Guilty As Charged

OK, you got me! I know, I haven't posted in a while, but I have good excuses!

Between work, bootcamp, volleyball (did I mention I'm playing beach volleyball and it is the absolute most fun. Ever.), trip planning, work on a special project (more on this coming soon) and thinking about the three weddings I'm attending this year I've barely got the time to sleep. So there you have it.

I did manage to have a girls night a couple weeks a go and we accidently went crazy! But I would say on healthy stuff! Besides guacamole the host made a delicious vegan spinach/artichoke dip. It was baked in the oven for a little so it was nice and warm when served. She also made the most amazing vegan chocolate mousse that I have ever had and served it with red berries. I will have to bug her for the recipe and share it. It was very simple and only had three ingredients. Tofu, dark chocolate and maple syrup. Oh man. My mouth is watering now.

I brought a mango/avocado salsa! I modified the recipe from something Fit Chicks posted because they love cilantro. I hate cilantro. I did not wanna go near the stuff.

Anyway, this salsa is super easy:

1 Mango, cubed
1/2 Avocado, cubed
1/4 Red Pepper, diced
1/4 Orange Pepper, diced
1/2 Red Onion, diced
Juice from Half a Lime

Mix it all up and your good to go! The amount of the ingredients isn't written in stone either, add more of what you like! I do suggest you get a very ripe mango, the juicer the better!

We ate all of our treats with whole wheat pita, blue corn chips and those long thin yummy crackers you find in the bakery section, I forget what they are called.

All in all I think it was a pretty great night! I still dream about that chocolate mousse.

Cabbage Soup

OK. Things are super crazy! Between work, bootcamp, volleyball (yay! beach volleyball!), Mother's Day, long weekends, commitments to friends and a little side film project my time has been limited!

To help make lunches simple this week I made a yummy cabbage soup Sunday. I was a little nervous about it because I've had some nasty cabbage soups but this one blew all those fears away!

I know it's a crude cel phone photo. But this isn't the prettiest dish but don't judge a book by it's cover!


Ingredients
2 T sunflower oil
1 medium cabbage, roughly shredded
3 or 4 small/medium carrots, sliced
1 medium yellow onion, chopped 
1.5 cups sweet corn
4 cups vegetable stock
2 t. sesame oil 
1 can white kidney beans
pepper to taste
1 - 1.5 cups water as needed. I had A LOT of cabbage to added about 1.5 cups of water to stock.


Directions
Heat oil in large heavy bottom saute pan. Saute onions, carrots, cabbage and corn for a few minutes until cabbage gets softer. Add pepper and saute a minute more then add stock, beans and sesame oil and simmer for 20 - 30 minutes. Store in tupperware and reheat in the microwave to enjoy at lunch!


Take a look at the blog I got this recipe from!

Vollywood

It's pretty gray out! I'm a little worried! I am supposed to have my first beach volleyball game of the season tonight 8:30! It's so not a beach day, it looks cold and rainy. That sand is going to be dirty! I think we will still have fun. It'll be good practice for when the days are nicer and the weather gets serious. And all those squats waiting for the serve will do my booty good!

I started my morning with some yoga. Really liking this routine I've got going on! I feel nice and relaxed in the AM from the flow. Even though the 6:30 wake-up call is a little rough the poses help to slowly get my body burning. I also get to feel proud of myself when I finally get into work in the morning. I like knowing that I've started my day with something good.

My lunch today was something different. Felafels! I bought a pack from the vegan section at my grocery store, and they were fresh, not frozen, which made them all the more attractive! I served it with brown rice and cooked spinach with some tomatoes, broccoli and green peppers on the side. It was a little bland to tell you the truth with no sauces or anything, but the felafels sure were delicious! I'd like to try making some of my own at home. Maybe with a tzatziki sauce. Mmm!

Now my lunch yesterday was anything but bland! Chili! This recipe was incredible simple and vegan all the way. If you're like me thought, be careful. There are A LOT of beans. They sure helped me stay full!

Ingredients

1 jar chunky salsa
1/4 cup BBQ sauce
2T chili powder
3/4t salt (optional)
1.5t ground cumin
1t dried oregano
1/2t paprika
1/2t sugar
1.5 cup water
1/2 can of diced tomato
1 can cooked red kidney beans, drained & rinsed
1 can cooked black beans, drained & rinsed
1 can cooked pinto beans, drained and rinsed
2 cups corn kernels

Directions

In a big pot heat the salsa and spices, stir to mix. Then mix in the water, diced tomato, all the beans and the corn. Cover and simmer for about 45 minutes, stirring occasionally. Enjoy!

It's really that easy! I knew I was going to have a super busy week so I made this ahead of time Sunday night and now I have tons of leftovers that will last me well into the week.

For something different try using ground round and reduce the amount of beans you use. Cheese, avocado or some corn chips would be great toppings!

A special thank you to my friend Melissa for introducing me to the simply delicious recipe from Vegan on the Cheap. This is one recipe you don't wanna lose.

Birthday Pancakes and Strawberry Sauce

Weekends just keep getting shorter and shorter and with the days getting nicer it's even harder to hold on to the weekend.

I visited a couple friends this weekend for their birthdays and conveniently it was also the weekend of my high school's 50th Anniversary. We visited the school and wandered the halls looking in our old classrooms and hangouts. Surprisingly the school was quite empty so we didn't run into any old friends or teachers. It was a little odd to be honest but fun none the less. Luckily I had a great high school experience so I can walk down those halls and look back fondly. Not much has changed there, that's for sure.

I made my friends a special birthday breakfast on Saturday morning. It was very appropriate for a birthday and was a good excuse to eat dessert for breakfast.

First I'll tease you with the topping. Strawberry sauce!

This took 10 minutes to make and was delicious! Simple slice or chop a pint of strawberries and heat in a sauce pan with sugar and vanilla. I made this the night before we needed it so I just microwaved it in the morning to serve warm.

So what was the main attraction? Pancakes of course!

I've been seeing a lot of recipes out there with sprinkles and cake mix to I decided to get on the bandwagon and try my hand at birthday pancakes.

These pancakes are almost as easy as using a pancakes mix, they just require a couple more ingredients and a little bit of love and fun.

As if sprinkles weren't enough I also made some with chocolate chips!

And the only thing missing is whipped cream. But the icing sugar glaze I whipped up made up for it. I'm not sure any of us used maple syrup. These beauties were sweet enough!

Strawberry Sauce

1 pint strawberries chopped

1/3 cup sugar

1t vanilla

1t corn starch 

In a saucepan over medium high heat, combine all ingredients. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.  Added a couple freshly sliced strawberries after the others were cooked to make sure I had a few big chunks of berries. They softened up in the already cooked berries.

Birthday Pancakes

1.5 cups white flour
2/3 cup french vanilla cake mix
1T sugar
3/4t baking powder
pinch of salt
2 eggs
1t vanilla
1.5 cups milk
sprinkles (lots!)

Combine the dry ingredients and mix. In another bowl wish together the eggs and vanilla then add to the dry mix. Slowly add 1 cup of milk until smooth adding more milk as needed. It will look just like regular pancake batter. Once smooth fold in as many sprinkles as your heart desires and spoon onto your frying pan (I was luck enough to use my friends electric frying pan, *swoon). Cook on one side until the top bubble a little, then flop onto the other side for another minute.

Serve with your favourite toppings like whipped cream, chocolate sauce, vanilla glaze, strawberries, bananas, even ice cream and more sprinkles!

Here's a little hint of what's coming later this week...

Overnight Oatmeal

Oh that potato salad sure is treating me well. It was a nice addition to lunch today! Although, I've kind of been grazing all day and haven't had a full meal really.

I got up this morning and felt a little tired and hungry from working out last night. I relaxed a bit on the couch and ate a bit of breakfast then did a 20 Minute Yoga Quickie with a nice woman on the beach on YouTube. It felt pretty great to stretch like that in the morning. Got my heart pumping and was even a little sweaty!

At about 10am, after my green tea, I had my second breakfast and since then I've only eaten a pear and a bit of that potato salad. What is this magic breakfast that kept me so full?

Overnight Banana Oatmeal!

I don't know why I didn't do this sooner. It's the quickest and easiest breakfast ever! Not to mention delicious. And as usual this dish can be modified to include your favourite ingredients.

Unfortunately, I didn't get a picture of it. But, I used this Banana-Blueberry recipe as a guide and she's got a nice picture that doesn't just look like brown mush!

Get a load of how easy this is.

Ingredients
1/3 cup of steel-cut oats
1/3 overflowing cup of milk
1/3 cup of plain Greek yogurt
1 mashed banana
1/4t of cinnamon (or to taste)

Directions
Mash the banana, then mix everything together in a sealable bowl or container. Pop it in the fridge overnight. In the morning trow it in the microwave for 1 minute and and enjoy! You can top it with more fresh fruit, granola, almonds or cereal if you're feeling really hungry :)

This is a new favourite for sure, and I've been telling everyone about it today. I just can't believe how easy it is. I loved that I could take it to work and top it with almonds and not even think about it!

You can experiment with all flavours here too. Add some honey, peanut butter, raisins or flax seed. Use chia seeds and non-dairy milk to make it vegan. Some apple slices or strawberries would also be great! This is definitely a recipe you can play with.

  

Hearts of Palm

What a nice weekend! I hope you all had as nice a weekend as me. I got in my workouts, friend time, family time and relax time. Still got to worry about cleaning thought...who wants to do that on a sunny afternoon?

I am so excited because I bought some new runners. I've been needing them for a while. I picked up purple and gray Nike Lunarglide 2 at National sports in the clearance section (yay!) and kinda knew as soon as I saw them that they were meant to be on my feet. I did a quick google search for reviews and ran around the store a bit with them on before buying. I broke them in today as I did my errands and workout this afternoon.

I worked out in the pool area of my building. It's an above ground pool that's surrounded by grass and gets a lot of sun. So it was a nice area to workout! There were some kids playing in the yard and I think they thought I was nuts. I was doing plank at one point and they came around a corner and each of them one at a time said "whoa!!!" It's a little awkward having an audience sometimes.

I also got these little cuties (or creepers depending on how you look at them) out of the car today!

I'd bought them last weekend at the antique store in Fenelon Falls and forgot them in the car. The red eyes look like they may have been added on long after its original purchase and they definitely bring out the creepy in these. I may touch them up. I'm still not even sure if they are supposed to be bears or gofers or what. Still, I couldn't eave the store without them! They are a nice little addition to my small S&P shaker collection!

So I tried something new today. Hearts of Palm. I was only able to get canned ones so they were quite salty. I'd like to try them fresh one day to see how they are really supposed to taste. In the can they were sort of like canned artichoke hearts with the same texture and subtle flavour. I've really only seen recipes where they are used in salads, so tonight I made a potato salad with hearts of palm!

I intended on making this Potato Artichoke Salad recipe from Delementals but could not find artichoke hearts anywhere at the grocery store! So I sort of had to improvise. I still managed to make a creamy potato salad with lots of leftovers for the week but I'm looking forward to making this particular recipe again.

I managed to grab a snapshot of what was left of my serving with Bryan's phone. I gobbled it up.

This recipe turned out to be really simple but not the most waist-line conscious - though potato salad rarely is. 

Ingredients

2 lbs potato, diced (I used baby yellow and red potatoes)

1 onion, diced

3 garlic cloves, minced

2T butter

1 can diced hearts of palm

1 container PC Artichoke & Asiago dip

Directions

Boil your potatoes until tender, drain and set aside to cool.

Meanwhile, saute the onions until translucent in the butter then add the garlic and heat for another minute or two.

In a large bowl mix the cooled potatoes (throw them in the fridge if you have to), onions & garlic, hearts of palm and potatoes until the potatoes are covered. I added in 2 tbsp of greek yogurt just to make sure it was all well covered, this works well is you don't have enough dip for your liking.

Store in the fridge until you serve it.

See, super quick and easy! That dip is a good trick if you need to make a large amount for a picnic or potluck. I might even try this with spinach dip.

Shed That Winter Weight - Chick Style

So this is exciting! Today I have a special guest post for you guys from Fit Chicks Head Chick, Laura Jackson!

In case you haven't heard yet, Fit Chicks is who I do my bootcamp classes with. In fact as I type this I'm trying to stretch out my oh so sore glutes and hamstrings from the last two classes. Not only is Laura a co-founder of the program but she is also a Nutrition and Wellness Specialist and has some great tips to share with you today about how to shed some of that extra cool weather weight! Hope you enjoy!

TOP 5 WAYS TO SHED THAT WINTER WEIGHT - CHICK STYLE!

By Laura Jackson

Spring has sprung and we know what that means…bathing suit season is around the corner! Unfortunately, there is no magic secret for weight loss. If there was, Oprah would have conquered her weight issue and she would have told the world! Spring is actually one of the best times to start shedding the pounds. The air is getting warmer, the days are longer and the produce is plentiful. So what are you waiting for? Here are our Top 5 Tips for taking off the winter weight!

1. Eat Whole Foods

Don't deprive yourself of food, Chicks. This will only lead to binging. Instead, focus on WHOLE, NATURAL and FRESH foods (the best for you foods don't even have a label!). It's really hard to overeat fruits, vegetables, beans, quinoa, eggs and lean healthy meats l. Pay attention to the amount of higher calorie items you use like nuts or oils, but don't eliminate them either!

Take advantage of the lovely fresh produce that is plentiful in the spring months. Raw vegetables are so fabulous for your health, and super low in calories and high in fibre so they will fill you up without adding to your waistline.

2. Drink Water or Herbal Teas

Do not to drink your calories. This is one of the most overlooked weight loss secrets out there!  It won't fill you up as much as whole foods will and the calories are still there (1 small iced coffee can hold a whopping 350 calories).  Find plain water boring? Stick to herbal teas or try water with cucumber, raspberry or mint added for flavor.  Just make sure to avoid artificial sweeteners. While they may seem like a no calorie option, studies have shown that they react within your body in the same manner as sugar so you are not doing your body any good!   

3. Move!

Taking bootcamp is fab, but make sure the other 23 hours a day aren't spent on your toosh! Make an effort to be more active like walking, dancing, yoga…the activities you can tke part in are endless and fun! 

4. Watch the Snacks

Healthy snacks are great, but grazing constantly will lead to overeating. Plan out snacks, focusing on whole foods and proteins like hard-boiled eggs, veggies and hummus, or a green smoothie - and don't eat mindlessly! Keep snacks at approx 250 calories.

5. Find What Works for You

Some Chicks love having 5-6 small meals a day so they are never starving, others like the satisfaction of 3 big meals. You are unique, and your healthy eating plan won't work for everyone so listen to your body and find what works for you.

6. BONUS TIP - Above all BE CONSISTENT

Results don't happen overnight. Keep moving and nourishing your body with whole foods and results will come!

So Chicks try these small changes and the results will show not only in the way you look but the way you feel – inside and out! Who doesn’t love that?!

Laura Jackson is Co Founder / Head Chick of FIT CHICKS, a Canadian based women's only fitness company.  FIT CHICKS offers 8 week bootcamp programs at over 30 locations across Canada  as well as fitness / nutrition challenges, workshops, Zumba® by FIT CHICKS  and recently launched FIT CHICKS Gear, a line of workout clothing for women. She is Certified Personal Trainer and Nutrition and Wellness Specialist with Canfit Pro as well as a Level 1 Kickboxing Instructor. Laura is also a fitness contributor to national publications and TV Shows such as The Huffington Post, National Post and CTV Morning Live as well as a health blogger at www.fitchicks.ca/blog.

Next 8 week sessions start on May 7^th, please visit www.fitchicks.ca, call 1-877- F1- CHICK or follow us on Twitter @fitchicks or check us out on facebook /fitchicksbootcamp

Avocado + Mushroom Soup

Slow and steady wins the race! I've been doing OK this last week balancing my food, workouts and social life and I think the key has been taking it easy. Not being too hard on myself and really thinking about all my choices and options. By avoiding those snap decisions I've been able to make good choices and have splurged on things I really wanted. Like an extra large, busting at the seams taco up at the cottage last weekend.

One of the decisions I had to make recently was deciding to step back from volunteering with a great organization. I really believe what they are doing is great but on this little path to life balance I'm trying to take I needed to step away from something and that just had to be it. I wish them all the best and will miss the company of the other volunteers.

So I must say that has made room in my brain for other things. I've continued to get up early in the morning and tried to either work out or make a really great breakfast. This does mean going to bed a little earlier! While I tried to get up early this morning the fact that I went to bed last night at 12:30am meant that when my alarm went off I just moved to the couch and slept another hour. Tonight I'm in bed by 11!

I was up so late because I decided to make soup after bootcamp. I was looking for a recipe that included only fresh foods, nothing packaged or processed. I was having a little difficulty as most recipes call for chicken, beef or veggie stock. I started looking up recipes on caveman and paleo diet websites and found an interesting mushroom soup recipe that included avocados. Sold.

This was pretty simple to make as it doesn't take much cooking time. The time comes in prep when you're chopping everything. I got some REALLY ripe avocados so they blended up really quick in my blender.

Side note here. I bought a really cheap blender from Wal-Mart last year and use it almost everyday! Especially since I don't have a food processor it becomes a necessary tool in the kitchen. It seems to be holding up ok but I'm beginning to wonder just how long it will last with all that ware. I'm wondering if I should get a separate food processor or invest in a really heavy-duty blender. Any suggestions?

Back to business here. This soup has a really interesting flavour from the avocado. I think it's gonna taste really nice today as all the ingredients have had a chance to mesh and meld together. I might add more mushrooms next time and a variety of mushrooms just for some...variety! For some extra protein I'm eating a couple hard boiled eggs along with it, but I think this soup would be really great with some chicken on the side. It might be even better with some cubed chicken in the soup!

Give it a shot!

Ingredients

2 ripe avocados

Juice from 1/2 a grapefruit

1 clove of garlic

2 cups boiled water

1T coconut oil

1 cup of your favourite mushrooms, sliced

1 red pepper, diced

1/2 yellow onion, finely chopped

2 tomatoes, diced

1t basil, or 3 fresh basil leaves

Directions

In a food processor or blender mix the garlic, avocado, grapefruit juice and hot water until smooth and set aside.

In a large pot heat the coconut oil and saute the onions, peppers, tomatoes, mushrooms and basil until soft.

Add the avocado mixture and heat through.

Score Part 2

Well I'm pretty excited. I got myself a stability ball today! Cheap from Winners! I can't wait to try it out. I think this ball really completes my mini at home gym. I'd like to get a set of heavier weights but for now, my yoga mat, 5lb weights and this ball are everything I need!

With that it's time to quit the gym! With my bootcamp classes, the flexibility of doing workouts at home and the nice weather on it's way I figure my $60/month can be better spent elsewhere (like on the new Jason Mraz CD I got today)!

Looking forward to the weekend (another cottage weekend)and I've made some kale chips in preparation. I'm hoping to make it a better cottage weekend than normal. I'm not buying any sweets! The kale and plain popcorn should be plenty. Plus, we're having vegan tacos on Saturday and I can surly full up on that! I'll also be brining my runners and crossing my fingers that it doesn't rain too hard.

OH! I also made frittata for the first time tonight with some veggies I had in the fridge. Bok choy, red peppers and broccoli. A weird mix I know but it worked! And filled me right up :)

I usually find that after dinner I crave a sweet taste in my mouth even though I'm full so tonight in addition to water I chewed on some fruit flavoured gum and that seemed to curb it. Hey, if it works I'll keep doing it!

Now, after looking online a bit I found myself back on Runner's World and found a great list of exercises to do with the stability ball. I won't be trying them tonight as Bryan is using it as his desk chair at the moment, but I will do these when I get home on Sunday.

Most of the moves I've done before but doing them with the ball adds an extra challenge. Check them out here!

Have a great weekend!

Score!

I don't wanna brag but this week I've been doing a pretty great job of getting up early and getting outta the house sooner. It all started Monday with the building fire alarm going off at 6:30am. A nasty wake up call but it sure got me out of bed!

Tuesday I didn't want to break the cycle so at 7 on the dot I got out of bed, showered and made myself a special breakfast. Picture this sandwich, toast, cheese, egg, veggie sausage, sautéed onion and mushrooms topped with avocado and another piece of toast. Yea, it was pretty great and really kept me going through the morning. I also noticed how much more pleasant everything was when my belly was full of protein. that and tons of water first thing really changed how my morning commute and morning at work went!

Today I did it again! Up at 7, I threw in a few push ups for good measure, showered and fed before 7:30. It was a smoothie morning, 1/2 cup milk, 2 tbsp greek yogurt, a frozen banana, lots of spinach and a bit of avocado I had left over. Yum! And, as I type this my eggs are being hard boiled for lunch.

So speaking of push ups, I haven't written much about what exercises I'm doing lately. I thought today might be a good time to talk about some good core workouts. Most of these are really simple moves but really set a fire in your abs.

Russian Twists - These are my favourite! Sit on the floor with your knees bent (or raised to increase difficulty) put your arms straight in front of your and swing them from side to side really twisting in your torso. Try to almost touch the floor beside you. I like doing these with a medicine ball for a little weight.

Side Plank with a Twist - Start in a side plank with your top arm raised straight up to the ceiling. Slowly bring your arm down and twist to bring your arm under you. Return to starting and repeat. Do 5 to 10 on each side.

Bicycle Crunches - I'm sure you have all done this before. Lay on your back, knees bent 90 degrees and straight above your hips. With your fingers beside your ears crunch up and bring your right elbow toward your left knee, extending your right leg. Return to the start then bring your left elbow to your right knee, extending the left leg. I see a lot of people at the gym rushing through these, try slowing it down and concentrate on doing a good twist. You can alternate between fast and slow crunches to keep things challenging.

Double Leg Stretch - I won't lie, this one sucks. I have a really hard time with ab workouts that require you to stretch out both legs, they just don't want to do it. Still, this one is nice and challenging. Lay on your back and bring your knees in toward your chest and your hands toward your toes. Slowly extend your legs out (careful not to touch the floor) and stretch your arms out behind you. Return to start and repeat.

Give it a try!

Kale, Chickpea and Sweet Potato Bowls

Another Sunday night. It's the moment where I reflect on all the great things I did this weekend and the think about the things I never got around to doing.

I never did fit in a workout. Time just flew by! And that fog and rain sure didn't make me want to get up and go. I know, excuses, excuses.

That said, I did get some long overdue chores done, like finally take that pile of stuff in the living room corner out to Goodwill. I did get up early yesterday for some grocery shopping too!

Ricky and Melissa's housewarming was a success. And I can't help but mention the incredible spread they had - Vegan Spinach Dip (non-dairy sour cream and mayo, veggie soup mix and spinach), all kinds of hummus and crackers to dip, pita chips (pita bread cut into squares and covered in olive oil, garlic powder and oregano, then baked for 15 minutes), delicious vegan & gluten-free mini doughnuts (made by Megan, and this was definitely my favourite snack of the night), fresh baked cookies, classic chips and salsa and pizza roll-ups made by yours truly. It was difficult to stay away from the food table!

So after gorging last night today was a little less food focused. A banana with toast and peanut butter for breakfast, a small salad with tomato and green peppers for lunch and a rice bowl with kale, chickpeas, sweet potato, avocado and a peanut sauce for dinner.

Thank you to Candice for this delicious recipe! As I was making it I was wondering how it would all come together. As soon as I took the first bite I wondered what I was so worried about! It's so simple, so easy and so satisfying.

It's a great quick meal on week nights and I will be making this again!

Kale, Chickpea and Sweet Potato Bowls

Ingredients:

1 cup uncooked brown rice (I also threw in some quinoa for fun)

1 bunch of fresh kale, cleaned and de-stemmed

1 can of chickpeas

2 medium sweet potatoes, cut into bite size chunks

salt, to taste

avocado, optional

creamy peanut sauce, recipe below

Directions

Preheat oven to 400F and grease a baking sheet or line with parchment paper.

Chop sweet potatoes into 1/4 inch chunks, sprinkle with salt and bake for 30 minutes.

While sweet potatoes are baking, cook brown rice according to the instructions on the package.

Blanch kale in boiling water for 3 minutes, remove kale from water with tongs and place kale in an ice water bath so it stops cooking. Drain and squeeze the water out, chop and set the kale aside.

Prepare creamy peanut butter sauce.

Once the rice and sweet potatoes are done cooking dish out your bowls. Give yourself a heaping spoonful of rice and top with chickpeas, kale, sweet potato and avocado then top with the creamy peanut butter sauce and enjoy!

Creamy Peanut Sauce

Ingredients

1/2 cup natural peanut butter

2 cloves of garlic, chopped

1/2 tbsp. fresh ginger, chopped

2T rice vinegar

2T soy sauce

2T honey

a pinch of cayenne pepper (optional)

water, to thin

Directions

Put all the ingredients in a blender or food processor and blend. Then add as much water as necessary to make the consistency that you like. It makes quite a bit so store any leftovers in the fridge for later. (It tastes good on everything!).