Sometimes, I just want some ice cream.

Chevrolet Thriftmaster 194X pickup truck at QF...

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It’s been a series of days where I’m fighting myself to work out, because my inner fat girl really doesn’t want to try and fail in losing weight.

The baby has been a handful and things seem to either REALLY go my way or really NOT go my way.

So my normal fallback pre-Mamavation was food. Now that I’ve made the decision to not use that, I have no fallback.

So I’ve been cleaning.

We had the organizers in. And I got rid of one pickup-truck-full and one Land-Rover-Full of stuff.

Filled the Overlord’s whole car with garbage and took it to the dump.

I’m feeling a little better after that, but still incomplete.

So I started researching doula training. I’ve wanted to train as a doula since before I got pregnant with my daughter, and had done extensive research before I started massage school, thinking that I could do both…in tandem.

So I am.

I signed up for training with the Penny Simkin school for Birth Attendants through the Seattle Midwifery School and will be taking the course from Penny herself in June.

I’m pretty thrilled to have found something that allows me to help people. Especially women in childbirth. There’s something awesome about bringing new life into the world.

I also get to hear Ina May Gaskin speak on Mother’s Day, so things are looking pretty up 🙂


Ahhhhh, Rio.

I was lucky enough to win a pair of VIP tickets to see an advance screening of Rio last week. I took Short Stack, and we met up with Tania from Love Big Bake Often and her oldest and had a pretty wicked sweet Mom-Son date.

I was not expecting much from this movie. I never expect much from cartoons, having grown up with Snow White and Cinderella and other tame Disney offerings.

I was pleasantly surprised. From the opening number to the little jokes made (that only parents will get) to the voices (Wanda Sykes and Jane Lynch as a pair of rather rude Canadian Geese and Tracy Morgan as a drooly crazy bulldog) and the fact that I was laughing OUT LOUD and I never laugh out loud at movies.

I would rehash the whole movie for you, but I’d rather you went and watched it yourself. Explaining my dance moves when you can’t see me is just not the same.

Related: I REALLY want to be on a float for Carnivale in Rio one day, so if any of you can make that happen, I’d be very appreciative. 😀

And because this post is sort of short (I didn’t want to ruin the movie for you, GO SEE IT AND TAKE ALL OF THE KIDS YOU KNOW), here is a semi-related video for you. You’re welcome for this one, kids.

Rooty Tooty, Fresh and Tofutti!


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I don’t eat a lot of red meat, so tofu usually fills in that void in my diet.

Recently, Richard from Tofu Xpress sent me one of their sweet little devices to try out. I was a little skeptical about the benefits of squeezing all of the liquid out of tofu….isn’t the point of tofu to be a meat replacement? And don’t you kind of WANT your “meat” to be moist?

So I did some research. Read a bunch of tofu recipes (normally I hand Chef the tofu and say “abracadabra!” or something equally odd and he makes it into food for me). Figured out that YES you DO want to squeeze the water out of tofu.

photo from

This makes room for the marinade to soak into the tofu, since tofu itself doesn’t really have a taste, per se. When you press the water out of the tofu, it also changes the texture of it, making it easier to grill or bake.

Enter the Tofu Xpress.

I checked out a couple of homemade ways that you could squeeze all of the water out of the tofu….but since you kinda need to refrigerate the whole shebang while pressing, they weren’t really convenient. Or a good use of your kitchen items, as shown to the left there….

So here’s how you work the TofuXpress:

  1. Take your tofu.
  2. Put it into the bottom half of the TofuXpress.
  3. Press the top half on and rotate until locked.
  4. Put in the refrigerator.
  5. Done.
No need to build a tower of bowls, no tofu water all over your counters, done.
Just pour out the water and that’s it. Simple, right?
You can also use it to squeeze your frozen chopped spinach, chopped onions, sliced eggplant…you can use it to make vegan cheese too (make sure you use the optional Light Tension Spring to do that last one)! We used it to squeeze the water and gunk out of a can of black beans a few days ago.
So if you eat tofu, I’d totally recommend looking in to getting one. It’s a pretty handy gadget to have.

I received a Tofu Xpress from to review for my blog. No other compensation was provided for this review.

Liar Liar

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The post I wrote for Mamavation Monday a few weeks ago….was really hard for me to publish.

It’s one thing to write in my own little journal about being fat and how it feels living in sweatshirts and yoga pants and hiding behind other people in photos, and how painful it is for me to realize that nobody did this to this body but ME….but it’s another to take photos of my pale self and post them on the internet for everyone to see and comment on.

Like my high school friends. And people who knew me back in the day when I weighed 115 pounds.

But you know what?

It’s ok. It’s part of my healing process, and the more people I know have seen me at my worst (in shiny booty shorts and a sports bra, apparently), the more I’m compelled NOT to eat all day long, and not to bag off on a workout. And to stick with my diet and even tell you that I have only lost a pound in the past few weeks.

Taking my scale picture to send to Leah was really hard for me. I was disappointed in myself, I was horrified I was letting people down…I just wanted to eat something and make it all go away.

But I didn’t.

I worked out a lot…but I also snacked a lot. And I made some pretty crappy food choices. And I could have pushed myself more.

But I didn’t.

And if I told you I ate all of that crap in my daily food journals on Bookieboo and I faked losing weight this week, it would do me no good. And as a Mamavation Mom, it would do you no good.

Reminds me of an episode of House where a lady who’s a weight loss guru and pushed NOT having the stomach surgeries….turns out she had her stomach stapled or something.

She was putting on a mask, pretending to be someone she’s not.

And that’s part of my weight loss journey is not lying. Not pretending that I’m trying really hard when I’m not. Admitting that I fall down sometimes and that I’m not perfect.

But the biggest part that I have to hang on to is that I am no one else but me. This Mamavation Mom journey is mine, and nobody else’s. I cannot compare myself to other people, or I will lose every time.

And I’m in it to win it.

Winner winner, Chicken Dinner!

Thank you all so much for voting for me for Mamavation Mom and pimping my giveaway out! If you had not heard already, I won! And I’m super excited to be able to work hard and inspire people.

But now, the part of the show that you really want.


$25 GC for Amazon:

Megan @mnmspecial
Apr 01, 2011 @ 17:59:06 [Edit]

I voted for you. Good luck!

The extra special Baker’s “Basket”:

Apr 04, 2011 @ 12:58:42 [Edit]


Congratulations ladies! Please send an email to mia DOT cupcake AT yahoo to claim your prize!

Stay tuned – I’ve got some more fun stuff to give away at the beginning of next week 🙂 And thank you SO MUCH for making the first Bruises in the Frosting giveaway such a success!

Floating in Cyberspace: Mamavation Monday

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UPDATE 8:18 pm – I am now officially a Mamavation Mom 🙂 Thanks to everyone who voted for me, posted pleas on their Facebook or Twitter for me, and especially to my partner in crime, Lethal.

Which is not her real name, of course. 🙂


This post is really hard for me to write (mostly because of the photos). So if you actually KNOW me in “real life”, and you’d like to continue your perception of me as-is and not scarred by the craziest “Before” pictures EVER, then I would suggest that you go read Ali’s blog…especially if you haven’t before.

So I watched Inception last night. And about 1:45 into the movie, I started losing it. I have no idea why, but the floating and the (SPOILER ALERT) “IS IT A DREAM??” and the fall and….I think I was thinking too much and I was all torqued up already about the results of the Mamavation Mom contest….

I had to cover my eyes for about 3 minutes. Yes, I am aware this may make me weird.

I’m just glad we didn’t go see it in the theatres, or my brain would have fallen out of my head, or something equally terrifying.

ANYWAY! So there’s a scene where the world is moving around and the guy is running around trying to keep up with the movement, and I feel like that’s what I’m doing this week.

This is Chuck. She owns my ass. Also, this is my favorite Chuck face EVER.

My world is moving really fast and I’m just frantically trying to make sure that I stay upright so I don’t fall down, or run into walls. Lots of changes this week and I’m maneuvering so I can keep track of all of them, make sure the kids are fed and still fit in my workouts, which have been leaving my muscles SCREAMING.

*deep breath*

SO! Without further ado, here are my “before” measurements & photos for either Move it or Lose it, or the Mamavation Mom campaign. (I won’t know until tonight …by 7pm PST! Watch my twitter feed around then if you’d like to know 🙂 ) You can find the photos *after* the jump….


A Night in The Kitchen

Was talking with some ladies over on Twitter yesterday after I got home from the farmers’ market (Hi!) and told them I got sunchokes while I was out.

I believe the majority of the responses were “HUH??”

So since I’ve been promising a lot of you some recipes and yesterday promised Sandra I would post the results of the Sunchoke Experiment, here is the very very first Bruises in the Frosting cooking post.

There are TWO recipes, first the sunchoke recipe, and then a pork recipe I

What the finished product looked like...I ate HALF of that pork chop & was full!

messed with from the booklet that came with my p90x kit. Please email me at mia DOT cupcake AT yahoo if you have any questions or concerns; this is my first recipe, so be kind 🙂

SUNCHOKES! They’re also known as Jerusalem Artichokes. (I got most of my info from here and here, and the nice lady who sold me a big bag of them at the market 🙂 Members of the sunflower family (I know, I was pretty stunned too), the roots look a LOT like ginger. They are often recommended to diabetics as a potato substitute (the starch in sunchokes is NOT used by the body for energy like sugar is, and sunchokes actually show indications for ASSISTING in blood sugar control!)…and do have a potato-ish texture to them.

Sunchokes are high in iron, potassium and thiamine, are low-fat and also help feed the lactobacilli in the intestinal tract. (They can make some people sort of…um…FARTY. Just be forewarned.) They apparently also have a ton of Vitamin C. So they’re good for you.

SO! How do you cook sunchokes? There are a ton of good ideas here and a

soup recipe here and I’m sure if I googled more, I could find some other ways, but I wanted to keep it simple and taste them without having to doctor them up.

SO! The lovely lady at Rabbit Fields Farm (without a website sadly, but you can find them at the Bellingham Farmers’ Market…we’re getting a CSA from them!) gave me a flyer on how to cook them and was very helpful with my 9 million questions.

Roasted Jerusalem Artichokes (or SUNCHOKES)….recipe from Rabbit Fields Farm in Everson, WA)

  • 1 pound Jerusalem Artichokes, cut into 1″ pieces (I did NOT peel them, but you can give it a shot if you want. Seemed like a lot of work to me, and the peels were a bit crunchy but otherwise delicious.)
  • 2 T olive oil (this seemed to be a lot. Add enough to coat.)
  • 1/4 t sea salt
  • 1/4 t pepper(we use white pepper because The Overlord has something where if she eats black pepper she gets super sick.)
  • fresh chopped rosemary (we used enough leaves from one sprig of rosemary. You can use dried, about 2 teaspoons.)
  1. Heat oven to 425 degrees
  2. Place chopped artichokes into 13×9 pan (I would use a glass pan, if I was you) and toss with other ingredients.
  3. Bake, stirring occasionally, until tender and browned (somewhat like roasted potatoes.) Approximately 30-40 minutes.

Island Pork Chops (adapted from a p90x recipe) SERVES 4

  • 5 chops (we cut our pork tenderloin into “chops”. You can use regular pork chops too…cooking times may differ)
  • 1 t salt
  • 3/4 t pepper (again, we use white, but black is perfectly fine.)
  • 1 t chile powder (If you like it SUPER spicy, use 1-1/2 t)
  • 1-1/2 t ground cumin
  • 1-1/2 t cinnamon
  • olive oil
  • scant 1/4 cup brown sugar
  • 1/2 t pressed garlic (or finely chopped garlic..FRESH makes all the difference!!)
  • 1/4 t sriracha sauce (I can’t eat Tabasco, but you can try it if you want.)
  1. preheat your over to 350 degrees
  2. in a small bowl, stir together the salt, pepper, cumin, chile powder and cinnamon until combined.
  3. Rub the pork chops with the spice rub you just made. I used about 1/2 teaspoon for each side…had some leftover. If you do have leftovers, store them in a plastic baggie or an airtight container.
  4. Pour just enough oil into a big skillet to lightly coat the bottom. (You want to brown the chops, not fry them!) Heat over medium-high heat.
  5. Brown your pork chops. The colour of the spice rub might fool you, but you want them to get a nice crust. (See “Chef Says” below) Should be ABOUT 2 minutes on each side. (this means don’t answer the phone or wander away from the stove while cooking these!!)
  6. Transfer the chops to a roasting pan or a cookie sheet (either one really is fine…I use the stoneware “bar pan” from Pampered Chef). Put in oven for 3 minutes
  7. While chops are in oven, mix together brown sugar, garlic and sriracha in a small bowl. After your 3 minutes are up, pat this mixture on top of each chop.
  8. Roast the chops until internal temp reaches 145 degrees. (APPROXIMATELY 15 more minutes. Oven temps vary and the only way you can REALLY be sure meat is done is to have a thermometer. You can cut into the chop at the thickest point too.)
  9. Let pork rest approximately 8 minutes after removing from oven…serve with favorite veggie!

Chef Says: you brown the pork chops before cooking them in the oven to create a nice seal, so when you put them in the oven to cook a bit more, the juices don’t run out.

Also, when you let the pork chops OR ANY MEAT rest, it allows the juices to redistribute through the meat after cooking so when you cut it, they don’t all run out.

No video today….just one last plea to vote for me here for Mamavation Mom because only two moms get chosen and there are FORTY votes separating 2nd and 3rd!! (I don’t know where I stand, but if I’m at third, another 41 votes couldn’t hurt 🙂

Also, my giveaway here ends tomorrow at noon…entries are pretty low!

I’m not here right now.

If you’d like to enter my giveaway, click here.

If you would like to read my guest post on Slightly Off-Kilter, click here.

If you would like to read my guest post on Not a DIY Life, click here.

If you would like to read my guest post on Katie Thinks, click here, but not until later today.

If you would like to read my guest post on Running Rachel, click here…but not until tomorrow morning.

If you would like to vote for me as a Mamavation Mom, please click here.

For any other issues, please leave your comments after the beep.

All images, ideas and text here is property of Mia Cupcake/Bruises in the Frosting, unless otherwise noted. Please do not copy without express permission from blog author.