Dancing for Food

Overcoming the ballet body image.

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Crock Pot Teriyaki Chicken

Today was a rest day.  It was much needed after yesterday’s 22 miler!  I also realized today after reading Skinny Runner‘s post that we totally ran past her yesterday.  Not that I’m a creeper or anything.


I gorged on cereal and also had coffee.  Nothing unusual.



During breakfast the cat posed for me.  Also not unusual.

cat 2

cat 1


Tonight’s dinner was delicious and oh so easy.

dinner 1

It was yet again a crock pot recipe.  If you want some good teriyaki chicken that takes about 5 minutes to prep, make this recipe.

chicken 1


Crock Pot Teriyaki Chicken


4 frozen boneless skinless chicken breasts

1 cup Trader Joe’s Soyaki Sauce

1 20-oz can pineapple chunks

dash ground ginger


1. Put chicken in crock pot.  Cover with remaining 3 ingredients.

2. Cook on low for 10 hours or on high for 6-8 hours.  Serve over rice.

crock pot teriyaki chicken


We served it with steamed zucchini that I covered in Parmesan cheese.  Obviously.



And finished the evening off with some ice cream while catching the end of the Oscars.

ice cream



Did you watch the Oscars? What did you think of the winners?


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We Really Like Pizza

Tonight’s dinner was leftover pizza from last Friday. Because we had pizza on vacation also, we’ve had pizza 4 times in the past 8 days.

We decided to mix things up by having steamed zucchini instead of salad. I love salad, but I’m getting tired of it. I topped the zucchini with Parmesan cheese like my mom did when I first tried zucchini and liked it. You’d never know it now, but I was a pretty picky eater as a child. I liked broccoli and peas, but I wouldn’t touch strawberries, any kind of melon, or salad.

I know right?

Anyhow, this morning I intended to get up around 6 and enjoy a quiet morning while also getting my body used to waking up early again since I go back to work on Monday (sad face). But, because I woke up in the middle of the night and couldn’t fall back asleep right away, when the alarm went off I sort of hit snooze a couple times and then turned it off thinking I’d get up in a minute. I woke up again an hour later. Oops.

I still managed to run some errands and do some laundry before my doctor appointment and taking my computer in. Fingers crossed they can get the data off my hard drive without costing me an arm and a leg! I can’t wait to get back to blogging from a real computer!

And now a cute picture. Oakley decided to help me watch tv this morning.

She’s a crazy kitty, but I really missed her while we were gone.

Alrighty…15 miles planned for tomorrow and it’s supposed to be 37 degrees at 6 am. This SoCal girl doesn’t understand that temperature! At least 15 will seem sort of easy compared to last week’s 17!


Leftover “Pasta” and a Funny Cartoon

For lunch today, I finished off the zucchini pasta from the other night.  It’s the second day in a row I’ve had dinner leftovers instead of a sandwich!  Yesterday I finished off the quinoa salad that I made when Diana was here.

Yesterday’s Lunch


Today’s Lunch


I had an apple with lunch both days.

Mat sent me a pretty hilarious cartoon today:



I’m having a hard time working the blog into my new schedule.  Once I start to get it where it’s working better, I have a super busy couple of days and I miss a post.  Argh!  Any advice from those who work full-time and blog?

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Zucchini Pasta

Tonight we (and by we I mean Mat) made this zucchini pasta.  It.  Was.  Fabulous.

I was pretty much a zombie after getting home from a long day, so I kind of let him take care of everything while I sat on the couch (after doing crunches).  Being a zombie meant I forgot to remind him to take pictures as he made it.  But, I do have a picture of it on my plate, along with a barbecue ranch salad:


We also finished off the pinot grigio that Diana brought yesterday:


Along with orange flesh melon:


And garlic toast.  Because otherwise the entire meal was going to be vegetables and fruit and while that’s basically fantastic in my book, a person’s system kind of needs more than that.


I had two pieces.  Oh darn.

On another note, please go check out my article on getmethroughtheweek.com!


And now it’s time to watch tv and then hit the hay.  I’m pooped!


Pool Time and Pasta Salad

After a pretty lazy morning, we continued to be lazy and laid out by the pool for a couple hours.  I was good this time and let my tanning lotion/sunscreen soak in before going outside so I would avoid a sun rash like I got last time.  While outside, I called our reception venue to confirm that they had received the final payment and also confirmed when we could drop off our decorations and things.  Shortly after that, the florist called to confirm the details and the times for next Friday.  I was able to check some little things off the list while relaxing poolside!  It was quite efficient!

After some pool time, I had a late lunch of a peach and a banana with peanut butter.  I forgot to take a picture but since those are pretty basic things I think it’s ok that I forgot.  Besides, the rest of this post is about pasta salad (hence the title) so my lunch details aren’t really all that important, right?

After lunch I prepped dinner even though it was only 4:30.  I was making pasta salad and I wanted it to sit in the fridge for a few hours so the flavors could come together.  I love a good summertime pasta salad because you can pretty much put whatever you want in it.  I started by cooking a package of bow-tie pasta.  While it cooled, I start chopping veggies.

zucchini, bell peppers, broccoli, carrots, red onion, and tomatoes

I added the cooled pasta to the veggies:

And started mixing.  I used the rest of a bottle of caesar vinaigrette dressing and added 3 tbsp nutritional yeast to it, 1 tbsp at a time.

Then I decided that nutritional yeast just wasn’t good enough on it’s own, so I added a bunch of parmesan to it.  🙂

The finished product:


My plate:

We paired the salad with juan canary melon.  (It’s the big yellow one in the above photos).

this melon is soooo good. it tastes sort of like honeydew and has a great soft texture to it.

It was delicious and perfect for a hot summer day.  The best part?  We have leftovers for tomorrow and probably for a third night too!

On the agenda for the evening: watching Boy Meets World on DVD until 9:00 when Bunheads, my new favorite show, comes on.  🙂

Good night!

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White Bean and Rice Alfredo Skillet

Tonight we used up some leftover cooked brown rice from the stir fry a couple days ago and an open jar of alfredo sauce leftover from the spicy rigatoni.  I’m not sure of the exact proportions, so I’m just going to list the ingredients and leave it to you to decide how much of each thing you like!  (That’s what’s so nice about cooking – you can play with amounts!)

White Bean and Rick Alfredo Skillet


  • olive oil
  • yellow onion, chopped
  • zucchini, diced
  • red pepper flakes
  • cooked brown rice
  • 1 can cannellini beans
  • alfredo sauce
  • salt and pepper
  • garlic powder


  1. Saute onions in olive oil until translucent.  Add red pepper flakes and zucchini and cook until it begins to soften.  Add remaining ingredients and stir frequently.
  2. That’s it.  Seriously.

It was actually really good.  We paired it with a salad as usual.  For dessert?  (Which I haven’t had yet – was busy alphabetizing the FINISHED place cards!)  I plan to have some of yesterday’s peanut butter chocolate chip banana bread.  🙂

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Spicy Rigatoni – My Version

Mat is at work tonight, so dinner was up to me.  I decided to make Spicy Rigatoni, modified from this recipe.  For some reason, when I went to the recipe tonight, you couldn’t see the actual directions.  But, it wasn’t hard to figure out so I wrote my own here.  Plus, lately I’ve been having fun just figuring out recipes as I go.  🙂

The best part about this recipe?  It was super easy!

Spicy Rigatoni


  • 2 tbsp olive oil
  • 1 Tbs chopped garlic
  • 1/2 Tbs crushed red pepper
  • ~1/2 package frozen peas
  • 1 zucchini, chopped (you could totally use more)
  • 1 cup Marinara sauce (I used Trader Joe’s)
  • 3/4 cup Alfredo sauce (again, Trader Joe’s)
  • 3 tbsp nutritional yeast
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 lb Rigatoni pasta, cooked according to package directions
  • red pepper flakes and grated parmesan for garnish
  1. Saute garlic and red pepper flakes in olive oil until garlic begins to brown.  Add peas and zucchini and sauté until zucchini is tender.
  2. Add marinara and alfredo sauces to pan along with nutritional yeast.  Add salt and pepper to taste.  Bring to a boil and then let simmer for 5-10 minutes or until heated through.
  3. Pour sauce on top of pasta and stir to combine.  Serve with additional red pepper and/or grated parmesan cheese.

sautéing garlic and red pepper flakes


sautéing the veggies!

cooked rigatoni

I forgot to take a picture of the sauce in the pan before I poured it in.  Oops!

all mixed together

salad on the side

my dinner (more greens than pasta -our  wedding is so close!)

It.  Was.  So.  Good.  Like, seriously good.  I garnished with parmesan rather than red pepper flakes.  I was a little worried because the original recipe said it was pretty hot and spicy, but I thought it was fine.  Mat will probably garnish with red pepper.  🙂

I think it could use more zucchini, but I only had one in the fridge.  The zucchini was actually leftover from when we made grilled vegetable salad last week and I needed a way to use it up.  I thought it would go perfectly with the peas and spicy flavor in this pasta, and I was right!  🙂

This is one of my new favorite meals for sure.

Countdown: 9 days of school and 26 days until our wedding