Sunday, June 14, 2009

3 lists and 2 recipes


1. UltraShake* (thanks Dr. Hyman)
2. Decaf Americano at Haven with K.
3. Lunch with K.O. at the GB Co-op (the company was awesome, the food, so-so...when you're not eating gluten, sugar, or dairy...there's surprisingly little left to eat, even on the Co-op buffet)
4. Took my turn cleaning the apt.
5. Made some Detox Broth** (#2 thanks to Dr. H)
6. Dinner: leftover cashew coconut chicken (with lime and cilantro), baked kale, and a spinach and avocado salad with lemon vinaigrette made from scratch.
7. Digested on the couch and watched Mean Girls and contemplated the redesign of the NY Times Magazine (here's one reader's take)
8. Knew one answer for certain in the Sunday Times crossword: Eno.
9. Posted to my blog.
10. Now going to see what else I can cram in before bed. Choices: a) balance checkbook (which will free up some space in my brain's 'must-do' center), b) nail down my dates for my August Arizona trip (more space freed up), or c) dishes (which actually isn't a that I have a roommate it's a must-do-now).

Things I didn't do this weekend that I wish I had:

1. Worked on a story I'm in the middle of.
2. Got ahead on my grad student's evals for this semester.
3. Done another yoga session.

What I did do (and am glad I did):

1. All of the above 10 things.
2. Grocery-shopped my ass off and cooked a lot, which is actually a lot for one weekend.
3. Continued to not drink caffeine (at least not the full-powered stuff) or eat sugar.
4. Realized once again that the number of things I think I can get done in a day is usually pretty unrealistic.

*How to make an UltraShake

• 2 scoops rice protein powder
• 1-tbsp organic combination flax and borage oil
• 2-tbsp ground flaxseeds
• 1/2-cup frozen or fresh non-citrus fruit, such as cherries or bananas
• 6-8 oz. filtered water
• Ice
• 1-tbsp nut butter, such as almond or pecan butter (optional)

Blend all ingredients together to desired thickness.

**How to make UltraBroth

Chop up 6 cups of vegetables including sweet potato, dark leafy greens (I used kale), onion, turnips or parsnips, carrots, and add spices (I added: oregano, lemongrass, a couple bay leaves, and a bunch of fresh ginger).

Bring to a boil and then simmer for a few hours. Drain into a container. 2-3 cups a day. Keeps for about a week.

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