So, let me start with this… this post is going to be totes ADD because it’s Fridee and no one remembers how to read (especially me) on Fridees… plus it’s a long weekend Fridee for we USA-ites, which means not a dagnabbed thing! Labor Day is quite ironic… I am not in labor with a baby… nor do I expect to labor on said day… They should call it Sitting on the Couch, Whilst Snoring and Drooling Day or Eating Your Weight in BBQ Day. Whomever named the day totes missed out on an opportunity of a lifetime. I need to get me that job… naming holee-days. First matter of business… invent approximately 300% more holidays… like Pimple Appreciation Month and Wormones Are People Too Day. Oh, the idears are endless!
So, I can tell I’m hoarding hormones when I want to eat the entire house… it’s days like this that I totes wish I was Hansel and Gretel… but minus the weird witch part. I’m not proud of my numbdumb eating spree these last few days… but I also know I can snap myself right out of it. Moving on… work on it. Meanwhile, I made me a new dinner recipe that I’m pretty much addicted to… because it is carbtastic! Those of you who are allergic to carbs and/or do the tsk tsk motion when you hear of a person trying to lose weight who breaks the cardinal sin of “die”ting by eating carbs… BUH BYE! I will eat carbohydration until they pick the worm holes out of my nostrils… and guess what… I’ll still lose weight. So, glare all you want… at least I’ll be enjoying myself! 😛 This rant is brought to you because of the many people on the MFP message boards who think I’m crazy because I eat carbs! You are right about the crazy part… but not in relation to the carbtasticness! The recipe!
Taco Pasta Salad
3/4 cup Light Ranch Dressing
2 Tbsp. lime juice
1 tsp.chili powder
1/2 tsp. ground cumin
3 cups whole wheat rotini pasta, cooked, rinsed and cooled
1 can (15 oz.) black beans, rinse
4 cups loosely packed baby spinach leaves
1 tomato, chopped
1 cup 2% Shredded Sharp Cheddar Cheese
Mix first 4 ingredients in a large bowl
ADD remaining ingredients; mix lightly.
If you use the recipe as is, it’s about 230 calories per cup of pasta salad. Of course, I had to modify the recipe because I do not like mushy spinach leaves… and instead of adding the tomato to the recipe, I just cut up some grape tomaters and ate them with it on the side. Oh, and I also substituted pinto beans for the black beans. Did I mention I don’t have ADD? Good. Anywho… would totes recommend this recipe… if you like tacos and salad and pasta and Mexican flavors! I think I’ll make me another batch just to peeve off the MFP carb police!
In other non-ADD news… one of my pals (what up, Donna) brought this to my attention seeing as I just blogged about it last week (and also got cussed out about it in the comment section of said blog last week). The former wants-to-be-the fattest chic in the world, weighing in at 1000 pounds, has decided that she is not happy with her extra weight now that her fat-loving fiance has broken up with her. Now, she thinks she needs to go on a diet so that she can care for her 2 kids… BUT, and this is the important part… if she meets someone else in the meantime who prefers her heavier, she’ll go right back to becoming the fattest chic in the world. It’s statements like that that make me feel like a dagnabbed Einstein protege! Anywho… to read about her new desire to go on a diet… clickety click here! I wish her well!
Note: Since it is Labor Day on Mondee and I have an appointment with my couch… errrr… bicycle… I will be taking that day off from blogging. See you all again on Tuesdee. Have a splendid weekend and for goodness sakes, eat some carbs!!
Question of the Day: What are your views on carbs and weight loss? What’s your favorite kind of carb?