Archive for March, 2013

Daily Fitbit stats

My fitbit #Fitstats for 3/30/2013: 1,767 steps and 0.8 miles traveled. http://www.fitbit.com/user/22PZFF

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Daily Fitbit stats

My fitbit #fitstats for 3/07/2013: 13,291 steps and 6 miles traveled. http://www.fitbit.com/user/22PZFF

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Two Ingredient Ice Cream

I found this recipe on Recipe By Photo on Pinterest and tried it out last night with Tim.  Delicious.  A bit time consuming and messy, but worth the end result.

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They didn’t really give amounts, which of course I don’t do either.  I just got a bunch of bananas (7ish), let them get brown, cut them up and froze them.  Then I put about half in my mini food processor (it says you can use a powerful blender, but my blender is a piece.  Good thing I opted for the food processor) and turned it on.  And wiped the bananas down the side to the blade.  And turned it on.  And wiped the bananas down the side to the blade.  Over and over and over again.  At first, it had the consistency of like Dippin Dots.  I added the peanut butter before the bananas were fully chopped (you were supposed to wait) so that it would get creamy faster.  Totally worked!  😀  Blend blend blend, ready.  Topped with dark chocolate chips, and serve.  Delicious!

Go easy on the peanut butter.  I thought it had an overwhelming peanut butter flavor (I used two tablespoons-ish.)  Tim thought it was fine.  I think next time I might do Banana-coconut… ???  What can I put in there that’s like peanut butter but not…  we’ll see.

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Shrimp & Scallop Quick Pasta

Shrimp & Scallop Quick Pasta

Since I decided to skip practice Monday, Tim and I decided to cook dinner. I didn’t have anything prepared, so we winged it. The result was delicious!

Ingredients:

  • A box of tri-colored rotini
  • 6 scallops
  • shrimp
  • mushrooms, sliced
  • spinach, chopped
  • artichoke hearts & olives would be divine in here…
  • Olive Oil
  • Red Wine Vinegar
  • Dijon mustard
  • Garlic cloves, diced
  • Lemon Juice
  • salt and pepper to taste
  • butter

Directions:

  • Cook pasta according to directions on the box. The last minute of cooking, add spinach and mushrooms to warm through.*
  • Sauté scallops in olive oil and butter, according to directions.  Set aside (cover w/ foil to keep warm.)  Cook shrimp.  in remaining butter/oil.  Set aside.  *Optional–you can sauté spinach/mushrooms in oil/butter instead of boiling them.
  • Mix olive oil, lemon juice, vinegar, garlic, dijon, and salt and pepper together for dressing.
  • Put drained pasta with spinach and mushrooms in a bowl.  Top with shrimp and scallops.  Drizzle dressing over the whole thing. Serve immediately.

This was really good.  We ate all the shrimp/scallops the first night, so I had the leftover noodles/veggies the second day with tofu as a pasta salad. Mmmm…  Next time I’ll add artichoke hearts and maybe some black olives.

 

 

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Daily Fitbit stats

My fitbit #fitstats for 3/03/2013: 6,497 steps and 2.9 miles traveled. http://www.fitbit.com/user/22PZFF

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Daily Fitbit stats

My fitbit #fitstats for 3/02/2013: 7,296 steps and 3.3 miles traveled. http://www.fitbit.com/user/22PZFF

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Grump Cat Break

Grump Cat Break

Take a break from derby to improve my attitude?

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