Category Archives: physical activity

Creamy Parmesan Spinach Dip

Happy Wednesday!

It’s snowing just about everywhere in the US it seems! When I walked out of work yesterday (in ballet flats!) a good 4″ of snow had fallen. Needless to say, the 20 steps to my car lead to near frost bite. Brrrrr!!! But despite this weather, the show must go on. I have lab rounds at a clinic that’s 50 miles north of home and then I will double back to go teach tonight. It’s probably fair to say I’ll be commuting most of the day. Fabulous.

Though, sitting in the car sounds okay right about now. I decided to shovel for my workout last night. I went out with intentions of just just do the sidewalks, but that only took about 10 minutes. So I decided to shovel the DRIVEWAY! Yep, you read that correctly. And the best part: we have a brand new snow blower! I’m walking like a hunch-back today, and sore is the understatement of the century, but it was a KILLER workout! I wonder what the neighbors are saying… 😉

On to a lightened up classic! This recipe contains light mayonnaise, which I must admit, I love. I know a lot of people don’t like mayonnaise, but I love the stuff (Hellmann’s mayonnaise, please! And no Miracle Whip! Ew!). It’s not like I use it often, but I love it in recipes where it belongs: chicken salad, tuna salad, dips, etc. I recall several years ago brainstorming summer job options with my sister-in-law — one of her requirements for a job was that it didn’t involve mayonnaise!! We had a good laugh over that one. I have a terrible memory, but I’ll never forget it! 😉

Creamy Parmesan Spinach Dip from Gina’s Weight Watcher Recipes

10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
1/4 cup + 1 Tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
fresh pepper to taste


Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Yield: 2 cups (8 servings, 1/4 cup each).

Nutrition Information (per 1/4 cup): 84 calories; 6.1 g. fat; 16 mg. cholesterol; 172 mg. sodium; 2.4 g. carbohydrate; 0.3 g. fiber; 4.4 g. protein

Result: DELICIOUS! I ate this cold with crackers and veggies, Mr. P heated it up and ate it on chips. It is versatile and scrumptious! It’s perfect to take in lunches to doll-up raw veggies, or as an appetizer at a dinner party. And the portion size is generous for the nutrition stats! Enjoy! 😀

Off for a crazy day! Why do I have a feeling dinner is going to be a Larabar and clementines? Going prepared!

Question: Is it snowing where you are? Do you like mayonnaise?

Drive safe! Stay warm!



Filed under condiments, fruits and vegetables, Gina's WW Recipes, hors d'oeuvres, low-carb, physical activity, recipe, reduced-calorie, teaching, travel, Uncategorized, vegetarian, work

Epic breakfast…for dinner

Just for fun, here are just a FEW questions my students have asked in our first 2 classes:

  • How often should you have a bowel movement?
  • Is high-fructose corn syrup really worse than sugar?
  • Is stevia safe?
  • Why does the Atkins diet help people lose weight?
  • How many calories do I need to gain weight?
  • Do carbohydrates make you fat?
  • Why does the government subsidize corn  if the MyPyramid is aiming to reduce high-fructose corn syrup consumption?

Do I have some smart, inquisitive pupils or what? I guess I should now mention that the first 2 chapters we’ve gone over have nothing to do with any of those questions (and those were just a FEW), but the class discussion is priceless. And some of the false information floating around out there is just plain’ol SCARY!

So while teaching is going well, a 6pm start time has caused dinners to be very…rushed. And that is quite the understatement.

Let me preface this next part by saying that I am notoriously late, always. Not a lot, but a little. And when you’re the teacher, that just doesn’t fly. So I’m really trying to be ON TIME…if only to class.

Monday night I shoveled down a bowl of cereal and a banana before jetting off to class. Last night, I made an epic breakfast for dinner that I had to eat in, literally, 2 minutes. Of course, had I not taken the time to photograph this lovely meal, I would’ve had 4 minutes or so, but I had to do this French toast justice. Because I very well know that pretty pictures make you more likely to believe my rave reviews…riiiight?

Lightened Up Crème Brûlée French Toast from Skinny Taste

1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional) – I omitted
1/4 tsp salt
1 tsp powdered sugar
1 tsp cinnamon


In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes. Top with cinnamon and powdered sugar. Serves 6.

Nutrition Information (per serving): 342 calories; 4.5 g. fat; 84 mg. cholesterol; 378 mg. sodium; 64.6 g. carbohydrate; 1 g. fiber; 12.2 g. protein

Result: YUM-O! When I saw Renee rave about this recipe on her blog, I knew I had to try it. As if the title of the recipe wasn’t tempting enough. I made this in the morning and we had it for supper, but you could just as easily, and more traditionally, make it at night to serve the following morning. Super simple, absolutely delicious!

I want to continue making nutritious meals on Monday and Wednesday nights, but I think 1) I need to utilize the crock pot on these nights (or eat leftovers), and 2) I may need to go lighter on lunch and have a small, early dinner (4:30ish) before class and a snack afterward. I did the later last night — one piece of French toast before class and a fresh strawberry and banana smoothie for afterward. It worked well. 🙂

I am looking forward to a long workout and another healthy, homemade meal tonight. Lily is going to daycare so that after work I can get in a long run not feel guilty about it. Plus, she could use the exercise, too! 😉

Question: What’s your favorite quick and easy meal? Or a meal that can be prepped ahead of time?

P.S. Last chance to enter the LARABAR Giveaway! It ends TONIGHT!


Filed under Atkins, breakfast, carbohydrates, crock pot, dinner, dog, exercise, fruits and vegetables, Gina's WW Recipes, Giveaway, high-fructose corn syrup, pets, physical activity, recipe, running, snack, teaching, vegetarian

treat yourself…to breakfast! + new year’s resolution results

Registered Dietitians and moms most certainly agree on one thing: breakfast is the most important meal of the day!

Lately, I’ve been climbing into my car in the morning, with half of my belongings in tow, and I am realizing something very important…I have been forgetting breakfast. Whether it be eating breakfast at home in the morning, or grabbing something on the go, breakfast has simply vanished from my routine. (And because I am notoriously running late, I don’t go back inside to grab something and rough it through the morning hours.)

As a breakfast lover and someone who wakes up with a grumbling tummy, I had to ponder how and why this was happening. Day after day after day. My co-workers and patients appreciate my soul-searching, too. Hungry me = mean me!

I came to the conclusion that my breakfast options were boring and so breakfast no longer interested me. I took a few moments to peruse my plethora of “to try” recipes and found this one. Glad I did!

Pancake Truffles slightly adapted from Healthy Tipping Point

1/2 cup raw oatmeal
1/3 cup whole wheat pancake mix (I used an omega-3 mix)
1 egg white
1/4 Tbsp cinnamon
1/4 cup almond milk (I used skim)
4 1/2 inches of banana (cut into three 1.5 inch pieces)
1/4 cup whole pecans, crushed
3 Tbsp sugar-free maple syrup


Preheat oven to 350° F. Line a cookie sheet with parchment or tin foil. Place crushed pecans in a small bowl.

Combine first five ingredients in small bowl. Separate mix into three piles. Take one segment of banana and coat in the pancake mix. Form ball around the banana segment, and then roll in the crushed pecans. Place on the cookie sheet. Repeat with other banana segments. Bake for 15 minutes. Drizzle with maple syrup and sever immediately. Serves 1.

Nutrition Information (per serving): 599 calories; 24 g. fat; 1 mg. cholesterol; 492 mg. sodium; 86 g. carbohydrate; 15 g. fiber; 17 g. sugar; 19 g. protein

Result: These were excellent! And they sound more difficult than they are — I was able to whip these together in 5-6 minutes after a morning workout and I baked them while I showered. I gobbled them down while my hair dried and it was perfect! You could also make these the evening before or even whip up a few batches for the busy work week and simply store them in the fridge until ready to bake. They are higher in carbohydrate than I usually go for, especially for the morning, but following a workout, I think they are perfectly appropriate. The high fiber (15 grams!) content also makes the glycemic load less on the body, which is all the better. If you want to reduce the calories some, reduce the amount of pecans as they account for nearly 1/3rd of the calories. While I think they add a lot of taste, texture, and nutrition to the truffles, you could get by with less. Enjoy!


And in honor of it being the last day of 2010 (crazy!), I should take a moment to review how my 2010 resolutions turned out.

2010 New Year’s Resolution Results

  • fit in exercise AT LEAST 4 days a week, every week — Almost a check. There were TWO weeks in 2010 I only worked out 3 days. So close! I still consider this a great accomplishment and I want to continue to work towards this always and forever! I really do love exercise and for that I am VERY grateful!
  • continue trying new, healthy recipes (one recipe a week!) — Check, check, check!
  • run a half marathon — Barely, but check. I finished. It wasn’t pretty, but it got done. Very humbling.
  • obtain a weight that I feel energized at — Errr no. I am the exact same weight as the start of 2010. I guess that’s not a BAD thing, but this is my focus in 2011.
  • continue blogging about nutrition — Hi! I’m here! Check!
  • earn 500 hours towards the CDE credential — Check. This is no longer surging ahead at the speed I was going in my last job, but I am still completing diabetic education and I still love it just as much as I did in 2009! 😀

    In 2011 my new year’s resolution is simply to obtain a weight I feel energized at. I would love to lose my “PCOS weight” and get back down to my “happy weight”. Here goes nothing! 😉

    Question: What’s been your favorite breakfast lately? Is it heaviest in carbohydrate, protein, or fat? And, what are YOUR new year’s resolutions?

    Happy 2011 to all of my lovely readers! Thank you for your loyal readership, it means so much to me! It’s hard to believe I started this blog in June of 2009!!! Time flies when you’re having fun! Keep your eyes peeled for a giveaway coming up here shortly!! 😉

    Have a safe and WONDERFUL New Year’s celebration!! I hope I am the only one stuck at work today! 😦


    Filed under blog, breakfast, carbohydrates, diabetes, dietitians, exercise, fiber, fish oil/omega-3's, holiday, PCOS, physical activity, recipe, reduced-calorie, vegetarian, weight loss, work

    Winter Extremes & Lemon Coconut Snowball Cookies

    TGIF!! 😀

    Smart cookies! By legal definition, chocolate must contain 35% cocoa solids to be considered chocolate!

    I am in this all-or-nothing phase with exercise lately, and it’s not good. After my killer workout on Tuesday, I took Wednesday off…for no good reason. And last night I worked out — 2 mile run + 25 minutes on the elliptical. And to break the cycle, I commit to workout today after work. PROMISE. There, done…no weaseling your way out now, self!

    And as Lily and I were walking last night, I realized she is all-or-nothing, too. She is a chick of extremes.

    Kissies: Here’s 576 slobbery ones! Or, I’m soooo not in the mood…buzz off, mom.
    Weather: 100° and sunny –> sunbathing…9° –> long walk, please!
    Vet bills: Always 3 digits, often times 4.
    Alertness: Snoring like a grizzly bear, or awake and tearing through the house like a tornado.
    Appetite: Down in 1, or on a hunger strike.

    Crazy gal. Unfortunately for me, she’s all about the long walks with this frigid winter wonderland. She expects it. I walk in after work, and she meets me at the back door shaking her whole body in excitement. Off we went. Wool coat, scarf, mittens, and boots weren’t enough to keep my feet dry, thighs from getting the early stages of frost bite, and nose from running (thank you, neighbors who shovel!). She loved it, my little snow bunny. I, on the other hand, wanted to cry and crawl into bed with a hot mug of tea the second we walked in the door. Putting on shorts and hopping on the treadmill was literally the last thing I wanted to do...but I did.

    After that ordeal, Mr. Prevention walked in the door and informed me he was ordering pizza for dinner. He then asked if I was planning to make something. Thoughtful, huh? The man and his pizza. I was planning Savory Leek Bread Pudding and leftover Spicy Black Bean Soup, but making dinner for 1 is just not worth it. Leftover Spicy Black Bean Soup it was. Mmmm 🙂

    So, no savory delicious bread pudding recipe to share, but I’m not done with Christmas cookie recipes yet! 😉

    Lemon Coconut Snowball Cookies seen on My Kitchen Adventures, adapted from Two Peas and Their Pod

    For Butter Cookie Dough:
    2 1/2 cups unbleached all-purpose flour
    Zest of one lemon
    3/4 cup of granulated sugar, which has been pulsed in the food processor for about 20 seconds
    1/4 tsp. salt
    16 Tbsp. unsalted butter ( 2 sticks ), cut into 16 1/2 inch pieces at cool room temperature
    2 tsp. vanilla extract
    2 Tbsp. (1 oz) light cream cheese, at room temperature

    For Frosting:
    1 Tbsp. (1/2 oz) light cream cheese, at room temperature
    approx. 1 Tbsp. fresh squeezed lemon juice
    1 1/2 cups confectioners sugar
    1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped


    For the cookies:   Preheat oven to 375° F.  In bowl of stand mixer fitted with paddle beater, mix flour, zest, sugar, and salt on low speed until combined.  With mixer running on low, drop in the butter one piece at a time slowly; and continue to mix until the mixtures looks slightly wet and crumbly. Add vanilla and cream cheese and mix on low until dough just comes together. Bake until lightly browned, about 12 minutes.  Remove to wire rack and allow to cool to room temperature.

    For the frosting:  In the same bowl you mixed the cookies in, with the paddle attachment mix the cream cheese and the lemon juice on low until incorporated.  Add in the confectioners sugar and mix on low until a nice thick glaze like frosting appears.

    Dip tops of cookies into frosting, or use a knife to spread the top, then dip the cookies into the coconut.  Allow the cookies to sit and allow the frosting to set.  About 20 minutes. Yield: 3 1/2 dozen cookies.

    Nutrition Information (per cookie): 107 calories; 5.3 g. fat; 1 mg. cholesterol; 28 mg. sodium; 14.2 g. carbohydrate; 0.2 g. fiber; 8.7 g. sugar; 1 g. protein

    Result: These were really good! I don’t know that they scream “Christmas Coookie!” to me, but they’re a great change of pace and a great option for those that don’t (GASP!) like chocolate. The lemon flavor is excellent and the dough is unreal…it’s like silk! Gorgeous dough! Be careful with the cook time, however. The cookies will not look done, but they will quickly burn on the bottom, so beware! You were warned 🙂 Enjoy!

    Question: What was one thing on your holiday wish list?

    I asked for a lot of kitchen stuff: a dutch oven, a donut pan, a cast iron skillet, pastry brushes, and silicon spatulas. I also asked for an elliptical (which I got! :-D) and books by Chelsea Handler. I was very specific with Santa this year, and that’s a first! 😉 Really, it’s a first!



    Filed under dessert, dinner, dog, exercise, holiday, pets, physical activity, pizza, recipe, running

    Fleur de Sel Caramels with Vanilla Bean + Asian Noodle Salad with Cashew Dressing

    Thank you for all the congrats on the new gig! I really appreciate all of the support 😀 Muah! I had so much trouble sleeping last night and the night before — so many racing thoughts of excitement, the unknown, how my schedule will work out, etc. I love the various opportunities working several part-time jobs brings, but sometimes it feels like I’m juggling too many balls in the air…leading me to the realization that I need become more organized! Yep, definitely need to be more organized.

    I tested out the new elliptical last night and let it kick my butt for 40 minutes. My legs were a bit jittery walking up from the basement — I’m all about resistance, not speed. Great workout! I’m glad Mr. Prevention didn’t follow through on his threat to hide the power cord so that I had something to open on Christmas. 😉

    Today’s post includes 2 pretty simple recipes. I know, hard to believe with a post title like that one, but hear me out. I’ll start with dinner, then the dessert. 😉


    Asian Noodle Salad with Cashew Dressing slightly adapted Eats Well With Others and Living in the Kitchen With Puppies

    1/2 inch fresh ginger, chopped
    8 cloves garlic, chopped
    1/2 cup cashew butter
    1/4 cup low-sodium soy sauce
    3 Tbsp sugar
    3 Tbsp rice vinegar
    1 Tbsp toasted sesame oil
    1/4 cup water
    hot sauce to taste
    1/2 lb thin rice noodles
    1 Tbsp olive oil
    1 box extra-firm tofu, pressed and sliced
    2 medium zucchini, sliced into half moons
    1 red bell pepper, chopped
    1/4 cup scallions, sliced
    1/4 cup chopped fresh basil
    lime wedges (optional)


    Combine ginger, garlic, cashew butter, soy sauce, sugar, rice vinegar, sesame oil, and water in a food processor and process until completely blended and smooth.  Adjust consistency by adding more water or cashew butter (thinner v. thicker, respectively).  Taste and add your favorite hot sauce, if desired.  Makes about 1 1/2 cups dressing.

    Set a pot of water to boil for the noodles.

    In a large nonstick skillet, heat one tbsp olive oil over medium-high heat.  Add the tofu strips and saute until lightly brown, turning 2-3 minutes.  Add the red bell pepper and zucchini to the pan.  Saute for about 7 minutes or until the veggies are cooked to desired degree of doneness.

    When the water is boiling, add the rice noodles to it and cook for 2 minutes.  Strain.  In a large bowl, combine the noodles, veggies, cashew dressing, scallions and basil.  Mix well.  Add salt to taste.  Serve with a lime wedge and squeeze over the pasta before eating, if desired. Serves 5.

    Nutrition Information (per serving): 521 calories; 22.2 g. fat; 0 mg. cholesterol; 722 mg. sodium; 65.4 g. carbohydrate; 5.6 g. fiber; 14.4 g. protein

    Result: We both loved this! Joanne’s recipes are always amazing! Besides, she had my attention at “8 cloves of garlic” – that’s my kind of recipe! And we were in dire need of a vegetarian, healthy meal! I worked at a create-your-own stir fry grill back in college and this took me back to those days. YUM! The cashew dressing was amazing and I think it could be used in various different ways. Mr. P tolerated the tofu while I loved it. Sometimes tofu needs the right seasoning/flavor, and this dressing is it! If you’re not a tofu fan, try this recipe with tofu and see what you think. I imagine you’ll be a convert. Of course, any other protein can be substituted for tofu for meat lovers out there! Enjoy!


    Fleur de Sel Caramels with Vanilla Bean from Confections of A Foodie Bride, and originally Gourmet 2004

    1 cup heavy cream
    5 Tbsp unsalted butter, cut into pieces
    1/2 tsp vanilla
    1 vanilla bean pod, split and seeds scraped out
    1 1/4 tsp fleur de se (sea salt), plus more for sprinkling
    1 1/2 cups sugar
    1/4 cup light corn syrup
    1/4 cup water
    candy thermometer (handy, but optional)


    Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.

    Bring cream, butter, vanilla, vanilla beans, pods, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

    Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a golden caramel. *It will come to a serious boil for 10-15 minutes before turning caramel colored. Be sure the liquid is a brown caramel before removing, especially if you are not using a candy thermometer.

    Remove pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 on thermometer. Pour into baking pan and cool 30 minutes. Sprinkle another pinch or two of fleur de sel over the top of the caramel for a nice salty crunch and let sit until completely cooled. Cut into 1-inch pieces (I buttered a pizza cutter), and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. Yield: 80 caramels

    Nutrition Information (per caramel): 33 calories; 1.7 g. fat; 4 mg. cholesterol; 38 mg. sodium; 4.4 g. carbohydrate; 0 g. fiber; 0 g. protein

    Result: I love caramels, and these really are simple. Just be patient waiting for your liquid to turn a caramel color, and then be sure to let it go another 30-60 seconds to ensure it reaches a high enough temperature. These are deeelicious, though, and I love that they’re 33 calories each! Sure, they’re not big, but they take the edge off my evening sweets craving with very little caloric damage! Enjoy!

    Question: When you make/eat stir fry, do you prefer noodles or rice?

    Happy hump day!


    Filed under dessert, dinner, exercise, fruits and vegetables, garlic, healthy cooking, physical activity, protein, recipe, sodium, vegetarian, work

    Creamy Potato Leek Soup

    Being the cold, rainy, dreary day that was yesterday, the last thing I wanted to do was workout. I just wanted to snuggle up on the couch with some hot cocoa and Big 10/ACC Challenge basketball. Alas, I pounded out a quick 5K and my desired lazy evening was truly more enjoyable. 😉

    My complete laziness didn’t last long and I started unpacking some of our Christmas stuff. I guess Christmas music on my way home from work put me in the holiday spirit! I got a little giddy when I ran across some Christmas items I stole during a game of Dirty Santa last Christmas Eve. Other than our tablecloth tradition, my family has started playing Dirty Santa instead of the adults all exchanging gifts. It’s a blast!

    Last year for Christmas, Mr. P and I got a treadmill as a joint gift and it was the best gift/investment we’ve made. We’ve put over 1,000 miles on the treadmill even with outdoor running, hockey, and other activities. It gets a lot of use! This year, we’re considering adding an elliptical to our home gym, however there is a brand new YMCA opening up 2 miles from our house in June 2011. I miss group exercise classes and know I’ll want to join. I’m trying to convince Mr. P that we I will utilize a treadmill, elliptical, and gym membership. 🙂

    I digress. Dinner! After unpacking our Christmas stuff, I knew a comforting soup would be the ideal thing to go in my Christmas dishes, and so that is what I did 🙂 You gotta love when dinner plans itself.

    Creamy Potato Leek Soup adapted from Foodologie

    1 Tsp olive oil
    3 leeks, sliced, white part only
    3 garlic cloves, minced
    4 medium Russet potatoes, peeled and diced
    1 tsp dried thyme
    4 cups low-sodium vegetable broth
    1/2 1/4 cup heavy cream + 1/4 cup half and half
    salt and pepper, to taste (about 1/4 tsp each)


    Heat oil in a large pot.  Add leeks and garlic, cook until leeks are tender about 10 mins.  Add potatoes and thyme, cook for 10 more minutes. Add broth and simmer until potatoes are tender, about 25-35 minutes.

    In a small bowl mix cream and half and half with a bit of the soup, add mixture to the rest of pot.  Add salt and pepper.  Blend until smooth with an immersion blender or blender. Serves 4.

    Nutrition Information (per serving): 282 calories; 10 g. fat; 25 mg. cholesterol; 310 mg. sodium; 41 g. carbohydrate; 5.5 g. fiber; 6 g. protein

    Result: This was absolutely delicious! Next time, I think I will substitute all half and half or low-fat milk for the heavy whipping cream — it was plenty creamy and you can shave an additional 20 calories/serving with that change. The soup was super easy, came together in 35 minutes from start to finish, and most importantly, it got a thumbs up from Mr. Prevention. 🙂

    Question: What’s on your wish list this holiday season?

    P.S. An interesting article on vitamin D after all that talk yesterday!


    Filed under dinner, exercise, fiber, fruits and vegetables, garlic, healthy cooking, herbs, holiday, physical activity, recipe, reduced-calorie, vegetarian

    Gluten-Free Cheesy Meatloaf Balls

    Mr. Prevention and I were both home from work by 4:45 yesterday afternoon…that’s nearly unheard of. Unfortunately, it was pouring rain so outdoor exercise and dog walking were not in the picture and we settled on indoor workouts. Mr. Prevention hopped on the treadmill while I prepared dinner and then I hopped on while supper cooked. Teamwork! Kinda.

    I saw this recipe on Katie’s blog and it looks SO good! When I told Mr. P what I was making he did a double-take. I’m not a meatball lover, nor is he. My suspicion of his distaste for my dinner selection was confirmed when he requested ONE meatball on his plate. Now is a good time to mention Mr. P eats one of nothing…it’s more like double digits of all things edible. The man can eat.

    Needless to say, one meatball turned into 4 or 5. “These are good,” he said. With an added, “This is something I would’ve never touched 10 years ago, but I like it now.”

    You’d think I fed the man slop with his apprehension at times. Victory for the home team.

    Gluten-Free Cheesy Meatloaf Balls slightly adapted from Healthy Heddleston

    Ingredients for balls:
    1 lb ground turkey
    1 cup crushed gluten free crispy rice cereal
    1/2 cup Parmesan cheese, shredded
    1 egg
    1/4 cup ketchup
    1 cup 2% shredded mozzarella cheese
    1 tsp garlic salt
    1 tsp fresh parsley, chopped
    2 tsp dried onion
    dash of pepper

    Ingredients for glaze:
    3/8 1/3 cup ketchup
    1/4 cup brown sugar
    1/4 cup BBQ sauce


    Preheat oven to 375° F.

    Combine all of the ingredients for balls. Roll mixtures into mini meatloaf balls (about 15).

    Combine all ingredients for the glaze. Gentle apply glaze to each meatloaf ball with a pasty brush. Bake for approximately 30 minutes or until cooked thoroughly. Yield: 15 meatloaf balls with glaze (about 5 servings; 3 meatloaf balls each).

    Nutrition Information (per serving, 3 balls): 325 calories; 9 g. fat; 121 mg. cholesterol; 1010 mg. sodium; 29.4 g. carbohydrate; 0 g. fiber; 33.8 g. protein

    Result: Delicious! The cheese and sweet BBQ glaze was a unique combination. The ingredients were easy to combine and quick to throw together. A great, tasty meal even us meatball non-lovers loved! I served the meatloaf balls with a homemade Caesar salad and garlic-roasted tri-colored potatoes 🙂

    Question: What’s something you wouldn’t touch as a kid or earlier in life and have come to enjoy?

    My most recent discovery was anchovy paste. I would’ve never touched that stuff with a 10-foot pole before making my own Caesar dressing!!!

    Be well,


    Filed under condiments, exercise, healthy cooking, physical activity, recipe, running