Tag Archives: Food

Cooking Again

After weeks upon weeks upon weeks of feeling less than motivated in the kitchen, it’s been nice to start cooking a bit more this past week.  Have I still eaten a lot of my usual eats? Of course, english muffins and garbage bowl salads are some of my favorite things, but it’s important to change things up once and awhile.


So what are some of the different things I’ve been eating this week?

IMG_2256A breakfast of oatmeal and iced coffee – just as easy as my usual breakfast and just as fulfilling and delicious.

IMG_2271Another failed attempt at an omelette means enjoying a delicious egg scramble filled to the brim withe delicious veggies.

IMG_2273A fruity protein smoothie with a rice cake and celery topped with peanut butter.  This may not have a really taken much cooking per se, but it was just as delicious and filling!


I’m working on a new recipe for you (say what?!) and my first attempt was pretty close to perfect if I do say so myself. Veggie + tempeh stiry fry over quinoa – yum!


Sometimes it’s not about what we eat, but just working towards changing things up.


How will you change up your eats this week?


Thanks again to Jenn for hosting WIAW!

Snacks Lately

I’m exhausted – physically and mentally, and the only thing getting me through is my day off on Friday!  It’s this goal that is still a few days away but not so far it seems out of reach.  Part of the reason for my physical exhaustion was Monday’s 11-hour workday (don’t ask) and the two hours I had splitting up my day was spent at the gym running a really rough 4 1/2 miler.  A night of less-than-great sleep, a second 3:30 am wake-up call, another 7 hours on my feet, a tough leg workout, and then an hour of shoveling snow.  At least I know how to do it in style… ;)

225303_862435540309_1918680002_n1/2 marathon training is really pushing my body to new limits and this week is re-assuring that point while also bringing in the struggles associated with working a job that has you on your feet without a break.  I’m really trying to be mindful of how my body FEELS so as to not push it beyond what it’s actually capable of AND being sure to stretch and foam roll often.


It’s also safe to say, my appetite has been creeping up more and more.  When things are slow at work, I know I need to be mindful of “boredom snacking” or dehydration versus “real” hunger but thankfully, I’m usually a pretty good judge.



I decided to participate in WIAW again this week and share some of my favorite snacks I’ve been enjoying the past few weeks.  I get on kicks with different food items and right now, I just can’t get enough of these:




Despite the cold, a smoothie always sounds good!  I haven’t had that many, but I assure you my body has been CRAVING them.


Yogurt with granola:

photo-204My lunch 99% of the time is a yogurt bowl with fruit and cereal or granola.  This often means I don’t have yogurt for a snack as well but since Chobani sent me some of their new Bites, they’ve made a perfect snack!  I love the new flavors so much, it’s possible I’ve had yogurt for a snack AND lunch on the same day. ;)


Apple & Celery with peanut butter:

photo-202Does that ever get old?  I don’t think so!

photo-200Or an apple with a side of an apple oatmeal muffin is also always a great choice.  These have been in the freezer and I took them out to enjoy this week.  Just as good!


Rice cakes with toppings:

photo-203Now I’m all about a rice cake with a simple peanut butter smear, but why not mix some peanut butter (or PB2) with a 1/2 scoop chocolate protein powder and a splash of almond milk to make frosting?!  Top with a handful of granola or raisins…


…or strawberries!




What are some of your favorite snacks lately?

Coconut Veggie Sliders

Remember when I said I wasn’t going to participate in WIAW link-ups unless I thought I had something to contribute?  I have something to contribute.  In fact, I have a few things to contribute because you see, I’ve been changing up my eats, I’ve been cooking, I’ve been creating new recipes.  And lucky for you, I’m going to share!

We all know yogurt bowls are my favorite lunch, I eat it almost every day, but sometimes it’s good to change it up…sorta.  A bowl with fruit + a Chobani bite and a 1/2 sandwich with a slice of P28, spinach, hard boiled egg white and TJ’s roasted pepper spread.

photo-198This lunch was so good and a nice little change from my usual while still offering me a daily comfort.

After Saturday’s race, we went to eat at a local pub in Madison.  I got their falafel wrap with hot apples, but only ate 1/2 the wrap and took the rest home.  Alongside I made a giant salad with roasted brussels and a homemade dressing.

photo-199This was delicious and while the wrap didn’t hold up quite as nicely as I would have liked, it was still a delicious dinner!

I love giant salads for dinner and finding new, easy ways to change them up and make them tasty.  One way I love to do that is with the toppings and one night that meant veggie burger + lots of avocado.

photo-197But that’s no ordinary veggie burger, those are my coconut veggie sliders and they’re delicious!!


Coconut Veggie Sliders

by Katie Arnold

Ingredients (12 sliders)

  • 1/2 cup carrot, chopped
  • 1/2 cup red pepper, chopped
  • 1/2 cup celery tops, chopped
  • 1/2 cup mushrooms, chopped
  • 1/4 red onion, chopped
  • 2 tsp Garlic powder
  • 2 tsp Cumin
  • Salt & Pepper
  • 2 tsp Coconut Oil
  • 3 tsp Water
  • 1 can black beans
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup planko bread crumbs
  • 1/4 cup coconut
  • 1/4 cup oats


Saute carrot, red pepper, celery tops, mushrooms and red onion with some salt & pepper in a little olive oil until soft.

Put sauted veggies in a food processor with garlic powder, cumin, coconut oil, water and a bit more salt & pepper and blend until well combined.

Add the coconut flour, almond flour and panko and blend until combined.

Pulse in coconut and oats.

Take 1/4 cup of “dough” and form into small patties. You should be able to get 11-12 mini sliders.

Cook in a pan with coconut oil until browned, flipping 1/2 way through. You can also bake in a 375* oven for 20 minutes, flipping again 1/2 way through.

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Happy What I Ate Wednesday! It feels good to be back!

Eat your veggies, people!  Right, Jen? ;)


How have you changed up your meals this week?

WIAW Honesty

I’m going to be honest today.  Honest with you all.  But most importantly, I’m being honest with myself.  Sometimes that’s harder to do than you may think.

You see, I enjoy partaking in What I Ate Wednesdays.  They can be fun and a great opportunity to share new recipes, snack or meal ideas, but I’m a creature of habit and often eat the same (or similar versions of the same) foods everyday.  It can get old.  Not for me to eat, but to share with others.  I try to change it up from time to time but that doesn’t really work.  I like what I eat and I like how it makes my body feel (the most important thing for me).


Where am I going with this?

I like joining in the WIAW fun but I think it’s time I cut back.  It’s not to say I won’t partake anymore, but it’s not going to be every week.  It might be a few weeks in a row, or it might be several weeks apart.



Because for me it’s about quality, not quantity.  It’s about talking less, saying more.  It’s about ensuring I’m putting together posts that I feel good about sharing, not just posts for the sake of posting.


With that said, here’s my What I Ate Wednesday…

photo-191Oatmeal with banana, raisins and chia seeds for breakfast.

photo-190Chobani banana yogurt, blueberries and granola served in a jar and consumed while working a double.

photo-189Pizza, beer and football….remind me again why I’m single? ;)


So for those of you who find your way here on Wednesdays, thank you and I hope you’ll stick around, come back soon, and enjoy what else I have to say. :)


Tell me how your week is going!

Tell me something yummy that you ate!