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Archive for March 12th, 2009

I received a nice surprise today with my protein bar order, it was a sample of “Nectar Sweet” Whey Protein Isolate by Syntrax.  It came from “AllStarHealth” where I purchase my bars.  Looks interesting.  Here’s the scoop for a 1/2 Serving Sample (14g)

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  • Cals 50
  • Fat 0
  • Carbs 0
  • Protein 12g

The ingredients are:

  • Whey protein isolate
  • dutch processed cocoa powder
  • natural and artificial flavors (hmmmmm????)
  • soy lecithin, salt
  • acesulfame-K
  • sucralose

It tastes very good. There isn’t any chalky taste to it like a lot of the protein powders.  I like the calorie, carbs, and protein data.  This just might be one for my list.

One determined bird.  

You have to appreciate the determination of God’s little creatures.  This cute feathered fellow, had something between his little feet, probably a seed, and he was just a peckin’ away.  He didn’t seem to care that Ted and I were staring at him through the window.

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What’s on the plate…  not much. I’m having a left over “non-burger” and Ted is doing his funky thing with ground turkey.  He likes adding eggs and a whole lot of goodies to his ground meats.  He actually tried to swipe some of my mushrooms that I was sauteing in SmartBalance lite.  I strategically talked him out of it.  Just like an experienced negotiator, explaining how much better they would be after I finished working a miracle on them.  😉  Anyway, he stirred up quite the concoction less mushrooms.  

This was my little plate of steamed broccoli and asparagus, sauteed  mushrooms with shallots, and non-burgers.  I had some Zukay salsa on the side.

Soy burger with sauteed mushrooms, broccoli and asparagus

Soy burger with sauteed mushrooms, broccoli and asparagus

 

Tomorrow, I’ll be doing the Friday solo act at work since it’s Sue’s Friday off. It was her birthday yesterday, March 11 so she left work early today (she should’ve left early yesterday but you-know-who was ill and she couldn’t leave) .  It’s Sam’s birthday tomorrow.  Sam is Sue’s hubby…I know.. I KNOW……Muskrat Susie, Muskrat Sam Do the jitterbug out in muskrat land And they shimmy And Sammy’s so skinny…”
music1 Cute.   

So anyway….. I’m on my own tomorrow in the office unless my dearest comes to visit with Shane, that would be nice. 

That’s the scoop for this Thursday. Hope you had a productive day and just keep in mind as you open your sleepy eyes in the morning, TGIF!!!! Yahooey!  What’s the proper spelling for “yahooey” anyway? Is it with or without that “e”? Probably doesn’t matter since it’s not a word.

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Another night with CEimB.  It was fish tacos using soft tortillas.  This weeks pick was from Sara of Imafoodblog and she “done” good according to my fish-picky husband. My stomach was a bit down and out this week so I can’t be a good source for feedback.  Ted’s comments were: “fish was perfect because it was non fishy tasting”. “Spicy, tasty, juicy”.  JUICY?  That’s his description.  “The chipotle cream was tingly on the tongue but not burning”. 

The key ingredients:

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  • My fish was Mahi Mahi.
  • Lime juice
  • Salt, pepper, olive oil
  • Greek Yogurt
  • 4.5 oz can chopped green chiles
  • Roasted Chipotle Salsa
  • Low Carb Tortillas
  • Lettuce mix
  • Mexican corn
  • lime wedges

My ingredrients were a bit different from the ones in “The Food You Crave” by Ellie Krieger, page 229.  You can find the original recipe at the host blog, Imafoodblog.

My chipotle cream was made a bit differently than instructed:  1/4 cup non fat Greek yogurt + 1/4 cup Chipotle salsa + 4.5 oz can (drained) chopped green chiles.  I did not use mayonnaise.

The tortillas recommended in the recipe by Ellie were corn tortillas. She also indicated that to warm them, put them in a grill pan for 30 seconds each side. I put my tortillas in the oven at 350 for 10 – 12 minutes, covered. 

I love to top my tacos with fresh tomatoes so our topping bowl consisted of the Mexican corn, the lettuce, and chopped fresh plum tomato.

dscn0348I served dinner with a side of lemon sauteed asparagus.

The fish and the lime dance before "the fold"

The fish and the lime dance before "the fold"

Ted asked, “are we suppose to fold these up?”  I said  … “eat it which ever way you can”.   I then proceeded to fold one up and held it at a fold with the asparagus.  For the trip from plate to mouth, I ended up using knife and fork.

With all my toppings, the fish left the "dance floor"

With all my toppings, the fish left the "dance floor"

It was a good recipe – had to be if Ted liked it.  I will try this one again when my taste buds aren’t  MIA and my stomach is feeling happy.

Good pick, Sara.

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