Browsing Tag


A Day In The Life: Tuesday’s Eats

March 9, 2011

It’s been a while since I’ve shared a little look into what my daily eats look like. Between my six mile run yesterday, lifting and my five mile run today, I’ve been one hungry girl! Mornings start pretty early in my apartment (I’m usually up and making breakfast between 5 and 5:30) and I find myself needing to snack on something every couple of hours to prevent a total blood sugar crash.

*16 oz. water
*Cup of coffee with 2% milk and a tablespoon of International Delight Breve Creme
*2 slices whole wheat toast with butter
*Fage 2% Greek Yogurt with 1/2 cup of fresh raspberries (so expensive right now!)

*2/3 cup Kellogg’s All Bran cereal (new favorite) with a cup of 2% milk
*Dannon Light & Fit yogurt with 1/2 cup fresh raspberries
*8 oz. water
*Cup of Trader Joe’s Peppermint Tea 

Afternoon Snack
*Small apple
*Medium latte from Caribou Coffee (a treat from my awesome co-worker!)

*Ran by Jimmy John’s (which I rarely do during the week) and grabbed a #6 (vegetarian) sub without mayo and triple Dijon
*6 oz. Dannon Light & Fit yogurt with 1/4 cup chopped walnuts and a tablespoon of ground flax seed
*Small apple with a tablespoon of peanut butter
*16 oz. water

Post-Workout Snack
*Smoothie made with vanilla whey protein powder, 2% milk, peanut butter and ice

Happy eating!


Asian-Sesame Fried Rice

January 7, 2011

THIS crazy kid is coming to visit me in less than 12 hours. And although I can’t wait until the days that we no longer have to visit one another, there is something exciting about the anticipation of the weekend. Cleaning the house, putting makeup on and getting ready for him to arrive makes each and every weekend feel special. I love dating my fiancé, and I’m looking forward to dating my husband, too.

And until he arrives, I’ll be eating fried rice. Sort of. Except way healthier than anything you might find at a restaurant. But before I get ahead of myself, I need to give some serious props and credit to my inspiration for this dish, Emily over at Daily Garnish. I’ve talked about Emily before, when her blog was still called The Front Burner. Now it has a pretty new name and design that’s definitely worth checking out.

So when Emily posted a recipe a while back for fried rice, my taste buds started watering and I new I needed to come up with a version of my own. Since I am big on hearty, veggie-dense portions, I boosted the veggies in my fried rice with a combination of peas and edamame, and used a little bit of Trader Joe’s Asian-Sesame Soy Ginger Vinaigrette. The whole process was so super easy, it had me wondering why I hadn’t tried something similar before.

Have a happy weekend, everyone!

Asian Sesame Fried Rice
(Printable Recipe)
Note: The recipe calls for edamame and peas, which I ended up adding in the second time I made this dish. Hence, the photo has no peas and edamame but the recipe does. Since the weather in the mornings around here has been dreadful and cloudy, getting a second shot at taking a photo worth sharing wasn’t going to happen!

 *2 large eggs 
*2 Tbsp. light margarine (I used “I can’t Believe It’s Not Butter Light”)
*2 cups brown rice, cooked
*1/2 cup shelled edamame
*1 cup sweet peas
*2 Tbsp. Asian-sesame sauce or teriyaki sauce (I like Trader Joe’s Asian Sesame Soy Ginger Vinaigrette)
*Drizzle of soy sauce

*In a small bowl, beat the two eggs until well-combined. Set aside. 
*In a large nonstick skillet, heat butter until melted, about 1 minute. Add in the brown rice, edamame, sweet peas and Asian-sesame sauce. Continue cooking for 1 to 2 minutes more, until edamame and peas are heated through. 
*Slowly pour the eggs over the rice. Stir with a rubber spatula and continue to cook for 2 minutes more.
*Transfer the rice to two bowls and drizzle with soy sauce, if desired.

Happy Cooking!


Favorite Veggie Sandwich with Parsley-Curry Hummus

September 8, 2010

There are few things in life that bring me as much peace and satisfaction as a fully-stocked fridge. Call me weird but the ritual of cleaning out the fridge and filling it with colorful produce, milk, Greek yogurt, and yummy extras is just so settling. Maybe it’s knowing that I won’t starve if all the grocery stores in Des Moines abruptly close. Or maybe it’s because I know that I’ll be able to make sandwiches like this.

Don’t let the fact that it’s healthy to the max scare you away, because it’s also super tasty and complex, thanks to a layer of homemade Parsley-Curry Hummus, Dijon mustard and mashed avocado. Mashed avocado makes everything divine.

While we’re on the topic of sandwich spreads, let’s chat hummus: it’s creamy, adaptable, healthy, expensive to buy and cheap to make at home. The bulk of the cost comes from two cans of garbanzo beans, which cost me $0.79 each, and it stores well in the fridge for weeks. Once you’ve tried this variety, try mixing it up with roasted red peppers, jarred olives, or fresh basil in place of the parsley.

Parsley-Curry Hummus
(Printable Recipe)

*2 (16-oz.) cans garbanzo beans (chick peas), rinsed and drained
*1/2 cup olive oil
*2 Tbsp. milk 
*1/2 cup Italian (flat-leaf) parsley
*1/2 tsp. salt
*1/2 tsp. curry powder
*1/2 tsp. paprika
*1/4 tsp. black pepper

*Combine all the ingredients in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
*Refrigerate, covered, until ready to use.

Favorite Veggie Sandwich

*2 slices 100% Whole Wheat Bread
*1 Tbsp. Parsley-Curry Hummus or other hummus spread
*2 tsp. Dijon mustard
*1/2 of a medium avocado, mashed
*1/2 of a small tomato, sliced
*1/4 cup sprouts
*Lettuce leaves
*1/3 to 1/2 cup sliced cucumbers
*1 slice provolone or sharp cheddar cheese (optional)

*Spread one slice of bread with the hummus. Spread the other side with the Dijon mustard, followed by the mashed avocado.
*Stack on the veggies and eat.

Happy Cooking!