Don’t do this

Posted on April 4, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.

The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.

Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.

Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.

Spinach Salad with quinoa, mushrooms, black beans and chickpeas

My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.

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Beans, Beans the Magical Fruit

Posted on March 23, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The more you eat them, the more you toot!

There are two things I eat pretty much every day; beans and spinach. And while they make me a little gassy (sorry coworkers, cast members and directing crew) I love them so much. My spinach salad is super easy to make and it has all the nutrients you could ever want from a plant based diet.

That being said, only eating that salad can get a little boring. Some time last week I had this idea for a burrito with beans and…? While at Aldi on Sunday, I grabbed some zucchni, and the vegan burrito was born, kind of. I can’t really call it a burrito because not only would it not close, it’s not spiced with Mexican spices. So it’s a mix between a burrito and a wrap.

I’m not actually going to write a recipe for this, because I feel it’s almost like writing a recipe for a sandwich. All I did was saute the veggies (zucchini, asparagus, and beans with some garlic) and put it in a tortilla with some seasoned brown rice (salt, pepper, and cilantro) and that BBQ sauce I made for that chicken last week. Super easy.

Vegan Burrtio Wrap with homemade BBQ Sauce

In my defense, I probably put too much filling in the burrito for it to close, but it was super delicious non the less.

We just ended week 4 of rehearsals for my show, previews start April 14, I’m stoked. I love this cast and the director and I get along really well. This is the first non burlesque show I’ve done in a while, and I”m glad I’m back. I’ve missed it so much.

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Perfectly Spicy and a Little bit Sweet

Posted on March 6, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Just like me. Or not. Ha.

Sometimes you have no inspiration on what to cook next, and you ask friends on Facebook for suggestions. Then you spend a crazy amount of time staring at Pinterest on your phone and get hit with a moment of brilliance. A lot of my Pinterest feed had fritters, one particularly had lentils. I then saw something with honey Sriracha tofu, and then the light bulb went off. I knew I had lentils, why not add some quinoa and beans and make a patty, then cover it with some sweet and spicy tofu?

I originally started this recipe Friday night, the quinoa and lentils were all cooked, then my manager called me into work for a few hours. So that mixture sat in my fridge until today. That actually helped because I was able to go grocery shopping so I could add some spinach to this recipe. (When don’t I add spinach, I know)

This recipe is actually pretty easy, and it doesn’t take that much time if you pre-cook the grains like I had been forced to. The one thing you will need for this is a cast iron skillet; you start the patty on the stove then move it into the oven to finish cooking it off. The nice thing about it, is that you can pre make a lot of the mix and it will stay in the fridge.

Veggie Patty with Honey Sriracha Tofu


Here’s what to get from the store:

Black Beans

Veggie Patties with Sweet and Spicy Tofu

1/2 cup cooked lnetils
1/2 cup cooked quinoa
4 cloves garlic
Handful of Spinach
1/4 cup Oatmeal
1/2 can chickpeas, with the liquid
1/2 can black beans, with the liquid
Salt, pepper, red pepper flakes

Handful of tofu
1/2 cup vegetable broth
Salt and Pepper

  1. Put the lentils, quinoa, garlic, spinach, beans and spices and blend until combed. Slowly add the oatmeal until the mixture isn’t as wet.
  2. In a pre heated cast iron pan, form the mixture into a patty and brown on both sides. Place in a 350 degree oven for 15 minutes, flipping half way through.
  3. For the tofu: sauté the tofu until browned. De glaze the pan with the broth, then add the honey and sriracha. Let reduce by half. Place on top of the patty with some red onions.

Today I had my 5 rehearsal, 4th staging rehearsal with City Lit. Before tech, there’s not much for me to do besides take blocking until they’re off book. That being said, I really love every minute of it. The cast is awesome and talented and so is the director. I’m so happy I’m back to doing what I’m best at.

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Gal-etting on the Ritz

Posted on April 23, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , |

I don’t know if that actually works, but I’m rolling with it.

Today was my day off, and I had a lot of stuff to do. I got all of it done except for going through my closets and other belongings to donate before I move.

I wanted to make something cool with some colors since spring is finally here (except for the 45 degree weather today, but WHATEVER MOTHER NATURE). I setteled on a savory galette. A galette is basically a pie or a tart that just doesn’t have a pan. It’s more on the rustic side, but that’s part of the charm.

I really didn’t know what I wanted to put in the galette until I got to the grocery store. There was a lot of yellow squash and some beautiful green tomatoes, so I decided that was my filling. This morning I decided to add garlic infused olive oil and spinach to the mix (because when do I not put spinach in things?)

Despite the fact that pastry doughs and I have fought in the past, this dough is very easy to put together. The trick is to have cold butter, ice cold water, and to actually let it rest for about a half hour in the fridge (I normally don’t have the patience to do that, but, I cleaned the vacuum while I was waiting). All in all, it does take a little time to make this, I think it was about 2 hours when I finished, but it’s worth it. The dough is flaky and delicious, and the filling is perfectly tasty.

This isn’t vegan by any means, but you can leave off the goat cheese and egg if you choose. If you have a butter alternative that works well for you, then the crust can be vegan.

Yellow Squash, Tomato, Spinach Galette with Egg and Goat Cheese

Here’s what to get from the store:

Yellow Squash
Green Tomato
Olive Oil
Goat Cheese

Yellow Squash, Green Tomato and Spinach Galette with Egg and Goat Cheese

For the dough

1 cup flour
3/8 tsp salt (pinch)
1/2 tsp black pepper
3 oz cold butter
1/4 cup ice cold water

  1. In a medium bowl, combine the flour, salt and the pepper.
  2. Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal — work very quickly so that the butter does not become too warm.
  3. Add the ice water and press the dough gently until it JUST comes together — DO NOT overmix–it’s okay if there appears to be unmoistened flour.
  4. Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
  5. Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
  6. Wrap the dough into a ball and refrigerate it for at least 30 minute (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.
  7. To make the pastry, cut the dough into 2 or 8 equal pieces, depending on whether you will make large or individual galettes.
  8. Set the dough on a floured work surface and use the palm of your hand to pat it flat.
  9. Using a rolling pin, roll the dough into a circle about 1/8-inch thick. Large galettes should be about 14 inches in diameter – small galettes should be about 6-8 inches in diameter.
  10. Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill. (The dough can also be frozen after it has been rolled; be sure to wrap it tightly.).
  11. Fill with whatever your heart desires and bake in a 400ºF oven for about 35-40 min, depending on what you fill it with. The pastry should be nice and golden brown.

Garlic and Shallot Infused Oil

1/4 cup olive oil
4 cloves garlic, diced
1/2 shallot, diced

  1. Place the oil in a saucepan and heat on low heat. Add the garlic and shallots and bring to a simmer. Cook until translucent, stir to make sure it doesn’t burn.

Building the Galette

1 recipe galette dough
Garlic and Shallot infused oil
1 yellow squash sliced
Handful Spinach
3 slices green tomato
1 egg
Goat Cheese
Salt and pepper

  1. Form the galette on a baking sheet, it should be round with the edges folded up. Brush the olive oil on the dough. Add the slices of squash, salt and pepper, a layer of spinach, then the tomatoes. Season with salt and pepper and drizzle more of the oil on top. Bake in the 400 degree oven for 2o minutes.
  2. After 20 minutes, pull the galette out and crack an egg over the galette. Add chunks of goat cheese and bake for another 10 minutes until the egg is set.

Last week I accidentally lost 4 pounds. If you’re at a healthy weight like I am, losing that much in a week isn’t actually the best. While I was totally ok with the weight, how it happened wasn’t the most healthy. Anything over 2 pounds in a week (unless you’re severely overweight) isn’t healthy. It’s just not. I’m trying to make sure that doesn’t happen again on my long doubles at Unos, if I’m skinny it’s because I’m doing it the right way. It’s better to be healthy than anything else.


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Drink your veggies!

Posted on April 1, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

When I got back from vacation, I was a little mad I’d gained a few pounds. We moved around as much as I always did, but my eating habits weren’t the same, and I could tell the difference. I knew I had to eat a lot more veggies. I also came home to a fridge with just spinach and some juices and no time for grocery shopping (since I’m a psycho and went right back to work).

So, pretty much every day since I got back, I’ve had a spinach and banana smoothie to start out the day. I know, I know, it sounds gross. But, here’s the great thing about raw spinach; it has almost no flavor when it’s blended.

I tried to make this smoothie as nutritionally balanced as possible. It only takes a few minutes to make, but it will give you the boost of energy you need to get through a workout or your morning. Warning though: this is also SUPER full of fiber. If your diet isn’t full of fiber, be careful. (I also didn’t measure anything, so…sorry)

Spinach and Banana Smoothie

Here’s what to get from the store:

Flax Seeds
Chia Seeds
Plain Greek Yogurt
Fortified OJ
Cashew Milk

Banana and Spinach Smoothie

1 banana
Chia and Flax Seeds
Few tbsp Plain Greek Yogurt
Equal Parts OJ and Cashew Milk
Handfuls Spinach and Kale

  1. Throw everything into a blender and blend until smooth. Add more spinach if you like.

I’ve come to really look forward to my daily yoga. It’s the one thing that slows me down. If you know me, you know I’m always moving quickly. Thanks to the breathing and having to focus, I actually am forced to slow down, it’s actually really nice.

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Pesto Chango!

Posted on March 3, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

I wasn’t expecting to cook a ton this week, since I’m gone next week and didn’t want to have a ton of leftovers stewing in my fridge. That, and I finally get to meet my friend Katie’s 6 month old daughter on Friday, and we always cook. She and her husband are doing a vegan diet now so I know we’ll have fun cooking.

I realized that I’m probably not eating all of the calories that I need to day to day. Last night at work, I wanted to bring some soup Mark and Laurel had brought me, but I changed my mind and didn’t. I went through my shift after only eating my spinach salad, which is maybe 300 calories. I was going to treat myself to a pasta dish from the B’s, but we were so slow, the kitchen closed before I could get some. I then ended up meeting friends up for drinks…and I had nachos. Either way, I still hadn’t eaten enough.

After craving pasta all day yesterday, I decided to make some at home. While in the shower, I had an idea to make an avocado spinach pesto. I feel I’d seen something like it online somewhere, but this recipe is all my own. That being said I measured…nothing. Sorry, I’m really bad at that.

That being said, this recipe is still pretty easy and very good for you. The pasta isn’t the best, but whole wheat is a better option than the more refined white pasta. Not going to lie, it took me a while to get used to it.

Whole Wheat Pasta with Avocado Spinach Pesto

Here’s what to get from the store:

Orange Bell Pepper
Button Mushrooms
Lemon Juice
Black Beans

Avocado Spinach Pesto

1/2 avocado
Handful Spinach
3 cloves garlic, peeled
About 1/4 cup flax seeds
Lemon Juice
Olive Oil
Salt, pepper, paprika, red pepper flakes
1/4 chunk of Orange bell pepper, diced
1 tbsp red onion, diced
2 button mushrooms, diced
Black Beans

  1. In a food processor, put the avocado, spinach, garlic, flax and spices. Start blending and then add the juice and oil. There should be more oil than lemon. Scrape and taste to adjust, it should be almost creamy.
  2. In a saute pan, saute the onion until fragrant, then add the pepper and mushrooms, with more salt and pepper. Add the pesto, black beans and mix. Add cooked pasta and toss to coat. Serve topped with feta cheese.

I’m kind of over this up and down weather, I’m really glad I haven’t gotten sick with all the ups and downs.

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I’m Egg-cited

Posted on February 28, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , , , , , |

Pretty much every day, I eat a spinach salad. It’s very good, but it’s not as filling as it used to be. I’ll get a few hours into work and be really hungry again.

That being said, I don’t eat at bdubs at all, and I try not to eat at Tommy bs every time I work. I’ve been pretty good at bringing a snack to work with me, but sometimes that doesn’t fill me up either. Friday night at work, I got some potstickers. I thought they were a little higher in calorie content, but I came to find out a whole order is only about 200 calories. No wonder I was still starving when I got home a few hours later.

To combat that, today I decided to make an omelet. It’s basically my salad, but with more eggs. The protein should keep me full longer. (I’m hoping). You’d think after about 6 months of having a faster metabolism that I’d be used to it, but I’m not. Feels like it’s getting faster.

There’s a few things to help your metabolism if it’s started slowing (age will do that). Drink a lot more water, and start adding some spice to your diet. Spicy foods help metabolism a bit. I like to add bell peppers to my salad, and when I make my dressing, I add sriracha.

This recipe is very easy and takes no time at all. It is very customizable, and there is nothing in it bad for you.

3 Egg Omelet

Here’s what to get from the store:

Fresh Basil
Orange Bell Pepper
Black Beans

3 Egg Omelet

3 eggs
1 tbsp chopped red onion
1 clove garlic, chopped and smashed
Small part of a bell pepper, cubed
1/2 small roma tomato, cubed
3 basil leaves, chopped
Handful of spinach
Black Beans, about a tbsp
Feta Cheese
Salt, pepper, cayenne, srircha

  1. Whisk the eggs in a bowl. Add the onion, garlic, basil, some of the spinach, salt and pepper.
  2. In a low sided skillet, heat some olive oil on med heat. Add the egg mixture. Let it cook until the top is the only part that is not cook. Season with salt, pepper and cayenne. With a large spatula, flip over the omelet. Season the other side a well.
  3. Once it has started to puff up a little, add some feta cheese to half of it. Then put some black beans, more spinach, and half of the pepper and tomato. Fold in half and put on a plate. Top with the rest of the pepper, tomato, more feta and spinach and srircha.

I’ve decided to add some more cardio to my workout, the strength training I have with my yoga practice is fantastic, but I feel like I need some more. I’ll be adding burpees and jumping jacks, and maybe I’ll start running again, we’ll see.

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Posted on February 18, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

Besides my family, there are only 3 people I exchange presents with at Christmas now, Shawn, Neil and Maureen. I’ve become Shawn’s Amazon shopper, and she’s become my Macy’s shopper, works out great. Neil and Maureen always ask me what I like, and I never know. This year, I said ramekins. They were something I didn’t have…or have room for, but still, something every cook should have.

I’ve been wondering for about 2 months now what I should make in them first. I don’t know why I thought of this (I think I’d seen something like it before?) but sometime on Monday I thought “Little Frittatas!” And, instead of a crust, why not sweet potatoes? I know the sweet potato crust has shown up on Pinterest a few times.

If you exercise a lot, you need a lot of protein to make sure your muscles grow correctly. Normally I throw a hard boiled egg and black beans on my salad, (I have some REALLY smelly gas…the burlesque girls don’t care, the server and bartender coworkers freak out a little bit…sorry ladies, this is what a healthy colon smells like. OK TMI, I get it). Back to the original story, I wanted something different. I lengthened my yoga practice again so I’ve been building more muscle. Longer yoga practice also means higher metabolism, and I honestly thought they would fill me up (they didn’t).

This recipe is very easy and very customizeable. If you don’t like something I used, you can always switch it out. The whole thing is very healthy because the crust is sweet potato and not a normal  crust.

Spinach, Mushroom, and Pepper Frittata with a Sweet Potato Crust

Here’s what to get from the store:

Sweet potato
Brussels Sprouts
Red Pepper
Shredded Parmesan

Mini Frittatas with Sweet Potato Crust

1/2 sweet potato, cut in rounds
1 small shallot, chopped
2 cloves garlic, diced
2 Brussels Sprouts, chopped
Diced Red Bell Pepper
1 Full egg plus 1 egg white
Handful Spinach

Handful Shredded ParmesanSalt, Pepper

  1. Cut your sweet potato into thin rounds, using a mandoline. Grease the ramekins with olive oil. Put the rounds into the ramekins to make a crust. Bake in a 400 degree oven for 10 minutes. When you take the crust out, lower the oven to 325
  2. While the crust is cooking, saute the vegetables with salt and pepper.
  3. In a bowl, whisk the eggs then add the vegetables and a little bit of cheese.
  4. Put the egg and veggie mixture into the prepared ramekins. Bake for another 10 minutes, top with more cheese, then bake another 10, or until the eggs are cooked through. Top with Sriracha, if you like.

I’ve been SO HUNGRY recently. Problem is, when I get hungry, I get very thirsty. I get thirsty, I drink my weight in water. I discovered, the more hydrated you are, the less sleep you need. Doesn’t matter what I’m doing, I can be awake a lot longer.

Along with the hunger, I’ve had a lot more energy too. I’ve had a lot over the past year, but it’s increased a lot over the past month. I’m not complaining, I’m just surprised how much I can do. I’ve added another sequence of warrior poses and sun salutation to my daily yoga practice, and while it’s hard, it’s not has hard as I thought. I’m so much stronger now, and I can feel myself getting much stronger. It’s really cool.

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Posted on May 4, 2015. Filed under: Appitizers | Tags: , , |

So, I have this problem where I constantly think about a food until I just break down and eat it. Recently it’s been food that I’ve been making and NOT crappy fat food (thank GOD). This week it’s been hummus. Hummus is one of my favorite things to eat because it’s healthy and so customizable it’s insane.

I saw this picture on Pinterest for spinach hummus and I’ve been thinking about it all week. I only had a huge can of chickpeas so I made a huge batch of it, which is fine. I didn’t really measure anything for this recipe; most of the time I was just eyeballing everything.

Here’s what to get from the store:

GarlicLemon juice

Spinach Hummus

1 large can chickpeas
3/4 bag spinach
4 cloves garlic, peeled
Siracha, salt, pepper, lemon juice, olive oil

  1. Put the chickpeas with the garlic in the food processor and turn it on low. Once they have been ground down enough, add the spinach, spices and lemon juice and turn it back on. Drizzle the olive oil in while it is blending and blend until smooth.

I’m randomly off on a Sunday night and I’m still not sure how I feel about it, but hey, it’s kind of nice at the same time?

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Easter Dinner!

Posted on April 6, 2015. Filed under: Appitizers | Tags: , , |

Every Thanksgiving and Easter, we head to my Aunt Peg’s and Uncle Dan’s (my parent’s best friends) place. I started bringing a contribution to the meals when I moved into my new apartment a few years ago. I figured, I live 12 minutes away from their house, I can pull something out of the oven and get to their place with it still warm.

I’ve been spending a lot of time on Pinterest, which is where I’ve gotten a few of my recipe inspirations, like the sweet potato soup I made last week. This year I wanted to make something different from the norm (last Easter I made mac and cheese cups) that was something everyone would still like. I found this recipe from May I Have That Recipe for potato baskets with spinach and egg in them. It’s a little work intensive while being pretty simple at the same time. It was a big hit at the dinner; there were only a few left.

Eggs baked in Potato Baskets with Spinach

Here’s what to get from the store:

Baking potatoes
Fresh Spinach

Potato nests with Spinach and Eggs

1 tsp salt
¼ – ½ tsp pepper
4 cloves Garlic
1/2 tsp cayenne pepper
4 tsp vegetable oil
Cooking Spray
10 oz bag fresh Spinach
4 large eggs

  1. Preheat oven at 400F
  2. Grate the potatoes, add ½ tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
  3. In a large skillet, sauté spinach in olive oil with the garlic. Season with salt and pepper.
  4. Squeeze as much water out of the grated potatoes as you can. Season with ½ tsp garlic powder, ½ cayenne pepper, ½ tsp pepper. Add 4 tsp vegetable oil and mix well.
  5. Generously spray a 12 muffin tin pan with cooking spray.
  6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
  7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
  8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
  9. Evenly spoon spinach in each potato nest.
  10. Bake for 10 minutes or until egg is cooked.
  11. Remove from the oven and let them cool slightly.
  12. Carefully unmold each potato nest using a butter knife around the edges of the nest.


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