Posts Tagged ‘Recipe’

Thanksgiving Baking

I volunteered to bring a few dishes to Thanksgiving dinner this year and I whipped them up last night and today. 

But what oh what did I decide to make??




I spent last night whipping up some sweet potaoes.  And today baking and sampling a delicious dessert.  Plus some cranberry sauce.


I decided on pumpkin whoopie pies!  Following Angela’s recipe but with a few alterations.  I added an egg (not sure what that did to the recipe).  And added a tad more cinnamon to the batter (it didn’t taste pumpkiny enough to me).  The frosting was super dee duper sweet.  I ended up using about 2 Tbsp pumpkin pie spice in the frosting.  And added a teensy bit of almond milk.  It was slightly thicker than I wanted – I don’t think I used quite enough butter.


Homemade Cranberry Sauce:

  • 1 12-oz bag cranberries
  • 1 peeled apple, chopped
  • 1 cup water
  • 1/4 cup agave nectar
  • Cinnamon

Boil water, cranberries, and apple until cranberries pop.  Add agave nectar and some cinnamon and reduce to simmer.  Simmer 15-20 minutes, or until sauce it thickened.  Remove from heat and let cool.


Candied Sweet Potatoes (will show picture with dinner – not quite done with them yet!)

  • 3 1/2 lbs sweet potatoes
  • 1 egg
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon (I used more)
  • 1/3 cup brown sugar
  • Salt

Microwave sweet potatoes until cooked.  Let cool.  Scoop out the insides into a bowl.  Mix in egg, seasonings, and brown sugar.  Spread in baking dish, top with marshmallows, and bake until warmed through or marshmallows are golden.


I’m actually working tomorrow morning (6 am-2:30 pm shift).  I’m glad to be working Thanksgiving, because that means I get Christmas off(!!).  And I’m lucky to be working the morning shift, because that means I get to hit the road immediately after, and meet my family halfway home at my aunt’s house! 

I’m excited to see my whole family –it’s been over 3 months since we’ve all been together, and since I’ve seen my brother and sister.


I wish everyone a Happy Thanksgiving tomorrow, wonderful family time, and safe travels.


And don’t forget about my giveaway ending Friday evening at 6 pm!


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Soup’s on!

Yesterday was a little better in the hunger department.

I started off with pumpkin yogurt topped with a crumbed muffin, almond butter & pumpkin butter.


No more muffins…. Sad smile


After a couple of errands, I came home freezing and remembered I’ve been wanting to use my butternut squash to make soup!

Simmer simmer!


I microwaved ~ 1 lb. of butternut squash cubes.  Then mashed them before putting them on the stove with about 3 cups of low sodium chicken broth.

However it seemed way too thin, so I had the brilliant idea of overloading it with pumpkin.  Then decided to add the rest of my broth to make TONS of soup.  Simmered for 20 minutes.  Took out the chunks and pureed them in the blender.  Then I seasoned it with nutmeg, pepper, and a bit of sugar and cooked a tad bit longer.

At first I didn’t really like it, it grew on me and ended up having 2 huge mugfuls.  And croutons put it over the top.  I ended up declaring this soup delicious.


This is all I had leftover.  Whoops! Winking smile


I spent a bit of the afternoon at work hanging out with this guy.


Spread on carrots, no less.  + a giant apple.


Dinner was inspired by the fact that I needed to use my sweet potato.  And since I was too hungry to wait for sweet potato fries to bake, microwave it was!

Topped with pineapple flavored cottage cheese.  I also sprinkled the actual potato with cinnamon and spread some pumpkin flavored cream cheese on there.  Delish.


And I admit I devoured a can of green beans while I was waiting for the potato to cook.  I like canned green beans.  Guilty.



I would thinking of something interesting and/or creative to say right here, but it’s late and we’re about to watching Harry Potter #6 (in preparation of seeing Harry P in the theaters tomorrow!). 

Are you a Harry Potter fan?  If you are, do you like the books or the movies? Or did you cheat and only watch the movies? Winking smile  The movies are okay, but I honestly find them rather boring.  The books of course were excellent!!

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Fluffy as a Pancake

Last week I had a couple days where I was able to sleep in (man I miss those mornings.  I’m tired and dying this week).  Anyways, I took advantage and made some pumpkin pancakes!


This recipe is deeeeeelicious and makes a huge batch. 


So, I have plenty in my freezer!  It’s honestly one of the best homemade pancake recipes I’ve found.


And pancakes topped with cream cheese are just….well…awesome.  Yes, that’s it.



Today started my “back-track-no-sweets-for-21-days” challenge.  You know I’m all for treats and things in complete excess moderation.  Which might explain the fact that I still had half a cookie post-run, and hot chocolate tonight. 

Even though I’m on a “back-track-no-sweets-for-21-days” mission.

But I’m okay with that, because it’s mainly the loads of Halloween candy (I blame you candy bowl at work!!), cookies, and fudge I’m trying to wean off of. 

Baby steps, folks.  Baby steps.  (Baby steps always reminds me of “What About Bob?”  Anyone….anyone?)

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Sweetie Pie

Tonight my friends put a little putluck together. Right away I knew I wanted to make this bread pudding. Knowing I would be working from 6 am – 5/6:00 pm, I prepared most of it last night.

I toasted up 8 pieces of bread. The recips calls for 5, but my bread slices were super tiny!! Only 50 calories per slice to give you a better picture. I bought the cheapest bread at Walmart! That might explain it.

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While they were toasting up, I whisked the rest of the ingredients

  • Milk (3/4 cup 2% milk, 3/4 cup almond milk. I didn’t want to use up tons of my almond milk 😉 )
  • 3 eggs
  • Pumpkin (used in place of sweet potato)
  • Pumpkin pie spice
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1/2 tsp salt

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Cut up bread and put in baking dish!

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I baked the bread pudding at my friend’s house so it would be fresh and hot just in time for dessert!

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My whole day wasn’t sweet-tastic. But much was.

Breakfast was sweet. Awesomely sweet.

Yogurt + peanut flour + maple syrup sweet. Cereal + banana + nectarine sweet. Jam sweet. Yummmmin sweet yummins.

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Mid-morning breakfast: some oatmeal, eggs, cottage cheese & COFFEE. Big and filling.

Therefore I wasn’t too hungry at lunch. Salad bar it was!

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Loaded with beets, feta, sunflower seeds, cottage cheese & Italian dressing.

I couldn’t help but grab this apple pie leftover from last night out of the fridge. I picked at half.  Mostly the bottom crust.  My favorite part.

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It was falling apart, so I figured they wouldn’t serve it to any patients. Right?!?! 😉 SWEET.

Then that afternoon one of the chefs offered everyone some samples of desserts she was preparing. Um hello. How could I say no?

Delicious dense chocolate cake things. I had 1 1/2 small pieces. (Keep in mind these are small like 4-5 inch plates).

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And carrot cake.

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I rushed home after work, changed, and grabbed a snack on my way out the door to nannying.


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But nature sweet 🙂

When I found out dinner wouldn’t be until 7:30 or 8:00 (dang – these people eat late!!), I knew I needed a snack. Leftover cheesy veggies I actually cooked up last night, but was too full to eat. Topped with hummus.

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And a big ol’ scoop of Nutzo.

At the potluck I had: (apologies for the horrible photos. Iphone camera + dim lighting doesn’t work out too well).

Couple handfuls of tortilla chips.

A sundried tomato breadstick

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Veggie pizza and fruit salad (this plate x2)

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Can’t forget the sweets – dessert.  PIE!! Oh pie. If I had known someone else was supplying dessert I wouldn’t have made mine.

Just kidding. Obviously I love every excuse to bake sweets.

Banana cream(!!)

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Chocolate cream pie, and of course pumpkin bread pudding. And vanilla ice cream to top it all off.

You know what my plate looked like 😉

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I actually only ate the crust off the chocolate cream pie. It had coconut in it – not a fan.

So. Full.

If I’m not careful, I’m gonna turn into a sweetie pie soon.

Oh who am I kidding….I already am one 😉

PS: everyone really liked the bread pudding.  I was so happy!  I feel like pumpkin and bread pudding are both hit and miss with people.  Make it!

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First up, Thursday night at Farmer’s Market, I had the BEST teriyaki chicken bowl ever. As luck would have it, I forgot both my camera AND my phone at home, so no picture. But it looked a lot like this, just minus the greens (I only had chicken & white rice. Doused in about 1 cups worth of teriyaki sauce)

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I had to post about this because it was actually quite a good step for me. This was most likely slightly fried chicken with skin over about 2 cups worth of white rice. In the past during my stricter (aka not healthy) eating period, I would never ever get white rice. I would have found something at Farmer’s that was bland and all completely healthy/low calorie. Sure, white rice is “empty” carbs and brown rice is better for you. But some white carbs now and then are not going to kill you!

I was very very satisfied with my absolutely delicious meal 😀

Then Friday morning I fueled up with 1 Vans Flax Plus waffle with figs (picked up at Whole Foods this past weekend with a coupon!). Topped with a blog of yogurt and some syrup.

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Then I headed out on a run which was actually quite difficult! Even though I’ve been slowly increasing my mileage on my long runs, my short runs still seem just as difficult as they did 2 months ago. Why do I not seem to be building up my endurance?

Distance: 4 miles
Time: 37:33

Later in the afternoon I got to work on baking for Old Navy’s fundraiser bake sale. Since I had no oats to make cookies, I used my great-grandma’s Congo Square recipe!

Mama’s Congo Squares


  • 1 stick butter
  • 1 lb box brown sugar
  • 1 tsp vanilla
  • 3 eggs
  • 2 2/3 cups sifted flour (I used whole wheat – all I had)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Mix-ins (chocolate chips, nuts, etc)

Heat oven to 350F. Grease a 10 1/2 x 5 1/2 inch pan (I used 8×11) with 1/3 cube of butter.

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Cream rest of the butter with brown sugar and vanilla.

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Beat in egg, one at a time.

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Combine flour, baking powder, and salt. Add dry ingredients slowly on low speed.

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Mix in chocolate chips &/or nuts (I used chocolate morsels and cinnamon chips)

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Spread dough evenly (it will be very thick) and bake for 25 minutes.

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Let cool and cut into squares. It will be dense/doughy!!

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I always loved licking the mixure.

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Although growing up, my mom’s Kitchenaid one looked like this. I took pride in licking it so clean she claimed she “didn’t need to wash it!”

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My sister always got to clean out the bowl. Unfortunately she’s not here today to do so 😦

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Good thing I am though 😉

Ooey gooey doughy goodness.

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Although I do like my mom’s cookies more.

This morning I made protein packed whole wheat oat pancakes!

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Dry ingredients:

  • 1 scoop whey protein powder
  • 3 T wheat bran
  • 2 T whole wheat flour
  • 3 T multigrain oats
  • Cinnamon
  • 1 tsp baking powder
  • 1 egg white
  • Almond milk (didn’t measure – pour to right consistency)

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Then topped with cream cheese, PB, & some syrup.

They were a bit dry this morning. I think I may have used too much protein powder.

Now I’m off to enjoy the heat! My brother’s band is playing at a day party (aka drunken Freshman day party), so I’m hoping to get in, see them play, and get out quick 😉

Have a wonderful Saturday!

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Ahoy! I hope everyone’s weekend was all you hoped it to be 🙂

After working from 7-4 on Saturday, I crashed and was on the couch the rest of the night watching TV and then the Blind Side (good movie!!). Sunday was just cleaning, grocery shopping, and more sitting on the couch 😉

I kept breakfast this morning light since I ate at 10:15, and I knew I was eating lunch out!

Yogurt + blackberries (which I splurged on this weekend) + cinnnamon PB + a handful of cereal. And since I ate it before I remembered to capture it on camera, here are the ingredients which went into the making of such a breakfast:

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Excited to try the PB! Good, but not nearly as life changing as the maple almond butter. Had to get every last bit out.

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Seriously. Don’t judge. You’d do the same.

I then proceeded to foam roll for a good 25 minutes and stretch. I’ve taken over a week of from running, but yet have majorly slacked on the rolling, which isn’t good. Roll roll roll it out! (sang to tune of ‘Row Row Row Your Boat’)

Then the roommate and I got our shop on at Express with our $15 off of a $30 purchase coupons. I walked out with some new jeans y’all for $24!And a new clutchity clutch from TJ Maxx.

Speaking of new clothes, I also put my discount to some work the other day when I stopped in at Gap. Loving these new jeans I got for only $22!

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And also needed some longer shorts I could wear to work.

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Is it just me or do those pictures remind you of online shopping and clicking on different colors of the same shirt. And then the shirt color changes in front of your eyes? I’m pretty sure I did actually change bottoms and re-take the picture, as much as it looks like I’m standing in the exact same pose.

Now back to today’s shopping…Took a pit stop for some grub – Veggie pizza (I think it had tomatoes, broccoli, olives, basil and garlic?) with goat cheese (instead of mozzarella) on whole wheat. + a small side salad which escaped the camera.

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Love this restaurant’s (Pizza Solo) whole wheat crust. So chewy! I’ve been dreaming about this pizza since the last time I went (when I got Teriyaki chicken pizza), and thought of the idea to get goat cheese on one. It was good, but I’d definitely get some different veggies next time! And maybe some chicken?

I practiced some major self restraint and only had half, which I was happy about 20 minutes later when I was full. And I’ll be happy tomorrow when I have leftovers.

Throughout the afternoon I snacked on dried apricots

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And some Nature’s Path granola (so good!)

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For dinner I whipped up a version of eggplant parmesan!

  • 2 egg whites
  • 1/2 cup whole wheat bread crumbs
  • Garlic salt, paprika & cumin
  • 1 eggplant
  • 1 1/2 cups (half a jar) butternut squash pasta sauce
  • 1/4 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  1. Combine the bread crumbs & spices.
  2. After peeling and slicing the eggplant, dunk each slice in the egg whites and then coat them with the bread crumb + spice mixture.
  3. Cook in skillet sprayed with pam or with a bit of oil. Flip to cook both sides.
  4. Lay the eggplant in a pan. I used a square 8 x 8 pan, so I had 3 layers of eggplant. After the first layer, coat with pasta sauce and sprinkle with half the cheese. Layer the rest of the eggplant on top. Top with pasta sauce and the rest of the cheese.
  5. Bake at 350F for 35-40 minutes.

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Delicious!!! This was so good. Very happy it turned out right since I didn’t look at any recipes.

Plus night-time snackage – frozen blueberries, hot cocoa, and an apple with PB. For some reason my night-time snacks always miss the camera :-/

Now it’s no surprise that my meals were meatless today since I don’t buy/eat meat much at school. But I realized just now that my meals were meatless versions of usually “meaty meals.” Vegetarian pizza instead of meat pizza and eggplant parmesan instead of chicken parm! Go me 😉

Now if only the weather here were actually warm, I could get some beach and sun time in 🙂 Unfortunately it’s been low 60s for a while and doesn’t look to warm up! Where is our California summer weather??

Is it warm where you’re living right now?

And anything exciting over the weekend happen?

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Happy Hour

Breakfast this morning was something I’ve had on my mind for a while.

Breakfast sandwich!

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I microwaved 3 egg whites and layered it on a sprouted cinnamon raisin bagel which I spread pesto hummus & whipped chive cream cheese onto. Oh, and can’t forget the ketchup. This side looks pretty.

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I had issues cutting it again.

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The sweet and savory combo worked quite well and this was delicious. As was the addition of the pesto hummus & chive cream cheese. Happy belly.

I then headed to work where I made tons of money spent my paycheck on clothes. Ha. Whoops. In my defense it was all clearance items, and a few things I’ve been eyeing for a while. It was a bit depressing though when all my normal sizes didn’t fit at all. It’s one thing for my size to be tight, but quite another to have to go up 1 or 2 sizes. Seriously need to get my butt in gear here!

Lunchie chowed down during my 15 minute break:

  • Chobani yogurt
  • Kashi Go Lean cereal
  • Strawberries (added post picture)
  • Spoonful of PB

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It’s hard to figure out an eating schedule with work. Sometimes I’m not hungry before work or during my break, but I know it’ll be a couple hours before I can eat again. So I know I need to eat something! Frustrating to make myself eat when I’m not hungry though!

Then it was time for happy hour!


Source – google images.

Starbucks frappucinos are all half off from 3-5 pm until May 17th! I know they are chemical laden and just plain not good for you. But who can deny themselves a frappie once and a while? 😉

Caramel light frappucino with non-fat milk. Perfect pre-run snack with a jolt.

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My run was short but sweet.

3 miles in 28 minutes. I only did about 4-5 minutes of walk breaks throughout.

I’ve been building up the distance of my weekly “long run,” but keeping my other runs at 2.5-3.5 miles each. I really can’t wait until I can start adding miles to these runs too and head out for a 5-6 miler without a second thought. All in good time 🙂

Dinner was unpictured. I’m not joking when I say I was so starving, I started to eat it right off the pan, and then continued eating while talking to my roommates. And before I knew it, all my delicious parsnip fries were gone. But yup – parsnip fries!! Coated with nut butter. You betcha I’ll be making those again 😉

I also had the same salad I’ve been enjoying recently, which looked like this:

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Finished off the texas caviar mix. You were quite tasty, but I probably wouldn’t buy again.

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Oh can’t forget my little handful of granola in between my run and dinner 😉

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Coconut Pomegranate Granola

  • 3 cups oats
  • 1/4 cup raisins or other dried fruit
  • 1/2 cup nuts (I used almonds)
  • 2 TB coconut oil
  • 1/4 cup ground flax meal
  • 1/4 cup Agave syrup
  1. Preheat oven to 350F
  2. Combine above ingredients and toss to coat
  3. Spread on baking sheet and bake 25-30 minutes, tossing every 10 minutes or so.

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So honestly, I had high hopes for this granola. But it never crisped up in the oven! Maybe it was because I used a container of multigrain oats. But it was still tasty 🙂

Are you a frappucino fan? Favorite flavor?

Caramel light frappie obsessed over here! Lovvvvve that caramel drizzle.

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