I am an eater. I can remember when I was a teenager I went out on a date with this one guy and he took me to a steakhouse. There really wasn’t too much choice back in Aiken, circa 1984. I believe the name of the restaurant was Ryan’s which has since closed and Aiken has much better choices now. I was NEVER one of those girls that shied away from eating in front of dates. The next day I happened to see his brother to which I partook in the typical teenage banter fishing around to see if said individual “liked” me. To which his brother replied, “yes he likes you, and he said you can really put away some groceries“. BADGE OF HONOR Mama likes her food, that ain’t no lie.
Matter of fact when I’m not eating, I’m thinking about what I’m going to make next. Multiply this by 100 when I’m training. I am an Eggos™ gal too. I love two in the morning with butter. But even the Eggo™ routine can get old and I do like to mix things up.
Behold the savory breakfast cookie!
I found this recipe online and now I can’t seem to find it…again to link. I’m sure with enough diligence if you’re interested you can find something similar. Again a quick fix for the morning to give you energy. There are a lot of breakfast cookie recipes out there, but most of them are a sweet version. When I came across this one, I thought that I would give it a try because it had meat. Ingredients are almond and coconut flour, bell pepper, onion, cheddar cheese, eggs and turkey. Mix it all together and bake for about 15 – 18 minutes. They can be made ahead of time and frozen for later. And you can make them meatless. I thought they tasted good and they are small enough to have a few and not feel like you over ate. Enjoy! Happy Miles to You!!
I came across this recipe a while back but just now getting around to trying. Courtesy of Health Magazine I tried the Zesty Orange Chocolate Energy Balls. Say hello to my little friends:
Anything with chocolate is good. YES IT IS!!!! And if it’s supposed to give you energy ~ well slap me and call me Sally. Main ingredients are dates, nuts (choice), vanilla, cocoa powder, orange zest, and shredded coconut. Everything goes in the food processor then you ball them up and freeze them. I found that they really didn’t ball up to well and I had to add a little water. Then rolled them and put them in the freezer. I kept them in the freezer and was still able to eat them in 5 minutes, no problem. Adding the water did make construction a little messy but it was worth the fuss. I was looking to take some with me on runs and rides but, uh no dice in this 106 Phoenix heat. So I pop one before or after I go. Not hard on the stomach either. The recipe is in Health Magazine June 2016 issue.
If you are old enough and you remember when Saturday Night Live was funny you’ll remember this…funny thing though even as I was making them I immediately thought of this….yes, you can’t take me anywhere. Happy Miles to You!!
Now that I’m in full training mode I have been seeking out more recipes for energy and overall body health. I find this to be a little irritating and too time consuming at times. It seems for every search there is something that is supposed to give you more energy and be healthier etc. ad nauseam. For the most part I eat healthy and I love to cook and bake. Did I mention…bake. For me I’m always looking for things that won’t make me feel sick or dragged down. Once I’m in the running zone, I don’t have to worry too much about calories, but I do look after what I’m putting in my body. I judge a good meal by eating enough and I don’t fee like I want to crash afterwards. I think everyone knows what I mean.
I have been cooking with quinoa and man do I have way to much of it in my house right now. This next recipe is a little ditty I found on the internet. I know it came from one of the running sites or someone’s running site ~ so I give you kudos my friend! I’m not even sure of the real name but I’m calling it Chicken and quinoa with olive gremolata.
Not bad at all. I could have done with a little less of the parsley and mint that made the gremolata, but overall it was a really tasty dish. The recipe however made a LOT. If this dish appeals to you I would suggest halving the recipe or you will be swimming in quinoa. I’ve attached the recipe below in pdf. Enjoy and happy eating!
Tried a new veggie dish that I wanted to share. I like to cook at least one new dish once a week – if I have time. And lately, I have been trying to cut down on the amount of meat I eat for many reasons. I find that I just feel better and I’m a bleeding heart for proper treatment of animals. I mean you’re not going to see me on the news climbing up the side of a whaling vessel, but lets just say as humans we could really do a lot better how we treat animals we consume. Everybody’s opinion is different about this, but I find as I age it bothers me more as I am more aware.
My problem is that if I don’t incorporate a little bit of meat in my diet I do feel lethargic and unhealthy. Many stalwart vegetarians tell me that you can do it no problem and it’s just an excuse. I have also spoken with some individuals who tried to go full veggie and they just couldn’t do it and felt they were unhealthy because of it. Everyone knows their own bodies and what they need, so there is no judgment with me.
Found another recipe from Health.com™ called Portobello Fajitas. (Click link for recipe) This was a very simple and quick meal to make on a busy work night. And if you like mushrooms (I do!) this is for you. It kept really well the next day for leftovers.
And don’t forget the lime!! Enjoy – Happy Miles to You!!
Just tried this dish from Health Magazine April 2017. Pasta Pearls with Spinach and Turmeric. I give this a 10 for a light healthy meal and it wasn’t bad the next day as a left over. I tend not to like anything leafy the next day. It’s a texture thing with me. It was extremely easy and fast to make and turmeric is healthy for the body. (disclaimer: I’m NOT a nutritionist) One of the healing properties of turmeric is it’s a natural anti-inflammatory. You can research this one on your own. The dish consists of pearl pasta (couscous), garlic, spinach, salt, pepper, turmeric and zucchini cooked in a vegetable broth. Enjoy!
For a while there I was posting (what I consider to be healthy) healthy recipes. I kind of got away from that but have now had a resurgence in some creativity so I thought I would share. I love to cook and bake when I have time. So I thought that I would share specific things I found good.
I saw this in Coastal Magazine. There really is no explanation and you can create a variety of variances. Let your creativity flow! It was so easy to make, the hardest part hollowing out the pineapple, and tasted really good. The recipe called for hemp seeds to be sprinkled on top but I chose not to add. Enjoy and happy Sunday!
I haven’t been posting as much in my good eats sections as much as I have wanted so I’m aiming to change that a bit…or at least try. I love food…one of the main reasons I run:-). I also love dessert. I am good at preparing both, but love making cakes, cookies, and generally anything sweet. Funny, I don’t eat a lot of sweets, but I like making them and sharing with friends.
I truly believe everything in moderation. I don’t believe you should deny yourself anything good. By good I mean something made well and using natural ingredients, not processed crap. It’s hard but with a little preparation you can have healthy GOOD meals and a dessert every now and then.
Today’s recipe is….chicken tacos. I have been receiving Health© magazine through courtesy hotel points. The magazine isn’t bad at all and the recipe section has some good dishes to try. This recipe was fantabulous! Everything you need in a soft tortilla. The best thing is after I ate it I felt good, meaning no feeling blah after you eat. I like when I eat food that generally makes me feel good. I’m sure you all know what I mean. Sometimes we crave things eat them and wonder why did I just eat that?
It takes about 30 minutes to make. Fast and easy on a work night. 377 Calories, 16g Fat (3g Sat Fat), 118 mg Chol., 8g Fiber, 24g Pro., 38g Carb., 596mg Sod., 3mg Iron, 146mg Calcium.
Here was my picture:
Not too shabby…not too shabby.
Visit the site for the full recipe at http://www.health.com/recipes/chicken-tacos.
Happy Miles To You!
If you like yogurt you are going to love this simple recipe I found in Prevention Magazine that my friend Mike let me borrow. Time always seems to be an issue when it comes to preparing healthy meals. Sometimes I hit it out of the park and other days it’s Dominos. For the most part I do a pretty good job and having Dominos every now and then isn’t a bad thing.
I love yogurt and I’ve tried countless brands. Most of them are loaded with sugar and are okay but not great. I really don’t like the gelled fruit on the bottom, often settling for the fruit flavored. When I came across this recipe I just had to try it because I could control how much “stuff” goes into “my” yogurt. I will clearly say once you do this, you may never buy a “prepared” yogurt again. I’m acting like I just found the Ark of the Covenant. I know this is old news, but this was really good, easy to prepare and tailored to your individual taste.
The recipe (consider a single serving):
1 cup plain yogurt ~ I chose a standard Greek
2 Tbsp Honey
1/3 cup Frozen Pineapple
1/4 Tsp Cinnamon ~ You can add more or less depending on your taste
Chopped Raw Pistachios
Sauté the frozen pineapple, honey and cinnamon over medium heat for 3-5 minutes. Allow to cool. Place the pineapple on the yogurt, garnish with the nuts and Walla! You’re done!
If you are using fruits with more fiber I you could use fresh fruit. You could even use fruit like raspberries, just don’t cook until soupy or maybe do if that’s what you like.
I found using the frozen fruit took a little more than 3-5 minutes. I can see taking the fruit out 30 minuets before and making the recipe or just cook it a little longer. I tend to like a little caramelization on mine so I let it Sauté for about 8 minutes.
I couldn’t find any raw pistachios so I used lightly salted and roasted nuts. This really sent this over the top. The crunch and saltiness of the nuts played well with the fruit and the plain yogurt.
You can sauté the fruit the night before and assemble in the morning before work/day. Enjoy! Happy Miles to You!!
Tonight’s recipe is lentil burgers. At first I thought no way, but….. I have to say not bad, not bad at all and worth the try.
A few tips:
3 cups of lentils is a lot. This made more burgers than I really wanted. I think I could have halved the recipe.
I would have added more spices. This only called for salt. For me, a little more salt and maybe some other spices to make it a little more flavorful.
I cooked mine a little longer to get a nice crust on the outside. I really liked the crunchy texture on the outside with the more tender inside.
I ate mine with some ketchup. I imagine you could spice the recipe up with greens and other condiments as desired.
Hat tip to 101 Cookbooks Vegetarian Lentil Burger. Enjoy and Happy Miles to You!
January is the month of making new resolutions for the upcoming year. I stopped making resolutions a long time ago. I figure why wait until the beginning of each new year. If you want to do something do it now. With that being said ~ one of the most popular resolutions is to eat healthier. We all want to do it but sometimes there just isn’t enough time in the day.
I pretty much think about food all the time. How to prepare it, change it up, the health factor and serving it up. I love everything about and preparing food. One food I have heard a lot about but really haven’t tried is kale. I hear nothing but good things about kale and how healthy it is for us. So, I decided to find some recipes. I’ve been hitting the Yummly site lately and came across Kale and Quinoa Cakes by Joy the Baker. If you have time stop by her site ~ she’s got great recipes and a cute blog. Joy The Baker
This is absolutely a fantastic recipe. It does take a bit of prep (the author points this out) but it is well worth the time and effort. They are filling and….good!. I imagine you can use different oils if you wish like grape seed or coconut oil. The flavors are really outstanding. I loved the sun-dried tomatoes. The recipe called for parmesan cheese but I had to use what I had on hand (cheddar) and it worked fine too. Using parmesan will take care of the salt and maybe you can add less than the recipe calls for. This will be a great additions to the meatless Mondays.
I’ve linked the recipe below. Not sure if you need to have an account to access.
A few tips:
(1) Allow the oil to heat through. If you don’t your first cakes may fall apart. (2) Finely chop all of your ingredients . If they are too large your cakes might not stay together well when cooking.
I served mine up with lemon wedges and capers. The capers added an extra punch of saltiness, which I love. Enjoy and Happy Miles to You!!