PB and J Smoothie courtesy of Sarah Fit

I check in on my favorite bloggers almost daily and recently a post by Sarah Fit, a Boston-area blogger, caught my eye. She shared the recipe to one of her favorite smoothies and now I’m currently indulging in a PB and J; smoothie, that is. If you want to follow the original recipe directions, you can check it out on her blog.  However, because I’m doing this whole Dietbet thing, I decided to decrease the caloric content and increase the veggies.

Here is my own version of the PB and J smoothie that is gluten-free and dairy-free…great for vegans and those of us with leaky guts alike.

The ingredients:

2 handfuls of spinach
1 cup of So Delicious Coconut Milk
1 scoop of Designer Whey Protein Powder
2 tablespoons of Just Great Stuff Powdered Peanut Butter (I have the chocolate/PB blend)
1/2 cup of frozen berry medley
1/2 cup of water
5 drops of liquid stevia
Ice Cubes (I used 5)
 
Nutrition info:
Calories: 195
Protein: 25g
Fat: 3g
Carbs: 28g which consists of 16g of Sugar and 12g of Fiber
 
 
Here is a little info on some of the more exotic ingredients. First off we have my protein powder of choice, which is Designer Whey Protein Powder in French Vanilla. I buy mine at Trader Joe’s. 100 calories for one scoop, which is pretty good in my book! I like it better than the Plant Fusion Protein Powder I also have on rotation at the moment. Its a very allergy friendly protein powder.
Next we have a version of the ever famous, PB2. Since I was unable to get PB2 in the grocery store, I was just as happy to discover they have recently started stocking another powdered peanut butter called Just Great Stuff.
Peanut Butter powder is certified gluten-free, organic, 100% natural, and only 40 calories for two tablespoons.  It is in no way going to satisfy you the same way that actual peanut butter does, but I think if I’m just going for peanut butter flavoring, this is a much better alternative (as its about 160 calories less for the same amount). Plus, I’m not like…a crazy peanut butter person. I know, its weird.
Lastly, we have the newest addition to my family, liquid stevia.
I have moved away from sweeteners like Splenda over the last several years in order to incorporate Stevia into my life. Its a zero calorie all natural sweetener made from the stevia plant.  However, a month ago, I went to the grocery store to replenish my stevia stash and to my horror, not a single box of stevia was left in the building. Out of despair and angst, I wound up buying a box of Splenda.  Well, thanks in part to a documentary I watched today on the food industry, in conjunction with a facebook post that started a very long conversation, and an increased number of stomachaches, bloating, and trips to the bathroom (I am technically diagnosed with Irritable Bowel Syndrome, although I feel like that can’t be the complete story), I decided to ditch those nasty little fake sweeteners and once again sing the praises of stevia.  I wanted to try the liquid version for kicks and giggles.  So far, so good.
Well there you have it folks! I hope you enjoy the recipe! For the full flavored version, stick to the one offered by Sarah Fit (roughly 100-250 calories more dependent upon protein powder and using real PB, but unparalleled in taste).  I hope all of you were able to stay warm and comfy in the snow, shield your self from the rain down south, OR, just enjoy the sunshine, like you always do…San Diegoans. Lame.
Let’s chat:
Do you have any good smoothie recipes you want to share? 

How to make the most ridiculously unhealthy dessert, ever.

Dear friends,
   A few of you are able to see that I’ve been up, down, and all around…as I post on all that is holy on facebook.  However, if you only follow me through the blog, you might have gone and assumed I died, which is very accurate.  Alas, tomorrow begins the first day of school and my summer of adventures comes to end.

Luckily, I was able to get in a Red Sox game before the end, thanks to Baby Snake and her boyfriend (aka the best seats ever in the State Street box).

Now onto the most ridiculously unhealthy dessert ever…and I don’t care.  Sometimes life deserves a little ridiculously unhealthy food once in a while.  Don’t get your panties all in a bunch there, Jillian Michaels.

Ok, so while I was babysitting, Boo Bear and I decided to make…drum roll please.. the Keebler Ready Crust Mint Chocolate Chip Cheesecake Recipe.  Ridiculous.

Prep Time: 10 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

  • 12 ounces cream cheese, softened
  • 2/3 cup sugar
  • 1 teaspoon peppermint extract
  • 2 drops green food coloring (optional)
  • 2 eggs
  • 3/4 cup miniature semi-sweet chocolate morsels
  • 1 Keebler® Ready Crust® Chocolate Pie Crust
  • 1/2 cup miniature semi-sweet chocolate morsels
  • 1/3 cup whipping cream
  • Fresh mint leaves (optional)

 

Directions

 

1. In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. 

 

 

2. Beat in peppermint extract and food coloring, if desired. Add eggs, one at a time, mixing until just combined after each addition. Fold in 3/4 cup chocolate morsels.

 

 

3. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 325°F about 35 minutes or until almost set. Cool on wire rack for 1 hour.

 

 

4. Meanwhile, in small saucepan combine 1/2 cup chocolate morsels and whipping cream. Cook and stir over low heat until smooth. Spread over cheesecake. Refrigerate at least 2 hours.

 

 

4. Garnish with mint leaves, if desired. Store in refrigerator.

 

(source)

 

Finally, bring to your friend’s house for a bbq, and EAT IT while wearing matching twinsie shirts with your boyfriend.  

Happy Labor Day, y’all! 


Kosher for Passover recipes!

Listen kids.  I’m not Jewish, although I can be for the right man, wink wink. Hahahha. Just kidding!  But seriously, I have a lot of friends who are, and like to keep kosher for passover.  Some bend the rules throughout the rest of the year, but being Kosher for Passover and making sure no rising bread enters their mouths is a big priority this time of year!  So, because I hung out with Jewish Baby Snake and her Jewish beau, we partook in some kosher recipes and treats!

This recipe is entitled: “We can’t cook, but we have to keep Kosher for Passover Pizza”

The ingredients include:                    Matzo- however much you like
                                                          Kosher Pizza Sauce
                                                          Cheese
                                                          Any other Kosher ingredient you can think of

First step is to cover a cookie tin with aluminum foil and break up the matzo into pieces

Get your kosher tomato sauce ready!  Just pour it on top of the matzo!
If you’re feeling a little….crazy…you can add artichoke sauce instead.
Top it all off with cheese and put it in the toaster oven for as long as you fancy! Basically, until the cheese melts. 
Take it out. 
ENJOY!
For some dessert make yourself some Kosher brownies!!!  I didn’t make these, I just ate them.  THEY WERE OUT OF THIS WORLD!

I found a recipe from a Kosher Blog here!
Happy Passover my loves!

Green Monster (and not of the red sox variety!)

Ok, where have I been living?  I just discovered a smoothie called the Green Monster.  It’s literally four ingredients and tastes like heaven (although I added chia seeds for a kick).  You could potentially make the smoothie with a different variety of fruit if you wanted, but here is what was on call for today. 

10 chunks of frozen mango
1 whole banana
2 handfuls of spinach
1 cup of vanilla unsweetened almond milk
chia seeds
Some people add protein powder, but girl, I ain’t got none at the moment.  
Here now, is a ridiculous amount of photos showing you how to make the easiest recipe in the history of mankind.
And. I kid you not.  It tastes awesome.  Go mom go didn’t believe me, but that’s because she’s not a believer.

And now, onto a photo montage of me and my green smoothie.

Delicioso! Good for recovery runs but also happened to be my lunch for today!
Now I’m off to the Hynes Convention Center for the Boston Marathon Expo!  Not that I’m running but seeing as how I live in Boston, where the expo is, I better get my butt in gear!

Listen, I already ran my 5 miles AND cleaned my entire room.  Although I didn’t really finish cleaning my roomwhatever.

Lovely you and blue hawaii

The title is Blue Hawaii by Elvis Presley.  It will all make sense by the end of this post.  Also, Sunday kind of love.  Etta James.  Amazing song.  Ok, onto the rest of sunday.  First off, let’s start this with a quote. 
“The will to win means nothing without the will to prepare.”
-Juma Ikangaa, 1989 NYC Marathon winner  
We all know that long runs are super important in training for a marathon, but the everyday training is equally as important to build up stamina and endurance.  So, like the good little runner I am, I went out for a 5 miler.  I did stop at mile 2 because there were wind surfers at Castle Island/Pleasure Bay.  It was really cool to see them out there doing tricks, and I just had to take a moment to stretch and check them out.  Here are the splits in the meantime. Props to Mile 4 when I was running in the wind.
Mile 1- 8:19
Mile 2- 7:52
Mile 3- 8:00
Mile 4- 8:09
Mile 5- 7:37
Beautiful.
I got home and immediately started dinner. Tonight’s specialty: “Hawaiian Teriyaki Chicken for the Cooking Challenged”.  I made it so I could have it for dinner and then also take it for lunch tomorrow.  The best part is you only need a five ingredients:
a big ol’ chicken breast- cut up to get 3 oz. per serving
2 cups frozen brown rice
2 servings of frozen broccoli
2 servings of pineapple chunks
teriyaki glaze of your choice
 Let’s let the pictures do the talking.
First, I soaked my chicken breast all day in Trader Joe’s Teriyake Marinade.

Then you put the chicken in a pan, and start a cooking.  At the same time you put instant brown rice and frozen broccoli into a sauce pan and get it a roastin’. 

You can also add in the teriyaki sauce at this point to the rice and broccoli.

Then, add your pineapple chunks to the broccoli/rice pan, once you know its thoroughly cooked.  It takes roughly 10-12 minutes if you are going straight from freezer to pan.

Once everything is good and cooked, aka the chicken is no longer pink and the frozen food is no longer frozen…PUT IT ON A PLATE and ENJOY!!!
I added some chia seeds as a bit of an extra.  I swear to god they are the best things ever discovered.  I know they keep me hydrated and stay hydrated.  That’s important on long run days, so my stomach doesn’t explode.
The rest of my evening consists of this:
It’s Always Sunny in Philadelphia.  Awesome show.  I got hooked this winter and never looked back.  Right now I’m traveling through seasons 1 and 2, thanks to Olivia, while typing up psych evals. I will also get in a phone call from good ol’ dad, as he and I have scheduled phone dates every sunday night. 
Ahahah its the best.  I can’t even quote my favorite line because it’s a tad inappropriate. Have a good niiighttt!

On a date with Jack and Jeremiah Johnson


What a whirlwind weekend!  After a wonderful Team in Training run with my South Boston running team on Saturday, I drove home to celebrate my sister’s 19th birthday! (Here is a picture of her to the right, photographed with the leather purse I got her in Sorrento, Italia!)

Let’s first talk about my running for the week, shall we?  I haven’t been following the training program as of yet, because I have been running since the summer and have my basic skill set and mileage down.  So this week, I ran 5.5 miles on Tuesday, 5 miles on Wednesday, 3 miles on Thursday with 10 minutes of crosstraining as well as weights, a 6 mile easy run with my team on Saturday, and 3.5 mile speedwork run by myself after I returned back to the city on Sunday.  I also did a nice training run with my mom on Saturday, which lasted about 2 miles because she’s signing up for her first race and 5k for May 8th! GO mom go!

Now, let’s talk about celebrations and food!  On saturday, I arrived home to be greeted by my sister, dad, mom, and Ghita doggie.  After I watched Court tear into her presents, and completed my training run with my mom, the family headed to Albany to meet my brother, Michael aka Jeremiah Johnson, his girlfriend Victoria, and my grandparents for dinner at Lombardo’s!  After having dined in Italy, you become very aware of how Italian fare is completely 100% different from Italian American fare.   Regardless, my family enjoyed bread, calamari, salad, and our own individual meals, which none of us even ate half of.  I wound up ordering the Rigatoni al Forno; rigatoni pasta with diced eggplant and mozzarella cheese, tossed and baked in a marinara sauce.  I usually don’t get straight up pasta, but saturday I was feeling a little…crazy.  I also enjoyed a glass of Pinot Noir; a lauren and michael richmond favorite.  Below, is my brother, his girlfriend, and myself at dinner.  Michael, for some reason has grown a full on beard, for absolutely no other reason than for the sheer delight of stroking it and driving my parents crazy.  He kind of looks like Robert Redford as Jeremiah Johnson; a mountain man who wishes to live the life of a hermit.  Except a dirty Jeremiah Johnson. Sigh.  

After a delightful time with my family, I headed back to the city today, and stopped by Trader Joe’s (obviously) on my way home.  I picked up a few essentials, including spinach, broccoli, bananas, cranberries, and dressing.  I also bought multigrain baking and pancake mix after coming up with a stellar idea to make Banana Pancakes!  YUMMYYY.  I guess if I can’t have Jack Johnson make me pancakes, I’ll just make them for myself.  Jessica still supervised the kitchen, as it was my first time making pancakes as an adult (we make pancakes for the kids I work with when camping at Adventure Camp, yet somehow I’m never allowed to cook the food).   Can I just tell you, they were awesome!  I made four pancakes that were pretty thick, but gave my extra one to Jessica.  
Here’s the recipe! Yields 4-5 pancakes.
Mix: 1 cup of pancake batter
1/4 cup of egg beater or egg substitute (1 egg)
1/4 cup of unsweetened vanilla almond milk (or regular milk)
Less than 1 tablespoon of Olive Oil (I was out of canola)
a sprinkling of cranberries
1 whole banana

Add a tiny splash of sugar free syrup and enjoy!