Posts Tagged ‘recipes’

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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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:



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.



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

What do you take me for?


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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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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!


  • 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


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.) 


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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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


Mini Caprese Bites


Shrimp Bruschetta


Mango-Ginger-Strawberry Smoothie


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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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)


  • 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. 


  • 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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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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