A missed workout and a summertime “salad”.

Yesterday’s workout didn’t go as planned.  Actually it didn’t go at all.  My allergies were killing me so I ended up plopping in bed as soon as I walked in my house (I know excuses, excuses…….  so lame)

(Lazy, allergy ridden days = more time with this lil’ stud)

But on a good note, I pulled my lazy butt out of bed around 7:30 last night and prepared a simple yet delicious dinner.  I got the idea from a recipe on the awesome blog skinnytaste.com.  This meal (or side-dish) is basically a bowl full of spinach, a little whole wheat pasta and some other fun ingredients.  So easy, right?  And it’s a much healthier alternative to the usual pasta-filled dinner.  Why do we fill our bowls with pasta when we could fill the majority with spinach?  Don’t get me wrong, I looooove whole wheat pasta but I also know that I feel better when I cut back on carbs in the evening. 

(There’s more pasta hiding under the greens (and sorry for the not-so-great iPhone pictures!))

Summertime “Salad”

In the mix:

  • whole wheat pasta
  • fresh spinach leaves
  • roasted broccoli
  • extra virgin olive oil
  • balsamic vinegar
  • crumbled feta cheese
  • salt and pepper
  • bbq marinated grilled chicken

Directions:

1) For the roasted broccoli: place broccoli florets in a mixing bowl and add about 2 tablespoons extra virgin olive oil and some salt and pepper.  Mix it up.  Pour the broccoli onto a baking sheet and bake at 375 for about 15-20 minutes or until tender.  Set aside.

2) While broccoli is roasting boil a pot of water, add pasta and cook for 9-10 minutes.

3) In a large bowl, combine the cooked pasta, spinach leaves, roasted broccoli, extra virgin olive oil, a little balsamic vinegar, crumbled feta cheese, and salt and pepper.  I topped my bowl with chopped bbq marinated grilled chicken.  Enjoy!

I included ingredients that I had on hand but the possibilities are endless!  You could also add:

  • roasted brussel sprouts or cauliflower
  • corn on the cob or canned corn
  • grilled asparagus
  • chopped carrots
  • sautéed mushrooms
  • grilled peppers
  • peas!
  • olives
  • crumbled goat cheese or mozzarella cheese
  • chopped ham, salami, proscuitto or other deli meats

And on and on. 🙂

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What are you having for dinner tonight?

Anyone else have crazy allergies right now?

Looking forward to any workouts this week?

Five Things Friday.

Let’s get to it!  Five things I’m lovin’ right now……

1) Having a workout buddy!  Even better?  A workout buddy who dresses the same as me.  I was soooo close to ditching spin class the other night but when you have a friend also attending the class bailing is not an option….     

Btw, something I’m not lovin’ but hoping it’ll grow on me is spin class……   it’s just so damn hard! :-/ 

2) Harpoon’s Summer 12 Pack.  UFO, Summer, and Midsummer Fling all in one pack?  Yes, please! 

3) Zucchini boats! Simply cut zucchini in half and place on an aluminum foil wrapped baking sheet.  Brush a light layer of extra virgin oil on top, add a little salt and pepper, chopped mozzarella cheese, sliced tomatoes, a lil’ grated parmesan cheese, and bake at 350 degrees for about 30-40 minutes (or until tender). 

These make a great healthy appetizer or as a side dish like I did last night. (Thanks for the recipe, Jacki!). 

4) New favorite 3pm or after dinner snack = lightly sea salted almonds w/ dark chocolate chips.  Such a good sweet & salty combo!  Just make sure you portion it out and don’t keep going back for more…  

5) And lastly, the Run For Boston book.  I really love the fact that everyone has come together to support Boston since the Marathon.  Along with thousands of people across the country (maybe even world), I participated in the “Run For Boston” event on 4/17.  I made a blue and yellow sign, went for a run, and then uploaded the picture on Facebook.

**The 150 page photo book is now available for sale, and ALL proceeds are going towards either additional books (up to 200) for the victims in Boston or to the One Fund of Boston on behalf of this group.  To order your copy of the book, click here.

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What are you lovin’ right now? 

Any spin fans out there? 

Barb’s Banana Bread

Happy Easter!

Wow, it was 1 year ago that Mike proposed to me and we celebrated with our families at Easter dinner.  How time flies! This year we just chilled and had a relaxing brunch at his brother and sister-in-laws house.  We enjoyed bloody mary’s, mimosa’s, and coffee and then a meal full of blueberry pancakes, ham, fruit salad, arugula salad, bacon wrapped sweet potato fries, and home-made banana bread. 

The food was amazing but it obviously left me feeling frumpy and blahhhhh.  Not cool.  This will be my last hurrah before I get back on a more clean, paleo{ish} diet.  Tomorrow will be full of fruits, veggies, and way less carbs! 🙂

Pinterest Fail

I wanted to bring a healthy treat for brunch and was really excited to try a recipe from Pinterest but somehow it didn’t turn out as planned.  The recipe says to dip strawberries in vanilla greek yogurt and freeze.  Simple, right?  Well this is the pic’ from Pinterest:

And this is how mine turned out:

How did I mess this up?!  And does anyone know how to make these?? 

Since I couldn’t bring this crap to the brunch today I decided to try out my mom’s (aka Barb) delicious banana bread recipe.  It’s not the healthiest option but everything is alright in moderation. Plus, it would go really well with a side of fresh fruit salad.

Barb’s Banana Bread

Ingredients:

  • 1 cup sugar
  • 1/2 cup melted butter
  • 2 large well beaten eggs
  • 2 cups flour (I used 1 cup all purpose flour + 1 cup whole wheat flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3 overripe banana’s

Directions:

1) In a large bowl, cream together sugar, melted butter and eggs.  In another bowl, combine flour, salt, baking powder, and baking soda. 

3) Next add the banana’s to a third bowl and beat together until creamy. (I used a hand mixer)

4) On a low mixer speed, alternate adding the dry ingredients and mashed banana’s into the original bowl with the egg mixture.  Mix together until well blended.

5) Pour into 2 greased, regular-size loaf pans and bake at 350 degrees for approximately 35-40 minutes or until inserted toothpick comes out clean.  Let cool and enjoy.

Mmm mmmm!