Monthly Archives: January 2013

Froggy Poo Soup

Froggy Poo SoupI know what you’re thinking…. Froggy Poo Soup?  Really??  Well there is a story behind this recipe.  One night I made Split Pea Soup for dinner and had it in bowls at the table for my girls.  I was in the kitchen getting their drinks and I could hear them discussing what was in their bowls when one of them said, “this looks like froggy poo”! LOL  So, that’s what it’s been called ever since.  This is one of my go to recipes when I just don’t want to think about what is for dinner.

Split Pea Soup

Serves 4

4 WW points plus per serving


2 tsp olive oil

1 onion, finely chopped

1/2 carrot, chopped

4 garlic cloves, minced

1 cup dried green or yellow split peas

4 cups water

1/2 cup slivered Canadian bacon

1 tsp dried marjoram

1 tsp salt

1/4 tsp pepper

In a medium saucepan over medium heat, heat the oil.  Saute the onion, carrot, and garlic until softened, about 5 minutes.  Add the split peas and water; bring to a boil.  Reduce heat and simmer, covered, until the peas are tender, stirring once, about 1 hour.

Add the Canadian bacon, marjoram, salt and pepper; heat to warm.


2013 Race Schedule

Well, I am VERY happy to say I have already mapped out my year and planned most of my big races.  I didn’t do this last year and before I could even say 2012, the year had flown by.  If there is one thing I’ve learned, its to stop saying, “Oh, I’ll do that next year” because it really ends up being years.

I’m most excited about my next event coming up in March.  Mostly because its more about exposing newbie runners/racers to my most favorite thing.  I have been talking at work now for quite some time about wanting to do a color run.  While I enjoy the longer races to challenge myself for endurance, I also enjoy the shorter 5k races IF they have some sort of fun element to them, such as mud, color, or foam 🙂  I am by no means a fan of the 5k’s if it is just all about the speed.  I have said many times that I’m an endurance runner, not a sprinter.  So, I finally found a color run coming close-ish to me in March.  I mentioned it to my 10-year-old daughter (who has done some fun 1 mile runs, but nothing longer) and her face lit up the room.  She thought it would be a great mommy/daughter thing to do together.  And then much to my surprise and elation, someone at work said she would like to do it with us and bring her daughter, too.  So, we have formed a team!!! Neither one of them has ever done anything like this.  I’m so inspired by their willingness to come out of their comfort zone and give it a try.  This team is something that warms me from the inside out.  I just loving running so much and showing others how great it is, that’s what it’s all about.  To check out the color run, check out their website here

Then in April I’m doing the Diva’s Half Marathon at Myrtle Beach.  I’m very excited about this one and am already planning my outfit.  I definitely want to wear my bright pink compression socks and a tutu!  It looks like a lot of fun and a great excuse to try out our new camping equipment and camp at the beach!

The next one is the one I’m most excited scared about.  It is my first ever sprint triathlon in September.  It has been on my fitness bucket list for quite some time and I finally decided it was time to commit.  I have no bike and need to learn how to properly swim first!  I plan on taking swimming lessons sometime in early summer and go to a specialty bike shop to get some expert help there.  I chose this race because it is all women and the swim is not an open water swim.  Sometimes I’m a bit intimidated by the super-duper competitive man and I know I’m intimidated by open water swimming, so I just took care of both those worries with this race.  I’ve got  a training schedule in place and plan on starting it in July.

Then in October I’m doing the Myrtle Beach mini marathon I did this race in 2011 and really enjoyed it.  There was a good bit of crowd cheering towards the end and I’ve heard they have improved the course by adding more beachfront running.  I love my medal from the 2011 race, too.  The only thing I have a beef with is them calling it a mini marathon.  Whats so mini about 13.1 miles??

I don’t see another marathon in my future anytime soon.  The training just takes up too much of my time.  And now that I’m working full-time, spending time with my family is just that much more precious.

Is there anyone out there doing any of these races?  I would love to meet up!!

Roasted Pork Tenderloin

Roasted Pork Tenderloin

1 spray of cooking spray

2 tsp dried thyme

2 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp black pepper

2 tsp olive oil

2 pounds lean pork tenderloin

Preheat oven to 400.  Coat shallow roasting pan with cooking spray.

Combine spices.

Rub oil all over pork.  Sprinkle spice mixture all over pork.

Roast until thermometer reads 160… about 30 minutes.

Let stand 10 minutes before slicing.

3 oz per serving

3 weight watcher points per serving

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce

¼ cup each of lightly packed, chopped fresh cilantro and parsley

1 garlic clove, minced

2 Tbsp red wine vinegar

1 Tbsp olive oil

1 tsp salt

¼ tsp crushed red pepper

1 Tbsp taco seasoning

1 (1 ¼ pound) flank steak

  1. To make the chimichurri sauce, combine the cilantro, parsley, garlic, vinegar, oil, salt, and crushed red pepper in a small bowl; set aside.
  2. Combine the taco seasoning and ½ tsp salt in a cup.  Rub on the steak.  *I didn’t have any taco seasoning, so I rubbed it with some chili powder and paprika and it was really really good*
  3. Grill the steak and top with the sauce.

Yields 3 slices of steak and about 5 tsp sauce per serving.  4 points per serving

Overnight Oatmeal with Apples

Overnight oatmeal with apples

2 small apples cut into ½ inch pieces

Juice of ¼ small lemon

4 cups water

1 cup steel-cut oats

1 cinnamon stick

½ tsp kosher salt

¼ cup packed brown sugar

Lowfat milk

This recipe said to bake in the oven overnight for 8 hours…I really didn’t want to leave my gas stove on for that long, so I used the crock pot and it turned out great!  It ‘s a great idea to do if you have a busy morning and want a warm breakfast waiting for you.

Place all ingredients into crockpot except milk and cook on low 8 hours.

Yields 1 cup oatmeal with 3 Tbsp milk for 5 points.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

1 spray of cooking spray

1 2/3 cups sugar

2/3 cups fat free evaporated milk

2 tbsp reduced-calorie margarine

12 oz semisweet chocolate, chopped (about 1 ½ cups)

14 large marshmallows

Coat 8 x 8 inch pan with spray

In a medium saucepan, stir together sugar, evaporated milk and butter; bring to a boil over high heat.  Reduce heat to medium-low and cook, stirring constantly, about 3 minutes

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.

Pour mixture into pan and refrigerate until firm, about 2 hours.  Cut into 36 squares and serve.

1 piece is 2 points

This is one of my all time FAVORITE recipes

Creamy Lemon Pie

Creamy Lemon Pie

6 whole reduced-fat cinnamon graham crackers

2 Tbsp butter

11 oz fat free sweetened condensed milk

2 eggs

½ cup fresh lemon juice

1 Tbsp lemon zest

Preheat oven to 350

Grind graham crackers in a food processor until fine crumbs form.  Place crumbs in a small bowl.

Melt butter and pour over crackers, mixing with a fork.  Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth.  Add lemon juice and zest; stir until incorporated and pour into prepared crust.

Bake pie for 15 minutes.  Cool completely and for best flavor, serve chilled.  Yields 1 piece per serving for 3 points.  Total of 10 servings

This pie can be baked and frozen for up to 2 weeks.  Defrost and serve chilled.

WordCamp Greenville, SC

March 10th, 2018

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