Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘side dish’

Never Say Never

Today, I reached a long sought-after running goal!

Corey and I woke up this morning and set out to complete our usual 2.5 mile run.  I’ve completed this run many times before, but, I’ve never been able to run at a good pace for the entire time without stopping.  I usually stop half-way for about 1-2 minutes to catch my breath.

Well, I finally did it!

I don’t know what got into me (possibly extra fuel from last night’s nachos??) but with my iPod blasting and my running buddy by my side, I wasn’t slowing down for anything!

Once I got to my usual stopping point, I kind of wanted to stop, but then Corey held out his hand for a high-five, which gave me the boost I needed to keep on truckin’.

I would like to personally thank Justin Bieber for making my accomplishment possible- I blasted his song “Never Say Never”, and I was pumped to keep running!

Yes, I’m admitting that I am 23 and have Bieber Fever.

Does this make me creepy?


I know that to many of you half and marathon runners out there, my 2.5 miles is just a warm up!  I hope to slowly but surely increase my distance.  I’m not sure if a half marathon will ever be a part of my future, but…as the Biebs would say, “NEVER SAY NEVER!” 🙂


I whipped up a quick yogurt bowl before hopping in the shower:

1/2 cup Chobani 0% Vanilla Greek Yogurt topped with sliced strawberries, a small sliced banana, and cinnamon.  Great post-run fuel!

After breakfast, we went to church.  I love our church for many reasons, but I’m not gonna lie, the fact that they offer free Starbucks coffee is a serious bonus.


We decided to stop in at Subway on our way home for some lunch.  I ordered my usual:

Eat fresh!

6-inch turkey and provolone on wheat, toasted, with honey mustard, lettuce, tomato, pickles and banana peppers.  Never disappoints!

Poor Corey was (and still is) absolutely miserable with allergies.  He even had to walk out of the church service because his sneezing was so bad.  I left him on his deathbed and headed out to Mall at Millenia for a semi-business meeting.  Stay tuned for a fabulous (and fun!) product review in the near future!

When I returned home, I got started on some homework, and after a while, I was feeling snacktastic.  Unfortunately, we’re limited on snack supplies, so I settled for a Strawberry Banana Chocolate Peanut Butter Smoothie.

Into the blender went:

  • 1/2 cup sliced strawberries
  • 1/2 frozen banana
  • 1/2 tablespoon peanut butter
  • 1/2 cup Chobani 0% Vanilla Greek Yogurt
  • 1/2 tablespoon cocoa powder
  • 1/2 cup cold water
  • handful ice cubes
  • 1/4 cup Coffeemate Sugar-Free Hazelnut Creamer

…anything weird about that last one?  We’re out of almond milk, OK?! I was desperate!

The addition of the creamer made this taste a tad on the funky side, so, if you’re planning to make this at home, please be normal and use skim, soy or almond milk, instead.


I remembered that I bought a Publix Ready-to-Cook dinner a few days ago, so I decided to make that for dinner.  This time, it was Cajun-seasoned pork chops:

See that price? Can’t be $2.69 for dinner for 2!

I contemplated microwaving some frozen sides, but I was in the mood to create.  After some brainstorming, I decided on a healthy-variation of twice-baked potatoes.

Last year, I entered Paula Deen’s Philadelphia Cream Cheese Contest.  Contestants were required to submit videos of themselves cooking an original recipe using Philadelphia Cream Cheese.  My first video was actually for Twice-Baked Potatoes!  You can see my video here.

Being a Paula Deen contest, I was fully prepared to use loads of butter and full-fat cheese and cream cheese, because, hey, that’s what Paula Deen cooking is all about!  This time around, I wanted to lighten up my recipe and add some veggies.

Broccoli and Cheese Twice Baked Potatoes

Servings: 2


3 baking potatoes, washed and baked or microwaved until fork tender

1 cup cooked chopped broccoli florets

2 tablespoons fat free sour cream

3 tablespoons shredded parmesan cheese

1 wedge Laughing Cow Light French Onion cheese

1 teaspoon garlic powder

1/2 teaspoon salt


After cooking the potatoes, use a knife to slice a slit down the middle.

Using a spoon, scoop the potato flesh out of the inside of all 3 potatoes, being very careful not to break through the skin anywhere.

Place the flesh into a bowl.

Discard one of the empty skins.  In the bowl, place the chopped broccoli florets, Laughing Cow wedge, parmesan cheese, salt, garlic powder, and sour cream.

Mix everything together.

Use a spoon to scoop the filling back into the empty potato skins.  Use the back of the spoon to pat down the filling so you will be able to add more, and use the front of the spoon to help round it out on top.

Place both potatoes into a baking dish.  In a small bowl, combine 2 tablespoons Panko breadcrumbs with 1 tablespoon parmesan cheese.  Sprinkle the tops of both potatoes with the breadcrumb mixture, and spray with non-stick spray.

Place under the broiler for about 3 minutes, until the tops are browned. Keep an eye on it- it will burn quickly! (Like mine did)

I served our pork and twice-baked potatoes with a salad of spring mix and shaved carrots, topped with Kraft Toasted Sesame Dressing.

After dinner, I was really excited to try a new dessert discovery!  Last night, when I stopped in at CVS, Corey asked me to grab some ice cream.  I got him some regular ice cream, and I picked up one of these for me:

Skinny Cow Chocolate Fudge Brownie ice cream!  I’ve had Skinny Cow ice cream sandwiches before, but I have never seen these little individual ice creams.  I’m happy I found them!  Especially with these stats:

This was so good.  I almost felt guilty by the time I finished, because it seemed as if I had just sat down and polished off a pint of Haagan-Dazs!  I still can’t believe it was only 150 calories.  I will definitely be buying more of these in the future!

Time for Real Housewives of Orange County! WoooooooHoooooooo! (said like Vicki)

It’s Always Great to Have a Colorful Plate! Asian-Marinated Salmon with Zesty Roasted Vegetables

There are so many salmon-haters in the world, but I’m confident this recipe could change their minds!  I got the inspiration for this one from Corey’s parents- they bought a HUGE piece of a salmon and gave us a portion, along with a variety of fresh vegetables.  They told us that they made an asian-flavored marinade for the salmon, put it on the grill with the vegetables, and had a delicious feast!  I decided to try a similar approach with our dinner tonight.  On a side note, we had a special addition to our meal, thanks to Corey’s trip to Costco today.  He brought home two huge portobella mushrooms filled with cheese, crabmeat stuffing and topped with 2 shrimp!  It was seriously awesome.  My dad is gonna have to give this one a try for my salmon-loathing mom this week!

Asian-Marinated Salmon

Servings: 2


1/4 cup Ken’s Herb and Garlic Marinade (or any kind of prepared marinade you have on hand-

you can even skip this ingredient if you want)

5 tablespoons Reduced-Sodium Soy Sauce

1 tablespoon honey

1 tablespoon Makoto Ginger Dressing (the BEST dressing in the world! If you don’t have it or don’t want to buy some, just substitute 1 teaspoon ground ginger)

1 tablespoon Red Wine Vinegar

1/2 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Enough salmon for 2 people- we used a portion that was about 3/4 pound, and then cut it in half (if the skin isn’t removed, don’t worry, it will come off after baking)



Whisk all ingredients together in a bowl, then place the salmon filets in a small baking dish or loaf pan and pour marinade over top.  Cover will tinfoil and place in the fridge for anywhere from 30 minutes to 2 hours.

Preheat oven to 425 degrees (to roast the vegetables first, see below).  When the veggies are roasted, turn heat down to 375 degrees.

Take the salmon out of the fridge and place the filet in the middle of a large piece of tinfoil.  Make a little “salmon purse”, folding the sides together in the middle, and creating two handles at the top.  Be sure it is completely sealed.  Place in the oven and bake for about 20-30 minutes, depending on the thickness.  You will know it is done when it turns a light pink color and flakes with a fork.  Remove from pouch.

Zesty Roasted Vegetables

Servings: 2-3


2 medium to large carrots, peeled and sliced into rounds

2 small yellow squash, sliced into rounds

1 small head of broccoli, cut into florets

1 small head of cauliflower, cut into florets

1 medium zucchini, sliced into rounds

4 tablespoons Reduced-Sodium Soy Sauce

1 tablespoon Ken’s Herb and Garlic Marinade

2 tablespoons EVOO

salt, pepper and garlic powder


After slicing vegetables, lay them in an even layer on a cookie sheet.  Pour the EVOO, soy sauce and marinade over the veggies.  Sprinkle salt, pepper and garlic powder over top.  Use your hands to mix everything together, coating the veggies in the mixture.  Roast in the oven at 425 for 25 minutes, using a spatula halfway through roasting to flip them.


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