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The Plan


dinner: BLT lettuce wraps


breakfast: likely oatmeal (out the door early)

Trip to Lansing to see my niece’s meet so lunch/dinner is on the road


breakfast: oatmeal/yogurt (heading out early for work)

lunch: chic tenders on a salad (packed friday night)

dinner: grabbing something on the way to Flint as I have an hour between obligations


breakfast: omlette

Grocery List

bacon (have)
chix tenders

miracle whip


shredded cheese
grilling cheese

Grilled Steaks



Grilled steaks, fresh green beans (one serving kicked up with chili pepper) and homemade ice cream

Start somewhere

Start somewhere

Why all the gluten intolerance?

It is hard to think of a world without bread, as even Ancient Romans harvested grain. But wheat is actually a new food for us: it was only widely introduced into the human diet roughly ten thousand years ago, which is a very small percentage (0.4%) of the 2.5 million years our species has walked the planet.

So what were we eating that other 99.6% of our life as a species? We ate things that are edible raw, without the need for processing or refinement (which wheat is not). Our ability to process grains to an edible form was a technological development that did not occur until a relatively recent chapter in our history.

Do This Side-Cinching Move

Lie on your left side, supporting your upper body on your left elbow, forearm, and hand. Your elbow should be directly under your shoulder. Slowly lift the rest of your body off the floor, so all that’s touching is your forearm and feet. (Use the other arm to balance. For an advanced move, hold that arm straight up in the air.) Hold as long as is comfortable or until you can no longer maintain good form. Then slowly lower and relax. Repeat on the other side, alternating until fatigued.

Chef Meg’s BLT-Potato ‘Nachos’ Recipe

1 pound fingerling potatoes, cut into 1/4-inch slices

4 strips turkey bacon

1/2 cup canned diced tomatoes, drained

3 ounces fat-free Greek yogurt

1/4 teaspoon black pepper

1/2 cup grape tomatoes, halved

1/2 cup part-skim mozzarella cheese, shredded

1/2 head green leaf lettuce, shredded


Preheat the oven to 350 degrees Fahrenheit.

Place the potato slices between two silicone baking mats or pieces of parchment paper on a sheet pan.

Place the bacon on a second sheet pan.

Bake the potatoes for 15 minutes. Remove the top sheet of parchment and bake another 5 minutes, until potatoes are golden brown.

Bake the bacon until crispy (about 10 minutes), allow to cool slightly and chop.

To prepare the tomato sauce, place the drained tomatoes in a food processor, then add the yogurt and pepper. Pulse a couple of times to combine.

Increase the oven temperature to 375 degrees Fahrenheit. Coat a baking dish with nonstick pan spray. (I used a 9-inch round pan.) Spread the cooked potatoes in a single layer on the pan. Sprinkle on the bacon and cheese. Bake until cheese is melted, about 5 minutes. Top with the tomatoes, sauce and lettuce.

Serves 4 as a small meal; 8 as an appetizer.

Number of Servings: 4

via Chef Meg’s BLT-Potato ‘Nachos’ Recipe.

Tarragon-Cream Chicken and Polenta Potpies Recipe – Every Day with Rachael Ray

* 4 Servings


* Prep 5 min


* 2 tablespoons extra-virgin olive oil (EVOO)

* 2 carrots, chopped

* 1 onion, chopped

* 2 ribs celery with leafy greens, chopped

* Salt and pepper

* 1 cup frozen peas

* 1-1/2 pounds chicken tenders, chopped

* 3 cups chicken broth

* 1 cup heavy cream

* 1/2 cup quick-cooking polenta

* 1 cup shredded gruyère cheese

* 5 tablespoons butter

* 2 tablespoons flour

* 6 sprigs fresh tarragon, leaves chopped and stems discarded

* 2 teaspoons Dijon mustard



In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes. Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.


Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and 1/2 cup cream to a boil. Add the polenta and cook, whisking, for 3 minutes. Lower the heat, stir in the gruyère until melted and set aside.


Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute. Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer. Stir in the tarragon and mustard; season with salt and pepper.


Place four ovenproof soup bowls on a baking sheet and pour in the chicken mixture. Scoop some polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes.

via Tarragon-Cream Chicken and Polenta Potpies Recipe – Every Day with Rachael Ray.

Straight-Arm Squeeze

Straight-Arm Squeeze

Targets: Shoulders, triceps, back

* Sit up straight on edge of chair with feet and legs together, abs engaged, arms extended behind you, palms in.

* Squeeze arms in against chair back; release. Do 10 reps. On last squeeze, move arms up and down 1 inch; do 10 reps.

via Get Rid of Job-Related Jiggle: Work Out at Work.

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