I'm finally back from tour, Turandot has ended and now I can concentrate on Martha, Die Fledermaus, The Telephone, and Rigoletto...whew. Believe it or not, I feel that I have a little more time now that I'm not at the theatre every night...or at least not that particular theatre...lol...now I just have to be at the Liederkranz for rehearsals, and it's nice not to have to split my time.
The tour for Turandot was a bit hectic, the cast bus broke down on the way to the first venue, and we had new hair and make-up people thrown in at the last minute, so I was helping with that plus heading-up the wardrobe department...it was a crazy and exhausting experience...I'm still feeling it today. Also, the horrid thing about being on the road and traveling at night is the lack of food choices...you've got McDonalds or McDonalds, oh and there's also McDonalds...if I see another McDonalds, I'm going to jab my eyes out with their golden arches and pour salt in the wounds! I ate way to much crap on this trip and couldn't wait to get back home and start eating like a healthy adult again. So here I am, back on the happy and sane eating again and I'm also contemplating adding back in my work-outs. I believe I'll try for a few days of shredding and some lunchtime walks. After I accomplish that for the next couple of weeks, I believe I'll join a gym and make that my lunchtime routine again. That's the plan and I look forward to my cute winter wardrobe. Last winter all my clothes where hanging on me, and so far this year, they're back to fitting, which means that the 10 lbs. I've gained are not just a number on the scale, they're inches around too. The only positive note is that since I've not been doing the hardcore work-outs, my knees have gotten about 80% better and I can go up and down the subway stairs with considerably less pain. I've got to really concentrate on micro-bending my knees and doing low impact cardio...the littlest misstep and I'm back in bad-knee-land. So I have to remember to ease my way back into the exercise and activities and to take my eating choices one moment at a time. I'm ready to get back to a healthier lifestyle and start taking back control. No time like the present :)
Have a great day!
-Bex
Tuesday, October 28, 2008
Friday, October 17, 2008
Having a Fat Day
Yeah, I'm having one of those PMSy Fat Days today...totally feeling like a big ol' cow...moooo, but I know it's just hormones, water weight and the neurotic / paranoid feelings that come with that bastard TOM.
Currently I'm over tired and just trying to survive the next two weeks...if I make it through the 27th of this month, I should be able to find some breathing room to get a little more rest. This weekend is packed full of back to back events...starting with last night's Turandot Show, followed by work today followed by building a wig after work, followed by my bf's off-broadway play tonight...then I have to be up at 7am tomorrow morning to be at the theatre by 9am to do hair, make-up and wardrobe for the student performances of Turnadot, then I'll get a 3 hour break and then back to the Theatre for the evening performance of Turandot, then up again Sunday morning at 7 to do the student performance again followed by Martha Rehearsal at the Liederkranz...then I get to start the work week all over again on Monday morning *cry*. I'm really tired and want a day off :( Unfortunately I'm trying to save that for the day after we go on tour the following weekend, because I KNOW I'll be exhausted after working a touring show all next weekend...that's why I just have to make it through the 27th, because Turnadot will be over then and I can concentrate on my rehearsals for Martha and my other music studies which entail learning Adele for Dec/Jan.'s Die Fledermaus with Opera Manhattan and Gilda in Rigoletto to prepare for upcoming auditions...in fact, I really need to get the two new arias I just learned from those operas memorized on top of memorizing the Martha score (it goes up in mid-November).
On a lucky and positive note, I won an assorted case of OATMEGA 3 Wellness Bars from the lovely give away on MizFit's blog. These beauties should be here within the week or so and I can at least have a yummy and nutritious snack for when I'm running around like a chicken these next few months...lol. That will definitely help me from caving in and grabbing a slice of pizza or something.
Now back to our regularly scheduled program.
Have a great day!
-Bex
Currently I'm over tired and just trying to survive the next two weeks...if I make it through the 27th of this month, I should be able to find some breathing room to get a little more rest. This weekend is packed full of back to back events...starting with last night's Turandot Show, followed by work today followed by building a wig after work, followed by my bf's off-broadway play tonight...then I have to be up at 7am tomorrow morning to be at the theatre by 9am to do hair, make-up and wardrobe for the student performances of Turnadot, then I'll get a 3 hour break and then back to the Theatre for the evening performance of Turandot, then up again Sunday morning at 7 to do the student performance again followed by Martha Rehearsal at the Liederkranz...then I get to start the work week all over again on Monday morning *cry*. I'm really tired and want a day off :( Unfortunately I'm trying to save that for the day after we go on tour the following weekend, because I KNOW I'll be exhausted after working a touring show all next weekend...that's why I just have to make it through the 27th, because Turnadot will be over then and I can concentrate on my rehearsals for Martha and my other music studies which entail learning Adele for Dec/Jan.'s Die Fledermaus with Opera Manhattan and Gilda in Rigoletto to prepare for upcoming auditions...in fact, I really need to get the two new arias I just learned from those operas memorized on top of memorizing the Martha score (it goes up in mid-November).
On a lucky and positive note, I won an assorted case of OATMEGA 3 Wellness Bars from the lovely give away on MizFit's blog. These beauties should be here within the week or so and I can at least have a yummy and nutritious snack for when I'm running around like a chicken these next few months...lol. That will definitely help me from caving in and grabbing a slice of pizza or something.
Now back to our regularly scheduled program.
Have a great day!
-Bex
Friday, October 10, 2008
Happy Thanksgiving Canada!
In the spirit of the upcoming holidays and the arrival of fall, I thought I'd share some of my favorite treats that won't swell the waist line and may actually give you a happy protein / omega 3 boost. These are recipes I found and tried from Kalyns Kitchen, you'll see the link on the left side under blog rolls. :)
First are my favorite gluten-free Almond/Flax Cookies...these little gems are divine and I love having it with a glass of cold milk (% left to your discretion) I know these are a repeat from a previous blog of mine, but they're worth repeating AND pay attention kids, we're going to use the cookie batter as crust in the next recipe!
Sugar-Free and Gluten-Free Cookies with Almond and Flaxseed Meal
(Makes about 15 cookies)
1/2 cup trans-fat free margarine (be sure not to choose a margarine that has water for the first ingredient)
1 1/2 cups almond meal (I use Bob's Red Mill brand or Trader Joe's)
2 T flaxseed meal (I use Bob's Red Mill brand)
1 cup granular Splenda
1 egg
1/2 tsp. vanilla (I use Mexican vanilla)
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Put on a plate for rolling cookies:
2 T Splenda
1 tsp. ground cinnamon
In large mixing bowl, beat margarine with electric mixer for 30 seconds. Add half the almond meal, Splenda, flaxseed meal, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Beat in the rest of the almond meal. Cover bowl and chill several hours, or as long as overnight.
Preheat oven to 350 F. Combine 2 T Splenda and ground cinnamon on plate. Use a tablespoon to scoop out dough, then roll into a small ball and roll in Splenda/cinnamon mixture. Place on cookie sheet about 2 inches apart. (I used a fork to smash the cookies down, which is optional.)
Bake for 15-20 minutes, until cookies are slightly firm and starting to brown. (I got distracted and baked them a few minutes too long, but they still tasted great.) Cookies will get more firm as they cool. These cookies are a bit more crumbly than regular cookies, but I thought the crisp texture was really nice. Cookies will keep for a few days, or can be frozen for a few months.
South Beach Suggestions:
Made with trans-fat free margarine, cookies like this would be approved for any phase of the South Beach Diet. They aren't low in fat, even with margarine, so this would probably be a "once-in-a-while-treat" for South Beach Dieters.
FYI I usually QUADRUPLE the recipe, these cookies keep for weeks (yay nutty goodness)!
The next little favorite recipe of mine is for a low-fat, low-carb, sugar-free, Pumpkin Cheesecake...and is this ever delicious! I also use the cookie recipe above to make a much better crust, just nuts on the bottom is a bit bland and doesn't allow the cream cheese to spread very easily.
No-Sugar Layered Pumpkin Cheesecake
(8 servings, but it's better to double the recipe for a thicker / hardier Cheesecake)
2 packages (8 oz. each) light cream cheese (not fat free!)
1/2 cup Splenda
1/2 tsp. Vanilla extract (I used a bit more)
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice (recipe called for pinch each of nutmeg and cloves, but I didn't have any cloves)
non-stick spray for baking dish (use very sparingly or it makes it hard to spread the cheesecake)
whipped cream (optional, I didn't think it needed it)
Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting the first layer to spread evenly. Next time I would put a thin layer of the cookie recipe and only spray the sides with the nonstick spray.)
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.
I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show off the layers better. Some cinnamon dusted on the top would have been a nice touch.
I also like cutting these into little bite sized cubes and freeze them for a later frozen treat when I'm craving things like ice cream. It sure hits the spot.
I hope you enjoy these recipes as much as I have and please let me know what you think...Have a great day!
-Bex
First are my favorite gluten-free Almond/Flax Cookies...these little gems are divine and I love having it with a glass of cold milk (% left to your discretion) I know these are a repeat from a previous blog of mine, but they're worth repeating AND pay attention kids, we're going to use the cookie batter as crust in the next recipe!
Sugar-Free and Gluten-Free Cookies with Almond and Flaxseed Meal(Makes about 15 cookies)
1/2 cup trans-fat free margarine (be sure not to choose a margarine that has water for the first ingredient)
1 1/2 cups almond meal (I use Bob's Red Mill brand or Trader Joe's)
2 T flaxseed meal (I use Bob's Red Mill brand)
1 cup granular Splenda
1 egg
1/2 tsp. vanilla (I use Mexican vanilla)
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Put on a plate for rolling cookies:
2 T Splenda
1 tsp. ground cinnamon
In large mixing bowl, beat margarine with electric mixer for 30 seconds. Add half the almond meal, Splenda, flaxseed meal, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Beat in the rest of the almond meal. Cover bowl and chill several hours, or as long as overnight.
Preheat oven to 350 F. Combine 2 T Splenda and ground cinnamon on plate. Use a tablespoon to scoop out dough, then roll into a small ball and roll in Splenda/cinnamon mixture. Place on cookie sheet about 2 inches apart. (I used a fork to smash the cookies down, which is optional.)
Bake for 15-20 minutes, until cookies are slightly firm and starting to brown. (I got distracted and baked them a few minutes too long, but they still tasted great.) Cookies will get more firm as they cool. These cookies are a bit more crumbly than regular cookies, but I thought the crisp texture was really nice. Cookies will keep for a few days, or can be frozen for a few months.
South Beach Suggestions:
Made with trans-fat free margarine, cookies like this would be approved for any phase of the South Beach Diet. They aren't low in fat, even with margarine, so this would probably be a "once-in-a-while-treat" for South Beach Dieters.
FYI I usually QUADRUPLE the recipe, these cookies keep for weeks (yay nutty goodness)!
The next little favorite recipe of mine is for a low-fat, low-carb, sugar-free, Pumpkin Cheesecake...and is this ever delicious! I also use the cookie recipe above to make a much better crust, just nuts on the bottom is a bit bland and doesn't allow the cream cheese to spread very easily.
No-Sugar Layered Pumpkin Cheesecake(8 servings, but it's better to double the recipe for a thicker / hardier Cheesecake)
2 packages (8 oz. each) light cream cheese (not fat free!)
1/2 cup Splenda
1/2 tsp. Vanilla extract (I used a bit more)
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice (recipe called for pinch each of nutmeg and cloves, but I didn't have any cloves)
non-stick spray for baking dish (use very sparingly or it makes it hard to spread the cheesecake)
whipped cream (optional, I didn't think it needed it)
Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting the first layer to spread evenly. Next time I would put a thin layer of the cookie recipe and only spray the sides with the nonstick spray.)
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.
I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show off the layers better. Some cinnamon dusted on the top would have been a nice touch.
I also like cutting these into little bite sized cubes and freeze them for a later frozen treat when I'm craving things like ice cream. It sure hits the spot.
I hope you enjoy these recipes as much as I have and please let me know what you think...Have a great day!
-Bex
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