Road·block.

an action, condition, etc., that obstructs progress toward an objective.

These are just a few of my blogging roadblocks over the past week.

I ordered these shoes and they arrived on Thursday. But much to my dismay, they were super red and super shiny. After flip-flopping on them, I decided it would be best if I returned them and continued my quest for the most perfect red shoes ever. I did order the shirt pictured and it was quite nice.

Work. Need I say more?

On Friday night we went to dinner with J's parents. It was the first time we've went out since moving back from NY (can you believe it's been 12 weeks?!). They went to their community caucus last week and Lindy was nominated as a State Delegate. We're really excited to hear about everything she will be involved in and know she'll do a great job representing her city.

I was dedicated last Saturday morning and made it to two classes at the gym before 9:00 am. J met me there and when we got home, we made these muffins and delivered them to some of our family for breakfast. They were good - not too sweet, but a little heavy (I didn't exactly measure the banana and I used three...). I think I would make them again, maybe as mini muffins.

Tropical Muffins with Coconut-Macadamia Topping

Ingredients
Muffins:
1 1/3 cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
Cooking spray

Topping:
2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar
1 tablespoon regular oats

01. Preheat oven to 400 degrees.

02. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in the center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.
03. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
04. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.


Yield
12 servings

Nutritional Information
CALORIES 205(29% from fat); FAT 6.7g; PROTEIN 4.3g; CARBOHYDRATE 33.3g; FIBER 2g; CHOLESTEROL 19mg; IRON 1.5mg; SODIUM 215mg; CALCIUM 69mg

A visit to the Anastasia Brow Studio on Saturday was much needed.

Our good friend, Lisa, turned 30 on Sunday. Her husband helped start the celebration with a surprise birthday party for her on Saturday night. It was a great party, lots of family and friends, delicious food and a sweet video of pictures of Lisa throughout the years. Happy Birthday Lisa!

Been loving the gym. The classes are great and I've been spending some time on the treadmill to get ready for a 5K this summer. I am not a runner....

I'm always looking for versatile t-shirts and these vintage T's at Target fit the bill. I purchased them on one of many trips to Target in the last week..

After learning that chicken was a major meal category last week, I decided to try some new chicken options. This Barbecue-spiced chicken was from Cooking Light on the Menu Suggestions page at the back of the March issue. It was good and really quick. The sides were standards at our house, green beans with toasted almonds and mashed potatoes.

Barbecue-spiced Chicken

Ingredients:

2 teaspoons onion powder

1 1/2 teaspoons salt

1 1/2 teaspoons paprika

1/2 teaspoon chipotle chili powder (I couldn't find this so I used regular chili powder)

01. Preheat over to 350 degrees.
02. Combine spices and sprinkle evenly over 8 (6 ounce) skinless, boneless chicken breasts.
03. Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray.
04. Saute chicken in pan, 2 minutes each side (will need to saute in batches if making 8).
05. Remove chicken and arrange on jelly-roll pan.
06. Bake for 12 minutes or until done.

Tonight I made the most delicious salmon dinner ever. I've always liked fish and ate all different kinds of it growing up, but when I started eating sushi a strange thing happened - I was totally turned off to cooked fish. I finally came around to white fish that is flakier and I like tuna barely seared but anything else just doesn't taste right. So for years, I haven't been ordering salmon or tuna, let alone cooking it. With the time I've been able to spend cooking since moving, I realized J has been dying for salmon (something he ate for lunch a couple times a week in NY) and I found this recipe in April's Cooking Light. It seriously was the most amazing salmon I've ever had AND it only took minutes to make. You should try it!

Herb-Crusted Salmon with Mixed Greens Salad

Chopped fresh herbs dress up salmon fillets, which are a great source of heart-healthy omega-3 fatty acids. The homemade vinaigrette brightens salad greens while keeping calories and fat in check. Serve salmon with lemon wedges.

Ingredients
Salmon:
1/2 cup dry breadcrumbs
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh flat-leaf parsley
1 1/2 teaspoons grated lemon rind
1/2 teaspoon black pepper
2 garlic cloves, minced
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
Cooking spray
1/4 teaspoon kosher salt

Salad:
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups mixed salad greens (I used baby spinach)

01. To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.
02. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
03. To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.

Yield
4 servings

Nutritional Information
CALORIES 256(33% from fat); FAT 9.5g; PROTEIN 32.1g; CHOLESTEROL 70mg; CALCIUM 110mg; SODIUM 399mg; FIBER 1.8g; IRON 2mg; CARBOHYDRATE 9g