Tuesday, February 11, 2014

veggie burgers and mondays

I’ve been on this planet to experience somewhere around 2,414 Monday’s, most of which, in my adult life, I have dreaded. Today, after a frustrating and busy weekend, I was happy to see the beginning of a new week. I don’t think I can parlay that into anything resembling optimism or a positive attitude, just happy to be moving forward again.  

Weigh in: 258 lbs. So far my food and movement plan seems to be working, and no one, least of all me, has complained about feeling hungry or deprived. There was an incident with a shaky pair of hands and a Milky Way bar, but I put it back on the shelf and got the heck out of the store as soon as I could.  

Without revealing too much about my husbands work life, one of the other professors needs to take a medical leave of absence and he’s been asked to pick up one of his classes. This will extend our schedule twice a week, and will require me to pack lunch for both of us since I have neither the money, nor the inclination to eat out on a regular basis. It isn’t strictly speaking a big deal, except for the fact that packing a lunch has never really been a strong suit for me, and my husband has had difficulty remembering his lunch since the fifth grade. Of course, because of the other dietary and lifestyle changes I’m trying to make and stick to, it has to be real whole food and mostly plants. A peanut butter and jelly sandwich just isn’t going to cut it. 

I have just now come to the realization that I skipped breakfast. For lunch I made veggie burgers from a favorite recipe, and I am planning Tarka Dal, Aloo Gobi, and Basmati Rice for dinner. I also have some chores – more snow – to take care of after dinner, and I need to dig a path out to the bird feeder which is running quite low. 

The Veggie Burgers I make actually live up to the name. They are not bean paddies, or filled with various grains, they are made with carrots, onion, celery, mushrooms, peppers, and ground walnuts, with a minimal filler of Matzo Meal and bound by one egg. I have never been able to muster the patience to snap a photograph of them, which is probably the best testament to their flavor as I can proclaim, but I will post the recipe as I can.

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