Juicing

So I'm on day two of phasing into my juice diet. (don't worry it's not a permanent liquid diet) I was going to do breakfast and lunch today but I cracked. I had a somewhat healthy sub for lunch but oh well. I need to make some major changes in my diet and really kick the processed garbage once and for all. I figure a juice diet is the best way to kick start it. No joke, when I drink my juice I feel like I have more energy and can think better. Then when I eat dinner I just feel so heavy and blah. I can't wait to see how this goes.

This is what I turned into juice this morning.

Strawberry-Grape Juice

Oh so damn good. I love juicing. How did I forget about this? This morning I turned this:

4 celery sticks
1 cup seedless grapes
2.5 cups of strawberries

Into this:

And enjoyed it most of the day today. Ok all of the day. I already can't wait to figure out what to drink tomorrow morning.

Carrot Celery Juice

So as I mentioned before I have been trying to get juicing back into my diet. Today I tried a new breakfast combination. After having my good bye buffalo chicken pizza last night for dinner, this breakfast truly was like day and night. Lately I haven't felt like my body was running right and I'm positive it's because of the 'fuel' I have been putting into it lately. Hopefully I will see a change soon. I'm tired of the same old same old.

So cheers to bigger better things?

Carrot Celery Juice
1. Juice 4 medium washed carrots.
2. Juice 2 celery stalks.
3. Stir and drink.

Spring Fever

I have caught the warm weather bug. So basically I have been spending my time far away from my computer and out venturing in the sun. I know, I know. I'll be back on track soon. I have decided I need to refocus on my weight loss. I have been great with going to the gym and keeping up with it but when it comes to the diet piece of it, I am slacking.

So the long and short is that I will be incorporating juicing back into my diet. I really feel my body functions better when it's receiving as many fresh fruits and veggies and possible. I am somewhat picky when it comes to eating and sometimes I have so little time in my day I can't always make a proper meal. So back to juicing it is and no more fast food! Expect to see posts about my juicing that way if I commit to sharing it with you I will have to commit to doing it.

Hope all is well and sunny where you all are.

Pancake sandwich

This weekend I took off to visit some of my friends in New York. It's been a while since I've seen them and I had to get out here before they move again across the country. We always do some of the most random things. This mornings breakfast was no exception.

For breakfast they introduced me to the pancake sandwich. It's probably the perfect combination of breakfast in a sandwich. Pancake. Egg. Bacon. Syrup. Pancake. So good! Probably the perfect morning munchie.

Knitting

So with my knitting I recently became so frustrated with my stirrup socks I decided to unravel and start over. I was getting frustrated with not being able to knit 2 even socks. So now I am knitting 2 socks on a circular needle and I will never do it any other way.

I'm more than halfway done now and I am so excited. I can not wait to wear these suckers every day.

Brown Banana Bread

I swear, I need to take it easy on the bread. But its such a comfort food for me I cant help it. I have such fond memories of banana bread. I have never tried a banana bread with brown sugar so I figured I would give this one a try. I am still on the fence about it. It's not my favorite banana bread but it ranks. 

Banana Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Strawberry Orange Bread

I have been on a total bread kick lately. I have had a bunch of dehydrated strawberries that just needed to be turned into something. So this was my answer. You don't need to use dehydrated strawberries, fresh is fine as well. 

Strawberry Orange Bread

Ingredients

Bread

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 2 1/2 cups white sugar
• 1 1/8 cups vegetable oil
• 3 eggs
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cup chopped strawberries
• 1/4 cup orange juice

Optional Icing Mixture

• 3/4 cup confectioners sugar
• 1/4 cup lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, orange juice, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
4. If you want an icing mixture, combine lemon juice with confectioners sugar a tablespoon at a time and stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

Lemon Poppy Seed Bread

So it's been entirely too long but I have been somewhat busy. A few weeks ago a favorite and best friend of mine was in town for her birthday weekend. During her stay her family threw her a brunch to which I was invited and thought, awesome excuse to bake something delish.

So I have made this recipe a few times and I keep tweeking it. This mixture seemed to go over well. I was able to make some muffins and a loaf. Just because I like variety.

Lemon Poppy Seed Bread

Ingredients

Bread

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons poppy seeds
• 2 1/2 cups white sugar
• 1 1/8 cups vegetable oil
• 3 eggs
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon extract

Icing Mixture

• 3/4 cup confectioners sugar
• 1/4 cup lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
4. Combine lemon juice with confectioners sugar a tablespoon at a time and stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.