Banana Bread – Weight Loss Diet Solutions

Good morning! Did you guys get any snow yesterday? So far we just have a dusting, it’s mostly cold and windy. Is it bad that I’m hoping for at least one big snow this winter?

Yesterday’s breakfast was so good. I had one of Jeanne’s eggs fried in butter, a couple of slices of peach ham, a clementine and a small slice of banana bread. I ended up not eating more than a bite of the banana bread because I got overzealous with reheating it in the microwave. I think a loaf of banana bread is in my future.

Lunch was really late in the day so I kept it small. A shared chicken burrito, half of an avocado, and salsa.

Dinner took forever to cook, but it was so worth it. I made tandoori chicken burgers with yogurt cucumber sauce and naan. I topped the burgers with cucumber, red onion and cilantro. It was amazing. The chicken patties were tender and had a lot of Indian spice flavor to them. I also really liked the cumin in the cucumber sauce.

I didn’t get a good photo of the burgers because it was 9pm and I didn’t feel like pulling out the natural lights, but these were amazing. I’ll definitely be making them again. You can find the recipe for the tandoori chicken burgers here. The only difference for me was the chicken. I used whole chicken breasts and ground them up in the food processor with the spices. The naan recipe is here.

I did not exercise yesterday and can tell it’s going to be hard at first to get back into the swing of things. I woke up early to exercise and then waited for Josh and then just kept putting it off until we were both too tired. I think honestly we were both excited to get back to work and have a normal day that it took second seat to everything else. No excuses today though.

I’m almost done reading It Chooses You by Miranda July. Oh my. It’s so very interested and surprisingly sad and deep. Miranda’s comments about life, time and death feel so familiar to what goes on in my own head that it’s comforting to read the words from someone else. While writing or trying to write a screen play she decides to seek out the people from the LA Penny Saver for interviews. What she finds is a whole lot of crazy in a world that exists without the internet.

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Hors d’oeuvres, appetizers, finger foods…whatever you call it, I love them. For some reason, I think the variety, I love food served in bite-size portions. Last week I went to an event for a local women’s magazine and was just so smitten with the variety of single-serving food that I had to take pictures and share with you guys.

This plate is small, about 6 inches in diameter and check out those shot glasses! Here’s what was on my plate: blueberry salad which had some sort of vinaigrette mixed in. A slight basil flavor and tangy with olive oil. In the other shot glass you will find a bit of lettuce at the bottom, then a layer of egg salad topped with a few thin slices of smoked salmon and a sping of dill. A little cucumber and cream cheese tea sandwich wedge. It was light and crisp. A banana bread sandwich, right beside the blueberry salad. I loved this idea. Two thin slices of banana bread with a layer of cream cheese in between. A couple of vegetable chips. And then a flaky almond galette. I tasted almond paste, which is one of my most favorite things in the world.

I made effort at this event to only eat what I truly wanted and to share dessert with my friend. But, what I really love is that it was a small sampling of really good food. It wasn’t a buffet gorge sort of thing, just nice little treats that were well executed and delicious. I want to apply this mentality more to my everyday life. Having a taste and moving on. It’s difficult for me because when something is really delicious, I want a lot of it, and then it isn’t special anymore. This food felt special to me like an indulgent treat and not in an unreasonable amount. Eating this plate of food in its white flour, sugar and cream cheese glory would not make anyone overweight. This plate is not the problem. It’s only when you multiply this plate, add guilt, and secrecy that it becomes a problem. And I want to learn this lesson over and over if I have to. Special food should remain special.

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