1. I woke up at 11 this morning..I don’t normally sleep past 9:30
2. Last night I had the best drink ever
This would be chocolate almond milk, a frozen banana, and irish creme liquor. Its healthy because of the almond milk and banana DUH.
3. I might drive to target today just to see if they have the new chobani flavors..I’m especially intrigued by the apple cinnamon
4. I’ve been at “school” for a little over a week now, but I don’t start classes until February 6th. What have I been doing you ask? Good question..
5. During yesterday’s bodyrock work out I was so out of breath I thought I was dying..aren’t these work outs suppose to be getting easier?! ugh.
6. When you roast a pan of broccoli in a small apartment, your apartment WILL smell like rotten broccoli for a solid 2 days. I know this because my dinner last night was a green veggie quinoa pile of goodness
I roasted broccoli with olive oil, salt, pepper, and red pepper flakes at 350 degrees F for 35 minutes. Then I sauteed some spinach and mushrooms and combined it all in a bowl with cooked quinoa, goat cheese, and siracha hot sauce. It was delicious
7. I really wish starbucks and the local bagel shop delivered…life would be 100x better if this was the case.
8. I miss my dogs…and my mom dad and brother of course. Hi mom.
this picture is silly
9. I spend way too much time on my couch..in fairness to me there aren’t many other places to sit in my apartment
10. WE ARE ALL OUT OF GREEK YOGURT. Hence maybe making the trip to Target today
I used up the last of it for breakfast this morning
Plain greek yogurt, blueberries, strawberries, almond butter, pumpkin butter, pumpkin granola. Wow this was freaking amazing.
That is all.
Question for ya!: Have you tried any of the new chobani flavors?!
Good Morning and happy WIAW
Breakfast: I’ve jumped back on the overnight oats bandwagon, and boy do I have a creation for you.
Choco-chia-berry overnight oats!
In this super duper chocolately bowl of goodness went
- 1/4 cup plain greek yogurt
- 1/4 cup almond milk,
- 1/4 cup rolled oats,
- 1 tbsp chia seeds,
- 1 tbsp cocoa powder,
- 2 tbsp chocolate protein powder
- 1/2 cup frozen mixed berries
- topped with a teaspoon of almond butter.
Mixed together, placed in the fridge overnight, and voila!
Wow that bowl was amazing. I mean who doesn’t want to feel like they are eating dessert for breakfast?
Note: during christmas season I definitely eat cookies for breakfast..
On a random note, Molly and I took another trip to Costco yesterday and bought a 2lb bag of spinach. It is MASSIVE..it pretty much takes up half our fridge.
After the costco trip I tried to make use of our excess produce by making a huge Salad Beast
In the mix: 2 cups mixed lettuce, 1 cup spinach, 1/2 bell pepper, grape tomatoes, broccoli, leftover spicy peanut chicken, cottage cheese, and mango peach salsa.
Yesterday’s bodyrock was a Fit test to see how much progress you have made from day 1. I forgot to record my fit test day 1, but at least I recorded yesterday’s right?
Here’s what I did
- Squat Jumps (44)
- Push Ups (20 regular, 12 girly push ups)
- Burpees (15)
- high knees (106)
- tuck jumps (20)
- switch lunges (32)
- straight abs (24)
All of these moves are completed for 50 seconds, and the numbers next to them were how many I completed in 50 seconds. I’m pretty sure these numbers are higher than the first time I tried this! Especially the push-ups!
Then I did the following exercises for 2 minutes straight. I went through the circuit twice for a total of 12 minutes..it took me a little longer than 12 minutes though because I took some rest time in between each exercise.
Push up + dip
Push ups w/ side leg
Chest Press (using my makeshift sandbag)
Green Monster time! In the mix: 1 frozen banana, 1/4 cup plain greek yogurt, 1 scoop vanilla protein powder, 1 +1/2 cup spinach, 1 cup unsweetened vanilla almond milk.
I even got Molly to try this and she said it “wasn’t bad” aka she liked it and didn’t want to admit that she liked drinking a green smoothie:)
Last night was Mexican Night! ole ole ole
I made a “skillet mexican chicken” which I wasn’t sure was going to turn out that great but it ended up being delicious! I think I’m going to share the recipe with you later!
We also had homemade guac (courtesy of Molly) and chips and salsa
We did damage on these chips
We were both in a food baby coma after last nights meal..for some reason this always happens to us on Mexican night..maybe we should refrain from buying tortilla chips next time lol
Normally I get hungry again later at night, but I was SO full up until I went to bed
But overall it was a very delicious, and mostly healthy day of eats!
I hope everyone has a great hump day!
Question for ya!: What’s the best thing you’ve eaten recently?
Somehow I slept until 10:30 this morning..and it feels freaking awesome
Did anyone watch the Golden Globes last night? Cause I watched both the red carpet and the entire award show. And let me tell you my two obsessions
George Clooney I love you so much. When the Decendents won I tweeted in .5 seconds “GEORGE CLOONEY I LOVE YOU”..and when George won best actor I screamed. Yup I did.
And Sofia Vergara..I want to be you
She is drop dead gorgerous, and her acceptance speech last night when Modern Family won was the best speech of the night hands down.
ANYwho onto dinner last night..I made a quick and easy Spaghetti Squash with chicken and spinach
Its not the prettiest looking dish but it tasted delicious! Here’s how I made it.. I cooked the spaghetti squash at 375 for 45 minutes. Then I sauteed cut up chicken pieces oven medium heat with 1 tsp chopped garlic, 2 tsp olive oil, 1 tsp red pepper flake, salt, and pepper. Once the chicken was browned, I added in about a cup of store bought marinara sauce and a cup of defrosted and drained chopped spinach. I reduced the heat to low and let it cook for a another 3 minutes and then stirred in 1/4 cup goat cheese (because I add goat cheese to everything). Easy peasy spaghetti squash recipe!
And guess what I just ate for breakfast..
Pumpkin Butter Overnight Oats! I haven’t had the desire to eat oats in a lONG time due to the fact that I had been eating them every morning for ummm I’d say at least 3 months. But because of a recent post on this awesome blog, I was inspired to whip up a batch following her technique!
In the mix
- 1/4 cup plain greek yogurt
- 1/4 cup rolled oats
- 1/4 cup almond milk
- 1 tbsp chia seeds
- 1 tbsp vanilla protein powder
- 1 tbsp pumpkin butter
- 1/2 mashed banana
I mixed it all last night, put it in the fridge, and enjoyed this morning! The chia seeds thickened from soaking all night..so so good! I’m thinking I’ll probably have this same thing for breakfast tomorrow morning:)
I’m getting ready to complete Bodyrock week 3 on the 30 day challenge, so I’ll post later about my reflections on the challenge so far!
Question for ya!: Did you watch the Golden Globes last night? Who do you think was best dressed?
I think Sofia Vergara should win best dressed, but I did love Jessica Alba’s dress a lot!
Good Morning!..I guess its not really the morning anymore because its almost 11 but whatevs
So yesterday after my Bodyrock day 2, week 2 workout (WOOF it was hard), I made myself a delicious Green Monster Smoothie using these ingredients
In the blender (well in this case my mini food processor because I don’t have a blender in my apartment..this WILL be changing soon) went 3/4 scoop vanilla protein powder (I buy mine from Trader joes), 1 tsp almond butter, 1 banana (frozen), 1 1/2 cup spinach, and about 1 cup vanilla almond milk
See those pretty green speckles?! I have to admit at first I was hesitant to try a Green Monster..because well drinking spinach in a smoothie is a little bizarre..but I’m telling you, you can’t taste the spinach at all and it packs so much nutrition in a smoothie!
I slurped this smoothie down in no time..and it kept me full forevsss..and by that I mean 3 hours
Make this NOW
Green Monster Smoothie
Makes 1 large smoothie
- 3/4 of a scoop vanilla whey protein power (or apx 2 tbsp)
- 1 tsp almond butter (or peanut butter)
- 1 frozen banana
- 1 1/2 cup baby spinach
- 1 cup unsweetened vanilla almond milk
Instructions: Place all ingredients in a blender and blend until smooth! Add more almond milk as needed. Note: If your banana is not frozen, add in a few ice cubes to make the smoothie nice and cold!
Question for ya!: Have you ever tried a Green Monster smoothie? What is your favorite smoothie combination?
Hi peeps! (my mom always calls my friends my peeps…not sure why..)
So today I made the awesomest (its a word I promise) egg-white wrap for lunch today!
Eggs are awesome because they are
- CHEAP-college kid approved
- high in protein (which keeps you full and happy)
- and, they can be made a bagillion(also a word) different ways!
So onto the wrap I made..
I first cooked 3 egg whites in a nonstick pan with some baby spinach, salt and pepper.
Then I took my wrap (I like to buy the whole wheat ones that have 100 calories/wrap) and spread it with a generous amount of hummus
Then I place my cooked egg mixture on top (feel free to add any other veggies you would like as well!)
And top all of it with lots of GOAT CHEESE yum! You can also use any other kind of cheese you like!
Then I wrap it all up and put in my george forman panini press! You can go ahead and eat it without pressing it, but I just love how the wrap gets nice and crispy!
Served alongside lots of yummy salsa!
SO GOOD (please ignore the biten, half painted finger nail in the picture)
Here’s the full recipe!
Total time: 5 minutes
3 egg whites (or 1/3 cup egg beaters)
1 cup baby spinach
1 oz goat cheese
2 tbsp hummus
1 whole wheat wrap
salt and pepper to taste
Instructions: Pre-heat a non-stick skillet to med heat. Spray with non-stick spray, (olive oil would work also) and add in the baby spinach to cook for about 3 minutes. Then add in the egg whites, salt and pepper, and cook until the eggs are no longer runny (about 3 minutes). Meantime, spread your wrap with the hummus, then add the egg mixture on top, followed by the goat cheese and wrap it all up. Place in a panini press, or eat just like is! Serving alongside salsa makes it extra delicious!
Question: What is your favorite way to eat eggs?
My favorite way is definitely in a wrap! I also love fritattas!
My roommate/best friend said to me while
inhaling eating this pasta dish… “this is one of the best things you’ve ever made” …then she proceeded to have 3 bowls and lick the bowl once she was finished. We don’t judge each other around here..I may or may not have done the same thing
Here’s what you’ll need
1 pound of pasta (I used whole wheat rigatoni), lemon hummus, goat cheese, (in the chopped veggie bag-1 white onion and 1 medium butternut squash), baby spinach, and not pictured spices: salt, pepper, and dried thyme
Preheat the oven to 425 . Toss the onion and butternut squash with olive oil, salt, pepper, and dried thyme
Roast for 35-40 minutes, and toss the veggies about half way through the cooking process
Meanwhile, boil the pasta
Don’t laugh at my attempt to do action shots LOLz
And assemble the rest of the ingredients in a mixing bowl
Baby spinach, hummus, and goat cheese. If you don’t think you like goat cheese, I PROMISE in this recipe you do
Then add a ladel of the water that the pasta was cooked in and mix it all together
SO AMAZING. This pasta is so creamy and comforting, but is also good for you too! Comforting and healthy dishes are my favorite to make:) And you know anything with hummus, goat cheese, and roasted vegetables is going to turn out AMAZING. please make this now.if you don’t we can no longer be friends
Creamy Butternut Squash Pasta with Spinach and Goat Cheese
Serves 4..(normal people..or 3 hungry I-want-3-bowls people)
1 Medium butternut squash, roughly chopped
1 large Spanish onion, roughly chopped
1 pound whole wheat pasta (penne or rigatoni works well!)
3 cups baby spinach
1/4 cup hummus (lemon or another type..spicy hummus would work well!)
1/4 cup Goat Cheese
1 tbsp Extra Virgin Olive oil
1 tbsp dried Thyme (italian seasoning would also work)
Salt and Pepper to taste:
Preheat oven to 425 degrees farenhight
Toss the onion and butternut squash with olive oil, dried thyme, salt and pepper and spread out on a baking sheet. Roast in the oven for 35-40 minutes, tossing half way through cooking
Meanwhile, cook pasta according to package instructions.
In a mixing bowl add the baby spinach, goat cheese, hummus, and roasted squash and onions. Mix to combine.
Add in the cooked pasta and reserve a ladel of the pasta water to add in to help combine all of the ingredients.
Serve warm and enjoy!
This morning I woke up tired and hungry. But I wasn’t hungry..it was weird. So naturally I got out this and took a few bites.
Then I reached for some of this..
Then I got to work on making STUFFED SHELLS. yum
Here’s the line up
In a bowl mix together the filling, (1 egg, goat cheese, mozzerella cheese, parm cheese, grated zuchinni, and frozen chopped spinach)
make sure to drain out all the excess liquid from the defrosted chopped spinach like so,
After the shells are cooked for 10 minutes, drain pasta and line up the filling, shells, and casserole pan
Then start stuffing!
Cover with the rest of the marinara and grated parm and bake at 350 for 50 minutes
This tasted great after working for 5 hours and not really eating all day ( I don’t normally do that ever and do NOT recommend it ) I also ate a lOT of carrots and hummus when I got home from work.
but anywho, the full recipe is below!
Healthier Stuffed Shells with Zucchini and Spinach
Serving Size-4-5 (about 4 shells per person)
Prep time: 15 minutes
Cook time: 50 minutes
1/2 box jumbo shells
1.5 cups part skim ricotta cheese
1/4 cup goat cheese
1.5 cups shredded mozzarella
1/4 cup grated parmesan cheese
apx. 2 cups chopped spinach (defrosted and drained)
1 cup zucchini (shredded)
1 jar store bought marinara
1/2 cup parmesan cheese for topping
Pre-heat Oven to 350 degrees
Boil pasta according to package directions.
Meanwhile, mix together filling in a bowl
Drain pasta and stuff shells with apx. 3 tbsp of filling per shell
Then top shells with marinara sauce and more parmesan cheese
Bake for 50 minutes at 350 until top is golden brown and the shells are bubbling!
(You can also make the shells ahead of time and freeze, or put in the refrigerator for up to 2 days. Just make sure you allow the shells to come to room temp. before baking)