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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!

Sunday, December 26, 2010

See you sometime in 2011!

Per my note on the facebook page - I'm taking a few weeks off the blog. 

However I thought I would do one quick post because if you want to start eating healthier now that the bulk of the holidays are over (like I do), I wanted to share an awesome recipe I made recently. 

I have to get back into eating a lot healthier as at times this holiday season I pretended like calories didn't count, so I could enjoy my holiday favorites - sometimes I did go a bit overboard (like with the sugar cookies I made with my daughter) - see picture (yikes!...seriously I can tell I've gained a few lbs back).

Regarding the recipe posted below - I saw it in a recent Cooking Light and earmarked it to eventually try as I wanted to make myself "step out of the box" since it included parsnips and kale. I am not going to lie, this recipe took a long time / was kind of a pain to cook - but it was worth it. Very flavorful and hearty for a vegetarian dish. It would be a good one to make on a weekend where you would have more time for cooking. Ps - I don't think you could miss adding the wine on this one - it made the flavor!

Enjoy and I'll be back sometime in 2011!

Pasta with Black Kale, Caramelized Onions, and Parsnips

note: this is slightly modified from the original CL version.

6 servings (serving size: 1 2/3 cups)

2 tablespoons extra-virgin olive oil, divided
3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
2 1/2 cups sliced onion (about 1 large)
1 tablespoon chopped fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
8 cups trimmed chopped black kale (about 3 bunches) - note: I used regular kale
1/2 cup organic vegetable broth
8 ounces uncooked penne pasta - I used whole wheat
2/3 cup shaved Parmigiano-Reggiano cheese, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
2. Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.
Approx 350 Calories, 9g fat per serving

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