Hello all. 🙂
I haven’t kept to my weekly post regimen, as it’s been an exceptionally busy few weeks. Before I get into this, let me happily announce that I have passed the 15-pound mark. 🙂 In all the blogging about food, I haven’t talked much about anything else that I do. In my intro blog, I mentioned that I am a registered nurse. I am also a musician. My husband (Tony) is a singer-songwriter/guitarist, and I play keyboard and sing in our band. A big part of my life revolves around music and travel.
Twice each year, Tony and I hit the road for several weeks and tour the country in support of our music. This is my favorite time of year. I work 7 days on, 7 days off at my full time job, so if I save up my vacation, I can have 3 weeks off in a row. It’s pretty awesome.
Tony and I have been to 33(ish?) of the 50 states so far. We’ve toured up and down the east coast 7 times, with stops in between. We’ve been to the south. We have never gone west… until next week. 🙂 Tony and I will be going as far south as Texas, all the way out to California, north as far as Oregon, through Colorado, the Dakotas, and back home. (Please check out the route here!)
Traveling and dieting are not always an awesome combo, especially when you are a traveling musician. Tony and I love to sample the local cuisine. Philly Cheesesteak. A New York slice. For a splurge, a little Maine lobster. We also try to eat as frugally as possible, since dining out for 3-5 weeks tends to add up. I’ve never been “dieting” while we’ve been on tour, so I’ve been working on strategy and trying to figure out how this is going to go. We’re going to be in some completely new parts of the country on this tour, and I want to experience it fully. Nothing says “Welcome to Fisherman’s Wharf!” like a Special K protein bar and some lukewarm grapes. There will be seafood. It’s also fall, which means a few things. Oktoberfest. Microbreweries. Pumpkin Stout. So long, Miller 64. See you in a few weeks.
Also… I will be away from the scale for 3 weeks, and my daily routine will be completely different. Long drives in the car. Camping. Playing music. Being paid partially in bar food and drink. This will be a big test, as I won’t be able to track my progress, and that first weigh-in when I get home might be interesting. We shall see…
My next blog will probably be from the road. Until then, I leave you with a recipe. Thanks for reading! 🙂
You will need:
— wonton wrappers
— one bag of cole slaw mix
— one can of mushrooms
— minced garlic (as much or as little as you want. I used 1 tablespoon)
— 1/4 teaspoon ground ginger
— soy sauce (one teaspoon or so)
— salt and pepper (to taste)
— cooking spray or olive oil (cooking spray = zero points)
— a muffin/cupcake tin
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine cole slaw, soy sauce, ginger, garlic, salt, and pepper in microwave-safe bowl, cover, and heat for 3-5 minutes.
3. Open microwave. Your kitchen will smell of egg rolls.
4. Stir up the mixture until seasonings are evening blended. The cole slaw should be soft and “wilty,” like the innards of an egg roll. See where we’re going with this?
5. Spray each muffin/cupcake compartment with cooking spray until coated.
6. Place one wonton wrapper in each compartment and press down to form a “cup,” if you will.
7. Spoon the cole slaw mixture into each wonton.
8. Top off with another spray of cooking spray.
9. Place in oven. Cook for 10-15 minutes until edges become golden brown and crispy.
Sidenote. You can purchase actual egg roll wrappers and roll ’em up. You can add more soy sauce. You can use less soy sauce. You can pretty much do whatever you’ d like. These are your egg rolls now. Enjoy. 🙂