Archive for November, 2008

Back on Monday!

I know I have been kind of MIA for the past few days, but I was back home in Connecticut catching up with my friends – it was our 5-year high school reunion this weekend!!  Anyway, I will be back to regular posting tomorrow (including a recap of the holiday).  I just sent in my Pile On The Miles grand total to Bobbi from In Her Shoes and I’m happy to say I logged a whopping 63.57 miles!! How’d you guys do??  See you tomorrow all!!


November 30, 2008 at 10:11 pm 6 comments

A relaxxxing day off

Oh man it’s good to have off from work…  Just being able to press snooze and lay in bed without worrying about being late for work is so awesome on a Wednesday.  I even let the little guy climb into bed with me for a little bit after my alarm went off… something I never do.  Not to sound mean, I just have a rule that if the lights are off in my room no kitties are allowed in my bed.  This way I don’t get any surprise guest waking me up with their purring.  😉 

I finally pulled myself out of bed and went for an awesome 4.33 mi run through the park.  I was shocked by how many people were out an about!  I guess I’m just used to running much earlier when alot of people are sleeping.

When I got back I made the most fantastic bowl of oats!  I used my normal recipe for Banana Oatymeal with the following changes…IMG_2047

Pumpkin-Spiced Oats:

  • 1/3 c. oats, milk, water
  • 1/3 c. pumpkin puree
  • 1 small banana, finely sliced
  • 1 tsp fiber added Stevia (NuNaturals)
  • 1/2 tsp cinnamon
  • a few drops Cocoa extract (NuNaturals)
  • a dash salt
  • a dash nutmeg

Pretty much all you have to do is throw all the ingredients in a saucepan and whip everything together over medium low heat until it’s the perfect consistency.  I of course had to have 2 spoonfuls of ZAP peanut butter to go along with it… and a big cup of tea with milk.IMG_2049

Awww look at my little blogger buddy…

November 26, 2008 at 11:27 am 13 comments

A Blue & Gold victory!!

Oh man, I didn’t think I was ever going to leave my desk today!! From the minute I got in this morning I was busy. I barely even had time for lunch between a pre-call meeting and then a conference call at 1:30pm which ended up getting pushed back, Craziness.

I finally got home around 6:40 and was racking my brain about what to make since I’m going home tomorrow and just wanted to use what I already had on hand. I ended up settling on the other half of my potato to make another batch of Paprika Fries (not to self, cut potatoes do not keep in the fridge well). They nevertheless turned out great, just not as crispy as yesterday.IMG_2043

Oh man.. I devoured those babies with a mix of Tabasco and Ketchup stirred together.IMG_2044

To go along with my fries I wanted another thick winter soup, but really wanted to save the leftover Split Pea Soup w/ Carrots that I had sitting in the freezer. I like saving leftovers in the freezer to have at a later date because it’s such a time saver and mixes things up so I’m not stuck eating the same thing multiple days in a row.

I ended up coming up with an original soup concoction that I call Moroccan Pumpkin Soup. Ok, it isn’t really Moroccan, but the spices seemed very similar to some Moroccan dishes that I have made. Here’s the recipe (although I tend to just throw dashes of things in so this isn’t 100% exact. IMG_2041

Moroccan Pumpkin Soup:

  • 1 c. canned pumpkin puree
  • 1 c. water
  • 1/4 medium onion, finely diced
  • 1 celery stalk, finely diced
  • 1 tsp olive oil
  • 1 tsp minced fresh ginger
  • 1/8 tsp garlic powder
  • 1/4 tsp cinnamon
  • salt + pepper to taste

Sauté the onion in the olive oil over medium low heat until soft, then add the celery and continue to cook. Add the water, pumpkin and spices and cook until all the flavors have melded and the onion and celery are extra tender. Adjust seasonings as needed. I will without a doubt be making this again soon!! I topped off my meal with a Gluten-Free Walnut Blondie a la Veggie Girl that I had in the freezer. 😉 IMG_2045

After dinner I watched a very tense Notre Dame vs. Texas bball game while IMG_2046 enjoying a huge bowl of stove-top popcorn. Such a close, tense game!! Notre Dame squeaked by 81 – 80!!! Seriously, I came close to having a heart attack as did the bro. I also enjoyed a glass or two of Cabernet to keep the stress levels from the close game to a minimum. Had to finish it before I went home!! Plus, I don’t have work tomorrow!! I’m looking forward to a relaxing day of running, cooking with my sister, and then a cocktail party at my brother-in-law’s parents apartment. Yay for holidays!!! 😆

November 25, 2008 at 11:16 pm 10 comments


Today is totally feeling like a Friday to me since my boss gave me the day off tomorrow!  Woohoo.. thank God it’s Tuesday!  I know it’s all gross and rainy in the city today, but nothing can ruin the good mood brought on my a 2-day work week…  I got up for my run this morning, completely unaware that it was raining, but once I got outside I figured what the heck, I’m already up and dressed so I was off.  I think I ran extra fast today in an attempt to dodge the raindrops. 😀 I was really surprised to see so many runners in the park though!  I guess I’m not the only crazy morning runner…  Even though it was wet out, it was actually a great day to run because it was 46 degrees outside and plus I had my new Oikos beenie to keep me warm.  Pile on the Miles = 45.44 mi.

When I got back I was totally craving something warm and sweet so I heated up a delicious bowl of Banana Oatymeal to which I added a pinch of Stevia for extra sweetness since I’m out of vanilla, and then topped it with a few chocolate chips!  The chocolate chips were so rich and delicious – they’re the Ghiradelli ones I won from Erica of Itzy’s Kitchen for my BSI win!  img_2036

img_2039Just look at those melty chips and peanut butter… sinfully delicious for a breakast food. 😈 img_2038

Along with my oats I had the leftover 1/2 latte I had sitting in my fridge (I hate wasting food) sweetened up with some Stevia.  I really like cold coffee… or should I say lattes.  I can’t have large amounts of caffeine at one time, but I love little sips here and there.

November 25, 2008 at 10:49 am 10 comments

Superior Scribbler!

awardEee! I got an award thanks to Jess from See Jess Run! Sorry for the delayed reaction Jess, but thanks for the nomination! 😀 I feel so privileged…

Here are the rules:

  1. Post the award on your blog
  2. Link to me for giving it to you
  3. Link the originating post here
  4. Pass it on to five deserving people
  5. Post these rules for your recipients

I am so excited to get my first blogging award! Thanks to all of you guys for making your way over and finding my site. I didn’t want to nominate 5 people for the sake of picking 5 people, so instead I went with 3 goodies. Ok, so my picks for “Superior Scribblers” are:

November 24, 2008 at 10:46 pm 9 comments

We go together like Peas & Carrots…

Today was a ridiculously busy day, so apologies for the late post!  When I got up this morning I was so sore I could barely move.  Yesterday I decided to use Jenna from Eat, Live Run‘s “burnout method” for lifting.  I started at 10 reps with 15 lb. weights and went down to 25 reps with 7.5 lbs. for triceps and biceps.  Oh good lord…

I decided to make some Banana Oats with a tbsp of raisins mixed in and 1/3 cup cottage cheese stirred in at the end.  I also added a tsp fiber added Stevia for some extra sweetness.  I really like the Fiber-added blend because it has a good flavor and doesn’t give me stomach problems the way alot of extra fiber products do.IMG_2029

Lunch was pretty boring, just a Cali burger, a salad, an Oikos and some gluten-free Ginger Snaps that one of my co-workers was sweet enough to give me.  I seriously love the people I work with…   😀

For dinner I reeeally didn’t want to spend any $$ on groceries since I have a cocktail party Wed night and am going home afterwards so I did a little brainstorming and came up with two childhood favorites – Split-Pea Soup w/ Carrots & Paprika Fries.  My mom used to make these amazing fries when I was little that I just had to replicate.  IMG_2032

Paprika Fries:

  • 1/2 Russet potato, cut into sticks
  • 1 tsp olive oil
  • 1/2 tsp paprika
  • pinch cayenne
  • 1/4 tsp salt

Preheat the oven to 375 degrees.  Meanwhile, toss the potatoes with the olive oil and spices.  When the oven is heated, spread out the fries on some tinfoil or a cookie pan and bake 15-20 minutes depending on thickness of potatoes.IMG_2033

The split pea soup was pretty simple – I just adapted a recipe by Mark Bittman. It was deliciously thick and flavorful despite the lack of added fats or ham like most recipes.IMG_2031

Split Pea Soup w/ Carrots:

  • 1/3 c. dried split peas
  • 1 c. beef broth
  • 1.5 c. water
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 small onion, minced
  • 1 tbsp minced carrots

Put the split peas, broth, water, salt, pepper and onions in a pot and bring to a boil.  Lower the heat to low and cover; cook 45 min – 1 hour, until the peas are very soft.  Meanwhile cook the carrots in the microwave in a little water in a microwave for about 4 minutes.  When the peas are nice and soft use an immersion blender and puree the soup, leaving some chunks.  Stir in the cooked carrots and enjoy!IMG_2034 IMG_2035

While catching up on my Grey’s Anatomy I enjoyed a nice glass of the Crosby Cabernet I had open along with a bowl of popcorn the bro was nice enough to make for me.  Perfect!!  Hopefully this soreness goes away tomorrow so I can go for a run before work.  So psyched my boss gave me off on Wednesday, it’s like tomorrow is Friday all over again!!  😀

November 24, 2008 at 10:07 pm 9 comments

Pizza & Prep Work

I didn’t have my camera with me for the majority of the weekend because I misplaced it, but before I did I thankfully was able to get a picture of the delicious Cranberry Chutney I pre-made for Thanksgiving.  I prefer to try out new recipes ahead of time when planning on using them for special occasions.  I adapted the recipes form one that I found in Gourmet magazine.  Here’s my version:

Cranberry Chutney:

  • 4 shallots, coarsely chopped
  • 1.5 tbsp vegetable oil
  • 1 (12 oz) bag fresh of frozen cranberries
  • 3 tbsp rice vinegar
  • 5 tbsp water
  • 1 tsp minced garlic
  • 1 tsp minced, peeled fresh ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cinnamon
  • pinch nutmeg
  • 1 small gala apple, minced & peeled

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened.  Stir in the remaining ingredients.  Simmer, stirring occasionally, until berries pop, 15-20 minutes, then cool.  **Chutney can be made 1 week ahead and chilled, covered.IMG_1994

This was the perfect blend of savory and sweet in my opinion.  I absolutely cannot wait to try it on some warm turkey!

So… I found my camera this evening after I got to meet one of my readers!!!  Amie, you are like my blonde twin – so bizarre!!  Anyway, I don’t like to get too personal on this sooo…. I called the bf and my camera had been there all along!  I went to upload my pictures though and found out what happens when you leave your camera in your boyfriend’s hands:

IMG_2004 IMG_2008

Figures….  😉  So anyway, I had lots of cooking to do to prepare for Thanksgiving!!  I wanted to test out my Corn & Bean Bread and Tomato Soup recipes to make sure they were up to snuff.  Both are definitely keepers!!!  For both recipes I used my copy of How to Cook Everything by Mark Bittman so I can’t take credit for any of the deliciousness.  Here are the recipes as they appear in the book:

Tomato Soup: (makes 4 servings) IMG_2016

  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 large carrot, peeled & diced
  • salt and black pepper, to taste
  • 4 c. cored, peeled, seeded tomatoes (I used canned)
  • 1/2 tsp dried thyme
  • 1 c. chicken stock
  • minced parsley or basil leaves for garnish
  1. Place the oil in a large, deep saucepan and turn heat to medium.  A minute later, add the onion and carrot.  Season with salt and pepper and cook, stirring, until the onion begins to soften, about 5 minutes.
  2. Add the tomatoes and thyme and cook until the tomatoes break up, about 10 minutes.  Add 1 cup stock and cook until carrots are soft.  Adjust seasonings as needed (I added a pinch garlic) and puree with a hand blender.  **Soup may be made a few days ahead of time and stored chilled & covered. IMG_2024

IMG_2027 While this was going on I also made my Corn & Bean Bread.  This is basically a gluten-free version of cornbread and is sooo good!

Corn & Bean Bread: (makes about 6 servings)IMG_2018

  • 1 c. soured milk (1 c. milk and 1 tbsp rice vinegar – see step 2)
  • 2 tbsp butter or olive oil
  • 1.5 c. medium-grind cornmeal
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp Added Fiber Baking Blend Stevia (by NuNaturals)
  • 2 eggs
  • 1.5 c. canned white beans, pureed
  1. Preheat oven to 375 degrees.
  2. You may sub buttermilk or yogurt, but for the soured milk, warm the milk gently to take the chill off and then add the vinegar.  Let it rest while you prepare the other ingredients.
  3. Place butter or oil in an 8″ pyrex baking dish and pop into the oven until good and hot, then set aside.  Meanwhile, combine the dry ingredients in a bowl.  Mix the eggs and pureed white beans into the soured milk.  Stir the wet ingredients into the dry ingredients; combining well.  If the mixture seems too dry, add a little more milk.  Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.
  4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the sides and a toothpick inserted into the center comes out clean.  Serve warm.

The bro wasn’t too impressed by the cornbread, but he hates cornbread so probably not the person to ask.  I however found it quite tasty…

After all that cooking I was pretty hungry – it was 8:30pm!!  I pulled out one of my individual rice pizza shells that I got from Ener-G Foods.  I mixed together some generic tomato sauce that I stole from the bro with about a tbsp chopped onion.  I added some garlic and some homemade pesto I had sitting in the freezer from a while back.  The pesto was a combo of fresh basil, salt, cashews, garlic, Parmesan cheese and olive oil.  Yum!!  I popped the shell topped with sauce into the oven at 350 for 15 minutes. IMG_2020 IMG_2023

I pulled out the crispy shell and added some slices of fat-free mozzarella and put it back into the oven for about 5 minutes.  Pesto pizza + a glass of my favorite everyday Cabernet (Crosby) = total yum! 😀   Official opinion on the Ener-G Foods pizza shells??  Absolutely amazing and a must buy!!  Have a great night everybody!!IMG_2019  IMG_2028

**EDITED TO ADD:  Over the weekend I added another chunk of miles to my Pile On the Miles Running Total (hah), bringing it to 42.39 miles!!!  Heck yes!!!

November 23, 2008 at 11:18 pm 9 comments

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