Tag Archives: Goat Cheese

Apple Quinoa and Interval Track Workout

Thursday, mer. For some reason I feel like Thursdays are the longest days of the week. Jumping out of bed…probably not going to happen on a Thursday. And, well, it just didn’t happen today. I woke up and just zombied my way into the kitchen to fire up the coffee pot. THAT, was when I realized that a few days ago my aunt had sent me a yummy looking breakfast recipe. I had printed it out, and shoved it in my bag to remind me that apples needed to be purchased. They were purchased, and this morning was the morning to give it a try.

It is a Sweet Apple Quinoa and it was a really different take on it than I have had before. I changed it up a bit from the original, because I wanted to make it Vegan friendly and I don’t really think that any recipe is ever finished. You can always give them a little tweek.

Ingredients:

1/4 Cup Uncooked Quinoa 1 Teaspoon Vegan Butter
1/2 Apple, Chopped 3/4 Cup of Water
Pinch of Cinnamon 1 Tablespoon Light Brown Sugar
1 Tablespoon Almond Milk

Directions:

1. Rinse the Quinoa. Then, in a small saucepan, heat up 3/4 Cup of water with the Quinoa. Bring it to a boil for a minute, then reduce the heat to a simmer for 5-10 minutes. When the quinoa shows a little tail at the end of each piece, it is done.

2. Heat up a skillet and melt the butter. Add the apples to the skillet and cook them until they are at the desired texture. I really gave them a good cooking 🙂

3. Once the Quinoa is done cooking, mix in the brown sugar, milk, and cinnamon. Then stir in the apples and Bon Apetit!

While I was cooking this up, I looked down at the puppies. They literally sit right in front of the stove whenever I am making something. I thought the Oreo looked particularly cute and wanted to snap a picture to share. Apparently the flash was a bit too bright for Oreo’s eyes this morning:

Too Bright!!! Come on…she’s kind of cute…

After coming home, STARVING because I hadn’t eaten lunch the past two days in the office, I decided to pack myself a little snack and lunch. Whenever I am really looking for something to snack on when I’m on the road, I stop at Publix and grab one of the hummus and flat pretzel packs they have there. I absolutely love them because they are extremely portable and a healthy snack. They fill you up, and you don’t feel bad about what you just did afterwards. Unfortunately, I didn’t have one sitting around, so I just made my own!

It’s my favorite snack. Better than chips, but you still get that great chip crunch. And the hummus flavor you can change up all the time. This was a Red Pepper Hummus.

On the hummus roll (I really like hummus if you couldn’t tell already) I made an easy Veggie sandwich with a Garlic Hummus. I piled on some green peppers and sprouts on a honey wheat english muffin. Delish.

These two little meals really got me through the day. BUT, I was still planning on how I was going to dress up the leftover pasta from last night. I mean, I do have 3/4 of a pound of pasta sitting in my fridge and you can only have so much before you are all fed up. So what I did was, cook up some crumbles (fake red meat that I think is better than ground beef), some leftover red sauce from my experimenting with red sauce the other week, goat cheese, and parmesan cheese. IT was MOUTH WATERING. The leftover red sauce is very garlic and full of flavor. The goat cheese really played off the flavor perfectly.

I know it might not look all the full of yum, but I was really in love with the flavor. For desert, I may have eaten 4 too many cookies. Don’t do it. It’s not worth it.

To finish up the day, and to digest some of those cookies, whoops, I headed out to the high school track. I wanted to get in a quick workout before it got dark, but it needed to count. This Interval Track Workout will do just that. You will run a little over 2 miles and be exhausted by the end of it.

It’s a great workout to rev the metabolism and it’s a quick one. You can really get through this in 25 minutes. It’s a nice way to mix up the treadmill workouts and long distance runs.

I really want to give this Body Pump class a go. That is the next thing on the workout To-DO list.It’s a great workout to rev the metabolism and it’s a quick one. You can really get through this in 25 minutes. It’s a nice way to mix up the treadmill workouts and long distance runs.

Blueberry Overnight Oatmeal and a Broccoli and Cheese Souffle

Yesterday was a loooooong day for me. I had to wake up early and drive out to Melbourne, which is an hour and a half from Orlando, work the whole day and drive back. So for breakfast I gave overnight oatmeal a go and I LOVED it. I was planning on making it again for this morning, but went on a baking frenzy instead. The pictures really don’t do it justice, I am going to have to make it again just to get a bit more decent photos.

 

Definitely making this again.

Ingredients: 

1/3 Cup Rolled Oats 1/2 Cup Non-Fat Milk
1/3 Cup Plain Yogurt 1/2 Banana
1/2 Tablespoon Chia Salt to Taste
Cinnamon to Taste

Just mix up all of the ingredients into a jar, bowl, etc and let it sit overnight. The milk and yogurt will soften the oats and turn it into a delicious oatmeal combo.

The next morning, just top it off with anything that you normally would top off oatmeal. I put:

1/2 Banana 1/2 Cup Frozen Blueberries, Melted
1/3 Cup Whole Wheat Rice Crispies

The blueberries really added to the sweetness of the oatmeal and the rice crispies gave it that crunch. They even Snap, Crackled and Popped in the oatmeal! Even now I feel like I love hearing it just as much as when I was a kid.

I ate on my drive out to Melbourne and got there at 8. They had loads of work waiting for me. When it was about lunch time, I asked the girls what they normally do for lunch…they said nothing. I thought it was a joke…but it wasn’t. I didn’t end up eating for the rest of the day. I was about to eat my desk when I left, seriously.

When I got home, I wanted to make this Broccoli Souffle that I have had my eye on for a while from EatingWell. Not my usual, quick and easy, but it was fantastic! Well worth it. It took me about 20 minutes to make and 20 minutes in the oven.

 

Ingredients:

1 1/2 Cups Chopped Broccoli Florets 1 Tablespoon Butter
1 Tabelspoon Extra Virgin Olive Oil 2 Tablespoons Flour
1 1/4 Cups Almond Milk 1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt 1/2 Cup Goat Cheese
3 Large Eggs, separated 2 Egg Whites
1/4 Teaspoon Cream of Tartar

Directions:

1. Preheat the oven to 325. In a large saucepan, melt the butter and the olive oil at a medium-high temperature. Whisk in the flour for about 1 minute. Be careful not to let it burn and adjust the heat down if you need to. It should turn into a caramel color. Microwave the broccoli for 1-2 minutes and set aside. You want them to be soft and crispy.

 

 

2. Add in the milk, mustard, rosemary and salt. Whisk constantly until it is thickened.

 

3. Remove from heat, and immediately add goat cheese and 3 egg yolks. Put the mixture aside  in a large bowl.

 

4. In a medium sized bowl, beat 5 egg whites until soft peaks form. Then add in the cream of tartar and mix until there are hard peaks.

5. Using a spatula, add in half off the egg white mixture into the large bowl with the wet mix. Fold it into each other. You do NOT want it to flatten out. Then add the second half to it as well, with the broccoli florets.

 

6. Grease the ramekins with non-stick spray. Now pour the batter into 4 10 ounce ramekins or 2- 2 1/2 Quart Souffle Dishes. I used two smaller ramekins and 1 quart sized dish. Place them in the oven for 20 minutes. The large may need 30 minutes. With a thermometer, the inside should read 160 and the tops should be hard to the touch.

 

 

 

 

You want to serve these ASAP, because they will deflate a bit. But they are DELICIOUS! It’s really light, but packed with flavor. It only has about 220 calories. So I had this and an english muffin and called it dinner.

 

 

 

So Yummy. I was really in the baking mood at this point, so I whipped up a batch of the Surprise Me Oatmeal Cookies. Those are some of my favorite cookies I have ever made. Although, I am due for some pumpkin cookies!

 

 

Dried Blueberry and Goat Cheese Arugula Salad and Margherita Pizza

This morning I got up and went for a quick work out. I jumped on the elliptical for 20 minutes to warm up and then stared at the weights for a little while. Four years ago, I had firmly decided that I was NEVER going to go a squat, hang clean or bench press EVER again. I had done these “manly” exercises for so long due to our weight lifting regimen, that I just swore them off. It has been a nice, squat free four years until this morning.

I don’t know what possessed me to throw those weights back up there, but it happened. Initially, there were no weights. I didn’t really want to embarrass myself by putting more weight than I could squat on and being that person dropping the clanging plates in a big echoing thud. Just the 45 lbs from the bar for me please. I pumped out 10 quick ones and convinced myself that that was just the warm up. Yup.

I grabbed two weights to put on the end, thinking they were fives, but no, tens. Obviously I couldn’t put them back because now I felt like people were staring at me. Anyone else ever get that feeling at the gym??

Eight more quality squats done. Feeling better about myself, I put two more fives up there (total 75 lbs). Pushed out 8 more reps. After racking that last squat, my legs were filled with lactic acid. Not the, “I’m in shape and my muscles feel juiced” kind of burning, but the “I thought we gave this up!” kind of burning. I put the weights away and waddled over to finish up with some abs. Not the most impressive squatting work out, but I walked away knowing that I am NOT back at the beginning. I can still squat with some weight and this is a GREAT place to start over again 🙂

For my abs, I pulled out an oldie. This is an ab circuit that I have been doing since high school and I love it.

Workout complete and a wobbly, I went home and cooked up this gem for breakfast:

I love putting salsa on everything because it is the easiest way to turn something ordinary into something delicious. On the side I just had an english muffin with Chive Cream Cheese to cool the mouth down.

For lunch I whipped up a salad. I was thinking about what I had wanted to go into this and the only things that I could really settle on were blueberries and goat cheese. Weird.

The result was actually pretty fantastic.

Ingredients:

Arugula Goat Cheese
Dried Blueberries Pistachios
Cucumber Sun Dried Tomato Dressing

No need for directions here…just make sure you take the pistachios out of the shells 🙂

And last but not least, dinner. I came home ready for eats. Today, I don’t know if you knew, is National Cheese Pizza Day! Cool right?! You can’t help but celebrate that holiday! So Brent and I decided to make some Margarita Flatbread Pizzas. Yummo.

This was really easy to make, and was a perfect way to celebrate the day.

Ingredients:

2 Flatbreads 2 Tablespoons Olive Oil
2 Cloves of Garlic, Minced 1/4 Teaspoon Salt
1 1/2 Medium Tomatoes, Sliced 1/2 Cup Mozzarella Cheese, Shredded
1/4 Cup Fontina Cheese, Shredded 8 Basil Leaves, Chopped
1/4 Cup Fresh Grated Parmesan Cheese 1/4 Cup Feta Cheese

Directions:

1. Mix up the Olive oil, garlic and salt in a small bowl.

2. Add the sliced tomatoes to the olive oil mix. Cover them with the oil and let them marinate for a little while.

3. Spread the oil and garlic on the flatbread, leaving the tomatoes aside. Top the flatbread with the mozzarella and fontina cheese first. Then spread out the tomatoes and sprinkle with the basil, parmesan and feta cheese. (DO NOT PUT THE TOMATOES ON THE BOTTOM LAYER…you’ll end up with soggy flatbread).

4. Bake it in the oven at 300 degrees for 15 minutes. You want the cheese to be browning and melted.

While Brent and I were putting these together, he started to spread the mozzarella cheese around and was REALLY spreading some mozzarella cheese on them. I kept telling him that there were 4 other cheese to go on top of these and his response was, “I’ll make mine and you make yours,” hahaha this is what Brent’s looked like coming out of the oven….

Cheese Mania! There was more cheese on it than anything else. But he said it was STILL delicious. Actually, 4 hours later he mentioned again how good it was. To each their own!

Happy Cheese Pizza Day!