Random Leftover Abomination Domination.

Today, I did not cook a single new thing.  As I type this, though, I’m abot to go make some muffins, so maybe I should go do that and then get back to you.  Yeah, I think I’ll do that.

Leftover Abomination Domination.

Bahahaha.  Matt should be thoroughly delighted and disgusted all at once at the sight of this one :).  French toast + chipped beef gravy on top of half of an ezekiel english muffin.

More french toast porn to round out the week.  I didn’t add the syrup until the creamed chipped beef was eaten.  I am not a fan of mixed foods on plates!

Next.

Not so abominable, but still leftovers that had nothing to do with eachother until today ;).  That’s penne pasta (der), almost too burnt to be eaten grilled zucchini and Dave’s Gourmet Spicy Heirloom Marinara (I’m in love with it).

Apple.

And even a leftover half of a Larabar (the other half of which was comsumed earlier this week).  Lovin’ the apple pie flavor.

I’ll go make something worth blogging about now :D.  Mixed berry whole wheat muffins!  Until then…

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Mac N Cheese Healthified

There seems to be a comfort food theme going on here this week…  Choc + PB Cupcakes, Chipped Beef Gravy, and now Mac n Cheese :P.  I heart mac n cheese.  I mean c’mon!  Melty, creamy cheese and carbs??  Yeah. 

Unfortunately melty, creamy, cheesy covered carbs comes with a price tag!  When I saw Ellie Krieger whip up this healthified version I decided she was my hero.  I mean, don’t get me wrong.  This is not the real thing.  This is not the banana soft serve of the ice cream world (I don’t know when I’ll ever need real ice cream again…), but it is dang tasty!

I’ve been having it with all of my lunches this week :).

Here’s my version of the recipe.  I altered it because I never have as many cheeses as she uses lying around in my fridge, and well I just like to be different ;).  And if I went out and bought all of the cheese….it would have been annihilated and that would kind of defeat the purpose of trying to eat a healthier version of the caloric beast that is macaroni and cheese.

Healthified Mac N Cheese (adapted from this lovely recipe from Ellie Krieger)

  • 1 pound whole wheat elbow macaroni
  • 2 (10-ounce) packages frozen pureed winter squash (I have used frozen cubed butternut squash, thawed and pureed, and canned pumpkin before)
  • 2 cups 1 percent lowfat milk plain almond milk
  • 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
  • 2 ounces Monterey Jack cheese more cheddar cheese!, grated (about 2/3 cup)
  • 1/2 cup part-skim ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon 1/4 tsp 😉 cayenne pepper
  • 2 tablespoons grated Parmesan
  • 2 tablespoons unseasoned whole wheat bread crumbs
  • 1 teaspoon olive oil
  • Thaw out the squash (puree afterwards if using a cubed frozen squash) or measure out your pumpkin.  Side note: the pumpkin was all I had on hand once, and it worked perfectly!

    Mix in the milk and simmer.  Slowly add the cheeeeese factor until melted.  Add in the spices and stir.  Let it simmer for 3-5 minutes. 

    A Girl's Best Friend

    Hopefully you’ve been cooking the pasta this whole time, or if you’re like me, you just put the pot of water on, because you got so caught up in the cheese fest going on in your kitchen ;).  Once the pasta is cooked, stir it into your cheese-a-thon 2000 cheese sauce mixture and transfer to a greased casserole dish.

    Finally, combine the parm, bread crumbs, and oil and sprinkle this mixture on top of the “match made in heaven” cheese + carbs goodness.  Bake at 375 for 20 minutes and then broil for 3 minutes at the end.

    I’m the worst food blogger ever and don’t have any pictures of it before it ended up on my lunch plates.  Sorry!

    How about this tantalizing photo of my french toast this morning instead??

    I added blueberries, but otherwise it’s the same as yesterday’s.  Check it out for some french toast tippers, from me to you!

    Afternoon snackage.  Canteloupe and greek yogurt with honey on top.  The yog + fruit + honey thing is something I picked up in Australia for whatever reason and it is fantasmic (Webster and I are becoming fast friends ;))!

    Dinner was not original or ground breaking, but I do want to show you my favorite store bought pasta sauce ever.

    Dave’s Gourmet Spicy Heirloom Marinara Sauce.  I has a little kick from the chiles that I adore in tomato sauces, and a nice bonus is that it’s organic!  I found it in our little “fine foods” store in town and fell in love.  I even went back and special requested some more and now they’re carrying it regularly :D.  They carry a few other sauces too, so if I ever get over how wonderful this one is, maybe I’ll branch out and try a new one.  I’ll be sure to let you know!

    That’s all I’ve got for you tonight.  Get your cheese on and I’ll see you one day closer to the approaching long weekend!!

    PB + Chocolate Heaven

    So I ate a lot of leftovers today, but one thing I ate was aaaawesome (I’m totally singing that word to myself as I type it).  It was not leftovers, but it is something you’ve seen before here.  The return of the Chocolate Avocado Banana Pudding :D.  I’ll let you hang on the edge of seats for minute to see the twist on that one though…

    For breakfast…I bet you can’t guess!  OK, maybe you can. 

    Yep, granola and Fage (click here for the Fage discovery/love post!).  But I promise I’m pretty much out of granola, so something new is lurking around the corner :P.

    Lunch was leftover pizza.  Soggy pizza is not my fave, so I like to pop my leftovers into a toaster oven on the toast setting.  It’s the best way I’ve found to revive leftover pizza.  Luckily we have a toaster oven at work!  Worked like a charm!

    Afternoon snackage.  Berry palooza!!  And some almonds for staying power (haha, there were more than 4!).  Protein + fiber + healthy fat = Happy Lindsey!

    Oh wait.  Dessert?  Did I forget something here?  Indeed I did.  Last night I whipped up some that Choc Av Nanner Pudding I discovered on Edible Perspective.  Turned out quite well again and I threw some in a container for my lunch today.  When I went to eat it today, though, I could hear the jar of peanut butter in my drawer quietly screaming at me… “Liiindseyyyy…you know you’ve been craving the glorious combo of PB + Choc ever since that heart breaking cupcake debacle….”  OK, may be it was just in my head, but still…  Behold.

    Heaven Squared

    I decided to make some PB sauce a la Kath sans microwaving.  I just mixed some milk into the PB to thin it out and topped my already heavenly pudding with it.

    Oh man.  Oh man, oh man, oh man.  I hit the jackpot with this one.  Now I’m thinking of trying to make this pudding, PB style and swirling it with it’s chocolate soulmate…  If it works I will surely let you know!

    Dinner was a grilling feast, even though another gnarly storm rolled through town tonight.  Luckily, it was gone by the time my tummy started rumblin’.

    On the Way to the Grill

    Those are elk loin steaks by the way!  Just seasoned with salt and pepper.  I’m a fan of game meat, so I don’t go all out with the marinating or anything…  Accompanied by mushroom, pepper, and onion kebabs, and sliced zucchini.  Got the zucchini idea from Katie!  I’d always put the zucchini on the kebabs before, but I love it like this way more!

    Tha, tha, tha… tha, that, that’s all folks!

    I hope that reminded you of looney tunes, otherwise, you think I’m completely nuts right now…  Then again, that ship may have sailed a long time ago…

    TGIT

    Thank God It’s Thursday!  I’m leaving for Colorado tomorrow to run my 10k in Steamboat Springs and then meet AshleyHeather and some other bloggers/bloggies!  Tonight, I’m getting right down to business.  I haven’t been able to show you some of the awesome things I’ve made this week because of forgetfulness and chocolate overloads, but I’m going to give you the highlights here!

    First of all I discovered real greek yogurt this week!  I know!  Real greek yogurt you ask?  Well yes.  I had been buying Greek Gods 0% Milkfat greek yogurt, which I thought was all fine and dandy.  Then the other day I saw Fage 0% greek yogurt and since I’d seen it on a few blogs, I figured I’d give it a try.  What a ginormous difference.  So thick and creamy and… gahh!  Huge difference people.  Huge.  Here are my breakfasts from this week with the lovely Fage.

    Granola and Yogurt

    I usually make my own granola, but didn’t have a batch on hand, so I went to my layaway stash always kept around for situations exactly like this one.  It’s pretty dang good for a boxed granola!  I was eating this even before my recent switch to eating mostly organic and whole foods.

    Yogurt w Honey and Kashi Pumpkin Spice Fruit and Grain Bar

    One more breakfast the Fage made it into:  overnight oats!  I’ve seen these bad boys all over the blogosphere too, so once I was almost out of peanut butter, I had to give it a shot.  Sorry about the heinous picture, it was taken with our office camera…  Like I said, forgetfulness…

    It contained:

    • 1/2 cup rolled oats
    • 1/2 cup almond milk
    • 1/2 cup Fage
    • 1 tablespoon of maple syrup

    The verdict:  I’m going to have to try it without the yogurt.  It gave the oats a tang my taste buds weren’t really down with.  I did, however, like the cold oats with peanut butter hiding at the bottom :).  And fullness factor: awesome!  No hunger until lunch.

    Next up.  I had the bestest most awesomest crazy tastiest grilled cheese for lunch the other day.  As you saw earlier this week, I bought a wedge of brie, so while sitting at the computer daydreaming working dilligently, and having just finished this raspberry jam and almond butter roll up…

    …I thought: why not put brie in here in place of the AB!!  So the next day I did just that, and put it on half of a whole wheat pita.  Tah-dah!

    I had it with the lonely brat’s brother.  Odd combo, but still a great lunch!

    Now for another new one :D.  The other night I made spaghetti squash for the first time and whipped up some “kitchen sink marinara sauce” to go with it! 

    Spaghetti squash is a butt kickin’ way to slide the old pasta off the plate and sqeeze some more veg into your diet when the mood strikes.  And it’s super easy to cook in the microwave.  Just cut it in half lengthwise, seed it, and cook it on high for 6-8 minutes.  Shred with a fork and scoop it out.  Voila!

    Kitchen Sink Marinara Sauce

    • one large can tomato puree
    • 1 tablespoon olive oil
    • 1 clove of garlic
    • 1/4 cup diced yellow onion
    • 1/4 cup minced carrot
    • 1/4 cup diced celery
    • 1/4 cup diced bell pepper
    • chili powder
    • oregano
    • italian seasoning
    • healthy pinch of red pepper flakes (depending how spicy you like it)
    • lots of dried basil
    • S&P
    • 1/4 cup red wine

    Sautee everything but the wine and tomato puree for 5-10 minutes and then added the tomato puree and wine.  Simmer for 20 minutes on low (while I was simmering I added some spears of broccoli because they looked lonely in the refrigerator). 

    Today I turned it into a pizza sauce and topped it with mozzarella and proscuitto.  It’s OK, you can mumble “yummm” to yourself.  No one will judge you.  I put it on a whole wheat pita and broiled it for 10 minutes.  Uh, yummmm…

    Delicious Pizza. Awful Picture.

    Again sorry for the awful picture.  Super old/ sad work camera…

    Kaya-face would like to say hello and good night as well.  Such a heart breaker ;).

    Good night guys.  I’ll be back at the end of the weekend!!

    Lovin’ It

    I am one week strong into this blog guys and I’m so glad I started Foodie on the Rocks!  If you have any lingering curiosity about the name, I’ll drop it all on you now.  It refers to my love of food and climbing (kind of obvious I think :P), but it also alludes to my never-ending attempt to balance my love for travelling and experiencing new things with my full-time job as an engineer.  I’m always using my time off from work to the max, but sometimes I really have to remind myself to take a weekend at home and just relax!!      

    I think I may have had it figured out in this hammock…      

    St. Lucia Style Siesta 😀

     On the other side, I’m so glad there might actually be a few of you out there reading this that I don’t know and haven’t personally told about the blog 😉 and enjoying it!  I know it’s going to take me a little while to really find my voice and really hone in on how I’m going to keep this thing interesting, but if you guys are up for it, so am I. 

    So let me pick off where I left off yesterday really quickly.  Remember how I was going to go out and run since I’m doing a team marathon next weekend??  Well two things happened.  Firstly…      

    Hail in the Backyard

    Roomie Holding the Marble Sized Hail   

    Needless to say, I did not go out and run.  Along with the hail, there was a tornado watch.  So going to the gym wasn’t an option either.  Boo.  Oh well…  At least I got to add some new pictures to Husky in the Room!  Check ’em out.      

    Secondly, turns out our team captain did not register us for the team marathon.  Way.  Lame.  It’s cool, though.  I got on the web and found a 10k in Steamboat that I’m going to do instead.      

    And here are my eats today folks…      

    Breakfast was tasty with a capital flippin T y’all!  I made these oatmeal pancakes from Jenna’s blog.  Scrumptious and they’ve got the protein thang going on too.  I’ve found that protein is so crucial in my breakfasts to keep me going!      

    Pancakes with the Real Stuff

    You guys, if you’re still eating “table syrup” aka high fructose corn syrup, I beg of you.  Put the bottle down.  Walk to your cupboard, and throw it to the wind.  I mean, or you could just put in your trash can, just long as it’s gone!  Real maple syrup is the only way to go in my book because it’s tastes whoa! times better and well, it’s not full of processed stuff.  Period.  OK, rant over.   

    And whoops!  I didn’t get to eat that until I had my blood drawn.  Eek!      

     

    I forgot it was wellness day.  Each year the company does free blood draws and wellness evaluations, and actually if you go through with the whole she-bang and go to another day they set up and talk to a wellness coach about your results they put some extra cash the old paycheck!  And, I got this nice little snack plate to reward me for my ~11 hour fast.      

     

    Lunch….not overly exciting.  Spinach, tomato, and honey curry hummus on half a pita.  But, wait!  Haha, another department brought in food for lunch and needed help with leftovers, so I grabbed some strawb’s and pineapple and some antelope sausage one of the guys brough in :).  It was pretty salty for me, but good!      

          

     

    When I got home from work I had a glorious plan to go run and then go to yoga.  Uh, not so much.  Sat down for a few too many minutes on the couch, so I’d just have to do yoga after I walked Kaya-face and then run.  No biggie.  Not so much.  Yoga instructor played hookie.  Lame.  Oh well, I ran 3 miles in 32 minutes – only one 4 minute break in there, so yay!  Workin’ back up my endurance slowly but surely :).      

    And here’s dinner.  I decided to make some of these veggie burgers.  Thanks, Angela!  If you had told me one year ago that I would be making veggie burgers I would have laughed…hard…in your face.  It’s tasty as, though, so give ’em a whirl!  PS  I used whole wheat pastry flour, because it’s what I had.      

          

     

    You’ll pretty much want to process it down to a puree, but the camera battery was dying, so I didn’t get a shot of that.      

     

    Again, had to do the whole spicy thing, because what doesn’t kill you, makes your taste buds stronger :P.  That’s a baked sweet potato hiding in the back there with a bit of butter, one tablespoon of brown sugar, and a sprinkle of cinnamon.      

    I’ll leave you with my treat to myself for the evening.      

     

    This ice cream is the best!  Coconut milk is to ice cream as diamonds are to girls.  Oh yeah, I just compared that ice cream to diamonds.  It is that good.  For one half of a cup it’s 150 calories, 9 grams of fat, and 6 grams of fiber.  Plus the ingredients list stupendous.  Good night, indeed!