Tags: black beans, cabbage, garlic, marinara, Onions, peas, rice
Today is one of the best days ever because I found out I got into my top choice law school!!!!!!!!!!!!! YAY!!!!!!!!!!!!! I’m still on cloud nine. I keep saying to myself that I am going to that law school because I still can’t believe it. Gosh I’m sooo happy!
I’m hoping the good news keeps on coming this week…mainly in regards to the ortho appointment I have on Thursday. Eep! Happy thoughts… I actually went on the elliptical today and it didn’t hurt! I went on for 40 minutes and kept it at a really low resistance. I think that made the difference.
Unfortunately James didn’t get home until 8:30 tonight so I was a bundle of energy! So I set out to make something new! We had a head of cabbage in our fridge that I wanted to use so I thought making stuffed cabbage leaves would be fun. I used Kath’s recipe, with some modifications. Here’s what I used:
Stuffed Cabbage Leaves
- TJ’s Brown Rice Medley (“A blend of long-grain brown rice, black barley and daikon radish seeds)
- Black beans
- Half a very small onion
- 1/4 c. crushed blistered peanuts
- 2 cloves garlic, minced
- 1 Cup Diced cabbage
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp cumin
I sauteed everything together until everything was soft. Then, after I steamed some of the larger cabbage leaves, I put 1/3 c. of the mixture into each leaf…..
rolled it up and put it seam down in a baking dish.
Then I put 1 c. of prepared marinara sauce on top + a big hand full of shredded lite Mexican blend cheese from TJ’s. I baked it at 400* for 17 minutes then broiled it for 4 minutes.
Post Texas Pete smothering:
This was the first time I used the garam masala so I was pretty excited and this did not disappoint! It was a different flavor then we’re used to eating, but in a good way. This wasn’t heavy at all. I think the addition of crushed peanuts was a winner. I think even adding a little peanut sauce to the rice would help bring out the other spices more. Or maybe instead of topping it with marinara, topping it with a peanut sauce. James is currently having seconds.
Okay. Now it’s time for chocolate, reading in bed and sleep! See you tomorrow!
Tags: broccoli, carrots, corn, cornbread, kidney beans, marinara, Onions, soy chorizo
The thought of getting into the pool after work today was just so completely unappealing. You know that feeling right before you’re going to jump in?? That kind of dread of not wanting to get in the water? That’s all I could think about. So I opted for some Dave Farmar yoga podcast. I did 60 minutes of Power Yoga from 10/29/08. It was pretty good. Some points were hard to follow because he wouldn’t say exactly what they were doing. Afterward I did some arm strengthening and a little ab work.
Then it was time to make some dinner! On the menu? Chili and corn muffins! Such a classic combo.
For the chili we we simmered some soy chorizo, kidney beans, carrots, tomato sauce, onions and broccoli. We also added in part of a packet of McCormick Chili seasoning.
Then we made some House Autry cornbread mix I got for $1.50 at the store. They were really easy to make. James loved em but I found them to be a little dry and bland. Maybe I’m just remembering back to the days of those fat and sugar loaded corn bread muffins of my youth…
The corn on top really did the deed on here. I just sprinkled some on top before putting them in the oven. And I liked the fact it didn’t sink it. It made it look really good. Definitely gave some color to an otherwise non-exciting looking muffin.
Can you spy a boyfriend’s hand already reaching for some corny goodness??
And theeen I crumbled half a cornbread muffin on top.
Yummm 🙂 This definitely helped with the dryness factor and who doesn’t like a little bread crumb topping on a hot and spicy dish? It helped balance the spice factor and gave a nice contrast of textures, which I love. Toppings make everything better.
Hi Toby! Do you like his polka dotted placemat?
What’s your favorite condiment?
That’s a tough one for me! I love so many! BBQ sauce is definitely up there though.
Tags: eggplant, marinara, Onions, ricotta, spinach
Hello all! Is everyone enjoying this amazing weather? I am!! Too bad it’s supposed to be rainy the rest of the week 😦 Ah well!
Swimming is going really well for me so far! I have swam the past 3 days and my knee is feeling just fine! Yesterday I was getting a little bored just aimlessly going back and forth so I decided to write out a little work out plan for me for today:
8 lengths freestyle
816 lengths alternating freestyle and backstroke
60 pool step leg kicks
16 lengths favorite stroke
60 seconds treading water vigorously (x 2)
60 seconds of high knees with hand to opposite knee
4 lengths sprints
60 pool step leg kicks
12 lengths favorite stroke
- Then I did about 400 crunches in different positions. My legs are tired but I miss a good sweat session!! I am thankful there is an indoor pool I get to at least get some cardio in. I really feel like staying off the elliptical and staying off of running (obviously) is helping to heal my knee which makes it all worth it!
Well this has been a delicious day, I have to tell ya. I made a glorious salad to bring for lunch today. It was so good lookin I just had to show you a picture!
- kidney beans
- yellow squash
- TJ hummus
- salt + pepper
Ahh I looked forwad to this salad all day and it did not disappoint! There is nothing that makes me happier then a big salad filled with tons of different vegetables.
Tonight’s dinner was inspired by some eggplants that we had gotten from the reduced price produce cart at Harris Teeter. When I saw Kath’s recipe for eggplant rolls that she had found in this month’s Shape magazine I knew we HAD to make it!
Kath mentioned that she couldn’t really taste the ricotta so I whipped out my secret ingredient:
Sundried tomatoes! These babies totally made the dinner, in my opinion. I mixed some of these into the ricotta + spinach mixture.
- Slice up eggplant and roast at 425* for 20 minutes.
- Spread ricotta mixture onto each slice of roasted eggplant (mixture contained ricotta, spinach, chopped sundried tomatoes, garlic pepper, salt and pepper)
- Roll up eggplants and place seam side down in a pan.
- Spoon marinara sauce over the roll ups and sprinkle with cheese (we used a Lite Mexican Blend that was on sale!)
Optional: Sprinkle with red pepper flakes
(note the half with a lot of cheese on top! That’s all James)
5. Bake at 375* for 10 minutes then broil on high for 6 minutes if you like that crispy outer layer!
I put a few of the rolls on top of some whole wheat pasta for James.
Check out that delicious crispy cheese action
I put some on top of spinach for me.
Like I said, the sundried tomatoes totally made this filling for me. It was like stuffed shells only healthified! I could definitely taste the ricotta filling and the smooth texture of that with the chewy texture of the roasted eggplant was fantastic. Did I mention the sundried tomatoes made this meal? James said this was his new favorite! He said it was very “gourmet.” And it was so easy with minimal clean up! I love that!
Check out our beautiful flowers we got at Trader Joe’s this weekend:
Now it’s time for more West Wing. This show is SO AWESOME! I’m so glad there are so many seasons. It makes me so happy. What ever will we do when we’re done with it?! I don’t even want to think about that day…
What is your favorite TV series?
Mine is definitely Law & Order: SVU with West Wing as a competitor…
Tags: broccoli, marinara, Mushrooms, pasta, peas, Toby, yoga
Sometimes I like to make a big batch of something that James can take with him to work for lunch or just eat whenever he’s hungry.
The other night I decided to make him some baked pasta. I thought it would be something he could eat throughout the week.
That was my fault.
I failed to remember that James can eat. A lot.
It was gone in about a day.
At least I know he likes it! And it was ridiculously easy to make.
I used some wheat pasta I got from TJ’s and boiled it until tender. Then I spread it out in a baking dish with some defrosted frozen broccoli and peas as well as some fresh mushrooms chopped up. Then I poured some marinara sauce over it all and mixed it up.
I sprinkled some part skim pizza blend shredded cheese on top (maybe 3/4 of a c.) and popped it into a 350* oven for 25 minutes.
and voila! You have a happy guy clamoring to eat up some pasta.
I’m sure I will be making this many, many more times. (Like our new bowls?? James’ mom gave of an old set of Blue Willow China she no longer uses! I love it!)
When I came home from work today, I did about 30 minutes of Yoga. It felt so wonderful! I really need to start doing Yoga more often. I’d love to do it 3-4 times a week.
Does anyone else with dogs have problems exercising/yoga-ing with them around?? Whenever i get down on the floor to do a move, Toby promptly takes that as a sign that’ it’s time to play.
Here’s me pushing him away with my feet while he tries to bring duckie over:
This mostly happens at the beginning when I’m in child’s pose and he comes over and starts head butting me! haha
It’s supposed to rain ALL WEEKEND! On Saturday it says “heavy rain” !! And I can tell you right now there’s no way I’m doing a long run on the treadmill… Let’s hope it all works out.
I got a comment from In My Tummy the other day about which training plan I was doing for my half. Well I kind of fell off the training plan wagon. I got sick one weekend and didn’t run then I just kept revising. Basically, I’m doing one day a week of speedwork, one day of crosstraining, one rest day, 3 days of 3.8-4.2 mile runs and 1 long run.
So a typical week looks like this:
|XT||Rest||3.8 mi||3.8 mi||4.2 mi||speedwork||10 mi|
XT is usually some time on the elliptical.
For my long runs, my weeks ended up going like this:
|8 miles||sick||~ 9.5 miles||10 miles||8 miles||11 miles||12 miles||6 miles||RACE!|
So that’s my plan! Wow this was a longer post then I thought it would be!!
What’s your favorite ice cream topping?? Mine is chocolate chips and strawberries! yummmm…..