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!)

Dreams Come True

After chewing Extra Key Lime Pie sugar free gum, and slurping on the sugar free Key Lime Creme Slurpee, I needed to come up with a recipe for a real one! I did a lot of investigating on this classic treat, because I’ve never actually had it!

Getting a crust for this bad boy, was no worry, but the filling… thats where I hit a wall. In my head, my sister is the Key Lime Pie Guru, and uses condensed milk. Other recipes use whipped cream, yogurts, cream cheese, egg, and cornstarch, to name a few ingredients. Now, where should I begin?

The topping was inspired by these meringues.

Sublime Key Lime Bundo PieWP_003365

serves 8

The Crust:

  • 1 cup Fiber One Original bran cereal
  • 2 sheets (8 crackers) low-fat honey graham crackers (thats 4 squares)
  • 3 tbsp. granulated Splenda
  • 1/4 cup Brummel & Brown yogurt spread, or another light butter spread
  • 2 Tbsp water

The Filling:

  • 1/4 tsp lime zest
  • 1/2 cup water
  • 3 limes, at least (1/4 cup juice needed)
  • 1 4 serving box sugar free, fat free lime jello mix
  • 1/2 cup cold water
  • 3/4 cup OIKOs plain Greek yogurt
  • 1 1/4 cup fat free Cool Whip, thawed

The Topping:

  • 1/2 cup fat free cool whip, thawed
  • 1 Tbsp sugar free fat free white chocolate pudding mix
  • 1 Tbsp shredded coconut (all I had was sweetened), toasted
  • 3/4 tsp lime zest

Preheat oven to 350 degrees.

Begin the filling by juicing two limes to produce  about 1/4 cup, and combine with 1/2 cup water, and   1/4 tsp lime zest in a small pot, over medium heat, with box of gelatin. Stir until completely dissolved and transfer pot into ice bath. Continue to stir to release heat. Gradually fold into yogurt and refrigerate for at least 2 hours, giving it the occasional stir.

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WP_003366Combine butter with water and microwave until just melted. Place cereal and graham crackers in a food processor and grind. Transfer to a bowl, and add Splenda. Add the melted watered butter to the bowl of sweetened crumbs and mix thoroughly. Spray a pie pan heavily with nonstick spray and evenly distribute the crust mixture along the bottom and sides of the pie pan. Press firmly to form the crust. Bake for 10 minutes. Set aside to cool.

While the crust is in the oven and the filling is setting, combine Cool Whip and white chocolate pudding mix in a bowl. Transfer mix into a zip lock plastic bag or piping bag and refrigerate.

Once lime mix has cooled, whisk in the Cool Whip until the congealed yogurt and whipped cream are one thick, smooth filling. Pour into cooled crust and use the back of a spoon or spatula to evenly spread. Refrigerate for at least 1 hour.

Spray a skillet with nonstick spray and toast the coconut over medium heat, tossing continuously. (The aroma, alone, is enough to put you on cloud 9). Set aside to cool.

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Pipe the sweet white chocolate Cool Whip onto cooled and settled pie and garnish with lime zest and toasted coconut. Slice and enjoy!

But, Sammy! Theres so much topping left! What should I do? Either keep on decorating of take my lead and eat it with a spoon and fruit!

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Nutrition (1 slice, 1/8 of the pie):

Calories: 106, Fat: 3.1g, Sat. Fat: 0.7g, Cholesterol: 0mg, Sodium: 175mg, Carbs: 17.3g, Fiber: 2.4g, Sugar: 3.5g, Protein: 3.1g

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This pie was so light and tart! It is the perfect summer treat! Everyone enjoyed it… Well, they must have because it went pretty quickly!

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I was really excited about Frank enjoying it. He is usually my brutal critic, which I appreciate (and despise). He said I didn’t need to change anything! Yay! I am particularly proud of this recipes for two reasons.

1. I have only had 1 bite of Key Lime Pie before in my life.

2. I had a dream, jumped out of bed, wrote down what I had dreamed about, and that dream turned into this pie! (I guess my mind is still working when I sleep).

Strawberries and Mango

I wanted to make today a mildly productive day, and it was. It began with two super yummy shakes!

When I got down to some random frozen fruit, I diced it all up and made one big frozen fruit salad, containing bananas, apples, and assorted berries. This, combined with chocolate protein mix, made and incredibly delicious and creamy shake for Frank. Since I love froyo, oh, so much, and am constantly topping my sugar free strawberry with chunks of mango, I took the cue.

1 scoop vanilla protein powder

1/3 cup halved, frozen strawberriesWP_002900

2/3 cup cubed, frozen mango

1 Tbsp Torani sugar free coconut syrup

Wowzah! That was a tropical dream!

After my shake and a cup of coffee, I grabbed Beauty and pampered her! She got her nails trimmed and a nice bath! It always amazes me how much a dog can shed! Nonetheless, she got a little pep in her step and went to show off how clean and fluffy she was to Bunny.

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I think that little pep tired this old gal out… nap time for Beauty!!!

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Following her bath, I checked on my discounted pears I had picked up. Perfect consistency for my Bakeri-inspired coffee cake! I’ve cooked for Barry, but never baked for him. I made a slight alteration to the recipe. Rather than layering the thinly sliced apple, I finely diced it and incorporated it into the batter. I then layered the pears, since they cook down a lot easier.

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I did have some pears left over, so I did the same and tossed them into the last layer of batter. I feel like the cake was so much moister this time around, since the juices from the apples were evenly distributed.

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Barry stopped by after work and I gave him some. It must have been good because he didn’t have any left by the end of the night and told me it was “delicious” and that I should feel free to make it anytime.

I did not have much an appetite today… but Frank wanted to take me out for dinner… for sushi… Dilemma. I compromised. We ordered a large hot and sour soup (always with added hot sauce) and a large shrimp with steamed vegetables, with garlic sauce. Much healthier and portion controlled than going to a sushi buffet.

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I love this stuff! I could eat it all day! Its just so refreshing, and I’ve really gotten Frank hooked on the stuff, too!

To finish off my night, a little Zumba! I mentioned last week that the instructor invited me to help lead the class. I did it for the first time, today! It was funny, at first, because I had to remember I needed to be the mirror image of what I usually do. It took a few seconds, but it finally got it. Dancing really gets me going and I think the instructor could tell how much fun I was having. Plus, it makes me go harder knowing that people are watching me, and that if I’m having a good time, they will, too!

After showering off my Zumba stank, and folding some laundry, and posting this post, of course, I will spending the rest of the night in bed sending out resumes.

Summer Flavors

This morning began with my stomach feeling well and an excitement to utilize some fresh fruit from the fridge! I made Frank a Berry Colada Smoothie

frozen mixed berries

OIKOS Toasted Coconut Vanilla Greek yogurt

2 Tbsp Torani sugar free coconut syrup

Me? I grabbed some cantaloupe from the refrigerator for a Peach-Loupe Shake:

cantaloupe

1 scoop Vanilla protein powder

1/2 cup Bai 5 Panama Peach

3g (1 serving) sugar free Peach jello mix

xanthum and guar

water

ice

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It was so filling and refreshing! 

Frank went with me to run some errands. Beauty was in need of dog food and Walmart is the ONLY place I can find Dannon Light and Fit Greek Blends Toasted Coconut Vanilla! They only had 2 left, which I quickly snatched up! Its so hard to find the Greek Blends

Once we arrived home, I made a batch of tuna fish, which Frank really enjoyed! He loved the Greek yogurt, cucumber, and dill combination. He ate it on wheat saltines, while I served mine on Suzies Corn, Quinoa, and Sesame Puffed ThinCakes

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The remainder of my day was a pretty lazy one. I just kept counting down until Zumba! Thank goodness it was a 6pm, and not a 7pm, class tonight. I made a cup of coffee around 3pm in the hopes it was give me a boost. No luck. An afternoon nap, maybe? I usually refuse naps because  I’m notorious for not sleeping later that night. I attempted a nap, but it just didn’t help.

It was definitely the sleepiest Zumba class I’ve ever done! Half way through class, my belly was growling. I drank water but I guess it was legit hunger. I walked in the house after class around 715pm to Frank grilling BBQ pork chops and homemade brown pilaf with sun-dried tomatoes, corn, and capers! Heavenly! 

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I Skyped with Barry a bit and I’m looking forward to relaxing in bed the rest of the night. 

This sleepy head is signing off! 

What do you do when you need to get motivated for a workout? Nap? Coffee? 5 Hour Energy? Music?

Sista from Anotha Mista

I heard from Meaghen the other day and she got her package. Now it’s time to share it with you.

In this package I included the following:

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I added a lot more after I took this picture

Mocha Chip Balance bar- Chewy and sweet with a mild mocha flavor in the chocolate chips. Every time I enjoy some coffee-like anything, I think of Meaghan. That being said…

Dunkin Donuts Mocha Mint Ground Coffee

Primal’s Vegan Teriyaki Jerky, made from seitan- dad and I enjoy jerky as protein snack every now and then, and I got him to try this. Its a little softer than most jerky.

Walnana Cookie Muffins– it seemed only fair since she sent me the walnut butter used in making these little bites of heaven.

Unreal Candy– candy unjunked. I sent her the snickers, PB cup, and peanut M&M versions. Unreal does not use anything artificial. Even the coloring is derived from beets and tumeric and other vegetables and spices.

Coconut Peanut Butter by Earth Balance- I thought I grabbed her chunky, which is what I got hooked on, but, apparently, I grabbed creamy. Coconut can really make or break an item, but I gave it a shot. This nut butter uses coconut oil, rather than peanut oil. The coconut flavor is so mild, but adds just a pop of pizzazz.

Chia Seed cookie- its like a sugar cookie, but, gosh, it melts in your mouth!

Sunflower Thumbprint cookies- raw, and made with sunflower seed butter and preserves! Both cookies I got at the co-op and are locally made, but for the occasional special treat, totally worth the money!

White Chocolate Dipped Mixed Nut bar by Think Thin Crunch- crunchy and perfectly sweet! And while we are on the subject of white chocolate, the last item included was…

CRACK! In the form of The Fresh Market’s White Chocolate Crunch mix (which she got me addicted to).