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This afternoon has been absolutely UN-productive!!  Smile However, it’s probably one of the most relaxed I’ve been in a long time.  I was lazy and had an almost repeat of yesterday’s salad (but delicious nonetheless)…


(spinach, cukes, clementine, kidney beans, red pepper, avocado, veggie burger, Italian dressing, and a thick slice of the Great Harvest Cinnamon Raisin Swirl bread (omg, I’m addicted!)

But, Scott and I did manage to get a nice 30 minute walk in (straight to Starbucks because it was quite chilly out), and the best part was I was wearing my new sweat shirt with THUMBHOLES!!  This thing is absolutely awesome because my hands are ALWAYS cold, but this warms them up a bit even in the house Smile.




welcome my Grande, decaf, soy, misto with 2 pumps of pumpkin spice Smile yumm-o!

And since the laziness continued, I got some time to play in the kitchen!!


Shrimp and Soba Noodle Stir Fry


(adapted from Healthnut Foodie’s Recipe)

Serves 2


  • Soba Noodles – 1/4 of the package shown (about 1” diameter)
  • 1/2 of a 10 oz bag of medium shrimp, shelled and deveined
  • 1/2 cup Edamame, frozen
  • 1/2 cup corn, frozen
  • 1/3 – 1/2 cup sugar snap peas
  • 1 scallion, thinly sliced
  • 1/2 to 1 cup mushrooms
  • 1 tsp olive oil
  • 1/2 tsp garlic salt


  • 1T sesame oil
  • 1T low sodium soy sauce
  • 1/2T sugar
  • 1 tsp garlic powder
  • 1 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 2 tsp cornstarch
  • 2T water

I used these Soba noodles


Dissolve the cornstarch into the water, and then add other sauce ingredients.  Marinade that with the shrimp (I did for an hour).

Boil some water and cook the soba noodles (approximately 5 minutes).  Drain and immediately rinse the noodles with cold water (an excellent tip from Healthnut Foodie) – you need to stop the cooking process for these or they get too mushy.

While the noodles are cooking, heat the olive oil in a pan on medium heat.  Stir fry the edamame, corn, and sugar snap peas for about a minute.  Add the shrimp + sauce mixture and cook until the shrimp are pink (about 3 minutes).  Add in the soba noodles. mushrooms, and the garlic salt right in the end and cook until the mushrooms are done and everything is warmed up.  Serve and sprinkle the scallion on top.


I cannot even TELL you how delicious this was!! Scott LOVED it and it was loaded with veggies and Buckwheat pasta!?!?? I’m not sure I will ever hear that come out of him again!!  I need to go relax, get out of my food coma, and just revel in the amazing-ness of that dinner!!

Epic Win! Open-mouthed smile


Hope you had a ggrreeeaat Halloween!!  Mine was FAN-tastic!  So – our “Horror Film” bathroom the other day produced us THIS!!


ZZZOOOOMMMMBIES!!!!!!!!!!!! Complete with liquid latex scars, and dripping blood Smile  The makeup took about an hour and a half, but the REAL issue was the clean up.  The latex STICKS to ya like super glue… meaning… yanking it off HURTS! BUT, it was totally worth it because it was quite EPIC! Smile  And apparently Scott scared several children during his “bring your kids to work to trick-or-treat” day last week.

For dinner last night, we met up at Island’s Fine Burgers with a bunch of friends– I had a Turkey Burger Lite.  I ate most of the burger, and all the veggies, but was saving room for Brittany’s cupcakes!! They were chocolate cupcakes filled with ganache, with a cream cheese frosting!! YUMM-O! Recipe is ddeeefinitely below!

Turkey Lite

Triple Chocolate Zucchini Cupcakes

For the cupcakes:
1/2 c butter, softened
1.25 c granulated sugar
3 eggs
1/2 c oil
1 t vanilla
1.75 c flour
1/2 c unsweetened baking cocoa
1 t baking soda
1/4 t salt
1/4 c milk
1 cup shredded zucchini, squeezed to drain
1/2 c semisweet chocolate chips
1 t of cinnamon

Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 t vanilla
3 c powdered sugar
a sprinkle of cinnamon

1/3 c chocolate chips
1/4 c heavy whipping cream
3/4 c powdered sugar

Preheat oven to 350 deg.  Line muffin tin with baking cups.  In large bowl, beat butter, sugar, eggs, oil, and vanilla with electric mixture until blended.  Combine the dry ingredients and add to butter mixture, alternating with milk, blending after each addition.  Fold in zucchini and chocolate chips. Fill muffin cups 3/4 way full.

Bake 22-25min or until toothpick inserted comes out clean. Cool 5 mins in pan, then remove to cooling rack and let cool another 20 before filling.

For frosting:
Beat cream cheese and vanilla until blended. Gradually beat in powdered sugar, 1 cup at a time, on low until smooth. Refrigerate until needed.

For ganache:
In small microwavable bowl, play 1/3 c chocolate chips and the whipping cream. Microwave on high for 30 seconds. Stir; microwave another 30 seconds until melted and smooth. Stir in powdered sugar. Pour ganache into small plastic squeeze bottle. Insert tip of bottle halfway into cupcake center and squeeze until you see ganache come to the surface. Allow filling to set up for 20 min before frosting.


They. were. INCREDIBLE!! Smile  She’s an insanely brilliant baker who frequently spoils us with yummy treats!


Now on to today! No more Halloween Sad smile, but….

I actually took today off from working out – something I have not done for quite a while!! It was SUCH a busy weekend, and a late night last night, that I definitely needed the extra sleep. For breakfast this morning, I had two slices of sprouted wheat toast with pumpkin spice almond butter, strawberry jam, a sprinkle of flaxseed, an orange, and some coffee + milk!


I had a Greek yogurt for a mid-morning snack with some pumpkin granola too.


It was the typical “day after Halloween at work” day – everyone brought their extra candy to share. I realized this morning that I have not had a SINGLE piece of Halloween candy this entire season!! I’ve had treats here and there, but no Milky Way’s, Musketeer bars, Reese’s peanut butter cups… NOTHING! It’s weird… but honestly I don’t even feel like I’ve missed out on anything Smile

My lunch break (aka – eating at my desk so I can take a walk later) consisted of an evol burritos Wrap! Mediterranean Couscous, and an apple. This thing was actually REALLY bland, considering the amount of sodium and the ingredients (I think it was around 750mg sodium). It definitely needed some sauce, or salsa or something as it was quite dry Sad smile. It sucks because I LOVE LOVE (“evol” backwards spells LOVE” hehehe) the burritos from this company – this particular product rates at only about a 5/10 for me just on its own.

Work was sssllllooooow today, but I did end up going for a walk though and it was BEA-U-tiful outside!! It’s INSANELY difficult to be cooped up all day when it’s that nice outside Crying face. Lame-o!

I later munched on a bucket load of carrot sticks and probably little less than ¼ cup hummus. I ate about 2/3 of what was in that container plus some pistachios.

carrots n hummus


Not a terribly eventful day today… slow day at work and now playing some catch-up with boring old household apartment chores…  BUT, I’m guessing Scott and I will end up catching up on a few shows SmileSmile (Hell’s Kitchen??, Raising Hope??, Lie to Me – we’re SUPER behind on that one)…

Tomorrow however, it’s BACK the gym!!!



May 2018
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