In blubbiness news, I’m down 3.5 of the five pounds I gained following my injury. Yay! Aside from the organ I had removed, I’ve done it by actually sticking to my plan. (I tease. I only contemplated removing my adenoids.) I did three yoga podcasts this week and ate well. I got up early this morning to swim, and I’m lifting weights this afternoon. Saturday morning, I plan to try out a Zumba class, and then I’ll figure out some kind of physical activity for Sunday. I will lift weights a second time Sunday.
My eating has been back to its pretty healthy and vaguely bizarre self, which is part of why I haven’t posted any meals in a while. An example: Tuesday evening before rehearsal, I ate a micro-baked sweet potato topped with On-the-Fly Peanut Sauce Version II (minus the garlic – I know you’re all gasping in shock. I have to kiss my co-star in the play, and I thought I would be nice and not breathe fire on him.). After rehearsal, I was just hungry enough to require some kind of sustenance before bed, so at 9:45 at night, I ate a plate of steamed green beans topped with sri racha.
Anyway, I did want to share a ridiculously easy lunch I tried and enjoyed this week.
Micro-baked potato topped with bean soup/chili. In case you’ve never cooked a potato this way, here’s how it works.
1. Scrub potato clean and dry it.
2. Poke with a fork several times. (Five is my lucky poking number.) (Oh, stop laughing.)
3. Place in microwave for several minutes. A medium one takes about five.
That’s it. I topped mine with a very lazy black bean chili/soup/concoction. I didn’t use a recipe, but I’ll try to detail the process.
1. Mince or chop finely a large shallot and three garlic cloves. I was – as I said – lazy, and so my garlic ended up in larger chunks than usual. No complaints here.
2. In a medium saucepan over medium heat, empty a can of rinsed-and-drained black beans and an equal amount of canned tomatoes. Use any consistency you like – chopped, diced, crushed, whatever. I like mine as pureed as possible, as I’m sure I’ve mentioned before. Add shallot and garlic.
3. Once it starts bubbling, reduce heat to low and simmer for about 15 minutes, stirring occasionally.
4. Meanwhile, add your preferred spices. I threw in cumin, cayenne, chipotle, and a little chili powder. I didn’t measure at all, so I won’t even venture a guess as to the amount. It was a lot. Use them to taste.
I ate it in two servings since it plus a baked potato was my entire lunch twice, but it could easily serve four as part of a larger meal.
The first day I enjoyed this meal, I also had a banana and two oranges. They made me happy:
Whenever I eat an orange, I have a compulsion to try to remove the peel in one large piece. I nearly succeeded with one of them:
I hope to have a more interesting meal to share soon!