Saturday, April 17, 2010

Howdy Y'all and Haluski, Yo!

Hello everybody.  I know: I suck.  I've been super busy since last month.  Had a ton going on with class, car troubles, and I spent spring break back home in Texas.  It was such a joy to go back to San Antonio after a year and a half.  I didn't realize how much I missed it.  Most of all, I missed HEB!  That is the best grocery store in the world.  Word.

So I'll fill you in super quick on where I am.  Last month, I picked up where I slacked off in February.  For the rest of April I hope to do the same.  Ha ha.

March Weight Loss: 8.4 lbs
Total Weight Loss: 21.4 lbs

I did my little happy dance when I found out I had crossed over the 20 lb mark.  I'm thinking about getting into more intense workouts because I'm getting a bit bored with the ones I've been doing...which is a good thing.

As far as food goes, I ate mostly raw for March and have recently started eating a lot of Indian, Ethiopian, Mexican, and Polish.  Yes...Polish.

While watching Diners, Drive-Ins, and Dives one day I saw a woman making haluski.  It's a cabbage and noodle dish straight out of Poland and Slovakia.  It seemed super easy to recreate, so I looked at a recipe and just winged it.  I like the addition of dark, leafy greens for color and extra vitaminy goodness.

Haluski (Cabbage and Noodles)
1 serving of pasta (penne, spirals, macaroni, etc.) cooked according to package
1/4 of a head of green cabbage, lightly boiled and rinsed under cold water, sliced
1 Tbsp vegan margarine
1/2 a small onion, sliced in half moons
2 cloves garlic, minced
2 cups dark greens (my personal fave is kale), roughly chopped
1/2 cup vegan bacon, chopped
salt and pepper to taste

Melt margarine in a skillet on medium high heat. Add the onion and saute until slightly browned. Add garlic and cook until fragrant. Add the sliced cabbage and chopped greens. Cook until wilted and tender to your liking. Add the veggie bacn and pasta. Cook until heated through. Taste for salt. Add salt and pepper to taste. Makes 2 servings.

My favorite green to use is kale because it's so bright and bold.  I've also used red chard and it added a pinkish hue to the dish (see above picture).  I seriously loves me some haluski!

If you'll excuse me, I have at least a month's worth of blogs to read, Roswell to watch, and samosas to make.  Mmmm.