Posts Tagged ‘meatless monday’

office hours

Tuesday, September 20th, 2011

For the first time, students came to my office hours today.

Probably because we’re getting close to the test.

Everyone is freaking out.

For example, last night, I was freaking out because I’m getting close to a test in my Statistical Methods class, and I couldn’t do my homework.

So I broke down and ate a kiwi.

Just one.

I swear to god my IQ increased 10 points immediately.

With my increased IQ, I decided to have a couple of ounces of wine. I mean, I already had a foot hanging off the side of the wagon.

With that small fortification, I was able to finish the pain in the ass assignment that I was doing (that ended up being 12 typed pages along with 4 pages of handwritten equations. SERIOUSLY?).

I have, perhaps, discovered that giving up sugar means that a tiny bit of sugar turns you into a superhero.

In order to maintain that superhero-like ability, I got back on the wagon for dinner.

Lasagnchiladas in the slow cooker
Inspired by… the internet, named by Crockett

  • 1/2 small onion, finely chopped
  • 2 cans (about 4 cups) cooked and drained black beans
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 6 – 8 ounces cheese
  • a big jar of simple salsa
  • 12 taco size tortillas (flour or corn)

About the ingredients. The cheese – anything you like. We happened to have a bag of pre-shredded low fat Mexican cheese blend, so I used that. It was the classy stuff (purchased on sale -Sargento I think) without a lot of stabilizers, so it melted nicely. If you use the other pre-shredded stuff it won’t be so drippy but eh. It’s still delicious. The salsa – just don’t go nuts. If you use chipotle pineapple salsa, it will totally change the dish. It might still be good, but who knows? This is a good place to play it safe. If you do go wacky with the salsa, rethink the chili powder and cumin. Or? Make your own salsa, you homemakin’ fool you. Finally, the tortillas – if you’ve given up sugar, you can substitute thin slices of summer squash, as I did.

Stir the beans, onions, chili powder, cumin, and salt together.

Pour about 1/4 of your salsa onto the bottom of your slow cooker.

Put in two tortillas (or however many cover the dish appropriately – if you have an enormous slow cooker, you might get less layers than I did) on top of the salsa. Put about 1/3 of the beans on the tortillas, then two more tortillas, then 1/4 of the salsa, then about 1/3 of the cheese. Repeat twice more – tortillas, beans, tortillas, salsa, cheese, tortillas, beans, tortillas, salsa… but WAIT. Hold the rest of the cheese.

Turn the slow cooker on high and let it go for 2 – 4 hours. (Or 6 – 8 on low). When you’re about 5 minutes from eating, dump the rest of the cheese on top and recover the slow cooker to let it melt.

Let your boyfriend come up with a wacky name for the dish, and eat it.

 

Also, try not to drip salsa on your schoolwork. I shoulda put that in the recipe.

I maintained my healthy eating today, too. I had more of the muffin fritatta things for breakfast (not pictured because come on, they’re little yellow muffins that you’ve seen before), and for lunch a delicious salad.

A buffalo salad.

Except without my chick’n patty, because vegetarian meat substitutes are not in any way low carb.

I would like to say that between the buffalo tofu, chickpeas, and mushrooms (all heated together in a nonstick pan prior to serving) I didn’t even miss the chick’n patty.

If I said that, though, I’d be lying.

Oh well.

 

 

 

new schedule, poo schedule

Wednesday, September 14th, 2011

When school started, I had this master plan. I was going to get up before school with enough time to work out (either run or go to the gym), walk the dogs, make coffee, shower, and pack breakfast. Then I’d go to school, be home by two, eat lunch, and start my homework.

I actually made the getting up happen, I’ll have you know, but it turns out I was sort of miserable. In order to get through everything, I had to get up before 6. In order to get up before six, I had to go to sleep before 10. I don’t mind getting up early, seriously. It makes you feel special – here I am all awake when everyone else is asleep. Things could happen, and everyone else would miss them! Things like… _____! (This is the mad libs portion of our post today).¬†What I absolutely hate is going to sleep before 10. 11 o’clock was meant to be bedtime. That’s just the way it works. Fall starts in September and 11 o’clock is bedtime.

What I did not make happen was the doing the homework right after lunch. Turns out I can’t settle in to work until about 3:30. I always knew I had a mid-afternoon brain dead zone when I worked in an office – exists at home too.

New plan, instituted this week: Wake up with enough time to walk the dogs, make coffee, and pack breakfast. Go to school. Come home. Use the brain dead zone to work out. Eat lunch. Do homework. Make and eat dinner. Do more homework if absolutely necessary. Go to bed at the hour of a reasonable adult person.

Sure, there are issues. 1) Notice there is no time for blogging – homework will just have to go, I guess. 2) Some days that means I don’t eat lunch until like 3. Snacks have become a necessity, and I am not a good snacker. The only remaining solution is to drop out of school. Right? I made more of Heidi Swanson’s cheesy muffins for breakfasts, but yesterday I felt obligated to clean out leftovers. This is the chicken, sweet potato, and peach concoction from the weekend. All that sugar (albeit natural) made it a pretty reasonable breakfast, but I totally overestimated how much I’d eat. There’s a whole lotta sweet potato in that bowl, y’all. (Sometimes I eat leftovers after I would recommend that you eat leftovers. What can I say – I’m a risk taker.) The uneaten portion spent four hours in my car. Hey look! It’s the right side of my face! I forget why I took this – I think because I was wearing my professional TA shirt with no makeup, raggedy hair, and a big sorta stained hoodie. Do I know how to roll or what. After lunch I went to the gym and busted my ass, and then just about passed out on the way home. I had curried salmon rillettes in the fridge (from Around My French Table), but Crockett ate all my crackers so I had to eat it on english muffins. Bummer. We’re still getting all sorts of fun local produce from our produce delivery thingie. These are Chiogga beets – also called candy cane beets (I think). I roasted them in in quarters, because they were enormous. Also? Enormous portabello mushroom caps. (Linear algebra textbook from Crockett’s undergrad days shown for scale.) All together – roasted beet and arugula salad with feta, balsamic vinaigrette, and broiled marinated mushrooms.

P.S. WordPress ate this post twice before allowing me to put it up. I have no idea what’s going on with the formatting. Sigh.