BYOBottle

This week has been the worst. Between having crazy long days at work, having too full of a schedule at night, and trying to get some sleep I feel like I haven't had any spare time! On the upside, it's Saturday, I slept in til nine, and this frigid month is a quarter over! Now it's time to catch up on some posts! 

I love to watch documentaries to relax on the weekends. Super weird, I know. Not too long ago I watched Tapped. Tapped is about the bottled water industry, the strain on worldwide water supply, and being aware of what you are purchasing. While I don't always believe what I am told simply because it was in a movie, they promote a movement I have been a part of my entire life. Stop buying bottled water, bring your own, and conserve your water with small changes (for example, turn off the tap while brushing your teeth, easy). 

When getting ready in the morning, it's very simple to forego your own bottle water and grab some at the local coffee shop or as you pass by a grocery or convenience store. The cost adds up very quickly, and while some people (my mom) will reuse the water bottle, some people will recycle, most people will just toss the plastic bottle and buy another the next day. I am totally guilty of getting bored of water and will pick up a soda or iced tea at times. For the past few days, I've been adding fruit to my water. Lemon iced water is delicious but the acid in lemons can hurt your enamel over time. My current favorite addition has been oranges. So fresh and you get a couple slices of oranges to eat after you down your water. It's pretty good incentive. I advise against berries, they tend to get soggy if they sit for longer than an hour or two. Check out some more water combos here and here. Whatever you do, please don't add Mio or other processed additives in. Know why it's zero calories? Artificial sweeteners. I used artificial flavoring liquids last year and it gave me pretty intense stomach pain. Keep it natural. Fresh tastes better anyway.

Personally, I don't like the quality of my tap water so I bought a Brita pitcher and change the filter when needed. A life, and money, saver. Invest in a good, BPA free plastic or glass water bottle. I carry two water bottles with me to work each day, one of them is glass and I love it, buy it on Amazon here. You can pop it in the dishwasher if you don't have time to hand wash and they will last forever. 

Lastly, carry your bottle everywhere and proudly. I drink an unbelievable amount of water to stay hydrated and feeling good and always have a bottle in my purse or car. It will save you money and if you find a tasty flavor combo you enjoy, it will save you a lot of calories, too!

Fabulous in February: A Man Friendly Potluck Dish

We attended a friend's Super Bowl party today. It was potluck style at their condo and, at my fiance's suggestion, I needed to bring my famous meatloaf. The dish isn't inherently potluck, grab and go, appropriate. Also, our friend's wife doesn't eat red meat. Major whomp whomp. After some soul searching, and grocery searching, I put together a football friendly treat.

Mini (Turkey) Meatloaf Sliders:
-3/4 cup unsweetened vanilla almond milk
-1/2 cup shredded cheddar cheese
-1/2 cup oats
-1 egg
-1/2 teaspoon salt
- BBQ Sauce for topping
-1 pound lean ground turkey
- Hawaiian Mini Sub Sweet Rolls
Calories per mini slider: 169


Mix egg, oatmeal, milk, cheese, and salt. Add in ground turkey. Form into large six mini meatloaves. Place on parchment paper lined baking sheet and cook at 350 for 45 minutes. Let the mini loaves cool, then slice in half. Slice the mini sub rolls in half and place half a meatloaf on each. Secure with a toothpick. This makes one dozen sliders.

These were a total shot in the dark initially and I think they're going to be a big hit. I ate one already and the pairing is delicious.

I also brought along some vegetables and hummus to snack on myself. Because, you know, if I'm famished table full of dips, chips, and unhealthy treats is staring me in the face I am totally eating it.

Meatless Monday!

Lately, I have been embracing all of the seasonal goodies this time of year brings around. I will add spoonfuls of pumpkin to nearly any dish, and most things are topped with cinnamon to enhance their flavor. One fall staple I have always enjoyed is acorn squash. Trader Joe's sells them for a good price, $1.49 each I believe, but you can purchase them everywhere. They're chock full of good for you nutrition, too. Half an acorn squash is less than 120 calories (about 116) and they add potassium, fiber, magnesium, iron, and other vitamins (A, C, B6) to your meal. The labels on the squash suggest using brown sugar after baking, but I have a better way. 

Vegetarian Acorn Squash:
- 1/2 acorn squash, cleaned
- 1 meatless sausage patty (I like Trader Joe's Meatless Breakfast Patties)
- 2 tablespoons prepared quinoa
- 1/4 cup pumpkin puree
- Cinnamon

Bake acorn squash face down on a baking sheet at 350 degrees for about 40 minutes. Let cool. While your squash is cooling, either microwave or pan fry sausage patty. Mix sausage patty, quinoa, and pumpkin in a bowl. Spoon inside of the squash and sprinkle cinnamon on top.

Calories: 290

This will really fill you up and it is delicious, add a side salad or sauteed veggies for a well rounded plate. Whether you are vegetarian or not, it doesn't hurt to go meat free every once in a while to give your body, and wallet, a break. Honestly, this dish does not taste meatless. Enjoy!

A Healthy Chocolate, Banana, and Peanut Butter Treat!

This week has been a crazy one, and when life gets crazy I need something sweet to get me through. While I love a good smoothie, they don't always hit the spot. I'm a die hard chocolate fan when it comes to my desserts. Tonight when I got home from work, I opened up my cupboards to see what I had on hand and came up with a delicious treat.

Ingredients:
-1 cup unsweetened vanilla almond milk
-1 frozen banana
-2 tablespoons PB2

-1 tablespoon unsweetened cocoa powder

-1 teaspoon truvia

Calories: 185

Mix all ingredients in a blender until smooth, a couple of minutes should do it.  I blend the milk and banana first to make sure it gets blended well, then add the rest of the items.

I always keep a frozen chopped banana or two in the freezer for nights when I am craving something blended. If you don't have a frozen banana, use a fresh one and add a handful of ice. This will literally knock any sugar craving out of the park. Plus, you will get some good protein from the almond milk and PB2. The banana offers vitamins, fiber, and potassium to keep you going.  

I purchased PB2 on a whim a few months back, as an avid nut butter lover I needed a lighter option to satisfy me. Initially, I made it as instructed, blending with water and using as regular peanut butter. Terrible. Just a complete insult to peanut butter and all other nuts. Then, I started adding it to random concoctions. I'll mix a spoonful in with oatmeal, or sprinkle it on top of coconut milk chocolate ice cream and it's perfect every time. I ordered the chocolate PB2 and it should come in this weekend, hopefully it ends up being just as tasty!

Simple Pumpkin Tomato Soup

The temperatures in the city have taken a major nose dive on this glorious Monday. All I could think of was having delicious, warm soup for dinner when I got home. There is a cafe back in Indiana that offers a delicious pumpkin tomato soup. It is so good and served as my inspiration for this dish. Let's be honest, I don't have time, especially during the week, to make soup from scratch. I had purchased pumpkin soup from Trader Joe's this weekend and used that as my base for my recipe. It is good on it's own. Pumpkin puree and carrots are included in the ingredients, which are great and healthy fall foods. However, it is sweet and I was craving something a bit more savory and creamy.
 Here are the details (makes one serving):
-1 cup Trader Joe's pumpkin soup
-2/3 cup unsweetened vanilla almond milk
-Handful (about 5) cherry tomatoes
-Cinnamon to taste

Calories: 130

First, blend the tomatoes and milk in a blender. I left mine chunky to add texture to the soup. 

Combine the tomatoes and milk with 1 cup pumpkin soup in a small pot. I added a few dashes of cinnamon and left it on medium heat for five minutes and this is what I got:

The whole process took less than ten minutes, perfect for a weeknight meal. This soup is filling and very satisfying, you could even top it with plain greek yogurt and some pumpkin pie spice for a special treat! I had a side of quinoa and a cup tea with mine, the perfect fall meal.