Meal Snapshot: Black Bean Burger

Hello People!

I mentioned a few blog posts ago that I would show you a pix of a recent meal I had/made of a black bean burger recipe. Here is the final product.  It was paired with a salad with Ceasar dressing that I bought from the grocery store.  As mentioned in the earlier post, the taste was good, but the burger fell apart when eating making a giant mess.  Oh well, more recipes for me to try to perfect it!

A Yummy Lunch!

A Yummy Lunch!

Challenge Video #1

Foodie Friday:  Challenge Video #1: Sweet Beverages

Hello People!

I’ve got a video that I made for you today.  I hope you like it.  It was actually made a really long time ago, but I want to share it with you now.  I hope you find it inspirational and take me up on my challenge! (Actually, I need to take me up on my challenge and find that Chai Spice Yerba Mate tea I recommend and get off the coffee that I went back to drinking…Just one more cup!)

Speaking of videos, I’m at the end of my year for teaching at the college (where I work) and will soon have way too much idle time on my hands.  I was thinking of making a YouTube channel just for bfitafter40.  Would you like that?  I could make more videos in that genre that way since my normal channel is about a myriad of topics besides weight-loss and getting fit.  I’ll keep you informed.

P.S. I’m laughing at my hair in this video because it looks like I used a whole can of hairspray on it.  I think it was 120 degrees inside my house that day and didn’t want to look like a sweaty mess. Ha Ha!  I hope you enjoy.

Eating Sugar = Storing Fat

Hello People,

Yes, I said it.  And, it is true.  Don’t believe me?  You think that if you work out and eat low-calorie that you will burn it off?  No, you are wrong. That would be true if you are running a marathon or are in a triathlon.  You work out like that every day?  I don’t think so.  Please watch this viral video (over 4 million have analyzed and touted it) in your next opportunity of free time and educate yourself about the horrors of sugar and what it does in the body.  I’m talking about table sugar, the white stuff, the processed refined granulated sweet evil that can come in a variety of names.  Don’t be fooled by the words: Turbinado, Granulated, Castor, Powdered, Organic Cane, Brown, etc.  These are all sucrose, which you will learn in this very important video are glucose and fructose linked together.  It isn’t the glucose that is the problem, it’s the fructose.  Yes, fructose is also fruit sugar, but with fruit, you get fiber, vitamins and other nutrients. Plain sugar gives you nothing but an addiction. He touches on the dangers of drinking fruit juice which is fruit without the benefits.

I am in my 3rd week of being sugar-free (YAY me!!!)  Yes, I felt the full effect of head-aches, mad food cravings, desperate desires for “one more hit!!!”, the shakes, and hormonal mood swings for 3 days.  Then, it all went away.  The funny thing is, if you don’t eat sugar, you don’t crave it.  You also won’t be starving in general anymore due to low-blood sugar swings.  You do know how sugar works, right?  It raises your insulin and then tries to shuttle the excess sugar into cells, who don’t want or need it and then…just watch the video.  I know it’s long.  Trust me, you won’t be sorry.  It talks about how we metabolize alcohol too.  It is very similar to sugar.  I’ll stop talking about it now.  Please watch it:

Recipe Ideas

Foodie Friday: Recipe Ideas to Spice It Up!

Hello People,

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I wanted to share a practice that I use in regards to recipes.  I LOVE cookbooks, and that is an understatement, and I love trying new recipes as often as I change clothes.  What can I say? I just get bored eating the same old thing day-in and day-out.  If a recipe really jumps off the page and is beyond amazing, I will cook it again and keep it in my repertoire of food that is really good when I want to eat something I know for a fact is delicious or want impress someone else with my amazing cooking skills (sly fox!).

My system for keeping track of how a recipe fared in my kitchen and stomach is by using check _MG_0918style grading marks.  A check + (plus) means that the recipe was out of the ball park good and will definitely be made again (any recipe I’ve shared on here, the blog, has received that marking); a plain  check by itself indicates that the recipe tasted so-so or had some issues in preparation or difficulties in ingredients.  I may or may not prepare that dish again depending on it’s problems.  If it was a simple matter of overcooking or the wrong proportions of ingredients, it may take more experimenting to decide ultimately; a check – (minus) means that the recipe was a real fail and either is thrown away if it came from a magazine or clearly marked to_MG_0923 ignore if I come across it again in a book.  I place these checks on top of the recipe in bold black ink so that I can see it clearly (pencil can fade or get erased) when thumbing through the book the next time I’m hunting down new recipes.

I also add personal notes in regards to what I think the problems were, what extra ingredients I _MG_0920added/took out, how it didn’t work well halved/doubled, cooking temperature problems, and generally what I thought about how it tasted.  If the recipe was delicious_MG_0919 with the additions I made, then I keep them for the next time I make the dish.  I also know that I can manipulate the recipe for further tweaking if I want too later.

_MG_0925

At one point, I sat down with 4 or 5 five of my favorite cookbooks (books that I’ve got a lot of check pluses in!) and wrote down on a paper recipes from those books, under different headings, that I must try and that would be appropriate for clean eating and/or weight loss.  On that list I cross off the one’s that I’ve cooked and continue on the list when I want to try something new.  I found recipes for all types of meals: dinners, lunches, salads, soups, etc.  Each one of these recipes I “tasted” in my mind before choosing them for the list thinking that they would probably end up as check pluses eventually.  Most do, some don’t. The picture in tomorrow’s post is the result of one such recipe that only gets a plain check from me (Black Bean Burgers).  The taste was good, but the burger fell apart and was a mess.  Tricky to cook too.  Also, the recipe asked for no seasoning.  I found that extremely odd.  Of course, I added my own.  One thing I should have added to this list, is the page numbers that I found these recipes on.  I can just as easily look in the Index for them because the book is indicated (by abbreviation), however, I’m just lazy.

Do you have any ways of remembering how you liked or didn’t like a recipe?  I have so many recipes in books and torn out sheets/cards it’s hard to keep track of.  Perhaps my method can give some of you ideas if you share in my: I-have-too-many-cookbooks “problem.”