Weekly Weigh-In

151 lbs this week. Gone up quite a few from last. I’m not super sure why this is happening, but I do believe it may add up to just using a different scale from last week. I’m in Miami visiting family and friends, but I’ve been good about what foods I eat and I’ve made it to the gym every single day since Sunday. Maybe it just takes some time for my metabolism to kickstart. I leave Miami on Sunday and hope to keep up my newly formed working out habits in NYC. The scale will go down eventually.

Photo credit: floralgal

Random Act of Green No. 3

Nail polish. I’m not going to lie. I really enjoy it. I think it’s fun to spend my time adding color to my nails, especially on my feet. I wiggle my toes with contentment once a nail polishing is done.

Unfortunately, the fact of the matter is nail polishes and nail polish removers are really bad for your health and your environment – breathing in toxic fumes from the acetone and whatever else I can’t pronounce from the actual nail polish. I’ll pass, thanks.

Now, I know there are some eco-friendly, less toxic versions of nail polish out there (namely, walk over to your local Whole Foods or general health food store, and they’ll probably have some in stock). But in the name of frugality and all things cheap, I’m just declaring war on nail polish and remover for now.

Photo Credit: faq.org

Weekly Weigh-In

I know, I know. I haven’t posted a weekly weigh-in for quite a few weeks. But in the past few weeks I’ve neglected myself and therefore have had to deal with stress, a panic attack, stomach issues, etc. So let’s just leave it at I’ve learned my lesson and move on.

This week I weigh 148 lbs. Since I’m starting anew, I’m not going to count that as a loss or gain. I’ve taking up attempting to walk to and from work through Central Park daily (weather permitting of course). It’s awesome because since I’m so out of shape it’s burning anywhere from 300-500 calories each way per my Polar F6 heart rate monitor – thanks mom and dad – and it’s low impact which means my knee won’t throb in pain at the end of the workout. Or during the workout for that matter. I take a change of clothes in my backpack for work along with deodorant and my nifty Origins Ginger Gloss given to me from someone back in the day to smell nice for the coworkers.

Photo Credit: juliagriggshavey

Words.

“‘My mom always says, “The smaller the dress size, the larger the apartment,” ‘ said one lifelong Upper East Sider, who said she did not want to be named because she disapproves of the maxim.”

NY Times article, Where Thin People Roam, and Sometimes Even Eat by Anne Barnard

Photo Credit: Librado Romero/The New York Times

Steph’s Tuna Pasta Thing

In college, my friend Steph would make this dish that would last her a while, taste delicious and was easy and cheap to put together in large quantities. We’ll call it Steph’s Tuna Pasta Thing.

Last week, I was craving the Steph Tuna Pasta Thing and she was kind enough to remind me of all the ingredients and steps she would take to come to the perfect go-to meal. I took advantage of this recipe to see how much local farmer’s market food I could stick in it and I must say, I did pretty well. I added some crimini mushrooms, two types of summer zucchinis and tricolor pasta – all picked up at the Columbia farmer’s market on 114th St and Broadway on Sunday. To that, I added some Miracle Whip Light instead of mayo as well as celery to give it some crunch. I also added one shallot that I picked up at the Westside Market grocery store.

With all their powers combined, I ended up with something that looks kind of Frankenstein-ish but tastes delicious. Lunch for this week is Steph’s Tuna Pasta Thing… Nadia Style. Also, my version of the recipe ends up being about 7 Weight Watchers points per cup, which when you combine with a simple vegetable soup (recipe to come) ends up being a really hearty meal.

Below is my rendition of Steph’s recipe, but if you want her original recipe, then scroll down below mine.

Steph’s Tuna Pasta Thing a la Nadia

• 12 oz pasta (any type, but I like short pasta more like bow ties, maracaroni elbows, etc)
• 12 oz tuna canned in water
• 2 small zucchinis
• 5 crimini mushrooms
• 2 celery stalks
• 1 shallot
• 3 hard boiled eggs
• 2 tblspns olive oil
• 1/2 cup Miracle Whip Light
• 2 Herb Ox sodium free chicken seasoning packets

1. Dice shallots, zucchini, celery, mushrooms, and hard boiled eggs.

2. Sautee shallots, zucchini and mushrooms in olive oil with one Herb Ox packet as seasoning. Leave celery and eggs aside. I tend to put the shallot in first for a little bit, then the zucchini and finally add the mushrooms since onions and zucchinis take a little longer to cook.

3. Prepare pasta plain by leaving in boiling water until cooked.

4. Put cooked pasta, shallots, zucchini and mushrooms in a mixing bowl and stir.

5. Add canned tuna and add some of the water it comes in to the mix. This allows the pasta to absorb the tuna flavor.

6. Add Miracle Whip and second Herb Ox packet. Stir.

7. Add eggs and celery to the mix and done! You now have a delicious meal in a tupperware. The best thing about this recipe – you can eat it hot or cold (personally, I’ve been enjoying it as a tuna pasta salad).

As promised, here is Steph’s original recipe (as told to me by Steph):

Steph’s Tuna Pasta Thing – Original Recipe

• 1-2 cans tuna (any type you like – the less chunky ones are better for mixing with the pasta, though)
• Mayonniase
• Salt, pepper
• Garlic powder
• Complete Seasoning (Badia, Goya, etc)
• 2-3 eggs
• Macaroni elbows pasta

1. Start boiling the water for the pasta and eggs first as those take the longest.
2. Use a medium sized pot, add 3 pinches of salt/olive oil and let the water boil.
3. Once water is boiling, add the elbows and lower the heat a little. Let boil for 8 – 12 minutes.
4. While that’s boiling, set another small pot for the eggs. THere are different ways to boil eggs, but it’s pretty basic. I pop them in before the water even starts boiling and let it sit for 7 minutes after I see it boiling. Other people only put the eggs in after it starts boiling. Preference really.
5. Start mixing the tuna while those are on the stove. Open 1 can first and see if you need more later.
6. Drain half of the water in the tuna. LEAVE SOME OF THE WATER. It’s important for flavoring and consistency.
7. Put the water and tuna in a big mixing bowl.
8. Mix it in with mayonnaise like you would make regular tuna. Add a little bit more mayo than you normally would until it’s more liquidy than you’re used to.
9. Add the Complete Seasoning, a pinch of Garlic powder, salt and pepper to flavor. Play with it a bit until you get the right flavor.
10. Once the pasta and eggs are ready, drain the pasta, peal the eggs and let them cool for 3 minutes.
11. Cut the eggs into 1/8ths. I like salt, so I add salt to the eggs at this point.
12. Pour the tuna into the large bowl where the seasoned tuna is and mix. See if you have enough tuna… by that I mean that it seems to at least touch all of the pasta. If there’s too much pasta, mix more tuna in another smaller bowl and add it in.
13. Once it’s all mixed, add the eggs on top and you’re all set.

Engagement

Well, we had been talking about it as a possibility lately, but it’s still nice to have that awkward moment where he pulls a ring out of a vest pocket and asks an awkward question: “Will you be my wife?”

He got the ring right for sure, it’s everything I wanted. So now what?

Let the planning begin.

why? why am i up right now?

Fell asleep after the first third of A Good Year was through, but woke up to watch the last. My room is stifling and now it’s just the company of an empty living room and a computer. No A/C or humidifier orchestral hums here.

Just silence and space.

Time reads 2:39 am, but who’s really counting?

Dream Home: Metro-Ship

I have found my dream home – the Metro Ship houseboat.

Boats start at $239,000 and the fully loaded price is $317,000.

Time to start saving.

Summer Radish Dip

Last Sunday, I attempted to see Les Nubians at Summerstage as I had mentioned a little while ago.  One of the best things to do when going to outdoor concerts is coming equipped with a little snack, so I hit the Columbia Farmer’s Market and ended up with radishes for a radish dip I’ve been interested in trying, button carrots (as seen in the photo above) and fresh zucchini. I got the recipe for the radish dip from AllRecipes.com, but ended up doing my fair share of changes.

My friends and I ended up getting to Central Park after Summerstage was at full capacity, but we opted to just plant ourselves right outside the venue and listen to all the awesome live music happening. Meanwhile the radish dip was enjoyed with the music. It was refreshing and great paired with zucchini sticks, little tomatoes and carrots. Perfect for being outside for hours. Here’s my modified radish dip recipe below.

Radish Dip

• 4 cloves of fresh garlic
• a lot of radishes (I had about 12 nice sized radishes in my bunch and I used them all)
• 2 8 oz packages of American neufchâtel cheese or low-fat cream cheese
• salt

1. Place your garlic and radish in a food processor and chop away until you get finely minced pieces of garlic and radish

2. Mix with neufchâtel cheese until it looks and feels like a dip. Salt to taste

3. Chill until you’re ready to eat. Take random fresh veggies and start dipping!

* Also, I wanted to note that I think finely minced celery in the dip would also go a long way in this recipe

Windowsill Herbs

BEFORE:

AFTER:

I don’t think I need to explain this post much at all. Can someone please tell me what I’m doing wrong?! My cilantro and parsley are dead!

My theory for now is that the plants are in indirect sunlight (the only kind of sun my living room window gets since I’m facing north) and they need more. At least it looks as though I’ll be able to add chives to my meals…