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snack-a-thon

Yesterday morning was another day for oats!  I kept these more simple, still cooked in the rice cooker, because I wanted to add a few fun toppings.

Into the rice cooker went the following:

  • 1/4 cup steel-cut oats
  • 1/2 chopped banana
  • 1/2 diced apple
  • 1 tbsp chia seeds
  • splash of vanilla
  • 1 cup of water

They came out as creamy as ever!  I topped this bowl with peanut butter, rolled dates and a shake of cinnamon.

This breakfast didn’t hold me over as well as it usually does.  Maybe because of my morning run?

I feel like I snacked throughout the day on small-ish, but delicious, meals.

First up, vanilla yogurt with cinnamon and granola and a pear.

It was a crazy day at work, so the next thing I knew, it was 4 o’clock and I had missed lunch and my afternoon snack!

So, I ran out to pick up some soup – Broccoli Cheddar with a Baguette from Panera Bread.

This soup is really good, but very rich!  I need to try to make a batch at home for the winter.

Once home for dinner, I had a small serving of leftover pasta from Tuesday night.  I just wasn’t very hungry due to the late soup!

Still delicious after reheating!

After dinner, I whipped up some Super Charge Me cookies.  My sweet tooth was calling.  Served warm with milk. 🙂

These cookies are a great treat filled with healthy ingredients including, rolled oats, almond butter, raisins, spelt flour, shredded coconut, etc.

I have a yummy dinner planned for tonight. 🙂

chocolate strawberry ‘frosty’

This morning I woke up and it was hot out!  Good thing I had prepped some overnight oats last night for a refreshing breakfast.

In the mix (prepped the night before):

  • 1/3 cup rolled oats
  • 1/2 cup vanilla yogurt
  • 1/2 cup hempmilk (or milk of choice)
  • 1 tsp cinnamon
  • 1 tbsp chia seeds
  • 1/2 banana, chopped

Stir everything together, cover and set in the fridge overnight.

In the morning, you will get a thicker oatmeal to enjoy!

This morning, I topped my oats with Fig N’ Nuts granola, a drizzle of Chocolate Hazelnut Butter (which is awesome!!!), and some cacao nibs.

I gobbled this up right away!  It kept me full until lunch.

In my overnight oats, I used Living Harvest HempmilkLiving Harvest sent me a few coupons to try out their hempmilk, so I was definitely up for trying it.  I bought the unsweetened vanilla this time around.  It has a definite ‘hemp’ taste to it, so I don’t love it alone.  But, mixed into smoothies or overnight oats, it tastes delicious.

From their website:  Our products are made from shelled hemp seeds grown sustainably on Canadian farms, without the use of pesticides.

The ingredients are comparable to other non-dairy milks as well.

I plan to try a few other flavor’s of their hempmilk and other products, so I will be sure to review them as well.

On to lunch…

I made up a batch of soup last night to eat throughout this week.  I find that lunches are so much easier if prepped in advance.  Otherwise, it is easy to forget to pack your lunch or eat an unhealthy lunch!

Bob’s Red Mill Vegi Soup Mixcontains green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato).

I cooked the soup according to the package instructions and added a little salt, pepper and italian seasoning.

For lunch today, I heated up the cooked soup and added 1/2 of a sliced avocado to the top.

Next time, I need to add more seasoning, as this was quite bland!!

For an afternoon snack, I made quite the treat. 🙂

Chocolate Strawberry ‘Frosty’

Serves 2

  • 1 frozen banana
  • 1 cup frozen strawberries
  • 2 heaping tablespoons raw cacao powder
  • dash of vanilla
  • 1 cup milk of choice (I used hemp milk)

Blend together using a Vita-Mix or high powered blender.  If using a blender, you might need to add more milk.  Just add a little at a time.  The smoothie should be thick, like a frosty!!

This was delicious!!  A perfect afternoon treat. 🙂

i am a bottomless pit

I have been a bottomless pit today!  I wanted snack after snack after snack…maybe I was lacking some protein in my meals?  Kind of weird considering I took another rest day today from my workouts (maybe next week I will finally get back on track!).

Anyways, on to today’s eats…

For breakfast, I mixed up a yogurt bowl to-go.

In the bowl:

  • 1 container Stonyfield French Vanilla Low-fat yogurt
  • 1 tbsp ground flaxmeal
  • 3/4 sliced banana
  • cinnamon crispies (One Lucky Duck)
  • raw granola (One Lucky Duck)
  • 1 tbsp peanut butter
  • 1 tbsp mango butter
  • fresh blueberries
  • sprinkle of unsweetened coconut

This was delicious!  And, easy to bring with me in my to-go container.

Mid-morning, I snacked on some dried pineapple (unsweetened) dipped in peanut butter.  Why not?!

Then, came lunch.

I feasted on leftover pasta with romanesco from last night.

Served over a bed of lettuce, this was great cold.  This pasta dish is really good – give it a try!!

And, a yogurt and apple.

Yes, that is a YoBaby yogurt from Stonyfield…I heard some good things from a few bloggers about the YoBaby yogurt and wanted to give it a try.  Plus, the banana flavor is made with milk and real banana puree!  It was yummy.

Each container of YoBaby banana contains 110 calories (for 4 oz due to the whole milk used), 4 grams of fat and 4 grams of protein.

Mid-afternoon, I snacked on medjool dates with peanut butter.  I love peanut butter!

But, I wasn’t done there.  I also dipped some pretzels in the peanut butter and had a granola bar…bottomless pit!

Of course, due to all of my snacks, I was not very hungry for dinner, but I knew that I needed some veggies, so I made up a salad and heated up some soup.

Salad with green leaf lettuce, beet greens (so good!), beets, toasted pecans, goat gouda and goddess dressing.

I rarely buy dressing at the store, but so many people have talked about Annie’s Goddess dressing, that when I spotted it in the store I needed to buy it.  I couldn’t put it down!  Ha.  Luckily, it has very minimal ingredients and tastes great!

Annie’s Goddess Dressing

Ingredients: *Canola Oil, Water, *Tahini, *Apple Cider Vinegar, *Soy Sauce (water, *soybeans, sea salt *wheat), *Lemon Juice, Sea Salt, *Garlic, *Sesame Seeds, *Parsley, *Chives, Xanthan Gum.  *organic

I also had a bowl of Amy’s Lentil Vegetable Soup.

It was just okay.  The flavors were good, but the lentils and vegetables were super mushy.  I ate about half before feeling full!

All in all, a good quick dinner.

I received my order of GloBars today from Angela and I can’t wait to try them out.  I ordered the variety pack and raw bars.  They look awesome.  Thanks, Angela!!

I think some ice cream is in store for tonight.  I picked up Stonyfield’s Java at the store today – my favorite!!

Good night. 🙂

chocolate covered raisins

This morning I woke up early to get some work done, however, about 5 minutes into my work I realized that I could not concentrate!  I kept looking outside and seeing the trees blow in the cool breeze…I needed to go for a run!

So, I threw on some running clothes, laced up my sneaks, strapped on my Garmin and hit the pavement.  I ran my new favorite running loop around UMASS Boston.  It is exactly 5.6 miles from door to door.  Today it took me 53 minutes.

Once home, I decided I needed to lift some weights.  I kept it light and fairly quick since I haven’t lifted weights in what seems like months!

At Home Weight Session

  • 21’s (3 sets)
  • Squats (3 sets of 12)
  • Overhead Press on One Leg (3 sets of 12)
  • Deadlift with Upright Row (3 sets of 12)
  • Tricep Kickbacks (3 sets of 12)
  • Pushups (3 sets of 12)
  • YTA’s in Static Squat (2 sets of 12)

I could feel the burn!

After my workout, I made up some breakfast because I was famished.  We don’t have many veggies left in the house (except carrots and celery – which I normally keep on hand for juice!), so I knew that I wouldn’t be getting many veggies in at lunch and dinner.  I decided I needed a Green Monster for breakfast to pack in some green nutrients.

Served with 2 small slices of Fruit & Nut Manna bread with homemade Crazy Butter.

YUM!

For lunch, I didn’t feel like more chili or soup when I was packing my lunch last night (probably because it was so hot out!), so I filled up with Yogurt, Granola and a Mango.

Unfortunately, this type of lunch never holds me over and I ate a handful of chocolate almonds and some dried apple a few hours later which was the last of my snacks in my desk.  Why didn’t I pack some carrots and almond butter? Sometimes my brain is asleep as I pack my lunch…

I contemplated hitting up the vending machine, but everything in there is just gross, so I fixed myself some dinner immediately upon arriving home.

Leftover Coconut Red Lentil Soup!

With a small salad of pea shoots, Parmesan cheese and lemon vinaigrette (fresh lemon juice, lemon zest, olive oil, salt, pepper).  And, some pita.

Mmmmm…

And then I made something wonderful for dessert.

Chocolate Covered Cherries & Raisins!

Angela over at Oh She Glows comes up with some pretty delicious recipes.  This one was no different.  She made these 3 ingredient chocolate covered raisins the other day and I obviously had to try them.

These may be the simplest thing you will ever make:

  • 1/4 cup dark chocolate chips (I used a dark chocolate bar)
  • 1/2 tbsp coconut oil
  • 1.5 cups raisins (I used a mix of dried cherries and raisins for fun)

Heat the chocolate and coconut butter together until melted and smooth.

Then, stir in your raisins and cherries and mix until evenly coated.

Once coated in the chocolate mixture, spread the mix on a parchment lined cookie sheet (so that they don’t stick to the cookie sheet) and place in the freezer for about 10 minutes until hardened.

Break the pieces apart and enjoy!

They came out more like raisin and cherry clusters, which were wonderful.

Enjoy!

swimming & soup

I was psyched to fit a swim in after work today!  2100 yards in 45 minutes.  I love swimming, it works your entire body and I feel so great afterwards.  No aches or pains like I sometimes get while running.  Plus, it is great for your body to switch things up!

Before my swim, I snacked on a homemade granola bar.  After my swim, I was more than ready for dinner.

I kept it simple tonight with leftover Coconut Red Lentil Soup, cheesy bread and a champagne mango!

The soup was still good!!  I made it into more of a comfort meal with lots of cheese. 🙂  I love cheese!  And, comfort food is exactly what I needed after a long day.

And, I really felt like a mango – sweet and juicy!

Just what I wanted.  A healthy, nutritious and delicious meal in just a matter of seconds.  This is why leftovers are key, so that you can eat healthy and not have to cook every night.  Plus, it will save you some money too!  You could double up one recipe per week and have lunch or dinner for an extra day or two.  I am definitely picky about my leftovers though – somethings I like, somethings I don’t!

homemade veggie burgers

I had an awesome 12 mile run this morning along my favorite running route in Boston -The Charles River!

Before my run, I had a bowl of plain greek yogurt with sliced banana, a BlueBran Vitatop and a scoop of peanut butter.  This was the perfect pre-run fuel with fat, carbs and sugar!  It stayed with me my entire run, but not in a bad way.  I felt great!

I didn’t like BlueBran Vitatop as much as I liked the Banana Nut, which I reviewed here.  It smelled like a Blueberry muffin as it was toasting, but was a little dry for my taste.  It was good mixed with my yogurt though!

After some time to digest, I was out on my run.  I haven’t run along the Charles since before the marathon(!), so I thought I’d share some pictures of my favorite Boston running route!

Cambridge side of the river!

Citgo Sign!

Mass Ave Bridge

Boston side of the river.

It was a gorgeous day in Boston for a run.  A little windy, but overall it was great.  I had a great run, check out my splits:

1 – 8:42
2 – 9:06
3 – 9:05
4 – 8:05
5 – 9:01
6 – 9:00
7 – 8:39
8 – 8:38
9 – 8:23
10 – 8:07
11 – 8:37
12 – 8:47

Average Pace = 8:40!!!

Once home from my run, I was craving fuel (and protein).  I grabbed a bag of trail mix from Youbar and munched on it while making my protein smoothie.

This mix contained chocolate covered raisins, cheerios, peanuts, raisins and apples.  Overall, the mix was great, but unfortunately the cheerios were a little stale.  These trail mixes would be perfect for a vacation with workouts planned!

I also used a protein shake mix from YouBar – Breakfast Shake.

This contained Whey protein, cane juice, egg white protein, bananas and cocoa.  Normally I prefer a natural form of protein, but I had this to use and it was perfect for today.  I souped up my protein shake by adding a banana, 1 tbsp of peanut butter and 1/2 cup almond milk.

This was perfect.  It tasted mostly of peanut butter and banana with a hint of chocolate.  I really enjoyed it.  The protein shake does not have a chalky taste, like many do.  They really taste like what is listed in the ingredients, which I love.  I think this would be perfect on it’s own mixed with milk, but I liked my additions to make it thicker and heavier.

However, this snack did not hold me over for long!  An hour or so later and I was ready for lunch.  I was craving salt, so I popped open a new can of Amy’s Soup and made a grilled cheese with cheddar.

Amy’s Fire Roasted Southwester Vegetable Soup

This soup was delicious.  I loved the whole chunks of potatos, carrots, tomatoes, corn and black beans.  It had a spicy kick to it and paired perfectly with my grilled cheese.

And some plantain chips!

Dinner was homemade veggie burgers!  This was a recipe out of the Moosewood Cookbook, which turned out great!

Middle Eastern Cannellini Patties


from Moosewood Restaurants Low-Fat Favorites

Serves 6 (makes 18 small patties)

Ingredients:

  • 2 teaspoons olive oil
  • 2 cups minced onion
  • 2 minced garlic cloves
  • 1 teaspoon salt
  • 1 cup minced bell pepper
  • 2 teaspoons ground cumin
  • 2 cans cannellini beans
  • 1 cup minced fresh parsley
  • 1 tbsp fresh lemon juice
  • ground black pepper to taste

Directions:

  • Warm the olive oil over medium-low heat.  Add the onion, garlic and salt and cook 5-10 minutes or until onions are tender.

  • Add the pepper and cumin and cook 5 more minutes, or until peppers are soft.

  • Mash the cannellini beans by hand in a large mixing bowl.

  • Add the parsley, lemon, rice and vegetables and mix well!  Add black pepper to taste.

  • Shape the mixture into small patties.

  • Cook the patties in a skillet or on a griddle for about 5 minutes on each side or until golden brown.

  • Serve with toppings of choice.  We served the patties in pita pockets with lettuce and avocado.

The cannellini patties came out delicious!!!  They were a little messy because they began to dry out and fall apart when cooked, but they still tasted moist enough and so good.  Even my husband liked them!!

They did take awhile to make by the time the veggies and rice were cooked, so it worked out for a weekend meal.  I’m not sure I would make this during the week due to time constraints, but they will be great for leftovers this week!

According to the Moosewood Cookbook, each serving (3 patties) contains 239 calories, 10.6 grams of protein and 44.2 carbohydrates.  With the avocado it makes a perfect meal.  You could also serve the patties on top of a salad or with a tabouli salad.