WIAW: Kim goes to Korea

I have a secret to tell you. Come in.

Closer.

Closer still.

Here it is: I ate oatmeal for breakfast yesterday, and I didn't take a picture of it. Astounding, right? Even more astounding was that it had no artificial sweeteners or added sugar or muffin tops. It was oats, banana, raisins, cinnamon, egg whites and a dash of vanilla.

Wait, there was some peanut butter, too. Cut me some slack.

While I didn't nab a photo of that post-run bowl - nor the quarter mini bagel I ate before the run - I felt it was time to track the comings (not goings) of my mouth.





Morning snack.

Ezekiel 4:9 Cinnamon Raisin English Muffin with hazelnut spread - not Nutella. Nutella is a trademarked brand, and my jar has the name Kroger on it. Whatevs. The muffin was most definitely Ezekiel. It was my first time trying the variety, purchased by me with moneys, and it had that hardy flavor that Ezekiel products have and that I so enjoy. It wasn't as sweet as most cinnamon raisin products but I, for one, was glad to see it wasn't sugar-loaded.

Lunch.

Once or twice a month, I go out to lunch with a co-worker. She and I both love love ethnic foods and both have husbands who are less adventurous eaters. Whenever we go out, we try to go exotic. Tuesday was Korean. At a restaurant neighboring a Marathon gas station. What can I say, we keep it classy.

I started out with egg drop soup and kimchi salad, both of which were lovely.

As part of the lunch special, the server/owner brought out a plate with crab Rangoon, egg roll and mandoo. I am not one to turn down a Rangoon so I ate that and enjoyed the insides only of the other fried treats.

My entree was the pork bulgogi, which was on special, and sounded very authentic. It was good. If you ever come to Fort Wayne, we can go and then you can tell me it's good.

Snacks.

I was a busy girl yesterday afternoon. Blarg. Being busy is dumb. But it does keep you from eating.

I managed an apple and an orange throughout the afternoon, and I had a cup of no sugar added hot cocoa while I interviewed a job candidate.

Dinner.

Can I get a thank you God for the slow cooker? Slow Cooker French Onion Meatloaf (made with Laura's Lean Beef), Alexia Sweet Potato Tots (spotted at Target) and spinach. Most of it once frozen. Except the beef. I bought it that morning. All of it was delicious.

After dinner, I had a handful of Walmart brand honey nut O's or whatever you want to call 'em. And then,  later, a half-cup with almond milk (I prefer Silk unsweetened original). Further proof that I can't have cereal in the house.

Snack.

Skinny Cow. My last one. For a while probably.

What have you been eating lately?

Forget that, eat this

If there is one thing I've learned over the years of trying to find a healthy lifestyle it is forgiveness. Forgive yourself for having a bad day. Forgive yourself for eating two pieces of dessert. Forgive yourself for hitting snooze and taking an unplanned rest day.

Of course, I say this with a belly bursting at the seems. The bland tuna casserole made with white pasta, which went against my healthy holiday challenge, sits heavy in my stomach. I almost feel sick, and the sad thing is that those extra bites weren't even worth it. (In my defense, I think I kept eating it in the hopes that it would magically get better.)

But rather than beat myself up for a less than stellar day, I'm going to move on and relish the rather inspired eats of recent days.

1. Hash made with green peppers, onions, broccoli, spinach and red potato with an egg on top.

2. Mini whole wheat bagel with homemade cinnamon almond-pecan butter and a sprinkling of trail mix.

3. Apple with trail mix (raisins, seeds and nuts)

4. Thai Fried Quinoa with marinated scrambled tofu (Figging amazing. I swear.)

5. Hospital salad with cottage cheese (no dressing) and Naked juice

6. Baby carrots

7. Cuban-style sandwich made with leftover roast pork, grilled onions and jalapenos on Ezekiel 4:9 Sprouted Flax bread. It was served with broccoli.

Of course.

Sick day

It was quite obvious that something wasn't right this morning. Miles was super cuddly, his head felt warm and he was ready for a nap at 8 a.m.

So I did what any working mom would do: I gave him a dose of ibuprofen and shipped him off to daycare with not so much as a word that he wasn't feeling well.

Or not.

I gave the little man the ibuprofen, called in to work and put him down for a nap. A nap that lasted three hours.

I cleaned.

I watched "Parenthood" on Netflix.

I made cranberry sauce.

And a sandwich inspired by Panera - Ezekiel 4:9 Sprouted Flax with Laughing Cow Garlic & Herb, roasted chicken and some of that cranberry sauce. An iceberg wedge with yogurt blue cheese dressing on the side. Totally delicious.

When Sir Sleeps A Lot decided to break his slumber, it was quite obvious that he was not feeling well. He didn't want to eat the bean, cheese and guacamole burrito I had made. He didn't even want a cracker. And his breathing? He was aiming for a new rapper name -- Young Wheezy.

Side story: They all have rap names at day care for reasons that elude me, and Miles was dubbed Bean Head because he loves chili.

I was lucky enough to get Miles an appointment, during which I was sure that the doctor would tell me that there was nothing more wrong with Miles than a simple cold.

Wrong. Oh so wrong.

We have double ear infections and bronchiolitis, which require antibiotics, steroids and breathing treatments. It was pure torture (for both of us) to hold him down with the mask on his face. But it helped.

And while Miles is a pretty amiable child when he's sick, I still find it hard to be home with him all day. Maybe I'm not used to it or I'm missing the mom gene or I'm just selfish but all I could do was stare at the clock and count the minutes until Mark would be home. And pray that he'd take over so I could go for a run.

Thankfully, he obliged. Four miles later, and I was home rejuvenated and centered. Ready to help Miles kick bronchiolitis' ass.

Soup's on: Slow Cooker Smoky Potato Chowder

There's a fire in my belly, and it feels so warm and comforting on these decidedly fall days.

Once the temperatures start to dip and the days grow shorter, there's nothing I crave more than soup. Hot, hearty, satisfying soup. Paired with a sandwich or salad, it's the perfect weeknight dinner and the leftovers offer quick and healthy lunches for the week.

I've had a bag of potatoes in the pantry that were getting close to shriveling up and sprouting eyes, and I figured that there would be no better way to save them than to put them in a soup.

Potato soup, obviously.

We all know, though, that potato soup has a reputation for being rich and calorie-laden but a few tweaks - and a lot of flavor - bring it down to size. Cumin, garlic, fire-roasted corn and diced tomatoes with green chiles offer an unexpected twist on what I'm calling Slow Cooker Smoky Potato Chowder.

I served it up to one hungry boy and one hungry girl (soup is too much effort on my part to give to Miles) and both of us would have been ready for seconds had it not been so filling.

We enjoyed the chowder with sandwiches. Turkey and tomatoes on white with mustard for him; turkey, tomato, mixed greens, broccoli sprouts and a smear of light mayonnaise on Ezekiel 4:9 Spouted Whole Grain Flax Bread.

Now tell me - whose sandwich looks better?

I normally eat a light wheat bread that has 35 calories per slice but I had a chance to try the Ezekiel bread. I have to say the chewy texture and nutty flavor was a welcome departure for me. It was hearty enough that I just needed one slice and, at 80 calories, it wasn't a diet buster.

Good thing, too, because I am OBSESSED with this blood orange sorbet from Kroger's Private Selection line. It might be cool enough for soup but it's never to cold for ice cream.

Slow Cooker Smoky Potato Chowder

2 pounds Russet potatoes, scrubbed clean and chopped
1 onion, chopped
1 teaspoon cumin
1/2 teaspoon garlic powder
1 bay leaf
2 cups broth, vegetarian or chicken
1 (12-ounce) can fat-free evaporated milk or equal amount non-dairy cream
1 cup frozen fire-roasted corn, thawed
1 can diced tomatoes with chiles, drained

In the slow cooker, add chopped potatoes and chopped onion. Sprinkle with cumin and garlic powder. Toss in bay leaf and pour broth over top of everything. The broth will not cover the potatoes. Cook on low for 6 to 8 hours or until the potatoes are soft. Add evaporated milk to slow cooker. Puree the potato-milk mixture with stick blender or in batches in a traditional blender. Add corn and drained tomatoes. Cook for 20 minutes on high or until the flavors meld and everything is hot. Makes 6 servings.

Nutritional information per serving: 235 calories, 0 grams fat, 49 grams carbohydrates, 12 grams protein