Where Does The Time Go?

Good Evening! Wow, really, is it evening already???

I have been on the go ever since I got home from work today. Jay and I are preparing for a garage sale this weekend, and we have SO.MUCH.STUFF to sell. :shock: Not only is it our stuff, but we also have a bunch of stuff that was left here from my grandparents (For the new readers: Back in April, Jay and I bought the house that my grandparents lived in, and my grandfather actually built…hence the extra stuff). :)

So, needless to say…we have our work cut out for us. UGH…


In the midst of all the rummaging around through the casa, I took a quick break for some DINNAHH.


I heated up a Morningstar Farms veggie burger, and paired it with a little lettuce, tomato, and red onion, on a lightly toasted whole wheat Thomas’s Bagel Thin. These bagel thins really are GREAT!!


Oh yes, and we can’t forget about the ketchup and mustard. ;)



I also ended up finishing off the rest of the Roasted Eggplant & Feta Dip while waiting for my veggie burger to cook up. It was definitely an “on-the-go” meal, but it worked for tonight. I’ll be much happier next week when things die down and I actually have a little extra time on my hands to do some cookin’!

Time to veg out and watch a little Modern Family & Cougar Town – I’m so excited they’re back on!!

Question for the Night:

Do you do garage sales??

Decadence for Breakfast

Iiiiit’s Monday my friends! Are you ready for it?!? ;)

I got my Monday started off on the right foot with a sweaty workout. This morning’s workout came, again, in the form of a another awesome Exercise on Demand video: Cardio Sculpt by Jeanette Jennings. This is the second video I’ve tried by her, and I’m totally lovin’ it. She really kicks my booo-tayy! :shock:

As good as today’s workout was, I couldn’t help but feel somewhat bummed; yesterday was the day I was supposed to be running in the Warrior Dash, which I was beyond excited to do. I didn’t think it would be too smart of me to make my first attempt back at running so hardcore, so I didn’t participate. Even worse, I missed the deadline to transfer over my registration, so I couldn’t even get a refund. UGHH! :-x At least I was still able to live vicariously through Jen, by reading her post on the race, which she ran with her boyfriend. Great job, Jen! :)


Since I tried a new workout this morning, why not try a new breakfast?? I picked up some Van’s waffles at the store yesterday, and have been psyched to try them out since. I’d really been craving frozen waffles lately! :-D



I toasted up two waffles, and topped ‘em off with a pumpkin + plain Oikos Greek yogurt combo, 1 tbsp PB2, a sprinkle of cinnamon, a drizzle of maple syrup, and some banana slices…


It looks soooo decadent, yet I guess the entire plate to be about 300 calories?


Then the heavens opened up… “Oh myyyyyyyy…” Absolutely AMAZING! Van’s, where have you been all of my life?!? :)


Now THIS is a way to start off a Monday morning! Along with some Almond Amaretto coffee, of course. ;)



Lunch today was super quick to prepare, thanks to some leftovers from yesterday’s football spread. I will admit though, I think I may miss my “Monday Usual” just a little bit today. Perhaps this week it will have to be the “Tuesday Usual?” ;)


Some more Roasted Eggplant & Feta Dip + pita chips. (I am still sooo happy I decided to make this recipe…it’s SO good!!)


Leftover veggies, which definitely are not as fun to look at when they’re packaged in a sandwich baggie. I really miss being able to set up my lunches nice and pretty. :(


All packed up, along with some strawberry Greek yogurt.


Hope you all have a great start to your Monday!! :-D

Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip! (see recipe below)


Another Sunday, another day of food, football & friends. :)


Although we have a smaller crew today we’re still having a great time…and we definitely didn’t skimp on the food!


Jay & I always have such a fun time with Joe & Kate!



Oh and of course, we can’t forget about Cody!


C’mon Mom, really? Just let me watch the game…”


So like I said, we definitely didn’t skimp in the food department. Here’s a look at some of the spread:

Fresh veggies – who says football food has to be unhealthy?


CHEESE! (FYI: This cheese was absolutely PHENOMENAL.)

Kate brought over this block of Maple Leaf Apple Harvest Cheddar Cheese with Cinnamon that she found at Price Chopper yesterday to share…and I was SO GLAD that she did. The cheese just screamed FALL; the perfect flavor of cinnamon, tiny chunks of apple, and subtle cheddar flavor, this cheese was amazing.



Sassy Spinach Cream Cheese dip – also courtesy of Kate :)


Buffalo Chicken Dip, done completely by Jay. He was so proud. :) It may not photograph well, but we all know how fantastic buffalo chicken dip is!


Tomato, Mozz, & Basil Bruschetta :)


To make: I simply cut up some of the Italian bread I picked up at the Farmers Market yesterday, lightly toasted it, and topped it with a bruschetta dip mix I had in the pantry, some diced tomatoes, fresh basil, and a little mozzarella cheese. Then I lightly drizzled a little EVOO & balsamic vinegar, popped ‘em under the broiler until the cheese was melted, and VOILA…bruschetta!


Aaaaand, a NEW recipe! Roasted Eggplant & Feta Dip.


I’ve had an eggplant sitting in the fridge for a few days now, and it was time to put it to use. After browsing the Eating Well website for a while, I came across this recipe that sounded like it could possibly be a winner. I made a couple minor changes, but followed the recipe for the most part.


Let me tell you…it was definitely a winner! Not only was it suuuuper easy to make, but the flavors in this dip were amazing. Even Jay liked it, and he “does not do eggplant.”


I served my dip along with some parmesan & herb pita chips…and may have possibly eaten my body weight in it all. ;)


Roasted Eggplant & Feta Dip

(Original recipe can be found here)


  • 1 medium eggplant, (about 1 pound)
  • 2 tablespoons lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup reduced fat feta cheese, crumbled
  • 1/2 cup finely chopped red onion
  • 1 small red bell pepper, finely chopped
  • 2 tablespoons chopped fresh basil
  • 1/2 tbsp dried parsley
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • Pinch of sugar


  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, basil, parsley, chili powder and salt. Taste and add sugar if needed.
  4. Serve with pita chips and ENJOY! :)

Time to watch the Jets game!! Keeping my fingers crossed for a better showing than last week. :roll: