Entries categorized as ‘recipes’
Ok, so I need to get studying. That’s what I’ve said to myself for the past couple of hours..the past weekend.
Why do I do this to myself…
Anyways, I went for a fast bike ride today–9km. I was DEAD at the end of it. I went out for a run afterwards and just couldn’t get going.
I took four days off this weekend and I think that it’s affected my pysche a bit. I just felt drained today. Totally drained.
I then had 1 1/2 cups of the Potato/Leek/Carrot Soup–freezes well w/ 3/4 c. rice
I also snacked on about 1/2 c. baked beans and 2 bites of chicken.
I need to get back to this–this is going to be my life for two years.
Ok..back at it. Must.Take.Test.Tomorrow.
BUT..before then..here are some great posts you should read:
Alright, I am out. Gotta hit the books. Did you know that there are two types of Endoplasmic Reticulum in your cells?…nevermind….
What is a post/blog that you’ve read lately that you’ve loved? Please let me procrastinate more..I beg of you.
~M
Categories: dinner · food/diet · lunch · recipes · thoughts
Tagged: dinner, life, Recipe, soup, studying
This is the first of six posts from amazing bloggers who are taking my little bloggie hostage. Perhaps I can get some good loot while driving a bus load of Americans Down South. I hope that you enjoy the posts over the next couple of days.
I am SO excited that Joanna from Fitness & Spice is posting for me. She has such great ideas for everything. Also, she has put together this GIGANTIC e-book of blog posts and stories which you can purchase to help support Breast Cancer research.
She’s always been such a lovely and cheery support throughout my blog experience as well as on twitter. I wish I didn’t live in Australia sometimes. I told her that she should make her own pumpkin puree–why not? It’s easy and it’s natural. Have you ever had a pumpkin pie from scratch–you will die and never buy canned pumpkin again!
Here’s a GREAT recipe…I am going to eat my computer screen. ~M
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Pumpkin Olé! ~Joanna, Fitness and Spice
I eat pumpkin all year round. I kid you not. I could eat pumpkin 365 days a year. Just ask my former co-workers who used to roll their eyes at me when I would make pumpkin soufflé in the office microwave for breakfast almost every morning. When I was telling Michelle I was having a hard time finding canned pumpkin puree earlier this month she insisted I could make my own. And guess what? She was right!
Ever since devouring my first batch of homemade pumpkin puree no gourd has been safe! In fact, this weekend, with a little help from Rachel Ray Magazine, I made an amazing recipe using acorn squash. I wanted to share this recipe with you today because I thought about Michelle the entire time I was preparing this dish. Without Michelle’s coaching I would have been busting open a can of puree instead of busting open a relative of my beloved pumpkin.
This soup also reminds me of another conversation I had with Michelle who mentioned she was having a hard time finding good Mexican food in Australia. I don’t think you’ll find a soup exactly like this on any Mexican menu, but I think Mexican restaurants around the globe might reconsider if they had a batch of…
Fitness & Spicy Chili con Chili
- 1 large acorn squash (about 2 pounds), cut into quarters and seeded
- 3 dried red chilies
- Boiling water
- 1 t chili powder
- 3 poblano chilies
- 3 T extra-virgin olive oil
- 1 large onion, chopped
- One 15-ounce can black beans, rinsed
- 1 T chopped fresh oregano
- Salt and pepper
- 1/2 cup Greek yogurt (I use Chobani. Learn why I love it here!)
Preheat the broiler. Microwave the squash on medium-high power until fork-tender, about 10 minutes; let cool slightly. Scoop out the flesh and transfer to a food processor; discard the skin.
In a bowl, soak the red chilies in just enough boiling water to cover until softened, about 15 minutes; drain. Discard the stems and seeds. Add the red chiles and the chili powder to the food processor; puree.
Place the poblano chiles on a baking sheet, and broil, turning occasionally, until charred all over. Transfer to a bowl, cover and let sit until cool enough to handle, about 10 minutes. Discard the stems and seeds, then chop.
In a saucepan, heat the olive oil over medium-heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash puree, poblanos, black beans, oregano, and 1 cup water. Bring to a simmer and cook for 15 minutes; season with salt and pepper. Stir in the Greek yogurt.
I hope you’ll give this recipe a try. It just might squash your need to run to the border!
Categories: dinner · lunch · recipes
Tagged: pumpkin, Recipe, chili, mexican food
Today my co-worker Jamie arrived back from her vacation in Vietnam. SHE GOT ENGAGED while she was in Vietnam. I said to her, ‘Jaimee, what did you look like when he asked you to marry him?’
Nice..James..nice.
So Ervina and I decided to decorate a huge white board for her arrival today.
She needed a chair. Yes, I blew up all of those HUGE balloons.
The I decided to bake her a cake. It was so much fun.
This cake is vegan (frosting isn’t) recipe here.
It was so cute. Apparently he was super nervous to propose to her. He didn’t have a ring, so he gave this one to her. How cute. They’re going ring shopping this weekend.
We are so proud for her, she’s such a lovely girl.
~M
Categories: dessert · food/diet · thoughts
Tagged: cake, life, vegan, wedding
Amazing Chocolate Cake
2- 9″ rounds, 1- 9×13 pan
‘it may be vegan, and it may be easy…but it’s amazing’
3 c. self-rising flour
1 c. unsweetened cocoa powder
1 c. white sugar
1/2 c. brown sugar, packed
1/2 c. vegetable oil
1 tsp. baking soda
1 TB white vinegar
1 TB vanilla
2 c. water
1. Pre-heat oven to 335/165 degrees
2. In a mixing bowl combine flour, sugars and cocoa
3. Make a swell in the dry ingredients and add the baking soda. Pour the white vinegar over the baking soda and let it fix.
4. Make another well and pour in the vanilla
5. Add in the water and mix well. Make sure to scrap down the sides and bottom.
6. Place in a greased pan(s) and bake until firm to touch in the middle, about 30-35 minutes.
Categories: dessert · recipes
Tagged: Recipe, dessert, chocolate cake, cake recipe, vegan dessert, easy cake
I am sitting here praying that the clock moves just a bit QUICKER.
why?
Cause I have a massage scheduled at 3pm today. I can’t WAIT. My triceps are so sore..they’re aching. Like it’s hard to pick-up a coffee cup.
Since I went running last night, I am taking tonight off. I have to finish decorating a cake for my co-worker and then baby-sit (birth control) a cute little 3 month old tyke. I love kids, I love babies. But I am NOT ready to have any yet.
This morning, cause I don’t have any rice flakes left and/or rice milk I had a fruit salad w/ 10 almonds and 1 tsp. flax seed.
Lunch was Potato Leek Carrot Soup. This stuff is amazing. It’s soul-food and healthy.
I also had one carrot w/ 1 TB peanut butter and 1 orange. Another scant TB of peanut butter may have snuck it’s way in today as well.
Ok..post to come tonight of our baking adventure. It’s gonna involve multiple kinds of chocolate and maybe, fingers crossed, cut out chocolate shapes.
How do you un-wind?
~M
Categories: Breakfast · exercise · lunch · thoughts
Tagged: baking, Breakfast, lunch, massage
Potato Leek Carrot Soup
7 cups
‘honestly, you’ll want to eat the whole thing in one sitting. hearty w/ a touch of sweet’
8-10 very small potatoes or 4-6 medium-large ones, skin on, cut into small chunks
2 huge carrots, cut into thinish circle pieces
2 huge leeks, cut into thinish circle pieces
5-8 cloves or garlic, pressed
2 TB EVOO
2 vegetable (vegan) bouillon cubes
3 1/2 c. of water
1 c. of rice milk (that makes it sweet. you could also use regular milk, cream or soy milk)
1 TB salt, 1 TB pepper
1. In a large sauce pan heat oil and saute garlic and leeks for about 2 minutes
2. Add in carrots w/ about 1/2 c. of water and saute for about 2-3 minutes
3. Add in potatoes and saute about 2-3 minutes
4. Add in water, rice milk and bouillon cubes, salt and pepper
5. Bring to a boil and simmer for about 25-35 minutes–until potatoes and carrots are soft–but not falling apart
6. Take out 1/2 of the soup mixture and blend down in a food processor, blender or with a stick blender
7. Add puree portion back to chunky portion
8. Dig in!
Categories: dinner · lunch · recipes · side dish
Tagged: candida recipe, gluten free, lactose free, potato, Recipe, soup, vegan, vegetarian
Good morning…I don’t even know that I am convinced I am awake yet.
My tri training this week is gonna be a step-up–cause I have to. I only have 2 weeks (less than) til my tri next week. So what’s the go this week?
- Monday: Run
- 15 min run, 1 min walk, 10 min run, 5 min walk
- Tuesday: Swim and Bike
- 1.2 km swim (4 x 300m w/ 1 min rests)
- Bike (10 min steady, 20 minutes of intervals: 2 min hard, 30 sec easy, 5 minute cool down)
- Wednesday: Swim
- 1.4 km swim (4x 350m w/ 1 min rests)
- Thursday: Bike and Run together
- Bike 30 minutes and 5km run–gonna do them together
- Friday: TEST RUN
- 200m swim, 6km bike ride and 2km run–all in spandex baby
- Saturday through Tuesday I am going to be away so it’s gonna be a lot of running.
- Run 20 min run, 1 min walk, 6 min run, 5 min walk
- Sunday: Run
- 25 min run, 1 min walk, 10 min run, 5 min walk
So that’s my week workouts for ya. I am gonna be tired. My body is already tired. However, I LOVE the feeling of knowing that I am working my body in so many different ways. Hopefully I don’t fall over and pass out.
This morning I got up at 5am and frankly I haven’t gotten my body into going to sleep early enough to feel rested when I get up in the morning that early. I didn’t workout this morning..which is ok. I cranked out this awesome ricemeal (oatmeal) and a cup of tea
- heaping 1/2 c. of rice flakes
- 1 c. water
- 1 tsp. chia seeds
- 1 large banana
- 1 TB sunflower butter
- 1 tsp. psyllium husk
Have you ever trained for anything before? Did you stick to your program?
~M
Tweetin’
Trainin’/Eatin’
Categories: Breakfast · exercise · recipes
Tagged: Breakfast, triathlon training
Choco-Seeded Naner Oats
1 bowl
1/2 c. oats/rice flakes
1 c. water
1/4 c. milk–I use rice milk
1 banana
1 tsp. chia seeds
1 TB cocoa powder
1. Make 1/2 c. oats with 1 c. of water. Add in 1/2 of banana and 1 tsp. of chia seeds
2. Once cooked add 1 TB cocoa powder and 1/4 c. milk
3. Top with remaining banana
Categories: Breakfast · recipes
Tagged: Breakfast, chocolate, gluten free, oatmeal, Recipe
Carmple Cupcakes
18 cupcakes
‘Mish, these are so good. I love the frosting’
A moist and fall inspired cupcake w/ a toffee/caramel topping that is to.die.for
Cupcakes
1 c. butter
1 c. white sugar
2 eggs
1/2 c. maple syrup
1 c. grated apple–i used granny smith
2 tsp. baking soda
1 tsp. salt
1 TB vanilla
3 c. self-rising/all-purpose flour
1 c. water
Icing
2 TB butter
1 TB brown sugar
1 tsp. vanilla
2 TB caramel sundae sauce
1- 1 1/2 TB milk
2 c. powdered sugar
Cupcakes
1. Beat butter and sugar together
2. Add maple syrup and grated apple
3. Add in vanilla
4. Add in baking soda, salt and flour
5. Add in water
6. Place in normal sized cupcake holders–about 1/4 c. of batter
7. Bake at 335/165 for about 15-20 minutes
Icing
1. In a small fry pan melt over high heat butter and brown sugar.
2. Get mixture boiling for about 2-3 minutes
3. Take off heat and add 1 tsp of vanilla to hot mixture
4. Let it cool to room temperature
5. Add powdered sugar, milk and sundae topping. Add more liquid if needed
ENJOY!
Categories: dessert · recipes
Tagged: Recipe, apple, cupcakes, caramel
Tuna Cakes #2
4 small cakes
4 oz (125ml) canned tuna–the flakes kind is best. drain well
2 tsp salt
pepper
3 TB diced onion
1/4 c. flour
3 TB milk–I used rice milk
2 tsp butter
2 tsp EVOO
1. Mix the tuna, s/p, flour onion and milk together
2. In a large frying pan heat butter and EVOO
3. Separate the tuna mixture into four equal serves and place in the pan like pancake..flatten out
4. Fry for about 3-4 minutes and then flip
Categories: dinner · lunch · recipes
Tagged: dairy free, dinner, gluten free, Recipe, tuna
