• Feeds


Thank goodness it’s Friday! I’m ready for the weekend to begin.

I started my friday with some oats.  Due to the special occasion (it being friday and all), I added some fun toppings.

I used Steel Cut Oats today, since I am out of my favorite rolled oats.  I loved the steel cut oats.  They have a different texture, more like oatbran and I like it.

Steel cut oats are minimally processed.  They do not have to go through steaming or rolling, like rolled oats due.  For this reason, they also take longer to cook, but it’s worth the wait.  A normal pot of steel cut oats can take about 20-30 minutes to cook, but I bought these quick & easy steel cut oats to make on weekdays before work.  They only cook for 5-7 minutes and come out great.

One serving is 1/4 cup, which contains 150 calories.

I added a super ripe banana and 1/2 tbsp of chia seeds to my oats while they were cooking.  I like whipping in the banana to create banana oats without any chunks.

On top of my oatmeal I put 3 special ingredients:

The Nuttzo is so crunchy!

With some Birthday Tea, for fun.

Check out the sprinkles!


I’ve been working like crazy today, so I didn’t break out my lunch until almost 3!  So late for me!!

Luckily, I brought a homemade salad with arugula, peppers, Valdosta pecans and goldenberries.

My second course was Honey Chobani with homemade granola!

Good thing I took pictures this morning, because lunch was gone in no time!


Brant made me a pre-Valentine’s day dinner tonight.  It was delicious!

Lemon Gnocchi with Spinach and Peas

from Epicurious.com


  • 1 cup frozen baby peas (not thawed)
  • 1/2 cup heavy cream (he used 1% milk)
  • 1/4 teaspoon dried hot red-pepper flakes
  • 1 garlic clove, smashed
  • 3 cups packed baby spinach
  • 1 teaspoon grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1 pound dried gnocchi
  • 1/4 cup grated parmesan


  • Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

  • Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

  • Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
  • Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Served with some delicious wine given to us by my parents for Christmas 2008!  Oopss!

Dinner was delicious.  I forget how good gnocchi is.  I loved that this wasn’t super creamy (because he didn’t use the cream) and I could taste the lemon zest.

And, Brant brought me a rose and chocolate!  Yahoo!  What a great guy. 🙂

More of my new favorite chocolate to try!

Happy Friday!!


crazy day

Wow!  It has been a crazy day!

Breakfast was delicious.  I tried some new Food for Life bread toasted with 1/2 nut butter and 1/2 jam while I was running out of the house this morning to catch the T.

It was a Raisin Pecan bread.  Not my favorite, but definitely not bad.  It is gluten free, so is a bit denser and I could not taste raisins or pecans, but maybe it was due to my toppings?  I’ll give it another shot sometime. 🙂  I like their ezekiel and millet breads much better.

The toppings on my toast were the best part!  1/2 was my homemade Chocolate Cinnamon Pecan Hazelnut Butter.

The other half was awesome!  I spread a thin layer of Artisana Coconut Butter and topped it with Raspberry Jam (Crofter’s Asia Superfruit Spread)!  A delicious combination!

How good does that look?!  It’s basically dessert, but next time I will try it on my favorite Millet toast!

I grabbed some tea while running out the door as well – Tea Gschwendner’s Oriental Moon.  It’s great.  I love the faint taste and smell of anise.

My T ride to work was pretty painless.  I loved being able to read my book and not worry about traffic.

It was such a crazy day, that I didn’t get to snap pictures of lunch.  I just scarfed it down!  That is one reason why I always bring lunch and snacks with me.  Sometimes when you get to busy, it is easy to skip a meal.  But, then you are starving by your next meal time and normally end up eating way to much!  I always have some type of snack with me, just in case!!  Plus, by bringing my own healthy snacks, it keeps me away from the vending machine during those 3pm snack cravings.

I went for a quick 45 minute / 5 mile run tonight while my hubby cooked us dinner!

After my run, I chugged some Emergen-C to keep that cold away!

Emergen-C is great, especially the Cranberry Pomegranate.  Lots of vitamin C and B vitamins to give your immune system a boost.  Perfect when you feel a cold coming on, or after a late night out. 🙂

Then it was dinner time!  The menu for the night was Double Broccoli Quinoa.  We just happened to have a huge bag of broccoli in our fridge to use up and we love this simple and delicious recipe.

Broccoli pesto.

With pasta tonight, since the grain supply is low…

With some wine.

I was still hungry after this pasta.  Me and pasta don’t always work because I rarely feel full!  So, I made dessert a little more nutritious – Chocolate Greek Yogurt topped with a Super Charge Me cookie.  YUM!

Love this yogurt!  I cannot wait to try the caramel flavor (Whole Foods has a $1 off coupon for Oikos in their Whole Deal Flyer until March 31st)!  I will be stocking up.  They are the perfect dessert size – 110 calories, 10 grams of protein, 17 grams of carbs and 16 grams of sugar.  Not bad for dessert or a post workout snack!

coconut yogurt & gRAWnola

I had a 90 minute run on the agenda for this morning, so I whipped up another version of my tropical smoothie for a pre-workout snack.

Tropical Smoothie – V2

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen pineapple
  • 1 tbsp coconut butter
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • squirt of agave

This version was great!  Check out the chunks of strawberries and coconut butter in there!

I ran 9.5 miles in 90 minutes for my weekly long run in about 10°F weather!  I came home to a post-workout smoothie!

Chocolate PB Banana Protein Smoothie

  • 1 banana
  • 2 tbsp creamy peanut butter
  • 2 tbsp cacao powder
  • 1 tbsp cacao nibs
  • 1/2 cup almond milk
  • 1 tbsp hemp protein powder
  • 1 tbsp ground flax

Blended to perfection!

Crazy Richards produces Krema PB as well, so I received some samples of this too!  It tasted just like the Crazy Richards Smooth PB.  It’s great!  I poured it right into my mix.

This guy was thick, but delicious!

I cooked up a storm last night – coconut yogurt and raw granola!  I was too exhausted to get the cookies in!  I have been trying to stay away from all dairy for the past week (since last friday, exactly) for experimentation.  I love yogurt, so I have been trying to find alternatives.  I don’t like soy yogurt, so I decided to try the new coconut milk yogurt that they have in stores, and I like it.  I like the milk, yogurt and ice cream!  So, I decided to try to make my own coconut milk yogurt!

I used the same steps as my last yogurt, but just used coconut milk instead of regular milk!

I started with 3 cans of full-fat coconut milk and added in 3 tablespoons of tapioca starch.  I was reading about how to make coconut milk yogurt and multiple people suggested to add it for thickness and texture.  Since I had some in my cabinet, I decided to do so.  We’ll see how it turns out!

I heated the milk to 180°F.

Then, I took the milk off of the heat and allowed it to cool to 110°F.  The milk is thick!  I’m not sure I needed that tapioca starch…

After cooling, I added 1 tablespoon of the plain store bought coconut milk yogurt as my starter.  I whisked that in until mixed.

I then poured my mixture into a pitcher and then into the 7 individual yogurt containers.

I plugged in my yogurt maker and set the timer for 12 hours, which is the suggested cooking time for coconut milk.  It will be done in the morning!

While that was cooking (it will be cooking overnight!), I started to work on my granola!  I started by zesting my orange and adding that to my food processor, along with the orange juice and pear.  I pulsed until coarsely chopped.

I had been soaking my almonds and macadamia nuts for about 3 hours, so I chopped each of them in the food processor individually, then added them to the pear mixture.

I mixed up some agave, maple syrup, salt, cinnamon and vanilla in a separate bowl and then poured it onto my nut + fruit mixture.

I then stirred in my extras!  Chopped dried bananas, unsweetened dried cranberries, coconut, pumpkin seeds and sunflower seeds.

Since my dehydrator is too small for a job like this, I lined a baking sheet with parchment paper and spread my granola mixture onto that.

I then put it in my oven on it’s lowest setting of 175°F, with the door slightly ajar and “baked” it for a long time – almost 5 hours.  Or, if you don’t care about the granola being raw, then bake it in your oven at 300°F for 1-2 hours.  Make sure you take it out and stir it around every once in awhile.


adapted from the Fitnessista!

  • 1 pear, roughly chopped
  • 2 t cinnamon
  • 1/2 t salt
  • 1/2 cup raw agave
  • 1/4 cup pure grade A maple syrup
  • 1 T orange zest
  • juice of 1/2 orange
  • 1 t vanilla
  • 2 cups soaked raw almonds
  • 1 cup soaked raw macadamia nuts
  • 1 cup pumpkin seeds (i used 3/4 cup + 1/4 cup sunflower seeds)
  • 1 banana, diced – i used 3 dried, unsweetened bananas
  • 1/4 cup unsweetened coconut
  • 1/2 cup unsweetened dried cranberries (added to original recipe)


  1. Soak the almonds and macadamia nuts for a few hours before using.
  2. In a food processor, combine the pear, orange juice and zest, and pulse until coarsely chopped then move to a separate bowl.
  3. Add the macadamia nuts to the (empty) food processor and pulse to chop a little bit and add them to the pear mixture.
  4. Repeat for the almonds.
  5. In a separate bowl, combine the agave, maple syrup, salt, cinnamon and vanilla and mix thoroughly.
  6. Add this to the nut + fruit mixture and mix very well.
  7. Stir in your extras – chopped dried bananas, dried cranberries, coconut, pumpkin seeds and sunflower seeds.
  8. Spread onto a parchment lined baking sheet in an even layer (or use a dehydrator).
  9. Bake (dehydrated) in your oven at the lowest temperature with the door ajar for about 6 hours (dehydrating will take longer).  Or cook at 300°F for 1-2 hours.
  10. After it is ‘cooked’, let sit for a little while to cool before storing in an airtight container.
  11. Serve with your homemade coconut yogurt!

The granola came out great!  I got impatient because I was ready for bed, so I turned up the heat in my oven for the last 30 minutes.  This browned the granola nicely!

It made a ton of granola!  A huge bowl full!

Speaking of yogurt, mine is done!  12 hours later, and 3 hours in the fridge to chill and it is the perfect thickness and texture.

My granola is also done, so I mixed up a bowl of coconut milk yogurt with about 1/a cup of my gRAWnola.  YUM.

The yogurt is definitely not something I could eat everyday, but it is perfect for a sweet breakfast or dessert!

quinoa stew and macaroons

My yogurt maker made delicious yogurt!  I’ll post towards the end of the week with some ideas and uses for it. 🙂

It was Day 2 of my weight training today, so I worked out my Legs & Abs.

5 minute warmup – jumping jacks


  • Lunge & Lift – 3 sets of 12
  • Stability Ball hamstring curl – 3 sets of 12
  • Mountain Climbers – 1 minute
  • Calf Raises with 10 lb weights – 3 sets of 12
  • Squat jumps – 1 minute
  • Deadlifts with 10 lb weights – 3 sets of 12
  • Step-ups with 10 lb weights – 3 sets of 12
  • Burpees – 1 minute
  • Leg lifts – 2 sets of 12


  • Crunches – 3 sets of 15
  • Reverse Crunches – 3 sets of 15
  • Bicycles – 3 sets of 20
  • Frogs – 3 sets of 10
  • V-ups – 3 sets of 10

5 minute cooldown – jumprope

Tough workout tonight, my legs were burning during those squat jumps and burpees!  I’m sure I’ll be sore tomorrow, but it was worth it!

Then, it was time for dinner and baking!

Tonight on the menu was our favorite – quinoa!  You probably think that we eat quinoa all the time.  Well, we do!  It is a delicious grain (actually, it’s a seed) and it pairs nicely with any type of vegetable.  Quinoa is about 15% protein, which is very high for a grain, so we rarely eat much other protein with it.

We used a recipe out of one of the Moosewood Cookbooks tonight.  These cookbooks are great, especially for vegetarians.  They make all sorts of delicious recipes.

Quinoa cooks like a couscous does, very quickly.  I started dinner by rinsing 3/4 cup of quinoa (it is important to rinse the quinoa because the seed produces a natural coat to protect itself from insects and you want to rinse this bitter coat off) and placing it in a pan with twice as much water to boil.  Once it boils, you just reduce the heat, cover and simmer for 10-15 minutes or until all water is absorbed.  A few minutes before the quinoa was cooked, I added some corn to the mix.

Meanwhile, I chopped up my veggies: garlic, onion, green pepper, zucchini, summer squash and tomatoes.

Add the onions and garlic to a pan heated with olive oil and cook until tender.  Then, add the pepper, zucchini and squash and cook until a little browned, 5-10 minutes.

Add the tomatoes along with 2 cans of diced tomatoes and a tablespoon of thyme and cover, simmering until the veggies are all tender.  Then add salt, pepper and red pepper flakes to taste.  We like our food a little on the spicy side, so I added extra pepper flakes!

Serve the stew over a scoop of the quinoa mixture!  The quinoa really works nicely with the stew.  It is a much lighter dish that it would be with a rice.  Delicious!

Quinoa with Vegetable Stew

adapted from Moosewood Restaurants Low-Fat Favorites

Serves 4


  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 cup fresh or frozen corn kernels
  • 1 chopped onion
  • 3 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 summer squash, chopped
  • 1 cup grape tomatoes, halved
  • 2 cans diced tomatoes (no salt added)
  • 1 tablespoon dried thyme
  • 1 tablespoon red pepper flakes
  • salt and pepper to taste


  1. Rinse the quinoa and add to pan with water.  Bring to a boil, then cover and simmer for 10-15 minutes until tender and fluffy.
  2. When quinoa has cooked for about 10 minutes, stir in the corn, and continue to cook.
  3. Meanwhile, saute the onions and garlic in olive oil over medium heat, until the onions soften.
  4. Add the pepper, zucchini and squash; cook until slightly browned, about 5 minutes.
  5. Stir in the tomatoes and thyme.  Cover and simmer for about 10 minutes, until veggies are tender.
  6. Add red pepper flakes, then salt and pepper to taste.
  7. Fluff the quinoa mixture, spoon it onto individual serving plates and ladle on the vegetable stew.

Nutrition Facts: About 300 calories per serving.  9.2 grams of protein and 6.5 grams of fat.

My dessert creation of the night were some delicious Almond Coconut Macaroons and Chocolate Almond Coconut Macaroons!  We are having some friends over for dinner this week, so I needed to try some things out.  I can’t serve just any old thing to my guests. 🙂

I got this recipe from another foodie’s blog and they came out perfectly.  Plenty of almond and coconut flavor.  I added extra sun-grained chocolate chips to the chocolate ones which makes them much more chocolaty and sinful!

I buy my raw almonds and raw coconut whole because you get more bang for your buck, so my first task was to chop them all up.  I ground up the almonds in my food processor until they were almost to a flour-like texture.  I did the same with the coconut, but made sure it had more texture.

Once chopped, I mixed all of my ingredients together and formed them into ice-cream scoop sized balls.  These are supposed to be placed in a dehydrator, but mine isn’t large enough, so instead I turned my oven on to 170°F (the lowest it will go) and “cooked” them for about 4 hours.

Almond Coconut Macaroons

borrowed from Joggerslife.com

makes 9 macaroons


  • 1 Cup Raw Almonds, ground (flour-style)
  • 1 Cup Raw Ground Coconut
  • 2 Medjool Dates, spun in food processor
  • 1/8 Cup Raw Agave Nectar
  • 1/4 Cup Raw Honey
  • 1 Tablespoon Almond Extract

Double Chocolate Almond Coconut Macaroons

borrowed from Joggerslife.com

makes 9 macaroons


  • 1 Cup Raw Almonds, ground (flour-style)
  • 1 Cup Raw Ground Coconut
  • 2 Medjool Dates, spun in food processor
  • 1/8 Cup Raw Agave Nectar
  • 1/4 Cup Raw Honey
  • 1 Tablespoon Almond Extract
  • 1/2 Cup Raw Cocoa Powder
  • 1/4 Cup Chopped Sun-Grained Chocolate Chips

Directions for both recipes:

  1. Preheat oven to 170°F. (or use a dehydrator at 105°F for 6-8 hours)
  2. Combine all ingredients.  You’ll know it’s perfect when everything sticks together easily.
  3. Form batter into round balls, and place on parchment lined cookie sheet.
  4. Allow to stay in oven for 3-4 hours, or until macaroons are firm to the touch. (mine took 4 hours)

These babies are so good.  I could eat them all day long!  They would be great topped with a little almond butter, or even broken up over some coconut ice cream!

I will be making these for family and friends in the very near future!  They just might be the 2010 Christmas cookies!  By then, maybe I’ll have a bigger dehydrator. 🙂

heathier takeout

Takeout is a normal nightly routine for a lot of people these days, with people having less and less time to cook healthy meals for themselves and their families!  In the past, it has received a bad reputation because there were not many healthier options.  However, today you can pretty much get anything you want!

After spending a weekend in NH, the last thing we wanted to do when we got home was cook dinner!  We arrived home around 7pm last night and decided to go for takeout instead.

Living in a city, there are so many takeout options, that sometimes I get very overwhelmed!  We always just seem to go for pizza!  The fact that it is cheap and easy to pick up is a definite plus!  My thought is that if I am going to spend $40+ on a dinner, then I am going to eat it at the restaurant and enjoy the atmosphere.  So, pizza it was for us last night!  Many people believe that pizza is not good for you, but like I have said many times before – I believe that anything in moderation is ok!

I absolutely love pizza.  I love the dough and sauce and cheese…but, I always try to add veggies for something more nutritious.

5+ years ago, I would have ordered a large pizza and eaten 3-4 slices no problem!  But, now, I try to fill up on other good-for-you things so that I will not just scarf down the delicious pizza and feel sick afterwards!  Instead of just ordering a large pizza, my husband and I make a healthier decision and order a small pizza with a garden salad.  This way, we fill up on the greens so that we don’t overdue it on the pizza.  By ordering a small, instead of a large pizza, there is also less temptation for overindulging.  I think it is a smart choice!

Sidewalk Cafe Pizza and Salad:

This was the Alfreso: White pizza with ricotta and mozarrella cheese topped with tomatoes and a garden salad.  I definitely ate 2 more small slices after that!

Our pizza of choice for the evening did not include many veggies, but it is one of our favorites that we only get every so often!  Plus, the delicious salad (which I topped with pomegranate seeds!) gave us more than enough veggies for the meal!

To get some more antioxidants, I had a virgin cocktail of sparkling water and a splash of pomegranate juice straight from a pomegranate!

And, for dessert (which I can never give up!) I had 2 chocolate covered snowballs!

Delicious and nutritious takeout dinner!