Peppermint Gingerbread Truffles + A Jingle Bell Rockin’ Workout

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“Twas 6 nights before Christmas, and all through the house,”

The smell of chocolate was everywhere, and the dog was staring like a hungry mouse…”

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“The gingerbread treats were formed, covered in peppermint chocolate, and sprinkled with care,”

In hopes that this second batch would have the right amount of holiday flair.”

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“The hard-working baker was far from ready for bed,

As visions of the Snowball Pizza from earlier that night danced in her head.”

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“She pulled the treats from the fridge and felt oh so merry,

Red, green, white and delicious, they had certainly been blessed by the holiday fairy.”

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Baked Challah Egg Nog French Toast + the BS Workout

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I have been waiting to share today’s recipe with you for almost an entire week, and anyone who knows me well knows that patience is not necessarily one of my virtues.

I love this new recipe for Baked Challah Eggnog French Toast for many reasons:

1 – It is topped with a  delicious Cranberry Strawberry Compote that takes the festive dish to another level

2 – It has just enough eggnog flavor to be sweet and tasty, without being too overpowering.

3 – It combines 2 great foods from different religious customs: us Jewish people eat “Challah” bread on Shabbat and special holidays, and of course, the entire world drinks copious amounts of eggnog to celebrate Christmas (or make lots of holiday family time a bit more tolerable). Indeed, it’s a Chrismukkah miracle dish!

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Baked french toast is one of my favorite dishes to make when I have friends over for brunch or guests in the house. There’s nothing quite like waking up to the aromatic scent of maple syrup and baked bread. Well, add to that the scent of nutmeg, cinnamon and cranberries, plop it on top of sweet egg bread, doused in eggnog, and you’ve got yourself a pretty irresistible breakfast. In the spirit of Sometimes Healthy, I used lowfat ingredients as well. Merry Christmas!

And, of course, it wouldn’t be a Sometimes Healthy Friday without a little workout to take into your ridiculously busy pre-holiday weekend. Over the past week, I’ve had the pleasure of knocking off a lot of my workouts with my best friend, Becca. She seems to like my workouts, and I love having company when I work out! The other day, she mentioned to me that she really enjoys my workouts but doesn’t think she would want to do them on her own. As a working mother of two, she’s one busy woman, and while she does a great job of squeezing in that 45 minutes to an hour to work out, when she does, she wants to do what she likes! So, my dear friend Becca S. (BS ya’ll), this workout is for you. I know you like your cardio, so I kept this circuit workout to 15 minutes, so that you can squeeze in at least 30 minutes of straight cardio!

Let’s start with the long-awaited recipe.

Baked Eggnog French Toast with Cranberry Strawberry Compote
Serves 15
A sweet and hearty simple french toast casserole that brings together some of the holiday season's best flavors and places them on top of sweet Challah (egg) bread.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
French Toast
  1. 1 loaf Challah Bread
  2. 1 1/2 cups Egg Beaters
  3. 2 cups lowfat eggnog
  4. 1/2 cup fat free half and half
  5. 3/4 cups sugar
  6. 2 TBSP vanilla extract
  7. 1 TBSP ground nutmeg
  8. 1 TBSP cinnamon
  9. pinch of salt
Cranberry Strawberry Compote
  1. 1 bag fresh cranberries
  2. 2 cups strawberries, diced
  3. 1 cup sugar
  4. 1 cup water
  5. 1/4 cup lemon juice
  6. 1 TBSP cinnamon
  7. 1/2 TBSP nutmeg
For French Toast
  1. Slice Challah Bread into 15 slices, about 1 inch thick.
  2. Spray a 9 x 13-inch baking pan with cooking spray and arrange slices in 2 rows, overlapping.
  3. In a large bowl, combine the Egg Beaters, eggnog, half and half, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended.
  4. Pour mixture over bread, ensuring all pieces of bread are covered evenly; spoon mixture between slices as well.
  5. Cover and refrigerate overnight (2 -3 hours will be sufficient).
  6. Preheat oven to 350 degrees the next morning, and bake for 45 minutes, until french toast is set and slightly golden.
For Cranberry-Strawberry Compote
  1. While french toast is cooking (or the night before), pour cranberries, water, sugar, lemon juice and spices in a medium saucepan and cook on medium high until cranberries begin to burst.
  2. Stir cranberry mixture and add in diced strawberries.
  3. Cook on medium to medium-high, stirring occasionally, until fruit is cooked down but still a little chunky, about 10 - 12 minutes
  4. Remove from stove and serve warm or, if prepping the night before, cover and keep in refrigerator.
Notes
  1. It is not necessary to steep bread overnight; if making early in the morning, 2-3 hours should be sufficient.
The Sometimes Healthy Living Blog https://www.sometimeshealthylivingblog.com/
I probably could have eaten the entire dish of french toast, if given the time. It was just THAT good. And, it was even better when topped with bananas and whipped cream. Continue Reading →

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Hot Chocolate Donuts + A Winter Wonderland Workout

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Did you know that it’s extremely cold in the middle of America? I always thought temperatures in upstate New York could rival the frigid winters of my hometown, but after being here for 2 weeks, I now remember that nothing compares to an Omaha winter. Currently, my iPhone tells me the temperature is a whopping 1 degree.

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But hey, at least it’s mostly sunny and the temperature is going to jump 17 more digits to 18 today. WOW.

Anyway, since Omaha isn’t really a “walking city” like other places I’ve lived, I can deal with these cold temperatures. I just bundle up, blast the heat and sprint to my car. Oh, and I drink lots of my Sometimes Healthy hot chocolate, which is generally two parts hot cocoa, 1 part whipped cream and a ton of marshmallows. 

My love for hot chocolate inspired today’s recipe, Hot Chocolate Donuts with Marshmallow Creme Topping. I also created a Winter Wonderland Countdown Workout that promises to warm up even those residing in the coldest of temperatures!

Let’s talk about the sweet stuff first! Donuts were huge on the Sometimes Healthy Living Blog circa 2011. That was about the time the donut pan became big, and I just couldn’t get enough of baking donuts: chocolate chip donuts, cinnamon pumpkin donuts, blueberry donuts, red velvet donuts and more! The good news is, whereas it appears cupcakes are on a downward trend, donuts continue to capture the hearts of everyone. In fact, a little cupcake shop near me in upstate NY recently closed and turned into a donut shop. Whether it’s with your morning coffee or as a fancy schmancy dessert at an overpriced restaurant, I have yet to meet a person that doesn’t covet the donut.

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Peppermint Dream Milkshake + Work Out Your Feelings

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Good morning everyone – hope Friday is treating you well!

I’ve got some special treats to share with you to today, but first, a couple of highlights from my stay in O-Town.

At long last, after a 20+ year absence, a very important little coffee shop finally made it’s way back to Omaha a couple months ago…

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The only thing missing from Omaha was a Dunkin Donuts, so I guess, now my hometown is perfect. I was very excited to purchase my first extra large coffee in an Omaha DD. And, ok, perhaps I was imagining it, but I swear the people there were way nicer than any Dunkin I’ve been to on the East Coast!

As if anything could top DD, yesterday my friend Becca mentioned that she was going to a Chris Young/Brad Paisley concert, and on a whim, I decided to see if any tickets were left. Brad Paisley has long been one of my favorite country singers. I’m a sucker for country love songs, and Paisley’s ballads are as good as it gets! He’s not too bad to look at either…

Miracle of miracles, I was able to score a very good seat, so off to the concert we went!

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It was an incredible show. Every time I watch a country music concert, I’m just so impressed with the pureness of these singer’s voices. In the age of auto-tune, you can almost always count on country music to be just about the music. I was sitting very close to Brad, and I definitely screamed like a little girl at times…I’ll admit it. Continue Reading →

Posted in: Recipes, workouts

Vegetable Quinoa Faux Fried Rice + a Pinterest Workout

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Last night, I had my neighbor over for wine, cheese and…Chinese food.

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Sure, that sounds like an odd trio, but really, Chinese food pairs well with anything. Beer, wine, cheese, ice cream, candy…whatever. Cold, hot, lukewarm…Chinese food always tastes delicious.

The problem is that Chinese food is incredibly unhealthy, whether it’s fried or not. There’s a reason that take-out always hits the spot, and it’s about 20 tablespoons of vegetable or sesame oil. You see, unlike when you prepare your own food, the chef in that kitchen doesn’t care so much about the health factor. It’s all about the taste, and if it takes buckets of oil and salt to get there, so be it.

That’s why I love to recreate the flavors of Chinese food in my own kitchen. Fried rice is one of my favorite Chinese takeout past-times, so last night I had plans to fine-tune a Vegetable Quinoa Faux Fried Rice dish that I had made for dinner on Wednesday. I was very excited (and surprised!) when my neighbor seemed enthusiastic about the dish as well.

The result was a flavorful dish packed with vegetables and protein power-houses, quinoa and tofu.

Vegetable Quinoa Faux Fried Rice
Serves 4
A savory, flavor-packed healthy alternative to a classic Chinese comfort food.
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Cook Time
20 min
Total Time
40 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1.5 cup quinoa
  2. 2 cups chicken or vegetable stock
  3. 1/2 cup mushrooms, chopped
  4. 10 baby carrots, finely chopped
  5. 1 small onion, chopped
  6. 1/2 cup broccoli, chopped
  7. 3 peppers (red, green and yellow), chopped (pepper colors are optional)
  8. 3/4 cup frozen edamame, thawed
  9. 3 garlic cloves, minced
  10. 1 teaspoon fresh ginger, minced
  11. 1 package Lite Firm Tofu (14 ozs)
  12. 3 scallions, chopped (optional)
  13. 1 tablespoon olive oil
  14. non-stick cooking spray
  15. 1/4 cup soy sauce
  16. 1/4 cup teriyaki sauce
  17. 1/4 cup toasted sesame marinade
  18. 1/2 cup egg substitute
Instructions
  1. In medium saucepan, bring quinoa and stock to a boil and reduce to simmer.
  2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer.
  3. Simmer for 15-20 minutes until quinoa is cooked through; remove from heat and fluff with fork.
  4. While quinoa is cooking, chop mushrooms, carrots, onion, broccoli, peppers, ginger and garlic.
  5. Spray large sauté pan or wok with non-stick cooking spray and heat 1/2 tablespoon olive oil over high heat; add onion, carrot and peppers - cook about two minutes; add broccoli, mushrooms, edamame, garlic and ginger - cook about 5 minutes until all vegetables are softened
  6. Add in tofu and pour in soy, teriyaki and toasted sesame sauces - stir-fry for two more minutes.
  7. Add in the remainder of the olive oil and the quinoa- stir-fry for two minutes until sauce is distributed well; move mixture to one side of pan and pour in egg substitute, scramble.
  8. Toss everything together for another few minutes.
  9. Serve in bowl and add chopped scallions to top (optional).
The Sometimes Healthy Living Blog https://www.sometimeshealthylivingblog.com/
Let’s have one more close look at this “faux” masterpiece. Continue Reading →

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Black Bean Squash Chili + Row Your Kettlebell

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If you know me at all, then you know that I am VERY diligent about my schedules and routines. Schedules and routines keep me sane, and without them, I feel lost.

That’s why it’s so important for me to keep up with my Monday/Wednesday/Friday posting schedule. Alas, Friday went by, and no post.

I am not exaggerating when I tell you it was on my mind all night and day. In reality, I know the world can live without my scheduled post, but my little routine-oriented brain could barely take it. Friday was a bit of a hectic day, and Saturday, well, I just didn’t feel like writing.

But, I have a delicious recipe to share with you, and it just couldn’t wait until next Friday’s recipe post.  So, lucky you, here comes a recipe on Monday. This Black Bean Squash Soup is just what you need as the days grow shorter and colder. I’ve made it twice in the last week, and on Halloween, we enjoyed two heaping bowls with some red wine as our little puppy barked non-stop from 5:30 to 9:00 PM.

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I don’t think anyone hates Halloween more than Mr. Witch 1) Because his mommy dresses him in a ridiculous costume 2) Because the evil doorbell dungeons ring non-stop. It’s been a tough week for this guy between the vet and Halloween, so we’ve been giving him lots of extra love in the form of long runs and doggie treats.

Enough about the doggie, though – let’s talk about that filling, flavor-packed Black Bean Squash Soup. If you’re a veggie-lover, then this soup is for you, because the black beans and quinoa provide you all the protein you need. The adobe chiles kick up the flavor, and the tomatoes with diced chiles pull it all together. The best part is that it’s all done in, you guessed it, just under 30 minutes.

I’m not a spice-loving girl (I always order mild guac and salsa in Mexican restaurants), but the adobe chiles truly give this dish the perfect amount of spice, without overshadowing the taste of any other ingredients. 

Black Bean Squash Chili
Serves 6
Meat will not be missed in this veggie-lovers chili, which features butternut squash and black beans. But, the star of the show is the adobe chiles, which kick up the flavor and enhance the warm, homey feeling of this dish. Perfect for a big family dinner or simply served with wine on a cold, winter date night.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 small butternut squash, peeled and cubed (about 2 cups)
  3. Sea salt and black pepper to taste
  4. 1 large yellow onion, roughly chopped (about 1 ½ cups)
  5. 1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each)
  6. 1 tablespoon ground cumin
  7. 1 teaspoon dried oregano
  8. 2 medium cloves garlic, minced or grated with a microplane grater
  9. 3 1/2 ounces (1/2 small can) chipotle chilies in adobo
  10. 2 cups homemade or store-bought low-sodium vegetable broth
  11. 2 (15 ounce) cans black beans, drained and rinsed
  12. 1 cup quinoa
  13. 2 cans diced tomatoes with green chiles
  14. 2 tbsps corn starch
  15. 1 cup shredded cheddar or white cheddar cheese
  16. 1 avocado, diced
Instructions
  1. Heat the oil in a large pot over medium-high heat and add butternut squash; season with salt and pepper to taste.
  2. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes; add the onion and peppers, stirring and cooking until softened, about 3 minutes; add the cumin, oregano and garlic and cook until aromatic, about 1 minute.
  3. Add the chipotle peppers, stock, beans, quinoa and tomatoes; mix 2 tbsps of corn starch with 2 tbsps water until formed into a smooth paste - stir into soup; cook until the squash has finished cooking and the quinoa is fully cooked, about 15-20 minutes.
  4. Season with salt and pepper and ladle into bowls, topping with grated cheese and avocado.
Notes
  1. For the meat-eaters in your household, serve over pulled chicken. Pour 2 cups chicken stock into crockpot, along with spices, including garlic salt and basil and about 1.25 lbs chicken breasts. Cook on high for 4-5 hours and pull.
Adapted from Serious Eats
Adapted from Serious Eats
The Sometimes Healthy Living Blog https://www.sometimeshealthylivingblog.com/
And don’t go leaving off the avocado and cheese. You’ll regret it, trust me.

If you’re feeling saucy, you can do what I did last week and serve it up in a “faux bread bowl” baked acorn squash.

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30 Minute Halloween Treats + Choose Your Own Adventure Workout

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I mentioned on my last post that I felt a bit guilty about not embracing the whole Halloween spirit thus far.

Well, after a couple of marathon baking sessions, I believe that I have officially embraced this spooky, kid-centric, candy-crazy holiday and am ready to move onto Christmas! I have THREE Halloween treats to share with you today and a “Trick or Treat” (Choose your Own) Bootcamp Workout. You can bake any of these treats for yourself or your kids, serve ’em up at a Halloween party or even give to a friend as a housewarming gift!

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So, let’s skip the lengthy, long-winded introductions that are characteristic of my blog and jump right into the tasty treats. Continue Reading →

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Sometimes Healthy Friday: A Sweet Squash Muffin + a Bad A*** Treadmill Workout

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Hello and welcome to another Sometimes Healthy Friday! In case you haven’t noticed the pattern, the goal of these posts is to help kickstart your weekend with a healthy (sometimes) recipe and a workout to help burn off some of those much-needed indulgent weekend calories. 

You’re in for a treat today. First, I’m going to share with you a very sweet Butternut Apple Muffin recipe, and then I’m going to follow it up with a Bad Ass Treadmill Workout, accompanied by a “rapper’s delight” playlist. Get ready, my friends.

This Butternut Apple Muffin has been in the works for a few weeks now. As I always say, “You can’t hit home runs every time.” And, that was certainly the case with this muffin. The idea came about when I mentioned in a WIAW post celebrating fall flavors that I wanted to create Butternut Squash Muffins, and a reader left the following comment.

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That was all the encouragement I needed to get cracking in the kitchen! But alas, cooking with butternut is no easy task. The first time around, the muffins were too dense and they didn’t rise the way that I wanted them to.

But, the second time around was pure squash perfection.

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Glam Up Your Tailgate and Countrify Your Workout

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I have been looking forward to today’s post all week.

Today, I’m going back to my roots with two of this Nebraska Girl’s favorite pastimes: Football and Country Music.

I’ve spoken at length of my love for country music on the blog, and I’m pleased that it seems to be garnering even more fans in the general population these days. Well, if you like to listen to it in the car with the windows rolled down, you’ll love to blast it during the workout that I’m going to share with you at the end of this post.

But first, the food.

Truth be told, I’m not actually the biggest football fan (shhhh….don’t tell my Nebraska Cornhusker-loving friends), but I sure do love a good tailgate, as mentioned here. In my 4 years at Northwestern I attended 1 football game and too many tailgates to count. What can I say? I’m a sucker for cheap keg beer, fried food and parties.

Go Big Red!

You can take the girl out of Nebraska… Continue Reading →

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Double Dark Chocolate Avocado Cookies and a Sometimes Healthy Workout

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There is nothing a healthy living blogger enjoys more than substitution. We’re always in search of the next “big thing” in the world of healthy cooking substitutions. Sometimes, I actually wake up in the middle of the night with wacky ideas of potential food replacements for my next recipe. 

So, when I saw this infographic on Pinterest a few days ago, the mad cooking scientist in me literally giggled with glee:

Healthy Baking Substitutions-1

Source: Greatist

Not only does this handy-dandy substitution cheat sheet provide an exhaustive list of options, but also it tells you what recipes to use the replacements foods in and how they will help improve the health factor of your sweet treats. 

Since I’m always on the hunt for these types of things, I was pretty familiar with most of them, but my eyes zeroed in on one: avocados. I’ve written about my love for avocados before and have never been afraid to experiment with them. But replace butter with avocados…in a sweet dish. Now, that’s just crazy right?

Let me get this straight...you want me to add this to my cookie?

Let me get this straight…you want me to add this to my cookie?

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