A New Reward Built for Two

One of my dear friends from college is about to start on a journey to lose 30 lbs. 

I’m so excited for her.  She and I BOTH have about 30 to go…. so, she mentioned she might need something to motivate her.  WELL, I’m a big believer in rewards, so we got to talking…. and we both love to travel.

And somehow through our 2 hour conversation….
We decided that when we lose our 30 lbs each….
We’re going to GREECE!!!

We’re going to start planning when we’re down 20 lbs each.  I honestly could use a little push to finish this up!  I’ve been barely losing for weeks.  Sigh.
So… I know some of you have been there.  What tips do you have for us? 

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Creamy Cilantro-Tomatillo Dressing

Like anyone else who tries to get their veggies in, I eat a LOT of salad.  I have a million dressings in my fridge (lite ranch, lite catalina, lite honey mustard, 5 different vinaigrettes, lite salsa ranch…)  You name it, I’ve got it.

A rare view of my fridge, and a glimpse at part of my collection o’ dressings.

When you have this many dressings, what’s one more?  

I found a recipe for a delicious Creamy Cilantro-Tomatillo Dressing on Skinny Taste a few months ago that I wanted to try.  If you currently don’t subscribe/follow Skinny Taste, why not???  She’s brilliant!

Also, this dressing seemed to me to be a knock off of one of my favorite mexi-ranch style dressings that I find at Cafe Rio.  I was conservative with the jalepeno, and I recommend the same on your side.  You can always add more, but you can’t take it out once it’s in there.

My ingredients… Thanks, Whole Foods
Tomatillos…. Mmmmm
You literally toss all the ingredients in a blender/food processor – – EASY!
And… you’re done!

Creamy Cilantro-Tomatillo Dressing

Makes 1 3/4 cups dressing

1/4 cup light mayonnaise (I used vegan, eggless)
1/2 cup lowfat buttermilk
1/4 cup fat free Greek yogurt
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 tomatillo, husks removed, chopped
1 clove garlic
1 scallion
juice of 1/2 lime
1/2 tsp dried parsley flakes
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/4 tsp salt

Combine in a blender or food processor – – Enjoy!

CALORIES 43.3; FAT 2.4g; PROTEIN 2.1g; CARB 3.7g; FIBER 0.3g

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Sampling a Superfood + A New Way to Get Extra Calcium

After a grueling spin/yoga class yesterday, I needed a pick me up.  We had a substitute instructor, who I’m pretty sure I heard say that she was pregnant, so the class wouldn’t be as intense as usual.

Um… that was a lie.

I’ve decided I like my standard instructors, no subs.  I literally hated class this week, and that’s a first.  I think I made the decision to detest this class when she did a crow pose during the yoga part of the class.  UGH!

She did this, and other poses “just to play around a little.”  REALLY?

Remember, I LOVE Yoga.  I finally get yoga.  I don’t really know what happened during that 30 minute class.  Seriously.  All I could think of was that Gen would be back next week, and that it’s not polite to bust out laughing in a serious class like this. 

So, I decided to do what any girl would do after a torturous class… I went to get myself some delicious lunch to refuel.  AND… there just happened to be a Whole Foods right near where I was at.  (I promise, this will eventually stop.) And, no big surprise, I had a delightful dish that looks a lot like something I’ve blogged about before.

I am a HUGE fan of Peanut Butter Fingers, and have enjoyed reading about Julie’s adventures and healthy eating for some time.  She’s talked about two things several times that I’ve always wanted to try.  Why not try them today?

Chia Seeds + Adora Calcium Supplements

I’m shocked I made it home without trying the calcium supplements.  I’d tried the calcium chew type supplements (i.e. Viactiv), but nothing could have prepared me for how delicious the Adora supplements are.  I now wish I had gotten the dark chocolate ones, too!

They’re LITERALLY little chocolate disks.  OH MY GOODNESS.  They’re about the size of a quarter (maybe a little bit larger.)  The packaging suggests that you eat one with every meal.  Um…OK!  I think I’m going to have a harder time eating just three two a day, as is recommended for my age. They’re REALLY good.  Each one has 30 calories and 2g of fat.  Cheers!

Julie from PBF does all sorts of cool things with these little guys and recently did a freelance article for Shape Magazine about them.  I’ve also read recently that Chia Seeds are being called a Superfood. Incorporating them into my meals somehow sounds like a good idea.  They bring extra fiber into your world, and I’m going to have to do some research on their other benefits. 

For today, I just tried them plain and they taste a little nutty.  I think it’s hilarious to think that they are the real deal Chia Pet seeds, and I’m planning to eat them. 

Check out Julie’s page for all the great ways she uses them.  In granola, cereal, yogurt, smoothies, pancakes… the possibilities are endless.  I’ll keep you posted on what I decide to do with them too!

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My First Gazpacho

I’ve had an obsession with tomatoes for a while now.  Heirlooms, Romas, Salsa, Pasta Sauce, Ketchup… I love them all.

I found a recipe for Gazpacho recently in Real Simple magazine, and it just sounded so delicious.  So simple.  So fresh.  I tore the article out last month, and I’m finally trying it.

One great part of the recipe, is that you just roughly chop your veggies…

And, then pop them all in the food processor.  EASY!  I made a 1/2 batch to get me started but I so wish I had made the full recipe!
Once you puree all the ingredients…



the most beautifully fragrant puree is the result.
After some quick seasoning, it’s ready to be refrigerated.
The recipe also calls for some finely chopped cucumber to use as a crunchy garnish – – Yum!

Fresh Tomato Gazpacho

From Real Simple Magazine (slightly modified)
2 pounds ripe tomatoes, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 small red onion, coarsely chopped
1 clove garlic
1 English cucumber, half coarsely chopped and half finely chopped
2 tsp. olive oil
2 tsp. red wine vinegar
Kosher salt and black pepper to taste
2 Tbsp. chopped fresh flat-leaf parsley
  1. In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber.  Transfer to a bowl and stir in the oil, vinegar and 1 1/2 tsp salt and 1/2 tsp black better.  Refrigerate at least 1/2 hour and up to 1 day.
  2. Top the gazpacho with the parsley and finely chopped cucumber.

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