Friday, January 13, 2012

Back in Action

Hoo-boy. Wasn't sure of the last time I posted and realized I still had a Christmasy entry! Those cookies sure were good, but I've got to get back on the training regiment. Hard to be motivated during these hibernation months.

I've also just returned from Florida with the family. Sigh...ten days filled with bike rides on the beach, long walks collecting seashells and surmising other sea creatures that came in with the surf. Not to mention frosty, thirst-quenching beers on the pier with good company. Missing it so much.

But onwards and upwards!

I have signed up for a spring race in May so I have something to pull me through these next three months of indoor training. Wind trainer, weights, squash...I'm hoping to mix it up to fight off boredom as well as lax muscles and extra bike weight that won't help me climb those hills come thaw time.

To keep with this theme, I am doing my best to eat clean. My sister-in-law (Hi Denise-ee!) passed this along and I couldn't believe it was on the clean eating list. It is a great way to transition me from Florida back to Ontario.

I will credit Clean Eating Magazine for this one (and Denise of course!):

Baked Lobster & Brie Dip

This is a decadent and rich dish that no one will guess is clean! When shopping for ingredients, purchase fresh-cooked lobster from your local fishmonger.
By Joanne Lusted | Photo: Donna Griffith 


  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 6 cups baby spinach, lightly packed
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup low-fat plain cream cheese, softened
  • 1 tbsp fresh lemon juice
  • Pinch ground cayenne pepper
  • 1 1/2 cups chopped cooked lobster meat
  • 1 1/2 cups low-fat Brie cheese, diced (about 7 oz)
  • 2 tbsp each chopped fresh chives and flat-leaf parsley
  • Sea salt and fresh ground pepper, to taste


  1. Preheat oven to 375°F. In a large skillet, heat oil on medium-high. Cooking in batches if necessary, add garlic and spinach and cook for 1 to 2 minutes, until spinach is just wilted. Transfer to a colander, allow to cool for 2 to 3 minutes and gently press to drain excess water. Cool to room temperature and transfer to a large mixing bowl. Set aside.
  2. Add mozzarella, yogurt, cream cheese, lemon juice and cayenne to the bowl of a food processor and pulse until thoroughly combined. Using a spatula, scrape cheese mixture into bowl with spinach. Stir in lobster, Brie, chives and parsley. Season with salt and pepper.
  3. Transfer dip to a shallow ovenproof casserole dish and place dish on a baking tray. Heat in oven for 15 to 18 minutes, until hot and bubbling. Remove from oven and let rest for 3 to 4 minutes.

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