Rest assured I’m in much better spirits than I was during my last post! The week has started out great. Running is going well…had my longest run since MCM yesterday. I did 9.25 in 4F/-15 windchill elements. Despite it being a challenge to get out of the house, it was a great run. I took off from home and met Mary at the park for the last portion of the run. Hubs met me there w/ the car/kids and he took off for his run. Yay for efficiency! And bonus points for productivity. I finally finished the treasure map I’ve been talking about. My mind wavered on whether or not I should post the final product, but if I do it might help me stay more accountable to it. Hopefully some others that have read about this form of creative visualization might consider doing one as well. (click to enlarge)

Onward to consumption! The plan is to report back here every Monday with reviews any new recipes we’ve tried the previous week, especially healthy ones. I have found some yummy foods via blog review from
T3rry and figured I’d try to do the same. Thanks to him we’ve found Almond Thins and White Chocolate Wonderful PB. Not to mention a huge lemming for a vitamix!
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Mojito Chicken: Last week I was perusing the website of one of my favorite stores,
Trader Joe’s, when I stumbled on this recipe. It looked and sounded promising so I picked up a jar of the cuban mojito sauce on my next visit. If you don’t have access to TJ’s, you could likely replicate the sauce fairly easily. We made this pretty much as written. The hubs and I really enjoyed it although the flavor was definitely not what I’d anticipated. It was much lighter and fresher which was a good thing! The big kid and wee found it a tad spicy though. I’d think the sauce would work well as a grilling marinade, a salad dressing, or a dip if you mix in some avocado and sour cream. The nutrition label isn’t bad on it either. Hubs took the leftovers to work which is always a good sign.
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Lemon Garlic Baked Shrimp:
Blunoz posted about his LW making this tasty recipe recently. They are doing the Weight Watchers thing and trying out lots of new stuff that tastes great but works with the program. After reading about this one I had to try it and I’m glad I did! It was a big hit with our whole family! Even the big kid who always says “but I don’t love it!” long before he ever tries “it” gobbled it up. There were no leftovers with this one! Its’ a very versatile recipe too…you could make it as an appetizer, toss in on rice or in pasta, serve it with roasted veggies, serve it over grits (although that defeats the WW purpose), etc. Prep and cooktime are quick which is an added bonus!
+Sundried Tomato Meatloaf w/ Red Currant Wine Sauce from Cooking Light: This one is another winner in our book! I made a few changes to the written recipe: namely cutting the recipe by half, using panko instead of white bread, and using dry white cooking wine instead of red wine as thats what I had on hand. I used a petite loaf pan filling 8 of the 9 holes, and I put the sauce on before baking. The entire family enjoyed this one and even better, I had enough to freeze a few petite loaves for later. I also have a turkey meatloaf recipe from Kel , and I think I prefer her base recipe. The two sauces are very different, hers having brown sugar and horseradish. I’ll use them both depending on my sauce preference. Here are a few pix of that meal. Not the most attractive presentation but it worked.


+Beer Cheddar Soup from Cooking Light: Save your time and ingredients and pass on this one. It was supposed to be our supper tonight, along with some herbed wheat rolls. It ended up in the disposal. I’m not really sure where to pinpoint the problems with this recipe, but the reviews speak for it. I don’t even know what I could’ve added or adjusted to salvage the recipe.
+Steamed Banana Cake from Chow Times: I found this recipe while I was looking through CT after running across an article on making a ziploc omelette. (which I’ve now made twice and they turn out great!) I thought the concept was interesting. And the photos were very tempting. I had all the ingredients and figured it’d make a nice healthy post supper treat for my boys. I made a few changes…I replaced the oil with non fat honey greek yogurt, I cut the sugar by half, and instead of raisins or chocolate chips I used flax seeds. All in all I think this is a neat recipe and a way to make a healthy treat without baking a large cake or using a passel of carby, fatty ingredients. Mine turned out a tad dry….likely due to omitting the oil. Next time I’ll double the amount of yogurt I use. Additionally, mine steamed for much longer than the recipe says to steam it and wasn’t cooked through so I dropped my bowl in the top of my pot, double boiler style, and finished it that way. The boys LOVED it! I sliced their pieces in half, spread with a bit of peanut butter, and drizzled some caramel sauce on top. I plan on trying it again with some cooked apples , vanilla extract and cinnamon.
+Do It Yourself Power Bars from Heidi Swanson: It’s no secret I’m a fan of Super Natural Cooking by Heidi Swanson. We’ve test driven several recipes from this book (faves are the sweet potato spoon bread and the animal crackers) and several more from her blogsite 101Cookbooks. Her approach to cooking is to use whole fresh ingredients and let the flavors really pop without the need for alot of added sauces, dips, garnishes, etc. I’ve been wanting to try these as most of the ones in the store, with the exception of Larabar and KIND bars are, IMO, just a little too frankenfood. I had most of the ingredients so this morning I thought I’d toss together a variation on them. They really do taste great…the kids shared one during snacktime and the hubs had one after work and gave the thumbs up. Following is a photo and my recipe.

Sam’s Adaptation on the Energy Bar
nonstick cooking spray
1 1/4 cups rolled oats
1 1/4 cups toasted mixed nuts and seeds (I used walnuts, almonds, pumpkin seeds and flax seeds dusted w/ mexican cocoa)
1/2 cup wheat bran
3/4 cup all bran buds cereal
1 cup craisins
3 tablespoons chopped ginger
1/2 cup agave nectar
1/4 cup vanilla sugar (or cane sugar)
1/4 cup brown sugar
1 teaspoon vanilla butternut extract (or vanilla extract)
1/2 teaspoon vanilla salt (or sea salt)
Grease a baking pan or container with cooking spray. The larger the pan, the thinner the bar. Mix all ingredients through the ginger in a large bowl. In a small saucepan, bring agave, sugar, extract and salt to a boil over medium heat. Stir consistently and allow to cook for a few minutes until thickened. (around 3-5 minutes). Pour into the dry mixture and stir until combined. Spread into greased pan, cool to room temperature and cut bars.
***Notes: My bars were a tad “loose.” I cut back on the binding mixture so as to not have so much sugar, but I think it needs a little more “something.” Possibly protein powder as a binder. Additionally, instead of the all bran buds, next time I’ll try cinnamon puffins, and add some dried apricots in with the craisins. All in all its a great base recipe for you to add in whatever you choose…nuts, mini chocolate chips, various fruits, etc.
+Spicy Polenta Cheese Crackers from 101Cookbooks: I’m not really sure where I messed up on this one. The dough tasted great raw! But it stayed very wet and very sticky. Even after adding in more flour. I was able to save the recipe though and instead of making crackers, I made biscuits. Hubs was thrilled with them and the kids went to town on them. So all was not lost. I just wish I knew how to correct it for next time as I’d really love to make these as crackers for snacking.
+Toasted Pumpkin Seeds from 101Cookbooks: Are we seeing a trend here?! *grin* I have done the sweet and spicy as well as the black tea and butter versions of these and they are excellent! I toss them in with some kashi granola and craisins for a homemade trail mix on the go. You can usually find pumpkin seeds in the bulk section at your grocer. They are a nice, lower sodium alternative to sunflower seeds, are extremely filling, and work in many dishes. My kids love the tea and butter ones with string cheese for a snack! Thanks Heidi for providing so many easy finger food recipes that my family love. Its nice knowing I’m feeding them natural foods and not a bunch of boxed and bagged junk day to day!
Yes, I know, this is a long one. No wonder rarely anyone reads/comments here! But this is just too cute for me to not share! I’ve exposed the big kid to yoga a few times and thought today would be perfect to try again. It was a school holiday and he was bouncing off the walls. Couldn’t hurt to try, right? After lunch I took both kids to the spare room, figuring it was as good a time as any to expose the wee to it as well. We did some breathing, some poses, some more breathing…and low and behold both my kids were utterly quiet for TWO WHOLE HOURS today! Coincidence? Possibly. But maybe not. This might become a daily part of the pre-quiet time routine. Here are a few pics from today…I didn’t photograph the big kid doing breathing as thats more a meditative thing and I don’t want to invade. (
click to enlarge)

Spinning top to warm up.

Doing a partner pose…the ‘cat.’ The wee wears his beanie all over the place!

Down dog.
Up dog.
Child’s pose…my favorite!
Big kid was trying to do Cobra but the wee wanted to wallow on him.
There’s the Cobra! He’s working on his flexibility.
My little froggies!
Thanks for swingin’ by folks! Have an amazing week! ~S
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