Cookin’ With Jojo

Published February 23, 2013 by Susan Woodward

What a busy Saturday… Wegman’s tour with Patty to see the best that Weggies has to offer Health-wise, Nutrition class with the girls, Cirque Fit (with Patty, too!!), and then open aerial practice.   I am sore, sore, sore…but in a great way!  While I might have trouble making a fist (achy hands), I know that my hands are stronger than they have probably ever been in my life.  I do not want any of this to end!  Well…maybe the aches and the soreness can go away, but I want to stay committed to being physically active!

The Challenge Ladies have been great!  We are already planning a 5K in June, and there is talk of joining the Dirty Girl 5K in September!  (I’m not exactly sure what that is, but it apparently involves teamwork and obstacle courses…)  I will be researching that one more!

After a grueling workout and with arms like rubber, I left the studio with my granddaughter Jojo in hand to go shopping for dinner ingredients at Trader Joe’s and then head home to cook with my little Munchkin.

She really is a good little cook!

After a hard workout (Will my abs hurt, and so do my ARMS!!!), protein was definitely on the menu.  Patty had whet my appetite with the quinoa salad she made for the Challenge Girls, so I thought about cooking with it.  I was feeling creative, so while Jojo and I were at Trader Joe’s, I concocted a stuffed veggie recipe:

First, I prepared the raw vegetables:

– 3 large green peppers, halved and cleaned for stuffing (so that will make six)

– 1 medium eggplant, halved and hollowed, ready for stuffing (that will give me two)

We (Jojo and I) then mixed in a large bowl:

– 3 cups cooked quinoa

– one 8 oz. package Trader Joe’s Organic 3 Grain Tempeh (crumbled- Jojo had fun doing that part)

– one 10 oz. package Trader Joe’s Vegetable Masala burgers (crumbled- Jojo broke the burgers into chunks, and I crumbled the chunks for the stuffing)

– the chopped up innards of the raw eggplant

– one 10 oz. jar Trader Joe’s Roasted Red Pepper and Artichoke Tapenade

After mixing all ingredients well, we stuffed the six pepper halves and the eggplant halves.

Jojo cooking 2

Jojo cooking

It looks a bit like she’s trying to make me an offer I can’t refuse, but after four pics and she kept doing that, I guessed that a smiling picture wasn’t going to be part of the deal today.  She said she wanted to make silly faces.  Ok…so I will publish the silly face.  When you look back on this at 16, Jo, you will thank me for publishing it!

Back to cooking…

After we stuffed with veggies, I poured a bit of  Trader Joe’s low sodium vegetable juice over the top before baking.  Popped it into the oven at 350 for about 40 minutes, so that the veggies were tender.  Voila!  Dinner for the family for a couple of days!

The spices came from the Tapenade, the juice, and the veggie burgers.  No added spices (including no salt).

We had supper ready when her mom came to pick her up after she had been teaching silks at a birthday party.  Protein was on Mommy’s menu, too!

This has been a great family thing, joining the Aerial Arts program.  Once I sign up for classes after the 12 Week Challenge is over, Illy will keep me motivated (as my future teacher, she will kick my ass if I miss class), and we can both eat healthier while cookin’ with Jojo!

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