Wednesday, March 23, 2016

My New Obsession

I've recently come across a bunch of Instagram accounts with endless food bowl options. There's smoothies, oatmeal, banana ice-cream, salads, quinoa, kale . . . you see what I mean.



And so I've decided to jump on the trend. It seems a food bowl is the perfect spring board for simple and delicious meals--exactly what I need in this hectic thing I call life these days. Expect to see plenty of posts related to my newest obsession (food bowls-- in case you didn't get it).





Quinoa Tuna Bowl
Makes 2 servings.
Active time: 20 minutes; total time: 25 minutes.

  • 3/4 cup quinoa
  • 1 cup broccoli florets
  • 1/2 cup water
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons onion powder
  • 1 tablespoon coconut oil
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/4 cup + 1 tablespoon red wine
  • 2 (3 oz.) cans albacore tuna in water, drained and broken up into small pieces.
  • 1/2 teaspoon red pepper flakes
  1. Cook quinoa according to the package instructions. While it's cooking, make the vegetables and tuna.
  2. Heat a wok over high heat. Add broccoli and 1/4 cup water and cook until water is evaporated. Make sure the wok is very hot so that the broccoli is stir fried. Add balsamic vinegar and 1 teaspoon onion powder; season with salt and pepper. Continue cooking until vinegar is evaporated. If broccoli florets are not soft, add the rest of the water and cook until evaporated. Remove from heat and set aside.
  3. In a medium saucepan, heat the coconut oil over medium-high heat. Add the bell peppers and cook for 3 minutes, stirring occasionally. Add the red wine and raise heat slightly. Cook until wine is evaporated and peppers are soft. Add onion powder and stir, picking up the browned bits from the pan. 
  4. Add the tuna to the pan and continue to cook, stirring. Add remaining red wine and cook until evaporated. Cook for an additional minute, stirring, until tuna is slightly browned. 
  5. In two bowls, layer the quinoa, broccoli, and bell pepper–tuna mix. Top with red pepper flakes and season with salt and pepper. 

Tuesday, February 23, 2016

And another . . .

For those who aren't aware, I'm currently in the midst of a scone obsession. I just can't seem to satisfy my craving for scones; if I could I would have them for breakfast, lunch, and dinner--and snacks, duh!



The bad news is I can't do that--my overly conscious runner self won't allow me that luxury. The good news is, however, I've found friends that enjoy scones as much as like I do. This means I now have a justified excuse to plunge into the depths of Pinterest--and the plethora of cookbooks on my shelves--in search of the perfect scone recipe.



Well, turns out my search is going well: see this recipe and this other one. And then there's the following one. It claims to be a copycat Starbucks scone recipe; it's definitely up to par. Enjoy!



PS, keep an eye out for upcoming scone posts!



Healthy Wild Blueberry Scones (adapted from Babble)
Makes 8 scones.
Active time: 30 minutes; total time: 55 minutes.
  • 1/2 cup almond milk
  • 1/2 cup no fat Greek yogurt
  • 2 cups white whole wheat flour
  • 1/2 cup sugar + 1 tablespoon
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest
  • 8 tablespoons unsalted butter, frozen
  • 1 1/2 cups frozen wild blueberries
  • Coconut oil cooking spray
  1. Preheat oven to 425 F; spray a baking sheet with cooking spray. 
  2. In a small bowl, whisk the milk and yogurt until fully combined. Refrigerate mix until ready to use. 
  3. In a large bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda, salt, and orange zest. Using a large-hole grater, grate the frozen butter and toss with fingers until butter is well coated. 
  4. Fold in the liquid mixture until combined. Transfer dough to a well-floured work space and dust with more flour. Knead 6–8 times, adding more flour as needed. Roll out the dough into a 12" square. Fold into thirds as if folding a business letter; fold in the short ends to create a 4" square. Transfer dough to a floured plate and freeze for 5 minutes. 
  5. Roll out dough again into a 12" square. Sprinkle with blueberries, pressing lightly so they adhere to the dough. Roll dough into a tight log and lay seam side down; lightly press to flatten into a rectangular form. Cut crosswise into 4 even pieces, then cut each piece diagonally into triangles. Place triangles onto prepared sheet; spray with cooking spray and sprinkle with remaining sugar. 
  6. Bake for 20–25 minutes, or until golden brown. Cool before serving. 




Sunday, February 14, 2016

Call It Whatever You Like

Someone recently assumed that I was vegan. I quickly correctly him, noting that I'm not a vegan, vegetarian, or anything of the sort.



The thing is, my eating habits are free and undefined. Sometimes they involve weird diets with strict guidelines, and sometimes they revolve around random combinations designed to satisfy my cravings. But for the most part, I'm willing to try all kinds of recipes--vegan, vegetarian, pescetarian, carnivore, paleo, gluten free, etc. I'm not averse to new dished unless they involve peculiar (read: not very mainstream) ingredients. Sometimes, my favorite recipes are vegan or vegetarian, but other times, you'll find me trying to incorporate beef jerky into my diet (as odd as it may seem, beef jerky is one of my all-time favorite snacks).



Speaking of, this morning I came across a vegan cooking book I bought in college. I've made several recipes from it, and they always turn out delicious. So I decided to try a breakfast recipe. Given that I've been incessantly craving scones, this recipe hit the spot. Enjoy!



Orange Cranberry Scones (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Makes 6–8 scones (depending on size preference!)
Active time: 15 minutes; total time: 45 minutes.

  • 2 cups whole wheat flour (or all purpose flour)
  • 1/2 cup + 1 tablespoon sugar
  • 1 tablespoon baking powder 
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup + 1 tablespoon orange juice (with pulp!)
  • 1 teaspoon orange extract
  • 1 tablespoon grated orange zest
  • 1/2 cup Earth Balance (or unsalted butter), at room temperature
  • 1/2 cup dried cranberries
  1. Preheat oven to 350F; spray a baking sheet with baking spray and set aside. 
  2. In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk together 1/2 cup orange juice, orange extract, and orange zest until well combined. Add liquid ingredients to the dry ingredients and mix until well combined. 
  3. Add the Earth Balance (butter) and knead, using your hands, until mixed through. 
  4. Lightly flour a flat surface; transfer the dough to the prepared surface and flatten. Add the cranberries and knead the dough for about 30 seconds, or until cranberries are incorporated. Separate the dough into 6-8; form each piece into a ball and lightly flatten onto the prepared baking sheet. 
  5. Using a pastry brush, glaze the scones with the remaining orange juice and sprinkle with the remaining sugar. 
  6. Bake for about 20 minutes, or until sides begin to turn golden; remove from oven and let cool for 5-10 minutes before serving. 




Tuesday, February 2, 2016

Of Flowy Dresses and Windy Days

As I rounded the corner out of my garage this morning, a concern came to my mind. My dress was too short flowy for biking.



I definitely checked the weather this morning; the temperature seemed appropriate for my fashion choice (dress and boots). However, it didn't occur to me to look at the wind factor. As it turns out, it was a windy morning.



And so I biked (mostly) one-handedly: my left hand on the steering wheel and my right hand holding down my dress.



You'd think I no longer care about showing underwear on my ride to school. Actually, a while ago I decided only very short dresses/skirts were inappropriate. I'm not willing to limit my wardrobe choices simply because I'd rather bike than drive/walk/bus to school; if people want to stare at my underwear they can do so at their own expense. That said, a brief undie showing as a result of a short dress is different than the full on flashing that was bound to occur this morning.



Unfortunately, I didn't think to check the full weather report this morning; fortunately, the bike ride is over and I managed to get home without (consciously) flashing anybody.



Now here's my most recent dinner. (I'm back to the spaghetti squash train.) Enjoy!



Caramelized Onion & Mushroom Spaghetti Squash Casserole (adapted from Joy of Kosher)
Makes 5-6 servings.
Active time: 35 mins; total time: 140 mins.

  • 1 medium spaghetti squash
  • 2 tablespoons coconut oil
  • 1 yellow onion, chopped
  • 1 large shallot, chopped
  • 1 cup white or baby bella mushrooms, sliced
  • 1 tablespoon balsamic vinegar
  • 1/2 cup tomato (I used a spicy Morita chile salsa; pick your favorite)
  • 2 eggs + 1 egg white, whisked


  1. Preheat oven to 400F and grease 8X8 casserole dish (or line with parchment paper)
  2. Carefully slice spaghetti squash lengthwise; using a large spoon, scoop out the seeds. Spray squash with cooking spray and season with salt and pepper. Place face down on a baking sheet and bake for 45 minutes, or until skin is tender. 
  3. While squash is cooking, heat coconut oil in a wok or large saucepan over medium-high heat. Once melted, lower heat slightly and add onion, shallot, and mushrooms. Cook, stirring occasionally, until slightly browned. Add balsamic vinegar and stir to coat well. Continue to cook until vinegar is evaporated, scraping the sides and bottom of the pan to pick up the browned bits. 
  4. Remove squash from the oven and let cool for about 20 minutes (you can try to scoop it out immediately, but it'll be very hot!). Scoop out the squash flesh and place it in the prepared casserole dish. Stir in the caramelized vegetable mix and salsa; mix well. Add whisked egg mix and mix until eggs are fully incorporated. 
  5. Cook uncovered for 60 minutes or until the top is crusty and browned around the edges. Cool for 10-15 minutes before serving. 


Tuesday, January 19, 2016

BQ

I'm happy to report that I ran a BQ (Boston Qualifier) marathon on Sunday (!!!!!!!!). In case you didn't know, qualifying for the Boston Marathon is one of my dreams. I can't really pinpoint when exactly it became a dream; however, I know that it was sometime in 2010 after I first experienced the greatness of Marathon Monday.



Why do I want to run it so bad you ask?

First of all, qualifying for the Boston Marathon represents an impressive achievement for runners in general. It not only means you're tough enough to withstand long training sessions, painful workouts, or the vicious mind-game that starts somewhere after mile 15--a toughness all marathon runners have in common. It also means you went the extra mile (pun intended) to become physically faster and mentally more powerful. It means you are in the slim category of runners that meet the stringent qualification times set out by the BAA.

And for me it means more.



No, I wasn't born in Boston; I wasn't even born in the U.S. However, I did live in Boston for four and half years. I also watched the marathon five times, each time thinking to myself, "how awesome would it be to be one of those runners who we're all out here cheering for?"



Then 2013 came along. I want to keep this post a joyous one, so I'll just say that it was in April 2013 when I finally decided to go for it. I would run a marathon and qualify for Boston.

And so I ran my first marathon in July 2014. Even though I enjoyed the experience immensely, I didn't manage to run fast enough. I was 12 minutes short of my age-group cutoff. I decided I would take a long break. I would qualify for Boston some day.



Well that day came faster than expected! I'm still experiencing the bliss that results from months of training and honestly I hope it lasts until I cross the finish line on Beacon St.

Anyways, moving onto food, here's a quick recipe for a delicious chickpea salad spread. It goes great with toast or naan; I'm sure it also pairs well with cruditƩs or crackers. Enjoy!



Chickpea Salad Spread (adapted from Food & Wine)
Makes about 4 servings.
Active time: 20 minutes; total time: 20 minutes.

  • 1 teaspoon coconut oil
  • 1/2 small red onion, minced
  • One 15-oz. can chickpeas, rinsed and patted dry
  • 2 tablespoons Tofutti
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped dill
  • 1 avocado, sliced (optional topping) 
  1. In a small sauce pan, heat coconut oil over a medium-high heat until just melted. Add onion and cook until fully cooked and slightly browned, about 5 minutes. Make sure to stir constantly so as not to burn. Set aside. 
  2. In a medium bowl, mash chickpeas using a fork. Add cooked onion and remaining ingredients and mix very well. 
  3. Season with salt and pepper; add more lemon juice or mustard as desired. Serve with toast, naan, or crackers. 

Tuesday, January 12, 2016

Carbs carbs carbs

I never thought I'd say (or write) this, but carbo-loading is difficult. Or at least doing it properly is.



It seems my perpetual fear of gaining weight while abroad--a fear that started when I was 15 and moved to France--has caused me to always seek out the low-carb option. As unhealthy ridiculous as this may sound, it has become my reality.



And so, when I began my carbo-loading this week--I have a marathon coming up--I didn't realize I would have to constantly remind myself to skimp on fats and protein and go for carbs, carbs, and more carbs. But not just any carbs. Proper carbo-loading requires some thought: easily digestible carbs, even if refined, over fiber-heavy ones; naturally sweetened or homemade snacks (fruit-based, etc.) over candy (which may actually come in handy during the race).



Anyways, to make it easier, I decided to bake goodies from my favorite running cookbook (Racing Weight Cookbook) so as to have carb-heavy snacks up for grabs. So far so good.



Apple-Craisin Bars (adapted from Racing Weight Cookbook)
Active time: 20 minutes; total time: 40 minutes.
Makes 8-12 bars. 
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 cup egg whites (4 egg whites)
  • 1/4 cup water 
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1 large apple
  • 1/4 cup craisins
  • 1 1/2 quick oats
  • 1 cup whole wheat flour
  • 3 servings vanilla whey protein powder
  • 1 cup sugar
  • 3 tablespoons chia
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat oven to 350F. Line a 9x13-inch baking pan with parchment paper.
  2. In a medium bowl, combine yogurt, egg whites, water, and vanilla. Set aside; let rest at room temperature. 
  3. Chop apple into fine pieces. In a small bowl combine apple pieces and craisins. 
  4. In a separate large bowl combine oats, flour, protein powder, sugar, chia, baking powder, baking soda, cinnamon, and salt; stir to mix well. 
  5. Add melted coconut oil to wet ingredients and mix well. Stir in apple pieces and craisins. Add wet ingredients to dry ingredients and stir until uniformly moistened. 
  6. Spread batter into prepared pan. Bake for 15-20 minutes until center is just solid. Cool completely, about 20 minutes, before cutting into 8-12 bars.  


Sunday, January 10, 2016

Drowsy Mornings

WARNING: part of this post was written under the delayed influence of a "pm" pain medication.



8:47 a.m.: Last night I took one of those over-the-counter pain turned sleep-aid medications. I'm not talking about a hardcore sleep aid, or a doctor-prescribed medication. This was a run-of the-mill naproxen (pain reliever) combined with some sort of "sleep" substance.



I took the pill at 9 p.m. thinking it would help with back pain and (really) hoping it would give me a 10-hour (or longer) sleep. My back pain is more-or-less gone, but my 10-hour sleep is still lacking. And, I now find myself feeling tired and not fully sober; I'm drowsy and all I want is a large cup of coffee and a large pasty.














9:05 a.m.: coffee is in hand and scones are in the oven.



1:32 p.m.: breakfast was delicious, and after a long morning of binge-worthy tv (namely Homeland and Young & Hungry), my body has seemingly assimilated the sleep-aid substance. I'm no longer feeling stupefied or lethargic.



I've decided to only take sleeping pills when my mind is prepared to really let go. Otherwise, on days like today when I'm anxious about anything--for example an upcoming marathon--I should avoid such pills at all costs. If I don't I not only won't get the rest I long, I'll also have a dazed aftermath during which I can't rest or be productive.



Blueberry Scones (adapted from Racing Weight Cookbook)
Active time: 15 minutes; total time: 40 minutes.
Makes 8 scones.
  • 1 1/4 cup whole wheat flour (use white whole-wheat flour if you want more traditional looking scones)
  • 1 cup quick oats
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 5 tablespoons melted coconut oil (or butter)
  • 1/3 cup almond milk, at room temperature
  • 1 teaspoon lemon juice, at room temperature
  • 1/4 cup egg whites, at room temperature. *Make sure to have ingredients at room temperature so that the coconut oil doesn't harden. 
  • 1 cup fresh or frozen blueberries (or other berry)
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger; stir to mix well. 
  3. In a separate bowl, combine melted coconut oil, milk, lemon juice, and egg whites; stir to mix. Pour wet ingredients into dry ingredients bowl and mix well. 
  4. Gently fold in berries just until combined with batter. Spoon batter onto prepared pan in 8 equal mounds. 
  5. Bake for 20 minutes or until tops and edges of scones are golden brown. Cool scones before serving (but still serve warm!).