Weekly Schedule

The week I've been waiting for is finally here!! This is the last week of school before spring break and on Thursday I start my trek up to Alaska to visit Cody.  I'm really only planning out Sunday-Wednesday this week.  I'll be on planes and in airports most of Thursday and Friday.  Seriously though, I'm not complaining.  Especially after Cody sent me a couple of beautiful pictures of Juneau this week.  The mountains, the ocean, the overwhelming amount of green! I miss that place so much...

Ok, back to the schedule.  For the most part I'm just using up random stuff that I have in the house because I will be MIA from the island for a whole week. Don't want to come home to a fridge of moldy food. Here's my plan for the week! 

Weekly Eats

Sunday: Spaghetti, Salad

Monday: Veggie Pizza

Tuesday: Cheesy Baked Macaroni, Green Beans

Wednesday: Leftovers

Thursday: N/A

Friday: N/A

Weekly Workouts

Sunday: Climbing Mt. Pisgah (x2) + 1 mile walk

Monday:  Jillian Michael's 30 Day Shred

Tuesday: Hoop Fitness

Wednesday: Jillian Michael's 30 Day Shred

Thursday: N/A

Friday: N/A

Your turn...Are you doing any traveling this week? If so, where are you going? 

Currently listening to...Clair de Lune- Debussy 

Weekly Schedule

Happy Sunday! I am back at it for another week of meal planning and workouts.  Last week was pretty successful.  I managed to stick to my plans really well.  This was especially surprising because we had a snow day this week and I tend to fall off the wagon of healthy-living when I have too much free time. My willpower isn't exactly...strong. 

I did switch up my workouts a few times this week.  Mostly just substituting one thing for something equally challenging.  I was really into Jillian's 30 Day Shred this week so I did that more than I was planning. Overall, I felt really great about it.  It was also super nice to have my blog to guide my meal choices and workouts for the week.  I think I'll make this a regular Sunday tradition for the blog.  It's been so helpful this week that I'd like to see it continue! 

Weekly Meal Plan

Sunday: Stoney's (out to eat)

Monday: Pizza Primavera

Tuesday: Breakfast

Wednesday: Alfredo with Steamed Broccoli

Thursday: Leftovers!

Friday: ??? School chili cook-off and a basketball game!

Saturday: Cheesy Quesadilla with Rice and Beans

Weekly Workouts 

Sunday: Hula Hoop Fitness

Monday: Jillian Michael's 30 Day Shred

Tuesday: 3 mile walk

Wednesday: Jillian Michael's 30 Day Shred

Thursday: Yoga Class

Friday: Rest Day

Saturday: Hike OR Hula Hoop Fitness (weather depending)

Your turn..Do you meal plan? Any tips or tricks? 

Currently listening to...Late July- Shakey Graves 

Weekly Schedule

I am trying to get myself back on a weekly schedule for meals and workouts.  Both of these things are especially important now that I am kicking it solo for a few months.  I do well with schedules and structure, it seems like the best way to pass the time and keep myself on track. My meals are all frugal options and made for only one person.  I'll try to post recipes for some of them, but keep in mind you'll have to double or triple to measurements to make enough for a 2+ people.

Weekly Meal Plan

Sunday: Creamy Garlic Penne Pasta, Asparagus

Monday: Stoney's (out to eat)

Tuesday: Veggie Fried Rice and Tofu

Wednesday: Leftovers

Thursday: Cheese Quesadilla, Tomato Soup

Friday: Baked Potato, Asparagus, Salad

Saturday: Tofu and Veggie Soup

On the workout front I am keeping things pretty simple and fun. I am mixing it up with some at-home workout tapes, weekly yoga classes, hikes, and long doggy walks.  I walk Specks about 1-2 miles each day.  I consider a long doggy walk to be at least 3+ miles and often the two of us hike on the weekend.  Here's to hoping that I actually stick with it!

Weekly Workouts

Sunday: Walking 3 miles with Specks + Shoveling 

Monday: Rest Day

Tuesday: Jillian Michael's 30 Day Shred

Wednesday: Hula Hoop Fitness

Thursday: Yoga Class

Friday: Rest Day

Saturday: Hula Hoop Fitness

Your turn...What are some of your favorite meals and workouts?

Currently listening to...TED Radio

Northern Lights & Tasty Meals

This weekend in Juneau was a MUCH needed holiday weekend.  Parent-teacher conferences demanded most of my attention last week, and I still have a couple to wrap-up tomorrow.  But, I felt so excited after wrapping up (most) conferences on Friday afternoon that I treated myself to a few tasty treats.

Yup, that's a strawberry velvet cupcake….heavenly.  And, I paired it with a little peppermint tea.  Both were bought at a couple of my favorite local hotspots.  It was an amazing way to kickstart my weekend.

The most exciting part of our weekend took place on Friday and Saturday nights….the Northern Lights were visible!!  Sadly, I don't have picture proof but we did get to see them faintly.  They were incredibly bright on Friday night and you can check them out here, on local artist Elise Tomlinson's Facebook page.  Keep in mind that the harbor that she pictures is only about three miles from my front door.  Whoa.

I snapped this picture at sunset one evening this weekend.  Not nearly as exciting but I still like it :) In an effort to see the Northern Lights a second time Cody and I ventured out to the glacier at 10:00pm on Saturday night.  We didn't see them but we did enjoy a romantic (and chilly) evening under the stars.  We could see the entire Milky Way. Amazing.

Anyways, back to something I have picture proof of…food.  Cody and I seriously indulged on meals on Saturday and Sunday.  Saturday we had chik'n parmesan sandwiches with homemade fries.  We also enjoyed a few tasty brews with our food.  The bottle caps gave us some weird, and possibly enlightened (?) messages.

Sunday we indulged on creamy tomato tortellini soup. Then, we topped it off with some chocolate cheesecake brownies. It was a delicious weekend but we will both be hitting the gym tomorrow, that's for sure!

Questions: 
What did you do this weekend?
Have you ever seen the Northern Lights? 

Things To Do In Juneau: Hangar On The Wharf

Hangar on the Wharf is a local eatery in Juneau.  However, the building known as the "wharf" also houses tour companies, fishing adventures, and is the location of both the sea-plane and cruise ship docks.  This can be a beautiful area to stroll in on a pleasant day…

As you can see, when went there this weekend it was not-so-plesant.  That's Juneau for you... it is a rainforest so the rainy weather is pretty typical.  Personally, I don't mind the rain and find it to be just as beautiful in the fog and drizzle.

Back to the Hangar.  We enjoy eating here occasionally.  The prices are a little spend-y compared to other Juneau restaurants. As a vegetarian they do have a few (3-4) good options but they definitely don't cater specifically to "our crowd."

At the Hangar you will definitely be paying for the atmosphere and location.  The restaurant is right on the water and has incredible views.  During the summer you are up-close and personal with the cruise ships and throughout the year you can watch the sea planes dip into the water while you dine.  I recommend trying this place out if you are in town.  It's quite beautiful and has that Alaskan-vibe.  Plus, when you finish eating you can walk down the hall and book a flight to the glacier! Woo!

Questions:
Do you enjoy going out to eat on vacation? 
What is your favorite restaurant? 

Smoked Salmon Pizza

Today I thought that I would post a very "Alaska-ish" recipe that will appease my meat-eating friends and family.  While I do not eat meat, Cody does (only organic and mostly local).  I came home from work on Wednesday night to find him cooking this tasty-looking pizza.  It isn't necessarily the most healthy (unless you count the fish) because of the gobs of cheese but it was apparently VERY tasty.  So, here is the recipe for Smoked Salmon Pizza.

Ingredients
1 smoked salmon fillet
1 pizza crust (pre-made, homemade, any kind works)
Marinara or Tomato Sauce
Alfredo Sauce
Mozzarella Medallions (natural, old-school mozzarella chunks)
Any additional cheese (Cody used a mix of cheddar and parmesan)
Spices (of your choosing)

Directions: Pre-heat oven per crust directions.  Shred the salmon fillet.  Mix the two sauces together and spread on the crust.  Top with shredded salmon, spices, and cheeses.  Cook per crust directions (ours took about 15minutes). Enjoy!

Cody gave the pizza great reviews! He used locally caught Sockeye Salmon for the pizza but I am sure that any kind would work well.  Let me know if anybody tries it out with other fish/salmon types!


Next up in my "Recipe's to Post Queue" are…

Potato Soup Bread Bowls

Homemade (Healthy) Mozzarella Sticks

Questions:
Do you LOVE pizza? If not, why????? 
Would you ever try Smoked Salmon Pizza?
What is a recipe that you are loving right now? 

Fiesta!

I LOVE Mexican food.  I don't know if very many people know that about me, but it's true.  I am not a fan of greasy, nasty fast-food-type tacos, but authentic Mexican cuisine is just magical to my taste buds. Here in Juneau we are seriously lacking in this area (and in the restaurant area period).  There is no authentic Mexican food that (in my opinion) lives up to the divine cuisine of the Lower 48.  Sad =(

To cure this craving my girlfriends and I had a Mexican Fiesta! And, to make matters more amazing they were all totally on board with a vegetarian fiesta.  Pardon our classy (and not-so-classy) beverage choices ;)

Above is a shot of our overall spread.  We had both crispy and soft corn tortillas with your choice of  beans, lettuce, tomatoes, avocados, corn, peppers, onions, guacamole, and rice.  It was seriously amazing.  My taste buds were lovin' it.

One of my favorite parts of this meal was the corn.  This is a recipe that Cody invented (I am sure other people make it) a few months ago.  It is just butter (EB Vegan Spread), fresh corn (best if cooked on the cob and then cut off), and chopped cilantro.  Heat all ingredients on low, in a medium dish and cook until warm and melty.  Add it to a taco or eat it as a side dish…heaven!

So, here is my meal suggestions for the weekend.  Try having a Mexican Fiesta!

Questions: 
Do you love Mexican cuisine? 
If so, what is your favorite dish? 
If not, are you crazy???? (Just Kidding!) 

Meatless Monday #1

Everyday is meatless in my world.  However, I know many of you are interested in the Meatless Monday craze.  I hope that both my fellow vegetarians/vegans and my meat-loving friends and family can try out this weekly holiday.  It can have such an awesome impact, not only environmentally, but on the lives of animals as well.  Check out the awesome links that tell you more about Meatless Monday here and here.

This weeks recipe is aimed at my non-vegan friends, family, and readers.  Typically, I go vegan on Meatless Monday (support of the true veggie community).  But, I figured I would start all of you out easy with something that still appealed to that meat-y loving side of you ;)  This weeks recipe comes to me from the Hungry Hungry Hippie blog.  I saw the recipe posted this weekend, attempted it (with modified ingredients), and fell deeply in love.  So, I thought some of you might enjoy it as well (and check out the blog because it is one of my favorites).  

Egg & Kale Salad

1 bunch of kale leaves (salad amount)
2 large eggs
1tbs of olive oil
Optional: garlic, onions, other veggies

Directions: Add olive oil to a medium-sized skillet.  Turn burner on med-high.  Put onions, garlic, or any other desired veggies into the warmed skillet and allow to cook for 2-3 minutes.  Then, place the chopped kale leaves into the skillet.  Crack two eggs on top of the kale (do not break the yolks).  Place a lid on the skillet and allow it to cook (no stirring) until the eggs have turned white (over-easy).  Place the contents of the entire skillet on your plate.  Voila!

Note: I served mine with a side of rice for added yummy-ness.  I ended up eating it for dinner but I really think it could be eaten at any time of the day!  Also, this ended up being ALOT of food for me.  I probably could have eaten half of this and been perfectly content.  If you have a smaller appetite/portion intake, I suggest sharing half of it with a friend :)

Questions:
Do you observe Meatless Monday? 
If so, what started you on the craze?
If not, would you consider trying it out?  Why or why not? 

Warm Quinoa Salad & Vegan Fettucini Alfredo

Soooo….I have been slacking just a bit a whole lot on posting anything food-related lately.  So, here are two of my favorite recipes from recent meals.  The first is Warm Quinoa Salad and the second is Vegan Fettucini Alfredo.  Pretty dang tasty if you ask me.

Warm Quinoa Salad
1 cup quinoa
2 cups vegetable broth
2 cups edamame
Salt
Pepper
Olive oil
Squish of lemon juice

Directions: Toast quinoa in dry skillet for 4-5 minutes or until it starts to smell deliciously popcorn-like. Bring broth to a boil in a medium-sized pan.  Add quinoa to boiling broth. Add seasoning.  Reduce to a simmer and cook for 7-8minutes.  Add edamame beans (**note: I sauteed mine first with some spicy goodness ahead of time for about 2minutes) and let cook for an additional 7-8minutes.  Remove from heat.  Let cool for about 5minutes, squish with lemon juice, and then add on top of a delicious salad!



Fettucini Alfredo Sauce (V) with Roasted Brussels Sprouts
1 1/2 cups non-dairy milk
2tbs flour
2tbs garlic
3 tbs nutritional yeast
1tbs non-dairy sour cream (Tofutti is a great option)
1 1/2tbs olive oil
Salt
Pepper
Italian seasonings (all kinds welcome!)

Directions: Heat oil on med-high in a saucepan.  Put garlic in the pan for 2-3minutes.  Then add flour and whisk to create a thick, roux-like substance.  Stir in milk slowly.  Cook on medium for 4-5minutes.  Add seasoning, nutritional yeast, and sour cream.  **For brussels sprouts:  Heat oven to 450F.  Season sprouts.  Cook for 20minutes.  Add to sauce when complete.  Woo!

These are two pretty quick, easy recipes.  They are both packed with awesomeness as well.  Try them out!

Do you like brussels sprouts?  They seem to be a much hated food! 
Do you cook vegan ever?  

Spring has Sprung

Spring has Sprung here in Juneau!! At least it has for a day or two.

Cody, Specks, and I spent our amazingly spring-ish Sunday hiking with friends out on both Bluff Trail and Rainforest Trail on Douglas Island (the island that we live on-connected to Juneau by bridge).  The weather was very warm, almost 50F!  The views were some of the best that I have seen since arriving in Juneau thanks to the abundance of sun.

Rainforest Trail. 

Beach-y views with my favorite boy. 

After hiking we tucked into this delicious meal of Vegan Fettucini Alfredo with Roasted Brussels Sprouts.  Cody had his with some freshly caught halibut but I enjoyed mine the veggie way (salad not pictured).  Perfect end to the weekend!

Yummmm…..brussels sprouts. 

I promise to post the recipe to this and some of my other recent dishes this week.  I know I have been slacking!  But, with it being Spring and all I need to step up my game.  Recipes to come, scouts honor.

Do you hike for exercise? 
What is your favorite veggie dish?

Snowy Saturdays

After a week of beautiful weather and decent temperatures I had high hopes that spring had arrived.  I was wrong. So, terribly wrong….

We got about 4inches of snow last night out of the blue.  Specks is thrilled, Cody and I not so much.


Anyways, I tucked into this delicious breakfast this morning.  I mushed the recipe together from a few different blogs that I read.  It was AMAZING.  Seriously.  If you are a breakfast person, you need to try this out.  Check out the recipe.

Ingredients
1/2cup oats
1cup water
1tbs chunky peanut butter

Directions:  Cook oats to package directions on the stove top.  Cooke until almost done (2-3minutes).  Then, remove from heat an stir in peanut butter.  Top with fruit :)

After that we spent most of our day being lazy.  We ran some errands, checked out a local bookstore, and then headed back home.  We bought Les Miserables, which we are planning on watching after dinner.  I am excited to watch it because I loooooved the book.


For dinner we enjoyed a little Warm Quinoa Salad. I will post the recipe later this week because it was truly delish :)

**We woke up Sunday to some serious spring weather and we are headed out on a big hike this afternoon.  Pictures to come!

Calzones & Quinoa Bake

Week Two of my weekly meal planning endeavor was a success!  Here are two of my favorite recipe's from the week.  Enjoy :)

Broccoli Calzones
1package of pre-made dough (or homemade if you are feeling ambitious)
1 1/2cup broccoli
3tbs ricotta
1/2cup daiya or standard cheese
1/4 of a medium-sized red onion (chopped finely)

Served with a little tomato sauce :) 

1tbsp of chopped garlic
1tbs of Earth Balance or other butter
Dash of salt
Dash of pepper
Dash of nutritional yeast
Optional: topping of parmesan, tomato-ish sauce

Directions: Roll pre-made dough out onto a large baking sheet and cut into four equal pieces.  Preheat oven to 400F.  Steam broccoli and drain.  Place back in warm pan and stir in ricotta, cheese, and spices.  Combine this broccoli mixture well.  Warm butter up in the microwave so that it is completely melted and add chopped garlic.  Brush this mixture on the dough evenly.  Then, add the broccoli mixture to the dough (add to the side WITH the garlic mixture) so that 1/2 of each square has broccoli-mix on it.  Fold the dough over the mixture, creating a pocket and use a fork to form sealed edges.  Top with olive oil and parmesan, if desired.  Heat in the oven for 20-25minutes.  Serve hot!


Quinoa & Spinach Bake (Casserole with Vegan option)

Scoop out with a spoon and serve :) 

1pound frozen spinach leaves, thawed and drained
2cups cooked (equal to 1cup uncooked quinoa)
2tbs chopped garlic
1/2 cup of mixed veggies (mushrooms, onions, etc)
1/2cup daiya or cheddar (or substitute for nutritional yeast mix)
2tbs of Tofutti (or other sour cream-ish substance)
Dash of salt
Dash of pepper
Dash of rosemary
Dash of oregano
Optional: breadcrumbs & parmesan for topping

Directions: Preheat oven to 350F. Chop spinach into fine pieces.  Sauté garlic and any veggies that you have chosen to put in the mixture (excluding spinach).  Put all ingredients in a 9x13 baking pan (I am sure any size will work but you may have to adjust bake times).  Mix well so that the ingredients are evenly dispersed throughout the pan.  If wanted, top with breadcrumbs and parmesan cheese. For added crispiness drizzle a little bit of olive oil over the toppings. Bake for 35minutes or until mixture is warm and golden brown.  Serve hot!

These were, without a doubt, two of my favorite meals this week.  Cody loved them too.  Easy, healthy, and hearty.  I think they will both become go-to meals for us.

Do you have any go-to meals?
Do you usually use toppings on your casseroles?

  

• 
  

Weekly Meal Wrap-Up

So, I just thought I would update you on whether or not the weekly meal pan works.  The verdict is….It works!! Ok, so it worked for the most part. Obviously, there were some slight deviations.  Mainly this was due to not feeling like eating what I had planned and running out of certain ingredients.  I really liked having the meal plan though.  It helped me as far as grocery shopping and it helped me mentally plan my days.  I highly recommend it.

Fried polenta drizzled in a creamy mushroom sauce.  Side of fakin' bacon-wrapped asparagus. 

Saturday: Polenta & Mushroom Potpie  Fried Polenta in Mushroom Sauce with Asparagus

Sunday: Vegetable & Rice Crock Pot Soup (perfect for a long hiking day!)

Monday: Grilled Tomato Cheese, & Basil Sandwiches with leftover Veggie Soup Tomato Soup

New twist on the classic grilled cheese & tomato soup combo. 

Tuesday:  Teriyaki Tofu with Quinoa and Oven Roasted Veggies Vegan Cheesy Rice Bake 

Wednesday:  Fend for yourself day!  (aka-leftovers and such)

Thursday: Homemade Veggie Pizza

Friday: Vegan Baked Macaroni or Cheesy Rice Bake Pesto Pasta with Steamed Veggies

Quick and easy pasta served with delicious veggies.  

Saturday: Date Night! (We went to Chinese for lunch with friends and enjoyed leftovers for dinner.)

I am all shopped up and planned for this upcoming week.  The post with the meal plan is in the works.  Other than that, I am going to attempt to bring you guys some awesome veggie recipes this week.  I have been slacking on recipes, but it is my passion at heart so I plan to post some more in the upcoming days.

Do you create a weekly meal plan? 

Weekly Meal Plan

In an effort to really plan my cooking out better and grocery shop more efficiently I have been attempting to make weekly meal plans.  Last week I epically failed at following my meal plan but in general I have been able to follow my plans somewhat closely.  This week will hopefully be successful.

 

Saturday: Polenta & Mushroom Potpie with Asparagus
Sunday: Vegetable & Rice Crock Pot Soup (perfect for a long hiking day!)
Monday: Grilled Tomato, Cheese, & Basil Sandwiches with leftover Veggie Soup
Tuesday:  Teriyaki Tofu with Quinoa and Oven Roasted Veggies
Wednesday:  Fend for yourself day!  (aka-leftovers and such)
Thursday: Homemade Veggie Pizza
Friday: Vegan Baked Macaroni or Cheesy Rice Bake with Steamed Veggies
Saturday: Date Night!



Cross your fingers that I can actually make this happen!  In the meantime, check out the website for our local grocery store, Rainbow Foods.  Cody and I don't go there often because it is VERY pricey (makes your local coop look like Wally World).  In comparing prices (which we did this weekend)  our typical items were $2-$4 (sometimes up to $8) cheaper in the health food section of Fred Meyer.  EEK! They did have some great sales this week though.  And, I love to pump money back into the community when I can.

Enjoy your Saturday, I know we will :)

High tide on a sunny morning. 

Stress Cooking

This week was…stressful, to say the least.  Cody and I both had insane work weeks and came home completely pooped each night.  Needless to say, blogging was not on my mind.  Cooking was far from my mind as well.  My days consisted of waking up, going to work, running errands, cooking dinner, and going straight to bed.  None of this makes for particularly interesting blog entries.  At any rate, I still had to make some meals this week.  Here were three of my favorite meals from breakfast, lunch, and dinner this week.


 


Breakfast: Open-face fried egg and fakin' bacon sandwiches.  Made with Silver Hills Bread (Vegan), organic eggs, and MorningStar fakin' bacon.  It was topped with some Cairo BBQ Sauce, which Cody's parents sent us in the mail because it is a local sauce.

Lunch: GF wrap with smoked tofurkey, kale, spinach, onions, and tomatoes.  I topped this with a little bit of Roasted Garlic Sauce from BWW (also mailed to us by Cody's parents).  I ate it with some Kettle Chips and Light & Fit Greek Yogurt.







Dinner:  Chik'n Patties on Vegan Bread.  Cody topped his with just cheese,  I had mine with cheese and veggies.  Served with a side of Annie's Mac N' Cheese.  Quick, easy, and delicious.

Obviously we were slacking a bit on the cooking this week.  We are hoping this weekend we can get back in the healthy-cooking groove.  Wish us luck!  In the meantime I plan on continuing to look something like this….

Picture courtesy of Cody.  Payback to come. 

Baked Veggie Ziti

Italian food is by far my favorite of the foods genres.  This week I was loving some superb pasta dishes.  I should have been born in Italy.  But, since I wasn't I just try to cook Italian food as much as possible. Here is my awesome (and healthy-ish) baked ziti recipe.

Ingredients

12oz uncooked ziti pasta (or other pasta-i.e. I used rotini because it is what I had on hand) 

Amount of tomato and zucchini needed. 

3/4cup low fat ricotta 

3/4cup of cheese (preferably mozzarella) 

2tbs nutritional yeast (adjust if not using cheese) 

1/2 large zucchini

1/2 large tomato

1cup unsalted tomato sauce 

2 gloves of garlic (chopped finely) 

How the mixture should appear. 

Salt- to taste

Pepper- to taste

Onion Powder- to taste

Oregano- to taste 

Olive Oil- enough to sauté veggies 

Viola! The finished product. 

Directions: Preheat oven to 400F.  In a medium pan, boil pasta until it is almost al dente(do NOT overcook).  Then, drain pasta and rinse with cold water, set aside.  Fill the bottom of a small skillet with some olive oil.  Sauté veggies and garlic until lightly browned.  While doing this stir ricotta, mozzarella, tomato sauce, spices, and nutritional yeast together in a bowl.  Pour cheese mixture into a the original pasta pan and warm on low for 3-4 minutes.  Add small amount of unsweetened non-dairy milk to sauce mixture if it is not the desired creaminess.  Put pasta and cheese mixture into a baking dish and top with a little fresh parmesan (optional).  Place in oven and bake for 20 minutes.  Serve warm!

**Awesome lunch leftovers!!

What is your favorite food genre?    

Kale & Tomato Strata

This week I needed something delicious, healthy, and simple to eat after work (and to take in my lunch as leftovers!).  This dish was purrrfect.  I was full, happy, and healthy.  It makes your entire house smell amazing.  I ended up sharing it with our neighbors because I couldn't eat the entire pan.  It was super filling and kept me going for hours.  Definitely suggest trying it out-especially if you are an egg lover.

Ingredients

1/3 loaf of bread (I used honey wheat, but sourdough is ideal) 

1/2 tomato (large)

2-3 large kale leaves 

2 eggs

2cups of greek yogurt (plain) 

1/2cup of water 

Onions (optional-to taste) 

Garlic Powder

Onion Powder

Salt

Pepper 

Basil and/or rosemary 

Parmesan Cheese 

Nutritional Yeast 

Directions:  In a baking pan place bread, cubed.  Sprinkle with olive oil and broil (low) for five minutes.  Remove pan from the oven and change the temperature to 350F.  Spread tomatoes (cubed), kale (shredded), and onion slices evenly throughout the baking pan.  In a mixing bowl combine all other ingredients.  Mix well.  Pour mixture evenly throughout pan (soaking bread and veggies).  Top with nutritional yeast and cheese. Place in oven for 30minutes.  Serve hot! 

Sick Days

***This post is from last week.  I attempted to post it but my computer has suddenly decided not to upload pictures.  Ugh.  I apologize for the lack of photographic evidence.

Ok, so I didn't actually take any sick time from work.  But, I did leave an hour early on Friday because I was running a toasty 101F.  Ugh.  I despise being sick and I so rarely have to deal with colds, flu's, etc. because my immune system tends to rule.  This time I did not get so lucky.  Thursday-Saturday were pretty much spent feeling like an achy mess.  Thank goodness for Celestial Seasonings Tea (check out their wellness teas here.)

Thankfully, this afternoon I started to get my stride back (I traded the aches and temperature for a sore throat).  I took Specks out for a walk to the beach just before dark to get some fresh air.  He loved it and I managed to only fall in a few snowdrifts (typical).  It was beautiful out today though.  Warm temperatures and a beautiful amount of snow.

In the evening, Cody made it home just in time for supper.  We enjoyed some wonderful dinner treats.  We made pasta with mushroom sauce, steamed green beans (just a hint of salt and pepper to keep it healthy), and some cheesy rolls.  It was heavenly.  Check out my recipe for mushroom sauce :)

Mushroom Sauce
2 cups of No-Chicken Broth (I prefer the low-sodium choice)
1/4 cup of flour (I used whole wheat but any kind works)
3 large mushrooms (chopped)
1 tbs of minced garlic
Onions, cilantro, green peppers, and any other veggies can be added to spice it up
Dash of salt & pepper
Dash of onion powder

Directions: Heat broth and flour in a large pan on medium heat.  Whisk while heating.  When sauce begins to form a smooth consistency add additional ingredients.  Reduce heat to low and stir frequently.  When sauce thickens, remove from heat.

Turkey-less Thanksgiving

I enjoyed a very satisfying turkey-less Thanksgiving.  Did you??  Ok, I know most of you filled your bellies with meat this holiday and I understand.  But, for those of us who enjoy gorging ourselves on slightly more humane dishes I thought I would post my two favorite recipe's from this Thanksgiving.  One is healthy and one is a wee bit more indulgent.  Enjoy :)

Vegan Cheesy Potatoes (with a side of veggie Stuffing!) 

Vegan Cheesy Potatoes 
1/2 cup soy milk
1/2 cup flour
1 cup Veggie Broth
2 tbs of Nutritional Yeast 
5 large potatoes sliced thinly 
2 cups corn flakes cereal/bread crumbs/whatever      topping you choose
2 tbs veg butter 

1/2 cup veg sour cream 
Spices Used: Onion flakes, garlic salt, crushed red pepper, salt, pepper, and basil. (Add to taste!) 

Directions: Preheat oven to 350 and lightly grease a small casserole dish.  In a separate sauce pan add butter and melt.  After the butter has melted add flour and whisk.  When the mixture is smooth add milk and broth and continue whisking.  Then, add sour cream and nutritional yeast.  Add spices to taste.  When sauce has thickened begin layering it in the casserole dish with the potatoes.  Top with cereal, break crumbs, etc.  Cook for 30 minutes or until potatoes are tender.  

Sugar cookies aka Cody and I's late night snacks. 

Sugar Cookies 
3 cups flour
1 1/2 teaspoons baking powder 
1 cup  sugar 1 cup butter (soft, not melted) 1 egg
2 teaspoons vanilla 
Spices: Salt, brown sugar, cinnamon, and nutmeg. (Add to taste)  
1 container cream cheese frosting (can be homemade if you are feeling ambitious) 
1 container of sprinkles 

Directions: Preheat oven to 400.  Combine all dry ingredients into a mixing bowl (flour, sugar, baking soda, and spices).  Mix well.  Add butter and mix thoroughly.  After mixing well add the egg and vanilla. Mix with a fork for best results!  Then, place cookies on a tray and put them into the oven for 7-9 minutes.  When the edges begin to brown pull them out.  Let them cool for twenty minutes before adding frosting and sprinkles.  

Thanksgiving in Juneau

Happy Thanksgiving from the Thompson/ Middleton gang!! Thanksgiving was a bit of a challenge this year for the two of us.  It was the first year that either of us had celebrated without our family.  Skype provided us with a chance to chat with the family live. But, we were sad to not have family around for the actual holiday and celebration.  Together, we worked really hard to make it an incredible holiday and I think we succeeded :)

In the morning we drove up to Eaglecrest Ski Area.  The ski runs and lodge aren't technically open yet so we were able to go up for free and hike/play in the snow.  Here are some amazing pictures from the trip!

Greetings from 1500ft! 

Cody being blown away by 60mph winds. 

Me, stuck in a snow drift up to my thighs. 

After our eventful morning and afternoon we tucked in to some cooking. Thanks to cooking for only two people and the lack of meat involved, we managed to cook our feast in only 2.5 hours.  We then enjoyed ourselves a vegetarian feast!

Me, posing with a pumpkin pie in our messy kitchen! 

Stuffing and  Vegan Cheesy Potatoes were just two of our dishes. 

All in all, it was a fun day.  We made the most of our time together and enjoyed making some new traditions for the holidays.  I hope everyone else had a truly wonderful Thanksgiving! Gobble, Gobble!

Specks, the family turkey!