I genuinely have nothing to write about today. I feel like the stress of the past 7 days has coalesced into a giant, raging ball, rolling around in my brain, knocking over everything important in there.
I am doing everything I can to keep my mind off of it. I’m running more miles than what I put on my car. I’m baking up a storm, reading books, watching every single “True Blood” preview there is on YouTube, reading 19 gajillion blogs.
I am still not handling the stress as well as I would like. I know it’s only a matter of time before the stress starts making me do things like eat potato chips and ice cream or watch “The Bachelor”. (the horror!)
In order to combat the tazmanian devil who is spinning inside me, tying me up in knots, I am going to do something tonight I NEVER do. Honestly, I NEVER do it. I am going to………yoga. Ninety minutes of straight silence. I am not even 100% sure they’ll let me in. I am pretty sure yogis have a “disruptive person” detector, and can see me approach from a mile away. Some inner zen alarm will go off, and they’ll kindly tell me to go back to spin where I belong. Maybe I shouldn’t wear the “yogis do it on the mat” tee shirt.
I have zilch-o idea what I’m getting myself into. I can tell you what I’m not getting myself into–a human pretzel. The only way I am putting my legs behind my head is to…well, let’s say to “do a flip off of a diving board”.
I’m taking a hatha yoga class tonight which is featuring dance music. If they don’t play Ace of Base, I’m taking my business elsewhere. There has to be a yoga studio that plays 90’s Swedish pop/dance music somewhere, right? I mean, I live in NYC, I’ll bet there’s a yoga studio that plays nothing but Marilyn Manson/Barry Manilow megamixes. What I wouldn’t give to see the goth singer play “Copacabana”!!!
In order to power up for tonight’s exercise in flexible stupidity, I have a healthy, vegetarian recipe for you!!
Yesterday was “meatless monday” and to celebrate, I made a delicious, healthy, Tex-Mex mac and cheese. It was sooo good. I baked them in halved bell peppers, and topped them with yummy whole wheat panko bread crumbs.
Tex-Mex Mac and cheese
Prep Time: 30 minutes
Cook Time: 30 minutes
Keywords: appetizer entree side vegetarian
- 2 cups skim milk
- 6 oz 2% milk mexican shredded cheese blend+2 more oz for topping
- 4 tbsp whole wheat panko bread crumbs
- 4-6 chopped roma tomatoes or 2 chopped beefsteak tomatoes RIPE
- 2-4 bell peppers, halved and seeded
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp flour
- 2 tbsp earth balance spread
- 1-2 tbsp salt free fajita or taco seasoning
- 1/2 tsp chipotle chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz whole wheat penne, fusilli, rotini, or macaroni
preheat oven to 375F
boil pasta to package directions and drain
melt butter in large saucepan
add in garlic and onion and gently saute for 1 minute
add in flour and stir
whisk in milk and whisk until milk starts to thicken
stir in 6 oz of cheese and continue to whisk
stir in tomatoes, taco seasoning, chili powder, salt and pepper
stir in macaroni
pour into prepared bell peppers and top with breadcrumbs and remaining cheese
bake until brown and bubbly.