Death by Chocolate

This post is grossly overdue (it was supposed to be written on Superbowl Sunday). But hey, better late than never right?

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.

That is my lame excuse for disappearing from the blogosphere.

Now moving onto something more cheerful...

I've been thinking (seriously) about getting a dog.

I know what you're going to say, 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? 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!).

Anyways... something to think about.

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.

Chocolate Nut Butter Cookies (adapted from King Arthur Flour)
Active time: 20 minutes; total time: 30 minutes + cooling.
Makes about 3 dozen.

• 1 1/2 cups of all-purpose flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, softened,
• 1/4 cup smooth nut butter (I used almond butter)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons water
• 1 1/2 cups peanut butter chips (and a few chocolate chips!)

1. Preheat oven to 375F. Line two baking sheets with parchment paper and set aside. 
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
3. In a large bowl, beat the sugars, butter, and nut butter until well combined and mixture is light and fluffy. Beat in vanilla, egg, and water. 
4. Stir dry ingredients into wet mixture and blend well. Fold in the peanut butter chips. 
5. Scoop tablespoonfuls of dough onto the prepared sheets and flatten each cookie into a 1/2-inch thick round.
6. Bake cookies for 7-9 minutes, or until set. Remove from oven and let cool. 

Take It and Stride

Week seven and the pain has begun. Stiff legs, chaffed upper stomach, black nail, multiple blisters; enough said. I guess I'm officially in the vicious world of marathon training.

But you know what, it feels great!--so far.

I recently read--in one of the many books I have bought in attempts to get my motivation to the maximum--that pain from running is not just any pain. It's endurable because we choose to allow it. It's not the kind of pain that you can't stop no matter how hard you try; it's the kind of pain that you can stop by breaking your pace and walking. But instead, you take it and you channel it into your stride.

So yes, I'm happy to be training, and despite the pain and tough schedules, I will continue to do so until I can cross off another item from my bucket list.

Anyways, here is another easy recipe--because believe me, after a post-run shower, all you want is quick food--that fits nicely into the diet of a hopefully-soon-to-be marathoner. Combine tofu, veggies, brown rice and some soy sauce, and you have yourself a complete dinner. Oh and leftovers for lunch. Enjoy!

Tofu and Veggie Stir Fry (adapted from The New Rules of Marathon and Half-Marathon Nutrition)
Active time: 10 minutes. Total time: 20 minutes.
Makes about 4 servings

• 1 tablespoon vegetable oil
• 1 package extra firm tofu, squeezed dry and cubed
• 2 bell peppers, sliced
• 2 cups sliced mushrooms
• 1/2 cup baby carrots
• 2 cups kale leaves, roughly chopped
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds

1. In a large wok, heat oil over medium-high heat. Add tofu and vegetables, except kale, and stir for about 1 minute. 
2. Bring heat to high. Add kale, soy sauce and vinegar, and cook, stirring occasionally, until vegetables are tender and kale is wilted, 7-10 minutes. Add sesame seeds and stir well. 
3. Remove from heat, season with salt and pepper, and serve over brown rice.