Yep, there are definitely some weeds growing in the zen garden. Which is why I’ve been negligent about posting. Here’s the quick synopsis:
- I’ve been working slowly to eliminate as many highly-processed foods from our diet as possible (ya know, balancing the desire not to have chemicals I can’t pronounce going through my digestive system with the fact that I live in a small town with no Whole Foods and the fact that the Kiddo is a bit of a picky eater with an affection for boxed macaroni and cheese). That whole effort got fast-forwarded pretty quickly, though, when the Guy finally went to see a headache specialist for his migraines, and was ordered on a diet that restricts pretty much all processed foods. So, we’ve been adjusting, so to speak.
- While I’d love for this blog to be my full-time job, it’s not. I have an actual, real, 40-hour-a-week (or more) job to pay the bills. And, for family reasons, the Guy and I are looking to move about two hours from our current home, so I’m job hunting. Which is like a full-time job in and of itself. A really depressing full-time job, in this economy. And I actually had an interview a couple weeks ago. An all-freakin’-day-long interview, which took lots of prep. And got me exactly zero job offers (woo-hoo for the internal candidate who did get it–please insert sarcasm).
- A few days after my interview, the Guy, Kiddo and I took off for a week-long vacation to visit family. And we all know vacations are anything but restful. So we got back five days ago and I just now have the energy to do anything productive. Ok, not true–I did quite a bit of job hunting the past two days, after learning I didn’t get the other job.
Oh, and mixed in to all of that were several other chaotic incidents that I won’t bore you with by sharing the details. Ok, so I’m a little grumpy. I’m a little off my zen. And I’m a very slack blogger. But I’m getting back to the center. I promise. I went running this morning for the first time in months, and it felt great. I am pledging to go at least two more times this week. And, I promise, I will be posting again. Because I have lots of stuff I want to share! Believe it or not, I even have several draft of posts that are half or nearly complete that I just need to wrap up and hit the magical “publish” button, and then, sha-zam! New post!
In the meantime, I’ll leave you with a quick recipe I whipped up for a Fourth of July potluck while we were on vacay. It was a spur of the moment thing, so I didn’t think to take photos, but here you go. This makes for a great dessert, and it’s low in fat and sugar.
Star-Spangled Fruit Tart
- 2 graham cracker pie crusts (here’s a recipe if you’d like to make your own)
- 2 cups fat-free Greek yogurt
- 8 oz. fat-free cream cheese, softened
- 1/2 cup honey
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2-3 ripe bananas, sliced
- 1 cup strawberries, cut into small pieces, or 1 cup red raspberries
- 1 cup blueberries
Blend yogurt, cream cheese, honey, lemon juice and vanilla in a medium mixing bowl. Arrange banana slices in a single layer along bottom of pie crust. Pour half of yogurt/cream cheese mixture into each crust. Use a spatula to smooth out the yogurt mixture. Arrange blueberries and strawberries or red raspberries in single layer on top of yogurt mixture. If you want to get extra fancy/patriotic, lay out blueberries in the shape of a star and fill in the remaining space with strawberries.