My New Obsession

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



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





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

• 3/4 cup quinoa
• 1 cup broccoli florets
• 1/2 cup water
• 1 tablespoon balsamic vinegar
• 2 teaspoons onion powder
• 1 tablespoon coconut oil
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1/4 cup + 1 tablespoon red wine
• 2 (3 oz.) cans albacore tuna in water, drained and broken up into small pieces.
• 1/2 teaspoon red pepper flakes

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

Of Flowy Dresses and Windy Days

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



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



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



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



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



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



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

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

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

BQ

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



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

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

And for me it means more.



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



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

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



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

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



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

• 1 teaspoon coconut oil
• 1/2 small red onion, minced
• One 15-oz. can chickpeas, rinsed and patted dry
• 2 tablespoons Tofutti
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped dill
• 1 avocado, sliced (optional topping) 

1. In a small sauce pan, heat coconut oil over a medium-high heat until just melted. Add onion and cook until fully cooked and slightly browned, about 5 minutes. Make sure to stir constantly so as not to burn. Set aside. 
2. In a medium bowl, mash chickpeas using a fork. Add cooked onion and remaining ingredients and mix very well. 
3. Season with salt and pepper; add more lemon juice or mustard as desired. Serve with toast, naan, or crackers. 

Stir-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 solely due to a hangover; it was the result of a long day at ACL.

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 plenty of some wine. However, it's also easy to remember this fact the day after doing such a thing.

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 here); it boasts amazing views of the city skyline (here's 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!

And now for the recipe that provided delicious lunch/dinner for me throughout the week . . .

Cabbage Chicken Stiry-Fry with Green Beans and Broccoli
Adapted from The Runner's World Cookbook.
Makes about 4 servings.
Active time: 30 mins; total time 40 mins.

• 2 tablespoons coconut oil
• 1 lb. ground chicken breast
• 1 small sweet onion, thinly sliced
• 1/2 shallot, minced
• 1 tablespoon peeled and grated fresh ginger
• 3 cups trimmed green beans, cut in half
• 3 cups broccoli florets
• 4 cups thinly sliced cabbage
• 1 cup baby bella mushrooms, sliced
• 3 tablespoons soy sauce
• 2 tablespoons hot salsa (I used green tomatillo salsa from Whole Foods)
• 1 tablespoons rice vinegar
• 1 bunch cilantro leaves, coarsely chopped
• 1/4 slivered or chopped almonds

1. 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. 
2. In the same wok, add the remaining coconut oil and the onion. Cook for 2–3 minutes, or until the onion is translucent. 
3. Add the shallot and ginger and cook for 1 minute, stirring, or until golden. Be careful not to let either burn.
4. Add the green beans, broccoli, shallots, and mushrooms. Cook for 5 minutes, or until tender. 
5. Add the soy sauce, hot sauce, and vinegar and cook for 3 minutes, or until lightly reduced.
6. 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. 

Cauliflower Risotto

It's a new year. Happy New Year.

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 twenty five years old. Woah.

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?!

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!

Beet Asparagus Cauliflower Rice (Adapted from Mind Body Green)
Active time: 25 minutes; total time 75 minutes.
Makes about 4 servings.

• 4 small beets, cut into chunks
• 1/2 asparagus bunch, cut into 1-inch pieces
• 1 cauliflower head
• 1/3 yellow onion, chopped
• 2 tablespoons olive oil
• 1/4 cup red wine
• 1 3/4 cups chicken or vegetable stock
• 1/4 cup finely grated parmesan cheese (or vegan alternative; I used Go Veggie)
• 1/4 cup chopped walnuts

1. Preheat oven to 400F. 
2. 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.
3. 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.
4. 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. 
5. Remove from heat and add beets and asparagus. Mix to combine. Add parmesan and walnuts, and toss before serving. 

Longing for Winter

I Skyped my parents today and they told me that they've already turned on the heat at home. What!?

Oh, right, forgot we're in October (almost November) and other places--outside of Austin--start getting chilly this time of the year.

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 love 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!

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.

Here's my dinner from tonight.

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.

Cauliflower Pizza Crust (adapted from iFOODreal)
Active time: 30 minutes; total time: 1hr15mins.
Makes about 6 servings.

• 1 head cauliflower (about 7" wide)
• 1 large egg
• 1/2 cup parmesan or mozzarella cheese, grated or shredded
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Pinch of salt
• 1/4 teaspoon ground pepper

1. Preheat oven to 350F and spray a large cooking sheet with cooking spray. 
2. 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.
3. 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. 
4. Bring oven temperature to 450F. Line a pizza baking sheet (or regular baking sheet) with parchment paper.
5. 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 .
6. 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. 

Not your ordinary pasta

Today was the 2014 Bank of America Chicago Marathon. What does that have to do with me you ask? 

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. 

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. 

I'm jealous of the pre-race jitters they got this past week; of the immense amount of carbs that they had 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.

... Anyways. I'll try not to get hung up on it and instead share my dinner from tonight. 

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.

Spaghetti Squash with Mushrooms & Shrimp (adapted from Pickled Plum)

Active time: 15 minutes; total time: 50 minutes

Makes 4 servings

• 1 small spaghetti squash (about 3 lbs)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme
• 4 cups sliced portobella mushrooms (about 16 oz)
• 1/4 cup parmesan cheese 

1. Preheat oven to 450F. Line a baking tray with aluminum foil.
2. 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.
3. 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.
4. 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. 

Hot Pink

Hello 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.

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 almost--food blog.

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.

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.

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.

Beet Ravioli with Poppy Seed Butter (adapted from Epicurious)
Makes about 60 ravioli.
Active time: 45 mins. Total time:

• 2 red beets (about 14 oz.)
• 1/2 cup ricotta cheese
• 2 tablespoons dried breadcrumbs
• 1 1/4 Fresh Egg Pasta (or other pasta recipe)
• 1/2 cup butter
• 1 tablespoon poppy seeds
• 1/4 cup freshly grated parmesan cheese + extra for serving

1. 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.
2. Peel beets and finely grate. Add ricotta cheese and season with salt and pepper. Stir in breadcrumbs.
3. 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.
4. 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. 
5. 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.

Tonight's Dinner. Tomorrow's Lunch.

Here's a curious thought. You know how interval training is supposed to make your fitness level go up? Well consider this, the included iPhone charger in my car seems to plug and unplug every few minutes, in intervals--very annoying if I don't have the phone on silence since each "interval" makes a sound. Does that mean that my iPhone is getting fitter?

I can say this much: if I plug it in when I leave the office, midway through my commute it's almost always close to fully charged. Make of it what you may, but I think intervals work!

OK, enough nonsense.

Now that I live alone (I moved in August) I really need to think strategically about dinners. Breakfast is usually a smoothie or pastry, and lunch is either a quick salad or something from the cafeteria at work. But come dinner I need a yummy meal for one. Although, if it's one that can provide leftovers for lunch, fine by me.

Here's a recipe for brussels sprouts that can be the base for many meals, including lunch and dinner. Simple, healthy and delicious: the three things that make me happy! Oh, and did I mention that there's various variations to this recipe? Thanks to Mark Bittman and his amazing How to Cook Everything book, I've found another favorite way to cook brussels sprouts. Enjoy this one!

Sautéed Brussels Sprouts Quinoa Salad (adapted from How to Cook Everything)
Active time: 20 minutes. Total time: 45 minutes.
Makes about 4 servings

• 1 cup uncooked quinoa
• 1 1/2 tablespoons coconut oil
• 1 large onion, thinly sliced
• 1  pound brussels sprouts
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon thyme
• 4 cups baby spinach leaves

1. Cook quinoa according to instructions and let cool for about 15 minutes. 
2. In a large skillet, heat coconut oil over medium-high heat. Once hot, add onion strips and cook until browned, stirring constantly, about 10 minutes. 
3. Meanwhile, remove rough ends from brussels sprouts and slice thinly, or in quarters. Set aside until onions are browned. Add brussels sprouts and water to skillet and lower heat to medium; sprinkle with salt and pepper. Cover and cook until brussels sprouts are tender, about 5 minutes. Remove cover, bring heat back up to medium-high and cook until remaining water is evaporated, about 5 minutes. 
4. Remove skillet from heat and stir in balsamic vinegar and thyme. Set aside and let cool for about 10 minutes. 
5. Divide spinach among four plates (or containers); top with quinoa and brussels sprouts. Add desired dressing and serve.