Thanks for the tips on managing dinner when you work out after work! If you have any to add, please leave em here (click)!

Here are my 2 faves:

  • Jen said “I typically have an afternoon snack before I leave work. So on days I exercise at night, I eat dinner during afternoon snack time and my snack during “dinner” time after my workout. I don’t go to bed with a full tummy anymore and feel much better in the am”
  • Rebeca said “I don’t know if you meal plan or not, but I make a serious commitment on Sunday nights to prep as much of my meals as I can and set them in containers for each night… I at least do three meal preps even if I don’t have a set night for them, that way I still have the freedom to go out and can just plop prepped veggies and measured out ingredients in pans and enjoy!”

Rebeca’s comment reminds me a lot of the Robin Miller style of meal planning. I’m probably one of the worst people I know at meal planning. I usually just fly by the seat of my pants. lol My Prep Day Sundays were pretty effective but more for lunches than dinners. I should work on this. Perhaps I could have a new challenge?! I’m due for a new challenge…though I do have some ideas related to a Project Hydrate-esque challenge but with vegetable servings! Anyone interested?

And…while we’re talking about yesterday, can I share another photo of last night’s Strawberry Country Cake?


Hot d*mn! I think I’m in love! Seriously though…I’m pretty comfortable in the kitchen with cooking…not so much with baking. And even then for both, when I’m entertaining I’m always terrified I’m going to royally screw something up and my food will be inedible. Thusly, when my kitchen experiments go right, I get really excited! :)


Would you believe I stayed up till 1 am last night browsing through the new zumbawear and talking myself out of buying too much new stuff? I started with a list of 5 things I wanted and managed, after an hour of coercing, to get my list down to a more affordable 3. I was glad to downsize my list but wish I could have done it well before 1 am! Can’t wait to share my new goodies…course, they have to ship here first! :lol:


In my groggy state this morning, I decided to make breakfast quick. I toasted up some of mom’s whole wheat fruit + nut bread, which I topped sparingly with real butter.


I normally like to do almond butter (for the protein) on my breakfast toast (a la Power Toast), but I feel like it detracts from the delicious taste of the bread.  

Anywho, it was fast and delicious and made with love!


Ya’ll…my hair is so STRAIGHT today! My stylist used a straightening iron on my hair yesterday. I used to flat iron my hair every day but I felt like it was damaging it too much so I started wearing it more curly and doing blow outs. Plus, I like the extra body you get with blowouts. But, once in awhile I definitely love the look!


Since I was in such a rush this morning, I just grabbed a healthy frozen meal. As you guys know, I’m not the biggest fan of frozen meals, but as a busy working woman, I think they’re ok once in awhile – especially if you choose your meal carefully.

This one, by Cedarlane – Garden Vegetable, has a nice short ingredient list.


The flavor was nice, too! I loved the tender corn tortillas with the soft bean filling – plus the warm tomato-y sauce.


I also had a nice, big salad for lunch #2. In the mix – lots of fresh romaine (organic) and tomatoes from my garden – sweet 100s AND a green zebra! Plus, sunflower seeds, chick peas and balsamic vinaigrette.


And I couldn’t resist eating most of this donut leftover from a morning meeting. It was pretty good, but it doesn’t have anything on the ones we get from our local bakery!


Post-work, we headed out to Brixx for a farewell dinner for a co-worker who is leaving our project. :(


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My co-worker and I split a sampler – Sweetwater Blue (tastes like blueberries!) and Victory Golden Monkey.

I loved the first one and thought the second was really good but not quite as much my style.


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I snacked on apps the table ordered to share – bruschetta and hummus on pita triangles.


A side spinach salad for a veggie serving.


Plus half this BBQ Chicken pizza for the main event. (The other half will make an awesome lunch for hubby tomorrow!)


The thin crusts here are so tasty. I love saving the crust part of the pizza for last so I can savor the crunchy-carb-awesomeness!

I noticed the last time I ate out with a large group at Brixx that many people had different eating styles with pizza crusts. Some people saved them all till the end and then devoured all the crusts at one time. Some people didn’t eat the crusts at all. Some, like me, eat them at the end of each silce but before beginning a new slice.

How do you eat your pizza crusts (or do you not eat them at all)?

Ina’s Strawberry Country Cake + Chicken with Boursin Cream Sauce


Do you work out after work? Does it make you eat late? How do you cope?

While I love my zumba workouts, recently, I’ve found myself eating dinner later and later.


I normally don’t like eating after 9pm-ish (so my body has time to digest my eats), but take for example this beautiful peach breakfast crisp (which I had last night after blogging…egads!). This by itself wouldn’t be so bad (remember, this is a healthified version – click for recipe), but eaten so late, I don’t think it’s healthy at all – fruit serving or not!

Anywho, I think I need to make a better effort to eat earlier…find recipes that I can prepare faster…maybe even prep ahead of time (crock pot anyone?)…and possibly change my eating habits. Post-work-exercisers: how do you cope with your later schedule and eating?


This morning I tried something new for breakfast – breakfast quinoa flakes!


I whipped a pot (took no time!)


And added milk and sliced bananas. I usually don’t add extra sweetener to banana-oats, but I find quinoa tends to require a little added in.



Turns out – this stuff is quite nice! Much easier to prep than my breakfast quinoa bowl, but that was also a nice use for leftover quinoa. Anywho, I’m happy to be able to add this to the breakfast rotation…plus, I’m hoping to use the flakes some time soon to make some yummy muffins or cookies!


I celebrated Starbucks Monday today since I didn’t go into the office on Monday. Grande vanilla soy latte = fabulousity!


I had two salads for lunch: a green salad with garden-fresh tomatoes, sunflower seeds and balsamic vinaigrette plus leftover Summer Millet Salad.


Post work I got my hair did!


Aren’t salon trips the best? I used to have more fun with them when I did funky things with my hair – new hair cuts and styles and new highlight colors – all that jazz. These days I usually just go in for a trim.


My friends came over for their thank you dinner tonight. With work and a post-work hair cut, I wasn’t sure about entertaining mid-week, but it turned out great! Messy…but good! :)

Plus, I owed my friends this thank you dinner for their help clearing out my basement before the house warming party.


I even attempted a homemade, from-scratch dessert!


For the main event, I made something up…

Pan Seared Chicken with a Boursin Cream Sauce


  • 2 chicken breasts, sliced halfway lengthwise so you have 4 flat/thin pieces
  • 1 cup white wine (I used pinot grigio)
  • 1/4 cup heavy cream
  • 1/2 a package of Boursin Garlic & Herb cheese
  • 2 tbsp canola oil
  • salt and pepper


  1. Heat a pan over medium heat. Add canola oil (add 1 for first batch and save 1 for second batch, if cooking in batches). Add chicken. Cook to brown on both sides – about 4-5 minutes per side. If cooking in batches, pre-heat oven to 200 degrees F and place cooked chicken on baking sheet in oven to stay warm while cooking second batch. NOTE: If not cooking in batches, you can just move the cooked chicken to a plate and tent with aluminum foil.
  2. After cooking all chicken, add wine to pan and stir to de-glaze pan. Be sure to scrape up brown bits. Cook till wine reduced roughly in half, about 2-4 minutes.
  3. Add heavy cream and bring to a boil. Turn off heat. Add boursin and whisk till creamy in consistency.
  4. Serve chicken over rice pilaf and spoon sauce over chicken/rice. Complete meal with steamed veggies.



Lucky me, my experiment tasted deeelicious!

I served the chicken with steamed veggies (green beans from my mom’s garden and organic broccoli with a butter drizzle) plus a rice medley (found at Trader Joe’s) with garden-veggie flavors – the perfect accompaniment!


Megan and Erica were happy with dinner…yay! :)


As for me, I enjoyed dinner on my new placemat!

We enjoyed dinner whilst catching up on So You Think You Can Dance. I can’t believe Alex is hurt!!! I hope he is feeling better soon.

(Just in case you’re wondering who Alex is…check out his video by searching on youtube for “Alex and Outta” – it’s the Outta Your Mind Dance…and it’s fabulous! I’d embed it, but that seems to be disabled on most videos. Anywho…keep in mind he is a ballet dancer. BALLET. Dancing hip hop. Like that! Booyah!)


For dessert, I kept my promise to myself to try one recipe from each of my new Barefoot Contessa cookbooks by trying one from Barefoot Contessa PARTIES!


I knew as soon as I saw this Strawberry Country Cake (recipe is online here, yay!) that I’d be making it this summer while berries were still in season. So glad I tried it out!

Be sure to check out the comments. I followed some pointers. I definitely baked my cake for a shorter time – I think even 30 minutes instead of 40! And I made extra whipped cream – about 50% extra. Think I may make my whipped cream with powdered sugar instead of granulated next time a la Giada. Oh and the zest in the cake is a MUST – don’t skip this step! You can definitely taste the citrus in the cake and it’s excellent!


The cake was the perfect summer dessert! Decadent but light. Refreshingly sweet.


The presentation on this cake is so easy and pretty, too!


Don’t you just want to dig in!?


We dug in for you!


Megan and Erica were really excited about dessert!


As was I! Helloooooooo summer cake!




Best part of this dessert – it makes 2 cakes so you can have the cake again whenever you want! Just de-frost, whip up some whipped cream, slice some fresh strawberries and layer your ingredients.

Oh yea! Can’t wait to make this again! :)


Do you entertain mid-week? What do you like to make?

And remember my other question - Post-work-exercisers: how do you cope with your later schedule and eating?

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