(the) Jebbica

Breakfast is generally the hardest meal of the day for me to stay on task.  Half of the time, I skip it altogether, and the other half, I’m tempted to just swing by McDonald’s on my way to work and grab a $1 Sausage Biscuit (Lately, I’ve switched to the $1 Sausage Burrito, since it only has 300 calories or the $1 Fruit-n-Yogurt Parfait, but making it at home is always a better option!).  I used to read in diet books that the Egg McMuffin was the best thing to get at McDonald’s for breakfast, which has 12 grams of fat.  So then I found some Egg Muffin frozen knockoffs at ALDI that had half the calories and half the fat.  They were better looking and tasted better.  The problem for me was, though, I don’t really like Egg McMuffins.  I think English muffins are kind of strange with their powdery texture, and I just cannot eat an egg if I can see that the yellow is separated from the white.  I’m a weirdo, I know.

So, in trying to alter my eating lifestyle, I have tried to make breakfast the “most important meal of the day”.  Here are some healthy options I have been eating lately:

Peanut Butter Banana Whole Wheat Pita

How I make it:  Cut one whole wheat pita in half.  Spread insides with Smucker’s Natural Peanut Butter.  Slice banana in half, then in half longways.  Place two quarters into pita.  Toast in toaster oven on “light” setting.  I squeeze a little natural local honey onto it when it’s done.  This has become my new favorite breakfast because it really stays with you until lunch! (more…)

You will need:

1 can of black beans, drained and rinsed
1 can of garbanzo beans/chickpeas, drained and rinsed
1 bag frozen steam-in-bag sweet corn
1 cup pico de gallo
Lemon juice


Directions: Steam corn in microwave, and then combine all ingredients in bowl. Splash with Lemon Juice to keep fresh. Feel free to change it up, used canned corn, red beans, cook in a skillet or eat raw, chop up the tomatoes and onions yourself…go wild! This is great in pitas, with chips, in a burrito, or on salad.


I mentioned that I would post this recipe when I wrote about the turkey pita I ate the other day for lunch, which was delicious! Just thought I would share!

(Better Photo Coming Soon!)

I have been in a bit of a funk lately, for various reasons that have made me depressed, upset, angry, confused, and terrified.  I will spare you the details for now, until something is more concrete in my life and I know that things are going to go my way, but suffice it to say that it probably doesn’t help that I have to get my period during every SINGLE holiday (Seriously, Labor Day?  C’mon!).

So, even though I’ve been doing really well with eating healthy and have even dropped TWO PANTS SIZES, the past couple of weeks have called for a little chocolate therapy. There have been chocolate cupcakes. Ghiradelli chocolate turtle brownies. And today, a large slice of dry chocolate cake from a nearby restaurant.  And this cannot continue. So, I’m thinking, there has to be a way to indulge in chocolate therapy without having to loosen my belt again!

And so it was that I happened upon this recipe.  This cake looks delicious, doesn’t it? And the word from people who’ve made it say that the best thing about it is how moist it is–major bonus.  To me, I would say the best thing about it is that there’s no flour or sugar to speak of (blasphemy!). And I cannot WAIT to try it.  Because therapy is supposed to HELP with problems, not cause more.

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