You're BERRY Welcome! (Healthy, Delicious, SIMPLE Berry Filling)



It's Berry Season.

If you read my weekend recap then you know about the amazing trip to the supermarket I had where I left with berries galore!

Well, What's a gal to do with so many succulent berries?!

MAKE DELICIOUS BERRY FILLING.

So I stepped into the Kitchen and went all TOP CHEF...

via

Watching cooking shows has left me feeling inspired in the kitchen and I decided to create a culinary masterpiece:  The Berry Pastry.

Why a 'Pastry'??  Because pastries are fluffy, delicate, and I knew I had Puff Pastry in the freezer.

This filling was so good I'm sure you could use it on a piece of toast, in your oatmeal, in some OverNight Oats, on crackers... just about anything you could think of.  That would keep the calorie count low, but I was ready to splurge.

Place those Shells on a tray in your oven according to the directions on the box (425 for 20 minutes - although mine were done after 18) and gather the supplies for your delicious filling!

You're going to need

2 Green Apples peeled & finely chopped

6 - 8 oz container Fresh Blueberries

3 packets Truvia (or natural sweetener of your chocie)

~3 oz Sparkling Strawberry Kiwi Water

That's it!!

I pick green apples simply because I love their inherent tart flavor.  Additionally, anytime you are cooking fruit it becomes sweeter so starting with a green apple captures more flavors.

I chose to use Sparkling Water because it is low calorie but adds a bit of additional sweetness/flavor.

To Begin, set your small sauce pot on the stove on Med/High heat (I had mine on a level 8) and quickly spray with a bit of Olive Oil Pam.  Pour in some Sparkling Kiwi Strawberry water until the level is approximately a centimeter high.  Add in your three (3) packets of sweetener and stir.

Now add in the blueberries.

As the mixture heats, quickly peal and finely chop your two (2) green apples adding them into the pot as you go. 

The mixture should turn a dark velvety red from the blueberries and the apple pieces should plump with the same color.

Just continue to Stir.

That's all you do. 

As your pastries are baking away, you'll stir every minute or so and watch the mixture in the pot thicken.  Your kitchen is going to smell DIVINE!

Here's a picture of my filling as it was nearly done! 

::that smoke is steam rising from my sauce::

You know your mixture is done when it starts to form a jelly-like consistency.

Surprisingly, my sauce took the same amount of time to perfect as my pastries did to bake.

The kitchen lords must've been smiling down upon me!

Take the pastries out of the oven (with a pot holder -- the tray is HOT!) and use a fork to carefully remove the circular tops of the pastries.  Spoon the filling into the pastries and then place the 'top' back onto the pastry (unless you have already eaten the flakey buttery goodness that was the 'top')

VOILA!!

Actually maybe it would've looked prettier without the top... but it didn't last like that for long anyways!!!!

MMmmmmmm!!!!

Now I'm sitting here in Berry Heaven.

And the BEST PART?!  Don't feel guilty when you eat this filling!!

It's made of two apples, blueberries, truvia, and a bit of sparkling water!!!!

Questions for the Day:

What's your favorite Berry?

What food do you feel should NEVER be left berry-less???

Back To Work

Hello on this Beautiful! {but very chilly} Tuesday!

 

 

 

 

It was only 24 degrees when I woke up at 6am for my first day of work for the New Year!

 

I wanted to bundle up like this...

 

 

 

 

 

And sure enough, as soon as I stepped outside it gave me flashbacks to my Icicle Bike Ride last Saturday..

 

 

 

It's really quite cold! Thank goodness for Ear Warmers, Mittens and Leg Warmers! 

 

oh yes and... FUZZY SOCKS!

 

 

 

 

 

I've been wearing super fuzzy Aloe infused socks EVERYWHERE in the cold... my sneakers can't even contain them.  These ones were a lime green mess haha

 

Today's are a bright pink and white stripe... but don't worry, you can't see them under my knee high boots ;)

 

 

 

First Work Place Fashion Photo of the New Year!!!

{I'm seriously sick of the awful flourescent lighting - yuck! hello SHINE on my forehead!}

Dress was a total find at Ross!  Love when that happens! 

Black Tights from Express

Black Boots from BCBG Maxazria outlet 2 years ago

 

 

So this morning it was EXTRA hard to motivate myself to wake... especially knowing I was out of coffee...

 

 

 

 

LUCKILY I ran to the Cafeteria here at work after catching up on a few emails and got the necessary warm coffee fix.  I think the thermostat hadn't been touched here at work all Holiday break because it was FREEZING all morning and I wished I could type better in fuzzy gloves.. I would've kept them on!

Getting up at 6am had me starved by 12 o'clock lunch time.. luckily all I had to do was heat up some leftovers from last night's dinner:

Brown Rice, Veggies and Red Pepper Sausages

Rice and Veggies cook up SO SIMPLY in a Rice Cooker... invest if you don't have one!

Here's the basic outline I use to make my rice and veggies:

Ingredients (Makes 8 servings)

2 cups (dry) Brown Rice

2-3 cups Frozen Broccoli

1 package Frozen Spinach (10oz)

2 cup Frozen Mixed Vegetables of Choice

6 fl oz Tomato Juice

**Seasoning**

  

 

Directions

1.

Place 2 cups brown rice in Rice Cooker with 4 cups hot water + 6oz can tomato juice

 

2.

Add your favorite seasoning directly to the water and stir - try adding Vegetable Buillon cube or Salt and Pepper to taste

 

3.

Microwave any frozen vegetables according to directions on package and add to Steam Tray on top of Rice Cooker (good to use a light olive oil spray on steam tray before adding veggies so they don't stick as they cook)

 

4.

Once Rice is DONE dump the veggies into the pot and mix it all together.

 

5.

This meal is great because it makes several servings you can pack up and save for later during the week - it reheats very well!

 

6.

Set Rice Cooker to 'Brown Rice' setting and it will cook the rice and veggies at the same time!

 

 

Read more: http://caloriecount.about.com/basic-brown-rice-veggies-cooker-recipe-r854680#ixzz1iQWWM7rV

 

 

The sausages we used were the Red Pepper & Spinach ones I got at Costco the other day which are made with chicken and absolutely delicious!

 

120 calories per link and 15g protein!!!

Followed up with a nice hot tea.

Tea just makes you feel so warm inside!!

Kinda like this next picture....

  

My Godson is so so precious!!!

That's his grumpy face... he doesn't like being moved when he's so snugly, Ash had just moved him to his new carseat!!

 

 

 

Questions for the Day:

 

What is 'Cold' to you??

Here in Texas I'd say anything below 40 is cold... and definitely scarf/mitten territory.

 

What workout gear do you add whenever it gets 'Cold' outside?

Ear warmers, Leg Warmers, Gloves.... and I try to drink a hot coffee or tea before venturing outside!!

 

 

 

 



'Tis The Ho-ho-hoLiday Season

Merry Christmas Eve!!!!

Made time for a holiday run today even though it was 39 degrees and the weather channel said it feels like 34 (which is practically freezing... and being from Texas my whole life I really do not do well in the cold!)

Knocked out the first 3 miles in 24:42 (Holy Goodness -- 8:15min miles?!?! That's a miracle for me!!)

::small walk break to catch my breath::

STILL finished my 6.3 mile out & back in 57:10 (9:05min mile average).

YAY!!!!!!!!!!

I beat myself in my "challenge run"... Last Wednesday my average last time was 9:28min miles, and I have NEVER finished a 5k in  under 25.  

The "Challenge Run" is something I set up using the SoftRace App on my Android phone (I don't know if there's a similar app for iPhones).  You mark your run and it tracks your speed using GPS and you can race your previous times and also publish it for other people to race your time.  It'll tell you during your run if you're in first place :)  pretty neat!

Speaking of challenges... Mike's friend happened to mention the other night that he could easily beat me in a 5k run by 6 minutes.  Okay RUDE.  I may not be the FASTEST runner, but claiming nonchalantly that you're going to beat me by 6 MINUTES?!  wow!  Well GUESS WHAT? -- to beat my 5k by 6 minutes you're gonna have to get under 18:45 so take that buddy.  Have fun.  See you in February at the Color Run.

Challenge ON.  Welcome to Beast Mode.

Riley is in training as well.... She's been practicing her pouncing technique from across the kitchen to the living room... here's what happens once she catches the unsuspecting fuzzy mouse toy...

"I'm going to eat you!"

"You are mine tiny mouse!"

Bahaha!  Sorry the photos are fuzzy... I was trying not to let her know I was snapping pictures with my phone because usually she stops if she thinks she's being filmed... 

This Holiday break has been exactly what I've needed so far ...

Caught up with the roommate with some Skinny Peppermint Mochas!

And we made to-go salads from Jason's Deli!

Ummm one price so you BET I filled up that container to the rim!!! Lunch  & Dinner... delish.

We went to visit Ashley and see the new baby room (he comes on WEDNESDAY!!!) and realized Nicole is the length of the crib... omfg love her.

BTW in case you were wondering.. Ashley's nurse confirmed she's still having a boy.  

Yes, the text on that Ultrasound says "I am still a boy!" and no that's not a butt... that's his BAWLS! hahahahaha

NOW to the IMPORTANT stuff!

FOOOOOOD!

I made the best recipe and am super proud of myself!  It was inspired by Giada DeLaurentiis whom I'm currently obsessed with. 

WINTER MINESTRONE

Really feel free to mix in whatever veggies are your favorite!  

Here's a serving:

link to recipe here

Yummy!!! warms your soul from the inside!!!

While that was simmering I threw together a Christmas Eve Salad!

That was my task this year... Cute, no??

AND what's Christmas without some sort of sweet treat??

I made my own version of Bark... 

Peanut Pretzel Bark

If you like Sweet + Salty than THIS is the dessert for you!!

No need for Nutritional Info on this one... I'm sure it's CHOCOLATE. Plan accordingly ;)

INSTRUCTIONS:

Take a cookie tray and cover it in Aluminum foil.

Spray with a non stick spray

Break up skinny pretzels and spread over the tray.

Sprinkle Dry Roasted Sea Salt Peanuts over the tray.

In a microwave safe bowl melt 1.5 bags Ghirardelli Dark Chocolate, 1 small spoonful Earth Balance (Vegan Butter), and 1/6 cups white chocolate chips.

Pour/spread chocolate mixture over the pretzels/peanuts.

Sprinkle a few white chocolate chips on top.

Sprinkle with Red and Green Sanding Sugar to add a bit of Festive-ness!

Allow tray to cool for about 10 minutes then move tray to refridgerator to cool until it hardens.

Break into pieces and enjoy!!!

I hope everyone is having an absolutely fabulous Holiday!  Gotta shower up and make it to Christmas Eve Dinner then Mass -- see ya!

xoxo

Questions of the Day:

Do you ever challenge your previous times when you're running?

What's your favorite type of soup this time of year?

Try my Peanut Pretzel Bark and tell me how you like it!!!!

Saute the 'Sprouts

FRESH is BEST.

And it doesn't even take that long if you do it right!

My latest Vegetable Obsession is Brussels Sprouts.

THEY ARE CRAZY GOOD!!!!!!!!!

I first discovered I liked them when I got some packs of the Green Giant Light Butter Brussels Sprouts in the Freezer Aisle.. but the other day I took on fresh Brussels Sprouts and was SUPER pleased with the results.

Mike likes his food served on a plate.

I prefer mine in a bowl :)

It's just easier that way... I need sides to my serving platter of choice.  Otherwise my section of the table would just be one big mess.

The 'Sprouts were created by the following method:

1 container of 'sprouts chopped in half

(chopping them makes them soak up all the delicious flavors better!)

1/2 large white onion cut into fajita sized strands

1 container of mushrooms

1 tbsp Earth Balance (or butter if you use butter in your recipes)

2 tsp Minced Garlic

2 tbsp water

Salt & Pepper to taste

Throw everything in a pot on the stove (works best if you add the butter substitute, seasoning, water and garlic first then the veggies) and cook on Med/High with the TOP on the pot.  Once it gets nice and steamy in there turn the heat to LOW until you're ready to serve.. stir frequently to make sure all the sprouts get some sauce!!!

I served them with my favorite veggie protein sausage:

The flavor of these things is really amazing!!!

Go try them NOW and let me know how you like them!!!!!

So as it's now Mid December my program at work had an End Of Year lunch gathering at a nice restaurant down the street called Brio.

I had the Smoked Citrus Salmon which was served over some sort of crusted tomatoes and with Asparagus.

I think crusted tomatoes are just basically fried tomatoes - but they were pretty delicious!

I love being appreciated with free food :)

I even dressed for the Holiday Spirit in my new sparkly silver sweater... but apparently my thumb decided it wanted a thumb hole like it has in all my running jackets...

Thanks a lot stupid thumb!!! Ugh... luckily it's right along the seam... I can just stitch it right up...

 

Sorry the picture is blurry... phone camera + crap bathroom lighting.. yay!

I LOVE scarves... seriously.. can't get enough they're SO warm and cozy! 

Anyways, can we talk about Cafeteria Food for a second on this blog?

I mean, I don't know about you but I kinda thought once I was out of school I wouldn't have to deal with bad cafeteria food any more... sadly I was wrong.

The Cafe here at work always tricks me!  They post these great titles of food they'll be serving and #1) Sometimes don't actually serve what their site says is on the menu and #2) It is not good.

So I'll be super excited, walk all the way down the hall (hey it actually is an extremely large building) and just be disappointed.. like the last few meals I've encountered...

Cafe's attempt at Brussels Sprouts... mine were WAY better.

Cafe's attempt at Baked Potato Soup... it was more of a water so I snuck to the Salad Bar and threw in a bunch of broccoli because I'm sneaky like that.  Don't serve me water and call it a soup!

This one had so much promise!  Creole Tilapia, Carrots, Broccoli and Brown Rice... only everything was cold :(  and the carrots and broccoli were pretty dry... ::sigh::  serves me right, $5.99 + tax down the drain.

Cafe's attempt at Chicken Noodle Soup... I see no noodles? no chicken?? so yes AGAIN I snuck to Salad Bar and salvaged the soup by throwing some broccoli in... more brown rice and broccoli, again cold.. whatever it filled me up.

So now you should feel very sad for me on days that I'm too busy to go out to eat at Jason's Deli! 

Or feel free to tell me to quit being so lazy busy on the weekends that I make time to pack lunches so I don't have to eat this crapola.

LUCKILY  my bf is amazing and for his dinner last night he made us Crab Stuffed Salmon, Lemon Garlic Shrimp & Angel Hair Pasta!!! My only complaint is that he always forgets my intense love of vegetables LOL but the good thing is he always cooks way too much food so I had left overs for lunch today -- wheee!!!!!

Oh, and since it had been over a month since my last Fro Yo fix - he treated me to Fro Yo too!!

Mmm Strawberry Banana & Cheesecake with Strawberries, Cheesecake Crumbles, Bananas and a few mini worms!! bahaha

Questions for the Day:

When do you apply the rule 'Fresh is Best' and which items do you think it's less important?

Seafood!! I cannot stand the taste of frozen re-heated seafood I don't know what it is... Frozen Vegetables don't bother me at all and are great for soups, pastas, and dips!

Have you ever used a Meat Substitute? Recommend Any? Certain ones I should stay away from?

I am not a vegetarian by any means, but I think it's good to get protein in your diet from a variety of sources.  I love those Italian Sausages pictured above and also tried an Asian inspired Beef-less Beef Tips that were a delicious addition to some Sweet & Sour rice I made!

Do you ever have to eat Cafeteria Food? Is your Cafeteria better than mine?