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I Have Been Keeping Something From You

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Brian came to my Body Pump class tonight!  It was very fun, although having him in the front row did make me a bit nervous.  Anyways, Pump made me very hungry, and by the time I was done with church choir and got home I was ready to eat.

Dinner tonight was a new favorite post-workout snack for me.  Scrambled eggs, loaded with lowfat cheese, and veggies topped with salsa.

After having a salad for lunch, I just didn’t want to have the exact same thing for dinner…or use up all of our lettuce.  So the eggs did me well 🙂


I have a confession to make to you.  I have been keeping something from you.  An amazing cookie recipe. Seriously, these things are addicting and Brian will even ask for them by request on occasion.  If you know Brian then you know that when it comes to food, he is pretty whatever and usually doesn’t have a preference, so it is a big deal when he makes a special request.

I know you will enjoy these 🙂

Double Chocolate Oreo Crunch Cookies (Original Recipe from How Sweet Eats)


  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup crushed Oreos


Cream butter, sugar, eggs, and vanilla until well combined.  Gradually add in the flour, cocoa, soda, and salt.

Once everything is combined, add in the chocolate chips and the Oreos.

Place tablespoons of dough onto an ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes.  Allow to cool on wax paper.


Zucchini Artichoke Quiche

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This morning started out bright and early so that I could make it to church in time to sing.  For breakfast, I had another slice of the zucchini artichoke quiche from yesterday along side a bowl of Greek yogurt mixed with a little barley, vanilla extract, cinnamon, and Nunaturals stevia.  I always feel like Sundays deserve a savory breakfast or pancakes.  To me, those meals just feel more “special” than the average bowl of oats or smoothie, so today’s breakfast was perfect for the Sunday occasion.


Last night, after attending the graduation ceremony (which was shockingly quick!), playing some board games with Brian’s family, and snacking a bit we headed out to a nice Italian restaurant in Bloomington called Grazie Italian Eatery.  It was a nice restaurant with a cozy feel and walls full of wine racks.

After looking at the menu for quite a while and asking our waiter a couple of questions, Brian and I decided to split the sea scallops and get two side salads.  And boy was I glad with my decision!  The scallops were perfectly cooked and seasoned with a delicious pesto, and the white bean salad served alongside was the perfect pair.  I think this may be a “fancy” meal that I attempt to recreate sometime!

And now, just as I promised yesterday, here is the recipe for Zucchini Artichoke Quiche

Zucchini Artichoke Quiche (Original recipe from Peanut Butter Fingers)


Yields:  8 slices

Cook time: 55 minutes (not including prep)


  • 1 cup cooked pearled barley
  • 3/4 cup shredded cheddar cheese
  • 8 egg whites
  • 1 tsp garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 15 oz can artichoke hearts (non-marinated), drained
  • 3/4 cup milk (I used 1%)
  • 1 Tbsp Dijon mustard
  • 1 small chopped zucchini


Preheat oven to 35o degrees.  Combine barley, two egg whites, 1/4 cup cheese, salt, pepper, and garlic.  Stir together and spread in the bottom of a greased 9 inch pie plate.  Bake for 5 minutes.

Place artichokes on the bottom of the barley crust.  Top with the rest of the cheese.  Combine the eggs, a little bit of salt and pepper, milk, dijon mustard, and zucchini.  Pour the egg mixture over the artichokes and cheese.

Bake for 55 minutes, and allow to cool and stand for 5 minutes.


Nutrition (per slice)

Calories:  126.6  Fat:  5.2g  Carbs:  10.6g  Protein:  9.5g




Get it Done Before I Go

Yesterday, I just had a feeling that it was going to be a great day, and it was!  Brian came and visited me at work first thing in the morning and brought me some pretty fall flowers 🙂

What a sweet guy!


After work we had our cake tasting, and I must say the cake was tasty.  We were given a slice of her most popular cake…French vanilla and chocolate fudge with a raspberry filling.  Even though Brian and I both scarfed down our samples, we still weren’t 100% satisfied with the flavor and the frosting.  We were both really hoping for the “WOW!  This is the best cake I have ever had!” effect, and we just didn’t have that.  On the positive side, we really liked her personality, we liked that she built the business on her own and built her own test kitchen attached to her home, the business is literally her baby and we can tell how much it means to her, and she talked with us about her competition within the industry.  On top of that, her prices are really affordable too.


Deciding on our cake was going to be something that I was initially planning on leaving until after I return from the cruise.  After talking with this cake lady, she really made it seem like the cake is something that we need to decide on now!  So, today I am going to scramble and try to make at least one more appointment before I leave so that we can compare flavors and prices.



This morning, I woke up with a pretty bad headache.  About once a month I get these headaches and there is nothing that beats them accept for a prescription that I have been given.  The only downside is that the prescription really makes me feel weird and a little dizzy for the rest of the day, so I did not do a workout first thing in the morning.  If I start to feel better then I would love to go on a bike ride or do something active later in the day!

Because I wasn’t feeling 100% I was craving some sort of bread this morning, so I made myself an egg white english muffin sandwich made on a Thomas Light Multi-Grain English Muffin.  It was delicious, needless to say.

Today, I have the entire day off from work so I am hoping to accomplish a lot of things that need to get done before I leave next Saturday!  I can’t believe it’s coming so soon!