WIAW: New {Recipes} at Almost Each Meal

Good afternoon y’all!  We have another snow day today – just as the weatherman foretasted, the snow started falling late morning yesterday and continued through the evening.  It’s not snowing today, but the temperatures are bitterly cold – it currently feels like -15*F with the windchill!

Tuesday's Snow

scenes from yesterday

Wednesday Morning's Snow

scenes from this morning

Enough snow talk.  Moving on…  Onto food, specifically my eats from yesterday.  I planned to make meatloaf for dinner (I’ve had an intense craving for meatloaf for days!) but the ground turkey that I took out of the freezer didn’t fully defrost.  I know that I could have put it under warm water to quickly defrost, but I was too caught up watching One Tree Hill so I decided to save it for dinner tonight.  No worries, I have three, yes THREE, recipes to share today!  That said, I’ve learned that I’m not a great recipe writer (no big surprise), so if anyone would like to kindly share their recipe writing tips I’d gladly listen!

Thanks Jenn for hosting another tasty link-up!

Molasses Cappuccino

Ingredients (serves 1):

  • 1 espresso pod (or you could grind your own espresso or use instant granules)
  • Water (enough to fill the reservoir)
  • 1/2 cup Silk Light Vanilla Soymilk (or your favorite milk)
  • 1 tsp. molasses
  • Cinnamon
  • Stevia


First, froth the milk.  There are a few different ways to do this…

- If using a Rivo System (or similar machine), the machine will essentially do all of the work for you.  Just be sure to choose the cappuccino setting, not the latte.  The machine will beep once the milk is frothed.

- If using a steam wand, be sure that the wand is pushed down fully into the pitcher – if the wand is too high, large bubbles may form.  Slowly lower the pitcher as the milk rises in order to keep the tip just below the surface.  The milk is finished when the temperature reaches approximately 145*F.

- If using a handheld frother, warm the milk in the microwave for 20 seconds.  Make sure the glass/mug is microwavable!  Transfer the milk to a pitcher and hold the frother close to the bottom, slightly angled.  Turn the frother on and begin swirling it around, alternating between high and low.  The milk will quickly start to thicken and small peaks will form.

Next, brew the espresso.  I make a double shot because of the size of my coffee mugs, but it’s up to you if you want a single or double shot.  Traditionally, a cappuccino is 1/3 espresso, 1/3 steamed milk, and 1/3 foamed milk.  Pour 1/2 tsp. of molasses, cinnamon, and stevia (to taste) into the espresso.

While the espresso is brewing the milk should separate, the foam will float to the top and the steamed milk will settle on the bottom.  Slowly pour the milk into the cup of espresso – the steamed milk will pour first and the foam will follow.  Top with the remaining 1/2 tsp. of molasses.

Note:  I use a Keurig Rivo Cappuccino & Latte Brewing System, but a handheld frother works wonderfully too!  Handheld frothers are fairly cheap ($10-20), are easy to find (Amazon.com/Crate & Barrel/Bed, Bath & Beyond), and require two AA batteries.  I used one before I received the Rivo System.


Brown Sugar Cinnamon Raisin Oatmeal

Ingredients (serves 1):

  • 1/2 cup quick cooking oats
  • 2 cups water (this is more than the recommended amount, more water = super fluffy oats!)
  • 1 – 2 tbsp. raisins
  • 1 tsp. cinnamon
  • 1 – 2 tsp. brown sugar


In a medium saucepan, add all of the ingredients and stir to combine.  Bring oats to a boil and reduce the heat to a simmer.  Occasionally stir the oats, scraping down the sides.  Cook for approximately 5 to 7 minutes or until desired doneness.  Top with your favorite toppings.

Note:  My favorite oatmeal toppings include: cottage cheese, Greek yogurt, fresh and/or dried fruit, nut butters, cereal or granola, and a splash of milk.

Cheesy Hodgepodge Eggs

Ingredients (serves 1):

  • 1/2 cup Harvest Hodgepodge (it’s a frozen veggie blend from Trader Joe’s, but you could use any blend)
  • Worcestershire sauce
  • 2+ tbsp. shredded Mexican cheese
  • 2 rice cakes
  • 2 sunny side up eggs
  • Salt + pepper *optional*
  • Hot sauce *optional*


Coat a medium skillet with nonstick cooking spray and place on medium heat.  Add the frozen veggies to the skillet.  Once the veggies are cooked, add a few splashes of Worcestershire sauce and stir.  Cook until all of the liquid is absorbed.  Remove the veggies and distribute evenly among the rice cakes.  Sprinkle with Mexican cheese.

Place the skillet back onto the burner.  If the skillet is sticky from the Worcestershire sauce add a second coating of nonstick cooking spray.  Crack eggs into the skillet.  When the whites start to turn opaque, cover the eggs with a lid – the lid helps the whites to cook thoroughly while the yolk stays runny.

A thin white layer will form on top of the yolk and indicates that the eggs are done.  Place an egg on top of each rice cake and sprinkle with salt + pepper and add a dash of hot sauce.

Note:  I know that a lot of people love to hate rice cakes more than they love to eat them (my husband included).  You can easily swap the rice cakes for toast, an English muffin, potatoes, or skip the carbs all together.


celery sticks + salsa, a grapefruit, & pretzels on the side

Apple & Popcorn Snack

an apple & Brown Bag Popcorn with sunflower seeds for an afternoon snack


veggies, veggies, & more veggies


chicken potsticker soup & a buttered English muffin


Joe’s O’s with vanilla bean ice cream

Question:  Does anyone else think that those Brussels sprouts look like alien heads?

Question:  Do you butter your bread?  I don’t usually becuase my stomach doesn’t do well with butter, but sometimes nothing sounds better than buttered toast (or pasta).  We use Earth Balance butter and my stomach seems to do well with that.

— Allison


WIAW: Two Thumbs Up for Stubb’s BBQ {Giveaway}

Good morninggg, thank you all for the well wishes :)   I actually typed and meant to publish this post yesterday but my foggy sick brain forgot the last step, to click the “Publish” button.  Whoops.  That said, I’ll save my ZOOMA Annapolis race recap for another day – my Tuesday eats and a giveaway is enough for one day.

Yesterday morning I woke up feeling better but this morning I’m feeling not so hot, er rather, I’m feeling really hot and think my fever is back.  My doctor thinks that I caught a virus because of the sudden onset and my other symptoms – if I don’t feel better by Friday I’ll meet him for an exam and have my labs drawn.  To the average person a virus is never fun, but because lupus suppresses my immune system, anything  that I “catch” is exacerbated and hard to get over.  Boo.

I’m going into work today though because my inbox is bursting at the megabyte and is starting to stress me out.  Yesterday the highlight of my day was this…


Eeek, shield your eyes!  Charlie is in ze buff!

It took a lot of bribing and coaxing to get him into the tub.  He isn’t the biggest fan of water, so much so that whenever we pass by a lake on a walk, he sticks out his claws to grab the ground below him.  He’s gotten better over time and nowadays he will walk out onto a dock but still refuses to go anywhere close to the edge.

Moving on…  My Tuesday eats.  One perk of being sick is having easy access to the kitchen.  Eggs for lunch?  Heck yes!

Thanks Jenn for hosting another tasty link-up!



frozen berries & a pancake pile [aka the pancakes didn't cooperate] topped with Kashi Go Lean + cottage cheese + crunchy PB + blueberry preserves


cottage cheese mixed with blueberry preserves & topped with Joe’s O’s


carrots + celery, apple slices, eggs stuffed with shredded light taco cheese + avocado + salsa, & a toasted TJs Berry Mango Bran Muffin


afternoon snack of an unpictured banana & popcorn

6-5 Park

Charlie & I were antsy from sitting inside all day so we went to the park with Ryan to watch him skate


Stubb’s Legendary Bar-B-Q sauces, rubs, & marinades

The kind folks at Stubb’s contacted me, asking if I’d be interested in trying a few of their products.  Since summer is quickly approaching and knowing that Ryan is a big fan of BBQ, I couldn’t say no.   They sent me a couple of rubs, bottles of marinade [seen in the picture above] – I was psyched!  Evidently I couldn’t wait because BBQ was what was for dinner.

Stubb’s is the industry leader among small batch sauces.  Stubb’s products are all-natural, certified gluten-free, and contain no high fructose corn syrup, yet retain their deep-rooted, authentic Texas tastes and barbecue cook-off credibility.  They offer a great way for people to add flavor and interest to sandwiches, burgers and grilled meats, fish and veggies, while avoiding the fat, calories or artificial flavors, sweeteners, colors, or preservatives often found on the condiment aisle.

Like ants at a picnic, hidden dietary pitfalls are unwelcome – but all too common – guests at spring and summer cookouts.  Condiments from mayo to soy sauce can be the biggest offenders, with artificial ingredients, fat, sodium, and gluten.  Did you know?  A new survey reported that 1/3 of Americans are eating gluten free diets.  Woah!

Check out this link for information about common nutritional pitfalls found on the condiment aisle.

6-5 Dinner

chicken tenders with Stubb’s Bar-B-Q Spice Rub + Sweet Heat Bar-B-Q Sauce served with sweet potatoes & an unpictured salad

Sauces:  The link-up includes Original Sweet Heat, Spicy, Hickory Bourbon, Smokey Mesquite, and Honey Pecan.  At an average of 20 calories, 110 milligrams of sodium per tablespoon, and no high fructose corn syrup, Stubb’s is a healthier option with no sacrifice in taste.

Marinades:  From light and tangy Chicken Marinade with brown sugar, onion, garlic, and citrus, to zesty Beef Marinade, made with soy, lime, ginger, and red pepper, Stubb’s marinades [also including Pork and Steakhouse marinades] add interest to everyday cooking and grilling.  Stubb’s injectable marinades in Texas Butter or Chipotle Butter come with their own injector and help create moist, flavorful holiday turkey, summer briskets, weeknight beef and pork roasts, and more.

Rubs:  Stubb’s savory spice blends in Bar-B-Q, Beef, Chicken, Pork, and Steak can be used to prep meats for the grill or used to boost flavor and add a kick to any dish.

The verdict:  Two thumbs up!

Ryan and I thought the Bar-B-Q Spice Rub was full of flavor, spicy but not so overwhelming that we couldn’t taste anything.  The Sweet Heat Bar-B-Q Sauce lived up to it’s name, it started out sweet due to the molasses and brown sugar, and packed a punch of heat from the chipotle peppers.

We cannot wait to host a BBQ with all of our friends at our new apartment and try all of the other sauces.  Stubb’s is definitely a product line that I will purchase in the future.

6-5 Almond Butter

an almost empty almond butter jar stuffed with cereal + Silk Light Vanilla

Want to win 3 coupons so you can cook and grill with Stubb’s?  The giveaway is open until Sunday, June 9th at 11:59PM EST and I’ll announce the winner on Monday.  Please note that unfortunately this giveaway is only open to U.S. residents.

There are 6 ways to enter.  Please leave a separate comment for each entry.  You can enter once, twice, or all six times – the more entries, the better your chances…

  1. Leave a comment answering:  What’s your favorite thing to BBQ?
  2. Tweet about this giveaway and tag @lifesabowl and @stubbsbbqsauce
  3. Follow Stubb’s on Twitter
  4. Follow Life’s a Bowl on Twitter
  5. Like Stubb’s on Facebook
  6. Like Life’s a Bowl on Facebook

Disclaimer:  I was provided free products from Stubb’s Bar-B-Q for the purpose of this review, however I was not compensated in any other way.  All opinions are my own.

— Allison


WIAW: Wafflewich For the Win

It’s wa-wa-Wednesday!  I’m not sure why, but I’ve been in the best mood all week.  Maybe my endorphins are still flowing like crazy from Sunday’s race?

4-30 Charlie

Speaking of flowing, do y’all remember the group TLC? Rumor has it they’re getting back together!  I personally was a bigger fan of the boy bands back in the day [N'Sync, specifically Lance, swoon] but I also enjoyed singing about Waterfalls…  Go, go, Jason Waterfalls. 

Haha yes, I shamefully admit that for the longest time I thought they were singing about a man named Jason Waterfall.  Humor me and someone please tell me that you did too?!

Let’s keep things flowing and move onto my my eats from yesterday.  Holy YUM, yesterday was apparently a day full of salty + sweet and lots of tastiness – I ate at least one thing at every meal that made me wonder why I haven’t eaten ___ before.  All new eats are noted with an asterisk* :)

Thanks Jenn for hosting another tasty link-up!


I grew up drinking Folgers brand because my dad was a big fan, but nowadays my heart belongs elsewhere – the best part of waking up is Starbucks in your cup!

4:30 Breakfast


TJ’s frozen Very Chery Berry blend, egg whites stuffed with mozzarella cheese + Canadian Bacon*, & a TJ’s Cranberry Orange Bran Muffin smothered with honey

4-30 Lunch

fresh veggies, Kettle Brand Bakes Sea Salt Chips, a banana, & a CranBran VitaTop*


wafflewich* FTW [for the win] – dijon mustard + mashed avocado + honey smoked turkey sandwiched between Van’s Waffles


apple slices & an Odwalla Super Protein Bar

4-30 Dinner

veggie-filled salad, Williams-Sonoma butternut squash puree* [served as soup], & avo tuna salad* on top of rice cakes


rice cakes topped with cocoa cottage cheese + dark chocolate chips

Question:  What’s the tastiest thing you’ve eaten recently?

Question:  If you had to choose one, would you choose N’Sync or the Backstreet Boys?

— Allison