It sounded like a good idea at the time, but about half way through this bowl of cereal, it started getting soggy and icky, and I was dreaming about a cheezy egg sammie 😦

1.5 cups Kashi Go Lean Crunch and 3/4 cup milk

I had an eye doctor appointment at lunch.  I wasn’t sure how long it was going to take, so I had a little snack – nothing better than Tabasco cottage cheese 😀

Turns out I have amazing eyes! Not only am I blind as a bat, but a yearly check up of my eyes is part of my diabetes management.   A staggering 21 million people have diabetes, and nearly six million are walking around with it and don’t even know it.   A simple dilated eye exam not only can diagnose diabetic retinopathy – the leading cause of blindness in adults, but it can also diagnose high blood pressure and high cholesterol.

Every year I have pictures taken of my eyes, and upon examination, my doctor declared that I had amazing eyes!  The blood vessels looked great, and when I told her my A1C level was 6.4 she was thrilled! 😀  When was your last eye exam?!

Okay, I’ll get off my soap box 😀

When I got back from work I put together a stir-fry with the other half of my plum chipotle chicken breast, broccoli, zucchini, yellow pepper and 2 ounces of Thai kitchen wide noodles.

The fresh cilantro was a last minute addition, and I really loved the added flavor.

Now I have Dine and Dish to thank for my pork chop topping.   However, her recipe was for six pork chops, so I made a version for one.

Spicy Garlic Lime Sauce For Pork

Makes 1 serving (88 calories, 5.6 fat, 10.3 carbs, .8 fiber and 1.2 protein)

If you have a sour palate – you will LOVE this sauce!


2 tablespoons lime juice, (juice of one lime)
1/2 teaspoon garlic, minced
1/4 teaspoon crushed red pepper
1 teaspoon olive oil
1 teaspoon mustard
1 teaspoon honey
2 tablespoons cilantro, chopped and 1 tablespoon chopped jalapeno


Mix everything together and pour over grilled pork chops.

When I tasted this sauce, I did a happy dance.  Tony looked at me, and said “did you just do the dancing bear dance?”  Does anyone remember the dancing bear from Captain Kangaroo?

I love, love, loved how this sauce turned out.  In fact, I told Tony I wished I had brought a spoon to the table so I could get every ounce of it in my mouth 😀

I loved the addition of the jalapenos and the balance of the lime juice to honey.  And if you love cilantro, you will love this!

I didn’t do my calorie stats yesterday and no workout because of my eye doctor appointment.

In today’s addition of I want that! As soon as I saw it, I knew it was going on my lunch menu next week.  It’s on my lunch menu because Tony wouldn’t touch it with 10-foot pole!  Nicole’s tofu parmesan!  And her husband ate it!

Have a great day!

Loving this weather!

I think it got down to about 55 degrees last night.  In my book there is nothing better than being under the covers with a cool breeze floating across your face.  I almost was going kick our dog off of our down comforter that he sleeps on at the foot of our bed!

For breakfast yesterday I used 2 slices of my no-knead bread as the base for my egg sammie.  Our deli sliced our Swiss cheese really thin, so this is only 1 ounce of cheese, but it looks and tastes like a lot more!

446 calories, 40 carbs, 30 protein, 18.4 fat and 1.5 fiber

That kept me full for a suprisingly long time – I ended up doing 45 minutes on the elliptical on level 10 – that was pretty hard!

For lunch I had a bowl of my cream of tomato curry soup – it tasted even better than the day I made it.  On the side – a red pepper and cheddar cheese quesadilla I Pam fried so it was nice and crispy.  Lunch:  423 calories, 42 carbs, 14.8 protein, 22 fat and 4.1 fiber.

I was grilling chicken and knowing Hannah isn’t a big fan of that, I planned on making a lot of spaetzle.   I’ve made it several times since our German exchange student Maxi left.  However, I chose a recipe that made a bigger batch and it was an epic fail.  The spaetzle never quite separated in the boiling water – and I even let the batter sit for 30 minutes!

So I went to plan B and just cooked up some egg noodles.  I spent so much time with the spaetzle, that I didn’t realize I never cooked the broccoli I had planned to go with dinner.  I am sure Tony is bummed about that (not!).

Hannah bought me a bbq sauce for Mother’s Day that had gotten hidden in my pantry.  I really liked this – I think she got it at T.J. Maxx.

Tony had K.C. Masterpiece bbq chicken thighs - one of which didn't get completely cooked 😦

And I had a chicken breast (I only ate half).

423 calories, 54 carbs, 34 protein, 6.4 fat and 1.9 fiber

But around 9:30, I realized I had put some ground beef in the refrigerator that I had already defrosted for our gyros burgers and had to cook it up, so I made taco meat to use later this week.  Well later this week ended up being 10 minutes after I started cooking the meat, and I made us a plate of nachos.  Somehow I didn’t end up getting a picture of that! 😀

Stats for Tuesday

  • 1577 calories, 164 carbs, 89 protein, 62 fat, 7.5 fiber
  • 35% of calories from fat
  • 45 minutes elliptical

I want that! Marisa’s Harvest Blend salad.   I’ve had Trader Joe’s harvest blend before, but by itself I thought it was just okay.  I like how Marisa jazzed it up with feta cheese, vinegar and roasted red peppers! 😀

First Day of College!

While Hannah is going to community college, I couldn’t not take her picture for her first day of school.  I remember when she went to kindergarten – she was growing out her bangs at the time and I had her hair pulled back really cute.  She goes to school and the photographer handed out combs to all the kids, so she thought that meant that he wanted her to comb her hair.

Out came the cute clip and this is how I got her picture back:

I loved her turtleneck too 😀

When I asked her how her hair turned out like this, she said “I combed my hair for the picture!”  I told her she did a great job 😀

Fast forward 13 quick years:

She chose to take some night classes so that she would be available to work during the day.  She is also babysitting for three different families that she met through her job – they pay her $10 an hour!  When I babysat I remember getting .50 cents and hour – and when I made $1 an hour I thought I was all that and a bag of chips!

Hannah is a person that would rather be 20 minutes early than 2 seconds late.  She got there early, texted me and said “shit, it’s me and a bunch of 40 year olds!”  But it turned out to be okay – more kids her age showed up the closer it got to 7:00.

My camera was on its last battery, so I was lucky to even get two pictures of my breakfast and lunch.

And leftovers from our work party over the weekend.

the green salsa was really good!

I broke up my bike ride yesterday – I did a 5.5 mile hill climb that was really hard.  I did a 1 mile cool down for 5 minutes, then did that same 1 mile in a sprint – I did the mile in 2:08 seconds, which put me in 1,020th place for fastest time.  The record for that course is 1:02!   But having not worked out since last Thursday, it was tough!

Dinner was my gyros burgers.  I made 4 ounce burgers and then served them in pita pockets with tzatziki sauce, cucumber and tomato.

love the oregano in this mix

So I ended up making more bread.  The signature dough of the cookbook I got from the library is another no knead dough.  This one though has to rise for 18 hours and only calls for 1/4 of a teaspoon of yeast!  You can get the recipe here.

So I made the dough the night before last, had it sitting on the counter with plastic wrap.  When it came time to put it on my parchment paper to bake, I really, really wanted to add more flour.  The dough was super sticky and in the back of my head was like “this is never going to work!”

see how sticky it is?

I preheated my cast iron dutch oven at475 for 30 minutes.  Added the dough, put the lid on and 30 minutes later it looked like this:

Then took the lid off and baked in another 15 minutes.

The crust is amazing, and even this morning, the crust is still crispy 😀

Delicious!  This one is definitely a keeper too 😀

So in this addition of I want that . . . I need to ask my neighbor for his recipe for red beans and rice with andoille sausage:

Tony and our neighbor were talking when I got home – later in the evening he knocked on the door and said “there was just enough for Tony to have some for lunch.”  When I brought it to Tony he said “he told me he was making red beans and rice and I told him that was one of my favorite dishes.”  Excuse me? I’ve been married to this man for almost 10 years and I never knew that!  I always considered red beans and rice to be a spicy dish so I never even thought to make it!

Now I need the recipe – stat!

I didn’t do caloriecount.com yesterday, but I think I did okay overall.  Off to cut watermelon for my breakfast – have a great Tuesday! 😀

Don’t forget about BSI this week – the secret ingredient is pistachio! Tonight I plan on making a pistachio gelato 😀

Rosemary Focaccia Bread

Tony made me my favorite weekend breakfast – I am calling it that since I’ve had it two Sundays in a row – huevos rancheros.  He even used my chipotle queso Laughing Cow cheese!  Thanks honey 😀

I think everyone should start the day out spicy 😀

Over the weekend I picked up a few cookbooks from the library.  One is Thomas Keller’s Ad Hoc at Home Cookbook.  Good thing my library had it because it retails for $50!

It has a ton of family friendly recipes like my buttermilk fried chicken – but pretty sure I won’t be making the duck confit!   One of the other books was called My Bread.  It’s another no-knead (think Artisan Bread in 5) but one recipe that jumped out to both me and Tony was the focaccia bread.  Tony remembers eating it in Italy all the time.

When I started to read the recipe I was like “what??!!”  You apparently cook potatoes and once tender, you puree them and add that startchy liquid to the bread batter.   I had never heard of that before.

I then strained the mixture into the flour mixture, sure enough two tiny potatoes didn’t get pureed so I salt and peppered them and ate them 😀

I diverged from the original recipe because I am a firm believer that you don’t need bread flour to make great bread.  Good old all-purpose flour is just fine.  It also called for Yukon gold potatoes, I used two red potatoes.  And the original recipe called for 1/4 cup of olive oil, which I reduced to two tablespoons.

Rosemary Focaccia Bread (printer friendly version here)

Makes 16 servings (165 calories, 2.1 fat, 31.7 carbs, 1.6 fiber and 4.4 protein)


2 red potatoes, peeled and quartered
2 1/2 cups water
4 1/2 cups bread flour
2 1/2 teaspoons yeast
1 teaspoon sugar
1 1/2 teaspoons salt
2 tablespoons olive oil
1 tablespoon rosemary


  1. Peel and cut the potatoes in quarters. Add the water and cook until potatoes are tender – about 15 minutes.
  2. Meanwhile, mix together the flour, yeast, sugar and half the salt in a large bowl.
  3. Using a stick blender, puree the potato mixture. Let it cool slightly (to 120 degrees) and add to flour mixture.
  4. You will have a very sticky and wet dough – I was skeptical, but it turned out fine.
  5. Cover the bowl with plastic wrap and let rest for 2 hours.
  6. Put parchment paper on a cookie sheet. Dump dough on counter and add just enough flour to manage the dough without it sticking to your hands – between 1/2 to 3/4 of a cup.
  7. Put on parchment paper and using a rolling pin, roll into desired shape. Pour 1 tablespoon of olive oil all over the dough. Using your finger, push dimples all over the dough. Add the second tablespoon of olive oil and repeat, making sure the olive oil gets the sides of the dough too.
  8. Sprinkle with rosemary and sea salt. Let sit for 45 more minutes.
  9. Heat oven to 400. Bake for 30 minutes, until the top is evenly golden brown.

Here it is right before going into the oven.

exactly 30 minutes later you'll be rewarded with perfection in a bread 😀

the crust was crisp, yet the inside was tender - when I gave a piece to Hannah her remarks were "this one is a keeper!"

Since we ate breakfast kind of late, I had half a grilled cheese sandwich for lunch.

with rosemary deli ham - so good!

Because I knew I was going to be having surf and turf for dinner – I thawed two filets from the beef tenderloin I got last week, Tony cooked me up some spicy shrimp and I over-grilled zucchini on the side, but it was still good!

Hope everyone had a great weekend – and try making the focaccia!  Let me know when you do 😀

Strange Eats and Two Recipes

Yesterday I deep cleaned the kitchen – I washed walls, cabinets, the oven, the dishwasher – its kind of like the domino effect, you clean one thing that leads to another.  I almost didn’t want to mess it up to make anything, but that lasted about five minutes 😀

I had a pint of blueberries I needed to use up.  My pumpkin pancakes are my favorite pancakes to make, but that calls for evaporated skim milk and I didn’t have that.  So I decided to see if I could use vanilla soy milk.

Blueberry Vanilla Soy Pancakes (printer friendly version here)

Makes 10 servings – Each pancake: 139 calories, 3.4 fat, 24.4 carbs, 1.2 fiber and3.3 protein)


1 cup flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 tablespoon baking powder
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 teaspoon salt
12 ounces vanilla soy milk
1/4 cup water
2 tablespoons vegetable oil and 1 large egg
1 cup blueberries


  1. Mix dry ingredients together. Add milk, water, egg, oil and mix until well combined. Add blueberries and mix gently.
  2. Let batter sit for 15 minutes for fluffy pancakes. Use just shy of 1/2 cup measure to make 10 pancakes.

I love this measuring glass - I bought it at Goodwill for .99!

My cleaning continued until all of a sudden I could feel my blood sugar start to drop – I was right, it was 49 😦   Four squares of leftover pizza saved the day!

While I was cleaning I had my tomatoes simmering on medium low.  I had saved two pounds of tomatoes from the giant boxes I got last weekend and put them in the freezer.  I defrosted them overnight, then just simmered them for about 30 minutes until they got soft.

After I added the cream, I tasted the soup and while it was good, it needed a kick.  I went to my spice cabinet and wheeled around my lazy susan until I landed on this:

1 teaspoon was perfect

Cream of Curry Tomato Soup (printer friendly version here)

Makes 6 servings (1.5 cup serving: 117 calories, 8.5 fat, 7.3 carbs, 2 fat and 4.3 protein)


2 pounds tomatoes
3 cups chicken broth
1 cup water
1 cup heavy cream
1 teaspoon curry powder
10 basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper


  1. Slice fresh tomatoes and quarters. Add water and chicken broth and simmer for 30 minutes, or until the tomatoes are soft.
  2. Remove from heat – add cream, curry powder, basil leaves, salt and pepper. Use a stick blender and puree until smooth.

This is so good!  When I was tasting it Tony asked “are you making nummy noises?!”  Yes I was!  Tony doesn’t like tomato soup, so its all mine! 😀

Here’s where the eats get weird.  I had a work party to go to – the house was gorgeous, in fact if I could have spent my entire time in her kitchen, I would have!  Let’s just say I had a bit of kitchen envy.  I wasn’t staying for the dinner portion, so I had about an ounce of chips and salsa and three taquitos that were being handed around.

When I got home, Tony had a late lunch and wasn’t very hungry, and at that point I wasn’t very hungry either.  We ended up not eating anything – well, except for when my blood sugar dropped, I was forced to eat a carrot cake muffin – sheer delicious perfection in one bite!

On plan for today:

  • bake bread
  • bike ride
  • finish laundry
  • relax!