably refine it after a few more attempts.
I made cheryl's like a patty melt and put it on rye bread...i ate mine w/out bread since I can't do too much bread yet.
I had a friend come to town this past weekend and it was great to trek around Boston and not get immediately tired. We did a fair amount of walking and I kept up and did not need to huff and puff. As a matter of fact, I enjoyed it. In the past, I would have been happy to find a restaurant table and pray that we stayed there for several hours, I was actually anxious to get back into the city and explore. So that's nice.
Joe-I am very proud of you. You look wonderful. Here's a great way to get veggies in your diet. Saw a recipe last night for mashed potatoes with cauliflower. For the cauliflower mashed potatoes
ReplyDelete1/2 large head cauliflower, broken into florets
1/2 cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
1/2–3/4 cup low-fat milk
Salt
Pepper
1 tablespoon butter
2 scallions, chopped
the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.
Got more if you are interested.
Keep up the good work!!!