• Connect With Me!!!

  • April 2020
    M T W T F S S
  • Top Posts & Pages

    What I Ate Wednesday
    Well Hellllooo There 2014! What I Ate Wednesday
    Great Food Blogger Cookie Swap 2013
    Blog Update
    The Great Food Blogger Cookie Swap
  • Great Food Blogger

    The Great Food Blogger Cookie Swap 2013
  • Upcoming Races

    Races2Run Ovarian CancerSeptember 4th, 2013
    Running on color :)~
  • Blend Retreat

    I'm Attending Blend
  • HLB

  • HLB

  • Foodie Blog Roll

  • Archives

  • Categories

  • Blogdash

WIAW #18 Free Veggies & Blog Love

Welcome to Octobers second week of WIAW posts!  Todays post is pretty exciting (if I do say so myself) because I’ve been super busy in the kitchen the last few days.  And as always a shout out to Jenn @PeasandCrayons for being our gracious host!

Remember yesterday when I said that I LOVE this time of year when people are throwing all their extra garden veggies at me?  Well breakfast today was another fabulous meal from the abundant peppers given to me from a co-worker.  It is so satisfying knowing that my veggies were grown by the hands of people I know and love ~ and gosh darn it ~ didn’t cost me a dime!  Fresh. Cheap! Delicious!


Breakfast today consisted of 2 egg whites and 1 whole egg mixed with sauteed peppers from the garden stash.  I recently figured out that if I cook my eggs in the microwave the moment I’m going to eat them ~ they taste way better and are a lot less watery.  Re-heating scrambled eggs is kinda gross!  This is a great alternative. The only problem is what to do with the shells and yolks!!!!


Lunch is still finishing up the big batch of Thai Butternut Squash Soup I made last week. I added a piece of Trader Joe’s Naan to make it a little more filling. Since I am pretty much the only one who eats it between the two of us, it goes a long way.  But never fear it does not go to waste.  What’s nice about this soup is that it also freezes well.  So in the event that I get sick of eating it (which has not happened yet) I can always through it into the freezer for a meal in a few weeks.


Dinner all I can say is OMG!  Last week when Hannah from Clean Eating Veggie Girl posted the recipe for her Cauliflower Jalapeño Grilled Cheese I knew immediately I was heading home to recreate that sucker THAT NIGHT!  There is not much in the way of recipes that gets me this excited anymore ~ only because I’ve been cooking for what feels like an eternity.  So when I came across this one ~ it was like fireworks going off in my head ~ it was another one of the ingenious ideas that only BLOGGERS could invent!  Let me tell you when I say that this sandwich DID NOT disappoint in any way shape or form.  I think I’ve made it now about 4X’s since she first posted it and if you love Cauliflower & Cheese then this is a must try tonight!  The only difference to my sammy was the addition of real cheese.  I think I used Colby Jack and maybe a Swiss too!


Snacks around here have been pretty interesting the last few days as well. I chucked a few plantains in my cart during the last shopping extravaganza.  Looking for something different to do with them I finally attempted PurleyTwins Plantain Socca Bread that my two favorite girls created at the beginning of the year.  I’ve been reading Michelle and Lori’s blog now since we first met at Blend and let me tell you when it comes to being creative and inspiring in the kitchen and in the gym ~ these girls know how to rock it!  I am in awe at the fact that this bread is only two ingredients. It is sweet and moist and delicious and has crispy edges and ……well you get the point ~ right?   One ripe plantain and two eggs.  Blend and Bake.  Seriously  delicious!  My pan was empty in a matter of a few bites! Whoops! 🙂

What/Who has inspired your weekly eats lately?

Looking for more inspiration check out my past WIAW posts!

What I Ate Wednesday Posts: #14, #15, #16 & #17

WIAW #17 It’s Fall Y’all!

Its been a while since I participated in a WIAW post, but since it’s the first Wednesday in October there is no better time to get back on track with my weekly eats.

Short and sweet its all about fall!  I’ve waited until October to start to bring in all the fall squashes and pumpkin recipes because frankly corporate america rushes my life enough.  But it’s finally October and here are my eats from yesterday!  Pumpkin and squash included!

Big shout out to Jenn & fam for hosting this shin-dig every week!


Pouched Eggs, Summer Tomatoes & Basil

Poached Eggs

Poached Eggs


Steamed Broccoli Drizzled with Balsamic Fig Dressing & Honey Crisp Apple w/Homemade Pumpkin Pie Almond Butter

IMG_4062 IMG_4003


Air Popped Pop Corn Drizzled with Coconut Oil & Chili Powder



Thai ButterNut Squash Soup topped w/Chopped Kale

This squash soup recipe is a fall staple in my house.  Its so easy and so flavorful it SCREAMS fall in my book!

Thai Butternut Squash Soup

It’s a Pinterest Pin-It Party

This slideshow requires JavaScript.

Our gracious host for this Pin-It Party is Lindsay over at The Lean Green Bean.  She is so full of great ideas about spreading the love of fellow bloggers it never ceases to amaze me ~ plus I’m a huge fan ~ and you should be too! 

The deal was to pick 5 of your favorite blog posts from the past that has some great pics that you would like to see pinned.  Feature them in a blog post and link up on her site on Thursday May 2nd.

So check out a few of my favorites……..and then go check out her blog for all of the other Pin-It’s today ~ I’m sure its full of inspiration on clean eating! 

Oh and don’t forget to follow me on Pinterest too!

Quinoa Veggie Bites ~ Because of my love of Quinoa {lately}

Quinoa Veggie Bites

Sprouted Bean Salad ~ because it’s just fun to SprOUt!

Sprouted Bean Salad

Sprouted Bean Salad

Spicy Roasted Chick Peas – because it’s an easy snack!

Spicy Roasted Chick Peas

Spicy Roasted Chick Peas

Indian Chana Masala – because it’s my favorite go-to- vegetarian meal!

Chana Masala

Chana Masala

Thai Butternut Squash Soup – Just Because! 🙂

Thai Butternut Squash Soup

Thai Butternut Squash Soup

Hope you enjoy the Pin-It Party and hop on over the Lindsay’s Blog for more ideas to keep your cooking juices flowing!  That’s where I’m headed…hope to see you there!  Go, Now, Go! Get Going………

My Sunday Food Prep

Back in March of 2012 I started doing P90X to try and get in a little better shape.  My extreme Type-A personality makes it hard for me to find workouts that are enjoyable and sustainable. So after about a year of hitting the gym, I figured I would give this a try. P90X is being marketed as an Extreme Home Fitness Program.  My entire family was very nervous when I started P90X due to the “extreme” part of the program.  I assured them I would take it easy and not doing things that would hurt me in the long run.  I do have a family to run and getting injured was not at the top of my list.   It was certainly a journey to figure out how to work out 6 days a week and find the time to feed my family healthy meals.

So what did I do?  I started prepping my meals on Sundays.  I spent a good part of every Sunday morning boiled eggs, washing lettuce and chopping vegetables for salads, boiling brown rice, cutting up chicken (lots and lots of chicken), and making a low-fat vegetable based soup.  It made my life so easy and is a practice I continue even though I am not doing P90X six days a week.

Between yesterday and today I prepped Quinoa Breakfast Bars, Thai Butternut Squash Soup, Brown Rice Asparagus Risotto, Buffalo Chicken Meatballs, a few hard-boiled eggs, steamed yellow wax beans and plain green beans for a 3 bean salad for later in the week and homemade pasta sauce.

Feb 17 2012 ~ Food Prep

Feb 17 2012 ~ Food Prep

The Quinoa Breakfast bars are so filling and full of protein that gets me through the morning along with a breakfast smoothie. I faithfully eat soup everyday for lunch along with a salad or some kind of wrap. The rest of the fixings will be for quick dinners as 3 out of 5 nights a week we only have about 30-45 minutes for dinner before heading out for sports practice or class.

Prepping my meals has taken the stress out of what to cook and how to get it cooked for dinner. My son can pop in a quick meal and we both can eat on the run, if necessary, without compromising our health by having to hit the drive-thru!

How do you prep for your weekly meals?


Thai Butternut Squash Soup

One of the most satisfying things to me during the winter months is having freshly prepared soups at all times in my fridge. It is an option for a quick meal when you would rather be wrapped up in a Snuggie and watching your favorite movie.

Since the purchase of my Vitamix, I’ve been in soup heaven! I’m pureeing everything that is not nailed down. This weekend I made one of my new favorite soups. The Thai Butternut Squash Soup. I am not a big fan of orange-colored vegetables, so when my neighbor brought some to my house for me to try, I was extremely pleased with the flavor combinations and the slight heat! I’m a big fan of spicy food, and as time goes on, the spicier the better! This soup fit the bill perfectly. It’s creamy, smooth, and has a light coconut under tone and then the spiciness from the Red Curry Paste hits just as the creamy flavor from the squash starts to dissipate.

Not only does this soup create a beautiful presentation with the addition of baby spinach, but it is low-calorie, low-fat and is loaded with vitamins/minerals. It is also an easily prepared vegan option for those looking for vegan recipes.


This recipe makes two quarts and can be stored in the refrigerator for up to a week. It doesn’t last very long in my house, so I have no experience freezing it!

8 1-cup servings
Per Serving: 66 Calories, 2g Fat, 1g Protein, 13g carbs
3 cups butternut squash peeled, cubed**
1 sweet onion, cubed
1 garlic clove
1″ piece of ginger, grated
1 cup lite coconut milk
1-2 tsp red curry paste
2 cups fat free, low-sodium organic vegetable broth
2 cups baby spinach, washed and stems removed

~Layer in a steamer pot, cubed onion, butternut squash and garlic clove. Steam for approx 15 minutes or until squash is tender and easily pierced with a fork.

~Trasfer the squash, onion and garlic mix to a blender and add broth and grated ginger. (you may have to do two batches). Puree until smooth.

~Return the base to a pot and add the red curry paste and coconut milk. Heat through and add spinach until wilted just before serving.

**You may also saute the onion and garlic on the stove top in a little olive oil or coconut oil and bake the squash in the oven if you don’t have a steamer pot.
Serve with fresh cilantro & for a vegetarian option Greek Yogurt as well.



%d bloggers like this: