Tuesday, October 23, 2012

Quick omelets

I typically try to steer my kids away from sugary treats for breakfast.  They typically eat oatmeal, yogurt and granola, or eggs.  They've gotten to the point where they can actually cook eggs on their own (yay independence!!!)  Right now, they really love omelets.  To make it even easier, I bought a cool little omelet pan for them to use.

I must admit that the omelet pan looks a little gimmicky (one of my Bed Bath & Beyond impulse buys) but it is super easy to use.  You simply put the eggs in the pan, close it, flip it over about about a minute and cook for another minute or two.

The resulting omelet is not your typical half moon shape but it cooks perfectly and the kids love it!  And I love that they get some protein and veggies in their breakfast.  Fuel for straight A's!

Wednesday, October 10, 2012

Salmon cakes/burgers/patties

A couple of weeks ago, I made some of the best salmon cakes ever! I named this post "salmon cakes/burgers/patties" because my son was immediately expecting dessert when he heard the term "cake". Even though I can't imagine that a salmon-based dessert would be good.

The salmon cakes are great served with a tropical fruit salsa. My mango was gross when I cut it so we ended up with papaya pineapple salsa which was equally awesome!'s the recipe:
For Salmon Cakes:
1 lb salmon fillet (skinless, with bones removed)  - I use wild salmon
2 eggs
1 jalapeno pepper, minced
2 Tbs coconut flour
1/2 tsp salt
1/4 tsp white pepper
coconut oil
For Mango and Cilantro Salsa:
1 large ripe mango
4 Tbs chopped cilantro
1/2 cup red onion, minced
olive oil
sea salt

1. Check salmon carefully to be sure all bones have been removed. Chop into a fine dice and set aside. 2. Beat eggs in a large bowl. Mix in coconut flour, salt and pepper.
3. Mince jalapeno and add to the egg mixture. Add the salmon and combine completely.
4. Warm a skillet over medium-high heat, and add coconut oil when pan is hot. Test the pan to be sure it is hot by dropping a tiny portion of salmon mixture in the pan-- it should sizzle immediately.
5. Add the salmon mixture to the coconut oil in small (3") cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side). Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil.
6. Meanwhile, prepare salsa by combining diced mango, red onion and cilantro in a bowl. Drizzle with olive oil and add sea salt to taste. Serve on top of salmon cakes.

Monday, September 17, 2012

I am always looking for quick and healthy recipes for the weekend, especially since we are usually outdoors a lot during this time of year. I don't have time to be stuck in the kitchen however there are not a lot of healthy eating out options nearby so I prefer to prepare most of my family's meals. Yesterday, I found a quick and easy recipe on the back of the Near East couscous box.
Notice that the prep time is 10 minutes. Luckily, I had all of the ingredients on hand.
The dish was quick and easy from start to finish. I served it with sweet potato wedges. Thumbs up from hubby and kiddos!

Friday, August 10, 2012

Being Grateful for Friends

One of the great things about traveling for work is that I have the opportunity to meet a lot of awesome people. Rachel of One Day At a Time is one of those peeps and she just happens to be my current caffeine pusher and also another working mom with whom I can connect during my busy days on the road. During one of our conversations, we realized that we both enjoy blogging and exchanged site addresses. As I was reading her blogs on gratitude, I started thinking about all of the things for which I am thankful. So, I decided to copy borrow her idea and write about gratitude. I am extremely, beyond belief, can’t even express, ever so thankful for my friends. I know people who have great friends and others who have no close friends. I have been blessed with friends from all stages of life. My triple G (Good Good Girlfriend) from undergrad used to pick at me because I did not make friends easily. It’s not that I’m not friendly. It’s just that I have very high standards for people I call friends. My triple G from grad school said that she knew we were friends when I hugged her since she never saw me hug anyone. And my local bestie knows that anything she tells me in confidence will never resurface in another conversation – not even to my hubby. I am loyal to my friends* because I love them and I know they will be there for me.
So, this post on gratitude is about my friends and why I am grateful for them: • They will listen and provide advice (if I ask) without judging; • They will pick up my kids from school not once, not twice, but countless times and never complain about it or expect anything in return (thanks Kendra!); • They will never remind me of the time I called them crying in the middle of the night unless I want to talk about it (and vice versa); • We can fundamentally disagree on a topic, have a heated debate, and then go shopping; • We can go “radio silent” for days/weeks (we never make it to months, thank God!), and pick up like we were in the middle of a conversation; • We can sit in silence and be happy in each other’s company; • We can beat spank discipline each other’s kids with no hard feelings; • We can hang out with each other’s spouses and never have to wonder about improprieties (this pertains to only a small as in ”I can count them one one hand” group of friends); • We feel each other’s pain; • We are genuinely happy (not fake “let me talk about you later” phony) for each other’s accomplishments; • We learn from each other, mentor each other, and nurture each other; • And on and on…
Though I have never been and probably never will be a touchy-feely, super sentimental type of person, I can say that I have immense gratitude for my friends. Thanks to my triple G’s and BFF’s! *My sister is one of my best friends but that relationship is so unique that I will have to blog about it later.

Thursday, May 24, 2012

Travel Size

Since I travel frequently for work, I am always looking for ways to streamline the packing process. However, I still like to have my staple beauty essentials and toiletries and that darn TSA-approved quart bag can only hold so much. I recently stole a great toiletry packing idea from my lens cases! Every travel size container of contact lens solution contains a new case so I have a small stash. I now know that not only are they great for their intended use but they are wonderful for small amounts of beauty products. For instance, I use a couple of prescription facial products that only require a pea size amount for my entire face. The contact lens case packs the perfect amount for a 2 - 3 day trip. Try it for yourself.

Thursday, March 15, 2012

Exercise on the Road

I am a big advocate of fitting exercise into life. Trying to eat right and exercise on a regular basis is challenging with the large amount of business travel I've been doing. Challenging but not impossible. I don't always feel like going down to the hotel gym in the wee hours of the morning so I pack workout DVDs and some basic equipment so that I can exercise in my room. I get a great workout in and feel energized all day. And since my workout DVDs range from 15-minute high intensity intervals to 60-minute traditional cardio, I have no excuse to deviate from my regular schedule.

Saturday, March 10, 2012

Stuffed Shells

I have been traveling alot for work lately so I've been preparing meals that reheat well. Since takeout options in our city are limited, I'm happy to know that my husband and kids are able to still eat healthy while I travel.

Last week, I prepared stuffed shells with help from the kids. They declared it "one of the best meals ever!" It's fairly easy to make and it makes great leftovers. If only I could have found whole wheat shells...oh well, it was still a great recipe

  • 1 teaspoon dried oregano
  • 1/4 cup chopped pepperoncini peppers
  • 1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 cup (4 ounces) shredded provolone cheese, divided
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/4 teaspoon freshly ground black pepper
  • 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
  • 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 garlic cloves, minced
  • 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
  • Cooking spray
  1. Preheat oven to 375°.
  2. Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
  3. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.