What can I say, I’m feeling like a very lucky girl today!
I received this (first!) blog award from the creative and lovely Rebecca of Chow and Chatter. Rebecca is a fellow Registered Dietitian who recently gave tribute to our profession, including information on how to become a dietitian. Thank you, Rebecca!
I would like to pass this award on to several blogs I love and am sure to read each day…
Andrea of Andrea’s Wellness Notes
Katie of Faith Food & Fitness
Emily of HomecookedEm
Paige of Running Around Normal
Josie of Yum Yucky
You ladies are all talented and wise and make my days more fun — I love your sites and others do, too!
I also received another Giveaway package yesterday…
KREMA!!!! AKA another “hot item” in blogland!
Michelle of Lucky Taste Buds randomly selected me as a winner of her Krema Natural Peanut Butter Giveaway. Krema is wonderfully creamy and is a richer, nuttier taste than most other peanut butters I’ve tried. Yum!
Thank you, Michelle!
Dinner last night was baked chicken breast, brown rice shrimp stir fry, and baked cauliflower.
Again, husband didn’t think he’d like the cauliflower (what is this week make-husband-like-veggies-he-doesn’t-like-week?).
3 cups cauliflower florets, raw
3 Tbsp Smart Balance light, melted
3 Tbsp whole wheat bread crumbs
2 Tbsp ground flax seed
3 Tbsp grated Parmesan cheese
Spray bottom of 1 quart casserole dish with cooking spray. Toss in cauliflower and drizzle melted Smart Balance Light over florets. Sprinkle the bread crumbs and flax seed over the cauliflower. Bake at 350 F for 30-35 minutes. Remove cauliflower and top with cheese. Return casserole dish to the oven for an additional 5 minutes of bake time. For a browned topping, you can put your oven setting on broil and knock up the temperature to 410-450 F.
Have a wonderful day! Our treadmill is supposed to get delivered today!! : )