Did I move to Florida? That is what the humidity feels like right now. We are having some crazy rain storms around here, enough so that my plans to head to DC this evening got crapped. There is flooding all over the place and more is coming so I thought it is better be safe than sorry. I was still bummed.
Meow + Later
LB and Sissy Pants
3.41 miles, negative splits, done!
I tackled a few hills today, which were major because I hadn’t run hills in over a month. I thought about how important running is to me. It is the only thing challenges me and gives me power the second I step out my door. The runners high that you get cannot be described it can only be felt. Biking and swimming are fun but they are not the same. I am honored that I can run because I know how quickly it can be taken away from me.
After my run I had planned a basic tofu, broccoli and rice dish but when I saw Jenna’s appetizer from her date night I had to recreate!
Wow! This combination was amazing! I love this cheese with honey and a crunch of almond. Try it!
Britney on Glee was dancer for Britney Spears, did you know??? That is how she was discovered in the first place!
It has been awhile since I have made anything that took time and serious effort. Let’s be honest, since Nick has left I haven’t really had to think about what to cook because I like everything I buy!
I have been eating a lot of these.
Spaghetti Squash with Lentil Kale Sauce
- 1 spaghetti squash baked for 40min at 375 and scooped out
- 1 head of kale – I used Dinosaur kale this time!
- 1 can of no salt added deiced tomatoes
- 1/2 cup lentils (uncooked)
- 1/2 onion
- 1 clove garlic
- Olive oil
- tomato sauce
- nutritional yeast
- Bake squash
- Cook lentils
- sauté onion and garlic in oil in the bottom of a large pot
- wash kale, tear and add it to the pot
- add tomatoes and sauce
- add lentil
- scoop out squash
- top with sauce mixture
- sprinkle with nutritional yeast
Deliciousness. I have 3 servings leftover…I guess that is what I get for only having one mouth to feed.
Have a great one
10min until I have to go pick Nick up from the Bolt Bus!!!!!
I have to get this recipe up first though, Kath knows her bean dips!
I made Kath’s Bright Bean Basil Dip (with black eyed peas instead of navy beans, a bit of parsley and pumpkin seeds) for tonight’s dinner. – Mom, you should make this with white beans to replace the TJs kind!
Time to go get Sir Nicholas!!!!
Go make some bean dip!
Nick is coming home tonight!
Our kickball team is 2-0 this season and we have a lot of new players minus our killer 3rd baseman .
This however, is not the biggest new around here.
It may be 90 outside and we still have the AC on, but when winter squash come into the farmers market I want it!
I made a meal that speaks Fall yesterday to honor the first day of the season. I liked it so much I had it for lunch and dinner!
- 2 pieces of The Bakers yoga bread (made with pumpkin seeds and cranberries)
- apple cranberry chutney spread
- cooked winter squash pieces
- Organic Valley cheddar cheese
All toasted and melty.
Have any good weekend plans?
I think Nick and I are going to try and hit up the Harford County Wine Festival.
Local vs. Organic seems to be a very hot topic right now.
I know that when I walk into the grocery store (I shop at Whole Foods and don’t feel bad about it. I never spend more than $100 a week for two people) I am faced with the issue of local food or organic. More often than not the local produce is not organic and the organic food are from California or South America. What is a girl to do???
This is my take: Organic food from all over the world uses a ton of resources getting to your plate. Local foods can have pesticides and can have a high amount of fertilizers in their soils.
When it comes to the farmers market, I eat everything. The only fruit vender at the market is not organic, but I can see who is growing the food and I can talk to them about their practices. When it comes to greens and other veggies I tend to go to the organic vendors because the price is either the same or maybe a quarter more than the conventional. The meat vendor is also not certified organic but I TALK to the famers and they do not use hormones, preservatives or antibiotics on their cow. The reason they are not organic is to save the consumer $$$ on their products. I got their ground sirloin for $4.25/lb. For me that is 4 burgers, which I think it is good deal.
When I deal with the grocery store I try and buy the dirty dozen organic and all other items conventional. This being said, if there are peaches that are organic at Whole Foods but they are from California, and conventional peaches at the farmers market, I am going with the market ones.
A good ways to save money whether you are buying for organic or local is to buy IN SEASON. Strawberries are no longer in season people. It is pear and apple season. How many varieties can you try this fall? I am on apple variety number 4 and I am planning on going apple picking in a few weeks (yet another cost saving practice).
It all comes down to a judgment call.
How do you decide?
Yay tonight is Glee night! I am so excited! This being said I had to be in front of the TV at 7:59pm. Not a problem unless I don’t get home until 7:15pm!
I high-tailed it to the shower and then slammed the stove!
I knew I wanted eggs, but how to prepare them?
In a basket topped with lots of goodies!
So what is all that stuff?
From the bottom:
- 2 farm fresh eggs in 2 baskets
- ricotta cheese spread – 1/4 cup cheese, 1/2 lemon juiced, chopped fresh parsley, S&P
- 1/2 an onion sautéed
- 2 small round yellow summer squash sautéed
- handful of baby bellas sautéed
- 4 slices of tomatoes – two per piece of bread
Told you there were eggs in there
SO excited for Britney next week!
I did a crazy brick workout today! I swam 1200m and then took a 45min spin class. It was hard, but so good! Something different to add into the mix!
Dinner had to be just as good.
I find that swimming totally works my arms. I can feel my triceps as I type this, crazy! I always thought swimming would be harder on my legs. Not so much. I don’t mind because I looooove defined arms.
What is your favorite body part?
I am so beat! Heading to my book and bed!
When fall comes around I want all things pumpkin and apple.
Today was all about the pumpkins.
I went for a 20mile ride this morning and had a pumpkin pie recovery smoothie upon my return.
- 1 small banana or 1/2 large banana – do not use full large because you want it to taste like pumpkin, not banana! (You can also use a liquid sweetener like Agave, but I like to use banana as a sweetener because of all of the added nutrients)
- 3/4 cup pumpkin
- dash salt
- 1 tsp pumpkin pie spice or a dash of cinnamon, nutmeg and clove
- 4 ice cubes
- 2 TBS vanilla hemp protein powder
- 1/2 cup almond milk
Along with my smoothie I have had 2 pumpkin muffins from a box my G-Ma gave me.
I subbed the oil with applesauce and they were still moist and delicious!
I’ve already made pumpkin oats a few times, what pumpkinie thing should I make next?!?!
Hope you are having a great weekend!
I hail from the great North, and with fall at our door step I can only think of the memories the season brings. One of these memories is apple picking with my family.
When apples multiplied at the farmers market this week, and I had to bring something to an office party I had the perfect reason to make something new!
I love apple crisp and apple bread pudding, but I wanted something new! I quickly browsed some recipes with cooked apples and came up with Ginger Apple Cups with Pecans.
Ginger Apple Cups with Pecans
Prep Time 10min : Cook Time 10min
6 small to medium crisp variety of apple – ie golden delicious, gala, honey crisp
2 tablespoons butter
1 tablespoon Fresh thyme
2 teaspoons fresh lemon zest
1 teaspoon ground ginger
1 teaspoon sea salt
2 teaspoons fresh cracked pepper
1/2 cup pecan pieces
24 pieces of Nature’s Pride Healthy Multi-Grain Bread
Olive Oil Spray
Pre Heat Oven to 400, grease 24 muffin cups with olive oil.
Core and dice apples very finely (you can even through them in the food processor for a few pulses if you wish)
3. Fit the bread rounds down into the greased muffin tins, pinching overlaps together.
4. Bake the bread cups for 10-12 min or until the edges start to brown
5. While the bread is baking, melt the butter in a large sauce pan then add all other ingredients and cook for approximately 5min or until the apples begin to turn tender. Make sure you do not over cook them to mushy.
6. Pull out the bread cups and allow to cool for five minutes before filling them with the apples.
8. Take a big bite and enjoy! Make sure you have a napkin handy for any goodies that fall out.
I served these at an office party, but you could make them for a fall party or even as a side for thanksgiving as a sub for stuffing. I loved making these bread cups and got nothing but thumbs up from my coworkers.
I hope you enjoy them as well!
This recipe is my official entry to become a Nature’s Pride Bread Ambassador at this year’s Foodbuzz Festival! The Foodbuzz Tastemaker Program provided me with a free coupon for the Nature’s Pride bread