What Time Is It?

Hey Kids! Do you know what time it is?????

Thats right! Happy Peanut Butter and Jelly Day!!!

You know if its a holiday involving any nut butter, I’ll know about it! A classic side kick to peanut butter is jelly, of course, and one of my favorite collections of such items is Polaner’s Sugar Free with Fiber collection! Well, recently, I’ve gotten on the mason jar bandwagon, and since doing so, have wanted to make  my own jam. Pops brought home a big container of blueberries and JAM, I mean, “BAM!” Don’t have a canner? No worries… Neither do I.

No Sugar Added Blueberry Jam

makes 16oz (approx. 32 Tablespoons

  • 2 cups blueberries or strawberries
  • 1/3 cup water
  • 1 Tbsp lemon juice (zest would probably be a nice addition, as well)
  • 1 1/2 Tbsp No Sugar Needed Pectin
  • 1/3 cup granulated Splenda

Mash blueberries to your preferred consistency. (I like chunks remaining, just makes it a bit more textured.) Transfer mashed blueberries to a medium pot with the water. Sprinkle with Splenda and pectin. Turn heat to medium high. Continue to stir constantly and you bring the mixture to a boil for 1 minute. Thats it!

Remove the pot from the heat, transfer mixture to clean jar(s). To seal jar(s), tighten the lids to a finger-tightness. If you have a canner, now is the time to use it… If not? Follow along:

In a large pot, place the sealed jars, and fill the pot with enough water to cover the top(s) of the jar(s). Bring to a boil. Check on the jar(s) every few minutes. Use a utensil to poke the center of the lid(s). If the lid dips when pressure is applied, continue to boil, rechecking the lid(s) every few minutes. Once the lid(s) are solid and no longer “pop,” turn off the heat, and carefully remove the jar(s), using tongs, and allow the jar(s) to cool at room temp. Then you can refrigerate.

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Go Ahead… SCHMEAR IT!!!

Nutrition (per tablespoon):

Calories:9, Fat: 0g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Carbs: 1g, Fiber: 0g, Sugars: 1g, Protein: 0g

Fun Fact: What the heck is the difference between jelly, jam, and preserves??

The difference between them comes in the form that the fruit takes.

  • In jelly, the fruit comes in the form of fruit juice.

  • In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).

  • In preserves, the fruit comes in the form of chunks in a syrup or a jam.

Thank you, howstuffworks.com!

Blueberry Waffles

My mom and I have a bit of a love for blueberries, but my mom is especially obsessed with Eggo Blueberry Waffles.

I based this recipe off my Easter Carrot Cake Waffles.

My mom was so excited when I told her last night that I wanted to make waffles in the morning, and not the frozen kind! She turned into me! She started coming up with all these different pairings and toppings and ideas. I was so proud! Haha!

I hope you enjoy!

Blueberry Waffles

makes 12 wafflesWP_007610

  • 3/4 cup Bisquick (Heart Smart, if you have it)
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp Splenda brown sugar blend
  • 1/2 cup frozen blueberries
  • 1 cup flax milk (milk of your choice)
  • 1/4 cup sugar free syrup, plus 1 Tbsp
  • 1 tsp vanilla extract

Warm up the waffle iron and ensure it is coated heavily by non stick cooking spray. Combine the dry ingredients. Place the frozen blueberries in the microwave for 15 sec, just enough to start to thaw. Transfer the blueberries to a food processor immediately and give it a few pulses (just enough to break the berries, but not puree them). Whisk the milk, sugar free syrup, and vanilla into the dry ingredients, followed by the pulse blueberries. Using a 3/4 cup measuring cup, pour the batter directly on the center of your well-coated waffle iron. Close the lid and cook to your liking. Repeat the spooning of the batter two more times, ensuring the iron is coated in between each application.

Nutrition: 1 waffle

Calories:56, Fat: 1.3g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 158mg, Carbs: 10g, Fiber: 0.8g, Sugars: 0.7g, Protein: 1.2g

Mom had the idea to top our waffles with an egg over easy. I was game. We drizzled just a bit of our syrup over top the finished product and it created just the right about of sweet to balance that savory yolk! And the flavor of blueberry was scattered all throughout the waffles!

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After mom and our devoured these waffles, I started thinking how light they would have tasted with some lemon zest or how much of a treat they would be with some white chocolate chips! My mom yelled into the kitchen, “Now we need ice cream to sandwich between them!” When my mom likes my food, its a success!

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The waffles wound up being our lunch, as well. But this time, I spread a ripe banana all over it!

Two In One

I really could go on and on about my love of different fruits. Today is National Blueberry Pie Day so I wanted to do something with blueberries to celebrate. Ever since Barry and I started dating, my love of all things blueberries keeps growing. One thing that hasn’t changed is my love of bananas, as you well remember Walnana!

You know when you but fruit, thinking it will be gone in no time, and suddenly realize “Oh darn! Its mushy”? Well, thats what was happening with the bowl of bananas on the counter. Almost completely black! Which, of course is perfect for baking!

Blueberry Banana Muffins!

make 16 cupcakes (12 muffins)

  • 1 cup mashed bananaWP_005748
  • 1/3 cup unsweetened applesauce
  • 2 Tbsp sugar free syrup
  • 1 tsp vanilla
  • 1/4 cup liquid egg substitute
  • 1/2 cup flax milk
  • juice of 1/2 lemon
  • 1/2 cup granulated Splenda
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1 cup blueberries
  • 1/2 to 2 Tbsp chia seeds (optional)

Preheat oven to 375 F. Combine the bananas through Splenda. In a separate bowl, combine cinnamon through oats. Fold in the blueberries and optional chia seeds. Divide amongst lined cupcake or muffin tins. Bake for 20-25 minutes until the centers come out clean.

Allow the muffins to cool for at least 10 minutes and dig in.

Nutrition (1/16 with 1/2Tbsp chia):

Calories: 74, Fat: 0.5g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 162mg, Carbs: 15.7g, Fiber: 1.7g, Sugar: 2.5g, Protein: 1.9g

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You will not regret the aromas that travel throughout your home! Heavenly!

For the sake of the blog, I cut each muffin in half, and experimented with toppings. So far, I can vouch for plain muffin, sweetened cream cheese (fat free cream cheese with a sprinkle of Splenda, smashed banana, and, of course, nut butter!

Bursting Berries

Probably one of my things about cooking with fresh berries is when they are heated. They BURST! Today is National Blueberry Pancake Day! Rather than sharing another pancake recipe, I wanted to share a recipes bursting with the blue stuff!

I found a huge tray of blueberries on the discount produce rack and snatched them up! At first, I made Hungry-girl’s Blueberry scones, but the end result reminded me of baked blueberry oatmeal fritters… Nothing wrong with that…

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Well I couldn’t sleep that night, and decided to utilize the remaining berries to play around with scones. My brain wouldn’t stop coming up with proportions for ingredients until I got up to bake! The end result was beautiful and tempting! After two attempts, and the improving results, I gave it the “third times the charm.” Yum! But, nonetheless, there was still improvements to be made and on the four shot, I fell in love!

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Bursting Blueberry Scones

makes 6 scones

  • 2 1/2 Tbsp light buttery spread, like Blue Bonnet light
  • 1/4 cup rolled oats
  • 1/2 cup Heart Smart BisquickWP_005233
  • 1/2 cup whole wheat pastry flour
  • 1 Tbsp plus 1 tsp Splenda Brown Sugar, divided
  • 1/4 tsp cinnamon
  • 1 packet Splenda
  • 1 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 Tbsp sugar free French Vanilla powdered coffee creamer, more if desired
  • 1 tsp vanilla extract
  • 1/4 cup liquid egg substitute
  • 2 Tbsp flax milk
  • 2 1/2 Tbsp unsweetened applesauce
  • 1/2 cup blueberries

Spread the buttery spread on a piece of wax or parchment paper to a 1/4 in thickness and freeze for 2 hours, at minimum.

Preheat the oven to 400 F. In a bowl, combine the oats, pastry flour, Bisquick, 1 Tbsp Splenda brown sugar, cinnamon, Splenda packet, baking powder, and salt. In a separate, small bowl or cup, whisk the vanilla, powdered creamer, milk, and egg substitute until powdered creamer has completely dissolved.

Using a fork, break up the frozen butter into smaller pieces and quickly and thoroughly mash butter into the flour mix, until the mixture resembles coarse crumbs. Add the applesauce, and whisked milk mix. Fold in the blueberries.

Transfer the dough to a parchment paper lined baking sheet. Form into a circle, about 7 inches in diameter and flatten the top. Bake for 5 minutes and remove from the oven. Using a large, sharp knife, slice the pastry into 6 sections. Sprinkle the last 1 tsp of Splenda brown sugar over the top of the crusty dough. Return to the oven and bake for an additional 15 minutes. Remove from the oven, slice along the previous cuts, and let cool.

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Nutrition: 1 scone (1/6 recipe)

Calories: 135, Fat: 3.5g, sat. Fat: 0.8g, Cholesterol: 0 mg, Sodium: 202mg, Carbs: 23.6g, Fiber: 2.1g, Sugar: 4.6g, Protein: 2.4g

Enjoy! If your feeling adventurous, top it with a glaze!

I loved pulling the scones out of the oven and seeing the skin of the blueberries thinning, fighting back, not to explode the berry goodness everywhere. I found myself sneaking warm blueberries off the scones! No, Sammy, if you eat out all the blueberries, they would be blueberry scones, anymore! They were packed solid with blueberries! Plus, the little sweetness from the brown sugar crust just accentuated the berries!

Benefits of Blueberries:

  • They contain more antioxidants than any other fruit, and are also good sources of vitamins A and C, calcium, potassium, iron, and magnesium.
  • 1 cup of blueberries contains 5g Fiber.
  • The pterostilbene in blueberries enhance immune function when combined with vitamin D, according to a study by Oregon State University.
  • “Blueberries contain plant pigments called anthocyanins, and these compounds have anti-inflammatory and antioxidant properties, according to a study published in the April 14, 2010, “Journal of Agricultural and Food Chemistry.” These anthocyanins also help increase brain signals and memory function.” ~Livestrong.com
  • Also helps fight depression!

Lemon Cupcakes

Last night, my unit gathered, off the clock to say good-bye to Mike. He will be transitioning to another unit after the first of the year, so we gathered our rainy Saturday night at Timothy’s on the Riverfront.

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After arriving home, mom and I hit the cookies hard! I woke up feeling uneasy with guilt, but was determined to get back on track, and super thankful that my cookies don’t have as many calories as most home-baked cookies!

I rushed to Frank’s room with an idea to try to kick the scrooge out of my mom. “Let’s put up the tree!” For some reason, my parents were possessed and decided to buy a FAKE tree! Ba-Hum-bug! Thank goodness for my dad’s belief in REAL tress, which we get every year at his house. Frank and I rushed to the basement and quickly set up the tree. I bought some pine scented ornament thing to hang on the tree so it smells like Christmas.

Getting in a better mood and getting back on track, and loving to celebrate National Food Days, I made breakfast. Today is National Lemon Cupcake Day. Rather than making a shake, I opted for something a little more cupcake-esque. No, not a cupcake or a muffin, but pancakes!

Lemon Cupcake Protein Pancakes

serves 1WP_004930

  • 2 Tbsp cottage cheese
  • 1 Tbsp sugar free, fat free Lemon pudding mix
  • 1/4 cup liquid egg substitute
  • 1 scoop vanilla protein
  • 2 Tbsp water
  • 1 packet Splenda
  • 1/8 tsp vanilla extract

Blend it all in a food processor until smooth and scoop onto a sprayed griddle pan over medium heat. Cook and flip accordingly.

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They poofeed up sufficiently after I flipped them, before settling down. Still impressively floofy! Yes, floofy… its a word I use often. I topped mine with sugar free Blueberry preserves. MMM I love blueberry and lemon!

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Family Dinner

For my birthday, I wanted a family dinner full of laughs and enjoyment. I didnt get that but I did tonight! Barry’s mom asked if her and his dad could take up out to dinner to celebrate my graduation from nursing school. With my binge the other night, I almost didn’t want to go. Sammy, you are a human! You need to be able eat out with family like a normal person! I graciously acceptabed the invitation, and was even more excited to find out that Barry’s sister and husband were joining us, too, to celebrate her news of her first preganancy!

My morning began with a mild dispute between mom and me as she backed out of Zumba class. Again! I used that frustration in class and shook my booty. I thought this class would be a bit easier since it was half cardio and half toning. I was wrong! Wow! After class, my tush was sore! Sitting down was a task, but I felt great after class, covered in sweat!

I immediately downed a bottle of water to hold me over until I got home. Since I just got a new shipment of Herbalife in, I couldn’t wait to break into the Dutch Chocolate shake mix! I made a sort of PB&J-esque bowl:

  • WP_0041271 scoop chocolate protein
  • 1/2 frozen banana
  • 1 Tbsp Chocolate PB2
  • 2 Tbsp SF blueberry syrup
  • xanthum, guar, and handful of spinach (optional)
  • water
  • ice

I topped the bowl with freeze-dried blueberries and some Kashi Go-Lean cereal. Awesome and filling!

Mom and I apologized for our harsh words from the morning and spent the afternoon together. After my shower, I headed to Barry’s to help put a desk together that my dad sold him! Its seriously nice! They are having a huge sale right now! Check them out and ask for Tom Bundo. Before (a hot mess)  and After (a big boy desk):

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My dad has ton of hook ups on computer chairs, which will be the next thing replaced! 25 bucks for a plush computer chair with lumbar support? Sign me up!

We then met his family at the  local Applebees. We ordered two trays of the Ultimate Trios for apps as we waited for our meals. I ordered the Grilled Jalapeno-Lime Shrimp and substituted a side of broccoli for the rice. Everything was yummy, as always, and since Barry’s parents don’t used the lettuce, tomato, and onions on their burgers, I snatched them up and made shrimp lettuce wraps. I asked the waitress to amp up the heat on the seasoning. I don’t know why they market it as spicy…

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I spent the next few hours with Barry before heading home. My eating was fantastic and I sat in bed and enjoyed the utter guiltless-ness of Arctic Zero!

Pink Pancakes!

As a female, I love pink. The color just makes me smile. As an Italian, Irish, Polish, and German, I love carbs! As a Bundo, I love breakfast. As a health nut, I love fruits and vegetables.

All of that being said, these pancakes are right up my ally.

My skeptical family asked why the the pancakes were red. I told them I pureed some blueberries into the batter. They believed me… (feel free to puree some blueberries into the batter, though). The pink is from pureed beets!

Are you still with me? Okay, good! I thought I may have lost you there.

My dad freaked when I told him there were beets in these! “What would pocess you to do that?” he kept exclamining! Well, guess what! You ate a ton of these silver dollar pancakes and said how berry flavored they were. So “Ha” to you, sir!

Blueberry (and Beet) Pancakes

make 29-30 silver dollar pancakes

Wet Ingredients:

  •  2 md-lg beets (enough to make 3/4 packed cups, pureed)
  • 1/3 cup OIKOS plain yogurt
  • 3 Tbsp unsweetened applesauce
  • 1 1/4 cup flax milk
  • 1/2 cup water, or milk
  • 1/4  cup liquid egg substitute
  • 2 tsp vanilla extract

Dry Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 1/5 Tbsp Splenda brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 packets Splenda
  • 1 cup blueberries, or more

Roast the beets. (This may take a while. I roasted mine the night before). Dice and puree the beets in a food processor until smooth.

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Beat the wet ingredients. Sift the dry ingredients (excluding the blueberries) into the wets ingredients and whisk. Fold in the blueberries. Its pretty, huh?

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Scoop 2 Tbsp, or an 1/8 cup, onto a skillet over medium heat, that has been sprayed with non stick spray. Once the bottoms are firm and the pancakes “pouf,” give them a flip.

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You know how to make pancakes…

To about half the batch, I added white chocolate chips to since the day I made them was National White Chocolate Day. I topped mine with my copycat Panera cream cheese.

Shout Outs: I was trying to figure out what else I could do with beets besides put them in my salads. Turning to Dr. Google, I came across a bunch of posts and adapted one specific recipe to make mine. Thanks, fellowbeet lover!

Happy National Pancake Day!

I’d Rather Go Green than Be Blue

After a wonderful birthday party, last night, Barry and I came home. While he mowed the lawn, I unloaded some bags and really got in the mood for something. I’ve said it before… Trail mix can be mighty dangerous! I grabbed a handful of mix and a  big spoonful of Edy’s slow Churned to satisfy this sweet crunch tooth. Unfortunately, I kept nibbling on the trail mix (I love the nuts and raisins so much). It wasn’t like a binge, and it wasn’t like a I couldn’t use calories. If it weren’t for the trail mix I would not have gone over 600 calories, today. This did not stop my guilt and after walking outside to vent to Barry, I went to the bathroom for a small purge. Stupid, I know, and unnecessary.

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After and interesting attempt at making some not very attractive, homemade Blueberry PopTarts (I’m sure we’ll get it next time! ), and splitting a banana, Barry and I headed back off to bed, as we both have night shift tonight.

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It was a pretty scatter-brained afternoon for me. I forgot my phone at Barry’s and, of course, when I got back to the house, I couldn’t remember the security code, so the alarm went off! On my way home, I began an anxiety attack. I arrived home just in time for Frank to help talk me down. “I can’t eat! I can’t eat!” I kept yelling between hyperventilations.

I did what I do best and cooked. Well, its not so much cooking, as assembling, and playing with measurements, but however you look at it, I made a pretty mean broccoli salad.

Bundo Broccoli Salad

makes 4 large servings

  • 2 boxes 45 calorie raisins, by SunMaid (or 90 calories of raisins)
  • 1/2 cup onion, chopped
  • 2 Tbsp fat free shredded cheddar cheese
  • 1/4 cup OIKOs plain nonfat Greek yogurt
  • 1/4 cup Hellmans light mayo
  • 2 to 2 1/2 Tbsp apple cider vinegar
  • 1/4 tsp black pepper, more to taste
  • 1 packet Splenda
  • 2 Tbsp roasted, unsalted sunflower seeds
  • 2 Tbsp real bacon crumbles, like Oscar Mayer
  • 12 oz bag fresh brocolli florets
  • 1.5 oz broccoli slaw

Chop raisins, shredded cheddar, and onions. Combine with yogurt, mayo, Splenda, vinegar, pepper, sunflower seeds, and bacon. Pour over top broccoli and slaw and thoroughly mix.  Add pepper to taste, cover and refrigerate until ready to serve.

Nutrition:

Calories: 148, Fat: 6.7g, Sat. Fat: 0.3g, Cholesterol: 4.1mg, Sodium: 282mg, Carbs: 14.8g, Fiber: 3.6g, Sugar: 9g, Protein: 8.1g

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After a quick taste test, my nerves were calmed a bit and made the decision that I needed to eat. I whipped up a Sam-Rock Shake, for something low-cal and filling. Its going to be a rather green night, but I’d rather go green with health than blue with depression. To top off the night, I spilled a mug of hot tea on myself. Just great!

Before leaving work and before my mom’s boyfriend, if that what you’d call him, came over, I told her we needed to talk! She’s been acting like nothing ever happend. You know we’re not okay, right? She has been trying to make plans with me, but I’m just waiting for her to back out at the last minute. Don’t think because we spend a few hours together tomorrow that nothing happened this week. She kept responding with “I know… I understand…” No! You don’t understand! You have never had to experience with your mother what I have with you, It hurts and its NOT okay!

We ended the conversation on a good note and I pray it didn’t just go in one ear and out of the other. We supposedly have plans for tomorrow…

Our New Deacons

It was all about the Barry’s and berries, today.

It began with a stop at 7-Eleven to grab coffee and a light breakfast. I spiked my coffee with my sugar free blueberry Torani, before heading to Barry’s. Look, His and Hers blueberry breakfast! Barry loved blueberry poptarts so I liked that I was able to enjoy my version of poptarts with him with the blueberry Special K Crisps.

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Today was a day of celebration for our diocese! I am so happy to say that our friend, Barry, was ordained, along with 8 others, as a Deacon. It has been a 5 year journey for him and his family. Its such as admirable dedication he has made to our community. I know that he has gone away for for retreats every month for the past 5 years, working for this.

Barry is not only a family friend, but also the owner of the company my dad works for. While dad manded the fort at the business, Barry, my Barry, and I represented the family at the ordination. We arrived at St. Margaret of Scotland Church, and after giving hugs and kisses to familiar faces, we took our seats.

The ceremony lasted about an hour and a half. He began with his family, garbed normally. Throughout the mass, we witnessed Barry promise to the Church and be sworn in as a Deacon.

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We watched the Bishop lay his hands on each candidate, swear them in, and provide them with their own Book of Gospels.

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We watched the priest of each candidates home parish, along with the candidates wives, help to dawn them with their stoles and dalmatics. It was a lovely ceremony!

WP_003654I ran into my parish’s priest, who is also the Chancellor of the Diocese, and was one of the selected few to provide Communion to the congregation. I also saw my old grade school principal, my parish’s deacon and wife. My favorite person that I ran into, today, was Dora. When I saw her, I immediately began to tear up. I hadn’t seen Dora in about 5 years. Dora was one of my grandmother’s best friends, one of the “Club Girls” as they were called. Every Thursday, the girls would get together with their bags of pennies and play Pokeno and Uno, and eat jello and pie, and various fruits and sweets. I loved catching up with her!

WP_003655After the mass, their was a gathering at the Church’s school, but Deacon Barry’s family invited us to attend the luncheon they were having at a local Italian restaurant. The reservations were not until 2pm, and Barry and I decided to kill an hour at the farmer’s market. This place is a dangerous place for foodies! The Amish section is full of sweets, pastries, meats, sausage, and all around deliciousness! Before leaving, I needed to introduce Barry to one of the oddest, savory, and sweet desserts I have ever had. There is a Mexican ice cream shop in the market that sells Cheese ice cream. You read that right. CHEESE ice cream! It smooth and creamy, a little chunky from the cheese, like cottage cheese curds, and so buttery in your mouth! We both just wanted a bite since we were heading out to lunch, but its a when-in-Rome kind of thing.

We arrived at Cucina di Napoli and were greeted by Deacon Barry and his family. We sat down to a table full of apps: Bruschetta, mussels in white wine, sauteed broccoli and spinach, mozzarella sticks and fried calamari, and chopped antipasto salad. Dad met us there after he locked up the shop, and we enjoyed socializing with everyone. I was pretty pleased with my eating! I stayed clear of the bread and butter, ate lots of lettuce and tomatoes, enjoyed some mussels, and broccoli, and avoided the fried foods. Thats a lie. I ate 1 fried calamari to apease my dad. Barry and I were both dragging, despite our coffee earlier in the day.

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Barry and I parted ways until he picked me up to attend a BBQ. Barry has kept in contact with one of his old teachers from high school who throws a pretty bitchin pool party every year. It was such a nice time! Barry and I both had a few drinks and I was so pleased with my eating! I chose wisely. I knew there was going to hot dogs, and not my 94% fat free ones. Rather than eating it plain or on a roll, I grabbed a leaf of romaine, spread it with a little black bean hummus, and topped it with corn salad. It was delicious!

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??????????????I stayed clear of the ridiculously gooey, chocolate chunk brownies, but I did take a bite if the PBJ mini cupcakes. I was so proud of myself that I filled up romaine and didn’t let the temptations get to me. I met some of Barry’s friends from high school and when I met Kevin, I saw a side of Barry I had never seen before! A complete and total BROMANCE!

Towards the end of the night, as we were heading out, the homemade moonshine and karaoke came out. One of the moonshines was peach and the other was apple. I’ve had homemade shine before, and it was rough, but the apple smelled like an apple pie! Both were delicious.

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The night ended with Barry and I falling asleep to a little Twilight Zone!

Name Change

I am no longer Sammy Bundo. I am Sammy Bundo, R.N.!

Wednesday

This morning (Aug. 21, 2013) began with a phone call from Barry.

“I have question for you.”

I have one for you. Why are you up? (He just finished night shift)

“I had to pee, but it this Samantha [Bundo], Registered Nurse, License Number L1…….?”

What?! No!

“Yes!”

No!

My official license had been issued and posted on the State’s registry! I began screaming, smiling ear to ear! I called my parents and whipped up two shakes! For me, a Mixed Berry Colada. I’ve really been digging  my sugar free Coconut Torani. Yesterday was National Chocolate Pecan Pie Day and I was curious to see if I could make a Pecan Pie Shake:

  • 2 scoops chocolate protein mixWP_003603 WP_003604
  • 1/2 md apple, chopped
  • 2 Tbsp chopped pecans
  • 2 Tbsp sugar free pancake syrup
  • water
  • ice

Frank was really into it!

As we sipped our shakes, I called my managers at work to share the news! But, boy, did they have news for me! There is a very strong possibility that he has a job opening up on my unit for me! I am beyond excited! With all this adrenaline running, I could not fall asleep to rest for my 12 hour shift, tonight!

I laid in bed for like 4 hours before giving up and preparing a celebratory dinner! Frank had mentioned earlier in the week that he wanted Chinese food. I talked him out of the temptation and promised to make homemade for him later in the week. What better day to have a quick, and wonderfully indulgent meal, than in honor of a celebration?

Barry arrived at the house around 430pm with a nice little surprise, and my parents quickly followed behind him from work.

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I follow the Hungry Girl recipe to the T except for the egg and flour coating. Since I don’t, typically keep scallions in the house, I substitute them with chopped onion, and I always make sure to include the chopped onion and 1/4 tsp crushed red pepper flakes to the sauce as it cooks and thickens. As for the coating, I find that 1/4 cup of liquid egg substitute  and 2 1/2 Tbsp whole wheat flour suffices for 1 1/4lb (20oz) of cut chicken breast.

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With the bit of mixed vegetables left over from the Chicken Pot Pie, I made a make-shift fried rice, I cooked 1 cup of brown rice and allowed it to cool. I added the rice to a skillet, along with soy sauce, sesame oil, ground ginger and garlic, left over vegetables, chopped onion and mushrooms. Lastly, I added the remaining egg from the drained chicken breast to the mix. To finish off the meal, I steamed broccoli and garlic.

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We finished socializing at dinner just in time for dad to walk me to my car and see Sammy Bundo, RN, off to work.

When I arrived at work, everyone was congratulating me. It turns out the managers had posted signs around our unit! They did a great job of killing the spelling of my last name, but its the thought that counts!

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I am finishing up my can of beets, finally, with another salad of onion, bacon tempeh, carrots, and Walden Farms Bleu Cheese dressing. A rice pudding came with, as an inevitable emergency end of shift snack. The end of shift snack actually became my 4-hours-in snack, while grahams became the end-of-shift snack.

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Thursday

WP_003614I spent my first 4 hours in my 1:1 from the other night, and the remainder of the night on the floor. The night felt like it was dragging. I was sleepy and cramping, and it felt like my coffees were switched with the decaf stuff! When 7 am came around, I was ready to roll! I stopped for an actual decaf and passed out on the couch. I felt bad because I was going to meet Barry at his house, but apparently my body had other plans.

I woke around 1pm to get something in my stomach. Since today is National Eat a Peach Day, and I didn’t have an actual peach, I had an Activia Greek Peach Orchard yogurt topped with sunflower seeds, and reheated what was left of the mornings decaf. I love the earthy, nuttiness the seeds add to yogurt!

I fell back asleep to wake around 5 pm. I didn’t have much of an appetite but my stomach was tossing from a menstrual migraine. I haven’t had one of these in years and i felt my forehead was bulging. I explained it to Barry like this:

steinYou know how Frankenstein has that big forehead, like with the protruding eyebrow looking things?

Yeah?

Its like that… like my forehead is taking over my head.

Your forehead feels like Frankenstein? Well, I’ve never heard a headache described quite like that before…

I wound up calling out of the shift that I had picked up. I toasted an cinnamon raisin breakfast thin, and spread it with cream cheese and sugar free blueberry preserves. I added chopped celery to one side, for crunch, and a slice of Canadian bacon, for salty protein, on the other. I ate it like a sandwich and it was delicious!

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As the night went on, the headache went awake, and my appetite, and cravings returned. I went with another Lil’ Drum to satisfy the crunchy sweet, and a side of pretzel sticks for the crunchy salty. I spent the remainder of the night watching Four Weddings. (I love this show!)