• Tasty Lunches and Other Good Things

    Sunday, July 30, 2017 No tags Permalink

    Oh my goodness, I literally laughed out loud when I watched this. It’s funny because it’s true. 😊 This video also reminded me of why guys don’t wear leggings to work out –it would be quite risqué!

    I just switched back to my previous strength style weightlifting routines vs. the pure hypertrophy bodybuilding style workouts I’ve been doing for the past four months. I have to admit that I’ve been enjoying the lighter weight/higher rep routines. I think I’ll work those back into rotation more often. So far, I haven’t noticed that I’ve lost much strength though, which is good!

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  • Summertime Smoothie

    Monday, June 19, 2017 No tags Permalink

    One of the many things I love about this time of year is the abundance of locally gown fresh fruit. However, there are times when I just can’t eat it fast enough before it spoils. I decided to wash and then freeze 1 cup portions to make one of my favorite summertime breakfasts: smoothies. I know they’ve gotten a bad rap lately as being junk food disguised as healthy, but it doesn’t  have to be that way.

    I concocted this little beauty for my breakfast today. When my bananas start to get too ripe, I peel them and toss them in the freezer as they’re as great addition to any smoothie.

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  • Something New

    Friday, February 24, 2017 No tags Permalink

    I’m about to start on a new training program: Epic Ass. Yes, that’s really the name. 😉 It’s a hyperthrophy program, with high volume and reps, that runs 6 days a week. Thankfully, it’s only 60 days long. This time, I’ll be sure to take before photos and measurements. I trust my coach completely, she is awesome! I just know I will need to be mindful of eating properly to fuel this and getting lots of sleep to recover. The program also includes a mobility and flexibly aspect, which I think is essential.

    I’m also shifting my focus on cardio. I used to dread it. I would think about how boring it was, how much it hurt, I’d watch the clock etc. I’m changing  my mindset to use it for improved mental clarity and it’s changing everything.

    I’m really excited to have a challenge and try something new.

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  • Next

    Sunday, July 10, 2016 No tags Permalink


    Yep, that’s me.  I tend to get hangry, so I eat often. I always have a stash of food at work, for just such emergencies. My son laughs at me when he sees how much food I carry to work each day for my second breakfast, my snacks, and my lunch.  Hey, you’ve got to be prepared!

    Ive been trying to add more plant-based meals into my rotation, and I’ve recently found this recipe.  It’s perfect for the hot days of summer.

    Ensalada Azteca


    2 15-ounce cans black beans, drained and rinsed (or homemade)
    2 cups cooked quinoa or brown rice
    ½ cup finely chopped red onion
    1 green bell pepper, diced. (I used yellow and red peppers, because that’s what I had)
    1 large tomato, diced
    1 large avocado, diced
    2 cups frozen corn, thawed
    ½ cup mangos, diced
    1 jalapeño, finely diced
    ¾ cup fresh cilantro, chopped
    For the Dressing

    ⅓ cup unseasoned rice vinegar
    2 Tbsp lime juice
    ½ cup mangos, diced
    ¼ cup agave
    ½ tsp grated ginger
    Sea salt to taste


    Combine beans, rice (or quinoa), onion, pepper, tomato, avocado, corn, mangos, jalapeño, and cilantro in a large salad bowl.
    In a food processor, place vinegar, lime, mangos, agave and ginger. Process until smooth.
    Pour dressing over salad. Toss gently to mix. Season with salt.

    My other new summer obsession is Teavana tea. I think this was Golden Monkey (whatever that means).



    I love early summer mornings, the golden quality of the light, and the way everything is so quiet and calm.

  • All 4 Me

    Sunday, March 27, 2016 No tags Permalink

    People often say to me, ” I bet you don’t eat a thing.” Ha! Quite the opposite. I’m usually hungry and eat all day long. A few weeks ago I started going weekly meal prep, so I have all my lunches and smacks ready to go and I just have to grab it on the way out the door. One f m new favorites is a take on dirty rice:

    Measure 1 cup of brown rice, 2 cups of water, and 1 tablespoon of olive oil into a medium pot. Bring pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover and simmer (without opening) for 40 minutes, making sure the water hasn’t all evaporated.

    Dice a red onion, finely chop 8 cloves of garlic, and slice 4 scallions. Cook vegetables with 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound ground turkey and cook for about 10 minutes until browned, stirring and breaking up chunks with a spoon. Add diced red pepper and yellow pepper, season with garlic powder, thyme, chili powder, cinnamon, cumin, cayenne, salt, and pepper to taste and cook for a few minutes longer. Stir in half a bunch of cilantro, finely chopped. Stir in cooked brown rice and adjust seasonings to taste.


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  • Happy Fall

    Wednesday, September 23, 2015 No tags Permalink


    Fall isn’t my favorite season, but I’ll admit that there are some redeeming qualities about it. This cute art print sums up several of my favorite things about Autumn.  Except antlers, I just don’t get the antler craze.  But boots, boots are very good.  I’ll take mine in black, of course.  I am crazy about cozy blankets. I love to curl up on the sofa and watch a movie under a soft blanket.  I really want a cashmere throw blanket, but I am way too cheap to part with the amount of money that they cost.  A few years ago I bought a Barefoot Dreams blanket for a friend of mine who was going through chemo.  She said it was so comforting.  Have you ever felt one of those?  I bought myself one of their bathrobes last year for my birthday at it is heavenly.  (If you’d like a copy of this print for yourself, you can find it here. )

    To celebrate the start of the season, I made myself a big pot of Fog City Diner Black Bean and Sirloin Chili.  I had picked up a nice grass-fed locally sourced piece of sirloin at the farmer’s market this weekend.  (Thank you Sheryl for originally turning me on to this recipe a few years ago!)


    1/3 cup olive oil
    2 pounds boneless sirloin, cut into 1/2 inch cubes
    2 cups chopped yellow onion
    2 tablespoons minced garlic
    5 fresh jalapeño peppers, seeded and chopped fine (wear rubber gloves)
    1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
    1/3 cup plus 1 teaspoon chili powder
    1/2 teaspoon cayenne
    1/2 teaspoon ground cumin
    1/2 teaspoon white pepper
    2 teaspoons salt
    4 cups beef broth
    2 cups cooked black beans, rinsed and drained if canned
    grated mild cheddar cheese for garnish
    minced red onion for garnish


    In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeño peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and cook the mixture stirring for 5 minutes.

    Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender.

    Stir in the beans, simmer the mixture for 15 minutes and serve the chili garnished with the cheddar cheese and the red onion.

  • Monday

    Monday, September 21, 2015 No tags Permalink



    Okay, those aren’t the only reasons, but they’re two good ones. There’s a guy who works at my gym and he’s in a wheelchair. This weekend he asked me why I’m always working out so hard. I told him that since God gave me a body that, overall, works pretty well, the least I can do is hold up my end of the bargain and take good care of it. He said that was the best answer he’d ever heard to that question. Also, I like to eat. 😉

    My son came over Saturday morning. He usually does his laundry and the we go out to lunch together. This weekend his allergies were making him miserable, so he asked if we could stay in and make “that egg thing”. I said, ” Oh, chilaquiles?” Just to mess with him. He hates chilaquiles. He said, “No, that delicious omelette thing”. To him, everything that made out of eggs is an omelette. It’s actually a frittata. I love that I raised him to be independent enough to show up with all the necessary ingredients. Plus, he knows there’s no way I have bacon in my house. 😉 So we made the frittata together. He peeled the potatoes while I diced the other veggies. I’m a firm believer that everyone should know the basics of cooking a simple meal. When it was ready, we sat down to eat and I inhaled my first piece. I asked him if he wanted another piece and he said he was good. It was then that I realized that I eat more than my son. My son who is 6’2″ and 205 pounds. Yikes! 

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  • Eye Color, Popcorn, and My Friday Night

    Saturday, July 18, 2015 No tags Permalink

    I had some work to do last night so I booted up my laptop and turned on a movie. Sometimes I like to have on a favorite movie in the background as I work. I’m one of those people who can watch a movie I love over and over again. Last night it was me, my MacBook, a glass of wine, a huge bowl of popcorn, and Javier Bardem.  Okay, it was actually the movie Vicky Cristina Barcelona. I treated myself to a copy of it on BluRay because it’s no longer on streaming.  The first few times I watched it, I couldn’t figure out what Penelope Cruz meant when she said “her eyes aren’t one color”. I was thinking of heterochromia, where a person has two different colored eyes. But then I realized that blue or green eyes are often made up many different colors. My own eyes are green, but the outer ring of the iris is blue and the rest is flecked with gold.

    It’s a bit like reading Pablo Neruda’s poetry when I was younger and not being able to understand why he described someone’s nipples as purple in color. Because of my extremely WASP-y childhood, I had no idea what a person of color looked like. I’ll explain that someday. But I digress.

    I absolutely love popcorn. We had it all of the time when I was a kid. I’m not a fan of that microwave popcorn crap. I have an air popper, but my dad always make it on the stove top, or if we were really lucky, over a campfire in the backyard. Have you ever seen Amy Schumer describe how she eats popcorn?
    Stage one: Denial. People do not want to admit to themselves that they’re about to obliterate any bag of junk food. Instead, they pretend they’ll “just have a little.” Then, she shows us the hesitant, one-kernel-at-a-time approach.
    Stage two: Acceptance. Here you get “real real,” as Amy puts it. “I’ve split my lip trying to get one more kernel”.
    She also recounts the struggles of the movie date: First, you have to pretend the thought of purchasing popcorn at a movie theater has never before crossed your mind. Next, you fake like a small popcorn is enough to satisfy anyone over the age of six. “That’s like taking one Advil,” Amy says. “Like, get out of here. I want a trough and I want to dunk my head in it.”
    That last part is definitely not me. I’m the first one in line to buy popcorn and it’s certainly not a small! Last night I had popcorn all over my sofa, on the rug, and halfway to the kitchen all over the floor. Mostly because I was shoveling in with two hands. Dainty I am not.

  • Peaches {Poetry}

    Tuesday, February 3, 2015 No tags Permalink


    You’ve ruined peaches for me.

    I can’t eat one without thinking of your hands
    dipping into my soft flesh, mouth dripping,
    teeth skimming across skin, tongue lapping
    at the excess:

    greedy, greedy, greedy.

    I am all rush and blush at a summer picnic lunch,
    hands shaking at the farmer’s market.”

    -Trista Mateer

    I love this piece of art, Efêmero,  by Juliano Lopes. It’s almost as it’s unfinished, but the detail is striking.  Just look at the vein that runs along the biceps brachii of the subject’s right arm.  My eye is drawn to that every time I look at it.  I love coming across artwork that speaks to me.

    Today I am thinking of summer, so I chose this poem.  I’ve always loved peaches, but not that junk that comes in a car or you buy at most stores.  Fresh, juicy peaches, right off the tree.  When I was a girl, I would go peach picking with my grandparents.  Because I was the smallest and the lightest, I would shimmy up the trees and get the best peaches that no one else could reach.  As I picked, I’d stop to eat a peach that I deemed as perfect, juice running down my skinny little wrists and I savored each bite.  Pure, unadulterated bliss.  I try to keep simple joys like that in my life today.  Give me blue skies, a picnic basket (with ripe peaches and a cold bottle of Sancerre), a  blanket, and my bare feet in the grass, and I’m near to heaven.  I may even blush a little bit as I eat the peach.



  • Sunday, November 2, 2014 No tags Permalink

    If you haven’t already noticed,  I like to eat.  Sometimes I need something to eat, and I need it immediately, if not sooner.  Last week I shared my homemade KIND bar recipe but now I’m going to share something even easier and quicker to make: no-bake energy bites.  Anything that combines chocolate and peanut butter is a winning combination.

    • 1 cup (dry) oatmeal (I used old-fashioned oats)
    • 2/3 cup toasted coconut flakes
    • 1/2 cup peanut butter
    • 1/2 cup ground flaxseed
    • 1/2 cup dark chocolate chips or cacao nibs
    • 1/3 cup honey or agave nectar
    • 1 Tbsp. chia seeds (optional)
    • 1 tsp. vanilla extract


    1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
    2. Once chilled, roll into balls of whatever size you would like.  Store in an airtight container and keep refrigerated for up to 1 week.

    Every time I make these, I can’t help but think of the SNL Christmas Schweddy balls skit. I know, I know– it’s horrible, but I can’t help but laugh.


  • Think Well, Love Well, Sleep Well, Dine Well

    Friday, October 17, 2014 No tags Permalink

    5 pounds of fat vs muscle
    Five pounds of fat compared to five pounds of muscle.

    This is why I’ve actually gained 20 pounds in the last 18 months. I see that as a good thing, because those pounds are hard-earned muscle. It was only recently that I allowed myself to even own a scale. At my thinnest, I weighed myself daily.  Not healthy. At that time, I wouldn’t have been comfortable with the idea of weighing what I do now. I weigh the most I ever have, not including when I was pregnant with my son. The other day I found a photo of me when I was pregnant and I laughed. I started out at 110 pounds and gained 65 pounds, almost all of it in the last three months. I didn’t get overall fat though, it was all baby belly. HUGE baby belly. I thought I was going to fall over. Good thing I adore that kid more than anything in this world, because he almost killed me.  As a testament to my awesome metabolism, I lost all 65 pounds in less than three weeks after giving birth.

    Everyone always said to me, “Your metabolism will slow down at 30, then 35, then 40”.  I’m knocking on the door of 45, and honestly, I’d be okay with it slowing down a bit. I sometimes find it hard to eat enough when I’m really busy. Although this week, I’ve found myself waking up in the middle of the night to eat. Peanutbutter straight from the jar, FTW! I don’t believe in that low-fat crap. Lots of nuts, avocados (lately just cut in half and doused in Cholula), and Greek yogurt with raw honey. I try not to eat crap, so it’s harder to calorie load. I’ve even taken to eating a spoonful of straight coconut oil. At least my hair is shiny. 🙂 My great weakness is cheese. Gourmet cheese. Brie, goat cheese, Iberico, Manchego, blue, and Gjetost- I love them all. Do not set me loose in a Fresh Market in the cheese aisle.  Oh, and if you really, truly love cheese, you must try la Tur from Italy. It’s made of equal parts of cow, sheep, and goat milk. I highly recommend it.

    I was on the hunt for some crema for my white chicken chili that I made this week, and I passed a bodega that I figured would have it, but my son said that I shouldn’t get out the car. So I had plain sour cream on top instead. Not the same, but it had to do.


    White Chicken Chili
    Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.White chicken Chilli

    Serves 6 to 8
    3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
    Table salt and ground black pepper
    1 tablespoon vegetable oil
    3 medium jalapeño chiles
    3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
    3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
    2 medium onions , cut into large pieces (2 cups)
    6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
    1 tablespoon ground cumin
    1 1/2 teaspoons ground coriander
    2 cans (15 ounces each) cannellini beans , drained and rinsed
    3 cups low-sodium chicken broth
    3 tablespoons fresh lime juice (from 2 to 3 limes)
    1/4 cup minced fresh cilantro leaves
    4 scallions , white and light green parts sliced thin

    Garnishes are key components in white chili. Cilantro and scallions add freshness, while lime juice provides a welcome burst of acidity.

    1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
    2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

    3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

    4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

    5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

    6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.


    One cannot think well, love well, sleep well, if one has not dined well” – Virginia Woolf





  • Apple Crisp With Love

    Monday, October 6, 2014 No tags Permalink

    Apple Crisp

    Yes, I did get my apple crisp made, and yes, I ate it all. OK, I did have some help. Let me tell you, it was delicious. I don’t eat sweets very often, but this hit this spot as it was cold and dreary here this weekend. I got this recipe from my dad several years ago. Yes, my dad bakes. He makes bread from scratch and really delicious scones too.

    This weekend was my dad’s 75th birthday. He grew up in the 40s and 50s, but he and his three brothers were all taught how to cook and sew by his mother. Quite progressive for that time. She always said that everyone needs to eat, and everyone loses a button, so you’d better be prepared to take care of both of those things yourself. (She was a very practical woman.) But dad is also an Eagle Scout and was a serious outdoors man for most of his life. When I was growing up, I thought he could do anything. Dad is a big guy, tall and broad-shouldered, and the guys I dated in high school were usually somewhat afraid of him. (I think that was intentional on my dad’s part!) That always made me laugh, because I know that my dad is a big teddy bear with a soft heart.

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