Reunited with the Early Morning Run

First, a recap from yesterday….

I was at a workshop all day yesterday, and by the time dinner rolled around, I definitely felt hungry, but not super hungry. I hadn’t gotten my peanut butter fix in for the day yet and decided that sounded just perfect given my hunger status. If I don’t get PB for breakfast or lunch, why not get it at dinner?

I opted for my classic cinnamon PB2 and banana sandwich, and fresh juicy pineapple.

While I was eating my lame dinner, Dana was off in the kitchen creating a masterpiece. He cooked two eggs over easy, sautéed a handful of mushrooms, and plated his dish as such: toasted whole grain baguette on the bottom, then the mushrooms, eggs, shredded cheddar cheese, and lastly roasted tomatillo salsa.

Check it out…

I am such a proud wife! That looks phenomenal. That is restaurant quality right there. Someday when we open up a cafe, that will be on the menu, you wait and see. 🙂

After dinner we took the bear (Moose) out for a walk to soak up what was left of the beautiful day. After sitting on my hiney all day at work, it felt great to stretch the legs and fill my lungs with fresh air.

Later, we made a quick stop over at Dana’s parents to check out a light fixture and say hi, and then just so happened to “stumble upon” a self-serve frozen yogurt shop afterwards. When I say stumble upon, I mean we intentionally planned on going there and I was more than a little excited about it.

We went to Cherry Berry and I served myself Cookie Monster flavor and Cheesecake flavor, and then topped the frozen yogurt with cookie dough bits, brownie bits, Reese’s peanut butter cups, a few mini gummy bears, sprinkles, marshmallow fluff, whipped cream, and a little chocolate syrup. This baby was on point.

Oh yea…I’ve said it before but I wish I could eat this every day. I’m in trouble because we have two frozen yogurt shop’s coming to our neighborhood soon. Good thing it’s not free or else I’d be in real big trouble. It does tend to add up pretty quick as they charge you by the ounce, so that should help keep me out. Tee hee.

We got home and I pretty much crashed. An evening with a beautiful walk and amazing frozen yogurt is a great night indeed.

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Now, onto this morning.

Something happened this morning that hasn’t happened in a pretty long time. I GOT AN EARLY MORNING RUN IN (albeit inside because I’m too much of a scaredy cat to run outside in the dark by myself)! A while back I posted about all the positive’s associated with early morning workouts, and have noticed that since then, they have become few and far between.

This could be for a number of reasons:

1. Now that it’s lighter out later, I feel I have more time after work to be productive and workout.

2. It’s been darker in the morning which is completely un-motivating in terms of getting out of bed.

3. I refuse to run in the dark outside early morning or late evening so I have to face the dreadmill.

4. My early morning runs are usually not as successful as my afternoon or later morning runs (I tend to take it slower in the early am) therefore discouraging me from even attempting.

The run this morning was pretty ugly. I felt like each of my lungs weighed 50 pounds and my side was aching, but nevertheless, I finished three miles and am proud of myself. The endorphins are flowing and I am ready to face the day.

This doesn’t mean I didn’t reach for the large mug for my coffee this morning because I most definitely did….

I’ll leave you with that. Have a great Thursday!

Continue Reading Reunited with the Early Morning Run

Double Chocolate Oat Cookies

Yesterday was a good day. I started the day off right by heading to the gym to hit the treadmill for some fartlek training.

Fartlek is interval training where you adjust speeds throughout your run, which challenges your internal functions to keep up as they are in charge of making major adjustments when varying from slow, to fast, to moderate paces.

I varied my run from a moderate paced run, to a slightly uncomfortable pace, to a sprint, then recovered for 1 to 1.5 minutes before starting it all over again. This constant change in pace means a constant change in heart rate. Research shows that this type of workout can also speed up the metabolic process post-workout, which means more calories burned throughout the rest of your day post-workout.

I don’t feel comfortable going further into the science behind “fartlek” runs, because I am certainly  not an expert, but I do know these types of runs can be very helpful when training for longer runs. They tend to keep me very entertained during runs as well and make the time fly by.

After the run, I hit up a few arm weights and core strengthening, then headed out to run a bunch of errands. I think I found a bath mat for the new bathroom downstairs that I’ m going to keep. The bathroom is 95% done!

I also tackled more laundry, stopped at the library to check out two books for my upcoming trip (!!), cleaned up the house, put photos in frames, and cooked a big batch of 32-bean soup for dinner.

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Cookies, cookies num num num

The other day, I had a hankering to bake and a chocolate craving. What’s a girl to do? Why, head to the kitchen of course and get busy. I took this cocoa cookie recipe, and revamped it. These are cookies that you don’t need to feel guilty about. They are low fat, are made with whole wheat flour, and are fairly low in sugar (c0mpared to other chocolate chip cookies). Check out the recipe.

Double Chocolate Oatmeal Cookies

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup oats
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon canola oil
  • 1/2 cup non-fat Greek yogurt
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 Tablespoons egg whites, or egg white from 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350° F.
  2. In medium bowl combine flour, oats, baking soda, and salt; set aside.
  3. In a large bowl, use electric mixer to cream together oil, yogurt, sugars, and cocoa powder.
  4. Beat in egg whites and vanilla.
  5. Add flour mixture, until combined.
  6. Stir in chocolate chips.
  7. Use a tablespoon to drop dough 2 inches apart onto baking sheet covered with parchment paper.
  8. Bake for 9-11 minutes or until almost set. Remove, let cool. ENJOY.

These cookies are not super sweet but they do a great job satisfying any chocolate craving you may be having. I decided to freeze the majority of the dough and then I will just be able to bake up one or two cookies if I get the urge. I adore warm right out of the oven cookies when the chocolate chips are melty and gooey.

Have a great day!

Continue Reading Double Chocolate Oat Cookies

Unconventional Dinner

I ended up making yesterday a complete “rest” day (as for workouts that is). No workout yesterday. It felt strange for a work week because I typically don’t take rest days during the week, but I have been so extremely tired lately and have really favored the sleep.

For lunch yesterday I made myself one of my favorites: peanut butter banana wrap. I prepared the PB2 with water as usual but then also added honey and cinnamon before smearing it onto a whole wheat tortilla, and topping it with small banana.

I also had an apple (recycled photo)…

Some sugar snap peas (also a recycled photo)…

And not pictured, a dark chocolate Adora disk dipped in peanut butter. I am a PB maniac. I eat it everyday.

After work, I met up with some great friends of mine for happy hour at one of their homes. She had a wonderful spread laid out of some of my favorite snacks: veggies and hummus, chips and salsa, cheese and crackers, chocolate, and of course, red wine. I didn’t snap any photos because I was caught up in conversation and tasty treats. We were even able to enjoy the beautiful weather outside on her deck. I had an amazing time and hope we can do it more often! Love you ladies. 😉

On the way home, I made an impulse decision to veer my car into the Dairy Queen drive thru. It has been a very long time since I have had a blizzard and ya know what? I wanted an ice cream treat. I picked myself up my favorite kind which is double fudge cookie dough, and got Dana a caramel delight pie blizzard.

As you can see, I am slightly excited for what’s to come.

I LOVE ICE CREAM. This tasted better than ever. Oh, how I’ve missed you soft serve. Welcome back to my life.

Dinner was a little “unconventional” tonight, but it sure was tasty. I enjoyed every second of my evening.

The rest of the night was spent organizing a couple of things in the basement (electric is being installed in the bathroom downstairs today) and relaxing with the boys.

Happy Friday the 13th! Dun dun dun…..

Continue Reading Unconventional Dinner

Salted Caramel Chocolate Chip Bars

Happy Hump Day!

I worked late last night and so often when I work late, I get home and don’t have much of an appetite. Last night was one of those nights. I decided just to pour myself a small bowl of Fiber One Original with some raisins on top.

Then I had some of these (love these things).

And made my way into some almonds, a few more raisins, and a bite of peanut butter. Not super exciting but it was good enough. I called it an early night and woke up feeling semi-well rested.

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I went for a 30 minute walk on the treadmill this morning with a slight incline. It was a nice soothing way to start the morning, along with this yogurt bowl. I made it this morning and let it do it’s “overnight” thing for just 30 minutes before digging in. It turned out just as great!

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Anyway, moving on to the good stuff. I have one final recipe from last weekend that I still wanted to share with you. You may recall seeing photos of these…

Those are Salted Caramel Chocolate Chip Bars and they are divine. I did make a few fat-saving adjustments here and there but really, this pan of amazingness is truly decadent, and should try to be enjoyed in portion controlled servings. Good luck with that though.

I have to share.

Salted Caramel Chocolate Chip Bars (recipe adapted from www.eatrunread.com)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup and 2 Tablespoons whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons butter, softened
  • 1/2 cup and 1 Tablespoon non-fat plain Greek yogurt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 11 ounces caramels*
  • 4 Tablespoons fat-free half and half
  • 1-2 teaspoons sea salt

*(I used an 11 ounce bag of small pearls of caramel that don’t have any wrapping and are great for baking)

Directions

  1. Preheat oven to 325° F. Coat a 9 inch square pan with cooking spray (or line with aluminum foil then coat with cooking spray); set aside.
  2. In medium bowl, whisk together flours, baking soda, and salt; set aside.
  3. Using an electric mixer, cream together yogurt, butter, and sugars.
  4. Add the egg, egg white, and vanilla; mix until smooth.
  5. Slowly add in dry ingredients, mixing on low until all ingredients are incorporated.
  6. Hand mix in chocolate chips; cover dough and place in refrigerator.
  7. In medium microwave-safe bowl, combine caramels with half and half. Microwave on high stirring every 20 seconds until caramels are melted and mixture is smooth.
  8. Press half of cookie dough into bottom of prepared pan.
  9. Pour caramel on top, and spread to cover in even layer; sprinkle with 1 teaspoon sea salt.
  10. Dollop the remaining half of dough on top, and carefully spread to even layer; sprinkle with 1 teaspoon sea salt.
  11. Place bars in oven and bake for about 60 minutes (cooking time will vary so keep an eye on them) until top of bars have set and have a light golden color, and the edges begin to pull away from the pan.
  12. Cool bars on wire rack at room temperature. Serve warm with a dollop of vanilla ice cream if you wish!

Total decadence.

Continue Reading Salted Caramel Chocolate Chip Bars

Healthier Reese’s Recipe, Now Hide the Sweets

Yesterday morning I woke up not feeling the slightest bit hungry. It may have been the larger than average meal I ate on Easter Sunday, but I was actually surprised I wasn’t hungry being as we ate lunch/dinner, “linner” at about 2:30, and didn’t eat much the rest of the day.

Nevertheless, I knew I needed to eat something before heading off to work, so I whipped up a classic. A heap of blackberries and raspberries, topped with Fage o% Plain Greek Yogurt, and finished off with a drizzle of honey. It was light, refreshing, and a healthy way to begin my day.

Hunger finally set in at lunch time. I had packed leftover pulled chicken mixed with celery, carrots, pickles, and mustard, a big baggie of carrots and sugar snap peas, an apple, string cheese, and a Lara bar. That held me over well until dinner time.

After work I headed to the gym. I began with 10 minutes on the elliptical, then moved to the stair master for 10 minutes, before hitting the weights. I was not in the most motivated strength training mood but knew I would feel good once I was done. I have been saying that a lot lately, huh? Anyway, I focused on legs today but really didn’t get too crazy: some leg presses, calf raises, leg curls, and that was it.

Dinner last night was not very impressive (can you tell it was a tired Monday around here). I snacked on some more sugar snap peas as I deliberated what to make for dinner, realizing that we are running low on groceries. I decided on a wrap similar to a Greek one I had made not too long ago, but this time with a few less ingredients.

Lawash Brand Whole Wheat Flatbread, hummus, feta cheese, and avocado.

Super simple, lots of great flavors, and enough to keep me satisfied for a while. Now, with such a simple dinner, how is it that I manage to injure myself, whereas I can make elaborate dishes involving copious amounts of chopping and go unscathed? I managed to get in a fight with the pairing knife while trying to twist out the pit of the avocado.

The one ingredient I needed to cut in this whole dish, and I managed to splice my finger open in the process. I got a little woozy but Dana kept me calm as I ran it under water and then put pressure on it. He bandaged me up and of course I am fine, but it did hurt and it’s always scary. Dana to the rescue. I can be a little dramatic.

After dinner I had a few million Easter treats. It was my “Fat Monday.” I decided I had one more day to enjoy a bunch of my Easter treats before I put them away in the freezer for a while. They are now zipped away in a ziploc freezer bag in the freezer, in the garage. That’s what we have to do around here to keep our sticky fingers off the candies.

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This may seem a little backwards considering I just told you I hid all of my Easter treats, but I wanted to share a delicious recipe with you all for a treat I made last Saturday.

One of my all-time favorite candies are Reese’s Peanut Butter Cups, however they aren’t the most figure-friendly candy. I wanted to find a healthier version of these delectable treats without sacrificing the wonderful peanut buttery flavor. I stumbled upon a recipe for healthier Reese’s eggs, I put my own spin on it, and this is what I came up with.


Healthier Reese's Eggs
Print
Ingredients
  • ⅓ cup almond milk
  • 3 Tablespoons chia seeds
  • ½ cup creamy peanut butter
  • ⅓ cup PB2 prepared
  • ¼ cup light maple syrup
  • 1 cup oats
  • 1 teaspoon vanilla extract
  • 8 ounces of semi-sweet chocolate chips
Instructions
  1. In small bowl, combine milk and chia seeds and let sit for 10 minutes.
  2. After ten minutes, combine chia seed mix with remaining ingredients except the chocolate chips; mix well.
  3. Shape mixture into small eggs, and place onto baking sheet lined with parchment paper. Refrigerate for 1-2 hours.
  4. Once eggs are chilled, begin melting chocolate chips in the microwave, stirring every 20 seconds until completely melted.
  5. Roll "eggs" in the chocolate, covering them completely in the melted chocolate.
  6. Place them back onto the parchment paper. Decorate with sprinkles if desired, and return to the refrigerator. Allow chocolate to set before serving. Remove from fridge 15-20 minutes or so before serving.

 

The inside of these eggs are soft yet chewy with the perfect amount of sweetness and peanut butter flavor. The chocolate on the outside of the egg adds a semi-sweet touch that balances the bites perfectly.

Peanut Butter + Chocolate = Soul mates

They may sound a little off the wall being that they have chia seeds in them, but I’m telling you they are awesome! You don’t need a special occasion to make them either.

Give ’em a whirl!

Now, the candy and treats are all stowed away, and I refuse to fall back onto the sugar train.

Anyone eat any delicious treats this past weekend? I would love to hear from you. Sharing is caring!

Continue Reading Healthier Reese’s Recipe, Now Hide the Sweets

Slight Sugar Shock

Easter #2 at my mom and dad’s was a success!

The Easter Vigil at our church was beautiful, the weather was gorgeous, the company was outstanding, and of course, there was plenty of food and treats.

I adored these coral and yellow tulips mom had on the table, so beautiful.

I tried out a new recipe for parmesan potatoes which was super easy. I simply sprayed a large baking sheet with non-stick cooking spray, sprinkled the pan with grated parmesan cheese, garlic powder, and a little salt, then placed halved (small) potatoes cut side down on the pan. I sprayed the round topside of the potatoes with cooking spray before I placed them in the oven. They cooked at 325° (since that’s the temperature the ham was cooking at) for about 50-55 minutes. They turned out golden brown with just the right amount of saltiness and crisp.

Mom using an electric knife to cut the ham in the kitchen. It works like a charm.

My plated dinner: ham, parmesan potatoes, broccoli with cheese, deviled egg (went back for another) and olives.

On the side was a bowl of sweet and colorful fruit: strawberries, plums, apricots, mandarin oranges, and raspberries, all drizzled with a little honey.

I offered to be in charge of the fruit salad, and desserts, which is why I spent most of my Saturday in the kitchen. To me, being in the kitchen baking treats is very fun and relaxing most of the time. I truly enjoy it.

I had tentatively planned my dessert menu a few days ago, and decided to bake up all three options I had mentioned but put my own spin on them as I love to do.

I made homemade lemon bars….

Healthier “Reese’s” Peanut Butter cups and I absolutely must share this recipe with you soon. These little eggs were so unbelievably melt in your mouth good to me, and the ingredients will surprise you!

And the grand finale dessert…….drum roll…..Chocolate Chip Caramel Bars. OMG. These put me into a sugar coma today, but they were AWESOME. Really, how can you go wrong with chocolate and caramel?

Not pictured is two Easter baskets full of goodies which are now nestled into our cabinets at home. I strategically placed them on a shelf that is not visible right away when you open the cupboard so that I will be less likely to grab for them. I will really need to be on my best behavior while these sweets are around. My body was in a little bit of a sugar shock today but don’t get used to it!

Needless to say, I had an amazing Easter weekend. I got to spend a lot of time with my families who I love to pieces.

I have a couple of recipes to share with you all, so check back soon. I hope you all had a wonderful weekend as well. Now, back to the work week we go.

Monday Positive Talk:

I have a lunch packed full of fresh fruits and veggies to help me “cleanse”  after this weekend’s indulgences.

Please offer your Positive Monday Talk. I’m sure we could all use some extra support today!

Continue Reading Slight Sugar Shock

Nerd in the Kitchen

Happy Saturday! I am leaving for Easter #1 at the in-laws in about 9 minutes so this is going to be short but very sweet.

This morning Dana, Moose, and I hit ground running for 4 miles, finishing just before the rain came.

When we got home, I hit the kitchen hard. Four desserts, baby.

Sneak peak of chocolate chip caramel bars in the making.

Homemade Lemon Bars in the oven.

Total nerdo in the kitchen.

Oreo Ice Cream Cake for Easter #1.

My cute boys.

Off to Easter #1!

One dessert is still in processing and was camera shy but I promise I made four today!

I felt like super woman today. Call me Melly Crocker. I am out! Happy Day!

Continue Reading Nerd in the Kitchen

Keeping Sugar Intake Under Control: Mind Over Matter

Happy Good Friday to you all!

After work yesterday I headed to the gym. I rowed on the row machine for 5 minutes as a quick warmup, then headed to grab some free weights. I headed to the back to my favorite area of the gym for privacy, and plowed through the Pyramid Arm Workout. I don’t think “plowed” is necessarily the most accurate term to use though, because that makes it sound like it was a piece of cake for me when in reality, this was pretty challenging for me today. I was feeling exhausted with low energy. I always figure though, at least I’m doing something which is better than nothing.

Dinner last night came together in a pinch thanks to the help of the crock pot. At lunch break, I placed two chicken breasts in the crock pot (without any seasonings) and set the crock pot to “high” as it was already lunch time, and wasn’t going to have quite as long of a time to cook as usual. I love the crock pot because you set it, and forget it!

When I got home from the gym the chicken was cooked through in the crockpot. I removed it and placed into a round bowl, grabbed two forks and began shredding. I removed about half of the shredded chicken, covered it, and refrigerated it for use another day. This is the reason I don’t like to season the whole batch, because I like to use it in several different dishes. The other half of the chicken was for our dinner.

I mixed the chicken with KC Masterpiece Original Barbecue Sauce and placed it on top a bed of baby kale, diced tomatoes, diced avocado, red onion, cilantro and corn.

I then added reduced fat shredded cheddar cheese and Newman’s Own Lite Honey Mustard. I have made this combo before and I must say, I really struck gold again. This combination was fantastic! My inspiration for this combo was from a salad I had eaten at Famous Dave’s that was loaded with pulled chicken and honey mustard. NUM!

After dinner we headed out to run a couple of errands. We needed to buy another photo album for our wedding photos because we ran out of room on the first one. Is it bad that it’s been six months since our wedding and our wedding photos still aren’t all in an album yet? Meh.

After errands I plunked down in front of the computer because I needed recipe ideas. I told mom I would bring desserts and a fruit salad to Easter Sunday at their place. Yes, you read right, DESSERT. I haven’t had dessert since February 22nd, when Lent began. It has been great to get my sugar intake under control again especially after the holidays. My body does not crave sugar like it used to.

When re-introducing sweets back into my life, I am going to continue to be very mindful of my eating, and want to make sure not to fall into an over-indulging of sugar stage again.  I will need to remember to keep sweet treats, indeed a sweet treat every once and a while, not a sweet snack everyday. Knowing me and my sweet tooth this will probably mean keeping sweets out of the house for the most part, and if I really have a hankering for something , I will have to go out and buy it, which will slow me down.

I don’t want to “crave” sugary treats and I have a big vacation coming up in a few weeks which involves being in a swimsuit. I am hoping this motivates me to stay smart. My goal is to keep my sweet tooth under control, and it’s mind over matter.

Anyway, after browsing many photos and recipes, and drooling on my shirt, I think I have decided on two recipes, possibly three that I will be making.

1. Chocolate Caramel Bars or Carmelitas; something like these

2. Lemon Bars

3. Homemade Reese’s Peanut Butter Cups (I haven’t for sure decided on this one yet)

I thought these all looked so good! I could waste so much time looking at recipes and food photos. I find it so fun and relaxing. I am such a foodie.

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Breakfast this morning was cinnamon flaxseed oatmeal with bananas and PB2. I added in a small amount of egg whites towards the end of the cooking process to add more protein to the dish. I decided to top it off with a little bit of maple syrup. It was muy delicioso.

Now, my computer is really starting to test my patience so I think this post needs to come to an end. I hope everyone has a beautiful Friday!

Continue Reading Keeping Sugar Intake Under Control: Mind Over Matter

Fat Tuesday? It sure was.

Happy Hump Day!

How ironic that I ended up having a complete bottomless pit stomach yesterday on Fat Tuesday. Huh, funny. I didn’t snap photos of all of my food yesterday because quite frankly I would have had to glue the camera to my hand. My day started off with a nice patriotic looking bowl of fruit and greek yogurt.

Btw if you are wondering, I typically buy FAGE (pronounced Fa-yeh) Total 0% all natural non fat greek strained yogurt.

Quick Nutrition Facts (Per 1 cup):

  • 130 calories
  • 0 g fat
  • 85 mg sodium
  • 9 g carbohydrate
  • 9 g sugar
  • 23 whopping grams of protein!
  • 25% daily value of calcium

It’s obvious I really enjoy my yogurt sweetened with a little honey and mixed with a ton of fruit, but it can also be used as a substitute for sour cream, mayonnaise, cream cheese, etc. We have been going through it pretty quickly around our house.

I worked until 1:00 yesterday so I had packed some snacks to tide me over until I got home for lunch. I packed a string cheese, apple, carrots, sugar snap peas, and a banana. I ripped through those snacks like it was no ones business and also had an Archer Farm’s fruit strip on the car ride home. I was going to go to the gym and then eat when I got home but I couldn’t make it. I needed MORE FOOOOOODD! I was like a tornado whipping through the kitchen. I immediately sliced off a piece of bread and slathered it in pb and J. I scarfed that down then headed to the pantry for a few handfuls of Special K blueberry cereal. I wanted more but decided I needed to cool it for a bit, especially if I was planning to get any sort of a workout in.

My intentions were to go for a run on the treadmill. I started running but noticed a little pain in the outside of my left knee cap. I tried to keep running thinking I was just warming up and it would go away, but it didn’t. I turned my run into a 45 minute walk and then cranked out some abs and planks. I hope the pain goes away soon. I think it will.

Anyway…back to the snacks again. I wanted to share with you this new hummus that we bought (new to me at least). It is Cedar’s Artichoke Kalamata Hommus. Oh wow, I can’t begin to describe how good this stuff is but I’ll try. It is creamy and slightly salty with a hint of olive flavor and tiny specks of artichoke. Perfect to dip crackers, veggies, or pita chips. If you ever see this stuff in your grocery store, give it a go.

Now, where was I going with this post? Oh yes, dinner last night! My long-time friend, Kalley came over for dinner last night. We’ve been friends since the 8th grade. Back in the day we passed notes, gossiped about our biggest crushes, and danced and sang to N’sync and Britney Spears. Hmm, come to think of it, not much has changed. 😉 Except now we are passing texts, talking about husbands and real significant boyfriends, and still dancing and singing to JT (although I still have love for Britney too).

Homecoming 2001 (Me, Jules, and Kalley)
Ellen's Wedding 2010

It had been way too long since we had gotten together so we decided to hang out in our comfies and make dinner together. On the menu was veggie fajitas, guacamole and a whole lot of catching up!

Fajitas:

  • bell peppers
  • onions
  • corn
  • pinto beans
  • fajita seasoning (chili powder, cumin, black pepper, salt, paprika, oregano, garlic powder, onion powder)
  • whole wheat tortillas
Kalley’s Guacamole:
  • avocados
  • red onion
  • lime juice
  • lemon juice
  • cilantro
  • salt and pepper

It was SO great catching up! Also, thanks for the books! I started reading Firefly Lane last night. Thanks for coming over Kal!

After Kalley left, Dana and I had our last dessert before lent and it was a good one. Coldstone ice cream (cake batter ice cream with brownies and other goodies) and a Reese’s Peanut Butter Cup.

No.more.sweets.

Just noticed the time. I still need to finish getting ready for work!I am out! Happy day!

Continue Reading Fat Tuesday? It sure was.
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