Saturday, May 29, 2010

Saturday Recap

After getting home at 8, I slept for a few hours and then fixed lunch for myself and the husband. Today's menu? Barbeque beef and corn on the cobb. I love barbeque - it's such a summery, family gathering type of food for me.
We then went to Y where husband lifted weights, and I did a 30 minute run and some ab work, followed by a shopping trip for flip-flops and a trip to the local pet store.

I have packed two successful work lunches* so far this week: yogurt, cliff bar, oatmeal with pb and a banana. This gives me a main item and two snacks, whch seems to be about right for the amount of tim I'm working. Last night, however, I got tripped up in my diet efforts: my boss brought me in breakfast when he got here at 6:00: sausage mcmuffin and a hashbrown. I ate the mcmuffin and about 1/3 of the hashbrown. I was planning on a smoothie when I got home, but I instead ate the McDonalds.

Part of what I struggle with is eating in "special situations"- someone brings in homemade cookies, my mom fixes fried chicken, it's a holiday, etc. I know I should have willpower to eat the salad, but is a life without, say, donuts, worth living? I feel like a moderation approach works best for me - eating some of the "bad stuff" but trying to eat much healthy, whole foods, and cutting back elsewhere to make up for the indulgences.

How do you find balance?

I thought I'd share my barbeque recipe - it's the result of about two years of experimentation.

1 small pork roast (you can alson used a beef pot roast)
2 tsp meat tenderizor
1 tbsp salt
2 tbsp seasoned pepper
1 tbsp paprika
2 tbsp garlic power
1 tbsp chilli power

Mix spices together in small bowl. Use a fork to puncture meat on both sides, and spinkle tenderizor equally onto each side. Place meat into a glass baking dish and rub top side with spice mixture. Cover with foil and place in 200 degree oven, cooking for 3 1/2 hours if the meat is under 3 pounds, adding twenty minutes for each additional pound of meat.

After cooking time is over, remove from oven and use two forks to shred meat. serve sauce on the side, but you can also toss the shredded meat in sauce.

My sauce:
1/4white vinegar
1/8 cup ketchup
1/8 cup yellow mustard - not dijion
1 tbps worcheshire sauce

How do you like your barbeque?

*are they lunches if I eat them at 4 in the morning?

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