Italian Mock Bread for my cheese burger

I made the family cheeseburgers and hotdogs tonight. They had hamburger rolls. I had some of Galya’s Italian Mock Bread.  It’s so easy to make.  Click on the link above. That brings you to where the recipe on her site.   I also re-posted the recipe below.

I cut some of the bread into circles for my cheese burger tonight. I made some homemade cole slaw and served that as well. I have made this bread a few times over the years. I’m never disappointed.  Thanks again Galya.

2 eggs
3 tbsp Parmesan cheese (the grated cheaper version is perfect here)
1/3 tbsp butter or cooking spray
1 heaping tbsp oregano
2/3 cup oat bran
1 pinch baking soda
1 pinch sea salt

Mix all ingredients and coat your pan with cooking spray or a dab of butter. Cook evenly on both sides until you get a nice brown crust.

Corn Salsa – Kale & Quinoa Salad w/Lemon-Parsley Dressing – Lime&Blueberry Muffins

Corn Salsa –  Lime&Blueberry MuffinsKale & Quinoa Salad w/Lemon-Parsley Dressing

I had a  delicious lunch. Doesn’t it look beautiful.  On my IF (intermittant fasting) days, I can eat a great big lunch as long as I’m eating super!!! healthy.

I actually had most of the Kale & Quinoa Salad as a side dish yesterday with some Curried Sheppards pie.  Today, I took the left over salad and chopped them up more finely. I than took a couple tortilla chips, spread hummus on first.  Afterwards, I  spread a layer of the Kale & Quinoa Salad.  It’s a great combination.  Thank you Mrs. Buena Vida, I’m very happy to have another Kale Salad recipe.  Double thanks for the hummus idea. I will be sharing a kale salad recipe I made a lot last summer on another blog.

I also want to thank Lee Supercharged for her Lime and Blueberry Muffins. It was the first time I baked with coconut flour. I can’t believe all the healthy ingredients in these muffins. I will be making these again. The only thing I should probably mention for those who might be similar to my husband, is he didn’t like them. He tends to be super picky when it comes to eating healthy foods.

Finally, thank you Meredith Wittman. Her recipe was in one of my Penzey Catalogs. I made this a lot last summer. I love the combination of the Lime Juice and the cinnamon. I usually put more cinnamon in mine.

You should be able to click on each recipe picture below to see a bigger size. Let me know if this doesn’t work for you. Any feedback is encouraged.  : )

Weight Plate Metabolic Circuits

I exercise every other day.  I sometimes will even just take weekends off.  I’m looking forward to talking more about my history and current exercise routines.   I exercised yesterday, so today I had no plans on exercising. However, my 6 year old daughter was begging me to exercise. She sometimes likes trying to mimick me. I also incorporate some fun little kid type obstacle courses at times for her.

I had this little workout saved in my firefox bookmarks menu.   I did three rounds with each exercise being done 5-6 times. I pretty much did exactly as the video showed except I did three rounds and the video shows one round.

I liked it a lot.  It was harder than I thought. I started with a 10lb plate, but it felt way to light. I ended up using a 25lb plate. I did this down in the cellar, but I love exercise routines that are simple to do in the backyard. I have a 6 and a 4 year old and I need to think about different exercise routines I can do while they are playing in the backyard.

The names of the exercise when using the plate are:

Overhead Squat
Swings (like kettlebell swings)
Bentover Row
Reverse Lunge and Twist
Diagonal Chops

I’m having a healthy day, what about you?

I decided to have a “I’m having a healthy day, what about you?” day every Thursday.  Let me know your thoughts about doing this?

Today is one of my IF (intermittent Fasting) days.

MEAL #1 – NOON  – Parsley salad, 1/2 slice of pizza, cookies:

I had the parsley salad talked about in an earlier blog.I also added 1/4 cup of unsalted sunflower seeds and some broccoli sprouts  in the salad.  In addition to the salad, I had the last 1/2 of a slice of pizza left over from last night. I had made a small pizza with an almond meal/cauliflower crust. I’ll talk more about this pizza in another post.

I also had 2 small cookies. Keep in mind that the cookies I had have no flour or sugar in them other than a very small handful of chocolate chips that were put into the entire batter. Peanut Butter, Banana, and Quick Oats were the main ingredients.  I’ll be posting about these cookies at a later time.

MEAL # –  FOUR PM – Greek Pasta and Shrimp Dish, Silky Spinache Soup:

My husband and I have a favorite little greek pasta and shrimp dish that I make. I used to have a blog called The dinner we are having now is on that site.   The picture is from the other site also.

*Note* I normally would have waited until 5 or 6pm. I knew I was going out from 4:30pm until 7:30pm and didn’t want to eat that late.

Link to recipe is here:

Unfortunately, I  forgot to buy mushrooms for the greek pasta and shrimp dish.  I added onion and kale tonight.

I also had a small bowl of silky spinach soup with a tablespoon of organic coconut oil and some parmesan cheese.

Pasta isn’t something that I should be eating on IF days, but sometimes it just happens that way. I have been trying to stay away from a lot of carbs  – so I don’t mind so much when I do have them. I’m trying to stick to things like oat bran, quick oats, and quinoa to name a few. I also have the following on occasion: rice, potatoes, and breads.

I did exercise today. If there is a day to eat carbs, exercising days would be the best days to do that.

Crisp Fall Veggie Salad


Hello delicious crisp fall veggie salad.  This is another recipe located in my nifty mini cookbook I talked about in my first blog.  I got this recipe from my Penzey catalog – Fall 2011.  I know it’s not fall, but it’s been chili and rainy here so this was perfect today.  I actually have plans on splurging/buying some spices from them some day soon.  I originally bought one or two spices from them and ever since I receive there catalog chalk full of awesome recipes. Here is there site if you would like to check them out.  PENZEY SITE

Here is the yummy recipe. Did I mention my 4 year old daughter Chaunda LOVES this!!!


1 tsp. Buttermilk Ranch Dressing Mix *Note* Any dry dressing mix will do
1/4 tsp. Dill Weed
1 tsp. Water
2 Tablespoons mayonnaise
2 Tablespoons buttermilk
1 1/2 cups corn kernels
1/2 cup peas
1/2 cup carrots, sliced in coins
1/2 cup grape tomatoes, cut in half
1/2 cup chopped green peppers
1/2 cup chopped cucumber
1/4 red onion, finely chopped
In a small bowl,  combine the buttermilk ranch, dill weed, and water.  Let stand for 5 minutes.  Add the mayonnaise and buttermilk and mix well.  In a serving bowl, combine all of the vegetables.  Add the dressing and stir to combine.  Cover and refrigerate until serving.

My kids favorite silky spinach soup

imageSay hello to my 6 year old daughter Chayse. She is eating some silky spinach soup. This soup is so awesome. My kids absolutely love this soup. Chayse is a very picky eater so I’m always very happy when she eats this soup.   The recipe is from Tami over at… You can find the recipe in this link:

I also put the recipe below, with a few minor notes from myself. The recipe happens to be the first recipe in my mini cookbook I discussed in my very first post.

Silky Spinach Soup – serves 4

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 large clove garlic, minced
  • 1 medium russet potato, peeled and cut into even 1/2″ chunks.  *I sometimes use a large potato.
  • 4 cups good quality vegetable broth or 2 cups vegetable broth & 2 cups water. *chix broth is good to use too
  • 1 6 or 8 ounce bag of prewashed & dried baby spinach leaves
  • 1 small pinch (1/8 tsp) cayenne pepper or dried red chili flakes
  • 1 pinch fresh ground nutmeg – this was about 6 or 7 grates of fresh nutmeg on a microplane grater *can use dry
  • 2 tbsp. dry sherry *can use any dry white wine
  • salt & fresh ground black pepper to taste
  • grated Parmesan cheese, flat leaf parsley, watercress – for optional garnish

– In a large soup/stock pot, melt the butter over medium heat. Add the onions and saute until translucent, 3-4 minutes. Add the garlic and saute for another 1 to 2 minutes – you want the garlic to soften but not brown. To that mixture, add the peeled potatoes. Stir to coat and begin softening them for 2 to 3 minutes. Add the vegetable broth (or water) and reduce heat to a simmer. Cover and cook the potatoes until fork tender – around 12 to 15 minutes. Add in the spinach and cook until just wilted. In a Vitamix/blender (you’ll have to do this in 2 to 3 batches but the texture is amazing when using a Vitamix or high powered blender) or using an immersion blender, puree the soup to desired consistency. Return to the soup pot and stir in the sherry, cayenne pepper, nutmeg and salt & pepper to taste. Before serving, bring the soup back up to temperature over medium heat. Garnish with parmesan cheese and other desired greens and serve immediately.

parsley salad recipe

I love fresh spinach from the farms, but the packaged baby spinach containers are so convenient.  They last awhile and I re-use the containers. There great for salads. I use spinach a lot. If I don’t put them into salads, soups, or omelets, I’m putting them into my shakes.  What do you use spinach for?

My salad today was a parsley salad. It’s actual recipe name is: Kiwi, cucumber and avocado tabbouleh

It’s from my friend Galya Denzel. The recipe link is here:

I will also include a copy of the recipe below.

I love Galya and have many recipes of hers that I make frequently. I have made this recipe at least 4 times since reading about it. I can’t believe the health benefits of Parsley. I would never of thought!!! I like how I can switch between using fresh lemon juice, fresh lime juice or both. The cucumbers, kiwi, parsley and a few other ingredients are just so yummy together.  As Galya mentions: “… brings significant amounts of vitamin K, vitamin C, iron and folate – all of which we need to usually supplement with”

Floyd Maxwell sums it up: “Parsley, An Unsung Hero”.  This article of his has some many great explanations about some of the benefits of parsley. For example – he states…”As much protein per bunch as a couple of eggs”.

Click here for article from Floyd Maxwell. It’s short and very sweet. At the end of the article, there is a recipe for parsley pie that I would love to try very soon.  I like to rotate my healthy recipes so I don’t get bored.  It would be great to have at least 2 yummy recipes with one of the main ingredients being parsley.   Just make sure you use flat leaf parsley. I tried using the curly kind and I didn’t like it.

PARSLEY SALAD aka Galya’s Kiwi, cucumber and avocado tabbouleh

I’m having a healthy day, what about you?

I”m having a healthy day today. What about you? What healthy things did you eat?  Breakfast was a 3 egg omelette with left over steak, spinache, and cheese inside.  Lunch was a shake made out of spinache, unsweetened almond/coconut milk, and a big frozen banana. I also had some left overs from last night for lunch. It was originally called Baked Halibut with tomatoes, capers and olive vinaigrette and was adapted by Gourmet Magazine.  I like to call it Baked Fish with tomatoes, capers and olive vinaigrette.  I’ve tried it with haddock, tilapia, and halibut. Heck, sometimes I don’t even have all the ingredients and sometimes I add other ingredients. You can’t really go wrong.   If you don’t have cherry tomatoes, cut up regular tomatoes.  Add some greens if you want. Last night, I added a LOT of parsley into it. Parsley has a lot of healthy benefits. Something I’d like to talk about more in another post. See below for recipe.  I love kalmata olives, but unfortunately last night I was out of them. The meal still came out great.  Serve alone, over rice, or over Quinoa.  Since I’m talking about my healthy day, tonight I’m having  soup.  I had a left over ham bone from a spiral ham and some left over ham. The broth is brewing on the stove now. I’ll probably make some kind of soup with potatoes, carrots, peas, corn, and ham.



1/2 cup fresh lemon juice
2 teaspoons of dijon mustard
3/4 cup extra virgin olive oil
1 cup cherry tomatoes halved
quartered 2/3 cup kalmata olives
2 tablespoons drained capers, rinsed
salt and pepper
1-2 lbs of fish cut into bite size pieces.

1. Preheat oven to 400 degrees.
2. Whisk together lemon juice, and mustard.
3. add oil in a slow stream whisking until emulsified.
4. stir in tomatoes, olives, capers, salt and pepper.
5. Put fish into a glass baking dish and pour everything in with the fish.
6. Cook until finished. Anywhere from 10 to 25 minutes.

I have also halved the vinaigrette, as it makes a lot!

Mini Photo Album turned into Mini Cookbook

I decided to make mini-cook books using mini photo albums I found at the dollar store.  I don’t consider myself a very crafty person, which is why the front cover is rather lame. ha ha. I wanted to get busy typing and printing out the recipes, cutting them to size and getting them in the cookbook.  I will probably at least spruce up the front cover some day.

The purpose of doing this:  I wanted to have something very small that I could store a bunch of my super healthy recipes.   The goal is to hopefully only have recipes that are short and fairly quick to make.   It’s not really for main dish recipes like beef stew, lasagna, etc.  It’s more for fairly quick soups, many different kinds of salads and so on. You will get to see some of these recipes in my blog posts on here I’m sure. I’m already loving it. I want a quick reminder on how to make something and there is my convenient little cook-book.

Each book holds 40 recipes.  I’m almost done with one of my cookbooks. I found a cute little program that I use to enter each recipes to print. You can pick from a few different formats and it’s free.