• Feeds

back to the kitchen

My meals have not been the most exciting lately, which is really why I think that I haven’t been in the mood to blog.  I mean, who wants to see the same dinner every single night?! 🙂  You already get to see enough oatmeal and smoothies…

Pasta, simple salads, grilled cheese, simple salads, eggs, simple salads…that is basically what has been on the menu for the past month, which a few goodies thrown in there every once in awhile.  I have been wanting carbs, carbs and more carbs!

Last night, I finally decided that I wanted to make something for dinner!  So, I went with an old favorite – Stuffed Peppers.

Stuffed peppers really are super easy.  I popped 1 cup of rice into my rice cooker when I got home from work (on quick cook) and headed out for a 60 minute walk around the neighborhood for some fresh air and exercise.

Once home, the rice was done!  So, I cut up the peppers and placed them in the oven to cook a bit while I was making the filling.

Into the filling went diced pepper, frozen peas, frozen corn, brown rice and taco seasoning (which I cheated and bought at the store).  After that was all heated through, I added a few big spoonfuls of salsa and a sprinkling of cheddar cheese.  So simple!

Stuff your peppers and bake for about 20 minutes, until the peppers are soft.

The rice takes awhile to cook, but if you use precooked rice, then you have yourself a simple weeknight meal!

Tonight, I got even more creative (but still kept it simple).

I had a craving for broccoli cheddar soup, so into my vita mix went the following:

  • 1 cup of 1% milk
  • 1/2 cup roughly chopped cheddar cheese
  • 1 head of chopped, steamed broccoli
  • 1/4 sauteed onion
  • 1 tsp tapioca startch to thicken
  • salt and pepper to taste

Once everything was pureed, I left the vitamix on for a good 5 minutes to make it hot!

YUM!!  Garnish your soup with a few broccoli florets and some shredded cheddar cheese.

Along with the soup, I made up some easy homemade corn muffins and roasted some asparagus in the oven with a sprinkle of olive oil, salt and pepper.

All in all, it was a great meal.  Just what I was craving!

The corn muffins were just ok, but I thought I’d give you the recipe anyways.  I mixed them up first to get them cooking while I was making the soup.

  • 1.5 cups flour
  • 1 cup yellow cornmeal
  • 1/3 cups turbinado sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1.5 cups milk
  • 1/3 cup safflower oil

Mix your dry ingredients together.  Mix your wet ingredients together.  Then, add the wet to your dry and mix to combine.

Pour into muffin tins of choice and bake at 400 degrees for 15-20 minutes until slightly browned.

Serve warm with a pat of butter.  Mmmm…

A delicious meal.


a simple weeknight meal

After a 45 minute walk around the neighborhood after work tonight, I was more than ready for dinner.  The walk was very chilly, but I bundled up and headed out to walk in the snow flurries!  It was a brisk walk to get my blood flowing and legs moving.

I haven’t talked about my exercising too much on the blog lately, but I have been trying to get some type of physical activity in on most days of the week.  That includes walking, running, swimming, ellipticalling and lifting some light weights.  Running is definitely getting harder, so swimming and walking are my new two favorite activities!

I think that it is important for a pregnant woman to get some type of exercise everyday, even if it is a 20 minute walk.  It is good for both you and the baby, and definitely helps with sleeping at night along with many other things.  Plus, it’s nice to have that time to devote to each day to clear your head before the baby comes!

On to dinner!

I wanted to eat my hand off when I got home, so I needed to make a super quick dinner.  I picked up some Annie’s Mac & Cheese at the store today made of a variety of grains: amaranth, quinoa, kamut, spelt and whole wheat.

For a quick and healthy dinner, I like Annie’s products because they are organic and made up of minimal ingredients.  Definitely still processed, but minimally processed compared to other ‘boxed’ dinners. 🙂

It was cheesy and delicious!

Served along with a simple salad to get some vegetables.

This has been my favorite salad recently – filled with lettuce, dried fruit, nuts, cheese and a honey herb dressing.

In this mix:

  • spring mix
  • pecans
  • dried fruit mix – peaches, papayas, pears, apples and cranberries
  • feta cheese

A delicious dinner – quick & healthy!

After dinner, I whipped up Emily’s Peanut Butter Chocolate Chip Banana Bread.

I followed the recipe exactly, only making one substitution – dark chocolate chips, instead of vegan chips.  Everything else was the same…and it came out perfect!

The outside seemed a little dry, but on the inside it was just as moist as Emily says – delicious!

I enjoyed a few slices hot out of the oven with a glass of milk.

Who doesn’t love chocolate, bananas and peanut butter?!


my favorite veggie

I can honestly say that brussels sprouts might be my favorite vegetable.  People either love or hate brussels sprouts, I don’t think that there is anything in between.  They can have a bitter taste if not cooked properly, but they are yummy and crunchy is cooked well!

Last night we made another dish from 101cookbooks.com with some substitutions.

Shredded Brussels Sprouts & Apples (recipe here)

Since the recipe can be found from Heidi at 101cookbooks.com, I will just let you know what we changed:

  • 2 herb chicken sausages instead of tofu
  • 1/3 cup pepitas instead of pine nuts
  • chopped brussels sprouts instead of shredded
  • added shredded parmesan cheese on top

I don’t think that these changes/substitutions changed the flavor of the recipe at all.  If was super quick to make and delicious!  We both kept saying “Mmmmm…” after each bite. 🙂

The chicken/tofu and apples are sauteed with maple syrup giving the a subtle sweetness.

And, the brussels sprouts are cooked until browned and caramelized.

Everything mixed together was delicious!

We served this over a bed of quinoa (cooked, then mixed with 1 tbsp maple syrup, salt and pepper) and sprinkled it with some freshly grated parmesan cheese.

Backing up to breakfast, which was a yummy bowl of oatbran cooked with 1/2 banana, vanilla and cinnamon.

Topped with chocolate almond butter, banana slices and coconut.

Lunch was a tuna fish sandwich mixed with dijon mustard, relish and stuffed into a pita.  With an apple on the side.

Before dinner I snacked on a Luna Bar…

…and headed out for a 45 minute jog.  It was chilly, but felt great to be active outside in the cool weather.

broccoli crunch

Yesterday morning, I made up my new favorite smoothie again – Butterfinger!  It’s funny, I definitely go through phases.  A few months ago, I couldn’t get enough of the Chocolate Cherry Bomb Smoothie, but now all I want is Butterfinger!

If you like butterfingers or toffee or butterscotch…and smoothies, you’ll love this one. 🙂

Mid-morning, I snacked on some dried fruit that I picked up at the Farmer’s Market this past weekend.

Dried kiwi, pineapple, strawberries, cherries, papaya and golden delicious apples.

Lunch had 2 parts:


Romaine lettuce with dried cranberries, almonds, apple and honey balsamic dressing.  This is my favorite salad!


Plain greek yogurt with granola and honey.

Mid-afternoon, I was craving some chocolate milk!

After a 30 minute walk around the neighborhood, Brant and I got started on dinner.  It has been awhile since we’ve made a dish from 101cookbooks.com, so we tried one out tonight.

Broccoli Crunch

We followed the recipe exactly, except we subbed onions for shallots and added sugar snap peas for 1/2 of the broccoli.  We caramelized the onions until sweet.

Mix all of the veggies/nuts/fruits in a bowl.

Then, add the delicious almond butter sauce!

The sauce is by far the best part of the dish…next time, I would make extra!

Served over a bed of millet (cooked in our rice cooker with salt, pepper and olive oil – about 40 minutes).

This recipe was simple, quick and delicious.  Can’t get much better than that for a weeknight meal!

There were plenty of leftovers for lunch today, we well!

sweet & spicy quinoa

I haven’t been posting nearly as much as I normally do.  Life is just simply getting in the way.  But, you can rest assured that I am still eating like I normally do – just more!

Breakfasts have been smoothies, as usual. 🙂

My favorite Chocolate Cherry Bomb Smoothie.  This smoothie is thick, delicious and packed with protein and nutrients which is perfect for my growing belly!

And, I love that it is pink. 🙂

Check out the banana that I used today!

Along with my smoothie, I snacked on a piece of homemade apple raisin walnut bread made by Lauren.  It is super delicious!

Lunch included some leftovers from dinner.  I decided to try out Angela’s Mandarin & Maple Spiced Quinoa with Cranberries, Apricots, and Almonds.

This was absolutely delicious!

It was sweet from the maple and dried fruit and spicy from the cinnamon and nutmeg.  We all really loved it.  I will definitely be making it again!

Served on a bed of spinach for some greens with dinner.

Definitely go try it out!  It will be a crowd pleaser.

I am so excited for the weekend…lot’s of stuff to do. 🙂  Have a great one!