Mo-ti-va-shon.

 

Today was my scheduled "long run" day but, Mr. Bradshaw invited me to go Mountain Bike riding...

 how could I could pass up that opportunity?
I hadn't planned to ditch the tracker today, but it worked out great that something else came up!  But tomorrow...
 it's ON!!

 

Mr. Bradshaw was doing wheelies in the dirt on his bike while I was learning the importance of NOT squeezing both brakes down at the same time.  I have an awesome battle wound as a reminder for tomorrow's ride, which I am rather proud of.  Mr. Bradshaw is going to buy me a "Biker Chick" sticker for my fanny pack.
Tuff Motha!

 

Tonight I am torchering myself by making cookie dough with the kids for movie night.  I have had a long lasting love affair with cookie dough and it seems I can only stay away for short periods of time...until now of course, as I am determined not to partake, no matter how tempting.  I am still hoping however, that one day there will be a solution to this addiction I have.   Maybe an invention of cookie dough which acts as HCG to my body will come to fruition, making my life complete.

Hey, it's almost 2014...anything's possible.

 

^ ^ ^ ^ ^ ^ ^ ^

Put on this earth to torment me.

 

"What makes resisting temptation difficult for many people is they don't want to discourage it completely." -Franklin P. Jones

 

Well said.  Probably the reason I decided to make cookie dough tonight "for the kids".

 

However, I did make something recently that I really enjoyed (from John McDougall's cookbook).   This recipe is good on rice but also serves as a great dip for pita chips, or veggies.

(I want to add that one thing I particularly LOVE about these recipes is that they are all made without oil or butter or sugar.  Everything is cooked in water, covered in yummy seasonings, which makes each dish delicious and very healthy. 
Cut out the FAT!)

Jazzy Red Pepper Sauce
 

Servings: Makes 2 cups

Preparation: 10 min

Cooking Time: 20 min
 

4 large red bell peppers, finely chopped

1 large onion, finely chopped

2 t minced fresh garlic

1/2 cup water

1 T white wine vinegar

1 T prepared horseradish

1/4 t crushed red pepper

1/4 t white pepper

dash or two of tabasco sauce

 

Use a food processor to finely chop the bell peppers and onion.  Place the peppers, onion and garlic in a saucepan with the water.  Cover and cook over low heat until the peppers are very soft, about 15 minutes, adding more water if necessary.  Transfer to the food processor and process until smooth.  Return to the saucepan.  Add the remaining ingredients.  Heat over low heat for 5 minutes to blend the flavors, stirring occasionally.

 

 

 

"... more than 8,000 statistically significant associations between various dietary factors and disease! ... people who ate the most animal-based foods got the most chronic disease. Even relatively small intakes of animal-based food were associated with adverse effects. People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease. ...The health implications of consuming either animal or plant-based nutrients were remarkably different." -T. Colin Campbell

 

 

 

"And that's a fact, JACK!"