Day 2, post 2. hey I’m on a ROLL!

Hey peeps!

I’m in a TON of pain this morning.  I started doing a pull up program at the beginning of the month to try to work up to 10 consecutive pull ups (not chin-ups which I’m WAYYY better at) and I hurt my neck.  Somewhere around the 2nd vertebrae.  I can’t walk without hunching forward.  I look ridiculous.  And I can’t Zumba today.  Crap.

So I made Banana Zucchini Bread!

A few months ago I shredded and froze a 2 lb zucchini.  This recipe used the last of it.  Deeeeeelish!  This is my go-to recipe, comes out perfect every time.  I like to tweak things here and there for what I have on hand, it’s very adaptable.

Preheat your oven to 350 and prepare your loaf pan (or muffin tin)…

2c Whole Wheat Flour

1tsp Baking Soda

1/4 tsp Salt

1/2 tsp Cinnamon

Whisk these together in one bowl.

1/4 cup room temp buttery spread (I used Smart Balance Light)

1/4 cup Unsweetened Applesauce

3 super ripe Bananas

1/3c Dark Brown Sugar

3 egg whites

1/2c Zucchini – shredded, do not drain!

Cream together butter, sugar and bananas.  Add in egg whites and blend well.   Pour this mixture into the bowl of dry ingredients. Mix well then fold in zucchini.  I topped this one with 2 tbsp of granola….

Pour into your waiting loaf pan (or muffin tin) and bake for 60-65 minutes (25-ish for muffins) until a toothpick comes out clean.

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 164.2 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.7 g

I also wanted to show you last night’s dinner.  No recipe for this one, just kinda eye-balled everything till I got what I wanted:

In this bowl, 2 Laughing Cow wedges, 2 oz spinach, tsp garlic and 3 sun dried tomatoes (not in oil) chopped up

Mix it all up and spread on your [flattened] chicken breast.  Roll em up.

Bake them at 350 for 25 minutes.

Seriously good.  Stupid easy.

Enjoy!

This is SPAARRTAAAAA!

No….

Sorry I’ve been MIA the last few days.  The kids have been sick and I didn’t think snot makes for good blogging. 

So today I started INSANITY.  I did the fit test on Sunday and I think I did ok.  Here are the results:

Each move is preformed for a minute:
1. Switch Kicks = 125
2. Power Jack = 53
3. Power Knees = 102
4. Power Jumps = 46
5. Globe Jumps = 8
6. Suicide Jumps = 16
7. Push up Jacks = 32
8. Low Plank Oblique = 61
As I suspected, I did not do as well with the jumping exercises.
Today I did the first cardio DVD. 
 
Oh. My. God.

 

Now, I think I’m in pretty good shape with decent cardio.  I run, kickbox, weight train and spend quality time on the ‘E’,  5-6 days a week.

 

This video wiped the floor with me!  I was doing great up until the last set of exercises.  I HATE stopping for a breather, it makes me feel like a quitter.   I just couldn’t keep up the pace. 

 

I firmly believe that Shaun T is a cyborg.  As well as Tony Horton (the man DOESN”T AGE!).
We’ll see how I feel tomorrow……

 

><<>><<>><<>><<>><<>><<>><<>><<>><<>><<>><
 Today’s agenda includes some Vegetable Lasagna
And I’m attempting another yeast bread.  Pray for me.

It’s BAAAAAAACK!

Ha!

I haven’t been completely pumpkin deprived like so many I know, but it has been sporadic in the grocery stores.  Also, it’s damn expensive.  Supply vs. Demand = $$$$

This can has protein bars and pancakes written all over it.  No, really:

Guess what else I got?  Go ahead, guess.  Can’t?  Ok, I’ll tell you:

KACHOW! 

I’ll be taking the fit test on Sunday as I had already planned on the E and strength training today and kickboxing for timorrow.   I’ll keep you posted with my progress.  I know you’ll be holding your breath. 😉

>>>>>>>>(@)<<<<<<<<

Last night we finished up the invitations for Peyton’s birthday party (and by we I mean she helped for 10 minutes and got bored so I finished them myself).  I bought a package of multi-colored 3×5 notecards at Chez Marshal’s (love) for $4.99:

I just wrote the info on the cards and embellished them with some scrapbooking stuff I forgot I had:

Peyton has been all about Arts N’ Crafts for the last few days too:

^^^She’s mad at me there because I spilled my water bottle all over her tags.  Oops….

((((((((^^)))))))))

This afternoon I made some Zucchini Lasagna Towers for lunch and some Mexican Turkey Bake for dinner.  Figured I’d do both while the oven was on.  Not super creative, but I always have the ingredients for both on hand.

Recycled photos:

I’m off to get annihilated at Candy Land.  Have a super day! 🙂

It’s a MIRACLE!

So in an effort to tame the basil plants that are threatening to consume my house, I decided to pick a bunch of leaves and give them to people whether they want it or not.  As I started pulling I look over and notice something AMAZING:

Against all odds, this one brave zucchini fought for survival against tube boring bugs and general neglect.

After I found out about the borers, I gave up on the squash.  It’s an Autumn MIRACLE! 

That is my 20 oz water bottle next to it.  I have lots of plans for this guy!

In a sad bit of news, my omelet pan has officially met its demise. 

I guess 2-3x a day use (and overuse of cooking spray) finally did it in. 

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Last night I babysat Giada and Elise so Ivy and her husband Bryan could go see the Red Sox.  Before heading there I stopped at the BFF’s for a quick cup o’Joe and some chit chat. 

Cute family pic.  Minus Parker, he and Peyton were busy arguing over some toy.  Needless to say, there wasn’t much chit-chatting to be had as we spent most of our time reffing the older kids.  Oh well.

The kids had a blast at Ivy’s. 

She set up a tent for the ‘slumber party’ and the girls spent a large portion of the evening trying to enforce the ‘No Boys Allowed’ rule.  Poor Reese.  He did manage to get in there, but it wasn’t pretty:

Nice shiner huh?

No!  I’m kidding!  He ran into the dishwasher door just as I was opening it.  He took it like a champ, but wouldn’t let me ice it. 

Alright, I’m off to do a 5k on the treadmill.  Now that I know the motor is kinda slow, I’m gonna crank up the speed a bit and see where I get after 28 minutes.  Fingers crossed!

I also have some plans for the peanut flour today.  If all goes well I’ll post it later!!  🙂

Shorty Fire Burnin on the Dancefloor – Owhoa -O!

Real quick post today to tell you how much I ❤ the elliptical!  I used to use them when I had a gym membership (many, many moons ago) and forgot how easy I can get lost in the motion.  The other HUGE bonus is that it is super quiet.  Our treadmill is heinously, offensively loud.

So even though my derriere  is on FI-YA from yesterdays workout, I really wanted to get on my new toy. 

***30 min in, no problem – got a good sweat, steady HR in my target range…. 

***45 min in, legs feeling tired – thinking maybe this is too long…

***50 min in, legs are jello – but I’ve come this far, suck it up 10 more….

***60 minutes and 495 cals later I jump off and almost crumple to the floor like a used tissue!   

I’m chilling upstairs today because the stairs in our house look daunting at this point (_x_)  <–Butt

Speaking of butts, did you ever notice how chickpeas kinda look like a little booty:

Hehehe.

I did do some cooking today.  I had to roast some squash that was on its last leg:

Just chopped it up (with a red onion too) tossed it with Cape Cod Balsamic Vinegarette (love) and roast at 375 for 20-30 minutes.  Easy peasy.  These veggies will make it into salads, omelets and pasta for the next few days.

I also baked some Banana Zucchini Bread. 

1.5c AP flour

1.5c Whole Wheat Flour

1tsp Baking Powder

1/2 tsp Baking Soda

Pinch Salt

2-3 Ripe Bananas – mashed

2c Zucchini – grated, do not drain

1/3 c Applesauce – unsweetened

1/3 c Canola Oil

1 Whole Large Egg and 2 Egg Whites

1/2 C Splenda

3 tbsp Brown Sugar

Cinnamon to taste

Preheat the oven to 350.  Mix the dry ingredients together in one bowl.  Lightly beat the eggs and add in banana, oil, sugars, cinnamon, applesauce and mix.  Batter will be dry.  Fold in zucchini.  Pour into 2 prepared loaf pans and bake 35-40 minutes.

Stats:  2 loaves – 12 servings per

Calories 109.3
  Total Fat 3.5 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 1.9 g
  Cholesterol 7.8 mg
  Sodium 31.1 mg
  Potassium 132.8 mg
  Total Carbohydrate 18.9 g
      Dietary Fiber 1.9 g
      Sugars 4.5 g
  Protein 2.9 g

 

Enjoy your holiday weekend!

@( * O * )@      <–Koala.  Just cuz it’s cute…

Ugh. Weekend Traffic.

I think there was an accident…..

Traffic was backed up from the post all the way to the coffee table:

I think I see the problem….

Yup.  There it is:

Looks like that little orange italian sports car tried to change lanes without a blinker.  Good thing the fire department and police are here:

Although I have to wonder why no one seems fazed by the airplane that landed on the highway:

Jeez, it took forever to get out of that!

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Anyway…. So the last week I’ve been inexplicably exhausted.  Like fatigued.  I have no earthly reason to feel this way either.  I woke up feeling a bit better so I hit the treadmill fast.  Pumped out 3 miles and it felt pretty good, especially because yesterday Ivy and I did a 4 mile power walk/run(with the double strollers) and I was hurtin!  

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LUNCH TODAY was AWESOME!

I had an eggplant in the fridge that needed to be used so I made Lasagna Towers!  Only this time I added in some freshly grated Asiago cheese (about an ounce) to the cottage cheese mixture and I topped them with Spinach and Herb Chicken Sausage from Stewies. 

In case you are wondering, I did peel the eggplant.

YUUUMMMM…my face is sooo happy 🙂

***I’ve got a wedding tomorrow and a Christening for Miss Mia and Miss Ella (I’m her God-Mommy!) this weekend so you may not hear from me until Sunday night.  Have a fabulous weekend! 😉

It’s Zucchini-palooza!

Let me start by telling you I had the WORST workout ever last night.  Usually by the time kickboxing rolls around at 6:30, I’m starting to feel tired from the day- but by the 2nd round or so I’ll get a good wind.  Not last night.  I had ZERO energy.  I think I’ve been pushing too hard the last 2 weeks so today is a rest day. 

I did get a present from the mailman today though:

YAY!!!!! MY HEART RATE MONITOR CAME!!!!  Can’t wait to get on the treadmill tomorrow and try it out!  Now if only the neighbor wasn’t holding the elliptical hostage…….

MOVING ON

 

Today is a zucchini play day!

In case you didn’t know I belong to another site called Sparkpeople.com.  Well, I’m joining in on a little recipe competition and this week’s secret ingredient is:  ZUCCHINI!  Oh, they’re all going down!

Here’s the low-down:

*Complete 1 meal using ingredient: 5pts
*Most creative use of ingredient (1 winner each week, voted on by all other team members): 4pts
*getting your ingredient locally and in season: 3pts
*Every additional meal made with the ingredient that week: 2pts
*Share your recipe on Spark recipes: 2pts
*
Include a photo: 1pt

 

 

So, first up on the menu ~

Zucchini Lasagna Tower

(The zucchini and tomato are compliments of Papa’s garden)

Zucchini sliced in 6 – 1/2 -1″ thick rounds

Tomato sliced in 6 – 1/2″ thick rounds

1/4c Oats

1/4c Panko

!tbsp + 1 tbsp grated Parmesan  

1/2 c Sargento Shredded 4 cheese Italian Blend (reduced fat)

1/2c Cottage Cheese (fat free)

2 Egg Whites

8 leaves Fresh basil

1 tsp Oregano

1 tsp Italian Seasoning

1 tsp Garlic Powder

1 tsp Onion Powder

Jarred Pasta Sauce of your choosing

#1.  Mix together Panko, Oats, Italian Seasoning and 1 tbsp parmesan.  In a small bowl whisk egg whites.  Dip Zucchini in egg white and coat with crumb mixture

#2  Lay flat on a baking dish, hit them with a bit of butter cooking spray and put into a 350* oven until brown – about 15-20 min:

#3  While those get toasty make your cheese mixture.  While ricotta would be great here, I’m keeping it low fat (that and Officer M being the ONLY ITALIAN ON EARTH who doesn’t like ricotta – love you honey!)

#4  Mix together cottage cheese, oregano, chopped basil, a sprinkle of shredded italian blend and 1 tbsp parmesan.

#5  Take out the zucchini and let them cool a bit. 

Then layer cheese mix, tomato and sprinkle with shredded blend.  Back into the oven until cheese is melty,  mmmmmmm…..

To serve: Spread a thin layer of whatever pasta sauce you have on hand onto a plate.  Put tower in the center and top with a sprig of basil:

So Pretty.  This was Officer M’s plate.  He had a Zucchini Pancake with his dinner.  Which brings me to recipe #2!!

Zucchini Pancakes

1 c  Zucchini (I think using a cheese grater makes for better consistency here)

1/4 c Carrots (grated also)

1/2 c Whole Wheat Flour

1/4 c grated Parmesan Cheese

2 Egg Whites

2 tbsp reduced fat Mayo (do not try to sub with yogurt – these need the creamy tang)

Onion and Garlic Powders to taste

Italian Seasoning to taste

Shred up your veggies in a mesh colander and leave to drain for about 10 minutes:

Mix the flour, seasonings, cheese in one bowl and whisk the egg whites and mayo in another.  Combine the two and fold in your veggies.  It should look kinda gross, like this:

Cook up pancake style.  I made 9 little ones from this batch and turned them into little pizzas for this kids:

Officer M agreed, I killed dinner tonight  ; )

Stats:

Lasagna Tower (makes 6)

  • Calories: 88.1
  • Total Fat: 2.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 208.4 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.6 g
  • Zucchini Pancakes (makes 6)

  • Calories: 66.7
  • Total Fat: 1.1 g
  • Cholesterol: 1.7 mg
  • Sodium: 105.9 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.0 g
  • Off to bathe the rugrats, have a great nite! 🙂

    I’m Still Here.

    Sorry I’ve been MIA the last few days.  It’s been totally quiet around here.  The workouts have been the same and I’ve been recycling my recipes the last few days, so I really haven’t had anything too blog-worthy. 

    Today was nice though.  Got up super early this morning to meet Ivy and her girls for a power walk/jog.  We’ve been incorporating more interval running (which is soooo hard with the double strollers!) to get ready for the 5K.  After that we took the kids to the park for our standing Thursday playdate. 

     Anywho, look what I got from Papa:

    MONSTER ZUCCHINI!!!  Gotta find a new recipe…..

    So funny thing about the spaghetti squash – I bought it at the grocery store rather than my local greenhouse this time (I was in a hurry) and the cashier looks at it, looks at me, back at the squash and goes “what is this?”.   Ummm yeah 😉

    Gonna go grab some dinner.  Promise to have something more entertaining up in the next couple of days!

    Later Gaters!

    And now Ladies and Gents, the Grand Zucchini Finale.

    Morning All~

    I slept like a ROCK last night! 

    It’s going to be a muggy day which really sucks because this weekend was so gorgeous.  Anyway, I wanted to post last night’s dinner before I head downstairs to Yoga it up.

    I had 1/2 a leftover zucchini from Papa (it’s all gone 😦 ) and 1 small squash that miraculously survived the tube borers in my garden.  I wanted to make a lasagna, but not enough veggies for that.  My friend Amy suggested a dish that she makes at her catering job.  It’s similar to lasagna – no sauce though.  

    Sliced the veg and tossed with some canola cooking spray and italian seasoning.  On to the grill they go!

    While the veg cooked I started on the Quinoa/TVP dish.  I have no idea what to call this.  A falafel?  Meatless meatball?

    Anyway, I had 1/2c cooked Red Quinoa in the fridge and I re-hydrated 1/2 c of TVP:

    Into a bowl with spices, an egg white and parmesan cheese:

    Mix well and, using an ice cream server, scoop into a muffin tin:

    Bake at 350 for 20 min or so until they are crispy on top.

    Did you check on your veggies yet?!?

    Once they’re cooked, plop them in a baking dish and top with a mixture of 2 wedges laughing cow cheese and 4 tbsp hummus (I used roasted red pepper).  Throw that in the oven with the falafel until warm – 10 min should do it.

    Voila! Dinner!

    The veggies were DELISH!  The falafel were tasty but left something to be desired.  Definitely need more seasoning.  They didn’t hold together too well so next time I think I’ll add some beans and make burgers instead.  I’m open for suggestions if you have any!

    Have a great day – don’t melt!

    “There’s a party in my tummy, so yummy! So yummy!” – DJ Lance

    HIIT on treadmillCheck

    Lifting Check

    YardworkCheck

    Garage Cleaned – (BONUS!) Check

    LunchCheck!!!

    I worked my butt off this morning!  30 minutes on the treadmill with a max speed of 7:30 m/m and a max incline of 8%.  Followed by 15 minutes of heavy lifting (shoulders and back) and 20 pullup/chinups.  Peyton is a really good photographer for 4 year old!

    My muscle munchkins:

    After that, we went outside to start in the yard and Officer M started on the gutters.  Kids are great.  Free slave labor!

    Lunch today had to include the squash, zucchini and eggplant in the fridge.  Bonus points if I got rid of the 1/2 hothouse tomato in there too.  So it was decided:

    Grilled Vegetable Lasagna

    Zucchini, 300 grams

    Summer squash 450 grams

    Eggplant, fresh, 500 grams

    Hood Fat Free Cottage Cheese, 1/2 cup  (Officer M is the only Italian I know who doesn’t like ricotta!)

    Colonna Parmesan and Romano Grated Cheese, 1/3 c

    Red Ripe Tomatoes, 4 slices 1/2″ thick
    Sargento Reduced Fat 4 Cheese Italian Blend, 1/3 c

    Canola Oil Cooking spray, 0.5 gram(s)

    Barilla – Marinara Sauce, 1/2 c

    Garlic powder, onion powder,  italian seasoning, fresh basil – all to taste.

    (Sorry for the odd measurements on the veggies, that was what I had.  The stats are based on this)

    Slice and grill your veggies ahead of time.  This will cut down on the amount of liquid in the lasagna pan.  I sprayed them with some canola cooking spray and gave ’em a hit of italian seasoning, garlic and onion powder:

    Leave them to cool: (like the bowl?)

    Go clean your garage.  Take a break after an hour.  Mix together cottage cheese, parmesan, basil and spices:

    In a baking dish (9×9 would work fine, but I like my little casserole jobby) spread some sauce and start layering!

    Just for reference: Sauce, veggies, cheese mixture, veggies, sauce, small sprinkle of parmesan, tomato, shredded cheese and basil.  Bake at 350 for about 30 minutes or until warm and gooey!

    Stats:

    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 155.7
    • Total Fat: 4.6 g
    • Cholesterol: 12.7 mg
    • Sodium: 478.9 mg
    • Total Carbs: 19.3 g
    • Dietary Fiber: 6.1 g
    • Protein: 12.5 g

    I’m almost out of zucchini 😦  I have one freakishly large one left.  I’m saving it for something special.  I don’t know what that is yet…..

    I’m off to get the kiddies and myself cleaned up.  Tonite is date night with my hot policeman!!  😉