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….


This recipe was inspired from HERE! 

Makes 8 boats; vegan, gluten free

You will need: 1-2 baking sheets


  • 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


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!


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

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.


Makes 16 bites

This recipe was adapted from HERE!

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


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


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.


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


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

Pre-Race Eats and Stuff

I ate dinner a little later than planned on Saturday night before the race [PRR half marathon], but I tried to give it enough time to digest before going to bed. (Why is it always so hard to fall asleep the night before a race?!)

The theme was: plain and simple.

The purpose of this was to avoid an upset stomach of any kind on race morning. In order to reduce fiber intake I ate regular old pasta instead of whole wheat, and added green juice instead of a salad – which a good way to get nutrients without all the fiber!


I wish I could wake up as easily every morning as I do on race days.

Even though I wasn’t hungry, I forced down a banana and a Clif bar as we made our way to the race. It is def just as important to eat breakfast on race day – we have to make sure our bodies have good fuel to work as hard as we want them to!


I loved that the race was SO close – about 10 or 15 minutes away.  [Thank you to Tuna for waking up before 7am on a Sunday and being my chauffeur. :)] 

The weather turned out to be pretty darn perf for mid-November: high 50’s, low 60’s. It was a little wet on the trail down near the river, but really nice overall. No rain, no sun, no wind.


Shortly after we arrived I found my friend Sarah and her mom and we took a skinny arm photo shoot. Gotta get the before shot.

preracephoto1And then we started running…..

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

Shrimp Fried Rice

New recipes haven’t happened lately since we have been busy settling into the new apartment.

I was out running errands one evening and came home to the amazing sound of sizzling soy sauce.

Tuna had cooked us up some restaurant-style shrimp fried rice! Not only did I immediately start shoveling it in to my mouth from the pan, I nodded in approval as Tuna attested to its legitimacy because it was from a blog.

When I said I should take some pictures for What I Ate Wednesday, Tuna said “I already did!”



  • 2 cups cooked brown rice
  • 2 tbsp sesame oil
  • 1 small red onion, chopped
  • 2 cups frozen peas, thawed
  • 1 cup carrots, chopped
  • 2-3 tbsp soy sauce 
  • 2 eggs, lightly beaten
  • 2 cups frozen peeled and deveined shrimp, thawed


Preheat a large skillet to medium heat. Pour in sesame oil.

Add onion, peas, and carrots and cook until tender.

Push veggies to the side, and pour beaten egg mixture onto its spot on the skillet.

Scramble the eggs. Once cooked, mix in the eggs with the veggies.

Add the pre-cooked rice and shrimp to the skillet.

Add soy sauce and stir for a few minutes until hot. 


Thanks as always to Jenn @ Peas and Crayons for hosting WIAW!

Eating While Moving

Last weekend I moved to a new apartment on the other side of town. It was super exciting but also took way more out of me physically than I thought it would.

A procrastinator by heart, I planned out the logistics of packing rather than actually doing the packing itself. Basically – I kind of waited until the last minute. The almost all-nighter reminded me of some of my college days.

Another side effect of moving was that for once in my life I wasn’t being a food hoarder. I found myself with nothing in the pantry. Which meant random ass dinner and nibbles of stale items left in the corners of the cabinets. That, paired with convenience store snacks for brunch (BBQ chips were eaten…) and ridic mealtime gaps zapped my body into sugar-filled galore that had me feeling like shit 8 hours later.

Thank goodness my aunts/cousin immediately brought us steaming hot home cooked dishes so my hangry headache would finally disappear. Their basket entailed an entire roasted chicken, vegan chili, brown and white rice, and steamed broccoli.


veganchili rice broccoliI don’t think I’ve ever been happier to shovel my face with veggies. It is amazing how good of a fuel nutrient-packed food is for our bodies. It made me feel so much better.

I’m hoping to eat healthier this week now so it will help me unpack!

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

Tell me: do you ever forget to plan meals when you’re really busy, or during a move?

Pumpkin Bread

I can’t decide which is a better perk of the fall season: good running weather or pumpkin-everything. It’s a close call.

Not only is pumpkin amazingly delicious, it is also sups healthy. 

That means I can eat a lot of pumpkin and it’s still okay, right?


Makes 1 loaf

You will need: 9 in x 5 in bread pan


  • 1 and 1/2 cups spelt flour
  • 1 and 1/2 cups brown sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/3 cup water
  • 1/2 cup almond slivers
  • 1/2 15-ounce can pumpkin puree


Preheat the oven to 350°F.

Spray pan with cooking oil.

Beat together sugar and oil In a large mixing bowl beat sugar. Beat in eggs.

Combine flour, salt, baking soda, nutmeg, cinnamon, and cloves in a separate mixing bowl.

Add the water and half of the dry mixture to the wet mixture. Dump the remaining dry in the wet and mix well.

Beat in pumpkin and almonds.

Bake for 50-55 minutes.

Let cool before serving.


pumpkinbread3 2013-10-16 09.05.33

I also used this batter recipe [and added some dark chocolate chips 😉 ] for some perfect little muffs!


The mini-muffins bake @ 325° F for 20 minutes. Also let these guys cool.

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

Sunshine Crepes and Beachy Shrimp

Tuna and I ventured to Bethany Beach in Delaware last weekend with some friends and we managed to have a lot of fun even though it rained the entire trip! At least we could still enjoy one of the best things at the beach: the food. 

On the Saturday after we arrived we went down to the boardwalk area for brunch. We found a good crepes place on yelp called Sunshine Crepes and they were perfect. Just the right amount of everything (especially cheesy goodness).


I got the Supreme: with egg whites, bacon, green peppers and onions, and cheddar – so, without the mushrooms. 🙂

I like how there are egg whites…and bacon.


At first I was only going to get a savory crepe, but then decided that how could I go to a crepe place and only get one crepe?


Had to get a sweet one too.

2013-10-12 14.01.51


Nancy’s bf is quite the chef (he grew up on the Maryland shore) and made us a protein snack Saturday late night.


These were THE best old bay steamed shrimp I have ever had. And no, that’s not just because it was 2am…

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

What is your favorite thing to eat at the beach? 

Garlic Orzo

I don’t think this quite counts as a ‘real’ recipe because the main ingredient is store bought (kind of like last week….) but I don’t really care because I am loving whipping up quick dinners lately.

By the time I get off of work, do my run, and finally get home for the night, the last thing I want to do is spend an hour making a meal from scratch.

Enter the magical ready-made sauce:


Perfect for throwing together savory pasta when hangry. 


Serves 2


  • 1 1/4 cups uncooked orzo
  • 1 cup frozen broccoli
  • 1 1/2 cups frozen shrimp, cooked
  • 1/4 red onion, chopped
  • 1/2 cup trader joe’s garlic sauce
  • salt and pepper to taste
  • 2 tsp olive oil


Cook orzo.

Heat a large skillet with olive oil and onions.

Zap the broccoli in the microwave and add to skillet, along with the thawed shrimp.

Let simmer for 3-4 minutes Add salt and pepper and garlic sauce and stir.

Pour sauce over pasta to serve.




Thanks as always to Jenn @ Peas and Crayons for hosting WIAW!

Veggie Mac and Cheese

This meal was inspired by our very own What I Ate Wednesday hostess, Jenn @ Peas and Crayons!

Though her Confetti Mac is fancy, mine could be eaten (and made) by a child.

Perf, if you ask me. 😉

Plus – I used boxed mac and cheese from Trader Joe’s, so at least it was whole grain pasta, right? I was glad to get my veggies in on this easy Friday night meal.



  • boxed mac and cheese
  • 1/3 cup baby carrots, chopped
  • 1/2 cup frozen peas, heated
  • 1/2 cup frozen broccoli, heated
  • 1 tsp garlic power
  • 1 tsp paprika
  • 1 tsp red pepper taste
  • salt and pepper to taste


Cook mac and cheese according to directions on the box.

Stir in veggies of your choice.

Season and stir again.



macandcheese2 veggiemacandcheese1

Yum. A classic with a healthy spin.

Mediterranean Quinoa

A few weeks ago, I went on an oven-roasted- tomato-making binge that left me trying to come up with new dishes to serve them in.

I’m glad I can always count on my trusty friend [quinoa] to pull through for me.

This Mediterranean Quinoa is the perfect transition from summer to fall because it is light but flavorful at the same time.

I think it’s great as both a side dish or meal – especially scooped up into pita chips! 😉


This recipe was based on one from HERE.

Serves 2-4


  • 1 cup oven roasted tomatoes
  • 2 large cloves of garlic, minced
  • 1 small zucchini, diced
  • 1 yellow pepper, diced
  • ¼ cup onion, diced 
  • ¼ cup pitted black olives, diced
  • ¾ tsp salt
  • 2 tbs olive oil
  • ½ cup quinoa (I used tri-color)


Cook (and rinse!) quinoa.

Prep ingredients – including the tomatoes, which need an hour and a half in the oven!

Mix quinoa and ingredients together.

Cover and refrigerate for a few hours before serving.


MediterraneanQuinoa3 MediterraneanQuinoa

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