Friday’s Five

dark chocolate chip pumpkin muffins

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the first snow that stuck

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trader joe’s mac and cheese bites

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cracking open the fancy bottle

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Happy Friday! 

What are you doing this weekend?

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Loving Lately

These things from Pinterest are currently giving me some inspiration…..

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Happy Thursday! Hope you are currently snuggled under a blanket with some tea and Christmas cookies. And some wine.

Zucchini Pizza Boats

I’ve wanted to bake these yummy-looking zucchini pizza boats for a really long time, but for some reason it took me awhile to finally make them.

I am definitely going to remember them from now on though, because they are delish! Simple ingredients and super easy to make. We served them as appetizers at a dinner party and they stayed good even as leftovers the next day.

Also a plus – you get your fill of pizza without the calories. I just might have to make these again tomorrow….

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This recipe was inspired from HERE! 

Makes 8 boats; vegan, gluten free

You will need: 1-2 baking sheets

Ingredients:

  • 4 medium zucchini
  • ½ cup pizza sauce
  • ¼ red onion, sliced
  • ¼ cup kalmata olives, chopped
  • ½ cup cherry tomatoes, sliced
  • 1 tbsp dried basil

Directions:

Preheat oven to 400°F.

Cut the zucchini in half lengthwise and scoop out some of the inside with a spoon.

Lay on baking sheet.

Spread sauce on zucchini and sprinkle with tomatoes, basil, onions, and olives.

Bake for 25 minutes.

Let slightly cool, then serve!

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Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

After the Race

Even though the PRR Half Marathon was a few weeks ago, it seems like it has been forever!

After each of the “endurance” races I’ve done (Tough Mudder and the Shamrock Half Marathon) I’ve taken a week off of anything working-out related. One week off to reward my hard work and give my body some rest. I really like this time because I can catch up on all the things I don’t have time to do I usually spend running. I.e.: sleeping, plopping on the couch, cooking, and other non-aerobic activities.

With Thanksgiving break feeling like a vacation, I inadvertently carried over the one week off for a few more days…and then a second week. Whoops.

I literally have done no exercise in the past few weeks and it has been glorious.

Sometimes rest days or weeks (especially from injuries) are horrible because your mind needs the endorphins. But this rest week was fabulous for me! For the entire first week I had no run guilt, and was totally fine with sitting around on my butt. Toward the end of the second week of rest I started itchin’ for some sweat again and would find myself thinking it would be nice to go for a run.

The absolute only thing I did last week involving movement of any kind was meeting my aunt at the driving range with Tunes and hitting a few balls.

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Yup, the next day my muscles were sore from golf.

*****

In college I worked at a gym and the busiest day of the year was always the Monday after Thanksgiving – I guess everyone wants to work off the turkey. Because of that I started my post race work outs the Tuesday after Thanksgiving.

It is crazy how a few days/weeks off of running really makes you feel out of shape! My legs felt disconnected and too big for my body.

By the end of the miles they were slowly remembering what to do.

This has been the perf little break I needed to make me miss running. I’m ready to come out of hibernation now.

What does your work-out plan look like this week? Yoga, maybe another short run or two!

Bacon-wrapped Chicken Jalapeño Bites

This was the dish that Tuna was in charge for a pre-thanksgiving hors d’oeuvre party and it was damn good.

With all the lighter appetizers at holiday parties (think veggie trays, delish cookie tins), this is one to add to the menu. These bites are full of protein that satiate hunger without too many calories.

Perfect to have before a glass [or two] of champagne.

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Makes 16 bites

This recipe was adapted from HERE!

← Note: I used a George Foreman Grill and wooden toothpicks →

Ingredients:

  • 8 raw chicken tenders
  • 4 tbsp whipped light cream cheese
  • 1 jalapeño pepper
  • 8 slices raw bacon

Instructions:

Flatten the chicken tenders and cut each slice in two horizontally.

Also cut bacon slices in half.

Dab ½ tsp of cream cheese on top of each chicken tender.

Sprinkle ¼ tsp jalapeño on the cream cheese.

Roll up the chicken with the cream cheese and jalapeño on the inside.

Wrap chicken roll with bacon and stab a wooden toothpick through.

Repeat!

Grill for about 10 minutes until bacon is crispy and brown on both sides.

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Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!