Just keep swimming...

So there's this thing, it's called running.  Well, he and I have a love/hate relationship!  In other words I love the idea of him and hate the actual act.  However, I have made a promise to myself to start this exercise phenomena and so I endure.  You see, running has been there taunting me with images of a bikini ready body, less chubby cheeks and some serious love of new clothes but my body is still having trouble letting go. 

Over the past two weeks I've had shin splints!  Before you call me a wuss and tell me to power through the pain, let me give you a visual.  Have you ever seen Zombieland?  You know, the movie with Woody Harrelson and Emma Stone (seriously awesome chick)!  Well shin splints are a lot like that movie.  I'm running, running, swimming, running along my merry way and WHAP- knife to the shins- like they want me for dinner knife attack.  I realize that Emma Stone would never want to eat me for dinner but she may feed me to the sharks, she's an animal lover after all.

To combat this shark biting, knife throwing attack on my shins I have done it all.  I bought brand new Flash Gordon like shoes they totally make me faster. I have made my stride shorter than a littler person, too far? and I have iced them like a cold brewski on a warm day.  They're getting a little better but it has been super annoying.  Ever walked down your stairs backwards because you thought it was fun?  Me too...  now do that for a week and a half sucker!

The moral of this story is that if you want something bad enough you just keep swimming.  I want to see my bikini clad bod almost as much as I want to get this oven ready to cook a bun!  Both goals are where I want to be!

So the next time you think you have to stop because of a zombie or shark attack remind your self this:

via

Until next time...

Breakfast Ham Cups

This is a great make ahead recipe for those on the go work mornings!  My husband is in the Coast Guard and well, I'm always late so these are perfect for us!  They are also cute enough for brunch.  I altered the original recipe which you can find here, for a more healthy alternative.  

Ingredients:

Well, it's a little hard to say, because you could add any ingredients under the sun to these.  But basically, I allowed about 1/4 egg substitute per cup.

Ingredients 

• egg beaters (original, southwest-the world is your oyster!)
• grated cheese (again, you pick!)
• diced onions
• a couple of green onions
• ham slices, a little thick
• sliced, fresh mushrooms
• diced red/green peppers
• Chopped spinach
• salt and pepper to taste

Directions

1.  Saute all of your veggies and set aside.

2.  Spray a muffin tin with nonstick cooking spray and line with the ham.

3.  Add cheese to the bottom of the "ham cups"

4.  Add a small amount of veggies and then pour on egg beaters to middle of cup.

5.  Sprinkle with green onion.


6.  Bake at 350 degrees for 20-25 min or until eggs are set!

You can also add just about anything to make them your own!  Experiment away! 

Bon Appetit! This recipe is Semi Homemade with Annalee.

 

Sauteed Rock Shrimp with Creole Cream Sauce in Puff Pastry

Hold onto your hats!  I've taken this recipe and given it a twist to make it more user friendly with added a kick!

Ingredients

6 frozen puff pastry shells (I like Pepperidge Farms)
1 pound frozen rock shrimp (70 to 90 count)- or any shrimp really!
1 tablespoon Emeril's Creole Seasoning (season to taste)

1 tablespoon olive oil
1 cup chopped green onions
1 teaspoon Tapatio (add more for the KICK)
2 cups heavy cream ( I know...but it's gooood!)
2 tablespoons unsalted butter- I use whatever I have!
Salt and pepper

Cayenne Pepper (for the KICK)

Directions

1.  Preheat oven to 400 degrees F. 

2.  Bake shells according to package directions.  Cool while cooking shrimp.

3.  Season rock shrimp with Creole seasoning. In a large skillet over high heat, saute rock shrimp in   olive oil until no longer opaque, about 1 minute. Add green onions, and tapatio and cook for 1 minute. 

4.  Add the cream, bring to a boil and reduce heat to a simmer. Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes. 

5.  Add butter and whisk thoroughly to combine, about 1 minute. Season with salt and pepper.

With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.

Bon Appetit! This recipe is Semi Homemade with Annalee.

 Click here for the original recipe.