Summer Quiche & Wedding fun!


This past weekend I was in a wedding. For those of you of you haven’t been in a wedding, even if it isn’t yours it is still a lot of work. However, even with all the work it is an honor to stand beside your friend as the they make one of the biggest decisions of their life.

All the bridesmaids woke up bright and early to get ready. I knew that I would be hungry (and everyone else) so I made breakfast. I like to call this summer quiche because it uses fresh summer herbs and vegetables (there are tons of gardens.) Rather than make a huge quiche, I made crust less muffin size quiche.

Summer Quiche
4 eggs
1 cup chopped onion
1 cup chopped squash
1/2 cup chopped tomato
1 tsp fresh basil
2 shakes dried oregano
1 tsp minced garlic
Olive oil spray
***optional low fat cheese

1. Preheat oven to 350.
2. While oven is preheating, chop all vegetables.
3. Break all eggs into bowl and mix well.
4. Slowly mix in all ingredients.
5. Spray muffin pan with olive oil nonstick spray.
6. Bake for 20-30 minutes.

***I topped ours with a little bit of low fat mozzarella. Without the mozzarella nutrition facts are : (per 1) 80 calories, 4.1 grams of fat, 4.9 carbs, 5.4 grams of protein.

I also made pigs in a blanket at that is my giant coffee.

I knew that I would be busy and unable to eat lunch, so I brought a snack box. This Go Picnic boxes are pretty fantastic. They are all natural and the one I had was also vegan, kosher and gluten free. I just pulled a snack out every once in a while.


Here is the beautiful bride and the bridal party. Excuse my weird arms:




Sometimes you have the best intentions and things don’t happen like you hope for. I really had planned on putting more content and quality content at that on here. Then life happened.

My laptop cord broke, I went out of town, went out of town again and now I’m here. Using an iPhone and iPad to keep this blog going. But I’m committing to posting more often. My story keeps going and so do I.

I recently went to Iowa. It was a little stressful. I forgot what it’s like to be dependent on others. For food, transportation, COFFEE.

So, here a few picture highlights:

Only in Iowa do you find a giant statue of corn. I saw two. TWO.

a href=””>20140618-124848-46128381.jpg
Delicious coffee from a local cafe called Red Bar Coffee. They focus on small batch coffee.

I made this delicious dinner for my family on one of the few nights we ate at home. Baked Eggplant Parmesan over spinach and spaghetti squash.

Breakfast at one of my all time favorite places for breakfast – Cracker Barrel!
I had eggs with whole wheat sourdough and fresh fruit.

Making Time


I haven’t been posting lately, but I have been active and eating healthy meals. Now that I am almost done with school (three finals and I’m done) I am putting an emphasis on this blog. I’ve been busy with school (five classes + student teaching), work and wedding planing (WE HAVE A VENUE PICKED OUT!) but I have still managed to make time for the gym and to make meals at home.

Every week once I have my schedule for the following week, I sit down and look at the week. I am one of the people who cannot live without a planner. I know a lot of people rely on digital planners, but I am old fashioned. I have a big planner and variety of pen colors. I even color code. (For example: anything pertaining to KDE is purple, my wedding is teal, church is blue, work is green, etc.)

I write down my weekly schedule. There is where it gets tricky because my work schedule varies from week-to-week. If there are any special occasions they should be written down already. I add any events to my agenda book immediately or I will forget. Looking forward to next week, I know that I have two finals on Tuesday, Caitlin’s graduation party on Friday and Mother’s Day dinner on Sunday.

 After I have my schedule written down, I pull up the group fitness classes online. I do better in fitness classes because I am not a big self motivator. I’ll give up halfway at home but in the class I keep pushing myself because I don’t want to be a quitter. I write down the time of fitness classes I’m going to for the week. Once it’s in my agenda book, it’s not changing. Plus, I can’t tell myself that I don’t have time because I know that I do.


Vegan Black Bean Tostada


I’m still battling the pollen (today’s pollen count is over 2000!) so it’s something I just have to deal with. To help breathe better I’m still forgoing dairy because it does cause more mucus. I was so exhausted from working an 8 hour shift not being able to breath that I really needed something quick and easy to make. I looked in my fridge and realized that I had all the ingredients I needed to make something hispanic inspired. Each tostada is 150 calories so you can make it as a snack or make more than one for a meal.

Vegan Black Bean Tostada

Ole Brand Corn Tortilla

Wholly Guacomole (1 tbs)

1/4 cup cooked black beans (with 1/4 tsp cumin, 1/4 garlic)

Fresh Cilantro (to taste)

1/8 cup lettuce

1 Tbs chopped tomatoes

Fresh Lime


1. Using a non-stick pan, heat the corn tortilla until it is crispy on both sides. ( I cook it for a minute or so and then flip it — if you use a non-stick pan you don’t need any oil.)

2. Spread guacamole on the toasted tortilla.

3. Top the guacamole with tomato, cilantro and lettuce.

4. Squeeze fresh lime on top.


If you want you can easily add cheese and or sour cream to the tostada :)


Brussels Sprouts and Veggie Burger


I’m back from vacation and ready to rumble…except for CRAZY allergies. To help with my symptoms, I am cutting out dairy for the next few days. So, after work I braved the Masters traffic and hit the grocery store. Luckily I was able to find a few things that sounded good.I always meander in the produce section to see if anything is on sale. Today I lucked out and found brussels sprouts on sale that were already chopped and seasoned. I just cooked in a tiny bit of olive oil and called it a day. I added an Amy’s California burger on the side with no bun or cheese. My meal was 300 calories, 12 grams of protein and only 5 grams of sugar. 



Turning a Setback into a Comeback


Life has been crazy lately. I’m not trying to make excuses, I’m just stating a fact. Another fact is that when everything went insane I did not maintain my focus on fitness. I still ate well (for the most part) but I did not continue to exercise. I’ve lost all the endurance I had earned. But, I’m back. With a partner. Ashton and I are both putting an emphasis on our health and already (about two weeks in) it is making a difference. It’s easier to cook healthy when both people are trying to. We encourage each other and we are trying to be more active.

I am the one who cooks and does the grocery shopping. I get off work earlier than he does and I HATE going when there are a lot of people. I don’t go on weekends and I don’t like going after 5, so it makes more sense for me to go when I’m off earlier than he is. He is also is still learning more about nutrition. 

I created a couple of documents to help me with our nutrition. I’m currently trying to lose about 5 more pounds before I go into maintenance. My current caloric range is 1,200-1,400 and when I hit maintenance time it will be closer to 1,400 -1,600. Ashton gets to eat a lot more. I usually cook a large dinner and portion them out leaving enough for lunch the following day. I plan my meals for a week based on what is on sale at the grocery stores I frequent. It is important to watch for sales/coupons when eating healthy because it can be very expensive.

The first one I’m showing is the weekly plan. We eat the same thing on Tuesdays and on Fridays every week. Tacos on Tuesday and Pizza Friday. We love it.


The second one is a daily food journal broken down into calories. At the bottom of the page you also track your water intake and your exercise of the day. (It is today’s so it isn’t completely filled out yet…)


If you are interested in either one feel free to e-mail me at

Vegan Black Eyed Peas


This is a quick and easy one person meal that I created for my lunches. Growing up in the south, I LOVE comfort food. Mashed potatoes, fried okra, macaroni and cheese, collards, black eyed peas, etc. However, since going vegetarian finding black eye peas hasn’t been easy. In the south it is usually cooked with bacon or ham and served with a corn muffin. The bacon isn’t vegetarian and corn muffins usually are not good for you. So, I came up with this simple dish.

Vegan Black Eyed Peas

1 cup cooked black eyed peas* or 1/3 cup dry black eye peas

1/3 cup matchstick carrots

1/4 cup diced onion 

1 tsp better than bouillon vegetable base (I use low sodium)

2 cups fresh spinach

* it is important to note that if you are using cooked black eye peas make sure they are not seasoned – many are seasoned with meat


1. (I cheated and use black eye peas.) In a crock pot, combine black eye peas, carrots, onion and vegetable base.

2. I allowed mine to cook on low for about three hours allowing the carrots and onion to cook thoroughly.

3. I created a bed of spinach and put the black eye peas top.

When it was time for my lunch I simply put in the microwave to heat it back up.

Calories:  287


Protein: 19 grams