Saturday, April 23, 2011

Orange You Glad It's Saturday?

This week was quite a whopper! To say that the highlight was a trip to the dentist is an understatement. The food highlights were, sadly, once again, mainly chocolate based and should never have passed my lips. But, I did my best to keep lunch as healthy and filling as possible without being too boring. I ran through and entire bag of Mineolas along the way.
  • chicken sausage with peppers and onions in a whole wheat wrap (sorry, no pic, just take my word for it)
  • carrots
  • lots of Mineola oranges

  • turkey bologna, light provolone cheese, lettuce on Ezekiel bread
  • carrots
  • light cheddar cheese stick
  • sliced red bell peppers
  • balsamic vinaigrette dipper (I forgot to take the lid off, oops!)
  • more Mineola ora

  • another turkey bologna and light provolone sandwich
  • Mineola oranges, for the last time
  • carrots
  • broccoli
So, it was a very orange week, what with the Mineolas and the carrots. Also, I think I am finally defeated and have to admit that I am allergic to carrots. This pains me to no end because I really love carrots. I looked it up and it is similar to my allergy to apples. The experts say that if the carrots, or fruit, is cooked the allergy symptoms won't appear. Unfortunately for me, I have a MAJOR food aversion to cooked fruit and especially cooked carrots. So I guess I'm a cooked goose! Obviously, I could try to get over all these stupid food aversions and attempt to eat mushy fruit and cooked (mushy/orange/terrifying) carrots. But that would take maturity and mental stability, two things I have a very low supply of this week.

Now, I'm finally enjoying my weekend. I'm off to take a 2 hour spinning class in an attempt to redeem myself from all that chocolate this week. If I make it out alive I promise to eat like a saint all next week. Well, a saint that sins a lot anyway.


  1. Allergy to carrots! I've got to sympathize... I love carrots. But I love them cooked, too. They don't have to be mushy cooked. I like to chop them and cook them in a skillet until they're seared on both sides... they've still got a little bit of crunch but are extremely sweet that way. Just a thought. I'd hate to lose carrots forever!

  2. Roasted Carrots FTW! Garlic olive oil and a sprinkle of Tuscan Seasoning.