Red Potatoes and Thyme

July 22, 2010

1 quart water
2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil (1 turn of the pan)
2 tablespoons butter
Salt and pepper
2 tablespoon (5 or 6 sprigs), fresh thyme, leaves stripped and chopped

In a deep, medium skillet, bring water to a boil.
Add quartered potatoes and simmer 12 minutes, until fork tender.
Drain potatoes in a colander set over a pot.
Return the pan you cooked the potatoes in to heat over medium high.
Add extra-virgin olive oil and butter, then, when butter melts add potatoes.
Season potatoes with salt, pepper and chopped thyme.
Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

Prep Time: 10 minutes, Cook Time: 25 minutes
Serves: 6

Notes: Change Oil/Butter for your particular program.


April 25, 2010

1 pear, rough chopped
2 t cinnamon
1/2 t salt
1/2 cup raw agave
1/4 cup pure grade A maple syrup (not technically raw, but used in many raw recipes—use more agave instead if you’d like it to be 100% raw, but the maple gives it a richer flavor)
1 T orange zest
juice of 1/2 orange
1 t vanilla
2 cups soaked raw almonds
1 cup soaked raw macadamia nuts
1 cup pumpkin seeds
1 banana, diced
1/4 cup unsweetened coconut

Soak the almonds and macadamia nuts for at least one hour prior to using.

In a food processor, combine the pear, orange juice and zest, and pulse until chopped. Move to a separate bowl.

Add the macadamia nuts to the food processor, pulse to chop (not mushy, but smaller, even pieces) and add to the pear and orange mixture.

Do the same with the almonds.

Next, in a separate bowl, combine the agave, maple syrup, salt, cinnamon and vanilla and mix thoroughly. Add to the nut/pear mixture and mix well.

Stir in the chopped banana, coconut and pumpkin seeds.

Spread onto Teflexx sheets in an even layer, and use a spatula to break up into larger chunks.

Dehydrate at 115* for 36-48 hours.

Gina says: “It’s worth the wait, I promise.”

Serve with your favorite fresh nut milk or coconut yogurt and berries.

I got this recipe from The Fitnessista:

Carrot Crackers

April 25, 2010

3 cloves of garlic
2 tablespoons ground flax seed meal
1/2 cup almonds (I have also used sunflower seeds and pumpkin seeds since they are cheaper)
salt and pepper
5 small organic carrots

Grind the nuts to make a flour in the food processor.
Grate the carrots (preferably in the food processor).
Combine all the ingredients and process to mix.
Spread the mixture on a teflex sheet on your dehydrator tray and dehydrate at 105* for 10-12 hours.
Flip the crackers after 6 hours and continue dehydrating.
(She usually makes these over night, so she doe not flip them and they come out fine).

I got this recipe from:

Carrot Crackers

Protein Flax Muffins

March 13, 2010

This recipe is from lazedays

3 to 4 egg whites
2tbsp flax meal
scoop of your own fav whey (ON chocolate)
since I like chocolate I added 1 tbsp dutch cocoa powder
splenda to taste

Pop in microwave bowl and zap for 2 min. It looks like it’s gonna over flow but it won’t.

Let cool and rip apart and enjoy like a piece of sweet bread.

My version
205 cals
6g’s of fat
30 mg cholest
135g’s of sodium
7g’s of carbs
1g sugar
4g’s of fiber
32g’s of protein


September 21, 2009

1 English cucumber, seeded & cut into thin 1” long strips
1/2 lb. jicama, peeled & cut into thin 1” long strips
2 medium carrots, peeled & cut into thin 1” long strips
6 tblspns chopped fresh cilantro leaves
5 tblspns lime juice, preferably fresh squeezed
1 tblspn extra virgin olive oil
1 1/2 teaspoons red pepper flakes
Salt, to taste
Ground black pepper, to taste

Combine cucumber, jicama, carrots, cilantro, lime juice, oil, & pepper flakes and season with salt & pepper.  Toss gently to mix.  Serve immediately or refrigerate for up to 3 days.

Serves 4

Per serving:  80 Calories, 2 g protein, 11 g carb., 4 g fat (less than 1 g sat), 0 mg cholesterol, 2 g fiber, 25 mg sodium


My Favorite Breakfast

September 16, 2009

I am so sorry for not bloging. I have had so much excitement and I have learned so much. For now, as promised, here is a picture of my favorite breakfast. I use one egg and 1/2 cup egg whites. It is a brain thing. The one egg turns the mixture yellow so I do not feel deprived. I add 1/2 oz of cheese, this happens to be Raclette, and one slice of Canadian bacon. Yummy, yummy. Add some cottage cheese or some fruit and I am set for the day, well several hours or more.

'The Beginnings of My Favorite Breakfast."

I normally have the cheese and Canadian Bacon pre-cut in a jar so it is a matter of sprinkling into the eggs. I, of course, buy egg whites to make my life simpler. I know it costs more but the convenience is worth it to me. I have a favorite bowel I use which gives me consistency in quantity.

"Scrambled Eggs, Yummy"

“What is your favorite “breakfast?”

Books and Bread

September 11, 2009

Hi everyone,

My friend got me hooked on these blogs. I found a few that are great. It is a very time consuming task. I wish my laptop were working. Never by a TOSHIBA. It is junk and not worth the money. Is has hardly been used and out of five tech people no one can fix it. It just shuts off whenever it wants. Usually when I need it to stay on it will shut off, black screen. They say it is heat. Really, how hot can it get in just one or two short minutes? Defect.

In reading a blog, I found out that Adam Campbell is coming out with a book in December called “The Big Book of Exercises.” This book appears to have every single possible exercise there is. It sounds like it is going to be the most comprehensive exercise book around. Beginners and experienced can use this book. The best thing about it is there is going to be a women’s version and a men’s version. For those of you who want to look it up here is the info.

The Men’s Health Big Book of Exercises: Four Weeks to a Leaner, Stronger, More Muscular You!
ISBN-13: 9781605295503
480 pages
$16.49 on Amazon

The Women’s Health Big Book of Exercises: Four Weeks to a Leaner, Sexier, Healthier YOU! (Paperback)
Paperback: 464 pages
Publisher: Rodale Books (December 22, 2009)
Language: English
ISBN-10: 1605295493
ISBN-13: 978-1605295497

Four hundred and sixty four pages… Yikes.

I would like to pre-order so I get it in time for Christmas, but hate to buy books unseen. If anyone gets a peek, let me know if this book is any good. It has a lot of potential.

As you all know, or those who follow me, I have a garden and this year I planted Spaghetti Squash, why, who knows. I do not care for squash. I have to do the sneaky chef thing to get it down. I just tried this great recipe for Spaghetti Squash Bread. Yummy, Yummy. Those of you who bake, you can change up the recipe in many ways. Have fun. Hope you enjoy it.

Spaghetti Squash Bread

1 1/4 cup Flour (I used 1 cup WW and 1/4 cup unbleached all purpose)
4 tblsp sugar (I used 4 tblsp Splenda)
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Dash of salt
2 med. eggs
2 tbsp oil (I used EVOO)
1/4 c. orange juice
2/3 c. spaghetti squash strands, cooked
2 tblsp raisins

Stir together flour, sugar, baking soda, spices and salt. Set aside. Beat together eggs, oil and juice. Gradually beat dry ingredients mixture into egg mixture. Stir in squash and raisins. Pour batter into loaf pan that has been sprayed with cooking spray. Bake at 350 degrees for 40 minutes until golden brown. Makes about 20 slices at 65 calories each.

I pierced the spaghetti squash tons of times with a fork and cooked it in the microwave for 10 12 minutes and I let it stand for five minutes before removing the seeds and shredding it into strands. (You could also bake it in the oven at 375 for one hour.)

Let me know if you try it and how you like it.

I have PT tomorrow and a busy weekend.

I hope you all have a great weekend and remember, keep it clean.

“Weekends don’t count unless you spend them doing something completely pointless.”

~Bill Watterson

“Weekends are a bit like rainbows; they look good from a distance but disappear when you get up close to them.”

~John Shirley

“There aren’t enough days in the weekend.”

~Rod Schmidt