First off, I completely forgot to say THANK YOU to all of you for your uplifting comments on my most recent Body After Baby progress. I really hope to show that its possible to make changes with balance and consistency. Hearing that you all recognize that in my journey means a lot. And it’s not over yet! So, thank you for the continued support I know you all will offer on a regular basis. 🙂

As the normal, I started today off with a solid workout. It really does get my day up and running on a positive note. I did a group kickboxing class for my workout today. Remember a couple weeks ago when I went and the instructor had a lot of difficulty leading the class? Well, she had her A game on today and gave us a great workout. I was so happy for her! I can only imagine the stress of starting out as a fitness instructor. She definitely seemed more comfortable today, though, and I really enjoyed the class.

After the gym, we took a pit-stop at home before heading back out for a Mom’s Club activity. Today we all met up at a local Chick-Fil-A for the kids to eat and play on the playground. We rarely do fast food, so I don’t have a problem with Makenzie having some for lunch every once in awhile. She enjoyed her chicken nuggets, fruit, and milk alongside her friends. I, however, had different plans for lunch. You see, I’m on a new kick. A goat cheese kick. I can’t get enough!

I couldn’t wait to get home for lunch. I did something quite tasty. I took two slices of 9 Grain & Seed bakery bread. Spread one piece with the goat cheese. Spread the other slice with pesto.

Then added a bit of turkey, spinach, and tomato between the two. It quickly became a thing of beauty.

And disappeared way, way too fast. So much better than any fast food!

My goat cheese kick extended to dinner as well. I guess I’m on a new kick in the kitchen lately too. I have wanted to cook a ton lately! Strangely, I find myself loving it more and more. Kind of like running. Except dishes are involved so not quite as much as running. I think my newfound enjoyment in the kitchen comes from churning out the winners I have come up with recently. First, the Springtime Lemon Raspberry Muffins. Now, my next creation:

Artichoke, Mushroom, & Goat Cheese Stuffed Chicken

• 4 boneless, skinless chicken breasts
• 1/2 can artichoke hearts (I used those in water)
• 6 T goat cheese (I used basil & roasted garlic)
• a couple handfuls mushrooms (white, cremini, or baby bella)

Preheat oven to 375.

Slice and sautee the mushrooms until brown and tender. Set aside on a cutting board. Chop the mushrooms and the artichoke hearts into small, even pieces. Add to a small bowl along with the goat cheese. Mix to an even consistency.

Pound the chicken breasts out to 1/4” thickness between two sheets of plastic wrap. Spoon about 2 tablespoons worth of the artichoke, mushroom, and goat cheese mixture into the center of the flattened chicken.

Roll up and secure with toothpicks. Repeat with remaining breasts.

Place in a hot pan lightly oiled or sprayed with cooking spray. Let brown on one side for 2-3 minutes. Flip and brown on the opposite side for 2-3 minutes more.

Transfer the chicken to a baking dish and bake in the 375 oven for 10-15 minutes until cooked through.

Now you tell me. Why wouldn’t you want to eat something bursting with gooey cheesiness and delicious things like mushrooms and artichokes? Especially something as easy as this.

It almost makes me love cooking. But don’t quote me on that….yet.

Question of the Day – What makes you like cooking more?

Remember me telling you that today was going to be a rough one for me? Not having enough sleep coupled with a mildly sick potty training child and a fussy growth spurt? Well, it all worked out!

I didn’t go to the gym in the morning because I don’t like to push my kid’s possible illness onto others. I also don’t like getting pulled out of my workout…and I just knew that would happen if I tried to use the child care this morning. So, I waited to see how I would feel later in the day. Chomping at the bit would pretty accurately describe my desire to get to the gym. I needed that spin class. Workouts are genuinely my therapy.

After the 5:30 spin class I came home to dinner all ready to go. The crock pot saved my evening from turning into one huge rush fest! Earlier in the day I chopped all the veggies and prepped the crock pot to have dinner ready to go tonight. Surprisingly, chopping the veggies felt very therapeutic as well. And I had lots to chop for this easy, veggie-filled meal. What was on the menu? I’m glad you asked because you will want to make this recipe.

Slow Cooker 5 Layer Vegetable, Pesto, & White Bean Strata
(adapted from The Vegetarian Slow Cooker cookbook)

Ingredients

• 2 cans Great Northern or other white beans
• 1 cup Vegetable Broth
• 3-4 Tablespoons Pesto
• 2-3 golden potatoes
• 1 medium yellow onion
• 1 large zucchini or 2 medium zucchini
• 1 medium eggplant
• 1 large slicing tomato

Slice the potatoes, onion, zucchini, eggplant, and tomatoes into thin, round slices. Keep each vegetable separate and set aside.

In a food processor or blender, add beans, vegetable broth, and pesto. Pulse to blend until smooth, creamy consistency. You may have to halve the beans, broth, and pesto and make two batches because it makes a lot.

In a slow cooker, layer one layer of vegetable, followed by some of the bean spread, and repeat until all vegetables layered. I did the following: potatoes, beans, onions, beans, eggplant, beans, zucchini, beans, tomato. Top with the remaining bean spread.

Cook on low 6-8 hours. Serve hot. 

I wasn’t sure how this recipe would work out. Would it all turn to one pile of nasty mush or keep the layers and taste as flavorful as it sounded. Well, kind of a mix of the two. It didn’t really stay layered and created more of a hearty stew, but it tasted really good! And filled me right up. Yet another great recipe to add to the arsenal.Enjoy!

Question of the Evening – Chopping veggies - Love or hate?