Why hello blog readers!
Are you still around?
The last few weeks have been very hectic and stressful. Things are looking up now though and I am finally able to dedicate time to my beloved blog. I miss it!!
With a change in food and LOTS of TLC, my little Piper seems to be on the mend – phew! As I watch him eat more and more as the days pass, I can feel my stress level slowly get lower and lower.
Speaking of stress, I really need to learn how to manage it better. I’m ashamed at myself over these past weeks. When I get super stressed, I can’t bring myself to do anything but curl up on the couch with a blanket and block out the world. My diet has been less-than-stellar and my workouts have been way too sproatic. Thankfully this crazy month of November is almost done and although the crazy holiday season is upon us, I am determined to get back on track with all of my workout plans starting Monday. This girl is getting married in just over 4 months! She needs to be looking her best! 😉
I don’t even want to talk about last weeks meals, but I will say that I had two pretty stellar ones this week. Monday I had a craving and made a chicken soup with dumplings. Sound good? it was INCREDIBLE. Recipe to come via a post later this aft.
Last night, I had a last minute idea of something quick and tasty to make. It was vegetarian too! (I actually like eating vegetarian once in a while)
Meet my burrito bowl!
What you need:
- 1 can of red kidney beans (or any bean actually)
- 1/2 C your favourite salsa
- 1/2 C frozen corn
- 1/2 of a large tomato (chopped)
- 1 green onion chopped – I didn’t have any and wish I did – an onion would make this dish even better!
- 1 taco shell (or nacho chips) crushed
- just under 1/4 C grated cheese (I used low-fat mozerella)
First I made up my version of refried beans by smashing together the beans and salsa over a medium heat.
Next, I spooned about half of the mixture into a small casserole bowl and added the corn and tomatoes. Then I gave it a good stir. (I would add the green onion here)
For the topping, I took a taco shell and crumbled it on top
For the final touch, I sprinkled on some mozerella 🙂
What an AWESOME meal.
With a tummy full of warm burrito bowl goodness I settled to watch Tuesday’s episode of The Biggest Loser. I just love that show! To make it even better, it was makeover week! Dang those people are doing a good job!
Next thing I knew, my sweet tooth was calling my name for a little desert.
Enter this beauty:
We picked up this beauty on sale last weekend and it was finally ripe enough to dig into. When thinking of what to do with the pineapple for dessert, I opted for something simple but totally satisfying.
I sprinkled the slices with a little bit of brown sugar and cinnamon. Then I baked the pineapple at 400 for 15 minutes.
The result = golden brown pineapple slices with a hint of cinnamon.
It was so delicious that after I finished eating 2 slices for desset, I immediately thought – OATMEAL!
So this morning, I had sort of a tropical-themed oatmeal bowl. 🙂
- 1/2 C oats
- 1 heaping tsp chia seeds
- 1 tsp no salt/sugart peanut butter
- 1/2 banana – sliced
- 2 pineapple slices
- 2 tsp unsweetened coconut
- a few splashes of skim milk
It was a little bit of warm tropics all in one bowl.
I’m so happy to be posting again. Stay tuned later today for some awesome soup!