the unexpected color combination experiment: blue + black

I still remember in high school when I was ignorant to fashion (and many other things) and was convinced that if I wore blue I had to pair it with brown. I have no idea why. The fact of the matter is, black is a neutral and can be paired with any color. Black and blue, my friends, is a beautiful pairing and the first combination to be explored in the unexpected color combination experiment.

Results. Truth: black and blue go together. In fact, I may even like blue paired with black more than blue paired with brown. This color combination is unexpectedly modern and sophisticated. 

I would recommend keeping the rest of your outfit simple, and really play up the unique color pairing. For example, anything other than black pumps with this outfit would have made the entire thing look a bit unorganized. Keeping the tights, cardigan, and shoes solid black really made this outfit work.

Figure. Black next to potential blue choices: royal blue; powder blue; navy blue.

I prefer pairing vibrant blues with black, but any color blue will work. For example, a soft, powder blue looks lovely next to black. Even navy blue will work pending it is done thoughtfully. Again, the key is keeping it simple and intentional.

Brace yourselves, dear readers, for this unexpectedly paired outfit received a compliment. Yes, a co-worker told me, "cute outfit!" The impossible does happen. And, I agree with my kind co-worker, I loved wearing this outfit. I felt confident, modern, and fashionable.

In conclusion, black and blue is a perfectly beautiful, unexpected, and modern color combination. Stay tuned for three more outfits for the unexpected color combination experiment.

weekend review: satisfy your craving

Friday night craving: a bacon cheeseburger and beer (yes, you read correctly). Craving satisfied.

Saturday night craving: ooey, gooey, veggie- and cheese-filled lasagna.

Figure 1. Out of the oven: spinach feta lasagna. This lasagna, which isn't overly cheesy while still feeling decadent with a secret layer of tofu for extra protein and a  creamy texture, is my current favorite version.

Figure 2. In preparation: beautiful, green kale being sauteed in garlic-infused olive oil.

Figure 3. A big bowl of veggie-goodness: kale with roasted red peppers and olives.

Figure 4. Saturday night's dinner: spinach feta lasagna, kale with roasted red peppers and olives, and toasted nut and seed bread dipped in olive oil.

Craving satisfied.

the eating slowly experiment: fork down method (introduction)

Scarf! That is the sound of me, still eating too quickly. 

My first method of slowing down my eating for the eating slowly experiment, didn't work nearly as well as I had hoped. With high expectations, today marks the beginning of the second test method to create a slower eating experience.

Eating Slowly Method #2

Method to be Tested. Put fork down in between bites. 

How to do it. Simply put your fork (or other eating utensil) down after each bite of food. This will force a pause between bites and an overall slower eating experience. If you are eating something with your hands like a sandwich, this means simply placing it down after each bite. I realize that this may become a bit tedious, so I am allowing myself a maximum of two bites between each pause, if necessary.

Dates for Implementation. Thursday March 8 to Thursday March 29.

Remember this experiment is designed to be interactive. So, try this method along with me as instructed above. E-mail me (mylessseriouslife@gmail.com) or leave comments on this post to provide me with feedback as you go! At the end of 3 weeks look for a complete method recap post. 

Eat, pause, eat, pause, eat, pause...

what i ate wednesday: issue 24

March is 'go green' month in WIAW world. Lucky I love my green veggies...

Figure 1. Breakfast: a bowl of Kashi GoLean Original mixed with Cascadian Farm Organic French Vanilla Almond granola, 1/2 sliced banana, and almond milk. (Before this I had an un-photographed 1/2 banana and coffee).

Figure 2. Lunch: my current salad obsession continues. A green spinach and green romaine lettuce base with grape tomatoes, green bell peppers, green cucumber, chopped dates, peanuts, hummus, and balsamic vinegar. Have you tried salad combination yet?

Figure 3. Afternoon snack: a Pink Lady apple and almonds.

Figure 4. Dinner: organic shells and cheddar cheese and two hard-boiled eggs on a bed of roasted green cabbage. Just so you know, hard-boiled eggs yolks mixed with melty mac & cheese is delicious.

Figure 5. Dessert: dark chocolate pudding and almond butter.

And that concludes another What I Ate Wednesday (featuring what I ate Monday, March 5).

the eating slowly experiment: chopsticks/small utensils method (results)

I've used chopstick and small utensils for three weeks now in an attempt to slow down my eating for the eating slowly experiment. Keep reading for my final results and please see this method introduction post for the initial rules of implementation.

Results. Here's the thing. I rock at using chopsticks. And, after three weeks of using chopsticks as a method of slowing down my eating (alongside the use of mini-utensils), I am even more of a chopsticks superstar. While this may make me a first place contender in any chopstick competition, it hasn't really helped slow down my eating. Likewise, although I can say with confidence that I prefer eating with these miniature utensils more than their adult-sized counterparts, I don't think they have helped me slow down my eating pace at all.

For me, the chopsticks/small utensils method was relatively unsuccessful at slowing down my eating pace. I also found this method fairly difficult to implement on a regular basis for two primary reasons. First, I found it difficult to remember to pack my chopsticks or small utensils on days I ate lunch at work. Second, I have only so many pairs of chopsticks and sets of mini-utensils. On a busy day, if my supply was dirty or hard to find, I found myself reaching for my normal eating equipment. I'm sorry, but there are only so many times I am willing to re-wash the same spoon in one day.

After hearing from some of my readers, the general consensus is that most enjoy using smaller utensils for daily eating. I agree. I hate going to a restaurant and being forced to use a spoon the size of my head. But, in terms of slowing down eating, I'm afraid this method (on its own, at least) isn't the solution for me.

Did any of you try this method along with me? If so, please comment and/or e-mail me (mylessseriouslife@gmail.com) with your results. And, look for an introduction post for the second test method later this week!

weekend review: big chicken, little chicken

Figure 1. In preparation: chicken Milanese. His (big chicken) and hers (little chicken), browning side by side.

Figure 2. Saturday night's dinner: chicken Milanese, Dijon, thyme, and pine nut broccoli (previous seen last weekend), and basil and herb pearled couscous.

Figure 3. In preparation: spicy sausage and mushroom pizza.

Figure 4. Sunday night's dinner: spicy sausage and mushroom pizza (yes, a bite is missing) with a lemony arugula salad.

my less serious day: beauty

After 30 years, I have finally figured it out:

brains + personality = beauty

Wearing.

(I worked from home = casual outfit). Top: target; cardigan: Loft; jeans: GAP; short necklace: street vendor in Montreal; long necklace: Loft; shoes: Toms.

Doing.

I can barely remember doing it, but this morning because with a 5:00 AM 1 hour and 20-minute run at conversation pace with the L-ster. I fit in two 15-minute walks later, one after my run to shake my legs out and one over my lunch break. The day ended with a 60-minute Body Pump class.

Eating.

Pre-run I had 1/2 banana, 1/2 mug of black coffee, and 1 pint of water. For breakfast I had a bowl of Kashi GoLean Original mixed with homemade toasted coconut granola, pumpkin puree, and almond milk.

Lunch was a peanut butter and banana sandwich on whole wheat toast.

 

My first afternoon snack was a leftover Dijon, thyme, and pine nut broccoli, raw broccoli, and raw carrots with a dollop of plain hummus.

My second afternoon snack was plain Greek yogurt with a crumbled and warmed cinnamon raisin bran muffin.



Dinner was pan-seared salmon (dressed with lemon juice, dried oregano, garlic powder, salt, and paprika), roasted eggplant and asparagus, and a Dijon-yogurt-thyme dipping sauce.

The Dijon-yogurt-thyme sauce (which I created to satisfy a mustard craving) was a fantastic compliment to the salmon and asparagus, especially. I simply combined (approximately) 1 part Dijon mustard to about 4 parts plain Greek yogurt along with some chopped fresh thyme and a small amount of agave nectar. Delicious.

Dessert was popcorn topped with cinnamon, agave nectar, and peanuts.

Note: this post represents what happened in my world on Wednesday, February 29.