Life and the Art of Doing Nothing

After about six week of complete madness, it was time for a break from the world. During the last few weeks I have helped put on a music festival, business expo, statewide professionals summit, charity breakfast and captained a women's tennis team. And let me say, don't underestimate the energy required to schedule 12 tennis matches around 14 women's lifestyles. Herding cats (and attitudes) is exhausting. My DVR was feeling beyond neglected and having to choose which shows to delete when it was full was like my very own Sophie's Choice.

After the last major event, I kept thinking that things would just magically get really slow and I could take a breath. I was wrong. Now I know that a lot of that is my own fault for over committing and having a hard time saying no when something extra fun pops up. It's hard to turn down a glass of wine with friends or bunko (aka drunko). I heart wine. Anyway, I digress. The point is, this past week I hit my wall. I was forgetting things, making mistakes and nearly had two major car accidents. Oh, and I did actually roll into a cute little guy at a red light because I was distracted reading a sign. Genius. Could have been a love connection had he not been 12.

So this weekend I committed to nothing, warned everyone not to even approach me on going out, and I made up with my DVR. Our relationship is back on track and we can record new shows again. Phew. Talk about a stress reliever. Don't worry "Nurse Jackie," you will be recorded!

I have to say, I feel rejuvenated and relaxed. I would encourage everyone to try and take a weekend off. Don't guilt yourself into chores or going somewhere. Sometimes it only even takes a day of removing yourself from the world, sometimes more. After a day and a half, I even did a little design work. ONLY because I wanted to. Cleaning, however, was off the table. Maybe this next week will go accident free. No whammies.

Now, please excuse me as I have a date with a magazine and the pool.

Breakfast of Champions

I am the queen of running late in the mornings. It's the only time I feel that being late is acceptable because honestly, mornings are the worst. So, I found this recipe on the Skinny Ms. Pinterest page and tweaked it just a tad for my own tastes. It's healthy, and delicious! The best part is that it's all protein, so it sticks with me until lunch.

I love this so much, that I had to share. It takes two seconds to throw together and I can reheat it at work. Yes, I eat at work because it would require me to get up 10 minutes earlier to eat breakfast at home. Sleep is far too valuable.

Egg, Spinach & Feta Cups
Serves 4

1 whole egg
8 egg whites (I normally use the carton egg whites for convenience)
1/4 cup reduced fat feta
2 cups fresh baby spinach, torn in pieces
Kosher salt, to taste
Pepper, to taste

Use non-stick spray inside 4 ramekins. Layer the spinach on the bottom of each. Beat together all other ingredients. Pour into ramekins and bake at 350 degrees for about 20-22 minutes.
*They will puff up while baking and then deflate a little after.

89 calories per serving and low carb! Can't beat it!

Enjoy!!!!

Letting Things Go

This will be my one deep thought post for the year.

Over time I've learned, and relearned, that there are people in your life worth keeping around and people who are just dragging you down. I saw this quote the other day and it made me think of what I've gone through the past few months. I had to let some friends and exes go completely in order to make myself happy and move on. I had to stop and remind myself that friends don't make you cry, they care about your feelings, and they treat you as you would treat them. Same for for a significant other or an ex in your life. Unfortunately, all too often this is not the case in life. I still struggle some over this, but when I stop and realize how many more good times I am having, it makes it a little easier to let go.

It can be liberating to keep people in your life that bring you joy and reliability. Always looking for the good times, but there for each other when the bad times inevitably come.

I got off the roller coaster and haven't regretted it one day. Doesn't mean it's always been easy, but definitely worth it.

LOL = Just Say No

I don't think I can properly describe my hatred for the term "LOL." I mean, if you're laughing, is it not out loud? I feel like anyone typing this sounds like a 12 year old girl. Only, I'm pretty sure even the tweens think "LOL" is passe. The worst part is that people actually SPEAK this term now. ARE. YOU. FREAKING. KIDDING? If it's funny, just laugh... and I don't care if it's out loud (but the narcissist in me appreciates the chuckles). Don't even get me started on the wide array of initialisms like LMAO and ROFL. People just sound like drones using these terms over and over. Use a little creativity!  I have no issues with a ha, hehe, hahahaha, bahaha. Go crazy, but use a WORD that actually is a sound!

Now this brings me to an initialism that is even new to me. When I received this in a text the other day (from a 33 year man mind you) I actually had to text my friend Kelly to find out what it meant. When she told me the answer I didn't believe that could possibly be right and looked it up on Urban Dictionary. To my absolute horror she was correct. SMH = Shaking My Head. Please, PLEASE explain to me why this needs to be a term? Not to mention, that it really didn't even make sense in the context I received it in. Why shake your head? Why tell me you're shaking your head? Did your kid receive a bad math test score? Are you reading that taxes are going up? What????

Whatever happened to descriptive words, or even just typing a word out? How hard is it to write out "you," instead of "u" or "are" instead of "r?" This is the end of the English language as we know it. The entire human race will be talking in text shorthand in the next 10 years. Things will get so bad that babies will start saying "LOL," instead of laughing. The elderly will have to walk around with multimedia to English translation books. The world will sound like a bunch of smartasses non-stop. Or morons. I say morons, but that's just me.


So kids (and ESPECIALLY adults) JUST SAY NO TO LOL!

Spinach & Goat Cheese Pasta

In case you haven't noticed, I LOVE goat cheese. I could eat it on just about anything. I love finding and creating new recipes to incorporate it! So, here's my latest creation and it is super easy and deeeeeeelish.

 

Serves 4

Ingredients:

1 bag fresh baby spinach

1 tablespoon extra virgin olive oil

2 cloves garlic, from press or finely minced

4 ounces goat cheese

8 ounces fettuccine noodles (I used Fiber Gourmet www.fibergourmet.com)

Fresh black pepper

Kosher salt

Boil noodles according to package directions, with kosher salt in water, and drain. Meanwhile, heat olive oil and garlic in large pan. Once garlic is softer, add spinach. Cover with lid and then stir after 1 minute. Replace lid and cook for 2 more minutes. 

Once spinach is cooked add noodles and goat cheese. Will be easier to incorporate goat cheese if added in chunks or crumbles. Add pepper. Toss all together and enjoy! 

**I often make this same recipe with wheat noodles and/or with broccoli. It's delicious that way too!

Pesto & Goat Cheese Pinwheels

I love to cook for people and I always love new recipes. I found a pinwheel recipe and decided to put some of my favorite ingredients in it instead! I also make a pizza with these ingredients (plus a few extra) that is my absolute favorite!

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 4 Tablespoons Pesto 
• 2 oz Goat Cheese, crumbled
• 6 (or more according to taste) Kalamata Olives, diced
• 1/4 cup shredded Mozzarella
  

Directions

• Heat oven to 350°F.
• Unroll crescent rolls; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
• Spread pesto over each rectangle to edges. Sprinkle each with goat cheese, olives and mozzarella.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.  Yield: 16 appetizers.

Chicken & Spinach Pasta Bake 

(my lightened up version from www.savingmoneyli...) 

Serves 8 (generous portions)
326 Calories per serving

8 oz uncooked Ronzoni wheat penne
3/4 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container 1/3 less fat Philadelphia chive & onion cream cheese
1 t salt, ½ t pepper
1½ c reduced fat shredded mozzarella cheese

Prepare pasta according to pkg directions. Spray cooking spray and then spread oil on bottom of 9x13 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well. Stir in pasta, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.