About Me

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I am a former career girl and am now a stay-at-home-mom to 2 amazing little girls. Exercise and "dieting" have never been easy for me. But now more than ever, I am determined to adhere to a more active, healthy lifestyle. I am not dieting - just making smarter, more natural food choices. I want to set a great example for my girls. I starting running last year with the Couch-to-5K running program. I've lost over 35 pounds since last year and I want to lose 60 more. I completed my first race (a 5K) in October and I running a 10K by this summer. My long-term goal is ultimately to run a half-marathon in 2012. I've created this blog to put it all out there and most of all - to keep me honest. I include a tested recipe & inspiring workout song on each post. I am also hoping to inspire and be inspired by you! I would love for you to join me for this journey and become an official follower of this blog!

Wednesday, November 24, 2010


"Life itself is the proper binge."-Julia Child

I didn't want to miss a post (as I promised that I would post at least weekly), but I am going to keep this one short and sweet.
I plan to truly enjoy this holiday weekend and I hope you do too. Take some time not only to reflect in the positive in your life, appreciating what you are thankful for, but take some time for yourself to relax and recharge.
Progress update: I am planning on weighing myself after Thanksgiving in order help me from  going too overboard. Even though I can tell I've gained even a few more pounds back (I think the past few months of being on-hold exercise wise and not watching what I was eating as closely, have finally caught up with me)... I have now been consistently doing intensive cardio every other day. Also, I went dress shopping last week for the first time in a very long time and I am 2 sizes smaller!
Happy Thanksgiving Everyone!!!
THIS WEEK'S RECIPE(S): Basic Cranberry Sauce & Apple Pecan Cornbread Stuffing (my and my brother's all-time favorite!)
I was hoping to post this a few days ago, but this might help the last minute planners (or you can file away for next year!)
*Note - I am also trying a new "healthy" sweet potato casserole recipe this year. If it turns out well and is also well-received I will share it with you!
Basic Cranberry Sauce:
In progress
I am posting this because it is SO easy to make fresh cranberry sauce that there is really no excuse to use canned. Plus it can be made up to a week ahead if stored in an air-tight container!
1 12-ounce bag fresh cranberries
1 cup sugar
1 cup water
2 ¼ tsp finely grated orange peel (about 1.5 oranges worth)
½ tsp kosher salt

Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover and refrigerate cranberry sauce. This is an easy fool-proof recipe! 
NOTE - I know this has sugar in it. Next year I am going to experiment with versions with less sugar (using agave etc.). I just didn't have time this year. 

Apple Pecan Cornbread Stuffing:

When I first made this recipe a few years ago, I converted my brother who formally didn't like stuffing (think the sticky sausage kind) to a stuffing lover! I also took it to my "cooking club's" thanksgiving themed party last year and received a lot of compliments on it - a few people have even made it their thanksgiving stuffing now. Make it - you won't be disappointed! I don't have a picture (but can upload one tomorrow after I make it :).

            1 (9x9 inch) pan cornbread, cooled and crumbled
            1 (8 ounce) package herb-seasoned dry bread stuffing
            2 tablespoons chopped fresh parsley
            1/2 teaspoon ground ginger
            1/2 teaspoon salt
            3/4 cup butter
            1 cup chopped celery
            1 cup chopped onion
            2 cups chopped apples (Honeycrisp work best as they stay a little crunchy!)
            1/2 cup chopped pecans
            2 cups apple juice (try to find a "natural" no added sugar version if possible)
            3 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.


  1. Hi, I found your blog through Tara's - she found my blog (blogging100pounds.blogspot.com). Anyway, you have some GREAT recipes! I just printed out the stuffing and cauliflower ones and can't wait to try them. I will be back looking for more. I tend to cook the same old stuff all the time

  2. Hi, I am also running and writing a low carb food blog. Enjoyed your recipes, love the spaghetti squash one. Rachel http://mbevbe.wordpress.com