Vegan Sunday!

Good stuff this sunny Vegan Sunday morning… Amanda, you’re going to love this!

For breakfast I just had a Chocolate Stout Vegan Cupcake!!! (Megs’ made them out of her new copy of Isa’s vegan cupcake cookbook.) Hard to believe they’re only 3 WW points each! She kindly packed some for my road trip back to Portland.

And today starts my one week of trying a vegan diet! My fave spinning instructor said that she’s focusing her current rides on “breaking through mental and physical barriers.” She also reminded us that real change only happens once you leave your comfort zone, so this is my week to focus and make it happen.

My upcoming week is pretty manageable, so I think it’s a good time to experiment with some new diet restrictions. Check ya later, cheese and eggs!


George, Washington

Immediately after breakfast we made lunch AND dinner. I made our sandwiches for the hike and Megs filled the Crockpot with ingredients for Potato and Chorizo Soup for this evening. And then Nell showed up! After pulling ourselves (and the dogs… oy!) together, we left for George, Washington, for a hike and wine tasting. The best part? The hike began at Cave B Winery, descending to the bank of the Columbia River. After our steep climb back to the top, we ended up at their tasting room. And then we drank champagne in the sun.

Lunch prep (good bread, avocado/goat cheese spread, red pepper, sprout, cilantro, roasted sweet potatoes, cheddar, hot sauce):

Lunchtime, river-picnic style:

Sunshine wine time:

Mexican Breakfast

It’s almost like this is my birthday weekend: Relaxing, dogs dogs dogs, LOLing, and major good eats!

Megan put on her best Austin-inspired gameface this morning and made filling and delicious Mexican breaky:

Easy-over egg, veggie chorizo, avocado, beans, goat cheese, cilantro, pineapple peach salsa, LF sour cream and hot sauce served with corn tortillas. Plate. Licked. Clean.

E’burg, woop!

Not the most pleasant drive I’ve ever done, with the rain and the gun-shy black dog in the back seat, but I’m so grateful to be here to celebrate Megs’ birthday. (Does anyone remember in middle school when she went by the name Meggan, nicknamed “GG”? Ba ha ha!)

She was making bread when I walked in!

And dinner was waiting for me (chicken and chickpeas simmered in Indian sauce with brown rice… my pita on the side!):

Jessie Spano!

Mediterranean Madness

Pita magic! We followed Farmer Gabe’s suggestion of following Fannie Farmer’s pita bread recipe, and it worked! Some of them actually formed pockets… I was extremely excited about this, extremely. Before that, here’s Missy’s hummus (my favorite, ever):

Hummus (modified from Epicurious)

Food process these ingredients:
4 garlic cloves
1 teaspoon salt
2 cans chick-peas, drained and rinsed
2/3 cup well stirred tahin
1/2 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste

garnish with 1/4 cup fresh parsley leaves

Pita Time!


After (check out the pocket!):

Stuffed with Kait’s Middle Eastern Veggie Saute (also from Epicurious):


1 package dry yeast
1 1/2 cups warm water
2 teaspoons salt
1 tablespoon cooking oil
3 1/2 to 4 cups all purpose flour

Add yeast to warm water, let stand a few minutes to dissolve. Add salt, oil and 2 cups of the flour. Beat until smooth then gradually add enough of the remaining flour to make manageable dough. Knead for 10-12 minutes on floured surface, adding flour as necessary. Put in greased bowl, cover and let rise to double bulk.

Divide into 12 equal(ish) pieces, rolling them into balls. Set aside on floured surface for 5 minutes. Roll out into disks (<1/4 inch thick). Set aside on floured surface and covered with a towel for 20 minutes. Bake for 2 minutes at 500 degrees on baking tiles, pizza stone, cast iron pot or cookie sheet.

Veggie side dish (so good, so easy):

1 teaspoon olive oil
1 1-pound fennel bulb, thinly sliced (about 3 cups)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup finely chopped orange bell pepper
1/4 cup drained capers
8 brine-cured black olives (such as Kalamata), pitted, thinly sliced
1 1/4 cups finely chopped fresh arugula leaves

Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.

Crockpot Coconut Chicken Curry

Before I tell you about the title of this post, I have to announce a 1.5 pound loss at weigh-in. I should be really excited about this considering my calorie consumption (aka wine fest) last night, but I’m honestly a little bummed. It would have been nice to lose everything I gained last week. Oh well, nothing I can do about it now except try harder this week.

Oh, and I went to a real Spin class for the first time in two months today (I’ve been doing my own rides lately, to my own music). Who am I kidding? There is no way I’m giving myself the same quality workout as a real class offers. I’m going to another one tomorrow and Friday… back in action!

Now for the food. I busted out the Crockpot today and put together a healthy recipe I found online. I made some adjustments, which you should also do if you make this. I recommend tasting it as you go, adding spices until it suits you.

Crockpot Coconut Chicken Curry
(modified from

2 cups lentils
2 cups water
1 can light coconut milk
2 chicken breasts, cubed
2 chicken bouillon cubes
1 onion, minced
3 garlic cloves, minced
2 cups chopped broccoli
2 cups chopped cauliflower

1 (15 ounce) can diced tomatoes with juice or fresh tomatoes (I used cherry tomatoes, farm-frozen)
2 teaspoons curry powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon ginger
2 tablespoons white vinegar
salt and pepper

Put every thing in Crockpot except chicken, broccoli and cauliflower. Set on low. After 3 hours add the chicken and veggies and cook on low for another 1-2 hours.

Taste as you go! I added golden raisins, honey and chili sauce for extra fun.

Serve on spinach.

Makes 8 servings
About 7 WW pts/serving



Unlimited Soup, Salad and Breadsticks

Mandy’s version of the Olive Garden favorite was actually better than any processed, microwaved, pre-chopped, pre-frozen, pre-made crap they sell. It was so good that I ate way too much of it and refused to leave until ten minutes ago. This is why I’m blogging at midnight.

The goods:

The peeps who eat:

After-dinner Jangles:

Time to come to terms with the points I consumed. This is most likely not an exhaustive list. Yikes.

Started the afternoon at 16 pts.

-6 for workout

10 pts

banana: 1

salad (ff croutons, olives, veggies, dressing): 7
soup: 3
breadsticks (2 small): 5
3 girl scout cookies: 3 (?)

29 pts

I haven’t even counted the wine yet. Let’s just say I was OVER today. Not good considering I weigh-in tomorrow.

There’s a chance…

…I just ate a massive bowl of food. I did for both breakfast AND lunch, actually. Totally healthy though!

1/2 cup oats/egg white/pumpkin butter/peanut butter/almond milk: 6 pts
rice cake w/ cheese: 2
tofu noodles/ff mushroom soup/tuna/fresh mushrooms and onions/peas/olive oil: 6 pts
kombucha/chocolate: 2

16 pts

I’ll update y’all later on my workout and Mandy’s Olive Garden dinner she’s recreating tonight! Pics to come afterward…

Follow-up and general happiness

Best day ever! I know, I say that a lot, but it was just so perfect.

First off, the rest of the food (following up the 15 points I’ve already eaten):

granola bar: 2
1/2 ff latte: 1
jumbo apple: 2

20 pts
-5 (at least) for workout=
15 pts

wrap: 2
veggie burger: 2
cheese: 2

21 pts

random stuff that fell into my mouth: 4

25 pts

UNDER! THAT NEVER HAPPENS! I may have to treat myself with some dark chocolate 🙂

The gym, choir, and tea-date with Missy were all super swell. As was my light (and speedy) dinner. Life is good.