When it's Fun

by Joanne on December 8, 2008

It was fun today at work. I was writing about C-Flex and our products for advertising in 2009.  It gives me a little bit of creative challenge. I don’t go about it with 100% confidence though because I’m not an engineer (that would be my partner) and when we advertise, we do so in a way to attract the attention of  design and product engineers.  What I was doing today is offering a compilation of previous comments, articles, etc. restructured and organized into a new article format for a complete detail description of product and company.  It was enjoyable.  9868

Snacking Thoughts

I was thinking of food around 9:15, so I had a wonderful cup of coffee which put me off until 10AM when I had my mix of about 3 oz each Fage 0% yogurt and NonFat Pineapple cottage cheese. Topped it with 1 TBS trail mix- lots of raisins.   I was ok until 11Am when a nibble or two at a Detour bar satisfied my chewing desire.  9879

Lunch today was this filling arugula, watercress salad mix. I added some broccoli slaw and my usual radish and cherry toms. I heated some left over cod, lentils and the 13 bean veggie soup (about 1/2 cup bean mix total), plus 1/4 cup brown rice.   Dressing was F/F Asian Sesame. I split that piece of  molasses bread with Ted. All that kept me going until 2:30pm.arugula-salad1





At 2:30, I had a Met-RX Chocolate shake (1 scoop).  




Dinner: A Vegetarian Delight

I made Vegetarian Sausage using a recipe from Vegan with a Vengeance by Isa Chandra Moskowitz. It was emailed to VGF members today. If you want lots of nutrition, low fat, tons of taste…. you HAVE to try this.

  • 1 pkg Tempeh, crumbled, put in small pan with water to cover and simmer for about 15 min. Pour off water. Add the following:
  • 1 TBS fennel seed
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sage
  • 2 tsp minced garlic
  • 2 TBS soy sauce * (I thought this was too much -I’d reduce it)
  • 1 TBS olive oil.
  • 1 TBS lemon juice

Cook over medium heat until browned.



This was served with reheated lentils.  We also enjoyed oven roasted zucchini, cherry tomatoes and baby bellas.  To the roasted veg., I added 1/2 TBS olive oil, 1 TBS soy, and 1 tsp Chinese 5 spice. Tossed. Cooked 1/2hour at 350 F.



You’ll have to tune in tomorrow when new pics of Nicholas are loaded. They will be on the Nicholas pages.  Until then – everyone enjoy your evening!

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