Brunch and Dinssert

Kicking It With Christ:

What a nice Sunday! It began with 8am mass with my mom! Whenever we go to mass together, we are peachy for the rest of the day and we are both in great moods. My dad told her she needs to go every Sunday! Hahah

I was a bit puzzled by today’s Gospel, but Father’s homily cleared it up. It was entertaining, amusing, and kept my attention all the way through, and it really made me examine my life. I knew from the time he started I wanted to share it with you. Even if you’re not Catholic or Christian, its a universal message we can all apply to our lives.

He made me laugh as he began to discuss the criteria for a good husband, wife, sister, etc. “I can’t just say I’m a good priest because I show up to mass on time.” What’s the universal criteria that makes us do good? Father is an ex-cop and he mentioned the rewards that are offered for information about a crime. As helpful as the tips are, why should we have to pay or bribe someone to do the right thing? The Gospel, in short, was not just about doing good or the right thing. These are simple and innate obligations that Christ, as well as the community, expects from you. Christ is constantly challenging us to take it a step further. Not to remain stagnant in our lives and morals. I loved the analogy Father used… “Don’t just be please with yourself because you refrained from punching that guy in the head. Take it a step further and remove that hatred from your heart.” Not only did this make me chuckle, but it really made me think about my everyday actions, the roles of daughter, sister, nurse, friend, etc. that I play in life.

Am I really taking things a step further? Or am I simply fulfilling my obligation? 

Following mass, I talked to Father, who was an absolute outlet and source of strength during my recovery. Our conversation was followed by a proud hug and congratulations when I told him that my 1 year anniversary of beginning recovery was quickly approaching!

Great Homily, Father Hurley! And thanks for everything!

Brunch, Baby:

I have been loving brunch on the weekends I do not work. I would love to start making a tradition of it! This morning was the perfect brunch food: a frittata. I mention in my last frittata post the beauty of these things: the ability to throw anything you want in them. Like, when you have left overs, and either don’t know what to do with them or don’t have enough for another meal… throw it in a frittata!

The broccoli rabe that I used in my Sicilian-Inspired Rabe was grown by my uncle’s neighbor and was already blanched for me. I had so much left over that I could only remember how delicious the last frittata was! Oh, and then theres that eggplant from the fish wraps from the other night. I got this!!!!

Eggplant Parm Frittata

serves 8

  • 11.75 oz eggplant, 1/4 in slicedWP_004142s
  • 2 cups cooked broccoli rabe
  • 1/3 cup onion, roughly chopped
  • 1 tsp garlic, minced
  • 1 egg
  • 4 1/2 cup liquid egg substitute
  • 1/2 cup flax milk, or milk of choice
  • 1/2 cup water
  • 1/2 tsp crushed red pepper
  • 1/2 tsp Italian seasoning
  • 1/8 tsp black pepper, or to taste
  • 1/4 cup plus 2 Tbsp fat free shredded mozzarella, divided
  • 1/2 cup pizza sauce
  • 1/2 packet Splenda
  • 2 Tbsp reduced-fat grated Parmesan
  • 1/2 to 1 Tbsp dried chopped or minced garlic

Spray a skillet with non-stick cooking spray and lay the eggplant slices over high heat and brown. Meanwhile, preheat the oven to 350 F. After you flip the eggplant and both sides have been browned, transfer the slices into a sprayed 9 in x 13 in pyrex. Layer the eggplant slices along the bottom, cutting and fitting the slices to fit the bottom of the pan. Respray the skillet, and add the cooked broccoli rabe, onions, and minced garlic. Cover with a lid, and heat on low.

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In the meantime, whisk the egg, egg substitute, milk, water, crushed red pepper, Italian seasoning, and black pepper. Flip the broccoli rabe. Pour 1/4 cup of water over vegetables and cover, steaming over low heat. Measure out 1/4 cup mozzarella and finely chop, and add to the egg mix. Remove the broccoli rabe, onions, and garlic and transfer to cutting board. Roughly chop the vegetables into 1/2 in pieces or so. Add to egg bowl.

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Ensure the pyrex side are well sprayed with non-stick spray, and pour the contents of the egg bowl in the dish. Finely chop the remaining 2 Tbsp mozzarella, and sprinkle over top casserole. Bake at 350 F for 30 minutes.  While baking, combine the pizza sauce with Splenda.

After the 30 minutes, turn the casserole 180 degrees and continue baking for 15 minutes. After the 15 minutes, evenly spread the frittata with the sweetened sauce, then Parmesan. Lastly, sprinkle the top with garlic spice according to your taste. (We love garlic!) Return to the oven for a final 15 minutes.

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Slice the frittata into 8 slices and serve!

Nutrition: per 1/8 of dish

Calories: 126, Fat: 1.2g, Sat. Fat: 0g, Cholesterol: 25.9mg, Sodium: 430.5mg, Carbs: 8.6g, Fiber: 2.6g, Sugar: 4.6g, Protein: 18.3g

WP_004138Scrapple, by far, is in no way a healthy choice, even if one DOES eat the leaner cuts of beef scrapple. It is, however, a Bundo favorite! I sliced up a loaf of bacon scrapple (not impressive, by the way) for the crew, and we said Grace and dug into a delicious brunch! Argument free!

We were all stuffed until dinner! My dad raved about the frittata and couldn’t believe the creation and the taste, and how full he was even at dinner time. But I’m not surprised with almost 20g of protein per serving! Mom, dad, and I watched the Eagles/ Giants game, as we did some laundry (and blogging).

A quickie trip to the tanning salon (I have a wedding coming up and I’m a bit pastey), and I was inspired. I had “Brunch,” but pumpkin spice froyo is out… Dinner? Dessert? Dessert for dinner? Dinssert, it is!

Hey, Boo! Froyo at 5? “It’s a date!”

A quick text later, and we met up with one of my nursing school girlfriends! Yummy in our tummies! She text us awhile back asking for a froyo dinner dinner date and we had to decline since Barry and I were both working. I loved that I was able to return the favor, and that she, Aaron, and her kids could join us! My main agenda for the spur-of-the-moment dinner date was to attack the pumpkin spice soft serve! I repeated my mode of attack as I did at the Flyers game and grabbed a splash of each. And an extra splash of pumpkin. Next, come my favorite part! Topping! Mango, raspberries, strawberries, almond slices, toasted coconut, and an oreo all found their way to my bowl! Barry enjoyed his double-size PB and chocolate fix ,as usual.WP_004148WP_004149

So we had dinner. Whats next? Oh yeah! Ice cream for dessert! a scoop of Edy’s Slow Churned Salted Caramel and a decaf french vanilla coffee went down the hatch as we watch the FLyers pull out another loss. But guess what? My eating was controlled, I felt when I was full, and I felt no guilt!

I must say… good weekend!

Ciro is 5!

My morning started out the way I love to start my Sundays: with Church! Today, was special, though, because Barry went with me! It means a lot to me to be able to share something so personal, like my faith and Church family, with him.

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WP_003666After mass, Barry and I came home, after a brief stop at my uncles, for a little breakfast. I was heading to a party in a few hours, but was definitely hungry. I made an egg with spinach and salsa to hold me over, and a veggie omelet for the boyfriend.

After parting, I drove to celebrate Frank’s nephew’s 5th birthday! I love Frank’s family! Plus, Cal’s family, his niece, is Filipino and make yummy food! There is always a nice spread. On the menu this year was lamb and feta sliders with tzatziki, grilled chicken and bratz, mei fun noodles, veggies, fruit salad, cookies, blueberry cobbler, hummus, barley salad, pork lumpia, seasoned potatoes and more!

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I made sure to fill up on loads of celery and fruit!  I was feeling pleased with myself.

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Cal really outdid herself on the desserts. Everything was Angry Birds themed for Ciro. Cal baked carrot cake cupcakes, red velvet cupcakes, and the most delicious Angel Food Cake I have EVER eaten! I typically despise Angel Food Cake, but Cal’s was airy, light, and delicious! I, of coursed, begged for the recipe! Frank and I split the carrot cake cupcake and a small slice of Angel.

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We only get to see the family a few times a year, so I love catching up with everyone and being interrogated about the whereabouts of Barry! That was my fault :/ I didn’t know I could bring him. Haha!

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WP_003688After meeting up with Barry and providing him with party delicousness, I was so hungry! But why? I had drank a bottle of water, and decided to try some fiberful steamed broccoli with garlic powder to curb whatever I was feeling. Despite finishing another bottle of water, I still felt hungry. I snacked on some of my moms trail mix, making sure to stay within a serving size, which is so difficult with trail mix!

I began to fell anxiety, so I called dad. He has helped ease my mind enough where I can now fall asleep!

Good night blogworld!

Tooty Fruity and Hydrated

WP_003587I don’t know why, but on days that I have shakes, I always feel well hydrated!

I began this morning with a bit of refrain running as I made my way to Church. I couldn’t wait to share the news with Fr. Hurley! I made great timing and wound up sitting outside for about 30 minutes, waiting for the Church doors to open.

Dad was right… never leave at home without cash. I didn’t anticipate the time. I could ave grabbed a coffee in the waiting time.

But good things come to those who wait. After mass, I walked over to the cemetery to talk to my grandparents. While I waited for dad to make it there, I sat on the curb. The landscaping guys drove over to see if I was okay. It was pretty awkward trying to explain that I WP_003591was talking with my grandparents and waiting for dad.

When I arrived home, the wilting spinach in the fridge was screaming to be used! Green shakes for Frank and I, today.

An Green Apple Cheesecake shake for Frank, and a Green Colada, for myself! Delicious!

Along with the shake, was a cup of coffee and a Vitamin Water. Like, I said, hydrated!

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I want to take a brief second to explain the importance of staying hydrated. I’ll begin with a few examples:

When I was in prime eating disorder time, I was incredibly dehydrated. It affected my muscles, my reaction time… It got to the point that I had not had a bowel movement in 8 days, I was grey and weak, completely uncomfortable, and was in the ER for 10 hours with an open IV line. I was simply there for hydration. I was pumped with about 3 L before I was discharged. I would stand up, and have to sit back down. I would already be standing, and my vision would get so blurred and I would feel so light headed that I needed to lay on the floor. I really scared my dad a couple times. It was to the point that this was even happening at work.

Last week, at Zumba, I mentioned that a girl felt light headed and she was lying on the ground. Its because she was dehydrated, not only from sweating, but because she had donated blood about 6 hours before class.

Our bodies are naturally fueled by water. Think about it, up to 70% of our bodies are made of water! Scientist believe that water is the source of life, from which species are born. It acts as the medium for all our cellular processes to occur.

Water is needed to help digest, rid your body of waste, absorb nutrients from your food, send signals, lubricate joints, regulate temperature… Water is an important part of life.

For the weight loss followers, it helps to drink lot of water because it makes you feel full and you eat less. It also helps burn fat. The temp of the water really doesn’t matter. Any water is better than none. Thank goodness for those Dasani and Crystal Light squirty things because plan water can get really boring. I’ve drank so much fluid, today, I feel like my belly is a bag of water! Last night, after Zumba, I slammed so many bottles of water, I woke up every 3 hours to pee! Hahah!

Lunch was eaten all throughout the day. I actually finished off a huge fruit salad from 7 Eleven.

You guys are getting alot of TMIs, today, so let me make it up to you with a yummy comfort food recipe that everyone is your house will love!

Chicken Pot Pie

WP_003597serves 8

  • 8 ramekins, or 2 9 in pie plates

Filling:

  • 10oz chicken breast, diced to bite size pieces
  • 5 cups frozen mixed vegetable
  • 2 10.75oz cans 98% fat free Cream of Celery condensed soup
  • 2 tsp dried chopped onion
  • 1/4 tsp black pepper
  • 1/2 tsp ground thyme
  • 1/4 tsp chicken/ poultry seasoning, optional

Crust:

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Preheat the oven to 350 F. Meanwhile, over medium heat in a skillet sprayed with nonstick spray, cook the diced chicken breast with the seasonings. Toss until all the chicken is just cooked and none have stuck to each other. Transfer the warm chicken, with any juice produced into a large bowl with the condensed soup. Add the mixed vegetables and thoroughly combine. Spray dishes with a non stick cooking spray and divide the mixture amongst them. Place the dishes in a shallow pan (a roasting pan or pyrex should work) and fill the pan with a cup of water. Place the pan in the oven and bake for 15 minutes. Give the soupy mix a stir and return to bake for another 15 minutes.

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Meanwhile, working in two batches, work on making the crust. Roll, with hands, 3 pieces of dough, and using a rolling pin roll out into 4 circles, or one large circle if using a pie pan.  Repeat this step with another ball of 3 crescents. 

Remove the pan from the oven, and carefully seal each ramekin, or pie pan, with your dough. Sprinkle the top of the crust with the garlic powder and return the dishes to the oven, still in the water pan, for 20 minutes, until the tops of golden brown and flaky.

Remove from the oven and dig in!

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Each serving is around 240 calories. I was told this was one of the best dishes I’ve made! There was only once complaint! They wanted more!

Just like the pot pie, who doesn’t love pantless? Haha! I had to sign off with another TMI!

Easter Sunday

Happy Easter, everyone!

This morning began with Easter mass, one of my favorite masses of the year. I love seeing a packed Church, all the little kids in their Easter outfits, and reuniting with people I haven’t seen in years (like kids I went to grade school with, and people my dad when to grade school with! Yeah, its a pretty tight congregation)!

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The beautiful altar. I belong to the most beautiful Church I’ve ever seen!

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One of my best friends, Paul.

 

 

 

 

 

 

 

 

 

 

 

 

After stopping by the cemetery, I headed home to prepare Easter breakfast. I found a recipe for Carrot Cake Waffles a while back and immediately knew that  I had to make these today! Using Katie’s recipe, I adapted them to be whole wheat and low fat waffles. I also made a cream cheese drizzle to go on top (whats carrot cake without cream cheese frosting?), and accented the dish with some crushed walnuts. I hope you enjoy!

Carrot Cake Waffles with Cream Cheese DrizzleWP_001719

makes 8-10 waffles

Waffles:

3/4 cup Heart Smart Bisquick

1/2 cup whole wheat flour

2/3 cup shredded carrots

1 cup flax milk (milk of your choice)

2 Tbsp sugar free syrup

2 Tbsp unsweetened apple sauce

1 1/4 tsp cinnamon

2  1/2 tsp vanilla extractWP_001723

Cream Cheese Drizzle:

1/4 cup fat free cream cheese, room temp

4 Splenda packets

1/4 cup flax milk

1 tsp confectionery sugar (I use Ideal brand)

1/2 tsp vanilla extract

Combine all the waffle ingredients in a bowl and whisk together. Heat your waffle iron and heavily coat with non-stick cooking spray. Pour 3/4 to 1 cup of batter on heated and sprayed waffle iron. (You can add more milk if you want to thin out the batter). Cook until your liking. Whisk all ingredients for cream cheese frosting together. Drizzle frosting over waffles and top with shopped walnuts.

After some operator difficulties, they were beautiful! I loved the coloring of these waffles and the bit of natural sweetness that carrots release when they are cooked. I really enjoyed these and cant wait to make them again. The drizzle was just sweet enough to really play off the carrots. I served these with some super quick and easy Banquet Brown n’ Serve Maple Sausage Patties. The maple sweetness accented the syrup in the waffles!

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Using the ingredients above, each waffle only contains about 80 calories or so! And you get a some vegetables early in the day!

I bet these would be pretty spectacular Belgium waffles, too!

With it being the end of Lent, I took a nibble of a protein bar today while dad got back his chocolate! We both messed up once on Lenten promises, which I think is pretty good.

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A typical Easter dinner in the Bundo house is a bake spiral ham, fingerling potatoes, cabbage and green beans. This year, I will be working. Frank surprised me and baked a ham just in time for me to take some to work. To substitute for the cabbage, I brought some brussel sprouts. I think I’m the only person in my house who loves these little balls of leafy goodness! I finished this meal with an Easter brownie!

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It doesn’t look too appetizing in this picture, but it most certainly was!

I thought I'd try bring the Easter Bunny to work

I thought I’d try bring the Easter Bunny to work (looks more like a cat)

As arrived home after a busy shift, I had two feelings: sleepiness and a hankering for ham. I entered to kitchen to find 1 left over waffle from this morning. I folded this in half and laid a few slices of spiral ham while some lemon tea brewed! A great way to end my Easter night!

As I drove to work and reflected on the day, I started remembering some Easter memories from my childhood. The one I can see most clearly is when I was about 9 years old. My mom said, “What else did the Easter Bunny bring you? Whats behind the picture?” The picture she was refering to was one of those RoseArt velvet coloring pictures… anyway… I peak around the back of the picture to find two rectangular papers. As I read the tickets to myself, it clicked and I began jumping up and down. “What is it?” my mom said. “I GOT BACKSTREET BOY TICKETS!!!!”

HAHAH yes, I was a BSB junkie back in the day and BSB was my first concert! What are some of your favorite Easter memories?

Pumpkin Cinnamon Buns: Crock Pot Recipe #8

I could not resist when I found this on a vegan recipe page!

I prepared everything this morning and headed to Church. (Yes, I woke up early on my day off). When I arrived home, after a run, the smell of fall spices was in the air!

I prepared them Sammy style, but check the original recipe for the vegan way.

Ingredients:
2 cups whole wheat flour
1 cup all purpose flour
1/4 cup granulated Splenda
1 package active dry yeast
1/2 cup unsweetened flax milk
1/4 cup water
3/4 cup Libby’s pure pumpkin
1/2 cup unsweetened apple sauce
1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)
1/4 tsp sugar (to help activate the yeast)
Filling Ingredients:
1/3 cup unsweetened applesauce
2 Tbsp plus 2 tsp Splenda brown sugar
2 tsp ground cinnamon
2 tsp nutmeg
1 tsp ginger
1 tsp ground gloves
Icing Ingredients:
4 oz fat free cream cheese, soft
2 1/2 Tbsp granulated Splenda
1/2 tsp vanilla extract
Directions:
Prepare flaxseed egg. Combine flour, sugar and yeast in a large bowl. Fold in milk, water, pumpkin, flaxseed egg and applesauce into dry ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes. Roll the dough into a rectangle on a lightly floured surface.
Mix together filling and brush the dough with it.
Roll the rectangle long side to long side and pinch the ends to seal. Slice the log into 12 to 14 rolls.
Place in wide and very well sprayed crock pot and cook on high for 60-90 minutes. Use a toothpick to determine if fully cooked.
Mix up icing and pour over hot rolls. Top with pecans, walnuts, raisins, or what ever you’d like.
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I went for a quick run to knock out another day of Couch to 5K. I’m hoping that this helps fuel me for a productive day.
Dad came over after Church to enjoy these sticky buns and a cup of coffee!
The Verdict: the consistency of the buns were perfect and I could not believe how much the buns grew; however, there was too much clove for the tastes of this family, and not enough sweetness. This recipe has tremendous potential and dad and I are excited to play around with it. (Dad is like a little kid when he bakes… he loves cookie cutters!)
I sprinkled a bit of Splenda over top to help add some sweetness.WP_001277
Don’t get me wrong, these things are most definitely edible, but they need some work.
When I was ready to roll the dough, I searched high and low for the rolling pin. Then I remembered I left it at my dads house…
So I laid down some plastic wrap over the dough and improvised.
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Thank you, Libby!