Hey there! I apologize for not updating here recently. Things have been quite hectic, but I’m in the process of finding balance.  I have been trying to find a balance with work, exercising, and eating healthfully. I seem to forgot every year that September and October are the busiest months of work. Around mid-October things finally seem to settle into place. I think it’s getting to that point…thank goodness. 

My new workout schedule consists of:

  • 3 days of running (I’m really trying to become a runner because I love it so much).
  • 2-3 days of Vinyasa yoga
  • 1 day of circuit training

Today, I was able to run 3.01 miles without any walking breaks! This is a huge accomplishment for me since I have never been a strong runner. I’m so motivated now since I’ve proved to myself that I can do it.

Okay, I have a great recipe for you! This meal is healthy, delicious, and quick to make (perfect for a weeknight meal)!

Here are the ingredients you’ll need for 4 servings of creamy twice-baked veggie potatoes:


  • 2 (8 oz.) potatoes
  • 1 medium green pepper
  • 3 scallions
  • 1 jalapeno pepper
  • 1 cup of broccoli (oops…forgot to put it in the first picture)
  • 1/3 cup of unsweetened almond milk
  • 3 light garlic and herb Laughing Cow cheese wedges
  • 1 tbsp. sour cream
  • 1 tsp. minced garlic
  • 1 tsp. dill
  • 1/2 tbsp. season salt

Preheat the oven to 350 degrees. Cook potatoes in microwave (just wrap each potato in a paper towel and cook for about 5 minutes or until the soft in the middle).

Sauté broccoli (I used frozen broccoli and just placed it into the pan) and green pepper until tender.


Remove seeds from the jalapeno. Chop the jalapenos and scallions.


Slice the cooked potatoes down the middle and scoop out the soft insides (leaving nice little potato “boats”).


Place the scooped out potato, almond milk, cheese, sour cream, garlic, dill, and season salt to a mixing bowl. Stir until well blended.


Add green peppers, broccoli, and scallions to the mixture.


Fill the potato boats with the mixture and bake for about 20 minutes (or until golden brown on the top).




Nutrition information (from Calorie Count Recipe Analysis )


Print Friendly