Posts Tagged ‘cooking’


There’s something about having a goal and a new routine that completely energizes me.

Monday was day 1 of my half ironman training. With a 30 minute swim (focused on form and breathing to both sides) and a 60 minute bike (staying between 90-100 RPMs on a “flat road”), I knew I would need to start planning my schedule and prepping meals. I got my workout done first thing in the morning, and by evening time I was going on a short snow hike with the puppy, vacuuming, doing loads of laundry, prepping my lunch for work the next day, and roasting a whole chicken for the husband’s return.


I ended the night snuggling on the couch with my two boys, a belly full of the most delicious chicken and potato dinner, eating warm out of the oven chocolate chip cookies and watching NCIS. I felt accomplished and content.

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Tuesday was an off day and truthfully I’m so glad I have a plan. I was so energized that part of me wanted to head to the gym and just go as long as hard as I could. Obviously that’s a dumb idea, and having my schedule say it was an off day stopped me from doing so.

Instead I went home, in another snow storm (getting me home much later) and cooked dinner. (I’m on a roll compared to our recent take-out kick that was killing our budget.) I made a quick roasted chicken sausage, spinach and whole wheat pasta dinner. The Husband took the night off – of his normal gym schedule and work – so it was another treat to eat dinner together and hang out. I was still energized after dinner and cleaned all the dishes, got my bag packed, we cleaned off our cars and ran Bentley in the snow, and then had an hour to watch Biggest Loser together.

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Wednesdays morning I was up at 5:46am feeling happier than I have felt in a while. Not to say I wasn’t happy before, but usually when the alarm goes off at 5:46 I think of ways to get back to bed. I was excited to have more training on my schedule. I spent 45 minutes doing strength training and then another 10 minutes stretching my crazy tight hips and it bands. After work I completed a 30 minute, slow and steady run that was on the plan. Wow, I’m out of running shape, that’s all I will say.

I was even excited to cook again. I made pork chops with applesauce, roasted broccoli and garlic quinoa for the husband and myself.

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On Thursday (my WFH) I had another 30 minute run on the schedule. Between fighting a cold, a frigid 2 mile walk in the ice with the puppy, and just feeling sleepy I was not in the mood to run or cook. But I pushed myself and got to the gym, ran my 30 minutes, and came home to eat soup with the husband. I’ll admit it, I felt better after doing it.

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(The duct tape on the door is to cover the bite holes this guy made…)

It’s funny – after weeks of not feeling the gym, not cooking, cleaning only when I got to the anxious state – I finally got to the point where I want to work out. I want to cook dinners. I want to keep the house clean. I want to wake up early and get moving. I want to keep this motivated, energized, content feeling going.

I can’t help but thank my half ironman training plan to getting me back to this place. I love it!

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A Friday night spent eating dinner and relaxing on the couch with the Husband.

A Saturday morning swimming ¼ mile (16 laps) for the first time in years. I just zoned out and swam and it was amazing. (As sore as my arms are now, still so worth it.)


A Saturday afternoon shopping and driving around with the husband.

A Saturday late night dinner with my best friend, her husband, and my husband. Eating absurdly delicious food.

Shrimp scampi and braised veal in a port wine and mushroom sauce

A Sunday spent with my best friend, walking through an apple farm, eating a hot out of the oven apple cider donut, then having a “cooking and sharing” day where we each made 2 dishes.


I made a ginormous sweet potato ground turkey shepherd’s pie and chicken sausage stuffed zucchini boats. She made a veggie and bean packed quinoa and an Afghani dish, Kaddo Bourani (pumpkin with yogurt and meat sauces) which is like lick your spoon a hundred time delicious. We made enough so that we both took about 4 portions of each meal. Meaning I went home with 16 portions of food (well more like 12 with the Husband’s portion size) meaning we don’t have to cook or eat out all week. I have got to spend my Sundays cooking more!


And finally… the happy news that is making me dance around today…after talking to a breeder a few weeks ago we thought we were set on waiting for the next litter and getting a boxer puppy. But after hearing about the incredibly sickening and awful tortured dog that was found in the town next to where the Husband works last week – we started looking at rescues. I (somewhat dumbly I guess) never knew how many dogs and puppies were out there needing to be adopted. As we looked through the pages upon pages of rescues we came across a lab/shepherd puppy “Michael” and the Husband and I were IN LOVE. We just HAD to take him home. After applications (approved) and talking with an adoption counselor (so much information on rescues and the transport/quarantine process) all that’s left is to schedule his arrival, and then at some point within the next 4 weeks we will be taking Bentley (formerly known as Michael) into our home. I can’t explain the excitement and happiness I’m feeling about the addition to our family right now.


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My best lunch ever

Last night I had the night to myself. (I sorta fudged a little and gave everyone the impression I had plans so that I didn’t have to fight to have the night to myself.)

I knew I wanted the night to cook a little and just relax. Me, myself and I.  So I did, and omfg am I glad because I just had the best lunch I have ever brought to work.

I had myself a (sliced up & grilled) chicken andouille sausage marinated in bbq sauce on a whole wheat bun with raw spinach. On the side I had a slice of cornbread (I may have eaten half the pie-tin after I made it last night).

This will be repeated tomorrow.

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Thank you Mizuno.

My new sneakers


Thank you Cosmic Love – Florence & The Machine.

Thank you bed for letting me have a restful 8 hours of sleep last night.

I just had the best run I have had in months. I breezed through my 5k this morning. No knee pain, no huffing and puffing, no walking. I feel fanfriggantastic. 🙂

Now I’m off for a day of old-school Italian cooking with my girlfriends. Happy Sunday!

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All day today I was thinking about what I wanted to eat for dinner. I knew I had my annual doctor’s appointment after work at 6pm and would arrive home on the earlier side since I wasn’t planning on going to the gym today.  Rather than use up what I bought at the grocery store yesterday, I decided to give in to my craving and cook something else. Pizza it was! Only I decided I needed to at least incorporate some veggies into it.

After work I walked about 1.5 miles to my doctor’s appointment, then ran into to Trader Joe’s to pick up a few extra supplies and walked the remaining 1.5 miles home. After my 3 mile walk I was ready for some pizza. It was incredibly easy and fast to make, such easy clean-up and now I have dinner for the next few nights. And I actually got some veggies into my diet. 😉

My veggie supreme pizza monster


  • Trader Joe’s 99 cent whole wheat pizza dough
  • 2/3 bag skim mozzarella shredded cheese
  • About 3 tablespoons of Trader “Giottos” pizza sauce
  • 1 yellow bell pepper
  • 1 yellow onion
  • Small pack of white sliced mushrooms
  • 1 bag of fresh spinach
  • 1 can Hatch New Mexico Green Chiles (my Trader’s now carries these, yum!)
  • salt & pepper (to taste)


  1. Let the whole wheat dough sit at room temp for 20 minutes
  2. Pre-heat oven at 425
  3. Wash and slice pepper, onions and mushrooms
  4. Put onion and mushrooms into a pan with a little olive oil and pan fry for about 10 minutes
  5. Add yellow pepper to pan fry and continue cooking another 3-5 minutes
  6. Add spinach (the bag greatly reduces to hardly any spinach!) into the pan fry
  7. Let the veggies continue to pan fry at low heat
  8. Take the dough out of the package and sprinkles with flour. Roll into the desired shape
  9. Put pizza dough onto tray. Spoon and spread a light coating of pizza sauce
  10. Sprinkle about 1/3 of the shredded cheese. Add green chiles (I only put it on half the dough since they are spicy!)
  11. Put all the veggies onto the pizza dough (I try to spoon it out and get rid of any extra water)
  12. Sprinkle another 1/3rd shredded cheese on top of the pizza
  13. Shake a tiny bit of salt & pepper
  14. Bake in oven for 6-10 minutes



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