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Today I joined the Kimberton CSA (Community Sponsored Agriculture).  I’ve been wanting to find a way to try to vegetables without breaking the bank and get local veggies.  We haven’t been able to take advantage of our farmers market in Phoenixville and I was just tired of buying the same old thing at Wegmans.  I think this was a great decision to join.  The farm itself is so neat.  They have pick your own areas for flowers, hot peppers, certain types of tomatoes, okra….I know there’s more, but I can’t remember.

They have these “take what you need” tables full of herbs and whatever they have a ton of that week.  Today they had 4 huge cartons of basil, omigosh, the room smelled amazing!!!  They had celery, parsley, escarole, and some greens too.  I did my “share” and then took a little bit of each from the “take what you need” table and headed outside.  The farmer, Erik, told me about how they have events on the weekends for the people in the CSA.  There were a bunch of people with kids there today just running around the farm.  It was pretty cool.

I can’t wait to learn some recipes and enjoy new vegetables in the process.  I’ll be sure to share!!!

In preparation for the seafood cooking class I’m taking next week, I decided to thaw the tuna steaks sitting in our freezer.  I found an interesting marinade and it turned out pretty well.  I didn’t have any scallions, but it didn’t make much difference.  I made a salad and sauteed up some zucchini to go with it.

Asian Sesame Grilled Tuna Steak

INGREDIENTS
2 albacore tuna steaks
1 clove garlic, grated
1 Tablespoon lemon juice
1/4 cup soy sauce
1-2 Tablespoons sesame oil
1 tablespoon sesame seeds
1 scallion, chopped

DIRECTIONS
-Mix all ingredients except the tuna steaks together in a medium bowl
-Rinse the tuna steak with water, pat dry and season with salt and pepper on both sides
-Add tuna steak to marinade, turning once or twice with tongs to coat all sides
-Marinate for about 30 minutes in the refrigerator, turning once (TIP: don’t marinate too long or the acid in the lemon juice will start to “cook” the fish)
-Heat your grill to medium-high heat and oil the grates
-Grill tuna steak for 3 minutes on each side and serve

Well we are back from vacation and I wish we were still there.  I had spent so much time worrying about the drive up and back to Maine that it took away from a bit of the fun of vacation itself,but the mantra above kept me going.  I recently bought this magnet and I have it directly next to the handle on my refridgerator door since it’s somewhere I visit often and I need a reminder that I need to keep pushing myself.  On my white knuckled drive through the Jersey turnpike in the rain, I kept repeating these words.  Ever since our car accident in June, I have dreaded driving on highways and in the rain, let alone both!!  I am hoping it will continue to keep me going so I can get over my apprehensions and realize that the accident wasn’t my fault!  It’s going to take some time, but I have too many places I want to go and people I want to visit that I can’t let my lack of control over the rest of the world keep me from doing what I want to do.

Once we finally got to Maine, we had a great time exploring Mount Desert Island, but mostly Acadia National Park.  We did quite a few hikes and long walks on the famous Rockefeller Carriage Roads.  We picked a 3.2 miler for the first walk and apparently I forgot to mention that it has the steepest climb of all of the carriage roads.  I know it was challenging, especially for my parents, but they were troopers and stuck with it.  We were all smiles once we were done and the view was well worth the effort!  It was such a revelation for me that things I used to dread (ie. exercize of any kind), I now enjoy and look forward to.

As for eating, it was pretty challenging to eat healthy since we ate out most of the time, but we usually only ate a late breakfast and dinner.  I was so excited to get a salad when we got home, so we went to Sly Fox where I had a Greek Salad with Grilled Chicken (dressing and feta on the side).  I devoured every bit of it!  I swear I was in veggie withdrawal!!!  We’ll see how Weigh In Wednesday goes tomorrow, but I’ve been doing well with eating since we’ve been back, so hopefully I’ve already reversed any weight I gained.  I guess we’ll see tomorrow!

 

 

 

I finally got to buy celebratory weigh in flowers again!!!!

I’ve maintained my weight for the past 2 months which is good, but when you’re working out 5-6 times a week, it’d be nice to see a little movement on the scale.  I refocused on eating fruit and vegetables as well as limiting the processed carbs (ie. Pretzels and Parmesan Goldfish) That seemed to help a great deal because I dropped 4 pounds!  I have a ton of energy and physically feel better than I’ve felt all summer.

 

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