Monthly Archives:

February 2016

Breakfast/ Healthy

Healthy Energy Bars

I don’t make the focus of my having insulin dependent diabetes on the blog too often, for the only reason that it’s just so part of my life, I don’t even think of it.  Well, that’s a lie.  I think about it a lot throughout the day, from what my blood sugar is at any given moment of the day, to wondering how hard I can work out at lunch, etc.  But like most people, I don’t like to have a lot in my stomach before working out, but it’s a necessary evil for me to fuel my workouts so that my blood sugars don’t drop.

Lately I’ve found that most protein bars make me sick to my stomach about 30 minutes after I eat them.  I tried a few different ones in the last several weeks, from lower carb, to higher in protein, but in the end,  it not only didn’t fuel my workouts but abruptly cut them short.   (Photo credit to Hannah for this next pic – thanks Hannah!)

A healthy bar that will fuel any workout.

A healthy bar that will fuel any workout.

So when I saw that Tieghan from Half Baked Harvest make a chocolate honey nut bar, I thought – why don’t I try that?!  I did alter her recipe just a tiny bit.  I reduced some of the nuts, and skipped the flaked salt altogether because the salted nuts had plenty of salt.  I also reduced the amount of dark chocolate.  Um, and I also made them 36 servings.  The WW recipe builder says these are 4 points, but the nutrition label says they are two, so I am calling them 3 points at 36 servings, but I think her original serving was 12-14 – which would be closer to more than half my allotted WW points for the day if I ate that portion!

Energy Bites
Serves 36
I made these bars 36 servings - just enough energy to get you through your workout!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
86 calories
10 g
0 g
5 g
2 g
1 g
18 g
1 g
7 g
0 g
3 g
Nutrition Facts
Serving Size
18g
Servings
36
Amount Per Serving
Calories 86
Calories from Fat 43
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
4%
Sugars 7g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup honey
  2. 1 tablespoons coconut sugar or brown sugar
  3. 1 tablespoons coconut oil
  4. 1 teaspoon vanilla
  5. 1/2 cup roasted peanuts
  6. 1/2 cup raw almonds
  7. 1/2 cup roasted, shelled pistachios
  8. 1/2 cup roasted cashews
  9. 1/2 cup raw pepitas
  10. 2 tablespoons raw sesame seeds
  11. 2 ounces dark chocolate, melted
Instructions
  1. Heat oven to 350. On a large cookie sheet lined with parchment paper that has been rubbed with coconut oil, spread out the peanuts, almonds, pistachios, cashews, pepitas and sesame seeds and mix them around until they look combined. In a stock pot, add the honey, brown sugar and coconut oil and bring to a low boil, and boil for 3-4 minutes. I tend to like a crunchy bar – so if you like a soft bar, boil for 3 minutes. Remove from the heat, let cool for 1 minutes, then stir in the vanilla and spread as evenly as you can over the nut mixture. She’s right when you don’t have to worry about it being evenly portioned because the heat of the oven will melt the honey mixture and it will come out just fine. Bake for 25 minutes for chewy bars, or 30 for crunchy ones. I baked mine for 30 minutes.
  2. Important here – let it cool overnight. Only then will you be able to cut it into the bars and get a nice clean edge. Once cut, place the pieces in the freezer for 10 minutes. Two minutes before you remove the bars from the freezer, melt the dark chocolate. Dip each piece just to the top of the melted chocolate and place on parchment paper. Because the bars are now cold, the chocolate will harden almost immediately. I left my bars out for a day, but you can store them in the fridge if you like.
beta
calories
86
fat
5g
protein
2g
carbs
10g
more
Adapted from Half Baked Harvest
My Bizzy Kitchen http://www.mybizzykitchen.com/
PicMonkey Collage - energy bites

I tested one of the energy bars out before my Sunday walk.  My blood sugar was 145, I took 4 units of fast acting insulin (in the morning my walk acts like food and raises my blood sugar) and walked a vigorous pace for 45 minutes.  When I came back home my blood sugar was 157 – nice!   The best part?  I know exactly what’s in them – honey, mixed nuts and dark chocolate – no preservatives or anything I can’t pronounce!   I have a feeling I’ll make a batch of these every couple of weeks.

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Friday I was running errands and found myself at Wal-mart and wanted something grab and go.  Not going to lie, the popcorn chicken was calling my name, but I found myself by the prepared salads.  I ended up picking up this BBQ chicken salad and it was delicious!  It came in at 9 smart points and was completely filling.  These would be nice to have on hand to grab and go to work, or have handy in case you get home late and don’t feel like cooking.   They have several other flavors too which I’ll try out next time.

PicMonkey Collage - salad

**********************

Saturday I attended a baby shower.  Tony’s best friend and his wife’s daughter is having a baby.   I hadn’t seen many of these people since Tony died and it nearly made me cry a few times.  One: I had to buy the baby a White Sox outfit because Tony would have wanted his Cubs fan friend’s first grandson to have one.  I wrote a note on the card that said not to worry, that I would provide White Sox merchandise throughout her son’s life in honor of Tony!  

PicMonkey Collage - shower

A couple other women also came up to me after the shower and gave me their condolences, and it was right there at that moment that I realized Tony will never see his grandchildren, and it made me really sad.  Obviously I knew that, but in that instant it was like a sucker punch to the gut and I may have shed a tear or two on the drive home.  I am extremely happy for this almost new Mom though – she and her husband tried for a few years to get pregnant and I know she’ll be an awesome Momma. 

*******************

I had also seen a Timehop earlier in the day and saw this:

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I had to go back and read that post from February of 2011 to remind myself what he was coming home from the hospital for.  I started to google “My Bizzy Kitchen” to find the right link quickly and was shocked to see that “My Bizzy Kitchen husband. . .” is the first thing that pops up.   I guess new readers wanted to find out what happened to him.

However, I did feel him cheering me on though – one thing that I never tackled by myself was putting together furniture from a box.  Like never.  I would bring it home, put it in front of Tony’s recliner, give him any necessary tools that he might need and walk away.  I’d come back a short time later and have the piece of furniture put together.   So I am super proud that I put these shelving units together all by myself!  I just needed Hannah’s help to stack one on top of the other.  Each three shelf unit was $37 at Walmart, and each wire basket was $8.  I had wide open shelving in my closet but it was too hard to keep organized. 

WE2.28.16 037

*****************

So this is the first week with me not working!  It doesn’t seem “real” yet – because we leave for vacation on Saturday and will be gone for a week.  And I am headed to Chicago today.  A few weeks ago when I met up with my sister for coffee when I was judging at Kendall College, I met one of my sisters co-workers who subsequently introduced me to one of her friends that works at a catering company in Chicago.  I am having a “conversation and cocktails” meeting this afternoon to visit their facilities and see what their organization is all about.  I have no idea if it will lead anywhere, but since I am open to anything, I figured why not!  And because of the way my train schedule is (i.e. – I live in the sticks and there is a few hour gap in the middle of the day that doesn’t go downtown) I will be having lunch out with my sister!  We are eating at Seven Lions, which has been on my list of restaurants I’ve wanted to try.  Not a bad way to spend the day!

**************

If you follow me on social media, you’ll know that with my new life came a new hairstyle!  Actually, the grey hair was getting more pronounced, and I finally bit the bullet and got my hair highlighted – you can barely tell, which is what I wanted – it’s just a chestnut color one step up from my natural hair color.  But I went really short!  On the top left picture is how my hair looked after I straightened it before the shower on Saturday.  The problem is my hair is super fine.  Not sure how my twin sister got her thick hair, but you can really tell how thin it is when I straighten it.

PicMonkey Collage - hair

I love it!  I’ve never had my hair cut around my ear before like that, but I like that the part in front of my ear can be tucked behind my ear if I want it.  It just seems so much thicker and healthier too.   It was funny because when I showed the stylist the cut she said “wow, that’s pretty short, are you sure?!” and I said “Yep!” to which she replied – “If you don’t like it, it’s just hair and it will grow back.  There are worst world problems.”  So true!

*********************

And I have a new app Photofy that I forgot I had on my phone, and while I sat with foil in my hair for 25 minutes for the highlights, I played around with it for a bit.  My twin sister is also kicking ass and taking names on WW.  She’s down 12 pounds!  She texted me a picture of her at the track at the high school near her, so I texted her my picture of me walking in my neighborhood – and then had to embellish the picture just a tiny bit.

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And then I sent her this one – which I love, because it’s so true.  The photo was from my walk yesterday morning – in 55 degree weather!

WE2.28.16 166

So that brings us to my weekly WI:  Last week I was 167.3 (January 1 starting weight was 177.9).  Today I am . . . (you’ll be happy to know that Hannah and I got pedicures yesterday!)

WE2.28.16 007

Whoop! Down another 1.2!  That makes my total for the first two months of 2016 11.8 pounds lost.  Jenn, I am trying to catch up with you! 

Now it’s time to get my walking shoes on.  I have two hours before I have to be at the train station.  I think I’ll get used to this not having a job thing pretty quickly. Open-mouthed smile

Make it a great day!

Uncategorized

The First Day of the Rest of My Life

I thought my last day of work was going to drag, but surprisingly it went by pretty quickly!  Around 3 in the afternoon we got together in the small conference room and had some treats – my co-worker Janice knows me just a little too well – she knows I love cheese and I’ve always found red velvet cupcakes insulin worthy!  Although I do scrape off most of the frosting – I know most people love buttercream frosting, but it’s a bit too much for me. 

We have a dry erase board in that room, and as I was moving some chairs around, saw this:

CC2.25.16 062

But here’s the weird thing, no one would admit to writing it, so it’s a mystery, but it only made me realize more that I am making the right decision. 

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My office manager boss gave me a sweet card and flowers:

CC2.25.16 003

The office signed a nice card and my two co-worker secretaries gave me a sweet card and a gift card to a restaurant near the office – um, I think to entice me to head that way again and meet up with them!  I do have a track record of not keeping in touch with former co-workers, even if I’ve eaten lunch with you every day for three years, if you or I leave, that’s pretty much the end of the relationship.  But I am trying to do better!  (Hi Alison, Judy, Renee and Whitney!) 

Before I knew it, I packed up the last of my snowman mugs and headed to Courtney’s house for Cooking Club!  I was the head chef this month.  Basically I pick the entrée and then the rest of the sides, appetizers and desserts assigned to the rest of the group.  I knew I was going to make my Chicago Deep Dish pizza when my turn came up.  For a couple of reasons.  1.  It’s super delicious!  and 2. I wanted to show everyone how easy it is to make deep dish pizza at home. 

Only one tiny problem.  One of our fellow cooks has a gluten allergy.  I didn’t want her not to enjoy the main course, so in January when I knew I’d be the head chef, I got to work on coming up with a gluten free pizza dough.  And as luck would have it, my first attempt was a home run.  So while I made that first pizza a thin crust, I thought there shouldn’t be a problem making a deep dish pizza using that dough, and it worked out just fine.  Here’s the thing about the gluten free dough – it’s a bit more crumbly than a regular flour pizza dough.  All it needs is a bit of fat to help roll it out – just a bit of olive oil and you are good to go.

I brought two pizzas already made.  That’s the best part too – you can make these pizzas up to 3 days in advance, just take the pizza out 30 minutes before you bake it for 30 minutes at 425.  You can also freeze the pizza too.  Just defrost in the fridge overnight, and then do the same thing – set it on the counter 30 minutes before baking.

PicMonkey Collage - cooking demo

It looks like I am having such an awful time, right?!  Ha!  I brought another batch of gluten free dough for Julie to take home and try.  Then I brought regular flour deep dish pizza dough and demonstrated how to assemble the pizza – olive oil in the bottom of the pan, spread out the dough, sliced mozzarella cheese, toppings, sauce and Parmesan cheese, in that order.  It’s the America’s Test Kitchen recipe and you can find all the step by step instructions here.  Don’t be intimidated by how long this recipe looks – I’ve made it so many times over the years I can almost do it by memory.

While I demonstrated, the pizzas were cooking, and we ate some amazing appetizers and had a delicious side of stuffed artichokes, which I didn’t think I’d like, but I loved.  And I also deemed the dessert insulin worthy!

PicMonkey Collage - cc

PicMonkey Collage - shrimp

PicMonkey Collage - cath

PicMonkey Collage - artichoke

PicMonkey Collage - lindsay

That top flowery looking dish?  That is called a tarte soleil – fancy word for a French puff pastry dish that looks as if you spent hours on it, but our fellow Chef Tina from Shredded Sprout said it wasn’t complicated to make at all.  I haven’t worked with much puff pastry at home (she used store bought and it was delicious!).   She found the recipe on Smitten Kitchen – you can follow her instructions here.  And while her version of sundried tomatoes and olives dipped in a feta lemon dipping sauce was amazing, Tina recommends reading the comments on this post from all the different variations people used using this same technique – making it sweet by using nutella for instance.  Swoon!

Donna made shrimp spring rolls with a Thai peanut sauce.  I loved the bright fresh flavors in those.   She learned to make these from her tennis partner, so while her recipe didn’t have exact instructions on measurements, etc., I found this recipe that is the closest to her dish.  And guess what guys?  I even ate the chives in the spring rolls!   Baby steps.

Julie made stuffed artichokes.  I am actually not that familiar with using fresh artichokes.  Tony used to love them, but I would cheat and buy the marinated artichoke hearts at the store for his pizza or if I added it to his pasta.   Julie created this recipe from several that she saw online.  We all applauded her efforts in breaking down so many artichokes to get to the hearts!

  • 5 large artichokes
  • 2 lemons
  • 2 cups gluten free bread crumbs (or regular if you don’t have a gluten allergy)
  • 3 cloves garlic
  • 4 tablespoons grated Manchengo cheese
  • Olive oil, salt and mayo

Peal the hard outer leaves from artichokes leaving only the yellow center leaves.  As you are working with each one, keep the remaining artichokes soaking in lemon water to avoid browining.  With a peeler, remove touch outer skin of stalks.  Steam the artichokes for 30 minutes until tender.  Let cool.

Mince the garlic and grate 3 tablespoons lemon zest.  Add 2 tablespoons EVOO to suate pan and garlic and lemon zest . . .2 minutes.  Add bread crumbs and sea salt and toss.s  Let cool.  Add cheese and toss.

Cut the artichokes in half and remove the furry choke with inner leaves.  Place a quarter size dollop of mayo where the choke used to be.  Top each artichoke with the bread crumb mixture and drizzle with EVOO.  Broile on low to heat and brown the topping.

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Mary Beth made a giant antipasto salad.  I didn’t get a good picture of the actual salad – sorry MB!  Turns out you can’t have your finger in front of the lens when you take a picture, who knew?  But she said while you can add anything to the salad that you have on hand – jarred artichokes, mozzarella cheese, salami, proscuitto, etc., the dressing makes the salad.  It was absolutely delicious.

  • 1/2 cup white wine vinegar
  • 1.5 teaspoons dried Italian seasoning
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon salt
  • 6 tablespoons Parmesan cheese
  • 6 tablespoons mayo
  • 2 teaspoons white wine (optional)
  • 1 cup extra virgin olive oil.

Put everything except the oil in a food processor.  Blend until combined.  Slowly add oil while continuing to blend.  Store in refrigerator up to 2 weeks.  No food processor, no problem!  Just do it the old fashioned way and whisk in a bowl until combined.  Store in a mason jar.

*************

Can we talk about Catherine’s shrimp dish for just a second? 

CC2.25.16 089

She brought this over to show us before putting it into the oven, and the smell of garlic wafted up and was intoxicating right from the get go.  Again, there wasn’t a true recipe to this, but she described it:

  • 2 pounds peeled and deveined shrimp, tails left on
  • 5 cloves of chopped fresh garlic
  • 2 lemons sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chopped rosemary
  • hefty pinch of crushed red pepper

Bake at 400 degrees for 12 minutes.  She served this with crusty bread so that you could dip it into the wonderful sauce that is left over in the bottom of the pan.  We all agreed that with a fresh garden salad on the side, that in itself could be a dinner.  So good!

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I didn’t get a picture of the cut pizza that I made, but everyone gave it two big thumbs up.  I made one sausage and pepperoni and the other fresh spinach and cheese.  I cut each pie into 8 pieces so we each got a taste.

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And no Cooking Club would be remiss without dessert, and Lindsay made a no bake oatmeal bar that was her Grandma’s recipe:

Louise’s Oatmeal Bars

  • 1 3/4 cup sugar
  • 1 stick of butter
  • 1/2 cup cocoa
  • 1/2 cup milk
  • 2.5 – 3 cups old fashioned oats
  • 1/3 cup peanut butter
  • 1/2 cup chopped peanuts (optional)
  • 2 teaspoons vanilla

In a medium saucepan, combine sugar, butter, milk and cocoa.  Cook over medium heat stirring constantly until it comes to a rolling boil.  Continue to boil for ONE MINUTE stirring constantly, then remove from heat.  Add in oats, peanut butter and vanilla and mix well.  Drop by heaping teaspoons onto wax paper and refrigerate 15-20 minutes.

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This was such a fun night.  The food was delicious, the company was wonderful and I am just so happy to be a part of this group.  Sadly, I didn’t get any good pictures of our hostess with the mostest Courtney or Tina, but I’ll be a better photographer next time.   Thanks for hosting Courtney – until next time!

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I heard some sad news earlier this week.  One of my blog friend’s Amee who I’ve been on a couple Beef trips with is probably the healthiest person I know.  She works out, does cross training (check out this Instagram!) and has been eating a healthy diet for years.  But cancer didn’t get that memo and last week she was diagnosed with breast cancer.   While I know she’s a fighter and will get through this, it’s just another reminder that life is too short and you have to appreciate every day that is given to you and not take it for granted.  I hope you can head over to her blog and wish her well – give her any positive feedback if you are a breast cancer survivor or know someone who is – be sure to let her know Biz sent you – we need to send her a lot of virtual hugs!

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So here’s to the first day of the rest of my life!  Now I am off to fix a leisurely breakfast because, oh yeah, I don’t have a job!  Hannah and I do have plans today though.  I have a baby shower to shop for and we may or may not hit up a thrift store (um, that would be a given!) and we need to get pedicures before our Texas trip that we leave for in a week. 

I hope you have an awesome weekend and I’ll “see” you on Monday.  You can always find me on Instagram though in the meantime (MyBizzyKitchen).  Make it a great day!

Beef/ Sauces

Mushroom Steak Sauce

Somehow (maybe because I watch a lot of Food Network?!) Jacob asked me the other day who my favorite chef is on the network.  I’d have to say food wise, it would be Bobby Flay.  A:  Because I love spicy stuff!  B.  I love meat and he’s a grill master and C. I like his throw down show where he cooks with regular home cooks.

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The last time Hannah and I went to Goodwill, I picked up his cookbook Bobby Flay’s Mesa Grill Cookbook for $1.25.  And as much as I don’t read fiction books all that often, I do read a cookbook like a book!  Jacob and I have brought back Meat Monday, even though Hannah is home on Monday nights.  Which is one less night for me to meal plan – now I have Meat Monday, Leftover Thursday and Party Pizza Friday – makes it so much easier to plan!

He makes a steak sauce at his restaurant, and while he says there are purists out there who think a good steak only needs a dusting of salt and pepper, he feels that a great steak sauce can elevate any cut to perfection.  And while I will make his steak sauce one day for myself, I realized after looking at the ingredient list that Jacob may not like a couple of the ingredients – namely the horseradish, honey and maple syrup.   But I did like the idea of having Dijon mustard and ancho chile powder, so below is my cheaters weeknight version of a steak sauce.

Mushroom Steak Sauce
Serves 2
While a great steak is good - sometimes a great steak sauce makes it even better! You'll love the touch of heat from the ancho chile powder.
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Print
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
35 calories
5 g
0 g
0 g
4 g
0 g
138 g
444 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
138g
Servings
2
Amount Per Serving
Calories 35
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 444mg
18%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 4g
Vitamin A
4%
Vitamin C
5%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon A-1 steak sauce
  2. 1/3 cup beef broth
  3. 6 ounces mushrooms, sliced
  4. 1 teaspoon Dijon mustard
  5. 1/2 teaspoon ancho chile powder
Instructions
  1. In a skillet, sauté the mushrooms in Pam (or a tiny pat of butter) until they start to brown a bit.  Add in the steak sauce, beef broth, Dijon mustard and chile powder and heat over medium high heat for a minute, or until the sauce starts to thicken.   This should only take a minute or two.  Remove from heat and serve over grilled steak.
Notes
  1. Always make sure your beef is at room temperature before grilling or cooking 😀
Adapted from Bobby Flay
beta
calories
35
fat
0g
protein
4g
carbs
5g
more
Adapted from Bobby Flay
My Bizzy Kitchen http://www.mybizzykitchen.com/
Now I had an old cast iron skillet that covered two burners and was flat on one side to make pancakes or grates on the other side to grill.  The only problem was that it would smoke out the house whenever I used it, and it weighed a lot and was kind of hard to clean.  I had some money left on a gift card from Christmas and with my 20% Bed Bath and Beyond coupon, I only paid $10 for this one.   It’s cast iron aluminum and I was hoping that it wouldn’t smoke up the house.  Um, guess again!

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That was just after the first flip!  Jacob and I are both so ready for grilling season, although tomorrow starting at 9:00 a.m. there is a winter storm warning and we could get from 1 – 7 inches depending on where you live in the Chicago area.  But with temps back in the 50s by the weekend, it won’t last long.  But I am really ready for spring!  Also note that not all beef are the same points.  Typically lean beef is 1 point per ounce, but since this is a T-bone, and thus more fatty (that’s where all the flavor is!) my 4 ounce portion was 8 points, and my dinner with the potato and sauce was 15 points, but so totally worth it.  It worked within my points, although I think I may start eating bigger meals for breakfast and lunch and a lighter dinner.  We’ll see how that plays out once I am not working. Open-mouthed smile

So what are some other things I’ve been eating this week?

PicMonkey Collage - food

1. Tostadas from Sunday night turned into breakfast tostadas on Monday.  Two corn tostadas (2) topped with two ounces of beef (2) an ounce of light Cabot cheese (2) and half a cup scrambled egg white (1) for 7 smart points.

2.  Cranberry apple parfait.  The picture was taken on my desk.  My THIRD TO LAST BREAKFAST at that desk – whoop!  I made a cranberry apple sauce before work – 1/2 cup frozen cranberries cooked down with 1 chopped Fuji apple, 2 tablespoons of water, 1/2 teaspoon of sugar and 1 teaspoon cornstarch (1 point) mixed with plain Chobani (2) and 1/3 cup Kashi cranberry granola (4) for a 7 smart point breakfast.

3.  Saturday night’s dinner of teriyaki beef and vegetables, turned into that beef and veggie stir fry, and that still didn’t use all of my leftovers!   I mixed 1 tablespoon of stir fry sauce with 1 teaspoon of sriracha (1) and had 4 ounces of beef (4) with two cups of veggies, which I am calling 1 point because even though they were “steamed” veggies, I think there might have been a touch of oil, still not bad for that giant bowl of food for 6 smart points!  It actually should have been a 10 point lunch, but I forgot my rice at home.

4.  Lasagna soup is back!!  I figured out the points and my 1.5 cup serving is 6 smart points, I do leave out the cheesy goodness in the original recipe, and I added 1/2 ounce of light Cabot cheese to the top of mine.  I also measured out 1/2 cup cooked pasta for my bowl.  Still so good – I don’t think I’ll ever get sick of that soup.

Last night the other two secretaries took me out for happy hour.  Wok n Fire near our office has 1/2 price apps from 5-7 – nice!  When the server came to the table and asked what I wanted to drink, I almost instinctively said “I’ll have a glass of Pinot Grigio”, but my mouth actually said “I’ll have unsweetened iced tea with lemon!”  We split three appetizers, and as I had 16 points going into dinner, I am calling it a wash.  Nothing was remotely close on the WW app to enter anyway, so I am not too worried about it.  Thanks ladies!!

Since it was only 7 when we went our separate ways, I decided to hit up the gym on my way home.  I did 10 minutes of upper body, then a 2 mile job and then 25 flights on the stair master before my blood sugar started to drop.  When I got home it was 71 – not too bad!  I ate a banana and it was all good.

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So now only TWO days left of work!  I did my last Sam’s Club run for the office yesterday and I’ll just say it out loud, I won’t miss that task at all.   I was asked to “stock up” so that it will be a while before anyone else has to do another run, and it’s up for debate who will get the task because basically no one wants it.

I have Cooking Club tomorrow night at Courtney’s house and I am the head chef!   I decided to show everyone how to make Chicago deep dish pizza at home, except I am making my dough gluten free because one of our members has a gluten allergy.  I’ll post the recap with pics on Friday.  I’ve had several people tell me that they were so happy to make a gluten free pizza at home that didn’t taste like cardboard – and I’ll have to say that I really love how this pizza crust tastes – and I don’t even think I could tell it was gluten free if I didn’t make it myself.  The secret is using Bob’s Red mill Gluten 1 to 1 Baking Flour and like my deep dish pizza dough, I add a bit of butter.  Um, pretty sure butter makes everything better.  Like bacon! Open-mouthed smile

Next time you read this blog I’ll be self-employed!  That’s what I am calling my work hiatus, because I do make $50 a month on this blog, and that is income, right?! 

Make it a great day!