Ladies Night {+ Nuun Recipe}

Oh yes it's ladies night and the feeling's right / Oh yes it's ladies night, oh what a night, oh what a night! /Oh yes it's ladies night and the feeling's right / Oh yes it's ladies night, oh what a night / 

I'm pretty sure Kool and the Gang was talking about a night on the town but for me, the big night was at the running store this weekend.

From fashion shows to store discounts, fashion shows to makeup demonstrations, the event is always one I look forward to. I first attended in 2010, and it was where I was encouraged to run the half marathon at Fort4Fitness – my fastest 13.1 up until this month. I met new friends, hung out with old, always growing my relationship with the running community.

But this year, the event was more to me. The coordinator gave me the chance to be a part of the night, mixing up Nuun mocktails and offering samples of my favorite hydration product.

Now, the original plan was to serve cocktails but there's these silly things called liquor laws, which are totally overbearing and ridiculously silly here in Indiana. So we switched to mocktails. And, to be honest, I think folks were just as happy.

I made a Lemon Tea goes to Long Island with {discontinued} Lemon Tea Nuun, 10-calorie ginger ale, apple cider and lemon juice; and a Tri-Berry Daquiri with Tri-Berry Nuun, 10-calorie lemon-lime soda, frozen berries and ice.

The daquiri {or slushy, really} was the run-away hit of the night. It was fruity but not overly sweet and very refreshing. The recipe, too, is versatile enough that one could swap out any fruit-flavored Nuun and a complementary frozen fruit. Not that this would ever happen but if you, say, tried a Nuun flavor and were just "meh" about it, you could easily mix it up in a "daquiri" and still reap the hydration benefits. The key is to make the Nuun double-strength so that the flavor holds up to the soda.

Tri-Berry Nuun-quiri

2 tabs Tri-Berry Nuun
16 ounces water
16 ounces diet or low-calorie lemon-lime soda
12 ounces frozen mixed berries
3 cups ice, or amount to reach desired consistency

Drop Nuun tabs in water and wait 2 minutes or until completely dissolved. Add Nuun and remaining ingredients into a blender and process until slushy consistency is reached. Transfer to a pitcher and serve.

Little Miss Muffin

"Pay it forward."

Among my goals for 2016, I listed that I wanted to be more thoughtful and generous this year. I had ambitions of buying meal supplies for a needy family and starting a "pay it forward" chain at Starbucks.

But it hasn't quite worked out that way. Sure, I have done some things. I put together a comfy care package to give away on the page of a local Facebook group and I have responded to a needs request for workout equipment on the same site.

However, I've realized that sometimes it's those around us who can benefit from a small gesture of kindness. A $5 gift card to the coffee shop emailed to a friend on a bad day. An unexpected (or very belated) gift mailed out to a gal pal. A manager's special bouquet of flowers to a co-worker who has been stressed. A care package of goodies to a family member who isn't feeling well or who has had surgery. Through Mark's church, there's sometimes the opportunity to cook meals for members who have had babies or are undergoing medical treatment.

The small things can mean so much to those we love the most especially during the times when they feel the most overlooked.

What I've become most known for (in a very small circle), though, is depositing food items in my mother-in-law's freezer. Just because. I might make a batch of soup, knowing that it's her favorite and give her a couple of bowls. Or, I might make cookies with Miles so that he can take them for dessert on Thursday nights when he goes over for dinner.

When I make other baked goods, such as muffins or bread, I almost always double the recipe and send part of it her way. Doubling a recipe takes no extra effort on my part (save for a little math) but means a lot to my mother-in-law who is busy and doesn't always have the time to cook.

This week, as I was home with Si, it was the last item on that list – muffins. I made Carrot-Craisin Muffins on Tuesday, modifying this recipe based on my pantry, and a Caramel Delight muffin on Wednesday, based on my intense craving for Girl Scout cookies.

The chocolate based muffins have shredded coconut and sea salt caramel chips for a touch of decadence but whole wheat flour, flax and applesauce improve the nutritional profile. They are perfect with a travel mug of hot coffee in the morning for a quick breakfast or for an after dinner treat with, well, a cup of hot coffee. Just decaf in the evening :)

The following makes 24 muffins – 12 for you and 12 to share.

Caramel Delight Muffins

2 tablespoons ground flax seed
6 tablespoons water
2 cups whole wheat flour
1 cup all purpose flour
1 cup Dutch processed unsweetened cocoa powder
4 teaspoons baking powder
1 teaspoon salt
2/3 cup sugar
2 cups nonfat milk of choice
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 cup sea salt caramel chips
1 cup unsweetened shredded coconut

Preheat the oven to 375 degrees.

In a small bowl, combine ground flax and water; set aside for 15 minutes. Using non-stick spray, coat the wells of two muffin tins.

In a large bowl, whisk together flours, cocoa powder, baking powder, salt and sugar. Combine milk, applesauce and vanilla with flax "eggs." Fold wet ingredients into dry until just combined. Add caramel chips and shredded coconut, folding so that the add-ins are evenly distributed.

Add 1/4 cup batter to each muffin well. Bake for 15 minutes or until a skewer comes out clean. Allow to cool. Store in an air-tight container or freeze in plastic zip bags.

Toss It: The 5-Ingredient Salad

"Can you bring a salad?"

I was a bit shocked by the request from my mother-in-law for Memorial Day. Usually I am tasked with bringing dessert for gatherings, and I was prepared with sliced peaches, pound cake and whipped cream.

But salad? That's not me – even if I'm the "healthy" one. Why? I tend to bring those "healthy" things that are a bit outside everyone's comfort zone ... aka, the kale and Brussels sprout chopped salad kit from Kroger. It's easy, delicious and not something I'd make on my own. Too much prep.

Prep. It's what I hate about salads. All of the washing and chopping and mixing and fancy dressings – it's too much work. I'd rather pay $7 a pound at my favorite downtown lunch spot than $7 on ingredients for a week of salads.

Alas, I digress. I needed a salad for our Memorial Day cook out and I needed it quick. The request came at noon and we were due at the in-laws at 5:30. Factor in a newborn that had fought naps all morning, I knew a fancy Pinterest salad was out of my league.

But still I searched. And what I found was awesome.

A spinach salad with blueberries, gorgonzola and walnuts, served with a store-bought dressing. Yes, the recipe suggested a bottled raspberry vinaigrette.

Score.

I threw in some red onions because, well, red onions make everything taste better.

As I ate the salad, and then went back for seconds, I realized that the taste of a salad is not relative to the number of ingredients. You don't need a monstrosity with 20 toppings.

Nope. I've decided that only five things are needed to create the perfect salad: greens, cheese, something crunchy, something sweet and something tart. The crunchy could be nuts or seeds; the sweet would be a fruit or even carrots or peas; and the tart, I guess, is onions or something to contrast the sweet.

A few ideas:

• Spinach, bacon, cheddar, peas and sliced red onion
• Spring mix, pecans, feta, strawberries and drizzle of balsamic vinegar
• Mixed greens, snap peas (sweet and crunchy!), ricotta salada and radishes

I'll admit this recipe doesn't work all of the time – not every great topping fits nicely into the category and sometimes more is actually more. But, there is something to be said for simplicity and taking out the stress of healthy eating, meal planning and entertaining.

Do you have a favorite salad to share? I'd love to see it!

The Breakfast Dash: Banana Flax Pancakes

I was going bananas this morning – literally and figuratively.

Silas and my grandma

Fresh off a long weekend to Cincinnati, where I exhibited a ridiculous amount of bravery (or stupidity) by taking both boys by myself to visit my grandma, I was tired and lacking in patience. I nearly lost it when Miles shed a tear, or several, as he declared that he was hungry. At 3, he considers any rumble in his stomach the end of the world.

It was evident that we both needed sleep – well, more of it – and food.

I left Silas, who was squirming in the pack and play, and got to work on breakfast. There was a bunch of bananas that had seen better days and a fresh bag of Bob's Red Mill ground flax, which I had bought for a lactation cookie recipe. The first – and only – thing I could think of was pancakes. Banana Flax Pancakes.

I went to work with my best friend Google but didn't net much luck in finding the perfect recipe. I wanted something that Mark and Miles would eat, which meant I had to steer clear of paleo versions that didn't include flour. I also thought it would be nice to include ground oats, as they can boost milk supply. And I didn't have any butter – so no butter.

When I heard scream and then a wail (Miles and Silas, respectively), I decided to combine the best of the mediocre and cross my fingers.

And it worked.

The pancakes were sweet and nutty but not obviously healthy. Mark and Miles both gobbled them up, commenting as they ate about how good they were. If it's any indication, it was the first breakfast in at least a week that I didn't have to fight Miles to eat.

This recipe serves four but I would consider doubling it and throwing some in the freezer. You know for the days when you wake up late or there's no one to wrangle the kids.

Banana Flax Pancakes

2 eggs (I used one chicken egg and 1 flax egg)
2 ripe bananas, mashed
2 tablespoons honey
1½ cups milk of choice (I used Silk unsweetened cashew milk)
1 cup all purpose flour
1 to 1½ cups ground oats
2 tablespoons ground flax
2 teaspoons cinnamon
1½ teaspoons baking powder
1½ teaspoons baking soda
Pinch of salt

Preheat skillet or griddle over medium to medium high heat.

In a large bowl, whisk eggs until light and fluffy. Mix is mashed bananas and honey. Add in milk.

In a separate bowl, whisk together flour, ground oats, ground flax, cinnamon, baking powder, baking soda and salt. Slowly incorporate the flour mixture into egg mixture, stirring gently to combine. Be mindful not to overmix.

Pour batter, about ¼ cup per pancake, onto hot skillet. When the pancakes start to bubble on the top and edges are starting to crisp, flip them over. Cook for another 2 minutes until cooked through.

Disclosure: I did receive a coupon for the Silk cashew milk via BzzAgent but the free product had nothing to do with this post or my desire for pancakes. I just had the milk on hand thanks to the coupon and used it.

Dinner Time Hustle {+ recipe}

I've long been grateful that I have a flexible schedule and accommodating boss. I go to work at 10 a.m. but can come in early or a little late. I can take a lunch and go to the gym. And, with a 7.5-hour work day after pay cuts five years ago, I've been able to leave before 6 p.m.

But that has all changed.

The building recently moved to a new publishing system and to say that it has wreaked havoc would be an understatement. Folks are putting in long and stressful hours as we face errors, an adjustment period and changed workflow. I've escaped unscathed - relatively - but I've lost some of my much beloved flexibility.

Namely: I'm not able to leave as early. It's not significant - 20 minutes to a half-hour later - but it's not been without challenges. Getting home later means that I can't start dinner until nearly 6:30. With bed time starting at 7 p.m. (for Miles, sometimes me), it's been a rush to get food on the table. What could make it more fun? Trying to start dinner with a hungry and tired toddler who wants to be held. No matter how much I love to hold him, I need two hands to cook.

So, I've turned to my old friend: the slow cooker. Two-ingredient chicken (salsa + meat, teriyake + meat), roasted chicken and potato soup have all been on the menu recently. I got a little creative, though, this week and tried my hand on chili.

Now, let me talk about chili in our house for a minute. I grew up in Cincinnati and have a fondness for the Skyline-style sauce. Mark does not eat beans of any kind, thus preferring my homemade version of the Cincinnati-based franchise. The recipe takes hours on the stove, and I make it exclusively on Sundays when I have the time.

Though that family dish will always be No. 1 in my heart and belly, I'm quite fond of what we dished out of the slow cooker this week. It was flavorful, spicy but not overly so and didn't include any offensive ingredients. We found the chorizo added a depth that some basic chilis lack. The bonus: It used ingredients I had on hand and is easily adapted to what produce and pantry items are on hand and your family's preferences (read: beans).

Slow Cooker Tex Mex Chili

1 pound ground beef
1/2 pound chorizo
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1 (15-ounce) can tomato sauce
2 cups chicken or beef stock or water
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper, to taste
Cooked macaroni or spaghetti squash (see note)
Optional toppings: Cheese, sour cream, pickled jalapenos

In a non-stick skillet over medium to medium-high heat, cook the ground beef and chorizo, breaking up with a wooden spoon, until about "medium" or "medium well." Leave a bit of pink but not so much so that the meat will clump together in the crock. Drain meat on paper towel. Add chopped vegetables, tomato sauce, stock or water and spices into crock. Stir in meat. Cook on low for 6 to 8 hours. Serve over macaroni or squash with toppings.

Note: To cut down on evening cook time, make the macaroni in the morning and stir into the chili during the last 15 minutes of cooking.

Crowd Pleaser: Spiced Apple Cider

This weekend, it was a packed one. Two workout dates with friends, a movie date with my husband and a housewarming party that was sure to take the s'more.

To try to prepare in advance, I took a rest day Friday and Miles and I got the grocery shopping done before I had to go to work. Supplies for dinners (chicken burritos, chili and lasagna soup) were bought, and I made sure there were ample freezer goodies for the boys when I'm gone later this week for the Bourbon Chase.

The one thing I didn't have was something to take to the party.

Sure, just ask the pregnant lady to buy some beer. It would be bad enough to watch them drink it but to buy it, nope. Not gonna happen.

I could have easily scrounged up a side (read: picked up something at the deli) but I thought it would be better to bring something that I would enjoy - and happily - as everyone took in the libations.

Spiced Apple Cider! It couldn't have been a better pick either, as the high hovered in the mid- to high 40s and there was a light drizzle to make sure the bonfire (and my Reese's s'mores) would be downright dreadful. It was warm and flavorful and served hot, it took the chill out of the air.

I brought the Zevia, my slow cooker and an orange, and I picked up the cider and cinnamon sticks on the way to the party.

In less than 5 minutes, I had the orange sliced and every thing brewing, so to speak, in the slow cooker. It would easily work on the stove but I wanted it to be warm throughout the night. I started it on high for 30 minutes and then turned it to warm when the cider was hot.

I absolutely loved it as did the other guests. In fact, Betsy saved the leftovers to store in the fridge when no-nap Miles made it clear it was time to go. (And, yes, after a day full of food that included bowl full of chili and two deviled eggs plus bad posture, I am showing. Already.)

Spiced Apple Cider

2 (12-ounce) cans Zevia Orange soda
3 cups apple cider or unfiltered apple juice
1/2 orange, sliced
3 cinnamon sticks (or a small pinch will do)

 In a small sauce pan add the Zevia Orange soda, apple cider or unfiltered, juice, orange slices and cinnamon sticks. Heat on medium low for 10 to 15 minutes – this well infuse the cinnamon into the cider but it will also make your house smell great! Pour into mug and enjoy!

Slow cooker variation: Place all ingredients in crock and heat on high for 30 minutes or until hot. Reduce setting to warm while serving.

- Adapted from Zevia

Disclosure: I have a working relationship with Zevia, and they sent mocktail recipes to me for consideration. I made this of my own accord and was not compensated or sent any samples to make and share this specific recipes.

Slow Cooker Chicken Thighs, Moroccan Style

Have you ever woke up in the morning and, the moment you open your eyes, you think: Oh, shit. I forgot to x ... y ... z.

For me, the moment came Tuesday morning and the thing I forgot? Well, it meant dinner for that night was not going to happen - at least the way I planned.

The other week, I had stopped at the coop to get a can of coconut milk to stir into my paleo chicken pad thai. I figured that I'd buy a can for a couple bucks, use what I needed and toss. Wasteful? Yes. Necessary? Probably, at least for me on that day. Lo and behold, I went down the Asian aisle and saw culinary coconut milk in a carton with a resealable cap from So Delicious. I was able to add just what I needed and store the remaining in the work fridge for subsequent lunches during the week.

But I still had some coconut milk left so the plan was to bring it home and make a slow cooker curry. Not only did it sound great but it afforded me the opportunity to make dinner for Mark and Miles so they could see "The Lego Movie" at the library Tuesday night. I was filled with pride Monday night that I remembered to toss the milk in my lunch bag just before I left for the day.

If only I had remembered to put the milk in the fridge, though.

On Tuesday morning, I knew immediately that I had messed up and needed to scramble a dinner plan. There was some homemade macaroni and cheese in the freezer and a Barefoot Contessa bag meal (found on manager's special) in the deep freeze. They would work for the boys but not so much for me.

What would work? 

A twist on several recipes for Moroccan Chicken, an idea that surfaced after a frantic Google search.

The dish used staples from my pantry - canned diced tomatoes and ground ginger, coriander and cinnamon - and a few things that I happened to have because, if you hadn't guessed, I'm a sucker for Kroger's manager's specials. Even though I seemed to be in a terrible rush, the hardest thing I had to do was chop two cloves of garlic and that took all of 2 minutes.

Though it was simple to put together, the flavor was anything but. The dish was warm and hearty yet subtle, prompting two picky boys to clean their plates. I served my chicken over broccoli but it would pair will with couscous or brown rice.

Slow Cooker Moroccan Chicken Thighs

2 pounds chicken thighs
1/3 cup dried apricots, sliced
1/3 cup dried currants
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon pepper
1 (15-ounce) can diced tomatoes
1/2 cup plain yogurt

In a slow cooker, combine chicken thighs, apricots, currants, garlic ginger, salt, coriander, cinnamon, and pepper; stir. Pour diced tomatoes on top. Cook on high for 4 hours or on low for 8 hours. Just before serving, remove chicken from the slow cooker. Stir in plain yogurt to make sauce with the tomatoes. Place chicken on plate and top with tomato mix. Makes 4 servings.

Summer dreams and spring harvest {How my garden grows}

They say good things come in small packages.

Well, I'm hoping for great things from these small plants.

This weekend, thanks to the extra day off and getting in my long run on Saturday, I was able to get my garden ready for summer. We added another raised bed (3x8 feet) and cleaned out the others with the hopes of a bounty of vegetables. I planted 13 tomato plants, mostly heirloom varieties that we buy at a friend's plant sale; two pepper plants; and a variety of squash, as well as cucumbers.

But with all the planting, there was a bit of harvesting as well. I had planted some greens in early April - spinach, kale, arugula and leaf lettuce. They were doing well - better than I had hoped - but taking up some prime garden real estate. I pulled it all up, washed it several times and put it in plastic bags with a paper towel (to absorb moisture).

I am not quite sure what to do with all of it to be honest because, in case you were wondering, there might be such a thing as too much kale.

However, I'm doing my best. Kale and spinach have been blanched and frozen. I've made some delicious salads, including a popular Blue Cheese-Pecan Salad for a Memorial Day barbecue.

And then there was this. Chicken Breast Stuffed with Mozzarella and Arugula Pesto. Served with roasted broccoli, red sauce and penne (for the wheat consumers in the family), it was one of the best weeknight dinners that I've made in months. MONTHS, I tell you.

Chicken Breast Stuffed with Mozzarella and Arugula Pesto

For the pesto:
1/3 cup chopped pecans
1/3 cup chopped walnuts
2 cups packed arugula leaves
1 tablespoon garlic paste
1/2 teaspoon sea salt
1/2 cup olive oil
1/2 cup parmesan cheese

For the chicken:
2 boneless, skinless chicken breasts
2 slices mozzarella cheese

Preheat the oven to 375 degrees.

For the pesto: In a skillet over medium heat, toast the nuts just until you can smell them; about 2 minutes. Put the nuts, arugula, garlic and sea salt into the bowl of a food processor. With the processor going, drizzle in the olive oil until the mixture reaches a pasty consistency. Stir in the parmesan cheese.

For the chicken: Using a kitchen mallet, slightly pound out the chicken breasts. Butterfly the chicken and open up. On one side of the chicken, place slice of cheese and drop 2 tablespoons of pesto on the cheese being mindful not to let the spoon touch the raw meat. Spread out pesto and fold plain of chicken over the toppings. Repeat for second breast.

In a skillet over medium heat, cook the chicken on each side until golden but not too brown; about 4-5 minutes. Place the skillet in the oven and cook for another 10 to 15 minutes, or until cooked through.

I'll Drink to That: Sipping Smarter with Zevia

I couldn't have been trying harder, well, if I was trying harder.

A cocktail in a Ball jar with a friend helping me to pose for a photo that was intended solely for the blog.

Even worse, to some, the drink was my attempt to sip smarter at our friend's backyard barbecue.

After all a cocktail made with zero calorie soda by proxy has no calories ... or something like that.

Regardless, my attempt at an "adult" root beer float hit the spot as we sat in the sun and watched the kids play. It paired well with the hamburger (sans bun, if you really want to know) and was a refreshing way to wash down the sriracha slaw I made. It was also nice to feel like I was joining the crowd, which tends to drink more freely than I do. It's not that I have anything against beer but I gave up social drinking when I joined Weight Watchers, and I am still very mindful of those liquid calories.

Zevia's Ginger Root Beer is one of my favorite indulgences, and it was a no brainer to spike it when the company sent me some of its new-formula sodas to try for summer. Zevia now features a combination of stevia and monk fruit, which are both natural and calorie free, but features the same great taste I've come to love.

Especially with vanilla vodka. And a splash of vanilla almond milk, which makes it root beer meets white Russian meets my belly. I did it after the requisite posed photos and was quite pleased.

If you are looking for something a little more, let's say, fruity, try this Calaveras recipe. I know I plan to.

The Calaveras

6 Basil leaves
1.5 ounces Anejo
0.5 ounce Gran Marnier
0.5 ounce Lime juice
0.5 ounce  Agave
0.5 ounce Grapefruit Juice
2 ounces Zevia Grapefruit Citrus

Shake all items over ice (except for the Zevia Grapefruit Citrus soda) Strain over ice and top with the Zevia. Enjoy!

Disclosure: I was provided samples of Zevia at no cost but was not otherwise compensated for this post.

In the kitchen with pecans: Let's go nuts!

 My grandma is not a cookie grandma. You know, the lovely matriarch who spoils the younger brood with homemade treats chock full of sugar, love and more sugar.

The dishes I remember her making, the ones that made her "famous," are of the heartier variety - pot roast in the pressure cooker, ham and bean soup and vegetable soup. She also had the perfect technique for frying canned potatoes, which went perfectly with cottage ham.

Nowadays, she's (well deservedly) more apt to reheat leftovers from a restaurant or cook up an egg. But, there's still something that she makes - and is expected to. Pecan pie.

Crunchy, caramely pecan pie.

Grandma's pecan pies were a staple at every family holiday, and they were even more popular than the pumpkin at Thanksgiving. For the better part of my life, I believed that the only place for pecans was in a pie shell.

But I was wrong.

Pecans, which contain the natural antioxidant vitamin E, can go from sweet to savory in recipes such as Sugar Spiced Pecans to Pecan Pesto Pizza to Broccoli Gratin with Horseradish and Georgia Pecans.

For the past month (April is National Pecan Month, after all), I've been a nut job of sorts, trying out as many culinary applications of the nut as I could. I made Banana-Pecan Sourdough Pancakes and broccoli salad (a recent obsession), replacing the sunflower seeds with pecans - so much better. I've also topped salads with pecan pieces for a great crunch and mixed it in with my homemade yogurt. Each time I did, I was adding a dose of heart healthy fats and more than 19 vitamins and minerals.

Oddly enough, the one thing that I didn't make with pecans was pie.

But I did make something sweet - a fruit and nut bite that combines the sweetness of dates and Turkish apricots with the rich, sweet taste of pecans. Chia seeds add omega-3 fatty acids, calcium and fiber, and a touch of sea salt gives balance.

Nutty Fruit Bites

8 ounces pitted dates
8 ounces dried apricots
1/2 cup shelled pecan pieces
1 tablespoon natural nut butter
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablespoons chia seeds

In a food processor, pulse dates and apricots until they start to appear crumbly. Add pecans, nut butter, cinnamon and sea salt to the bowl of the food processor. Grind until the fixture is a fine crumble. Add chia seeds and pulse just until combined. Dump mixture into a 9-by-13 baking sheet and press firmly with the hands. Refrigerate for several hours, or overnight. Cut into 2-inch squares.

Note: The mixture can be formed into balls, as well. It is crumbly but firms up as chilled. If you want more of a binder, add some vanilla protein powder or pulse some quick cook oats when you add the chia seeds.

Disclosure: April is National Pecan Month, and I was provided a sample of pecans by the National Pecan Shellers Association free of charge. I was not compensated for this post.

Healthy Rice Bowl: Lunch Lately

I am good at staying on track when it comes to breakfast - egg white sandwiches, oatmeal, even protein pancakes. Dinner isn't that bad, either, as I always keep nutrition and balance at the forefront of meal planning.

As for lunch? It's a crap shoot.

If I'm doing well with planning and motivated, I will make a batch of soup or enchiladas to supply my afternoon meal for the week. If I'm not doing well, I find myself wandering across the street to the hospital for lunch (the best case scenario) or entertaining a walk to Arby's with my work husband.

My trouble isn't just about finding time - I'm baking my behind off now that I have a sourdough starter - but it's also finding something that I don't mind eating three, four or even five times in a row. You really have to love something to do that, which is why my freezer stocked with a variety of soup worked out so well this winter.

Thankfully, I made myself a winner this week, adapting one of my favorite wraps into a delicious rice bowl.

My California Roll Wrap, which was featured on my "Today Show" appearance almost two years ago, combines the best parts of the sushi buffet standard into a portable lunch. The bowl ups the ease factor a notch or three with a bulk preparation that requires little effort on a busy morning. Just toss and go.

I ate it three times this week and never once felt apathetic about lunch but rather excited for the flavors that I so love about my beloved take-out Bento boxes. Even better, I can see myself making this version again and I'm already dreaming up other takes.

California Rice Bowl

1 cup uncooked brown rice
1/2 cucumber
2 carrots, peeled
1/4 cup nonfat Greek yogurt
1 teaspoon wasabi paste, or more to taste
1/2 cup shelled edamame
6 ounces crab meat, imitation or real
1/2 avocado, diced

Cook rice according to package directions. Meanwhile, using a food processor, shred cucumber and carrots, patting dry to remove excess moisture. In a bowl, combine rice, Greek yogurt and wasabi. Fold in shredded carrots and cucumber, edamame and crab.

At this point, the dish can be portioned into four plastic containers and stored in the refrigerator.

When ready to serve or take to work, add diced avocado to bowl, tossing to combine. Serve with soy sauce or pickled ginger if you are into that sort of thing.

Have a Ball: Caramel Coconut Energy Bites

You want to know what makes me excited? Balls. Sweet, chewy balls.

Let's set the scene: I'm at work on a long Thursday afternoon, snacking on Inner Peas from Trader Joe's, when my mind goes to balls. I leaped out of my chair excitedly, thanking heavens I didn't trip on the cord to the heating pad on which I was sitting, and quickly poured myself a cup of coffee. It was an hour past my caffeine cutoff but there's nothing better than a hot cup of joe and balls.

And before I get in too far over my head with this, let's be clear. We're talking about edible balls. I mean balls that you make out of food stuffs and are acceptable to eat in public. After all, I'm old and married and have a toddler.

Now back to the balls. I know these things have been everywhere and no one really cares much about another "energy bite" recipe. I'm probably the last person on the planet to put dates in a blender, pulse until the cord is hot and put the hot mess in my hands.

But I did. And it was wonderful. Mostly because I'm doing 99% well on my no desserts during Lent and it finally gave me a use for the dates I bought on Manager's Special at Kroger for no reason.

Hey! Look! It's turds on a paper plate! From a different angle!

I wasn't expecting success when I got out the ingredients - and even less so during the process - so there's no cutesy photos of ingredients or action shots of the food processor. As if you didn't know how to press on and pulverize till oblivion.

But here's what I used:

8 ounces of dates, which I had to pit
1 scoop chocolate protein powder {I used GNC Lean 25 Rich Chocolate}
1 tablespoon reduced fat Jif peanut butter
1/3 cup unsweetened coconut

I put it in the food processor - obviously - ground it until I didn't see it changing anymore. It was hot and gross. So I got out the scooper, formed it into messy balls and refrigerated. Cooling them off did wonders because they were firm yet moist and reminiscent of a Samoa cookie with the dates taking on the caramel flavor, the chocolate protein powder and coconut.

Almost too reminiscent of a Samoa, I might add. I've found myself indulging in them when I don't need energy, you know like when I'm drinking coffee or after I'm finished with my tempo run. And while I'm thinking about it, why would anyone think these things give you energy? It's not a steroid.

It's a ball. So shut up and eat it.

Note: I apologize if you either found this post offensive or not amusing. I blame the balls. They are always at fault.

Family kitchen: Recipe for Chicken Parmesan Meatloaf

I am not a keeper of things.

I hate clutter, I regularly donate items to Goodwill and I frequently purge things that are no longer of use. It's a good and bad thing. The items can go to people who will appreciate them more than I but there have been moments of regret. My first slow cooker, given to me by mom for my first apartment, was given to a co-worker and recent college grad. I could use it now {no such thing as too many slow cookers} and think of her as I prepare dinner.

I sometimes wonder whether I care about the items because my mom is no longer here, and I am trying to attach a sentimental value and memory to them. But I know that I carry the memories of my mom - in my heart and in the kitchen.

As a wedding present, my mom tirelessly and relentlessly compiled a collection of family recipes. They came from aunts, cousins, friends - on both sides of the aisle. There are things that tempt me {Oatmeal Carmelitas}, dishes to remind me of home {Cincinnati Chili} and recipes to bring back memories {Pineapple Upside Down Cake}. It is one thing that I will keep for always.

But the urge to share has not diminished. Nearly two years in the making, I finally presented my sister-in-law with her own {nearly complete} version when I went to Cincinnati this past weekend.

I lovingly typed in the recipes, taking care to not misspell flour 3,000 times, and spending too much time to perfect the formatting. I scoured Pinterest for cute presentations, cut scrapbook paper and got out the ole glue stick to create the pages.

While there are no handwritten introductions or notes from Mom, I made sure to add my own touches. I've added some of the recipes from the other side of the aisle that have become favorites in my house and those for dishes that have served us well.

And then there is a true family recipe. It was one I put together for a cousin, seeking to find her own healthy eating path but was struggling to find her way on a narrow {palate} course. She loves pasta - alfredo and chicken Parmesan - but hadn't found some lighter versions. I sent her some links to check out but also started cooking up something in that brain of mine.

What I came up with - Chicken Parmesan Meatloaf - was a delicious dish with all the flavor of the heavy Italian favorite and a fraction of the calories. It earned bonus points as I was able to prep it in the morning and Mark could bake it upon getting home from school. A quick side of herb roasted potatoes and broccoli from the freezer aisle, and dinner was easily on the table by the time I got home.

I shared the recipe with both Jess and April during my visit because a true family recipe is one that everyone gets to love.

Chicken Parmesan Meatloaf

1 pound lean ground chicken
2 egg whites
1/2 cup breadcrumbs
1/4 cup Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 teaspoon garlic powder
1 tablespoon dehydrated chopped onions
1/2 teaspoon salt
Pepper, to taste
1/2 cup low-sugar pasta sauce
1/2 cup mozzarella cheese

Preheat oven to 350 degrees.

In a bowl, combine all ingredients except pasta sauce and cheese. If the meat mixture seems dry, add milk by the tablespoon until it reaches desired consistency. Place meat mixture into loaf pan; top with pasta sauce. Bake for 45 minutes. Top with mozzarella cheese and bake for an additional 10 to 15 minutes.

Five for the road

This weekend was cause for celebration.

With a lot of love, work and the grace of God, Mark and I marked five years of marriage. It's been quite the ride, these 1,800-plus days, but I think we're both happier for having taken the journey.

This anniversary seemed like such a milestone, much bigger than the others, and so we decided to celebrate in the most fitting way: Ordering carry-out and fighting with Miles to eat his dinner.

You might think I'm kidding but I'm not. Our anniversary day, Friday, was non-descript - work and family. We had considered going out but Miles was in no mood to be in public and our baby-sitter (aka my mother-in-law) was recuperating from surgery. Before you feel bad, which I know you don't, I think it should be said that a) I think it was a good celebration of the life we created; b) we had a date night last week; and c) there was cake.

An amazing chocolate-strawberry cake from a nearby panaderia. Oh. My. Word. It was so delicious and far better than the cake I had on my wedding.

Wait. I didn't have cake at my wedding. Sad but true. I was too busy dancing and talking to eat the piece my friend had saved. When I went back for it, the catering crew had thrown it away.

The one thing Mark and I reflected on, over this weekend, was that the wedding and the marriage was/is so much more than us. It's about the family we've made, the friendships we have fostered and the bonds we celebrate.

Terrible photo but it does show that people were actually at my house.

So it was only fitting to have some of those who were there for us on Dec. 13, 2008, to be with us this weekend as well.

I made a dinner of braised short ribs and creamy polenta, and our friends brought green bean casserole (hello, it's the holidays!), bread and wine.

It was a delicious meal filled with food, conversation and drink. While I was not hip to the custom cocktail when I was in the midst of planning my nuptials, I made a perfect drink for our guests.

Made with ginger ale Zevia, triple sec and pomegranate juice, it was fruity and sweet and a bit too smooth. As in you can drink several before you realize that you are drinking alcohol. It was a gorgeous burgundy color that made it quite festive for the season. For the under 21 population, it can easily become a mocktail by substituting orange juice for the liqueur.

Ginger Holiday Sparkler

1 ounce triple sec
4 ounces pomegranate juice
Ginger ale Zevia, chilled

Pour triple sec and juice into a wine glass. Top with Zevia. Garnish with orange slices. Drink and be merry.

Disclosure: I was provided with Zevia, free of charge, for an upcoming review but was not required to create a recipe or write a post. All opinions and alcohol consumption are my own.