Pomegranate Smoothie + Sadie Looks Stressed

This Saturday morning has been go, go, go from the minute we woke up!

We spent the first hour of our day doing dishes and laundry and picking up around the apartment.

After snacking on a quesadilla (Colby jack string cheese warmed on a whole wheat quesadilla), Ryan and I headed to the gym for a fast and sweaty workout.

I did a random cardio hodgepodge that included:

  • 10 min. stair master
  • 30 min. elliptical
  • 1 round At Home Cardio Blast (Same one I did last weekend)

Once Ryan and I were done at the gym, we headed home and leashed up Sadie for a 2.5 mile walk.

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Sometimes I get the feeling that Sadie doesn’t particularly enjoy lots of loving cuddles on our walks…

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I mean that face doesn’t exactly say “I love you, Mom! More cuddles, please!” 😉

Ryan and I couldn’t stop laughing when we saw her stressed out bug-eyed face in that picture.

In the words of Chandler Bing, she’s a hoot!

Once our walk was over, we ran a couple of errands and Ryan got a haircut. By the time we got back home it was after 11 a.m. and I was more than hungry!

Breakfast

I wanted a F-A-S-T breakfast and thought a cold, creamy smoothie sounded perfect.

I busted out the blender and got to work.

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I made a pomegranate smoothie by combining the following:

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The result was a thick, creamy smoothie with a little bit of tang from the pomegranate juice. It was tasty!

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I served it in an adorable wine glass that I received from blog reader Alyssa who noticed that I am a huge lover of Etsy, an online marketplace where artists can sell handmade goods.

Alyssa has a super-crafty shop of her own through Etsy and sells hand painted wine glasses that she creates herself.

How cute is this Wine-O glass?

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It’s definitely meant for a true wine-o, because it is huge!

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It held my entire smoothie without a problem.

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Plus, the glass matched my smoothie, and you guys know how much I love matchy matchy things. 😉

I gotta get runnin’ because I have a mani/pedi appointment today and then Ryan’s mom and her boyfriend are heading over to hang out for the rest of the day.

See ya in a bit!

Giant Oatmeal Cookies

When I made Jenna’s chocolate chip cookies a couple of weeks ago, I realized one very important thing.

I like my cookies BIG.

I don’t particularly enjoy the fact that most cookies are the size of a silver dollar. (Whatever happened to silver dollars?)  When it comes to normal cookies, I inevitably eat five… plus some dough.

With giant cookies I can typically limit myself to one (okay two). They’re typically thicker and more moist than smaller cookies which makes this girl quite happy.

This evening I felt like baking and got to work in the kitchen after Googling a recipe for GIANT oatmeal cookies.

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How good is oatmeal cookie dough? 

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Giant Oatmeal Drop Cookies (Recipe from Cooking Light)

Ingredients:

1 cup packed dark brown sugar
2 tablespoons butter or stick margarine, softened
1/2 cup applesauce
1 large egg
1 1/2 cups all-purpose flour
1 1/2 cups regular oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 teaspoons vanilla extract
Cooking spray

Directions:

Preheat oven to 350 degrees.
Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, soda, cinnamon, and salt. Add flour mixture to sugar mixture; beat at low speed until well-blended. Stir in raisins, walnuts, and vanilla. Using 3 level tablespoons per cookie, drop dough 2 inches apart onto baking sheets coated with cooking spray; flatten slightly. Bake for 10 to 15 minutes. Remove cookies from pans; cool on wire racks.
Yield: 15 cookies

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Apparently I wasn’t the only one who couldn’t resist the dough. 

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Dead duck sighting… 😉

The recipe I followed instructed me to make each cookie using three tablespoons of cookie dough.

The result?

Some VERY big cookies and a VERY happy girl.

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Each cookie was bigger than my palm. This, my friends, is a very good thing.

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In all the cookie madness I didn’t snap a picture of my dinner. Ryan and I had ravioli, in case you were curious.

The cookies were better. 😉

Meatball Madness

Things got a little meaty tonight after our evening walk with Sadie.

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I tackled my first attempt at homemade meatballs!

To make the meatballs, I combined the following:

  • 1 pound lean ground beef
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. salt
  • 1 c. fresh whole wheat breadcrumbs

To make the fresh whole wheat bread crumbs, I pulsated 1.5 whole wheat Arnold sandwich thins in the food processor, which yielded one cup of bread crumbs.

I added the crumbs to the bowl with the meat and spices and combined everything using my hands. I then rolled the meaty mixture into little balls.

I dropped the meatballs on a cooking sheet sprayed with non-stick cooking spray and placed them in my 400-degree oven for 15 minutes until they were firm and cooked through.

I topped roasted asparagus with several meatballs and a helping of marinara sauce before digging in.

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Pretty darn delicious!

Thank goodness I had a tasty dinner to enjoy this evening because my night also included something not-so-fun.

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Let me just say that washing a big-ass comforter and then hanging it up to dry (wet comforters are heavy!) is a huge pain in the tookus. The front of my t-shirt was soaked by the time I got that big thing over that little bar to dry out.

I think I earned my dessert tonight.

I’m off to eat some chocolate!

Taco Pasta

I told you a pasta craving was sparked after lunch today! 😀

Tonight’s dinner included fettuccine noodles, but *shockingly* marinara sauce did not make an appearance.

Before I left for work, I prepared taco-seasoned chicken in the crock pot which made our apartment smell amazing when I walked through the door this afternoon.

I used the chicken to create taco pasta!

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I made the pasta by combining the following:

I added the cheese to the noodles right when they were done cooking, so the cheese melted and coated all of the noodles perfectly.

The addition of the chicken made the dish take on a Mexican flava that was delicious!

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This was a great twist on my normal noodle bowls which almost always feature marinara sauce and Parmesan cheese.

YUM!

Rollin’ In

Look what have started rollin’ in…

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Wedding RSVP cards!

We got a bunch in the mail today… and so far every single one is a YES!

I’m off to sort the RSVP cards in a mini filing box that my mom gave to me before doing some dishes.

Why do dishes seem to accumulate so quickly?

Apple, PB & Granola Sandwich

Does this breakfast scream fall or what!?

Apple Sandwich Stacks

With all of the hullabaloo (fun word!) about pumpkin popping up around the blog world, apples, another autumn staple, sometimes fall to the wayside.

Not today!

Bring back the apple! 😀

Last week my friend Betsy sent me a link to a recipe for apple sandwiches, featured on Whole Foods’ website.

The minute I clicked the link I knew I had to recreate the fine lookin’ fruity sandwiches.

This morning I got to work, slicing an apple into horizontal slices before carefully cutting around the core to pop it out. (Yes, and apple corer would work wonders here, but I don’t have one. My apple corer also slices the apple, which is phenomenal, but doesn’t work for this particular recipe.)

Once I had several apple slices ready to go, I quickly ate all but four, because that’s all the recipe required and I was hangry!

I then topped two apple slices with about a tablespoon of peanut butter each before sprinkling the nut butter with ginger granola that I purchased from Whole Foods last night.

PB + Granola

Open-Faced Apple Sandwich

I topped the granola and peanut butter covered apple slice with the remaining nakie apple slice to seal the deal.

Topped Off

Autumn Apple

While making the apple, peanut butter and granola sandwiches, I enjoyed a peanut butter finger as did this little one…

My body is 95% Bones & 5% Peanut Butter

She needed the extra fuel after our 2.5 mile walk this morning and I’m not about to deprive someone who craves a lil’ pb. That’s just evil.

Workout

BodyPump, will you ever get old?

I sure hope not because that class always is a good workout and makes me do exercises I despise but know are highly effective (squats, lunges).

Today’s class was a great one and included the song “Now You’re Gone” by Basshunter during the shoulder track. That techno gem is my favorite BodyPump song everrr. (Ross, I figured you might appreciate that one too! 😉 )

Now it’s time to get to work, my friends!

Let’s start this week on a good note. Happy Monday!

Phyllis’ Homemade Granola

It’s here!

The recipe for my friend Leah’s mom’s delicious homemade granola!

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Leah’s mom, Phyllis, made me a batch of her homemade granola when I was in Chicago for my bachelorette party and I raved about it on the blog with promises that I would eventually get the recipe and post it for you guys to enjoy.

Without further ado, here it is:

Ingredients:

  • 8 c. old fashioned oatmeal
  • 1 1/2 c. wheat germ (1/2 jar)
  • 1 c. grated coconut (optional)
  • 1/3 c. each of chopped cashews and almonds
  • 2 c. sesame seeds
  • 2 c. sunflower seeds
  • 1 3/4 tsp. salt
  • 2 tsp. vanilla
  • 2 1/2 c. canola oil
  • 2 c. honey

Directions:

  • Mix dry ingredients together in a bowl.
  • Mix the liquids separately until well blended.
  • Coat dry ingredients with liquid ingredients.
  • Spread onto an ungreased cookie sheet or two 9×13 pans.
  • Bake at 350 for 20 min. Then reduce to 250 and turn every 10-15 minutes until browned to suit taste.

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This recipe makes a lot of granola, but you can easily make half of the recipe or a quarter of it if there’s only one of you and you don’t want to swim in granola.

Or you can make all of it and be like me and eat it non-stop for days because it really is that good.

Enjoy! 😀

Calories per 1/4 c. serving = 208 (Thank you to blog reader Meredith for calculating this!)

POM Pancakes

Woo-wee! Today is flyin’ by.

Slow down, Sunday!

First thing this morning, Ryan, Sadie and I piled into Ryan’s car and headed to Winter Springs where Ryan had a 9 a.m. soccer game.

Since Ryan likes to arrive to all of his soccer games nice and early to have ample time to warm up, I dropped him off at the soccer field and drove to a nearby dog park to let Sadie run around until his game started.

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We ended up staying at the park for a good hour and showed up to Ryan’s game about 10 minutes before halftime.

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I enjoyed talking to other spectators while watching the game. Sadie, on the other hand, was all business.

She kept her eyes on the ball… and her dad the whole time.

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Ryan’s game concluded around 11 a.m. and we headed home to make a big breakfast.

Since we both only ate a small meal before the soccer game, we were oh-so-hungry when we walked through the door.

I headed straight to the kitchen and got to work!

Breakfast

When I arrived home from work on Friday, a large box of POM Wonderful juice was waiting on my doorstep.

The company sent me a sample of their new flavor of juice, pomegranate cranberry to try.

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After talking with some of my blogging friends on Friday about POM juice, they encouraged me to try cooking with it, as I’ve never really experimented with the juice in recipes.

On Sundays I often crave a big, substantial breakfast like French toast or pancakes, so I figured I would try incorporating the juice into a batch of pancakes this morning.

After tasting the batter, I could tell the POM pancakes were going to be a success!

I ate two small pancakes right off the griddle before plating the remaining ‘cakes.

I topped the pancakes with syrup and dug in!

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The pancakes were light purple in color from the juice which made them look nice and purdy!

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Both Ryan and I agreed that these pancakes were pretty fantastic. We’ll definitely be making these again!

POM Pancakes

Ingredients:

Directions:

  • Combine flour through baking soda in a bowl
  • Whisk together pomegranate juice, egg and oil
  • Pour pomegranate mixture into the bowl with the four mixture and beat until combined
  • Spray griddle or pan with non-stick cooking spray
  • Pour batter onto pan in individual pancakes, flipping after approximately 2 minutes
  • Cook until batter is set
  • Top with syrup, powdered sugar, fruit or desired toppings

Today

Today’s plans include laundry, cleaning, the Bucs game, trip to the grocery store and JoAnn’s and a frozen yogurt date with my friend Merri.

I hope your Sunday is going by nice and slowly. 😀 I’ll check back lata!