• Feeds

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!

chicken chili to go

This weekend we spent some time visiting friends who recently had a baby.  What better to bring them on a chilly Sunday afternoon?!  A homemade meal!

I followed Barefoot Contessa’s recipe for Chicken Chili exactly and it came out perfect!

I didn’t take photos during all of the steps because it was much too messy at times, but it was fun to cook something that I knew everyone would love.

I made the chili the afternoon before our outing and refridgerated it overnight.  Personally, I think the chili tastes better the second day once the flavors have time to settle and mix with each other!

I packed up the chili with some other chili staples.

Greek yogurt (instead of sour cream), shredded cheddar cheese and corn chips!

And, cornbread!

All packed up and ready to go!

This meal was delicious and everyone enjoyed it.  It was perfect on a cool fall day. 🙂

While I was packing up the Chili, Brant was working on pancakes for breakfast!

He made Heidi’s Favorite Pancakes, switching up a few ingredients.

 – 2 cups whole wheat pastry flour (instead of white whole wheat flour)

 – 1 cup buttermilk & 1 ripe mashed banana + 1 tsp cinnamon + 1 cup greek yogurt (instead of 2 1/4 cups buttermilk)

The bananas and greek yogurt kept the pancakes very moist and the cinnamon added just a hint of flavor!

We topped the pancakes with a Pear Syrup:

  • 1/4 cup pure maple syrup
  • 2 chopped pears, very ripe
  • 2 tsp cinnamon

Simmer for about 10 minutes until pears are very tender!


happy 1st blogiversary

One year ago today, I wrote my very first blog post!  It was a very short post, but it was the start…


Over the past year, I have had a great time blogging about everything from healthy eating to fitness apparel to my travels to my pregnancy.  It has been fun to get to know others in the blogging community who share similar interests.

I can’t wait to see what this next year holds. 🙂  Thank you for sticking with me and reading my blog!


The past week, my meals have been very simple.

There has been a lot of this…

A lot of these…

And, a lot of these pumpkin muffins that I burnt to a crisp. 🙂

I love fall!

We did whip up one delicious dinner, however.

Lentil Almond Stir-fry.

This is one of my favorite meals.  It is so simple, but the flavors work together so so well.  I would make it every week…it’s that good!

The only change that I made, was the addition of radishes from our CSA.

And, to make a simple recipe even simpler, I used the pre-cooked Black Beluga Lentils from Trader Joe’s.

Topped with the delicious mint and yogurt sauce…this was a hit!

And, a slice of warm bread on the side.  Perfect. 🙂

it feels like fall!

Fall is easily my favorite season.  The crisp, cool air makes me want to be outside!  It reminds me of apple picking, pumpkins, falling leaves, running, big sweaters, oatmeal and cinnamon.  It is not too hot or too cold.  It’s perfect!

This morning was perfect running weather.  I was a little chilly when I started out in my capris and long sleeved shirt, but I quickly warmed up and found my rhythm.  Once home, my condo was filled with the aroma of my fall inspired oats!


Last night, I prepped my rice cooker by adding the following:

  • 1/4 steel cut oats
  • 1 tbsp chia seeds
  • 1/2 apple, diced
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • shake of nutmeg
  • 1/4 cup chopped raisins

It smelled amazing and tasted even better!

Topped with coconut butter and chopped pecans.

It was a perfect fall breakfast.

For lunch, I packed a random grouping of things…that actually made a healthy lunch!  (It tasted good too.)

Tuna fish (made with greek yogurt, honey + dijon mustard, celery seeds), eggplant bacon, tabouli and blue corn chips.

The eggplant bacon and corn chips made excellent scoopers!

Snacks today included grapes, a banana and a larabar – love this flavor!

When dinner time came around, I was more than ready to make a home cooked meal!  It has been weeks since I have made something other than panini’s, pasta, oatmeal, frozen burritos and other simple meals.

Tonight, I brought up my favorite website, 101cookbooks.com, and searched for butternut squash recipes.  I came up with something that sounded great and was very quick to make.

Almost Cheeseless Pasta Casserole (see recipe and instructions here)

I only made a few substitutions: added a mix of kale and spinach, added 1/3 cup shredded parmesan cheese, omitted olives.  Everything else turned out wonderfully!

I chopped up my CSA butternut squash.

Made the yogurt sauce.

And, oiled and zested the baking dish while my pasta cooked.

I used a pasta that we brought back from Seattle.  It is a mix of spinach, carrot and beet pasta!  And, added a lot of flavor to the dish.

Once the pasta is cooked, I mixed it with the veggies and mixed it into the yogurt sauce, then spread the mixture into the baking dish.

Topped with feta and almonds, I baked it for 25 minutes, as the recipe stated.

It came out bubbling hot and smelly great!

This was a great recipe.  The whole thing, including cooking, took less than 45 minutes.  And, it makes enough servings to last for a few meals.

Another perfect fall meal for the day. 🙂

Have a great one!