Tag: Skillet

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General Weight Loss Tips

Whole Wheat French Toast With Agave Maple Syrup

wholewheatfrenchtoast Whole Wheat French Toast With Agave Maple Syrup

Remember all that snow we got the other day? It’s all melted and sunny today. I’m so ready for spring!

This morning we had whole wheat french toast with organic blue agave maple flavored syrup. I picked up a bottle at the Fresh Market last week with this breakfast in mind (and maybe some almond flour pancakes too!). The bread was dipped in an egg/milk/cinnamon mixture and fried in the skillet like grilled cheese.

I don’t have any thoughts about using agave versus anything else, but I like that a little goes a long way and I never feel groggy after eating like I do regular syrups.

Served with half a banana and cherries.

frenchtoast Whole Wheat French Toast With Agave Maple Syrup

I have a new DVD coming in the mail and I’m so excited to get started. It’s called Strong Knees and I’m hoping it will strengthen my knees to prevent future injury and to help heal my knee from where I fell two weeks ago. From the reviews, it sounds like these exercises are exactly like the ones in physical therapy, or very similar. I like the idea of building up the muscles around my knees to give them more support with exercise and daily movement. This could be very good for runners too.

strong knees2 Whole Wheat French Toast With Agave Maple Syrup

It was hard giving up TV yesterday. I may have whined about it to Josh for 10 minutes and then I got over it. Not watching TV or a movie last night made the day seem much longer and more full. It felt like I was spending quality time with Josh rather than zoning out like I normally want to do. We ended up meditating (I always fall asleep) and listening to music and eating popcorn. It was nice.

deepak chopra Whole Wheat French Toast With Agave Maple Syrup

I also start reading Deepak Chopra’s book, Reinventing the Body, Resurrecting the Soul: How to Create a New You with highlighter in hand. I have a lot to share with this one!

And listening to a lot of Miike Snow these past couple of days. In fact, I’m listening as I write this. Someone recently asked me what kind of music I listen to, and my answer made me pause. I seem to gravitate towards more upbeat/poppy/electronicy music.

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Random Question:

If you could hang out with a blogger for a day, who would it be? I would hang out with Olivia from Every Day Musings. Her life, photos and enthusiasm are incredible and inspiring. She is living a big life. She also makes Charleston, SC seem like the best place on earth to live.

 

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Brown Butter Mushrooms With Creamy Noodles

I have a new love…

Cremini Mushrooms

Don’t tell Josh, but it’s starting to get serious. These cremini (crimini?) mushrooms are downright life changing. I like to say pretty much all things that I love are life changing, but these guys are dear to my heart. They are so rich and satisfying. That umami flavor does it for me. And cats too apparently.

I can’t tell you when I first tried mushrooms, but I’ve know about this love for awhile now. I grew up with a mushroom (and egg!) hating mom who I can confirm would never serve mushrooms to me as per my previous post. One day I’m going to get her to love mushrooms. One day mom, just you wait!

If you too love mushrooms then this very quick and easy recipe is for you!

Brown Butter Mushrooms with Creamy Noodles

Ingredients: 

brown butter mushrooms: 5 C. chopped cremini mushrooms, 1 t. salt, 2 T butter

creamy noodles: half package of egg noodles (4 C. cooked), 1/4 C. sour cream, 1 T butter, 1/4 t. salt, 1 t garlic powder, 1 T dried parsley (plus more for garnish), 1/2 C. chopped provolone

Directions:

Prepare egg noodles according to the package instructions. Drain and set aside.

Wash and dry mushrooms and set aside. Heat butter in a large skillet until it begins to turn brown or a light amber color. Add mushrooms to the pan, careful not to overcrowd them. Add salt and stir. Cook until tender.

Put noodles back in the pot on medium heat. Add butter, sour cream, salt, garlic powder, and parsley to the noodles. Stir until the butter is melted and the noodles are heated thoroughly.

Place noodles on a large serving platter and top with provolone cheese. Add mushrooms to the top of the noodles and garnish with parsley. Serve with a side salad and enjoy!

Brown Butter Mushrooms with Creamy Noodles

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General Weight Loss Tips

Pepper Steak Over Rice

Last night’s dinner is one of my favorites! I use the sauce from PW’s recipe and marinate with (ribbye) steak. I cook the peppers and onions in 1T sesame oil until tender. Remove from pan. Add steak + sauce to skillet with 1 C. chicken broth (low sodium) and let cook until meat is done. Add vegetables back in. Cook for about 5 minutes. Serve over rice. (Oh! I also use white wine instead of sherry.)

It tastes just like it’s from a chinese restaurant, but a lot better. I calculated the pepper steak alone at about 350 calories per serving (makes 4 total) plus 160 for 3/4 C rice. Served with salad and viniagrette dressing a a little feta; Total calories: 580

For the day: 1,690

I did not earn my sticker yesterday because I didn’t exercise. After dinner, I worked on more projects and just passed out in the bed. I know. Today I am going to exercise before dinner. I notice that exercise really helps me with depression, I feel so much better and clear after a workout.

I’m feeling dehydrated so far today and am working on lowering my sodium intake for the day. So far I’ve only had 1/2 a banana and 1 C of orange juice, plus lots of water.

I’ll be back this evening with my food post and exercise report. Have a wonderful day!

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