Training to Live

to start, the world’s most unhealthy incarnation of white cheddar mac & cheese. it was incredibly delicious.  

i started by frying up a few slices of bacon in a pan, while i cooked the mac in the ‘wave. when the bacon was done, i extracted the slices from the pan and reserved the tasty bacon juice. when the macaroni was done, i poured the bacon fat over the noodles, added the package of powdered cheese and a big scoop of homemade apple butter and stirred vigorously. when i was satisfied with the mixedness of my supper, i added the bits of bacon that i had shopped up. this is illegal in at least two states and several countries. it was that good. i take no responsibility for your high cholesterol.

i made my cocotropiveginugraice (coconut, tropical {pineapple} vegetable{edamame+peppers} grain {quinoa} + rice- what a mouthful!) again because i had new dehydrated pineapple to use and jon brought home my old stash of coconut milk. this time i used 2/3 cup white rice, 1/3 of a cup of white quinoa (i do not like the red stuff), a few rings of dried pineapple, chopped up, a handful of frozen red pepper, a big handful of frozen shelled edamame and 1 can of coconut milk.

i put everything into the rice cooker, pressed start and went grocery shopping. when i came home, it was ready to be served into a bowl of creamy, sweet, protein and vitamin packed goodness:

i really liked the extra bit of texture that the quinoa gave it.

and last week’s coconut sorbet had some smoothie action:

frozen strawberries (that i picked last summer!), a banana, a scoop of the coconut sorbet, a few lychees from a can + some of the light syrup they came in.

it was a good tropical contrast to the winter wonderland outside.

the cranapple leather seems to have worked out. it’s a pretty colour. i think next time i will spread things out less thinly. will post more after it has been reviewed by my discerning taster. i definitely want to add some pureed banana to the next lot.