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.

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.

The calm after the storm

Picture this: I'm run-walking down the Commons juggling a DSW bag and my umbrella in one hand and my favorite silver bag (yes I have to mention it's color because then I'm allowed to have multiple favorites in the different colors) in the other. I'm rushing to make my 1:00 p.m. appointment on Newbury Street; it's 12:59 and I'm not even past the Boylston T-Stop. Oh and did I mention it's drizzling and cold? ... Then all of a sudden my pants are soaked near my hip. I look down and my handbag is soaking wet. I look inside and notice my water bottle cap is loose and everything inside my bag is casually floating around. Yes, my handbag is a pool and I'm still running late.

Despite all that, I still have a large smile on my face. Nothing can ruin my good mood. Not the weather, not the water whirling around in my handbag, not the frizz plaguing my hair. I'm done with LSAT studying and that trumps any and all annoying things happening this weekend. It's the calm after the storm and I'm enjoying it until October 30th (scores release date).

Now let's backtrack to the end of my last post published almost three months ago--insert frown-face here. As you may have noticed from above, I was studying for the Law School Admission Test. Add work and exercise to that and you get long days with limited, if any, free time. Consequently I had no time for cooking, baking or blogging (I still ate, but nothing worthy of a post).

But now here I am, post anti-social-LSAT-studying-hermit-crab phase and I'm ready for a new batch of recipes.

So here's a little something I cooked to break the take out/frozen dinner rut. I found the rice and spinach salad in a Martha Stewart book--insert smiley face here--and I decided to pair it with grilled fish. Try adding chopped scallions to one tablespoon each of balsamic vinegar and soy sauce; then add two tablespoons olive oil and mix well. Drizzle on top of your grilled fish and enjoy! Easy and quick, but still delicious.

Wild-Rice Salad with Spinach and Tomatoes (adapted from Everyday Food Light)
Active time: 10 minutes. Total time: 50 minutes.
Makes 4 servings.

• 1 1/2 cups water
• 3/4 cup wild rice (or brown)
• 2 tablespoons olive oil
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon sugar (or honey)
• 1 medium cucumber, peeled, halved lengthwise and seeded
• 2 cups baby spinach
• 1 pint cherry tomatoes

1. In a medium saucepan, boil the water and stir in rice. Season generously with salt. Lower heat, cover and simmer for 30-35 minutes or until fluffy and tender. Remove from heat and let stand for about 10 minutes. Fluff with fork.
2. Slice cucumbers crosswise into 1/4-inch wide half-moons. Halve cherry tomatoes.
3. In a large bowl, whisk together oil, vinegar, dill and sweetener; season with salt and pepper. Add cucumbers, tomatoes and spinach and mix well. Add rice and toss until well mixed.

And That's A Wrap Folks

Every book, blog, article or story I've read on marathon training has an overarching rule: listen to your body. This means do NOT over train; do NOT go out for a run if you feel injured; do NOT push yourself past your limits.

Well leave it to me to try to do exactly that.

June 23rd I ran my second half marathon. I pushed my hardest and completed 13+ miles at race pace even though my training only specified 10 miles at an easy pace. The following week I stuck to my regular training--meaning that I gave my legs no rest. Then June 30th I ran 14.5 miles at a not-so-easy pace. Come Monday I was beat and injured.

I don't regret either of those runs--more to come about the latter one in my next post--but I do wish I would've adjusted for them in my weekly training. Since I didn't, now I'm facing 2+ weeks of no running and a possible cancellation of my August marathon.

At the moment I'm trying to deal with the physical and mental effects of no running for what seems like ages. After nine weeks of running six days a week, 13 days of no running have left me feeling lifeless and without energy; the thought of having to cancel my first marathon keeps me awake at night.

On the bright side, like stated above, I don't regret the first half of my training. Plus, nothing is decided yet. And as everyone keeps telling me, there will always be another 26.2 miles for me to run.

One thing from my training that for the most part is still active is my diet. I'm obviously not consuming as much food as I was before, but I'm trying to stick to healthy meals. Here's a quick tuna salad that makes for an easy lunch on a hot summer day--of which we've had many lately; I added it to a wrap with a kale and avocado slaw (from Whole Foods).

Greek Yogurt Tuna Salad
Makes 2 servings.
Active & total time: 10 minutes.

• 1 jar no-salt added albacore tuna in water
• 1 tablespoon low-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 lime, juiced
• 1 teaspoon olive oil
• 1 large tomato, chopped
• 1/3 cup cilantro leaves

1. In a small plate, empty can of tuna and mash with a fork. Add yogurt and mustard and mix well; stir in lime juice and olive oil until combined. Mix in tomato and cilantro leaves. Season with salt and pepper.

*This salad goes great in wraps, sandwiches, veggie salads, or simply as a dip.

**I clearly couldn't stop myself from taking a bite of the tortilla before wrapping...

Tomorrow's Lunch: Quinoa Salad

The weather today inspired me to make a fresh lunch for tomorrow; and my health--or lack thereof--inspired me to put together a healthy salad. Oh and I had vegetables about to go bad lying in my refrigerator.

So I adapted a quinoa salad that I found on GoJee--a site that you need to bookmark if it isn't on your favorites already--and its all nicely packed up for me to take it to the office in the morning  at sunrise.

Before I get to the recipe, I want to write about these past few days. I was bedridden yesterday due to a vicious cold. I had the perfect excuse to catch up on most of the TV series I watch and read up on Medieval Christianity (for academic purposes) without leaving the comfort of my cozy apartment; but to be honest--and for those of you who don't know me this might be surprising--I was less than excited about laying in bed all day. I'm an active person and when I know there is something I can be doing--be it work, exercise, cooking--I get annoyed.

Thankfully today I felt somewhat better and I was able to go about my life almost normally--I still slept in until past 9 a.m., which is also something that annoys me. Ideally my cold would dissapear by tomorrow, but realistically I know I'l have traces of it until the weekend. So in hopes of making it shorter, I shall strive to eat extremely healthy foods these next few days. Cue the quinoa.

Greek Quinoa Salad (adapted from Global Dish)
Makes about 6 servings
Active time: 10 minutes. Total time: 40 minutes.

• 2 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 teaspoon Smart Balance or butter
• 1/2 red onion, chopped
• 1/4 extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 large red bell pepper, diced
• 1 cup cherry tomatoes, halved or quartered
• 1/4 cup cilantro, chopped
• 1/2 cup Kalamata olives

1. In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low and cook, covered, for about 15 minutes, or until quinoa sprouts. Remove from heat and fluff with a fork; let sit for 5 minutes. Cool at room temperature for about 10 minutes and transfer to refrigerator to cool completely, about 15 more minutes.
2. In a small sauce pan, melt the Smart Balance over medium heat. Add onion and sauté until tender, about 4 minutes. Remove from heat and cool.
3. In a small bowl, combine olive oil and vinegar and season with salt and pepper. Set aside.
4. Transfer quinoa to a large bowl. Add bell pepper, tomatoes, cilantro, olives and cooled onion and stir. Whisk in the dressing until mixed in.

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.

Summery Kale Salad

Today may be one of the most exciting days of the summer. I am embarking on a month long trip with my family (including three days sans parents). Yes, that time of the year when I get to drop everything and simply relax is here. For the next three weeks, the only thing I am obliged to do is admire Mediterranean scenery while I cruise aboard a three-thousand person ship. Tough life right?

I've decided that on this trip I will indeed relax. I will enjoy every last bit of it. I will use the time off to gain insight on my future--which as of new summer will be that of a real person--, the excursions to expand my cultural knowledge, and the meals to find new culinary inspiration. I will make this trip, a me trip. Sure this sounds selfish--and a little bit like a New Year's resolution--but maybe that is what I need, so why not give it a go?

Anyways, I won't be posting any recipes in the next month, so here is one. I created this recipe myself. I came home one day to find a bunch of kale in my fridge (one I had bought in efforts to start a green smoothie habit) and decided to turn it into a healthy lunch salad. The dressing is delicious and the add-ins are versatile. But I recommend soaking the kale in the dressing for about 20 minutes to ensure full flavor and avoid dry kale. Enjoy!

Beet Feta Kale Salad
Active time: 10 minutes. Total time: 30 minutes
Makes 2 servings

• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar or Stevia
• Salt and pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 bunch kale, washed and dried
• 4 small beets, diced
• 1/4 cup roasted bell pepper, diced
• 1/4 crumbled feta cheese

1. In a small bowl, combine vinegar and mustard. Add sweetener and stir until dissolved. Season with salt and pepper; add olive oil. Set aside.
2. Remove ribs from kale and tear leaves into 1 1/2-inch pieces. Place kale in a large bowl; add dressing and toss to coat. Let sit for about 20 minutes.
3. Add beets and pepper to kale and toss to combine. Then add feta cheese and toss once or twice. 

Summer Grilling: Zucchini Salad

I woke up this morning with one thing on my mind, Eddie Cochran.

After listening to a few of his songs, I started to fall in love. Then his good looks closed the deal. So I decided to write the term paper for my history of rock'n'roll class on him. Sure, his life was short--he died in a car crash at 21--but it is one to remember.

Cochran had the voice, the talent and the looks to make people swoon over him back in the 1950s. Well now he's making me swoon.

Anyways, I spent the morning reading--and napping at one point--and I couldn't have enjoyed it more.

In regards to food, last weekend I found a delicious-looking zucchini salad in the Globe Magazine. It's a fresh summer dish perfect on top of mixed greens or as a side to a grilled chicken breast.

Grilled Zucchini Salad (adapted from The Boston Globe Magazine)
Active time: 20 minutes. Total time: 30 minutes plus marinating time
Makes 6 servings

• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1/2 teaspoon garlic salt
• Grated zest of 1/2 lime
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs. zucchini, cut lengthwise into 1/2-inch slices
• Small handful cilantro, roughly chopped
• 1 red pepper, roasted, peeled, seeded and very finely sliced
• 1 small red onion, diced
• 8 oz. crumbled feta cheese

For dressing

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. In a large bowl, mix rosemary, thyme, garlic salt, lime zest and juice and oil. Season with salt and pepper. Add zucchini and let marinate for about 1 hour. 
2. Heat grill to medium high heat; grill zucchini for 4-5 minutes on each side. Let cool and slice into angled chunks, about 1-inch thick). 
3. Place cilantro, red pepper, onion and feta in a large bowl. Add zucchini chunks and toss to combine. 
4. In a separate bowl, combine all dressing ingredients. Add half the dressing to zucchini mix and toss, then add more if desired.

First Time Quinoa

It snowed today! I was ecstatic for a bit--then I realized how unlikely it was for it to accumulate and I got over it.

I was right. The snow is gone and so is my happiness (not really though).

Anyways, I was quite productive yesterday and today. I interviewed people for a story I'm writing on gluten-free foods, finished my homework (for the day at least), caught up on reading (or some of it), and managed to stay up to date with the TV shows I currently watch. In lieu of this I decided I would make my first quinoa dish today.

I'm not going to lie, despite my newfound healthy approach to food, I was still skeptical about quinoa. Sure, it's been called a super food and what not, but for some reason I was not convinced. Now I am. Quinoa is tasty and nutritious. Woohoo right? Well, the only way to find out is to try it out.

This recipe is simple and delicious. Plus, there are tons of variations to it. Have it with mixed greens (like I did), as a side, or as a meal; substitute onions or tomatoes for the peppers or add sauteed tofu.

Bell Pepper Quinoa Salad (adapted from Epicurious)
Makes about 4 servings.
Active time: 15 minutes. Total time: 30 minutes

• 1 1/4 cups quinoa
• 3 bell peppers, quartered
• 2 teaspoon olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon cumin
• 1/4 cup chopped cilantro leaves
• 6 cups mixed greens

1. Cook quinoa according to package; or read a how to here.
2. While quinoa is cooking, grill bell peppers on a sauce pan over high heat. Cook until both sides are slightly charred. If you have a grill, use that instead. Let peppers cool and slice into 1-inch cubes.
3. Whisk together olive oil, rice vinegar, soy sauce and cumin in a large bowl. Add quinoa, peppers and cilantro and mix well. Add mixed greens and toss well. Season with salt and pepper and serve.

Veggie-addict

It's hard to imagine my life without vegetables. Basically, I would go crazy.

Unlike many people, I absolutely adore veggies. Most of my daily meals include vegetables in some form or another--yes, even breakfast sometimes features roasted tomatoes or sauteed mushrooms. Lunch and dinner are rarely without a colorful veggie; and when I want a snack, I find it's carrots or cherry tomatoes that hit the spot.

I'm not saying I eat only vegetables--that would actually be a complete lie--but it's probably safe to say they make up more than 50 percent of my diet.

This next recipe falls within my favorites solely because it's asparagus based. I find the veggie recipes I love are usually the simplest; honestly, give me a veggie and I will eat it! Anyways, this asparagus salad is simple, but it actually takes quite some time to make since you have to slice every asparagus with a peeler. My advice, use the largest asparagus you can find; stay away from the thin ones! Other than that, the tangy dressing is delicious and fresh--I'm sure it would be very good on lettuce also. Enjoy!

Shaved Raw Asparagus Salad (adapted from Food & Wine)
Makes about 5 servings. Total time: 30 minutes.

• 2 lbs. large asparagus
• 1 cup coarsely grated parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 tablespoons warm water
• 1/4 cup extra-virgin olive oil
• Salt & Pepper

1. Using a vegetable peeler, carefully shave the asparagus into long, thin strips. Transfer into a large bowl.
2. In a small bowl, mix the parmesan cheese, lemon juice, water and olive oil. Using a fork, beat the dressing slightly while pouring it over the asparagus; toss to coat. Season with salt and pepper and serve immediately.

Tangy Salad

Today was a pretty good day--disregarding classes, homework and the mouse that seems to have turned into our fourth roommate. Ugh.

More about my great day in a second, but first let me tell you that we NEED AN EXTERMINATOR in our apartment. Like NOW! I'm serious though, mice are disgusting little creatures. I don't know how much longer I can manage living under the same roof as one (I'm hoping it's only one that we have).

Ew.

I'm sorry for spamming my food blog with mice speak, but I needed to vent.

Anyways, that's done and over with. Today I finally had time to look through my food magazines and find yummy recipes. I forgot how many folded corners marked the pages of the dozens of magazines in my room. Tons of recipes waiting to be made--and that's not even counting the ones that I was too lazy to mark.

So for tonight I decided to make a salad from a FOOD issue that I had lying around. It's quick, easy and deliciously fresh. I suggest pairing it with roasted chicken or a steak.

Tangy Salad with Apples (adapted from FOOD)

• 1/4 cup creme fraiche (use sour cream if you can't find it)
• 5 teaspoons white wine vinegar
• 1 teaspoon fresh lime juice
• 1/2 teaspoon honey
• S & P
• 1 small lettuce head (I used Green Leaf, because I couldn't find Frisee)
• 1 Gala apple, sliced thinly
• 3 tablespoons slivered almonds

1. In a small bowl, combine the first 4 ingredients. Whisk together with a fork and season with S & P. 
2. Place lettuce and apples in a large bowl. Pour half of the dressing and toss salad. Add more dressing if needed to coat lettuce and apple compketely. Season with S & P and serve immediately.

STOP

There is a problem with this new semester. I barely have time to myself. It sucks.

Ergo, I barely have time to cook (cue sobbing). Also, my recipe wish-list is incessantly growing and that is an issue. I need a way to stop time, cook, restart, eat and continue my day. Oh how much easier my life would be.

I could go on for ages about what I would do if I had a life stopwatch.

I would sleep a lot more than I do now. I would run and do yoga. I would cook all three meals and some snacks almost every day (or every other day). I would finally have time to finish that book that I started at the end of the summer. I would catch up on many, many TV shows.

I would do a lot of things.

But enough with my complaining, lets get to the good stuff. Food. I made a delicious side of broccolini and mushrooms tonight. (I also made something else as my actual dinner, but that will be posted at some other point). It is very easy to make and a great alternative to the usual sauteed veggies I usually have. Enjoy!

Broccolini Salad (adapted from Serious Eats)

• 2 lbs. broccolini, ends removed
• Salt
• 1 tablespoon balsamic vinegar
• 1 tablespoon white wine vinegar
• 1/2 shallot, finely chopped
• 3 tablespoons olive oil
• Salt & Pepper
• 1 cup sliced baby Portobella mushrooms
• 1/4 red onion, sliced very thinly

1. Fill a big pot with water, 3/4 full. Add 1/4 cup salt and bring to a boil. Fill a separate bowl with cold water and ice, about one tray's worth. When pot water is boiling, add broccolini and cook for about 3-4 minutes, until tender crisp. Immediately transfer broccolini to cold water and let sit for 5 minutes. Drain
2. Meanwhile, in a small bowl, whisk together vinegars, shallot and olive oil, mixing constantly. Season with salt and pepper. 
3. Toss broccolini with half of the vinaigrette; dress the mushrooms with the rest of the vinaigrette. Combine vegetables and toss. Add onions. Let vegetables sit for about 10 minutes and serve.