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.
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.
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.
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!
