WIAW # 29

Posted by Jennifer (the student) on October 31, 2012

Spooky Snacks and Healthy Halloween Treats

Hello, Everyone. Happy What I Ate Wednesday and Happy Halloween!!  I am sharing my meals from Tuesday. I am very busy with school right now, so my meal are quick and simple. Thank you to Jenn a Peas and Crayons for hosting the WIAW!

Hope you have more treats than tricks today! Have a Spooky Halloween. 🙂

This is what I ate:

Breakfast (7:30am)

I started the day with coffee and my sweet husband made me a cheese omelette with avocado.

Lunch (11:30am)

A green salad topped with egg salad, tuna salad and chicken salad at the Orange Tree Deli. This was my first visit to this deli and I know it will not be my last.

PM Snacks (2:00pm)

Peanut Butter Puffins.

Dinner (5:30pm)

A homemade steak salad. YUM!

Dessert (7:00pm)

Baked apple slices with honey, cinnamon and nutmeg topped with fat free ricotta cheese. Very Tasty! 🙂

Thank you for stopping by. I hope your day was full of healthy meals! 

♥ ♥

Exercise DVD Recommendation for Someone Who is New to Exercise


Source: amazon.com via Kerri on Pinterest


Posted by Jennifer (The RD) on October 29, 2012

This is an exercise DVD I bought for my mom.  It is a really great DVD for those who may not be used to really intense activity, or even senior citizens.  The difficulty level is fairly low, but it is still great aerobic exercise.  My mom has recommended it to her friends.  I also recommend it to patients and people I know that may benefit from it.

Although it is a walking video, it requires little space so it can even be done in a small apartment.  The DVD also  incorporates some upper body exercise too.  I like to take long walks with my mom, but she always uses this DVD when we are unable to walk or when the weather is bad and we can’t go out.  I highly recommend it.  If there is someone out there that you think may benefit from it, it might make a good Christmas gift!  🙂

 ♥ ♥

10/28/12 -Exercise Log

Posted By Jennifer (the student) on October 28, 2012


10/28/12            Walk/Hike 6 miles √

10/29/12            Yoga 1 hr class, Weight Train 20 min

10/30/12            Piyo 1 hr class , Cross Trainer 20 min

10/31/12            Yoga 1 hr class, Weight Train 20 min

10/01/12            Yoga 1 hr class , Cross Trainer 20 min

10/02/12            Off

10/03/12            Tennis 1 ½ hr class

♥ ♥

Sweet and Sour Chicken

Posted by Jennifer (the RD) on October 24, 2012

This is a recipe that comes from the davita.com website, www.davita.com .  It is kidney and diabetes friendly, but is also good for the general public since it is low fat and low salt. We are having a hawaiian celebration for out patients tomorrow and are serving this dish.  It smells heavenly when you are preparing it!

Serving size:  1 cup plus ½ cup rice


One 8 ounce can juice packed pineapple chunks

1 pound boneless, skinless chicken breasts

1 cup reduced sodium chicken broth

¼ cup apple cider vinegar

¼ cup brown sugar

2 teaspoons reduced sodium soy sauce

½ teaspoon garlic, chopped

1 cup celery, sliced

1 small onion, diced

1 green pepper, sliced

3 tablespoons cornstarch

¼ cup water

2 ½ cups cooked rice



  •   Drain pineapple, reserving the juice
  •   Cut chicken into bite size pieces and place in a saucepan
  •   Add reserved pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic.
  •   Cover and simmer over low heat for 15 minutes
  •   Add vegetables and pineapple.  Cook 10 minutes, stirring occasionally
  •  Combine cornstarch and water.  Gradually stir into hot mixture.  Continue to cook until thickened, stirring constantly
  •  Serve over white rice (can be served with brown rice if you do not have kidney disease)

* This recipe counts as 3 meat, 2 starch, ½ vegetable – low potassium, ½ fruit – low potassium

♥ ♥ 

Foodie Friends Friday SixSistersStuff.com What's cooking, love?

WIAW #28

Posted by Jennifer (the student) on October 23, 2012

Spooky Snacks and Healthy Halloween Treats
Hello, Everyone. Happy What I Ate Wednesday!  I am sharing my meals from Tuesday, it has been a busy week.  I am still trying to catch-up after our blog party last Saturday, which was a great success. Thank you to Jenn a Peas and Crayons for hosting the WIAW!

This is what I ate:

Breakfast (6:30am)

I started the day with coffee and a strawberry and cheese croissant from the Gypsy Den.

AM Snack (9:00am)


Lunch (11:30am)

My favorite salad at Rae G in Brea , the chef salad.

 PM Snacks (2:00pm)


Dinner (5:00pm)

A pumpkin smoothie with flax seeds. 🙂

Thank you for stopping by. I hope your day was full of healthy meals! 

♥ ♥

October 21st – Exercise Log

Posted by Jennifer (the student) on October 22, 2012


10/21/12            Off √

10/22/12            Off √

10/23/12            Piyo 1 hr class, Weight Training 20 min √

10/24/12            Yoga 1 hr class

10/25/12            Yoga 1 hr class, Weight Training 20 min

10/26/12            Yoga 1 hr class

10/27/12            Tennis 1 ½ hour class

♥ ♥

Thank You for Your Support!

Posted by Jennifer (the student) on October 22, 2012


Thank you to our friends, family and guest blogger Antonia at Health Inspirations for all the wonderful recipes for our Recipe Swap Blog party. Our first blog party was a success because of you.

Lots of Love,

Jennifer and Jennifer

♥ ♥

Recipe Swap Blog Party – Sour Cream Coffee Cake

Posted by Jennifer (the student) on October 20, 2012


My mom saved recipe from the Los Angeles Time in the 1970’s and I think this is another recipe that originally came from the Los Angeles School District in the 1950’s. No matter where it came from it has been a family staple ever since.

Ingredients for Cake:

  • 1 ½ cup cake flour
  • ½ cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup butter
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • 1 cup sour cream

Ingredients for Topping:

  • ¼ cup flour
  • ¾ cup light brown sugar, packed
  • ¼ tsp salt
  • 1 cup walnuts, chopped
  • ¼ cup butter, cold


Pre-heat oven to 350 degrees.

All ingredients should be at room temperature. In bowl mix together flours, soda and baking powder.

In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

Spread half of the batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake for 40 to 45 minutes. Makes 8 servings.


 ♥ ♥

Make-Ahead Meals for Busy Moms Chef In Training Foodie Friends Friday What's cooking, love?

Recipe Swap Blog Party – Apple Coffee Cake

Posted by Jennifer (the student) on October 20,2012


This recipe is from Jennifer’s (the student) grandmother. This simple recipe was a favorite treat every time we visited my grandmother’s house. I have wonderful memories surrounding this recipe.


  • 1 ½ cup flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1 cup brown sugar
  • 6 TBSP butter, melted and cooled
  • ¾ cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 to 2 apples, cored, peeled and cut into about 8 slices per apple
  • 1 TBSP sugar (topping on the cake)
  • ½ tsp cinnamon (topping on the cake)


  1. Pre-heat oven to 400 degrees.
  2. Butter and flour a 9-inch spring foam pan.
  3. In a mixing bowl, combine flour, baking soda, salt, and cinnamon and set aside.
  4. In a mixing bowl, mix brown sugar, butter, buttermilk, eggs and vanilla.
  5. Slowly incorporate flour mixture until completely mixed.
  6. Pour mixture into spring foam pan.
  7. Add apple slices to mixture and top with sugar and cinnamon.
  8. Bake for 30 to 35 minutes, cake should be golden on top. Use a toothpick in the middle and it should come out clean.
  9. After removing from oven, let sit for 10 minutes before removing from pan. Transfer to a plate to serve.
  10. 10. Enjoy!

♥ ♥

Chef In Training

Recipe Swap Blog Party – Pumpkin Raisin Muffins

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Back to Autumn

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

I’ve been meaning to use up my last can of pumpkin puree since December. But with Spring right around the corner it just never seemed right to start baking a “autumn dessert”. However, when I saw that Julie posted a pumpkin recipe I decided to give it a go as well. At least the weather this weekend was perfect for some full-of -spice Pumpkin Raisin Muffins.

I started out by making one batch (4 muffins) but they were so delicious that I ended up eating 2 straight away which led me to making a second batch (another 4 muffins) last night. Because I didn’t trust myself around the second batch of muffins, I immediately froze them for an on-the-go breakfast or afternoon treat. For the muffins I adapted a recipe from The Pioneer Woman.

Pumpkin Raisin Muffins

Yield: makes 4-6 muffins


  • 40g (1/4 cup) brown rice flour
  • 40g (1/4 cup) all-purpose flour
  • 30g (1/4 cup) brown sugar
  • 1 tsp. baking powder
  • about 1.5 tsp. spices: ground ginger, ground nutmeg, cinnamon
  • 2 tbsp. (30g) butter
  • 170g (1/2 cup) pumpkin puree
  • 70ml (about 1/4 cup) coconut milk
  • 1 whole egg
  • 1 tsp. vanilla extract
  • 30g (1/4 cup) raisins


  1. Preheat the oven to 200°C. Line or grease 4-6 muffin tins.
  2. Sift the flours into a bowl. Add the sugar, baking powder and spices.
  3. Then add the butter. Cut it into the bowl and then using your hands, incorporate it into the flour-sugar mix.
  4. In a separate bowl mix together the pumpkin puree, milk, vanilla extract and egg. Stir gently to combine.
  5. Then add the pumpkin mix to the dry ingredients and stir to combine. If desired add the raisins.
  6. Fill an equal amount of batter into the muffin tins, (sprinkle with a dash of brown sugar) and bake for approximately 20 minutes.

As you will notice I used brown rice flour for this recipe, but you can certainly also substitute it with all-purpose flour if you like.

If you decide to sprinkle a little bit of brown sugar on top before baking it will give the muffin a light, sugary crust.

Hope everyone has a relaxing rest of the weekend :)

Thank you Antonia @ Health Inspirations
for your generous contributions!
♥ ♥