Friday, June 7, 2013

workout warrior tools

workout warrior tools

To be a workout warrior you need the right tools.  I have mentioned the fitbit line of products (scale, flex, etc) has worked well for me.  I came across the following article with more tools for the trade which I thought was worthy of sharing.

Which are your favorites?

Thursday, June 6, 2013

have you tried it?

have you tried it?

Cookie Butter from Trader Joes.  A friend brought me a well coveted jar. I had planned to experiment with cookie butter cupcakes, a scoop of this tastes a bit like a ginger bread cookie.  Can you imagine cupcakes and matching frosting?  Well right now all I am doing is imaging...I have to hunt down some more....

Wednesday, June 5, 2013

stuffed mushrooms

stuffed mushrooms

These mushrooms are so many things quick, easy and they please both the workout warrior and the fat girl.

Set the oven temp to Low Broil.

Rub fresh mushrooms with a damp cloth to clean.

Pop off stems so you have a small crevice to fill with cheese.

Using a butter knife scoop spreadable garlic and herb cheese into the crevice.  Broil for 2-4 minutes, just until the cheese spread browns slightly.

Serve warm

These are a great warm appetizer or side dish

Tuesday, June 4, 2013

avocados again

avocados again

What can I say? When you find something 
great you must get the word out.

Monday, June 3, 2013



Get excited about your food. As in get excited about your healthy plate.  Todays lunch was an assortment of "goodies."  The trick is to add the small details that make a big difference.

Today's plate included fresh sliced carrots, and cucumbers (topped with kosher salt to bring out their flavor) for dipping.  Hummus topped with roasted grape tomatoes and garlic olive oil, garlic stuffed and marinated olives, and toasted pita brushed with the same olive oil.

Adding a little flavor to olive oil is easy.  In a sauté pan pour 2-4 tablespoons of olive oil, and heat with garlic cloves (2-3) and a little sprinkle of kosher salt.  Just heat until you can smell the garlic.

These small details make a big impact.

Friday, May 31, 2013



So I am not the biggest fan of vegetables, which makes the prospect of eating a plant based diet difficult.   Veges have to be cooked properly and flavored properly for me to enjoy eating them (see previous article on Brussels sprouts).  So this week is my first attempt of going sans meat.

Last night I made vege fajitas, and not only were they tasty they were very satisfying.

Easy Fajitas (Veges only)

1 yellow onion half chopped, half julienned
2-3 pepito peppers, chopped
3/4 cup of mushrooms
6-7 stalks of asparagus cut into 1 and 1/2 inch pieces
5-6 baby carrots chopped
1 fajita packet

In a large sauté pan heat 2 tablespoons of olive oil add onions and let them cook until transparent.  Add the rest of the vegetables.  Cook for about 5 minutes, or until the colors on the veges look more vibrant.  Add 1/4 cup of water and then your favorite fajita mix, stir until combined and all veges are evenly coated. Cook for and additional 3 minutes.

I served mine with a sprinkle of shredded low fat cheese, a spoonful of salsa and 1/4 of avocado.

The above recipe made enough for 2 for dinner, and leftovers for one.

Fiesta time?

Thursday, May 30, 2013

workout warrior is back

workout warrior is back

Today was day one of the new 12 week challenge.  This one focusing on leaning out, which is perfect timing for my new lean eating diet.

Instead of my normal lunch, or rather the same go tos I have for lunch today I tried my hand at an avocado salad.  It was so good and fresh, and I didn't leave hungry.

Avocado Salad (one portion)

1/2 avocado chopped
5-6 grape tomatoes (leave them hole)
1/2 teaspoon caper berries
drizzle olive oil
drizzle rice vinegar
add kosher salt and fresh cracked pepper to taste

Quick Tip: When using avocados you can keep them from going bad by saving the side of the avocado with the pit in it.  The pit will naturally keep the avocado from going brown.  Same for when you make guacamole, just place the pits in the leftover guac and you will keep it from going brown prematurely.