Reporting in
This morning Leah met us at the Wellness Center. I must admit, I was not happy to be there, sleep deprivation or is it just and excuse??? Well the workout went well. I do not like the bike, but did it anyway. My favorite cardio workout is on the treadmill. I caught up my food journal to this morning and actually ate a good breakfast. I really like the refridgerator Oatmeal recipes that Mindy gave us a couple of weeks ago. My favorite it the Blueberry Maple. Here is a picture of what it looks like:

Thanks to Mindy and The Yummy Life site I can enjoy this and it is so quick and simple. Of course mine didn't look like this due to the container, but my wife bought some 9.5 oz plastic containers at Maceys and they work fine, just no fancy glass--still takes the same.

But I really like this the Mango-Almond was the first one I tried and it was good too. Don't these all look great, and again . . . so easy. I know that Mindy stated that we didn't need to add the Chia Seeds but I did and I will be bringing Chia Seeds to class on Thursday to share with anyone who wants them. 

I am always looking for something different to try, I have no problem cooking new things or trying things that I am unfamilar with. So I ran across this little jewel and will  post it here. Still trying to figure out how to remove the sugar and what would be the best subsitute possibly Agave.

Pineapple Carpaccio with Thai Basil and Blueberries



Nutritional information Per Serving:

·                     Calories: 89

·                     Protein: <1 g

·                     Total Fat: <1 g

·                     Saturated Fat: <1 g

·                     Carbohydrates: 23 g

·                     Cholesterol: 0 mg

·                     Sodium: <1 mg

·                     Fiber: 1 g

·                     Sugar: 20 g

Vegan Gluten-Free

Servings: 4; Prep Time: 30 minutes or fewer

Thai basil has a stronger anise note than Italian sweet basil, and pairs beautifully with pineapple, but sweet basil may be substituted. Salting the pineapple brings out the flavor of a less than stellar fruit. Leftover syrup combines refreshingly with lime, lemon, or grapefruit juice and still or sparkling water to make spritzers.

 Syrup

• 1 cup sugar or agave syrup
• 1 cup loosely packed Thai basil leaves

Carpaccio

• ½ pineapple, peeled and cored
• 8 Thai basil leaves
• ½ cup blueberries

Directions

·         To make Syrup: Combine sugar, 1/2 cup water, and basil in saucepan; bring to a boil; and cook 1 minute, or until sugar dissolves. Remove from heat, let steep 5 minutes; strain, and cool. Discard basil.

·         To make Carpaccio: cut pineapple in half lengthwise, and then slice crosswise very thinly, 3/8-inch or thinner.

·         Arrange pineapple slices on serving plates, slightly overlapping slices; sprinkle lightly with salt, then drizzle each serving with 1 Tbs. Syrup.

·         Stack basil leaves, and then roll lengthwise. Slice roll crosswise into thin strips. Garnish pineapple with basil and blueberries. Serve at room temperature or slightly chilled.

Next it is on to Quinoa I will try a recipe called "Tropical Quinoa and Black Beans,  I will let you all know how it goes and post the recipe if it is good.

Thanks for all the support.