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Posts Tagged ‘one pot wonder’

Happy Friday!!! I am so excited the weekend is here!

This afternoon was busy, busy, busy at work – that helped the day go by faster, that’s for sure.

My stomach started feeling like it was eating itself around 3:45, so I broke into this:

luna

My first ever Luna cookie! I cannot buy these anywhere around here, so the awesome Allison from Clif sent me a sample.

luna

I’m kinda’ sad I liked it so much, because no stores carry them here. This chocolate mint one was so good – it was like 2 z-bars put together, but a refreshing chocolate mint flavor. I hope some stores start getting them soon here! If you haven’t tried the Luna cookies, you should.

The weather today actually turned out pretty nice by the end of the day, so I’m hopeful for our kayaking trip tomorrow.

Nick also finished some stuff today in the lab, so since it was also Friday, we had to have a fun dinner + brews.

lager

Now, I may not like their football team (Jess)  🙂 , but Charlottesville does make some good beer. Nick and I really love all the Star Hill ones we’ve tried, but I think this one is our favorite.

I had one while making dinner tonight and it was the perfect way to end the work week.

gumbolaya

I give you Gumbo-laya!

I made a dish that’s not really gumbo, not really jambalaya, but close to both so that’s what I’m calling it.

  • 2 sweet pepper chicken sausages, diced
  • 1 bag frozen veggies: red pepper, onion, corn, okra, celery
  • about 1 lb. kale
  • 1/2 lb. shrimp
  • 1 can crushed tomatoes
  • 2 cups water
  • 1 cup quick cooking barley
  • smoked paprika (KEY!)
  • pinch cayenne
  • garlic powder
  • salt
  • pepper
  • 1/2 tsp thyme
  • 1 tsp oregano
  1. Heat large pot over medium heat and add sausage. Let cook until browned.
  2. Add in bag of frozen veggies and seasonings.
  3. Once veggies are heated through, stir in tomatoes and water.
  4. Bring to a boil.
  5. Stir in barley, turn down heat and let simmer 10 minutes or so until barley is cooked through.
  6. Stir in kale and let cook a few minutes.
  7. Drop in shrimp, stir and let cook 3-5 minutes until shrimp is done.

gumbolaya

Alright – What Not to Wear just came on and I have a date with that, Nick, and my pjs.

I hope to see you tomorrow morning – Nick and I have a pretty exciting yet ridiculous breakfast planned  🙂

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This afternoon was pretty good, but it always seems like the time from lunch – 5 pm goes by so much slower than 8 am – lunch time. Am I the only one that feels this way?

We had BodyPump after work today, so I made sure to pack a snack. This one included my first sample of the Oikos Plain Greek Yogurt.

yog

yog

yog

I topped my plain yogurt with an Orange Cranberry Gnu bar for more staying power during class. I liked how thick this yogurt was, but it was really tart. I know plain yogurt usually is, so maybe it was the combination of the tart yogurt and the tart bar together? It still tasted good – just a little more lip-puckering than I was expecting.

BodyPump was what Nick and I are now calling Wicked Wednesday – it was brutal tonight! But great. My legs and arms were shaking so much during class, and my arms/thighs are still a little weird if I move them certain ways. I’m gonna be sore from this one! It is a hard class, but I like it, and I can tell I’m building muscles. I’m really glad we started going to BodyPump, even when it hurts  🙂

Dinner was another one-pot wonder and it was good!

onepot

Empty The Fridge One-Pot Wonder, 6-8 servings

  • 1/2 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 can crushed tomatoes
  • 1 can kidney beans, drained
  • 1 cup quick cooking barley
  • 1.5 cups water or broth
  • garlic powder
  • oregano
  • smoked paprika
  • diced lean ham
  • 4-6 cups kale
  1. Cook onion, carrots, and celery until softened.
  2. Add in beans, tomatoes, and water/broth and bring to a boil.
  3. Stir in barley and seasonings and lower the heat to a simmer.
  4. Let cook 10 minutes until the barley is cooked.
  5. Stir in ham and kale and cooked until kale is wilted.

I had this, drizzled with a little olive oil, along with some of my neverending stash of rainbow cauliflower.

 

LOST just came on, so I gotta jet! 

I’ll be revealing a new baking project this week, so watch out  🙂

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