Well I ran out of Silk Almond Vanilla Milk so this sucks. And I was craving it too! I poured myself a regular glass of milk and it tasted really…. weird. I am used to be one of those people that can down a glass of milk at every meal. I try to avoid it now and drink Almond Milk instead. I am going grocery shopping later.
I am cutting coffee temporarily from my diet. And when I say diet, I mean what I eat. I had been drinking bottled light Starbucks coffee for the past two weeks because testing at school has been crazy. It gave me a boost. But yesterday I drank more than I usually do, and my body was acting up. I had to pee constantly and I wanted to go to sleep but my brain wouldn’t shut off. This made me act like a zombie all day. People were asking me “Jessica. What is wrong with you? You aren’t acting normal…. Maybe you should see the nurse.” And I told them I was fine. Obviously I was freaking out and knew it was the caffeine. So temporarily, I am cutting coffee from my diet.
Things to remember (doesn’t apply to you necessarily):
Candy/Chocolate(as in Reeses) will make me lose energy (it may be just me)
I am a bit overwhelmed by ingredients. I look at something, lets say umm a bag of chips, and if I turn it over and look at the ingredients, I have no idea was most of the stuff is. That scares me now. How do I know what ingredient is a animal product? I guess I will have to learn…. slowly. And half of me doesn’t want to know because what if it is something so disgusting I want to throw up?
The good thing is I love learning about nutrition. I soak up the information like a sponge. It intrigues me. Except when I find out something that is pure revolting to me.
Sooooo….. about meat….. and seafood… I don’t crave meat yet. Which is good, of course. I am thinking about cutting seafood. I want to have a lil seafood binge before though. Yes I know that will make it harder to give it up, but I haven’t had any fish in two or three weeks so just letting go of any chance of eating it again without saying goodbye saddens me. I need to say my goodbyes people! My day could be:
Breakfast: salmon & cream cheese on a whole wheat bagel
Lunch: assorted fish sushi
Dinner: fancy tilapila & scallops & shrimp (woohoo)
I am going to fast. I understand that. God, I am not even a official vegetarian yet! So this lil seafood binge is going to be in May, July, or even farther away. I am going too fast because my research makes me want to jump right into being a freaking vegan. But I can’t. Right now, I have to learn about ingredients.
Today’s recipe is also a challenge. If you name this dish, you could win $500 if they choose it. You can do that here. It ends May 1st. This is a amazing breakfast since I used crumpets instead of pound cake. WARNING: It doesn’t keep very well depending on how much strawberry preserves you put on. It also tastes pretty sweet.
You will need:
1 teaspoon granulated sugar
2 tablespoons honey
Pinch of salt
2 cups chopped fresh or frozen rhubarb, thawed if frozen
1/2 cup heavy cream
3 tablespoons mascarpone cheese or clotted cream, at room temperature
4 tablespoons confectioners’ sugar
8 slices pound cake or 8 crumpets
Strawberry preserves, for spreading
Bring (2 tablespoons) confectioners’ sugar, honey, salt, a teaspoon granulated sugar, and 2 tablespoons water to a gentle shimmer in a small saucepan over medium-heat. Stir repeatedly until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour.
Beat the heavy cream, mascarpone and (2 tablespoons) confectioners’ sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, and then fold in the rest. Cover and refrigerate until cold, about 1 hour.
Meanwhile, preheat the oven to 375 degrees F. Use a cookie cutter to cut circles from the pound cake slices or crumpets. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved honey syrup; let cool completely on the baking sheet.
Spread a layer of strawberry preserves on the cake rounds/crumpets. Transfer the rhubarb cream to a piping bag fitted with a large shaped tip. Pipe the cream onto the cakes/crumpets.
I am doing research. I have to find a good meal plan. I haven’t told my parents yet because I don’t believe I am official yet.
Why am I waiting 3 months? I give up on things easily. I admit it. I didn’t give up on baking though and I am proud of that. In one month or one and a half, I think that would be a great time to tell them.
When is the next time I will eat meat? When I think that, I always draw up a a blank. It is hard to imagine living life without animal products like a vegan does. My answer is always something along the lines of never or at a event. I like the never choice better.
My friend got food poisoning from Taco Bell. She was out of school for a few days because she was sick to her stomach. Apparently the meat from her taco was contaminated with bacteria.
I can live without fired chicken. I can live without microwaveable meals that have meat in them. I can live without that weird really fatty orange chicken that you have to bake in the oven. That will be easy to cut from my diet. One of the main reasons I am doing this is the health threat of red meats. I don’t usually eat good high quality meat so I can easily get rid of the awful meat in my diet. I am thinking about becoming a vegan but I really need to slow down to make sure I am not getting a head of myself.
It is also going to be a problem when Dad takes out the grill. It is going to be summer soon! Thank goodness it is rainy right now. I rather not tell them I am trying to become a vegetarian until I know I can stick with it.
I will not consider myself a vegetarian until July 24th 2012. That is 3 months from now, April 24th. I won’t officially be a vegetarian (in my own eyes) until I pass a quarter of a year being one. I am starting a little diary of that time. My writing of it doesn’t have to be constant, but my vegetarian-ness does. I heard that the first month is the worst. That it is when you are craving meat the most. I thought it might be fun to read about my withdrawals. If I rant on and on about how much I want meat one day, I will be so ashamed.
Why am I becoming a Vegetarian? I don’t like animal cruelty. I feel very strongly when someone says “They’re just animals!” or something in which someone calls someone an ‘animal’ in a bad tone. There is two categories of what you can be: animal or plant. So, um, you actually are an animal anyways. I can eat plants because we aren’t in the same category. But I don’t think I could eat animals because we are in the same category.
I might be looking at this whole vegetarian thing in the wrong way, but this is how I see it. Oh god. I could never eat a McDonalds or Burger King burger. I think I could be sick to my stomach. When I was little I couldn’t care less what was on my plate. But now it disgusts me. Ooh. Did you see McDonalds new commercial? It was about how a little goat was eating the wrong things and than it ate a happy meal and got all strong. They specifically didn’t mention the chicken nuggets or burger in the happy meal that could make you fat. They did however mention the apple fries (which are just an option!) and milk (which wasn’t chocolate in the commercial). I see what they are doing. The places that are even worst to me (I couldn’t even eat there as a kid) are Arby’s, Taco Bell, Johnny Rockets, and In And Out Burger. The list could go on and on with all those fast food places.
I am not sure about fish. And all other seafood. I like those way more than meat. But I don’t like fish farms. I guess I could go with organic. Maybe. Is that not allowed or something? I guess just once in a while. I know that salmon has healthy fats. Eh.