I’ve been toying with a new layout for a long time. There were just two things standing in my way: I am not computer savvy, and I am cheap! I didn’t want to have to pay someone to jazz it up! What do you think? I like how clean it looks. I had a lot of extra stuff on the old one that I never did anything with so I got rid of it 😀
I love when I make baked potatoes because that means. . . eggs in a potato jacket! This half of a potato weighed 5.5 ounces. I scooped out the potato and scrambled that with 1 ounce of diced cooked steak, 1/2 shredded zucchini, then topped it off under the broiler with Cabot’s habanero cheese.
This kept me full for hours! While I normally walk during lunch with co-workers, I decided I wanted to do a hard core Jillian DVD at lunch to kick start my exercise again. Sadly, someone beat me down to the gym and was already doing a DVD – and an insane one at that! It was actually called Insanity!
So it was on to Plan B. I decided to run a 5k on the treadmill! The first 10 minutes sucked ass. I wanted to stop so many times! But I thought of Shelley and how she’s been rocking out the 5k’s, and that motivated me to keep going! I did not break any speed records, but I ran for 41:02 without stopping! With the warm up and cool down I did 50 minutes on the treadmill! 😀
I was hungry when I got back to my desk though! A bit of an eclectic lunch: 1 cajun sausage on a Thomas light english muffin with baby spinach and a touch of mustard! 😀 Salad on the side:
Tony loves salmon. I am not a huge fan. So basically what I don’t like never gets made (sorry Tony!). I decided to change that though! I do like Chilean sea bass – only problem? It’s expensive!
Since Sea bass is such a mild fish, I wanted a spicy marinade. When I tasted this it was so flavorful and spicy – the only problem is that it really needed to marinate longer than 30 minutes.
Marinade For Fish Recipe (printer friendly version here)
Makes 1 serving (87 calories, 2.7 fat, 12. Carbs, 1.0 fiber and 4.5 protein)
Ingredients
1/4 | cup Greek yogurt |
1 | teaspoon red curry paste |
1 | clove garlic |
1 | teaspoon lime zest |
1 | tablespoons lime juice |
1 | tablespoon cilantro |
1 | thai red chili pepper |
1/2 | teaspoon fish sauce |
Directions
Mix all ingredients together. Marinate fish overnight before grilling.
While my cedar plank soaked, the sea bass marinated. Time to grill!
Tony’s salmon just had a touch of lemon pepper seasoning:
So I am standing on the deck when all of a sudden I was like “what’s that smell?”
When I was cleaning my pantry over the weekend, I realized that I had a spaghetti squash I needed to use up. A quick Google search led me to this recipe, which I adapted:
I chopped up the spaghetti squash after it was cooked. The original recipe called for soaking jalapenos in a cream sauce, but removing the jalapenos before moving on. I decided to keep them chopped, and instead of finishing with cheese on the top before baking, I just added it to the cream sauce like I would for regular mac n cheese.
Spaghetti Squash Mac N Cheese Recipe (printer friendly version here)
Makes 4 servings (184 calories, 11.7 fat, 11.8 carbs, .5 fiber and 8.5 protein.
Ingredients
7 | ounce spaghetti squash |
2 | jalapeno peppers |
1 | cup milk |
1 | tablespoon butter |
1 1/2 | tablespoons flour |
1 | pinch salt |
1 | pinch pepper |
3 | ounce cheddar cheese |
2 | tablespoons bread crumbs |
Directions
- Cook pierced spaghetti squash in microwave, 7-10 minutes depending on size.
- Let cool, remove pulp. Put milk and chopped jalapenos and bring milk to warm. Remove from heat and let cool.
- Melt butter. Add flour and stir for 2 minutes. Slowly pour milk/jalapeno mixture into flour/butter mixture. Add cheese and stir until cheese melts. Stir in cut spaghetti squash and drizzle with the bread crumbs.
- Bake at 375 for 20-25 minutes until browned on top and nice and bubbly.
The perfect bite!
My dinner plate: 3.5 ounces Sea bass (the other half will be part of my Thai Pho soup for lunch today!), 1/2 cup of rice with 1/2 cup broccoli tossed in 1 tablespoon red chili paste and a serving of spaghetti squash mac n cheese.
Stats for Monday:
- 10 minute AM Yoga
- 50 minute treadmill (5k baby!)
- 1,455 calories, 142 carbs, 114 protien, 54 fat and 29 fiber (not pictured – 1 oz. of peanuts!)
Hope you have a great Tuesday! I’ve given up on American Idol – but Biggest Loser is on tonight! I think this is the episode where they go back home – pretty sure I’ll need a box of Kleenex next to me! 😀
Help Biz!
I want to try spaghetti squash but don’t know how to start. Can I use green summer squash (zucchini?) for spaghetti squash or does it have to be the yellow variety?
Green summer squash is more common in Finland than the yellow one..
I will now go to your blog for recipe ideas….everything sounds amazing!!!!
I can’t remember if I told you or not but I made your Spaghetti Squash Mac and Cheese and it was awesome!! I am posting it tonight on my blog, thanks!!
I think the new look is AWESOME! It’s clean and totally you with all the spices 🙂
I read in a magazine this weekend ( I think it was the Food Network one) that you can buy a HUGE himalayan sea salt block and put in on the grill to sear your fish. I bet it would create an amazing crusty, salty smokey deliciousness. Just a thought since the wood plank didn’t work out so well. I’ve always wanted to try them but know I’d catch them on fire too 🙂
Hey there I meant to ask you after I made the “MAC” & Cheese last night- I used all of my squash and it was 20 ounces. I figured I would have to add more milk & flour but I did not. You listed 7 ounces of squash in your recipe was that correct?? Just checking since I did not re-post the recipe just linked back to your post. 🙂 I did not mention that I more than doubled my squash in my recipe. lol
My squash was small, and when I pulled the strands out, that’s what I ended up with – 7 ounces of squash. Yours looks right though!
Love, lurv, Love the new look. So fresh and stylish. Good for you! The Mac and Spag Squash recipe looks fantastic. I should make a small one for me. And me only. He he. Have a great weekend Biz!
Can’t say anything everybody else hasn’t already said: I like the new, clean look.
I love the theme Biz!
I love the new look! It’s very polished looking and very easy to read.
And by the way, that salmon looks DIVINE!
Site looks good! So did you have to call 911 or did you get the fire out yourself? 🙂
I stole Tony’s water bottle to put out the fire – but like every good food blogger – had to get a picture first! 😀
I absolutely love the new blog look! And all your food, as usual, looks amazing. You make it look fun and tasty to eat healthfully. I love salmon – it’s probably my favorite meat. I second theheatlhyjunky, you do need to write a cookbook! I’ve noticed you almost never snack which allows you to have more calories in your meals. I really need to give that a try as snacking is my huge problem. And when eating lots of snacks, my meals end up being pretty low calorie, but I never really stay full long at all.
Yep – I tend to have higher calorie meals – I try to get them to be around 500 calories – then I am not looking for things to eat because I am so full!
I like the new blog look. I also like the recipes. I could almost plan my entire week’s menu from yours except I don’t have a spaghetti squash lurking about in my pantry.
Best,
Bonnie