100 for Boston

I have not put together a post in a while and that is largely in response to the fact that Boston is still on my mind.  Two weeks ago we were all reminded of our humanness.  We remembered that we are all fragile and that this life is fleeting.  We were reminded to be grateful for our lives, our families, our friends, and our limbs.  


The Boston bombings last month really got me thinking about how grateful I am for my health and the physical ability to be active.  It must be heartbreaking to wake up after surgery to the reality that your body has been changed forever.

NBC recently did a story about OEF and OIF veterans who lost limbs as a result of IEDs.  These veterans helped the Boston bombing victims simply be relating to their experience and giving them hope for life after loss.  It was moving to see just how close these veterans and survivors became even after only having met briefly.  The human spirit is an INCREDIBLE thing folks.

veterans visit boston victims

Every time that I have felt sorry for myself or felt like I didn’t have it in me to tackle a challenge, I reminded myself of the resiliency and hope of the human spirit.  Sometimes we accept limits or boundaries to what we are capable of achieving.  The truth of it is, with the right attitude and mindset, you can do damn near anything you want to do!

In that same vein I have decided to challenge myself in honor of those being challenged today as a result of last month’s events.  I plan to run 100 miles by the end of summer.  This means between the end of may and the beginning of August, I plan to run a total of 100 miles. If you are interested in challenging yourself or just looking for away to honor Boston, run with me!  Check out our facebook group and join us in the 100 mile challenge.

run with boston

Peace, love, and praying for Boston,

The Hungry Wife


Pacing with pals and roasted veggie penance.

Some days I have great ideas for a post, I gather and edit pictures, and then sit  at the computer with coffee and a purpose.  Two hours later I completed nothing…except for three games of Murder, She Wrote (yes, this actually exists).  God help me if it isn’t one of the most addicting games for the computer.  In any case, I am well intended but easily distracted thus I haven’t posted here in far too long.

ccc 10k bib

Last month Stuffed Husband and I participated in the Crescent City Classic 10K for our first time ever!  This race is one of  the biggest races (possibly THE largest) in New Orleans.  This year was the 35th anniversary in fact.  We really enjoyed sharing this race with two of our favorite running buddies.

Scooter and JenJen

Scooter and JenJen

One of the most wonderful parts of racing is building a community of running pals.  Stuffed Husband and I are lucky enough to have friends like this.  Scooter and JenJen are two of our favorite friends to celebrate holidays and milestones with so it makes sense that we would enjoy racing and post-race celebrating with them.

Pacing buddies.

Pacing buddies.

Often we splurge after races.  When I say splurge I’m not talking an extra serving of a light meal or just indulging in dessert.  Nope.  We go all the way.  I’m talking cheesy tater tots, fried catfish, beers, and MORE beers.

Matt double-fisting it

Matt double-fisting it!

Naturally, I have to work on balancing out my post-race gorge fests with lighter fair as the weekend goes on.  Next time you need to lighten things up to pay for your dietary sins, try tossing veggies in olive oil, salt, and pepper.  Pop them in the oven for 20 minutes at 450 degrees.  Divine, I tell you!  

Roasted Veggies

Roasted Veggies

Roasted vegetables are great as a side, with whole wheat pasta, in a wrap, or on a salad.  So much flavor and SO little guilt.  Here’s how I topped off a salad with mine.

Salad with roasted veggies, Tempeh, and roasted tomato.

Salad with roasted veggies, Tempeh, and roasted tomato.

Do you have a quick recipe you use when you need to lighten up your next meal? I would love to hear about it!  Maybe you have a pacing buddy who you love to indulge with?  Tell me your favorite part of having a friend to put away miles with or why you prefer to run alone.

Peace, love, and pacing pals,

~The Hungry Wife

Fuel for the distance: Three Bean Chili

Lately I’ve been really enjoying my outdoor runs.  Some mornings it is still pretty chilly out around these parts.  In fact I’ve had to go as far as wearing a hat and gloves on the mornings we have had a “hard” freeze.  Whatever that means.  Luckily Stuffed Husband is quite the motivator and was willing to take the run with me.  He’s just selfless like that.  Well, selfless and competitive.

Saturday Speedwork

Saturday Speedwork

Anyway, I’ve found that refueling after these bitter cold runs can be tricky.  My body wants something hearty and warm.  Naturally, I turned to chili.  Interesting, I wanted chili when I was feeling chilly.  hah.  Oh no, I’m developing my father’s sense of humor…AKA cheesy. This three bean chili was ridiculous easy and made SO MUCH friggin’ chili that I had to freeze half of it.  I suggest halving the recipe if your family is small like ours.  The recipe can be found here.

3 bean chili

I forgot to take a picture of the chili after I added the corn.  In the future, I would probably leave the corn out anyway.  It seemed unnecessary given that I made cornbread to eat with it.  Too much corn is well…too much.  The recipe is easy as pie to follow.  Just buy a bunch of cans of stuff and a packet of chili mix.

Cans O' Stuff

Cans O’ Stuff

Chop up some onions and garlic.  Try not to cry uncontrollably.  I did.

chop chop chop

chop chop chop

Dump it all in your slow cooker and set it on high for 3 hours, then go for a run.  The running part is an essential part of the recipe.  If you don’t run, you’ll just never get that homemade chili taste just right.  No really!  Would I ever lie to you? 😉

Slow cookers are awesome.

Slow cookers are awesome.

Serve up a bowl after a nice long run.  Maybe top it with a little cheese and/or corn chips.  I served mine with cheese and a side of cornbread.  Definitely hit the spot!  Not only is this recipe crazy easy, but the health benefits are undeniable.  Plenty of protein and fiber from the beans and a serving of vegetables in the diced tomato, corn, onion, and garlic.  Good stuff!  Stuffed husband even used the chili later in the week to make tacos with!  Brain and brawn with that guy.

Stuffed Husband

Stuffed Husband

Do you have a go-to recipe you rely on for recovery after a long hard work out?  I’d love to hear about it.  Share your recipe with me in the comment section below or post a link I can follow.

Peace, Love, and Foodie Fuel~

The Hungry Wife

Spaghetti with meatballs

Sometimes Dinner in our house looks like this


Hot Cheese Steak Sandwich

Sometimes it looks like this.


Spring Rolls with Peanut Sauce

Then there are days it looks a little more like this.  Mhmm, that’s right.


Molten Chocolate Chip with Whip


A few nights back I had a pound of ground beef in my fridge and a taste for Italian fare in my heart.  Here’s what dinner looked like on that particular night.


It'sa pasta with a' meatballah. (Read like Luigi)


Meatballs are a fun and easy way to make boring ground beef a little more exciting.  It also effectively covers all bases for the hubs: Meat=beef, carb=pasta, and veggie=tomatos in red sauce.  Ok, so I’m stretching it a little with the vegetable but hey, who’s going to stop me?!


  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 package angel hair pasta, cooked al dente
  • 1 20 oz jar of your favorite red sauce
  • 1/4 cup of red wine
  • 1 small yellow or white onion
  • 5 cloves of garlic
  • 1 egg
  • 1 cup of breadcrumbs
  • salt
  • pepper
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • Shredded parmesan, mozzarella, or provolone to top.


  1. Start by dicing up your onions into 1/4 inch pieces.  Next, finely dice the cloves of garlic. 
  2. Place half the onions and half the garlic into a large mixing bowl.  Add the ground beef, egg, breadcrumbs, and seasoning.  Mix together using your hands.
  3. Place a large skillet on the stove over low heat.  Add olive oil and remaining onions and garlic.  Cook for 3-5 minutes or until translucent.
  4. While onions and garlic cook down, divide beef mixture into 6 equal pieces and roll into balls using both hands. 
  5. Once onions and garlic have cooked down, add meatballs to the skillet and allow to brown for 3 minutes.  Turn meatballs over to allow for even browning.
  6. Next, pour red sauce and red wine over meatballs in skillet and increase heat to medium high.  Once sauce begins to boil, lower to a simmer and cover with a lid.  Let cook covered for 20 minutes.
  7. Serve meatballs and red sauce over warm pasta.  While still hot, top with cheese.
  8. Enjoy!





Peace, love, and piping hot meatballs~

The Hungry Wife


Country Style Ribs


That guy I married really, really, really likes meat.  He likes it so much that he thinks he needs to eat it pretty much everyday.  Crazy kid.  Anyhow, I have made it a personal goal to learn new ways to cook up that ole animal carnage.

Walking through the store one day this past weekend, Stuffed Hubs and I came across something called Country Style ribs at the grocery store.  Now, I have heard of short ribs and plain old regular ribs but I ain’t never heard o’ no country-style ribs.  We bought them anyway.

After doing a little reading about common ways to prepare them, I decided to use what I had in the kitchen, throw it in the slow cooker, pray, and hope for the best.  It worked!  Here is what you will need to make these sweet carnivore treats.


  • 2.5 lbs. of country-style ribs (i’m sure any rib cut would be fine)
  • 1 cup of bottle barbecue sauce
  • 3 tablespoons of olive oil
  • 3 tablespoons of honey
  • 1/4 cup of brown sugar (packed)
  • 2 tablespoons of worcestishire sauce
  • 3 tablespoons of mild bottled hot sauce
  • 5 cloves of garlic
  • Seasoning salt
  • Black pepper


  1. Start by getting that guy you married to pull that heavy crock pot out of the cabinet and onto the counter where you can reach it.
  2. Season the ribs on either side with a generous amount of seasoning salt and black pepper.
  3. Coat the slow cooker with olive oil and drop in your ribs.
  4. In a separate bowl, mix together all other ingredients.  Pour the mixture over the ribs carefully.  Be sure that all the ribs are coated.  You can use tongs to toss them around if necessary.
  5. Set the slow cooker on low for 7.5 to 8 hours.
  6. Serve em up with corn on the cob, sweet potatoes, or nothing at all.  They’re delicious all on their own!


I can see making this for friends or just for a Sunday lunch.  The fact that it’s put together in a crock put makes it a real breeze and clean up is so quick your husband won’t mind doing the dishes at all.  Right?

Peace, love, and ribs that will stick to your ribs~

The Hungry Wife

Tandoori Chicken

I have a collection of recipes that pile up to the height of Mount Rushmore.  Most of them involve chocolate, a variation of chocolates, or chocolate and peanut butter.  Cocoa beans, I love you.  My sweet tooth has driven most of my decisions over the last six months.  My thighs are feeling the jiggly effects of such.  Note to self: invest in fruit more often.

I couldn't stop eating Texas Sheet Cake

This recipe however is NOT about sweets.  Tricked ya didn’t I!?  In fact, this recipe is all about the yummy, juicy, and savory taste of Tandoori chicken.  Recipes that involve few ingredients and little prep time typically rank high on my list.  My taste buds seriously lack in patience.  What can I do?  Even stuffed husband couldn’t say enough good things about this dish, albeit was through a mouthful of chicken.

Please, for me, for all that is holy, make this divine chicken!!  This recipe will definitely be a regular in our house.


  • 1 cup plain low-fat yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 small yellow onion
  • Juice of 1/2 a lemon
  • Coarse salt and ground pepper
  • 4 bone-in, chicken legs

Recipe adapted from: Everyday Food.


  1. Throw the first 7 ingredients listed above into a blender.  You may want to roughly chop the onion first so as to prevent the heart attack that may ensue when you hear your blender choke on a way too sturdy onion.  Unless you have a well-constructed blender in which case…I am very jealous of you.  Blend these items together for about 15 seconds until you have a mostly creamy consistency.  It is ok if you see small chunks of onion and garlic. In fact, onion and garlic are a very good things.
  2. Place your chicken legs in a large pyrex dish with, if possible, a lid.  Lids disappear in our house.  It’s the gnome, I just know it.  He has my ipod charger and tv remote as well. Jerk.  Season either side of the chicken with salt and pepper.
  3. Pour the yogurt marinade over the chicken. Cover it with your lid, or aluminum foil, or whatever for about 5 hours.  More if you have the patience, which I do not, but no longer than 24 hours.
  4. You can certainly cook this chicken on a grill.  In fact, it’s probably best that way but I also do not have a grill.  So instead, preheat the oven to 475.  Place your marinated chicken on a baking skeet lined with a rack.  I placed aluminum foil under the rack to catch the drippings and make clean up easier on that guy I married.
  5. Place the chicken in the oven for 40 minutes.
  6. Flip each leg to allow for even cooking and allow the chicken another 20-25 minutes to complete cooking.
  7. Remove from the oven and allow to cool before serving with jasmine rice, steamed veggies, or a crisp cool salad.

The possibilities for this recipe are endless.  I used our left overs to make chicken salad.  Absolutely mouth-watering!

Peace, love, and preposterously simple recipes~

The Hungry Wife 

Cabin fever may cause weight gain…

A few weekends back the Gulf Coast area had a little visitor named Lee.  He was slated to visit for a few days but turned out to be more of a passer-by.  That’s a good thing considering HE was an IT, a tropical storm IT.

The impending bad weather had me stuck in doors sucking my thumb and praying for the thunder to pass.  I am not made for storm-like weather.  In fact, Chloe-girl and Bella-Bug deal better with bad weather than this puppy momma.  Honest to God.

Bella-bug bothered during a nap.

Chloe-girl begging to fetch...again, and again, and...

Once I realized the storm wasn’t going to rip the roof off of our little home or cause waters to rise up to the second-story, I decided to do what I do best…EAT.  In the mood for something sweet, I decided to bake up some Peanut Butter cookies.  I already had everything I needed and the will/craving to make something worth the calories of consumption.

Here’s what you will need:

  • 1/3 cup of butter
  • 1 heaping tablespoon of peanut butter
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup of all-purpose flour
  • 1/3 cup of cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt

Pre-heat your oven to 350 F.  In a mixer, if you have one because your husband loves you, you won one, or you inherited one from your Aunt Sally, cream the softened butter, peanut butter and sugars.  Make it fluffy.  Why? Because I said so.  Hey, it worked for my mom.

P.S. if you’re not a peanut butter person, replace the p.b. with regular old heaven-sent buttah.  God would allow it, I’m sure.

Once mixed, add in the egg and vanilla extract.  MIX MIX MIX. Do it now!  I’m feeling very drill sergeant today.  It must be a case of the Mondays.

In a separate bowl your husband cleaned for you because he’s a saint, sift together the flour, cocoa powder, baking soda and salt.  If you are too lazy to sift, much like myself, just mix it together well with a wooden spoon.  Baking is a place where skipping silly steps like sifting should be allowed.  Why? Because I said so darn it.  Sheesh.

Next, add the dry ingredients to your mixer in intervals until both are completely combined.

Line a cookie sheet with aluminum foil.  WHY?  Because I…oh you know.  Plus this makes cleaning up as easy as asking your husband to clean up the kitchen, ahem, I mean as easy as one, two, three.  Grease the aluminum foil and drop 1 inch scoops onto your tray with adequate space to bake.

Pop your sheet into the over for 8-10 minutes.  Anything longer will make the cookies crisp instead of chewy.  Trust me, you want chewy.  You need chewy. MUST. HAVE. CHEEWWWYYY.

Chewy Deliciousness.

This was the perfect treat to keep my mind off the impending doom lurking outside my window.  It also made stuffed husband very happy.  Very, very happy.  When he’s happy, we’re all happy.

I apologize for the lack of pics in the recipe.  The weather outside made lighting an issue.  I think you can handle this one without the pictures anyway.  You’ve come such a long way.  We both have.

Thanks for stopping in today.  I’ve got a Tandoori chicken recipe in the works that will make you sing Hallelujah.  Coming soon!

Happy Monday Ya’ll!

Peace, love, and peanut butter goodness-

The Hungry Wife