Jan 072014


My weekend started off nicely–a swim and then home to find beautiful flowers from my honey! No occasion, just because. I don’t get flowers often because Fat Kitty knows the instant flowers are in the house and makes a bee-line for them. He destroys, eats, devours any form of flower that is in the house and then pukes it up at 3am. :P It doesn’t matter if I put the flowers up high (like on top of the fridge), he finds a way to get to them.

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The little jerk! Inevitably my flowers always end up in a closet where I only see them when getting dressed…Look at him! 


On Saturday I worked out (more on that later) , got a bunch of stuff done around the house and then Michael and I took Bella to a park for a walk. It was a brisk, cool day but the sun was out and it felt nice outside. We went to West Moreland Park in Sellwood and ended up walking a little over 2 miles with Bella.

Then it was back home to get dinner ready before my friend came over. I’ve been holding onto this recipe for awhile and finally made it. I’m so glad I did! It was excellent.


I wish I knew where I got the recipe so I could credit it here, but I’m not sure. I’ve seen a ton of variations on pinterest, so maybe that is where I originally found the recipe.

Cashew Chicken

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 3-4 servings

Calories per serving: 296 - 394


  • 2 large boneless, skinless chicken breasts chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 cup mushrooms
  • 1/2 red pepper, sliced thin
  • 3 green onions, chopped
  • 1/4 cup shelled edamame
  • 2 cloves garlic, minced
  • 1/2 cup cashews
  • 3 tablespoons honey
  • 3 tablespoons soy sauce


  1. Heat oil in skillet on medium heat. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet.
  2. Season chicken with salt, pepper and then sprinkle some cornstarch on each side until slightly coated.
  3. Add more olive oil and add chicken to skillet. Brown on both sides until cooked, about 5 minutes per side.
  4. Add garlic, red pepper, edamame, half of the green onions and cashews. Stir for 30 seconds. Turn heat to medium low.
  5. In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Service with jasmine rice.
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I got 4 servings out of this recipe, so that changed the calorie count. Also, I skipped the mushrooms because I hate them, added a dash of red pepper flakes and only used 2 tablespoons of honey instead of the 3. Two was sufficient. I will definitely make this recipe again. In the future, I’d probably add a little more of the cashews and maybe some more edamame. The ratios seemed a little off.


My friend Robyn came over for dinner and a girl’s evening. The three of us hung out in the kitchen while Michael and I made the dinner and then he escaped to the bedroom to eat and be away from all the “girl stuff.” You know, pillow fights in our pajamas and all that stuff. ;)



In reality we ate the delicious dinner and ended up watching two chick flicks– Bridget Jones’s Diary and Under the Tuscan Sun and shared one and a half bottles of this really tasty wine: 



It was fun just hanging out, catching up and watching movies I hadn’t seen in ages! We had M&Ms for dessert and ended up drinking a little too much of the wine and having too many M&Ms but all in all it was a great night. And I wasn’t even hungover the next morning for my yoga class!

Oct 082013

For the last month I’ve pretty much felt like crap. I’ve felt like I was beginning to get a cold–the sinus pain, the plugged ears, lethargy, etc…but it never started. I’d feel like I was getting sick for a few days, start drinking EmergenC and using the Neti Pot. Then nothing. Which is weird for me because when I get a cold, I start to feel it and the next day it hits like a freight train. I finally went to the doctor last Friday since I had the day off to be with Bella. Apparently I’ve had a sinus infection for the last month!

That explains the ickiness. Also, apparently the antibiotics I was taking for my acne for the last month is what they would prescribe for a sinus infection–which explains why I never got hit with it fully. This weekend was the first weekend I went to the gym and felt normal. So hopefully I am almost over it.

I hit the weights pretty easy. I have a confession to make, last Tuesday I went to Body Pump for the first time in like six months. I was basically crippled for about three days. Even though I’ve been doing all the same weight lifting all summer long, apparently those high reps got me! Saturday’s weight session actually felt pretty good after limping all week long. I think taking it easy on the reps and the weight was the right move!

Anyways, let’s get to what this post is really all about! DINNER! Bella was a really good girl and sat nicely in the dining room while I cooked.


If it has Buffalo sauce on it, I’ll love it. I don’t know where this obsession came from. I was never a hot wings fan until recently. Now I feel like I could totally drink a glass of Buffalo sauce and be blissfully happy. So while I didn’t really want to make WINGS, I did want to make a chicken dish that was a little healthier and easier. I found this recipe:

Baked Buffalo Chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Serving Size: 1 breast

Calories per serving: 245

From: http://www.food.com/recipe/baked-buffalo-chicken-135585


  • 4 (4 ounce) chicken breast halves
  • 1/4 cup hot sauce
  • 1 tablespoon vinegar
  • 1 tablespoon stick margarine, melted
  • 1 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 1/2 cup fat free blue cheese dressing


  1. Preheat oven to 400 degrees.
  2. Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
  3. Place chicken in an 11 x 7 baking dish coated with cooking spray.
  4. Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.
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The chicken recipe was really quick and easy. I forgot to add the melted butter to the sauce (I got distracted and left it in the microwave) but I didn’t notice a difference.


I recently bought some really nice Danish bleu cheese for Michael’s salads and I used some of that to make my own bleu cheese dressing. I found this recipe and it was very popular on Food.com:

Bleu Cheese Dressing

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 1/4 cups dressing

Calories per serving: 205 calories

From: http://www.foodnetwork.com/recipes/alton-brown/blue-cheese-dressing-recipe/index.html


  • 4 ounces Gorgonzola
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper


  1. Put the Gorgonzola in a small mixing bowl and mash it with a fork.
  2. Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper and whisk to combine.
  3. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
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While the chicken was baking I whipped up the bleu cheese dressing. It was delicious! I didn’t have buttermilk but honestly it didn’t really need it. The flavors were balanced and great. Michael said it was better than anything we’ve bought from the store, so that was nice.


The chicken took a little longer to bake than what the recipe called for, but it was fine. It was perfectly juicy and not dried out at all. The sauce was fantastic and we both loved it. Michael remarked that it could have been spicier. I think I went easy on the hot sauce because I wasn’t sure how spicy it would be.

I also roasted some asparagus with a little olive oil, salt, pepper and parmesan cheese. I drizzled some of the sauce on top of the chicken and garnished it with chopped green onion. I loved this chicken so much I could eat it once a week. It was that tasty!


If you are a fan of Buffalo sauce, definitely make this. It was a winner! I would make this for guests that came over for dinner for sure.

QUESTION: What are you currently obsessed with?