Ready, Set, May Goals

Aaaaaghg I haven’t written in a while.

so I was supposed to come up with some goals for the last two weeks of April after the wedding shiznet all calmed down, but I didn’t.  Not gonna lie I’ve been a little lazy.  Don’t’ get me wrong I’m still playing ball hockey (2x a week now), running ever few days, BUT I haven’t been doing much weight training and that’s when I start to notice my clothes fitting differently.  I’ve lost some muscle this month but I haven’t been eating as healthy as I normally do either.

he’s just so cute lol

BUT nothing I can’t step up and fix right away.  I’ve come up with some new goals for MAY!

1) Run 115km in may- I’ve got 2 10k races in May, plus the weather is kind of almost, perfect to run outside (we got snow yesterday wtf?), more running buddies are coming out of the woodworks and asking me to run with them. Not that I don’t love to run alone especially now that Zombies Run! second addition is out.

Anywho more goals

2)Hit the Gym 2x a week- I haven’t been using my gym membership as frequently as I should.  When I go to the gym I always do weights, so if I go 2x a week I’m at least doing 1.5 hours of weights a week.

3)Meal Plan- This is also why I haven’t had the greatest month.  I have not been eating very well. I am going to meal plan for days when Ryan and I are home together and when I’m home alone so that I know, roughly, what my calories will be.  I also tend to eat less when it’s all planned out and I’m not munching out while.  I’m not home for dinner until friday this week, so that is when I’ll have my meal plan done for and post it on here.



Advocado Chicken Parmigiana


I found this on pinterest. looked amazing, anything with Advocado catches my eye.

This is the picture that caught my eye on pinterest.  How good does that look?



This is how it turned out on our plates… How good does that look?

on the plate

I didn’t follow the recipe on pinterst though.  I’ll give everyone 1 guess which cookbook I used a recipe from…

that’s right LOONEYSPOONS!

The Looneyspoons Collection: Fee, Fie, Faux Fried Chicken

Oven “fried” chicken pieces with a crispy herb coating

Fee, Fie, Foh Yum! I smell the scent of chicken with crumbs! If you love fried chicken, but hate all the fat, our healthier rendition is a giant step in the right direction.


  • 1 cup corn flake crumbs
  • ¼ cup freshly grated Parmesan cheese
  • 1 tsp paprika
  • 1 tsp marjoram
  • ½ tsp each dried thyme and seasoned salt
  • ¼ tsp each garlic powder, onion powder and freshly ground black pepper
  • ⅛ tsp cayenne pepper
  • 1 cup buttermilk
  • ½ cup whole wheat flour
  • 4 large chicken thighs (bone-in; remove skin)
  • 4 large chicken drumsticks (remove skin)
  • 2 tbsp butter, melted
  • Safflower oil or cooking spray to coat baking pan


In a shallow bowl or pie plate, mix corn flake crumbs with Parmesan, paprika, marjoram, thyme, seasoned salt, garlic powder, onion powder, black pepper and cayenne pepper. Set aside.

Pour buttermilk into a second shallow bowl or pie plate and flour into a third shallow bowl or pie plate.

Generously spray a rimmed baking sheet with safflower oil or cooking spray (see tip below). Rinse chicken and pat dry using paper towels. Working one at a time, dip chicken pieces in buttermilk and moisten on all sides. Shake off excess buttermilk. Place chicken in bowl with flour and turn to coat. Dip in buttermilk again, then coat with seasoned corn flake mixture. This process can get a little messy, but hang in there! Double dipping is what makes the chicken extra yummy. Place chicken pieces on prepared baking sheet. Leave some space between chicken pieces (they should not be touching). Using a small spoon, drizzle melted butter evenly over chicken.

Bake, uncovered, at 400ºF for 35 to 40 minutes, until chicken is golden brown and juices run clear. Serve hot.

Per piece: 258 calories, 8.8 g total fat (4 g saturated fat), 26 g protein, 18 g carbohydrate, 1.4 g fiber, 106 mg cholesterol, 343 mg sodium

To make this Advocado Chicken Parmigiana- After breading the chicken and baking it for 30-40 minutes, you put the maranara sauce on, advocado and cheese and bake 5-7 minutes.  We then broiled it for a few minutes as well.

I used Panko bread crumbs because I didn’t have corn flakes and I don’t drizzle butter on the chicken.  I also use Skim Milk instead of buttermilk.  TASTES SOOOO GOOOOD!

WE also used water instead of milk to help bread my girlfriend Jill’s Vegan Chicken breast- so this can be made into a Vegan or vegetarian dish as well (she also has Vegan cheese for as well)

Healthy Eats- Gringo’s Starr

I’m not sure if I’ve raved about the Looneyspoons cook books yet… oh wait that’s all I talk about when I blog about food. I like cooking, I find it relaxing and enjoyable. I like following a new recipe and then fixing it up a tad to suit me more. I’m also in love with Pinterest and the amazing recipes you find on there, I could pin about a 100 a day but I will never be able to make them all! so I try to pick some healthy and some splurge meals and have slowly been attempting them.

Anywho I want to share the Gringo’s Starr (Looneyspoons)

What you’ll need:

12oz uncooked cavatappi or medium shell pasta

2 tsp olive oil

1 lb ground turkey or chicken (I used shredded turkey left from turkey dinner since we were getting sick of turkey sandwiches)

1 cup chopped onion

2 tsp minced garlic

3/4 cup each diced red & green peppers, and jalapeño

2 cups low sodium tomato pasta sauce

3/4 cup salsa

1 tsp each dried oregano, cumin and chilli powder

1/4 tsp black pepper

1cup 1% cottage cheese

1/2 cup shredded light monterey jack or cheddar cheese

What you’ll do:

prepare pasta and set aside

heat olive oil in large skilled over medium-high heat. add turkey onions, garlic, peppers and jalapeños. cook until turkey is no longer pink (since mine was pre cooked it didn’t take very long at all) drain any fat. add pasta sauce, salsa, spices and bring to a boil. reduce heat, cover and simmer 5 minutes, stirring occasionally.

Spray 9x 13 inch baking dish with cooking spray. spread a bit of pasta sauce over bottom followed by 1/2 the pasta 1/2 the remaining pasta sauce. Spread cottage cheese evenly over sauce. Spread remaining pasta over cottage cheese followed by sauce and shredded cheese.

cover and bake at 350F for 30 minutes

423 Calories per serving (the recipe says serves 6, I made a bit more)

I didn’t have cottage cheese so I improvised with Boursin Gourmet Spreadable Herb and Garlic light.  I tossed the noodles in it and then put the sauce on… Ryan ate a bunch for lunch, packed it for his dinner at work, and even texted me to tell me it was good, so that means it was an A+

looks like yum… and it was

Great eats- entertaining

Slim Dunk (spinach dip), Skinny Dipping ( Tzatziki) and Fairest Wheels (pinwheel sandwiches)


3 things I LOVE to make when I’m entertaining guests!  They’re so YUM, and healthier versions of the real thing! of course they come from the lovely Looneyspoons collection.

Here’s just how easy they are:

Fairest Wheels

How to make it

  • In medium bowl,combine chicken, lettuce,cheddar cheese,green onions and red pepper.
  • set aside
  • In small bowl, beat together cream cheese,sour cream, and red pepper jelly on low speed of electric mixer.
  • Spread 1/3 cream cheese mixture over one side of tortilla
  • sprinkle with 1/3 chicken mixture,leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.)Roll up tightly, jelly roll style.
  • Wrap tortilla roll in plastic wrap
  • Repeat with remaining tortillas and filling.
  • Refrigerate for 2 hours.
  • Trim off the ends and cut each roll into 8 slices, serve cold.

Skinny Dipping

  • 1 cup low-fat greet yogurt
  • 3/4 cup peeled, seeded and finely chopped english cucumber
  • 1 tbsp lemon juice
  • 1 tbsp minced fresh dill
  • 1 tsp minced garlic
  • 1tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Combine all ingredients in small bowl.  Cover and refrigerate for at least an hour before serving.

Slim Dunk

  • 2 Cups low-fat Greek yogurt
  • 1/2 cup mayonnaise
  • 1 pkg frozen spinach, thawed squeezed dry and chopped
  • 1 pkg Knorr Cream of Leek Soup mix
  • 1/2 cup minced water chestnuts
  • 1/3 cup minced red pepper

Combine all ingredients in a medium bowl.  Mix Well. Cover and refrigerate for at least 3 hours before serving (even better when chilled overnight)

Salad Challenge

I will weigh in tomorrow folks, I did a sleep over shift at work last night and then worked all day (24hour shifts, gotta love them) which means my scale is at home weighting (pun intended) for me to weigh in tomorrow morning.  So check back, though I’m sure there wont be much change this week as I had a very hard time convincing myself to be active last week.  I just don’t get why it’s so hard when I love exercising, BUT it happens and I’m feeling better about getting my ass in gear this week.

I follow a few other weight loss blogs and one of my favs is Trying Not to be Fat she is funny and motivating and I think we’d hang out if we lived in the same city 🙂  Any who that’s besides the point, she started this awesome personal challenge for herself in which she is going to eat a salad a day.  I’m going to join in the fun starting tomorrow I will probably make my salads for lunch, I find that’s the best time for me to eat them.  But I’ll be posting pictures and such about them.  I love a good salad so I’m pumped to make it a challenge and to make some new salads that I’ve never attempted at home before.