I am a good Southern girl and I love grits. This is something I really haven’t eaten since I cut out dairy last year (holy crap, it’s been more than a year now). But after recently seeing a recipe for a loaded polenta, I had a hankering, so I decided to make a quick and dirty bowl of dairy free loaded grits. Grits, to my mind, should be creamy–which has, in the past, meant a dairy base. For this, I actually replaced the water called for on the package with almond milk (I’m sure you could use soy milk or any other neutral dairy alternative. I’d avoid coconut. The point is to use a plain, unsweetened non-dairy milk.). The end result was definitely creamy and well suited for topping. It’s on my list to adapt this to my favorite cheese grits in the future, but meanwhile, this was a quick and filling weekday breakfast.
1/3 cup quick grits
1 1/3 cup almond milk
crumbled bacon (I keep a giant bag of the real bacon bacon bits in the fridge for omelets and other stuff I might need quick bacon for)
Bring the almond milk to a boil.
Whisk in the grits and salt and reduce heat to a simmer.
Cover and cook for 5-7 minutes (depending on how thick you like your grits).
Top with bacon, Daiya, and scallions (or whatever else you like).
It’s a late progress report today. I’ve just gotten back from an Outlander watch party. OMG, all the feels!
It was a slow writing week. I had to head back to the plotting board to finalize what happens in the last quarter of the book. Then I needed to do a read-through to really set the current version in my head. I did wind up with 5200 words, mostly in the last two days.
On an Operation G.I.T. front, today was Day 10 of Phase 1 of South Beach. I’m finally down the weight I’d put on since Christmas. I expect it’ll be up again in the morning after the epic taco bar my girlfriends and I had with Outlander tonight. But that’ll go away after tomorrow.
I also totally got bunnied while watching for some kind of alternate history where the Jacobites won. Because I needed another bunny.
Welcome to my latest #ROW80 Progress Report! Wherein I…don’t have a whole heck of a lot o progress TO report.
After a magnificent word count last week, things have slowed down on the writing front. I ended up adding a couple of scenes on the fly without properly sorting out their function (other than I needed something a bit fluffy and happy before I started blowing things up for my shero again), so the last couple of days, I’ve slowed down to go back and actually sort that out. I had some ideas today that will really help solidify my shero’s character arc (inspired by random stuff I read on Facebook, of all things!), so after work, I’ll sit down to start sorting that out. I’m more or less back up to my midpoint, which is where I was when I made that big 25k word axe. I’m thinking I might need to do a read through just to solidify in my head what stayed in the current version of the narrative because I’ve got the flotsam and jetsam of multiple versions floating around in my brain, and I can’t remember what I still need to seed. And that’ll give me a good chance to rest my wrists, which have been SCREAMING with carpal tunnel this week as a result of beaucoup de data entry.
I haven’t been reading much the last couple of weeks. I’d like to, but I’ve been SUPER duper busy at the Evil Day Job (and stressed with it). All my limited extra attention has gone to writing and Operation GIT. I’ve been doing Phase 1 of South Beach again (on day 5), and Monday I moved back to free weights from the Spartacus Workout DVDs I’ve been doing the last 6 weeks.
Hubs and I have started watching Daredevil on Netflix. So far we’re really impressed. It’s dark and the fight choreography is top notch. Never would’ve thought this was Tristan from Stardust! I am completely in love with Foggy and his snark. Plus there’s the whole awesome factor of Netflix releasing the whole season at once so it can be binge watched (thank you for fueling our habit, Netflix, we appreciate you). I can’t think of anybody I’ve watched recently who so beautifully punches without telegraphing intent. We’re only 3 episodes in (because BUSY, dang it!), and I’m still trying to decide who I’m shipping with who. Because that’s important, yo. What are y’all thinking about Daredevil.
I’ve been really into the concept of freezer meals and making stuff ahead of time to try to streamline dinner prep a few nights a week, but so far I’ve been completely lousy about the execution. I recently had the idea of making up some basic turkey meatballs that would work well with multiple sauces and for multiple meals. I’ve now made these a couple of times, with tweaks, and I think I’ve hit on a keeper recipe. These basic turkey meatballs work well with marinara, barbeque sauce, and…well I’m sure they’d be fine for something else, but our number one use for them is meatball sandwiches (with marinara and mozzarella), which are COMPLETE AND TOTAL CRACK. Seriously. I dare you to eat just one. Makes 60-66 meatballs.
1 lb 85% lean ground turkey
2 lb 90% lean ground turkey
1.5 cups old fashioned rolled oats
2 eggs + 1/4 cup egg whites
1 large zucchini
1 large, sweet onion
For House Blend seasoning:
1 tbsp + 1 tsp sea salt
1 tsp garlic powder
1 tsp fresh ground black pepper
Preheat your oven to broil.
In your food processor, blitz the zucchini, carrots, and onion. Scoop out into a bowl.
Blitz the oats and add to the veggie bowl. Stir until well combined.
Probably your food processor won’t be big enough to do the whole batch of meatballs at once. I did mine in 2 batches. Put half the turkey in with half the oat and veggie mixture, 1 egg, and 1 tbsp of the house blend seasoning. Blitz until well combined.
Using a small scoop (about 1/8th cup), drop onto a parchment paper lined baking sheet. I say drop because this seems really fluid and really doesn’t roll into balls, so they work kinda like drop biscuits. I can fit about 20 on one of my sheets.
Cook on broil for 10-15 minutes (mine took 12).
Allow to cool, then pop the baking sheet directly into the freezer to freeze.
Apparently I totally missed Wednesday’s #ROW80 Progress Report. Was up to my eyeballs in stuff at the EDJ.
After last week’s discovery that I had a broken plot and some intensive reworking, I dove back into the book last Sunday. I’m pleased to report I knocked it out of the park with over 9k words this week. Kicking ass and taking names! Nearly 3k of that was during yesterday’s coffee shop session. I don’t know that I’ll be able to maintain that pace, but it would be fabulous if I could. That would put me finishing this first draft in about a month.
I didn’t get anything done this week on either of the novellas on this round’s Do List, but really not concerned with that at the moment. My priority is finishing Liam and Riley’s book–tentatively retitled Know Me Well. I think it’s probably going to stick, but I’m still living with it for a while.
On Operation Goddess In Training, I’ve hit the six week mark on being back into an exercise routine. No real progress on the scale, but I’m starting to feel the tightening of my upper abs, which is always the first sign things are starting to work. With that in mind, I’m gearing up to switch from the Spartacus Workout DVDs I’ve been doing to get back in the groove to free weights. Need to spend some time today programming those routines into the app on my phone. I got a key to the dojo this week, so it’s also on my to do list to sort out when I can get in some open mat time. I’ve got a belt test coming up, and I need some extra training. I started Phase 1 of South Beach on Friday. I’m not really concerned with sticking to South Beach as a total lifestyle, but I always find that the 2 week first phase is a great reset for my body, weaning me off the extra carbs and sugar.
In case you missed it, this week’s recipe was egg rolls in a bowl. Simple, tasty alternative to those who can’t do the egg roll wrappers because of gluten or just want a healthier alternative to deep fried egg rolls.
Egg rolls are one of my favorite things about Asian food. But, no question, they aren’t healthy given that they’re deep fried. They also aren’t gluten free, which means they are off the menu for hubby. One of my coworkers makes amazing egg rolls for office parties every year, so I totally grabbed her recipe and decided to adapt it to serve over rice. The end result is more or less like a lazy stir fry and came out delicious (if not exactly egg roll-like). Serves 4 and reheats well (if you can wait that long).
1 lb of ground pork
2 grated carrots
1 diced onion
2 chopped green onion stalks
1 tablespoon chopped garlic
4 tablespoons of gluten free soy sauce (or 3 of tamari)
1 teaspoon of grated ginger
1/2 head of bok choy, chopped (divide the white part from the greens)
1 tbsp + 1 tsp high heat cooking oil (I used sunflower)
white or brown rice, cooked
Brown your pork and remove to a bowl.
Drain off any liquids and wipe out your wok.
Add 1 tbsp of the oil and let it heat.
Saute the carrots, onion, and the white part of the bok choy until softened.
Remove to a bowl.
Add the remaining teaspoon of oil along with the garlic and ginger. Cook until fragrant (approximately 30 seconds), then add the green onions and bok choy greens.
Saute until the greens are wilted, then add your pork and other veggies.
Add the soy sauce and a pinch of salt and pepper and toss until everything is well combined and the soy sauce is reduced a bit.
Serve over rice.
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