So, I have LOTS of CSA veggies to eat. Lots and lots. In Week 5 of the CSA, we got: Basil (used!), Cucumbers (gave to Allison!), Giant Kohlrabi (used!), Red Leaf Lettuce (used!), Scallions (used and gave to Allison!), Summer Squash, Swiss Chard (used!), Zucchini, Tomatoes, Broccoli and Radishes. Writing it out, I have used a lot more of these veggies than I thought, but I still seem to have a lot in my refrigerator! I do have recipes planned for the Summer Squash and Tomatoes.
And Jess is out of town next week, so I get the WHOLE box to myself for Week 6! Veggies galore!
According to the Research: People make healthier menu choices when calories are listed beside each item–but they make even better choices when they’re told how far they’d have to walk to burn off the calories consumed. This makes intuitive sense because calories are abstract, whereas seeing “burger: 2.6 miles” is much more concrete.
Would this help you make healthier choices? A guy who blogged about the research suggested that someone make an mobile app following this idea. For instance, if you want a salad that will only take 1 mile to burn off, the app will pull up restaurants within a mile so that you can walk there and burn off your salad before you eat it! Does that make sense? It could be a hit I guess…unless you are planning to eat pizza and french fries and ice-cream…then you would never make it to your restaurant because you’d have to walk so far!
Callie is starting to LOVE her Frisbee! The last two mornings I have taken her out before work since it has been so cool, and she just eats it up! She has so much fun! Derek has been giving us suggestions (I send him videos of Callie making awesome catches and me making awful throws to get advice on how to do better), and he said that Callie and I make the cutest team ever! Callie and I do make a really great team! Apparently, I bounce up and down in excitement when she makes a hard catch. He thinks we will be ready for competition soon–I don’t know about all that. But Callie seems to enjoy it! I just love watching the light bulb go off in her little brain!
Oh! Two more people have received Pay It Forwards from me!! Yay!! I am up to 6! I am almost at my goal of one per month! =)
Workouts this Week:
Sunday: 30.17 mile outdoor ride; 1.2 mile walk
Monday: 25 minutes hip strengthening + abs; 7 minutes rowing; 16 miles indoor ride; 1.7 mile walk
Tuesday: 25 minutes hip strengthening + weights; 18.1 mile indoor ride; 1.75 mile walk
Wednesday: 16.4 mile indoor ride; hip strengthening; 35 minutes Abs and Glutes class; 40 minute walk
Puppy Countdown: 11 days!!!
Quote from Adulting:
“Being in a real, grown-up relationship means deciding every day to love another person, even though sometimes they will annoy the everlasting shit out of you.”
So, I just talked about making healthy choices and burning calories and eating vegetables, and then I give you a recipe for Caramelized Banana Bread. Typical, right? Well, it is Cooking Light, so that should give me some Brownie points! My neighbor was going out of town last weekend and asked if I would use bananas for baking that were very ripe since they wouldn’t be able to use them. Ummm, yeah! So, I whipped this recipe right up! She and her hubby got half the loaf. =)
Do you like my South Carolina shaped cutting board??
Caramelized Banana Bread
– 3 tbsp butter, softened
– 3/4 cup packed dark brown sugar
– 3 medium ripe bananas, sliced
– 1/2 cup fat-free buttermilk
– 3 tbsp EVOO
– 2 tbsp vegetable oil
– 2 large eggs
– 2 cups AP flour
– 3/4 tsp baking soda
– 1/2 tsp salt
– Preheat oven to 350*. Coat 9×5 inch loaf pan with baking spray.
– Melt 3 tbsp butter in a large skillet over medium-high heat. Add brown sugar and bananas; saute 4 minutes, stirring occasionally. Remove from heat and let cool 10 minutes.
– Place banana mixture in a large bowl. Beat with mixer at medium speed until smooth.
– Combine buttermilk and next 3 ingredients (through eggs).
– Combine flour, baking soda and salt. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with the flour mixture. Beat at low speed just until combined.
– Scrape batter into prepared loaf pan and bake 1 hour or until a wooden pick inserted in center comes out clean with moist crumbs clinging. Cool for 10 minutes in pan on wire rack. Remove bread from pan, and cool on wire rack.
Adapted from Cooking Light