whit is not a liar

Hello blog.

This is applesauce.

Applesauce was my snack today.

In betwixt many, many other things. That caused me to sigh. Loudly. But…I still love my job.

Of course that does not mean that I did not start planning dinner on my way home.

And start preparing dinner as soon as I walked in the door.

Lentil and rice casserole.

I am very proud of lentil and rice casserole. I made it myself, with no recipe.

So here, as best I can:

Lentil and Rice Casserole

• 3/4 cup of lentils
• 2 cloves garlic, chopped
• 2 tiny red onions, chopped
• 5 cups water
• 1 cup of brown rice
• 2 cups water
• 1/4 cup slivered almonds
• Salt and Natures Seasoning to taste

In 5 cups of water cook lentils, garlic and onion. Bring to a boil, then let simmer for 30-45 minutes, adding in a dash of salt and seasoning. Meanwhile, cook the rice in the remaining 2 cups of water, with salt. Rice should cook for about 20 minutes. When the water looks about cooked out, add 1/2 cup of the water off the lentils to the rice. Add the almonds, and let the water cook down again. When rice is done, pour into a serving dish. Drain the lentils and add to the rice. Stir together and serve.

It’s really tasty with green beans.

Fresh green beans too. From a random garden that was not Mama D’s.

Even tastier with wrinkled carrots.

Those are an afterthought. And were tossed in a glass (not plastic) dish in the microwave for two minutes. In hindsight, two minutes may have been a tad too long.

Altogether it made a pretty colorful dining tray. Because I am nearly certain that is not an actual plate.

Oh, and did I mention dessert?

Return of the frozen bananas.

• 1 frozen banana, processed
• ‘ell if I know how many frozen blueberries
• pile of coconut
• even more chopped pecans
• spoonful of DCD

Ab.So.Freaking.Lute.Lee decadent.

No lie.

Like Job says:

Job 24:18 (The Message)

…You’re free to try to prove me a liar, but you won’t be able to do it.

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boo-yah and beans

Getting up at 5:20 am makes the day so much longer.

I love it.

Not the getting up at 5:20 part.

The longer day part.

Why would any one arise at 5:20 am you ask?

Level 2 of the shred and 4.5 miles down before 7 am, that’s why.

Plus you can feel all self righteous when you say “I woke up at 5:20 and worked out. What have you done today?” and the poor sap you are talking to will stumble around and mutter something like: “Ate breakfast.” “Boo-yah! Got you beat!” you will exclaim, like it’s a competition or something. And then they will run away scared, cause you are a crazy person.

Not that this actually happened or anything.

What happened was this:

A fuzzy picture of a new whey protein.

My dad’s friend gave me this to try. It’s locally made, and has no artificial sweetners or any of your basic crap that they try to throw in stuff.

I made this with it:

Sunshiny green monster.

• 1 scoop of chocolate whey protein
• last of the spinach
• 1 frozen banana
• 1 scoop DCD
• Ice
• flax

The verdict?

Chocolatey and delicious. Two thumbs up, fo’ sho’.

The best thing about it? It held me until lunch, like whoa! I almost was not hungry when 12pm rolled around. Of course I ate anyway.

I started with this:

Corn+onion+tomato+pan

and ended up with this:

Bean burrito with chips and corn chile salsa.

Making those chips takes awhile!

I kid, I kid.

Those came out of a bag. And the corn chile salsa came out of a jar.

bag chips + bean burrito butt

Bean burrito

• 1/2 can kidney beans, drained and rinsed
• 3 cherry tomatoes
• 1 teeny white onion
• 1 mini cob of corn, corn removed
• hot sauce
• 1 slice pepper jack
• 1 whole wheat tortilla
• spinach (portioned out the night before, so it does not accidentally end up in a green monster)

Begin like I did, with your veggies in the pan and let them cook a few minutes. Meanwhile mash about half the beans and keep the rest whole. Add in some hot sauce for flava, yo! Stir the bean mix up and add to the veggies. Cook just until everything is heated and all veggies are mixed in with the beans. Heat the tortilla in the micro, with the cheese on it for about 30 seconds. Place the bean mix on the tortilla and top with spinach. Wrap and eat.

 

For sides, dump a little corn chile salsa and a few chips on the plate.

Ta-da!

Enjoy, all you burrito lovers out there. I did, or I certainly would not share the recipe.

What do you take me for?

Seriously.

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2 thumbs up

I have fully made up for yesterday’s snack fail with two of the most delicious meals EVER!

Tropical Oats

• 1/4 cup steel cut oats
• 1/2 cup almond breeze
• 1/4 cup pineapple juice
• 1 banana
• 2 pineapple rings
• 2 dates
• 4 mandarin oranges
• chopped pecans
• coconut

Can you say breakfast success?

Seriously, the crunchy, chewy, fruity mix of these ingredients made the most wonderful bowl of oats ever, bar none.

Check out all those textures!

Now for the second meal success.

I was rooting about in the freezer last night when I stumbled on some tilapia. Cha-ching!

Fish tacos!

• 1 small piece of tilapia
• 2 corn tortillas
• spinach
• 1 jalapeno
• creole seasoning
• Mrs. Dash chipolte lime seasoning
• Mrs. Dash southwest chipolte seasoning
• hot sauce

I seasoned the tilapia with the spices and rubbed it with a bit of hot sauce, then cooked it in a pan with the jalapenos until it was white and flaky.

I served it on the tortillas, over a bed of spinach

topped with an ah-mazing + easy peasy sauce.

• 0% plain greek yogurt
• Frank’s hot sauce

I just mixed the two ingredients together until I had the desired degree of hotness and poured it over the top.

And because every meal is better with hummus:

Carrot sticks and roasted red pepper hummus on the side.

Can you say heaven?

Now after those fabulous meals, what’s for dinner? I had better get to brainstorming…

QOTD: What is your favorite hot sauce combo?

I think hot sauce goes on anything, but this yogurt + hot sauce stuff rocked! I am trying to come up with as many dishes as possible to eat it with.

 

PS: Joe and Betsy are having an awesome jeans giveaway. Go check it out!

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cheese louise

Sleep, oh glorious sleep. I have decided I don’t get enough of it.

I think I made up for it with my impromptu nap last night + sleeping in until 6:20 this morning. I did not do a morning workout, opting instead for a nice long shower and pancakes.

mmmmm pancakes.

Blueberry pancakes topped with mashed banana syrup. Mashed banana syrup is 1 banana + 1 teaspoon maple syrup mashed together for optimum yumminess factor. I also had miscellaneous blackberries and raspberries on the side.

Very much what I needed to get my day started, not to mention it kept me full until lunch time.

I decided on pita pockets again since mine were so delectable yesterday.

Pita pockets + more rainier cherries (my new obsession).

What’s in those pockets?

Sneak peek!

It’s:

• shrimp
• 1/2 a tomato
• small bell pepper

which was cooked in hot sauce and popped in the pockets, then topped with spinach.

Fab-u-liss. Or fabulous bliss. Whichever way you care to put it. Mine is shorter, ha!

I treated myself to a strip tease at snack time.

Work it Clif!

Speaking of hotness, he hopped in the microwave for 20 seconds. Oh babay!

When I got home I also snacked on some unpictured edamame things. Like a few crackers and few chocolates.

Then I hit the basement for some quality Jillian time. In the words of Cecily, who was attempting to be my workout partner: ‘That lady hates people! She makes them work hard!’ Oh to be four again!

I finished up with some Yoga for Core which was sorely needed. Don’t wanna neglect that core!

I then headed upstairs for a protein fix.

My favorite grain, quinoa!

 

Very cheesy. Just like a good pick up line.

I play the field, and it looks like I just hit a home run with you.

More of those cherries + bloobs.

I also snacked on some unpictured watermelon that Mama D cut up.

Cheesy Quinoa

INGREDIENTS:

1 cup dry quinoa

4 cups spinach

2 cloves minced garlic

Drizzle of olive oil

1/2 white onion

1 cup water

1 cup almond milk

2 laughing cow cheese wedges ¼ cup feta cheese (or any combination of cheese you choose.) 

DIRECTIONS:

Set some time aside to rinse the quinoa to remove the bitter outside coating. You’ll need a sieve or a very fine meshed strainer. Heat the olive oil on medium heat, then add onion.  Saute until onions are soft and fragrant. Add garlic and quinoa and continue cooking for a couple minutes. Add liquids and bring to a boil. Return to medium heat and cook for 10-15 more minutes, stirring frequently. When liquid is nearly reduced, add spinach and cook for 5 minutes. Turn off heat, leaving pan on hot burner, and add cheese. Stir until cheese is melted.

This recipe is based off of one from my pal Kacy over at Low and Behold. It’s one of the best quinoa recipes I’ve ever tried. Veddy, veddy good. Thanks for sharing it Kacy!

 

The bible talks about sharing:

Proverbs 15:17 (The Message)

Better a bread crust shared in love than a slab of prime rib served in hate.

 

Now I must be off, for I have some muffins in the oven.

Blueberry muffins, Jenna style! Thanks for sharing as well, Jenna!

 

PS: I will probably have to sample at least half of a muffin before bed.

 

That’s all!

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Interview – Holley Grainger

 

Recently I was able to interview Holley Grainger of MyRecipes.com about vacations and eating right on said vacations! As we all know it’s that time of year, and we all have a trip planned somewhere in our future, right?

Well check out Holley’s tips on staying fit while on vacation!

 

What are some great easy to make vacation foods? ie., simple quick recipes you could whip up after a long day at the beach?

My family just went to the beach and on the first day of the trip, my cousin whipped up a huge container of chicken salad. When we came in from the beach, we could either eat it with fresh tomatoes, on a salad, or as a sandwich. It was super easy and better than a basic turkey sandwich. Fresh fruit salads can also be made ahead and stored in the fridge. Top with some vanilla yogurt for a refreshing snack.

Here are a few recipes that I especially enjoy because they are fast, fresh, and/or refreshing:

Watermelon Cooler

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1624516

Mini Caprese Bites

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1731442

Shrimp Bruschetta

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1875628

Mango-Ginger-Strawberry Smoothie

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522072

Do you have any special tricks that you personally use while on vacation?
I try to drink lots of water. It keeps me feeling full and hydrated (flying always makes me so dehydrated). I also try to work out or at least walk whenever possible. I don’t let a workout get in the way of doing something fun, especially on vacation, but even a quick trip to the hotel gym first thing in the morning makes me not as tempted to overeat throughout the day.

I usually pack a cooler and take my own food on vacation. What do you recommend putting in that cooler? Cereals, fruit, veggies?
It depends on where you are going and what is available when you get there. Packing high-fiber cereal, fruit, and oatmeal assures that you’ll have something healthy to munch on in the morning.

Say I am going further than a few hours away and it is simply not feasible to pack my own food. What do you recommend in that situation?
If you are staying at a place where food storage is possible, check out the local markets and enjoy the native fare. Or at least make a run to the grocery store and stock up on healthy fruits, vegetables, and low-fat milk. If you are cooking your own food, don’t deprive yourself of yummy “vacation” food but make healthy choices, keep portion control in check, and stick with the freshest foods available (avoid processed when you can).

If you are staying in a hotel and are required eat out, again, try to make wise choices by ordering lean meat, fish and of course, veggies. Watch your alcohol intake and pass on the bread and butter plate.

Do you have any favorite exercise DVDs or that you take on vacation, or any exercise routines you like to do on vacation?
My favorite thing about exercising on vacation is being able to enjoy the scenery in a new city. Rent a bike, go for a swim, or get out and walk. Take advantage of being in a new place.

 

Thanks for the tips Holley, and as always check out MyRecipes.com for some great healthy recipes for everyday use!

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La la la la, yeah yeah yeah

2 Timothy 4:3 (The Message)

You’re going to find that there will be times when people will have no stomach for solid teaching, but will fill up on spiritual junk food—catchy opinions that tickle their fancy.

No junky food here. Just some plain ol’ good eats.

I went all Nutcracker at bfast and had sugar plum fairy oats again.

In RED BOWL of course.

RED BOWL ‘twas happy to be filled with such deliciousness. Of course he has never been filled with nastiness, but still. Sugar plum fairy oats are exceptional.

I then went all garbage collector and recycled at lunch.

Last night’s leftovers + spinach.

It was equally as good recycled as it was fresh.

+ an orange

gotta get that Vitamin C!

 

La, la, la, la:
Yeah, yeah, yeah
La, la, la, la:
We will still be friends forever

Speaking of friends, I spy a zucchini trying to make a quick escape with his pal onion! Get back here, you!

After corralling stray veggies and posting about birthday cakes I resumed work. Until the tum growled for a snack.

I satisfied it with some peanut buttery action.

Then I finished my work and went to the casa.

Where I procrastinated over the gym until I decided to hit up some SPIN!

I haven’t taken spin classes in probably six months. I completely forgot how SWEATY you get. I looked like I jumped in a lake. I added few upper body exercises:

• 10 hammer curls + cross lunges
• 10 front dumbbell raises
• 10 side dumbbell raises
• 15 chest press + fly combo
• 15 bench triceps press
• 10 alternate bicep curl
• 10 push ups

I did this circuit x2 with 10 and 5 lb weights and headed home for some flat out action, which I had conjured up while lifting weights.

It was as delish as I imagined.

• flatout
• slice of pepper jack cheese
• black beans + corn
• lettuce
• homemade pico de gallo.

I know you can’t see the beans, corn or cheese for the lettuce and pico de gallo.

Here is a half eaten shot:

See: Corn, beans and cheese.

Very tasty to my tasty buds.

I had sides of more tastiness:

Cherries + more pico de gallo + a few crumbly multigrain chips from the bottom of the bag.

Close up of that delicious pico action.

You know I didn’t stop there.

Oh no.

Squash Pie!

Ok, if you don’t live in the south and didn’t grow up having Mama D to make this for you, well, you probably think I am a bit crazy. Squash in pie? Yes, squash in pie. With some lemon and a bit of sugar + other delicious ingredients. It’s really quite light and falls pretty close to the ‘healthy’ category. I love it. I have loved it since I was knee high to a grasshopper. I don’t see our relationship changing anytime soon. We shall probably only grow closer, as I follow in family tradition and make it for future generations.

You can make it too.

Squash Pie

(makes 2 pies)

Filling:

• 2.5 cups yellow squash
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 eggs
• zest and juice of 1 lemon

In blender combine squash, sugar, cornstarch and lemon juice. Blend until smooth. Add eggs, blend well. Add lemon peel, pulse gently until mixed. Pour into 2 unbaked 9” pie shells. Bake at 350 degrees for 35-40 minutes.

You have two choices with the crust. Either buy it at the grocery or make your own. Usually we like to make our own. It’s just the way it’s done. 

Crust:

• 1 egg
• 3 cups all purpose flour
• 1 cup whole wheat flour
• 1/2 cup water
• 1.75 cup shortening
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 teaspoon salt.

Cut shortening into flour. In a separate bowl, mix water, vinegar, sugar, salt and egg. Whisk together. Add wet ingredients to dry ingredients. Split dough into two sections and roll out into 10”-11” circles. Place in 9” pie pan and fill with the pie filling.

Do the darn thang and make yourself a squash pie. Or two. It will make your belly happy.

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Eggplant + Zucchini Heaven

As promised, Mama D’s zuke casserole recipe.

Mama D’s garden has been really producing the zukes in case you didn’t notice.

• 1.5 cup Ragu
• 1/2 lb spinach
• 1 small onion
• 1 clove garlic, minced
• 2.5 tablespoons olive oil
• 1 oz feta cheese
• 1/2 cup skim ricotta cheese
• 1 egg white
• 1/4 cup whole wheat bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cumin
• 1 small eggplant, 1 medium zucchini
• 1 cup mozzarella cheese, divided

Preheat oven to 350 degrees Fahrenheit. Steam spinach in basket inside a large pot, filled with enough water that it barely touches the bottom of the basket. Steam for 2 minutes. Drain spinach and let cool. When cool squeeze the excess water from the spinach by placing it in a colander and pressing down gently with a large bowl or plate.

Saute onions and garlic in a pan in olive oil until soft. Add the cooked spinach, feta and ricotta cheese, egg white, bread crumbs, and spices. Stir with a wooden spoon until all ingredients are thoroughly blended.

Slice the eggplant + zucchini lengthwise in thin slices and layer in casserole dish with spinach + cheese filling. Layer 3 times or as desired and top with Ragu and 1/2 mozzarella cheese. Top with more Ragu and bake for 40 minutes, remove casserole and top with remaining mozzarella and continue baking for 5 minutes.

Remove from oven, let sit for 5 minutes and serve.

Eggplant + zucchini heaven!

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Maybe not Betty Crocker, but a little Rachael Ray?

I have been stirring around in the kitch quite a bit as of late.

Saturday of course I made my pasta salad.

The recipe can be found here.

I didn’t tell you (sneaky, sneaky me), but I also made these pickles to go with the salad.

• Sliced cukes (3-4)
• 1 scant cup of sugar
• 1/2 cup salt
• 1/2 teaspoon garlic powder or 1 clove fresh garlic
• apple cider vinegar

In a quart jar mix sugar, salt and garlic powder. Fill to top with vinegar. Shake well, so that salt and sugar dissolve into a brine. Divide brine between two jars. Fill with cucumbers. Let refrigerate overnight.

So yummy. I try not to make these often as they tend to get gone quickly. By gone, I mean I eat them all.

Last nights kitchen adventures included this:

Lemon Cream Cheese Pie

(Please note that this is no way to be construed as a health food just because it appeared on this blog. I actually made it to take to work.)

• 1 cup sugar
• 1/2 cup cornstarch
• 2 1/2 cups cold water
• 3 egg yolks (beaten)
• 2/3 cup lemon juice (divided)
• 1/8 teaspoon salt
• 3 tablespoons butter
• 1 can sweetened condensed milk (14 oz)
• 1 pkg. cream cheese (8 oz)
• 1 pkg. instant lemon pudding mix (3-4 oz)
• 2 baked pie shells
• whipped cream

Combine sugar and cornstarch; gradually add cold water, mixing until smooth. Cook over medium heat until thick and clear. Quickly stir in beaten egg yolks. Bring to boil for 1 minute, stirring constantly. Remove from heat and stir in butter, salt, and 1/2 cup lemon juice. Cool in refrigerator. In a mixing bowl, combine cream cheese and condensed milk. Beat until smooth. Stir in pudding mix and remaining 1/3 cup of juice. Mix with chilled mixture. Pour into two baked pie crusts. Top with whipped cream.

I didn’t eat any of this today, but it got RAVE reviews and my boss took the rest home. That speaks largely of it in my book. So, if you are not doing the diet thing and want a nice lemony dessert for the 4th, this is perfecto!

I also made some zucchini bread, because Bobbi had some on her blog that looked scrumptious the other day.

I followed the same recipe from Cooking Light that Bobbi used and made the following adaptions.

• 1/2 whole wheat flour and 1/2 all purpose flour
• added 1 banana
• 3 egg whites instead of the egg substitute

I also made it pretty like Leah and sliced bananas over the top.

Not only pretty, it smelled fabulous while baking. What else can you ask of bread?

Now that it has cooled down a little I am off to sneaky sneak a run in.

Be back later, gator!

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Hot Body Secrets

When I last left you it was burnin’ up.

So I decided to cool off.

Enter the mid-day GM snackie.

So delicious.

I then proceeded to catch up on the news.

J&K, SJP’s twins, Ed McMahon dying…all overshadowed and outdated since the passing of MJ.

So I switched to hot body secrets.

and then I remembered.

Yes I am. www.operationbeautiful.com

It was still muggy so I whipped up this quick and easy pasta salad.

• 1 pkg Krazy Mac noodles
• 1 carrot
• 1 (small) cucumber
• 1 can black olives
• 1 cup broccoli
• 1/4 cup frozen peas
• 1/2 cup light italian dressing (I use Ken’s)
• 2 tablespoons red wine vinegar
• 1 tablespoon EVOO
• 1/8 cup water

Boil pasta until soft. Set aside to cool in a large bowl.

Chop veggies and olives.

Add to pasta.

In a measuring cup mix dressing, EVOO, vinegar and water. Stir well.

Pour over pasta and veggies. Stir together and refrigerate until cool.

You can leave it like that or take it a step further (like me) and add shrimp and feta cheese.

Yum.

I had that with crack and craisins.

So crackalicious.

I’m currently babysitting this:

I know. I can’t tell what it is either.

I’m going to prod it awake and see if it likes pasta salad. I have plenty to share.

Wish me luck!

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Somebody call 911! Shawty’s mouth burning…

(fire burning, fire burning)

We shall get to that later.

First, my day started with this:

RED BOWL filled with:

• TJ’s honey greek yogurt
• PB Puffins
• dark chocolate edamame

Freaking delicious! The edamame was a stroke of brilliance, if I say so myself. A nice crunchy, chocolatey, peanut buttery bowl of goodness is the way to start a day out on the right foot.

It continued:

Flatout with:

• 1 LC Swiss cheese
• zuke
• squash
• carrot
• broccoli

Served with:

Excess veggies + sweet potato.

 

You know how a day is going just perfectly right and then the sneaky ol’ devil throws you a curveball?

Well I could still taste the last delectable morsel of sweet potato in my mouth when my sister called. She was letting me know a family friend had passed away unexpectedly this morning. I couldn’t think about sweet potatoes anymore. All I could think was:

Psalm 23:4 (NIV)

Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.

I was thankful to have read that just yesterday in keeping with Polly’s June Psalm reading. It comforted me the rest of the afternoon.

Even with death, life must go on. I will continue the rest of my post in the usual fashion, but ask that you keep the family of our friend in your prayers.

 

I had a much needed appointment to have my hurr cut, so I went to that straight from work.

What do ya think?

Front view

Side view

I LOVE IT!

From there I went to the gym where I got in an hour of strength training and 30 minutes of incline walking while reading about sexaay men. I also snuck this on the mirror:

‘Smile! There’s someone gorgeous looking at you!’  www.operationbeautiful.com

I hope it makes someone smile. I did.

I came home and broke open my e-cookbook from Jenna. Have you guys ordered yours yet? It has the greatest recipes!

I made the Black Bean Quesadilla, and it was fab-U-LOUS!

Those babies on the side were the cause of Shawty’s mouth burning. ON FI-YAH!

They were sooooo good though.

•  2 jalapeno peppers
• hummus or cream cheese (I did one of each!)
• fiesta corn
• pepper jack cheese (just a bit)

Place skillet under broiler until pepper is soft and cheese is yummy and melty. Have a glass of water handy. 

Or this:

1/4 cup Blue Bunny Monster Cookie ice cream.

That put out Shawty’s fi-yah.

Now Shawty gonna go read/comment on some bloggies and go to be-yad.

See ya healthier!’

PS: Check out Kristen’s awesome giveaway here.

 

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