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. 

Tuna Guac?

Ten days.

That's how long I have to wait until I get to step back on Mexican soil. It's also the day I'll receive my LSAT score (provided the release date is kept). So to say that I'm anxious/excited/thrilled/nervous is an understatement. I'm trying my hardest not to think too much about the LSAT--I already spent four months obsessing over it--but it's proving to be difficult.

Here's the problem. I want those ten days to go by as fast as possible since I want to go home, see my friends and attend my cousin's wedding (which is the main reason why I'm making the trip). But on the other hand, I can't predict my score, so I might want this LSAT limbo to last longer. If I don't know my score, I can't get upset about it right? I'll take the middle ground then: average-speed ten days + score-unknown bliss.

Ten days. Of limbo. That I vow to enjoy to the fullest.

Here's a delicious recipe for a modified guar/avocado salad. I paired it with some Wasa crackers for a light lunch, but I'm sure it tastes great atop a bed of greens or wrapped in a whole wheat lavash. Enjoy!

Chunky Tuna Avocado Salad (adapted from Kalyn's Kitchen)
Active time: 10 minutes. Total time: 20 minutes.
Makes 2-3 servings.

• 1 5oz. can Albacore tuna in water, drained 
• 1 medium tomato, diced
• 1 cucumber, sliced into rounds and diced
• 1/3 cup chopped cilantro leaves
• 1/4 cup thinly sliced green onions
• Juice of half a lime
• 2 teaspoons red wine vinegar
• 2 teaspoons olive oil 
• 1 avocado

1. Place tuna in a medium sized bowl and mash with a fork. Add tomato, cucumber, cilantro and green onions and mix well. Add lime juice, vinegar and oil and stir to combine; season with salt and pepper.
2. Carefully fold in avocado pieces and mix well, but making sure you don't crush them--unless you like your salad less chunky. Chill for 10 minutes in refrigerator and serve.

A problem. A Solution.

Problem: my Nike+ Sportwatch GPS says I ran faster than does my net half-marathon time. It also says the course was 13.3 miles rather than the promised 13.1.

Solution: Stick with the faster time.

Haha no, I'm kidding. I'm sticking with my net time because I only trust the watch so much. And considering the sweltering heat and high humidity I'm still proud of finishing in one piece--even if this race was about a minute slower than my first half marathon.

Speaking of slow, mile 11 almost broke me. In a sense it did, because I gave into the heat and started walking; I was so disappointed with myself, but my feet really couldn't take any more (or so I thought). Turns our  the fear of not being able to finish got me back on pace. Two miles later I was sprinting past the finish line--yes, I'm one of those people that likes to finish with a sprint.

Anyways, now I'm back in training for the real thing: the 26.2 mile monster. But let's talk about food. I've resorted to cooking as simple and healthy as I can, and it's actually pretty tasty. I've decided to leave the elaborate test-kitchen-like recipes for after the marathon, so for now it's back to basics.

Here's a quick quinoa and tofu dinner that can double as lunch. I added the veggies I could find in my fridge--I'll admit I haven't had any time to go grocery shopping--but I'm sure there are plenty of variations that would be just as tasty.

Asparagus Zucchini Tofu Quinoa
Makes about 4 servings.
Active time: 15 minutes. Total time: 25 minutes.

• 1 cup quinoa, prepared according to box instructions. Here's a great link on how-to.
• 1 tablespoon olive oil
• 1 package extra firm tofu, drained and squeezed dry
• 1 small bunch fresh asparagus, chopped into 1-inch pieces
• 2 zucchinis, sliced width-wise, about 1/2-inch thick rounds
• 1 cup fresh Kale leaves, washed and torn into 1-inch pieces
• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar

1. While quinoa is cooking, heat a oil in a wok over medium-high heat. Add asparagus, zucchini and tofu and cook, stirring, until tofu begins to brown, about 5 minutes. 
2. Add kale, soy sauce and rice vinegar and continue cooking until kale is wilted, about 2 minutes. Add quinoa and lower heat. Cook stirring for 1 more minute; season with salt and pepper and serve.

Tofu & A Crisis

Blink once and another week has gone by; blink twice and a whole four years have flown by.

My life as an undergraduate student is finished. Done. Finito. I know I'm being dramatic, but I think the situation calls for it. I am officially in the "real world"--to quote the amazing student speaker that gave the speech at my graduation--and I'm not afraid to admit that I'm scared/sad/nostalgic/any other emotionally-charged adjective.

People always tell you to make the most of your college years; they say it's the best time of your life, the most fun you'll ever have. But it's hard to grasp the idea until it's no longer in your reach. Like most things, you never know what you have until you don't have it anymore. I no longer have the freedom to flunk a paper or bomb a test. I can't sweet talk my way into an extension anymore. I'm not allowed to swipe into an all-you-can-eat dining hall and smuggle out bananas. And I certainly can't skip classes because karaoke-Tuesday was great and I overdid the vodka. Everything I do from now on is on me.

--Insert existential crisis clause here--

Just kidding, I'm far from having an existential crisis, but I am having a post-graduation dilemma in which I can't seem to decided what I want my life to look like in one, two, or five years. Knowing me, it is necessary to have a plan. Well for now plan is to go with the flow. So here's to flowing, and eating while I'm at it!

Tofu Scramble Salad Wrap (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Active time: 20 minutes; Total time: 40 minutes.
Makes 6 servings

• 1 teaspoon olive oil
• 1/2 cup red onion diced
• 1 - 6oz. package extra firm tofu, drained, patted dry and crumbled
• 1 carrot shredded
• 3 small beets, chopped
• 1/2 cup low-fat greek yogurt
• 1 lime, zested and juiced
• 2 tablespoons dijon mustard
• 1 tablespoon agave nectar
• 1 tablespoon curry powder
• 6 pieces of lavash or pita bread
• 1 small bunch parsley leaves

1. In a small saucepan heat olive oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
2. Heat a large pan or wok over medium heat. Add tofu and cook, stirring, for 5-7 minutes, adding 2 tablespoons of water, one at a time. Transfer tofu to a large bowl and mix in onion, carrot and beets. 
3. In a small bowl, combine yogurt, lime juice and zest, dijon mustard, agave and curry powder. Stir and season with salt and pepper. Pour dressing over tofu mixture and stir well. Chill tofu salad for about 20 minutes or until cold. 
4. Place a piece of lavash on a flat surface; add about 1/2 cup tofu salad and top with parsley leaves. Roll up into a wrap. Repeat with remaining lavash/pitas and tofu. 

New Me?

Guess what?

It's a new year. . . And a new me!

This semester I vow to cook/bake and blog more often. I also promise to try more new (and exciting) foods--I already had some lamb shank just the other night. I will tackle my challenges in hopes of increasing my cooking skills and my palate.

Truthfully, there were two things I missed in my life last semester, home-cooked meals (be them gourmet or not) and blogging. This year I am not ok without them, so now that I will have my evenings off--or at least I hope I will--I can devote them to this lovely blog--and making my stomach happy!

I have no idea where to begin the story of what my life was like the last six months. I was happy and sad; relaxed and stressed; carefree and worried all at the same time. The second half of 2012 was one of the hardest semesters of my college experience--both emotionally and academically--but also one of the greatest. I'm not prepared to go into details because a) I don't expect you to read all about my issues and b) you can't expect me to tell you all about my issues. So lets just leave it at this: fall 2012 was different.

Anyways, the reason I will have my evenings off is that I'm only taking one class this semester. Wait, don't tag me as a slacker just yet. For some odd reason, I failed to realize (last semester) that I only needed one class to complete my second minor and meet the graduation requirements. Either way I wouldn't have liked graduating in December though, so the situation worked to my advantage. I'm taking a once-a-week class and working four days a week. My arrangement is a smooth transition into the real world.

I'll be posting more about my job and the excitement it's brought to my life, but for now here is some talk about food.

I've recently entered a tofu stage. If I could have it all day every day I would, but who am I kidding, I would just end up hating it after a week. But having a tofu scramble once day--or sometimes twice--is definitely possible, so here's an idea. Take the best of a burrito and combine it with a cheesy tofu scramble and you get a delicious anytime meal. Plus, the best part of a tofu scramble is that you can add whatever chopped vegetable you're feeling for. Think of it like an omelet. The possibilities are endless.

Tofu Scramble Wrap
Active time: 15 minutes. Total time: 10 minutes.
Makes 1 serving.

• 1 teaspoon olive oil
• 1/3 cup chopped mushrooms
• 1/3 cup mild fresh salsa (I used Trader Joe's)
• 3 oz extra firm tofu (about a 3/4-inch slice)
• 2 tablespoons shredded mozzarella cheese.
• 1/4 cup cilantro leaves
• 1 piece lavash bread

1. In a smal pan heat olive oil over medium heat. Sauté mushrooms and salsa for about 4 minutes, stirring occasionally. Season with salt and pepper. 
2. Using a fork, crush tofu until it resembles coarse meal. Add tofu to pan and cook for about 3 minutes. Add cheese and stir to combine; cook only until cheese is melted. 
3. Place lavash flat on a plate. Put tofu scramble in the middle of the lavash and top with cilantro. Fold in lavash corners and carefully wrap around tofu scramble. 

Warm Arugula, Shrimp and Tomato Salad

Guess what?

I have officially started applying to jobs. I have hopes that by the time I graduate I will have secured a job and therefore decide where to live for the next few years. As of now I have no make-it-or-break-it preference regarding a city or country.

My work-related thoughts are all jumbled up at the moment and I'm experiencing the true senior anxiety of what to do once classes are over. Sure, it's only October people tell me, but in my calendar, October and May are not too far apart--especially considering how quickly time is passing by.

But here's to hoping that I will soon find my way in the realm of one of my many passions. For now, I will keep cooking my anxiety away. Cue corny music in the background.

Today I was feeling for something flavorful and fresh. I didn't want to make another salad though, so I decided to go with a warm arugula, tomato and shrimp recipe that grabbed my attention a few months ago. The recipe is simple and quick but the combination of lime and tomato juice is delicious. Cooking the tomatoes before the shrimp ensures they become tender and juicy; when you add the shrimp, there is enough moisture to allow them to cook without drying out. Finally, the addition of arugula adds yet another layer to the dish.

Warm Arugula, Shrimp and Cherry Tomato Salad (adapted from FOOD by Martha Stewart)
Active time: 10 minutes. Total time 15 minutes.
Makes 3-4 servings

• 1 tablespoon extra-virgin olive oil, 
• 1 cup cherry tomatoes
• 1 tablespoon shallots, finely chopped
• 1 lb. large shrimp
• 6 oz. baby arugula
• 1 1/2 tablespoons fresh lime juice

1. In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often until they become very soft and blister, about 2 minutes. Add shallot and cook for about 1 more minute. 
2. Add shrimp and cook, stirring, until opaque, about 5 minutes. 
3. Lower heat and add arugula. Toss for 1 minute or until just wilted. Remove from heat and add lemon juice; toss to combine. Serve warm.

Pepper Onion Sandwich

It's the end of the week! Or almost.

On Sunday I thought this week would never end. That was when it hadn't even started, but now that I look back, it flew by. And it puts my whole semester into perspective--maybe even my whole life. In about one month, I will be done with my junior year of college. When did this happen?

It's crazy to think that I've lived in Boston, on my own, for almost three years now. I'm baffled. So I've decided to start living in the moment--not that I wasn't trying to do so beforehand. I'm really going to try and make the best out of everything. Boring philosophical talk right? No. I'm talking the small stuff, like smiling to that stranger I met at orientation when I run into him on the street (even if he thinks I'm creepy); or making a real effort to stay on top of my reading; or refraining myself from badmouthing somebody I don't like. This also includes building up the courage to open up to and trust other people--something which is extremely hard for me. Basically I'm going to try to be a better--and more outgoing--person.

But enough with the talk about me. Here's what I had for lunch yesterday. And let me just say it was delicious!

Red Pepper & Onion Cheese Sandwich
Active time: 10 minutes. Total time: 20 minutes.

• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1/4 red onion, thinly sliced
• Scant 1/4 cup red wine
• 1/4 shredded mozzarella cheese
• 2 slices turkey
• 1 Trader Joe's Whole Wheat Thin Slim, or other bread

1. Heat olive oil in a large skillet over medium high heat. Add the bell pepper and onion and cook until slightly tender, for about 4 minutes. Add red wine and lower heat to medium. Continue cooking until wine is evaporated and vegetables are slightly browned. Transfer to plate and set aside.
2. Do not clean off skillet. Assemble sandwich by placing turkey on one piece of bread and topping it with pepper-onion mix. Top with cheese and remaining bread.
3. Cook sandwich on skillet over medium heat, pressing occasionally, for about 2 minutes. Flip and cook for one more minute or until cheese is melted. Serve immediately.

Frittata for Lunch

Mushroom Broccoli Frittata

• 1/2 tsp. extra-virgin olive oil
• 2 tbsp. finely chopped cilantro
• 1/4 cup chopped broccoli
• 2 mushrooms, sliced
• 1/2 cup egg whites or 2 eggs
• 1 tsp. skim milk
• pinch of salt

1. Preheat oven to 450 F.
2. Heat oil an ovenproof skillet over medium heat. Add mushrooms and broccoli and saute until softened. Transfer vegetables to plate and set aside.
3. Beat eggs, milk, and salt and pour mixture into same skillet. Cook over medium heat until bottom begins to solidify. Add vegetables and cilantro to egg and disperse evenly.
4. Remove skillet from stovetop and place into oven for about 5 minutes or until frittata's top is firm.

I took this recipe from The Healthy College Cookbook, but I modified it to use the broccoli and mushrooms that were in my fridge. I like egg whites better than eggs, but I'm sure this tastes yummy with whole eggs too. I served it on a bed of field greens for a healthy lunch!