Monthly Archives: March 2014


Sweet Potato and Lentil Stew

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!

So you better make this soup before it gets too warm!  It’s so good!


Plus, its made in the slow cooker!  And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class.  No, we won’t mention that.


This soup is so good and good for your too.  Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store.  They have tons of great vitamins and are overall a great vegetable.  You will love this stew.  It fills you up and it is on the low in calories to boot!  It’s a win win all around.

Sweet Potato and Lentil Stew
Prep time
Cook time
Total time
Sweet Potato and Lentil Stew So good and good for you too!
Serves: 4-6
  • 1 large sweet potato (or yam) peeled and diced into ½ inch cubes
  • 3 medium carrots, peeled and diced into ½ inch cubes
  • 3 celery stalks, cut into ½ inch slices
  • 2 leeks, halved lengthwise and cut into ½ inch pieces
  • ¾ cup dried lentils, any color
  • 1 4 inch piece of ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • salt
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • juice of one lemon
  • ½ cup cilantro, chopped
  1. Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker.  Add 6 cups of water, and cook on low for 8 hours.
  2. After 8 hours, stir the soup with whisk, to make a thick puree.  You can add some water if its too thick.
  3. Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step.  I have and the soup doesn't have very much flavor.)
  4. Stir in the lemon juice and cilantro. Salt to taste.
  5. Eat!

Recipe from Food Network Magazine December 2011 


Chocolate Hazelnut Crepe Cake

My birthday was last month (33, gasp!) and one of my favorite gifts was the Smitten Kitchen Cookbook, by Deb Perelman. She also writes a great blog if you haven’t seen it you should totally check it out.

One of my favorite things is cookbooks.  I literally read them at bed time.  I love this one, a lot.  The pictures are great, the recipes are straight forward and informative, and her narrative couldn’t be better.

Anywho, this is the first recipe I’ve made from the book, and boy is it a winner. I made it for my mom’s birthday (Happy Birthday Mom!) who also happens to be a February baby.

This cake is a little time consuming, but its so good and totally worth the effort.

This cake takes a little planning ahead because the crepe batter and hazelnut pastry cream both need to chill. The crepe batter for only an hour (but up to two day, I made mine the day before) and the hazelnut cream has a quick chill method if needed (chill bowl of pastry cream in an ice bath), but other than that this recipe is very easy.


You start by  making the crepes.  DON’T BE AFRAID!!!!  These are not hard!  Once you get your rhythm going you will wonder why you were every scared in the first place. I used a 10 inch skillet, preheated over medium high heat (more toward medium than high), gave it a good spray with non stick spray, and used a 1/4 cup measure to measure out the batter.


Pour the batter in the skillet, give it good swirl, and then use a spatula and run it around the edges.  Then, carefully pick up one of the edges with your fingers and flip it over. Cook a little longer on the other side, and there you have it.  A perfect crepe. Every single one of my crepes turned out great.

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American Girl Cafe-Restaurant Review

My daughter had a birthday last month! I can not believe she is 6!  For her birthday this year, she wanted to go on a birthday adventure instead of having a party.

So off we went to the American Girl Store at the Grove in LA. Many doll outfits later, we finally made our way to our reservations at the cafe. I have to say, it really was perfect and Romi had so much fun!  It was a great way to spend her birthday!


The decorations in the cafe are super cute, all done in black, white, and bright pink.


The waiter made sure to seat Romi’s doll,


and even placed her hands up because she was excited for Romi’s birthday! They even had matching birthday crowns for both of them!

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Overnight S’mores Oats

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

Ever tried overnight oats?  Well you should.  They are quick and easy, ready when you are, and delicious too.


I’m sure most of you out there are like me.  Either don’t eat anything in the mornings (who has time to feed themselves after they have already fed three little people, the bird, the dogs, the bunny, you get the picture) or grab a protein bar or something of the like.

These you mix up the night before and they are ready when you are.  Grab a spoon on the way out of the door and you are set.


This recipe calls for greek yogurt. I like to use the Chobani 100 calorie containers for this. One container is the perfect size for this recipe.

Plus, chia seeds.  Invest in a big bag of them.  You will be happy you did. I do not recommend leaving them out of this recipe.  They really help with the consistency.

This is eaten cold straight from the fridge, but you can also warm it up a little in microwave.  Which is what I do on these chilly mornings.


When you first mix it up, it will look like some gross soupy concoction, but overnight in the fridge and voila!


You have a pudding like bowl of oatmeal, where the chia seeds have worked their magic, the oats have softened, and everything has melded together nicely.

Add some mini chocolate chips and a few graham crackers and call it a day.

Overnight S'mores Oats
Prep time
Total time
Overnight S'mores Oats
Serves: 1
  • 5.3 oz container of Chobani greek yogurt-vanilla flavored
  • 1 tablespoon of chia seeds
  • ½ cup of old fashioned oatmeal
  • ½ cup almond  milk
  • mini chocolate chips (as many as you would like)
  • graham crackers (as many as you would like)
  1. Mix together the yogurt, chia seeds, oatmeal, and almond milk.  Stir well and let sit overnight in the fridge.
  2. In the morning, stir well (you might need to add a little more milk but I usually don't) and top with mini chocolate chips and graham crackers.
  3. Eat!

This recipe could be easily made gluten free by using gluten free oats.