Saturday, January 22, 2011

Restaurant: Lettuce - Walnut Creek


I know that there are places similar to this in San Francisco. Alas, I work out in Walnut Creek though and as far I know, this is the only one in the area. Lettuce is one of my favorite place to have lunch. I have yet tried a salad that I don't like. I won't go into the calorie area. I realize that depending on what you put on your salad, it will make a big difference. My take of healthy food is always eat as little processed/fake stuff as much as possible. This fits perfectly. For those that need more substance than salad, they also have sandwiches, soups, and pastas.

1632 Locust St
Walnut Creek, CA

Thursday, January 6, 2011

Sunday, January 2, 2011

Kitchen Staple: Tomato Pasta Sauce

Pasta with a creamy tomato sauce

Every time I have to pick up a jar of pasta sauce at the store I think to myself, I really should make this instead. A slow cooker made the process extremely easy. We used it tonight for dinner with a little cream cheese melted in to make it creamy to go with the egg pasta Chris made. The best part is I have enough for 4 more dinner out of the batch. Just freeze it flat in a quart size zip lock bag and take one out the night before you use it. I made mine vegetarian this time and added TVP (Total Vegetable Protein) for additional protein and also to absorb some of the liquid from the additional vegetables I put in there. Free feel to use ground meat or a combination of meat/TVP instead.

Tomato Pasta Sauce

This makes a large batch. I would use it the night of and then freeze it in quart size bags (about 3 - 3 1/2 cup each). The amount of sugar and salt used will depends on the type/brand of tomatoes used.


  • 2 can crushed tomatoes, low sodium, 28 oz each
  • 1 can diced tomatoes, low sodium, 14 1/2 oz
  • 1 can tomato paste, 6 oz
  • 2 carrot, peeled and cut into big chunks
  • 1 zucchini, trimmed and cut into chunks
  • ½ large onion, trimmed and cut into chunks
  • 2 celery stalks, trimmed and cut into chunks
  • 3 tbsp. minced garlic
  • 2 tsp. dried basil
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 2 tbsp. basalmic vinegar
  • brown sugar, to taste
  • salt, to taste
  • ground black pepper, to taste
  • 1 cup TVP, leave dry


With a food processor, chopped each vegetables into very small pieces separately. It takes a bit more time, but you will have more uniform pieces if you don't mix all the vegetables together.

Put everything in the slow cooker and cook on slow for 8 hours. Adjust the seasoning with brown sugar, salt and ground black pepper as needed.

Saturday, January 1, 2011

Happy New Year!

She's very proud to pick this dress herself

How could I possibly not start off the first post of the year with this picture? We went shopping downtown yesterday and she picked this dress out herself at Zara. I'm lucky that they are only located in downtown and I can't shop online, or I may just end up buying the whole girl's selection for Miss T. It was a lovely start of the New Year/4 days weekend (took an extra day off on Monday since Chris still have the day off). First of the year always allow the mind to drift to goal setting for the upcoming year. Since I am still working on the ones I started last year (and the year before...), it's probably best to not add anymore to the list. Well, maybe just one, I'll try not to spend my entire pay check on clothes for Miss T.