Monthly Archives: January 2009

road food

I just couldn’t resist getting a quick post in today before heading out to NC for the next 30 hours. ¬†ūüôā I’ve packed myself some snacks to help resist the urge of eating unhealthy meals on the road, and wanted to show you guys what I’ve eaten so far today. ¬†More quick and easy favorites…

Breakfast:  toasted ezekiel cinnamon raisin muffin with 1-1/2 tbsp natural PB and 1 small pink lady apple.

[384 calories]


Lunch:  baked sweet potato with 1/4 cup wheat berries, 1 cup steamed broccoli, 2 tbsp edamame, 2 tbsp corn, sea salt

[341 calories]


Snacks: [for today and tomorrow’s road trips] small pink lady apple, clif bar, quaker true delights bar, walnut halves and dried turkish apricots. ¬†These will be spread out over the next couple of days, and probably not all consumed. ¬†But I’ve included calorie counts below so that I can pick and choose to make up my snacks while I’m out of town. ¬†What do you pack for road trips?

[apple = 80 calories, clif bar = 250 calories, true delights bar = 140 calories, 1/4 cup walnut halves = 215 calories, 1/2 cup dried apricots = 173 calories]


And I’m off! ¬†Have a great weekend!!! ¬†ūüôā


who knows me?!?

Whew, its been a long day! ¬†This will be a quick post…I’ve got no energy left! ¬†

But first, I had lunch today with a friend from grad school…a friend that informed me when we first met up today that she had discovered my blog! Randomly! ¬†So that left me curious, do I have any other readers that know me outside of the blog world? ¬†If so, please speak up!!!

And, thank you for all of your great calorie-counting suggestions! ¬†I really appreciate it. ¬†I’m going to check out all of the sites you mentioned and will give you a full review of what I think of them. ¬†It will take a couple weeks, but I’m excited to try out some of the FREE services out there!

My breakfast was inspired this morning by reader Kelly who asked on my last post how many calories my yogurt/granola/fruit breakfasts have.

Breakfast: ¬†1/2 cup Fage Total 0%, 1/4 cup TJ’s pumpkin spice granola, 6 strawberries, 1/2 banana

[262 calories]


This was lighter in calories than a normal breakfast for me, but it stuck with me for about 3-1/2 hours! ¬†I was impressed. ¬†I need to keep this combo in mind for future mornings. ¬†I knew that I had a later than normal lunch planned for today, so I packed a morning snack to keep me going. ¬†This was perfect, it helped to bridge the gap so I wasn’t ravenous at lunch time.

Morning Snack: 6 walnut halves, 2 tbsp dried cherries

[178 calories]


Lunch: ¬†at one of my favorite C’ville spots, Eppies! ¬†They have great southern favorites. ¬†I had the veggie plate with¬†1 cup collard greens, 1/2 cup black beans, 1/2 cup brown rice, 1 cup sweet potato, a nibble of cornbread, unsweetened iced tea

[about 350 calories]

Afternoon Snack: 1 medjool date, 1/2 tbsp PB

[113 calories]


I had to work late tonight, then had errands to run before heading home. ¬†I didn’t walk in the door until after 9pm, at which point I was STARVING! ¬†My hubb ordered us Chinese once he knew I was en route (he hung some shelves in our laundry room tonight! yay!). ¬†I went a little overboard… ¬†My standard healthy take-out order is steamed veggies and tofu with steamed rice, sauce on the side. ¬†Tonight I substituted the steamed rice for some leftover whole wheat pasta we had in the fridge. ¬†At the last second I requested egg drop soup because it sounded so good, and I couldn’t resist when my hubb offered me 1/2 his veggie¬†egg roll. ¬†And, of course, the fortune cookie. ¬†ūüôā ¬†The calorie count is an estimate from what I could find on myfooddiary…

Dinner:  take-out steamed veggies + tofu on 1 cup whole wheat pasta, 2 tbsp garlic sauce, 1-1/2 cups egg drop soup, 1/2 a veggie egg roll, 1 fortune cookie

[about 600 calories – eek! ¬†I let my hunger take over… ¬†note to self, pack an emergency bar in purse in case of late nights in the office!]



Sadly, I missed all exercise today. ¬†I’ve been getting to bed so late that I have a hard time yanking myself out of bed in the morning. ¬†And with as late as I got home tonight, there was no running. ¬†ūüė¶ ¬†Its probably a good thing though because my foot has been bothering me today. ¬†Argh!!! ¬†So frustrating.

Tomorrow I’m heading to Charlotte for my friend Christine’s baby shower!!! ¬†I’m super-excited. ¬†We’re staying overnight so I probably won’t be posting again until Sunday. ¬†I hope you all have a great Friday and weekend!

a few thoughts…

First of all, I want to welcome my new readers! ¬†I’ve seen a lot of new names pop up in the comments these last couple of weeks…keep it up! ¬†I love hearing from you. ¬†In fact, if you haven’t commented before, please do! ¬†Don’t be shy…¬†¬†I try to respond to all questions and suggestions as soon as possible, but sometimes it takes me a couple of days…I’m sorry! ¬†If you ask me a question, be sure to check back for an answer within a day or two. ¬†ūüôā

Secondly, there are some exciting things happening in our little community right now that I want to mention.

  1. Meghann’s training for a marathon! ¬†Not only is she training, she’s raising money for The Leukemia and Lymphoma Society. ¬†Please check out her blog to keep up with her progress and to donate if you can! ¬†Also, she will be hosting a blogger bake sale the week of February 9th (I’ll be selling some goods!) so be sure to check in and bid on some tasty treats to support a great cause!
  2. BSI is back!!! ¬†Thanks to Biz over at Biggest Diabetic Loser for reorganizing the fun last week! She’s picked Sarah over at Tales of Expansion¬†to host this week’s contest…DATES!!! ¬†I’m very excited. ¬†ūüôā

And last, I’ve been a bad little calorie counter. ¬†Which means that little things probably slip into my mouth during the day that don’t get tallied in my head or recorded on the blog. ¬†ūüė¶ ¬†In fact, I know this happens, and I want to keep better track and hold myself more accountable for what I am consuming. ESPECIALLY since my exercise has been less then stellar what with my sad foot and crummy weather. ¬†I did so well with accountability my first month having the blog, then the holidays arrived and I just never really got fully back on track. ¬†I saw improvements in my body and how I felt that first month but I’ve definitely plateaued since then, and I’m ready for more loss and more toning! ¬†ūüôā

I don’t plan to take pictures of every little thing because I work 10 feet away from my boss and I’m not willing to tell him about the blog yet. ¬†I try to take care of all photography in the morning and after work because I like consistency and I like the backdrop my table provides. ūüôā ¬†But I do plan on at least telling you about all eats and keeping a running calorie count on my posts. ¬†I’ll try to keep it simple and un-annoying…you might not even notice it. ¬†And, for the record, I haven’t been keeping things from the blog purposefully, I just sometimes forget to mention something. ¬†Its never big…a dove chocolate here, handful of Kashi there…but as we all know, the small things add up. ūüôā ¬†I don’t plan to calorie count forever, but I do find that it helps me to gain perspective on what I am consuming.

Now, on to today’s eats!

I tried something new with my oats this morning, something I’ve seen Kath and many others do…I added wheatberries to my oatmeal. ¬†And…I LOVED it!!! ¬†

Breakfast: banana, PB, wheatberry + dried apricot oats.

[470 cal – higher than I would like. ¬†i’m going to start having only 1/2 a banana in the oats to get it closer to 400 cal]


This DELICIOUS bowl contained:

  • 1 cup water, pinch of salt, 1/2 cup rolled oats
  • 1 small mashed banana
  • 1 tsp maple syrup
  • 2 tbsp wheatberries
  • 1 tbsp natural PB
  • 3 small turkish apricots

Seriously, this may beat my banana, PB, fig + flax oats…or at least equal it. ¬†The wheatberries added such a wonderful chewy crunch!

Lunch:  leftover veggie tofu stir fry on 1/2 cup jasmine rice and 1/2 cup wheatberries.

[499 cal]


Afternoon Snack:  1/2 cup plain Fage 0% and one tangelo.

[132 cal]


Extras: ¬†3 Dove dark chocolate hearts [126 cal – I should try to skip these tomorrow], 10 Annie’s Honey Bunnies [54 cal]


Dinner: ¬†saffron tomato fennel soup [recipe] and “grilled cheese”.

[262 cal (soup) + 220 cal (grilled cheese)]


This is one of my favorite soups, we make it several times a year. ¬†I added wheatberries this time and substituted thyme for basil because its what I had. ¬†I just realized that I had wheatberries with every meal today…versatile little things, aren’t they?!?


My substitute for the classic gilled cheese I normally enjoy with tomato soup was a broiled ham + cheddar sandwich on whole wheat sourdough bread.  1 slice bread, 1oz cheddar, 1/2oz sliced ham.


Exercise: ¬†I went for a run!!! ¬†FINALLY! ¬†It felt great to be back out on the road, stretching out my legs. ¬†I had my new inserts in my shoes and I have to say, they hurt my feet a little! ¬†I’m hoping its just because my feet aren’t used to them yet. ¬†I’m going to give it a few more runs and see how they feel. ¬†My toes have been all weird and tingly tonight too. ¬†They felt like they were asleep when I finished my run, and now they are red, a little puffy, and hurt to the touch. Strange! ¬†I’ve never had that happen before, and I’m hoping it will pass quickly! ¬†So other than my weird feet issues my 3-mile run felt great. ¬†I’m still hoping to train for the race, and am planning on getting a 5-6 mile long run in this weekend. ¬†I’ll re-evaluate my training schedule after that.

[3 miles, 10-min/mile pace, -318 cal]

Total Calorie Count:

  • consumed 1,884 cal
  • expelled 318 cal
  • net 1,564 cal

I try to net between 1200 and 1300 calories/day when I am striving to lose weight, so I was way over tonight. ¬†This is what I love about calorie counting, if you had asked me before I counted, I would have told you that I did pretty well and was close to 1200 net calories. ¬†Wrong! ¬†Counting really helps me to keep perspective, and it makes me want to workout more so that I don’t have to be as strict with my eats! ¬†Tomorrow my goals are to lower my breakfast and lunch cals and reduce my “extras”. ¬†I also want to get up for some yoga in the morning and make sure to get a run in tomorrow evening. ¬†Do any of you count calories? ¬†What service do you use? ¬†I use, but you have to pay for it and I’m hoping to find a free service.

I’ve got some work to do, then I’m planning on a hot bath with my book. ¬†ūüôā ¬†G’night!

bella eats pan-glazed tofu

I’ve had several comments and questions about my pan-glazed tofu, so I thought I would do a tutorial post to go through my method. ¬†If you’ve seen this before, I apologize. ¬†I just thought it would be easier to have the method in one condensed post rather than buried in several…

I originally found this recipe in Jack Bishop’s A Year in a Vegetarian Kitchen, which is probably the most-used cookbook in our house. ¬†My hubb and I have tried many different ways of cooking stovetop tofu (amazingly enough we’ve never baked it! ¬†I know!) and were never happy with the texture. ¬†We love the feel and taste of the tofu from our local Chinese restaurant but I just know its deep-fried, which I refuse to do. ¬†So I was really excited when I flipped through the Winter section of Jack Bishop’s lovely book and found several tofu recipes, all using this method, with Jack claiming that it was the best tofu he’d ever cooked. ¬†We tried it, and had to agree. ¬†And for a bonus, its really quick! ¬†I can have tofu prepared and on our plates 25 minutes after removing it from its packaging. ¬†Gotta love that.

There are endless variations that can be made to the glaze, you can see some of mine here, here and here. I think this one is my favorite though…

Bella Eats Tofu Glaze [for 12oz of firm or extra firm tofu]

  • 1/4 cup water or veggie broth
  • 2 tbsp low-sodium soy sauce
  • 1 tsp minced fresh ginger
  • 1 tbsp honey
  • 1/2 tsp crushed red pepper flakes
  • pinch of salt

The glaze has 2 main components that you should keep in any variation you make:

  1. liquid (deglazes the pan and helps coat the tofu)
  2. syrup (thickens the glaze when heated in the pan as the liquid evaporates)

*The liquid can be water, soy sauce, balsamic vinegar, broth, orange juice, or any combination of the above.

* For the syrup I’ve used both honey and maple syrup – both turn out well.

Bella Eats Pan-Glazed Tofu Method [inspired by A Year in a Vegetarian Kitchen, by Jack Bishop]

I use firm or extra firm tofu for this recipe.  I think that extra firm comes out the best, with a firm but silky texture inside and glazed crispiness on the outside.

  1. Cut tofu into 1/2″ thick slabs. ¬†Size can vary, but thickness should always be around 1/2″. ¬†Any thinner and it gets tough.
  2. Place tofu pieces on 3 layers of paper towels.  Put 3 more paper towels across the top and press down on tofu firmly with the palm of your hand, until paper towels are saturated.  Repeat once more.
  3. Heat 1 tbsp oil on medium heat in non-stick skillet.
  4. When oil is hot, place tofu in pan. ¬†You may need to do two batches if your pan isn’t big enough to fit all of the tofu.
  5. This is the hardest part…LEAVE IT ALONE! ¬†Don’t touch the tofu for 5-6 minutes. ¬†No stirring, no pan shaking, no flipping. ¬†Just let it sit and sizzle. ¬†After 5-6 minutes, check the bottom of the tofu for color. ¬†Once it is a beautiful golden brown, flip it.
  6. And again, LEAVE IT ALONE!  Let it sizzle on the second side for an additional 5-6 minutes, until golden brown.
  7. Meanwhile, mix all of your glaze ingredients together.
  8. When tofu is golden on both sides, pour glaze over tofu into pan.  Now you can stir, coating the tofu with the glaze.  Let simmer for 3-4 minutes, stirring occasionally, until all liquid as evaporated and the glaze has thickened.  Remove from pan and serve, pouring leftover glaze in pan over the tofu.

Sorry for the repeat of pictures…

tofu after first flip

tofu after first flip

tofu simmering in glaze

tofu simmering in glaze

tofu ready to serve

tofu ready to serve

If I’m using the tofu in a stir fry with veggies, I cook the tofu first, remove from pan, cook the veggies in pan, then add the tofu back in when the veggies are tender along with a sauce of some sort.


tofu veggie stir fry


standard fuel

So today was a day full of easy favorites for me. ¬†These meals/snacks show up on my blog pretty consistently because I love them all so much and they are so quick to prepare. ¬†Honestly, if you asked me what my favorite easy + healthy breakfast, lunch, snack and dinner were these are probably the answers you would get. ¬†Kind of a quick post tonight…goes with the theme of my quick eats! ¬†ūüôā

Breakfast: ¬†my standard banana, PB, flax and fig oats…yum. (this b-fast is tied with my ezekiel muffin, PB and fruit combo, which is my go-to if I’m running late and need to take b-fast with me).


This oat bowl contained the usual:

  • 1 cup water, pinch of salt, 1/2 cup rolled oats, 1 tsp vanilla
  • 1 small mashed banana
  • sprinkle of cinnamon
  • 1 tsp ground flax seeds
  • 1 dried fig
  • 1 tbsp natural peanut butter

Lunch: ¬†baked sweet potato with 1/4 cup edamame and 1/4 cup corn…such a good combo and SO filling.


Snack: ¬†1/2 cup plain Fage 0% and 5 strawberries…the yogurt helps pick me up and keep me going through the rest of the afternoon, and makes me think I’m eating dessert. ¬†ūüôā


Snackie Treats:  I had a serious sweet tooth today!  I ran to the CVS across the street for some Dove dark chocolate hearts and ate 3 throughout the day.  I also had a date while fixing dinner.


Dinner: ¬†tofu veggie stir fry on jasmine rice…a quick, easy vegetarian favorite! ¬†We try to add bamboo shoots and water chestnuts, but forgot again tonight as usual. ¬†We never remember until we’ve finished the meal!


This was a collaborative effort between my hubb and I tonight.  He took care of the veggies, I took care of the rice, wheatberries and tofu.  Our delectable meal contained:

  • 12oz pan-glazed tofu
  • 1 red bell pepper
  • 3 celery ribs
  • 1 broccoli floret
  • 2 carrots
  • 1 onion
  • jasmine rice
  • wheatberries
  • soy sauce
  • trader joe’s soyaki sauce
  • sesame seeds

First I pan-glazed the tofu with my usual method.


This glaze consisted of (measurements are estimates…):

  • 1/2 cup water
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp orange juice
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes


The tofu turns out just crispy on the outside, firmly silky on the inside. ¬†We LOVE it this way, and haven’t been able to stray in years.


My hubb sauteed the veggies in a bit of olive oil and soysauce, then added the Trader Joe’s soyaki sauce and tofu once the veggies were tender. ¬†This sauce is really great. ¬†We usually buy Veri Veri Teriyaki sauce from Soy Vay, but I picked this up last time I was at TJ’s and it is almost as good, for much less $$$!


My bowl contained 1/2 cup jasmine rice, 1/2 cup wheatberries (boiled tonight to keep for the week) and about 1-1/2 cups of veggies + tofu.  Yum!


Dessert: ¬†a Quaker True Delights toasted coconut banana macadamia nut granola bar, split with my hubb. ¬†YUM!!!!!! ¬†These bars are brilliant. ¬†Absolutely brilliant. ¬†When I opened the package I almost passed out from the unbelievably good scent that met my nose. ¬†And the flavor was perfect…not artificial tasting at all. ¬†I could eat one for dessert every night, and they are only 140 calories! ¬†


Exercise: ¬†YOGA!!!! ¬†Mmmmmmmm. ¬†We’ve been having an ice storm for most of the day so the sidewalks were far to treacherous for a run this evening. ¬†I didn’t even want to go back out to the yoga studio and drive on the slick roads. ¬†So, instead, I popped my favorite Power Yoga dvd into my computer and stretched out my unused muscles for 55 minutes. ¬†It felt SO good, but made me realize how much my week off from exercise has affected my strength, flexibility and endurance! ¬†Good news though, my foot felt GREAT! ¬†I’m READY for a run, as soon as the weather cooperates! ¬†ūüôā

Question, What’s your favorite yoga pose? ¬†Least favorite? ¬†I think my favorites are pigeon and twisted triangle, my least favorite is currently twisted prayer lunge¬†(I think that’s what its called…).


swiss chard, i think i love you

I am a BIG fan of leafy greens. ¬†Collards, kale, mustard greens…you name it, I probably like it. ¬†Except for swiss chard. ¬†I’ve never been convinced of swiss chard. ¬†Now to be fair, I haven’t given it many chances. ¬†I made a chard gratin many years ago with the stems and it turned out mushy and bland. ¬†I sauteed the leaves and they were a little bitter. ¬†And then I gave up because I already had a long-term relationship with collard greens and didn’t really feel the need to rock the boat. ¬†


Last week I decided that maybe it was time to give chard another chance, in the name of trying new things and expanding my veggie-loving horizons. ¬†I bought 2 bunches and planned to try preparing them using this recipe. ¬†And then I got busy, and the chard went bad. ¬†So on Saturday I bought another two bunches and made sure to plan a meal with them at the beginning of the week so that there wouldn’t be a repeat of last week’s waste. ¬†


We had a couple of ingredients in the fridge leftover from this weekend,¬†bacon and heavy cream,¬†two items I don’t get to cook with very often in my quest to eat healthfully. ¬†So, in the name of not wanting to waste more ingredients in my fridge, this recipe was born.

Swiss Chard + Bacon Linguine with Butternut Squash Cream Sauce

makes 4 servings


  • 1 pound swiss chard, preferably rainbow or red-stem
  • 1/4 pound bacon
  • 1 small onion, chopped
  • 8oz butternut squash puree’
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 3/4 pound whole wheat linguine
  • salt + pepper


  1. Wash chard and separate leaves from stems.  Course chop both, separately.
  2. Boil linguine for 10-12 minutes, until al dente.  Drain and set aside.
  3. Fry bacon in large, nonstick skillet.  Set aside on paper towels.
  4. Saute’ onion in nonstick skillet for 2 minutes, until translucent. ¬†Add chard stems and saute’ for an additional 2 minutes, stirring frequently. ¬†Add 1/2 cup of water to pan along with chard leaves. ¬†Cover with a cookie sheet and allow to simmer for 3-5 minutes until stems are tender. Remove from heat and keep warm.
  5. Whisk squash and cream together over medium high heat.  Bring just to a boil then lower heat to simmer, whisking constantly.  As sauce thickens add parmesan cheese, salt and pepper.  Remove from heat.
  6. Pile noodles on plate.  Drizzle with a bit of sauce.  Add chard mixture and crumble bacon on top.  Drizzle additional sauce across the chard.


This was really delicious. ¬†Swiss chard and I are now good friends, and I think we have quite the future ahead of us…¬†What vegetable have you tried in the past but written off because of an unpleasant first experience?


Ahh routine. ¬†I LOVED spending so much time with friends this weekend and having an excuse to eat several meals out and drink lots of wine, but my body is thanking me for getting back on track. ¬†I was starting to feel a little blah what with all the unhealthy eats, vino and lack of exercise due to a sore foot, so today was definitely a welcome change. ¬†Granted, my dinner included a small amount of bacon and cream, but at least it was whole and homemade. ¬†ūüôā

I started the morning off inspired by the custard oats I’ve seen pop up on both Sarah’s and Heather’s blogs. ¬†These two ladies are really fabulous, and their blogs are daily reads of mine. Check them out if you haven’t yet!

Breakfast:  custard oats topped with cinnamon, flax seeds, dried figs and a PB spoon.


To make the custard oats I combined 1/2 cup soymilk, 1/2 cup water, 2 egg whites and 1 tsp vanilla in a small pot on the stovetop. ¬†I set the heat way too high and walked away from the stove, resulting in a very smelly mess of boiled over milk and eggs. ¬†Thank goodness for glass cooktops! ¬†Yuck. ¬†I didn’t want to give up, so I quickly jumped back on Heather’s blog to read that I was supposed to keep the heat on medium and whisk the ingredients constantly until they thicken a bit. ¬†MUCH better. ¬†At this point I added 1/2 cup of rolled oats and kept the heat on medium, stirring occasionally for 8-10 minutes. ¬†After the oats had thickened quite a bit more, but were still a little runny, I removed the pot from the heat and covered it to allow for additional thickening while cooling.

I topped my bowl with:

  • a sprinkle of cinnamon
  • 1 tsp flax seeds
  • 1 dried fig
  • 1 tbsp natural peanut butter

The verdict? ¬†Well, the oats were certainly very creamy, but I think I prefer the texture of my standard oats much better. ¬†The banana doesn’t cream-ify the oats quite as much, and lends such a wonderful sweetness to the whole bowl. ¬†With the egg whites I kept thinking I could taste them, and worried about whether or not they were actually cooked. ¬†Eggs freak me out a little. Don’t judge. ¬†ūüôā ¬†I’m glad that I tried them though, thanks ladies!

Lunch: ¬†the other 1/2 of my Amy’s Curried Lentil Soup and a big salad. ¬†Look familiar? ¬†It was SO welcome.



This beauty contained:

  • spinach
  • red bell pepper
  • cucumber
  • hearts of palm
  • garbonzo beans
  • a tangelo
  • poppyseed dressing

YUM! ¬†I finally remembered to take a picture of the dressing bottle for you too. ¬†Its SO tasty, but definitely not low-cal. ¬†Does anybody know of a good low-cal creamy poppyseed dressing? ¬†I’d love to know about it! ¬†I’m addicted to poppyseed dressing on top of fruit on top of salad. The bottle says that its good drizzled on fresh peaches…hmmmm. ¬†


Snack: ¬†a peanut butter cookie larabar. ¬†After witnessing several of my fellow bloggers ignore the salmonella scare and refuse to waste their favorite bars, I decided to do the same. ¬†Its my favorite flavor, and I can’t find them ANYWHERE (or at least can’t remember where I found this one) so I decided to risk it. Probably stupid, huh? ¬†It was tasty though! ¬†ūüôā


Ok, this post has been really long. ¬†I’ll quickly tell you that I didn’t get a run in tonight because I had to work late, but my foot is feeling much better!¬†There is still slight pain, so its probably best that I gave it another day before pounding the pavement. ¬†I do have plans for some yoga tomorrow morning though, and I can’t wait!

Oh, and I almost forgot! ¬†Look what was waiting for me when I got home tonight…Quaker True Delights bars from Foodbuzz!!!


I’ve been dying to try these new bars from Quaker since seeing them on Jenna’s and Kath’s blogs last fall, so of course I said YES when Foodbuzz asked if I wanted to try them! ¬†Thanks Foodbuzz!!!

The hubb and I split the dark raspberry almond flavor for dessert and it was SO good. ¬†I think I’m in love with a new granola bar…move over Kashi! ¬†ūüôā

Ok, now its bed time. ¬†G’night!

a walk in the woods

I hope that each and every one of you had as lovely of a weekend as I had. Some friends were in town, which meant great company, lots of restaurant-eating and much vino. I got to catch up with two of my best girls from grad school and participated in a wedding food tasting with one of them who is getting married here in C’ville in May. ¬†So fun! ¬†Other highlights included a walk in the woods, an afternoon nap, a trip to the running shop and the viewing of Slumdog Millionaire with my hubb, which I highly recommend seeing if you haven’t yet. ¬†All-in-all, a very satisfying weekend.

That being said…I was a bad healthy food blogger. Not only with my dining-out choices but also with documentation. The food I ate at home (breakfast) was unremarkable, and the remarkable food I ate out is undocumented. ¬†I thought that I would offer you a lovely baked bread instead of a food journal recapping my weekend, but failed miserably at adapting a recipe out of Baking With Agave Nectar. ¬†Not the book’s fault, I’m sure, I just messed with the recipe a bit too much. ¬†I can’t help myself! ¬†So, note to me, when trying to bake with new ingredients like silken tofu (its called for in nearly 1/2 the recipes in the book) perhaps I should follow the recipe exactly until I get the hang of it…

So instead of a lovely baked good, I give you a few pictures from our walk in the woods. ¬†So sunny, so serene, so left me wishing for spring…




And I’ll be back in the kitchen tomorrow…I do hope you’ll check in. ¬†As my pantry door shows, I’ve got plans for the week! ¬†Hopefully the rest of the menu will be a bit more successful than the first item. ¬†ūüôā ¬†G’night!


PS: ¬†LRM is a trip we’re taking with friends in April. ¬†The fig blondies and marshmallows have already been requested after they saw them on the blog, so I’m keeping a running tab to make sure nothing is forgotten! ¬†ūüôā

PSS: ¬†My foot is feeling better so I’m going to try a run tomorrow evening. ¬†I’ll give a full report, don’t worry! ¬†Thank you all SO MUCH for your continued support and advice…you are amazing!!!