Daily Archives: February 17, 2013

Some more smoothie/shake ideas!


Have you ever heard of this? Tres’ cool! It is like having your very own nutritionist in your back pocket! BTW..the app is free!

From the website:

“Fooducate is not funded by the food, drug, diet or supplement industries. Nor does Fooducate sell, peddle, distribute or otherwise offer magic pills, secret celebrity diets, and/or exotic supplements.”

There is also a Gluten Free App as well as a Diabetic App.

Here is the website! Go! Look! See!


I found this from a fellow blogger called http://www.healthadvocation.wordpress.com

316 Days..”Happy Winds-day” Says Pooh To Piglet…

Boy is it crazy windy out there today!

Slept Pretty good last night/this morning. I did not go to bed until close to 2am, quiet house, scary movie and laundry to fold! I was watching the “Hills Have Eyes”, seriously, who is the mentally deranged person who makes movies like these? Even better yet, WHY do I watch them?!! Fell asleep with no issues and woke up shortly after noon. Good thing my kids are not infants anymore, I could never get away with a sleep schedule like that! Then again, who has a work schedule like mine? So, I should not get too much flack for it! Between last night and the day before I got some good solid sleep. Makes ALL the difference in the world. HUGE difference. However, it was probably a good 18 hours between the two days combined. So much time..I could be doing other more useful things! I especially can’t be doing that come spring/summer! I have outside dates to attend to! Either way, it sure feels good to NOT feel exhausted for a change. Too bad tomorrow I’m back to work for two days. Ahh, well. Today is today and today I feel good.

‘What day is it?’ asked Pooh. ‘It’s today,’ squeaked Piglet. ‘My favorite day,’ said Pooh.

Bike Trainer for 6.47 miles

Inclined Chest Press- 4×10@15lbs
SuperSetted With
Push Ups- 4×10 (body weight)

DB Pullovers- 4×12 @ 15lbs
SuperSetted With
Exercise Band Crossovers- 4×12 @ 20lb resistance band

Bench Press- 4×15 @45lbs

Bike Trainer for 4.07 miles @ a total of 10.54 miles
3 mile run on the treadmill 29 and change- took it slow and easy. Fine enough. Glad I did it!

Some terrible pictures for your viewing pleasure.. Lol

The First one is a more recent bicep picture.
The 2nd one is the famous fat cookie I speak of!
Then there is my ingredients for my favorite protein shake!
Then the other are my favorite leafy greens! Kale, Bok Choy and Swiss Chard.
The last is Red Quinoa!








Peanut Butter Cranberry Go-Bars

Source: Sunset, October 2008


  • 1 cup regular rolled oats
  • 1/3 cup oat bran
  • 3 tablespoons flax seeds
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped roasted salted peanuts
  • 1/2 cup dried cranberries
  • 1/2 cup finely chopped dried Mission figs
  • 3/4 cup natural chunky peanut butter
  • 1/4 cup low-fat milk
  • 1 large egg
  • 1/2 cup honey
  • Finely shredded zest from 1 lemon
  • 1 tablespoon fresh lemon juice


  1. Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, cranberries, and figs until well blended.
  2. In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
  3. Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes.
  4. Meanwhile, preheat oven to 300°. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment.
  5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
  6. Make ahead: Store airtight up to 2 weeks or freeze.

Banana-Chocolate Bread


adapted slightly for our family’s diet preferences

Source: Martha Stewart, Everyday Food

Course: Desserts (Breads and Muffins)


  • 1/2 cup (1 stick) butter, room temperature; plus more for greasing
  • 1 2/3 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 3/4 cup sugar
  • 2 large eggs room temperature
  • 1 1/2 cups mashed bananas 3-4 bananas
  • 2 Tbs plain yogurt
  • 1 tsp vanilla extract
  • 6 oz bittersweet chocolate chopped


  1. Preheat oven to 350 degrees; grease a loaf pan (I use a 10″ loaf pan, but a 5×9 will work, too) with butter and set aside.
  2. In a medium bowl, whisk together the dry ingredients (flour through salt).
  3. Using a stand mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the bowl as needed. Beat in bananas, yogurt, and vanilla. Beat in the flour mixture until just combined and stir in the chocolate. Pour batter into pan. Bake until a toothpick comes out clean from the center, about 60 minutes.
  4. Let cool in the pan for 10 minutes, then remove and allow to finish cooling on a rack.
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