My brain is fried...

I feel like I want to cry.  I spent a good 5 or 6 hours on dissertation stuff, but I don't feel like I have even made a dent in my work.  I'm happy that I that I've gotten started, but I still have SO much to do.  I'm trying not to feel overwhelmed.  I want to do more, but I am at that point that I cannot think anymore.  

I need to try to be proud of myself for getting started.  I'm still kicking myself for not starting yesterday like I was supposed to.  I'm also worried about it I am really understanding everything that I am taking notes on.  I'll definitely have to go back and re-read all of the notes that I have taken today...I may even need to take notes in the little notes column.

Tomorrow, I may need to refrain from reading the whole article and just skim for definitions.  If I continue to read and take notes on the entire article, I won't be able to finish everything for this week.  The purpose was not to read for my lit review, but to make a definition table.  I need to keep reminding myself of that.  
I had an idea to take my notes, print them out...then put them on notecards.  I will put the citation on a label on the back of the notecard.  Hopefully, that will help me stay organized while I'm writing.  

SO MUCH TO READ...

I need to just breathe.

I still need to run/walk (first day of 2:30 each)...I'm kind of scared.   I think that I am supposed to run for 67 minutes too.  Yikes!  I need to just go upstairs and put on my workout clothes so that I can get motivated. (Why do I just wanted to catch up on my blogs and read my InStyle?)

I've had a munchy day.  I should have never bought those stupid veggie chips!  I guess that I'm munching more cause I'm stressed...and I'm working in the kitchen.  (I'm not going to get into how I wish that I had an office...)

Anyway, maybe if I read a blog or two it'll motivate me to work out.  We'll see.

Two days down...seven more to go.

Dissertation Procrastination Ends Today!!!!

Dissertation procrastination ends today. I have a lot to turn in to my advisor in one week. It's time to get crackin'. I've been procrastinating for over a year now and it's time to get started...so that I can get finished.


Today, I plan to work on my disposition definition table. I'm going to go through all of my articles and my books to find different definition of disposition. I'm doing this so that I can come up with a working definition of disposition. 

I was supposed to start about four hours ago...but I got sidetracked with the new blog. I'm excited about getting started...but I'm such a procrastinator. I guess I've got to log off the blog first. Keeping my fingers crossed for a productive day...

RECIPE FAVE: Green PB and Banana Smoothie

INGREDIENTS
1 cup skim milk
1/2 - 1 whole frozen banana
1 Tbsp. peanut butter
1 handful of spinach


Blend and enjoy.

RECIPE FAVE: Lean Vegetarian Lasagna

Adapted from self.com

Serves 8

Ingredients

• Vegetable-oil cooking spray
• 1/2 cup chopped onion
• 1 package of Quorn grounds
• 3 cups tomato sauce
• 3 tablespoons Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 teaspoon freshly ground black pepper
• teaspoon garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped fresh spinach
• 2 cups fat-free ricotta
• 1/4 teaspoon nutmeg
• 1 package whole-wheat lasagna noodles (about 8 oz, or 9 noodles)
• 2 cups shredded part-skim mozzarella

Preparation

1. Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water.

2. For assembly

   Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20ozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cuttingThe skinny

310 calories per serving, 6 g fat (3.5 g saturated), 31 g carbs, 4 g fiber, 33 g protein 
(calories may be a little off due to use of grounds instead of turkey meat)

RECIPE FAVE: Chipotle Shrimp Tacos with Avocado Salsa Verde

Had this last night...it was pretty good.  The onions were super strong...so I would only use half of an onion next time.  Also, the recipe makes sooooo much salsa verde....so we'll definitely be having it again today.

Chipotle Shrimp Tacos with Avocado Salsa Verde

Ingredients

Avocado Salsa:

• 1/2 onion
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 pound small shrimp (about 40), peeled and deveined
• 8 corn tortilla
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Heat tortillas, until slightly charred and pliable, about 20 seconds per side. Spoon sauce on the tortilla, then top with about 6 shrimp and a sprig of cilantro. Serve with a lime wedge on the side.

Adapted from foodnetwork.com.

For the orginal recipe, go to http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html.