Diary of a Not-so-Fat Fat girl

Hi I'm Lindsey and I like food. This is an homage to my days and nights and hours daydreaming about it.



The majority of the recipe photos are taken by me and most click through to the original link of the recipe. I also stick to healthier versions of recipes as I started this blog to document my journey towards health and weight loss.

I've now lost almost 40 pounds since last December.

I am a die hard morning exerciser. For me, there is nothing better than starting out the day with some vigorous endurance aerobics which actually helps me perk up and stay alert during the day. As a dietitian in training I’ve been asked a few times what keeps me fueled in the morning.  
I believe EVERYONE is different and we all respond to food in unique ways but this is my tried and true absolute FAVORITE go-to recipes for a non processed quick fuel in the morning. 

Peanut Butter Date Balls:
Ingredients:
1 cup Almonds
1 cup Dates (I’m pretttty liberal with what a cup means)
1/2 cup Peanut Butter (I like unsalted, unprocessed chunky style brands)
1 tsp vanilla
sprinkle of high quality flake salt

Directions:
Combine all in a food processor until a dough- like consistency forms. 
Roll into balls and place in a freezer safe container. 




I tend to eat about 2 of these before an 8 mile run with no breakfast or 1 in the middle of a 15-20 mile run after already eaten a power breakfast like Toasted Whole-Wheat English Muffins Bananas and Honey before. 
These are also great if you are a lover of large enjoyable slow “oh-my-god-its-lunch-already” type breakfasts because these balls stave off hunger and you can have a gorgeous post-run meal of Lime Zest, Coconut, Stone-fruit and Greek Yogurt with Chia Seeds and Maple Syrup! 
Thats it… No joke. They will last basically forever and I usually yield about 20 small balls. 


This recipe is adapted via: http://www.ahouseinthehills.com/ahouseinthehills/2013/1/14/raw-vegan-salted-peanut-butter-cookies.html

I am a die hard morning exerciser. For me, there is nothing better than starting out the day with some vigorous endurance aerobics which actually helps me perk up and stay alert during the day. As a dietitian in training I’ve been asked a few times what keeps me fueled in the morning.  

I believe EVERYONE is different and we all respond to food in unique ways but this is my tried and true absolute FAVORITE go-to recipes for a non processed quick fuel in the morning. 

Peanut Butter Date Balls:

Ingredients:

1 cup Almonds

1 cup Dates (I’m pretttty liberal with what a cup means)

1/2 cup Peanut Butter (I like unsalted, unprocessed chunky style brands)

1 tsp vanilla

sprinkle of high quality flake salt

Directions:

Combine all in a food processor until a dough- like consistency forms. 

Roll into balls and place in a freezer safe container. 

I tend to eat about 2 of these before an 8 mile run with no breakfast or 1 in the middle of a 15-20 mile run after already eaten a power breakfast like Toasted Whole-Wheat English Muffins Bananas and Honey before. 

These are also great if you are a lover of large enjoyable slow “oh-my-god-its-lunch-already” type breakfasts because these balls stave off hunger and you can have a gorgeous post-run meal of Lime Zest, Coconut, Stone-fruit and Greek Yogurt with Chia Seeds and Maple Syrup

Thats it… No joke. They will last basically forever and I usually yield about 20 small balls. 

This recipe is adapted via: http://www.ahouseinthehills.com/ahouseinthehills/2013/1/14/raw-vegan-salted-peanut-butter-cookies.html

HOW I FEEL AFTER READING MY COURSE SYLLABUS

howdoiputthisgently:

image

Here is my turning point. It has begun. The bane of my ENTIRE BEING and existence. Organic Chemistry. I am here. I’ve dreaded it from the very beginning of my decision to become an R.D. Chemistry has never been my forte. I hated it in high school. I hated it a year ago, I hated it the next year… and I’m not gonna be pessimistic or anything but I’m PRETTTYYY positive I’m going to hate it this year. 

I’m staring down at my lab text book, only two weeks in and my brain is throbbing and beating. Is that something that can even happen? Can brains feel like they are trying to escape from their confines of their jail cell of a skull? Shit, at this point I’d rather be in a jail cell than doing these lab write ups. First lab write up took 6 hours. Second has taken 6 hours just to do the first portion. Hexagons and dotted lines and letters and numbers and positives and negatives and arrows sprawl across my text book and I just want to take a nap. I have this desperate urge to curl into a ball and hide in a dark cubby somewhere like I did when I was a kid, or run off to a different country again and connect with the natives and feel whole without dealing with my problems, or just give up and become a gas station attendant.

Screw that whole having an Anthro degree already. The only response I’ve ever gotten from a stranger upon discovering my B.A. degree is about one whole minute of pure laughter maybe a few scoffs and eye rolls. “Why would you ever major in that?” Eff you. Pft, I don’t know. It seemed like a good idea. I thought just graduating college = job. No one laughed at me when I was 20 and decided thats what I wanted to do. But now that I’ve spent time and money and effort, its a knee slapper.

Whaatttt the hell am I getting myself into? I’m the only one in this class who is completely clueless and yet somehow I got out of general chemistry with a B. I swear I DID NOT bribe my teacher with any sort of sexual favors or any illegal drugs. (Although I may have guilted her into feeling bad for me due to my pure expression of despair walking into every class session.) 

I must remind myself. I am doing this for a reason. I can help people. I love this. I love this… I love this? And no I really do love this. Its just taking that space and time out of my brain for a second. Look away from myself and toward others. This is a job that I will be able to embrace and love and live until I die. I must remind myself that there are people out there who do not have knowledge and means to get nutrients that can support them on a daily basis. I must remind myself that there are people who live down the street from me who take what healthy sustenance means for granted. There are people who live in this area that obsess too much, focus on themselves and stop remembering to live life and enjoy those who are around them. There is not one aspect about holistic healthy nutrition that I do not embrace and support within my own being. This truly is who I am. I am not an organic chemist. I will never BE an organic chemist. I need to sell myself and my love of others and food … not my organic chemistry skills. I need to grasp big picture concepts in the end… not one reaction versus another. I will get through this. I will remind myself to lean on others, and God and delegate my stress in a happy helpful constructive way. That… or I think I’ll just start smoking a massive amount of weed and become a raging alcoholic. 

It’s about time I get back to blogging.

It’s time you guys. I am training for my first qualifying marathon ever. My 21-miles in Big Sur has gotten enough scoffs (distance wise) from those who have ran a few marathons that I have now made it my goal to make them pay for their eye rolls. The California International Marathon is December 8th. D-day. From here on out it is time to document my journey truthfully about attempting to eat as nutritionally and healthily balanced while maintaining enough calories.  I already know the empty feeling of hunger pangs, the ridiculous experience of running long distances fueling on entire bag of prunes, (Tip: Don’t do it,) and the over indulgence of a few beers too many after a run. But it is my goal to eat when hungry, and stop when full. A complete intuitive eating nutrition experience. Back on the horse my friends, back on the horse. 

Basil Mint Soba Noodle Salad with Shrimp and Peaches
1/2 cup rice vinegar
2 tsp sugar
1/2 tsp salt
3 garlic cloves, crusehd
1/2 fresh red chili, finely chopped
1/2 tsp toasted sesame oil
grated zest and juice of 1 lime
1/2 cup cup basil leaves, chopped (if you can get use some Thai basil, but much less of it)
1/2 cup mint leaves
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
1 cup chopped peaches
Marinate shrimp in lime juice and garlic salt and parsley and a bit of pepper to taste. 
In a small saucepan gently warm the vinegar, sugar, and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. 
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5-8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
Sautee shrimp in skillet with cooking spray until just good through, about 3 minutes. 
In a mixing bowl toss the noodles with the dressing, peaches, shrimp, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. Whne ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. 

Adapted via Yotam Ottolenghi’s Soba Noodles with Eggplant and Mango and Wholeliving’s Papaya, Shrimp, and Soba Salad

Basil Mint Soba Noodle Salad with Shrimp and Peaches

1/2 cup rice vinegar

2 tsp sugar

1/2 tsp salt

3 garlic cloves, crusehd

1/2 fresh red chili, finely chopped

1/2 tsp toasted sesame oil

grated zest and juice of 1 lime

1/2 cup cup basil leaves, chopped (if you can get use some Thai basil, but much less of it)

1/2 cup mint leaves

2 1/2 cups cilantro leaves, chopped

1/2 red onion, very thinly sliced

1 cup chopped peaches

Marinate shrimp in lime juice and garlic salt and parsley and a bit of pepper to taste. 

In a small saucepan gently warm the vinegar, sugar, and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. 

Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5-8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.

Sautee shrimp in skillet with cooking spray until just good through, about 3 minutes. 

In a mixing bowl toss the noodles with the dressing, peaches, shrimp, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. Whne ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. 

Adapted via Yotam Ottolenghi’s Soba Noodles with Eggplant and Mango and Wholeliving’s Papaya, Shrimp, and Soba Salad

You know you are loved by your closest friends when they spend hours making you a multi layered and colored epic alien cake for your on your 25th birthday. 

Tofu its what for dinner! Did you know peas have more protein than 1/3 a cup of walnuts!?? No joke. It may not look like anything wonderful…but OH how it is. My favorite human right now is Kath Patalsky. She makes the most wonderful and gorgeous vegan dishes. This my latest trial of her recipes.

Truffled Tofu Scramble with 
Umeboshi, Peas, Onion.
mildly adapted
serves 2-316 ounces firm tofu2 Tbsp Braggs liquid amino1 tsp black truffle oil (or any other unusual oil you have on hand)1/4 cup nutritional yeast 1 tsp safflower oil2 Tbsp umeboshi vinegar (ume vinegar) 1/4 tsp fine black pepper1 cup frozen peas1 cup sweet onion, choppedoptional: 1 tsp turmeric (for extra color)

To Make:1. Heat safflower oil in skillet.2. Crumble drained/squeezed dry tofu into pan.3. Add in the nutritional yeast, tamari, pepper, truffle oil, onion and vinegar. (And optional turmeric).4. Saute until the tofu begins to brown and firm up a bit - about 4-5 minutes.5. Add in the frozen peas - cook for another 2 minutes until peas are hot. Add in optional vegan butter.6. Plate and serve!

She recommends serving it with her “cheesy hash browns” but I decided to served this with a side of my own sweet potato hash browns. Recipe coming soon for that one. 

<3 <3 <3 

Tofu its what for dinner! Did you know peas have more protein than 1/3 a cup of walnuts!?? No joke. It may not look like anything wonderful…but OH how it is. My favorite human right now is Kath Patalsky. She makes the most wonderful and gorgeous vegan dishes. This my latest trial of her recipes.

Truffled Tofu Scramble with

Umeboshi, Peas, Onion.

mildly adapted

serves 2-3

16 ounces firm tofu
2 Tbsp Braggs liquid amino
1 tsp black truffle oil (or any other unusual oil you have on hand)
1/4 cup nutritional yeast 
1 tsp safflower oil
2 Tbsp umeboshi vinegar (ume vinegar) 
1/4 tsp fine black pepper
1 cup frozen peas
1 cup sweet onion, chopped

optional: 1 tsp turmeric (for extra color)


To Make:

1. Heat safflower oil in skillet.
2. Crumble drained/squeezed dry tofu into pan.
3. Add in the nutritional yeast, tamari, pepper, truffle oil, onion and vinegar. (And optional turmeric).
4. Saute until the tofu begins to brown and firm up a bit - about 4-5 minutes.
5. Add in the frozen peas - cook for another 2 minutes until peas are hot. Add in optional vegan butter.
6. Plate and serve!


She recommends serving it with her “cheesy hash browns” but I decided to served this with a side of my own sweet potato hash browns. Recipe coming soon for that one. 


<3 <3 <3 

robotheartrecipes:

Cranberry MuesliServes 2
I have really come to enjoy overnight oats and muesli type concoctions over the last year or so. Prior to making this version, I had only used almond milk. Since I have been reincorporating a tad of dairy into my diet, I decided to try this recipe which uses yogurt instead. I really liked the consistency and flavor of the final product. I used non-fat Greek yogurt instead of regular to give it a thicker texture and more of a “stick to your ribs” feel.
INGREDIENTS
1/2 cup low-fat plain yogurt
1/2 cup unsweetened or fruit-juice-sweetened cranberry juice
6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)
2 tablespoons dried cranberries
1 tablespoon unsalted sunflower seeds
1 tablespoon wheat germ
2 teaspoons honey
1/4 teaspoon vanilla extract
1/8 teaspoon salt
INSTRUCTIONS
Step One: Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.
Source: Eating Well, November/December 2007. View the recipe on EatingWell.com.

robotheartrecipes:

Cranberry Muesli
Serves 2

I have really come to enjoy overnight oats and muesli type concoctions over the last year or so. Prior to making this version, I had only used almond milk. Since I have been reincorporating a tad of dairy into my diet, I decided to try this recipe which uses yogurt instead. I really liked the consistency and flavor of the final product. I used non-fat Greek yogurt instead of regular to give it a thicker texture and more of a “stick to your ribs” feel.

INGREDIENTS

1/2 cup low-fat plain yogurt

1/2 cup unsweetened or fruit-juice-sweetened cranberry juice

6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)

2 tablespoons dried cranberries

1 tablespoon unsalted sunflower seeds

1 tablespoon wheat germ

2 teaspoons honey

1/4 teaspoon vanilla extract

1/8 teaspoon salt

INSTRUCTIONS

Step One: Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.

Source: Eating Well, November/December 2007. View the recipe on EatingWell.com.

Hellllooo healthy whole-wheat lavash fish tacos! 
I made these beauties with the left over ingredients from last nights Pacific Orchestra Symphony Picnic. Smoked Salmon Taco with Lime Cilantro Fiesta Slaw and a Crab Taco with Lime Cilantro Fiesta Slaw. Oh heaven. 

Recipe for Slaw: Adapted from Family Kitchen.

Cilantro Jicama Fiesta Slawmakes about 5-6 cups


3 cups red cabbage, shredded1 cup jicama, thinly slicedSqueeze of citrus juice like orange or mandarin 1/4 cup white onion, diced1/2 tsp citrus zest (I used lime and orange)2 Tbsp jalapeno, diced 2 Tbsp cider vinegar
1 Tbsp Lime Juice
1 cup cilantro (stems and leaves), chopped1/4 tsp cayennesalt and pepper to taste
Directions
1. Prepare all your veggies – I used a mandoline to shred my cabbage and slice my jicama.
2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. I added in about 1-2 Tbsp extra lime juice because I like my slaw nice and juicy. Salt and pepper to taste.
3. Chill in fridge until ready to be served.

Hellllooo healthy whole-wheat lavash fish tacos! 

I made these beauties with the left over ingredients from last nights Pacific Orchestra Symphony Picnic. Smoked Salmon Taco with Lime Cilantro Fiesta Slaw and a Crab Taco with Lime Cilantro Fiesta Slaw. Oh heaven. 

Recipe for Slaw: Adapted from Family Kitchen.

Cilantro Jicama Fiesta Slaw
makes about 5-6 cups

3 cups red cabbage, shredded
1 cup jicama, thinly sliced
Squeeze of citrus juice like orange or mandarin 
1/4 cup white onion, diced
1/2 tsp citrus zest (I used lime and orange)
2 Tbsp jalapeno, diced 
2 Tbsp cider vinegar

1 Tbsp Lime Juice

1 cup cilantro (stems and leaves), chopped
1/4 tsp cayenne
salt and pepper to taste

Directions

1. Prepare all your veggies – I used a mandoline to shred my cabbage and slice my jicama.

2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. I added in about 1-2 Tbsp extra lime juice because I like my slaw nice and juicy. Salt and pepper to taste.

3. Chill in fridge until ready to be served.

The new most precious items in my life. My BEAUTIFUL Shun 8” Chef Knife, 6” Utility knife, and 3.5” pairing knife. BAHHHHHHHHHHHHHH So excited. 

MMMM I love veggie-tastic lunches. This is my grilled Grilled Balsamic Eggplant Basil Sandwich with fresh heirloom tomatoes and a bit of part-skim mozzarella. 
Recipe:
1 Eggplant sliced lengthwise 1/4 inch thick (I just grill em all and reserve the extra slices for later)
Fresh Basil (as much as you want)
2 slices heirloom tomato 
1/4 cup shredded part skim mozerella 
1 TBS Balsamic 
1 tsp Oregano 
Salt and Pepper to taste

Pre-heat the grill. Then I mix the balsamic and oregano and salt and pepper and then I brush the glaze on both sides of the eggplant slices. Then I spray the eggplant with some olive oil pam and put them on the grill on high for about 10 minutes on each side or until I meet my desired softness. Lastly I put the sandwich together by stacking the basil, cheese and tomatoes in between two eggplant slices and then I place the sandwich back on the grill until the cheese is melted. Voila! Healthy veggietasticness. 

MMMM I love veggie-tastic lunches. This is my grilled Grilled Balsamic Eggplant Basil Sandwich with fresh heirloom tomatoes and a bit of part-skim mozzarella. 

Recipe:

1 Eggplant sliced lengthwise 1/4 inch thick (I just grill em all and reserve the extra slices for later)

Fresh Basil (as much as you want)

2 slices heirloom tomato 

1/4 cup shredded part skim mozerella 

1 TBS Balsamic 

1 tsp Oregano 

Salt and Pepper to taste

Pre-heat the grill. Then I mix the balsamic and oregano and salt and pepper and then I brush the glaze on both sides of the eggplant slices. Then I spray the eggplant with some olive oil pam and put them on the grill on high for about 10 minutes on each side or until I meet my desired softness. Lastly I put the sandwich together by stacking the basil, cheese and tomatoes in between two eggplant slices and then I place the sandwich back on the grill until the cheese is melted. Voila! Healthy veggietasticness. 

Caramelized Wild Salmon with Cherry Salsa
I love trying new things and this one was really quite different. My only issue was that I thought perhaps the cherries distracted from the salmon flavor a bit. I didn&#8217;t have mangos on hand so perhaps if I had added those the dish would have been more cohesive. Howeverrrrr the glaze is highly recommended. (I went very light on the sugar and stronger on the citrus and salt.)

Caramelized Wild Salmon with Cherry Salsa

I love trying new things and this one was really quite different. My only issue was that I thought perhaps the cherries distracted from the salmon flavor a bit. I didn’t have mangos on hand so perhaps if I had added those the dish would have been more cohesive. Howeverrrrr the glaze is highly recommended. (I went very light on the sugar and stronger on the citrus and salt.)

Dinner this evening:
Peruvian Ceviche with Sweet Potato, Corn and Romaine
This is the most incredible dish especially when served with some lovely fresh basa-swai fillets (which I purchased this afternoon at the 99 Ranch Market) and gorgeous freshly squeezed limes. My other adaptations included a bit of garlic parsley salt and I used serrano and jalapeno chili peppers instead of habanero (since I didn&#8217;t have any on hand.) I ate them like little lettuce tacos with a bit of corn and sweet potato wraped around the ceviche. They all pair so wonderfully together. Nomz nom nom nom.

Dinner this evening:

Peruvian Ceviche with Sweet Potato, Corn and Romaine

This is the most incredible dish especially when served with some lovely fresh basa-swai fillets (which I purchased this afternoon at the 99 Ranch Market) and gorgeous freshly squeezed limes. My other adaptations included a bit of garlic parsley salt and I used serrano and jalapeno chili peppers instead of habanero (since I didn’t have any on hand.) I ate them like little lettuce tacos with a bit of corn and sweet potato wraped around the ceviche. They all pair so wonderfully together. Nomz nom nom nom.

Here are two appitizer items from my book club French food night!

Recipe for the French Tomato Tart 

I used a little less oil and made a whole wheat tart dough instead of the regular to add more of a rustic taste. 

Here is the recipe for the Cheese Gougeres

They originally call for Gruyere but I really enjoyed the nuttiness of the Hollander Nord

The rest of the meal included pan-seared shallot mushroom stuffed chicken breasts, a butter-less haricot verts and a traditional (albeit lightened) dijon beet salad and ended with a lightened up Julia Child’s Cherry Clafouti.  

One of my favorite Roses I drank in France. Let&#8217;s go get some! 

One of my favorite Roses I drank in France. Let’s go get some!