tag:blogger.com,1999:blog-52912731816001410592024-03-13T13:59:01.708-04:00STUDENT SAVORAnonymoushttp://www.blogger.com/profile/10171876368733683995noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-5291273181600141059.post-22488840067249813102016-03-23T23:31:00.000-04:002016-03-23T23:31:31.866-04:00My New ObsessionI'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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdCEjUHM7niXrpL6VGBSyYGJ1aDlsHAJWzkvCUzKwzzK6AamZz_EPNKfg7ukS0udw2CXMXUyOX9JGfOnwoRu2BmmSA2h3Pvy7WOOAUZDqkCBcrFATbxF4AlQ6byxCxrZCdfehhChArvQs/s1600/QuinoaBowl+-+1.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdCEjUHM7niXrpL6VGBSyYGJ1aDlsHAJWzkvCUzKwzzK6AamZz_EPNKfg7ukS0udw2CXMXUyOX9JGfOnwoRu2BmmSA2h3Pvy7WOOAUZDqkCBcrFATbxF4AlQ6byxCxrZCdfehhChArvQs/s640/QuinoaBowl+-+1.jpg" width="640" /></a><br />
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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).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRTAZdV3SRs-xrYdfR6PC5MtEik-ZF7TEQgpeBrb31OwwTpa-HKQz4zgeyPWLHscnj4sAjCOQEgQ1yHP5_cYQ5w8fQWQxPiuK86_zS5vakuCwI-hao4SYhdQdhyDrKl8cGjZN61DSDb2z/s1600/QuinoaBowl+-+4.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRTAZdV3SRs-xrYdfR6PC5MtEik-ZF7TEQgpeBrb31OwwTpa-HKQz4zgeyPWLHscnj4sAjCOQEgQ1yHP5_cYQ5w8fQWQxPiuK86_zS5vakuCwI-hao4SYhdQdhyDrKl8cGjZN61DSDb2z/s640/QuinoaBowl+-+4.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNjGXXNGU07535VNArwjaqDmFvJGWoInf0JEiw8fCjHtp8om2s_VLBGhjmKKY7I-Re9h3LQeeqAThR_Xf4w4rco3RulwJdyt0srVY0i9IPHF9JID-tZW9dQi0lDtxQL-oDzD4Mlk2oPF4/s1600/QuinoaBowl+-+7.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNjGXXNGU07535VNArwjaqDmFvJGWoInf0JEiw8fCjHtp8om2s_VLBGhjmKKY7I-Re9h3LQeeqAThR_Xf4w4rco3RulwJdyt0srVY0i9IPHF9JID-tZW9dQi0lDtxQL-oDzD4Mlk2oPF4/s640/QuinoaBowl+-+7.jpg" width="640" /></a><br />
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Quinoa Tuna Bowl<br />
Makes 2 servings.<br />
Active time: 20 minutes; total time: 25 minutes.<br />
<br />
<ul>
<li>3/4 cup quinoa</li>
<li>1 cup broccoli florets</li>
<li>1/2 cup water</li>
<li>1 tablespoon balsamic vinegar</li>
<li>2 teaspoons onion powder</li>
<li>1 tablespoon coconut oil</li>
<li>1 red bell pepper, chopped</li>
<li>1 orange bell pepper, chopped</li>
<li>1/4 cup + 1 tablespoon red wine</li>
<li>2 (3 oz.) cans albacore tuna in water, drained and broken up into small pieces.</li>
<li>1/2 teaspoon red pepper flakes</li>
</ul>
<ol>
<li>Cook quinoa according to the package instructions. While it's cooking, make the vegetables and tuna.</li>
<li>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.</li>
<li>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. </li>
<li>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. </li>
<li>In two bowls, layer the quinoa, broccoli, and bell pepper–tuna mix. Top with red pepper flakes and season with salt and pepper. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimY7T2ytyVRlCo4u0GCqF26fTu2IwWuIWTcqZL-sP7ZebWySMmSyS-Ay8MhOy8PLV_K4lNXC6IO9sHsNpmJPin-OnG-HzeVtbODbVWCIXOwAe9ar-Xwk8CJfCn_WZk6LSGnx2kyRhAEg8T/s1600/QuinoaBowl+-+2.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimY7T2ytyVRlCo4u0GCqF26fTu2IwWuIWTcqZL-sP7ZebWySMmSyS-Ay8MhOy8PLV_K4lNXC6IO9sHsNpmJPin-OnG-HzeVtbODbVWCIXOwAe9ar-Xwk8CJfCn_WZk6LSGnx2kyRhAEg8T/s640/QuinoaBowl+-+2.jpg" width="424" /></a></div>
Anonymoushttp://www.blogger.com/profile/10171876368733683995noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-36287572541096016212016-02-23T22:09:00.000-05:002016-02-23T22:15:54.795-05:00And 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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rzTKVlFbiDCEfJSU-8dgUJycIZHYCGarcSMGcg_awl-9pSEzu6TYOnfYBmeuxxrdp43XPiWMzNK4IxwxrKEVg1hkWbg5PFWJ6RZUlhqnoIUdJcntAks33cJLUD1WpW9Z82IZsbF_ZFle/s1600/Scones2+-+7.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rzTKVlFbiDCEfJSU-8dgUJycIZHYCGarcSMGcg_awl-9pSEzu6TYOnfYBmeuxxrdp43XPiWMzNK4IxwxrKEVg1hkWbg5PFWJ6RZUlhqnoIUdJcntAks33cJLUD1WpW9Z82IZsbF_ZFle/s640/Scones2+-+7.jpg" width="640" /></a><br />
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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 <strike>as much as</strike> 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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVZQV27Fci4C6SEej4jXWb0-vcmMM6_2gCOlcr9brMxwQ10eZAbvUXQbgjeNO6x-vFnmj_QXwHULNAjiUlZI9DumjDtgcRAEpI44NrT5AjO_lej9yGs96PEvXJXw_-mvF_8Eik8pJ-HRw/s1600/Scones2+-+10.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVZQV27Fci4C6SEej4jXWb0-vcmMM6_2gCOlcr9brMxwQ10eZAbvUXQbgjeNO6x-vFnmj_QXwHULNAjiUlZI9DumjDtgcRAEpI44NrT5AjO_lej9yGs96PEvXJXw_-mvF_8Eik8pJ-HRw/s640/Scones2+-+10.jpg" width="640" /></a><br />
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Well, turns out my search is going well: see <a href="http://www.studentsavor.com/2016/02/call-it-whatever-you-like.html">this</a> recipe and <a href="http://www.studentsavor.com/2016/01/drowsy-mornings.html">this</a> 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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj4RiFPKj2HuR7EWvJhV0IMLKwtLEFXlyPqApW26_g5w2f7j91Rayi-9wC7GMqu8-q4iSi0o7uPrjXzca76lWwLn3zZHB523fNIUrQURCy1kW3SSeD-6rsTVHJJKpur9HQ5OzZD9_LKBV/s1600/Scones2+-+11.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj4RiFPKj2HuR7EWvJhV0IMLKwtLEFXlyPqApW26_g5w2f7j91Rayi-9wC7GMqu8-q4iSi0o7uPrjXzca76lWwLn3zZHB523fNIUrQURCy1kW3SSeD-6rsTVHJJKpur9HQ5OzZD9_LKBV/s640/Scones2+-+11.jpg" width="640" /></a><br />
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PS, keep an eye out for upcoming scone posts!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqGNqgTDGiZxyCTN0xpwEZdv1rhKyHUXl-FRIbhVEByucvjZwpHV3Xd1isC41Cklu-dsmp_fJ29rrG3YOISyuiBqwkxi35J5oDSiVXemVKyTUMYZ4wGIKe1dVqH0HkJi9sdHvMlVN671K/s1600/Scones2+-+6.jpg" imageanchor="1"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqGNqgTDGiZxyCTN0xpwEZdv1rhKyHUXl-FRIbhVEByucvjZwpHV3Xd1isC41Cklu-dsmp_fJ29rrG3YOISyuiBqwkxi35J5oDSiVXemVKyTUMYZ4wGIKe1dVqH0HkJi9sdHvMlVN671K/s640/Scones2+-+6.jpg" width="640" /></a><br />
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Healthy Wild Blueberry Scones (adapted from <a href="http://www.babble.com/best-recipes/copycat-recipe-starbucks-blueberry-scones/">Babble</a>)<br />
Makes 8 scones.<br />
Active time: 30 minutes; total time: 55 minutes.<br />
<ul>
<li>1/2 cup almond milk</li>
<li>1/2 cup no fat Greek yogurt</li>
<li>2 cups white whole wheat flour</li>
<li>1/2 cup sugar + 1 tablespoon</li>
<li>2 teaspoons baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon grated orange zest</li>
<li>8 tablespoons unsalted butter, frozen</li>
<li>1 1/2 cups frozen wild blueberries</li>
<li>Coconut oil cooking spray</li>
</ul>
<ol>
<li>Preheat oven to 425 F; spray a baking sheet with cooking spray. </li>
<li>In a small bowl, whisk the milk and yogurt until fully combined. Refrigerate mix until ready to use. </li>
<li>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. </li>
<li>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. </li>
<li>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. </li>
<li>Bake for 20–25 minutes, or until golden brown. Cool before serving. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHiwfSvYpKhPVWMvL50jrImKM1jJej3phjgzyuQ6f_ygLdny9wph-QE3ge0jfg15swKuvEUpAo3L_IwekVKkdqiqQ92Hocaj9W-TtkhnDdMbfmPEvy0DTuKSPU1eCkovI6kRlvjc2FSrf/s1600/Scones2+-+8.jpg" imageanchor="1"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHiwfSvYpKhPVWMvL50jrImKM1jJej3phjgzyuQ6f_ygLdny9wph-QE3ge0jfg15swKuvEUpAo3L_IwekVKkdqiqQ92Hocaj9W-TtkhnDdMbfmPEvy0DTuKSPU1eCkovI6kRlvjc2FSrf/s640/Scones2+-+8.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9UtlsKRfk42_lJGKvt5YeqKz8F8ZEk3S_IvElyU7uO8WicEP5s880JVMTAXtiUSgshRpCbQU1f-bGtqKISqrMtnHj0dSk_rHR2cCpRmwvWXXkRbdnbGX-M9kialxvE8n4ItPsT4-ZvIx/s1600/Scones2+-+1.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9UtlsKRfk42_lJGKvt5YeqKz8F8ZEk3S_IvElyU7uO8WicEP5s880JVMTAXtiUSgshRpCbQU1f-bGtqKISqrMtnHj0dSk_rHR2cCpRmwvWXXkRbdnbGX-M9kialxvE8n4ItPsT4-ZvIx/s640/Scones2+-+1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ynZwX9sk2r4er9atp-uFkjcD7MCBC_yJgRTtHgX6uA6VyxP2Ds6SZl049C2A-vsFMxTzIpEC-beatoixCEPvPWvRmTVt3cJRre50jGl5qz8K1iaE91furbMRanZ3OBzuu8ZKAjE1ESRy/s1600/Scones2+-+2.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ynZwX9sk2r4er9atp-uFkjcD7MCBC_yJgRTtHgX6uA6VyxP2Ds6SZl049C2A-vsFMxTzIpEC-beatoixCEPvPWvRmTVt3cJRre50jGl5qz8K1iaE91furbMRanZ3OBzuu8ZKAjE1ESRy/s640/Scones2+-+2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqAK03iR_3t5IiXq94Uud0DW1TbiYpFwTgkkmElcVEuO2b3pgG_sfMDZ70fVvL-rtlx_r06HFWcznAMomgNxBCs4xygJbn2kXJwbzYY2a4vLTvTjiwRsryRhIkkowDstLYcYIRN7m-M8d/s1600/Scones2+-+3.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqAK03iR_3t5IiXq94Uud0DW1TbiYpFwTgkkmElcVEuO2b3pgG_sfMDZ70fVvL-rtlx_r06HFWcznAMomgNxBCs4xygJbn2kXJwbzYY2a4vLTvTjiwRsryRhIkkowDstLYcYIRN7m-M8d/s640/Scones2+-+3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMVLbWyAKfGppetUgSMlmKEa4WowU1ckclZ_lkuwy06WtD-MLyC2NvSfbtMxmv0YOcKh4NjkKIvNjY3RyzIiXSoMP3pDlYbT5tpVEFQwI3jD2kOQA-MiHJOFeby1L0b9l3z1GqmLMyPL9/s1600/Scones2+-+5.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMVLbWyAKfGppetUgSMlmKEa4WowU1ckclZ_lkuwy06WtD-MLyC2NvSfbtMxmv0YOcKh4NjkKIvNjY3RyzIiXSoMP3pDlYbT5tpVEFQwI3jD2kOQA-MiHJOFeby1L0b9l3z1GqmLMyPL9/s640/Scones2+-+5.jpg" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10171876368733683995noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-40676172295956926482016-02-14T22:20:00.001-05:002016-02-15T10:45:34.795-05:00Call It Whatever You LikeSomeone recently assumed that I was vegan. I quickly correctly him, noting that I'm not a vegan, vegetarian, or anything of the sort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LdD3o-kVMlhgNyBI9IuBEP0BIXN1rKNQxh_UFCknCqprZpn1barj5YrPMfYM5J-LO-JjqdotTqdyLuwyS7GNVjZnlUqxbh-I-9Vydv6lqqRd3rNAE79jqQ2GKwOo6dxmE5-B-7c1PHQ1/s1600/Scones+-+6.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LdD3o-kVMlhgNyBI9IuBEP0BIXN1rKNQxh_UFCknCqprZpn1barj5YrPMfYM5J-LO-JjqdotTqdyLuwyS7GNVjZnlUqxbh-I-9Vydv6lqqRd3rNAE79jqQ2GKwOo6dxmE5-B-7c1PHQ1/s640/Scones+-+6.jpg" width="640" /></a><br />
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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).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvung_mC5ewV2EpKwkdxHEPrnITaKInE6NgFt_T4_D9L92vpk9QcxPr4OFWgvJsWyK261ZA1p8NasKcYt5vnhGejIS1xwk8WoT_lFT3ktHHg97VhnlU7IojjnQ5KM4MFB7gFOu7jFAJV4/s1600/Scones+-+9.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvung_mC5ewV2EpKwkdxHEPrnITaKInE6NgFt_T4_D9L92vpk9QcxPr4OFWgvJsWyK261ZA1p8NasKcYt5vnhGejIS1xwk8WoT_lFT3ktHHg97VhnlU7IojjnQ5KM4MFB7gFOu7jFAJV4/s640/Scones+-+9.jpg" width="640" /></a><br />
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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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvhUDqhg1o3CKSlFvnomnrfytrYc6Wn8NFGnQOrXKGiROsA9QSwgdQ6_e3lwRPf6s5c9cpPjAC51VNBGhaGwcGvGekHLSB_BcsMcSc4mK8bNebOfE3DEpL_Mn57wPVhWWL_zjCvjWegge/s1600/Scones+-+7.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvhUDqhg1o3CKSlFvnomnrfytrYc6Wn8NFGnQOrXKGiROsA9QSwgdQ6_e3lwRPf6s5c9cpPjAC51VNBGhaGwcGvGekHLSB_BcsMcSc4mK8bNebOfE3DEpL_Mn57wPVhWWL_zjCvjWegge/s640/Scones+-+7.jpg" width="640" /></a><br />
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Orange Cranberry Scones (adapted from <a href="http://www.amazon.com/Skinny-Bitch-Ultimate-Everyday-Delicious/dp/0762439378">Skinny Bitch: Ultimate Everyday Cookbook</a>)<br />
Makes 6–8 scones (depending on size preference!)<br />
Active time: 15 minutes; total time: 45 minutes.<br />
<br />
<ul>
<li>2 cups whole wheat flour (or all purpose flour)</li>
<li>1/2 cup + 1 tablespoon sugar</li>
<li>1 tablespoon baking powder </li>
<li>1/2 teaspoon baking soda</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon ground nutmeg</li>
<li>1/2 cup + 1 tablespoon orange juice (with pulp!)</li>
<li>1 teaspoon orange extract</li>
<li>1 tablespoon grated orange zest</li>
<li>1/2 cup Earth Balance (or unsalted butter), at room temperature</li>
<li>1/2 cup dried cranberries</li>
</ul>
<ol>
<li>Preheat oven to 350F; spray a baking sheet with baking spray and set aside. </li>
<li>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. </li>
<li>Add the Earth Balance (butter) and knead, using your hands, until mixed through. </li>
<li>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. </li>
<li>Using a pastry brush, glaze the scones with the remaining orange juice and sprinkle with the remaining sugar. </li>
<li>Bake for about 20 minutes, or until sides begin to turn golden; remove from oven and let cool for 5-10 minutes before serving. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgGT2TVxSr4yhWZSfJDbZFRSVTUTtFYrWApWWcEP_051gbpx9nYoM3H45kkoi5oS3s0NU2gy8-3mtBfdBbEas-n6evG4KF8apUE2PN9NqdZpRDLqWDsGdCTInMeuQ6mSlt71QL970A541/s1600/Scones+-+1.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgGT2TVxSr4yhWZSfJDbZFRSVTUTtFYrWApWWcEP_051gbpx9nYoM3H45kkoi5oS3s0NU2gy8-3mtBfdBbEas-n6evG4KF8apUE2PN9NqdZpRDLqWDsGdCTInMeuQ6mSlt71QL970A541/s640/Scones+-+1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxPD_Xe8ss3SQJ78pp3E9svqoIhKliwIapaJ7D8a9KaEXMy9ol7igVWaX2WSLD95dR_PzndzNqHhJCa34wIlQ32cK3h4PSeaoPSF0zhLU7eRXqSUzR62P4laquuL0fGwPXzhmGXaxGQXp/s1600/Scones+-+2.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxPD_Xe8ss3SQJ78pp3E9svqoIhKliwIapaJ7D8a9KaEXMy9ol7igVWaX2WSLD95dR_PzndzNqHhJCa34wIlQ32cK3h4PSeaoPSF0zhLU7eRXqSUzR62P4laquuL0fGwPXzhmGXaxGQXp/s640/Scones+-+2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8OvCAbQXanMQqAOfZQfj50PlBNXvVFVGKbNO6LVYQrOErhAaUVWxwUHUbLmupG96rdV1BIXfHobImdPHsNF5CNaX7aFEEydE_LtSwvd1iPg8Rqnt7OssHj554_CoNNZWifSqXRX_2QlO/s1600/Scones+-+3.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8OvCAbQXanMQqAOfZQfj50PlBNXvVFVGKbNO6LVYQrOErhAaUVWxwUHUbLmupG96rdV1BIXfHobImdPHsNF5CNaX7aFEEydE_LtSwvd1iPg8Rqnt7OssHj554_CoNNZWifSqXRX_2QlO/s640/Scones+-+3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPF7PGDPABCgO-oxtq_H7Zfu05-gtOdTX2bcJq84qhtRHm-Yg796ynIv6tNQVZR_0vaW-7jXA-ZP0bwCdQphyt5WVq8WZ89oUP1nNq28ufDqCPeVTerIuZ97Y9lqBoe3IJlOnkYxrexvD/s1600/Scones+-+10.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPF7PGDPABCgO-oxtq_H7Zfu05-gtOdTX2bcJq84qhtRHm-Yg796ynIv6tNQVZR_0vaW-7jXA-ZP0bwCdQphyt5WVq8WZ89oUP1nNq28ufDqCPeVTerIuZ97Y9lqBoe3IJlOnkYxrexvD/s640/Scones+-+10.jpg" width="640" /></a></div>
Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-25365339382743049472016-02-02T21:42:00.001-05:002016-02-02T21:42:46.331-05:00Of Flowy Dresses and Windy DaysAs I rounded the corner out of my garage this morning, a concern came to my mind. My dress was too <strike>short</strike> flowy for biking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-uEkNRO0Pdd96LbfhFATrwJYpRgTlVUlh1-NrZukL64nhZFpWpkQKfJ0S1msmPQSjWfkdaI0yuUzAdtVESdTHlylgMrA0TAiSxHT_P4z3_Q283WML-dENEtYeO436FjpNJl3bRxWBByL/s1600/2016-02-02+at+18-51-11.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-uEkNRO0Pdd96LbfhFATrwJYpRgTlVUlh1-NrZukL64nhZFpWpkQKfJ0S1msmPQSjWfkdaI0yuUzAdtVESdTHlylgMrA0TAiSxHT_P4z3_Q283WML-dENEtYeO436FjpNJl3bRxWBByL/s640/2016-02-02+at+18-51-11.jpg" width="640" /></a><br />
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOruK9dQm2DLBz5NWvyqN2VZ4RyqwmZiy71QtoPOaUmC2xKKopwih89hUWMFGe46VHv91xjDj3N_lECLU-6IOi0qDxVMxG-4uIXnkCgydjPTjtVHPRK6E7AnFTZLW2MhiXe-HR8e3k7H7/s1600/2016-02-02+at+18-49-29.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOruK9dQm2DLBz5NWvyqN2VZ4RyqwmZiy71QtoPOaUmC2xKKopwih89hUWMFGe46VHv91xjDj3N_lECLU-6IOi0qDxVMxG-4uIXnkCgydjPTjtVHPRK6E7AnFTZLW2MhiXe-HR8e3k7H7/s640/2016-02-02+at+18-49-29.jpg" width="640" /></a><br />
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And so I biked (mostly) one-handedly: my left hand on the steering wheel and my right hand holding down my dress.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTZglMSg5xER7NRCwXAUgqHPGbVeV6Ix2w3q-QtA60H_mbeAyUrjCp1sE6vFsxunKcWYf0QO1qc6hy-3BkD-TamT8tnOtOJvy4gabuHkYtpI1EC5_kLFz-EXnC09r9utnYLiqbrls7P8-/s1600/2016-02-02+at+18-49-57.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTZglMSg5xER7NRCwXAUgqHPGbVeV6Ix2w3q-QtA60H_mbeAyUrjCp1sE6vFsxunKcWYf0QO1qc6hy-3BkD-TamT8tnOtOJvy4gabuHkYtpI1EC5_kLFz-EXnC09r9utnYLiqbrls7P8-/s640/2016-02-02+at+18-49-57.jpg" width="640" /></a><br />
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbP8eqwE5p2tIK218GjXOOKXNf7e6HE8ZJms2Tl7NGYsculejON3TKMgHntIfAx5DB90YcQY0XQIAPGxmbh-2qAkApL-p-GgCWZTESoU14NMuUqMaaJ9LMSJedpYzm42sU0KaPr43zH3o/s1600/2016-02-02+at+18-49-20.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbP8eqwE5p2tIK218GjXOOKXNf7e6HE8ZJms2Tl7NGYsculejON3TKMgHntIfAx5DB90YcQY0XQIAPGxmbh-2qAkApL-p-GgCWZTESoU14NMuUqMaaJ9LMSJedpYzm42sU0KaPr43zH3o/s640/2016-02-02+at+18-49-20.jpg" width="640" /></a><br />
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGH2WOQUxqmtVUP-ddRA0P9xcke_LakExH7hBG_L2p0AwessZq1q7aeyg3mxiGoNs1JFZlIDJz7ffURPh6qXQzYwE8YrIgNGbOd7H9mQi88nUZrjV1PhaIaepV-kKXVhTmuYCqIRtvNsq/s1600/2016-02-02+at+18-49-01.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGH2WOQUxqmtVUP-ddRA0P9xcke_LakExH7hBG_L2p0AwessZq1q7aeyg3mxiGoNs1JFZlIDJz7ffURPh6qXQzYwE8YrIgNGbOd7H9mQi88nUZrjV1PhaIaepV-kKXVhTmuYCqIRtvNsq/s640/2016-02-02+at+18-49-01.jpg" width="640" /></a><br />
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Now here's my most recent dinner. (I'm back to the spaghetti squash train.) Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35tuKE5ARFOY7jMEhaOmqPZ6JZGaKQnmTv0ukFbtUtRtUN6GhDCELVzcM8qMFuEW1fCe7UF0uGq2iHqPA0zh1O9V52ez1c1UYlhKlFiTOvfwEgXhPNPrZmBvrcPmp-EIezK-agR_ZIDYp/s1600/2016-02-02+at+18-51-02.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35tuKE5ARFOY7jMEhaOmqPZ6JZGaKQnmTv0ukFbtUtRtUN6GhDCELVzcM8qMFuEW1fCe7UF0uGq2iHqPA0zh1O9V52ez1c1UYlhKlFiTOvfwEgXhPNPrZmBvrcPmp-EIezK-agR_ZIDYp/s640/2016-02-02+at+18-51-02.jpg" width="640" /></a><br />
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Caramelized Onion & Mushroom Spaghetti Squash Casserole (adapted from <a href="http://www.joyofkosher.com/recipes/caramelized-onion-spaghetti-squash-casserole/">Joy of Kosher</a>)<br />
Makes 5-6 servings.<br />
Active time: 35 mins; total time: 140 mins.<br />
<br />
<ul>
<li>1 medium spaghetti squash</li>
<li>2 tablespoons coconut oil</li>
<li>1 yellow onion, chopped</li>
<li>1 large shallot, chopped</li>
<li>1 cup white or baby bella mushrooms, sliced</li>
<li>1 tablespoon balsamic vinegar</li>
<li>1/2 cup tomato (I used a spicy Morita chile salsa; pick your favorite)</li>
<li>2 eggs + 1 egg white, whisked</li>
</ul>
<br />
<br />
<ol>
<li>Preheat oven to 400F and grease 8X8 casserole dish (or line with parchment paper)</li>
<li>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. </li>
<li>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. </li>
<li>Remove squash from the oven and let cool for about 20 minutes (you can try to scoop it out immediately, but it'll be <i>very</i> 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. </li>
<li>Cook uncovered for 60 minutes or until the top is crusty and browned around the edges. Cool for 10-15 minutes before serving. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyUjQue6qiRVNuCj7sJojcLUgcVF_kYNJrmdrwjAx0iBm-67gq2BGxpTjYn1OaYhWrzXUdny2rvNgEmnshOtJtuPdGy37Kgyv-jl64Fq3xDEYy9rX7iYlZqgVMbX7FU6jLt4O1acGF2Zc/s1600/2016-02-02+at+00-14-51.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyUjQue6qiRVNuCj7sJojcLUgcVF_kYNJrmdrwjAx0iBm-67gq2BGxpTjYn1OaYhWrzXUdny2rvNgEmnshOtJtuPdGy37Kgyv-jl64Fq3xDEYy9rX7iYlZqgVMbX7FU6jLt4O1acGF2Zc/s640/2016-02-02+at+00-14-51.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGHOuCitayJQGDC1V25gFH97Z96LoRSEpHlRnslLHwIWZEQ_bIF-CiyN19R1ie68dFZrGMdZHqQSKI5u1jgRzoyGD0U0SfpFOCYaMUly4A70duGA6CoV02Coev7G-0FS58v_-53AVdPEz3/s1600/2016-02-02+at+18-49-23.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGHOuCitayJQGDC1V25gFH97Z96LoRSEpHlRnslLHwIWZEQ_bIF-CiyN19R1ie68dFZrGMdZHqQSKI5u1jgRzoyGD0U0SfpFOCYaMUly4A70duGA6CoV02Coev7G-0FS58v_-53AVdPEz3/s640/2016-02-02+at+18-49-23.jpg" width="640" /></a></div>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-81796853424370793432016-01-19T22:01:00.000-05:002016-01-19T22:01:20.851-05:00BQI'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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UxKvAE3wT5KWG_0MmQxpDndxzqgNqGwswxvxT99wgX8NVk8d7jfDEEZXpiTWU8kcUYwC3HFNLOWkDbPFpIYyaCPJEgcZNno1QrGX3r4PTTRTxAWKXXCAkPdssd01Pc-bIQiuJcIMNY7j/s1600/2016-01-12+at+19-38-14.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UxKvAE3wT5KWG_0MmQxpDndxzqgNqGwswxvxT99wgX8NVk8d7jfDEEZXpiTWU8kcUYwC3HFNLOWkDbPFpIYyaCPJEgcZNno1QrGX3r4PTTRTxAWKXXCAkPdssd01Pc-bIQiuJcIMNY7j/s640/2016-01-12+at+19-38-14.jpg" width="640" /></a><br />
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Why do I want to run it so bad you ask?<br />
<br />
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.<br />
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And for me it means more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheooEo_YCWTflWq-5lRtUIGmk0XptRYSpsIOhkBdgTLeWbfFIQk1CYvXzK2YXNQb_4NECtKI_D7cXxWIOEe9plSIlQzq7B0qKPytpqSv2L5SxkwH5iR9mrLEmrvcZ4kItaBUfzM-C0Tnqf/s1600/2016-01-12+at+19-40-38.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheooEo_YCWTflWq-5lRtUIGmk0XptRYSpsIOhkBdgTLeWbfFIQk1CYvXzK2YXNQb_4NECtKI_D7cXxWIOEe9plSIlQzq7B0qKPytpqSv2L5SxkwH5iR9mrLEmrvcZ4kItaBUfzM-C0Tnqf/s640/2016-01-12+at+19-40-38.jpg" width="640" /></a><br />
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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?"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eDdC5Owx-MOao7yFbYL7H32dSYJvM9D9CP_IqXPJDUs01yFeuxuEi0Zgs9Czv4jtESj3iY3_NAgNQBBeftRSXc_T_JGzQySOOHg39CWtNY6QYHNQ81SjZhzHgs6rqpKCltempDxtD5ke/s1600/2016-01-12+at+19-41-01.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eDdC5Owx-MOao7yFbYL7H32dSYJvM9D9CP_IqXPJDUs01yFeuxuEi0Zgs9Czv4jtESj3iY3_NAgNQBBeftRSXc_T_JGzQySOOHg39CWtNY6QYHNQ81SjZhzHgs6rqpKCltempDxtD5ke/s640/2016-01-12+at+19-41-01.jpg" width="640" /></a><br />
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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.<br />
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxc_32_JARzr3OAcXgY1LROdUxE9v6zKDHe6K9tE5X88iCaC4w9DxeLyZfGGIBZL-7D4HBWWXq6R7L78moPxKFCYdkNoiR0mHd6ZAG2OA2EurO1zBdc1o-55JtLsTjD12pV1oYYjD8cMT/s1600/2016-01-12+at+19-41-31.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxc_32_JARzr3OAcXgY1LROdUxE9v6zKDHe6K9tE5X88iCaC4w9DxeLyZfGGIBZL-7D4HBWWXq6R7L78moPxKFCYdkNoiR0mHd6ZAG2OA2EurO1zBdc1o-55JtLsTjD12pV1oYYjD8cMT/s640/2016-01-12+at+19-41-31.jpg" width="640" /></a><br />
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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.<br />
<br />
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 crudités or crackers. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhcuGGxuyhbq-3DUL6p8AHnKN29OLSRzYv_qgxXrQJzT4Q6xhrEr8skJsU6MEVE8H02MXCKr8Z0RkkXXvCQRyRmAhe-ZC79jRG9qFNoYlR9Iq6y7hjdudQ1kyXNptfPw2YRcRg6nbpIfi/s1600/2016-01-12+at+19-40-09.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhcuGGxuyhbq-3DUL6p8AHnKN29OLSRzYv_qgxXrQJzT4Q6xhrEr8skJsU6MEVE8H02MXCKr8Z0RkkXXvCQRyRmAhe-ZC79jRG9qFNoYlR9Iq6y7hjdudQ1kyXNptfPw2YRcRg6nbpIfi/s640/2016-01-12+at+19-40-09.jpg" width="640" /></a><br />
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Chickpea Salad Spread (adapted from <a href="http://www.foodandwine.com/recipes/chickpea-salad-sandwiches">Food & Wine</a>)<br />
Makes about 4 servings.<br />
Active time: 20 minutes; total time: 20 minutes.<br />
<br />
<ul>
<li>1 teaspoon coconut oil</li>
<li>1/2 small red onion, minced</li>
<li>One 15-oz. can chickpeas, rinsed and patted dry</li>
<li>2 tablespoons Tofutti</li>
<li>1 tablespoon Dijon mustard</li>
<li>1 tablespoon fresh lemon juice</li>
<li>1 tablespoon chopped dill</li>
<li>1 avocado, sliced (optional topping) </li>
</ul>
<ol>
<li>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. </li>
<li>In a medium bowl, mash chickpeas using a fork. Add cooked onion and remaining ingredients and mix very well. </li>
<li>Season with salt and pepper; add more lemon juice or mustard as desired. Serve with toast, naan, or crackers. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQls6XKiXHPQ0RGYJCb6SQL4fXcZPCs-QVwtigw5A5EkR3HxcF4clxn30xWUX7JIpwc2I0SkH_GA2VCDxWcxmuFBMBKRrrI0-p0dHZkY-is5ovpaKcRoypQcuxhd70X9XJhl97TtxYds9/s1600/2016-01-12+at+19-41-19.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQls6XKiXHPQ0RGYJCb6SQL4fXcZPCs-QVwtigw5A5EkR3HxcF4clxn30xWUX7JIpwc2I0SkH_GA2VCDxWcxmuFBMBKRrrI0-p0dHZkY-is5ovpaKcRoypQcuxhd70X9XJhl97TtxYds9/s640/2016-01-12+at+19-41-19.jpg" width="640" /></a></div>
Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-86019185348532065172016-01-12T20:34:00.001-05:002016-01-12T20:34:31.404-05:00Carbs carbs carbs I never thought I'd say (or write) this, but carbo-loading is difficult. Or at least doing it properly is.<br />
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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 <strike>unhealthy</strike> ridiculous as this may sound, it has become my reality.<br />
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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). <br />
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPawWbeLrbz3omKaPH-Ia3GBuHucjW-CieC0slqIuK5QayXqCDvocqtMcgXIvJnEONJerfLWoP0Z94nB5FImuUNX-AGl1LGVLB_mKJ52EXx00PK9cb4HgzOSoythDuGWhxWUmXTL7lyfK/s1600/_DSC7555.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPawWbeLrbz3omKaPH-Ia3GBuHucjW-CieC0slqIuK5QayXqCDvocqtMcgXIvJnEONJerfLWoP0Z94nB5FImuUNX-AGl1LGVLB_mKJ52EXx00PK9cb4HgzOSoythDuGWhxWUmXTL7lyfK/s640/_DSC7555.jpg" width="424" /></a><br />
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Apple-Craisin Bars (adapted from <a href="https://books.google.com/books/about/Racing_Weight_Cookbook.html?id=bZ-IBwAAQBAJ&printsec=frontcover&source=kp_read_button&hl=en#v=onepage&q&f=false">Racing Weight Cookbook</a>)<br />
Active time: 20 minutes; total time: 40 minutes.<br />
Makes 8-12 bars.<span style="text-align: center;"> </span><br />
<ul>
<li>3/4 cup nonfat plain Greek yogurt</li>
<li>1/2 cup egg whites (4 egg whites)</li>
<li>1/4 cup water </li>
<li>1 teaspoon vanilla extract</li>
<li>2 tablespoons coconut oil, melted</li>
<li>1 large apple</li>
<li>1/4 cup craisins</li>
<li>1 1/2 quick oats</li>
<li>1 cup whole wheat flour</li>
<li>3 servings vanilla whey protein powder</li>
<li>1 cup sugar</li>
<li>3 tablespoons chia</li>
<li>1 tablespoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon cinnamon</li>
<li>1/2 teaspoon salt</li>
</ul>
<ol>
<li>Preheat oven to 350F. Line a 9x13-inch baking pan with parchment paper.</li>
<li>In a medium bowl, combine yogurt, egg whites, water, and vanilla. Set aside; let rest at room temperature. </li>
<li>Chop apple into fine pieces. In a small bowl combine apple pieces and craisins. </li>
<li>In a separate large bowl combine oats, flour, protein powder, sugar, chia, baking powder, baking soda, cinnamon, and salt; stir to mix well. </li>
<li>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. </li>
<li>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. </li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-15624013483263895642016-01-10T20:37:00.000-05:002016-01-10T20:37:15.458-05:00Drowsy MorningsWARNING: part of this post was written under the delayed influence of a "pm" pain medication.<br />
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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.<br />
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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.<br />
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9:05 a.m.: coffee is in hand and scones are in the oven.<br />
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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.<br />
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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.<br />
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Blueberry Scones (adapted from <a href="https://books.google.com/books/about/Racing_Weight_Cookbook.html?id=bZ-IBwAAQBAJ&printsec=frontcover&source=kp_read_button&hl=en#v=onepage&q&f=false">Racing Weight Cookbook</a>)<br />
Active time: 15 minutes; total time: 40 minutes.<br />
Makes 8 scones.<br />
<ul>
<li>1 1/4 cup whole wheat flour (use white whole-wheat flour if you want more traditional looking scones)</li>
<li>1 cup quick oats</li>
<li>1/4 cup sugar</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon cinnamon</li>
<li>1/4 teaspoon ground ginger</li>
<li>5 tablespoons melted coconut oil (or butter)</li>
<li>1/3 cup almond milk, at room temperature</li>
<li>1 teaspoon lemon juice, at room temperature</li>
<li>1/4 cup egg whites, at room temperature. *Make sure to have ingredients at room temperature so that the coconut oil doesn't harden. </li>
<li>1 cup fresh or frozen blueberries (or other berry)</li>
</ul>
<ol>
<li>Preheat oven to 400 F. Line a baking sheet with parchment paper.</li>
<li>In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger; stir to mix well. </li>
<li>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. </li>
<li>Gently fold in berries just until combined with batter. Spoon batter onto prepared pan in 8 equal mounds. </li>
<li>Bake for 20 minutes or until tops and edges of scones are golden brown. Cool scones before serving (but still serve warm!). </li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-21265809021248609022015-11-11T23:23:00.002-05:002015-11-11T23:48:52.700-05:00Give Me Some LasagnaYou know when you're about to check out at the store and all of a sudden you see a "buy 2 get 1 free" sale? Or when you're browsing the aisles and you come across a BOGO sale?<br />
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Next thing you know your cart, or basket or whatever, has one to many free items (and a few extra non-free ones). You finally reach the register (or online checkout page) and all of a sudden you're spending more than your budget. That quick <$20 trip turned into a $50 afternoon.<br />
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I recently talked about this with a friend. He left a department store with a new waffle maker; he didn't know he was buying a waffle maker that day. That's when I realized this sort of thing happens to me all the time. I go into a store--more likely land on a website--with an idea of what I'm going to buy. However, my checkout cart always--and I mean always--includes random and unplanned items.<br />
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What can I say, I can't help. And I'm sure many of you can't either.<br />
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Tofu Spaghetti Squash Lasagna (adapted from <a href="http://minimalistbaker.com/spaghetti-squash-lasagna-bake/">Minimalist Baker</a>)<br />
Makes 6 servings.<br />
Active time: 35 minutes; total time: 90 minutes.<br />
<br />
<ul>
<li>2 spaghetti squashes</li>
<li>Coconut oil spray</li>
<li>2 lemons, juiced</li>
<li>1/2 cup packed fresh basil leaves, roughly chopped</li>
<li>3 tablespoons olive oil</li>
<li>14 oz. extra firm tofu</li>
<li>1/2 cup vegan parmesan cheese</li>
<li>25 oz. marinara sauce</li>
<li>2 tablespoons dried basil </li>
</ul>
<ol>
<li>Halve spaghetti squash using a sharp knife (if you've never done this before, I suggest checking out <a href="https://www.youtube.com/watch?v=hOhJQ-Z0MzQ">this </a>video). Use a large spoon or ice cream scoop to scrape out the seeds and surrounding strings so that it looks clean. </li>
<li>Spray the interior of the squash with coconut oil (or other) oil. Sprinkle with salt and pepper. Cover each half with plastic wrap and pierce several times with knife. Place 2 halves in the microwave and cook for about 15 minutes, or until skin is very soft. Set squash aside and let cool. Repeat with remaining squash. </li>
<li>Preheat oven to 375F. Place lemon juice, basil, olive oil, tofu, and 1/2 cup parmesan cheese in a food processor and season with salt and pepper; pulse to combine and break up so that you end up with a semi-pureed mixture. </li>
<li>Using a large spoon, scoop out the squash into a bowl. Set aside. </li>
<li>Grease a 9x13-inch baking dish with coconut oil. Spread 1/3 of the squash along the bottom of the baking dish; top with 1/2 of the ricotta and then 1/2 of the marinara sauce. Repeat the squash, ricotta, and sauce layers once more; top with remaining squash. Sprinkle with 1/4 cup vegan parmesan. </li>
<li>Cover dish with foil and bake for 20 minutes; remove foil and bake for another 15 minutes, or until the top is golden and the sauce is bubbling. If the squash seems to be browning too quickly, cover with foil. </li>
<li>Remove lasagna from oven and let cool. Serve and top with more parmesan and dried basil.</li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-43490064976284133122015-11-01T21:07:00.000-05:002015-11-01T21:07:02.186-05:00Quick Sunday BrunchNovember is upon us. And with it come late nights, longer study days, and inevitable anxiety resulting from the thought of not being able to finish outlining.<br />
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November is upon us. And with it comes no fun.<br />
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What a sad way to start a blog post. I'm feeling the law nerd humor, however, so it seemed appropriate. Nonetheless, November also brings <strike>cold chilly</strike> relatively cooler weather that makes for more enjoyable runs and bike rides. Also, it welcomes tea-fueled study sessions from the comfort of my apartment followed by enjoyable Netflix study-breaks--the longing for daylong marathons makes the shorter breaks that much more exciting. But actually, November is not so bad. It ultimately provides me with a legitimate and unquestionable excuse to retreat from social events and spend time alone, which as you may know, is a crucial factor of my well-being.<br />
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Before moving onto the food, just a quick note about the holidays (namely Dia de los Muertos). This year for Halloween, I proudly incorporated culture into my costume. As it turns out, the makeup was a hit!<br />
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For a brief background and explanation of the festivities read <a href="http://www.theguardian.com/commentisfree/belief/2010/nov/02/mexican-celebrate-day-of-dead">this </a>or <a href="http://www.azcentral.com/story/entertainment/holidays/day-of-the-dead/2014/09/24/day-of-the-dead-history/16174911/">this</a>. And definitely check out <a href="https://www.youtube.com/watch?v=jCQnUuq-TEE">this </a>awesome video. Otherwise, for a quick and contemporary info session, go see the Snapchat story!<br />
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Grilled Breakfast Sammie (adapted from With Peanut Butter On Top)<br />
Makes 1 sandwich.<br />
Active time: 10 minutes; total time 15 minutes.<br />
<br />
<ul>
<li>3 large egg whites</li>
<li>1 tablespoon salsa </li>
<li>1/2 cup baby spinach</li>
<li>2 slices Ezekiel (or other) bread </li>
<li>1/2 tablespoon mustard</li>
<li>1/4 avocado</li>
<li>3–4 tomato slices</li>
<li>1/4 cup shredded cheddar cheese (I used Daiya shreds)</li>
<li>More salsa! (optional)</li>
</ul>
<ol>
<li>Heat a non-stick skillet or pan over medium heat; spray with cooking oil. Add egg whites and salsa and cook until resembling an thin omelette, about 5 minutes. Remove egg from pan and set aside. </li>
<li>In the same pan, cook spinach, stirring occasionally, until wilted, about 5 minutes. </li>
<li>Assemble the sandwich by spreading the avocado on one slice of bread; spread the mustard on the other slice. Lawyer one slice of bread with the spinach, tomato, cooked egg whites, and finally the cheese. To with the other slice of bread. </li>
<li>Place the sandwich on the pan and cook uncovered for 3–5 minutes, or until sides are toasted. Cover and cook for 1 more minute. </li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-70965740548639157882015-10-11T23:24:00.000-04:002015-10-11T23:24:12.250-04:00Stir-Fry for One (Week)I woke up this morning feeling like a large heavy truck ran me over, then reversed and ran me over again. And no, it wasn't <strike>solely</strike> due to a hangover; it was the result of a long day at ACL.<br />
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<span id="goog_1931685517"></span><span id="goog_1931685518"></span><br />
You see it's easy to forget that our bodies--or at least mine--are not made to stand/jump/dance/skip in the sun for long periods of time with little to none consumption of H2O and <strike>plenty of</strike> some wine. However, it's also easy to remember this fact the day after doing such a thing.<br />
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That being said, my day at ACL was one for the books. I'll admit I'm not a huge fan of music festivals (let's just say the sweaty crowds and porta-potties are not my thing); however, ACL is growing on me. I like that it doesn't feel humongous (even though it has eight stages); it features amazing food (see the list of food trucks <a href="http://www.aclfestival.com/food-vendors/">here</a>); it boasts amazing views of the city skyline (<a href="https://instagram.com/p/ttfMg8mp1l/">here's </a>a photo from last year); and the venue is relatively accessible (walk less than a mile to South Lamar and it's actually possible to get a ride). Maybe next year I'll actually make it all three days!<br />
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And now for the recipe that provided delicious lunch/dinner for me throughout the week . . .<br />
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Cabbage Chicken Stiry-Fry with Green Beans and Broccoli<br />
Adapted from The Runner's World Cookbook.<br />
Makes about 4 servings.<br />
Active time: 30 mins; total time 40 mins.<br />
<br />
<ul>
<li>2 tablespoons coconut oil</li>
<li>1 lb. ground chicken breast</li>
<li>1 small sweet onion, thinly sliced</li>
<li>1/2 shallot, minced</li>
<li>1 tablespoon peeled and grated fresh ginger</li>
<li>3 cups trimmed green beans, cut in half</li>
<li>3 cups broccoli florets</li>
<li>4 cups thinly sliced cabbage</li>
<li>1 cup baby bella mushrooms, sliced</li>
<li>3 tablespoons soy sauce</li>
<li>2 tablespoons hot salsa (I used green tomatillo salsa from Whole Foods)</li>
<li>1 tablespoons rice vinegar</li>
<li>1 bunch cilantro leaves, coarsely chopped</li>
<li>1/4 slivered or chopped almonds</li>
</ul>
<ol>
<li>Heat a large wok over medium-high heat (you might have to use two woks or large skillets). Add 1 tablespoon of the oil; add the chicken and cook for 5 minutes, or until cooked through. Remove the chicken from the wok and set aside. </li>
<li>In the same wok, add the remaining coconut oil and the onion. Cook for 2–3 minutes, or until the onion is translucent. </li>
<li>Add the shallot and ginger and cook for 1 minute, stirring, or until golden. Be careful not to let either burn.</li>
<li>Add the green beans, broccoli, shallots, and mushrooms. Cook for 5 minutes, or until tender. </li>
<li>Add the soy sauce, hot sauce, and vinegar and cook for 3 minutes, or until lightly reduced.</li>
<li>Return the chicken to the wok, add the cilantro, and stir. Remove the wok from the heat and season with salt and pepper. Serve garnished with almonds. </li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com2tag:blogger.com,1999:blog-5291273181600141059.post-9791235300529318382015-10-05T22:54:00.000-04:002015-10-05T22:54:56.520-04:00I too am on the pumpkin bandwagonIn the spirit of transforming my blogging habits, or at least returning to my old (more creative) cooking habits, I went grocery shopping on Saturday.<br />
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. . . And then I ordered more groceries today.<br />
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Yeah, that's right, groceries on groceries.<br />
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But I'm not here to write about groceries--although I probably will at some point, because let's face it, a full fridge makes me jump with joy. This post is to finally admit that I too have fallen into the in love with pumpkin flavors.<br />
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During my trip to the grocery store (Whole Foods) I ran into a lady sampling pumpkin ale. Now if you've ever been out for drinks with me, you know I don't particularly like beer. In fact, I'll only usually drink a beer if I'm in some way forced or challenged to do so. Nonetheless, I was compelled to try it. Maybe it was the heat or maybe it was fall itself (even though it's non-existent here in Austin). Who knows. All I know is that I didn't dislike too much--I still wouldn't purchase or drink a more than a couple of sips.<br />
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Anyways, fast forward to Sunday morning when I woke up with a huge craving for pancakes. Not five minutes later, I found a whole-wheat-pancakes pumpkin variation in a cookbook I received as a birthday gift last winter (shout out to Marco for this on-point present!). Then I opened my pantry and found a can of pumpkin puree!<br />
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The recipe is delicious. If you're into the October pumpkin theme (or in any way amused by pancake variations), you should definitely try this out. Plus, these pancakes are actually healthy. I know, I know, pancakes needn't be healthy you say. But what's the harm in a <i>healthy</i> pancake that tastes as good as a <i>not-so-healthy</i> one?<br />
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Whole Wheat Pumpkin Pancakes<br />
(Adapted from The Runner's World Cookbook)<br />
Active time: 25 minutes; total time: 35 minutes.<br />
Makes 8 2'' pancakes.<br />
<br />
<ul>
<li>3/4 cup whole wheat flour</li>
<li>1/4 cup almond flour</li>
<li>1/6 cup rolled oats</li>
<li>2 teaspoons sugar (or stevia equivalent</li>
<li>1/4 teaspoon salt</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/2 cup low-fat greek yogurt</li>
<li>1/2 cup almond milk (or milk of choice)</li>
<li>3 tablespoons egg whites</li>
<li>1 tablespoon coconut oil, melted, plus extra for skillet</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1/2 cup pumpkin puree</li>
<li>1 teaspoon cinnamon + more for garnish</li>
</ul>
<ol>
<li>Heat a large skillet or griddle over low heat. In a bowl, mix the flours, oats, sweetener, salt, baking powder, and baking soda. </li>
<li>Combine the yogurt and milk in a medium bowl microwave for 30 seconds. Whisk in egg whites, coconut oil, and vanilla extract. Pour liquid mixture into dry ingredients and whisk until combined. </li>
<li>Fold in pumpkin puree until well combined. Stir in cinnamon. </li>
<li>Increase heat under skillet to medium and add some oil. Once oil is hot, pour 1/4 cup batter. Cook for 2–3 minutes, or until pancake bottoms are golden brown and top begins to bubble; flip pancakes and cook until golden brown on the other side. Repeat with remaining batter, adding more oil if necessary. </li>
<li>Serve hot and sprinkled with cinnamon. *I decided to top mine with sweetened cream cheese (I used Tofutti) and raspberries.</li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-84271492998252906882015-10-03T14:10:00.001-04:002015-10-03T14:10:35.115-04:00Just some broccoli soupI'm embarrassed. Very.<br />
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Last night I brought up my blog: I said cooking was one of my passions. The thing is, I now realize my last post dates back to February. Yep, February.<br />
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It's terrible, I know. In a (not-so-great) attempt to remedy this, I am declaring a soft commitment to a weekly post. And, I will share ten things that happened between that lonely February post and now.<br />
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(the following are listed in chronological order)<br />
<ol>
<li>I leased my first car--that's right folks, I'm now the proud owner (leaser) of a black Mazda. </li>
<li>I ran my first nighttime half marathon! Despite my lack of training, it was one of the greatest and most liberating experiences.</li>
<li>I survived my first year of law school.</li>
<li>I lived in New York City for the first time.</li>
<li>I enjoyed an octopus dish and even managed to do so without ever making a yucky face. </li>
<li>I met Ryan Seacrest. He's a lot smaller in than I'd imagined. </li>
<li>I became obsessed with Soul Cycle. And then I met an attorney who is handling their IPO. </li>
<li>I played shuffleboard in both styles (floor and table) on mainland. As far as I knew, shuffleboard was strictly a cruise ship activity.</li>
<li>I tried (and refused to finish) a superman shot. </li>
<li>I questioned a witness in court. </li>
<li>I saw an armadillo roaming in the wild (more like the streets of south Austin).</li>
</ol>
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Easy Broccoli Onion Soup.<br />
Active time: 25 minutes; total time: 60 minutes.<br />
Makes about 6 servings.<br />
<ul>
<li>2 tablespoons coconut oil</li>
<li>1 medium sweet onion, sliced </li>
<li>2 lbs. broccoli, cut into florets</li>
<li>5 1/2 cups water</li>
<li>1 teaspoon dried basil + extra for garnish</li>
</ul>
<ol>
<li>Heat a large pot over medium-high heat. Add coconut oil and heat until melted; add onion and cook until slightly browned, about 7 minutes, stirring. </li>
<li>Add broccoli and 4 cups of water and cover pot; reduce heat to low-medium. Cook, stirring occasionally, until broccoli is very soft, about 20-30 minutes. Once broccoli is soft, remove pot from heat, uncover, and let cool for about 5 minutes.</li>
<li>Transfer soup to a blender and blend until smooth--if possible, pulse several times to ensure no broccoli florets remain. </li>
<li>Transfer soup back to the pot and add remaining water and basil. Cook over medium heat, covered, for about 10-15, or until desired consistency. Serve garnished with basil.</li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-35665910645055140942015-02-16T20:30:00.000-05:002015-08-09T18:51:26.977-04:00Death by ChocolateThis post is grossly overdue (it was supposed to be written on Superbowl Sunday). But hey, better late than never right?<br />
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Truth be told, my mind has been restricted to legal analysis and existential thoughts. I have been focusing on getting back into law-school mode--believe me, it's easier said than done after a month of enjoyable holidays--while at the same time planning for my first summer as a "lawyer." On the one hand, at the end of the day I'm still hungry and inclined to share my thoughts; on the other, I'm still a first-year law student anxious to reach that time of the day/night when I can slump on my couch and watch Netflix. And let me tell you, that time seldom comes as soon as planned for.<br />
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That is my lame excuse for disappearing from the blogosphere.<br />
<br />
Now moving onto something more cheerful...<br />
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I've been thinking (seriously) about getting a dog.<br />
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I know what you're going to say, <i>If you don't have time to cook dinner and write about it, how are you going to have time to care for a dog?</i> There's a lot of merit to that question--probably more than I'd like to admit--but at the same time, a dog will bring me something that not even the most delicious piece of my favorite dish can bring me. Yes, I'll probably be extremely stressed and tired for the first few weeks (or months). And yes I'll likely regret my decision once or twice (or thrice). But I'll also have a happy and cheerful companion; I'll have the company of a charming, cute, cuddly friend; and most importantly, I'll have a perfect roommate (provided I pick the right breed!).<br />
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Anyways... something to think about.<br />
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And now the food. Here is the recipe to quick, yet delicious, chocolate peanut butter chip cookies. The recipe is very simple and you'll likely have all ingredients--maybe not the peanut butter chips--at home. So they are the perfect chocolate (and PB) fix.<br />
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Chocolate Nut Butter Cookies (adapted from<a href="http://www.kingarthurflour.com/recipes/chocolate-peanut-butter-cookies-recipe"> King Arthur Flour</a>)<br />
Active time: 20 minutes; total time: 30 minutes + cooling.<br />
Makes about 3 dozen.<br />
<br />
<ul>
<li>1 1/2 cups of all-purpose flour</li>
<li>1/2 cup unsweetened cocoa</li>
<li>1/2 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup brown sugar</li>
<li>1/2 cup (1 stick) unsalted butter, softened,</li>
<li>1/4 cup smooth nut butter (I used almond butter)</li>
<li>1 teaspoon vanilla extract</li>
<li>1 large egg</li>
<li>2 tablespoons water</li>
<li>1 1/2 cups peanut butter chips (and a few chocolate chips!)</li>
</ul>
<br />
<ol>
<li style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.2;"><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.2;">Preheat oven to 375F. Line two baking sheets with parchment paper and set aside. </span></li>
<li style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.2;"><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.2;">In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.</span></li>
<li><span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; line-height: 1.2;">In a large bowl, beat the sugars, butter, and nut butter until well combined and mixture is light and fluffy. Beat in vanilla, egg, </span></span><span style="line-height: 19px;">and</span><span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; line-height: 1.2;"> water. </span></span></li>
<li><span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; line-height: 1.2;">Stir dry ingredients into wet mixture and blend well. Fold in the peanut butter chips. </span></span></li>
<li><span style="line-height: 19px;">Scoop tablespoonfuls of dough onto the prepared sheets and flatten each cookie into a 1/2-inch thick round.</span></li>
<li><span style="line-height: 19px;">Bake cookies for 7-9 minutes, or until set. Remove from oven and let cool. </span></li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-72931023718851381732015-01-25T22:07:00.001-05:002015-01-25T22:07:59.208-05:00Cauliflower RisottoIt's a new year. Happy New Year.<br />
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Yeah, I know I'm a bit late with the whole "Happy New Year," but I'm still amazed at the fact that it is 2015 and I'm <i>twenty five</i> years old. Woah.<br />
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Anyways, I'm happy to be back on the blog and anxious to start cooking/baking again. I'll admit it was hard to get started today--I'm nursing a cold, so the only thing I'm inspired to do is watch Gilmore Girls--but now that my belly is full I'm grateful I cooked. I apologize for the short post. But not really because, isn't it really just the food that counts?!<br />
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A little bit about why I made this dish. The other day, I was talking to someone about the great variety of cauliflower uses. We talked about cauliflower pizza (of course), cauliflower rice, cauliflower mashed "potatoes," and even plain old oven-roasted cauliflower. Then I realized I couldn't attest to the deliciousness of cauliflower rice, because I hadn't actually tried it. And obviously I needed to remedy that ASAP. So, here it is, cauliflower risotto--yeah I know I still have to make cauliflower (regular) rice and fried rice. Enjoy!<br />
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Beet Asparagus Cauliflower Rice (Adapted from <a href="http://www.mindbodygreen.com/0-13778/cauliflower-risotto-its-paleo.html">Mind Body Green</a>)<br />
Active time: 25 minutes; total time 75 minutes.<br />
Makes about 4 servings.<br />
<br />
<ul>
<li>4 small beets, cut into chunks</li>
<li>1/2 asparagus bunch, cut into 1-inch pieces</li>
<li>1 cauliflower head</li>
<li>1/3 yellow onion, chopped</li>
<li>2 tablespoons olive oil</li>
<li>1/4 cup red wine</li>
<li>1 3/4 cups chicken or vegetable stock</li>
<li>1/4 cup finely grated parmesan cheese (or vegan alternative; I used Go Veggie)</li>
<li>1/4 cup chopped walnuts</li>
</ul>
<ol>
<li>Preheat oven to 400F. </li>
<li>Place beets in a small baking pan and drizzle with 1 tbsp olive oil; season with salt and pepper. Bake beets for 20 minutes. Add asparagus strips to beets and return to oven for another 15-20 minutes, or until beets are tender.</li>
<li>Cut cauliflower into 2-inch pieces and transfer to a food processor (I used a Ninja Blender; pulse until rice-sized. Transfer cauliflower to a triple layered cheese cloth (or paper towels) and squeeze any excess moisture out.</li>
<li>In a large saucepan, heat remaining olive oil over medium heat. Add onion and cook, stirring occasionally for about 7 minutes. Add wine and bring to a boil Aed cauliflower and 1/2 cup broth; cover and cook stirring occasionally. Once liquid is absorbed, add 1/2 more cup and cook until liquid is absorbed again. Repeat with remaining broth. </li>
<li>Remove from heat and add beets and asparagus. Mix to combine. Add parmesan and walnuts, and toss before serving. </li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-14551224506545214492014-10-26T22:56:00.001-04:002014-10-26T22:56:44.380-04:00Longing for WinterI Skyped my parents today and they told me that they've already turned on the heat at home. What!?<br />
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Oh, right, forgot we're in October (almost November) and other places--outside of Austin--start getting chilly this time of the year.<br />
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I know there are plenty of people who can't deal with cold weather; plenty of people that prefer endless sunny (and warm) days. However, I'm not one of them. I actually enjoy the change of seasons and I certainly don't mind cold weather--I actually like it to a certain extent. And I <i>love</i> snow. Don't get me wrong, I won't spend my years in Austin complaining about the sunny days, because that would just be preposterous. But, every now and again, I'll express my longing for temperatures in the lower digits accompanied by flurries (an inches on the ground) of snow. I'll even take the occasional slush-storm if it means I can have a snow day later on!<br />
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In other news, this weeks marks the last of the so-called fun days of my first semester in law school. Apparently I'm about to embark towards the scary depths no-fun November and then the utterly feared finals period in December. I'll try not to fret it too much just yet, but this might be one of the last posts you see this year. But let's hope not.<br />
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Here's my dinner from tonight.<br />
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Cauliflower pizza! This is a dish I've been wanting to add to my repertoire for quite some time, and tonight I finally got to do so. Yes, it is as odd as it seems (at least to all of us who were oblivious to the wonders of alternative cauliflower uses); and yes it is as delicious as it sounds (at least to all of us veggie-loving-health-freaks). I subbed some ingredients with what I had at home, but I'm sure any pizza topping would taste delicious.<br />
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Cauliflower Pizza Crust (adapted from <a href="http://ifoodreal.com/cauliflower-pizza-crust-recipe/">iFOODreal</a>)<br />
Active time: 30 minutes; total time: 1hr15mins.<br />
Makes about 6 servings.<br />
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<ul>
<li>1 head cauliflower (about 7" wide)</li>
<li>1 large egg</li>
<li>1/2 cup parmesan or mozzarella cheese, grated or shredded</li>
<li>1 teaspoon dried basil</li>
<li>1 teaspoon dried oregano</li>
<li>Pinch of salt</li>
<li>1/4 teaspoon ground pepper</li>
</ul>
<ol>
<li>Preheat oven to 350F and spray a large cooking sheet with cooking spray. </li>
<li>Rinse cauliflower, remove leaves and cut into florets. Place florets in a food processor (Ninja Blender in my case) and process until it resembles a fine rice mixture; some chunks are fine. Transfer to prepared baking sheet and cook for 15 minutes.</li>
<li>Remove cauliflower mixture from oven and transfer to a bowl lined with 3 layers of cheese cloth. Using your hands, squeeze out as much liquid as you can, patiently squeezing about 15-20 times. </li>
<li>Bring oven temperature to 450F. Line a pizza baking sheet (or regular baking sheet) with parchment paper.</li>
<li>Transfer dry cauliflower mixture to a large bowl and mix in egg, cheese, spices, salt and pepper. Transfer dough to prepared baking sheet and press with fingers until about 1/2-inch thin. Cook for 20-25 minutes, or until golden .</li>
<li>Remove crust from oven and top with desired toppings. Return to oven and cook for about 10 minutes, or until cheese is melted and toppings are cooked. </li>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-11052681773398785432014-10-12T22:41:00.001-04:002014-10-12T22:41:10.952-04:00Not your ordinary pastaToday was the 2014 Bank of America Chicago Marathon. What does that have to do with me you ask? <div>
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Well, up until a month a go I planned to run it; up until two months ago, I planned to use it to qualify for Boston. Instead here I am, in Austin, on a two-week (possibly longer) running hiatus. </div>
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Needless to say, I'm a sad blogger today. It's not just the fact that I lost a chunk of money buying my entry, or the fact that my medal collection didn't grow as expected. What really hit me was seeing photos and posts of my running buddies. I'm not going to lie, I'm pretty jealous of them. </div>
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I'm jealous of the pre-race jitters they got this past week; of the immense amount of carbs that they <i>had </i>to eat for three days in a row; and of the group run they went on around the windy city on Saturday. I'm jealous of the queasiness some of them felt as they made their way to starting line; or the regret that overcame them as they passed mile 10 and realized they weren't even half way there; or of the annoyance of having to gulp water without trying to splash their faces. But what I'm most jealous about is that feeling of utmost triumph they all (probably) got as they crossed the finish line.</div>
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... Anyways. I'll try not to get hung up on it and instead share my dinner from tonight. </div>
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This is the first time I've experimented with spaghetti squash and all I can say is where was this vegetable hiding! Here's a recipe I found online; it's simple and healthy--did you think I'd post otherwise? But it's also delicious and versatile. Sub in marinara sauce for the mushroom add-on or any other addition you would put on pasta and you've got yourself a meal.</div>
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Spaghetti Squash with Mushrooms & Shrimp (adapted from <a href="http://pickledplum.com/spaghetti-squash-healthy-recipe/">Pickled Plum</a>)</div>
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Active time: 15 minutes; total time: 50 minutes</div>
<div>
Makes 4 servings</div>
<div>
<ul>
<li>1 small spaghetti squash (about 3 lbs)</li>
<li>3 tablespoons extra virgin olive oil</li>
<li>1 tablespoon fresh thyme</li>
<li>4 cups sliced portobella mushrooms (about 16 oz)</li>
<li>1/4 cup parmesan cheese </li>
</ul>
<div>
<ol>
<li>Preheat oven to 450F. Line a baking tray with aluminum foil.</li>
<li>Using a large knife, split the squash down the middle--I found it easiest to strike once and then keep sticking (with the knife still in the squash) until it was almost sliced through; then I removed the knife and split the squash with my hands. Remove and discard seeds. Season squash with 1 tablespoon olive oil, salt, and pepper. Place flesh side down on baking tray and cook for 30-40 minutes, until soft and slightly browned on the bottom.</li>
<li>When squash has about 20 minutes left, heat remaining olive oil in a large skillet over medium high heat. Add thyme and mushrooms and cook, stirring, until mushrooms are browned, about 5 minutes. Remove from heat.</li>
<li>Remove squash from oven and set aside until cool enough to handle. Using a large spoon, scrape the inside of the squash into the skillet with the mushrooms. Place over medium-high heat and cook for about 5 minutes, until squash looks golden. </li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-53028014498096352452014-10-05T21:31:00.001-04:002014-10-05T21:31:57.594-04:00Turkey Burgers and KaleHello October.<br />
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Right. I can't believe it either. It feels like just yesterday I was flying into Austin, nervously waiting to get off the plane and make my move official. No, actually, it feels like not so long ago (January) I was complaining to my parents about how I had nothing to do and I was bored all day. Ha! Don't I wish I could turn back time--or at least stop it.<br />
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Well, surprise, I can't! And it's just going to keep going faster and faster--or so I've been told. So I think the only way I'm going to be able to deal with it is with food, food and more food.<br />
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Before I get into today's recipe. Let me share my most current woe. Every weekend (almost) I head out to the grocery store on my bike. I bring along my backpack, my two Ortliebs (bike bags), and a spare Whole Foods reusable bag (and no unfortunately I don't shop at Whole Foods on a weekly basis); of course I also bring a list, a pen, and my wallet. But that's it.<br />
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As I make my way to the store I wonder if today might be the day when I can fit everything without having to pull aside next to the cash register and organize everything neatly. It's tough, and it breaks my heart, but I always have to choose between an extra yogurt container or another pack of sliced turkey.<br />
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Just kidding. It's actually just the quirk that my type A personality needs after a long week of studies. Since I can only fit a certain, small, amount of groceries, I really have to think about what I'll be consuming during the week. And you know what? It's actually not that bad: having to think about each and every thing I buy makes me appreciate that last spoonful of yogurt that much more!<br />
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That said, today I was really, <i>really</i> craving a burger. And since my trip to the groceries happened right after my craving, I made it happen. Here's a recipe for a lean turkey burger with a kick. It's simple, healthy, and delicious, so really no excuses for it not being on my (and your) regular meal plan. Enjoy!<br />
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Also, I decided to try the whole portobello mushroom bun idea, and while I'm not saying I didn't love it (because I did), there's no reason these can't be in-between regular burger buns!<br />
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Turkey Burgers (adapted from <a href="http://www.amazon.com/Real-Simple-Easy-Delicious-Cooking/dp/B0084UYY46">Real Simple: Easy, Delicious Home Cooking</a>)<br />
Active time: 20 mins; total time: 30 mins.<br />
<ul>
<li>4 portobello mushroom caps</li>
<li>1 lb. ground turkey (99% lean; or 93% lean)</li>
<li>3 green onions, sliced thinly</li>
<li>1 tablespoon Dijon mustard</li>
<li>1 tablespoon fresh thyme leaves</li>
<li>1 tablespoon olive or coconut oil</li>
</ul>
<br />
<ol>
<li>Preheat oven to 400F. Spray portobello caps with olive oil spray and season with salt. Place portobellos on a baking dish and cook for 10 minutes; flip over and cook for another 10 minutes or until steamy. Prepare the meat while you wait for the mushrooms to cook.</li>
<li>In a medium bowl, combine turkey, onions, mustard and thyme; using your hands, mix gently until onions and thyme are distributed. </li>
<li>Form four 3/4-inch patties and season with salt and pepper. </li>
<li>In a large skillet, heat olive oil over medium heat. Cook patties until cooked through, and golden, 6-8 minutes on each side. </li>
<li>Serve burgers over portobello caps and top with favorite burger toppings!</li>
</ol>
<div>
<a href="http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-recipe/">Here</a> is the recipe to the kale chips I prepared on the side. </div>
<div>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-71351097177518754472014-09-15T23:32:00.000-04:002014-09-15T23:50:24.885-04:00Que Viva Mexico!For those of you who don't personally know me, who are visiting my blog for the first time, or who haven't really paid attention to my ever-so-apparent love for Mexico, here's a post to clarify.<br />
<br />
I love Mexico; <i>Adoro mi pais. </i><br />
<i><br /></i>
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<br />
Yes. Despite my looks, which often lead people to believe I simply moved to Mexico for a bit and thus call it the "place where I'm from"; despite my lengthy time spent abroad for studies or travels, which can be misunderstood as a flee-tactic; despite my writing in English--including journal entries, thoughts, blog posts and book chapters--which can mislead people into thinking that I purposefully avoid the Spanish language (see note below); I absolutely love my country. And I'll continue to express my love as long as I can.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOgRqvOT2u_n6kOByM3HaUUXcGoRd3NburTXZ1EC-cW5zMYD3EVJBTA589Ykg277LQYy57QurjYvZyLNSdSxbGVTDKIHoGe6gr2ivoDSHSgV34Uvw_2DJ4PqBTirtYqLuC_WSv9jPh9c1/s1600/cinco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOgRqvOT2u_n6kOByM3HaUUXcGoRd3NburTXZ1EC-cW5zMYD3EVJBTA589Ykg277LQYy57QurjYvZyLNSdSxbGVTDKIHoGe6gr2ivoDSHSgV34Uvw_2DJ4PqBTirtYqLuC_WSv9jPh9c1/s1600/cinco.jpg" height="426" width="640" /></a></div>
<br />
I won't apologize for instances of crazy excitement following an encounter with fellow Mexicans abroad; I won't apologize for breaking out dance moves whenever the rhythm kicks in; and I won't apologize for making my nationality evident.<br />
<br />
In fact, as long as I continue to live abroad--and judging by the career path I've chosen, that is likely to be the case--I'll continue to profess my Mexicanness in any and every way possible. For instance, suggesting that you (my non-Mexican and Mexican-abroad readers) YouTube El Grito de la Independencia (or tune in live tonight at 10:45 central time).<br />
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Phew. Enough said? I think so.<br />
<br />
And now for food...<br />
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I realize this dish is mostly not-Mexican, but it's more about what it represents than the cuisine under which it falls. Quiches are French, wilted spinach is probably multi-national (I couldn't find origins in my quick research), and the diced tomatoes have both a Mexican-lime and an Italian-oregano flair. Still, the mini quiches proved to be a perfect meal for me. They're healthy and filling. And most importantly, one recipe was enough for more than a weeks worth of leftovers!<br />
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One thing I'll advise is the use of cupcake liners. I didn't use them--per the recipe I used for this post-- and greatly regretted it when I found myself scrubbing my pans. Cooking spray will only go so far. Enjoy!<br />
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Crustless Spinach and Mushroom Mini Quiches (adapted from <a href="http://www.willcookforfriends.com/2014/04/crustless-mini-quiche-single-serving-breakfast-muffins.html">Will Cook For Friends</a>)<br />
Makes about 16 cupcake-sized.<br />
Active time: 30 mins; total time: 60 mins.<br />
<br />
<ul>
<li>1 teaspoon coconut oil</li>
<li>1 cup red onion, finely diced</li>
<li>10 eggs</li>
<li>1/2 cup 2% Greek yogurt</li>
<li>1/4 cup milk</li>
<li>2 tablespoons chopped parsley</li>
<li>2 tablespoons chopped basil</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1 cup chopped spinach</li>
<li>1 1/2 cups chopped mushrooms</li>
<li>1/2 cup shredded mozzarella cheese</li>
</ul>
<ol>
<li>Preheat oven to 375F and line cupcake pan (I greased but not so convenient) with cupcake liners. *You will have to reuse the pan or use another one for the remaining 4 quiches (if using a regular 12-cupcake pan)</li>
<li>In a medium saucepan, heat coconut oil over medium-high heat. Add diced onion and sauté until slightly tender, about 5 minutes.</li>
<li>In a large bowl, whisk together eggs, yogurt, milk, parsley, basil, salt and pepper. Add chopped veggies and stir to combine.</li>
<li>Pour mixture into cupcake tins, filling up to about 1/4-inch from the top. Add a teaspoon of cheese to each mini quiche, slightly pressing to submerge it. </li>
<li>Bake quiches for 20-25 minutes, or until egg is set and top is shiny. Remove from oven and let cool for 10 minutes. *If not using cupcake liners, use a bread knife to carefully remove from pan. Serve warm.</li>
</ol>
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**So why don't I write in Spanish rather than English? I've taken more classes/courses on writing in English, so it comes more naturally to me. Also, within the past six years (during which my blog started), I've lived in an English-speaking country for the majority of the time.</div>
Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-1261583907702787832014-09-07T22:51:00.002-04:002014-09-07T22:53:40.428-04:00Fish & QuinoaSo the fire alarm in my building went off today. At 7:47 a.m.<br />
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I'm assuming it was a false alarm, but we weren't actually informed otherwise. Ten minutes after the piercing sound woke me up from my deep sleep, the torture stopped and everyone walked back into the building. I followed, dragging my feet up the five flights of stairs to my apartment.<br />
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The only upside--if any--to this terrible event was the head start I got on my studies. But I guess that's up for debate.<br />
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Anyways, tomorrow is the first day of my third week of law school. So far so good. Yes, I'll admit there is a lot of reading involved, but call me a law nerd, because I've mostly enjoyed it--except for the uber-overwhelming and seemingly infinite amount of property terms.<br />
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On another note, I've figured out a way to go grocery shopping without a car: my backpack, two bike bags and an extra reusable bag. Thankfully the bike ride is only about five minutes because the extra weight really does kick in.<br />
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Here is my dinner from tonight: grilled cod with caramelized onions and orange-avocado salsa and carrot zucchini quinoa. On hindsight, I probably would've paired the fish with a cucumber salad or something fresh, but I wanted to cook quinoa for leftovers during the week. It's all about practicality now that I'm a lawyer-in-training. Enjoy!<br />
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Cod with orange, avocado and onions (adapted from Bon Apetit: Fast Easy Fresh Cookbook).<br />
Makes 2 servings.<br />
Active time: 15 minutes. Total time: 25 minutes.<br />
<br />
<ul>
<li>1 medium navel orange</li>
<li>1/2 cup avocado cubes (about 1/3-inch)</li>
<li>2 teaspoons minced jalapeño </li>
<li>2 teaspoons lime juice</li>
<li>2 teaspoons coconut oil</li>
<li>1/2 cup chopped red onion</li>
<li>2 6 oz. cod fillets</li>
<li>Parsley for garnish</li>
</ul>
<ol>
<li>Cut and peel orange ,removing white pit; carefully separate sections and cut in half. Combine orange sections, avocado, jalapeño and lime juice in a small bowl; stir gently to blend. Season with salt and pepper.</li>
<li>In a medium skillet, heat coconut oil over medium heat. Add onions and cook, stirring occasionally for about 5 minutes, or until slightly browned. Sprinkle fish with salt and pepper; transfer to skillet and sauté until brown and cooked through, about 5 minutes on each side. </li>
<li>Serve fish topped with salsa; garnish with parsley. </li>
</ol>
<div>
Spiced carrot and zucchini quinoa (adapted from Bon Apetit: Fast Easy Fresh Cookbook).</div>
<div>
Makes 4 servings.</div>
<div>
Active time: 20 minutes. Total time: 30 minutes.</div>
<div>
<ul>
<li>2 cups water</li>
<li>1 cup quinoa, rinse and drained</li>
<li>A pinch of salt</li>
<li>2 tablespoons olive oil</li>
<li>2 medium carrots, peeled and cut into small cubes</li>
<li>1 medium zucchini, cut into small cubes</li>
<li>1 teaspoon paprika</li>
<li>1 teaspoon cumin</li>
<li>1/2 teaspoon cinnamon</li>
</ul>
<ol>
<li>Combine first four ingredients in a large saucepan over medium-high heat and bring to a boil. Lower heat to medium-low and cover; simmer until water is absorbed, about 20 minutes.</li>
<li>Meanwhile, heat olive oil in a large saucepan over medium heat. Add carrots and sauté until tender, about 5 minutes. Add zucchini and sauté, about 3 minutes. Add paprika, cumin and cinnamon.</li>
<li>Remove skillet from heat and add quinoa. Toss to blend and season with salt and pepper.</li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-44615379288343194332014-09-01T21:51:00.000-04:002014-09-01T22:57:07.306-04:00Welcome to AustinNew city, new school, new apartment, new kitchen... same old me! Welcome to Student Savor: Austin Edition.<br>
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It's been two weeks since I moved here and I must admit I'm loving it so far. I come with high expectations--having cities like Boston and DF to compare--but it seems Austin will meet and surpass them in no time.<br>
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I'll hold my verdict on the city until a later post--given that I've barely seen it in through the eyes of a local--but I <i>will </i>admit that in terms of food and social life, Austin is amazing! I have yet to visit 6th Street in all its glamour (or lack thereof) and I still have to attend one of the infamous music festivals (I'm going to ACL in October!). But the restaurants, bars, events, etc. I've been to have proven to be enough to keep me smiling.<br>
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On another note, the weather is not to my liking. I appreciate the sunny mornings and blue skies until 8 p.m., but I'm in not okay with the constant temperature over 30 degrees Celsius (86 Farenheit). Sure it may be the time of year; and sure I may have to learn to deal with it now that I live in Texas; but I never thought I would miss the New England wind chill as much as I do now.<br>
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Moving onto the main course--pun intended--here's a recipe I adapted from my favorite cookbook to make a healthy version of Salmon with Beurre Rouge. It could've been that I was starving, but I actually think this dish turned out quite delicious--and clearly photogenic or it wouldn't be on here. It's also a quick and simple recipe that can be adapted to other fish filets or even a chicken breast. Enjoy!<br>
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Salmon with Coconut Wine Butter (adapted from How to Cook Everything)<br>
Makes 2 servings<br>
Active time: 20 minutes; total time: 30 minutes.<br>
<br>
<ul>
<li>2 tablespoons diced shallots</li>
<li>1/2 cup white wine</li>
<li>4 tablespoons balsamic vinegar</li>
<li>2 salmon filets (about 1/3 lb. each)</li>
<li>2 tablespoons coconut oil</li>
</ul>
<ol>
<li>In a small saucepan, combine shallots, wine, and 2 tablespoons vinegar over high heat. Cook until reduced to about half, stirring occasionally. </li>
<li>Season salmon with salt and pepper. Preheat a medium saucepan over medium heat. Add salmon filets, skin-side up and raise heat to medium-high. Cook until crispy, about 5 minutes and flip over; cook for another 3 minutes, then 1 minute on each side, until filets are cooked through. </li>
<li>Once sauce is reduced, reduce heat to medium-high and add the coconut oil one tablespoon at a time, stirring to mix well. Add remaining vinegar and continue to cook until mixture reduces to about half again, about 3 minutes.</li>
<li>Place salmon on plate and spoon sauce before serving.</li>
</ol>
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**I served the salmon with thinly sliced zucchini marinated in balsamic vinegar and olive oil and sautéed over high heat.<br>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-44039650437715358392014-07-02T19:47:00.000-04:002014-07-02T19:47:03.402-04:00Fruity Goodness<div>
These days, I seldom have dessert--or at least compared to my regular dessert-wholfing habits. If you know me<i> at all</i>, you know that I basically live for dessert, which is why cutting it out of my diet (for marathon training purposes) has been so hard. It's been more than three months of intense training and I have yet to go a full week--maybe even a day--without a bite of some kind of sweet.</div>
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People said there's fruit; people said I'd get used to fruit as dessert. People said--and continue to say--a lot of nonsense.<br />
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No I haven't gotten used to eating fruits as dessert and no I haven't abandoned dessert altogether (nor will I in the remaining week and a half of my training). What I have done, is create scrumptious fruit-based desserts to satisfy my sweet tooth.<br />
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This one in particular was a friend's request. It turns out my mom's variation of this <a href="http://www.epicurious.com/tools/searchresults?search=raspberry+crumble&x=-798&y=-70">raspberry crumble</a> from six years ago turned into an all-time favorite. And even though this was my first time making it, baking it once is enough to vouch for the taste and easiness of the recipe.<br />
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Boysenberry Crumble (adapted from <a href="http://www.epicurious.com/tools/searchresults?search=raspberry+crumble&x=-798&y=-70">Gourmet</a>)<br />
Active time: 30 mins. Total time: 3.5 hours<br />
Makes about 10 servings<br />
<br />
<ul>
<li>2 1/2 cups all-purpose flour</li>
<li>3/4 cup cold unsalted butter, cut into 1/2-inch cubes</li>
<li>1/4 cup cold vegetable shortening</li>
<li>1/2 teaspoon salt</li>
<li>5-7 tablespoons ice water</li>
<li>3/4 cup chopped almonds</li>
<li>3/4 cup sugar</li>
<li>About 6 cups frozen boysenberries (or fresh if available)</li>
</ul>
Dough<br />
<br />
<ol>
<li>Pulse flour, butter, shortening and salt in a food processor (or mix with your fingertips) until mixture resembles coarse meal with small pea-sized lumps. Transfer 2 cups mixture to a bowl; and reserve the rest.</li>
<li>Drizzle 4 tablespoons ice water evenly over the 2 cups mixture; stir gently with a fork until incorporated. Squeeze a handful of dough, if it doesn't hold together, add more ice water (1/2 tablespoon at a time), stirring until incorporated. Be careful not to overwork dough or pastry will be tough. </li>
<li>Turn out dough onto work surface and divide into 4. With the heel of your hand, smear each portion once or twice to help distribute the fat. Gather all dough with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap dough in plastic and chill until firm, at least 1 hour. </li>
</ol>
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Pie</div>
<div>
<ol>
<li>To make topping, add almonds and sugar to remaining dough mixture and rub together to form some large clumps. Set aside.</li>
<li><span style="background-color: white;">Place a large baking sheet on the lower third rack of the oven and preheat to 375F. On a lightly floured surface, roll out disk dough into a 13-inch circle. Fit into tart pan and trim excess </span>dough, leaving a 1/2-inch overhang. Fold overhang under pastry and press against rim to reinforce edge. </li>
<li>Fill pie shell with berries and sprinkle evenly with topping.</li>
<li>Place tart on the baking sheet and bake until topping and crust are golden and the filling is bubbling, about 1hr. Loosely cover with a foil sheet after 30 minutes to prevent dough over browning.</li>
<li>Cool in pan on a rack 30-40 minutes and serve warm.</li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-22989248215705294942014-06-22T17:47:00.002-04:002014-06-22T17:47:48.061-04:00Hot PinkHello blogosphere. I'm here for the day (and maybe a couple more depending on my schedule and inspiration this week) because I wanted to showcase the ravioli I made for dinner the other day.<br />
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I had a few friends over for dinner so I thought I would treat them to home made pasta. Kill two birds with one stone: surprise my friends with a unique dish (which turned out to be a crowd pleaser) and gather material for my almost abandoned--keyword <i>almost</i>--food blog.<br />
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Before I move onto the recipe let me write an update on my life. I'm officially three weeks away from my first marathon! I can't begin to explain how excited and scared I am. Even though my initial fear of not finishing was obliterated by months of hard training and disappeared somewhere along week 12, a new fear has emerged in its place. I'm now terrified of not reaching my goal of a Boston Qualifier.<br />
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In a way, I'm happy I still fear something because it's making me challenge myself and stay focused on the running ahead. But at the same time, I'm anxious for the day to come when I can turn my dream into an achievement.<br />
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Ok. Enough writing about my running--I don't want to jinx anything--here is the recipe to these delicious and photogenic beet ravioli. I'll link to the pasta recipe, but if that is too much for one go, wonton wrappers are a good substitute (or so Epicurious says). Still, if you have the time and the motivation, I recommend making the pasta dough too; no need for a pasta machine and completely worth it.<br />
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Beet Ravioli with Poppy Seed Butter (adapted from <a href="http://www.epicurious.com/recipes/food/views/Beet-Ravioli-with-Poppy-Seed-Butter-232091">Epicurious</a>)<br />
Makes about 60 ravioli.<br />
Active time: 45 mins. Total time:<br />
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<ul>
<li>2 red beets (about 14 oz.)</li>
<li>1/2 cup ricotta cheese</li>
<li>2 tablespoons dried breadcrumbs</li>
<li>1 1/4 <a href="http://www.epicurious.com/recipes/food/views/Fresh-Egg-Pasta-232098">Fresh Egg Pasta </a>(or other pasta recipe)</li>
<li>1/2 cup butter</li>
<li>1 tablespoon poppy seeds</li>
<li>1/4 cup freshly grated parmesan cheese + extra for serving</li>
</ul>
<br />
<div>
<ol>
<li>Preheat oven to 400F. Wrap beets individually in foil and place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil and let cool.</li>
<li>Peel beets and finely grate. Add ricotta cheese and season with salt and pepper. Stir in breadcrumbs.</li>
<li>Prepare a baking sheet by placing a layer of plastic wrap (or half of a clear plastic bag) and sprinkle it with flour. Roll pasta dough into sheets according to recipe above. Working with one sheet at a time, using a 3-inch round biscuit cutter, cut 7-8 rounds out of each sheet. Transfer rounds to prepared sheet, lightly sprinkle with flour and cover with another layer of plastic. Repeat with remaining dough.</li>
<li>Sprinkle two smooth kitchen towels with flour and set aside; place a small bowl of water next to work surface. Working in batches, place pasta rounds on work surface and spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of the round; fold over the filling, pushing out as much air as possible and pressing edges to seal. Transfer sealed ravioli to prepared towels. Repeat with remainder. </li>
<li>Melt butter in a large skillet and stir in poppy seeds; keep warm. Working in batches, cook ravioli in a large pot of salted boiling water until tender, about 4 minutes each. Using slotted spoon, transfer to skillet with butter and toss to coat. Transfer ravioli to serving dish and and sprinkle with 1/4 cup parmesan. Serve warm and with extra parmesan cheese.</li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-77947053528137087062014-04-07T23:05:00.002-04:002014-04-07T23:05:35.099-04:00Let Me Try This (Marathon Training) Again.Well hello there blogosphere! It feels good to be back.<br />
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In case you were wondering, I've been absent due to moving, travels and endless meals cooked for me (instead of by me). Nonetheless, I've missed the kitchen and it was just a matter of time until I returned.<br />
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Once again, I'm training for a marathon--hoping to complete the training this time sans injury--and trying to eat better in the hopes that I'll achieve my "racing weight" (see <a href="http://www.barnesandnoble.com/w/the-new-rules-of-marathon-and-half-marathon-nutrition-matt-fitzgerald/1111561376?ean=9780738216454">Matt's book </a>for reference). For that reason, I've found myself scouring the interwebs in search of healthy, yet yummy, recipes. Keep in mind that I'm back in Mexico (see previous posts about moving away from Boston), so some ingredients listed in the multiple recipes I've pinned are hard to find. For instance, unsweetened applesauce. Don't ask me why, but us Mexicans apparently don't consume unsweetened applesauce--maybe that's why we top the fat countries list? So, for recipes like the one below, I had to make my own applesauce.<br />
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Regardless, I'll keep searching for healthy recipes and post experiments from my runner's diet. I hope you enjoy my journey (for the second time) into marathon training nutrition (sort of).<br />
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Peanut & Almond Butter Protein Muffins (adapted from <a href="http://veggieandthebeastfeast.com/2013/08/20/peanut-butter-protein-muffins/">Veggie and the Beast</a>)<br />
Makes 12 muffins.<br />
Active time: 15 minutes. Total time: 30 minutes + cooling<br />
<br />
<ul>
<li><span style="line-height: inherit;">¾ cup whole wheat flour</span></li>
<li><span style="line-height: inherit;">½ cup oats</span></li>
<li><span style="line-height: inherit;">¼ cup flaxseed</span></li>
<li><span style="line-height: inherit;">1 teaspoons baking powder</span></li>
<li><span style="line-height: inherit;">½ teaspoon baking soda</span></li>
<li><span style="line-height: inherit;">½ teaspoon ground cinnamon</span></li>
<li><span style="line-height: inherit;">¼ teaspoon salt</span></li>
<li><span style="line-height: inherit;">½ cup natural unsweetened applesauce</span></li>
<li><span style="line-height: inherit;">1/3 cup creamy peanut butter</span></li>
<li><span style="line-height: inherit;">1/3 cup almond butter</span></li>
<li><span style="line-height: inherit;">3 tablespoons agave nectar</span></li>
<li><span style="line-height: inherit;">3 packets Stevia</span></li>
<li><span style="line-height: inherit;">1 large egg</span></li>
<li><span style="line-height: inherit;">2 teaspoons vanilla extract</span></li>
<li><span style="line-height: inherit;">½ cup 2% plain Greek yogurt</span></li>
</ul>
<ol>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">Preheat oven to 375F (180 C); line (or grease) a 12-muffin pan and set aside.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">In a medium bowl, w<span style="line-height: inherit;">hisk together the flour, oats, wheat germ, baking powder, baking soda, cinnamon and salt. Set aside.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">In another large bowl, stir together the applesauce and peanut butter. Mix in the honey, sugar, egg, and vanilla, and then stir in the greek yogurt.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">Slowly mix the dry ingredients into the wet mix and stir to combine. <span style="line-height: inherit;">Divide batter among 12 muffin holes.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; box-sizing: border-box; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="line-height: inherit;">Bake for 15 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely before storing and store in airtight </span>container<span style="line-height: inherit;">. </span></li>
</ol>
Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com1tag:blogger.com,1999:blog-5291273181600141059.post-79414647817050159922013-12-17T21:27:00.000-05:002013-12-18T07:48:56.560-05:00Here's to BostonSo this is it. The moment I've been reluctant to picture for years--about four to be exact.<br />
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It's not that I'm unhappy to be moving back to Mexico City, because believe me, I'm ecstatic about that; it's that I hate being in this inevitable spot where I have to abandon one of the greatest cities in the world. Boston has been my home for almost four and a half years, but it feels like I've lived here for a lifetime.<br />
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When I first arrived in the Bean, I was a timid high-school grad looking for a place where I could find the extrovert in me (which is still quite muddled by my true introvert) while fulfilling my dream of attending college in the United States. I was searching a new group of friends, an additional layer of independence in my life and above all, the opportunity to grow as much I could. Now, looking back at my time at Boston University and the following months as a young professional in Boston--and yes, I did go through my albums in Facebook to reminisce about all the stupid/dorky/amusing, albeit fun times I had--I realize that in a sense, I'm a new person.<br />
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I've learned to laugh in ways I never knew existed at things I never would've even thought of discussing in Mexico; I've learned to live with others and coexist to the point of fights and immediate reconciliation, followed by inebriation; I've learned to manage my time in order to juggle classes, extracurriculars and work, or at least learned to function on a few hours of sleep, several ounces of RedBull and multiple cups of coffee; I've learned to like and dislike an array of foods (mainly because of obsession followed by overdose and ultimately a complete aversion to such foods) and to make a proper meal for myself both in and out of the dinning hall; I've learned to share personal details and turn them into overly dramatic yet funny stories, but also to keep to myself and listen to others while they pour their minds out; I've learned to duck around people to walk as fast as I my legs allow and to duck the curve-balls that continue to be thrown at me as I move into my young adulthood. But most importantly--and this is where I get <i>really</i> corny--I've learned that I'm capable of accomplishing my goals and surpassing those expectations that I once considered platonic.<br />
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And I must say, I owe this all to Boston. To this great city and the even greater people that inhabit it.<br />
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Here's to Boston, and to the friendships I developed in my years as a Terrier.<br />
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And now onto the food portion of this post... here's a recap of the dishes I served at my party last weekend. It was an early birthday and farewell birthday party and I decided to go all out since the people attending were those who made the above paragraphs possible.<br />
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**I will provide the recipes for these in following posts.<br />
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<ul>
<li>Peppermint Meringues</li>
<li>Dark Chocolate Mocha Mini Cupcakes</li>
<li>Pepperoni Pizza Bites </li>
<li>Bacon Wrapped Brussels Sprouts </li>
<li>Mini Caprese Sticks</li>
<li>Funfetti Cake Balls</li>
<li>Roasted Red Pepper Hummus</li>
<li>Corn Guacamole</li>
</ul>
<div>
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... And then there were the drinks...</div>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0tag:blogger.com,1999:blog-5291273181600141059.post-70612846715599874752013-12-08T20:20:00.000-05:002013-12-08T20:20:29.737-05:00Minty HolidaysIt's holiday season. And all the celebrations, and photos that accompany them, have begun. For me, it seems I'll have a couple parties here--including my farewell to Boston--and another few in Mexico. Followed by what I hope is an epic start to a very interesting year in my life. I say this because 2014 will be full of changes and adventures (a gist of which I'll share in another post) and I expect it to provide me with a handful (or more) of amazing stories.<br />
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But right now I want to talk about food. I haven't bakes in a long time--mainly because of a diet I started to get ready for the upcoming month of stuffing my body with holiday goodies--but on Wednesday I made cupcakes for a holiday party at my boss' house.<br />
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Here's the thing: there was a dessert contest and I was determined to win it.<br />
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I did. With these delicious dark chocolate mocha cupcakes topped with peppermint mascarpone frosting. I took a couple of recipes and combined them to make a christmas-time version of the traditional chocolate cupcakes; added a few decor details and took home the prize for best dessert!<br />
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Dark Chocolate Mocha Cupcakes (adapted from <a href="http://sweetrevelations.wordpress.com/2011/10/28/mocha-cupcakes-with-baileys-frosting/">Sweet Revelations</a>)<br />
Active time: 25 minutes. Total time: 40 minutes + cooling + frosting/decorating<br />
Makes about 24 cupcakes<br />
<br />
<ul>
<li>3/4 cup strong hot coffee</li>
<li>3/4 cup dark cocoa</li>
<li>3/4 unsalted butter at room temperature</li>
<li>2 cups brown sugar</li>
<li>3 large eggs at room temperature </li>
<li>2 1/2 cups flour</li>
<li>1/2 cup almond milk</li>
<li>1/2 cup plain non-fat yogurt</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon vanilla extract</li>
</ul>
<ol>
<li>Preheat oven to 350F; line cupcake pans with 24 liners and set aside.</li>
<li>Whisk together coffee and cocoa in a small bowl and set aside. In a separate bowl, sift flour, baking soda and powder and set aside. In another bowl mix milk, yogurt and vanilla and set aside.</li>
<li>In a large bowl of an electric mixer, cream butter, sugar and salt at medium-high intensity. Lower to medium and add eggs one at a time, beating each one well before adding the next. Add 1/3 of the flour mixture to the butter mixture and beat until combined. Then add 1/2 of the buttermilk mixture until combined. Repeat process with remaining flour and buttermilk mixes, ending with flour. Add cocoa mixture until thoroughly combined. </li>
<li>Divide batter among cupcake liners, filling each about 2/3. Bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Note that cupcakes may seem raw at minute 16, but will bake quickly past then, so keep an eye on them! Cool down completely before frosting. </li>
</ol>
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<div>
Peppermint Mascarpone Frosting (adapted from <a href="http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Mascarpone-Cream-Cheese-Icing-358285">Epicurious</a>)</div>
<div>
Active time: 5 minutes. Total time: 20 minutes. </div>
<div>
Makes enough to frost 20-24 cupcakes</div>
<div>
<ul>
<li>2 sticks unsalted butter at room temperature</li>
<li>8 oz. cream cheese at room temperature</li>
<li>2 cups powdered sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>2 teaspoons peppermint extract</li>
<li>Pinch of salt</li>
<li>8 oz. mascarpone cheese, at room temperature</li>
<li>Red food coloring (optional)</li>
</ul>
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<ol>
<li><span style="font-family: inherit;">In the large bowl of an electric mixer fitted with the paddle attachment, cream butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy, about 7 minutes. Add extracts and salt and taste.</span></li>
<li><span style="font-family: inherit;">Beat in mascarpone on very low speed until just combined; be careful not to overbeat since the mascarpone will curdle. </span></li>
</ol>
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Estefania Souza Luquehttp://www.blogger.com/profile/09181855309780832902noreply@blogger.com0