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Posts Tagged ‘Veggies’

Hi everyone!  Happy Sunday night!  You know, I can hear Lindsay hooting and hollering all the way down here … her beloved Eagles beat the Vikings and are one step further in the playoffs.  I wasn’t rooting for either, but being the wife of a football fanatic, of course, the games were on and I had one ear taking it all in. 

 

Toasted muffin with crunchy Maranatha PB and strawberry jelly and sliced banana with vanilla Chob, a sprinkle of Grape Nuts and dried cranberries

B: Toasted muffin with PB+J and sliced banana with vanilla Chob, a sprinkle of Grape Nuts and dried cranberries

 

In honor of the fabulous Miss Eating Bender, I dusted off our P90X Kenpo DVD and worked out with that today.  It felt good to kick my own bum.  Jenn posted about receiving the P90X program for Christmas and how excited she was to get started once she got back to school. 

Both Devin and I have been working out with Tony Horton, the fearless, energetic leader, for the past couple years.  I never followed the program exactly as intended, but rather chose the DVD’s that I enjoyed the most and dabbled around with them.

 

Spinach salad with veggies and fresh chickpeas plus a black bean burger on an Arnold's Thin

L: Spinach salad with veggies and fresh chickpeas plus a Morningstar black bean burger on an Arnold's Thin

 

My top choices are Legs + Back (which I mentioned in my post this AM), Kenpo, Plyometrics, Cardio X, Core Synergistics, plus the P90X Plus workouts, Interval X and Total Body Plus.

The program has several DVD’s that are focused on upper body strength training.  I don’t care for that degree of workout for my upper body, so I skip on those.  Devin does them regularly and it has been amazing to watch the major changes that have taken place to his body.  Hubba hubba.

If you’re looking for an in-home, butt-kickin’ workout, check this program out.  I highly recommend it since I have also seen major changes in my body since beginning these DVD’s.  When I started training for my triathlon, I focused only on running, swimming and biking.  The DVD’s got pushed to the way-side, with the exception of Legs + Back, but now that it’s on my brain again, I’ve been pulling them out and I’m really enjoying the blood, sweat and tears.

 

Turkey Meatball Heroes

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These guys were pretty basic … turkey meatballstomato saucemushrooms, bell peppers, onions, a sprinkle of Mozzarella on a mutli-grain hoagie.  On the side … kale chips and they were delicious, as always. 

 

I’m signing off for the night.  I’m whooped for some reason … maybe it’s a carb coma from all the bread products I consumed today.  Gotta love them carbs.  Num yummy. 

Enjoy the rest of your evening!

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Grindin’ Me Crazy

Howdy.  How y’all doin’ today?  I’m doing good here.  No complaints.  Actually, that’s a lie … I do have one HUGE complaint.  Have you ever accidentally spilled brewed coffee grinds on the floor?  You know, you lift the filter from the basket and a little bit of the grinds spill out the side and splatter all over the place.

 

Warmed granola with sliced banana, pumpkin butter, flax, wheat berries and vanilla soy

B: Warmed granola with sliced banana, pumpkin butter, flax, wheat berries and vanilla soy

 

Well, I made that mistake today.  I’ve made this mess more times than I care to admit.  Every time, without fail, my audible sigh, plus a few choice words, fill the air in our home sweet home.  I don’t think I will ever understand how a pea-sized drop of coffee grinds can make such a mess.  I swear to you, people, it morphs and multiplies immediately upon hitting it’s destined surface.  No matter how many times you wipe, you will still find them hanging around.  They stick and don’t let go. 

 

Leftover soup, carrots and Ryvita crackers with crunchy PB

L: Leftover soup, carrots and Ryvita crackers with Maranatha brand crunchy PB

 

If you’ve done this, you know what I’m talking about here.  I’m sure I will find more little brown specs tomorrow … and the next day … and the day after that.  Gee, I’d hate to have to break down and wash the floors.  You know how I love that chore. 

 

Man-Lovin’ Mini Meatloaves

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Ingredients:

  • 1/2 lb. lean ground turkey
  • 1/4 cup egg substitute (or 1 egg)
  • 1/4 cup quick oats
  • 1/4 cup fat free milk
  • ~1/3 cup BBQ sauce
  • 1/4 cup shredded cheese (we used Havarti)
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard

Preparation:

Spray a 6-cup muffin tin with PAM.  Set aside.  Preheat oven to 375 degrees.  Mix together all ingredients until well blended.  Portion mixture into muffins tins.  Bake for 35 minutes, or until thoroughly cooked.

 

On the side, we had Brussels sprouts with julienned carrots and toasted almonds.  I love Brussels and the addition of the sweet carrots was a nice pairing.  I seasoned the veggies with parsley, salt, pepper and dried minced onion.  C’est bon.

 

I think our dinner tonight must have been inspired by watching the Christmas day marathon run of A Christmas Story on TBS.  That is my fave Christmas movie and I love to tune in every year to Ralphie and his quest for an official Red Ryder carbine action two-hundred shot range model air rifle with a compass in the stock and this thing that tells time.

One of the best scene’s of the movie includes brother, Randy, snorting over a plate of meatloaf and mashed potatoes, playing “Mommy’s Little Piggy.”  Good thing we didn’t have mashed potatoes … I may have been cleaning those up off the floor as well.  Ha.

Time for me to hit the hay.  It’s been a long day and I’ve got a lot more running to do tomorrow.  Make it a good night!

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Tart ‘N Tangy

Hi all.  Thank you for your well wishes.  I am feeling a bit better this AM.  I’ve got plenty of meds running through this body … the good ol’ preventative stuff to make sure the bugs stay away.

I slept WAY in until 8:30.  I suppose that came from a mix of medicine-induced sleepies and my three-hour stint of insomnia last night between 12:30am – 3:30am.  Ugh.  I just hate when those nights creep up on me.  I ended up watching back-to-back reruns of Without A Trace

 

Warm granola with cranberry-orange sauce, banana, flax, wheat berries and soy

B: Warm granola with cranberry-orange sauce, banana, flax, wheat berries and soy

 

 

Since my day ended up being rather uneventful, aka BORING, I thought I would share with you the many wonderful benefits of the fabulous CRANBERRY.   It just so happened that I enjoyed them with 2 out of my 3 meals yesterday. 

Did you know that the cranberry is cousin to the blueberry??  The tart winter counterpart has long been known to reduce the risk of UTI’s, but new research is now showing that cranberries may promote gastrointestinal and oral health, prevent the formation of kidney stones, lower cholesterol, aid in stroke recovery and even help prevent cancer.

 

Open-faced sammich with turkey, chickpeas, cranberries and Swiss plus carrots and no-sug applesauce

L: Hot open-faced sandwich (turkey, chickpeas, cranberries and Swiss) with carrots and no-sug applesauce

 

Did you know that cranberries have also been called “bounceberries,” because the ripe ones bounce??  Fresh cranberries contain the highest level of nutritional benefit during their peak months of October through December.  When their short season has past, look for the continued benefit of this antioxidant-rich fruit in the form of juice, dried or frozen berries.

Information above was collected at various sites on the internet, including WHFoods and MSNBC.

 

Since Devin partook in the Monday Night Football activities gracing uptown Charlotte last night, dinner plans got changed to service one solo diner … me.

 

Curry Mixed Vegetables with Chickpeas

Curry Mixed Vegetables with Chickpeas

 

Since I had the run of the roost, I decided to kick my vegetarian side into high gear and cooked up a huge bowl of frozen vegetables, seasoned with yellow curry.  That’s all this gal needed … I was pleasantly satisfied after finishing this gourmet meal for one. 

Rest of the night = couch, blanket, Charlie Brown Christmas, bed

 

I want to give proper mention to a fantastic new contest being hosted by the rockin’ Jenn, also known as Bender, over at eating bender …

The folks over at Vita Mix have supplied her with the mother of all blenders, the Vita-Mix Super 5200, to give away to one lucky blog reader. 

People, this is the real deal.  This blender will put all others to shame.  Trust me here … we own one.  It not only will blend your smoothies into that creamy consistency you’ve always longed for, but it will also whip up soup, ice cream, fondue, grind grains and the list goes on.  More information and contest rules can be found here

Good luck!

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Please Go Away

No, not you … I want you to stay!  My insatiable hunger is my dilemma today.  Poo.  This battle is getting downright N-A-S-T-Y … I’m this |  | close to breaking out the Haagen-Dazs and just going to town.  Actually, we don’t have any Haagen-Dazs, so I guess my bark is louder than my bite. 

I just finished a pretty voluminous lunch, so I’m hoping begging for my hunger to stay away for awhile.  Just a little while – that’s all I ask for. 

It started early this morning and hasn’t left since …

For breakfast, I dove into a great bowl of PB+J Banana Oats –

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My oat combination included the following:

  • 1/3 cup oats and soy
  • 1/2 cup water
  • 1 banana (1/2 cooked in and 1/2 on top)
  • Wheat berries
  • Vanilla, salt and cinnamon
  • Wheat germ
  • Strawberry jam and peanut butter on top

Now, you would have thunk that would do the trick … but, NOOOOOO … about an hour and a half later, I was into this –

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Did that do the trick, you ask?  Nope.  How about a cup of hot tea?  No way.  How about some gum?  Ha.

So, I headed for the treadmill and was able to get through 35 minutes before the moaning of my stomach forced me to get off and make some lunch. 

I figured at that point, it must be telling me that I really am hungry and it’s not my imagination. 

Lunch today consisted of a warm plate of veggies with wheat berries, a scoop of cottage cheese and a Fuji apple

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Now, that I am finished, I still don’t know if I feel satisfied?!  Guess I will chug some H20 and get out of this house … distract the brain, right?!  I’m sure it won’t help my situation when I end up at the grocery store!  Hmm … I better think of some other errands that need to get done first.  Otherwise I just might be found in the snack cake aisle, tearing into Little Debbie’s and Twinkies, shoving them by the fistful into my mouth.

Wish me luck!  Have a super afternoon!

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Sing Along

Gotta song in my head … once I tell you what it is, you will too … sorry, it just has to be done … do a little dance … bet ya finished that one, didn’t you?! 😀

 

I must have heard it on TV.  Wait, would that song be playing on TV?!  Either way, it’s got to go.  In this situation, Amy would tell me to think of the Love Boat Theme Song – that it’s a cure-all for stuck-in-the-head songs.  Gotcha humming the Love Boat now, don’t I?!!  Sorry!

OK, that’s enough silliness from this cat … on to much more important things.  How about dinner?

 

Slow Roasted Chicken and Thyme-Scented Root Vegetables

 

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I have been craving this combination for quite some time and was excited to serve it up on our plates tonight …

Ingredients:

  • Chicken breasts, skinned, bone-in
  • Root Vegetables – I used parsnips, rutabagas, sweet potato, turnips and onion
  • Cranberries
  • 1/2 cup white wine
  • EVOO
  • S&P
  • Thyme

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I slow-cooked the chicken throughout the day in 1/2 cup wine.  The vegetables were all chopped, sliced and diced, then placed in a roasting pan with a handful of fresh cranberries, a drizzle of EVOO, plus a heavy sprinkle of salt, pepper and thyme.  I baked the vegetables in a 350 degree oven for 50 minutes.  I added the chicken to the roasting pan for the last 10 minutes or so to give it a little brown.

While I thought it was great, Devin didn’t so much agree … he pushed all the roasted veggies to the side, with the exception of the sweet potatoes and onions.  He isn’t feeling too hot, so I am chalking it up to that.  He certainly has had all those vegetables before (hidden in various dishes) so eating them plain shouldn’t be any different … right?! 

Have a good night, everyone!  Sleep in just a little tomorrow – it’s Friday!

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Brown Bagging It

Hey ya’ll!  (Is it ya’ll or y’all???  I have no clue!!!  I guess I’m not a very good Southern belle!)

It’s Saturday and I’m sitting on call time at my office.  Poo.  This is not fun.  Well, it’s actually not that bad since I am able to catch up on blog reading.  That’s fun!

I was able to relax for a while this morning, which helped the headache disappear completely.  Once I was up and about, I enjoyed a cereal slop, which was a lovely combination of Kashi Heart 2 Heart, TJ’s Organic Morning Lite, raisins, canned pumpkin and vanilla soy

I love how the pumpkin melts into the soy, so it seems like a pumpkin-flavored milk.  Mmm!

Plus a TJ’s muffin with almond butter and apple butter

Since we are all out of groceries, I had to quickly get creative with a lunch to-go…

I decided on a quick fix soup that contained the following:

  • 1 cup vegetable broth, plus an additional cup of water (the broth is REALLY thick and rich, so it needs water)
  • 2 spoons of salsa
  • Frozen veggies: okra, corn, peas, cauliflower, carrots, red & yellow pepper
  • 1/4 cup navy beans

This was super easy to combine in a plastic container and microwave when the time came to eat.  I was lucky to find a cute little Campbell’s Soup mug in the office dishwasher that I could use –

Lovin' the plastic spoon!

I also had about 3 cups of popcorn.  For the GOTR snack on Thursday, I popped about 8 bags of popcorn and portioned it all out into individual bags for the girls.  A few of them were not there, so we had leftovers.  Perfect for on the go –

Oh, by the way, imagine the smell in your house after popping EIGHT bags of popcorn.  Uh-huh.

Since Devin didn’t get to have any fun last night, he requested that we go out for dinner tonight.  We’ve talked about the Cheesecake Factory – we have a gift certificate and have been waiting for the right night to go.  Tonight’s probably not the best night since they don’t take reservations and are always jam-packed on the weekends … but, we might just bite the bullet and enjoy the wait with a cocktail!

See ya!

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Something’s Fishy

I must tell you about one of the little girls that I coach … she always got something up her sleeve!  I will leave her nameless.  Actually, I will call her “Alice.”

Well, Alice always seems to have something come up during our lessons that prevents her from taking part in the actual running portion.  We have a little sit-down at the beginning, where we discuss the focus of the lesson, and then a warm-up game.  The games are fun, require some movement, but not actual lap running.  Alice is always ok to take part in the warm-up, but when we start running laps … oh, let the fun begin! 

One day she can’t breath…another she’s twisted her ankle…has a side stitch…bit by a bug…so on and so on.  Now, I am not an insensitive type, so don’t get me wrong.  I just know when my chain is being yanked! 

I don’t know her well enough to know if she is always like this, or if she really just doesn’t like to run??  She makes me think of the boy who cried wolf one too many times … hopefully it’s just a faze for Alice.  In the meantime, it gives my co-coach and I a few good laughs!

Well, that my story for the day!  It really was a super dull day and that was the best I could come up with! 

 

Now to the food …

Baked Salmon Cakes with Lemon-Dill Sauce and Cheesy Roasted Cauliflower

I purchased salmon patties from the frozen section at TJ’s the other day and I already had this recipe in mind …

Ingredients:

  • 3 salmon patties, cooked according to package directions
  • 1 piece whole wheat bread, crust removed and ground to crumbs in food processor
  • ~1/4 cup Panko bread crumbs
  • 1 scallion, sliced thin
  • ~ 1/8 cup diced onion
  • 1 stalk celery, finely diced
  • 2 tsp. parsley
  • 1 heaping tsp. Dijon mustard
  • 1 tbsp. egg whites (from carton)
  • S & P

Preparation:

Preheat oven to 425 degrees.  Flake salmon and set aside in small bowl.  Saute onion and celery in small amount of EVOO until tender, add 2 tsp. parsley and remove from heat.  To the bowl with salmon, add egg whites, bread crumbs, mustard, sauteed veggies, scallions, salt and pepper.  Mix well and shape into patties.  Flatten slightly and place in skillet with 1 tsp. EVOO.  Allow 2-3 minutes on one side until golden, flip over and cook for 2 additional minutes.  Transfer to nonstick baking pan and bake in oven for 20 minutes.

Lemon Dill Sauce –

Ingredients:

  • 1/4 cup plain nonfat yogurt
  • 1 tbsp. mayo (I used Smart Beat)
  • 1 scallion, thinly sliced
  • 1/2 tbsp. dill

Preparation:

Mix all ingredients together and chill in refrigerator.

The roasted cauliflower was placed on a baking sheet, spritzed with EVOO, salt, pepper and cooked for 15 minutes in 425 degree oven.  After 15 minutes, I sprinkled with Parmesan cheese and returned to the oven for a few additional minutes.

I’ve been thinking about swimming these past few days and I think it’s time for me to head back to the pool.  I may go tomorrow, but haven’t completely decided yet.  I figured I would see how I feel in the AM.  It was a lot of work to build up my endurance in the water and I don’t want to lose that over the winter.  I would like to go once per week or at least once every couple weeks.  New goal!!

I’m off to do some reading and watch some TV – Without A Trace is on tonight!

Sleep well 🙂

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