I went out of my way not to read anything about the movie before I saw it so if you haven’t seen the movie, and you want to be surprised, then stop reading now. Okay, I’m going to try not to give much away just in case you ignored my spoiler warning. When the movie started, I whispered to my husband that I would be highly upset if Spock died again because I just remembered that the Khan character was supposed to be a key player. I was a little slow figuring out what was really going to happen, but I must say JJ (as if know him, yeah sure) got it right!
This picture has absolutely nothing to do with Star Trek, and everything to do with why I love this time of year – local fruit. I actually drove to Boyd Orchards yesterday and bought Strawberries and Tomatoes. Yummy!
It had been over a year since I had picked up a DSLR camera, and in one weekend last October, I took almost 2000 photos. I shot a wedding on Friday and then participated in Scott Kelby’s Worldwide Photowalk on Saturday morning. Our group met at the Keeneland racetrack in Lexington, KY. Both days were absolutely perfect. Here is my favorite photo from the Photowalk. I hope to post more soon.
I hadn’t eaten grapes for several months because they seemed to cause a stuffy nose. It wasn’t all that surprising because I’m allergic to melon, which makes me sad. I absolutely love cantaloupe but I don’t love rashes, so, there you go. Maybe I will try to find organic cantaloupe and give it another try. Anyhow, I ate these grapes several hours ago, and so far so good. It just goes to show, if you throw enough money at a problem… Okay, that’s not always true, but in this instance it seems to be working out. Oh yeah. I have another name for grapes – Impatient Wine.
1 Tbsp olive oil
1 large red onion, chopped
4 cloves garlic or 1 tsp garlic powder
2 tbsp cumin
1 tbsp oregano
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp parsley
2 tsp chipotle chili powder
3 cans of black beans, cooked in a slow cooker beforehand
1 cup of quinoa
6-8 tomatoes diced or processed in a food processor, or a 28 oz can of crushed tomatoes
4 cups of vegetable broth
1/4 cup of lime juice
Sea salt and pepper to taste
Heat the oil in a large pot and cook the onions until they are softened. Add the spices, adjusting to your personal taste. The original recipe calls for 3 tbsp of chili powder, which I omitted because I couldn’t find any without silicon dioxide added.
I then add the broth, tomatoes, quinoa, and beans to the mixture. The original recipe calls for mashing at least 1 can of beans with a potato masher. Instead, I cooked all the beans in a crock pot the night before to make them easier to digest.
Bring everything to a boil and then reduce heat and let simmer for at least 30 minutes. Stir in the lime juice and add salt and pepper.
I serve this over a baked potato, and I never miss the crackers. I add a dollop of Greek yogurt if I’ve gotten carried away with the chipotle chili powder to cut the heat, but sour cream works too.
This recipe was adapted from a recipe found in “500 best quinoa recipes”.
Kind of wanted to send a back handed thank you to NBC for kicking Ann to the curb. I have not watched The Today Show since then, nor will I ever again. I have been there rooting for Robin every step of the way and would have had no idea if I were still watching another network. What wonderful caring and decent people they have over at ABC! Not that everyone else on other networks are awful, because they aren’t. Still I’m grateful to now be a GMA girl and so happy that Robin is back where she belongs.
Yes, it is always best to eat fresh fruit “in season”. However, I am so very very thankful that I live in a time and at a place where I can get fruit even if there is snow on the ground.
A simple recipe for Hummus
1-15 oz can Garbanzo beans,drained and rinsed
(I use Meijer Organics brand)
1/4 cup Extra Virgin Olive Oil
1 Tbsp lime or lemon juice
2 cloves of garlic (I actually use 1/2 tsp garlic powder
1 tsp ground cumin
Process everything in a food processor for three minutes, scrap sides of the bowl, and then process for another 1-2 minutes until smooth. Transfer to serving bowl and refrigerate or sprinkle with paprika and serve immediately.
Variations: Add in 1/2 of a fresh red pepper or 1 can of black olives, drained and rinsed.
Dipping ideas include raw vegetables and crackers made out of quinoa flour that was supposed to be pizza crust, but I baked it to long. It’s all good.
Here’s my recipe for Fresh Salsa:
4-6 tomatoes, chopped
4-6 sprigs of fresh cilantro, leaves chopped and stems discarded
6-10 cloves of garlic, diced, or the equivalent garlic powder
1 medium jalapeño pepper, seeded and diced
Salt and pepper to taste
1 medium-to-large red onion, chopped
Put all ingredients in a food processor in the order listed, and pulse until you reach the desired consistency. I leave it fairly chunky, so I pulse about 15 times, scrape the sides once, and then pulse for about 5 more times.
That’s all there is to it. Under the TurboCharged plan, you really don’t HAVE to make your own salsa. Whatever you buy just can’t have sugar added. I can eat certain brands of Salsa like Tostito’s, but I love the type you can buy at Sam’s in the Deli. Unfortunately, like a whole list of things I was eating in the past, it did not love me back.
I eat salsa on baked potatoes, and Dale eats it as a vegetable dip – mostly cucumbers and bell peppers. I usually make a batch this size twice a week. The recipe can easily be divided by half or quarters. I use 1-2 cloves of garlic for however many tomatoes I have. I love garlic, but too much of it or cilantro can make it very bitter. I also go easy on the salt and then add more on my potato if necessary. I was using sea salt for a while because of the free flowing chemicals found in regular salt (sigh) but it changed the taste, so I went back to regular salt.
I have lately become obsessed with food and taking photos of food. There is a very simple reason for this. I am a photographer that has lost over 35 pounds in about three months by eating wonderful healthy whole foods and NOT doing aerobics. I have never felt better in my life and it’s not just because of the weight loss. Although it definitely does not hurt my physical condition to weigh a total of 45 pounds less than I did at Christmas, I have been at this weight a few times in my life (very few for long) and I can promise that I never felt as healthy and energized as I do now. It’s completely thanks to a book I found completely by accident on Amazon called TurboCharged. Their website is found at www.turbocharged.us.com. If you have any health or weight issues, I urge you to download a sample of this book.
I intend to share much more about my weight loss journey in the coming days. If this bores you to distraction, I hope you will just look at my pictures. Thanks for stopping by…
Below is my favorite protein source of eggs and cheese. This is my latest omelette with lots of cheese and some mushroom slices. My favorite cheese comes from Grass Point Farms. Good stuff!
I threw this together last night mainly because I wanted to use up what was in the frig to make room for our weekly grocery shopping trip. I kind of got carried away with the paprika but bland is no fun! I made this using extra-virgin olive oil, shredded cabbage, red onions, mushrooms, and summer squash. I stirred in some rosemary and garlic powder and topped it off with black olives, grape tomatoes, salt, pepper, and an abundance of paprika.