Sunday, October 23, 2011

Stuffed Sweet Potato Skins

So delicious, fast, easy, and tons of vitamins!!!


Day 1... Again!

Deja Vu lunch today... this time with roasted carrots!!!

I LOVE to run however, when I tried to run this summer, I ended up with an injury in my hip.  After many months off, I am attempting to run again but starting off very slow to avoid injury.  Thus, it's Day 1... again!

Day 1 = 30 minute walk
Off I go

Lucky for me not only is this incredibly easy, but it's also a beautiful fall day AND I live in a beautiful neighborhood!  Finished my run off with yoga and now am ready to tackle some chores :)

Happy Sunday!

Saturday, October 22, 2011

Veggie Filled Saturday Lunch

I LOVE my weekends!  Sleep in, play outside, eat amazing food, hang out with friends... what else is better?!

Today I watched Forks Over Knives and decided that I need to get more veggies!!!  I've always known this but it helps to be reminded :)  So... I made an AMAZING lunch!  I made veggie sandwiches with hummus, goat cheese, tomatoes, and cucumbers served on toast.  As sides, I also had caramelized cauliflower and raw carrots with hummus.   I was blown away with the cauliflower.  It was my first time making it and it is definitely something I could have with every meal and not get sick of it!

And to top it off... a red velvet cupcake :)
Have a wonderful Saturday :)

Tuesday, October 18, 2011

Reeses Peanut Butter Pie

Making some pie for the boyfriend and our weeknight date tomorrow :) 

Reeses Peanut Butter Pie-adapted from Une Vie Saine

  • 1 Package of Graham Crackers
  • 1/3 cup sugar
  • 6 T. butter
  • Sprinkle of cinnamon

  • 8 ounce package frozen whipped topping (such as Cool Whip)
  • 8 ounce package cream cheese
  • 18 ounce jar crunchy peanut butter
  • 1 1/2 cups confectioner’s sugar
  • 1/2 cup milk
  • 1/4 cup roasted salted peanuts, for garnish
  • Reeses Peanut Butter Cups
1. Make the crust and let cool.  Crust Recipe- This crust is SO tasty and smells amazing when it comes out of the oven!

2. In a large bowl, mix whipped topping, cream cheese and peanut butter with a hand mixer until all chunks of cream cheese and whipped topping are gone.
3. Slowly mix in confectioner’s sugar 1/2 cup at a time, scraping sides to ensure everything is well combined.
4. Add milk and beat until well incorporated.
5. Crush Reeses peanut butter cups and mix into recipe.
6. Pour peanut butter mixture into graham cracker crust and even out with a spatula. Garnish with peanuts or Reeses if desired.
7. Set in freezer for at least 45 minutes or up to several hours. Remove right before serving.

Saturday, October 15, 2011

Super Fast Goat Cheese Pasta

Today while doing my Saturday morning blog reading, I saw a recipe for Goat Cheese Pasta that look delicious, easy, and inexpensive.  It turned out to be all of these things and I'm in love!  This is the perfect dish for a date night at home or dinner party and would be great paired with some bread dipped in olive oil, a salad, and some wine.  Thank you Gabriela!

Photo taken by Gabriela from Une Vie Saine

Monday, October 10, 2011

My boyfriend, the baker!

I just need to take a moment to brag about my boyfriend's mad baking skills!!!
Funfetti cupcakes with salted caramel frosting!

Okay, I'm done!  Enjoy your day!

Sunday, October 2, 2011

Egg and Cheese Breakfast Sandwiches

I made sandwiches from the following blog:

They are only 240 calories each and will be my breakfast for the next week.  I added some ham too.  So tasty :)