Category: Recipes

Still Going Strong

I’ve made it to the end of the week and I’m still going strong. This has been the longest streak I’ve had in months. Not a single slip-up.

My “cheat day” this week was having carbs after 3. Not too shabby considering this time last week I was living on a diet that consisted, primarily, of different varieties of donuts.

I’m now two sessions in with our personal trainer and it really seems to be the kick in the pants I needed. I’ve really enjoyed the structure and the fact that I don’t really have to put thought into it at all, just the physical effort. Having someone tell me exactly what to do and how to do it has made a HUGE difference.

A lot of my issues with working out have been related to my anxiety about either A) getting injured again or B) not actually working hard enough to burn anything off. Fortunately, my trainer takes care of all that for me! While I certainly don’t expect to use him long term, it’s really helped me to feel “safe” about pushing my workouts again.

Plus, it also helps that his gym is a pretty stellar place to work out.

*From BodyQuest website
*From BodyQuest website

Food has also been on point this week. I made sure to make, at least, one dinner I could warm up on evenings when we had several errands to run. This week I decided on another amazing recipe from the Skinnytaste website.

*From Skinnytaste website

The only modification I made was using bacon instead of the ham steak. While I’m aware it increased the calorie count, the bacon was already in my fridge and I was more concerned about carb content than calories anyway. It was sooooooo delicious! I had it for dinner several nights, but it would be perfect for any meal – especially a dish for a group breakfast/brunch. Next time I plan to cut the recipe in half since there’s no way I can finish a whole 9*13 dish.

Tomorrow I’m making her Sicilian Rice Ball Casserole to take for lunch this week. It’s grown to be one of my favorite meals! Even Cliff got in on the food prep action today and made a large batch of tuna salad and lots of extra hard-boiled eggs to snack on through the week.

We just set up our official home offices (I start working from home one day a week soon so we decided to set up legit work spaces) so it’s time to say farewell and nerd out until I can’t keep my eyes open.

Ready to see what Week 2 brings!

Tasty Tuesday – Meatloaf Muffins

I know, I know!  Meatloaf may be a taboo word in your household.

Loaf of meat.  What sounds appealing about that?

On top of being unappealing, traditional meatloaf isn’t thought to be the healthiest of meals.

However, this version will completely change the way you look at meatloaf (from both sides!)

I slightly modified the recipe found here that was originally posted by Jodie Mitchell over at Taste of Home.  When making the glaze I found that it easily made double the amount that I actually needed.  You can save quite a few more calories if you cut the glaze ingredients in half (reflected in the recipe below).

I love making several little loaves so that each piece gets a delicious crunch on the outside!  At only 187 calories per loaf this is a great dinner the whole family can enjoy (even if some of the others aren’t on the “healthy bandwagon”)



Makeover Li’l Cheddar Meat Loaves


  • 2 egg whites, beaten
  • 3/4 cup fat-free milk
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 3/4 cup quick-cooking oats
  • 1 medium onion, chopped
  • 1 medium carrot, shredded
  • 1/2 teaspoon salt
  • 3/4 pound ground beef (or turkey)
  • 1/3 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon prepared mustard


In a large bowl, whisk egg whites and milk. Stir in the cheese, oats, onion, carrot and salt. Crumble beef over mixture and mix well.

Shape into eight loaves; place in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.

Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a meat thermometer reads 160°.Yield: 8 servings.



Farewell Travel Tip Tuesday and Hello Tasty Tuesday!

Travel Tip Tuesday was not working out.

I’ll give you a moment to absorb this devastating news.

Even though I travel a lot in my mind, that doesn’t mean that we actually take enough trips for me to try out new tips that I find.  Originally I had planned on taking many more trips this year, but as luck would have it (good luck, not bad) plans have changed.  Surprise.

A few months ago a reader (ok, she’s been my friend for years, but it sounds a lot cooler to say “a reader”) suggested that I post some of my recipes in a series called “Tasty Tuesday.”  At the time, I was stuck on making Travel Tip Tuesday work, but sometimes you just have to admit when you’re wrong.

I hate that.  I’m glad it doesn’t happen often.

The more I thought about the idea the more it made sense.  Cliff and I have been “healthifying” some of our favorite meals for quite some time now.  This would be a great opportunity to put them all in one place.

Obviously, there will be recipes that I’ve found as well as recipes that we come up with so for today’s post you’ll get one of each.  Just call it penance for getting rid of Travel Tip Tuesday.  I know you all loved it so.  😉

Hopefully, this will also help me actually try new recipes each week.  I have about, erm…hmm…a million or so recipes that I need to try.

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The first recipe is courtesy of Nicole over at A Dash of Compassion.  I am completely obsessed with these little nuggets of deliciousness.  Nicole calls them Raw Cookie Dough Bites, but they remind me more of a soft granola bar, just in ball form.  I’ve made a batch (or two!) every week for about a month now.  My only complaint is that it can be a little pricey because of the almonds and walnuts.  I’m definitely loading up on the next trip to Sam’s.

Raw cookie dough bites


  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup raw oat flakes (see note below)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/4 cup raw agave nectar
  • 2 tsp pure vanilla extract
  • 3 Tbsp dark chocolate chips


  1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
  2. Add the agave nectar and vanilla and process to combine.
  3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
  4. Roll the cookie dough into balls about 1 tbsp each (wet your hands if the dough is too sticky) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.


The second recipe is something I devised this evening.  Today was the last day of our “No Restaurant Month.”

Today was also my supervisor’s last day on our team.

This meant a party.

At Sway.

With one of the most awesome all-you-can-eat breakfast buffets I’ve ever seen.

After drooling over seeing everyone’s plates I was determined to have a breakfast component with tonight’s dinner.  I couldn’t decide between eggs, pancakes, or fried potatoes.  I had put a tenderloin in the crock pot before work so when we walked in this afternoon, it was a no-brainer that we wanted that as well.

So potatoes it is!

Oven Fried Skillet Potatoes


  • 3 russet potatoes
  • 1 small sweet onion
  • 1 Tbsp EVOO (really only needs a 1/2 Tbsp)
  • 1/2 tsp garlic seasoning
  • 1 tsp season salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried parsley


  1. Preheat oven to 400 degrees
  2. Rinse and dice the potato and chop up onion.
  3. Put potatoes and onion in bowl and toss in oil.  Add seasonings and mix well.
  4. Evenly spread potatoes on a lined cookie sheet and bake for 15 minutes.
  5. Stir potatoes and bake for an additional 10 minutes.
  6. Broil for 2 minutes (or until desired crispiness is achieved)

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