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Posts Tagged ‘avacado’

Last night we had a fiesta! After an absolutely beautiful Sunday that included:

  • a workout at the gym on the step mill for 30 min. then the elliptical for 15 minutes with Health magazine
  • a winning soccer game for Brady at 10 am
  • a 5 mile walk with a great neighbor/friend/role model mother of twin 3 year olds and a 3 month old baby
  • another winning soccer game for Brady at 8 pm
  • a short trip to Target for organizing essentials so we can finish cleaning out our extra room
  • a brief clean of our house

It was great! For dinner we had shrimp burritos with tons of fixings!

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The delicious meal consisted of:

  • shrimp boiled then cooked in cumin and lime juice for flavor
  • leftover quinoa
  • Trader Joe’s black beans refried beans
  • frozen broccoli
  • TJs roasted corn (frozen)
  • Brady’s guac
  • fresh tomatoes
  • mushrooms
  • onions
  • artichokes

All served on a whole wheat high fiber tortilla. This pretty dish ended up being a salad, all mixed up together!

I hit it pretty early last night but I was still tired today. I am hoping another early night tonight will help me!

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His:

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Hers:

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Fantastic His/Her Fish Tacos

Ingredient List for Both Styles:

  • tilapia – marinated in lime juice and cumin
  • sweet peppers
  • homemade guacamole
  • brown rice
  • tomatoes
  • fat free refried beans
  • lettuce
  • special sauce

His:

  • cheese
  • flour tortillas

Hers:

  • collard green leaves

Special Sauce

  • 1/2 c. fat free plain yogurt
  • cumin
  • lime juice
  • hot salsa

*Have each person load up there shell as they wish and enjoy!


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Last night our good friends John and Ashley came over for dinner! It was pouring rain and gross outside so we decided against the cookout and opted for make your own pizzas! John and Ash brought a delicious bottle of Riesling, that tasted like summer!

While we sipped, we made two great pizzas – a his and a hers. Then we started on the sides while the pizzas were cooking!

Classic Tomato Basil
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Jen and Kate’s Famous Strawberry Salad:


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Boy’s Pizza


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White crust with black olives, pepperoni, avocado and mozzarella.

Girl’s Pizza


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Wheat crust with zucchini, squash, broccoli and goat cheese.

John and Ash brought dessert too – angel food cake with fresh berries and whipped cream!

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It was a great, relaxing night of catching up with two of our favorite friends!!

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This weekend was great! Relaxing but busy at the same time! I have few recipes to post – a fun pizza night and some VERY healthy cookies that turned out great! I will get to that soon. 🙂 With 8 more days of school until Spring break, I am having a hard time concentrating on anything.

Tonight my girlfriend Jen and I made cookies for our bookclub tomorrow. I will post a full recap tomorrow night! While we were busy, Brady – my wonderful husband – made dinner! It was an experiment, but it turned out great! In fact, I would add it to the list to make for company, maybe as an appetizer or maybe stuffed into large peppers for an entree!

Brady’s Quinoa – Feta – Avocado Stuffed Peppers

  • small sweet peppers, as many as you want to stuff
  • 1/4 c. fat free feta
  • 1/2 avocado
  • 1/2 c. quinoa

Mix the avocado, quinoa and feta together and stuff into the mini peppers. Then bake at 400 for 20 min. or until soft and browned. 🙂

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We had these with salmon and WAY to many multigrain – Food Should Taste Good chips.

🙂 11 days until Florida!

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This morning started with a 6am workout. Both Brady and I made it to the gym. I did a hard 35 min. on the stepmill while he ran. It was great to get it over with because Mondays are always busy and draining.

Breakfast was my usual fruit with GoLean vanilla oatmeal and coffee with soy-milk plus a splash of SF creamer. Then lunch was leftover Ali’s feast. It was delicious and filling – still. I snacked on celery and PB in the afternoon, while the kids were at art.

I was hungry when I got home. Luckily, I had planned ahead and marinated a piece of salmon in lime, cumin and mexican seasonings. I threw it in the oven on broil for about 10-15 min.

While that was cooking, I boiled up some diced sweet potatoes and heated up some quinoa from last night. I threw it all together with black beans and chickpeas. Served with baked kale and fresh tomato and guac. It was delish and very clean!

Super Simple Quinoa SBC (Sweet Potato, Black Bean, Chickpea)

  • 1 c. cooked quinoa
  • 1/2 can of chickpeas
  • 1/2 can of rinsed black beans
  • 1/2 sweet potato (diced and boiled)

Mix all together and enjoy!


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You can guess what my lunch for tomorrow looks like!




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This weekend was full of painting and paninis! Yesterday, we woke up and got started on the painting we had planned to do.

  1. The first job was the hallway going up our stairs and into the upstairs that we had patched and just needed to repaint the whole thing – same color as before.
  2. The second job was our guest bedroom. It was two colored blue and cream room – not horrible, but not my style. This took a lot work and a lot of KILZ! That blue was deep!!

Before:

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After


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When we needed a break yesterday, paninis were the first thing we thought of!

Hers:

  • apple slices
  • spinach
  • feta
  • hummus
  • avadodo

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His:

  • chicken
  • colby jack cheese
  • apple
  • spinach
  • hummus
  • avocado

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YUM! They gave us just the energy we needed to finish the jobs (and run 6 miles!).

Then it was off to dinner with good friends and the best food! My dinner was a hummus sandwich with tons of veggies!

  

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Friday was a busy day! It started with a morning workout and then a long/quick flying day at school.

Breakfast: Fruit and Oatmeal

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Lunch: Leftover chickpea/blackbean burger over spinach with a BIG bag of microwave 94%ff Kettle corn!

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Snacks: hmm.. there was an apple at school, some chips and salsa before dinner and I don’t remember what else!

I was really happy we had no plans at all for the evening, so when Brady’s brother, Tyler, called to see what we were doing for dinner we were excited to have him! Here is what we whipped up!

Asian Pizza

  • 1 loaf of whole wheat bread dough
  • mix of Asian sauces (hoisin, soy, ginger, teriyaki, szcheuan)
  • 1 cooked chicken breast
  • 1 can of mixed vegetables
  • a little cheese
  • 1 can of diced water chesnuts
  • 1/2 c. chopped black olives (yuck!)
  • a little leftover avocado
  1. Roll out thawed bread dough.
  2. Simmer water chesnuts and vegetables in Asian sauce until warm and coated in sauce.
  3. Cover the pizza with Asian sauces, cooked chicken, veggies, avocado, olives and cheese.
  4. Bake at 425 for about 35 min. or until crust is done to your liking!
  5. ENJOY!

*Brady requested with this pizza we go with white dough next time. The tomato/veggie pizzas go better with whole wheat. I didn’t mind it, but I thought it should be noted!

  

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Today has been painting day! I will have before and after pics for later!!

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