Often times, I feel like making dinner … sometimes I don’t.  

Yesterday was one such day. No matter how hard I tried, I just could not muster the want to make dinner. Throughout the day, I would periodically walk downstairs to the kitchen, peek in the refrigerator as if something magical was going to pop out at me (sigh when it didn’t) and then walk back upstairs to my office.

Then it happened. (**Cue the glittering music.**)

On my final field trip to the kitchen, I spotted a mango that was sitting on the counter. It was more-than-ripe and ready to use. I started to think about the things I might be able to make with it. Just when I was about to settle on making mango smoothies and calling it gourmet, something struck me (kitchen fairies?) and I had an idea to mix this mango into a rice dish.

Let’s keep on with this recipe fairy tale and say the happy ending went like this: I grabbed the pineapple I had cut earlier that morning from the refrigerator, a bag of peas and this Healthy Fried Rice recipe, and got to work.

Here’s what my magic wand (… err … wooden spoon) cooked up …

I served this up as the main event with a side of steamed broccoli and it was superb –– everything the kitchen fairies could have ever dreamed of and then some. 

AND, HEY: You can make it vegan by nixing the eggs. I taste tested the rice before I added the eggs and it was still yummy!

So, who said magic doesn’t exist?

My Cinco de Mayo salsa was a little less of the traditional sort.

In fact, I don’t know if it can really be classified as a salsa, but that’s what I’m calling this dish anyway.

Everything about this salsa screams: “Summer barbeque!” “I’m so fresh and healthy!” “Farmers’ markets here I come!” It is tasty served with tortilla chips or over fish (for me) or chicken (for Dan) like I did. I think it would also be yummy scooped on top of grilled tofu. I also think it would be just as good if you nixed the feta cheese to make it vegan.

The deets …

It’s so simple to make you would be silly not to try it. And if Dan’s repeated, “Thisissogood” remarks are any indication of just how much other people like this dish too, then I think it will be a real crowd pleaser at your next dinner.

It’s beginning to look a lot like warmer weather and that means two things:

(1) sunshine on my shoulders

(2) if you haven’t already begun to bust a move, it’s time to get that booty shaking now.

Y’all know I’m a runner at heart, but I’ve learned the hard way that it’s also VERY important to keep my workouts in balance. I’m talking strength training, other forms of cardio, stretching and, of course, rest days. Believe it or not, I am not that great at taking rest days.

Anyway, here are three workouts I am loving as an addition to my regular run schedule:

1. The new Tone It Up Beach Babe DVD ~ The DVD includes 7 workouts, like HIIT, Long & Lean Stretch routine, Bikini Booty and Summer Arms. I like to add on one of the segments after a short run and really feel the burn!

2. Blogilates Call Me Maybe Might Squat Challenge ~ If you like to know you did a workout (I always appreciate when I feel it the next day), then check out this quick-but-effective workout. Yowza!

3. Blogilates 10000 Workout ~ In case you haven’t been able to tell, I love Cassie at Blogilates! This workout is awesome for when you need to squeeze something in that requires no equipment and no fancy footwork. Click the image below to print!

Now, who’s ready to break a sweat?! No excuses — there are workouts as short as 5 minutes listed here and all of them can be done in the comfort of your home. Get moving!

Lately, I’ve been just a little busy with Work & More Work, Inc.

No complaints — I love what I do and I am so grateful for each and every project that comes my way. However, when I am busy, it’s definitely easy to fugettabout cooking up something special in the kitchen and grab what’s convenient instead.

Last week was especially busy with my little sister, Amanda’s, bridal shower, but we had a fab time and it was worth every minute spent grabbing some crackers and hummus in lieu of a solid meal. Some fun moments:

I love that last shot. Who knew an apron could be so exciting?! (Ha … Look who’s talking.)

But while all of that was a blast, I kinda-sorta made a pact with myself to get back on track in terms of spending more time in the kitchen.

Starting with these burgers:

The good folks at Roland Foods sent me a package of Kañiwa a little while back and I figured last night was as good a time as ever to break it out.

REWIND. I know what you’re thinking, “What the heck is Kañiwa?!“

Here’s what Roland has to say about it:

Pronounced “ka-nyi-wa”, Kañiwa has been cultivated for thousands of years throughout South America. It was a staple grain of the ancient Aztec and Incan cultures. much like its cousin quinoa, Kañiwa is a super grain. Both grains are members of the goosefoot family, and the tiny grain that we eat is actually the plants seed. Each Kañiwa grain is 1/3 the size of the quinoa grain, but with higher protein, fiber, and antioxidant density.

A little comparison:

Quinoa

Kañiwa

Now, the protein and fiber content of Kañiwa is not drastically higher than quinoa, but there is a 1 gram fluctuation in each category. Can’t hurt, right?

Kañiwa is good on it’s own, but I whipped up these burgers last night and I have to say it’s mighty good this way too. Your call …

These burgers were perfectly crispy on the outside and soft on the inside, giving them a nice ability to hold together — not always the case with homemade veggie burgers. I had mine sans bun with melted cheese on top, and a side of sautéed kale and collard greens.

YUM. Feels good to be back in the kitchen.

Today’s post comes from Susan Emmer, a guest blogger over at Healthy Bitch Daily. Listen up as Susan talks about Dr. William Davis’ book, Wheat Belly, and discusses the ins and outs of wheat-free diets.

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You’re might be craving fill-me-up foods like a steaming bowl of oatmeal or a slice of calories-be-damned pumpkin bread. But before you get too cozy with your comfort foods, you may want to read Dr. William Davis’ controversial new book, “Wheat Belly.”

The Wheat-Weight Connection

According to Doc Davis, wheat is making us fat. The Milwaukee cardiologist claims that wheat is quickly metabolized, causing a massive spike in blood sugar, rapidly followed by a crash. In fact, Davis says that “two slices of whole wheat bread increase blood sugar to a higher level than a candy bar.” As our blood sugar plummets, we crave more carbs, creating a vicious cycle that lasts throughout the day. This insatiable hunger leads to eating more and packing on the pounds. Yuck.

If being on a sugar roller coaster wasn’t bad enough, wheat contains a unique protein called wheat gliadin, which acts as an appetite stimulant.

Frankengrains

The wheat we’re eating today is not what our grandmothers harvested from the golden fields of their youth. Agricultural geneticists are busy creating new species of wheat plants that are resistant to fungi (using gamma radiation and hybridization )with some poisonous sodium azide thrown in for good measure. They say these “traditional breeding techniques” are safe, but we’re not entirely convinced.

Who to Believe?

While Davis says that wheat is our mortal enemy, studies from Harvard’s School of Public Health have shown a connection between eating whole grains and a lowered risk of cardiovascular disease, Type 2 diabetes and cancer. And other credible studies suggest that including whole grains could help reduce belly fat.

Confused yet? Hold that thought.

What’s Up Doc?

Davis counters that most of the research showing the benefits of whole grains was based on switching from white flour to whole grain flour. Well, duh. Of course whole wheat is better than white, and whole grains are better than refined carbs, but that doesn’t mean that you should inhale eight pieces of cinnamon toast for breakfast just because it’s whole wheat bread. You follow? Davis brings up the analogy of filtered cigarettes: even though they’re not as bad for you as regular smokes, it doesn’t mean you should pick up a filthy, gross habit. Agreed.

Gluten-Free Should Be Avoided

Just because “Wheat Belly” advocates wheat avoidance, it doesn’t mean you should go gaga for gluten-free. Davis believes that gluten-free foods should also be eliminated since they contain cornstarch, potato starch, tapioca starch and rice starch ― all substances than can affect blood sugar levels.  Continued consumption of these high-carb foods and it’s goodbye six-pack, hello muffin top.

Oh No! Not My Oatmeal!

Also on Davis’ hit list are grains and legumes such as quinoa, beans, oats, brown rice and sweet potatoes. According to Davis, while these carbs are healthier than wheat (i.e. free of potato and gluten), they still boost blood sugar to harmful levels. Instead of cutting these non-wheat grains out entirely, he suggests eating small portion sizes and limiting the total amount consumed. Translation: don’t wolf down a sweet potato pie with the excuse that you’re eating your veggies.

Don’t Despair, Vegans

The “Wheat Belly” diet encourages the elimination of whole grains, but promotes eating “whole foods” such as vegetables, nuts, healthy oils, cheese, fish and meats. What’s wrong with this picture? If you’re vegan, and you take out the animal products, grains and legumes, you’re left eating twigs and leaves.

The only way to know if a wheat-free diet is right for you is to try it for 30 days (after checking with your doctor!). To prevent feelings of deprivation, Davis recommends replacing wheat with ground whole almonds in your favorite recipes.

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Susan Emmer, FOOD Feature Editor

Susan is a certified whole health educator and coach treading on both wellness and green terrain. Earning an environmental studies degree before green was the new black, Susan is the owner of the sustainability marketing and PR firm, Farmacy Agency. Follow her on Twitter @wellnewsnetwork.

One of my favorite ethnic cuisines is Thai food –– hands down. No ifs, ands or buts about it, ya hear?

I especially love curries and I feel like each time I order one I discover something new about the dish, whether it’s a hidden flavor or new way to make it.

I recently tried Massaman Curry for the first time and it was OUT OF THIS WORLD. I would definitely say this is the dish to spring for if you are new to Thai food and feelin’ a wee bit wary about the different spices. It’s mild, flavorful and oh-so-yummy.

Naturally, once I ate it all up, I wanted to have it all over again, so I decided I would try and make a similar dish at home.

The result, as Dan said, was like my Nutty Thai Style Noodles and Roasted Potato and Red Curry Soup had a baby.

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OK, now that we’re done with that lesson (Imagine that sex talk: “Well, when a potato and a Thai peanut sauce really love each other…”), it’s time for the goods …

Make it –– really. You’ll be patting yourself on the back for this one. 

During my run yesterday morning, I realized it was time for a bit of a fitness update. I know y’all love your G-Spot recipes, but, hey, we have to keep our booties in check too, right?

In addition to running (always a staple), I’ve also been trying to work on building my strength and staying injury-free as I prepare to run in the Pittsburgh Marathon Relay with my family. Here are a few workouts I’ve been loving lately:

YOGA FOR RUNNERS (from FitSugar)

30-MINUTE TOTAL BODY WORKOUT (from ToneItUp.com)

YOGA POSES TO TONE INNER THIGHS (from FitSugar)

SELF MAGAZINE’S DROP 10 Challenge (I like the strength moves and HIIT Training workouts. You have to sign up, but it’s quick, painless and FREE!)

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I’m also completely obsessed with trying Valerie Waters’ Action Hero Babe plan:

Because who wouldn’t want to be a superhero? (I may or may not have had an obsession with Wonder Woman when I was younger.)

I should definitely get it, right?!

What about you? What workouts have you tried and loved/hated/kinda liked lately?

I know Easter is tomorrow, but I feel like I’ve already jumped over the edge into a straight up sugar-filled-fest. Yesterday was my birthday, so, naturally, we celebrated with gluten-free cupcakes from Gluuteny Bakery.

Make a wish! 

I loved this creative “cake stand” my sister, Amanda, put together at the last minute. All you need is a big plate, a little plate and a wine class turned upside down. Magic!

Thee cupcakes were chocolate with chocolate buttercream icing and a cream filling on the inside. Happy birthday to me indeed. 

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The other day I posted on Facebook about this new Earth Balance Coconut Butter I recently found at Whole Foods and I decided to give a shot in a gluten-free and vegan Classic Oatmeal Raisin Cookie recipe I was testing in the kitchen. The results were ultra-yummy …

I love these little guys! Oatmeal Raisin cookies are one of my favorites, and I was so happy that this batch did not disappoint. If you are still looking for something to take to Easter brunch, then these are a great choice!

Speaking of Easter, curious about what candy is A-OK for gluten-free eaters? Check out this great updated list from MyGlutenFacts.com (click below for printable PDF)!

Tonight, I’m celebrating Passover with Dan and tomorrow it’s Easter-egg-huntin’ time! Happy holidays to all of you. ♥

We had a fabulous time visiting Dan’s mom, Kaci, in West Palm Beach this weekend! It was so nice to get some sunshine and take advantage of some relaxation time that we don’t often get.

I, of course, went for a couple of runs along the water. How could anyone resist with a view like this?

We did a lot of kicking back  by the pool and, naturally, some of it was Rottweiler style.

And we, of course, ate so much good food I am pretty sure I boarded Sunday afternoon’s plane still full from dinner the night before. Dan’s mom is a total foodie like us, so we always eat our little hearts out.

Oh, and we also saw Mirror, Mirror. Totally goofy, family fun, but a definite feel-good movie. Plus, I adore Julia Roberts, so that’s always a win.

Last night, we did a bit of settling in and today’s all about catching up. For me, part of that always includes –– you guessed it –– food. I whipped up a new granola recipe this morning, and then put some No-Hassle Chili on the stove because, as I’ve said before, it is my opinion that the longer it sits, the better it tastes. So, it’s been brewing its magically spicy potion all day.

YUM.

Want the new granola recipe? Of course, you do. It’s another lower-in-sugar-than-my-other-granolas recipe, and I used applesauce this time to give it a different taste. I think it will be da bomb on some vanilla yogurt topped with fresh berries. Here it is …

I love having granola on hand for a simple snack or breakfast option. And it’s super easy to whip up which makes it simpler to get back into the swing of things after traveling.

How about you? What’s your favorite part about getting away for a few days?

I’ve been on a bit of a veggie burger kick lately. They’re so convenient for a healthy, on-the-go lunch or dinner that it’s really hard to ignore their wonderfulness. And with the way my schedule has been lately, they have been making frequent appearances!

But, then again, buying boxes of veggie burgers can get a little pricey. I love Sunshine Burgers and Amy’s Gluten-Free Bistro Burgers, but I also don’t mind whipping up some of my own veggie burgers at home.

My friend, Maggie, told me that she once made a sweet potato burger and I haven’t been able to stop thinking about it since she mentioned it to me. So, last night, I decided to bring that burger to life with my very own creation. They turned out wonderfully …

I am absolutely in love with these burgers. I had mine on a bun last night, but when I reheated it for lunch today, I broke it up and wrapped in lettuce leaves.

YUM. 

Tell me: What’s your favorite on-the-go lunch or dinner?