'It’s almost fall. As the weather begins to cool, I start to crave soup. Butternut squash soup is one of my all-time favorites. It’s also extremely easy and quick to make. And chicken stock is so nourishing.'
Read more...
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Butternut Squash Soup
'It’s almost fall. As the weather begins to cool, I start to crave soup. Butternut squash soup is one of my all-time favorites. It’s also extremely easy and quick to make. And chicken stock is so nourishing.'
Read more...
spiced pumpkin granola with cashews and cranberries
'Homemade granola makes a great gift: it’s much healthier and tastier than what you can buy in the store. It keeps well so can be made in advance, and you can play with the packaging to vary the presentation. I like to put granola in Mason jars because they can be re-used by the recipient, but cellophane gift bags are widely available and look lovely, as well (especially when embellished with pretty ribbons).
This particular granola, with the warming spices, the subtle pumpkin flavor, and the festive dried cranberries, is perfect for the season. I packed mine into wide-mouth 1 pint jars (about 4 servings). You could use larger jars, if you like, but I prefer to give the smaller amount along with other goodies like jams I made over the summer, and small packages of homemade dark chocolate bark or toffee.'
Read more...
Making Delicious Hummus From Scratch
'At $4 for an 8 oz tub of organic hummus, keeping my 4 year old in hummus could get expensive. He loves the stuff. I've been wanting to make my own for a long time, but I had some trouble acquiring bulk organic chickpeas, and I wasn't willing to settle for canned beans. You can definitely use canned beans for this recipe though; it will save you some time but add a bit to the cost. I finally got a 25 lb bag of organic chickpeas for $32, so now I'll be making hummus from scratch for quite a while!
I like to give beans a good soaking before I cook them, and for this hummus I actually let them sprout for a day or two first. Sprouting increases digestability and decreases cooking time. It's also easy, though it's not essential if you don't have the time.'
Read more...
Editor's Note: Fabulous Zucchini recipes --check it out!
'If you have a husband who is trying to kill you off by planting 38 zucchini plants, then read on. Yes, this is a true story (maybe not the "killing me off" part since I think he loves me). But 38 plants?! I must have been doing something wrong (no... that can't be possible either *wink*).
Here are some ideas on what you can do with all those squash. Some healthy, and some hardly healthy but all very delicious.'
Read more...
Recipe throwdown
Today was another win of a workout!
A killer bike-run brick. 50 min of hard biking, followed by 10 min of hard running. I went fast & felt strong. Unfortunately my eating isn't matching up, but I'm working on it.
I had a request for some recipe postings.
The Mexican Shepherd's Pie is from the Gracious pantry.
YUM!
Check out the recipe HERE
The Quinoa Cups are from Iowa Girl Eats
Check out the delicious recipe HERE
Oh, and those amazing Non healthy Malibu Pina Colada Cupcakes?
They come from I'll Eat You.
Check out the recipe HERE.
I can definitely tell that my eating hasn't been as good lately, since I haven't had time to do my hypnosis on a daily basis. I really think it makes a difference, and need to get back at it. I am pleased with my past 2 days workouts though, and I'm looking forward to tomorrow's run!
Feeding a Meat Eater... Vegetarian Style
Today's guest post is from Kari @ Running Ricig!
Not only is Kari a runner, amazing fundraiser, and lover of food, she is a vegetarian. Be sure to check out her fabulous blog HERE for plenty of laughs, pics of her cute dog, and delicious recipes (her famous Banana bread.. YUM!)
Hi, I’m Kari and I’m a vegetarian…who is married to a meat LOVER.
People always ask me if Mike (my husband) is a vegetarian too. When I say no, the response is always, “how does he survive since you don’t cook meat?”
Mike and I are both runners and hearty eaters. I can understand that on the surface, vegetarianism can look like a lettuce and tofu extravaganza. That is not the case in our house.
While Mike still gets deli meat in his lunches and ALWAYS orders meat when out to eat, we’ve developed a rotation of meatless meals that are crazy hearty, satisfying, and chock full of protein and other runner-friendly nutrients for meals at home.
One of the easiest and most delicious is Quesadilla Casserole. There are really only five ingredients, but you can jazz it up to your preference too.
Ingredients:
3 Whole Wheat Tortillas
1 can Black Beans drained, rinsed
1 can corn drained
Shredded Mexican cheese
Salsa
Cayenne pepper
Cumin
Chili Powder
3 Whole Wheat Tortillas
1 can Black Beans drained, rinsed
1 can corn drained
Shredded Mexican cheese
Salsa
Cayenne pepper
Cumin
Chili Powder
Directions:
1. Preheat your oven to 350.
2. On the stove, heat black beans with cayenne pepper, cumin, and chili powder (I usually spice heavily 'cause we like it hot, hot, hot) until hot.
3. In a greased pie pan, place 1 tortilla. Cover tortilla in half of the beans.
4. Top the beans with corn and cheese, covering the cheese with another tortilla.
5. Repeat steps 2 and 3.
6. Top tortilla with cheese.
7. Bake for 20 minutes and serve topped with salsa.
Joy Bauer Cookbook Review & GIveaway!
A little while ago, the folks at Joy Bauer asked me to review a couple of Joy's books. The first is...
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| Did you notice the Sangria picture in the upper left? This is my kind of book!! |
Do you know Joy? She is the nutritionist of the Today Show, PARADE, New York City Ballet, American Ballet Theatre, and works as an adjunct faculty member at Columbia University. She has several NewYork Times bestsellers such as: Your Inner Skinny: Four Steps to Thin Forever
, Joy Bauer's Food Cures: Eat Right to Get Healthier, Look Younger, and Add Years to Your Life
Joy's LIFE Diet: Four Steps to Thin Forever
The 90/10 Weight-Loss Plan: A Scientifically Designed Balance of Healthy Foods and Fun Foods. Joy believes it's never too late or too early to reap the benefits of healthy living, which means a lot to me. I've been striving so hard to make my nutrition a part of my healthy lifestyle and was excited to learn all I could from Joy to make that happen!
, Joy Bauer's Food Cures: Eat Right to Get Healthier, Look Younger, and Add Years to Your LifeJoy's LIFE Diet: Four Steps to Thin ForeverThe 90/10 Weight-Loss Plan: A Scientifically Designed Balance of Healthy Foods and Fun Foods. Joy believes it's never too late or too early to reap the benefits of healthy living, which means a lot to me. I've been striving so hard to make my nutrition a part of my healthy lifestyle and was excited to learn all I could from Joy to make that happen!When the cookbook came in, I couldn't wait to dig in. When I get a new cookbook, I like to tag all the pages of recipes I plan on making. A lot of times I only tag a few here or there, but in this book, there was only a few I didn't tag.
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| Look at all those tabs! |
The first thing I decided to make was Crispy Parmesan Chicken with a side of Cinnamon-Sugar Sweet Potato Fries.
Crispy Parmesan Chicken
Ingredients:
4 boneless skinless chicken breasts (about 1 1/2 pounds)
1/4 cup nonfat or low-fat buttermilk (shake well before measuring)
1/2 cup whole wheat flour
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
3 egg whites
1 TBSP skim milk
2 tsp hot sauce
3/4 cup finely grated parmesan cheese
1/4 cup ground flaxseed
1. Butterfly the chicken breasts: Holding your knife parallel to the cutting board, carefully slice into each breast horizontally, taking care not to slice all the way through the meat. Fold each chicken breast open like a book so it lies flat.
2. Place the chicken breasts in a resealable plastic bag. Add the buttermilk to the bag and seal it. Squish the contents around to ensure all of the chicken is coated with buttermilk. Marinate for at least 30 min, or up to 24 hours.
3. Preheat the oven to 425. Line a baking sheet with aluminum foil, and coat the foil with oil spray.
4. Set out 3 shallow dishes for a 3 step breading station.
5. In the first dish, combine the flour, onion powder, salt, and black pepper. mix well.
6. In the second dish, combine the egg whites, milk, and hot sauce. Whisk together until slightly frothy.
7. In the third dish, combine the parmesan cheese and flaxseed, mix well.
8. Shake the excess buttermilk off one of the chicken breasts, and press it into the first dish (seasoned flour), coating both sides. Shake off the excess flour, then dip into the second dish (egg whites), coating both sides. Finally lay the chicken in the third dish, coating both sides with the cheese-flaxseed mixture. Place the coated chicken breast on the prepared baking sheet, and repeat with the remaining chicken breasts.
9. Mist the top of each chicken breast with oil spray.
10. Bake for 25-35 minutes, or until browned and crispy.
Cinnamon-Sugar Sweet Potato Fries
Ingredients:
2 medium sweet potatoes, peeled
1/4 cup whole wheat or oat flour
2 TBSP ground flaxseed
2 TBSP packed brown sugar
1 tsp ground cinnamon
1/8 tsp salt
2 egg whites
1. Preheat the oven to 425. Liberally coat a large baking sheet with oil spray.
2. Cut the sweet potatoes lengthwise into 1/2 inch thick slices, then cut each slice into 1/2 inch wide strips to form fries.
3. Combine flour, flaxseed, cinnamon, and salt into a 1-gallon resealable plastic bag. Crumble the ingredients together with your fingertips until they are evenly dispersed.
4. Place the egg whites in a shallow dish and whisk until frothy.
5. Dip the fries in the egg whites, then tap them on the edge of the dish to drain away any excess egg white.
6. Add all the fries from the bag and arrange them in a single layer, evenly spaced apart, on the prepared baking sheet. Mist the fries with oil spray.
7. Bake for 15 minutes. Then turn the fries over and bake for an additional 10 to 15 minutes, or until crispy and browned. Let fries cool slightly before serving to allow the coating to harden.
In the end you have a yummy (and healthy) dinner!
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| Crispy Parmesan chicken and cinnamon-sugar sweet potato fries |
I couldn't wait to try some more...
I made Summery Pesto Pasta
With fresh basil and Zucchini from my garden, delish!
I also tried the Banana Pecan Bread (which was a hit with my coworkers), and the Sesame Chicken Tenders (Kevin LOVED the sauce), and the Mediterranean Meatloaf. Next on my list to try is Double Chocolate Pancakes with Strawberry Sauce, Sicilian Quinoa Salad, and Joy's turkey meatballs.
The book covers a wide variety of flavors to appeal to many different people and incorporates lots of fresh, healthy food which I love. She keeps it fast, easy, and priced within your budget. I don't like complicated recipes with difficult to understand steps, and Joy keeps is simple and easy to follow. There are pictures for each recipe to give a beautiful overview of the dish.
I am sooooo glad I got the opportunity to check this book out, because I know many of these recipes will become regulars in my kitchen! Check it out on Amazon here: Slim and Scrumptious: More Than 75 Delicious, Healthy Meals Your Family Will Love
, or get ready to win!
, or get ready to win!Joy's team has generously offered 2 copies of the book to giveaway, so we will have 2 winners!
How to Win
please leave a separate comment for each entry
1. Mandatory - Be or become a follower of my blog
2. Check out Joy's website HERE & tell me what you learned about her!
3. Like Running to Health on facebook HERE
4. Do you have a favorite cookbook? Tell me what it is!
5. Share this! Blog, tweet, or facebook (1 for each)
Get ready to enjoy some delicious, healthy food!
Enter by 8/3, remember there will be 2 winners.
Good Luck!
Snow, snow, stay away!
My Sunday long run? non-existant this week. We got another few inches of snow. Shelley & I bundled up, and headed out. The roads were poorly cleared. We headed out, and Garmin said we were at a 14:00min/mile pace. The roads were filled with ice, snow & slush, and we were nervous. We decided rather than risk an injury by going for our 10 miles, we would go for a short walk, then hit starbucks. We clocked a mile before getting our latte, no breakfast sandwich since we really didn't exert any energy. So disappointing.
On the other hand, I was wicked proud of us! Last year, I would have NEVER attempted to head out with snow on the ground. Any sign of inclement weather kept me inside, probably eating & watching TV. I came home, played the Wii fit for a half hour before getting ready for the rest of my day.
That afternoon I headed to the HUGE bridal show that was being held at the Big E fairgrounds with one of my bridesmaids. Lucky for me, she got married last year and knew exactly what questions to ask. We pretty much were only on the lookout for photographers & limos, since I already have my venu & DJ picked out. We got a bunch of free goodies, entered a ton of raffles, and even won a free cruise to bahamas & key west on Royal Caribbean (our fav)! We only have to pay for cruise port taxes & gratuities! Even though the wedding is about a year & a half away, its exciting to think about the possibilities!
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| liked this bridesmaid dress too! |
Tonight I made a delicious dinner from Self Magazine in Feb 2010
Butternut Squash & Fried Sage Pasta
What you need
8 oz whole wheat penne
1 TBSP olive oil
8-10 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2#), peeled, seeded & cut into 1 inch cubes
1/2 tsp salt
1/4 tsp black pepper
1/4 cup parmesan cheese
How you make it
Cook penne as directed on package
Heat oil in a large skillet over medium heat. Fry sage, turning once until crisp on both sides, about 1 min per side. Transfer to a paper towel.
Add onion and garlic to skillet. Cook, stirring frequently, until soft & golden, about 3 minutes. Add squash, 3/4 cup water, salt & pepper. Cover & simmer, stirring occasionally, until squash softens, 5-7 min.
Drain pasta, reserving 1 cup cooking water. Return pasta to pot & add squash mixture. Stir over low heat, adding water if necessary until pasta is coated. Mix in sage & cheese. enjoy!
We're supposed to get another round of snow tomorrow night. I am crossing my fingers that it won't be much, but I'm sure that it will be. I did skip the gym this morning in favor of some extra sleep, but will definitely hit it up for my run tomorrow. 5 weeks until race day!
Tired & sick.....
This morning I made it out of bed just fine. Went to the gym, got a good hill run & a little elliptical work in, and back home to shower, eat breakfast, clean the kitchen, pack my lunch, etc, etc, etc. Totally fine until maybe 1 1/2 hours into work when I started feeling so lightheaded I thought I may pass out. Now, I normally have a low blood pressure to begin with, but I started having a small scale feeling of how I felt while taking my Oxycontin that dropped my BP so low I passed out constantly. My friend Jess took my BP, 98/64. I tried having a snack, drinking water, having some OJ, nothing helped. I started getting a headache & getting really nauseous. Jess told me this is how she started when she got sick last week. GREAT. I really hope I'm not coming down with something. I went home early & took a big nap & I'm feeling slightly better.
I need to share my delicious Mac & Cheese recipe from Fitness magazine that I tried out yesterday. WOW, the most delish low cal/fat mac & cheese I have ever tasted. I could have eaten the whole thing. It doesn't make a ton, do you may want to double the recipe.
What you need:
>>>READ MORE
I need to share my delicious Mac & Cheese recipe from Fitness magazine that I tried out yesterday. WOW, the most delish low cal/fat mac & cheese I have ever tasted. I could have eaten the whole thing. It doesn't make a ton, do you may want to double the recipe.
Mac & Cheese Light
makes 4 servings, 5points each
237 cal, 7g fat, 3g fiber
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| YUM! despite my poor picture taking! |
nonstick cooking spray
salt
4 ounces whole wheat macaroni
1large vidalia onion
9 garlic cloves
1/2 cup water
1/2 teaspoon dry mustard
pinch cayenne pepper
1 cup shredded 50% reduced fat cheddar cheese
1/3 cup nonfat greek yogurt
1/4 cup whole wheat panko breadcrumbs
1/4 cup parmesan cheese
Make it
1. combine 1large vidalia onion & 9 garlic cloves roughly chopped & 1/2 cup water into a microwave safe bowl. season with salt & pepper. cover the bowl tightly with plastic wrap & microwave on high for 10 minutes. Pour into a blender & blend until smooth. Makes 1 cup, but use only half for the mac & cheese recipe.
2. pre-heat oven to 425 deg, coat 8x8 baking dish with cooking spray & set aside.
3. cook macaroni to package directions
4. In a small saucepan, bring 1/2 cup of the onion/garlic puree, mustard, and cayenne to a simmer over medium heat, stirring often. Whisk in cheddar until melted. remove from heat & whisk in yogurt.
5. In a medium bowl, toss macaroni with the cheese sauce. Season with salt to taste. Pour into prepared baking dish & sprinkle with panko breadcrumbs & parmesan cheese.
6. Bake until cheese is melted, about 10 minutes.
This was the creamiest, cheesiest, low cal mac & cheese I could have never dreamt up on my own. I enjoyed the leftovers tonight for dinner!
Now time to finish my get better plan with some green tea, relaxing on the couch & America's Next Top Model!
tougher than I thought...
Saturday morning I packed my "tri" bag (I'll take a picture of it during race weekend), got my wetsuit & bike ready, and jumped in my friend Barbie's ride. She drove me & my friend Deb to Russell pond for our first open water swim. We shimmied into our wetsuits, grabbed the goggles, and waded out into the water. Brrr! a little chilly, but not unbearable. The wetsuit was so buoyant (I went with the ORCA one), and warm, I felt pretty good. There was a small swimming area, so we decided to swim laps in it. Let me just say, open water swimming is a lot tougher than I thought it would be. I felt like I was working so hard, in fact my heart rate was skyrocketing up there. When I got home, I googled some tips, and basically what I got out of it was to try and swim as effortlessly as possible and not worry about speed. I'm going to creep out of work early tomorrow (3pm) since my caseload is light, so we can all go practice another open water swim.
The roads around the pond made us nervous to ride on. Narrow, sharp, winding roads with steep hills. Barbie mentioned a park nearby, so we went there. Unloaded the gear from the car, and Barbie had a flat. She decided to run while Deb & I rode. Problem was, the area was so flat, and filled with people we felt like we couldn't really work hard enough or pick up enough speed to get anything out of it. We took off a little while later for home.
Overall I'm reallly glad we went with the wetsuits! and I definitely need to get some more runs in. I had to work all day today, but I am going to the gym in the morning for a run, maybe a ride too. Especially since I just ate a mint chocolate chip sundae with reese's pieces my roomate brought me home.
I decided today that I really wanted to make something with Quinoa. I have a HUGE bag of it I bought at Costco that has barely been used. I just don't have any recipes for it. I googled around and settled on this...
Make it
3. Rinse quinoa and place in a large saucepan with squash, water & salt. Bring to a boil, then reduce to a simmer for 15 min. Until all water is absorbed and quinoa blooms into spirals.
4. Meanwhile heat 1 Tbsp olive oil, with shallots for 3 min. Add garlic and gook 2 min. Pour over quinoa and squash, mixing thoroughly. Add egg substitute, 3/4 cup of the cheese, salt & pepper to taste.
6. Bake 35-45 min until top is golden brown
>>>READ MORE
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| Me, Deb & Barbie after our swim! |
The roads around the pond made us nervous to ride on. Narrow, sharp, winding roads with steep hills. Barbie mentioned a park nearby, so we went there. Unloaded the gear from the car, and Barbie had a flat. She decided to run while Deb & I rode. Problem was, the area was so flat, and filled with people we felt like we couldn't really work hard enough or pick up enough speed to get anything out of it. We took off a little while later for home.
Overall I'm reallly glad we went with the wetsuits! and I definitely need to get some more runs in. I had to work all day today, but I am going to the gym in the morning for a run, maybe a ride too. Especially since I just ate a mint chocolate chip sundae with reese's pieces my roomate brought me home.
I decided today that I really wanted to make something with Quinoa. I have a HUGE bag of it I bought at Costco that has barely been used. I just don't have any recipes for it. I googled around and settled on this...
Quinoa & Butternut Squash Gratin
by Stephanie Gallager (HERE)
8 servings, 5 points each
what you need
1 20oz. package of peeled & cubed butternut squash or 1 1/2 # whole
1 cup organic quinoa
2 cups water
1 tsp salt
2 Tbsp olive oil divided
4 garlic cloves, minced
2 Tbsp shallots
1/4 cup egg substitute
1 cup shredded Gruyere cheese
1 slice italian bread
salt & pepper to taste
1 20oz. package of peeled & cubed butternut squash or 1 1/2 # whole
1 cup organic quinoa
2 cups water
1 tsp salt
2 Tbsp olive oil divided
4 garlic cloves, minced
2 Tbsp shallots
1/4 cup egg substitute
1 cup shredded Gruyere cheese
1 slice italian bread
salt & pepper to taste
Make it
1. Preheat oven to 400 deg F
2. For pre-cut squash, pierce package with a fork and microwave for 4-5 minutes until tender. If using a whole squash, peel & cube, and place into plastic bag and seal. pierce with a fork and microwave as above.
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| cooking in the saucepan |
4. Meanwhile heat 1 Tbsp olive oil, with shallots for 3 min. Add garlic and gook 2 min. Pour over quinoa and squash, mixing thoroughly. Add egg substitute, 3/4 cup of the cheese, salt & pepper to taste.
5. Transfer to baking dish. Pulse bread in a food proccesor or blender until bread crumbs form. Sprinkle remainer of cheese and bread crumbs over the gratin. Drizzle with 1 Tbsp olive oil.
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| finished result |
enjoy!
I thought it was delicious, I love butternut squash. It was just enough cheese, and the quinoa combination was just fabulous. This will make for excellent leftovers after my swim tomorrow night. Wish me luck!
I thought it was delicious, I love butternut squash. It was just enough cheese, and the quinoa combination was just fabulous. This will make for excellent leftovers after my swim tomorrow night. Wish me luck!
11 days left until it counts!
Skipped my morning workout today. Yesterday I hurt my back at work lifting a patient, and I was hoping that with a little ice & sleep it would feel better in the morning. No such luck, and since I didn't want to completely throw my back out with 11 days until race day, I slept in. Luckily at work, said patient moved a little better and one of my coworkers was able to put me back into alignment. Tomorrow I am planning on a swim and a little strength training.
Lucky for me after all the wetsuit drama, I got my shipping confirmation emails from both companies with the estimated arrival for both on friday. Just in time for my wetsuit trial! Now, we are trying to figure out where to do our trial. Originally, we were going to swim at a pond in Ludlow, but they aren't letting swimmers in since a boy drowned there. We're still looking for a new place to go.
I stepped on the scale today for a peek (I know I shouldn't but I can't help it!), and I was happy to still see the 185 from last week. Now, I still have a few days to drop it lower for a loss on weigh in day. I feel like nutrition wise I have been doing pretty well, I need to keep up on the exercise and stay focused on my training.
On that note, I made a yummy dinner tonight. Eggplant Parm with eggplant & basil from my backyard garden!
>>>READ MORE
Lucky for me after all the wetsuit drama, I got my shipping confirmation emails from both companies with the estimated arrival for both on friday. Just in time for my wetsuit trial! Now, we are trying to figure out where to do our trial. Originally, we were going to swim at a pond in Ludlow, but they aren't letting swimmers in since a boy drowned there. We're still looking for a new place to go.
I stepped on the scale today for a peek (I know I shouldn't but I can't help it!), and I was happy to still see the 185 from last week. Now, I still have a few days to drop it lower for a loss on weigh in day. I feel like nutrition wise I have been doing pretty well, I need to keep up on the exercise and stay focused on my training.
On that note, I made a yummy dinner tonight. Eggplant Parm with eggplant & basil from my backyard garden!
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| Delicious dinner! |
Eggplant Parmigiana
from weight watchers
4 servings, 3 points a serving (I had 2 tonight!)
what you need
1/3 cup seasoned breadcrumbs
1 Tbsp grated parmesan cheese
1 tsp italian seasoning (I also added fresh basil)
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 cup canned tomato sauce (I used homemade organic)
1/2 cup part skim mozzarella cheese, shredded
How to make it
1. preheat oven to 350 deg, coat 8x8 baking dish & cookie sheet with cooking spray & set aside.
2. Combine bread crumbs, parmesan cheese, italian seasoning, and garlic powder in a medium bowl & set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2 inch thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on cookie sheet until lightly browned, about 20 minutes.
4. Place a layer of eggplant on bottom of baking dish, then add 1/3 of tomato sauce & 1/3 of mozzarella cheese. repeat with 2 layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve!
Now, I'm sitting back, enjoying a glass of wine, DVR of bachelor pad & dating in the dark & planning my weekend. Have a good night!
wine anyone?
wine was the culprit on Sunday. Well, I guess in reality it was the gateway to unhealthy eating, to continue with my poor tracking and eating theme of the week. Managed a 19 mile ride in the morning with my brother who kept me working hard to keep up with him, shouting encouragements along the way as we traveled a pretty route he had mapped out. Then it was off to the wineries with Kevin. I packed us a picnic, organic PB&J sandwiches, grapes, cheese & crackers (along with a few waters), and off we went. The first place we stopped at, we did a tasting, then had lunch at one of their picnic tables. Then off we went to 4 more wineries, nibbling cheese & crackers as we drove. We ended our day with dinner at the cheesecake factory, where I got a pomegranate mojito, a salad with dressing on the side, and white chocolate macadamia nut cheesecake to go.
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| The view from winery #4 |
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| view on the car ride there |
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| My salad at Cheesecake Factory |
Monday morning I made organic, whole wheat french toast as planned, with maple apple chicken sausage. I spent a few hours after that cleaning the house, watering the lawn, & watching TV, before getting my butt in gear to exercise. I decided it was a beautiful day for an outdoor run, which I need to get more practice with, so off I went for a 3.35 mile loop which I completed in less than 39 minutes, a sweaty, panting, mess. That night my college roomate, who was in town to see her family, came over to visit & we talked about doing the A1A half marathon in florida together in february. Score! Another goal to work towards after the triathlon is over!
Kevin and I were "discussing things" aka arguing last night into the early morning hours, which meant no gym this morning and a cranky girl low on sleep the whole day. He told me that he didn't want to re-propose at the wineries (despite the killer romantic atmosphere), because it wasn't something that was "our thing". I can't figure out if he is making up excuses still, or what. I don't understand then why he hasn't created a moment of one of "our things" and done it already. Its been over a month since he asked for the ring back to re-propose, and over 3 months since I've had it on at all. I am getting frustrated without knowing when things will improve or an action will take place. Stressed beyond words.
Today has been a good day eating wise, in fact I have a delicious dinner in the oven right now!
Foil Pack Chicken Fajita Dinner (from Kraft foods)
makes 4 servings. 6 points per serving
what you need
1 1/2 cups whole wheat instant rice
1 tbsp taco seasoning mix
4 small boneless-skinless chicken breasts (1#, I use organic)
1 green & 1 red pepper, cut into strips
1/2 cup salsa (I use organic)
1/2 cup mexican style reduced fat cheese
make it
Heat oven to 400 deg F. Fold up all sides of each of 4, 18x12 inch sheets of heavy-duty foil to form an inch rim. Spray foil with cooking spray. Cook rice according to package directions, after cooked combine with taco seasoning. Spoon rice into the centers of foil. Top with remaining ingredients.
Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on cooking sheet.
Bake 30-35 min or until chicken is cooked through. Let stand for 5 min. cut slits in foil to release steam before opening packets. Enjoy!
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| all 4 foil packs after coming out of the oven |
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| The inside, YUM! |
I am on target to stay on track today, and hit the gym tomorrow for an morning swim and possibly some lifting, we'll see what I have time for. I'm counting down the days until tuesday night is Biggest Loser night again (14 days)!
What A Crock!
I'm having a hard time adjusting to being at work. I'm falling into the old habit of walking in the door, and finding something to eat, even if I'm not hungry. I think what I need to try is finding something to occupy myself with for at least 10 minutes when I get home to unwind & avoid food. I think I'll try reading, checking facebook, or even heading right to the gym. Although the gym may not work that well since I think my foot should rest between work & gym time.
Today I jogg/walked 3 miles! I jogged for 10 minutes straight & felt awesome! My foot felt fabulous, the breathing was tough. It's the endurance from not being able to do much since my surgery thats weighing me down from being more active. I was doing so well with staying in points, but then got so mad with my short term disability drama that I ate some chocolate chips. Not many I don't think, I mean, I didn't measure or anything haha
Made dinner. Tasty Turkey Sausage Bowls from WW magazine
Browned 6 sweet turkey sausages in a skillet, then removed from pan
Then heated 1 1/2 c. ff organic chicken broth in the skilled to scrape up the turkey brown bits in the pan, then put it in the crockpot.
Added a 1# bag of frozen pearl onions, 1/2 cup golden rasins, salt & pepper to crockpot, then layered the sausages on the top
Cooked on high for 4-6 hours (or low for 8-10)
Then I removed the sausages & cut into 5 diagonal slices per link. Added 5 oz. baby spinach to mixture until wilted (the recipee called for more, but I thought it would be too much). Stirred in the sausage & 1 TBSP balsamic vinegar.
Served each serving with a 1/2 cup brown rice, 1/2 cup of the onion mixture & 5 sausage slices for 7 pts total. delish!
Kevin came over for dinner tonight, the first time I've cooked for him since we broke up 3 weeks ago. I started wearing my engagement ring again...but around my neck. I still feel like its a part of me, but I know it doesn't belong on my finer right now. We're planning a trip to Vermont this weekend, more on that tomorrow. WI in 2 days!
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Today I jogg/walked 3 miles! I jogged for 10 minutes straight & felt awesome! My foot felt fabulous, the breathing was tough. It's the endurance from not being able to do much since my surgery thats weighing me down from being more active. I was doing so well with staying in points, but then got so mad with my short term disability drama that I ate some chocolate chips. Not many I don't think, I mean, I didn't measure or anything haha
Made dinner. Tasty Turkey Sausage Bowls from WW magazine
Browned 6 sweet turkey sausages in a skillet, then removed from pan
Then heated 1 1/2 c. ff organic chicken broth in the skilled to scrape up the turkey brown bits in the pan, then put it in the crockpot.Added a 1# bag of frozen pearl onions, 1/2 cup golden rasins, salt & pepper to crockpot, then layered the sausages on the top
Cooked on high for 4-6 hours (or low for 8-10)
Then I removed the sausages & cut into 5 diagonal slices per link. Added 5 oz. baby spinach to mixture until wilted (the recipee called for more, but I thought it would be too much). Stirred in the sausage & 1 TBSP balsamic vinegar.
Served each serving with a 1/2 cup brown rice, 1/2 cup of the onion mixture & 5 sausage slices for 7 pts total. delish!
Kevin came over for dinner tonight, the first time I've cooked for him since we broke up 3 weeks ago. I started wearing my engagement ring again...but around my neck. I still feel like its a part of me, but I know it doesn't belong on my finer right now. We're planning a trip to Vermont this weekend, more on that tomorrow. WI in 2 days!
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