Philly Cheesesteak-Stuffed Peppers

In my great plan to eat less carbs for supper, I stumbled across this recipe (via pinterest) for Philly Cheesesteak-stuffed peppers.

Genius!  I thought.  I love peppers, onions, cheese, mushrooms, and meat.  The recipe (adapted, slightly) goes a little something like this:

8 oz. roast beef (I purchased Boar's Head at the deli)

8 slices provolone cheese

2 large green bell beppers (seriously, LARGE)

1 large red onion, thinly sliced

8 oz. white button mushrooms, sliced

2 Tbs. olive oil

4 cloves garlic

Salt and white pepper to taste

Saute your onions and mushrooms in olive oil until they begin to soften, then add the garlic.  Slice the roast beef into strips and throw it in with the onions and mushrooms.  In the mean time, slice the bell peppers in half and clean out the ribs and seeds.

Using an inappropriate-for-the-job humongous knife just makes it more fun.

Place a slice of provolone inside each half of the pepper, then fill the peppers with the meat mixture.

Arrange the peppers in a baking dish, and throw any leftover meat on top.  Don't waste it!  It's tasty!

Top the whole darn thing with another four slices of provolone, then put it in a 350 degree oven for about 25 minutes, or until the top is nice and bubbly.

By my estimation, one of the best things about this dish is that the peppers maintain a little bit of their snap in the oven, and the textures are as awesome as the flavors.  And I didn't miss the carbs at all (as a girl who loves nothing more than noodles covered in butter, THAT is an achievement).

If you ask me, these shoes are as classy as a Philly cheesesteak and as unexpected as stuffing that delicious sandwich inside a pepper and leaving the bread behind.

Manolo Blahnik via Neiman Marcus

Not to mention I consider the BB to be one of the most classic (and classy)-looking shoes out there.  Anybody want to send me a pair?  Anybody?!

Favorite Things Thursday: My Fitness Pal

One of the great things about maintaining this blog is that it allows me to see what I'm eating and keeps me accountable.  While I've never been one to "diet," per se, I do try and keep track of what I eat and not go too overboard.  With the wedding coming up, I'm watching more zealously than ever.

Enter, of course, My Fitness Pal - an app that lets me keep track of everything I eat (with a handy dandy barcode scanner) as well as all of my physical activity and measurements.

These are not my screen shots (I wish I was permitted 2100 calories a day!)

Once you sign up for an account, you enter your current weight as well as what you hope to weigh (in 5 weeks), and your level of daily activity.  The app calculates everything from there, and it's easy as pie can be!  I have the app on my phone and tablet, and the website is my homepage at work so I never miss a calorie (taken in or burned).

While keeping track of my calories is NOT my favorite thing, this does make it easier and for that I am thankful.

And no, I'm not getting paid for this post (only big time bloggers get paid, peeps).

Images via www.fitcrazy.tv

Flax-Cakes

I love pancakes so much, but they really aren't healthy, per se.  In my never-ending quest to eat better, I changed my tried and true recipe with great results.

1/2 cup ground flaxseeds (I buy Bob's Red Mill flax seeds and grind them myself)
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/2 tablespoon light agave nectar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
2 tablespoons canola oil
1 cup milk (this is approximate)

In a medium bowl, whisk together the dry ingredients.  In a separate bowl, whisk together the milk, egg, and canola oil, then add the wet mixture to the dry.

Preheat a griddle to medium-high heat.  I always cook my (low sodium) bacon on my griddle, first, so I know it's good and hot, then wipe it down and start with my pancakes.

Cook the pancakes until bubbles form, pop, and don't refill with batter, then flip.  I use my spatula to test the "jiggle" of the pancakes on the second side, and when they're no longer wiggly I know they're done!

Yes, I realize the vast amounts of butter and syrup defeat the purpose of a healthy pancake.

I like my pancakes with a side of egg whites and a fair amount of syrup (Log Cabin Lite being my favorite.  Don't ask me why).  I've tried to cut back on my syrup, but it's been a tough battle (and syrup usually wins).  These pancakes are definitely healthier than my usual, though, so I consider it a step in the right direction!

Another step in the right direction comes in the form of electric orange snakeskin, courtesy of Burberry Prorsum.

via

In fact, if you slather them in syrup I'm quite certain they'd be good enough to eat.

The Saturday Sip: Vanilla Berry Protein Smoothie

I know I talk about the wedding a lot around here, peeps, and for that I apologize.  I have been eating and sleeping (and sweating and stressing) wedding non-stop since 2013 came rolling in.  Part of my plan to alleviate stress AND get ready for doomsday the big day involves barre amped classes at Above the Barre.

The classes are freakishly intense and, while I'm thrilled with the results I'm seeing it is VERY difficult being sore 24/7.  Enter protein smoothies.

We always have these big containers of whey protein in the kitchen . . . time for me to take advantage!

I knew I wanted my protein smoothie to be berry-based, with a bit of greens and NO dairy, so I concocted the following recipe (which makes enough for two people):

1 cup frozen, mixed berries (or any frozen fruit of your choosing)
1 cup light vanilla soymilk
1 heaping scoop of vanilla whey protein
2 huge handfuls of spinach

Throw it all in a blender, blend, and enjoy.  I usually end up adding a little ice to the blender, to make them nice and thick.  If you prefer a less frozen texture, this recipe should work just fine!

Spinach?  What spinach?  You can't even taste it, peeps!

This bag is a pretty good visual interpretation of the smoothie:

Reed Krakoff via Bergdorf Goodman

Deep berry hues on the outside and a nice vanilla finish on the inside.  Now if only the bag could help ease sore muscles, too . . .

Happy Love Day

We don't celebrate Valentine's day in our house, but I know a lot of you do so . . .

Happy Valentine's Day!  From my wiener to yours!

French Onion Soup

In the grand scheme of re-blogging recipes that I've blogged before, I bring you French Onion soup.  The previous version was delish, don't get me wrong, but this version was better.  Much better.

Mind you I didn't change the recipe.  No siree, I used the same recipe as my original post.  I just put more love into it.

And more love means better pictures.  Obviously.

I also sprung for really good gruyere this time around, which I believe made a big difference, as well.  The melting, flavor, everything were just . . . better.  Second time's a charm?

The F and I had this on New Year's Day and it was a perfect bonjour to 2013.

Bonjour . . . French onion soup . . . are we sensing a theme?

Saint Laurent via Saks

I am really hoping for a Parisian honeymoon, and I am quite certain that a Parisian honeymoon can't happen unless I own these shoes.  Just think, I can say Bonjour to France while wearing my Saint Laurent's and eating this soup.  Oui?

Quickie Friday: Pizza Bread Redux

I have posted this dish before, when my blog was in its infancy and I really didn't know what I was doing.  Enter today, where I have revamped the recipe and am now using a nice camera, and I'm still making pizza bread once a week.

Here is the recipe, as it stands now:

For the bread (I make mine in my bread machine):
3/4 c. water plus 1/2 teaspoon
1 tablespoon oil
1 teaspoon salt
1 tablespoon dried skim milk powder
1 and 1/2 tablespoons sugar
2 and 1/4 cup flour
1 and 1/3 teaspoon bread machine yeast

I put that in the bread machine, in that order, and let the dough cycle run.  It takes about an hour and a half.  OR you can buy loaves of 1 lb. frozen white bread dough and let them defrost all damn day.  Your choice.

For the filling:
3 cloves garlic, minced
1 egg
1/4 cup parmesan cheese (or 1/3 cup, depending on the size of your eggs)
red pepper
oregano
pepperoni (or any other traditional pizza toppings that you prefer, although I don't recommend using a whole bunch or the bread won't bake up very nicely)
mozzarella cheese

Preheat your oven to 375.  Beat your egg with the minced garlic, then add parmesan cheese until the mixture resembles a paste.  Divide the dough in half, and roll out each half until it's the size of a small-ish pizza.  Spread the parmesan mixture equally onto each portion of dough, then sprinkle with red pepper and oregano.

Top the dough with pepperoni and mozzarella (or fillings of your choosing) then roll the dough, jelly roll style, tucking in the ends.

Bake the loaves at 375 for 20-25 minutes, until they are golden brown and, likely, oozing cheese.

Serve with a side of your favorite pizza sauce, for dipping, and enjoy.  While this post wasn't quick in the usual Friday sense, the recipe really is, so I recommend it for a Friday night (or every Friday night, as is the case in our house!).

Since this post wasn't quick in the traditional Friday sense, I thought I'd bend the rules on showcasing cheap(ish) shoes today, too:

via

I am absolutely in love with these pumps from Zara.  And because the heel is less than four inches, they'd be ideal for MY crazy Fridays (seriously).

Quickie Friday: Caesar Salad

There is something deliciously simple, yet complex, about caesar salad, particularly when the dressing and croutons are made from scratch (using this recipe).

I think it goes without saying, but the F was none too thrilled when I cracked open a can of anchovies.  But the results were worth it.

The freshly-shaved parmesan was just right, too.  Salad never tasted so good . . .

It is in the spirit of salad that I bring you sneakers.

Puma via

These are my favorite sneakers, not for working out, but for everything else.  They are freakishly lightweight (and great for travel) and super comfortable.  And cute!  Let's not forget cute.  A sneaker never looked so good . . .