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Things I Love and Pumpkin Muffin Fail

26 Sep

I slept in this morning and it felt glorious! I got a full 8 hours of sleep, then woke up, drank coffee on the couch and checked my email – perfect way to start the day.

Today’s workout: This will include a 6:1 run/walk for an hour, followed by yoga with my favorite yogi, RoseAnne.

I bought two cans of pumpkin puree Monday night and decided that I wanted to make paleo pumpkin muffins. I mixed together a can of pumpkin, 3/4 cup apple sauce, cinnamon and ginger powder, 2 eggs and 1 1/2 cups almond milk. It looked really soupy to me, but I cooked them anyway. That was when I realized that I forgot to add flour….Whoopsies!

They don’t taste too bad, but are more look a formed, semi-cooked mound of pumpkin mush than actual muffins. Ya win some, ya lose some.

Now on to some things that I am currently loving:

  • My Forever 21 denim jacket – I have no idea why, but I feel so all American!
  • Trips with girl friends

  • Yams – had one for breakfast w/ avocado – amazing!
  • Traveling to Arizona to hang with the bf

  • Yoga @ 24 Hour Fitness – shout out to RoseAnne!
  • Crackle – Awesome new App with free movies – met with our Sony reps yesterday and this App is going to be awesome in the next few years
  • My family (pic with my nephew, Westin)

Time to get some work done and get the football tailgating party kicked off at work!

Happy Wednesday!


Low Calorie Dark Chocolate Cake

21 Sep

I created this recipe by accident this morning and it turned out to be amazing!

I forgot to take a picture of the finished product, but it looked a little like this:


  • 4 tbsps sugar
  • 4 tbsps Herseys special dark baking cocoa
  • 8 egg whites
  • 1 tsp baking soda
  • 1 1/4 cups rolled oats
  • 1/4 cup whole wheat flour (or less? idk, I didn’t really measure anything)

Mix everything together and pour into a cake pan. Bake at 350 for 15-30 mins, until a knife comes out clean.

The whole mixture is roughly 900 calories and even has about 28 grams of protein! Cutting into 10 pieces makes for a filling serving size, and it’s only 90 cals per serving! Hot damn!

Rest Day, Boots and Angel Food Cake

20 Sep

I am making my first ever angel food cake tonight! Pretty sure that this is a fairly easy cake to make and after adding some berries and surprise b-day decorations, I’m fairly sure it’s going to be amazing.

Kinda hope mine turns out to be just as big of a hot mess as this one! (Sarah, if you’re reading, I hope you are getting excited!)

In other news, today will most likely be a rest day. Why? Because this girl is wiped. For whatever reason, I have been staying up past 11pm and midnight this week and still waking up at 5:30. I let myself sleep in this morning and have a pretty long to-do list tonight to prep for the weekend. Plus, my foot, knee and hip feel amazing and I want to keep that happy train rollin’!

I finally found my new fall boots! Just ordered these bad boys yesterday:

Dear Target, you are making me go broke. I still love you though. I’m excited to see what these look like in person and am hoping that the dark brown looks good with jeans and won’t clash too much with black pants.

Only one day left until girls weekend in Seabrook! I’m so excited I could puke (symptom of sleep deprivation?) and can’t wait to get on the road tomorrow. I love beaches – hot or cold – and can’t wait to kick back, drink some adult beverages and laugh until my stomach hurts.

Happy Thursday!

Hot Dogs and Pool Circuits

7 Sep

This morning when I got out of the bus tunnel, the whole city smelled like hot dogs. It was glorious. I know hot dogs are disgusting and made of God knows what, but they smell amazing and remind me of my business trips to New York when I’d get a hot dog or pretzel and walk around Central Park. Those were some good times.

This morning’s workout was a 60 minute swim and I’m feeling a nice burn in the shoulders and hip flexors. To mix it up a bit, I did a little pool circuit:

  • 200 meter warm-up – different stroke each lap
  • 200 meter freestyle
  • 100 meter kick-board
  • 200 meter freestyle
  • 100 meter arms only (water weight between ankles)
  • 200 meter freestyle
  • 100 meter kick-board
  • 200 meter freestyle
  • 100 meter arms only
  • 200 meter freestyle
  • 100 meter kick-board
  • 200 meter cool-down – switch between back stroke and breast stroke

The whole circuit is 2,000 meters and at a slower-ish pace takes about an hour.

For my recovery fuel, I made a Muscle Milk Smoothie: 1 container Muscle Milk light (vanilla), 1/2 a banana, 6 strawberries and ground chia seeds.

I haven’t been feeling my best lately and on Tuesday decided that I needed a bland, detox food week. My favorite things to eat when I am in this mode are soups and smoothies. Here is a soup that I made that really hits the spot:

Easy Chicken Barley Veggie Soup

  • 2 cups low-sodium chicken broth
  • 1 tsp chicken soup flavoring (sodium free)
  • 1/2 cup barley
  • 1 cup frozen stir-fry veggies
  • pepper

Add it all in a pot and set on the stove top at medium for about 10-15 minutes.

Hoping to leave work around 4 today so I can get in a yoga class before the weekend and get nice and limber for tomorrow morning’s run.

Have a great weekend!

Baked Eggplant Fries

30 Aug

There is nothing better than working from home. You get to wake up, take your time working out and then work from home wearing whatever you want. I definitely think I could get used to this.

This morning I went for a 50 minute run/walk and spent 22 of those minutes running. I am trying to build up slowly and keep myself from getting over-excited and ramping too quickly. The goal is to add 10% more each week and increase the running intervals by 1-2 minutes in length each week. This will put me at 3 minutes running/1 minute walking my next Monday and then adding one additional run interval. Once I can run for 20 minutes consecutively with no foot or knee pain, then I will take out the walking intervals and increase my time by 10% each week. Really love that I can run again!

And now for a recipe that I’d like to try this weekend:

Baked Eggplant Fries


  • 1 eggplant, cut into strips
  • 1/3 c. plain Greek yogurt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. ground
  • cumin
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. apple cider vinegar
  • 2 c. coconut flour

Preheat oven to 450. Cut eggplant into french fry strips and mix all other ingredients, minus the coconut flour. Dip eggplant strips in batter and then roll in the coconut flour. Place this on a baking sheet that has been sprayed with olive oil/non-stick spray. Bake for 10-15 minutes or until golden brown (which may be faster, depending on how awesome your oven is).

Original recipe can be found here.

Now I am off to the dentist – happy Thursday!

Zucchini Brownies

28 Aug

Holy goodness these look good! Not normally a brownie fan, but I am a huge fan of zucchini and also a fan of trying new recipes, so this one is a win.

Zucchini Brownies (Paleo modified)


  • 1/2 cup unsweetened applesauce
  • 2 small bananas, mashed
  • 1 cup honey
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups finely shredded zucchini
  • 2 cups nut or coconut flour

Preheat oven to 350 (my go-to temp for pretty much everything). Grease a pan. Mix together applesauce, bananas and honey. Add vanilla and cocoa, mix together and then add everything else, minus the flour. Once it is all mixed together, then add the flour. Bake for about 25 minutes.

I’d like to experiment with this and try to leave out the honey and flour, but am guessing I’d just get some kind of mush as the end result. This might also be good with a little nut butter added in. Original recipe is here.

If you’re still in the mood for more zucchini and chocolate, check out Juli’s Moist Chocolate zucchini Bread from paleomg, too.

Also, here is my collection of recipes for paleo and non-paleo dishes. Enjoy!

Wheat Report

27 Aug

For some reason I woke up this morning pumped that it was Monday. Not a typical reaction for me – probably because the bf will be in town in just 5 days!

On another note, it has now been a little over three weeks since I started adding wheat, grains and dairy back into my diet. At first, it was exciting to add new textures and I got a little extra kick of energy. However, since this inclusion, I have noticed a few changes: my skin broke out, my quality of sleep decreased, noticed some bloating (sexy) and overall just felt like a coat of “blah” came over me.

So, with that I will be cutting out wheat and grains again. Yes, it is a bit restrictive and annoying, but I am so much happier when I feel better and sticking to Paleo + some diary just seems to work better for me. I am keeping dairy, but limiting to Greek yogurt and some cheese a few times a week, as those side effects aren’t as severe and I want to keep some calcium in my diet.

Really glad I did this little experiment and also really looking forward to getting back to my normal, cavewoman self.

Now on to the weekend recap! Spent an awesome weekend in Shelton with the parents and grandma. My mom and her mom are so fun to see together, as they feed off each other’s positivity so well and it was great to spend some time hearing stories about their pasts. I got in a few good workouts – including a 60 minute walk/run (woot, woot!) and a lovely burpee/jump rope circuit – and went on a fun kayaking outing with my dad. Pictures to come tomorrow – get excited!

To celebrate my return to paleo, I will be making this cauliflower pizza this weekend (saving for the weekend because it takes FOREVER to make). Honestly one of the best pizzas you will ever eat.

Cauliflower Goat Cheese Pizza


  • 4 cups cauliflower rice, steamed and strained (roughly 1 head of cauliflower)
  • 1 egg, beaten
  • 1/3 cup soft goat cheese (chevre)
  • 1 teaspoon dried oregano
  • pinch of sea salt

For the topping: I like mozzarella cheese, tomato sauce, basil and mushrooms, but chicken apple sausage is also really good.

The directions for this one are a little complicated and can be found here. Scroll to the bottom of the page for the condensed directions. I recommend starting the boiling and draining of the cauliflower the night before, as the total process took me about 3 hours and we ended up eating dinner around 11pm – we are so European!

Happy Monday!

2 Americanos

24 Aug

That’s right, I am currently on my 2nd Americano of the day and it isn’t even 11am yet.

I blame this on several factors. The first being that I slept through my alarm today. I woke up about 30 minutes past when I was supposed to and was actually laying on top of my phone. Then I drank decaf coffee and went to the pool. I was severely behind schedule, but figured I could at least get 30 minutes in, which I did, but it seriously was a struggle and I felt like I was still asleep the whole time.

Oh well, you win some, you lose some.

Today I got some great news – my sister is coming into town on Monday! This news is bittersweet, as she is coming due to an at risk pregnancy and needs help watching her other two sons (the hubby is out on assignment), but I am really glad I will get to see her.

This is a picture of her son, Daniel “Danimal” when he was younger. He loves straws. He is the coolest kid ever.

This weekend is family time at the cabin with my parents and grandma and starts out with a mini road trip down there with my dad tonight. He is all about the life lessons and lectures when we get together, so I can’t wait for what tonight’s topic will be! (One time it was on the topic of him hearing my biological clock ticking and what my 5 yr plan was… oh dad.)

Also on the agenda for this weekend is another run, which I can hardly wait for, and some kayaking, swimming and 4-wheeler riding. Love burning calories in new ways!

Oh, and here is a sweet recipe – since the rest of this post was random and uninteresting.

Spaghetti Squash & Avocado Burrito

Not really sure that spaghetti squash is in stores currently, but that isn’t going to stop me from looking.


  • 1 cup cooked spaghetti squash
  • 2-3 tbsps salsa
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 avocado
  • 1 large tortilla (preferably whole wheat or spinach)
  • 1 wedge Laughing Cow cheese
  • 1 tbsp Frank’s hot sauce

Combine and roll into your tortilla. Arriba! (Original recipe from GreenLiteBites)

Have a great weekend!

30 Minutes of Bliss

23 Aug

I woke up this morning and went for a jog. It was amazing. It’s been since the beginning of February since I actually logged a legit run, so this morning felt glorious.

Now, when I say “run”, what I really mean is that I did intervals of 1 minute jogging, 1 minute walking for 30 minutes. Regardless, it was pain-free and felt so good to start my day that way. Plus, it was cold enough this morning to warrant the use of my black puffy vest – which is my favorite piece of outdoor clothing – so it made it all the better.


Another delightful bit of news is that my friend, Sarah, is following the Couch to 5k plan I posted a while back and I get to do one of the workouts with her tonight! Excited that we can share this and proud that she is jumping onboard the running wagon – Get it, Sarah!

Now on to my breakfast:

Today I had a sandwich thin with egg salad (1 whole egg, 1 egg white, both hard-boiled and mixed with 1 wedge light Laughing Cow cheese) and avocado with an apple. Overall, this wasn’t all that exciting or delicious. Maybe the excitement of wheat has already worn off?

This weekend I am heading back to my family’s cabin and spending a couple days with my mom and grandma. It will be three generations of Welsh women and I guarantee I will be forced into playing hours of hot rum (aka rummy) and learning how to sew, but I’m still excited!

While there, I am going to make this summer cobb salad from Paleomg:

Looks so good and colorful! I may sub in spinach instead of arugula and turkey bacon rather than the real stuff. However, I don’t think I have had a peach all summer, so I am looking forward to that!

Happy Thursday!

What I Eat, In A Nutshell

22 Aug

Today has kinda been a cluster. And by kinda I mean it’s been a huge cluster.

Advertising is known for being a face-paced, dynamic career field and today was no different. Luckily I have one of the most awesome clients you could ask for and unfortunately, one of the most difficult media teams.

Anywho, I digress. My post today was meant to be snapshot into a day of eating and exercising, as requested by one of my friends. So, here goes.

This is a picture of my breakfast, lunch and snack for today:

Breakfast: delicious sandwich thin with 1 egg + 1 egg white, spinach and 1 wedge Laughing Cow light cheese with an apple (311 calories)

Lunch: 3 oz. baked chicken breast with 1/4 cup zucchini & salsa dip, 1 Portobello mushroom cap and a spinach salad with carrots, tomatoes and cucumbers with olive oil and vinegar (280-310 cals)

Snack: 6 oz. vanilla Greek yogurt w/ 1 kiwi (which, if you ask me, kinda leaves a soapy after-taste…I got my mouth washed out with soap manyatimes as a child….) (160 cals)

I also had a chocolate chip Fiber One bar. Mmmmm, fiber.

Now on to the workout part.

My day was supposed to start with a trip to the gym. However, upon waking up, all I want to do was drink my cup of crack coffee and play Sudoku in bed. (I know, I am a wild one!). So that’s what I did. Then, I completed a 35 minute glutes & shoulders workout:

3 Sets of 20 reps each of, using a band around your thighs:

  • clamshell leg extensions
  • hip bridges (1 set normal, 1 set with left leg up, 1 set with right leg up)
  • Side leg extensions
  • air squats
  • donkey kicks
  • push ups
  • bicep curls
  • should press
  • should raises
  • standing up bent over rows
  • bicycle crunches
  • butterfly sit ups

Tonight I will complete by actual workout for the day, which starts with a 500 m row, then EMOM (every minute on the minute) kettlebell swings for 10 minutes (13 swings/min) and finished with a 500 m row. I will follow that with 20-30 minutes of cardio cycling and then on to a yoga class, taught by the most awesome free-spirited woman ever.

Oh, and for dinner I will get extra fancy with a can of sardines, garnished with capers and garlic, with a 1/2 cup of barley and 1 cup steamed broccoli. this is right around 275 cals and makes my entire studio smell like Pike’s Place Market.


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