WIAW #34 Healthy Microwave Birthday Cake with Greek Yogurt Icing

If I have been going for making shorter and less frequent posts this month, I have so far succeeded. But that’s not what I’m going for; it’s just panning out that way….boo.
 

My actual job has been taking up most of my time this month, but the super busy time has passed…for now. I was able to do more in the kitchen this past weekend, but hardly have any pictures for #proof. I do have some lovely pictures of Kelley, my dear wife, enjoying a delicious Chocolate Protein Layer Cake I made in the microwave. It was her birthday last Friday, but since I wouldn’t dare buy a cake from the store, I had to make my own.

She let me have a small bite, it was good, but that’s obvious from her leaving nothing behind. She was nice enough to take a big bite in front of me and rub it in, but I was just happy she liked it. Making a healthy yet delicious personal cake is perfect to avoid having leftovers staring at you and beckoning to eat it. Make it yourself, you'll see taste what I'm talking about; recipe at the end of this post.

Oh yeah, and, Happy Birthday, Kelley! I never made a post to say this on Friday, so I’m saying it on the blogosphere now.

Poor cake, never had a chance....

 

Aside from making microwave cakes, I ventured in the realm of non-dairy milk making this weekend too. My pictures are less than stellar, but this is pumpkin seed milk. The green tint is hard to distinguish in the pic, but it’s pretty green, just like my pistachio milk. Both would be perfect for a St. Patty’s Day beverage, and both are creamy, delicious, and healthy! I laugh at store bought milks now...ha ha ha ha....see.
 

The leftover pulp went to good use in another experiment; nut pulp dessert hummus. I’m sure you get the picture; I basically used the pumpkin seed pulp in place of garbanzo beans to make a sweet and healthy hummus. I think next time I’ll make it spicy with added peppers and of course cayenne. Once I get a chance to get the measurements down, I’ll have to share the recipe because you MUST try it!

I also ventured in making red lentil milk and a soy/black bean mix milk. The lentil milk turned very viscous and would hardly pour out of the bottle I put it in. This stuff was pretty much gel. Since there was no pulp left, I figure it’s what makes the milk so thick. I added stevia, vanilla, and sea salt to the gelatinous milk and used it to add to a couple bean and veggie dessert dips I tested. Recipes for these will come.
 

Soy/Black Bean mix milk is pretty good and similar to soy milk with a darker tint. I think I’ll try all black beans next time to see what that’s like. I bet it would be a good base for a Halloween drink! There, that’s my “Spooky Treat” for this What I Ate Wednesday. Sorry, I’m lacking in this department, so please work with me here.

Speaking of WIAW, I once again do not have a full day’s worth of eats, but rather some notable meals. Please accept these for now and hopefully I’ll get back on track soon! Thanks to Jenn at Peas and Crayons!

 

Enjoy and Happy What I Ate Wednesday!!

This is our staple Meatless Monday Meal...had on Wednesday

 

A tasty Kevita Mango Coconut Probiotic Drink along with my lunch. Refreshing!

 

More Spicy Peanut Butter Carrot Dip!!



Chocolate puree made with the think lentil milk, pumpkin puree, spinach, peanut flour, and cocoa powder

Pumpkin Pie Omelette. Recycled picture but sooo delicious! I see a lot more of these in my future. Belly beware!!

Today is supposed to be the last warm day here in Texas before a cold front blows in. Oh joy, just in time for the neighborhood garage sale at my mom’s that Kelley and I are helping out with. Nothing like waking up at 5:30am to sell our junk to others. Hey, that’s what coffee is for, right?

 

Oh yeah, here’s the microwave birthday cake recipe. Make it for friends, family, and yourself…..NOW!!

Microwave Chocolate Protein Birthday Cake

Ingredients

1/4 cup unsweetened cocoa powder

3 tablespoons vanilla or chocolate protein powder (I used stevia sweetened egg white protein powder)

3 tablespoons peanut flour or just more protein powder

3 tablespoons whole grain gluten free oats or flour (I used quinoa flour, but any other should work)

1/4 tsp salt

12 drops liquid stevia or 3-4 packets of stevia powder

1/2 tsp baking powder

2 tablespoons pumpkin puree, applesauce, or mashed banana (I used pumpkin)

1/4 cup milk of choice (I used unsweetened almond milk)

1 whole egg or 2 egg whites; can use one flax or chia egg for vegetarian option

1/2 tsp pure vanilla extract

2 tablespoons Peanut Butter Greek yogurt icing (optional; recipe below)

Directions

Combine dry ingredients and mix well; add liquid, stir, and then transfer half of the batter to a greased round, shallow dish like a ramekin.

Microwave 2 minutes and 10 seconds (may need another 20 seconds if not set). Wait for it to cool about 2 minutes, remove from dish and cook other half of batter.

Spread icing on top of first half, set other half on top and use remaining icing to cover the top.

Optional: sprinkle with cinnamon or cacao nibs with a cherry or strawberry on top. Oh, I bet sliced banana would be great too!

Chobani Greek Yogurt Icing

1/3 cup plain, non-fat Chobani Greek Yogurt

1/4 cup peanut flour, vanilla protein powder, or chocolate protein powder

1/4 tsp pure vanilla extract

No worries if you have icing leftover because it’s wonderful by itself….YUM!

Meatless Monday Microwave Frittata

Do you still eat fish and eggs on Meatless Monday? I mean, eggs aren’t meat, and fish is always classified as “fish” separately from “meat” when used in a sentence together. So, although I try to refrain from fish in observance of Meatless Monday, it might sneak in my meals occasionally.

Did you have a good weekend? I didn’t do much on Saturday, and Sunday was cook and mow the lawn day. Fun. We did pack the 3 bikes (1 road bike, 1 mountain bike, and Kelley’s mountain bike) that were in our garage into our car and sold them…..for way too cheap. I hated doing it, they were nice Giant brand bikes with some pricey components, but I don’t ride like I used to, so it was time to sell.

I want to buy a decent hybrid bike that I can use to ride to work (when it’s not 100+ here) and take it on a smooth off-road path if I so desire. Anyone else like to ride? Do you have any suggestions for a good all around bike?

Since my typical Sunday of trying to prepare 5 meals each for Kelley and me to take to work, experiment with at least 2 recipes, make a big bowl of healthy dessert dip to enjoy throughout the week, mow the lawn, and get a work out in, I sometimes forget to actually eat. You would think standing in the kitchen for hours and being surrounded by food would have me constantly eating, but my head is too wrapped up in everything I want to make!

Do you have that problem, or do you find yourself snacking and sampling your creations? Anywho, I was in need of something good, something quick, and obviously healthy; so I looked to the mighty microwave for help.

With half a bag of cut okra and a few carrots begging to be used, I microwave steamed the two in a somewhat shallow bowl. Not really looking like the okra and carrots would fill me up (surprise!), I added 3 egg whites and a little Artisana Coconut Oil right in the bowl. I don’t skimp on the seasonings, so after spicing the mix up, I put it back in the microwave for a minute. Another 30 seconds after that, and I had a healthy and tasty microwave “frittata.”

Artisana sent me several sample packs to try and review, and the coconut butter and oil are FAN-tastic! I can’t believe it took me this long to try the stuff! Anyway, keep an eye out for my review coming soon to a blog near you…..mine.

If eggs are on your acceptable list today, give this easy, healthy, and highly customizable dish a try; you’ll be happy you did!

Microwave Veggie Fritatta

by RC Liley

Prep Time: 2 minutes

Cook Time: 6-8 minutes

Ingredients (Serves 1)

• 1.5 cups of frozen or fresh veggies of choice
• 3 egg whites
• A dash each of cumin, black pepper, dried basil, chili powder, and cayenne
• 1/2 tbsp Artisana Coconut Oil
• Favorite salsa and hot sauce for topping

Instructions

Microwave steam your veggies. I used cut okra and carrots, covered in a microwave-safe bowl and cooked for 5 1/2 minutes.

Add spices, egg whites, and coconut oil to your veggies and stir to combine.

Microwave uncovered for 1 minute 25 seconds.

Turn bowl to bring any uncooked egg to the side and cook another 45 seconds.

Remove from bowl* or eat in bowl using salsa and hot sauce as toppings.

Enjoy! This could be turned into a tasty veggie and egg sandwich too....maybe next time?

*You may need to coat your bowl with cooking spray to keep from sticking. I didn't use any and the fritatta came out easy, but just a note.

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After making a frittata in the microwave, I’m starting to question what else I could make in the “hot box.”


Q: Do you have any favorite microwave recipes? Please share what you have as I obviously love microwave cooking!

Microwave Protein Cinnamon Bread



Can you believe something so soft and light came from a bowl that was microwaved? Well, believe it!

Ever want to make your own bread but don't want to wait for yeast to proof, dough to rise, then punching the dough down, and letting rise again? What if you could just make your own healthy bread loaf in minutes?  Well, you can, and it's super easy!

I had some leftover overnight oat bran and decided to mix some egg, cinnamon, protein powder, and stevia to give the bread a shot.  The result was nothing less than soft, fabulous protein bread that knocks any store-bought bread out of the water!

Mixing in the protein powder. A glass bowl works best for this.

Microwaves, when you think about it, are pretty darn cool.  They definitetly are not meant for shabby frozen packaged meals. Unless you like dull, unhealthy, high sodium, and unpronounceable ingredients in your meals, use the microwave for quick steaming veggies.....and making this bread!

Before microwaving....obviously

Change it up to suit your tastes/preferences too.  Maybe add ginger, nutmeg, and clove for a perfect pumpkin spice bread.  Or, mix in cocoa powder for, well, chocolate protein bread.

After the initial cooking.  I actually flipped it over in the bowl and cooked the bottom another minute since it was a little soggy.

The soft and moist consistency of this bread makes it a pleasure to eat alone, but spread with a good jam and nut butter never hurts. I like to stir a little peanut butter into plain, 0% Greek yogurt and use for an extra protein punch with flavor!

Choose your spread for this bread and let me know how you like it.  Tell the yeast you're sorry; maybe they can eat sugar and fart expel their gases in dough another day, when you have more time.



Sliced and ready for peanut butter, jam, maybe even honey ham....hmmm. Or just plain!



 

Microwave Cinnamon Protein Bread Loaf

by RC Liley

Prep Time: 10 min

Cook Time: 5 min

Ingredients (1 Small Loaf in a Bowl)

• 1/2 cup oat bran
• 3 T pumpkin puree
• 1 tsp chia seeds; can omit and add another tablespoon of oat bran
• 1/2 cup vanilla protein powder
• 1/4 cup + 2 T egg whites
• 1/2 tsp baking powder
• 2 packets stevia or 15 drops of liquid stevia
• 2 tsp cinnamon
• Scant dash of salt

Instructions

Add everything to a microwave safe bowl or mix in one bowl and pour into a microwave safe bowl; I used a glass bowl since it helps the heat waves to go through for even cooking.

Microwave for 4 – 5 minutes depending on how old your nuke-box is; I microwaved for 4 min and then flip the bread to cook another minute

Let cool in bowl for 5 minutes and transfer to a wire rack to cool another 5 minutes

Slice or just eat it like a savage taking giant bites out at a time…..I won’t judge

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Microwave Protein Oatmeal Muffin in a Mug

Hello, everyone! Hope you enjoyed your 4th of July, if you're from the U.S., or just had another great Wednesday if you're from somewhere else. Kelley and I had a late morning Starbucks run and enjoyed each other's company for a while.  Then annoying smokers upwind from us gave us the cue it was time to leave.

Instead of relaxing like we always say we should but never do, I made goat cheese salsa cornbread and goat cheese crackers while Kelley was all over the house cleaning away.  I had chicken marinating in Zevia Cola and balsamic vinegar that I grilled too.  The chicken was a perfect July 4th salad topper and happily there's some leftover for another salad tomorrow!

Leftovers are awesome to have around because the prep-work is already done.  Cold turkey or chicken is always a welcome item on my plate.  I know what most of you are thinking; enjoying the cold turkey leftovers that somehow escaped consumption the first time around.  Straight from the foil or container in the fridge into my mouth, I make sure the turkey doesn't escape consumption the second time. Do you like cold bird or any other leftover? Is there a special thing you do with your leftovers?

Speaking of leftovers, there are usually 2 or 3 different containers of overnight oats in my fridge most days.  My overnight mixtures consist of oats (obviously), protein powder, stevia, cinnamon, peanut butter and/or flour.  For liquids, I typically stick with water since the protein and peanut flour will turn it creamy already, but sometimes use Zevia and omit adding stevia. Pumpkin puree is usually part of my mixture too.

As you can see, there's a lot more than just oats in my overnight oats.  Although plain oats are good, I like to have something prepared so I can just spoon right into my favorite eating cup at night.  One day I just had too many overnight oat mixtures going on and decided to try and cook a batch of something. Since I've been seeing so many microwave cake/bread/oatmeal posts, I figured I'd give that a shot.

To my peanut flour and vanilla whey protein oat mixture, I added egg whites, baking powder, salt, vanilla extract, stevia, and salt.  Then I just scraped the mix into a glass ramekin sprayed with non-stick spray and nuked it for a little over 2 minutes. The end result was a fluffy "proatmeal" muffin just asking (I swear, it talked!) for some homemade chia jam and peanut butter.

I never expected it to cook so well and turn into the airy protein muffin before me, but it did.  Isn't it great when things actually cook better than you expect? It's a rare occasion, but always welcome to me.  Unless I was ever doing a presentation on how not to do something and it ended up turning out right.  That would suck.

Anyway, enjoy your Thursday and make one or twelve of these soon!

Q: What's the craziest food mixture you've made and it turned out really good?

Microwave Overnight "Proat" Mug Muffin

by RC Liley

Prep Time: 10 min

Cook Time: 3 min




Ingredients (Serves 1)

1/2 cup overnight oats (I used 2 heaping tbls of oats with 1/2 T vanilla whey protein and 1/2 T peanut flour mixed in and soaked in 1/4 cup almond milk over night); read my overnight oat post for tasty overnight creation ideas.
1/4 tsp baking powder
1/4 tsp vanilla extract
1/2 tsp cinnamon
1 packet stevia powder (or use 1 tablespoon honey or agave nectar)
1/4 cup liquid egg white or 1 egg; can use 1 flax or chia egg for vegan version
Tiny dash of salt




Instructions

Preheat microwave to "ready".....ha ha, sorry, just trying to make a joke

Seriously now; Mix all ingredients together until well incorporated.

Pour into a 1 cup glass or ceramic ramekin or large mug greased with non-stick spray

Cook in microwave for 2 - 3 minutes. Time will vary with different microwaves, just watch that it doesn’t start overflowing from the top.  This happened to me several times, but they still taste exquisite!

Serve with jam, covered in Greek yogurt, peanut butter, or, my favorite….all three!


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Is Microwave Cooking Safe?

Do you try to avoid using the microwave for fear of radiation or some other cancerous cause?  With terms like "nuke" used to describe cooking with a microwave, who could blame you?  I say, "yes", microwave your food or drink without fearing your sudden demise!

Thanks to microwaves, I can have a healthy breakfast like this!

I cook meals on the weekend for Kelley and me to take to work for lunch during the week.  Like yeast needs sugar, I depend on my energy emitting cube to cook numerous fresh and frozen veggies daily. A family member recently told me they don't have a microwave in their home because of the dangers of radiation and other potential horrors it may bring. After asking for more details, he asked the person who first warned him of the dangers.

I love popcorn too much to not use a microwave.
I know I could cook on the stove, but I don't want to add any oil!

My cousin wasn't able to get a response at the time, but told me he read about the potential problems on a website.  Fearful I may have to give my microwave up and *suspenseful gasp* use the stove or oven, I decided to do my own searching.  Turns out there is plenty of info arguing both sides, like most things, but I was comforted by what I found.

The FDA has an informative page that helps answer most microwave matters. Here are the paragraphs I found most helpful from the site:

What is Microwave Radiation?
Microwaves are a form of "electromagnetic" radiation; that is, they are waves of electrical and magnetic energy moving together through space. Electromagnetic radiation ranges from the energetic x-rays to the less energetic radio frequency waves used in broadcasting. Microwaves fall into the radio frequency band of electromagnetic radiation. Microwaves should not be confused with x-rays, which are more powerful.
Microwaves have three characteristics that allow them to be used in cooking: they are reflected by metal; they pass through glass, paper, plastic, and similar materials; and they are absorbed by foods.

Cooking with Microwaves
Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves are reflected within the metal interior of the oven where they are absorbed by food. Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. That's why foods high in water content, like fresh vegetables, can be cooked more quickly than other foods. The microwave energy is changed to heat as it is absorbed by food, and does not make food “radioactive” or "contaminated."
Although heat is produced directly in the food, microwave ovens do not cook food from the "inside out." When thick foods are cooked, the outer layers are heated and cooked primarily by microwaves while the inside is cooked mainly by the conduction of heat from the hot outer layers.
Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water.


Check out the link to learn more on the microwave process.  Microwaving can pose a threat if you stand near the door while cooking as small amounts of radiation can emit through the glass. So don't put your face really close to see your food and you'll be ok. Also, a faulty device may leak more than normal amounts of radiationg or operate with the door open; make sure yours is in operating condition.

A world without microwave steamed beets and brussels
is a bad world to me!

Click here for another website that offers a helpful explanation on the cooking process. And of course there's a Wikipedia page devoted to the subject that's worth reading too.

Phew! I feel good about my continued use of microwaves and don't plan on stopping.  We are exposed to many waves of energy travelling through the atmosphere and in our wireless devices each day; maybe we should fear those instead!

Without a microwave, I wouldn't be able to make quick and healthy
treats like this Microwave Chocolate Layer Cake!

Or maybe not.  I will wear sunscreen (not often enough though), but you won't find me with a foil suit to reflect dangerous waves of energy ever any time soon.

I think the char resulting from foods on the grill, oven, or stove, could pose more dangers than microwaving.  What do you think?  Have you discontinued using a microwave or at least thought about it?

To my cousin; is this convincing enough to feel safe using a microwave or is it still a no-go for you?  I can't say anything with 100% certainty and respect either side.

A Healthy Work-Life Balance Is No Piece of Cake

Have you heard of new book published by Tracie McMillan titled “The American Way of Eating”? I read an interesting article on publicradiokitchen.wbr.org where she talks about her new book and the food habits of Americans versus other countries.

Similar topics have been discussed before, but I like the message McMillan is trying to get across; we are generally more concerned about things like what the next Apple iPad will do and not about maintaining a healthy lifestyle.

Here are some of my favorite quotes from the article:

On why we eat bad when we know it’s bad….

“One reason that it’s hard, I think, is that junk food is easy, cheap and everywhere”

On ways to eat healthy….

“There’s a real sense in the U.S. that cooking is something you do as a celebrity chef or a talented person – it’s not a normal skill,” McMillan said. If people do cook, it’s viewed as recreation – not a “general life skill.”

On America’s priorities….

"In the current system, those priorities seem backwards. “Americans spend 6 percent less than the French on food,” McMillan said. “They also spend 6 percent more on health care.”

 Read the full article here and tell me what you think.

So why have pictures of this cake, you ask? Because for me, it represents a way I find for a healthy work-life balance. This is the Microwave Chocolate Layer Cake with Peanut Butter Greek Yogurt Icing I posted in the past. It’s just a way to show how you can make healthy dinners and desserts in just minutes; no excuses!

I’ve listed easy ways to make healthy choices in the past; here are several postings I think are helpful:

Make Your Own Instant Oatmeal
15 Healthy Cooking and Eating Tips
Air-Popped Popcorn for a Healthy Snack
One Ingredient Snack Foods
Healthy Food Prep Ideas When in a Rush

Work can be stressful and usually not the highlight of our lives, but don’t let it consume you and run your life. I have to remind myself often to leave work issues at work and enjoy the time you have when not in the office. The tips I list above help me to manage a healthy lifestyle and not give-in to unhealthy food in exchange for convenience.

Do you struggle to create the right work – life balance? How do you manage to keep healthy when time is scarce?

Remember, good health and time with family should be our top priorities; don’t let work take that from us!

Now please excuse me while I get back to work....

TGIF: Celebrate with a Chocolate Microwave Layer Cake!

Kelley and I went into Best Buy a few days ago and left new (to us) Nikon D3100 SLR camera. It all happened so fast, and all of the sudden we were at home with a new toy before I knew it. This is a big deal….really big, because we are usually conservative on how we spend our money on non-necessities. To give you an idea we don’t have smart phones and only get what’s free with a 2 year plan. I won't even cut my overgrown hair until Kelley lays down the spousal code and makes me.


But now we’re catching up with the times; just don’t be surprised if all of my recipes only involve beans and rice for a while! Of course, the biggest reason we bought the camera is because there's a newer model out now and ours, the predecessor, was on sale.


For blogging, this new Nikon SLR will enable me to start posting high quality photos (of beans and rice) for all viewers to see and savor. Plus, we needed a good camera to capture memories of our small family; us, two cats, a dog, and a turtle.


Basically, I’m excited about our new gadget and hopefully it will prove useful and enjoyable for the both of us. Being Friday with a a new camera to use I feel like celebrating by making something good and tasty. Hmmmm, I’m thinking……… Pumpkin Protein Crepes!

Quickly mix the batter, pour in a hot pan, sprinkle cinnamon, flip, wait, enjoy! Edible, guilt free celebration is the best kind!

MMM, you can see the sprinkled cinnamon cooked in!

Wait, I still don’t feel like I’ve celebrated enough; maybe I need a cake to make it official. I could make another delectable oatmeal cake like the one from yesterday’s post, but I don’t have any overnight oats and really don’t want to wait long.

Ohhh, I got it! I’ll make a chocolate layer cake and add Peanut Butter Chobani Greek yogurt icing all within in 5 minutes tops!


Interested? Make one for yourself…..it’s healthy indulgence at its finest.

How can I make this in only 5 minutes?  With the microwave, of course!

Microwave Chocolate Layer Cake
Get this stuff (makes 2 layers):


1/4 cup unsweetened cocoa powder
3 tablespoons whole grain flour (I used spelt)
3 tablespoons peanut flour or favorite protein powder
1/4 tsp salt
12 drops NuNaturals Stevia Liquid or 2 packets of NuNaturals White Stevia
1/2 tsp baking powder
2 tablespoons pumpkin puree, applesauce, or mashed banana (I used pumpkin)
1/4 cup milk of choice (I used unsweetened almond milk)
1/2 tsp pure vanilla extract
2 tablespoons Chobani Greek yogurt icing
Optional: Add a pinch of Cayenne for a sweet and spicy chocolate treat.


Do this with the stuff:

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a small dish; I used a mini quiche ceramic dish for even cooking that’s perfect for layering. Microwave 45 seconds; you may need to do a few more runs in 9 second increments to make sure the bottom is cooked enough. Be sure to spray your dish first, and then wait for it to cool before trying to remove it. Repeat step for second layer.

Cover the first cake with frosting (if using), set the second layer on top, then cover with more frosting. Now make it all go away by eating; sharing is optional. This tastes so good it is perfect for a healthy dessert, but also healthy enough to work as a satisfying breakfast. Plus, since it can be made in minutes, it won’t take too long to cook one or more before you head out for the day.

I think next time I'll use ripe mashed banana to pair with
chocolate and peanut butter... YUM!

That’s more like it; full of rich chocolate celebration satisfaction. Say that 10 times fast….now! Sorry, I’m just happy it’s Friday and I have some new things to use going into the weekend.

Have you made any big purchases recently? If not, no worries, you can still make this cake and celebrate the making of it.

Last Chance: Today is the last day to enter to win NuNaturals Stevia products!

Last Day in Breck and A Spaghetti Squash Tutorial

Kathy asked me about what would be acceptable if she were to cook something for us, and after explaining I am better off preparing my own food, she was persistent and I caved in. Good thing I did!

After discussing our options and my food recommendations, we decided on baked salmon with a side of spaghetti squash. She had the squash several times when eating out, but never made it at home and wasn't sure of what it looked like in raw form.  I showed her where it was in the store and how easy it is to prepare. Now I think (and hope) she'll be making this more often. 

Kathy scooping the squash into a serving bowl. What a natural!

All you do is cut in half, scoop out the seeds, place each half face down on a dish and cover with plastic wrap, and then microwave for 9 - 12 minutes.  After demonstrating how to pull the "spaghetti" strands with a fork, Kathy took a stab at it and was really amazed at how they pull apart.  I was equally amazed at how she simply topped our salmon with my homemade herb & spice mix, wrapped in foil, and baked in a 350 degree oven for about 40 minutes.  Delish!  The end result was a buttery soft salmon that flaked easily and each bite was delectable.

My bowl of spaghetti squash with baked salmon and Brussels sprouts.

I usually enjoy the squash with nothing added, but a little salt and pepper can make this an excellent side dish.  People on a low-carb diet or anyone really can enjoy this as a substitute to spaghetti; hence the name.  Spaghetti squash is low in calories, contains folic acid, potassium, protein, vitamin A and C, good source of fiber, omega-3 essential and omega-6 fatty acids, and has no cholesterol.

Today, after perking up with some local java, we met Steve and Kathy at the dog park  The dogs came too. It was a lot less crowded than when we went on President's Day, but it didn't take long for more dogs to arrive. Abby, and even Harry seemed to have an enjoyable time and made a lot of new friends. Poor Harry accumulated a lot of snowballs on his fur; good thing he had that sweater to keep him warm!

Harry rocking the red sweater.

Abby playing with one of many newfound dog friends.

I made another trek up the hill nearby until I tired from fighting my way in the knee-deep snow and was unable to see anyone below. There was more snow on the ground than last time, but everything was so peaceful and quite, it was well worth the climb.

Me making my way up the snowy hill.

After I came back down, Kathy and I made a few sled runs on a very uncrowded hill. I gave her a nice push the first time, then the sled slanted left and she toppled over. The next time was a better run after she used a better sled that can be controlled easier.

Kathy and me after our first run down the hill. We're discussing our strategy for the next time down.

This was our last day in Breckenridge, and we're sad to have to leave (at 6 a.m. tomorrow!), but I'm sure we'll be back. Kelley and I had a great walk up a popular road which really had us sweating by the time we reached the top. The view was beautiful and we enjoyed each other's company; plus we had some fun playing in the snow.

Kelley after jumping into the snow. 

Me jumping into the snow.

After our walk, we visited a local olive oil and vinegar shop (Olive Fusion) where we were invited to sample multiple olive oils in balsamic vinegars.  We sampled a lot of flavored vinegars like honey ginger, raspberry, dark chocolate, and our favorite, espresso.  We also tried some great oils and walked out with a big bottle of espresso balsamic vinegar, a 275ml bottle of garlic evoo (for Steve and Kathy), and a small 60ml bottle of garlic evoo for ourselves.  Look out for a future post on baked salmon coated with espresso balsamic....YUM!

I want to thank Steve and Kathy for welcoming us into their (2nd) home and putting up with my picky food ways. I thoroughly enjoyed our time here and hope everyone feels the same. I'm sure we'll already plan our next trip to Breck, and hope that it is in the summer!

Do you have any favorite vacation spots you visit regularly?