Dancing for Food

Overcoming the ballet body image.


Beach Day and An Annoying Spoiler

After my not so fun 3.5 mile run this morning (too much sun), we got ready to go to the beach for the day.

I’m not sure what happened, but today my blog completely disappeared from my mind.  Maybe it’s because I didn’t sleep well last night and woke up in a crabby mood.  Maybe it’s because I was concentrating on getting ready for the beach so we could maximize our time there.  Who knows.  Whatever the reason, I failed to post anything until now.

The beach was lovely though.  Except for the fact that I got a mild sunburn pretty much everywhere.  I used sunscreen, but it was only spf 8.  Bad idea.  I didn’t think it would be a big deal since I wasn’t planning to get wet.  Guess again.  We’re going again this Friday when my parents go and I will definitely be using stronger sunscreen.

Dinner was leftover corn cakes.  Then we watched last night’s episode of Bunheads.  I love that show.

We’re not watching any Olympics tonight because Mat has to work at 4 am and the gymnastics portion is most likely going to go until midnight.  However, the result of the women’s team final was completely ruined for me by someone on Facebook today.  I’m still a bit upset by it.  It hadn’t even aired here yet, but she saw the result online and blabbed it to the world on Facebook.  And then tried to make it seem like it was our fault because if we didn’t want to know we shouldn’t be online.  I agree with that statement if something aired but you didn’t watch it yet.  But I do NOT agree if you’re spoiling something when it hasn’t aired in the US yet.  So.  Not.  Cool.

Ok, maybe I’m more than upset.  I guess I’m still a bit pissed off.

Anyways, I’m DVRing tonight’s events to watch tomorrow with my sister.  Even if it got spoiled it’s still fun to watch.  And she doesn’t know the outcome yet so it will be fun for her.

And now I’m off to read and sleep.  I need a solid 8 hours tonight if I can manage it.  Or at least as close to 8 as I can get.  Good night!


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Chiles Rellenos

Tonight Mat tried his hand at a new recipe: chiles rellenos.  Here’s what he did, adapted from here.

Chiles Rellenos

Ingredients for the salsa:

1 pound Roma tomatoes, cored and halved

1/2 medium white onion, cut into 1/2-inch slices

2 medium garlic cloves, peeled and smashed

1 medium serrano chile, stemmed

1 tsp freshly squeezed lime juice, plus more as needed

1 tsp cumin

1 tspt kosher salt, plus more as needed

Directions for salsa:

  1. Heat the broiler to high and arrange a rack in the upper third of the oven.
  2. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the lime juice, cumin, and measured salt, and blend into a smooth purée. Taste and season with additional salt and lime juice as needed.
  3. Transfer to a small saucepan and keep warm over low heat.

Ingredients for the chiles rellenos:

4 medium poblano chiles (about 1 pound)

Freshly ground black pepper

3 cups shredded Monterey Jack cheese (about 8 ounces)

1 can black beans, rinsed and drained

1/2 cup quinoa, cooked

4 large eggs, separated and at room temperature (see “Game plan” note above)

1/2 tsp kosher salt, plus more as needed

1 cup vegetable or canola oil

sour cream or greek Yogurt for garnish

Instructions for chiles rellenos:

  1. Mix cheese, black beans, and quinoa in a bowl and set aside.
  2. Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.Repeat with the remaining peppers.
  3. Roast peppers in oven or toaster oven at 500°F degrees until charred and blistered on all sides.  Remove to a large heatproof bowl.
  4. Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
  5. Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside.
  6. Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese mixture (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
  7. Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
  8. Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
  9. Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes.  Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.  Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.  Lay the chile seam-side down on top of the mound of batter.  Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.) Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.
  10. To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno and sour cream or Greek yogurt. Serve immediately, passing the remaining salsa on the side.

They turned out really good – the salsa was especially tasty.

We paired it with a salad.  There was some cheese mixture left over, so I added a little bit of it to the salad and used a combo of ranch dressing and salsa to switch it up.

Was it time-consuming?  Yeah kind of.  Was it good?  Yup.  🙂  The frying with egg was a little challenging, so they weren’t as pretty as you’d hope, but they were still totally edible and delicious.

And now, time for more Olympics!

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A Sunny Run. Again.

Because I stayed up late watching women’s gymnastics last night, I opted to sleep in a little bit later than usual.  Normally, I would get up at 7 in an attempt to beat the sun, especially on the 5 mile or longer run.  Today I got up a little before 8.

Bad idea.

When I first woke up it was still overcast, and it seemed like it was going to stay that way for a while.  Then I went outside.  The sun decided to rear its ugly head about a mile into the run.  And, since I thought it was going to stay cloudy, I hadn’t brought my sunglasses or water.  Fail.

Fortunately, I did put sunscreen on.  My mom taught me way back as a little kid that you can still get sunburned when it’s cloudy, possibly even worse than when it’s sunny because of the reflection of the sun through the clouds.

It was a rough run.  I wished I had my water, not just for drinking but for dumping on my head.  I’m telling you, it works.  And it’s wonderful.


I got home, stretched, did some ab work, and then had one of my usual summer breakfasts – cottage cheese deliciousness.

cottage cheese, greek yogurt, granola, honey, and strawberries

Naturally I also had iced coffee.  This time I had milk and hershey’s in it.

The best part about the morning?  When I got back from that run my wonderful husband had made the bed and already brewed the coffee and put my mug in the fridge to chill.  😀

Today is all about possibly cranking out some thank you notes and definitely working on the blog.

Happy Monday!

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An Anniversary and a New Name

Yesterday was our 1-month anniversary, aka our “month-aversary.”  Somehow that didn’t make it to the blog yesterday.  I can’t believe it’s already been a month since we said I Do!

If you discount the terrible honeymoon, the last month has been fabulous.  I absolutely love being married to such a fantastic man.

In other fantastic (unrelated) news, I’m proud to announce that the blog now has its own domain!  FINALLY!  Change those bookmarks!


Woo hoo!!  Life is certainly good.  🙂


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Summer Corn Cakes with Tomato Avocado Black Bean Salsa

Tonight was another brand new dinner night.  Naturally, I found it on Pinterest.  It was rather time-consuming, but since I don’t have much else to do on Sunday’s with Mat working, it’s a convenient day for me to try out a new recipe.  On another note, I learned tonight that deep frying is scary.  Grilling is better.  (There may or may not have been a scary oil splatter tonight).

Before Mat left for work, I got several more thank you notes done.  Only 11 left and then just addressing them (which I oddly really like doing).  I also got some indoor biking and ab work done.

Side note: watching the Olympics makes me feel totally out of shape.  And I’m a bit of a crazy exerciser.  *sigh*

And now onto the recipe.  It turned out pretty good, if I do say so myself.  🙂


It started out with some tomato, green onion, garlic, and basil in the bowl:

And some olive oil, red wine vinegar and lime juice:

Add some cilantro, salt, and pepper to the mix:


And a diced avocado and a can of black beans:


And mix it all together.


Then came the corn cakes.  I cooked the corn ahead of time on the stove.  First remove the husks and silks.  Boil a pot of water with no salt, put the ears of corn in, and turn off the heat.  Let the corn sit in the water for 10 minutes and then remove from the pot.  Let them cool before slicing the kernels off.


Some of the corn got pureed, and some didn’t.  It got mixed with red onion, flour, cornmeal, baking soda, baking powder, red onion, basil, cilantro, and salt/pepper.





The dry stuff got 2 beaten eggs, a little melted butter, and a little milk mixed in.

Then it was time to grill.  You know how I mentioned that incident with the oil?  Yeah.  If you go to the site where I adapted the recipe from, it says to fry them in a skillet.  With oil.  Well, despite it being rather unhealthy, I was going to go ahead and do it since I pretty much never eat fried stuff.  Then the oil splattered.  So I said no thanks and got out the griddle.  It worked just as well and was way more healthy.

I paired the corn cakes with a salad of course.


My plate:


As I said, it was pretty good even if it was time-consuming.  Part of that was because I stopped the frying and had to preheat the griddle. This is not a recipe for a busy weeknight, but it’s great for when you have some time and feel like trying something new.  And, it makes enough to easily feed Mat and I for 2 nights.  I had 3 corn cakes and I saved 4 for him.

The original recipe didn’t call for black beans in the salsa, but it did mention adding black beans to turn any leftover salsa into a salad. I figured it would add some good oomph and protein to the meal.

Here’s the full recipe:

Summer Corn Cakes with Tomato Avocado Black Bean Salsa (adapted from here)

Ingredients for corn cakes:

3 ears corn, shucked and cooked

1 cup all-purpose flour

1/2 cup cornmeal

1/4 cup diced red onion

1/4 cup sliced fresh basil or 2 tbsp dried basil

1 tsp baking powder

1/2 tsp baking soda

salt and freshly ground black pepper

2 large eggs, lightly beaten

2 tbsp milk

2 tbsp unsalted butter, melted

canola or olive oil cooking spray

Directions for corn cakes:

  1. Preheat oven to 200 degrees F.
  2. Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
  3. Place 2 cups of the corn kernels into a food processor and pulse several times until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
  4. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
  5. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
  6. One heaping tablespoon at a time, scoop the batter onto a preheated griddle coated with cooking spray. Cook until golden brown on each side and batter is no longer liquid.
  7. Keep corn cakes war in the oven while cooking the remaining cakes.  Serve warm topped with a heap of salsa (recipe follows)

Ingredients for salsa:

2 tomatoes, chopped

2 green onions, minced

1 tbsp chopped fresh basil or 1/2 tbsp dried basil

1 tbsp chopped fresh cilantro

1 garlic clove, minced

juice of 1 small lime

1 1/2 tsp extra-virgin olive oil

1 1/2 tsp white wine or red wine vinegar

salt and freshly ground black pepper.

1 can black beans, drained and rinsed

1 avocado, diced

Directions for salsa:

Place all ingredients in bowl and stir to mix.  Refrigerate until serving.

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Lazy Sunday. Ish.

Today has sort of been a lazy Sunday.  After begin up rather late last night after Mat’s belated birthday dinner with his parents, sister, and brother-in-law, we slept in this morning.  Plus, church at home was at 10 am today (later than usual) which is hard for him with having to work in the afternoon.  He also has homework to finish, so we figured we had to skip this morning.  I’m not exactly a fan of skipping, but if it had been at 9:15 and we hadn’t been out/up late, we would have gone.

After an easy breakfast of cereal, we ran to Costco to feed Mat’s car and pick up a few things (cottage cheese, Fage yogurt, cereal, and coffee beans).  Our Costco membership is new (before we were using mine which was under my parents, but it expired right as we were getting married so now we have our own) and the people there like to provide “help” because you’re.  Even after nicely explaining that we in fact aren’t new, just our membership is new, they keep talking and trying to convince you to get the executive membership and blah, blah.  Um, thank you, but today we’re really just interested in getting our cottage cheese, yogurt, cereal, and coffee, and filling up the car.  Oh well.  It’s their job, right?

On the agenda for today: The Olympics will stay on in the background all day, of course.  Mat works at 3 and is doing homework right now.  I need to get some more thank you notes done.  And I want to do some more blogging research.  I really want to get a custom domain registered, make the blog look more fun, and get some ads on it.  It’s a little scary though, which is part of why I haven’t done.  Also because we were sort of busy for about 3 weeks and only now am I finally feeling settled again (and a large part of that is due to my change in outlook).

Happy Sunday!

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Do you ever have one of those afternoons where you’re bored out of your mind but it doesn’t make sense why?  That’s me today.

After my run and intense cleaning earlier today, you would think I’d be thrilled to just sit on the couch and watch tv.  And yet, I felt restless.  I felt andy.  IT DIDN’T MAKE SENSE!

Maybe it’s partly because I’m waiting around to get ready for Mat’s birthday dinner.  Maybe it’s because I spent over half the day being super active and so then sitting down felt weird.  I don’t know.

All I know is I got bored.  And it was annoying.  NBC was and still is broadcasting women’s volleyball.  That’s all fine and good, but volleyball just doesn’t interest me much.  What happened to the swimming from earlier?  At least gymnastics starts tomorrow!

At least now it’s 5:00.  Not much more time to kill before our family dinner.  🙂