Thai Peanut Chicken Rice Bowls

A white bowl with composed salad and chopsticks

Today’s Musings:
It’s a new year and time to shove 2020 out the window, welcoming a fresh start.  The following handful of posts are a series, written a lifetime ago, that track my journey from a painful breakup with a man I adored, to the shock of discovering the truth behind his mask, to glimpsing the depths of his depravity, and finally acknowledging my own error in blindly trusting him.  This tale ended long ago, but only now am I ready to disclose it – and perhaps help others who find themselves in a similar situation. Thank you to those who shared evidence and convinced me to tell my story.

The Final Chapter

“First it hurts, then it changes you.”
– unknown

When you begin researching covert narcissists and realize you’ve endured this form of emotional abuse, the first descriptor you’ll likely come across is “victim.”  “Emotional abuse” and “victim” – those two words punch you in the gut and knock the wind out of you. When you first hear the V-word, your blood may freeze in your veins; you’ll most likely be in disbelief.  The tough, female warrior inside you may scream, “That’s not ME. I am not a victim!” Yet, this word clings to you, like the sour smell of booze after a night of too much drinking.  In our world, victims are seen as weak, helpless, unwilling to take responsibility for the role, however small, they may have played in this reprehensible charade.  No one wants to be the victim, but that’s what you are.  You unwittingly gave yourself to a con-man, an emotional con-man, who never cared about you, never loved you, and only saw you for what he could “get” from you – nurturing, sex, status, or money – each of these creatures is looking for something different to feed their ego. It is a disorder and this sickness makes him incapable of significantly bonding with anyone – even fabulous you. 

This will be the most difficult concept for you to comprehend – no matter what he whispered in your ear, no matter how sincere he sounded in the moments when he gazed into your eyes, no matter how many little kindnesses he did for you, it was all an act; he never cared about you. You’ll want to hold on to these little moments as “proof” that you made him feel something, but they are lies.  In his world, you are not special – you are replaceable, something to be used up, like a tube of toothpaste. The charming, good-guy mask he’s been wearing can only stay in place for so long. Finally, it will slip and you’ll be left hurting, alone, and profoundly confused. Where did Mr. Wonderful go? With the final discard, you will feel his tangible lack of empathy or remorse – when he is done with you, he is DONE. 

As you learn more – and you will – researching what just happened to you is part of the process victims of narcissists go through –  watching YouTube, reading books, listening to podcasts, joining Facebook support groups, maybe even talking to a Therapist – you’ll begin to hear the word “survivor.”  Survivor sounds tough, strong, invincible. Being labeled a “survivor” provides hope.  At first, you’ll think it’s just a dolled-up euphemism for “victim,” that shameful stench that still swirls around you.

So, are you a victim or a survivor? 

You are both.  The language we use has significant impact on how we view ourselves and how the world views us.  The word “victim” focuses on what has been done to us and, in the beginning, this is unfortunately where we need to focus.  A victim has been damaged and mistreated; they are defined by the pain that has been heaped upon them by the narcissist. Their strength and resilience has been assaulted and may even feel non-existent.  Victims are divorced from their power.  On the other side of this trauma is where the survivors dwell – and you will make it to the other side.  Survivors acknowledge the abuser for the pathetic creature he truly is. We’ve processed the disbelief, the hurt, the anger, the realization that people like this actually exist. We recognize that narcissists are incapable of feeling loving emotions and acknowledge our humiliation that, for all our savviness, we fell for their con.  A survivor moves forward, stronger and changed.  We not only continue to live, but we grow and prosper, sharing our human emotions the narcissist can only fake. As survivors, our power is reclaimed, and the narcissist, for us, shrivels into nothing and dies.

Today’s Recipe:


Thai Peanut Chicken Rice Bowl


Ingredients

    Cucumber Salad
  • 1 cup cucumber, thinly sliced
  • 2 Tablespoons green onions, thinly sliced
  • 2 Tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • ⅛ teaspoon salt
  • Peanut Dressing
  • ¼ cup bottled peanut sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sesame oil
  • Rice Bowl
  • 1 cup cooked brown rice
  • 1 cup edamame, sprinkled with salt
  • 1 cup cooked chicken breast, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • Sriracha Sauce (optional)

Directions

  1. Make cucumber salad: Combine all ingredients and let marinate for at least 30 minutes.
  2. Make peanut dressing: Whisk together all ingredients.
  3. Divide rice between four bowls. Arrange edamame, chicken and cilantro on top of rice. Add marinated cucumbers.
  4. Drizzle with peanut dressing and sriracha, if using.

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Homemade Energy Bars – Blueberry Muffin

Homemade Blueberry Muffin Larabar
When I started back to work in late February, I’d awake at 6:00 a.m., make myself a frothy cappuccino, warm a homemade muffin and spend the next 45 minutes leisurely reading the news while curled up on the couch, sipping coffee and nibbling baked goods.

Alas, that morning tranquility didn’t last.

These days, you’ll find me dragging myself from bed closer to 6:45 a.m., gulping down an espresso with a splash of milk, racing to work, and grabbing a prepackaged Lärabar for breakfast.

Lärabars are my energy bars of choice because they’re made with real, simple, non GMO ingredients. Sure, they may have a few more calories that some “thin” bars and less protein than others with 20 grams of whey, but they’re real food – made with a handful of familiar ingredients.

This weekend, I realized that real ingredients meant I could make them myself – and choose my own flavors, my own handful of ingredients; make my own breakfast again – even if it isn’t a warm, baked muffin.

Commercial Blueberry Muffin Lärabars aren’t made with lemon zest or cinnamon – those are my addition, just like my real blueberry muffin recipe.

Homemade Energy Bars– Blueberry Muffin

Homemade energy bars packed full of flavors and simple, healthy ingredients.


Ingredients

  • 2 cups raw cashews
  • 1 cup packed dried blueberries
  • 1 cup packed dried apples
  • ½ cup packed pitted whole dates
  • ½ teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Directions

  1. Line an 8×8” cake pan with wax paper including an overhang. Place the cashews in a food processor and pulse until finely chopped and resembling breadcrumbs. Add blueberries, apples, dates, zest, cinnamon and vanilla extract. Process until the fruit is finely chopped and the mixture begins to clump together. This will take a few minutes and the mixture will get warm in the processor.
  2. Transfer the mixture to the prepared pan. Place additional wax paper atop the mixture and use it to flatten evenly in the pan and blot away any extra cashew oil on top. Leave the wax paper in place and refrigerate for 30 minutes to firm up.
  3. Flip the pan over onto a cutting board, remove the pan and the wax paper. Cut into eight 4”x2” bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days or in the refrigerator for up to 3 weeks.

Pickled Carrots

Homemade Pickled Vegetables Recipe
Like a tennis player that’s been training all year for their first match, I walk into the kitchen, full of bravado, throw the culinary ball into the air, serve it across the net and hear the words “FAULT,” followed by the words, “DOUBLE FAULT,” soon after.

Two cookie recipes in as many days – two epic fails.

Disappointment. It’s officially six days into Cookie Baking Season and I feel like a big o’ Failure. I’m a baker above anything else and this should be my time to SHINE, rather than falter. Blame the recipe. Blame the quality of the ingredients. Blame my mindset. I sound like John McEnroe.

My first attempt, an anise-scented honey cookie lightly glazed and decorated with candied orange peel, was an unmitigated disaster. The texture was all wrong – too dense – and the anise too strong, resulting in a cookie reminiscent of those hard Scandinavian licorice lozenges.

The second recipe, baked yesterday, was supposed to be delicate sandwich cookies filled with mint and dipped in milk chocolate. I was hoping for an elevated version of Trader Joe’s Candy Cane Joe Joe’s (an addiction of mine) crossed with a Girl Scout Thin Mint. What I actually created were misshapen oval disks sandwiching a dollop of minty goo similar to Crest toothpaste. I didn’t even bother with the chocolate dip – in to the trash they went as well.

Rather than squander another pound of butter, I thought I would take a break today, step away from the cookies, and try something else entirely – something that didn’t require baking. I settled on these spice-laden pickled carrots – a better late-night snacking option to a plate of cookies anyway. An array of colorful pickled veggies like these, using a variety of spice combinations, would make a great alternative to the standard holiday crudité platter – no baking required.


Pickled Carrots

  • Servings: 2 quart jars
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This pickling recipe would work with whatever fresh veggies you happened to have on hand – cauliflower, onions, beans, or beets – to name just a few.

Ingredients

  • 6 garlic cloves
  • 2 thyme sprigs
  • 2 bay leaves
  • 2 cinnamon sticks
  • 8 peppercorns
  • 6 whole cloves
  • 2 Tablespoons mustard seeds
  • 2 teaspoons allspice berries
  • 2 teaspoons coriander seeds
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground ginger
  • 6-8 carrots, peeled, cut into sticks and lightly blanched
  • 1 cup apple cider vinegar
  • 3 Tablespoons sugar
  • 1 ½ Tablespoon salt
  • Hot water

Directions

  1. Divide garlic, thyme, mustard seeds, allspice berries, coriander seeds, red pepper flakes, ginger, bay leaves, cinnamon sticks,peppercorns and cloves between two quart jars. Pack blanched carrot sticks tightly into jars.
  2. In a small saucepan, combine vinegar, sugar and salt and heat until boiling. Pour hot liquid into jars filling ¼” from top. If there isn’t enough vinegar mixture, fill remaining space in jars with hot water.
  3. Close jars and refrigerate at least 24 hours and up to 2 weeks.

Beginning to See the Light Granola

I’ve been going through an interminable five month depression, primarily brought on by a work schedule impossible to maintain. Work has finally slowed and I’m beginning to come up for air – sixteen pounds heavier, toxic and worn out. In an effort to find my health again, I joined a gym and hired a personal trainer last week. After eating a full bag of Pepperidge Farm Maui cookies on Monday and three quarters of a bag of Newton’s blueberry Fruit Thins on Wednesday, I decided my diet needs an overhaul, too, but any willpower I may possess is melted by crispy, crunchy, chewy, buttery sweet carbs. Pastries make me happy like Prozac. In an effort to channel my love of a good cookie into something a bit more healthful, I whipped up a batch of granola this morning, capturing the flavors and textures without all the wheat, sugar and fat.

Granola

Beginning to See the Light Granola

3 cups old-fashioned rolled oats
3 cups assorted nuts and seeds (unsalted and unroasted, if possible)
½ – ¾ t. salt
½ t. cinnamon
½ t. cardamom
¼ t. ginger
¼ cup olive oil
¼ cup liquid sweetener (such as honey, maple syrup or agave syrup)
1 t. vanilla
1 cup dried fruit, chopped if needed (unsweetened and unsulfured, if possible)

Preheat oven to 350F. Combine oats, nuts and seeds in a large bowl (I used chopped almonds, pumpkin seeds and sunflower seeds. I also used about ¼ cup toasted flax seeds, but added them at the end since they were pre-toasted). Add salt and spices. Add oil, sweetener and vanilla. Stir until moistened and combined. Turn out on to a Silpat covered sheet pan.

Bake for about 30-35 minutes, stirring at the following times: 10 minutes, 20 minutes, 25 minutes, 30 minutes, and 35 minutes. Chop and measure fruit while granola bakes. If you use coconut, add coconut at the 20 minute mark. Add dried fruit (and any toasted nuts) to the hot granola. I used coconut, dried blueberries, dried cranberries, and apricots and also added the flax at this time. Cool granola and store.

Note: I like to pour almond milk over the still hot granola to make a tummy-warming snack to nibble while the rest of the granola cools.

Relapse

Part of the challenge, once you’ve left Rancho La Puerta, is “bringing the ranch home”, taking your new healthy wisdom and applying it to your everyday life.  This week, I was feeling good about my success – I was drinking more water and less coffee.  I was eating healthier – no meat and lots of healthy grains, fresh fruit and fresh vegetables.  My desserts consisted of freshly baked fruit sprinkled with the Ranch’s granola or one (only one!) of the Ranch’s infamous cookies.

Unfortunately,   I had a major relapse last night.  Perhaps fueled by the ending of the work-week or maybe just a mental collapse of willpower, last night’s dinner consisted of two (not one, but two) 14 oz. milkshakes made with whole milk and homemade leftover 4th of July nectarine ice cream followed by four thick slices of Costco salami (given to me by a saboteur on July 4th) and a snack of two slices of overly-processed cheese.  I was comatose this morning and slept until noon.

I’m trying to un-do the mess this morning.