Tuesday, June 25, 2013

No Wine on the Balance Beam




I usually consider myself well balanced. Most of the time I'm a hot mess. A hot mess can be a composition of all sorts of things. A little of this and a little of that is what keeps me balanced. For example: 

I'm easily distracted, but my ability to obsess about stupid shit is second to none. Score.
Balance
I cry more often than I'd like (it's probably the red wine), but I laugh a lot. 
Balance.
I love to shop, but I'm really good at being poor so I'm very attracted to clearance racks. 
Balance.
I'm a real girly girl when it comes to love, but I don't think love always needs to be invited to the bedroom. 
Balance.
Sometimes I blog a lot, but sometimes I don't blog at all. Ahem. 
Balance?

Winter was longer than usual and sort of threw my normal hot mess balance all out of whack. There was too much work wine and too little treadmill. This is probably a blessing in disguise. I have a feeling that the wine might have made me fall off the treadmill, and we don't want that to happen again. To be fair, my wine girl Sarah and I enjoyed many a bottle of Cakebread Cellars Cabernet Sauvignon in the process. Still, there were too many hours at work and too little time spent enjoying life. 

Fortunately, summer is here! It took a couple months more than usual, but the sun is shining, the weather is warm, and I'm cultivating my sexy farmer tan with each trip outside. It's time to get back to good living. It's time to put away the red wine (sob) and bring back a little health into the eating part of life, which is pretty important I'm told. Here are a couple of things I'm totally digging lately: 


This is an excellent alternative to the million other hummus varieties on the market. 
Spicy Black Bean Hummus
1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper

Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper.

The recipe says you should serve it with pita chips, but I prefer Nan bread or pita bread to the chips. Do what you will. I'll never know. 


I suggest trying to resist the urge to eat all packs in one sitting. 

Sandwich Condiments
I've moved away from the traditional burger condiments and switched to Wholly Guacamole (spicy variety) 100 calorie packs. If you're anything like me, you like sides with your burger. When you're at a grill-out you're likely to find chips and dips to fill out your plate. Personally, I tend to think if 5 chips are good then 10 chips are better. Twenty must be the ideal amount, right? Do you know when chips become less exciting? When you run out of dip, that's when. A squeeze of spicy guac on your burger makes a kick ass condiment and you can use the rest of the pack until you run out. When you're out of guac the chips seem pointless (shut up... this is a lie I choose to tell myself). 

Shit, I thought I had a few more exciting things.

Regardless, I am pretty sure that once my legs are back in show form my life is going to get far more exciting. For real. I figure if I really work my ass off and eat healthy food I will be back in swimsuit form by the time swimsuit season is over. Go me. Until then, I have a new Angie Answers question coming up later this week. I know I've been horrible about responding to these, but I promise to get my ass in gear and respond. If you've got a question, you can follow me on Twitter or Facebook (top left) or way up there on the right you can email me. 










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