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Too Full

I was so excited for dinner tonight.  I made myself a light main meal of steamed broccoli slaw, edamame, brussel sprouts, and cannellini beans topped with pasta sauce and sriracha.  I was excited for the dessert that I had made myself, until I got super full during my main course 😦

First, I made raw cookie dough balls by combining cashews, dates, vanilla extract, and chocolate chips in the food processor then rolling the mixture into little balls.  I then made a banana smoothie and put some of the balls into the mix so it was more or less a healthified cookie dough milk-shake.

I had a couple of bites, it tasted great, but I just couldn’t do it for some reason…so it’s waiting for me in the freezer.

 

Brian then got home from studying early and we went on a bike ride!  The weather was seriously perfect today, not to hot, but slightly warm, some leaves fallen off trees, and sunny.

 

We then appropriately rode right to the 9/11 Memorial that was completely unveiled today.  Those are two pieces retrieved from ground zero.  Very touching.

After coming home, I finished up a bread recipe that I was testing out, and I think it turned out better than I expected!  I had to use yeast to make this bread, and not use the bread maker.  I don’t have a lot of experience with yeast breads, so it didn’t look 100% like the picture because it didn’t rise enough, but it still tasted pretty good!  I’ll share the recipe tomorrow 😉

 

Off to bed to get ready for the work week!

Sushi on the Rocks

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Before I left for work, I had a lunch of what I like to call a sampler plate.  On today’s plate was a slice of tomato, cucumber, celery, carrots, 2 garlic stuffed olives, and 3 little date treats made of dates cut down the middle stuffed with peanut butter and topped with three chocolate chips each.

It was very satisfying!

 

Work

Today, I fit helmets on children at the Marion County Fair.  It was hot, sweaty, and just what you would expect a fair to be.

Of course I didn’t leave the place empty handed….I got free sunglasses and a snack!  Not just any snack though…Funky Monkey snacks!  These are 100% organic dehydrated fruit snacks, so they are super crunchy and taste just like the fruit you are eating.  I had bananamon which is dehydrated bananas with cinnamon.

 

Date Night

After work, I changed my clothes and freshened up a bit because tonight is date night for Brian and I.

We walked to a restaurant downtown called Sushi on the Rocks.  We each started off the night with a drink.  I had Gewurztraminer wine which was slightly sweet like a Reisling and oh so yummy, and Brian started with a Bud light (his favorite 😉 ).

We then started with edamame as our appetizer. I love edamame because it is so salty!

We ordered three rolls to share and I honestly do not remember what each of them were, but my favorite had mango, cream cheese, asparagus, and tempura shrimp…it sounds weird but the flavors just worked so well together…and of course we added sriracha 🙂

Somehow, we still had room for dessert so we had tempura bananas with ice cream…soooo good!

Now, it’s time for more wine and a movie!  Hope your weekend is going well!

 

I Can’t Believe It’s Pumpkin!

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I was sooo excited about my fixed watch until…

My newly fixed watch broke 😦  I guess I will have to get it fixed again tomorrow!

After nannying, I went to Butler’s gym to workout.  I did 30 minutes on the elliptical while watching the Food Network.  I forgot how much I love that machine!  I usually do some sort of interval so that I am able to change my speed and resistance throughout the workout.  I then did this arm workout:

  • Arm Pullover (lying on your back on a bench)–12 reps, 2 sets, 10 lbs
  • Lunge back with left leg, twist with ball in both hands to left, lift back leg up to front in 90 degrees and at the same time lift the weighted ball over your head (sorry this one sounds confusing!) 15 reps on each side, 10 lbs
  • Reverse Dunk–sit in C-Curve with weighted ball at chest, then sit up slowly bring the ball overhead 15 reps, 10 lbs
  • Squat and push the ball out as you stand up 15 reps, 10 lb ball
  • Tricep dips–get on all fours but with stomach up like a crab, do tricep dips 5 with both feet down, 5 with Right foot raised, 5 with left foot raised, 5 with both feet down
  • Bicep Curls–15 reps, 7.5 lbs
  • Forearm Plank
  • Pushups on ball 10 reps
I then went to yoga.  I understand how important stretching is for the body, and I know people who swear by yoga but for whatever reason, it’s just not my thing.  At least, that’s what I thought before class tonight.  I am not flexible, never have been flexible, and tend to lose interest while stretching (I know it’s bad!).  I also love to be moving and constantly on the go, but yoga forces me to stop for a minute and think or not think and relax.

Maybe someday I will look like that!

So the reason why I ever went to yoga tonight is because I am going to have to teach it on the cruise in a matter of months!  They will teach me the fundamentals of teaching their yoga class, but I thought that the stretching would be beneficial and I should probably understand the basic format of a yoga class.  After class, I honestly felt refreshed and more limber than usual! (thumbs up to yoga!) So, I think I am going back next week…I’ll be doin’ the splits in no time!
Dinner
Tonight I decided to try a recipe from Julie’s blog that I had read about a while ago and had really been wanting to try. It looked good to me, but I knew it was the kind of meal that I shouldn’t say what the ingredients are until after Brian has tasted it 😉
Pumpkin Enchiladas
After Brian had tasted the filling, he asked “is that bean dip?”  NOPE!  It’s pumpkin!  He then replied with “I can’t believe it’s pumpkin!” and neither can I, these enchiladas were so tasty.
Ingredients:
  • 1/4 of a red onion, diced
  • 1/2 of white or yellow onion, diced
  • 2 cloves minced garlic
  • One 10 oz can of red enchilada sauce
  • 1 can pumpkin
  • 1/2 cup kidney beans
  • 1/2 cup black beans
  • 1 1/2 Tbsp. cumin
  • 1 tsp chili powder
  • 1/2 cup fat free shredded cheddar cheese
  • 4 large whole wheat tortillas (we used La Tortilla Factory Low Carb High Fiber)
Preparation:
  • Preheat oven to 400 degrees
  • Saute onion and garlic in a pan sprayed with non-stick cooking spray
  • Stir in enchilada sauce
  • Add pumpkin and stir until combined
  • Add in the cumin and chili powder
  • Mix in the beans
  • Fill the tortillas with an equal amount of the pumpkin filling
  • Roll the tortillas and place them in the pan with the seam side down.
  • Top the enchiladas with the remaining sauce and top with cheese
  • Bake until cheese melts
Nutrition:  Calories 157.8g, Fat 4g, Carbs 28g, Protein 10.9g
On the side, we had edamole!  I was in the mood for experimenting this afternoon.  Edamole is like guacamole, but made with edamame and it is tasty.  It didn’t turn out as smooth as I had planned, but it still tasted yummy.
Edamole (Edamame Guacamole)
Ingredients:
  • 1/4 plus 1/8 cup frozen shelled edamame, thawed
  • 1.5 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • .5 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon hot pepper sauce (I use sriracha)
  • 1 garlic clove, halved
  • 1/2 Roma tomato, diced
Preparation:
  • Combine all ingredients in the food processor except the tomatoes, and combine until smooth.
  • Add diced tomatoes.
  • Chill and serve
  • Makes 2 servings
Hope you all had a lovely evening!  Now, I’m off to bed 😉