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Happy Spin day :)

Wednesday, June 16th, 2010

Happy Wednesday!

Its been a busy week here.  I have been super busy at work, which I love.  I have been working on the pre-commissioning and start-up procedures for the project that we are wrapping up.  Tons of reading and tons of writing.

Quick recap of the yesterday:

I went to the gym for circuit strength training.  I am focusing more on my lower body these days just to get my legs strong again.  I am almost back to my pre knee injury weights.. yay! No squats though I have to wait at least another 2 weeks before I give them a try with low low weights and squat only couple inches.

I also decided to give the stairmaster a try to I got on it for 10 min.  I didn’t want to push myself too much and I have to say that was plenty I am SOAR today.

Raymond had brought work home last night so I have to make him dinner… so I made him lazy Zereshk-polo (Berberis rice) with Saffron Chicken.   We are lucky that my mom keeps our supply of Berberis and Saffron high, she knows Raymond loves Berbris rice with Saffaron chicken :)

I in the other hand couldn’t decided on what I wanted so I just chopped up some veggies and added some spices and ended up with this…

Paprika Quinoa, Curry/nutritional yeast sauteed veggies and shredded salad, topped with Yogurt dressing.

A couple weeks ago I got an email asking for my yogurt dressing.. so here it is simple and yummy :)

- 1/4 cup plain Greek Yogurt
- 1/4 cup lemon/lime juice ( I like mine very sour and lemony, NOTE: add lemon juice slowly to the consistency you want.. I like mine runny)
- Salt to taste

I also made a batch of Almond Muffins… very delish, with only 143 cals I have plenty of room to add some fruits to the mix next time I bake them.. :)

This morning I got up a bit earlier than my normal 4:30, the Wednesday Cycle class is JAM PACKED and I wanted to make sure I get bike in front of the fan.   I got to the gym at 5:15 and still got one of the few bikes left, very close to the fan though, I guess most people don’t like the fan blowing right at them.   I would rate the class as vigorous, a great start to Wednesday.

Even though we had a lunch meeting today, I decided to eat my leftovers from last night.. figured it is the healthier option and I have to say it tasted better than it did last night :)

Dinner tonight was quick, delicious and nutritious :)  I had oats:

- 1/3 C Scottish Oats
- 1 C Almond Milk
- 1 Tbsp Slivered Almonds
- 1 Tbsp Almond Butter
- 1 Tbsp Chia Seed
- 1/2 Banana

~ G

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Posted in Everyday Stuff, Recipe | 13 Comments »

Peas & Asparagus Risotto

Monday, June 7th, 2010

Ingredients:

1 cup arbario rice
4 cup vegetable broth
1/2 onion
2 tbsp butter (I used earth balance, which is a vegan plant base butter)
1/3 cup peas
8 mushroom caps
8 asparagus spears

Cooking Directions:

-  blanch asparagus in hot water for 2 min
-  heat the butter and sauté the onions until it sweats
-  add mushrooms and cook until tender, add blanched asparagus and cook for a min
-  add abario rice and add 1 cup heated broth and stir constantly as the risotto cooks
-  add 1/2 cup of broth and stir in between additions.
-  add frozen peas and cook for another couple minutes

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Posted in Recipe | 2 Comments »

Blueberry-Nana Muffins (Vegan)

Thursday, June 3rd, 2010

I had 3 bananas at home that were just a tad too ripe and I don’t like to eat ripe bananas… and since blueberries were on sale at Kroger I decided to make Blueberry-Nana Muffin.   This time though I used Spelt Flour.  My friend Mandi uses Spelt Flour in her baking all the time so I figured I would give it a try… the result… I like it a lot.   Spelt flour is wheat free for those of you who are concerned about wheat.

Ingredients

  • 1 cup spelt flour
  • 1/4 cup pastry flour
  • 1/4 cup buckwheat flour
  • 1/4 cup rolled oats
  • 1/4 cup flax seed meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup Agave
  • 1 cup blueberries
  • 3/4 cup chopped walnuts
  • 3 ripe banana, mashed
  • 1 cup milk (I used Almond breeze Almond milk)
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350° F.
  2. Grease a 12 cup muffin pan, or line with paper muffin cups.
  3. In a large bowl, stir together the spelt flour, pastry flour, rolled oats, flax seed, baking powder, and baking soda.
  4. Add in vanilla, milk and vegetable oil mix well.
  5. Mash bananas with a fork and fold it into the batter (this is important, you don’t want to mix it in with the mixer)
  6. Gently stir in the blueberries and walnuts.
  7. Spoon into muffin cups, filling all the way to the top.
  8. Bake for 30 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

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Posted in Recipe, Vegan | 4 Comments »

Fiesta Summer Salad

Tuesday, June 1st, 2010

On Sunday R and I were going to an engagment party and I knew that mexican food was on the menu.  I made this Fiesta Summer Salad which was a hit at the party :)

Ingredients:

1 can Black Beans
1 can Dark red kidney beans
1 can whole kernel corn
1/2 cup chopped cilantro
1 sm red onion
1 bell pepper
2 Jalapeno peppers
2 med tomatoes
3 tbsp olive oil
6 tbsp lemon juice
salt & pepper to taste

Directions:

Mix all ingredients together.
Add lemon/olive oil dressing an hour before serving.
Serve salad chilled

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Posted in Recipe | 8 Comments »

Mac & Cheese and Spin Addiction

Saturday, May 29th, 2010

I went to the gym this morning and did 30 -40 min of overall body strength training and then went to the spin class and even though I had intended in doing only 30 min of the class I ended up staying for the whole thing. IT WAS AWESOME!  I did the class at my own pace and only added enough resistance that wouldn’t put too much pressure on my knee.   It is so good to be back to my normal gym routine.

For dinner tonight I made one of Raymond’s favorite foods Mac & Cheese

Smoky Mac & Cheese

Ingredients:

  • 8 oz elbow macaroni
  • 1/2 head cauliflower, finely chopped
  • 1 cup peas
  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoons unsalted butter
  • 1/2 small onion, finely chopped
  • 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 1/2 cups non-fat milk
  • 1/2 cup broth
  • 1/2 cups shredded spanish mahon & ilchester applewood smoked cheese (from Kroger)
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper
  • 1/4 panko bread crumbs

Directions:

- Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta.
- Cook pasta for 5 minutes, then add the cauliflower and peas, cook for 3 minutes more or until pasta is cooked al dente and the cauliflower is just tender. Drain well and return to the pot.
- In a medium sauce pot heat the extra-virgin olive oil and the butter until it melts.
- Add the onions and cook until they sweat them out and turn the juices sweet.
- Add the flour, cayenne, and paprika and cook for 1 minute more.
- Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
- Add the cheese to the thickened sauce and stir to melt it, a minute or so.
- Stir in the mustard and season the sauce with salt and pepper.
- Add the sauce to the cauliflower and cooked pasta and toss to combine.
- Pour Mac & Cheese in a baking dish, cover with Panko bread crumbs and bake for 10 min and 5 under broil.

I had mine with a little bit of salad and 1 slice of toast

We are about to watch Couple Retreat on Demand.  Hope everyone is having a wonderful weekend

~ G

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Posted in Recipe | 12 Comments »

Blueberry Nut Muffin

Thursday, May 27th, 2010

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup pastry flour
  • 3/4 cup sugar
  • 1/4 cup oat bran
  • 1/4 cup rolled oats
  • 1/4 cup flax seed meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1/2 cup chopped walnuts
  • 1 banana, mashed
  • 1 cup milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350° F.
  2. Grease a 12 cup muffin pan, or line with paper muffin cups.
  3. In a large bowl, stir together the all-purpose flour, pastry flour, sugar, oat bran, rolled oats, flax seed, baking powder, baking soda and salt.
  4. Add in the egg, vanilla and vegetable oil
  5. Mash banana with a fork and fold it into the batter
  6. Gently stir in the blueberries and walnuts.
  7. Spoon into muffin cups, filling all the way to the top.
  8. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

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Posted in Recipe | 6 Comments »

Roasted Veggie Spaghetti

Monday, May 24th, 2010

This morning I got up before the alarm clock went off at 4:25, got dressed and headed to the gym.   I did 60 min on the elliptical trainer and burned ~400 cals.   Definately a good start to my morning.  :)

Dinner was quick but delicious… Oven Roasted Veggies with Spaghetti.

Ingredients:

1 Eggplant
1 Green Pepper
1 Red Pepper
1 C chopped Mushrooms
1 C Grape Tomatoes
1 Jar Bertolli Marinara
1/2 box Barilla Whole Wheat Pasta
2 tbsp Olive Oil
2 tsp Thyme

Cooking Directions:

- Cut the eggplants in 1inch cubes and salt, Salting the eggplants helps pull the bitter taste out
- Cut all other vegetables and mix them together
- Toss all Vegetables with Olive Oil and Thyme together
- Set under broil @ 500°F for 20 min
- Add Marinara to the vegetables and bake @ 500°F for 10 min

and Salad, Spring Mix mixed with Blue Cheese, Dried Cranberries and Pine Nuts

Tomorrow morning I plan on doing lower body strength training, my gym bag is packed and in the car and I have packed my lunch.. Now I am off to watch 30 min of TV and then bed.

~ G

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Posted in Everyday Stuff, Recipe, Uncategorized | 17 Comments »

Buckwheat Blueberry Pancakes!

Tuesday, May 18th, 2010

Life has been busy and non stop since last Friday.  The last two nights I have been able to sleep to get a bit more sleep and feel a bit more rested.. but in order to get the extra sleep I had to sacrifice the blog and writing a post.   I have tons of pictures from this weekend and hopefull will get all of them on here soon.

Sunday morning we had Pancakes.  Thank goodness Sunday Pancakes are back on the schedule :)  These pancakes are Gluten Free and delicious :)

Ingredients:

1/2  C        Buckweat Flour
2 tbsp       Rice Flour
1 tsp          Baking Soda
3/4 – 1 C  Milk (Almond, Hemp, or Cow – your choice)
1/2 C         Blueberries
1 tbsp       Grape seed Oil

Cooking Directions:

-  Mix all ingredients together
-  Heat a skillet and 1/2 tbsp Grapeseed oil
-  Using a 1/3 C measuring cup pour pancake mix onto the skillet
-  Set heat on low and cook pancakes :)

~ G

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Posted in Recipe, Vegetarian | 11 Comments »

Warm Quinoa Salad

Monday, April 12th, 2010

I have been in LOVE with Quinoa, I love the nutty flavor and I love it in my salads…  This is perfect alone or on top of your greens.

Ingredients:

-  0.5 C Dry Quinoa
-  5 pieces of Sun Dried Tomato, cut into small pieces
-  0.5 C Frozen Peas, chopped
-  2 Cloves of Garlic
-  2 C sliced mushrooms
-  1 tbsp Olive Oil
-  tsp Herbs de Provence
-  2 tbsp chopped parsley (optional)

Cooking Directions:

-  Rinse Quinoa and cook on med heat with 1 cup of water, once the water starts boiling turn the heat on low and let it simmer slowly
-  Heat 1 tbsp of olive oil
-  Add herb de provence to the heated oil, wait a min and add garlic and sun dried tomato, you can smell the herbs, garlic and sun dried tomato and it smells yummy
-  Add Mushrooms cook until almost soft, add forzen peas and cook everything together for a couple minutes
-  In a bowl mix everything together, add parsley and serve

Variations:

I have also made this with added Okra and Zucchini

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Posted in Recipe | 7 Comments »

Almond Joy Oats

Monday, April 12th, 2010

-  1/3 C Scottish Oats
-  1 C  Milk
-  1 tbsp Jam (I used rose jam)
-  1 tbsp Almond Butter
-  0.5 tbsp shredded coconut
-  0.5 tbsp slivered Almonds
-   1/4 tsp unsweetened cocoa powder

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Posted in Recipe | 1 Comment »

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