Late Night Planning

Although I am exhausted as it nears 9:00 p.m. each night, my morning goes so much smoother when I plan ahead.  Last night I took some time to prepare for today.

Overnight oats were prepared…breakfast check.

DSC00739 DSC00736

Of what remains of an empty peanut butter jar, I made my Overnight Oats in a Jar.  The mixture included:

~1/3 c plain 0% greek yogurt

~1/3 c old fashioned oats

~1/3 c lowfat milk

~cinnamon

~1 ripe banana

~less than a tsp of honey

~less than tsp of peanut butter remnants (it looks like more, but it really isn’t much)

~small handful of granola added in the a.m.

All ingredients were mixed up in the jar and set in the fridge til morning.  This may very well be my favorite breakfast.  I had some hot  chai on the side.

DSC00741                                DSC00745 DSC00747 Salad was made…lunch check.

DSC00750

Spring mix, grape tomatoes, celery, strawberries, reduced fat feta cheese with…

DSC00752

Workout gear was packed…exercise check.

On my way home from work, I stopped at the gym for some cardio.  I started with 18 minutes on the bicycle until one of the ellipticals were available.  I then did 30 minutes on the elliptical machine.  To end today’s session, I did ten minutes of stretching and abdominal floor work including basic crunches, planks, leg lifts, and torso twists using the medicine ball.

Red beans simmered on the stovetop for three hours…dinner check.

DSC00754

Thanks to hubby, the beans were reheated and the brown rice was cooked when I got home from the gym.  I measured out 2/3 cup of brown rice and topped it with a cup of the beans. 

DSC00757

I did end up going back for a couple more spoonfuls of beans and rice.  They were delish!!

I’m in the mood for some sweetness so hot chocolate is in the making and a perfect accompaniment to this frigid winter night.  Good night!

A Taste of the Holidays

The cool weather this weekend has put me in the holiday spirit and reminded me that in two short weeks I’ll be off of work an entire week for the Thanksgiving holidays.  I.Can’t.Wait!  The winter holidays are my favorite time of year with the aromas of wood burning fireplaces and Christmas trees filling the air, festive decorations, comforting home-cooking, and spending time with loved ones.  On Saturday, Mom and I attended the Pontchartrain Holiday Arts and Craft Show.  We go just about every year to see mostly the same types of jellies, dip mixes, wooden yard signs, wreaths, jewelry, and much more. 

At the show I sampled way too much of these and did not buy one of them.

IMG_0179 IMG_0177

All Kinds of Pepper Jellies including Crawfish Pepper Jelly and Mayhaw Pepper Jelly of The Ole Homestead out of Gilbert, LA.  Plus all sorts of mayonnaise/ sour cream based dips with pretzel sticks from spinach dip to garlic dip to Mardi Gras dip, which is a Cajun flavored spicy dip.  They were all tasty, but what I enjoyed the most and had to have (because I knew I would actually use it and not store it in the cabinet for years like some of the dip and soup mixes purchased two years ago) to top on my oatmeal was Sweet Potato Pecan Butter.

DSC00335 

I actually baked a homemade Sweet Potato Pie with Maple Pecan topping on Friday and topped my oatmeal this morning with it.

DSC00326

Sunday breakfast—steel cut oats made with banana, cinnamon, milk, and water.  I guess sweet potatoes are on my brain since we still have a bunch to use up, so fittingly I purchased the sweet potato butter which tastes a lot like this pie.  More on the pie in another post.

The arts and craft show was not just about food, though it seemed many people just go for the sample tastings.  There was also tons of jewelry for sale at the show as well.

IMG_0181

Saints and Fleur de Lis paraphernalia out the Ying-Yang!

Handmade Wooden Yard Signage

IMG_0180

Christmas Decor, the Door Wreath I Purchased

DSC00334  

As always, Mom and I shared some freshly roasted New Orleans Praline Pecans.  They were sweet and hot right out the pan.

IMG_0183

To recap the rest of my Saturday eats:

Breakfast was a hunk of Sweet Potato Pie with a cup of Pumpkin Spice Coffee.

DSC00276 DSC00275

Lunch was sandwiches for two—one for Chris and one for me. 

DSC00290

Whole Wheat Toast topped with Greek Olive Hummus, Reduced Fat Feta Cheese, Grape Tomatoes, Spring Mix, Sliced Cucumbers, Sliced Bell Peppers, Salt & Pepper

DSC00293

Chris said this very well could be his favorite sandwich of all times and he wants me to make it “everyday.”  I agree it was scrumptious though I am sure he and I would both tire of it if eaten every day.

Later in the day I tried my first pomegranate.  Julie was right when she warned her readers that there will be ruby red pomegranate juice all over the place when dissecting a pom to get to the beautiful, crunchy, juicy little arils.  I was worried, though, about the staining power, but the juice easily wiped up from my white countertops with water.

DSC00301

Wish I had this hunk of jewels as a ring; the arils look like beautiful, glistening gemstones.

DSC00304

My pomegranate provided me with hundreds of the juice bursting arils.  When you bite down on one of them a burst of juice explodes in your mouth.  They are a fun, little snack to chomp on.

DSC00303  

Shortly after dark, husband and I decided to head out to try Prime Time Seafood and Steak House down the street from our house.  It has been there for a while, but we were hesitant to try it since they hardly ever look packed.

IMG_0196

The outside looks a bit old-fashioned, but the inside has been freshly renovated to a modern sophistication with dim lights.  The hostess greeted us kindly and proceeded to seat us at a white linen covered table.  The dining tables were very close together, so Chris asked if we could sit in a booth where our request was welcomed.

To start, we had the stuffed mushrooms, which our waitress claimed she ate them everyday because they are that good.

IMG_0184  They were deep fried and served with ranch dressing, although the menu stated they came with hollandaise sauce.  When asked about the substitution, Angie, our waitress, stated most people do not eat the hollandaise and that they go better with the in-house made ranch dressing anyway.  I’m not a fan of hollandaise, so it was no problem for me.  And Chris couldn’t get enough of the ranch.  I had two of the fried mushroom stuffed balls with a couple slices of crusty, hot French bread as well.  The mushroom pieces seemed to be sliced on the inside of the fried breading, so being called stuffed mushrooms was somewhat deceptive, but the flavor was delicious.  I think it is difficult to mess up a “stuffed mushroom.”  I can’t recall ever having a bad one.

For my meal, I ordered the chopped salad and crabcake appetizer.

IMG_0185 

Pile of chopped lettuce, tomato, onion, olives, cheese, egg, bacon, mushrooms, croutons topped with crispy, fried onion rings.  Initially, I requested Italian dressing for my salad, but it was certainly not needed or used because the salad had so many flavors already.  I ate all of this with two of my crabcakes mixed in.  Chris ate the third along with his T-bone steak.

IMG_0186

The crabcakes were chock full of lumps of meat.  Very little breading was used unlike most restaurants who serve more breading than crabmeat.  These were the perfect accompaniment to my chopped salad. 

As for Chris’s steak ordered from the steak house, we both agreed that it was way too over-seasoned.  For a $40 cut of meat, you should be able to actually taste the flavor of the meat and not the seasoning that it was dredged in.

We finished up our meal sharing a cup of coffee and New Orleans Style Bread Pudding with a Sweet Rum Sauce.

IMG_0194    Pudding for Two—Decadent and Delicious

Sip for Him & Sip for Her

IMG_0189 IMG_0190

We both agreed that the steak was overpriced, but would perhaps come back for the other food offerings at another time.  Another couple actually came in, were seated, looked at the menu, and got up and left without ordering a thing.  I think it may have been due to the pricing.  The cheapest steak is 30 bucks, which maybe they are trying to become one of the better steak restaurants in the area; however, the place does not stand up to the top notch steak houses for two reasons. 1.) The location is next to a not so nice hotel, so the people staying there may not want to fork out that kind of money for the food.  2.) If the flavor of the steak needs to be hidden with that much extra seasoning, then perhaps they do not know how to cook a good steak.  Maybe they should stick to seafood.  Lastly, I think the name says something about a place.  Prime Time sounds more like the name of a sports bar rather than a fancy dining eatery.

Finally, the day ended with Chris lighting our fireplace for the first time this season.

   DSC00317

Just a taste of the holidays because it did not last too long, because we are short on firewood.  All we had were some twigs and branches that were gathered up a couple weeks ago from the yard.

As for now, this time change has made me feel like I need to go to sleep with it being so dark so early, but I need to get some laundry done instead and see if any good shows are on.  I may just have to pop a handful of pom arils in my mouth for a burst of energy even though I just had some froyo not long ago.  Have a good night!

Do you like the time change for the winter or do you dislike it?

I am not a fan of setting the clocks back for winter because once I get home from work between five or six, I feel like my whole day is lost/gone.  Not to mention it puts me to sleep when I have things to get done around my house.  And I thoroughly dislike driving in the dark (I’ve been in glasses since I was 2 years old and can’t see very well during the day much less at night) which I’m forced to do if I need to run any errands.

Bananas Cause Cellulite

Truth or Myth—Revealed!

Someone recently told my mother “bananas cause cellulite” as she sat at work eating her banana.  In my quest to find any truth in this statement, I found the opposite to be true.  In fact, bananas can help in detoxifying the body by increasing blood circulation and ridding the body of unwanted toxins.  Perhaps the woman got bananas confused with something else, but it has not been found to to cause cellulite.  Myth–revealed!

I know bananas are a staple in my diet; I eat them on a daily basis unless I run out, but I certainly do not plan on giving them up any time soon.  They provide the body with ample amounts of potassium, which aids the body in regulating blood circulation.  Additionally, the fiber content in bananas can help with normalizing digestion.  There are so many more advantages including preventing stomach ulcers, reducing kidney cancer in women, boosting moods, and promoting bone health.  

Although bananas get some criticism  about containing too much sugar, the benefits far outweigh the bad.  So eat your bananas, people! 😉

Unfortunately, I was all out of bananas this morning, so I ate a sliced peach in a parfait of sorts.

DSC00191 

I layered greek yogurt, cinnamon and oats granola, peach, raspberry preserves, a drizzle of honey, and a few cinnamon almonds.  Sweet, cold, satisfying!

DSC00194

With Hot Chai Tea

Today’s lunch included sister’s white beans with sausage, pita chips for dipping, and an apple.

DSC00185

After work, I headed to the grocery to pick up some staples + ingredients for tonight’s dinner.  Bananas and milk were needed desperately.  Okay, maybe the Talenti Coconut Gelato was not needed, but it looked so good.

DSC00201

I immediately had to try out this new yogurt.

DSC00212

It had cherry chunk pieces in it; I wished it had cake chunks instead, but it was tasty.

For dinner tonight, I made pasta with roasted vegetables, feta, and Italian Turkey Sausage.

DSC00232 

Feta Pasta with Roasted Vegetables and Sausage

Ingredients:

12 oz. vegetable radiatore (tri-colored pasta)

5 links of Italian Turkey Sausage

Handful of Fresh Spinach

5 Basil Leaves, fresh

Approx. 2 tablespoons of olive oil, divided

1 zucchini, sliced

20 grape tomatoes

4 oz. reduced fat feta cheese, crumbled

1/2 cup reserved pasta water

salt and pepper

Directions:  Preheat oven to 400*.  Drizzle tomatoes and zucchini slices with olive oil, salt, and pepper.  Toss to coat and put in single layer on baking sheet.  Roast for 20 minutes in oven.  Meanwhile, bring a pot of water to a boil and cook pasta according to package directions.  While pasta is boiling, add a teaspoon of oil to sauté pan.  Heat to medium high.  Cook sausage links for five minutes on medium turning periodically.  Cover and reduce heat; cook 5-6 minutes longer or until 170* inner temperature is reached and sausage is cooked through.  Let sit 5 minutes longer and slice into 1/2 inch pieces.  Before draining pasta, reserve 1/2 cup of pasta water for later.  Place spinach and basil in colander; drain pasta in colander to allow spinach and basil to wilt from steamed pasta and water.   Return pasta to pot and add spinach, basil, sausage to pot.  Add 1 tablespoon olive oil and 1/2 cup of reserve water to sauté pan used for cooking sausage; scrape any brown bits from pan and stir.  Pour water mixture over the pasta.  Add feta cheese and mix until combined.  Carefully stir in roasted vegetables.  Heat on low fire until warmed through.  Season to taste with salt and pepper if desired.

DSC00215  DSC00216

Collecting spinach and basil from garden

DSC00219 DSC00225 DSC00223 DSC00228 DSC00229 DSC00232

My final opinion—I did not like the bites of whole leaves of basil.  I should have chopped that up into smaller pieces, but the dish was still yummy and not too complicated to cook.

Do you fear any foods that are thought to be healthy by most?

Portion Contortions

At times I find myself trying to contort my portions of food so that my brain thinks that I am getting more food than is actually on my plate. To start, let’s take a look at breakfast.

 

9-21-10 002

For breakfast I completely enjoyed my toasted sandwich thin topped with sliced banana, cottage cheese, honey drizzles and cinnamon.  This meal was oh so sweet and satisfying.

9-21-10 006

Instead of making the sandwich closed, I left it open faced topping each half with a half of the banana.  Then I topped each half with 1/4 cup of cottage cheese rather than having a 1/2 cup serving all in one scoop.  Ultimately, making the sandwich this way takes up more of the plates surface area, which deceptively makes my mind think I have more food to indulge in rather than one small sandwich that barely covers my plate.  Ideally I could have opted for a smaller plate aiding in that perception. 

9-21-10 007

For lunch today I had some leftover brown rice that was mixed with veggies from Sunday Night’s Slow Cooker Chicken and Veggies.  On the side I lapped up some Greek honey yogurt.

9-21-10 003

Side note—For Sunday’s dinner, to a crock pot I added three chicken breasts atop one chopped potato, a sliced onion, minced garlic, sliced squash, and corn removed from the ear.  I seasoned it with salt and pepper and poured a can of reduced sodium cream of mushroom condensed soup on top.  I set the cooker on high for four hours.  Two hours in, I poured about a cup of water over the top of the mixture.  Once the slow cooker went off, I cooked brown rice and steamed some brussel sprouts  to add to the slow cooker.  I let the rice absorb the liquid mixture by setting the crock pot to warm setting and letting it rest for about 20 minutes longer.   Here is the picture from my Sunday slow cooker meal.

9-21-10 001

The appearance is not the most appeasing, but it was much like a rice and chicken casserole.  My hub enjoyed it thoroughly! 

Back to lunch—I chose a small container to fill my fair portion of rice and veggies (one chicken breast was eaten by me, two others were eaten by hubby for two meals so none was left in the rice).  I often see people bring very large containers for their food and it is sometimes more than a serving but other times they have a whole lot of empty space making it appear to be too little food.

9-21-10 004  

9-21-10 005

I found these smaller containers of greek yogurt that are only 90 calories per serving as opposed to the normal 150 calories in the larger containers.  All in all, my rice + veggies combined with the side of yogurt kept me full all the way until dinner.

For dinner tonight, I made a variation of Christina’s Orzo and Shrimp Bake which can be viewed at Hungry Meets Healthy.

9-21-10 009  I did not have tomatoes so I used store-bought tomato and basil sauce instead.  I began by cooking the orzo according to the package.

Shrimp and Orzo with Feta

1 lb. orzo, cooked

1tbsp. olive oil

1 onion, chopped

1 lb. raw shrimp, peeled and deveined

1 tbsp. minced garlic

1/2 tsp. red pepper flakes

1/2 tsp. dried oregano

Salt to taste

2 cups tomato-basil sauce

4 ounces reduced fat feta cheese

Directions:  Preheat oven to 350*.  Heat oil in skillet.  Add onion and sauté until softened.  Add shrimp,  garlic, red pepper, and oregano.  Cook for 2-3 minutes.  Pour shrimp into greased glass casserole dish.  Add orzo, sauce, and salt to shrimp and mix to combine.  Crumble feta over the top of the entire casserole dish.  Bake for 15 to 20 minutes until heated through and shrimp are cooked.

9-21-10 011

For dinner, I used a salad plate.  To bulk up my portion I plated a cup? or so of steamed vegetables and added a cup of the orzo shrimp mixture on top.  I first read of this portioning technique on Julie’s blog at PB Fingers.  I like this idea of manipulating your brain to enjoy the full flavor of the pasta dish, but filling the belly with healthy veggies at the same time.

9-21-10 012

9-21-10 010

Shortly after dinner I felt the munchies settling in.  So to satisfy my sweet tooth I ate a bowl of cereal which contained a mixture of shredded wheat puffs, blueberry flakes, and apple cinnamon o’s.  I actually have a bowl from a chip and dip set that I use for small portion eats.

9-21-10 013

Often people trying to lose weight will begin making healthy changes to their diet; however, they do not watch portion sizes.  I’ve said it before, but I’ll say it again.  No matter what foods you eat, you can’t lose weight if you consume the same or more calories than your body burns. 

For example, if you make the switch to brown rice or whole wheat pasta, that in itself will not make you lose weight.  A cup of brown rice has the same number of calories as a cup of white rice.  The point of doing that is more about the nutrients your body gains from brown versus white.  In regards to losing weight, perhaps cut back from your normal 2 cup serving of rice to 1 cup or even less.

The bottom line is that you have to be honest with portion sizes.  Use the tricks listed above including using smaller containers and plates, spreading your food out over the plate, or bulking up portions with healthier options like steamed vegetables.

If you have trouble eyeballing portion sizes, take some time to actually measure out portions.  I go through several measuring cups and measuring spoons a day.  But from doing it so much, I do have a better idea of portion sizes.  The list below is a guide for portion sizes if you prefer to manage your portions without measuring.

Serving Size Compatible Object
1 teaspoon 1 dice
2 tablespoons Golf ball
1 cup Tennis ball
4 ounces (meats) Deck of cards
1 ounce (cheese) 4 dice

Questions of the Night:  Do you watch portion size or just eat what you want?  What tips do you use to manage portion sizes?

Smile! It’s Contagious

Do you ever smile at a baby soon to find them smiling right back?  Smiling is an innate trait that can certainly brighten up another person’s day.  Through observation, I have noticed that people who do not smile have much more miserable attitudes about life in general.  The benefits of smiling far outweigh having a sour face.  According to Dr. Mark Stibich, smiling not only makes us more attractive and approachable; it also signifies confidence, lowers blood pressure, and relieves stress.

*********************************************************************************************************************

Today my eats definitely put a smile on my face! 🙂 Preparation for breakfast began last night for Strawberry Banana Overnight Oats.

The following mixture sat overnight in the fridge:

1/4 cup of Chobani 0% Greek Yogurt

1/4 cup rolled oats

Splash of 1% milk

Drizzle of honey

Sliced Banana

4 sliced strawberries (added this morning before eating)

1 strawberry for garnish (and consumption)

Creamy & Cold

Make sure you use a large enough bowl if you make this.  The oats expand and I have learned my lesson of avoiding spillage.

Hot Chai Tea + Oats Bowl

Lunch was just as cheerful.

Salad + Crackers

Sorry for the blurry shot.  I made a salad using italian lettuce blend, chopped cucumber, chopped red pepper, 2 sliced strawberries, and 1 ounce of feta cheese.  Dressing of choice was Light Raspberry Vinaigrette.  On side I had 15 Triscuit Wheat Thins.  And the chocolate square went unconsumed and is still in my lunch bag currently in the freezer because it melted in my car while I was at the gym.

Green and Red Make for Beautiful Food Art

Feta Makes Everything Betta 🙂

After work I nibbled on a handful of these on my way to get my “swole” on.

Today’s work out included 15 minutes on the arc trainer, 30 minutes of my usual weight training with the addition of the low row machine.  I finished with 15 minutes on the true strider elliptical and a couple of minutes of stretching.

Keeping with my mood for enlightening food, I made a greek pasta dish that is sure to make you and your belly happy!


These ingredients were included in the dish:

Greek Pasta

1 lb. whole wheat pasta (boiled as directed)

1 cup reserved pasta water

3 tbsp. of olive oil separated

1/2 medium onion, chopped

1 tbsp. minced garlic

1 pack of sliced mushrooms

1 medium  chopped squash (pre-roasted in oven)

1 cup grape tomatoes (pre-roasted in oven)

6 oz. feta cheese, cubed

1 small can sliced black olives, drained

10 dashes dry oregano

1/8 tsp. red pepper flakes

Salt and pepper (to taste)

Directions:  Add 1 tbsp olive oil to saute pan.  Saute onion for 4 minutes or until tender.  Stir in garlic and saute for an additional minute.  Add mushrooms and 1/4 cup reserved pasta water and cook until softened.  Next add pasta, feta, olives, oregano, red pepper flakes, and feta cheese.  Add 2 tbsp. of olive oil and remaining 3/4 cup of pasta water.  Toss well.  Gently add roasted tomatoes and squash.  Season with salt and pepper.  Stir to distribute vegetables evenly and heat through for ten minutes on low.

Food That Makes You Smile

Grand Finale

My Dish

I added three sliced spinach leaves for some color on my plate, but certainly could have added spinach to the entire dish.

Greek Goodness

*****************************************************************************************************

While we are talking about smiling, some of my students made me smile today.  One girl said, “That’s why I like this class; because we can laugh!”  That made me smile.  🙂  I want my students to enjoy my class; so at times I smile and crack jokes.  Someone once told me, “NEVER smile until after Christmas” in front of the kids.  Who wants to live like that?  I do not want to be miserable and I do not want my students to be miserable because that only leads to more difficulties on both ends.

And another student gave me one of these,

Fleur De Lis Silly Band

AKA Fad Rubber Band Bracelet

….which also made me smile.  🙂

Question of the Night: What is one thing that you do to turn your frown 😦 upside down :)?  What puts you in a happy mood?

Exercising definitely puts me in a better mood.  Also, listening to music helps me cheer up.

Quick Fix Meal

Quick Fix Post

Breakfast

Almond Butter and Strawberry Jam on Bagel Thin with Hot Green Tea

Lunch

Packed for yesterday but eaten today–turkey and dijonaisse on sandwich thin; salad made of squash, yellow tomatoes, celery, carrots, feta cheese, and drizzle of balsamic/olive oil mix; and apple sauce on the side.


Snack

Another piece of Chantilly Cake…Mmmm, Mmmmm, Good!


Dinner

This dinner came together in a flash.  Twenty minutes and dinner was on the table.  For tonight’s menu–pork tenderloin chops seasoned with salt, pepper, dried thyme, pork seasoning, and garlic powder and baked at 350* for ten minutes. Sides included frozen Steamfresh brussel sprouts and sweet potatoes both cooked in the microwave.  It was quick and easy, yet satisfying.  If only every night’s dinners could be as tasty and quick to fix!

Quick Fix Meal

Added a Tsp Brummel & Brown to the Sweet Tater

Question of the Night:  While I’m all about quickness at the moment, is there a quicker way to upload pictures onto my blog?

Back to Life, Back to Reality

Back to work today!  All during the night that song was playing in my head, so I couldn’t sleep. Ugh!  Here’s the song in case you’re not aware of the 80’s hit by Soul II Soul.

So this morning I was not a happy camper when I arose at 5:45 to get ready for my first day back to school from the summer vacation.  I started with an almond butter and peach sammie with a sprinkle of cinnamon atop and Oroweat whole wheat sandwich thin.

Almond butter + Sweet Peach Half

Next I got ready and headed out on my 40 minute drive for my Back to School Staff Development Day.  By 12:00 my stomach was doing some serious talking.  Thank goodness lunch had arrived! 🙂

For lunch I enjoyed a spinach salad with celery, carrot, 1/4 fuji apple, yellow cherry tomatoes, feta, and 2 tbsp. of light raspberry vinaigrette dressing.  Mmmm, it was so refreshing and satisfied my hunger pangs.

Pretty Salad

And on the side–the other half of my peach from breakfast and a handful of blackberries.

Fresh Fruit

Late afternoon it was time for a snacky-snack, the second of my three Larabars I picked up at Whole Foods last Thursday.

PB & J

Whew!!! Today was a rough adjustment back into the swing of things.  I got home after work and began a little tidying of the house and needed another snack.  I must have been a bit hungry because it did not cross my mind to get a picture of my two slices of Hormel nitrate free turkey and Sargento light string cheese.  <Input image here> Two round slices of turkey wrapped around a tubular stick of string cheese<Embed image> 😉

Now onto dinner–a southern [stated in my most stereotypical southern voice as heard on TV] classic.  Shrimp and Grits.

I used Quaker 5 Minute Grits on the stovetop and added some Laughing Cow Light Swiss Cheese and garlic powder along with salt and pepper.  For the shrimp, I started by sauteing them on the stove in canola oil with salt, red pepper flakes, and dried rosemary.  Just before putting the pan in the oven I added a few splashes of worcestershire sauce.  The shrimp were baked until done.  Also, for some veggie action I roasted some squash with salt, pepper, and dried rosemary.

Lovin My Plating ❤

Up Close and Personal

The shrimp and grits came together quite quickly.  The longest part was the roasting of the veggies, which I didn’t mind getting a couple of other chores done while they roasted.  And roasting lately is my fave way to cook vegetables.  I wonder if it alters the nutritional value much!?!  Any nutritionists out there reading?  Please let me know.

I was thoroughly satisfied with my meal tonight, but I know in days, weeks, months to come I will be unable to answer that all too elusive question–what’s for dinner?  Now that I am back into the reality of my life I need to get back into a comfortable groove and figure out how to balance everything–socializing, working, cleaning, cooking and eating healthy, exercising.  And I don’t even have kids yet!  I’m scared!

Question of the Day:  How do you balance heading a household, working, and managing your healthy lifestyle?  Do you have any tips or ideas on how to accomplish all that needs to be done on a daily basis when it feels that there is just not enough time in the day?