6 days away!

I can’t believe it!  Only 6 days away till our Florida vacation! 

Matt and I went for a 2 mile walk downtown today.  When we made it there we had coffee and checked out the used book store.  I got a book to read over vacation: “Testimony” by Anita Shreve.  It sounds really good, and it was hard for me not to dive into it today!  After the book store, we made the trek back to the house.  It feels great to walk outside, I’m loving the milder weather!

When we got back I cleaned, started packing for Florida, and did a massive amount of laundry.  I also prepared the bulk of our meals for the week, so we can work out right after work, and not have to worry about too much food prep when we get back.  Look forward to:

  • a healthy protein packed salad
  • lentil wheat berry soup
  • smoothies!

I’m trying to be all good ‘n healthy for the trip…and actually I want to stay on the healthy side in FL, too.  Apparently, they have a stellar gym at the place we’re staying.   Definitely stay tuned next week for tips on how to stay on track, while on vaca!

So…it was another Sunday night of grilling for Matt!  I had chicken kabobs ready for him again.  I also roasted some Brussel sprouts and broccolini to go with them.

This time, I made up my own marinade, which was basically a teriyaki marinade:

Teriyaki Marinade

Ingredients:

  • 1/2 cup reduced sodium soy sauce
  • 2  tsp. sesame oil
  • 1 tbsp. honey
  • 1 tsp. toasted sesame seeds
  • 4 cloves of garlic, chopped
  • 1 tbsp. fresh ginger, chopped
  • 1 bunch scallions, chopped
  • 1 tsp. garlic powder

Directions:

Mix ingredients together and pour over your choice of meat.  Let marinate for at least an hour. 

So good…marinating meats and having Matt grill them is my new favorite! 

Ok…according to Matt, I haven’t stopped since I woke up, so I am going to get a bit of relaxation time in, and then get to bed!  Night!

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Burgers and Potato Salad

I had a super stressful day at work today.  If you are a special education teacher and have had to do alternative assessments…I am sure you feel my pain.  It’s hard to motivate after a long work day, but I kept telling myself how much better I would feel if I hit the gym.  As usual it paid off, and I was the one pushing Matt to stay longer to do abs together.  Yes…I am Jillian Michaels in the making!

After the gym, Matt fired up the grill to make the turkey burgers with zucchini I saw on Gina’s Skinny Recipes.

Mmm…and great way to sneak in some more veggies!  Matt also made some fresh guacamole to go with them.  I used to hate guacamole or avocado anything for that matter, but I have to say they have grown on me!  I’ll feature Matt’s guac recipe another time!  Ok…Biggest Loser time!  I love this show!

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A Taste of the Middle East!

When Matt told me he was part Syrian awhile back, I immediately replied, “Oh, like Syrian bread?” “Yeah, with tabbouleh!” he said.  Tabbouleh…yes, I LOVE tabbouleh!  Matt grew up with the stuff, but I discovered it much later.  He’s been asking me to make some for weeks now, and I got a really great price on bulgur, so the time had come!

Tabbouleh

Ingredients:

  • 1 cup bulgur (uncooked, then add water according to directions)
  • 1 bunch of minced scallions
  • 1 bunch chopped fresh parsley
  • 1 English cucumber, diced
  • 1 package of cherry tomatoes, halved
  • 1 medium red onion, chopped
  • Juice of 2 lemons
  • 1/4 cup olive oil
  • 1 tsp. black pepper
  • 2 tsp. sea salt

Directions:

  • Once your bulgur is ready, mix everything together and ENJOY!

Apparently, my tabbouleh rocks according to Matt!  I don’t put mint in it, because I’m not a fan, but many traditional recipes call for mint.  Sans the mint, I heart tabbouleh!  And it is SO good for you!  Double score!  Oh yeah, and this would be great on Syrian bread! ;-)

Delicious & great for a nice 70 degree weather day!

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Now it feels like spring!

Well…we started out April with a snow storm…nope, not an April Fool’s joke.   But this weekend  has been a beautiful and sunny one with temps in the 60s…me likey. :)  We got some yard work done yesterday and then stopped at our local watering hole for some happy hour drinks!  Our backyard is really shaping up!  Today, Matt went fishing with his brother, and I enjoyed my alone time and aired out the house. 

I also got some grocery shopping done and prepared a couple of things for the week, including some tabbouleh and potato salad.  Meanwhile, my chicken was marinading, waiting for Matt to get back from fishing.  I saw a marinade on Iowa Girl Eats that I knew I had to try.  It comes from another blog, 1 cup awesome…. Hawaiian Chicken Kebabs

OMG OMG OMG…new favorite marinade!  It was soooo good! I served the delicious chicken and scrumptious onions and peppers over quinoa.

I love when we grill!  Summer is just around the corner! (Ummm..and Florida!  Two weeks! Eeeee!)

Well…our gardens are ready, the winter debris is cleaned up from the yard, and the feeders are filled for the birds that have returned!  “Welcome back, friends!”  Matt literally said this out loud to the our little visitors…haha!

Hope everyone else had a wonderful spring weekend!

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Black Bean & Corn Pizza

Only three weeks till we jet off to Florida!  That means boot camp for me!  Sometimes it’s hard to move from cozy sweaters and jeans to a bikini!  I know I’ll feel confident if I work hard in the gym till then, though!  Today I did about 40 minutes of cardio on the elliptical and about 30 minutes of strength training.  For strength training I did an intense arm workout, so I’m sure I’ll be hurting tomorrow!

When we made it back from the gym, we were supposed to have chicken broccoli stir fry with almonds, but silly me, I forgot to take the chicken out of the freezer…guess you already know what tomorrow’s dinner is! ;)

Instead I pulled out the Naan bread and made Black Bean & Corn Pizza!  Yum!

Black Bean & Corn Pizza

Sauce: Barbecue Sauce (I used one with a little bite from Trader Joes)

Crust: Naan Bread

Toppings: Black Beans, Corn, Diced Tomatoes, Reduced Fat Mozzarella Cheese

Bake at 400 degrees for about 10-15 minutes.  Enjoy!

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What’s Cookin’?

Sooo…Friday I took my camera to work, along with the cord to connect it to the computer, and guess what I forgot…

The cord!  Luckily, I did have the camera so I could take pictures, but I couldn’t upload them!  So here’s a little update on what’s been going on:

Friday: Matt was boiling sap again, and I whipped up some healthy homemade macaroni & cheese thanks to a recipe I found from Gina’s Skinny Recipes.

Saturday:  I had a fabulous girl’s night and we had the appetizer sampler and personal scorpian bowls at San Francisco Kitchen…YUM!

Sunday:  I spent the day doing errands and then came home and had a spring-like dinner, even though it still felt like winter.  We had some insalta capri for an appetizer.  Then, Matt fired up the grill and made the steak tips I brought home from the butcher. I heart steak tips.

Yesterday: Back to work, and afterwards Matt and I started picking up at the pace at the gym (especially in anticipation of Florida! Eee!)  We also had some of our delicious tacos for dinner. 

Today: Work, another gym sesh and GREEN MONSTERS!  I’ve seen these smoothies on tons of blog and they also make them at the little market and cafe down the street, so naturally I made to make one of my own!

Green Monster- NH Style!

In the mix:

  • 1 scoop vanilla flavored whey protein powder
  • 1 banana
  • 1 spoonful of almond butter
  • 1 cup of almond milk
  • as much spinach as you can fit!

Directions:

One step- Blend those ingredients until it’s smoooooooooth, as can be!

Whoa!  I can totally see what the craze is all about!  These were delicious and obviously super healthy!  Matt is hooked!  Who woulda thought? 

Ok, off to watch the rest of Biggest Loser.  See ya!

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Maple Chicken with Apples

Since Matt made maple syrup last week, I decided to use some to make a sauce for the chicken I had on hand.

Maple Chicken with Apples

Ingredients:

  • 1 tbsp. olive oil
  • 3-4 chicken breasts
  • 1 gala apple, peeled and sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup reduced sodium chicken stock
  • 1/2 cup pure maple syrup
  • salt
  • pepper

Directions:

  1. Pre-heat oven to 400 degrees and roast apples for about 8-10 minutes.
  2. Meanwhile, heat olive oil in a skillet at medium-high heat.  Season chicken with salt and pepper.  Then cook chicken in the skillet. (Should take about 10 minutes).
  3. Remove chicken from pan.  Add apple cider vinegar to the pan, then chicken stock and maple syrup.  Cook until sauce thickens.  Then return the chicken and apples to the pan.  Add pepper to taste.

This was really good, but you definitely have to be in the mood for something sweet!  I had it over quinoa and roasted Brussel sprouts. LOVE roasted Brussel sprouts. 

Can’t believe it’s already Wednesday!

:D

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