Jul 292015

I don’t know what’s going on but I am having a hard time fueling properly for stuff lately. I’ve been hungryyyyy. Not sure what’s happening. I’m eating a few more calories than I was when trying to lose some weight. Instead of 1300 as a base I increased it back to 1600 as a base. We’ll see how that goes. Shaking things up.

For breakfast I had two fried eggs and a toasted English muffin with cinnamon and splenda blend. Calories: 338. Then I hit the road to bike to work.


It was a little on the chilly side first thing but it warmed up as I went. I was running a bit late for some reason and I thought “I’ll just make up time on the trail”…yeah right…My legs felt like giant tree trunks, I was huffing and puffing on all the hills and then when I got to the Springwater Trail I was in a headwind the ENTIRE TIME.

I was so slow. So slow. My time doesn’t necessarily reflect my slowness, but trust me, I was slow on the morning ride in.


I got to work and had a cup of coffee. Trying to stave off the coming hunger. It’s been a hollow feeling lately. Stomach grumbling, hollow, almost nauseated hunger pains. Yuck.

Morning Snack:

Plain Greek Yogurt with sliced strawberries and about an hour later I had some cherries. Calories: 193

I prefer the Costco brand of the plain Greek Yogurt. I’ve tried a few brands lately. Chobani was ok but not my favorite, Trader Joe’s version wasn’t good at all in my opinion. It was super “milky” tasting to me. I’m not sure how to describe it–it just tasted a little off and it was REALLY high in calories. Back to my favorite–Costco.


I didn’t have many options and the frozen meal didn’t sound too appealing. I ended up meeting Michael and a friend at Korean Twist food cart for lunch. I got two bulgogi beef tacos and one spicy pork taco. $6.50 for the three taco special! They aren’t huge and just come with meat and lettuce and the sauces.


So tasty! Messy, but tasty. They are small tacos but filling. I had to estimate the calories and I think it was around 440 calories. The three of us sat in a nearby park to eat our lunches in the sun. It was a nice break from the day and it felt good to get some real food in me, not just snacks.

Afternoon Snack:

Applesauce. I was busy in the afternoon, lost track of time and was still a bit full from lunch. Calories: 50. 

Ride Home

It was a hot one. Hot hot. Thankfully it was comfortable on the bike (for the most part). I took a lot of rest breaks in the shade to cool off, let my heart rate go down a bit and drink some water. I was doing really well until I got to the BIG HILL near the house.


It’s not exactly steep but it’s a slow, steady grind that never lets up and doesn’t level off until you get to the very top. I’d estimate the hill to be about 1 mile long from start to finish. Lately I’ve had to stop mid-hill to catch my breathe and give my thighs a chance to rest. Ooof this hill!


Despite the hill that’s been giving me so much grief this summer, it was a pretty good ride. I felt good and strong and made it home in decent time (especially with so many breaks).


Ride Stats

Total Miles: 22.98
Total Calories Burned: 876


For dinner I made Trader Joe’s gnocchi topped with vodka cream sauce (also sauteed some spinach in the sauce). I made caprese salad the easy way. Fresh roma tomatoes and basil from my garden and a string cheese. :) Calories: 531 delicious calories!

I feel like lunch and dinner were good. I felt satisfied and never had that hunger crash. I’m not sure how to fix the rest of the day. I think my snacks are generally healthy but they aren’t quite filling me up. On days I ride in I can’t have a big breakfast because I think I’d just puke on my bike. So I don’t know that I can change breakfast much. Any ideas?

Aug 182014

My friend Star came over for dinner and to help us write our wedding ceremony. She’s the officiant and we both have been working on the ceremony and vows for a bit now on our own. It was time to come together and make it all fit.

Since she’s a vegetarian, I wanted to make a recipe that was veggie friendly and that also used up some of the zucchini from our garden. I found a few different frittata recipes and decided to make one of them. I used two different frittata recipes to make my own. I liked the spicy ingredients in this recipe, but I also liked that the other recipe called for ricotta cheese (which I needed to use up).

Zucchini Ricotta Frittata Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 2-3 servings

Calories per serving: 410

From: http://www.simplyrecipes.com/recipes/zucchini_ricotta_frittata/


  • 6 large eggs
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tbsp chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup extra virgin olive oil
  • 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)


  1. Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.
  2. Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.
  3. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.
  4. Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
  5. Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.
  6. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.

The recipe called for 6 eggs and said it fed 2-3 people. I think it actually fed more like 5 people. We each had a fairly large serving and there were two more servings left over (which I had one for lunch the next day). I put most of the spicy jalapenos on one side of the frittata and used the banana peppers on the other because they are less spicy and that was for Star.

photo 2-1

The recipe called for cooking the frittata on the stovetop for 5-6 minutes. I ended up cooking it for more like 10 I think. It was really jiggly and a little too wet still. This was the first time I made a frittata so I used some of Michael’s experience to figure out when it was ready to be baked. Perhaps using a cast iron skillet is why it took longer…? Who knows.

photo 1-1

It was looking much better. I put it in the oven under the broiler. Again, the recipe called for 2 minutes. I did more like 3-4 minutes. I took it out twice and tested it with toothpicks to see if it was done. It was pretty obvious when it was done. Here was the finished product:

photo 4

Star brought over  a loaf of olive ciabatta bread from New Seasons. It’s A-MAZING. Oh my gods, between the three of us we almost ate the entire loaf of bread. I can’t remember the last time I had this bread–maybe a year ago? It’s not something I eat very often and usually when I eat bread it’s the Costco gluten free stuff. So this was quite a treat! I also brought out some of the pickled red onions I made. Star LOVED them. 😀

photo 3

We sat outside on the deck and listened to the kid’s football (or soccer) game going on in the distance. The crickets were singing nearby and the there was a lovely breeze that cooled down the hot day. I had a glass of the Trader Joe’s Coastal Sauvignon Blanc wine (it’s fabulous) with dinner and lots of water. Dinner was good but Michael and I both agreed that it needed a meat. Chorizo would have been nice. I think diced ham would be great, too. The dish would definitely be better with some salty, flavorful meat in it. Despite that, it was a decent vegetarian meal and Star loved it so that’s what counts.

photo 5

After dinner we worked on the ceremony. We ended up getting it done, a rough draft that still needs a little tweaking, but it’s done. One more thing to cross off the to-do list!


I also printed out a bunch of poems I liked. One of my friends will be reading a poem during the ceremony. I narrowed it down to four and Michael read them all and picked his favorite. The runner up, that I still love, is this one:

~ By Carl Sandburg ~

I love you for what you are, but I love you yet more for what you are going to be.

I love you not so much for your realities as for your ideals.

I pray for your desires that they may be great, rather than for your satisfactions, which may be so hazardously little.

A satisfied flower is one whose petals are about to fall.

The most beautiful rose is one hardly more than a bud wherein the pangs and ecstasies of desire are working for a larger and finer growth.

Not always shall you be what you are now.

You are going forward toward something great.

I am on the way with you and therefore I love you.

Isn’t that wonderful? Still love it. We ended up choosing something else for my friend to read. TBD. Star is Najavo and we are including a Native American blessing in the ceremony as well as some other elements that mean a lot to me. Michael seemed more interested in the words, as I was more interested in the symbolism, and he picked out things he liked for the vows from various print out examples. I liked all the ones he picked, as well as a few others. Despite what he says, there will NOT be the words “obey” in our vows. 😛

On Sunday I went to yoga and then spent some time in the yard pulling weeds (god it’s been never ending this summer!). After that we went to Cartlandia for lunch. I got a buffalo chicken wrap in a spinach tortilla from the Good and Evil Wrap. I love that place and was craving it lately.


SO GOOD. After lunch we had a dance lesson. The DJ we hired for the wedding also teaches dance. I brought the shoes I am going to wear for the ceremony (my grandmother’s shoes) and also my favorite pair of heels just in case. They had converted their garage into a dance studio. It was pretty nice. The private lesson was an hour and we got a discount due to hiring them for the wedding.

I have some dance experience. I took ballroom dancing classes but it was over a decade ago. At that class I learned the basics of ballroom dance–tango, salsa, box step, etc. I remember it being hard and a  really good workout. I was hoping some of that would come back to me once we started but…not so much.


Lynn and her husband Mark taught us how to dance to our first song and showed us a few choreographed moves. It was so hard! It just didn’t come naturally like I thought it would and I felt like Michael and I were out of sync often. I also noticed that *I* try to lead too much. It’s just not in my nature to follow. LOL. We spent an hour with them and when we switched partners and I danced with Mark or even Lynn, I was impressed with how good they dance. I also noticed that I danced better with them because they were confident leaders. I think Michael and I need a LOT of practice still!

We may end up doing the typical prom dance sway if we don’t practice…