On June 15th, I will start taking H.I.M. Training class.  I *think* that stands for High Intensity Metabolic Training.  All I know is that it’s gonna kick my butt!  The main reason I’m doing this class instead of the weekly bootcamp is that this class is on site at the Y and child care is provided. 

I’m really going to miss bootcamp, though.

The class runs twice a week (Monday & Wednesday) for 6 weeks.  I have a goal of dropping 10lbs during the course.  I will have my eating en pointe–especially during that 6 weeks. I even made a pot of zero-point soup* and portioned it out for my lunches for the next two weeks.  I’ll do my own workout on Fridays.  Cardio on Tues, Thurs, Sat–in preparation for the 5k.  That’s the plan.

*I didn’t follow this recipe as I don’t generally follow recipes.  But this is a good start.


Recipe created by me!  Not a bastardization of another recipe–I thought of it all by my big-girl self!  I call it “fusion” because it tastes a bit Hawaiin and a bit Asian…..plus I couldn’t think of anything better, LOL.

Fusion Turkey Meatballs

  • 1lb of the leanest ground turkey you can find, preferably ground turkey breast
  • 1/2 crushed pineapple, drained
  • 1/2 cup old fashioned oats
  • 1 egg white
  • 1 tablespoon low sodium soy sauce
  • fresh grated ginger, I use quite a bit, but since it’s a potent flavor you may want to go easy.
  • 2 cloves of garlic, pressed
  • 2 tablespoons brown sugar

Preheat the oven to 375.  Put a large skillet on medium and spray with cooking spray. In a bowl,  combine all the ingredients well.  I HATE touching raw meat so I use a big spoon to mix everything up.  Then I use a small cookie scoop to make uniform size meatballs.  I brown 6-8 meatballs at a time, getting them nice and brown on each side.  When they are brown, I dump them onto a sprayed cookie sheet.  After I’ve browned all the meatballs (this recipe makes about 26-27 depending on what size you make them), I bake them for about 10 minutes.  That’s it!  I think you could even put them in a crock pot after the browning process, but it would take longer. 

A couple notes:

1.  Fresh ginger and fresh garlic are extremely important in this recipe.  If you’ve never tried either one, please do so!  You will be amazed at the wonderful flavor!

2.  There are two gadgets that make this recipe so easy:  a garlic press and a microplane.  The garlic press is a one trick pony, but oh, what a trick it is!  I love pressed garlic because I think the juices of the garlic are extracted more into the dish.  And the microplane.  Well, I can’t tell you how much I love that gadget.  It’s super for zesting lemons, grating chocolate, grating ginger…..I could go on, but you get the idea.

My son calls granola “gorilla” hence the title. It’s actually called Cocoa-Coconut Granola and it was developed by my best friend, Betsy.  She was trying to duplicate Kashi’s Cocoa Beach cereal–since that stuff is $5 for a smaller than average box, she was going broke for her favorite cereal.

And let me just say, this stuff is magnificent.  I’ve never tried Kashi’s cereal, but it could not possibly be better than Betsy’s. I’ve modified it a bit (and that’s what is written below) to make it have less fat/less sugar.

Cocoa-Coconut Granola

1/4 cup coconut oil, extra virgin–not hydrogenated!

1/2 cup brown sugar

1 tbsp. honey

1/2 cup water

1 tsp. vanilla

2 cups Old Fashioned oats

2 cups of Oat Flour (just grind up the oats finely in your food processor–poof, you have Oat Flour)

1/4 cup cocoa

1/3 cup chopped pecans

1 cup unsweetened shredded coconut

1/4 tsp. salt

1/2 tsp. cinnamon

freshly ground nutmeg

Mix oil, sugar, honey and water in a microwavable measuring cup.  Microwave for 1-2 until it’s melted together.  Add vanilla.  Mix the remaining ingredients in a large bowl.  Pour sugar mixture over the oat mixture and combine.  Spread onto a rimmed baking sheet and bake for 40-45  minutes on 300 degrees, stirring every 15 minutes.  You want it to be crunchy but not too dry.  Cool  and store in a gallon size zipper plastic bag.  This is best served as a cereal. It’s great dry, but it’s killer with milk.  Trust me.

Oh, man, do I love hummus!  But being the cheapskate I am, I’m not about to dole out $6 in the deli section.  I tried making my own about a year ago and it was pretty nasty  Just wasn’t right.  So I gave up and decided hummus was not for me.  Then one day, Kroger had roasted garlic hummus for sampling.  Ding Ding Ding!  We have a winner!  The roasted garlic makes all the difference, in my opinon.

First thing I had to do was learn how to roast garlic. Turns out, it’s pretty easy.  Cut the pointy top off the garlic to expose the cloves.  Drizzle with a bit of olive oil and wrap up in a loose foil pouch. Put the pouch in a Pyrex dish and bake at 450 degrees for 45 minutes.  This makes your home smell SO, so yummy!  When it’s done, just squeeze the soft garlic from the cloves.

So here’s my hummus recipe–I’ll go ahead and warn you that I didn’t do the math on the points.

1 can of chick peas, drained

1/2 lemon, juiced

1 tbsp tahini

2 medium heads of roasted garlic–this may be strong for some, but I freaking love it.

low sodium chicken broth

hot sauce to taste

salt to taste


Drain the chick peas.  Some people say to save the liquid, but I didn’t.  I use chicken broth instead–this is also instead of extra oil.  I don’t think anyone could tell that I didn’t use oil!  In the food processor, put all chick peas, tahini and roasted garlic.  Add some chicken broth (go easy at first) so the processor can do it’s job.  Start adding the lemon juice, salt and hot sauce to taste. Add more broth as needed. You want the consistency of a grainy mousse.  Devour immediately or refridgerate.  I dip baby carrots in it.  My neighbor uses potato chips.  Potato chips are like crack to me, so like a good addict, I stay far far away.

Next, I’m going to cook my own chick peas to really cut costs on this yumminess.

Can you say YUM?

A gal named Christy posted this technique on her blog for Crockpot Rotisserie Chicken.  I’d never heard of putting foil balls under the chicken, but man, it’s great!  The bottom of the chicken isn’t soaked in the chicken grease and everything is fall-off-the-bone tender.  And whole chickens can be found SO cheaply, so this really a great idea in these tougher economic times.

Of course, being the rebel that I am, I didn’t follow her seasoning instructions.  I went for a Mexican flair since I’m using the chicken to make my Creamy Chicken Tortilla soup (recipe to follow hopefully).  I used chili powder, cumin, seasoned salt, Mexican oregano and garlic powder.  I can easily see this seasoned anyway you wish–very adaptable.

I am in *love* with roasting vegetables!  A little olive oil, salt and pepper and a 400 degree oven and you’ve got the most delicious veggies around.  Right now, I’m doing brussel sprouts and cauliflower.  Nearly any veggie can be roasted, though. 

So if you are in a veggie rut, try roasting.  It’s super yummy, I promise!

I just ate the most yummy salad, Evah!  So, so, so yummy.  I might even eat it for dinner, too!

Technique (recipes are for the unimaginative, LOL!)

HFM Salad

Couple handfuls of salad greens

Couple tablespoons of minced red onion (very important)

1/3 cup of shredded carrots

1 hardboiled egg, diced up.

1/4 cup of shredded mozzerella cheese

cooked chicken–I used about a 1/4 of a HUGE chicken breast.

Balsamic Dressing, as follows

1tbsp or so of EVOO (it’s in the Oxford dictionary now, so I can use it.)

1tbsp or so of William Sonoma’s Blackberry and Fig Balsamic Vinegar

salt and pepper to taste

1 tsp or so of agave nectar.

Shake to mix and then pour over your salad and enjoy.

By my estimate, this salad has 8pts or so, but it’s a really big salad.  If you need to shave points, leave off the egg and it’s only 6pts.


Why oh Why did I not take pictures?!