Little Green Package

July 28, 2008

I was out running errands this afternoon and didn’t get hungry until 5:30-6:00 – dinnertime. It’s lovely  how my stomach is so much less demanding when I’m busy. And I guess that 400 calorie bagel did its job :mrgreen:

Tonight we made another recipe from the future cookbook collection – stuffed peppers. But I hate to say you’ll have to wait a while to find out what’s inside. They were delish though!



We also made side salads – romaine, green pepper, fresh basil, walnuts and Annie’s Low-Fat Raspberry dressing, a new find that I like a lot. Until I discovered Annie’s, I hated most bottled dressings. But hers don’t have that artificial seasoning taste (the worst kind is bottled Italian for that mystery flavor). This one is light too. Tastes like I made it myself.


We ate at the kitchen table –


I had a handful of roasted garbanzo beans from the bag around 8:30 as I was packing my lunch. Whoops on the photo!

Tomorrow I’m up early to go running with the husband and then off to a health fair with the dietitian I’m working with. I’m taking my lunch and should be home by 2 or 3.

I’m off to read in bed :)

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{ 26 comments… read them below or add one }

1 stacy July 28, 2008 at 7:54 pm

i have a random (fun?) question for everyone. i am curious what people think of dressing poured on top of a salad versus “shaken” in a salad, like pour it over the salad and shake it up in the container. i cant seem to decide which i like better and sometimes it seems like it depends on the dressing. also which way do you think lends itself to a higher calorie content!? thanks for sharing :)


2 Victoria July 28, 2008 at 8:00 pm

I just dip my fork in the dressing. I think that’s what is recommended to do as well, but mostly I just do it because I’ve always disliked “wet” salads.


3 melissa July 28, 2008 at 8:16 pm

Kath, question on the baked oatmeal bars…does it matter if you use steel cut oats, or would it be better to use rolled oats?


4 Nicole July 28, 2008 at 8:17 pm

Mmmm, I love stuffed peppers! I can’t wait for the recipe!


5 Quinn July 28, 2008 at 8:28 pm

Too funny! I made stuffed bell peppers tonight too! Sounds like yours were better than mine were though.


6 B_Hlthy July 28, 2008 at 8:34 pm

Hey!!! I just thought I’d ask, Did you or Do you count your sodium intake?

When you were starting/midst your weight loss journey, did you keep an estimate?

I think I am curious because I sweat a ton on my 8 mile runs and during workouts. I never felt concerned about keeping track despite that so many RD’s are always commenting on high sodium “american” diets suggesting less than 2400 mg. I figured it would be interesting to know if you had kept count of that also! Or if you try to get more because of your workouts!


7 SH July 28, 2008 at 8:38 pm

I actually like salad without dressing. A restaurant near work makes your salad with everything you want, then uses this cutter tool to chop everything in the mixing bowl. Then, they add dressing. I always get dressing on the side, though, because I find when it’s all chopped up, it sort of makes its own dressing! If I want, I can fork-dip a little, but never use more than about a quarter.


8 Justy2003 July 28, 2008 at 8:54 pm

Ooo, stuffed peppers! I forgot all about them!
I’m excited to hear about your day with the dietician again tomorrow…have fun!

Stacy: I always shake my dressing in the container when I bring my salads to work. That way it ends up all over the salad and I get a bit of the dressing taste in every bite! I think I’d use more if I just poured it on. In restaurants I get it on the side and dip my fork in it, otherwise they slather it on!


9 Laurel July 28, 2008 at 8:57 pm

SH, I do that too :) There’s a place near where I work that chops up salads with a mezzaluna also.

Question for those of you who use heart rate monitors: do I have to buy the chest strap separately or does it come with the monitor itself? I’m trying to budget for one but don’t know what’s included. Does anyone know offhand the main differences between the Polar F4 and F6?

Thanks for any help


10 Hil July 28, 2008 at 8:58 pm

I always toss my salad with dressing. A little vinaigrette can stretch a loooong way, you’d be surprised. I hate getting a big gloppy mouthful of dressing and I much prefer having each leaf lightly coated. I really recommend at least once tossing a salad with bare, clean hands. Add just a little and toss for a very long time. You can really feel with your hands when the dressing is well distributed.


11 Rose July 28, 2008 at 8:59 pm

Love the veggies in your dinner tonight! The salad looks great! I was just gazing at the wide selection of Annie’s dressings the other day at Whole Foods and couldn’t decide on one. Perhaps I’ll try that one out. Have a good run/day at the health fair!


12 Chelsea July 28, 2008 at 9:06 pm

Laurel-the strap comes with the HRM.

I think I can tell what’s in that stuffed pepper and it’s a good idea. I won’t spill the beans though 😉


13 BethT July 28, 2008 at 9:40 pm

Does anyone here ever put goat cheese in scrambled eggs? Tasty or no?


14 Maureen July 28, 2008 at 9:48 pm

I have no idea what’s in the stuffed pepper… but I’m dead curious! What a yummy, “green” meal. Enjoy your run tomorrow morning!


15 Deb July 28, 2008 at 10:50 pm

Gosh, there look to be “strips” of some unidentified food item poking their little heads out of that gorgeous pepper- hmmm.. sweet potatoes??/strips of pasta??? Darn, we have to wait for the cookbook!! But we can have fun guessing in the meanwhile 😀


16 Jill July 29, 2008 at 12:51 am

Annie’s and Paul Newman’s are the ONLY decent salad dressings around (and both companies do amazing things for the world!)


17 MKM July 29, 2008 at 1:10 am

That stuffed bell pepper looks amazing!! 😀


18 Leah July 29, 2008 at 1:58 am

Hi Kath, i’m going to use your recipe for BBQ sauce and I was just wondering: when you used 1/2 can tomato paste, what cup equivalent would you say that was? I guess it depends on how big the can was. Would you say maybe 1/2 cup?? Thanks!


19 goalie30 July 29, 2008 at 6:22 am

green peppers in salad are great! i just tried it for the first time in the past year or two on regular salads (i’ve had it before on taco salad, but that’s a little different), and i almost always add a handful of it now instead of celery, it just tastes better!

when i bring salad to work for lunch i just add a small pour across the top, put the lid on, and shake the entire container. this seems to work pretty well in coating the entire salad, so i get a little bit on each bite. the new salad “sprays” they have out there aren’t half bad either. they are salad dressings in little spray pump containers and you just spray on 5-6 pumps, you can then shake up the salad and coat it just the same as pouring the dressing on out of the bottle and most likely for fewer calories overall.


20 Heather July 29, 2008 at 6:40 am

Stuffed peppers are so good! I can’t wait to hear what you put in it… I can’t stop looking at the picture and trying to guess :)

Stacy- I usually top my salad with a few shakes of straight red wine vinegar and then do the “fork dip” method with a side of dressing. But I’m kind of obsessed with vinegar.


21 Kath July 29, 2008 at 6:52 am

stacy ,
I prefer poured and tossed dressing, but that is the more calorie way. In restaurants I always dip my fork in but at home I prefer a light homemade balsamic dressing tossed for more even flavor. I think if you make the dressing yourself then tossed vs. dipped would matter calorically.

I don’t think the steel cut oats would cook, but if you cooked them in advance and then just baked to bind, that might work.

CalorieKing monitored sodium for me, and I was usually around 2400-2500 mg. Sodium has such a bad rep. from all the heart disease in this country, but normal people – especially athletes – do need salt, as you note. I have low blood pressure and recently started putting iodized salt in my oatmeal (if I ever use salt it is usually kosher to cook with) and I SWEAR I’m not as cold as I used to be. Makes sense. But I would think you’d only have to worry about exercise and danger if you run a ton and are on a low sodium diet too.

BethT ,
Me! Me!! And DUH it’s a fabulous combo!!

Leah ,
It was a 6 oz can and I probably used about 4 oz – so yes, 1/2 a cup sounds about right.



22 JJ125 July 29, 2008 at 10:16 am

A new game for this blog…. guessing what is in these mystery recipies! I see a s***load of cheese so that automatically makes it yummy.

I second the goat cheese and eggs thing… I think that is the best cheese for eggs and I love how it kinda melts but not really, and the taste is perfect.


23 Nan Barber July 29, 2008 at 2:15 pm

If you have a chance, try Trader Joe’s Raspberry Vinaigrette. It’s really good and homemade tasting, too.


24 Nan Barber July 29, 2008 at 2:19 pm

Re: eggs. I like to make Greek scrambled eggs. I dice and saute a whole tomato in olive oil, then add a little feta cheese (which is traditionally made from sheep’s milk, not cow or goat — but what’s sold these days is usually cow’s) and let the cheese soften a bit. Then add the beaten eggs and scramble. You can add a little chopped fresh basil, chive, or scallion, too!


25 Ryan July 29, 2008 at 4:47 pm

Having cravings,
I know you’re saving,
For that Big Day
With Old Country Buffet,
I know you view this blog as a Major feat,
Saving just one fatty would be pretty neat,
But think it through cause that logic ain’t sound,
As I’ve been searching for your coconuts and they can’t be found.
You’re skin and bones; your body is lacking,
But maybe the answer is that your husband ain’t packing
The meat; the sausage named Johnson,
That it’s got you all focused on low fat cheese from Wisconsin,
But starving yourself is unnecessary for mood advancement,
Just buy your man that male enhancement.

– Seacrest Out!


26 emily July 29, 2008 at 4:56 pm

Ryan that’s beyond unecessary and also makes me feel ackward that I am the same species as you.


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