Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Raspberry’ Category

Back to work!

It was nice to be “off” for a couple of days, but the time has come to pick up where I left off on Monday with my business! I’ve started a major project and hope to have it done by tomorrow. Next, I’m going to get back on track with my working out. I’ve decided against going to the gym at night. I am now used to getting my exercise during the day and I get sleepy when the sun goes down. So I will work out a time, probably between breakfast and lunch on my days off, that will work best for me to go work out for an hour. Luckily, I now live one block away from my gym. I can’t even wait to get back on the treadmill!


Miss P’s Test Kitchen: Muffin Experiment #2 – Raspberry Buttermilk Muffins

Taken from:

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

1/2 cup (120 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

*NOTE: I baked these at 375 degrees for 18 minutes. They still seemed like they might be just a little dark, but looked WAY better! I will try a lower temperature tomorrow. Also, I HIGHLY recommend this recipe! The citrusy aromatics of the orange complimented the sweet-tart raspberries wonderfully!

I worked so much today that I forgot to eat lunch. I also had a really late breakfast. I got a lot done though!


Broccoli and Mushroom Stroganoff

I’m not sure what else to call this, but I had sour cream to use up! SO I came up with this:

Mushrooms, cut into large slices
Onion, chopped
1 clove Garlic, minced
Parsley, finely chopped
Dried Thyme (about 1/2 t)
1/3 c Sour Cream
1 T Worcestershire Sauce
1 T Dijon Mustard
1/8 c Beef Stock
1 t Cornstarch

Cook onions, broccoli, and garlic in olive oil for about 5-8 minutes. Add mushrooms and cook for another minute or two. Add spices, sour cream, Worcestershire sauce, Dijon mustard, and stock. Allow that to simmer for a few minutes and if the sauce still seems too thin, add a little cornstarch. Serve on egg noodles or penne. (I used whole wheat!)

*This does not need much salt due to the saltiness of the Worcestershire sauce and beef stock! I would suggest not adding much salt until after you serve it, just in case. This was a great idea to use up some ingredients I had! I’ve been getting MUCH better at doing that lately! I refuse to waste any more food!

I’ve finally got my Netflix working! I get to watch anything I want! Living with my ex-husband was…well, I let him just watch whatever he wanted to watch. It wasn’t worth the whining I got from him. At one point, I could just watch things I wanted to watch while he was gone. But then he lost his job because he’s an idiot. So he was home all the time. I NEVER got to watch ANYTHING I wanted. So having Netflix is a HUGE luxury for me. I mean, massive. And it’s all for me. ^_^

Living alone is pretty great. But I know I won’t be forever.

Distinct lack of 4:30 AM

Not that it was terrible or anything waking up that early, but my sense of time disorientation yesterday left me feeling that maybe I could use a little more sleep. I slept until 8:30.

I decided to try something different for breakfast since raspberries were on sale and I actually had time to make something.


Dark Chocolate Raspberry Scones with Dark Chocolate Raspberry sauce (made by my dad)

Scone recipe taken from:


2 cups (260 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons (75 grams) unsalted butter, cold and cut into pieces

2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)

3/4 cup fresh or frozen raspberries

1/2 cup (120 ml) whole milk plain yogurt

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Added: 3 T dark cocoa powder

Preheat oven to 375 degrees F (177 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the chocolate chunks (chips) and raspberries. In a small measuring cup whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the baking sheet.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack.

*Now, if I were to have done these correctly and just followed the recipe exactly, they would have been perfect. But I had to go and fuck them up by adding too much liquid. I decided the dough was too dry (even though for scones the dough is SUPPOSED to be dry as they are supposed to be more dense…UHG!) and added 2-3 T more liquid. Dumb, dumb, dumb. So these were more like scone-shaped muffins instead of scones. I means, they tasted good and had they been MUFFINS they would have been perfect! But I wasn’t making muffins, I was making scones. Idiot! There will always be a next time, though. At least I drizzled my dad’s dark chocolate raspberry sauce on them, which made them even more wonderful! I’ll get this baking thing down yet!!! I will not be defeated!!!


I skipped lunch today. I think it was because I had a late, large breakfast (I ate all four of those muffin scones…) and had a LOT of running around to do. I called a mechanic today. This will be my last day without a car. I will get it towed and fixed tomorrow. I’m so happy I could cry, but I also do enjoy walking. So I went on one last long walk.


Orange Chicken

Crispy chicken recipe taken from:,1639,152180-247202,00.html


1 1/2 c. all-purpose flour
1 tbsp. garlic salt
1 1/2 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning

Combine all ingredients and set aside.


2/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg yolk
3/4 c. flat beer or water

Combine flour and seasonings in medium bowl. Combine egg yolk and beer or water. Add gradually to dry ingredients. Heat Crisco to 365 degrees in deep saucepan or deep fryer to a depth of about 2 inches. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry in hot Crisco for 15 to 18 minutes, or until well browned. Drain on paper. Serves 4.

Orange sauce recipe taken from:

Orange Sauce

1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

NOTE: I also added sauteed carrots to this dish. Carrots and orange go very well together!

*YES! YES YES YES! I finally made a crispy chicken that STAYED crispy in sauce! It just had a nice, light crisp to it, it wasn’t KFC or anything. It was PERFECT! I loved it! The seasoning for the fried chicken itself was not exactly suited for a Chinese dish, but was delicious none the less! I am so proud! It was a fantastic sauce recipe, too. I highly encourage you to try it!


I will be calling my brother first thing in the morning to get my car taken care of. Wow. A car. It’s hard to imagine it now since I’ve been walking for miles and miles every day for 4 months now. Damn.

Exercise: 6 mile walk

Appetite is back

I was finally hungry this morning. FINALLY!

So I ate a nice hearty amount of good, healthy food.

I’m hoping for it to be  good, productive day. I’d like to get a project done and in my store by the end of the night. I also want to set things straight with my husband by the end of the night. I still think I should stay completely off of my ankle today, which sucks because I’d love to go work out and get my mind off of shit for a while. But there’s things I need to work on here.

I’ll be ok.


Baked Raspberry and Banana Oatmeal

Taken from:

1 tablespoon unsalted butter
2 ripe bananas, cut into 1/2-inch pieces
1 teaspoon of white or brown sugar
2 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg, divided
2 cups rolled oats
1/2 cup slivered almonds, divided
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 1/2 cups frozen raspberries

In a small skillet, over medium heat, melt 1 tablespoon of butter. While butter is melting, toss sliced bananas with sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. Add banana mixture to the skillet and cook for 2-3 minutes, or until bananas are brown. Set aside.

Pre-heat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the remaining cinnamon and nutmeg, oats, half the almonds, the brown sugar, salt and baking powder

In another bowl, whisk together the the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining almonds across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Serves 6, generously

*I made a half recipe and followed it exactly. The only change I made was after I put the berries into the bottom of the pan I sprinkled it with a little less than 1/2 T white sugar, I just know I like things on the slightly sweeter side. I actually HAD an appetite so I ate all of this. Really though, it was oatmeal, fruit and milk. Nothing bad for me about it. No flour or cornstarch and not too much sugar. It was really good and I do not regret eating it all. I would absolutely make this again!


I did not have lunch. I used this time to speak with my husband. He has decided to choose alcohol over me. He doesn’t want me to leave, but he doesn’t want to fix himself. So he’s telling me that I deserve better than him (which I do) and I should move out (which I should) and that he just wants me to be happy and have everything I deserve. He cannot give that to me. He could, and he wants to, but he chooses not to. He’d have to give up being drunk all the time and he needs that crutch to escape his own depressed brain.

His mom left his dad due to HIS alcoholism. He eventually cleaned up and changed and has been sober for 21 years. I’m hoping maybe he can talk some sense into his son. He’s throwing everything away for absolutely nothing. I love him. If he said “Please stay, here’s the steps I’m going to take to fix this and I will show you that I can fix this,” I would stay. Instead, he’s telling me to go.

So I’m looking for apartments starting tomorrow.

I’ve asked him if its ok for me to live here while I look for a place. He said yes. I’m all moved up into the attic. It will be very cold up there when it starts snowing again, and he has offered to move up there instead, but I no longer wish to sleep in our bed alone.

He went out drinking with his friends.

He claims he will be home tonight, but he won’t be.

I went to my brothers to not be alone. I’ve never felt so alone in my life than after he left to go drinking. Him and his wife were INCREDIBLY welcome and supportive. They took me out to dinner which was so sweet. They’ve opened up their house to me if I need to move out sooner than later. I’ll be ok. I’ve got people who love me.

My sister-in-law even gave me her phone so I could take a picture of my dinner!


Chicken Piccata and Cilantro-Lime Slaw

Really good, but I prefer the piccata at another restaurant. I WAS glad that this didn’t come with pasta as I did want a pasta-less dish tonight. This is another version of comfort-food for me. This dish was the one that inspired me to start cooking, so it is VERY dear to my heart. It definitely made me feel a little better.


I look down at my cat in my lap right now and feel terrible that I’ve very possibly brought him into a broken home. He’s such a good cat. He doesn’t deserve this. But my husband is going to need him. He might save his life. I know the power of animals.

When I’m gone, my husband won’t last long.

He’ll either drink himself to death or down a bottle of pills.

I’m not exaggerating in the least bit. He’s encouraging me to leave so he won’t have a reason to live. He wants to be self-destructive. He hates himself. He wants to die. Maybe if he has the cat, he won’t want to die. He’ll have something he’ll need to stick around for to take care of that depends on him. He’ll probably try giving me the cat for this reason. Should I take the cat? Just to make sure he’s taken care of and safe? Or should I leave him here in hopes that he will be a reason for my husband to live?

Exercise: None, I had to stay off my ankle today.

Still calm, still positive on this Meatless Monday!

It’s been a nice morning actually.

Jack Donaghy the cat woke me up at about 7:20 by stepping over my head to peer out the window.

Everything is covered in white. It had been snowing all night and well into the morning. Big, gorgeous, fluffy flakes.

I wake up alone and wander out into my house alone. But I am happy to be alone today. I have much to think about and like to speak out loud to myself when I am thinking heavily about something. I have no one here to judge me.

I spend the morning checking up on my online store and sending out invoices to people who want items from me. Some of which, an hour or 2 later, have already been paid for. I am no longer freaking out about bills this month as I have enough to pay them now.

I put on some relaxing music (Radiohead’s “In Rainbows”) and chatted with some close friends online about my predicament. My friends are so very loving and supportive and are good listeners. I tend to surround myself with people like this for a reason. They are very supportive and will stay supportive through whatever choice I make. They give good advice and love me unconditionally.

Actually, the only downside of this morning is that my ankle hurts. I worked out on it too hard yesterday and it is unhappy with me. I can still walk on it just fine, but I absolutely must rest it today. No working out at all. (Though I still really want to do my yoga, I don’t think that will hurt it.)

I never really got hungry. Once again. I don’t know if it’s because I just ended my period and have started my pills up again this week or what, but hunger isn’t my friend right now. It has abandoned me. At about 10:30 I decided to had to eat something, skipping breakfast is just a terrible option and I am very much against doing it.


Raspberry Oatmeal with Almonds and Greek Yogurt

It is what it is! Just some plain, instant oatmeal with raspberries, a pinch of salt and a little honey mixed in, a dollop of honey greek yogurt on top, some slivered almonds and a few more raspberries for presentation! I did make the oatmeal with milk instead of water for more nutrients. I’ve not really been craving sweets much lately, so I only very mildly sweetened this. I feel good about me today and wanted to put good things into my body! I want to continue to put good things into me all day!


Sauerkraut, Pickle and Pineapple Wrap

OK this COULD have actually been really good! I really wanted some Thousand Island Dressing for it but didn’t have any, so I tried to make it myself. I failed to see the part in the recipe were it said to use SEASONED salt and instead I just used a bit of regular salt. Well it was way underseasoned and so was much more bland than it could have been had I made the recipe correctly. I also should have grilled the sauerkraut and pineapple with a bit of oil and some seasoning as well and didn’t do that either. Instead, I tried to grill the whole thing on my Foreman. Disappointing, but I made up for it with a nice Honeycrisp apple afterwards! Those are always delicious and filling!

They’ve called me into work at my retail job today! It will be the first time I’ve worked there in 3.5 weeks, so even though I can’t go to the gym, I’ll still get a little exercise from running around work! YESSSS! Because of this I have to go with something quick and easy for dinner, maybe with some carbs to keep my energy up tonight since I’ll have to be there till nearly midnight.


Creamy Pesto and Angel Hair with Pine Nuts

Considering I’d spent a lot of the day just trying to relax and stay calm, I didn’t want to burden myself with a huge, complicated dinner right before leaving for work. It would have just stressed me out. I went to an old favorite, Knorr’s Creamy Pesto mix and whipped that up in about 10 minutes. Really easy, though nowhere NEAR as good as the fresh stuff I make now, still very satisfying. I only used about half the sauce (not even that) and just threw out the rest. I knew I wouldn’t end up eating all of it, so I don’t mind. I prefer making it from scratch now. But it was still an awesome option to quickly get some food in me before heading off to my retail job!


Still working on my current marriage problem. I haven’t yet had the opportunity to speak with my husband about it. I am actively looking for apartments though. As much as I keep saying things will be okay between me and him, it’s hard to tell until I speak with him. Until then, I need a backup plan. It’s ok! Don’t worry, I’m going to be fine. I’m an incredibly independent woman and really don’t need someone like him when it comes down to it. I’m happy being alone. I also have enough confidence in myself to know I won’t be alone for long. I already have 2 dates lined up for when I am single again. BAM! ^_^

Exercise: 1/2 hour of yoga, 4 hours at retail job

Yet ANOTHER night out! SHEESH!

So tonight I have an old high school friend in town. We are all quite close and it would be a huge shame for me to miss seeing him simply because I feel I’ve been “going out to eat” too much recently. Its going to be at yet ANOTHER “gourmet burger bar” type place, I’m hoping that once again there is a veggie burger choice!! I know they have turkey burgers, so if nothing else that will be perfect. I’m looking forward to seeing my friend and I really hope that everyone can see that I look a lot healthier and am not having a veggie burger because I’m worried about fator calories and whatnot, I’m just trying to eat healthier due to all the cake and birthdays and junk I’ve been eating lately. I just want to feel good about myself. If nothing else, I know my brother and sister-in-law won’t judge me. They know me.

Is it bad that I’m still worried about what other people think? Does that ever really go away?


Baked Blueberry Oatmeal Pudding

• 1 cup Coach’s Oats®
• 3 cups water
• 1 cup low-fat cottage cheese
• ½ cup Neufchatel cheese
• 1 egg
• 3 Tbsp. Splenda brown sugar
• 3 Tbsp. pure maple syrup (I used sugar-free maple syrup)
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 cup blueberries (I used blueberries, raspberries, strawberries and blackberries)

Preheat oven to 400° F

In medium pot bring water to boil and add oats; cook as directed on package. Once oatmeal is cooked remove from heat and let cool five minutes.

In large bowl combine oatmeal and cheeses until cheese is evenly spread throughout. Add brown sugar, syrup, nutmeg, cinnamon and egg; mix well. Once ingredients are combined fold in blueberries.
In a well greased 8×11” casserole dish pour in oatmeal mixture and bake for 40 minutes. Let the oatmeal mixture cool and set up for at least 20 minutes before serving.

*This was super healthy and yummy! I should have used 4 T of  Neufchatel cheese (doing a half recipe) but only used about 3.5 T. I didn’t bake ALL of the oat mixture because there was too much to fit into my little pan and then I only ate about 3/4 of it. It was nice and healthy as I used low-fat cottage cheese and sugar-free maple syrup. It was yummy! A great way to get lots of good things into my tummy without adding a whole ton of flour and sugar. ^_^

Pea and Pesto Soup

Taken from:

enough for 2 hearty bowls (so clearly I did a half-recipe)

3 cups water
3 cups frozen peas
2 scallions (I used chopped sweet onion)
1 teaspoon Maldon salt or kosher salt
1/2 teaspoon lime juice
4 tablespoons (1/4 cup) fresh pesto (recipe below)


The quickest way to proceed is to fill a kettle first and put it on to boil. When it’s boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.

Discard the scallions (I left the onions in) and blitz the peas and their liquid with the pesto in a blender.*

Pour into a thermos flask that you’ve left filled with hot water and then emptied and make sure you screw the top on securely.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Basil Mint Pesto:

Adapted from:


1/3 cups loosely packed basil leaves, washed and dried thoroughly
1/4 cups loosely packed mint leaves
1 T pine nuts
1 T freshly grated Parmesan
1 clove Garlic, roughly chopped
1/4 teaspoon kosher salt
2 T olive oil
Freshly ground black pepper


In a food processor, combine the basil, mint, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.

*This was ridiculously delicious! I was SHOCKED at how creamy it was without using milk. (I ACTUALLY used the water like it called for.) I’m trying so hard to eat healthier and little things like that are helping! AND it was totally good as fuck!


I was so mad because my OTHER friends remember to take pictures of THEIR burgers. And I’m the only one of out them with a damn food blog and I STILL forgot! BAH! Anyway, I had this great black bean veggie burger with goat’s cheese, red onion, and spicy bourbon mustard. I also had a side salad with low-fat ranch dressing (that as usual I only drizzled a little on to taste). I have to say, I liked the actual veggie burger patty more at the other burger bar I went to with my dad…but I enjoyed the toppings on this one better. I did not drink any beer all night, neither at the restaurant nor at my brother’s house later.

I’m feeling so much better about myself. I looked in the mirror yesterday and felt pretty. I’m NOT calorie-restricting or counting. I’m simply just trying to eat healthier most of the time. Sure I’ll have a piece of cake every once in a while or a dinner laden with cheese sometimes….just not every single day. The whole “I can eat whatever I want thing” still applies because I’ve found I genuinely WANT to eat better and healthier most of the time!

You kids are all amazing for following this crazy journey with me.

I know I need to catch up on all of your blogs as well. I will I will. I promise. We’re all in this together.

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Leaving tonight on this Meatless Monday!

REALLY REALLY excited about this concert! I’m going to see Emilie Autumn with my cousin in Pittsburgh on Tuesday, so I am headed to her house tonight! It’s at our FAVOURITE venue!!! The place is this old church, it’s SO beautiful and intimate! I saw her there once before a couple years ago. ALL the kids dress up in tiny little victorian lingerie. Yes. Yes I plan on dressing up in tiny little victorian lingerie as well. I didn’t last time. It was far too cold (though that did NOT stop these other crazy kids, most of them showed up a mere hour or two before the doors opened…my cousin and I show up usually about 9 to 10 hours before doors…that’s a little long to be stuck out in the cold…). This year though it’s supposed to be BEAUTIFUL all day, and since I know the ins and outs of this venue rather well, I know a little place where I could go change a couple hours before showtime. This show is SO GOOD, and I’ve seen a LOT of shows. I’ve been to so many concerts in my day it’ll make your head explode.

THE BEST PART: Nicole from and her Sir Edmund are joining us!!!!!!!!!!!!!!! THPPPPPPPP&#*^$)$#(*#@$&#!!! I really really hope they enjoy the show! But then how can someone NOT adore gorgeous women singing and making out in their underwear on stage? COME ON!!! ^_^


Berry Cobbler
Serves 6

1 C flour
2 T sugar
1 1/2 t baking powder
1/4 t baking soda
generous 1/4 t salt
2 1/2 oz (5 T) cold butter
1/2 C buttermilk
1 t vanilla

5 C blackberries (You can use any sort of berries you want, I used blueberries, raspberries and sliced strawberries)
1/3 – 1/2 C sugar, to taste
1 T flour
1/2 t cinnamon
zest of 1 orange (I used lemon zest)

1 T melted butter for brushing the top (I used small cubes of butter dotted over the top)
1 T turbinado or granulated sugar (I did a half white sugar half brown sugar mixture)

Preheat oven to 375 degrees.

For the filling, toss the berries with the sugar, flour, cinnamon and orange zest to evenly coat all the fruit. Set aside.

For the cobbler topping, whisk together flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Slice cold butter into small pieces and add to the flour mixture, tossing to coat each piece. Using your fingers or a pastry blender, blend the butter into the flour until the mixture looks like coarse crumbs. Combine the buttermilk and vanilla and add to the flour and butter mixture. Stir with a fork until just combined without any dry patches. Do not overmix. The dough should look lumpy and crumbly.

Toss the fruit and distribute into 6 ramekins or one baking dish. Distribute the dough evenly on top of the berries. Brush top of the dough with melted butter and sprinkle generously with sugar.

Bake until filling is bubbly and the topping is golden brown, about 25 to 30 minutes. Serve warm or at room temperature.

*I baked mine in one large ramekin. I did about a 1/3 recipe of this, it was the perfect amount of food! I didn’t feel like I was gorging and it came out GORGEOUSLY! So beautiful! So perfect! And tasted absolutely amazing! I adore buttermilk, so I’m glad this recipe actually called for it. Perfect start to what’s bound to be an awesome day!


Broccoli Mushroom and Brown Rice Soup

Insanely adapted from:

1- 6 oz box chicken-flavored wild rice mix (I used 1/2 cup Brown Rice)
1- 16 oz package frozen chopped broccoli (I used about 1.5 cups of fresh broccoli)
2 teaspoons dried minced onion (I used 1/2 cup fresh chopped onion)
1- 10 oz can cream of chicken soup (Nope! Meatless Monday, so I used 1/3 of a can of Cream of Mushroom soup)
1- 8 oz package cream cheese, cut into small cubes (2.5 T of Neufchatel cheese)
1/2 teaspoon celery salt/seed (I omitted this because I don’t have any)
salt and pepper to taste


1/2 cup mushrooms, cut into large chunks
1 clove Garlic
Fresh chopped Parsley, maybe about 2 T
Dash of Mrs. Dash Table Blend
Dash Lemon Juice (I think…hehe)

Combine rice, rice seasoning packet, and 6 cups of water in large stockpot.  Bring to a boil, then reduce heat and let simmer for 15 minutes, stirring once.   Stir in broccoli, onion, and celery seed, and simmer for about 5 minutes.  Stir in soup and cream cheese.  Cook and stir on low heat until cheese melts.

Uhhh lets see, I used 2 cups of water I think. I also sauteed my onion and garlic a bit before adding it to the soup. I let it simmer about 40 minutes till the rice was cooked. DAMN! So much soup and it was SO GOOD. I loved it! Luckily it tided me over quite well during my drive out to Hartville. I love Meatless Mondays!


They were of course having pork at my cousins house hehe, but my aunt bought a salad mix and made some hard boiled eggs just for me because she heard about my Meatless Monday thing!! YAY! So I made this gorgeous salad! I also had a couple of croissants and a little chocolate they had in a bowl hehe! Lovely!

The drive was awesome, I tend to take the slightly longer scenic route to save on tolls. But also just because I love to drive. It got to listen to some CDs I haven’t heard in forever because I’ve been driving my husband around for 6 months and usually just let him listen to whatever he wants. So I re-discovered some great music! One of them in particular was Type O Negative’s “October Rust”. How did I forget how great that album is??? It’s a classic! So that was amazing!

Show update to come soon!!!!!!

I missed my chance to work out today, I had too much to finish before heading out, but its ok. I’ll catch up later!

Is he up ALREADY?


My husband woke up when I did this morning.

He eventually went back to sleep. And he DID stay in the bedroom to watch TV and whatnot since he knows I cherish my alone-time in the morning. So he tried. He really did try. One can’t help when they’re awake. I understand this. But of course I was still all worried that he would ruin my entire morning routine and I’d have to rush through breakfast and rush through my yoga before he was done watching TV and I was secretly still annoyed.

I shouldn’t be married.

He needs a damn job.


Baked Berry French Toast

Servings: 6 (I made a 1/3 recipe)


One large baguette, sliced (I used Italian bread, 4 thick slices)

6 large eggs

3 cups whole milk (I used 1/2 cup buttermilk, scant 1/2 cup heavy cream and 1 T berry liqueur)

1/4 teaspoon freshly grated nutmeg

1 teaspoons vanilla

1 cup packed light brown sugar

1 cup pecans

1/4 cup plus 1 teaspoon unsalted butter

1/4 teaspoon salt

1 cup blueberries

1 cup raspberries


1. Lightly butter a 13 x 9-inch baking dish.

2. Place the bread slices evenly in one layer on the bottom of the dish.

3. In a large bowl, combine the eggs, milk, nutmeg, vanilla, and 3/4 cups of the brown sugar.

4. Pour the mixture evenly over the bread, making sure to completely coat the surfaces.

5. Cover the baking dish with plastic wrap and chill for at least 8 hours, or overnight.

6. Preheat the oven to 350 degrees.

7. Place the pecans on a baking sheet and toast until golden brown and toasted, about 8 minutes.

8.  Remove the pecans from the oven, and add 1 teaspoon of butter and the salt to the pan.  Using a spatula, toss to coat the pecans.

9. Increase the oven temperature to 400 degrees.

10. Sprinkle the pecans and blueberries/raspberries evenly over the bread.

11. In a small saucepan over medium heat, combine the remaining 1/4-cup of brown sugar and 1/2 stick of butter until the butter is melted.

12.  Drizzle the butter/brown sugar mixture over the bread.

13.  Bake the bread mixture for 20 minutes, until liquid is bubbling and the bread is lightly golden.

*HOLY SHIT! I highly recommend my changes. But then again, this was also the first time that I legit let this sit overnight in the fridge. Normally I’ll let it sit, you know, an hour or whatever in the morning, however long I’m willing to wait. And I DON’T understand why at ALL, but letting it sit overnight DID make a difference! Or maybe it was just the creamy ingredients I substituted? I don’t know, but any way this was simply INDULGENT! I’ll try my damndest to eat healthy for the rest of the day. Hehe. Because I choose to. Not because I feel I HAVE to.


Tomato, Cheddar, and Havarti sandwich with Basil Mayo

I’ve been all about the vegetarian sandwiches for lunch lately it seems. I used an Ina Garten mayo recipe that I will go ahead and post because it was DELICIOUS!

Tomato Sandwich with Basil Mayonnaise

Taken from:


  • 1 cup good mayonnaise
  • 10 to 15 basil leaves, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon good olive oil
  • 1 teaspoon minced garlic
  • 2 slices country loaf bread
  • 1 heirloom or Israeli tomato, sliced


Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one

bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

*I also added dried cranberries to this sandwich too! REALLY good! The sweet bursts were amazing!


Cheesy Stuffed Meatloaf

Taken from:

1/2 cup crushed saltines or bread crumbs if you don’t have the saltines around
2 pounds ground meat (beef, sausage, turkey or a mix)
1 egg
2 teaspoons crushed garlic
1 small onion, chopped
salt and pepper to taste
1/4 cup ketchup
2 tablespoons Worcestershire sauce
cheese ( can kind, I use swiss cheese slices and some shredded colby & monterey jack)
some ketchup for the top

Preheat oven to 350°. Spray loaf pan with non stick cooking spray.

In a large bowl, mix together meats, bread crumbs, egg, garlic, onion, salt and pepper, Worcestershire sauce and ketchup. Don’t over mix, just mix with your hands until everything is combined well. Split meat mixture in half. Place half in the pan. Layer with the cheese slices and the shredded cheese.Top with second half of the meat mixture, then go around the edges and make sure you seal the meatloaf to keep the cheese inside.Pour tomato sauce over the top and then bake for about 60 minutes or until meat is done. (I baked mine for 40 minutes as I had 1/4 the amount of meat asked for in the recipe)

*NICOLE! NICOLE! LOOK! I made something with lots of ketchup on top!!! I mixed ketchup and crushed tomatoes for the topping! I took this shot just or you! (Not thinking about the fact that I should have taken a cross-section pic so you could see all the cheese inside…bollocks…) Anyway, Nicole won’t be completely proud of me since she doesn’t eat meat hehe…but this could have gone one of 2 ways. I didn’t really make enough meat to fill the pan, I dunno, I wasn’t all that hungry.  So I put a very thin layer of meat on the bottom, put a ton of cheese in the middle, and put another very thin layer of meat on top. It was either going to be REALLY bad or REALLY good. LUCKILY it not only worked, but worked DELICIOUSLY well! I used about 4.5 oz of sausage and 2 oz of beef. I also had to sort of drain the pan after baking because of the grease from the sausage. But it was SHOCKINGLY good!

It was a good day! I got some work done, cleaned the house a bit in preparation for our cousin visiting, got an amazing workout in, made amazing food…great day!!! I’m out of ice cream so I didn’t have any dessert, but once again, I wasn’t terribly hungry. So it didn’t matter to me as much as it usually would. Also, I had all that crazy sweetness for breakfast so I was good!  It’s weird, they say that after eating sweets you crave more after a couple of hours, but for me, its IMMEDIATELY after I eat sweets and ACTUALLY, if I wait a couple of hours (and actually, if I can just curb my craving for a few MINUTES after eating sugar) I stop craving it entirely for the rest of the day. Weird? I don’t know. I’ll have to study the science behind it and get back to you!

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Sweet tooth yet again

So I’ve ruined my perfect healthy week with cookies today! Hehe. I made this nice little berry souffle, which was good, but it didn’t EXACTLY cure my sweet tooth! I mean, it was basically berries and egg whites, so it didn’t really fill me up either. So whats my solution? Make cookies. Hehehe! I figure I can eat healthier for the rest of the day and I wouldn’t have totally ruined my streak!


White Chocolate & Berry Souffle
Adapted from BBC Good Food
Serves 6

butter, for greasing
icing (confectioners’ sugar), for dusting
200g frozen or fresh berries
2 tbsp rose syrup (use rosewater if you cannot find the syrup)

For the crème patisserie:
3 tbsp cake flour
½ tsp corn starch
2 tsp sugar
1 large egg yolk
1 large egg
4 Tbsp milk
5 Tbsp full-fat cream
90g (3 oz) good-quality white chocolate, broken into pieces

For the egg whites:
6 large egg whites
6½ Tbsp (95 ml) sugar

1. Heat oven to moderate 190 ˚C (375 ˚F).
2. Grease ramekins with butter, then tip a little icing (confectioners’ sugar) into each ramekin, tilting it to cover the sides as well.
3. Toss berries with rose syrup, then place a few berries in the base of each ramekin.
4. For the crème patisserie, mix the flour, corn starch and sugar in a medium sized mixing bowl. Beat egg yolk and whole egg together and add to the flour, mixing to a smooth paste.
5. Combine milk and cream in a small bowl and place in the microwave on high heat for approximately one and a half minutes (it should be close to boiling point). Mix chocolate in, stirring until chocolate has fully melted and there are no lumps.
6. Add chocolate mixture to your egg paste, stirring to ensure it is evenly combined.
7. Now prep your egg whites by placing them into a large mixing bowl and whisking until soft peaks form. Gradually add sugar and keep on whisking until stiff peaks form. This is what will give your souffles volume.
8. Stir about 2 tbsp of the egg whites into the crème patisserie. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest. The mixture should look light and airy.
9. Spoon the souffle mixture into the dishes, then place in the oven and bake for 15 – 17 minutes.
10. The soufflés will be firm on top, but should have a slight jiggle when moved. They should have risen by about two thirds of their original height and jiggle when moved, but be set on top.

*First off, I used butterscotch chips instead of white chocolate chips because it was all I had. I was disappointed in the lack of butterscotch flavour. Which I’m sure was another reason I made cookies which I used the butterscotch in hehe. And I mean it was good! Especially for all the effort I put into it, but it wasn’t quite right. I might have overcooked it a little. Ah well. At least I’ve got COOKIES! (Which I took a picture of for a change, I’ll post it at some point.)


Peanut Butter cookies with Butterscotch chips

Cookies are difficult to get just right. I screwed these up a little. I wasn’t impressed, but ate them all anyway because I don’t like to waste food. I prefer a chewy cookie and these came out a bit cakey and crisp for my liking. I’m still learning the fine art of cookies and I’ve got a good cookie base, but didn’t use that on these. Next time I will have to.

Also, I didn’t end up eating a real lunch. I wasn’t hungry. I didn’t want anything. One of my goals is to start eating like a normal person. Well, a normal person eats cookies sometimes. A normal person stops eating when they are no longer hungry and eats again when they are hungry. I’m tired of forcing myself to eat when I am not hungry. My stomach did not growl at all until about 7 at night. I want to listen to my body again. So I did not have a lunch. I ate when I was hungry. Which was dinnertime.


Cauliflower-Broccoli Curry

Ingredients – 

Cauliflower Florets 3 cups
Broccoli finely chopped 1 1/2 cups
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Sesame Seeds 2 Tbsp
Almonds 5-6
Ginger 1 inch
Garlic 1-2 cloves
Coriander leaves handful
Seasoning (Oil 2 tsp, Cumin seeds 1/2 tsp)(I used ground Cumin)

1 Avocado, divided
Red Pepper flakes
Lemon Juice

Method Of Preparation – 

For the gravy –
Saute the sliced onions in 1/2 tsp oil in a hot sauce pan and keep them aside.

Roast sesame seeds and almonds and make a paste of them along with the sauteed onions, ginger, garlic, coriander leaves and chopped tomatoes. (I also added 1/2 of an avocado to my paste mixture)

Now for the curry –
In a hot sauce pan, add oil and the rest of the seasoning. Saute them until done.

Add turmeric, mirchi powder and dhania-jeera powder (I don’t have either of these so I just added Garam Masala powder) and a splash of water.  Mix well and then add the gravy paste. Add about 2 cups of water to make it a little runny.

Add the Cauliflower florets and finely chopped broccoli (remember I was sneaking in broccoli) . [I usually microwave the veggies for about 4-5 minutes to reduce cooking time – optional]

(NOTE: I actually roasted my cauliflower ahead of time. Toss cauliflower with a little olive oil, s&p, red pepper flakes and lemon juice. Roast on an oil-sprayed pan at 400 for about 20 minutes)

Also add some salt, cover with a lid and let the veggies cook for about 10 min. (Cube up the other half of the avocado and add it along with the roasted cauliflower about 3 minutes before broccoli cooking time is up!)

Adjust the taste as required and switch off the flame.

Serve it hot with Roti/Naan/Pulao/Biryani or plain rice 🙂 (I ate mine straight up! No rice or noodles.)

*This was INCREDIBLY good! Totally made up for the unsatisfactory meals I had for the rest of the day. And I was proud that everything in it was good for me! The avocado gave the sauce this creamy texture and flavour without having to add milk or butter. I AM a genius! Hehe. Do you like the flour left over on my counter from baking cookies? I liked how it swept behind my bowl, so I added it in the picture. Anyway if you tried this you’d be truly happy! I think it’s even completely vegetarian/gluten-free/MAYBE even vegan? I think so! Correct me if I’m wrong of course.


I’ve still got a lot of work to do before this weekend. My husband’s grandpa is dying. So the family is all coming into town till he passes. We will probably have his cousin stay with us. I adore her. For Christmas she gave me a little key on a ribbon with a tag that she hand-pounded “221 B Baker St.” into (which clearly took a lot of effort as shown by how dented it is on the back hehe) and a little houndstooth button threaded onto it as well. HOW FUCKING ADORABLE AND THOUGHTFUL IS THAT? What girl wouldn’t want the key to Sherlock Holmes’s flat? I also don’t mind doing my yoga while shes sleeping in here because she won’t ask me questions about what I’m doing or bug me or watch me at all the entire time. She usually just sleeps through it.

Oh by the way, its ok. Its ok that my husband’s grandpa is dying. He’s got no will to live. His wife died about 2 years ago and he’s been nothing but miserable since she’s gone. His house has been broken into twice. He’s got all sorts of fun health problems. He’s more than ready to go. He’s totally done with this life. So it’s ok. Don’t feel bad for him. He’s going to be ok.

Exercise: 1/2 hour of yoga, 20 min walk outside (to wake myself up in the middle of the morning), 1.5 hours at the gym

Gym day!!

I woke up early in Cleveland on this day to wake myself up and have a little morning alone time. I drove home (which was fine, driving there is the hard part, getting home is easy) and we stopped at Denny’s for breakfast, I’ll see if I can find a pic of what I had…


Bananas Foster from Denny’s. I really liked this actually and may make it sometime! I just found an Alton Brown recipe for it and what he says is sort of gold to me, so I will have to try it!


Sardine salad Sandwich

I wanted tuna but didn’t have any. This would have been better with tuna. While not awful, its not worth posting what I put into this. Basically it was sardines, mayo, tomato pesto spread, feta cheese, goats cheese, onions and peppers. Not exciting. I did try baking it, but didn’t bake it for long enough so the inside wasn’t all that warm and the cheese didn’t really melt. I’ll do better next time!

After lunch I went out and joined a gym. I worked out for about an hour before coming home to a PILE of candy on our counter. Apparently my father in law had stopped by and dropped it all off to us. My husband isn’t really into sweets, so I will probably end up eating most of it. Which is fine, I’ve sort of stopped caring. I mean not really…I DID just join a gym and I am getting anxious about my pants not fitting (they still fit, but I’m getting pre-anxious) but I do just shovel chocolate into my mouth now I must admit. Ah well, it IS the holidays after all.


Raspberry Baked Chicken with Pine Nut Couscous

For the Raspberry sauce:
1/2 cup or so of Raspberries
3 T Balsamic Vinegar
3 T Sherry
1 T Brown Sugar, packed
1.5 t fresh Thyme
Fennel seeds
1 clove Garlic
Fresh grated Ginger
S&P to taste
Splash of Lemon Juice

Let ingredients reduce for about 15-20 minutes on medium low heat in a saucepan. Add more vinegar or sherry if you feel its getting too thick.

For the baked chicken:

1 serving of Chicken Breast (I cut those huge ass things in half)
Fresh Tarragon
A few raspberries cut in half
A little unsalted Butter
Olive oil spray

Preheat the oven to 350. Spray a baking pan with oil. Spray the chicken with a little oil too. Rub on parsley, salt and pepper. Sprinkle some tarragon on top. Place some of the cut raspberries on top along with a couple small shavings of butter. Cover and bake 30 minutes. Add some of the drippings to the sauce when done.

Pine Nut Couscous:

1/3 cup Couscous
2 T chopped Onion
1/2 T Unsalted Butter
Freshly grated Parmesan (to taste)
1/3 cup Broth (Chicken, Vegetable, whatever you prefer!)
Splash of Lemon Juice
1/8 cup Pine Nuts
1 t Parsley

Mix together broth, onion and spices and bring to a boil. Add couscous, pine nuts and lemon juice and turn off the heat. Cover and let sit for 5 minutes. Add parmesan cheese, stir to melt and recover to keep warm until you need it.

I obviously added a little raspberry sauce to the couscous as well. This was one of those “ridiculously good” dishes that I alter a little bit every time I make, but it always turns out amazing. This one definitely also LOOKED as amazing as it tasted, which is important to me!

This was a looooooong day, but it turned out great! I LOVE my new gym and plan on going pretty much every day if I can find the time. The staff is really nice and nobody bothers me. (Then again I’m always working out with headphones on, so if anyone ever did talk to me, I wouldn’t hear them anyway.)

Exercise: 1.5 hours at gym

More birthday parties?…YES but this time not mine!

We’re trying to get a ton of things done today before going out of town for a birthday party! I have a project to start, finish and send before 2. Then we have to run a bunch of errands, including stopping to pick up birthday presents. Then I have to run back home, take a shower and make myself look presentable. The party is about an hour away and we’re going out to dinner at this REALLY fancy looking joint! I’m quite excited!


Raspberry Clafoutis


yield: 6-8

  • 12 ounces fresh cherries, halved and pitted (This is the traditional method, I used raspberries instead)
  • 1 cup minus 2 tablespoons (125 g) flour
  • Heaping 1/4 teaspoon sea salt
  • 2 cups milk
  • 3 large eggs at room temperature
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons unsalted butter, cut into small pieces


  1. 1

    Preheat the oven to 450°F. Butter and lightly flour a 9 1/2 inch tart pan or baking dish; a ceramic quiche dish is perfect. Put the cherries in the dish, cut side down.

  2. 2

    Whisk the flour and salt together in a large bowl. Whisk in half of the milk until the thin mixture is smooth. Whisk the eggs in one at a time. Add the sugar, remaining milk, and vanilla extract to the bowl and whisk until smooth.

  3. 3

    Pour the batter over the cherries and dot the top with butter. (My batter came right up to the rim of the baking dish, so I set it on a rimmed baking sheet before placing it in the middle of the oven; in the end it did not overflow while baking, but I was glad not to have to worry about cleaning up the oven.) Bake for 25 minutes, until lightly browned and puffy. The center of mine never puffed, but the edges rose dramatically (only to deflate completely during cooling). Cool completely before serving.

*This was fantastic! I never knew something this delicious could be THIS EASY!  I tried to take pretty pictures of a slice of it, but since it was only 1/3 of the recipe in a pan that should have held the ENTIRE recipe, it was a bit too thin to cut into slices. But you get the gist! I cannot WAIT to make this with all sorts of different fruits!


This was actually REALLY close to what I had! I had to get take-away while I was out and about and stopped at my favorite Mediterranean diner. I got a falafel wrap, lentil soup and green beans. So this pic is about as close as I can get to what I got! ^_^


At the restaraunt, the salmon was calling me…but then I saw this Cherry Bourbon BBQ Chicken made with Red Stag with those crispy fried onion things on top and simply COULDN’T resist. I was SO GLAD I got it! I will be trying to replicate this cherry bourbon sauce VERY soon! With it I got a black bean and corn salsa and macaroni and cheese. I cannot remember the last time I had mac n cheese, so that was a big deal to me! WONDERFUL food!!

Tomorrow I’m going to yet another big party! It’s supposed to be an all-nighter, but I’m fairly certain I have to work the next day fairly early, maybe even ridiculously early, I can’t remember. So we’ll see if I can stay all night or not. The birthday party was a huge success! We had an amazing time with our friends and we met some awesomely cool new people as well! I’m hoping that after the holidays I’ll get back to a more normal eating pattern and won’t be eating out so much. I’m sure I’ll be gaining a couple pounds over the holidays but you know what? That’s ok. I was 10 lbs away from being UNDERWEIGHT. I could use a few extra pounds back on me.  I’m still trying my best to fit in exercise every day and am going to be at my retail job a LOT this next week. I mean I’ve got 40 hours. I haven’t worked 40 hours at that job in one week in years. YEARS! So I’m going to be a mess. My posts will probably be really messy too, I hope you don’t mind!

Exercise: I got none today. Besides all the running around we did for errands, I didn’t do any actual stair-stepping or yoga. :< I’m working my retail job tomorrow, so that should make up for a little of it.