It’s 7:53 PM as I prep this post for your hungry eyes but all I can think about is sleep. Even though we have a bad movie waiting to be watched via Netflix and I should be getting pumped for zombie gore – I want my pillow in the worst way.

I rode 28 miles in 2 hours and 10 minutes today. So, I feel like I have an excuse for my insane fatigue. And then I hop over to this blog and feel like a total slacker. I’m ready for my pillow and all I did was ride today – these guys wake up, study, ride, work, ride, race, study and I’m pretty sure never sleep.

All I did was set my alarm clock for 7, wake up and ride today. Oh and eat. Lots and lots of food. And since all I can think about is my pillow, I’m just going to slide a bowl of this ‘light’ and ‘healthy’ soup in front of you (go ahead and blame the mountain biking on that happening). Enjoy!


Light and Healthy  Tomato Soup with Meatballs and Pasta

AKA Homemade SpaghettiO’s

from Cook’s Illustrated Light & Healthy 2011


  • 6 oz ground chicken
  • 3 tbs pesto
  • 3tbs plain bread crumbs
  • Salt and Pepper
  • 1 onion, minced
  • 1 carrot, peeled and chopped
  • 1 small celery rib, chopped
  • 1 tbs olive oil
  • 3 garlic cloves, minced
  • 2 1/2 cup low-sodium chicken broth
  • 1 28 oz can diced tomatoes
  • 4 oz ditalini pasta


Mix the chicken, pesto, bread crumbs, salt and pepper in a bowl and combine with your hands. With a spoon or scoop, portion out teas size chunks and roll to form meatballs. Should make about 30. Cover and refrigerate until ready to use.

COmbine the onion, carrot, celery, oil and 1/4 teas salt in a large Dutch oven. Cover and cook over medium-low heat stirring occasionally, until vegetables are softened, 8-10 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth and tomatoes in juice. Bring to a simmer, reduce heat to medium-low, cover, and cook until the carrot has softened, about 20 minutes.

Working in batches, process the soup in a blender until completely smooth (alternatively – whip out that immersion blender!). Return the soup to the pot and bring to a simmer.

Stir in the meatballs and pasta and cook until the pasta is al dente, 12 – 15 minutes. Season with salt and pepper to taste and serve.





Homemade Cheez-Its

from In Katrina’s Kitchen adapted from ReadyMade Magazine


  • 8 oz sharp cheddar cheese, grated
  • 3 tbs of unsalted butter, room temperature
  • 1 tbs vegetable shortening
  • ½ teas salt, plus more for
  • 1 cup flour
  • 2 tbs ice water


In the bowl of your stand mixer, fitted with the paddle attachment, mix the cheese, butter, shortening, and salt until combined. The mixture will be crumbly and not hold together completely.

With the mixer running on low, slowly add the flour and drizzle in the ice water until the mixture just moistened.

Knead the dough with your hands until it comes together and divide in half. Press the dough into two disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes.

When ready to bake: Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; Set aside.

On a clean, lightly floured work surface, roll one of the dough disks out to 1/8″ thick. Cut into even 1″ squares (I cut out one and used it as a guide for the rest of the rows and columns. Using a bamboo skewer, poke a small dimple into the center of each cracker. Transfer the crackers onto the prepared baking sheet and place in the fridge for 10 minutes.

Repeat the process with the second disk while the other is in the fridge.

Bake for 10 – 13 minutes or until puffed, browning around the edges, and crispy. Don’t pull them out too soon, or they won’t be cracker like – but waiting too long will result in burnt crackers.

Cool completely on a wire rack. Store in an airtight container for up to three days.


And on that note…. I’m going to bed.


  1. The sentiments of this post sum up exactly why I don’t run unless being chased. Though, that said, I’d happily run for a bowl of these spaghettios!

  2. Did I read 28 miles? Good Lord! I would’ve died at the 3 mile mark. And I would much rather eat this deliciousness than collapse. Just sayin’. 😉

  3. How much bread crumbs? I don’t see it on the list…

    1. 3 tbs. Recipe updated 🙂

  4. I love making processed-food-favorites into homemade–it’s so much better that way!

  5. This recipe is confusing. There was no amount of breadcrumbs listed. I also didn’t see where it said to cook the meatballs. Are you cooking them the same length of time as the pasta?

    1. Recipe updated. Yes, the meatballs and pasta cook for the same time.

  6. Well now I feel like a slacker too after you doing a 28 mile ride and seeing that other blog! All I did was some Insanity and a few hours at the rock gym, and I still wanted to go to sleep at 10 last night!

    Thanks for the spaghettios, I haven’t had a can of these in almost twenty years! So good.

  7. It seems like the days I haven’t done much are the days I feel the most tired. Not that you didn’t do much, you did a TON riding that far! I would not judge you if you had gone to bed.

  8. What? Homemade spaghettio’s! Sold. Girl, go get that pillow, because I have these gorgeous bowls brimming with a nostalgic past time to look at.

  9. Cool! Cool spaghettio’s, cool Cheez-its, cool photos, cool that you got this posted before heading to bed, and super-cool that you rode 28 miles.

  10. Spaghettio’s and Cheez-it’s and they are homemade! WOW! YUM! You SO DESERVE to hit your pillow! 😀

  11. I don’t know why you’re talking like riding 28 miles isn’t a HUGE FRAGGIN DEAL! You totally deserved your pillow! I did 19 miles once and it nearly killed me so well done!

    And ever MORE well done for rocking out this pretty fantabulous spaghettios recipe. With cheez-its no less!

  12. Girl, you could kick my butt! I ran 6 miles yesterday, and was about to die! I need to get into biking, it is so popular around here. Plus 28 miles sounds so much cooler than the 3 I normally run 🙂
    My son love spaghetti o’s, I need to make this for him soon!

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