Cheesy Stuffed Sourdough Loaf

We packed so much into our weekend that it required two blog posts : )  Yesterday I shared Saturday and now it’s on to Sunday Funday!  Yes, I know that today is actually Monday!

Despite a somewhat late Saturday night, I set my alarm to wake up early Sunday morning for 8am yoga.  Two weekends in a row…hooray for me!


It was so cold (30 degrees) when I woke up that boots and pants were required.


And hot tea!  I met my mom at the studio with enough time to chat before class.  We were pleasantly surprised that the sub was one of our favorite instructors who led us through a deep physical and emotional practice.  My legs were sore and tired from Saturdays workout, yet my movement felt effortless.  It was an odd sensation but just reinforced how much I LOVE being on my yoga mat, especially when my mom is next to me.  After yoga, we went to Whole Foods for coffee, more chatting, and to purchase the ingredients for my Sunday Funday recipe.


We had plans with friends of ours for a Sunday lunch.  Every time we hang out with them we have a BLAST!  I was in charge of an appetizer and wanted to try something new but didn’t have tons of time.  I searched through my Sunday Funday Pinterest Board and after some discussion with the BOY decided on this Cheesy Stuffed Sourdough LoafI changed up the recipe a bit and the BOY suggested adding Gardinara, which was a huge success.


I had the BOY slice the bread while I whipped together the olive oil mixture.  Since we were taking it with us, our plan was to have it all set to go into the oven at our friends house.

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Then we poured the olive oil mix all over the bread.  We stuffed each slit with mozzarella cheese and salami and the BOY stuffed half the bread with his Gardinara.


We packed it up in a Tuperware for easy transport.  When we arrived, we baked up the bread while we poured cocktails and caught up on life.  The bread baked for a little over 20 minutes and looked amazing when we pulled it out of the oven.


We dove right in before even letting it cool.  The warm garlic and olive oil were the perfect compliment to the warm, gooey cheese, and crispy bread.  We all raved about how delicious it was, and the BOY took full responsibility for the Gardinara idea.


We ate almost the entire loaf of sourdough but tried to save room for our filling lunch of ribs and homemade mashed potatoes.  Our friends have two adorable kids who were not napping with all of the excitement of our arrival and food.


We stayed for hours eating, drinking, coloring, and watching football.  Since they weren’t able to make our wedding, there was much to fill them in on and they bought us a gorgeous congratulations cake from the bakery.  When we arrived home at 6pm, I was so stuffed, I couldn’t even think about food, but filled with happiness from the ease of a fun day spent with friends.  They did send us home with leftovers which I knew we’d be enjoying soon!


There was nothing healthy about this bread, but everyone agreed it was a definitely make again!


What is your favorite Sunday Funday appetizer?


Cheesy Stuffed Sourdough Loaf

Adapted from Nancy Creative


  • 1 (1 lb. 8 oz.) round sourdough bread loaf
  • 1/2 cup olive oil
  • 1 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoon minced garlic
  • 1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced salami (or your favorite lunch meat)
  • 10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14  slices total)
  • 3/4 to 1 cup Gardinara, well-drained
  • Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, roasted red peppers, sun-dried tomatoes, pesto, sliced mushrooms


Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.

Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese and meat).

In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.

In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat.  Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them.  Pour in Gardinara generously into slits.

Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm! You can just pull the slices apart as you’re eating it, or cut them with a knife.

Guess What Starts Today???

The Tour de France!

I am so excited that I am bouncing on my couch watching the first day of this epic race!




By 9am, I had already been awake for 3 hours, gotten in an intense strength training session with my trainer, picked up pre studying bagels for the BOY, and attempted to go back to sleep.    When that didn’t work, I ate breakfast and then remembered what an exciting day it was and immediately turned the TV on to NBC Sports.  This is Cooper’s first tour in our house and you can see that he was extremely engaged in the action.




After the tour, I drove out to Geneva to do some errands.  I desperately needed to go to the Spice House and am pleased to have a restocked spice cabinet.  After lunch, I found myself napping on the couch with Cooper back on the purple blanket snuggled between my legs.  When I woke up, my brother had called to say that he and his fiancé were in the neighborhood.


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I had stopped by the farmer’s market earlier in the day and invited them to come over for shrimp on the barbie with pineapple and mango salsa.




The BOY had reminded me to use our salsa maker before he left for the library…like I was going to chop everything by hand?!  Ha ha!  I used an online recipe as my guide, but didn’t really measure anything out and added in some mango with my pineapple.  I’ve never made a fruit salsa before and I was pleased with how delicious this one turned out!  This could be a fantastic appetizer, and I know that it will be a beautiful topping to our BBQed shrimp.


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Our game plan is to serve cilantro rice, shrimp, and salsa for tonight’s dinner…with bubbly and beer of course!  I’m looking forward to spending tonight with my bro and future SIL just 1 week before their exciting wedding day!


Ps Just in case you were wondering…dessert is left over Red, White, and Blue Trifle!





Mango and Pineapple Salsa

Based on this recipe from Two Peas & Their Pod



2 cups diced fresh pineapple and mango

1 cup diced red pepper

1/4 cup finely chopped red onion

3 tablespoons finely chopped jalapeno pepper, stemmed and seeded

1 clove garlic, minced

Juice of 1 large lime



In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.

A True Sunday

I am so lucky to have a three day weekend every weekend and rely on the extra time on Monday to get myself prepped for the week ahead.  I often wonder how other people are able to fit in all of their fun, shopping, and household chores into only 2 days?!  After having this schedule for over 5 years, I am spoiled and set in my ways.  The other benefit of a schedule like this is that it allows me some flexibility for time off.  Over the next few months, there are a handful of weeks where I am working Monday and then taking another day during the week (usually Friday) off.  This upcoming week is one of them.  Although I am actually taking Wednesday off and have it jam packed with professional responsibilities followed by dinner with my old coworkers.




I made sure that we had an easy Sunday so that I would have plenty of time to work through my to do list before the start of the week.  The BOY and I slept in until 9am and then I went for a run.  Prior to leaving, the BOY started putzing around out back and to my surprise and excitement decided to clean off his grill. I think seeing all of our neighbors outback grilling last night really motivated him.




Cooper watched on with excitement and I hit the trail for a 5 mile run.  I was slow today (more sore from last night’s yoga than I expected), but loved getting in my first medium distance run of the year.  When I got back, the BOY had run off to Home Depot for grill stuff.  Immediately, I knew that we would be grilling tonight and that from here on out, our meal planning would shift in the direction of the grill.  Hooray!




We spent the afternoon running some errands (man I hate Costco on the weekends!) and came back and got started on meal prep.  For me, this meant throwing this week’s lunch in the crockpot and chopping up fruits and veggies.




For the BOY, this meant marinating tomorrow’s steak and prepping tonight’s dinner, which consisted of grilled feta (photo above) for an appetizer, grilled romaine salad, and seafood medley.  I did find a cookbook recipe that I was planning to make, but we changed our minds while we were grocery shopping.  I’ll be saving it for next week!




Grilled salad became one of our favorite appetizers last summer, but we’ve never made it at home. I picked up a huge bag of lettuce at Costco knowing I could have leftovers for lunch.  We washed the lettuce and the BOY prepped it with olive oil and seasonings.


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We’ve also used parmesan cheese in the past which is AMAZING!




Typically, I don’t use dressing with my lettuce…I think that the olive oil and grill add more than enough flavor! 




Especially when you add shaved parmesan cheese!  But you could make your own balsamic or use a store bought dressing.




This salad makes a beautiful appetizer or can be topped with meat (in this case seafood medley) for a delicious and satisfying main course.




In true Sunday night form, we are all tucked into our cozy spots enjoying a movie.  Look who is exhausted from his birthday celebrations : )  I’ve got to go to bed early since tomorrow is an early work day.  Have a great week!



What is your favorite thing to make on the grill?

How do you spend your Sundays?



Meal Planning 4/06/14

Sunday: Grilled Romaine (recipe below) with Seafood


Monday: MEAT!  Steak for the BOY and Salmon for Me!


Tuesday: Grilled Chicken and Veggies


Wednesday: Out to Dinner


Thursday: Who Knows?


Lunch: Crockpot Green Curry Chicken (recipe to come)



Grilled Romaine with Parmesan Cheese



4 long romaine lettuce heads

Olive oil

Salt and pepper

Graded parmesan cheese

Shaved fresh parmesan cheese



Heat grill to 450 degrees.

Wash lettuce and dry it well.  Cover lettuce with olive oil, using your hands to spread it throughout the leaves.

Sprinkle with salt, pepper, and parmesan cheese (or any other seasonings that you like…you can get creative with this).

Grill for 8 minutes total, turning every 2 minutes.

Sprinkle with shaved parmesan and top with tomatoes, cucumber, avocado, or dressing.

12 Days of Recipes Begins

Over the next (almost) 2 weeks, I am going to try to give you guys an exciting 12 Days of Recipes.  I say try because I don’t think I have ever done that many recipes in a row on the blog before.…Challenge Accepted!


To begin, I thought we’d kick it off with 2 ‘recipes’.  Today was our Somethingth Annual Bears Chili Party.  I was in charge of fruit and decided to make a healthy dessert dip to go with it.




I found this 4th of July treat on Skinny Taste, but I didn’t have any raw sugar.  I discovered that mine was expired during cookie baking yesterday.  Bummer!  This recipe includes low fat cream cheese and Greek yogurt.  Since I didn’t have the sugar, I subbed in some vanilla and agave.




I’m not a huge cheesecake girl, and I wasn’t sure what to think of this dip.  And the group was split as well. Half the people liked the dip as is (which I served with bananas, apples, and Nilla wafers…strawberries aren’t in season), but the other half suggested adding in some more sugar or cinnamon.


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I think you should make it and decide for yourself.

But just in case this doesn’t get your mouth watering, I thought I would share my favorite healthy fruit dip!




I started eating this dip years ago and stopped for awhile when I decreased my dairy.  Recently, I met with an RD who recommended increasing my calcium.  I started eating Greek yogurt again and this has been my favorite mid morning snack with apples.




A snack that can also sub in for dessert.  Awesome!

Ok, so day one of 12 Days of Recipes is complete…there are many more delicious things to come!  Mostly cookies after this weekend’s baking bonanza and the rest is to be determined, I guess!



What is your favorite fruit dip recipe?

What other dips do you make with Greek yogurt?



Cheesecake Yogurt Dip

From Skinny Taste



4 oz 1/3 less fat cream cheese, softened

1 cup fat free Greek yogurt

1 tsp vanilla

1/4 cup raw sugar (or honey or agave)



In a bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves.

Serve with fruit, cookies, or grahams.



Cinnamon Greek Yogurt Dip

Serves 1



1/2 cup Greek Yogurt (I eat 0%)

1-2 tbsp of cinnamon (there should be a lot of cinnamon flavor)

1 tbsp agave (or honey)



Mix all ingredients until well blended and then add more cinnamon or agave to taste.

Eat alone or with apples.

Fall Fiesta Part Dos

Last year, the BOY and I had an end of summer Fiesta BBQ, and it was a BLAST!

So…we decided to do it again this year!




Last night, my girlfriends, their hubby’s, and adorable kids came over for delicious Mexican fajitas, sangria, and a super fun evening!  Unfortunately, the weather did not cooperate as dark skies and storms rolled in as our first guests arrived.  I was a little worried since we wouldn’t be able to play outside, and the BOY and I don’t have tons of great kids toys, but luckily Cooper gave us some cred with the 2-4 year old age group.  The kids loved him and his toys, and he did fantastic with all of his new friends.




We BOY braved the rain to grill up some tender meat and chicken fajitas and we decided to roast the veggies in the oven.  The kids began the night with a few servings of blue box mac n cheese : ) 

For the first time, I made a batch of homemade salsa.




A coworker gave me a HUGE bag of tomatoes from her garden, which worked out fabulously!




I followed a recipe I found on My Frugal Adventure.  However, when I added the second batch of ingredients, I automatically hit ON instead of PULSE.




My salsa ended up a little too watery, which was nothing my strainer couldn’t fix!




Ta Da!  My first batch of salsa!




That really was soo easy, I will be making more again soon!




For dessert, I kept with the end of summer theme whipping up a batch of S’mores Bars from Averie Cooks.




I knew these bars looked spectacular and couldn’t wait to try them!




But you do have to let them cool before you slice them!




Or if you want to cut them immediately, place them in the freezer to cool for a few minutes.




To drink, I made a sweet batch of White Wine Sangria.




I just really hope that Cooper does not think he was helping me in the kitchen because I did all of the work!






You can find Averie’s recipe for Soft and Gooey Loaded S’mores Bars on her blog!

This morning, the skies are still dark with booming thunder and bright flashes of lightening.  The BOY and I are thrilled to have a house full of leftovers (including sangria and s’mores bars).



Mexican Breakfast



Simple Homemade Salsa

From My Frugal Adventure



6-8 fresh tomatoes

⅓ sweet onion roughly chopped

bunch of cilantro

1 jalapeno, deseeded and diced

1 lime


3 cloves of garlic



Roughly chop the tomato and place in a food processor or a blender.

Add the onion and cilantro and garlic.

Give the mixture a quick few chops in your mixer.

Slice one lime and squeeze the juice on top as well as a few pinches of salt and any other spices you want to add.

Add the pepper and blend.

For a chucky salsa you want to just do a few quick pulses in the food processer.



Thank you friends for an awesome evening!

We are looking forward to Fall Fiesta Part Tres in 2014!

Post-Superbowl Cucumber Tomato Feta Dip

One of the benefits of CrossFit is that you have to sign up a few days in advance.  Why is this so good?  Because it holds me accountable to get to the gym on Monday mornings like this one, when I’d much rather stay in bed.


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I did take a quick peak at the website to see that we were doing ‘Tall Paul’ this morning, but I had no idea what that meant!  I brushed off my car for the third morning in a row (thinking again how cool it would be if I had snow shoes) and trekked off to the gym.




Confession…I stayed up a little later than usual last night watching the Superbowl and then Elementary, of course.  We had so much fun at my best friend’s house eating dinner, watching football, and hanging out with her two adorable children. 




The appetizers were unique and delicious!  This Feta Dip was a big hit.  Because the BOY doesn’t like tomatoes, I only added them to half of the dip and didn’t stir everything together.




I used an herb flavored feta, and the addition of Cavendar’s (one of our all time favorite seasonings) was perfect!




We had a very un-football like dinner.




And every single thing was flavorful and satisfying!




It’s amazing how colorful this spread was!  We all dug right into the food, going back for seconds.  I mentioned to the BOY that we should bring in Indian food more often!




The exciting thing is that we even have leftovers for lunch today.  After CrossFit, I refueled with a Green Juice Smoothie (I have been craving this ginger infused drink since last week) and am about to dig into some tasty leftovers.  I know compared to most, I have it easy today with a quiet day at home watching Biggest Loser, doing chores, and prepping for Friday’s trip to Florida!


Oh Yea and we are going to Yogurtland!

Yogurtland is having free yogurt and toppings TODAY from 4-7 pm.  We’ll see you in line!



Did you stay up late last night?

How are you recovering today?



Cucumber Tomato Feta Dip

Adapted From The Girl Who Ate Everything



about 1/3 cup olive oil

1 container of grape tomatoes, diced or quartered

4-5 green onions, sliced thinly

1 small cucumber, diced in small cubes

8 ounces feta cheese, crumbled (see Note)

2-3 teaspoons Cavender’s Greek seasoning



On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.

Add the tomatoes, green onions, cucumber, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.

With a spoon carefully combine the ingredients.

Serve with warm sliced baguettes or pita chips for scooping up the dip.

Spinach Stuffed Mushrooms {Revisited}

First up, a ‘I’m sick of being sick’ update…

I saw the doctor today and am beginning round II of antibiotics tonight.  This one is a super big pill and the gold standard in sinus infections, so I am ever hopeful!  It’s been 2 weeks since I’ve gone for a run, and I am in need of some activity.  It appears that the weather will be warming up next week (40 degrees), so I’m hoping to have some exercise posts to share.  Although the doctor suggested not heading out for a run just yet.  Thanks to everyone for your warm wishes…I really appreciate it!




Even though I haven’t worked out in 2 weeks (other than one yoga class), I have had plenty of food to share.  As is our NYE tradition, the BOY and I spent the night working together in the kitchen to create a an incredible dinner!


What was on this year’s menu?




Spinach Stuffed Mushrooms

Crab Legs

Lobster Tail

Roasted Broccoli

Grandma’s Brownies


The stuffed mushroom recipe comes from Real Simple magazine.  The first time I made it a few years back, I was amazed that such a decadent tasting recipe could come out of my kitchen.  Since then, it has become a New Year’s Eve tradition.




Last year, I used a few large mushrooms, but this year I went back to the original recipe.




I like to add a little extra garlic and parmesan to my mushrooms which enhances the flavors and it makes it difficult to stop eating this mouth watering appetizer.




And any leftovers heat up nicely!




If you’re looking for an easy appetizer for a weeknight meal or to impress your friends at a dinner party, save this recipe for your files!




With the oven hot, we also roasted up some broccoli with olive oil and sea salt




And that sat down to enjoy this special meal!


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I definitely won’t be waiting until next year to make these mushrooms again!





Spinach Stuffed Mushrooms

Adapted From Real Simple November 2010



24 medium mushrooms (about 1 1⁄2 pounds total)

2 tablespoons olive oil, plus more for the baking sheet

2 cloves garlic, finely chopped

1 5-ounce package baby spinach, chopped

kosher salt and black pepper

3/4 cup panko bread crumbs

1/2 cup Parmesan, grated (2 ounces)



Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.

In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.

Store for 1-2 days in an airtight container and reheat in the microwave.

I Never Thought I’d add Pumpkin To…

Do you ever wake up to this?




Like jump out of bed with that awful feeling that you shouldn’t be sleeping…see the sun streaming in through the windows which confirms that you should indeed be awake and at work and you just know that it’s going to be a long day!




Apparently we lost power at some point which turned off our clock (even though my alarm was still set for 6am) causing me to sleep in unexpectedly.  I raced downstairs to call my first patient feeling awful that I wouldn’t make my first appointment of the morning.  Waking up after 7:00am when your work day starts at 7:30 and you live 30 miles from work means that first appointment is not going to happen.  Needless to say, I didn’t get in this morning’s timed plank as I was too busy getting myself out the door.  I showered quickly, grabbed a bite, and ran to my car.  Only to realize that my car needed a few minutes to defrost.  I headed back indoors to enjoy a few more sips of tea and let the BOY try to tempt me into staying home.  I got to the office with plenty of time for kiddo number 2 and the day progressed as usual except I ended up staying late to make up for arriving late this morning.


After work, I swung by Trader Joe’s to pick up a few things.  Meal planning this week has gone really well, but I needed an avocado for leftover turkey tacos and some red meat for tacos for the BOY. 




Almost $100 later, I had way more than a few things.




Including one of my favorite seasonal teas!




What can I say…That store is just dangerous!  Especially because I know the season stuff won’t last long.  I stocked up up precut sweet potatoes and squash with THIS RECIPE in mind.  Plus a pie crust for my Thanksgiving Day assignment.




And…a Pumpkin Pie!




Random…I know!  But apparently the BOY read an article today naming the Trader Joe’s Pumpkin Pie the best store bought pie available, so he insisted that I pick one up during my next TJ’s visit.  Lucky for him, that was tonight!




He heated up his pie for dessert and covered it with Reddi Whip.  I couldn’t resist a few bites myself, and man, that is a good pie!  It is super fresh and flavorful!  Which brings us to pumpkin and back to the title (and point) of this post.  It’s a bit of stretch but because it’s Friday, let’s just go with it…So what is the one thing that I would never think to add pumpkin to???






But I’ve seen too many recipes combining chickpeas with my favorite fall squash to not give it a try!  The recipe calls for cayenne powder which I don’t have (but need to get) so I subbed in this Emeril’s Bayou Blast.




Spicy pumpkin mixed into a hummus is a total fall appetizer winner!


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And with this recipe…the spicier the better!




So add tons of spice and then dive straight in to this dip!




It’s pretty surprising that I made it through this day, but I am happy to be snuggled into my comfy couch under a blanket and catching up on TV shows (I am becoming a huge fan of Elementary and Scandal is…well…scandalous!) with a glass of wine sharing this versatile recipe with you.  What else can I say, but…

Happy Friday!


Spicy Pumpkin Hummus

From Beanie Bumbles



1 15 oz can of chickpeas/garbanzo beans

1/2 cup canned pumpkin puree

2 cloves garlic, roughly chopped

2 tbsp extra-virgin olive oil

2 tbsp tahini

1-2 tsp cumin (the more the better!)

1/2 tsp cayenne (I used Bayou seasoning instead…the more the better!)

3/4 tsp salt



Combine all ingredients in food processor and blend until smooth.  This may take a few minutes.  Adjust seasoning to taste.      Make it spicy!  Refrigerate to let the flavors blend.  Eat with pita chips, crackers, veggies, or smothered onto a sandwich!



How Random was your Friday?

What unexpected recipes to you add Pumpkin to?

Roasted Tomato and Garlic Hummus

It was definitely an unusual start to the week.  Fall schedule began today (which means I move back to Mondays off), but I spent the day in staff enrichment in exchange for this Friday off.  And, the BOY was back in class.


Hello Fall!!!


I attempted to get a First Day of School picture of the BOY this morning before I left for work, but it did not go well.


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Since work was over by 4, I had more than enough time to swing by Whole Foods and change into workout clothes by 5:30pm.  What a treat!  I haven’t run since I broke my toe (~2 weeks ago) and was ready to give the toe a try.  I laced up my more supportive shoes for a short run on the path.  I did want to get in a little longer workout (I had a few dark chocolate covered espresso beans to get me through the day), so I planned a short run and then a walk.  It was such a gorgeous day that it was easy to get myself out the door!




I ran the first 2 miles, and if I had to describe the run in one word, it would be SLOW.  If I added a second word, it would be REBOOSTING!  Is that even a word?  It seems like it should be because my run/walk was just the REBOOST that I needed.  And although my toe was a little sore when I got home, it didn’t hurt at all during my workout!  When the BOY returned from school, he did pose for a few First Day pictures!




Before heading out into the rain to make us dinner.




Meanwhile, I was in the kitchen working on a new recipe.  I know what you’re thinking…it’s about time we got some food going back on this blog, and I agree!  The kitchen and I have not been keeping recent company, and I must say that I miss it!




On tonight’s agenda…a new hummus recipe!


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Confused by the tomatoes?  Don’t worry…these guys are involved too!




I found a fantastic looking recipe for Roasted Tomato and Garlic Hummus, and I was eager to make it!  I have been searching for some new appetizer recipes.  I love my Garlic Hummus, but I make it all of the time, so it will be good to have some new favorites in my recipe book (and on the blog)! 




I only ran into one…slight…problem…


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One pint of tomatoes (as instructed in the recipe) is not the same as one Costco sized container of tomatoes.  I guess I got a little TOO excited and didn’t realize my mistake until I saw the chickpea to tomato recipe in the processor.




No worries!  I had another can of chickpeas ready to add to the mix along with some lemon juice, garlic powder, and salt.




This definitely did the trick!  The texture was a little thin compared to my typical hummus, but I think this is because of the warm tomatoes in the food processor.  The taste, on the other hand, was INCREDIBLE! 




Roasted Tomatoes + Olive Oil and Salt always equals deliciousness!  I placed the hummus into the fridge, and I am hoping the flavors will blend as the mixture thickens overnight creating that perfect hummus texture…or at least a closer to hummus texture. 




Even if it doesn’t look (or taste) exactly like hummus, it does look like a promising new appetizer.

I can’t wait to try it tomorrow.  I promise to keep you posted!


On another fun note, today is also the 6 year anniversary of the BOY and my first date.  Although we don’t really celebrate it, we like to look back and smile thinking about our first date when he took me to the race track. 




This picture is actually from October 2006.  It seems like it was just last year, but we look so young!



More Favorite Hummus Recipes:

Garlic Hummus

Edamame Hummus

Roasted Red Pepper Hummus



Roasted Tomato and Garlic Hummus

Recipe from East Village Kitchen

1 pint grape or cherry tomatoes

3-4 cloves garlic (I recommend 4)

2 cups chickpeas

1 lemon, juiced

olive oil

Kosher salt and ground black pepper

garlic powder


-Preheat oven to 350 degrees.  Wash and dry 1 pint (I repeat 1 pint…unless you want to double the entire recipe) of tomatoes.

-Place tomatoes and peeled garlic cloves on a baking sheet.  Drizzle with olive oil, Kosher salt, and pepper making sure all the tomatoes are covered.  Place in oven for 12 minutes until tomato skins start to break.  Stir and return to oven for another 5 minutes.  NOTE: The original recipe recommends cracking all the tomatoes before returning them to the oven. I could not find my tongs and when I tried this with a fork all the gooey insides squirted out all over me.

-Place tomatoes, garlic, chickpeas, and lemon juice in food processor and process until smooth.  Add Kosher salt, pepper, and garlic powder to taste as needed.

-Refrigerate at least 2 hours.  Serve with veggies, pita chips, or crackers.



What is your favorite appetizer?  Links Welcome!


There has been a lot of talk about TREAT DAY over these past two weeks, but a little bit like my life, the posts have been scattered.  I thought it would be fun to pull all of these incredible recipes together on one page.  And just in case you have no idea what treat day is, I can explain.  I work at a fantastic office where every Tuesday, we take turns bringing in treats.  This means, two times a year, it is my turn to bring in snacks for everyone.  It can be whatever you want, but I tend to stick with dips and desserts. I use it as an excuse to try some new recipes and play in my kitchen.  Here is the list of this month’s treat day recipes, which also happen to be some of my summer favorites!


Garlic Hummus




Fruit Salsa




Wendi’s Zesty Black Eyed Pea Salad




Ramen Coleslaw




Cake Batter Fudge




Trail Mix Krispy Treats




Caramel, White Chocolate, and Pecan Cookie Brittle




Maple Cranberry Oatmeal Cookies





Since most of these simple recipes don’t require the oven or a lot of your time, they are perfect for a mid-week 4th of July celebration!  Hint Hint!