Tag Archives: winter recipe

Yoga On Demand

This morning started off with some high levels of frustration (continued from last night).  I am in the process of trying to migrate this blog over to wordpress.org (the full on hosted blogging platform), after I purchased my domain nam (.com) and chose a hosting server.  Does this sound like a complete nonsense to you? Me too! I feel like I’m literally trying to communicate in a different language.  It’s such a weird feeling, I always knew I was relatively computer-slow but now I know I am computer illiterate!

Computer issues are just so incredibly frustrating!

Workout…

To try to ease some frustration (and since it’s still raining outside) I decided a little morning yoga might do the trick! Yoga is probably the only thing that I don’t have on DVD, so I turned to my old friend ‘on demand’ to search for a good yoga workout.

If you haven’t tried out ‘on demand’ for working out, I highly recommend it! Anything you’re looking for, you can find.  They even have quickie 10 minute workouts for specific body areas. Give it a try!

I decided on a 40 minute ‘yoga for all’ workout, and it did the trick! I definitely felt more relaxed, generally calm and well and truly streeettcchhed after the 40 minute cycle.  Success!

Breakfast…

Today I was feeling eggy! I opted for a fried egg sandwich with muenster cheese and a little spread of strawberry jam.  I first saw the pairing of eggs and strawberry jam over at peanut butter fingers and thought “that’s crazy…and I like it!”.  And believe you me, it works! A little sweet, a little salty, a little melty, delicious!

Egg Sandwich!

I served it up on a toasted whole grain english muffin.  The cheese was melty, and the egg was runny…just the way I like it!

Runny delish!

I topped it off with half of one of my Pumpkin Muffins.  A good way to start my Saturday, even if someone was very obviously making eyes at my muffin!

Sneaky Annie!

Our plans for today are a little up in the air due to the craptastic weather, so I think we’ll be playing it by ear.

I hope you all have some great Saturday plans!!

If you have any experience moving a wordpress.com blog to wordpress.org, or with asmallorange.com feel free to help a girl out! 

 

‘Perfect for Fall’ Pumpkin Muffins!

With the drizzly, dreary weather outside, I got the urge to bake.  And bake I did!

I popped on the ‘Rockin’ Holidays’ Pandora station (getting a liiitttlllee ahead of myself!) and got to work in the kitchen.  There’s just something about playing Christmas music that makes baking even more fun!

Muffins were on the agenda today and after looking through what I have in the cabinets, I came up with these ‘Perfect for Fall’ Pumpkin Muffins!

Muffin Delish!

I gathered my ingredients up and was ready to go.

Ready to Bake!

I started by mixing together all the dry ingredients in a medium mixing bowl.

Dry Ingredients

The ‘wet’ ingredients were combined in my trusty kitchen aid, and then the dry ingredients were slowly added.

Combine!

All mixed up!

The delicious additions (chopped walnuts and choc chips) were then folded into the mix.

The goodies…

Into a sprayed muffin tin went the mix, and baked for 23 minutes.  Yep, 23! How’s that for precise?!

And I ended up with these little beauties…

‘Perfect for Fall’ Pumpkin Muffins

And they were GOOD!

So, here’s the scoop…

‘Perfect for Fall’ Pumpkin Muffins – Yield 10 muffins

What You Need;

1C All Purpose Flour

1C Oats (I used old-fashioned)

1/2 C Packed Brown Sugar (I used light brown sugar)

1tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Pumpkin Pie Spice

1/2 tsp Cinnamon

1 1/4 C Canned Pumpkin

1 Egg

1 Tbs Canola Oil

1/4 C Chopped Walnuts

1/4 C Choc Chips (I used semi-sweet)

What You Do;

Pre-heat oven to 375F/ 190C

Spray a muffin tin with non-stick spray or use individual muffin liners.

Mix dry ingredients (without walnuts and choc chips) in a medium mixing bowl until combined

In an electric mixer, combine the pumpkin, egg and oil.

Slowly add the dry ingredients to the wet, stirring slowly until well combined.

Fold in the walnuts and choc chips.

Spoon mixture into muffin tin (I filled 10 muffin spots).

Bake for 20-24 minutes or until a skewer inserted comes out clean and muffin springs back when touched.

Allow to cool for as long as you can on a wire rack before devouring! I didn’t last long!

Most importantly, enjoy!

Pumpkin Yum!

These made for a perfect mid-morning snack and are pretty darn healthy to boot! Bonus!

 

 

 

 

 

 

 

A Lazy Old Day…

Today started off with a couple of hours of work (a short day because my work family were heading off to Spain for a week! Jealous!) and then ended with a whoooollee lot of lazy relaxing.  I guess last night’s Fancy date night took it out of me!

< Side Note > The sky looked like this for a lot of the day…

Sky Patterns!

I LOVE when the sky is like this.  It’s like the sky is making patterns, beautiful!

Lunch…

Lunch today was a bit of a snack attack.  I was having a hard time committing to one meal.  One minute I was in the mood for eggs, the next a sandwich, the next…donuts! So, I decided to have a couple of different snacks to get me through my midday meal.

I started off with some Ritz crackers topped with muenster cheese.

Hint of Salt Ritz 

Lunch snack # 1!

I paired the crackers with a handful of raspberries.

Lunch snack number two was the real winner! I opted for a whole wheat tortilla topped with peanut butter and a handful of Kashi Go Lean Crunch.  Ahhh yum!

PB and Kashi tortilla

This little baby packed a protein punch, and was delicious!  A nice hot cup of tea rounded out my snack attack lunch.

Hello old friend!

The majority of my afternoon was taken up with a nice Skype chat with my sissy and my mum and then I had a nice old nanna nap.  I blame the nap entirely on this girl…

Sleepy Girl!

She looked so comfortable! Can’t you just hear her coaxing me, “come on human mummy, you know you want to nap”.  You were right again Annie girl! A nap was just what I needed!

After some quality House Hunters watching (and dying inside at the prices of homes in San Francisco), Chris came home and dinner time had rolled around!

Thank you Lentil Soup for providing yet another delicious meal.

Lentil Soup Leftovers

This time I paired the deliciousness with a slice of buttered whole wheat toast.  Perfecto!

Needless to say, today was a no-workout day.  I’m excited to get a nice sweat on tomorrow.  Who’s going to join me?

Now I’m off to shower and hit the sack.  Sweet dreams world!

 

 

 

 

 

 

 

 

Hearty Lentil Soup.

So what was the mystery dinner? Did you guess?

Lentil Soup!

It felt like the perfect (almost) wintry feeling day to cook up a big (and I mean big) batch of soup.  As far as soups go, like most things; cookies, KitKats etc. I like em’ chunky! The more good chunky stuff in there, the better in my books.

So I assembled the goodies…

Lentil soup mixin’s

And got to work in the kitchen!

Now, let me start by saying that this soup was good and I mean really good! It even got Chris’s seal of approval (not always easy to get!). I think one of the things that really took this soup over the top was the inclusion of…salsa! I got the idea to use salsa from Erica House and I must say, it was a game changer. My recipe is adapted from her lentil and spinach soup which you can find here.

Hearty Lentil Soup 

Yields A lot of soup Approx 10 Servings 

What You Need;

1 1/2 Cups chopped carrots

1 large chopped Onion

2 Tbs Olive Oil

3 Cups Water

3 Cups Unsalted Cooking broth (I used chicken, but vegetable would also be great!)

1 16oz Tub of Salsa (I used medium which gave a nice heat, but the brave could use hot)

1 1/4 Cups of rinsed, uncooked Green Lentils

Salt and Pepper to taste.

What You Do;

In a heavy pot or dutch oven (I used our le creuset which I loveeee), heat the oil over medium high heat.

Add the carrots and onion and allow to cook until tender.

Once tender, add the water, cooking broth, lentils and salsa to the mix.  Stir to combine.

Bring the mixture to a boil, then turn to low heat, cover and simmer until lentils are tender (approx 60 mins).

Add salt and pepper to taste and dish out generous portions!

Serve alone or like we did in the McD house, with half a toasted, buttered whole grain english muffin.

Enjoy!

Cooking Away…

And now for the best part…

Eating time!!

This recipe was definitely a winner and had Chris and I both going back for seconds.

I hope it warms a chilly night for you all out there!

See you tomorrow!