Tuesday, September 14, 2010

Veggie Mac N Cheese

Howdy friends! So a friend of mine sent me the very best thing ever today...http://blockyourex.com/

Yes you read that right. It's a website that BLOCKS you from stalking your ex. Is this not the greatest thing ever? I of course did not actually use it because let's face it, I could never give up my stalking ways, but the person who invented this is so obviously a genius. With all this talk of stalking lately, I'm sure y'all are going to think I'm crazy. I'm not crazy, just honest. I know a lot of you do it too. Own it!

Lunch today was a salad with romaine, radishes, tomatoes, and avocado with an olive oil lemon juice dressing. On the side I had a piece of toasted rye bread with some cheddar cheese. And yes, that is soda you see in the picture. 2/3 of a glass. I'm making progress, really I am.

The run today was fantastic. There really is nothing better than running in the fall weather. It's perfectly cool, there is a fresh smell in the air, it's fantastic. I ran with Jimmy again today with the goal of finishing the 4 miles in 50 minutes (I know you speed demons are cringing right now). He wanted to be a tough guy and finish in 47 but he's not a runner and is not in good cardiovascular shape so he's being a little ridiculous with the timing thing. I finished in exactly 43 minutes, Jimmy finished in 48:40. I was really feeling the run today.

For dinner I made a cauliflower and broccoli mac n cheese. A good way to get your veggies in is to smother them with cheese!


12 oz whole wheat elbow pasta
1 1/2 cups of grated cheddar cheese
1 1/2 cups of sour cream (low fat version can be used)
1 tbsp of dijon mustard
1 head of cauliflower, chopped
1 head of broccoli, chopped
salt and pepper to taste
1/2 cup of milk
1/4 cup of panko bread crumbs

Turn the oven to 400. Cook the pasta according to the package directions, adding the cauliflower and broccoli during the last 3 minutes of cooking time; drain. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. Breadcrumbs on the top are optional, but either way, bake for 12 to 15 minutes until the breadcrumbs are golden brown or if you don't use breadcrumbs, bake until the top begins to bubble (about 10 minutes).

Dessert was a slice of pumpkin cheesecake. I actually altered the recipe that I posted last week due to an apparent pumpkin shortage, and I have to say it came out better than my original version. I will be posting the new recipe soon.

What's your favorite post-workout fuel?


  1. Seriously, I haven't been able to find canned pumpkin anywhere!!! I've been to FIVE grocery stores!!! Let me know if you come across any :)

  2. I will get to under 40 minutes soon, ha ha. And the mac and cheese was delicious, nice job Steph.

  3. At the supermarket near me there is a BIG empty space on the shelf where the canned pumpkin is supposed to be and a sign that says "Temporarily out of stock"

    Grrrrr. Making a trip to Mann Farm in Methuen to grab some pumpkin butter if they have it, it's a good substitute for the canned if you add cornstarch to thicken...