Living a Life Fueled by Healthy Food and Fitness
I opened a can of garbanzo beans (aka chickpeas) to use in last night’s dinner and had several servings leftover since I only ate a cup with my salmon and broccoli. A salad seemed like the easiest way to incorporate the beans into my lunch, so I threw together leftover roasted broccoli, salmon and grape…
I am so happy that pumpkin found its way back into my life. During my BodyPump class this morning, I was daydreaming about a pumpkin-filled breakfast. At first I figured I would make pumpkin protein pancakes, but after taking Sadie on a 40 minute walk in the sweltering heat (record high temps in Florida this…
Since Ryan had jury duty downtown today, when he got off in the late afternoon we were able to meet up for a super-speedy date at Mochi. Looks like frozen yogurt Friday came a bit early! I knew we had to go today because word on the street was that they had red velvet *my favorite*…
Since making my very first risotto last week (and loving it!), I’ve wanted to give risotto a go again! I figured I would loosely follow last week’s recipe, but sub out some of the ingredients and include different veggies in the mix. Tonight I bring you cauliflower and eggplant barley risotto! Barley works so well in…
Please excuse me as I breeze through dinner. I hope you don’t mind, but believe me, dessert is what ya wanna read about tonight! For dinner I made eggplant medallions, prepared the same way I made them last week, but without chicken and with Brie instead of shredded cheddar cheese. On the side I enjoyed…
Even though I completely adore the eggplant lasagna I’ve featured on this blog several times, I’ll be the first to admit that it takes a little longer to make than I’d like most days. I guess I’m a 20 minutes or less kinda girl! That particular recipe was calling to me after work today but…
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