Tuesday, September 29, 2015

Doin' Some Cookin'... Black Bean and Chicken Tostada

Proud mama brag moment...

Little Man swam with his head under the water tonight at swim class and did a back float on his own!!! This is a huge accomplishment for him because he could not stand to get underwater or get water in his eyes. That only pertained to the pool because he loves showers and bubble baths. 

Because it was a swim class night we need an easy recipe to throw together since that means we still have homework, shower, and dinner when we get home. I refuse to pull into a drive-thru because I want to fuel his little body with the good stuff. 

This recipe couldn't be any easier and is easily adaptable for what you have on hand or to suit your tastes. Little Man ate two with mashed avocado, corn kernels, and chicken. Mine of course was loaded with everything.  


Black Bean and Chicken Tostada
Adapted From: MyFitnessPal
Makes 1 Serving

Stars of the Show:
  • 1 tostada shell
  • 1 tbsp black bean and corn salsa
  • 3 oz grilled chicken breast
  • 1/2 avocado, mashed
  • 1 tsp nonfat Greek yogurt
And Action:

Layer ingredients on top of the tostada shell. Enjoy!

Monday, September 28, 2015

Doin' Some Cookin'... 5 Ingredient BBQ Chicken

I love easy recipes that require minimal ingredients and makes for a tasty dinner especially on a weeknight. I'm sure you have the five ingredients needed for this recipe in your pantry right now.

(Kids dinner choice... BBQ Chicken, Mac-n-Cheese, and corn... Little Man gobbled this up!!!)

5 Ingredient BBQ Chicken
Adapted From: Sweet Paul
Makes 4 Servings

Stars of the Show:
  • 1 small can of tomato sauce
  • 1 tbsp dark brown sugar
  • chipotle chili powder, to taste
  • salt and pepper, to taste
  • 4 chicken legs
And Action:

Preheat oven to 375 degrees.

Place tomato sauce, brown sugar, and spices in a small saucepan and simmer for 20 minutes or until thick. 

Lay the chicken legs on a baking sheet coated with nonstick spray and brush the sauce evenly on the chicken. 

Roast for 40 minutes. Enjoy!

Thursday, September 24, 2015

Livin' It Up... Bakersfield, California for Katie's New Baby!!!

I have not seen one of my best girlfriends, Katie, in four years. She's since married and had a baby so it was definitely time to get out to Bakersfield, California for a visit. I bought a ticket back at the end of June and had been counting down since.

Thursday night I prioritized watching the football game over packing for my trip to Bakersfield, California. I half-assed laundry completing three loads but only pulling out the items I wanted to pack and not bothering with hanging/folding which means I'll come home to a giant pile of clothes and what will feel like an even bigger task.

Friday morning I raced to the store to pick up some travel size necessities and did my last minute packing while getting ready for my work day. I'm that crazy person who doesn't like to use another day of PTO/Vacation time so I work a full day (10 hours) and then jump on a plane that evening. It works for me.

Traveling is such an exciting thing... the planning, anticipation, packing and then arriving at your destination. My least favorite part is the flight itself. I still get jitters and have the usual what ifs. I kiss Little Man goodbye a million and one times. He cried when he told me goodbye this time and my heart broke. Those tears!

Before I arrived to my destination I kept reminding myself of all the hard work I have been putting into my recent weight loss attempt, this go round started at the beginning of August, and how I wanted to keep up with the forward progress. I had been going to the gym 5-6 days a week, following the BeachBody meal plan, and started a squat challenge where I would perform 25 squats every time I used the bathroom. Holy shit! My legs and buns would be on fire before 10 am because I already peed four times. I attempt to do weighted squats until I lose my form. Once I get to the point of not being able to move my legs anymore I would stop the challenge for the day and take the next day to rest my legs. Hurts so good! I had really good intentions of keeping up with my workouts and healthy eating while I was away.


Started off strong. At the airport I picked up water, a Naked Mighty Mango Smoothie, a bag of smoked almonds, and the magazine, Southern Living. I can see why I've never subscribed to this one. BORING!!! I don't care about the millions of dollars spent on sorority house renovations or prize winning dahlias. At least it bored me to the point of being able to sleep for the majority of the three and a half hour flight. I probably would have slept the entire flight if it wasn't for my stomach growling. Thankfully I had that bag of almonds but I couldn't get the effers opened! I wrestled with the bag in the dark trying to rip it open. I didn't want to turn on the overhead light because I felt bad for the man sitting next to me who was over six feet tall and in a business suit and on his laptop. Did not want to put a glare on his screen and I already felt like an idiot not being able to get the bag open. About ten minutes later he went to the restroom and used that as an opportunity to inspect the bag closer realizing that it was a tear open package. He probably returned to his seat thinking I was a moron.

Made it into Bakersfield just before 11 pm. Their airport is so tiny with only one luggage carousel. Katie was outside waiting for me. Excited to see each other but so exhausted that once we made it to her house it was bedtime.

Saturday September 19th:

I laid in bed until I heard some banging in the kitchen. Being a guest I didn't want to wake anyone else and knowing that they have a two month old I know how precious sleep is for the parents. It was her husband Ben who was awake. He set me up with a coffee cup and him and I chatted for about an hour before Katie and Lillian woke up. It was nice getting caught up and hearing about how excited he is to be a dad. That makes me so happy for my friend to have a supportive husband and father to her child. These ladies are so lucky to have him.


After meeting Lillian (aka... Lilly and Lils) I got to meet two of their other family members, Maggie and Jackson. Maggie is a lovable Labrador who is aggressive with her loves and Jackson is a German Shepherd and one stud of a dog. Him and I hit it off immediately and I fell in love. Thoughts of a puppy with a red bow on Christmas morning were all I could think of every time I saw him.

Ben made me fresh veggie juice for breakfast which I was thrilled about since I was starting my trip out on the right foot and then it happened. Katie is rail thin and weighs less than her pre-pregnancy weight. She's one of those lucky bitches. Instead of Ben's offer to make us scrambled eggs for breakfast she insisted on doughnuts for breakfast. Both Katie and I love maple bars but they make me feel like shit from all of the sugar. I ate one anyway since Ben went out and bought them for us.

After breakfast Katie and I went on a mile and a half walk around her neighborhood. Bakersfield is desert and nothing breathtaking but I loved it, probably because it reminded me of living in Las Vegas. The homes in her neighborhood are huge and just beautiful to look at with their perfectly manicured lawns and gorgeous landscaping. By the way... this was the only walk we took while I was there and the only physical activity I got besides rocking the baby standing up. Such a shame!


Ben and Katie and big soccer fans so we watched the Manchester United game and being a college football game day we followed it up with the Texas A&M game. While watching the game Katie suggested we grab lunch at Eureka! so we loaded up and headed out. I had their Watermelon Salad and it was so delicious but I eyed Katie's burger and fries the entire time. Healthy choices, healthy choices.

Went to Target to pick up some baby essentials and I grabbed a few snacks. They offered me up their fridge and pantry full of food but I have a hard time wanting to help myself to someone else's food so I picked up a couple Suja juices and a Kind bar.

That night Katie and Ben had their first adult league soccer game and invited me along which meant I was on baby duty. Unfortunately I didn't get to watch any of it because the baby cried almost the entire time. Thankfully the game was only thirty minutes long. It was a late night and baby stayed awake the entire game and car ride home. Once she went down for bed so did I.

Sunday September 20th:


The baby slept thru the night and I slept so good. The plan for the morning was to do the Hollywood hike but that got cancelled since Katie did not want to get up early and then was worried about triple digit temps later in the day. I was kinda bummed but wanted to go with the flow especially since there was the possibility of us going the next day. Instead we went to BJ's Brewhouse for brunch. I ordered a Bloody Mary and the California Scramble. The calorie counts were right there in front of me and I did not make a healthy choice. Sundays are usually my cheat days and I went with that mentality. But still, knowing the California Scramble was a 1000+ calories would have normally deterred me but not this time... it's vacation baby! My unhealthy choices carried on for the day. We stopped at Starbucks, hello Salted Caramel Mocha Frappuccino with extra salt topping!, and took it home to enjoy while watching my Steelers kick the 49ers asses. Sorry Ben!!


We lounged around the entire day watching football. No different then how my day would have been here at my own home. Loved it! Baltimore unfortunately lost to the Raiders, yes, hell froze over and I ended up getting my one and only wrong pick allowance in the annual Survivor football league. Any and everyone should bookmark this to their favorites for next year and participate for a chance to win $40k+. Although I took a loss in Survivor my weekly pick 'em league was a big win with Dallas' win over the Eagles which secured my winning of $70 for the week with a $5 buy in.


We worked up an appetite yelling at the TV and Ben ordered and picked up pizza for dinner before the Seattle/Green Bay game. Katie is a die hard Green Bay fan and I was rooting for them to pull out the win over Seattle which I am glad they did.

Monday September 21st:

Another much needed night of sleep and even slept through the baby crying in the middle of the night. That never happened with my Little Man. He would turn in his crib and it would wake me up.

(Ironic... he was in the crosswalk, haha!!!)

Katie and I were hungry first thing so we wore out jammies to Nature's Food Market and Juice Bar. We had the peanut butter shakes with coconut milk and a banana added. While they were making them I looked around the store for snacks to take back home looking for new to me items. I spotted pumpkin and spicy carrot chips which I just had to have. The shake and the pumpkin chips which were later consumed at the airport on my way back home were so damn good.



We stopped at the Kern County Museum so Katie could drop off a form for her non-profit she volunteers for before we headed home to relax before going to Chef's Choice Noodle Bar for lunch. I had their Drunken Noodles. This was my favorite meal of my trip. The portion sizes were generous leaving enough for another meal and the noodles were not greasy at all and so full of flavor with a bit of heat. The service was incredible as well and our food came out in the blink of an eye and that was during a busy lunch hour.


Even though I was stuffed from lunch and couldn't think of food anymore Katie had her heart set on picking up mini bundt cakes from Nothing Bundt Cakes. I couldn't resist when we got home and saw how moist the cakes were. The carrot cake was fabulous!


In our early twenties Katie and I would watch chick flicks, eat brownies, and drink cocktails so while baby slept she chose to put on Bring It On and the bundt cakes with milk were much better than brownies and cocktails.

Thankfully the movie wrapped up before Ben got home from work and in time for the Indianapolis vs Jets game.

Tuesday September 22nd:


I was on baby duty this morning while Katie went to an interview and had a doctors appointment. The baby slept the first two hours and then was awake for the doctors appointment. She really is a good baby but she doesn't like to be held sitting down. I'm not used to that since Jason loved to be rocked in my arms no matter where I was.


We were really hungry for lunch and picked Ben up from work and headed to Singha Thai Restaurant and had a Thai Iced Tea (amazing!!) and the chicken fried rice with extra egg. After eating we dropped Ben off at work.


I wanted to check out Smith's Bakery but Katie didn't want to drive to the actual bakery since she knew a smaller bakery of theirs in a Shell gas station. I went in and checked out their selection of cookies. Nothing impressed me enough to want to buy anything. If I lived in town I would have picked up an alligator cookie for Little Man but the icing would not hold up on the flight home so I passed. I did try some of her thumbprint cookies and they were okay. I'm not a big cookie fan and have to really be in the mood for them.

The baby was still in a good mood while we were out so we checked out Nordstrom Rack since it was finally brought to Bakersfield. I picked up an orange jeweled tank top (thinking this will be perfect for October), a blue paisley peace sign pajama set, and we got matching workout pullovers in grey. Baby stayed happy until she needed a diaper change so we rushed through the store and headed home.

When Ben got home from work he rented us the movie Pitch Perfect 2 and we took down some frozen Thin Mints. So tasty but terrible for the waistline. Ugh!!

Wednesday September 23rd:



Katie had me stressing about my flight suggesting that she was going to be dropping me off at the airport less than an hour before my flight. I follow the two hour rule for all flights. She was so confident that due to the size of the airport I had nothing to worry about. I seriously stressed the night before getting very little sleep and thankfully she finally agreed to leave the house fifteen minutes earlier than she planned originally. Yes, she was right that I'd be sitting there well before my flight but that did not matter. I wanted to be comfortable knowing I was there and would not have any hiccups. I was so stressed I had a terrible stomachache. Once on the plane it was so nice because I had the row to myself so I could stretch out and sleep. United's credit card machine was down so I got a complimentary Tapas box which I ate the cheese and crackers, almonds, and chocolates setting the olives aside. When they back back through the cabin offering drinks I requested the bloody mary mix and lemon wedges so I could make a non-alcoholic bloody mary to go with some more reading of that terribly boring Southern Living Magazine.


My flight arrived into Houston thirty minutes early and ended up going to dinner at Chuy's. It felt so nice to be back home. Didn't feel like I even went on vacation since I didn't do anything really touristy while there and lounged around like I would have done if it would have been a four day weekend here.


Thinking I would have been jet-lagged I scheduled Thursday off as well and ran a bunch of errands. My car hadn't been washed in a couple of weeks so I spent two hours getting it cleaned up, stopped at the bank to deposit Little Man's piggy bank savings, went to Kohls to pick up Little Man a requested Star Wars backpack and some clothes off the clearance racks for me, and then headed downtown to Maggiano's to pick up my boss' favorite entree for his birthday to surprise him with it for lunch tomorrow.

I'm definitely ready to get back into the daily routine, work included. I missed my family and friends!!!


Monday, September 14, 2015

Doin' Some Cookin'... Zucchini Pizza

A healthier pizza?! Sign me up!!

I'm going to be honest. This does not satisfy a pizza craving, especially a specific craving for Pizza Hut's buttery pan pizza crust but it definitely is a tasty and healthier Game Day option. This recipe is simple making it a perfect weeknight dinner without all the guilt and carbs. Winning!


Zucchini Pizza
Makes 1 Serving

Stars of the Show:
  • 1 zucchini, cut in half lengthwise
  • 1/2 cup marinara sauce
  • 1 tbsp parmesan reggiano cheese
  • 1/4 cup shredded mozzarella cheese
  • 3 oz pepperoni
And Action:

Preheat oven to 425 degrees. Pat zucchini dry with a paper towel. Lightly coat a baking sheet with nonstick spray. Lay zucchini down and spread marinara sauce on top. Sprinkle with the cheeses and top with pepperoni. Bake for 5-8 minutes. Enjoy!

Thursday, September 10, 2015

Doin' Some Cookin'... Chicken Salad with Grapes


One of my absolute favorite chicken salads comes from H-E-B. It is so unhealthy though with 30g of fat per serving. As much as I'm looking forward to sweater weather I don't want it to be because I'm trying to hide the fat I'm packing around.

So a healthier chicken salad recipe is needed for when that craving hits.

This one uses yogurt instead of mayo which I think brightens up chicken or tuna salad and this uses a store-bought rotisserie chicken so I still get some of that H-E-B taste I know and love.

The celery was no longer good when I went to make our lunches so I had to go without. Next time I'll make sure I can add it for that crunch I like in my chicken salads... maybe with some onions too.

Chicken salad makes it's way into my son's lunchbox rotation and he loved this variation.

Chicken Salad with Grapes
Makes 2 Servings

Stars of the Show:
  • 8 oz rotisserie chicken, skin removed
  • nonfat Greek yogurt, to taste
  • poultry seasoning, to taste
  • black pepper, to taste
  • 1/2 cup red grapes, halved
  • splash of lemon juice
And Action:

Place chicken in a large mixing bowl and add the rest of the ingredients. Mix well to combine. Enjoy!

Wednesday, September 9, 2015

Doin' Some Cookin'... Coconut Overnight Oats

I gravitate to all things coconut. Tropical anything for that matter. I've had to ditch coconut fried shrimp though with trying to eat clean. Boo!

Cleaning eating means that I actually need to meal prep the night before and with trying to fit in workouts that means my bedtime has now been pushed anytime from 10pm to midnight. Because of that I struggle to get out of bed in the morning. My pre-coffee self scares me even. Eek! By the time I get lunches packed, Little Man off to school, and then make it to work I am hangry.

Having something that was prepped the night before that took maybe five minutes to put together and becomes a grab and go meal is perfect for my busy lifestyle. The prep also means that I'm setting myself up for one healthy choice after another... well... except for that first of the season Venti nonfat, no whip pumpkin spice latte with half the syrup from Starbucks that I had today.

... and we all know that breakfast is the most important meal of the day, or so they say. Why couldn't it be dessert? Hmmm.

Just so you know you can make a work week's worth of these overnight oats ahead of time and the best part is the millions of variations that can be found on the Internet for inspiration and to switch it up every day.

If you prefer something warm, especially with the colder days upon us, then zap it in the microwave before serving and topping with the fun stuff.


While this Coconut Overnight Oats recipe was delicious and a great variation to have in my playbook my favorite overnight oats recipe to date is this, Banana Bread Overnight Oats.

Coconut Overnight Oats
Adapted From: Katie Did What
Makes 1 Serving

Stars of the Show:
  • 1/3 cup old fashioned oats
  • 1/3 cup light coconut milk
  • 1/3 cup nonfat Greek yogurt
  • 1/4 tsp vanilla extract
  • ground cinnamon, to taste
  • optional toppings: banana, nectarine, peaches, and coconut flakes
And Action:

Combine the oats, coconut milk, yogurt, vanilla extract, and cinnamon in a glass container. Mix well. Store in the fridge overnight. When ready to eat add toppings if desired. Enjoy!

Tuesday, September 8, 2015

Doin' Some Cookin'... Teriyaki Glazed Chicken

Who knew? Homemade teriyaki sauce was at my fingertips all along. I'm sure you have everything in your pantry as well... soy sauce, white wine, white vinegar, honey, ginger, garlic...

While it would be best to marinate the chicken overnight take my word for it that if you are trying to get dinner on the table as quickly as possible since it's a work/school night then know that it will be flavorful using my method below. It's okay to shortcut this one, I promise.

Little Man gobbled this up! Another dinner victory!

Next time I'm going to add some pineapple chunks, red bell peppers, red onions, cherry tomatoes, zucchini and skewer them to make kebabs as originally intended. The seven grain mix from the brand Seeds of Change is a side dish must in my household. It's so hearty and tastes delicious.


Teriyaki Glazed Chicken
Adapted From: The Iron You
Makes 2 Servings

Stars of the Show:
  • 1/8 cup reduced sodium soy sauce
  • 1/8 cup white wine
  • 1/8 cup water
  • 1/2 tbsp honey
  • 1/2 tsp white vinegar
  • 1/4 tsp ground ginger
  • 1 garlic clove, minced
  • 1 lb chicken breast cutlet, cut into bite-size pieces
  • black pepper, to taste
  • 1 tbsp olive oil
And Action:

In a small saucepan over medium heat add soy sauce, white wine, water, honey, vinegar, ginger, garlic, and black pepper. Let simmer for 5 minutes.

Turn off the heat and let cool for 10 minutes. 

Heat a nonstick skillet over medium-high heat with 1 tbsp olive oil and add the chicken. Cook until browned and juices run clear. Once done add the sauce to the chicken and toss to coat. Serve with brown rice if desired. Enjoy!

Monday, September 7, 2015

Doin' Some Cookin'... Avocado Toast with Tomatoes

I have absolutely no self control when it comes to chips, salsa, and guacamole. I always fill up on them before we even get to ordering the food and leave the restaurant feeling uncomfortably stuffed.

Can't believe I'm trying to convince you this is even a recipe. Might as well tell you how to make a peanut butter and jelly sandwich next.

With trying to eat healthier I topped toast with avocado mashed with lime juice, salt and pepper, mixed with cherry tomato halves. I get the goodness of guacamole without all the extra carbs, fat, and sodium. Not as fun, but it is filling and tasty.

Made for a quick snack and gave me energy to sort through my giant stack of mail that I've put off for a couple months... no joke, but was rewarded with a refund check for an overage from when Little Man got four of his baby teeth pulled. $250 jackpot!


Avocado Toast with Tomatoes
Makes 1 Serving

Stars of the Show:
  • 1/4 avocado
  • salt and pepper, to taste
  • 1/4 tsp lime juice
  • 1 slice multigrain bread, toasted
  • 1/4 cup cherry tomatoes, halved
And Action:

Mash avocado with the lime juice, season with salt and pepper. Mix in the cherry tomatoes.

Top toast with mixture. Enjoy!

Friday, September 4, 2015

Doin' Some Cookin'... Blackberry Lemon Salmon

Salmon is one of my favorite fish(es)... I know, improper grammar but it doesn't sound right to me any other way. I've tried cooking it numerous way and before this recipe my go to cook method was to pan sear it in olive oil/butter.

This dish is baked to perfection in just 30 minutes and makes for a gorgeous presentation. I served this with a side of corn and this meal is Beachbody/21 Day Fix approved. Score!

I never would have paired fruit and salmon together and the blackberry sauce is a match made in heaven. Divine! Like tell all your friends "Oh em gee! Make this now!!" good.

(The lighting does not do this dish justice.)

Blackberry Lemon Salmon
Adapted From: Living Better Together
Makes 2 Servings

Stars of the Show:
  • 2 (4-6 oz) salmon fillets
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/3 cup balsamic vinegar
  • 1 cup frozen blackberries
  • 2 tbsp honey
  • dash of thyme
  • salt and black pepper, to taste
And Action:

Preheat oven to 400 degrees. 

Place two pieces of foil on a baking sheet and fold the edges up to create a "tray". Add 1/2 tbsp lemon juice to the  bottom of each and place a salmon fillet on top. 

Drizzle each fillet with olive oil.

Bring the edges of foil up and roll down loosely over the salmon.

Bake for 25 minutes.

While the salmon bakes, add vinegar to a small saucepan and bring to a simmer until liquid is reduced by half, about 5 minutes.

Add blackberries, honey, thyme, salt, and pepper to the pot and simmer for about 10 minutes until sauce begins to thicken.

Once salmon is done baking pour sauce over the salmon. Enjoy! 

Tuesday, September 1, 2015

Doin' Some Cookin'... Spaghetti Squash with Tomatoes

Growing up my mom would serve spaghetti squash as a side swimming in butter and salted. It was so good but not the healthiest. In my adult life I have not made spaghetti squash...

Until now!

Better than noodles for any kind of sauce because after roasting the squash you shred it with a fork creating perfect strands and avoid unnecessary carbs.

In this recipe I sauteed onions and tomatoes (my mushrooms weren't good anymore, boo!) with white wine and finished with herbs. Should have also been topped with parmesan cheese but that too was no longer good, ugh!!!

This made for the perfect Meatless Monday meal and is very filling, healthy, and oh so delicious.

With Fall and Winter right around the corner try this while it's in season.


Spaghetti Squash with Tomatoes
Makes 3 Servings

Stars of the Show:
  • 1 spaghetti squash, about 3 lbs
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup cherry tomatoes, halved
  • dried basil, to taste
  • dried parsley, to garnish
And Action:

Preheat oven to 350 degrees.

Place squash on parchment-lined baking sheet. Poke squash 2-3 times with a fork and bake for 1 hour, or until tender. Cool for 20-30 minutes.

While the squash cools down, heat oil in a medium saucepan over medium-high heat.

Add onion, stirring frequently for 3-5 minutes, or until translucent. 

Add garlic, stirring for 1 minute.

Add wine, cherry tomatoes, and basil. Cook and stir frequently for 3-5 minutes or until soft. Set aside.

Cut squash in half lengthwise. Remove seeds and scrape flesh into strands.

Place the squash in a large bowl and combine the onion tomato mixture. Garnish with parsley. Enjoy!