Category Archives: Pasta


This week’s focus was on eggplant.  This was an easy choice as our garden is overflowing with this glossy purple veggie.  Just when I think we’ve gone through them all there are 3-4 more ready to harvest.

Eggplants have a decent amount of potassium, folate, magnesium, copper, manganese, niacin and fiber.  The skin of eggplant is edible and has been shown to have the potential ability to help prevent against cancer, aging, inflammation and neurological diseases.  

The meaty flesh makes them hearty and filling.  Try roasting or grilling thick slices for a “steak” the healthy way!

Here is how we enjoyed our eggplant this week:

Eggplant Pizzas

Eggplant Pizza 2


  • 1 eggplant, sliced into 3/4 inch slices
  • 1 tbsp salt (for drawing out the liquid)
  • 1-2 tbsp extra virgin olive oil 
  • 2 tsp dried Italian seasonings
  • 1 recipe Moxerella
  • 2 cups of your favorite marinara sauce


  1. Place the eggplant slices on a double layer of paper towels and sprinkle both sides with salt. Let the eggplant sit for about 20 minutes to draw out the liquid.
  2. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  3. After 20 minutes, wipe the eggplant clean with a dry paper towel, removing the salt and water.
  4. Place the eggplant slices on the parchment lined baking sheet and roast for 20-25 minutes or until just tender.
  5. While the eggplant roasts, make the Moxerella.
  6. When eggplant is done roasting, top each slice with a few spoonfuls of marinara sauce, a few dollops of Moxerella and a sprinkling of Italian seasonings.
  7. Put eggplant under the broiler for a few minutes until the cheese is melty and starting to brown.
  8. Devour!

Note:  The Moxerella recipe is so easy.  I know it sounds weird and you probably think it won’t work, but trust me!


Vegan Eggplant Meatballs

Eggplant Meatballs

These were delicious and held together really well.

Spaghetti w Eggplant Meatballs


Basil Roasted Eggplant with Heirlooms & Balsamic Drizzle

Basil Roasted Eggplant

This was my favorite recipe of the week!! I am a fan of anything with vinegar. I did not use the honey called for in this recipe. I like the balsamic to stand on its own. My eggplants were on the smaller side. One half would make a great appetizer or salad course for a dinner party, a light lunch on it’s own or, if you are like me, you’ll eat 3 of these halves and call it dinner.  If you have bigger eggplants, you can slice each half into quarters for more manageable serving sizes.

Basil Roasted Eggplant 2


Eggplant seems to be one of those vegetables that people either love or hate.  Obviously, I love it! Where do you stand?


What to do with all that summer zucchini…

If you are anything like me, you find yourself with an over abundance of zucchini somewhere in the middle of summer.  It’s high in fiber and low in calories.  It’s mild taste lends itself well to almost anything from stirfrys to sweets.  Along with zucchini’s antioxidant properties, you will find folate, potassium, Vitamin A and Vitamin C among the health benefits.

Here are a few ways we enjoyed our zucchini last week:

Deli Macaroni Salad


By far our favorite pasta salad for picnics or potlucks.  Read my original post about this delicious vegan macaroni salad here.   I change it up a little every time I make it to incorporate the veggies I already have on hand.  This time I omitted the peas and added shredded zucchini instead.  And I always double the amount of veggies.  Yum!


Summer Veggie Tart


I admit I melted a tiny bit of mozzarella on one half for the hubby and kids.  My half was cheese free.  This was great.  I served it with a big salad made of green leaf lettuce, spinach, red pepper strips, fresh from the garden cherry tomatoes and cucumbers, pumpkin seeds, walnuts and a balsamic vinaigrette.

Zucchini Bread


Who doesn’t love zucchini bread?  This one did not disappoint.  Sweetened only with dates, it’s super healthy.  I love the addition of the nutmeg.


Roasted Zucchini with Thyme

We also enjoyed zucchini simply roasted with a touch of olive oil, salt, pepper and thyme. I didn’t take a photo of this, but you know what roasted veggies look like, right?  Hubby and I probably enjoy them best this way. Easy and flavorful.

  • 2 medium zucchini, cut into bite size pieces
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp dried thyme

Preheat oven to 450 degrees F.  Line baking sheet with parchment paper. Mix all ingredients together and place on baking sheet in one even layer.  Bake for 20-30 minutes or until zucchini is just tender.  We like it best with a little bit of bite left.  Enjoy!

Kids LOVE Red Bell Peppers!

This week was all about red bell peppers. To be honest, every week is all about red bell peppers. The kids just love them. M’s lunchbox last year had raw red bell pepper strips on average 4 out of 5 days. We eat them raw, sauteed in a stir fry, grilled in fajitas, wrapped up in a tortilla, roasted in dips and spreads and the list goes on and on.

Bell peppers just happen to be one of hubby’s favorite foods as well. His favorite recipe growing up (and still to this day) is pepper steak. His mom makes an awesome recipe using red bell peppers instead of green.It’s a nice change and works so well. That recipe contains beef steak, but you can try it using tempeh or seitan instead…or just lots of meaty mushrooms.

Red Bell Peppers are incredibly high in Vitamin C. Just one cup has over 150% of your daily needs. Vitamin A and a few of the B’s are also found in decent amounts in these red beauties. Red Bells also have plenty of antioxidants and anti-cancer benefits.

Peppers of all kinds are super easy to grow at home. My green bells, jalapeno and banana peppers are all doing so great this year. I kept waiting and waiting for my red bells to appear. Upon closer inspection….I forgot to buy a red bell plant. UGH! No wonder they weren’t growing.  🙂

Here is how we enjoyed our red bell peppers this week:

Roasted Red Pepper Pasta


The girls and I really liked this.  Hubby and son thought it was just ok.   The sauce is creamier than a tomato based sauce.  You could always add a little veggie stock to thin it out if you like…or maybe just leave out the cornstarch.  And, if you are in a time crunch, feel free to cheat and use roasted red peppers from a jar instead of charring your own.



Veggie Tortilla Rollups


I have made these several times, usually for an appetizer for a party.  They are always a hit!  They also make a great lunch for the littles.  Easy for little hands to pick up and a nice change from the everyday PB&J.



It also makes a great lunch for a grown up…just cut in half as a wrap instead of slicing into bite size pieces.



Stuffed Peppers




I replaced the hummus in this recipe with the leftover bean spread from the Veggie Tortilla Rollups (see recipe link above) and it was delicious. I’m sure the hummus would be great too, I just wanted to use up what we had. Little did I know I would be making hummus the next day anyway.  🙂


I served it up with a side of fresh sweet corn bought at the famers market that morning. Can’t go wrong there!  Kids and hubby all loved this as well!



Roasted Red Pepper Hummus


This is so easy.  I just use my favorite hummus recipe and add a roasted red bell pepper (again, you can cheat and use jarred…I won’t tell!)

  • 1-2  garlic clove, peeled
  • 2 cups cooked chickpeas
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 1/2 tsp ground cumin
  • 2 tbsp lemon juice
  • 1/4 tsp  sea salt
  • 1 roasted red bell pepper

Blend all ingredients in a food processor.  Hummus will thicken when refrigerated.  Enjoy with raw veggies, pretzels, crackers, pita chips or a spoon!


Is anyone growing red bell peppers in their garden?  How do you use them?  Share with me in the comments section!!







All About Cantaloupe!

This week’s plant based ingredient is: Cantaloupe!

Cantaloupe is really nutritious, high in Vitamins C, A, several of the Bs and K.  It is also high in potassium, magnesium and fiber.

We eat a lot of cantaloupe in this house.  It’s a favorite of the kids and they like to eat it in bite-size cubes.  The beginning of the week almost always finds a container of cantaloupe cubes in the fridge.  A mere 2-3 days later and the kids have licked it clean.  While we did enjoy a good amount of plain cantaloupe cubes this week, I decided to see just what else this juicy orange fruit might be good for.  As it turns out, it’s pretty good in pasta, smoothies, salsa and even bread!


Orechiette w/ Cantaloupe and Avocado


I left out the mozzerella and used walnuts in place of the pine nuts.  I loved it.  A perfect light summer meal.




Cantaloupe Smoothie




  • 1/2 medium cantaloupe
  • 2 frozen bananas

Blend.  Enjoy.





Cantaloupe Quick Bread



I was intrigued by a recipe I found on Pinterest, but it contained eggs, oil, white flour and 2 full cups of white sugar.  Yikes!  I didn’t think it would be too hard to veganize and I was right.  I replaced the oil with smashed banana and because of the sweetness of the banana, I was able to cut down the added sugar to only 1/2 cup of maple syrup.  I replaced the eggs with “flax eggs” and swapped out the white flour for whole wheat pastry flour.  Here is the new, healthier version.


  • 2 tbsp flaxmeal (ground flax seeds)
  • 6 tbsp warm water
  • 1 cup smashed ripe banana
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups pureed cantaloupe
  • 3 cups whole wheat pastry flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger


  1. Mix the flaxmeal and warm water and set aside for a few minutes to thicken.
  2. Preheat oven to 325 degrees F.  Lightly grease 2 9×5 loaf pans.
  3. In a large bowl, whisk together the flax eggs, smashed banana, maple syrup, vanilla and cantaloupe puree.  In a separate bowl, sift together the flour, salt, baking soda, baking powder, cinnamon and ginger.  Stir flour mixture into cantaloupe mixture and combine, but do not overmix.  Pour batter into prepared pans.
  4. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool in pans on a cooling rack for 10 minutes.  Remove bread from loaf pans and enjoy.


This bread is delicious and just sweet enough.  It has gone great with my morning coffee as well as acting as dessert.  The kids all love it too!  You can’t really taste any cantaloupe flavor, however.  This quick bread would be a great use for that overripe cantaloupe you let sit on your counter for one too many days.



Cantaloupe Salsa


I’m a huge fan of peach salsa, so when I came across this recipe for cantaloupe salsa, I knew I just had to try it.  It’s light and refreshing…perfect for a summer appetizer.  We ate it with tortilla chips, but if you are an omnivore, check out the link to see how the original recipe was paired.



And now for an exceprt from my girls’ favorite book (for the moment anyway), What Color Is Your Apple?:

“Fruits and vegetables come in many colors.

Each one a yummy treat!

Red, orange, yellow, purple, green.

Crispy, crunchy, sweet!

What is your favorite color food to eat?”

Vegan Cauliflower Bolognese

When you are eating a vegan, or even a vegetarian diet, its easy to fall back on pasta a lot.  And who doesn’t love pasta?  My kids certainly do and so do my husband and I.  I do, however, like to mix up the type of sauce I serve it with, espcially trying to sneak in more veggies whenever possible.  I found this recipe for Cauliflower Bolognese and thought it would be the perfect substitute for a “meaty” sauce.

Vegan Cauliflower Bolognese


I used kale instead of spinach because I already had some in the fridge.  I pureed the mixture with a handheld immersion blender, leaving small bits of cauliflower, but no big chunks.  The kids devoured this…even my son who claims not to like cauliflower.  He had no idea it was in there and I wasn’t about to tell him.  🙂  I thought it was really good too!


I used a 28oz can of crushed tomatoes instead of the 14oz in the recipe and I thought it was perfect.  And we had plenty of leftovers for once…even after everyone had seconds, and in some cases, thirds.

I served it over whole wheat macaroni noodles.  Give it a try!


Fettuccine with Lentil Bolognese

Here is the recipe I promised from yesterday.  Another “lucky” meal for New Year’s Day.  We ate this for lunch yesterday and enjoyed leftovers today.  Long noodles represent longevity and lentils resemble coins representing wealth.  Health and wealth…who doesn’t want that?!  But, don’t just save this meal for New Year’s Day, it is great eaten all year round.  The lentils make it hearty enough that your carnivore friends won’t miss the meat.


Lentil Bolognese

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 2 carrots, peeled and diced
  • 1 rib celery, diced
  • 1 29oz can crushed tomatoes (or tomato puree)
  • 1 29oz can diced tomatoes
  • 1/2 cup red wine (or veggie stock)
  • 1 tbsp tamari (or liquid aminos or soy sauce)
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • salt and pepper to taste
  • 2-3 cups cooked lentils (depending on how thick you want your sauce) (I cooked my lentils in veggie stock for added flavor)

Heat the oil, add the onion and cook until onions have softened and are translucent (a few minutes).  Add the garlic and cook for another minute.  Add the carrot and celery and cook for another 3-4 minutes until veggies start to soften.  Add the remaining ingredients except the lentils, bring to a boil, cover, reduce heat and simmer for about 30 minutes to allow flavors to blend.  Add cooked lentils and simmer for another 10 minutes to heat through.  With an immersion blender, puree about half of the sauce or to your desired consistency.  If you like a really chunky sauce, you don’t need to puree at all; if you like a smooth sauce, puree until smooth.  If your sauce seems too thick, add veggie stock or water and simmer a few more minutes to heat through.

I served this over fettuccine noodles, but it would be great over any type of noodle or as a sauce for stuffed shells.  Feel free to sprinkle with nutritional yeast if desired.


Lentils are super nutritious and cook up quickly with no pre-soaking required.  Click HERE to learn how to cook dried lentils on your stovetop.




Vegan Bolognese

It was spaghetti night at our house last night.  When meal planning for the week, I almost always plan at least one or two pasta nights since everyone seems to love a good bowl of noodles, myself included.  I came across this recipe earlier in the year and have made it several times since.  Sugo Finto – The Vegetarian Version of a Meat Sauce.  It’s really delicious and super nutritious….chock full of veggies that most likely your picky eaters won’t be able to detect.

ImageBe sure to dice the veggies very tiny.  You want them to form a thick chunky sauce, but you’re not making a primavera.

ImageI sauteed the veggies in homemade veggie broth instead of oil.  It works just as well without the fat and calories.

ImageThis is what the veggies look like after simmering in the red wine.  Don’t worry, the alcohol cooks off.

ImageGorgeous sauce after simmering for about 30 minutes.

Click HERE for the link to the Sugo Finto recipe.

ImageImageDoesn’t that look incredible?  We like it best over spaghetti noodles, but use whichever noodles your family likes best.  Yum!

Homemade Vegetable Bouillon and More!

I don’t know about you, but I go through a LOT of vegetable broth.  Those store bought boxes of stock have way too much sodium and cost an arm and a leg.  Bouillon is much more economical, but contain many less than desirable ingredients.

Let’s just look at a certain brand of bouillon that’s been in my pantry for awhile.  I used to like to keep these on hand for a broth emergency (when I found myself without a store bought box of broth).  Here is the ingredient list:  Salt, Palm Oil, Monosodium Glutamate, Autolyzed Yeast Extract, Sugar, Onion Powder, Corn Starch, Water, Dehydrated Cabbage, Dehydrated Carrots, Celery Seed, Caramel Color, Disodium Inosinate, Dehydrated Parsley, Spices, Garlic Powder, Citric Acid, Turmeric, Partially Hydrogenated Soybean Oil, TBHQ.

Um, what??  There are TEN ingredients on that list that I wouldn’t want in my broth.  And, although, I would use salt, it certainly wouldn’t be the FIRST ingredient.  These are dry bouillon cubes.  I know you can get store bought bouillon that comes in a jar and is basically concentrated veggies (Better Than Bouillon is a good one).  I don’t have one right now, so I can’t vouch for the ingredients, but I think it is mostly just concentrated veggies., which is great. However, if you are buying a healthy brand, those aren’t cheap either!

I am so happy I came across this easy slow cooker recipe for vegetable bouillon.  I’ve adapted it from The Vegan Slow Cooker recipe for Chickeny Bouillon.  *If your recipe calls for 1-2 tbsp of store bought bouillon, use 2-4 tbsp of this recipe.

  • 1 large onion, quarted
  • 2 medium carrots, chopped
  • 2 sprigs fresh thyme or 1 tsp dried
  • 2 stalks celery, choped
  • 2 sprigs fresh parsley or 1 tsp dried
  • 1/2 cup water
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup nutritional yeast

Place all ingredients except nutritional yeast into your slow cooker.  Cook on low for 8-12 hours.  After cooking, remove thyme sprigs if using fresh.  Add the contents of the slow cooker and the nutritional yeast to a blender or food processor and blend until smooth.  Use what you need, refrigerate the rest for up to a week or freeze.  I like to freeze this in baby food trays (ice cube trays work too) and then once frozen I pop them out and put them in a resealable freezer bag.  Each cube is about 2 tbsp and it’s easy to grab what you need and save the rest.  I also like to double this recipe…if you use a lot of broth, I suggest you do the same.  So easy, so yum and you just saved yourself a boatload of $$.

IMG_7458This is what it looked like before turning on the slow cooker.

IMG_7464This was after about 8 hours cooking.


The bouillon cubes after being frozen.

Mixed Veggie Pasta

This is a recipe that is so easy, I actually didn’t expect to love it.  Somehow, though, it works.  I used peas, carrots, corn and celery.   I also added some diced avocado to the individual bowls just before serving.  It came together quickly and the kids happily ate it up…so did I.

IMG_7309 IMG_7310

Pumpkin Red Lentil Stew

Wow, was this good!  And it all goes into the slow cooker so it’s super easy too!  A perfect quick meal on a chilly autumn or winter night. Yum!

IMG_7324 IMG_7325 IMG_7326

Veggie Dumplings

These were a little tedious to make…1 tbsp of filling onto each wonton wrapper, wetting the sides and then folding over and pressing to make sure it sticks.  However, they did turn out really good.  I would have never thought to put this mixture into a dumpling, but it was great.  One of my twins LOVED them and ate 5 or 6, I think.  Perfect little finger food for tiny hands.  It got a little messy once they bit into it as the filling started to fall out, but they are 1.5 yrs old and that pretty much happens with every food regardless.

IMG_7429This is the filling before being added to the wonton wrappers.

IMG_7431 IMG_7432

Cheezy Rice and Lentil Bake

I have made this recipe before and it was a huge hit.  This time I added chopped kale in the last 10 minutes of cooking…the same time I added the cheeze sauce and tomatoes.  It was even better!  The kids didn’t even seem to notice there was kale in there.  M never once asked, “what is that green stuff?” as he normally would.  K didn’t pick it out and put it in the cup holder of her highchair tray as she normally would.  What???  They all just happily licked their bowls clean.  Wow!  We had 4 people eating this night (hubby wasn’t home) and we had no leftovers.  Next time I will be doubling the recipe for sure!!

I used brown basmati rice, but any brown rice will do (or white rice for that matter, but you wouldn’t do that, right?)…just make sure its not quick cook rice or it will probably get too mushy.

IMG_7459This is what it looked like right before going in the oven.  Tomatoes, kale and cheezy sauce not yet added.

IMG_7460 IMG_7461 IMG_7462

Lunchbox Love (*Not always vegan)


Leftover Mixed Veggie Pasta, Red Pepper strips, Cantaloupe chunks, Wheat Thins


Mini Whole Wheat Bagels with Almond Butter and Plum Jelly, Cantaloupe chunks, Pickle Spear (wrapped in parchment paper, Bat Cookie from the Pumpkin Patch Bakery


Tortilla rollups with sunflower seed butter and strawberry jelly, cantaloupe chunks, pretzel sticks, carrot sticks and a few dark chocolate chips.


Nature’s Bakery Fig Bag, Cantaloupe Chunks, Carrot and Red and Green Pepper sticks, Applesauce and an M&M Chocolate Chip cookie (from a neighbor’s fundraiser)


Leftover Chocolate Chip pancakes from brunch the morning before, string cheese, red and green pepper sticks, and plum slices.


Whole Wheat Cinnamon Raisin English Muffin with Sunflower seed Butter and Plum Jelly, clementine slices, edamame and corn medley (from dinner the night before) and string cheese.

Pesto Pasta w/ Vegan Sausage and Brussels Sprouts

This pasta recipe screams fall to me.  I’ve made it before and everyone loved it so I thought I’d give it another shot.  I cut my Brussels sprouts into 4ths, so they are easier for my kids to eat….plus this way they only take about 12-15 minutes to roast in the oven.  I used Tofurkey Kielbasa instead of the chicken sausage the recipe calls for.  (Tofurkey also makes an excellent Italian Sausage with sun dried tomatoes that would be awesome in this).  The pesto I threw together with what I had on hand:  3-4 big handfuls of fresh spinach, 2 palmfuls of raw pepitas, a couple tablespoons of nutritional yeast (you could use Parmesan if you are not vegan)…get it all going in a food processor and lightly drizzle in some Extra Virgin Olive Oil until it reaches pesto consistency.  I didn’t measure anything when I made it, so that’s the best I can do with the recipe for pesto.  You can use any green or herb and any nut or seed…just use what you like and experiment.  I had some leftover roasted cauliflower so I threw that in straight from the fridge once everything else was done and combined.  Delish!

Pesto Pasta w/ Sausage and Brussels Sprouts


My 5 year old suddenly decided tonight that he doesn’t like Brussels sprouts or sausage, so even though he liked the noodles and pesto, he only ate a couple bites and then refused the rest.  My 1.5 year old twins, however, loved this.  C downed two bowls in record time!  K picked out all the sausage and ate the rest.  Once I offered her a piece of sausage from MY fork, she tried it and LIKED it…then proceeded to eat the rest of HER sausage.  Wow!  Sometimes, all it takes is a new perspective…from Mommy’s fork!  And, honestly, since everything is green and I cut the sprouts so small, you couldn’t tell what was a noodle and what was a Brussels sprouts.  So, if your kids think they don’t like them, maybe give this recipe a try.  Of course, once they bite into it they won’t be fooled, but maybe they will decide they like it!  After all, isn’t simply getting into their mouth 90% of the battle anyway?

Lunchbox Love  (*Not vegan)


Triscuit crackers, mozzerella cheese, applesauce, carrot sticks, cucumber slices, nectarine slices and a few raw cashews and dark chocolate chips for a little treat.

Finally a Vegan Mac and Cheese Worth Making!!!

I have been trying for YEARS to find a vegan mac and cheese that I actually like.  I don’t like to use vegan cheese because its not exactly health food and I just haven’t cared for any of the nutritional yeast based sauces that I’ve tried.  Don’t get me wrong, I love a good nooch sauce in other things, but I don’t think it works that well in mac n cheese.  I came across this recipe the other day while browsing Pinterest and I think you should all go make it RIGHT NOW!  It was WONDERFUL!  Creamy and golden in color…it was perfect!  The kids ate it right up.  The sauce is basically all veggies pureed up in the blender with a handful of cashews.  Nothing unhealthy about that!  I’m thinking this would make a great base for all those cheesy soups too (broccoli cheese, cheesy cauliflower…I’ll work on it and let you know!)  I served it up alongside some breaded baked zucchini sticks that we dipped in marinara sauce.  Yum!  A perfect first day of school dinner for my little Kindergartener!

The Best Vegan Mac and Cheese

I used butternut squash in place of the potatoes cause that’s what I had.  I’m glad I did because it gave it such a beautiful golden color.


Baked Vegan Zucchini Fries

I didn’t have enough Panko bread crumbs to make a full 2 cups, so I added 1/2 cup regular bread crumbs and 1/2 cup cornmeal to the mix.  It was tasty!


So yummy!!!


Another look into my son’s lunchbox.  Today, was a good ol’ PB&J, red pepper slices (his fave veggie), orange slices, trail mix and that darn Cashew Cookie Larabar Mini from yesterday. He said he didn’t eat it because he didn’t know what it was.  They come in their own little individual packages and he’s used to seeing it that way, but I unwrapped it for him just in case he couldn’t get it open.  Once I told him what it was last night, he was bummed that he didn’t eat it, so I sent it again today.  The trail mix was a last minute addition.  I was going to leave that compartment empty, but he requested it at last minute so I added it in.


I’m assuming he’s going to tackle that trail mix first, so I expect to get at least 1/2 of that sandwich back.  If I was thinking clearly this morning, I would have only sent half in the first place!


Besides my Plank Challenge, I haven’t done much working out this week.  I was busy getting M ready for school and running last minute errands.  But since today was school day #2, I had no excuses.  I met up with the local Mom’s group I belong too and walked nearly 4 miles this morning.  After putting the girls down for their nap this afternoon, I did 30 minutes of Tae Bo from a DVD and then a 90 second plank.  90 seconds doesn’t seem like a long time, but holy moly was that hard!!  I was groaning the last 15 seconds of that one!  Whew!

Ok, all, go make that Mac and Cheese!!!