My post was so quick on Saturday morning that I didn’t have a chance to tell you that I had Party Pizza Friday!  This time I picked up a $5 pizza at our local grocery store, I tricked my side out with leftover roasted jalapenos from my salsa making last week, and diced green peppers.  Tony had sauteed mushrooms on his side, and I may have added a touch more cheese.

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And guess what I had at twin fest on Saturday??  Deep dish pizza!
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My bronchitis cough?  Still very much alive and well.  I’ve gone through two Z-packs and 3 bottles of prescription cough medicine – I have to call my doctor this morning and see if I can get something stronger.  I haven’t worked out in 12 days!  And when I don’t work out, you can see I tend to throw the healthy part of the diet out the window.

When I work out, I am not as tempted to eat shit because I think to myself “do you really want to undo that 50 minute workout?”  The answer is usually no.  The problem is that I feel fine, but this barking cough is getting a bit annoying – I think even Tony is getting sick of it.

I did make a delicious roast Saturday night though – I came up with a new rub:  2 tablespoons of dijon mustard smeared all over the roast, then mixed together dried rosemary, 1 teaspoon of lemon pepper seasoning, and 2 cloves minced garlic.  I also cut slices in the top of the rub and put in whole cloves are garlic while it grilled.

I took the meat out exactly at 125 degrees.  I let the roast rest for 20 minutes before slicing.

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So fricken good!  Thumbs up from Tony on this one too – woot!

I got up at a more respectable 8:30 on Sunday.  Tony made me another one of his amazeball breakfasts – this time he used leftover stuffed green pepper filling I had leftover in the fridge.  It was basically some ground sirloin, peppers, crushed red pepper and a bit of tomato sauce scrambled with two eggs and some cheese.  He put it on top of a crusty corn tostada.

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Its another birthday in our office –one of the named partners.  I was wondering what to make for the office, when I remembered Teresa just had a recipe for peanut butter banana bread with a peanut butter glaze.  Um, yes please!  My changes are bolded.

Peanut Butter Banana Bread

I got six mini loaves – each loaf is 2 servings: so each serving is 177 calories, 6 fat, 27 carbs, 1.5 fiber and 4.2 protein)

Cooking Light August 2010


  • Bread:
  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain fat-free yogurt
  • 1/3 cup creamy peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed (I used 1/4 cup wheat germ)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons chopped dry-roasted peanuts (left out)
  • Cooking spray
  • Glaze:
  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter


1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

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Holy yum.  The peanut butter glaze completely makes this – still won’t touch my MIL’s banana bread, but this is a pretty close second.  And in case you are wondering, I can be artistic in my photography – ha!

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Tony made the call for Sunday night dinner.  Scott Conant’s Tomato Basil Sauce.  The only difference is that I leave out the crushed red pepper – Tony can’t handle the heat. Open-mouthed smile

The key is to remove the skins – just put the tomatoes in boiling water for about 3 minutes, then put in an ice bath.  Let them sit to cool, and the skins come right off.

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I may have burned my garlic bread a bit! Sad smile

Alright, time to get my shit together for the day. In case you missed it in Saturday’s post, I am adding a new installment to My Bizzy Kitchen – “Ask Tony Anything!”  Just leave a question in the comments or shoot me a side email at  I’ll post his answers on Wednesday.

Make it a great day!