Sweet Potato Gnocchi with Lentil Bolognese

I am so happy to report that Katie of Chaos in the Kitchen won my salsa gift basket at The Great Fundraising Act yesterday with a final bid of $100!  Thanks so much Katie!!  Send me your address at mybizzykitchen@gmail.com.  I love Katie and her blog – here are just some of my favorite things she’s made:

Katie is one of those bloggers who posted regularly, and then didn’t and you know I always think the worst.  So I would leave her comments letting her know I was thinking of her.  Well, she was going through some personal shit, but is getting her life back together and is back to posting delicious recipes – love seeing you post again Katie!  Your photography is stunning as usual!

I was able to get up yesterday morning and make it to the gym.  I ended up doing 40 minutes of laps without stopping except to defog my goggles a couple times.  I can’t help but envy the really good swimmers and wish that were me, but I am content that I don’t drown when I swim and I can actually move in the water. 😀

I put the leftover cornbread that Tony made for me last week in the fridge so it wouldn’t go bad before I finished it, but sadly I think that dried it out.  So after this picture and first bite was taken, a liberal amount of hot sauce was added and that did the trick – 5 point cornbread, 1 egg, baby spinach and 3/4 ounce of brick cheese over the top, then popped in the toaster oven to get all melty.

With a side of cherries this was a delicious 10 point breakfast.

I have said that I normally take half the amount of insulin at breakfast so that I can have a blood sugar in the low 200’s before exercising at lunch.  At 10:30 I could feel the drop of sweat go down my back, and dammit if my blood sugar wasn’t 58.  Crap.  So I ate a banana.  That got it up to 77.  Then I ate a whole bowl of watermelon.  That got it up to 121.

So I ended up eating my lunch, with no insulin and decided I would just walk for 50 minutes.  Lunch was delicious by the way – I made a batch of lentil bolognese over the weekend (I am trying to introduce new foods to my WW SIL) and decided on making sweet potato gnocchi.  This could not be easier.

Sweet Potato Gnocchi  (4 servings at 8 points, or 6 servings at 5 points)

  • 2 large sweet potatoes (mine after peeling weighed 1.2 pounds)
  • 1.5 cups flour
  • 1 egg
  • 1 tsp. salt

Peel and chop sweet potato and cook in water for about 15 minutes, or until fork tender.  Put in a bowl and mash, mix in the egg, flour and salt.  The dough will be sticky – just put it in the fridge for 30 minutes.  I did have to add a bit of flour to my counter to roll out the links before cutting the gnocchi.

Bring water to a bowl.  After rolling the dough into four long ropes, cut and separate into gnocchi pieces – toss in salted boiling water and stir the water with a spoon so they don’t stick to the bottom.  They literally cook in just a couple minutes.

I had my serving with 3/4 cup of the lentil bologese and a cup of baby spinach at the bottom – 12 points.

I kind of made them a little long, beause they puff up when you cook them, still delicious though!

So literally within 10 minutes of finishing my lunch, I had my window to walk.  Except it was a shitty walk.  I had created such a full stomach with the banana, watermelon and lunch to bump up my blood sugar numbers, that I felt like I was going to puke.  So only 20 minutes away from my office, I had to give up and head back.  So I can just say I “moved” for 40 minutes – nothing stellar!

It’s funny, sometimes I spend so much time on thinking of lunches for me and my SIL that I kind of gloss over what I am going to make for dinner.  I let Tony decide.  I started by saying “I can grill up some pork chops, I can make fish stick tacos.”  And he said “Fish stick tacos!”

My plate:

  • 6 fish sticks (5 pts)
  • 3 tortillas (3 pts)
  • 3 teaspoons avocado (1)
  • broccoli slaw (0)
  • spinach (0)
  • cherry peppers (0)
  • 3/4 ounce cheese (2)

11 points for this whole plate!

Stats for Monday:

  • 40 minute swim 😀
  • 40 minute shitty walk 😦
  • 33 points plus
  • average blood sugar 91

I am off to make a zucchini and smoked goat cheese omelet for breakfast – make it a great day!

The Great Fundraising Act

I am very proud to be a tiny tiny part of the Great Fundraising Act that Janetha of Meals and Moves has put together for our fellow food blogger Susan of The Great Balancing Act.

Janetha has put together the auction page – after spending days putting this online auction together.

You can check out the auction page here.

To bid on my donation – click here.  The bidding starts at $10.00.  The winner will receive two jars of grilled cherry salsa, and a new salsa (thanks to Tony’s idea!) two jars of grilled pineapple salsa, along with three of my favorite hot sauces.

I have to warn you, because jalapenos differ each time, these salsas are a bit on the spicy side – but since they are paired with a grilled fruit, they are the perfect balance of sweet and heat. 😀

I fired up the front grill as the sun was setting so it wasn’t so hot.

The cherry salsa done:

The grilled pineapple salsa done:

And last, but not least. . . some hot sauce! 😀

I have to say, I think I like the grilled pineapple salsa even better than the cherry.  Tony and I keep thinking of different grilled fruit to make – maybe grilled peaches next??

Grilled Pineapple Salsa

  • 1 small fresh pineapple, skin removed and sliced thick
  • 1 jalapeno (take seeds out for less heat)
  • 8 roma tomatoes
  • 2 garlic cloves
  • 1/3 cup fresh cilantro
  • juice of two limes
  • 1 teaspoon salt

Grill the pineapple 10 minutes a side over medium grill heat.  Remove, let cool.  Cook the tomatoes and jalapeno about the same amount of time, or until the skin is nice and charred.

Add all ingredients to food processor  and mix well.  Adjust seasoning with more salt, cilantro or lime to taste.

So I hope someone at least bids $10 of my salsa gift basket for this great cause.  If not, I’ll will ask Tony to bid on it so I don’t feel bad!  Please note, the salsa is canned, meaning it doesn’t have to be refrigerated until opened and will last about 2 weeks once opened.  Perfect for the spicy person in your life!

And to whet your appetite on things to come this week, I made sweet potato gnocchi with a lentil bolognese for lunch one day this week – love!

Erica, totally thought of you when I made these – you are going to love it if I try it!  Okay, maybe after your baby is born!

Hope everyone had a great weekend – I have my game face on this week – I will have a significant loss this week so I can meet my goal of losing 9 pounds in six weeks – I am off to the gym.  Have a great Monday and Happy Bidding! 

Bidding begins at 8:00 a.m. and ends at 8:45 p.m. 😀

Week 8 of 101 Days of Summer

Six weeks left people!  That’s all that’s left in our 101 days of summer challenge.  If you read my post yesterday, I am up 1.0 for the week.  I can blame it on not enough exercise, too much wine and maybe a couple extra bites of cheese during the week.

I had a goal of being 149 by Labor Day.  I am 158 now, so I need to lose 9 pounds in six weeks.  The only way I’ll get there is to buckle down, get back to basics and dig deep.

Goals for Week Eight:

  • 60 minutes of exercise a day
  • 3 days of strength training (which I hardly do)
  • 80 ounces of water per day
  • maintain blood sugar levels (they have been on the low side lately)
  • if I bite it I must write it!

How are you doing?  Are you on track for your summer goals?  Leave a comment and let us know how you are doing!

My Mom and SIL are coming over for Sunday supper.  We are fixing an Italian pasta meal with sausage and a big salad.  I have been a cleaning/cooking lady this morning – but now my house is clean and I have all my lunches prepared for the week:

  • Asian grilled chicken breast with broccoli slaw apple dried cherry salad
  • sweet potato gnocci with lentil bolognese
  • stuffed green peppers
  • chicken tikka masala with broccoli and brown rice
  • taco salad

Anything new on your menu this week?  Have a great Sunday!

Up 1.0

I completely overslept this morning and missed my WW meeting, but we made it there just before they were closing so I could weigh in.  Without exercising the last three days, I didn’t have a good feeling about the weigh in – look they already shut down their computers and had to hand write my WI!

But I have only myself to blame – let’s take a look at my eats yesterday, shall we?

Um, I don’t see any other veggie other than potato – pretty sure I am not following the healthy guidelines of WW.  So I am going back to basics this week and will strive for 10 servings of veggies and fruits each day.

We had huge storms overnight – we lost some branches along the way – once everything dries up, we are going to have a pretty big bonfire – not sure if you can tell in this picture, but this pile is taller than I am!

I didn’t exercise at all yesterday either – my blood sugar was just not cooperating – here are my numbers for the day:  63, 117, 58, 85, 68 and 59 – averaging only 75!  I typically like my blood sugar to be in the low 200’s before I exercise – it typically drops by half after working out.

I plan on hitting up the gym this afternoon and making my meal plan.  Hope you enjoy your Saturday!

Spaghetti Squash Fritatta and reason 2,101 I love Tony!

Remember my spaghetti squash that exploded earlier in the week?  I am sure you were all wondering “did Biz use it?”  I was able to save most of it. 😀

I decided to make a spaghetti squash frittata, although I am not sure it is truly a frittata, but that’s what I am calling it.

Spaghetti Squash Frittata (4 servings, 1/4 of pie is only 3 PointsPlus!)

  • 3 cups cooked spaghetti squash, chopped
  • 1.5 cups egg beaters
  • 1/2 cup jarred roasted red peppers, chopped
  • 2 ounces mozzarella cheese
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • salt and pepper
  • sprinkle of paprika over the top

Mix all the ingredients together in a pie plate sprayed with Pam.  Bake at 350 for 35-40 minutes, or until the eggs are set and the top is browned.

Ready for the oven:

Since one serving is only 3 points, I had a half a cup of baked beans on the side for some extra protein – breakfast comes in at 6 points.

Still no walk at work yesterday due to the heat.  But for the last two days all I have done at work is scan documents, so I consider standing on my feet for 7+ hours some sort of exercise. 😀

Lunch was more of my grown up spaghettios – I really, really love this soup.

So as I was standing at the copier all day, I texted Tony “what do you want for dinner?”  He said “surprise me!”  I had to pick up my contacts, which was right by KFC, and had planned to buy the grilled chicken.  Um, no such luck.  Apparently they didn’t realize that around 6:00, grilled chicken might be a good thing to have on hand.  So I got original recipe.

Tony had emailed me earlier in the day that he had a surprise for me, but he wasn’t sure it turned out.  When I walked in the kitchen I saw it.  Cornbread!  I absolutely love corn bread.  When I worked in Chicago at least twice a week I walked 10 blocks from my office to Heaven on Seven and would pay $2.50 for a square of their jalapeno corn bread. 😀  And that was a lot of money 15 years ago when I was a single mom, that’s how good it was!

Tony’s Cast-Iron Skillet Yellow Cornbread

  • 3 pieces bacon
  • 1.25 cups flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 1 cup milk
  • 2 tablespoons melted butter
  • hot giaardiniera peppers

Instead of putting the skillet in the oven to get hot, Tony cooked up the bacon until crisp, then poured off most of the fat and used the bacon fat in place of shortening.

Heat oven to 425.  Whisk the flour, cornmeal, baking powder, and salt in a large bowl.  Whisk together the eggs, honey, milk and butter in a medium bowl.  Add the wet ingredients to the dry ingredients and whisk until just combined.  Pour the mixture into the bacon fat skillet.

Bake for 20-25 minutes, until place golden brown on top and a toothpick inserted into the center comes out clean.

This was so good, I forgot all about taking a picture of my dinner!  I had a leg (3 points) a wing (3 points) mashed potatoes and gravy (3 points) cole slaw (3 points) and two servings of corn bread – my guess is dinner was 17 points – totally worth it! 😀

Thanks Tony – it was delicious!  Perfect balance of sweet and heat.  Love. 😀

Stats for Thursday

  • no exercise
  • 30 points
  • average blood sugar 101

Happy Friday!!  Make it a great day!