• 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.


getting enough protein

I said before that I am more conscious about my protein intake now.  I don’t necessarily think that I am eating more protein, but I am just more conscious about getting it into every meal/snack that I eat these days.

Yesterday, I decided to roughly count up the protein that I was eating to give myself a better idea of how much I was really eating.  Well, apparently I have nothing to worry about!  Some days are definitely more protein filled than others, but I think it all evens out.

For breakfast, I was craving chocolate milk.  In fact, I think I have my first pregnancy craving, because all I want to eat/drink is chocolate milk!

Instead of having a glass of chocolate milk, I decided to make a chocolate smoothie for more of a filling breakfast.

In the mix:

  • 1/2 cup plain lowfat yogurt
  • 3/4 cup 1% milk
  • 1 banana
  • 4 tbsp chocolate hemp protein powder
  • 1/2 cup frozen raspberries
  • 1.5 tbsp of peanut butter
  • 2 tbsp flax seeds
  • 1 tsp spirulina
  • handful of ice cubes

The chocolate hemp powder is very chocolately, so this was delicious!

Protein = about 30 grams

For lunch, I made up a tuna sandwich to bring with me to work.

Enjoyed along with an apple and a yogurt.

I love Siggi’s yogurt, but it is way to expensive for me to buy every week.  Luckily, it was on sale last week, so I picked up a few!

Protein = about 48 grams

Mid-afternoon, I was hungry!  So, I snacked on the only thing in my purse, a granola bar.

Protein = about 8 grams

Once home, I was more than ready for dinner, so we whipped up something super quick:

Veggie Burger with Sweet Potato Fries and a Salad


Protein = about 30 grams

Seeing the numbers on paper really helped me realize that I am getting enough protein for this baby without even really thinking about it.  I guess I am doing ok!

Total Protein for the day = about 116 grams

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!

oats and tuna melts

This morning, I was all about oatmeal.  It sure doesn’t feel like fall in Boston, but it is September!

Simple Rolled Oats

  • 1/2 cup rolled oats
  • 1 tbsp chia seeds
  • 1/2 cup water
  • 1/2 cup milk (any kind will do)
  • 1 tsp cinnamon
  • dash of vanilla
  • pinch of sea salt

Yum, I love the addition of cinnamon and vanilla in the oats.  They are delicious.

Check out the chia seeds in there too!  You can’t taste them, but they pack quite the nutritious punch.

Topped with a drizzle of Chocolate Hazelnut Butter, cinnamon crispies and dried blueberries!!


The thing I really love about oatmeal, is how it keeps me full for hours, but doesn’t make me feel super full.  Delicious!

Lunch was kind of boring.

Leftover pasta from a few nights ago.  I cooked whole wheat pasta, then tossed it with 1/2 jar of Trader Joe’s marinara sauce and some homemade pesto that I defrosted from the freezer.  All mixed together, it was great.

I also snacked on a banana and yogurt mid-afternoon.

We kept it simple for dinner with tuna melts and salad!

1 can of tuna mixed with a little yogurt, mustard and celery seed.  Served on 2 slices of whole grain seeded bread stacked with 1/4 sliced avocado and colby jack cheese.

Our salad was simple with greens, radishes, and rosemary pecans and cranberries.  All tossed in a honey/olive oil dressing.

A simple, but terrific weeknight dinner.