I AM IN THE ZONE! >> What I'm Cooking (Recipes Galore) + Week 4 P90X Results

For now, I'm taking my blog in slightly a different direction, not that I think anyone really cares AND not like my blog has ever really had FOCUS.  It's my blog and I'll write what I want to (I kinda just sang that in my head).  I'm going to continue to write about the usual stuff (my adventures dining out in Indy, my family/friends, home improvements, etc) but I'm also going to chronicle my journey into living healthy and the trials and tribulations associated with getting into shape.  I, by no means, specialize in nutrition or exercise so consult with an expert and take whatever you want from my little blog - the little nook I've carved out in the wonderful world of the internet.

I've had such positive energy lately which has translated into creativity and motivation.  There is renewed life in our beautiful kitchen (no cob-webs up in here).  I haven't bought a cute outfit in ages but our fridge and pantry has been stocked with fresh produce and health-conscious staples.  I see that as an investment with better pay off.  I'd hate to waste a paycheck on an outfit when my muffin top is raging or my saddle bags are rearing their ugly face.  Eating right and exercising doesn't really provide the instant gratification that retail therapy has in the past but I never feel the buyer's remorse either.  Although I moan and whine before and during a hard workout, I've never looked back and thought "Geez, that was a mistake."   I've also cut back on the alcohol, significantly.  I really don't have the room in my diet nutrition plan for the empty calories and it's been wonderful not having the bloat from all the carbonation.  That doesn't mean I don't enjoy a beer or glass of wine when out socially but otherwise, I don't see any need for it.  A solid workout has become my de-stresser after a long day of work.

My workouts over the past 4 weeks consisted of following the Classic P90X schedule which goes as follows:

• Day 1: Chest & Back + Ab Ripper X
• Day 2: Plyometrics
• Day 3: Shoulder & Arms + Ab Ripper X
• Day 4: Yoga X
• Day 5: Legs & Back + Ab Ripper X
• Day 6: Kenpo X
• Day 7: Rest or X Stretch

I didn't follow this schedule down to a T but I tried my best.  Week 4 was supposed to be a rest week but I didn't want to!  A couple days I added a 30 minute jog or did a Tone It Up workout instead.  D refuses to do Yoga X with me so I do it by myself on a day off, like today.  We are missing a couple of the DVDs which I hope to get soon because Week 5 mixes it up and add some new workouts.


I definitely can't give all the credit to working out.  A HUGE portion of it has been my adjustments to my eating habits.  I mentioned this in my previous post but I'm going to say it again: MyFitnessPal for iPhone (and I'm assuming Android) can be your best friend.  I know it sounds tedious and completely anal to record everything you eat but I think it is essential.  It is downright scary, to me, to think of how many weekend benders I've had in the past where I ate/drank probably 3000+ calories a day.  Quite frankly, I should be obese.  By carefully monitoring what you eat, you have the ultimate control.  I try and keep my calorie consumption under 1500.  Because I've incorporated physical activity, I've added 300 more calories from the usual 1200 I would aim for prior to starting up P90X.  I can safely say that there hasn't been a single night that I've gone to bed hungry.  I eat nutritionally dense foods, mostly fresh fruits and vegetables.  I tend to stick with poultry for my meats (occasionally I will eat red meat).  I also find a great source of protein from beans, tofu, eggs, etc.; not to mention, the delicious protein shakes post workout.

Below are some recipes of the meals I've made over the past couple weeks as well as some of my go-to items.

On days that I work, I typically go for a smoothie that I can quickly blend up and take with me as I rush out the door.  My 20 minute drive is perfect for me to easily and conveniently drink a smoothie down while listening to my favorite sports-radio channels.

SKINNY GREEN MONSTER (makes 1 serving)

• 2 cups baby spinach
• 1 banana
• 1/2 cup plain Greek yogurt
• 3/4 cup skim milk
• 1 TBSP creamy peanut butter

Combine all ingredients in a blender.

PEACH BANANA SMOOTHIE (makes 2 servings)

• 2 cups frozen peaches
• 1 banana
• 2 TBSP creamy peanut butter
• 1/2 cup plain Greek Yogurt
• 1 cup skim milk

Combine all ingredients in a blender.

STRAWBERRY PEACH SMOOTHIE (makes 2 servings)

• 1 cup frozen strawberries
• 1 cup frozen peaches
• 2 TBSP creamy peanut butter
• 1/2 cup plain Greek Yogurt
• 1 cup skim milk

Combine all ingredients in a blender.

Not too much difficulty with the smoothies.  Blueberries, raspberries and blackberries are a great option too.  Beware of seeds!

I also want to recommend Nature's Path Organic Flax Plus Cereals.  I've tried the Red Berry Crunch and the Pumpkin Flax Plus Granola.  They are so delicious, a great source of Omega-3 and not loaded with sugar.

Nature's Path Organic (Flax Plus) Red Berry Crunch in a empty jar of peanut butter.
Giving it one last hoorah  before heading to the trash.

Here's what I had this morning:

Whole wheat English muffin with 1 TBSP Olivio Coconut Spread, 1/2
fresh grapefruit, low fat cottage cheese with a handful of fresh raspberries

Nothing super special but at right around 320 calories, it did the trick!  I have to take a minute to thank my friend *Fefe for accidentally leaving my a container of Olivio Coconut Spread because I'm obsessed.  I use it with everything! 

For lunch and dinner ideas, I've scoured the internet looking for great, easy recipes, especially soups that make a large enough batch for dinner and then again the following day, work lunches for both D and I.  

Curried Carrot Soup (makes 6 servings) Adapted from Eating Well

•  3 TBSP canola oil
• 2 tsp curry powder
• 8 medium carrots, peeled and thinly sliced
• 4 medium stalks celery, thinly sliced
• 1 medium onion, coarsely chopped
• 5 cups reduced sodium chicken broth
• 1TBSP lemon juice
• 1/2 tsp salt
• fresh ground pepper

1.  Cook oil and curry powder in large saucepan over medium heat, stirring until fragrant (1-2 minutes).  Stir in carrots, celery and onions; toss to coat in oil.  Cook, stirring frequently for 10 minutes.  Stir in broth.  Bring to a boil, reduce heat and simmer until vegetables are very tender, about 10 minutes.  Remove from heat and let stand for 10 minutes. 

2.  Using an emulsion blender (or regular blender in batches), blend until it's a smooth, pureed consistency.  Pour into bowls.  Season with fresh squeezed lemon juice and salt and pepper.  

Chicken Enchilada Soup (makes 6 servings) Adapted from Skinny Taste

• 2 tsp EVOO
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 3 cups low sodium fat-free chicken broth
• 8-oz can tomato sauce
• 2 tsp chipotle chili in adobo sauce
• 1/2 cup chopped cilantro
• 15-oz can black beans, rinsed and drained
• 14.5-oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp ground chipotle chili powder
• 1/2 tsp dried oregano
• 2 8-oz skinless, boneless chicken breasts
• Optional: scallions, shredded cheese, fat-free sour cream, avocado, lime wedges, tortilla chips

1.  Heat oil in dutch oven (or crock pot) over medium-low heat.  Add onion and garlic and saute until soft (3-4 minutes).  Slowly add chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil.

2.  Add drained beans, diced tomatoes, corn, cumin, chipotle powder, and oregano, and stir.  Add the chicken breasts; cover and cook on low heat for 4-6 hours.

3.  Remove chicken and shred with 2 forks.  Add chicken back into the soup, adjust salt and cumin to taste.  Serve in bowls and top with sour cream (or plain Greek yogurt), scallions, cilantro, avocado and lime.

Turkey Chili Blanc (makes 4 servings) Adapted from Better Homes and Garden

•  12 oz uncooked ground turkey (extra lean)
• 1 medium onion, chopped
• 1 12-oz can/bottle beer
• 1/2 cup water
• 1/2 cup reduced-sodium chicken broth
• 2 jalapenos, seeded and chopped
• 2 tsp instant beef bouillon cubes
• 1-1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp sauce from chipotle chiles in adobo
• 2 15.5-oz cans great northern beans, rinsed and drained
• 1TBSP lime juice
• Optional: sour cream (or plain Greek yogurt), cilantro, lime wedges, ground chipotle chili powder

1.  In a large saucepan, cook turkey and onion over medium-high heat until turkey is no longer pink and onions are tender; drain.

2.  Return to saucepan and stir in beer, water, broth, jalapenos, bouillon cubes, chili powder, cumin and adobo sauce.   Bring to a boil; reduce heat and simmer, uncovered for 20 mins, stirring occasionally.  Stir in the drained beans and lime juice; heat through.

3.  Mash half of the beans to thicken chili; stir and ladle into bowl.  If desired, garnish with sour cream, cilantro, lime wedges and chipotle chili powder.

Chicken and Avocado Soup (makes 4 servings)  Adapted from Skinny Taste

 

• 5 cups reduced-sodium chicken broth
• 2 cups shredded chicken breast (I used leftover rotisserie chicken)
• 1-1/2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt and pepper to taste
• pinch cumin
• pinch chipotle chile powder

1.  In a large pot, heat oil over medium heat.  Add 1 cup of scallions and garlic.  Saute about 2 minutes then add tomatoes and saute another minute, until soft.  

2.  Add chicken stock, cumin and chile powder and bring to a boil.  Simmer, covered on low for about 15-20 minutes.

3.  In each bowl, fill with 1/2 cup chicken, 1/2 avocado, scallions and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Lately, I've also been on a major salad kick!

Mixed Green Salad with Grapefruit and Cranberries (makes 6 servings) Adapted from Eating Well

• 2 red grapefruit
• 1/4 cup EVOO
• 2 TBSP minced scallions
• 1 TBSP white-wine vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 8 cups torn red leaf lettuce
• 1 shallot, thinly sliced
• 6 cups baby spinach
• 1 14-oz can artichoke hearts, drained and cut into bite-size pieces
• 1/3 cup dried cranberries
• 1/3 cup toasted pine nuts

1.  Remove the skin and white pith from grapefruit with a sharp knife.  Working over a bowl, cut the segments from their surrounding membranes.  Cut the segments in half on a cutting board and transfer to a large salad bowl.  Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.

2.  Whisk oil scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.

3.  Add lettuce, spinach and artichoke hearts  to the salad bowl with the grapefruit segments.  Just before serving, toss the salad with the dressing until well coated.  Sprinkle cranberries and pine nuts on top.

Tuna and Avocado Spinach Salad (serves 1)

I tossed this delicious salad together the other night so ingredient measurements may not be precise.

• 1-1/2 cups fresh baby spinach
• 1 cup red leaf lettuce
• 1/4 cup red bell pepper
• 1/2 cup red onion
• 1/2 cup cherry tomatoes
• 1/2 avocado
• 1/4 cup craisins
• 1 can chunk light tuna in water
• 1 tsp dijon mustard
• juice of 1 lemon wedge
• dash of lemon pepper seasoning
• 2 TBSP Garlic Expressions Classic Vinaigrette

1.  In a small bowl, mix tuna, dijon mustard, lemon juice, and lemon pepper seasoning.

2.  In a medium salad bowl, combine spinach, red leaf lettuce, red bell pepper, red onion, cherry tomatoes, avocado and craisins, and toss.  

3.  Top with the tuna and drizzle the Garlic Expressions Classic Vinaigrette dressing.

For the past 2 days, I've made the same exact thing for lunch.  I am on a sweet potato kick.  It is an entree and a dessert all in one (especially topped with coconut spread and a dash of cinnamon).  I also improvised this simple, yet totally scrumptious salad.

Citrus Salad (makes 1 serving) 

• 1 cup fresh baby spinach
• 1 cup red leaf lettuce
• 1/2 cup cherry tomatoes
• 1/2 cup scallions
• 1 TBSP craisins
• 1/2 medium orange, diced
• 1/4 orange, juiced
• 1 TBSP Garlic Expressions Classic Vinaigrette

1.  Start building the salad with the spinach and lettuce, cherry tomatoes, scallions, craisins, and diced orange segments.

2.  In a small ramekin, add garlic vinaigrette and orange juice.  Give quick whisk and pour over salad.

So what are the results?...drum roll....

I've dropped 3 pounds on the scale.  Not really the numbers I wanted to see but the actual physical ones are the best!  See for yourself:

It may not seem like a lot but to me, it's fantastic.  By far, my stomach and hips have always been my trouble spots and they are shrinking every week.  My clothes are fitting looser.  My hips aren't flaring out as much as they used to.  The thought of pools opening up in about a month in a half doesn't seem as daunting; in fact, I'm excited.

What I'm Eating: Duos (Indy) - Slow Food Fast

I think I've already talked up my excitement for the emergence of food trucks in the Indianapolis area enough but there's just so much to choose from now.  Living downtown makes it all the more convenient for me to give them a try out so yesterday I logged onto Twitter to see where Duos (@duosindy) would be serving lunch: Alabama and Vermont from 12-2pm...BINGO!  Now, I contemplated walking there with Little Miss B but it was hot and I was afraid she would be a nightmare while I ordered and attempted to eat my food so we piled in my car and made the very short drive down. 

I'd seen the truck parked at various locations around town.  I swear, once you learn about something new, you see it everywhere; Law of Attraction at its finest. 

I made sure to bring a hearty appetite so that I could experience more of their food.  They had their selections listed on a chalkboard sign.  I was happy to see a nice variety of items to choose from: pasta, sandwich, salad, soup, dessert and a more obscure beverage lineup. 

I went with the Organic Arugula , Egg, Garlic Crouton Salad with a Smokey Vinaigrette AND the Sausage & Fontina Biscuit Sandwich with coleslaw.  I also ordered a Red Zinger Herbal Iced Tea (lightly sweetened) which was perfect for a Summer day!

Tart + Berry + a little sweetener <3 = Oooh la la!

I decided to wait and eat my food at home rather than in my car with B jumping around wildly but not before taking a nibble of the Garlic Croutons...yummo!  I made a makeshift bistro on my back deck and enjoyed the warm, sunny rays as I noshed on the salad. 

This picture doesn't do the salad justice!

I can't explain in words the joy with which fresh, crisp, slightly bitter arugula brings me.  I'm sure most people just say eh, it's just a leafy green but to me it is the nucleus of a kick-butt salad and that's exactly what Duos' salad did for me.  Their salad is very simple in ingredients and preparation but the flavors and textures combine to create complexity.  Starting from the base with the arugula and its sharp, bitter bites tossed in a smokey, sweet and sour vinaigrette.  Move to the sweet, ripe tomato slices.  Then the perfectly hard-boiled egg wedges and its earthy, funky yolks.  And finally the baked, toasted, buttery, garlicy croutons that add the necessary crunch.  I could've called it a day with that salad but remembered that I had purchased an entire other meal. 

Now I want to preface that I was quite full before trying to tackle the Sausage & Fontina Biscuit Sandwich so I think this might have obstructed my opinion so bare with me.  I liked every aspect of the sandwich as individual components but together, they didn't work for me.  The Fontina (cheese) biscuit was great but felt like it showed up for the wrong meal.  I would eat that for breakfast any day or as part of an egg sandwich of some sort.  The hearty, spicy, thick-cut sausage really dominated my pallette.  So did the roasted red pepper/sun-dried tomato/olive "chutney-like" spread which I highly enjoyed.  It was very difficult to eat as much of it fell out and the biscuit crumbled to pieces as I tried to eat it. 

My room mate ended up eating most of it with no complaint :)  Looking back, I should have tried the Bow tie Pasta with Chickpeas, Organic Spinach, Tomato and Herbs which would have been more complimentary with the salad. 

I believe Becky Hostetter, the owner (I grabbed one of their business cards before I left), is who greeted and took my order.  She was delightful, knowledgeable and energetic.  I definitely look forward to trying Duos again!!

If you own or know of a food truck in the Indianapolis area, please let me know.  I am always up to try new things and am so excited to showcase all the wonderful mobile dining experiences around town.


For more information on the Duos food truck, contact:

Becky Hostetter
720 N. Dorman St.
Indianapolis, IN 46202
317-508-8614
www.duosindy.com
Twitter @duosindy

Weekend Recap + What I'm Eating: Creation Cafe

The past weekend was pretty busy.  It began Saturday afternoon with the Broad Ripple Arts Fair and a Hog Roast at a friend's house in Broad Ripple.  Being the bad blogger that I am, I didn't take any pictures at the BRAF.  Kelly and I made our way there around 2pm on Saturday.  Parking was a bit scarce and we decided to pay $10 to park nearby for the convenience and because of the looming storm clouds ahead.  Admission was a bit steep at $15 a person but I'm sure it costs a lot to organize such a massive event.  The smells of greasy, goodness smacked us in the face upon entering.  The aroma of roasted nuts was mesmerizing but I decided to skip them.  Instead, we made a beeline to the beer tent.  I started out with a Honey Moon.  The event was set up with various, winding fingers of vendor booths that zig-zagged around the property.  There were some really talented artists, vendors and performers scattered throughout the venue.  I saw a lot of pottery, paintings, jewelry.  I loved the student section which reminded me of SCAD (down in Atlanta).  Kelly purchased a beautiful ring from a lady who was studying jewelry-making.   We continued our journey past more booths and stood to watch a glass-blowing demonstration.  We grabbed another beer (an IPA) from the Broad Ripple Brew Pub before finishing up.  I was sad that I didn't leave with anything.  I am constantly on the lookout for items to decorate the new house.  I did get a lot of ideas for future projects, though.  All in all, it was a great experience.  We rushed through most of it for fear of the skies opening up.  It started to rain right as we were leaving.

Immediately afterwards, we made our way to our friend Cam's (and Creed's) 2nd Annual Hog Roast.  They live in a great 1 story bungalow-style home in Broad Ripple that reminds me of a place on HGTV.  It's a definite bachelor pad with an amazing backyard, perfect for entertaining.  They began roasting the pig earlier in the day so by the time I got over there, it was almost ready for mass consumption.  There was plenty of space for people to congregate around.  The garage served as the main area that housed the kegs and margarita machine.  Flip-cup tables, beer bong and corn hole was also out for people to take part in.  This was the first big event this year that really brought to light SUMMER! 

Luckily Mel took a pic (Me*Fefe*Alicia)

It was a definite high school reunion.  I went to HSE and saw several people I hadn't seen in years; however, there were also plenty of other non-HSE people on hand.  I ended up only staying for about 3 hours.  D suggested we call it an early night so we could get up early without a massive hangover.  Although I initially protested, it ended up being a great call.  We went home and sat out on the back deck for a while, enjoyed a few more brews and just enjoyed eachothers' company.  Good Night!

The following morning (Sunday), we rose to a beautiful, sunny day.  D, myself and Little Miss B didn't waste much time before getting dressed and scurrying out the door.  We decided to finally walk to the canal and grab lunch at Creation Cafe.  From our place to Creation Cafe, it's a little over 2 miles.  We decided to then walk the entire canal (a 3-mile loop) before grabbing lunch.  I had no idea how beautiful the canal really is.  We saw the Indiana Museum of Contemporary Art, the Eiteljorg Museum, the Eugene and Marilyn Glick Indiana History Center.  We also walked past the enormous JW Marriott and Victory Field that stood nearby.  Next big walk, I want to keep going past the Indianapolis Zoo. The new Cosmopolitan complex really intensifies the landscape and the views along with the other various apartments, condos and businesses.  

By the time we made it back to Creation Cafe, I was weak, thirsty and starving.  We grabbed a table outside despite ominous storm clouds off in the distance.  They sat us against the wall, wedged between a couple with a frou-frou lap dog and another couple with a large hound-mix.  That could've been interesting but luckily all 3 were so well behaved.  A table that was seated a few minutes after us was greeted and had drinks before someone approached our table.  They were pretty busy and it usually wouldn't be a problem but we were all parched.  We quickly ordered 2 iced-teas and a bowl of water for B.  She pretty much took the whole thing down immediately.  I went back and forth with the menu.  This was my 4th visit to Creation Cafe and the experience has been mixed.  Some of the food has been great, other times, not so good.  I also think their food is a bit pricey for what they have.  They charge $10-$12 for their salads which are medium-sized.  The sandwiches and wraps are around $9 and come with one side.  Ultimately, I couldn't decide if I wanted lunch or to try something off of the brunch menu.  The Monkey Nut Martha (either pancakes or waffles with banana, chocolate chips and peanut butter) was so tempting but I resisted.  I finally went with the Hoity Toity Sandwich (grilled chicken breast with sage aoili, Granny smith apples, toasted walnuts, and brie).  D chose the Italiano Panini (salami, pepperoni, ham, Swiss cheese, lettuce, tomato, hot peppers and mayo on pressed sourdough bread).  I could've bet $100 that's what he was going to choose. 

As we waited for our food, our server brought us the Doggie Menu provided by Three Dogs Bakery. OMG. So cute and thoughtful.  There were items such as whole wheat "ribs" slathered in BBQ sauce or entrees with chicken, carrots, green beans, and rice.  They even had "desserts".  Everything was decently priced but I knew that there was too much going on around B for her to eat so we passed on that.  She would eventually enjoy some scraps from our food.  Speaking of the food, it arrived very promptly.  I was very much relieved because I thought I was going to faint.  (D and I were stupid and didn't eat breakfast before embarking on our journey downtown.)  D quickly scooped his panini up and took 2 bites before I got a chance to take a picture.  I love when restuarants use panini presses and the bread is perfectly charred.  He would later tell me it is in his Top 3 favorite Italian sandwiches ever.  I'm always happy to hear that when introducing someone to a new-to-them restaurant.  The french fries were kind of an after thought. 

He seriously couldn't wait

My sandwich was equally delicious.  It had tartness from the apples; buttery sharpness from the brie and sweet from the toasted walnuts.  The chicken was cooked perfectly and the cheese was very "melty."  Although my sweet potato fries looked lifeless, I really enjoyed them.  They were naturally sweet with a hint of salty.  They really complimented my sandwich.

Love the mismatched plates and colorful placemats!

About midway through our meal, the storm shelf finally made its way to us and it began pouring.  People who were seated near the railing tried to wait it out under the tables' umbrellas but quickly realized that was impossible to do. 

Major downpour!

Many tables were resat inside.  We were in the perfect spot and didn't get wet.  One downside was that there was a sewer grate right next to us that began stinking once the rain came.  That was pretty unappetizing. 


Thumbs up: dog bowls for water and food Thumbs down: yucky sewer

We called our room mate to make sure he could pick us up if the storm didn't let up but just as quickly as it came, it left and the sun came out again.  This time around, my time at Creation Cafe was very pleasant  so I think it's 3:1 with me so far.  The location on the Canal and eclectic, dog-encouraging atmosphere is what really sells it.  I hope we can get a few more walks and dining experiences before we move to the 'burbs in 3 weeks.  The bill was about $30 including tip.  We walked the final 2+ miles back home where D and B crashed immediately.  I was exhausted but had to go meet up with The Bride and her mom to look for shoes to wear with my dress.  The Bride: Not having luck finding a size 5 in the style/color/design she's looking for.  Me: Success. Check that off my massive to-do list.  When I got home, I mustered up enough strength to cook dinner before my body finally said ENOUGH!  Stay tuned for the amazing Fish Tacos recipe....

The Verdict: Out of 5 stars

Location/Atmosphere: ****  The beginning point of the North end of the Canal downtown.  Lots of indoor (quirky, fun decor) and outdoor seating (beautiful city views) plus extremely dog friendly

Service: ***1/2 We sat a little while before being greeted but the rest of the time was smooth


Food: **** D and I both enjoyed our sandwiches; the sweet potato fries were delish! Doggie Menu is another PLUS

Will I eat there again: Yes

Creation Cafe and Euphoria

337 West 11th Street 

Indianapolis, IN 46202-3001 

(317) 955-2389

What I'm Eating: Full Punch Breakfast Smoothie :)

Little Miss B woke me up about 30 mins earlier than what my alarm was set at but I decided to suck it up and take my time getting ready.  I always appreciate those days where I don't feel like I'm running out the door.  It makes the rest of the day feel relaxed and calm. 

I decided to use the extra time to plan out a really great smoothie.  The Full Punch Breakfast Smoothie is what I came up with.  D woke up to a nice surprise before he scooted out for work, lucky guy!

Here's what I did....

Ingredients -

-1/4 cup Blueberries, frozen (unsweetened), unthawed -3/4 cup Sliced Peaches, Frozen (Food Club) -1 cup Soy Milk Plain Light -1 Banana, fresh, 1 large (8" to 8-7/8" long) -1/4 cup Dannon Greek nonfat plain yogurt -1/2 cup Quaker Old Fashioned Oatmeal (not instant) -1 tbsp Peanut Butter, chunk style

Directions -

In a blender, add all ingredients.  Put the frozen fruit in the bottom and top with the cup of milk to soften and thaw out.  Add remaining ingredients and blend thoroughly to ensure oatmeal and chunky peanut butter are blended well.

Serving Size: 1.5-cup servings

Number of Servings: 2

Cal: 274 Fat:7 Carbs: 45.6 Protein: 12.4

Don't worry; this healthy, delicious power-packed smoothie is a complete meal in a glass.  It has texture, sweet, a tiny bit of salty and tons of yummy flavor without any guilt.  It will keep you full well into lunch time.

On another note: My office got pizza today for receiving great patient satisfaction results in the last quarter.  Hot Box...Mmmm....so good...so cheesy, so meaty, such greasy greatness....

But NO! I resisted and stuck with my soup and salad from home.  I deserve a little pat on the back for such self restraint while watching coworkers noshing it all down.