Daily Wahnsinn

Hi, I'm Petra and this is my weight loss/fitness blog.

I used to be on Weight Watchers from January 2011 to October 2012, dropping approximately 45 lbs. I've made the transition from unhealthy and unhappy to athlete and this is my journey to becoming a healthier, happier me. I frequently post about my exercise (mostly running, yoga and lifting), the foods I eat, recipes I liked and my daily struggles. You'll also find the occasional tree hugger post, (travel) photography or anything else I find worth remembering and collecting.

I follow most blogs back that follow me. However, I do stay away from blogs that promote EDs, unhealthy methods of weight loss or negative body image.

Feel free to say hi any time!

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Catching Elephant is a theme by Andy Taylor

 

prettybalanced: Gnocchi with Goat Cheese, Grape Tomatoes and Basil Ingredients:1 package pre-made gnocchi (or make your own—I used whole wheat gnocchi from Trader Joe’s!)1 log goat cheese (about 6 oz)1/2 cup cooking water leftover from boiling gnocchi2 cups cherry tomatoes, halved1/2 cup torn basil leaves Source

prettybalanced:

Gnocchi with Goat Cheese, Grape Tomatoes and Basil

Ingredients:

1 package pre-made gnocchi (or make your own—I used whole wheat gnocchi from Trader Joe’s!)
1 log goat cheese (about 6 oz)
1/2 cup cooking water leftover from boiling gnocchi
2 cups cherry tomatoes, halved
1/2 cup torn basil leaves

Source

Pumpkin Mac & Cheese with Apples and Caramelized OnionsServes 4-6Ingredients:8oz dry macaroni pasta 1 tablespoon olive oil1 large onion, thinly sliced1 apple, diced 2 tablespoons unsalted butter1-1/2 tablespoons all-purpose flour1/2 cup pumpkin beer1 tablespoon pure maple syrup1/2 cup evaporated 2% milk (regular 2% milk would work too)1/2 teaspoon mustard powder1/4 teaspoon nutmegSalt and pepper1 cup pumpkin puree1-1/4 cups grated sharp cheddar cheese ~1/4 cup panko bread crumbs, optional (Maybe more of an indulgence than a super healthy, waste friendly recipe, but the occasional treat shouldn’t be out of the question!) Source

Pumpkin Mac & Cheese with Apples and Caramelized Onions

Serves 4-6

Ingredients:

8oz dry macaroni pasta
1 tablespoon olive oil
1 large onion, thinly sliced
1 apple, diced
2 tablespoons unsalted butter
1-1/2 tablespoons all-purpose flour
1/2 cup pumpkin beer
1 tablespoon pure maple syrup
1/2 cup evaporated 2% milk (regular 2% milk would work too)
1/2 teaspoon mustard powder
1/4 teaspoon nutmeg
Salt and pepper
1 cup pumpkin puree
1-1/4 cups grated sharp cheddar cheese
~1/4 cup panko bread crumbs, optional

(Maybe more of an indulgence than a super healthy, waste friendly recipe, but the occasional treat shouldn’t be out of the question!)

Source

Fettuccine with Roasted Butternut Squash, Brown Butter & SageServes 41 small butternut squash, about 2 pounds1/2 pound fettuccini noodles4 tablespoons unsalted butter10-15 whole sage leaves, sliced cross-wise into very thin ribbons1/8 teaspoon nutmeg1/3 cup cup pine nutsParmesan cheeseSalt and pepper to taste Source

Fettuccine with Roasted Butternut Squash, Brown Butter & Sage
Serves 4

1 small butternut squash, about 2 pounds
1/2 pound fettuccini noodles
4 tablespoons unsalted butter
10-15 whole sage leaves, sliced cross-wise into very thin ribbons
1/8 teaspoon nutmeg
1/3 cup cup pine nuts
Parmesan cheese
Salt and pepper to taste

Source

Pumpkin Spaetzle with Leeks Ingredients 1 1/2 cups all-purpose flour 1 cup packed pumpkin puree 3 large eggs 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1/2 cup whole milk 1 leek, halved and thinly sliced, light green and white parts only 2 tablespoons unsalted butter salt and pepper to taste Source

Pumpkin Spaetzle with Leeks

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup packed pumpkin puree
  • 3 large eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup whole milk
  • 1 leek, halved and thinly sliced, light green and white parts only
  • 2 tablespoons unsalted butter
  • salt and pepper to taste

Source

prettybalanced: Vegetarian Lasagne with Goats Cheese and Summer Squash Ingredients *5 to 7 ounces goat cheese (depending on how much you like cheese/goat cheese, Joe and I thought 5 would have been enough) *1/3 cup chopped pitted black olives *1 tablespoon chopped fresh thyme *1/2 tablespoon dried basil *1/2 tablespoon dried oregano *2 teaspoons minced garlic *1 teaspoon olive oil *4 cups prepared pasta sauce *1 lb. whole wheat or regular lasagna, cooked according to package instructions *Freshly ground black pepper *1 medium zucchini, cut into 1/4-inch slices *1 medium summer squash, cut into 1/4-inch slices *3/4 cup bottled roasted red pepper, drained and chopped *1/4 cup grated Parmesan cheese Source & Instructions

prettybalanced:

Vegetarian Lasagne with Goats Cheese and Summer Squash

Ingredients
*5 to 7 ounces goat cheese (depending on how much you like cheese/goat cheese, Joe and I thought 5 would have been enough)
*1/3 cup chopped pitted black olives
*1 tablespoon chopped fresh thyme
*1/2 tablespoon dried basil
*1/2 tablespoon dried oregano
*2 teaspoons minced garlic
*1 teaspoon olive oil
*4 cups prepared pasta sauce
*1 lb. whole wheat or regular lasagna, cooked according to package instructions
*Freshly ground black pepper
*1 medium zucchini, cut into 1/4-inch slices
*1 medium summer squash, cut into 1/4-inch slices
*3/4 cup bottled roasted red pepper, drained and chopped
*1/4 cup grated Parmesan cheese

Source & Instructions

Eggplant Maltagliati Alla Nuova Checca Servings: 6 servings Ingredients2 cups peanut oil1 small eggplant Pasta dough1 pound durum flour5 eggs1 teaspoon extra virgin olive oil1 teaspoon salt Sauce1 pound cherry tomatoes, different colors (red, yellow)1 bunch basilfresh ricotta cheesesaltextra virgin olive oil Source & Instructions

Eggplant Maltagliati Alla Nuova Checca

Servings: 6 servings


Ingredients
2 cups peanut oil
1 small eggplant


Pasta dough
1 pound durum flour
5 eggs
1 teaspoon extra virgin olive oil
1 teaspoon salt


Sauce
1 pound cherry tomatoes, different colors (red, yellow)
1 bunch basil
fresh ricotta cheese
salt
extra virgin olive oil

Source & Instructions

Chorizo and Kale Pasta Bowl (serves two very hungry people) 2 cloves garlic 1/2 onion 3 links chorizo sausage (maybe about 1/2 lb), casing removed - substitute, obvs if you’re vegetarian several heaping handfuls kale, roughly chopped 6 ounces uncooked whole-wheat pasta 1-2 ounces mozzarella cheese to top Source & Instructions

Chorizo and Kale Pasta Bowl (serves two very hungry people)

  • 2 cloves garlic
  • 1/2 onion
  • 3 links chorizo sausage (maybe about 1/2 lb), casing removed - substitute, obvs if you’re vegetarian
  • several heaping handfuls kale, roughly chopped
  • 6 ounces uncooked whole-wheat pasta
  • 1-2 ounces mozzarella cheese to top

Source & Instructions

Recipe: Vegetable Lasagna Ingredients 10 ounces, weight Lasagna Noodles 2 Tablespoons Olive Oil 1 whole Medium Onion 4 cloves Garlic 1 whole Red Bell Pepper, Diced 24 ounces, weight White Mushrooms, Chopped 4 whole Squash (yellow Or Zucchini), Diced 1 can (28 Ounce) Whole Tomatoes 1/2 cup White Wine 1/4 cup Fresh Parsley, Chopped (more To Taste) 1/2 teaspoon Kosher Salt (more To Taste) Freshly Ground Black Pepper 1/2 Teaspoon Red Pepper Flakes 30 ounces, weight Ricotta Cheese 2 whole Eggs 1/2 cup Grated Parmesan 1/4 teaspoon Kosher Salt Freshly Ground Black Pepper 1 pound Thinly Sliced Mozarella Cheese Extra Parmesan Cheese, For Sprinkling Preparation Instructions Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving. Serve with crusty French bread. Source

Recipe: Vegetable Lasagna

Ingredients

  • 10 ounces, weight Lasagna Noodles
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, weight White Mushrooms, Chopped
  • 4 whole Squash (yellow Or Zucchini), Diced
  • 1 can (28 Ounce) Whole Tomatoes
  • 1/2 cup White Wine
  • 1/4 cup Fresh Parsley, Chopped (more To Taste)
  • 1/2 teaspoon Kosher Salt (more To Taste)
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1 pound Thinly Sliced Mozarella Cheese
  • Extra Parmesan Cheese, For Sprinkling

Preparation Instructions

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serve with crusty French bread.

Source

Easy Cheesy Zucchini BakeMakes 4-6 servingsIngredients:2 medium-sized zucchini, cut in slices or half-moon slices2 medium-sized yellow squash, cut in slices or half-moon slices2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)2 T thinly sliced green onion1/2 tsp. dried thyme3/4 tsp. garlic powder1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)salt and fresh ground black pepper to tasteInstructions: Preheat oven to 350F/180C. Spray an 8” x 8” baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot. This kept well in the fridge overnight, but mine was gone the next day so I don’t know if it would last longer than that! Source

Easy Cheesy Zucchini Bake
Makes 4-6 servings

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C. Spray an 8” x 8” baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
This kept well in the fridge overnight, but mine was gone the next day so I don’t know if it would last longer than that!
prettybalanced: Cheesy Baked Pasta with Eggplant and Roasted Red Pepper Sauce heesy Baked Pasta with Roasted Red Pepper Sauce and Eggplantadapted from America’s Test Kitchen, Pasta Revolution 3/4 cup panko bread crumbs 1/4 cup olive oil kosher salt and freshly ground black pepper 3 oz. Parmesan cheese, grated (1 1/2 cups) 1 (14.5 oz) can fire-roasted diced tomaotes 3 cups roasted red peppers, rinsed, patted dry, and coarsely chopped (24 oz jar) 1 1/2 lbs eggplant, chopped into 1-inch cubes 6 garlic cloves, minced 1 tsp minced fresh oregano, or 1/4 tsp dried 1/8-1/4 tsp crushed red pepper 4 cups water 12 oz short pasta shapes (I used rotini) 6 oz. fresh mozzarella, sliced thin 2-3 Tbs chopped fresh basil Source & Instructions

prettybalanced:

Cheesy Baked Pasta with Eggplant and Roasted Red Pepper Sauce

heesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant
adapted from America’s Test Kitchen, Pasta Revolution

  • 3/4 cup panko bread crumbs
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper
  • 3 oz. Parmesan cheese, grated (1 1/2 cups)
  • 1 (14.5 oz) can fire-roasted diced tomaotes
  • 3 cups roasted red peppers, rinsed, patted dry, and coarsely chopped (24 oz jar)
  • 1 1/2 lbs eggplant, chopped into 1-inch cubes
  • 6 garlic cloves, minced
  • 1 tsp minced fresh oregano, or 1/4 tsp dried
  • 1/8-1/4 tsp crushed red pepper
  • 4 cups water
  • 12 oz short pasta shapes (I used rotini)
  • 6 oz. fresh mozzarella, sliced thin
  • 2-3 Tbs chopped fresh basil

Source & Instructions