Wednesday, April 27, 2011

Turkey Lentil Meatloaf

I think it hit 80 degrees here today in the Boston area…at least that’s what my computer said.  For some reason I seem to always have long busy work days when we have awesome weather :(

Then, even though I worked late enough to be too tired and too hungry to go to the gym, we still managed to take part in a “summer night” ice cream run.

Neither of our stomachs were prepared…it was a long winter.


I give you a KIDDIE size cup of half cookie dough and half purple cow frozen yogurt.  The place right near us serves Richardson’s, which is the bomb.

Yeah, that’s the smallest size they have…IMG_8766

It’s easily an 8oz cup…no joke.  I’d hate to see the Large size. 

I could only put down about half of this, Brian finished his whole cup…we both don’t feel so great right now…

Enough ice cream.

So if you decide to make a batch of those delectable artichokes from my last post, make sure you save a few for yourself (and some extra dressing too)

Makes for a fabulous salad for lunch the next day on top of some mixed greens and other veggies.


An Antipasto Salad!  I added some fresh mozzarella and salami slices.IMG_8759 

But the real “meat” of this post (pun intended), is the Turkey and Lentil meatloaf I made recently.


I’ve made a version of this meat loaf before, based on this recipe.

I loved it so much, I’ve been dying to make it again!   This time I wanted a greater ratio of lentils to turkey.

Turkey & Lentil Meatloaf
adapted from Eat Live Run

Pre-heat oven to 400

  • 1lb ground lean turkey
  • 2 cups cooked green lentils
  • 1 T olive oil
  • 2 large carrots, diced
  • 2 large stalks celery, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • 1/3 cup ketchup
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 egg, beaten
  • 3/4 cup bread crumbs, preferably whole wheat

-  Heat oil in a large skillet over med/med-high heat.  Saute onions for 5 minutes.  Add garlic, celery, and carrots, and saute for another 3-4 minutes.  Set aside.

- In a large bowl combine turkey, cooked lentils, the veggies you just cooked, and all the remaining ingredients. 

- You can try mixing with a spoon, but I find it easiest to just dive in fingers first and combine all ingredients.

- Transfer to your pan(s).  This recipe makes a lot…I love leftovers.  I made 1 large loaf (in my 10” loaf pan), filled 3/4 way to the top, and I had enough leftover for 1 mini loaf.


  • 1/4 cup ketchup
  • 2 T balsamic vinegar
  • 2 T maple syrup

- spread/brush glaze over loaf (or loaves)

- Bake until the center reaches 165 degrees (about 45-50 min). Check mini-loaves after 30 minutes.


I don’t know why, but its just SO good!  Such a great flavor.  This is one of those dishes where I crave leftovers the next day or two.  I also froze a nice big chunk for a quick meal on a busy day.


This is also an incredibly healthy meal!  I don’t remember the exact numbers, but 1/8th of this large recipe was only about 250 calories!  Lots of protein and fills you up :)

Might need to break out those leftovers sometime soon.

 Favorite ice cream flavor??  I can’t decide.  I loved mint chocolate chip growing up, still do.  But I also loooove a good soft serve.

Sunday, April 24, 2011

Roasted Artichoke Antipasto

Happy Easter!!  It’s been a long day (and weekend)…and I would love to get to bed right now.  I feel like this:

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want to do this

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My Easter consisted of a 10 mile run and then a family party at my mom’s house!  We’ve always had Easter at our family’s house ever since I can remember. 

First the run.  My first double digit run ever!!!  I’m so excited that I did it!  It was definitely hard for me.  It was also pretty warm out today and I have a sweet racer back sunburn.  It’s hot…so is the tan line from my ipod arm band.  At least I had sun block on my face!

I had about 4-5 quick walk breaks throughout the whole thing.  One longer one after mile 5 when I couldn’t figure out which way to go…woops. New route :)  This is also where I enjoyed some Gu Chomps!

LOVE the Strawberry flavor!!  Much more than the orange.


It’s funny, I go up and down on these long runs… I’ll feel good at some points, then feel like I’m struggling…then good again.  It’s goes back and forth throughout…not good at the beginning and struggle at the end. 

Today’s 10 miles took me 1:53:30, averaging 11:21 min/miles.  I think 10 miles is on the schedule for next weekend as well, so it will be interesting to compare. 

I’ve also been kind of slacking on my 3rd “easy run” of the week.  I’m supposed to do a 4 or 5 mile easy run during the week, in addition to my speed runs, but I always seem to cut them short or miss it for some reason or another…  Bad Bridget.  Need to work on that! 

The good news is that I’ve been back at Body Pump!  Yay :)


I never know what to bring to family parties.  First of all there is usually SO much food that half the time I don’t really need to bring anything… everything is usually taken care of and then some by my aunts/uncles/grandparents. 

But I was always taught never to arrive anywhere empty handed :)

Plus I love making things!

The weekend was busy busy, so I wanted something fairly simple that I could prep the night before.  Literally.

I got a manicure at 6pm yesterday, then went to 2 grocery stores and came home and got to business. 

My inspiration came from my new Barefoot Contessa cookbook!


 A recipe for Roasted Artichoke Hearts, and the picture of the antipasto platter hooked me in!

I made the artichokes and purchased everything else for the platter!!  Easy and beautiful.

I more or less doubled the recipe


The pan was too crowded, so my artichokes more steamed than roasted, but in this case it’s fine as your going to marinate them anyways.   Although I’d love to make it again and get them nice and roasted.

The vinaigrette in the recipe is TO DIE FOR!!  I have extra and can not wait to use it on a salad.



Then toss artichokes and dressing with some chopped red onion, roasted red peppers, parsley and capers.


Along with the artichokes I also whipped up a quick batch of the goat cheese + peppadew pepper spread.  So quick and so good!!

This was the spread I tasted at Whole Foods over the holiday season.

Basically it’s just goat cheese mixed together with some chopped peppadew peppers (and a little juice from the peppers).  SUPER easy!

My platter for today (taken with iphone)

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  • Artichokes
  • Peppadew + goat cheese spread
  • salami (Trader Joes)
  • Sopresatta (Trader Joes)
  • Fresh Mozzarella (Whole Foods)
  • Mixed Olives (Whole Foods antipasto bar)

I also got the peppadew peppers from the WF’s antipasto bar.

On the side was sliced baguette (white and whole wheat), and crackers

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Everyone seemed to enjoy all the different items to choose from :)

This is a great item that makes for a beautiful presentation!  If I had more time (or thought of it earlier) I would of gone to an Italian market for some good meats but Trader Joe’s has great options as well!

Can’t wait for leftovers tomorrow!

What’s your go-to quick dish to bring to a party?? 
I need more ideas!

Tuesday, April 19, 2011

Fueled by Soap

Huh??  Yeah….lets rewind.  With our impending 9-mile run on the schedule for this past weekend, Brian and I decided it was time to get some fuel for our runs.


I was actually really excited to try out chews/shot blocks!!  Probably a little more excited than a person should be to eat a big gummy lemon-lime block...although I’ve always been a fan of fruity/chewy candy!  We also decided we needed a water bottle for the run.  The past couple weeks we planned out and back routes on the Minuteman bike path that would take us by our car halfway through so we could get water, but that wasn’t always going to be possible.

We had to do 9 miles and I wanted to plan out a new route (I get bored FAST running the same routes!).

This was a big loop from our house, through a surrounding town, and back, so we opted for the water bottle above that would slip onto our hands.

Because of our schedules, we did our runs separately.  I did mine Sunday when it was super nice out :) 

I had my ipod, Garmin, water bottle, and 3 shot blocks in the pouch that came on the water bottle.  All ready to go! 

At about 3 miles I took a sip.  Ewww….SOAP!!!

Apparently I did NOT rinse it out enough after washing, and while running and sloshing the water around I had a nice bottle of sudsy water!!!  AHHHH!

Thankfully my run took me by a grocery store around mile 5 where I ran in, washed the bottle out, and filled it up.  I really could of gone for a sip before that, but luckily I didn’t have to wait too too long.

Aside from my detour in the grocery store, and 2 quick stops to walk near the end, I was pretty happy with the run!

I did nine miles in 1:38:14 which is about 10:55 min/miles…I haven’t figured out the auto stop function yet so that includes any stops for walking, or at traffic lights. 

Training is going well so far!  I haven’t been as good with my 3rd “easy” run of the week, but I’m also happy to be back doing Body Pump!! 

I also had a 2 hour dance rehearsal only a couple hours after my 9-miler…definitely won’t make that mistake again!! 

Legs = Jelly.


Pancakes = Weekend…or a nice Monday off from work!

My company didn’t have Patriots Day off (Marathon Monday), but I took it off and after my running/dancing Sunday I was so relieved to know I didn't have to get up for work the next day.  

Brian had to go in for the morning, but I got stuff done at home while I waited…including a relaxing breakfast.

Protein Pancakes!


I love them with nut butter on top :) (one with PB and one AB)

and syrup, obviously.


Decided to try out a new juice combo….

  • 1 orange
  • 1 grapefruit
  • 1/2 pear
  • kale
  • romaine
  • pineapple

It was good, but not my favorite.  I think next time I’d double the orange, and leave out the grapefruit.  The grapefruit was a bit over powering, and even though I love grapefruit, it wasn’t working here. 

Oh well, Juice and Learn!

Once Brian was home we headed out to enjoy the weather and an afternoon off!  It was a little too late to try and get to the marathon, so we opted for Harvard Square.

We ended up dining al fresco for a late lunch at Russell House Tavern, which is one of the places I’ve been wanting to try for a while. 

It wasn’t that warm out, but it was nice enough to sit outside…at least we thought so.  We were the only ones out there!

I was a bit disappointed that they were out of the sandwich I wanted to try…and out of the beer Brian initially ordered, but our waitress was so nice and really I could order something this!

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Crab cake sandwich with greens!  DELISH!  Ate all of the crab cakes, half of the bread, all the greens and of course a handful of fries from across the table…

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Brian got the: 

Smokey 12 Hour Brisket Melt:  Creamy Cole Slaw, House Pickles, Horseradish, Marble Rye

It was SO good.  A little messy…but worth it

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Later on I picked up a cappuccino at Crema Cafe along with a couple goodies to share.

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Our day concluded with grocery shopping, dinner, and ballz.


I think Brian likes these protein balls even more than me!

I made a double batch:

Protein Balls! (based on the recipe from Fitnessista)

  • 4 T protein powder (Sun Warrior vanilla)
  • 2 T Almond Butter
  • 2 T Peanut Butter
  • 4 T unsweetened shredded coconut
  • 1.5 T maple syrup
  • 1 tsp water
  • 2 tsp cocoa powder
  • small square dark chocolate
  • pinch of salt

All ingredients into a small food processor until beginning to clump.  I then dump it all out onto a plate or work surface and form into balls.  I store them in a tupperware container in the fridge :)


So far we both really liked the lemon-lime flavor Cliff Shot Blocks, haven’t tried the Gu Chomps pictured above yet.

What’s your favorite running fuel/product??
Any recommendations??

Sunday, April 17, 2011

Brunching (recipes) and Juicing

Happy Weekend! 

There’s been a lot of breakfast/brunch in my life lately and in a couple hours I’ll be heading into Boston for another brunch with friends at Eastern Standard Kitchen.

Basically I’ve been craving it since my birthday!!  Can’t wait.

But first, I have a new love…


JUICE!!  Yes I jumped on the juicing bandwagon and I couldn’t be happier about it.  I’ve just read so so many amazing things about juicing and I finally was ready to try it out.

Enter this guy:


This is the Breville Juice Fountain Plus. Not the super expensive one, but I read the reviews and this seemed to be a great option and price for someone new to juicing. (plus it was on sale at Macy’s!)


It’s only been a little over a week, but I’ve found a green juice combo that I am obsessed with!


  • big handful of spinach
  • 3-4 big leaves of romaine
  • 2-3 stalks celery
  • 1 lemon
  • 1 green apple



There is something you can use to skim off the foam but I love it!  It’s like a cold green tart cappuccino ;)

Even took a juice to work one day.  I love getting so so many nutrients packed into one refreshing glass, and it does fill you up as well. 


I should probably start experimenting with other juices but for now this is my juice of choice…in fact I think I’ll make one right now!    

Yesterday, I was meeting friends for brunch at a diner in Beverly, MA. 

We weren't meeting until 10:30, but this girl was up at 7 and was starving shortly thereafter :)

Flax French Toast!


Based on my Healthy French Toast recipe I used:

  • 1.5 slices whole wheat bread
  • 1 egg
  • splash of skim milk
  • 1/4 tsp vanilla
  • cinnamon
  • 2 tsp ground flax

I added the flax right in with the egg, milk, vanilla, and cinnamon mixture.



Side of iced coffee and pineapple chunks.  So satisfying as always :)


The brunching all started last weekend… 

I was down in the Newport, RI area for a bridal shower and bachelorette party!  Fun was had by all :) 

I was rushing so much Saturday morning to get down there, that 20min into my drive I realized I forgot the good camera…I forgot ANY camera.  Which was unfortunate as I knew I’d be preparing brunch for the crew on Sunday morning at my friend’s house!

Bad blogger. Thankfully the iphone takes half-way decent pictures…

When I volunteered to help with brunch, two recipes immediately popped into my head as I knew they were fairly easy and delicious. 

The French Toast Strata and Frittata my friend made when we had brunch at her place, remember??  Those pictures are way better btw.

I got the recipes and adapted them as I went along last weekend.

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French Toast Strata:
(adapted from my friend’s cookbook, which I can’t find the author…I’ll have to get back to you on that one)

  • 3/4  of a French baguette (one of the long ones) cut into 1” cubes (day old, or toast cubes in oven at 325 for 6-8 min until slightly crisp)
    • option: use whole wheat!
  • 3oz low fat cream cheese (Neufchatel)
  • 3 eggs
  • 2 egg whites
  • 1 3/4 cups low fat milk
  • 1/3 cup real maple syrup
  • 1 tsp vanilla
  • 2T sugar
  • 1 tsp cinnamon

Prepare the day before, or at least 4 hours ahead of time

1. Toast bread if needed, you want the bread slightly dried out.  I cut my baguette up, then toasted the cubes in the oven on a baking sheet for about 6-8 minutes

2.  Then whisk eggs and egg whites in a bowl until thoroughly blended, and add milk, syrup, and vanilla

4. Spray a 9”x13” baking dish with cooking spray (I use canola oil spray), and spread bread cubes around.

5. Cut cream cheese into small pieces and scatter amongst the bread, and then pour egg/milk mixture over bread, cover, and refrigerate overnight or at least 4 hours.

6.  Preheat oven to 350, and combine sugar and cinnamon in small bowl.  Sprinkle cinnamon sugar over over strata, and bake uncovered, for 45-50 min or until puffed, golden brown, and knife comes out clean. 

This was AWESOME!  Everyone really loved it.  I love it because it tastes like bread pudding and French toast at the same time :)

The other recipe I got from my friend was for a delicious veggie and feta filled frittata!

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I ended up not thoroughly reading the instructions first (which called for roasting the red pepper, then peeling and cutting it, and also blanching the spinach), but my version is much simpler. 

Spinach and Feta Frittata: (adapted from same cookbook)

  • 2 tsp olive oil
  • 1 red bell pepper, chopped into 1/2” pieces
  • 1 small onion, diced
  • 2 bags baby spinach
  • 5 eggs
  • 2 egg whites
  • 6 oz Feta, crumbled
  • 2T fresh parsley, chopped
  • 1/2 tsp dried dill
  • pepper to taste

Preheat oven to 400

1.  Heat oil in a large skillet over medium heat, add chopped red pepper and sauté for 2-3 minutes.  Then add in spinach and continue sautéing until spinach has wilted (about 5 more min)

2.  Beat eggs and egg whites with a mixer until foamy.  Then add onion, pepper and spinach, feta, parsley, dill and black pepper.

3.  Spray a 9 x 13 baking dish with cooking spray/canola oil, and pour in egg mixture.

4.  Bake for 15-20 minutes until eggs are just set (doesn't look liquidy anymore).  Let stand for a few minutes before cutting into it.

The last dish I made was a Smitten Kitchen recipe for Spring Asparagus Pancetta Hash!  Doesn’t her photo look amazing!  Much better than mine…

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I followed her recipe exactly, except for her serving ideas…but I agree that this would be amazing with a fried egg on top and goat cheese!!

The pan I was using wasn’t cooperating though, so all the good browned potato just stuck to the pan instead of the potato, but this was an AWESOME recipe!!

Such a great alternative to your standard home fries. 

We also had fruit, bacon, cut up pastries from a bakery down the road, and of course coffee.

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I really love breakfast foods. 

Enjoy the rest of your weekend!  I'm most likely taking tomorrow off!

After brunch today I need to get in my 9-mile run!  I still can’t believe I’m running 8, 9…10 miles these days!!  Craziness, but loving it!

Thursday, April 14, 2011

Cupcake Coma

I didn’t think it was possible.  I love cupcakes.  Perfect little hand-held, sometimes bite-sized, soft, creamy packages of love, flour, butter, and sugar. 

However, when a $5 charitable donation buys you a ticket to cupcake paradise, the only way the story ends is in a frosting induced coma.  But it was worth it…


Cupcake Camp!    Last night numerous professional and amateur cupcake bakers came together for a night of fun and frosting on your fingers (and face).  

Organized by fellow local blogger Elizabeth, Cupcake Camp was a free event open to the public with the hopes of a $5 donation.  Once inside, you could taste and taste until your hearts delight! 

I was so happy to hear that over $2300 was raised for Lovin’ Spoonfuls!!

The event was most definitely a huge success! 

And now onto the goods…

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Mix Bakery!!   Brian and I took bites of the Salted Caramel and the Choc/Peanut Butter…

These cupcakes were my favorites of the night!

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Peeps!!  King Arthur Flour was doing demonstrations and coming up with adorable cupcake ideas.

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Below, are the Chocolate Chip Cookie dough cupcakes made by Jen/Beantown Baker!!  Mmmm cookie dough.


These little bumble bee bites were my 2nd favorite!  They were from JannaBee’s and had a banana cake and a delicious honey buttercream (if my memory serves me right) IMG_8631 IMG_8633 IMG_8634 IMG_8638 IMG_8639  IMG_8642

The event started at 7pm, and went until 9, but even by 8 there were some tables that looked like this…


I’m glad we got there at 7 ;)

Now I think I’ve had enough cake to last me a month.

Thank goodness for Body Pump tonight!

It was a great event and I think next year I’ll join the bakers…looked like too much fun to miss out!