What can’t they do?

Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

You already know my sweet potato addiction. I am still shocked it took so long for sweet potato fries to become popular. They’re way better than regular fries (even though, fresh cut fries are pretty fabulous)

I was on Pinterest for about a second (that’s where I get a lot of my ideas, it seems) and I saw a pin for sweet potato crust pizza. While the pin didn’t link to an actual recipe, I was able to google one pretty quickly, and decided on one from Food Network. I mixed it up a little, because I didn’t have the exact ingredients they called for, but it still turned out pretty awesome.

This recipe is super easy, I’m only going to post for the crust and the pesto, because it’s pizza, you do you when it comes to pizza.

Here’s what to get from the store:

Sweet potato
Chickpea Flour
Egg
Spinach
Almonds
Flax Seed

Sweet Potato Pizza Crust
(Based off Food Network)

 

1 tablespoon plus 2 teaspoons olive oil
1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes
1/2 cup Chickpea Flour
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
1 large egg 

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
  2. Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
  3. Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.

Spinach Almond Pesto

2 cups spinach
3 cloves garlic, peeled
1/2 cup almonds, smashed
2 tbsp flax seeds
1 tsp lemon juice
1-2 tbsp olive oil
Salt, pepper, paprika, red pepper flakes

  1. In your food processor, put everything but the olive oil and lemon juice. You may not fit all the spinach in at one time, that’s ok. Blend it down, and add the rest.
  2. While it is blending, add the oil and lemon juice. Blend until smooth, taste to adjust seasonings. If it looks a little dry, add more oil. Serve on your favorite bread, or pizza.

We finally got snow to stick here, and I was actually surprised. Normally by now we have a lot of snow, but this year, (and last) not so much. I’m kind of glad, it’s been warmer because of it.

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Patty cake, patty cake

Posted on January 10, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

I’m sure you’re tired of my sweet potato obsession, but I’m not, so here we are. I’ve added them to my grocery list, and I eat one a few times a week. That was actually thanks to Sergio, one of my coworkers. Saturdays when we work together he’ll throw two of them in the pizza oven for us. I’ll add BBQ sauce, cheese and onion to make a BBQ sweet potato.

Now, I can’t eat that every day, I’ll get bored. But, there are a lot more things one can make with sweet potatoes; veggie patties for instance. Kati made some sweet potato veggie burgers when we hung out on Saturday, so I wanted to expand on that. And of course, I went a little nuts. The patties ended up being a little lose because I didn’t want to put flour in them (used milled flax seed but didn’t have a lot), but they still cooked really well.

This recipe is vegan at the start. I put cheese on top of mine (are you surprised?) but you don’t need to put dairy on it. You also don’t have to leave out the bun like I did. While it does take a little while, it’s only because the sweet potato takes a while to cook. You can shorten the cooking time by slicing the potato.

Sweet Potato Veggie patty with fried egg and a side of avocado egg salad.

Here’s what to get from the store:

Sweet Potato
Button mushroom
Spinach
Black Beans
Chickpeas
BBQ Sauce
Roma Tomato
Red Onion
Mini Sweet Peppers

Sweet Potato Veggie Patty

1 sweet potato
4 button mushrooms
1 cup spinach
1/2 can black beans, drained
1/2 can chickpeas, drained
1/2 red onion, diced
5 cloves garlic
1 cup milled flax seed
1 tbsp BBQ sauce
Splash lemon juice
Salt, pepper, paprika

  1. Wrap your sweet potato in foil and bake in a 450 degree oven for 45 mins or until cooked through.
  2. In your food processor, put the mushrooms, spinach, beans, onion and garlic. Blend until a little smoother. Cut your potato a little bit and add it to the blender. You can leave the skin on or take it off.
  3. Add the BBQ sauce, lemon juice, flax seed and seasonings. Blend until smooth. Taste to adjust seasonings.
  4. To help firm up the mixture, refrigerate for 6 hrs to over night.
  5. Oil your cast iron (or oven safe skillet) pan. Make balls out of your mixture and flatten them slightly into your pan.
  6. Put the pan into a 350 degree oven. Cook 10 minutes on each side, or until browned. You can add your cheese at this point to melt it, or take it out of the oven.
  7. Serve with your favorite toppings, such as a mild pico de gallo, fried egg, bbq sauce, ect.

Milk Pico de Gallo

1 Roma tomato, diced
1/2 red oinon, diced
2 mini sweet peppers, diced
1/2 tbsp lime juice
1 tbsp lemon juice
Salt, pepper

  1. Mix everything together in a bowl, taste to adjust seasonings. Serve on your favorite burgers, tacos or eat with a spoon.

Today it was about 45 degrees, I have the day off and decided to take a walk. I ended up walking down to the beach, and it was actually nice. Sure, there was still some snow, but it was nice. Even though part of the lake has frozen in areas, it was actually warmer near the lake. There’s something calming about standing on an *almost* empty beach staring out at the water. Even without the sun, it was still really nice. Find your calm space.

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I’m Back Baby!

Posted on January 4, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , |

Guys it has been a LONG few months. From the time I started working at my second job, I had maybe a week off total. It’s been exhausting, to say the least. Even if I’ve had time to cook, I hadn’t had time to post anything. I’ll be posting 2 posts today (should be 3, but I can’t remember all that went into my curry, sorry!)

Now, you must be asking, “How does she have time to post stuff now?” Well, I left my second job a little after Christmas because I’ll be training to shift supervise at Unos, and I’m pretty excited about it. Sure, I’ll be working a lot, but not nearly as much has I have been.

Now, onto the food, tha’s why you’re here, right? Few weeks ago I was really wanting potato soup (again, I know), but it’s my favorite thing. I wanted to make it easy on myself and make it in my crock pot.

Nice thing about crock pot cooking is that you set it, leave, come back and the food is done. Nice thing about vegan crock pot cooking is that it takes even less time to cook.

This recipe is SO easy. If I do it again, I would put less jalapenos (in retrospect, 2 full unseeded jalapenos were too many) it’s also vegan, AND it has beer.

IMG_20171219_142940_962.jpg

Here’s what to get from the store:

Vegetable broth
Sweet Potatoes
Red Potatoes
Jalapenos
Button Mushrooms
Black beans
Beer of your choice (I used Three Floyds Alpha King)

Easy Two Potato Beer Soup

2 Sweet Potatoes, diced
2 Red Potatoes, diced
1 Jalapeno, diced
5 cloves garlic, smashed
1 yellow onion, diced
5-6 button mushrooms, sliced
1 container vegetable broth
1 bottle of beer
1 can black beans
Salt, pepper, paprika, cayenne

  1. Throw everything but the beans and mushrooms into the crock pot. Season just a little but, and turn the pot onto high.
  2. Once everything is cooked through, place a good amount of the soup into your blender and blend until smooth. You can put as much or as little as you like, depending on how chunky you want your soup.
  3. Add the black beans and mushrooms and cook a little longer.  Taste to adjust seasonings.

That’s it!  One of the easiest things I’ve made in a while, and it lasted a while so I had warm food for a week.

I’m going back to just doing grains on the weekends; just fruit, veggies and maybe meat during the week. I want to see how cut I can get before I go on vacation, worked before my birthday, it’ll work again.

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What season is it?

Posted on September 28, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

First day of fall as about a week ago. Before that, we had fall weather; chilly a night, somewhat nice during the day but not cold. But, the day that fall fell (haha…?) on the calendar, it was over 90 degrees. In fact, it was like that for about a week before that. I’m not complaining, I love the heat. That being said, I had that nasty cold everyone had on my last day off. I had originally thought about making this soup then. But it was 1000 degrees and soup wasn’t in my vocabulary at that point.

Today was my day off for…who knows how long? (Probably 2 weeks, I hope. ) My plans included working out (done) and going to the beach. When I woke up to use the bathroom this morning, I checked the weather. 70 – (maybe)75 degrees. Not really beach weather. (The wind coming through my window was cooler than that). I decided to go to the zoo, and to make this soup, cause, why not?

This soup is vegan (just leave off the cheese) good for you, and really quick. Oh, and it has beer in it, what could be better?

Sweet and Spicy Sweet Potato Soup

Here’s what to get from the store:

Vegetable Brooth
Beer (an ale of some sort)
Sweet Potatoes
Sweet Corn
Broccoli
Black Beans
Red Onion
Chiplote peppers
Manchego cheese
Goat cheese

Sweet and Spicy Sweet Potato Soup

1 red onion, diced
5 cloves garlic, diced
4 ears corn, de corned and divided
1 head broccoli, diced
3 chiplote peppers
1 12 oz bottle beer (I used Spotted Cow)
2 cartons vegetable broth
3 sweet potatoes, diced
1 can black beans
1/2 cp brown sugar
Salt, pepper, paprika, cayenne, tumeric

  1. In a dutch oven, saute the onion until fragrant. Add the garlic. Make sure to salt and pepper throughout.
  2. Add half the corn, saute until almost cooked.
  3. Add the beer, bring to a boil and reduce to half.
  4. Add the sweet potatoes, peppers and broth.
  5. Once the potatoes are cooked, spoon the mixture into your blender (or use an immersion blender) to blend until smooth. You may have to add more broth to the mixture to thin it out.
  6. Once blended, add the rest of the corn, the broccoli and beans. Cook until the broccoli is tender. Taste, then add the brown sugar. You may need more or less than I used, depending on how spicy it is.
  7. Top with manchego and goat cheese, if desired.

One the things I’ve been helping with at Unos has been the beer menu, along with the education. I have to say, it’s been a lot of fun trying new breweries and learning new stuff about beer to teach to my coworkers. I’ve already taught one class, and my next one is slated for 2 weeks from now. Even though it’s extra work, it’s fun work, and I don’t mind doing it especially since my boss trusts me to do the class. Say what you will about the drinking culture, but we have some really cool things to learn.

I’m still able to excersice before work every day, even when I’m tired. If you had known me 10 years ago, you wouldn’t have believed I could do that; hell, even I couldn’t have believed I could. At 32, I’m in the best shape of my life and I couldn’t be prouder.

 

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Man I’m Baked

Posted on July 18, 2017. Filed under: Main Course, Side Dishes, Uncategorized | Tags: , , , , |

Potatoes, that is.

First off, I have to say my birthday was the best. Thanks to everyone who came out, mom, dad, Shawn, Kati, Petra, Brian..and everyone who couldn’t due to price or me wanting to go home early.

My low carb diet had gone so well, I decided to keep it up. (That being said, right after making and eating this, I also ordered Dominos, but, balance, right?)

I had been trying to figure out what to do with the broccoli mom and dad brought, and for some odd reason sweet potatoes came to mind. Granted, if you’ve been reading for a little while, you know my feelings on sweet potatoes. I wanted to do something simple, but yet tasty, and something that had buffalo chickpeas involved (no clue why) So I came up with this dish. It was supposed to be twice baked stuffed sweet potatoes, but I can’t ever get the potatoes out of the oven fast enough before the skin falls apart; so they ended up being baked mashed potatoes.

This dish is super easy, super low carb, super healthy and could be a good side dish for a meal. If you want to make it vegan, all you have to do is leave the goat cheese off, or substitute your favorite vegan cheese.

Baked Mashed Sweet Potato with Buffalo Chickpeas and Goat Cheese

Here’s what to get from the store:

Sweet Potato
Broccoli
Chickpeas
Goat Cheese
Buffalo Sauce

Baked Mashed Sweet Potatoes with Buffalo Chickeaes

1 sweet potato, cut in half
1/2 small head of broccoli, diced
4 cloves garlic, diced
1/2 can chickpeas, diced
Buffalo Sauce
Salt, pepper, paprika

  1. Coat the potato with olive oil, salt and pepper. Bake in a 400 degree oven for 20-30 minutes, or until the potato is cooked through.
  2. When the potato cools, scoop out the middle, mix in the broccoli, garlic, salt pepper and paprika. Use a potato masher to mix everything together.
  3. Place the mixture in a greased ramekin, or giant muffin tin. Top with the chickepeas and goat cheese. Bake until the goat cheese is starting to brown.

I’m still working a lot, but it’s paying off financially, which is what I wanted. I actually like working; sure I’m exhausted and I barely have time for anything, but I get to meet new people and run around instead of sitting at a desk.

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Stack it

Posted on May 17, 2017. Filed under: Breakfast, Main Course, Uncategorized | Tags: , , |

The 16th of every month is probably the most responsible day of the month for me. I go to the bank and pay all my bills.Granted, the past few weeks I’ve been overly responsible anyway. Makes for easy living, but slightly boring, for sure. Friends and I are going out tomorrow, it will be quite needed.

After hours of bill paying, cleaning, ect, I had to eat something. I haven’t gone to the grocery store yet, so I don’t have a ton of options, but I do still have options. I still had some sweet potato left (I had bought a huge sweet potato), but I didn’t want to do the same thing I had been doing. I decided to grate it, put it into ramekins, bake it, and top it with black beans and eggs. I have to say, it was pretty perfect. It could be breakfast, I suppose, but not really being a morning person, I made it for dinner.

This recipe is very easy, doesn’t take terribly long and is full of good stuff.

Sweet Potato Stacks with black beans and Eggs

Here’s what to get from the store:

Sweet Potato
Black Beans
Spinach
Eggs

Sweet Potato Stacks

1/4 sweet potato, grated
Olive Oil
Black Beans
2 Eggs
Salt, pepper, garlic powder, tumeric
Spinach
Sriracha

  1. Mix the sweet potato with some olive oil,  and seasonings. Divide into 2 oil lined ramekins and bake in a 350 degree oven for 20 minutes.
  2. Remove the ramekins from the oven, flip over onto a plate with spinach on it. Put the black beans on top.
  3. Cook your eggs however you like, I prefer a runny yolk, then put them on top of the stacks. Put some sriracha on top and enjoy.

Today was the perfect day weather wise. I was able to go and read on the beach for a little bit after I was done with my chores for today. I can’t wait for the summer.

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Who needs em?

Posted on May 11, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

The other day I talked about how I had cut out processed carbs, at least for a few days. I have completly curbed my snacking, no chips, no crackers, nothing. All my snacks have been fruit, vegetables or nuts. Cutting that out, my stomach is flatter and I lost 2 pounds. My muscles have not suffered, so that is good. I had been a little worried that my strength would wain (I also hadn’t been able to exercise since last Friday). That being said, I have the energy and that’s important.

Last night I wasn’t really sure what to make, I was hungry but nothing stood out. Then I remembered that I had some sweet potato left over, and thought that I could make something simular to what I had made the day before, but put it on a spinach salad. I added some pickled red onions and a sriracha honey dressing, and it was fabulous.

I’m not going to post the recipe for the sweet potato part, because it is like the spirilized ones I made the other day. I just cubed the potato instead. I will put the basic recipe for the dressing, though. I don’t ever measure when I make it, everything is to taste.

Here’s what to get from the store:

Spinach salad with roasted veggies, pickled red onions and silken tofu

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice

Honey Sriracha Dressing

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice
Salt, pepper, garlic powder, tumeric, paprika

  1. In a measuring cup, put equal parts vinegar and oil, then add everything else. Whisk together, and taste to adjust seasonings.

I’ve noticed a lot of the things I made are more “taste to adjust seasonings” I like that, though. It teaches people to actually taste the food they make. If you don’t taste while you’re cooking, how will you know it will be good?

I have been working hard on my exercise as well, I can now do 11 push ups, which is a lot more than I used to be able to. I’m getting stronger all the time, and it feels great.

 

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Scramblin

Posted on May 9, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Recently, Fitbit updated their ap to show some of the nutrients you’re eating. They only track carbs, fat and protein, but it’s a start. I realized that I had been getting way to many processed carbs and not enough protein. I kind of knew that was happening, I’d been buying a lot of snack foods recently. So, I decided to make a change. I cut out all processed carbs, no breads, chips, croutons from work, stuff like that.

Except for yesterday when I shared a piece of cake and some pretzel bites with Kati, I had been doing very well since Friday. I was pretty happy with the results, my stomach is a lot flatter (carbs=bloating!). It’s also super gassy, now that I’m living 100% on fruits and veggies again. I’m going to keep this up until Thursday (or longer, but it’s nice to have a goal) just to see what happens.

I don’t have an issue with carbs, I’ve talked about that before, my issue is with where they come from. The complex carbs that are in fruits and veggies are much better for you than the simple carbs you get from bread, past, sweets, ect. On top of that, fruits and veggies have nutrients that the human body needs, the other stuff is just good for the soul. (I do love pasta, you know that.

After work today I stopped to grab some tofu. Except for the chicken breast I ate on my salad yesterday, I’ve also been (unintentionally) eating vegan. I have to make sure I’m getting protein, and tofu is a great way  to do that. I could only find some silken firm tofu, they had a sale on the other stuff so they were out, and wasn’t sure what to do with it. Then I remembered the spirilizer I got for Christmas and wondered how it would do with a sweet potato.

I’m pretty pleased with the result. Since I had the firm silken tofu, it broke down and it ended up looking like scrambled eggs. So, if you wanted, you could make this for breakfast.

This recipe is pretty easy; since the sweet potato is cut into small rings, it cooks pretty quickly. I was able to get all of this done, prep included, in under an hour. There are a lot of nutrients, and it’s pretty filling. Half a sweet potato will make enough for 2 servings.

Spirilized sweet potato and tofu "scramble"

Here’s what to get from the store:

Sweet potato
Chickpeas
Button Mushrooms
Mini Sweet Peppers
Firm Silken Tofu.

Sweet Potato and Tofu “Scramble”

1/2 sweet potato
2 button mushrooms, diced
2 cloves garlic, smashed
2 mini sweet peppers, diced
1/4 cup chickpeas
Salt, pepper, tumeric, paprika, chili powder

  1. Cut the sweet potato into a block and send through the spirlizier.
  2. Saute the sweet potato until partially cooked through. Add the garlic, season with salt and pepper.
  3. Add the peppers, mushrooms, season and saute until the peppers are mostly cooked through.
  4. Add the chickpeas, season once again. Taste to adjust, serve with Sriracha, if wanted.

I’m not going to lie, I’m pretty impressed with myself. I tend to snack on stuff at work that I shouldn’t but I haven’t touched anything there since last Wednesday. I have a giant issue with snacking, crunchy food items are my favorite things. My goal is to take the last little bit of padding away from my stomach, I’d like to actually see how my abs look. I like having muscles, they’re fun.

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Hassleback, Hasslehof’s lesser known Starchy Cousin

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I know I’ve shared my love for sweet potatoes many times. They’re great, for pretty much everything you can use white potatoes for. (I do tend to like white mashed potatoes a little more, but sweet mashed is pretty tasty.)

As with a lot of my recent recipes, I got my inspiration while walking around Aldi doing my grocery shopping. I’m not sure why I thought about making hassleback sweet potatoes, maybe it was the new bags of shredded Guyere, or the fact that I just wanted cheese, but cheese and sweet potatoes sounded like a great combination, and I was right.

Now, I’m not going to lie, I was rushed and the potato wasn’t 100% cooked through, but the flavors were still there. The nice thing about sweet potatoes is that while they are sweet, the flavor is really only brought out if you add the stuff to make it sweeter. The only seasoning I used was salt, pepper, crush garlic and olive oil. Those things brought out some of the natural flavor without making it too sweet.

While it takes some time (because sweet potatoes take FOREVER) this is a very simple recipe. And, believe it or not, even though it’s covered in cheese, it’s pretty good for you. Cheese has protein and calicum, which the human body needs, and sweet potatoes have beta carotene, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (I did google that info. I’m trying to make sure I get all the nutrients I need. )

Hassleback Sweet Potato with cheese and black beans

Here’s what to get from the store:

Sweet potato
Black Beans
Guyere
Cheddar
Bleu Cheese

Hassleback Sweet Potato

1 sweet potato
4 cloves garlic, smashed and diced
Cheddar, sliced
Handful shredded Guyere
Handful Bleu cheese
Black Beans
Salt, pepper
Olive Oil

  1. With a sharp knife, make slices through the potato, almost to the bottom but not through it.
  2. Cover the potato in olive oil, salt, pepper and the garlic, making sure the garlic is in the slices as well.
  3. Place the potato in a cast iron skillet or a baking pan. Bake in a 400 degree oven and cook for 30 minutes or until mostly cooked through.
  4. Take the potato out of the oven. Carefully put the sliced cheddar in each slit, put the black beans on top, then the rest of the cheese. Return to the oven and continue baking until the cheese is melted.  Use as a side dish or a main meal.

Using the work out videos is kind of weird for me. On one hand, I don’t have to go to a gym, on the other hand, I’m not 100% sure if I’m doing the moves correctly. Well, at least until the next day when a muscle group hurts. Today it’ the muscles that control rowing, I’m not sure of the name. The muscle soreness was something I missed from when I started doing yoga. Sure, I was progressing, but not much in the way of muscle strength.

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Soupy!

Posted on September 27, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

I can’t come up with puns right now, no idea why.

My posting has become a little erratic and I apologize for that. I’ve decided I don’t want to post the recipe the same day I make it, but then what happens is that I forget to post for over a week. I’m going to have to go back to posting the day I make the food.

Last time I talked about wanting to make soup but it was still a little to warm for that. Fall is officially here, and it’s started to cool down. (Granted, when I made this, it was still a little on the warm side). I had some sort of squash soup running around my head, and when I went to Aldi they finally had squash, and I settled on butternut. Who doesn’t like butternut squash? It’s delicious.

I wanted to make something creamy and vegan, which is actually really easy in soup if you do it right. Butternut squash adds a creamy element to any dish and the flavor can be amped up if you use a little bit of coconut milk. This recipe was exactly that, it was easy to make, very creamy, had great flavor and was vegan. My only issue is that I had made too much, didn’t have anyone to share it with and couldn’t fit it in my fridge. So I ended up having to waste it, which was depressing, it was awesome.

Sweet and Spicy Butternut Squash Soup

Here’s what to get from the store:

Butternut Squash
Sweet Potato
Jalapenos
Vegetable Broth
Sweet Vadalia Onion
Coconut Milk

Sweet and Spicy Butternut Squash Soup

1 butternut squash, halved
2 sweet potatoes, cubed
2 jalepenos
5 cloves garlic, smashed
1 onion, diced
32 oz vegetable broth
1 cup coconut milk
Salt, pepper, paprika, sriracha, tumeric, garam masala, fresh basil

  1. Cover the squash and potatoes in olive oil, salt, pepper and paprika. Roast in a 400 degree oven for 30 minutes or until soft. Let cool slightly and scrape the squash out of it’s peel.
  2. While the squash and potato are in the oven, scorch the outside of the jalapenos with your stove. Let cool then peel and chop them.
  3. In a large pot, saute the onion and garlic until fragrant. Add the peppers then the vegetable broth, squash and potato. Stir while smashing down the lumps.
  4. Using an emersion blender or a normal blender, blend the soup until smooth. Season and taste. Let simmer for a bit before adding the coconut milk. Taste to adjust seasonings. Serve topped with fresh basil and crusty bread.

I had to skip yoga about 4 days the past week. I’m really glad that now I’m in shape it isn’t a huge thing if I do have to skip. Sure, I gained  a few pounds, but then again, people go up and down about 5 pounds a week, so it’s not that big of a deal either. I still feel strong, and that’s amazing.

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