Tag Archives: ten minute dinners

A Half??

Life feels like it’s moving so fast lately that I can hardly keep up. I’m not complaining, though! I love this feeling. I think I thrive on being busy.

Solid example of how awesome the healthy living blogging community is: I went home last night with my mind whirling with the possibility of running a half marathon. I’ve been considering it for a long time, but it seems like such a big and intimidating thing that I’ve continually put it to the backburner of my mind, thinking that it’s something I can do later, when I’m more prepared in any of a hundred ways. The truth is, though, that we do big and intimidating things only when we give ourselves specific goals and deadlines and when we make actual and solid choices to pursue them. Yesterday, I put the idea out there into the twitterverse and, lo and behold, found that there were a few blogging friends that seem to be down to do it, including Katherine and Amanda.

And, you know, I started this whole conversation… so I think I have to do it, right? I need to check with a doctor about my knees, but I’m pretty sure that if s/he gives me the go ahead, I’m doing it!


My mind was also whirling, during my drive home, with endless dinner possibilities. I think I decided on at least four different dinner combinations by the time I’d gotten home, but thankfully I was able to settle pretty easily on one.

So, first, I threw these guys in the microwave and steamed them for two minutes:

Next, I heated up a big frying pan on medium-high and melted a heaping tablespoon of Earth Balance in it.

I then threw the brussels sprouts into the pan and let them cook (stirring often), allowing them to char slightly (I love that).

While those were going, I cut up a block of savory tofu (TJ’s, of course) and threw the cubes in the toaster oven, on broil.

Once the brussels sprouts looked good and evenly cooked, I topped them with generous amounts of sea salt, ground pepper and grated parmesan & romano. I let them cook for a minute or so more to let some of the cheese burn (yum!) and then they were ready to go.

The best part, of course, was the cheeeese. 🙂

All in all, I don’t think this took more than ten minutes! Pretty great, right?

And thank goodness for that, because I had some TV to watch.

Is anybody else still watching Chuck? I’m so disappointed in it lately. I am, however, enjoying The Event quite a bit, though it’s definitely no Lost.


Man, that would have worked so much better if I’d made peas instead of brussels sprouts…


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Comfort Food Makeover

Throughout my childhood, there were two meals my mom would make when it was just a couple of us at home and she just didn’t feel like cooking. One of these meals was Farina. While this was a big hit with my sister, I never really got on the Farina wagon. Therefore, when it was just my mom and me, I always requested the other of the two: scrambled egg pasta.

Basically, you just boil pasta, then, once cooked and drained, scramble eggs (about one per person) and cheese into the pasta, still over the heat, until cooked.

It’s awesome. Seriously. It’s also one of my favorite comfort foods and is one I relate directly to cozy nights at home with my mom as a child.

Over the past few months, I’ve healthified this slightly by using different kinds of whole wheat pasta when I’ve made it for myself on those nights I, myself, just haven’t felt like cooking. Last night, however, I realized a perfect KWH-ification was at my finger tips.

I should note that I used leftovers of a green veggie medley made primarily of green beans, but the recipe I’m posting is for how you’d do it from scratch.

Oh, and by the way… this is a great ten minute dinner!

Scrambled Egg Green Bean “Pasta”

makes one serving


  • ~1 1/2 cups green beans, rinsed and trimmed
  • 1/2 tbs butter or Earth Balance
  • 2 eggs
  • parmesan & romano to taste (I probably used about 1 tbs)
  • salt & pepper to taste


Rinse & trim green beans. Place green beans in a small pot of water (just enough to cover the beans) and bring to a boil. Cook for 3-4 minutes.

Drain green beans and put back on stove. Add butter or Earth Balance and distribute evenly. Sautee the beans for a minute or so, allowing some to brown slightly.

Crack two eggs into a small bowl and mix with a fork, adding the parmesan & romano and the salt & pepper.

Add the egg mixture to the green beans on the stove and mix until evenly scrambled and cooked with the green beans.

You know, I think I actually enjoyed this version more than the pasta version! The crisp juiciness of the green beans really added something to the dish.

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Blueberry Muffin Smoothie Heaven

My day was just totally made – I’m featured on #fitblog daily today! Not only is this exciting on its own, but I was also really happy about which post was chosen to be featured. I feel that post (Reset Button) really represents who I am and what my blog is about.

Big smile!

In less happy news, though, this made me mad. I never, ever think it’s funny to make fun of girls (or anyone!) for their weight. How completely unacceptable. Plus, this guy isn’t even funny. Lame.

That’s why I love the idea behind Operation Beautiful so much. Thank goodness there’s a community out there trying to counteract the negative effects of so much of the media.

Anyway, I tried my hand a tempeh last night!

That stuff has been sitting in my fridge for…. who knows how long (It’s still good, don’t worry. I checked.). I’ve been totally intimidated by it. I had no idea what to do with it. Plus, after doing a little reading, I felt even more intimidated. It seemed so complicated!

But then I figured, heck, if other bloggers eat it raw (which, by the by, was not for me), it can’t be that hard, right?

So I chopped it up into little blocks, sauteed it in a tablespoon of olive oil and added a tablespoon of worcestershire sauce. Super simple!

I also cooked up some of this stuff on the stovetop. The directions were literally to add a tablespoon of water and stir. Easy enough for me!

I’m  just going to go ahead and call this… Worcestershire Tempeh and Vegetables.

You know you wish you could come up with names as original as mine.

And it took less than ten minutes from start to finish! That ten minutes even includes my hemming and hawwing and total hesitation. Dare I call this… a ten minute dinner?! I think I shall!

…Seriously, who says shall?

This was good! It was a small bowl of food but I felt totally satisfied. I used about one third of the tempeh block and half of the veggies (that bag of veggies holds “five servings,” but I don’t know who TJ’s thinks they’re kidding).

The tempeh was… interesting. I can’t say I loved the taste, but I found it sort of addicting. I kept wanting more. I enjoyed it even if I didn’t love it. And I still want more. I’m having it for lunch.

I don’t know, your take on my sanity is as good as mine.

I then spent the rest of the evening baking! But I’ll get to that in the next post. 😉

This morning’s boot camp was totally strength-focused, which was just further confirmation for me that I can lay off the strength classes for a while and just count on my boot camp classes to fulfill my strength training needs. This class also left me starrrrving, so my (new! and awesome!) smoothie this morning was more than welcome.

I came up with this smoothie in my head as I did roughly eight thousand squats during class. That’s healthy living blog dedication. That, or it was just my empty stomach talking.

Don’t let the ashy color fool you. This smoothie rocked. One of my new favorites, for sure.

Blueberry Muffin Smoothie

Into the mix went:

  • 3 ice cubes
  • handful fresh baby spinach
  • 1/2 cup unsweetened almond milk
  • 1 tbs nonfat plain greek yogurt
  • 1/3 frozen banana
  • ~1/2 cup blueberries
  • 1/2 scoop Jay Robb’s Vanilla Whey Protein Powder
  • 2 dashes cinnamon
  • 1 dash nutmeg

On top:

  • ~1/2 tbs coconut butter (again, not drizzled… more like burned. grr.)
  • handful Shredded Oats 😀

Yum and a half. No, really. The cinnamon and nutmeg were sheer genius, if I do say so myself.

Aka… I am a genius. Just in case any of you were slow on the uptake there.

10K Training Day 26

5 minutes elliptical

45 minutes boot camp (strength-heavy!)

35 minutes elliptical (30 min high intensity + 5 min cool down)

It’s Coffee Bean Friiiiiiday! 😀


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Yes, you read that right.

I had kind of a genius idea for dinner last night, if I do say so myself, and it was not only delicious, but it also it most certainly qualifies for the Ten Minute Dinners category.

Excuse me while I pat myself on the back for a moment.


makes 1 serving


  • 1 Ezekiel tortilla
  • 1 cooked chicken breast (I used the last of the Orange Juice Chicken)
  • ~1/3 cup shredded lowfat cheddar cheese
  • ~1/2 cup frozen bell pepper and onion strips
  • 2-3 tbs BBQ sauce*


Set the oven to broil.

Grease a baking sheet with nonstick cooking spray.

Lay the tortilla out on the baking sheet and sprinkle the tortilla with the cheddar.

Sautee the onion and pepper strips in cooking spray in a skillet until heated through (about 2-3 minutes).

Spread the sauteed peppers and onions over the cheese.

Drizzle the BBQ sauce over everything.

Place the baking sheet in the oven and broil your “pizza-dilla” for 5-7 minutes or until the edges of the tortilla are browned and your cheese is bubbling.

Serve on a plate…

(Check out that steam!)

Slice it up like pizza…

And devour!

* Most BBQ sauces have sugar or high fructose corn syrup. I found this sauce, however, at a local health market. It’s called Robbie’s Original Barbeque Sauce. I tried it for the first time tonight, and while I didn’t love it (not a ton of flavor), it was definitely nice to find a BBQ sauce without sugar. It has fructose, but I’m pretty sure I’m okay with that ingredient.

Followed up with a little cereal with carob chips.

I’ve had this every night this week! Weird.

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Human Again

I slept for 12 hours on Wednesday night, probably about 5-6 hours during the day yesterday, and another 12 hours last night. Think I’m getting enough sleep?

It seems that’s exactly what I needed, though, because I actually feel human again today.

The hardest part of having a cold, for me, is the fact that I lose out on most of my favorite things. I have four broad categories of things that make me happy: people, exercise, food and television (I’m obsessed with good TV, by the by). When I’m sick, I only get to enjoy one of those four things (television), because people (understandably) avoid me, I can’t exercise, and I can’t taste food. TV is great, but it can’t sustain happiness alone.

Last night, while enjoying “Covert Affairs,” I ate one of my all-time favorite “sick foods” (and, let’s be honest, a favorite food even when I’m not sick): eggs on toast.

This definitely counts as a Ten Minute Dinner.

Open-faced KWH-ified Egg McMuffin

I toasted two pieces of Ezekiel and topped them each with an over-easy egg covered in salt, pepper and shredded low-fat cheddar cheese. I could only sort of taste it, but my memories of past installments of this delicious dinner filled in.

Served up with a side of OJ.

Happily, my taste buds returned with my functioning brain this morning.

I made much the same smoothie as I have for the past three days (sorry), but I added strawberries this morning. I had been hoping for a pink color, but sadly the three strawberries I added only served to make the smoothie a kind of dull, beige-ish green. Oh, well.

Into the mix went:

  • 3 ice cubes
  • big handful baby spinach
  • 1 level scoop Greens & Whey
  • 1/2 cup 100% juice orange juice
  • ~1/8 cup nonfat plain greek yogurt
  • 1 frozen banana
  • 3 strawberries

On top:

  • drizzle 1/2 tbs melted coconut butter
  • handful Shredded Oats (definitely my new favorite)

If you look really closely, you can see the red strawberry specks…

Lame. It tasted good, but I couldn’t tell any difference with the added strawberries vs. the previous few smoothies.

In other news, Simon Cowell had quit already, and now both Ellen DeGeneres and Kara DioGuardi are out, as well. Wow. I guess “American Idol” is over, even if they’re still forging ahead. But, seriously, Jennifer Lopez, Steven Tyler and Randy Jackson as judges? No thanks.

I just snacked on Goldfish, knowing they have sugar in them. Why, oh why, do I sometimes do stupid things?

I really do love and miss Goldfish… but that is really no excuse. Stupid office kitchen with its tempting snacks.

Anyway, sorry for the short post, but I’ll be back later today… it is, after all, a Coffee Bean Friday!

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