Tag Archives: kitchen mishaps

Yogurt Mess

So, this morning, I made this:

Looks good, right?

Then, this happened.

Yea.

That was fun.

I don’t want to talk about it. I couldn’t even look at it. I stared for a second, took a picture, and walked away.

And then I made this, because we were out of clean bowls:

Into the mix went:

  • Vanilla 0% Greek Yogurt
  • strawberries, sliced
  • blackberries
  • pomegranate seeds
  • blackberries
  • tsp Bees Knees peanut butter
  • Go Lean Crunch! Honey Almond Flax (yes, it’s back)

And yes, that is a rogue pomegranate seed hanging out at the bottom.

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Who Burned the Rice?

I totally burnt the rice last night.

I swear, I am the only person who consistently manages to burn rice. Consistently! And honestly, I do it in a matter seconds. One second, it’s boiling, and the next second, all of the water is gone and the rice is burning.

I am following the directions. I don’t understand!


I could really use some tips/ advice here. I feel like an idiot.

Confession: I totally ate it anyway.

It kind of reminded me of burnt popcorn? I paired the burn rice with a Green Giant veggie pack and a generous sprinkle of nutritional yeast. This was my first time trying nutritional yeast! I liked it, but I wasn’t in love with it or anything the way other bloggers seem to be. I prefer my grated parmesan & romano.

Oh, and I didn’t just eat that burnt rice last night.

What can I say? I live on the edge. Burnt rice be damned.

I ate it for lunch again, too. In the exact same meal.

Mostly. Minus the nutritional yeast and plus a ripped-up piece of sliced mozzarella. (It was better.)

Breakfast was also eaten at work, as oh-so-many of my breakfasts have been lately. I need my mornings to calm down a little bit! I miss eating my breakfast in my favorite chair while watching the first few minutes of Regis and Kelly.

Like I said, I live on the edge.

Into the mix went:

  • 1 packet Quaker Original instant oats
  • water
  • a splash of 2% milk
  • 1/2 banana, sliced
  • blueberries
  • strawberries
  • small spoonful Flaxseed Almond Butter

It filled me up for over 5 hours. Honestly, I hardly have an appetite these days. I definitely could have waited longer but felt weird doing so.

Who else is ready for the weekend?

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Pumpkin Seed Trail Mix

Remember how I made those Pumpkin Seed & Chocolate Chip Oatmeal Cookies last week? Well, I only needed 2/3 cup roasted pumpkin seeds for the cookies, but I had about twice as many pumpkin seeds.

What to do with the rest? Make a trail mix!

Now, I should admit, I kind of botched it.

So, please ignore that I quite obviously burnt the sunflower seeds and just do as I say and not as I do (again). 🙂

The directions below, of course, are written in order to avoid burning the sunflower seeds. You know, like I did.

The good news is that I don’t really mind the taste of the burnt sunflower seeds.

Lucky me.

Cinnamon Vanilla Pumpkin Seed Trail Mix

Ingredients:

  • 2/3 cup raw pumpkin seeds
  • 2/3 cup raw sunflower seeds
  • 1/2 tsp olive oil
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup raisins

Directions:

Preheat oven to 400 degrees.

Spray a baking sheet with olive oil.

Spread pumpkin seeds out on baking sheet and roast for 5-7 minutes.

Pull pumpkin seeds out of the oven and place in a bowl. Add raw sunflower seeds, olive oil, vanilla, cinnamon and salt. Toss.

Spread mixture out on baking sheet and roast for 5 minutes.

Remove from oven and let cool.

Once room temperature, place in container of choice and add chocolate chips and raisins.

Shake to distribute.


Enjoy!

Updated: I’ve added this to The Nourishing Gourmet’s Pennywise Platter Thursday. Check it out for other great recipes!

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Lunch Debacle

As you may or may not have gathered from the title, lunch was kind of a debacle.

See, I had prepared this delicious salad a couple of days ago, but I kept putting it off in favor of other lunches. Today, however, I was pretty excited about digging in.

Sadly, a few bites in, I had a sneaking suspicion that part of it – the mushrooms, at least – had gone bad. I’m a “better safe than sorry” kind of girl, so I sadly deposited my yummy and veggie-filled salad in the trash (I’m still kind of bummed out about it) and headed to the kitchen to make something out of the food that our office kindly offers.

At this point, I was feeling kind of blah about lunch, so I just threw some low sodium turkey and a piece of cheddar cheese on an English muffin, threw it all in the toaster oven until the cheese melted, topped it with some fresh (okay, questionable) baby spinach, and called it a day.

The good news is, melty-gooey (that’s the technical term, FYI) cheese makes everything better.

So I soon (mostly) forgot about my salad woes.

Finished it all off with an apple.

I ❤ honeycrisps!

I have frustrating news, too. Well, it’s frustrating news for me. I’m pretty sure you won’t really care. I found out this morning that my favorite fitness instructor will no longer be teaching boot camp. Seriously, I’m kind of pissed. My old favorite instructor moved away, which, you know, is an understandable enough reason to stop teaching the class. But we then spent two months in limbo with crappy teachers as the gym looked for a good enough replacement. We finally got her and have had her for about three months… and now we’re losing her, too!

Hmmph.

To top it all off, this morning’s class – our last with her – was quite possibly our best yet.

I’m pretty mad at my gym right now.

Anyway.

Wednesday Morning Workout

5 minute elliptical warm up

45 minutes butt-kicking boot camp

35 minutes elliptical (30 min high intensity + 5 min cool down… you know the drill)

I might – might – take tomorrow off from working out. At the moment, I’m thinking I probably should… my legs are really tired from yesterday’s run and this morning’s leg-intense class….

But I’m stubborn. I really want to run tomorrow.

I won’t be stupid, though. We’ll see how I feel when I wake up.

Finally, I want to leave you with a few links I’ve come across in the past couple of weeks that I found interesting (but, you know, it’s not my content, so the opinions stated in them are not necessarily mine):

From nytimes.com: Told to Eat Its Vegetables, America Orders Fries

From Summer Tomato.com: 10 Reasons Dieting is Idiotic

From Time.com: Do Parents Discriminate Against Their Own Chubby Children?

From Self.com: Was Lindsay Lohan Under Too Much Pressure to Be Perfect?

And, two entirely different kinds of links (and way more fun than the links above):

How to Freeze Cookie Dough (from goodLife {eats})

What the F*** Should I Make For Dinner?

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A Kitchen Mishap

We all have them.

Don’t lie. You do, too.

And I did, majorly, last night.

I set out, last night, to make what I was convinced were going to be awesome BBQ Apple Lentil Burgers (sounds good, right?). Suffice it to say that the end result was neither awesome nor anything even slightly resembling a burger.

The side dish was brussels sprouts, roasted at 400 degrees for about 25 minutes, sprayed with olive oil and sprinkled (fairly heavily) with sea salt and pepper. So, I ate a bunch of roasted brussels sprouts and a few handfuls of Peanut Butter Puffins and just called it a night.

No pictures. I didn’t even bother with photographing the brussels sprouts because, really, who cares? I now, of course, wish I’d captured the absolute mess that was my attempt at the burgers, but it seemed too ridiculous last night.

Oh well! At least I can laugh about these things. And, as I was trying fruitlessly to flip the “burgers,” I most certainly was laughing at myself.

I woke up early this morning with absolutely no desire to run whatsoever. I hate it when that happens! I called my mom (who is three hours ahead) and chatted with her for a little while, and then figured I might as well attempt a run if I was up anyway.

So I headed out on my run and knew immediately that I definitely didn’t feel like doing my normal route, so I started to make it up as I went along. I purposefully chose streets I never run on.

You know that old cliche, where a grandfather tells you about how he used to walk to school barefoot, in the snow, uphill, both ways? Well, I wasn’t barefoot, and there certainly wasn’t any snow, but I somehow managed to run uphill just about every way I ran. I know that seems impossible, but trust me, it’s not. I live on a big hill that, horizontally, is also hilly… if that makes sense. I just somehow managed to find the hilliest parts.

I kind of embraced it, though. I was already struggling somewhat on the run and I always avoid the hills in order to avoid the struggle, but I figured, what’s a little more added effort to something that’s already kind of hard?

It made sense in my head.

Anyway, the run, though tough, ended up being kind of nice. One of the coolest parts was that I passed no fewer than five schools on it, which means I ran by a lot of kids walking to school. Aside from the few kids without manners (don’t kids know not to walk ridiculously slowly on crosswalks, for instance?), I love seeing children headed to school. It takes me back! I kind of miss those days. I even kind of miss homework.

Yes, I was that kid. At least, for a little while.

But, I mean, I now write for a hobby. So you probably saw that coming.

Anyway! I came back, predictably, ready for an nice, cold SIAB. I’m pretty much out of fresh fruit, so I threw together a Tropical Smoothie.

It’s pretty much the same old, but…

Into the mix went:

  • 3 ice cubes
  • handful fresh baby spinach
  • 1/2 cup pomegranate coconut water (yum)
  • heaping tbs nonfat plain greek yogurt
  • 1/2 scoop vanilla whey protein powder
  • 1/2 banana (not frozen, but a ripe one on it’s last leg that needed to be used)
  • ~1/3 cup frozen mango
  • ~1/3 cup frozen pineapple

On top:

  • ~2/3 tbs warmed coconut butter
  • handful Go Lean Crunch! Honey Almond Flax

And that’s all I’ve got for now!

Thursday Morning Workout

4.34 miles in 52:17, giving me a pace of about 12:02 (remember, it was really hilly!)

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Funk

I’ve spent the last few days in something of a haze. Most of my food has been so-so (ever since those amazing Vietnamese tofu tacos…) and I’ve felt a little checked out. I know that happens to most of us every so often, but I don’t like feeling so detached.

We had another food truck at the office yesterday again (a new trend!), but it was a pretty unhealthy truck and I didn’t want to partake. The entire office smelled of the burgers and fries but I was, at first, content with what I thought would be an amazing salad…

Looks good, right? It probably would have been, too, except for that the mozzarella had gone bad. 😦

Without any other options, I had to just remove the cheese and have the salad without.

See the disarray around the peach? Yea, that’s pretty indicative of my day.

Thankfully, it was Coffee Bean Friday!

I decided to attempt to fix my funk with chocolate, so I ordered a No Sugar Added Soy Mocha Latte. It hit the spot. 🙂

The other attempt at fixing my funk involved Lauren, Rock Band, and the following:

The cookies weren’t entirely successful – our half-assed attempt at KWH-ifying the Tollhouse cookie recipe involved Splenda/sugar blends and light butter. It made the cookies spread inside the oven and puff up outside of it. Not how I think chocolate chip cookies should be!

That doesn’t mean I didn’t overindulge anyway. 😉

Anyway, today is a new day. Off for a busy one!

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Gazpacho

Last night, Lauren and I set out to make gazpacho. Neither of us had ever had gazpacho before, but my mom had recently sent me a recipe and it sounded perfect and light for yesterday’s hot evening.

We liked it, but there are various things I’d change. Mostly, there was way too much garlic. It was also a little too spicy. I’m going to post this recipe as-is (with the alterations we made last night), but I’m also going to make notes as to how I’ll change it for next time. If you enjoy garlic and a little heat, don’t change it. If you’re more like me, and you’d prefer something lighter and simpler, go with the italicized notes. 😉

By the way, the original recipe was not original with my mom, but she can’t remember where she got it.

Gazpacho

makes four entree servings or six appetizer servings

Ingredients:

  • 2 cans (14.5 ounce each) diced tomatoes. (We used one can fire roasted and one plain diced. Next time, I’d just use two plain diced.)
  • 1/2 cup water
  • 1 tbs extra virgin olive oil
  • 1 medium seedless cucumber, peeled and diced
  • 1 small yellow bell pepper, cored, seeded and diced
  • 1 small sweet onion, diced
  • 2 medium fresh garlic cloves, minced (I definitely, definitely suggest using garlic powder as opposed to cloves, and probably only 1/2 tbs)
  • 1 small jalapeno, seeded and minced (Optional. Use it if you like heat. We did not want it.)
  • 2 tbs sherry vinegar (Don’t substitute this ingredient.)
  • 2 tbs chopped fresh parsley, basil or cilantro (We used cilantro. I liked this choice, but next time I want to try basil.)
  • Salt and freshly ground pepper to taste (for each individual serving, not the blender)

Directions:

Chop everything very small (dice), and of equal size.
Combine tomatoes, water and olive oil in  a food processor or blender and process until pureed.
Add in the sherry vinegar, the cilantro (or basil or parsley) and garlic. Blend again until evenly distributed.
Add half of all other ingredients. Blend again, for just a few seconds.
Transfer to a medium bowl and stir in remaining ingredients.
Cover and refrigerate until ready to serve (cold).
Serve it alone as an appetizer or as a main course with grilled shrimp, fresh mozzarella chunks or avocado and sour cream on it . (We went with the avocado & sour cream. Next time, I want to try fresh mozzarella.)

By the way, we ate this with a side of garlic bread. Amusingly, the bread didn’t even taste garlicky in comparison to the gazpacho. It was a great idea at the time, but in retrospect I wish we’d held off on adding more garlic to our meal.

I woke up tasting garlic. I’m not a fan of that! Do try the gazpacho, though… just learn from my mistakes. 😉

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