Playing Catch Up

I feel like I haven’t posted in a while. To be honest, it’s not because I’m too busy. I just kept putting of each post until it got to the point where a week+ went by. Ah!

But don’t worry I haven’t gone anywhere 😉

There’s no getting rid of me!

Lately, I have gone out and enjoyed some adult beverages.

Blueberry Stoli w/Selzer and Lemon & Lime

Saranac Beer. When in Utica...

Along with drinking alcohol, I have consumed slightly healthier options.

Such as Kristen’s Green Monster Smoothie.

Holy Spinach!

I love blenders, especially ones that work very efficiently!

I had the idea to pour this smoothie into a bowl thanks to Kath!

Here is one of her delicious SIAB’s (Smoothie in a bowl).

I’ve also had a bunch of salads.

This one consisted of spring mix, wild blueberries, walnuts, feta, radishes, squeeze of lemon, pepper & balsamic dressing.

I enjoyed this the day after drinking a few too many cocktails, hence the huge jug of lemon water in the back.

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And finally.

Last but not least!

The recipe I put to use tonight that gave me the push to post:

Pumpkin Iced Cookies.

Just make sure you have people to share them with.

Although it’s hard to let them go, it’s for the best…

Eating three trays of cookies in one night is never healthy.

Crap.

The best part – the icing.

I mean, what does icing NOT taste good on?

The house was smelling like Fall.

The weather is pretty Autumn-like so why not!?

Pumpkin cookies taste great any time of year in my eyes mouth.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

Icing

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

I followed this recipe exactly and there are zero complaints! Well, besides the fact that I cannot stop :X Next time I make them…chocolate chips & maybe oats/pecans will be involved.

They are very soft and fluffy, sort of like muffin tops!

I am SO making these for Thanksgiving/Halloween next year!

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Oh my gosh! Guess what??? I signed up for my first road race – The 15K Boilermaker! Over nine miles this summer, I can SO do this. I will make my way home from NYC for the weekend to run my heart out.

Motivation to run at its best.

SO excited.

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Kay well I will try not to disappear again.

Maybe I should make more deliciousness to encourage my daily attendance.

K sounds good 🙂 TTYS

You should try this.

I’d like to give a big ‘ol shout-out to Courtney for planting this breakfast into my brain.

That’s right!

We’re talkin’ egg & jam breakfast sandwich.

Sweet & Savory flavors are the best.

Plus a clementine on the side.

Delectable to say the least.

I used sugar free raspberry jam & microwaved egg whites.

Smushed in between a whole grain sandwich thin.

Plus green tea, obvs.

But seriously, if you are bored with your breakfast – TRY THIS!

It was love at first bite.

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I am going to leave you with a picture of my dog…

Sedgewick!

What a cutie, all snuggly on the couch.

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I hope you are having a terrific Tuesday 😉

Dedicated December

Hey guys! This is just a quick post to let you know Janetha is doing an awesome giveaway!

If you workout (any type of exercise counts) or want to get motivated, click on this page. The more you workout, the more chances you have to win prizes! How exciting! This is perfect to do around holiday time too, heh?

My Inspirations

There are a lot of people that have a big influence on me in the blogoverse.

The biggest inspirations for me have been Kath, Courtney, Allie, and Tina. Seriously, check them out. They have so many awesome tips (food/health/exercise/nutrition) and seriously amazing recipes. I hope to join them at food blogger conventions or even be a part of their blogger meet-ups someday!

I first discovered Kath because she was the head of WordPress’s ‘Weekly Photo Challenge: Breakfast.’ Thank you, WordPress! This is my other blog where I take part in the weekly photo challenge: http://zingaling23.wordpress.com/. After I saw Kath’s post, I was hooked. You’ll be, too.

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Last night for dinner I finally made a microwaved sweet potato again! This time, with zucchini, onions, tomato & basil.

Zucchini has become one of my favorite veggies. I layered a sliced vine-ripe tomato with fresh basil, drizzled with EVOO (Extra Virgin Olive Oil), Balsamic Vinegar, S&P (Sea Salt and Cracked Pepper). I also sprinkled the potato and zukes with chili and garlic powder. I’m almost out of garlic powder, I’m an addict. Then of course I brought out the Hot Siracha Sauce for the sweet potato.

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For dessert I had a delicious “chocolate pudding.” YEP.

Topped vanilla yogurt with organic cocoa powder, almonds, goji berries, raw coconut, a sprinkle of cinnamon, and flax fiber:

It really tastes like dessert. The sweetness of the yogurt combined with the bitterness of the cocoa creates a dark chocolate pudding taste. Plus a little crunch of the almonds – perfect way to end the day. Then Steph and I went for a walk. In the rain. To the grocery store. We’re starting to look for foods to bring with us on the plane. We left with nothing, but I’m checking out another grocery store today or tomorrow.

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And then as for the breakfast that I just demolished: Banana Nut Oatmeal. Kath is the one that inspired me to try new things in my oatmeal. It’s almost what she’s known for (like I said, check out her blog – link above!).

I started with 2-3 heaping tablespoons of rolled oats (if you think that’s not much, they expand SO much. Plus with added ingredients this oatmeal is very filling). Cook them up on the stove in some water/skim milk and a VERY overripe banana (it was black on the outside) and about a tablespoon of Gentle Fibre (pictured above).

I also added some vanilla extract and a pinch of sea salt (flavor enhancing). I topped it with my failed granola bars from yesterday and some more cinnamon.

Almonds [and pistachio’s] are my favorite nuts! I LOVE nuts…haha.

Yes, I enjoyed this immensely. I am looking forward to trying new varieties of oatmeal. Let me tell you, it’s the perfect way to start the day. Fills ya right up. Plus a cup of coffee or tea – you’re set for hours!

I hope everyone is having a fabulous day! HAPPY DECEMBER!