Saturday Recap

Hi everyone!

Just a quick Sunday morning post before I head out for some fall fun today.

Yesterday was my family filled day:  Cousin’s baseball game, aunt’s birthday, and Tim’s sister’s graduation dinner.

Aunt’s Birthday

For my aunt’s, my uncle cooked a nice chicken dish:  Chicken with tomatoes, onions, and feta cheese (obviously) and side of broccoli and squash.  We had salad too.

And birthday cake for Auntie Paula – the cake originally said Paulie – ha!

It was some needed time spent with that side of the fam.

Graduation Dinner

Katie’s graduation dinner was at West on Centre in West Roxbury.  Dinner was fun with everyone, but here’s my little review of the restaurant:

  • Service:  Waitress was very nice and attentive to what everyone wanted, but our food took forever.  Maybe because it was a busy night or because we had a party of 12, but we waited quite some time to eat.
  • Ambiance:  Loved it in there.  One side had a big bar with music, the other side was tables for dining.  In the middle they had an open kitchen and seating at high seats in front of the window to look in.  Very cool.
  • Availability of Food:  Out of shipyard pumpkin, out of the hummusy spread for the bread, and only two scallop dinners left.  Three strikes?
  • Food itself:  I ordered pumpkin ravioli with a side salad, but my raviolis were barely cooked – they were chewy!  I was disappointed.
  • Price:  A little more expensive than your average place, but nothing too crazy.

Verdict:  I would probably go back for drinks and maybe a pizza or an appetizer, but probably not again for a full dinner.

After dinner, we went to The Corrib Pub down the street in West Roxbury for some more beers.  This one had Shipyards, phew!  You all know how much I’ve been loving Shipyard lately!  We hung out, played some games, and had some good laughs.

Overall fun night.

Another shameless Corpbasics plug:

Check out Corpbasics on BuyWithMe!

Couple great fitness deals:

  1. $29 for 10 classes ($100 value)
  2. $59 for three 60-min private training sessions ($225 value)
  3. $89 for three 60-min semi-private training sessions for two people ($240 value)

Question of the Day:  Tell me about your weekend!  What did you do?

Have a nice Sunday!

Things I’m Loving Lately: October 2011 Edition

Happy Friday all!

I’ve decided to turn my “Things I’m Loving Lately” into a monthly edition.  I did this back in September and got some good feedback from all of you, so here goes my October round!

My New Fall Car Jar

Seems like such a little thing to get excited about, but anything that enhances my love for fall is a favorite of mine.  This week I retired my Yankee Candle Pineapple Cilantro Car Jar for a much more appropriate seasonal choice.  Have you guys smelled Autumn Wreath yet?  Amazing!

Substituting Greek Yogurt

Instead of using mayo, try substituting Greek yogurt instead!  Last night I made a quick and easy chicken salad for dinner.  Tim said he couldn’t even taste the difference between the yogurt versus mayo.  That’s really good news – mayo is FULL of calories and fat, but yogurt offers a much healthier and more protein packed option.

In the mix:  Chicken (I marinated the chicken in light balsamic vinaigrette dressing and then cooked in the oven for 20 minutes at 400 degrees), chopped celery, halved red grapes, chopped walnuts, plain non-fat Greek yogurt (I used Trader Joe’s brand), and a teeny bit of Dijon mustard.  Don’t skip the mustard in this recipe – I found that it added a ton of flavor!  Downside to this:  I meant to add sliced apples as well, but I forgot!  Next time?  Maybe for lunch today.

This can be eaten as a salad or a sandwich/wrap/pita.  I chose to eat over spinach leaves.  I didn’t even need to add any dressing!

Let me know what you guys think of using yogurt instead of mayo if you end up trying this out!

Shipyard Pumpkinhead Ale

Tim and I went out for a few beers last night, and I (shockingly) ordered Shipyard.  It’s just one of my favorite beers.  From the website:  “Shipyard Pumpkinhead Ale is a crisp and refreshing wheat ale with delightful aromatics and a subtle spiced flavor.”  I couldn’t have said it better!  This one is my go to pumpkin beer, and I like it because it is pretty light and not too hoppy!  I do prefer Shipyard without the cinnamon and sugar on the rim – I find I only like that for one beer.  But last night we learned a new trick – put a shot of Captain Morgan into the beer and mix it all together?!  I am not a huge Captain Morgan fan (still scarred from my 21st birthday!), but Tim enjoyed the free shot & beer recommendation last night at The Corrib Pub.

Mid-Air Jumping Pictures

I don’t think this one needs much explanation.

Just that I’m a huge loser?!  (My friends too).

My New Sneakers

Yes, I know I already posted about them, but can’t my love for my new kicks extend beyond just one blog post?  Still obsessed. 

Question of the Day:  What are YOU loving lately?!  Recommend something to me!

Happy almost weekend!

Feta Chicken with Vegetables

The other day I was scrolling through my Fitness & Feta facebook page‘s news feed, when a link from Self Magazine caught my eye:  “A SELF facebook fan asked us to suggest some healthy chicken recipes. Here are some of our favorites!”  Self then shared this link.

Tim and I decided to give one of these recipes a go for a post-bootcamp dinner last night.  Naturally, I wanted to try the Feta Chicken with Vegetables.  While we were preparing dinner, I enjoyed a glass of Black Swan Riesling.  Much needed after my busy week!  And I “accidentally” ate half of an apple cider donut, whoops.  Tim had a Shipyard Pumpkin and sampled one of Slesh’s margaritas, the next drink she plans on writing about in A Twist and a Shake.

But back to the feta chicken.


  • 1 bunch asparagus, trimmed and peeled <–I’m not really sure what peeling asparagus entails?  Can anyone tell me?  We just trimmed them like we normally do
  • 1 tablespoon olive oil
  • 2 whole bone-in, skinless chicken breasts (about 12 oz each), split crosswise
  • 1 medium Spanish onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 8 plum tomatoes, quartered <— We substituted regular tomatoes
  • 1 medium eggplant, cut into 1-inch pieces
  • 2 cups fresh spinach
  • 1/4 cup crumbled lowfat feta
  • 2 tablespoons chopped fresh oregano
  • 4 whole-wheat pitas, warmed
Can you see Slesh blogging away in the corner amongst our mess?
  1. Heat oven to 375°.
  2. Blanch asparagus in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes. Drain stalks and plunge in a bowl of ice water. Drain again and pat dry; set aside.
  3. Heat oil in a 6 to 8 qt heavy-bottomed ovenproof pot over medium-high heat.
  4. Season chicken with salt and pepper and add to pot. Cover and cook, turning once, until slightly brown, 5 to 8 minutes.
  5. Stir in onion and garlic; replace lid and cook until soft, 4 minutes.
  6. Stir in tomatoes and eggplant. Replace lid, place pot in oven and cook until eggplant is tender, about 18 minutes.
  7. Remove pot from oven and stir in asparagus and spinach; sprinkle with feta. Replace lid and let rest 15 minutes.
  8. Stir in oregano and season with salt and pepper. Serve with pitas.
One thing I need to get better at is planning my recipes ahead of time and preparing the ingredients ahead of time.  Last night after bootcamp ended at 7, I still had to go to the grocery store for some of these ingredients, and chop them all up.  By the time we ate dinner it was late!  So I think that will be a goal of mine over the next couple of weeks.
This dinner was worth it though!  Tasted so good.  All that juice from cooking the veggies in the oven gave everything so much flavor.
This recipe served 4, so I’m pumped because I have a ton of chicken and veggies left over for today.
Some nutritional information from the website:  497 calories per serving, 7.9 g fat (1.3 g saturated), 67.5 g carbs, 16.1 g fiber, 47.1 g protein.
Question of the Day:  Do you have any tips or advice on how to plan ahead for meals?  What works for you?