Hello Blog + A Burrito Bowl

Why hello blog readers!

Are you still around?

The last few weeks have been very hectic and stressful.  Things are looking up now though and I am finally able to dedicate time to my beloved blog.  I miss it!!

With a change in food and LOTS of TLC, my little Piper seems to be on the mend – phew!  As I watch him eat more and more as the days pass, I can feel my stress level slowly get lower and lower.

Speaking of stress, I really need to learn how to manage it better.  I’m ashamed at myself over these past weeks.  When I get super stressed, I can’t bring myself to do anything but curl up on the couch with a blanket and block out the world. My diet has been less-than-stellar and my workouts have been way too sproatic.  Thankfully this crazy month of November is almost done and although the crazy holiday season is upon us, I am determined to get back on track with all of my workout plans starting Monday. This girl is getting married in just over 4 months! She needs to be looking her best! 😉

I don’t even want to talk about last weeks meals, but I will say that I had two pretty stellar ones this week.  Monday I had a craving and made a chicken soup with dumplings. Sound good?  it was INCREDIBLE. Recipe to come via a post later this aft.

Last night, I had a last minute idea of something quick and tasty to make. It was vegetarian too! (I actually like eating vegetarian once in a while)

Meet my burrito bowl!

What you need:

•  1 can of red kidney beans (or any bean actually)
• 1/2 C your favourite salsa
• 1/2 C frozen corn
• 1/2 of a large tomato (chopped)
• 1 green onion chopped – I didn’t have any and wish I did – an onion would make this dish even better!
• 1 taco shell (or nacho chips) crushed
• just under 1/4 C grated cheese (I used low-fat mozerella)

First I made up my version of refried beans by smashing together the beans and salsa over a medium heat.

Next, I spooned about half of the mixture into a small casserole bowl and added the corn and tomatoes. Then I gave it a good stir. (I would add the green onion here)

For the topping, I took a taco shell and crumbled it on top

For the final touch, I sprinkled on some mozerella 🙂

I then baked for 15-20 minutes. Until the cheese was melted and started to get a golden colour.

What an AWESOME meal.

With a tummy full of warm burrito bowl goodness I settled to watch Tuesday’s episode of The Biggest Loser. I just love that show!  To make it even better, it was makeover week!  Dang those people are doing a good job!

Next thing I knew, my sweet tooth was calling my name for a little desert.

Enter this beauty: 

We picked up this beauty on sale last weekend and it was finally ripe enough to dig into. When thinking of what to do with the pineapple for dessert, I opted for something simple but totally satisfying.

I sprinkled the slices with a little bit of brown sugar and cinnamon.  Then I baked the pineapple at 400 for 15 minutes.

The result = golden brown pineapple slices with a hint of cinnamon.

It was so delicious that after I finished eating 2 slices for desset, I immediately thought – OATMEAL!

So this morning, I had sort of a tropical-themed oatmeal bowl. 🙂

• 1/2 C oats
• 1 heaping tsp chia seeds
• 1 tsp no salt/sugart peanut butter
• 1/2 banana – sliced
• 2 pineapple slices
• 2 tsp unsweetened coconut
• a few splashes of skim milk

It was a little bit of warm tropics all in one bowl.

Yum! 🙂

I’m so happy to be posting again.  Stay tuned later today for some awesome soup!