Making up for lost time

Given my serious drop in readership over the last few weeks, it seems that you guys miss my regular food and fitness posts :) I decided to give you what you want and provide a long recap of my eats over the last (nearly) 2 weeks.  This will be a picture heavy post, but there are definitely plenty of them.  I should also mention that my 10K is coming up this Sunday so I’ve been running diligently and fueling myself appropriately. I’ll do another post on my recent workouts. I’ve gotten much better! I guess practice does make perfect :D

An enormous amount of food was consumed over a 2 weeks period. I wanted to highlight these 5…

1. I made Self’s zucchini bran muffins that I found through Lara’s Thinspired.  She was raving about them so much, I couldn’t wait to make them (apparently it still took me forever, but whatev ;) )

zucchini-muffin

zucchini muffin

I doubled the recipe, divided it into 8 muffins (instead of 6) and halved the oil. I think I burnt them slightly :oops: They were pretty delicious but a little too sweet (I think since the raisins I used were very sweet, I could have cut the sugar amount by at least 1/3) and a little too dense. I definitely learned a lesson with these – cutting down on oil without any substitutions is not a good idea. I usually sub nonfat yogurt for oil (1 for 1 of regular yogurt – not greek) and that works well. I was out of yogurt and decided to just do it without but I think you really need all the fat in the recipe to make these moist (they are from Self so they are already healthified). Lesson learned.

Oh yeah, and I also made a zucchini chocolate cupcake with one of them by using some leftover frosting from this cake. This was good!

zucchini muffin with chocolate frosting + choc sprinkles

2. For the entire 2 weeks we were really low on fresh produce and groceries in general. I had to get creative. What to do with the pork tenderloin that’s in the fridge? Stuff that baby! It was my first time attempting to stuff a pork tenderloin but Kath’s recipe for pork tenderloin stuffed with blue cheese, dates and pecans inspired me (I hate blue cheese so I used goat cheese instead) and I was ready for the challenge. It turns out it’s really easy and it came out absolutely amazing! My husband ‘supposedly’ hates goat cheese and dates and he loved this! Said it had to get on our regular recipe rotation (hmm, I don’t think we have a recipe rotation yet). Note: pictures were updated in Jan 2012 (this remains to be one of our favorite recipes!!)

3. Remember my fun day with lots of packages?  These Buitoni wild mushroom agnolotti (ok let’s be real – ravioli) came very handy during our grocery trip ban (we maxed out on our grocery budget mid-month).

buitoni-mushroom-agnolotti

I wanted to make a creamy healthy sauce and tried to use a plain chobani as a base. Apparently yogurt curdles under heat. Oops! Plan A went straight into trash, so I steamed some asparagus and spinach, sauteed it with a tiny bit of EVOO, then added a drop of truffle oil (which transforms basically any food into a divine meal) and shredded some parmesan cheese over the whole concoction.

mushroom ravioli with asparagus, spinach and parmesan

mushroomy bite

Both me and my husband absolutely LOVED this!! I’ve seen this all over the blog world with bloggers mentioning the high sodium content and high calories for the amount of food you get, but we thought they were amazing! I would say, without any hesitation, that this dinner turned out to be restaurant quality. I didn’t find it to be too salty (I guess the sodium is on the higher side but at least it didn’t taste it) and the veggies bulked up the whole thing. The mushrooms tasted so fresh and the cheese filling was nice and creamy. Of course adding the truffle oil didn’t hurt either! :) I savored every bite and was very satisfied. No need for dessert even. That’s huge! Needless to say, I’d buy it if (when?) it were sold in stores. Perfect quick meal!

4. I really hate throwing away food. We bought a whole baguette to made steak and cheese sandwiches (pictured in the bottom of this post), and of course had lots of baguette leftovers. I’m sure you know that stuff is completely dry and hard even on the next day and we forgot about the leftovers for days! Again trying to conserve the small amount of fruit we had, I went to the freezer and found some frozen berries. Perfect! I decided to make use of both of these, and made Ellie Krieger’s peach french toast bake (I substituted berries for peaches). Here it is the all together the night before:

Ellie Krieger baked french toast with berries

And the next morning, post baking:

baked french toast

And my portion:

my portion with chobani+agave nectar "frosting"

It was delicious! The brown sugar browned up nicely – it was perfectly sweet without being overwhelming. Love Ellie’s recipes :)

5. It was over 90* last Friday so my husband and I decided to go out for a drink + dinner and enjoy the weather at Burton’s instead of staying at home. I’m becoming less rigid about following “the plan” and it really helps with the sane aspect :) I tried to make a healthy choice so it really was the best of both worlds!

glass of Malbec

Bbq chicken salad: lettuce, bbq chicken, corn, black beans, cheddar cheese, tortilla strips, bacon bits and tomatoes (I think). It was so flavorful I didn’t need the dressing. Next time I’ll try it without the cheese too because I couldn’t really taste it much. The chicken was very nicely marinaded, though, and the tortilla strips added a nice crunch. I love tex-mex salads like this!

bbq chicken salad

OTHER EATS

chobani with grapes, Kashi autumn wheat, 1/2 cranberry zest honest food bar, almonds

1/2 brownie with chocolate frosting and sprinkles

zucchini muffin with whipped cream cheese + nonfat yogurt, grapes and almonds

tortilla pizzas with pasta sauce, roasted zucchini, light mozzarella, goat cheese + pepitas

ezekiel bread with cream cheese and lox + broccoli and Rachel's cucumber dill cottage cheese

gnu banana walnut bar

brownie (made with nonfat yogurt) with dried cranberries

sandwich: Food for Life english muffin with laughing cow cheese, grilled chicken and sun dried tomato hummus (fantastic combo!) + carrots and grapes on side

UFood raspberry swirl frozen yogurt with strawberries, pecans and Zoe's granola

fish taco with 2 kinds of salsas, cheese and a dollop of sour cream

b.good southwestern chicken salad

roasted chicken (with skin), buckwheat, grape tomatoes and a fresh cucumber

"sirnik" with sweetened condensed milk (I poured too much - didn't eat all the milk)

chobani + 1/2 banana, pb puffins, blueberries and apple butter

massive salad: spinach, roasted chicken, carrots, grape tomatoes, snow peas + 1T Annie's woodstock dressing

pistachioats cookies - review to come!

zucchini muffin, 1/2 banana, Rachel's pomegranate orange cottage cheese (only had a few spoonfulls of this- yuk!)

ww pasta with roasted cauliflower, asparagus, edamame + pesto sauce

brownie with cranberries

Food for Life english muffin with whipped cream cheese and lox + 1/2 banana & coffee

snow peas + Annie's cheddar bunnies

How did this guy get here?

bunnie on snow peas

Yeah, I’m a dork! :D

gigantic salad: spinach, grape tomatoes, roasted cauliflower, edamame, asparagus, Sabra sundried tomato hummus with 1T Annie's woodstock dressing + blueberry chobani for dessert

breaded baked chicken with creamy mushrooms and bulgar

banana/raisin oats with choco java amazing almonds and Barney Butter

snack: 3 dates, 3 dried apricots, orange vanilla amazing almonds + pretzel sticks = awesome!!

lentil soup (homemade, defrosted), slice of ezekiel bread with laughing cow wedge, carrot sticks + mini lime pie larabar

the mini larabar is really mini (=1/2 of regular)

chicken pelmeni (store bought) + georgian sauce

organic-hard-cider

Phew! So did I make up for my recent lack of food posting or what? ;)

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