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. 

Quick Sunday Brunch

November 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.

November is upon us. And with it comes no fun.

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 cold chilly 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.

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!

For a brief background and explanation of the festivities read this or this. And definitely check out this awesome video. Otherwise, for a quick and contemporary info session, go see the Snapchat story!

Grilled Breakfast Sammie (adapted from With Peanut Butter On Top)
Makes 1 sandwich.
Active time: 10 minutes; total time 15 minutes.

• 3 large egg whites
• 1 tablespoon salsa 
• 1/2 cup baby spinach
• 2 slices Ezekiel (or other) bread 
• 1/2 tablespoon mustard
• 1/4 avocado
• 3–4 tomato slices
• 1/4 cup shredded cheddar cheese (I used Daiya shreds)
• More salsa! (optional)

1. 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. 
2. In the same pan, cook spinach, stirring occasionally, until wilted, about 5 minutes. 
3. 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. 
4. 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. 

Vegged Out Grilled Cheese

True story, I fell and dislocated my finger and it was forcibly popped back into place twice--yes two times, the first one was a fail. But the real fail was the way the accident happened. I fell into a friend's lap, face first into a plate of nachos; my finger stuck in the slits of a pool chair. Needless to say, I was embarrassed and annoyed at myself.

Since then I've spent a week as a lefty and countless hours staring at my still-swollen index finger. I'm still the laughing stock of many of my friends--I think I will never be spared--and I'm still struggling to make a full fist. I'm not however worried about the aesthetics of my hand. I might never be able to fully straighten my finger again, and this might bother my mom endlessly, but I think nicks like these are what make people interesting. They usually come with a story that always sparks up a conversation or at the very least makes someone laugh.

So, I'll stick with my crooked finger if it means I can keep my friends laughing for a while.

Now let's talk food. Someday this week--can't remember if it was Monday or Tuesday--I stopped at a cute little food store on my way back from work. I'm talking back roads of Massachusetts. I mainly bought vegetables--they were just too appealing to pass up--but I also grabbed some fruits and a bag of trail mix, can't go wrong with that.

Well, I had a bag of brussels sprouts from cete trip and I wanted to use them in a fun recipe. Cue the online food blogs. My first search delivered quick and yummy results: Balsamic Brussels Sprouts Grilled Cheese from How Sweet It Is. Fun? Check. Easy? Check Delicious? Check Check. Enjoy!

Balsamic Brussels Sprouts Grilled Cheese (adapted from How Sweet It Is)
Makes 4 sandwiches.
Active time: 15 minutes. Total time: 25 minutes.

• 1/2 lb. brussels sprouts, stems removed and chopped
• 2 tablespoons olive oil
• 1 tablespoon finely chopped shallot
• 4 teaspoons Earth Balance spread
• 8 slices whole wheat bread (I used Flying Pig)
• Balsamic vinegar or glaze
• 12 oz. monterrey jack cheese, sliced

1. Heat olive oil in a large saucepan over medium-high heat. Add brussels sprouts and shallots and season with salt and pepper; toss to coat and cook until wilted and golden, about 5 minutes. Transfer to a bowl and set aside.
2. Clean the saucepan and heat over medium-low heat. Spread 1/2 teaspoon Earth Balance on the outside of each piece of bread. Place a layer of cheese, top with brussels sprouts and pour about 1/2 teaspoon of balsamic vinegar; top with another layer of cheese and another piece of bread, buttered -side up. Repeat with remaining slices.
3. Grill sandwiches until golden and cheese is melted, 3-5 minutes on each side. If cheese wont fully melt and bread is starting to get crispy, cover with a pot cover for 1 minute.

Open Faced Breakfast Sandwich

The sun came out today. Finally!

But I think it's going rogue tomorrow again. It's staying hidden until Thursday, which means I need to prepare for a couple of gloomy days--my worst nightmare. There's one thing of the top of my mind that would makes the week better: food.

Considering I have two finals left and many clouds to shoo away, I am going to need fuel. The question is what should I do? Tasty snacks, yummy meals or decadent desserts? How about all of the above.

Let me start with today's breakfast. It was fresh and colorful; a healthy and filling egg-white sandwich. Plus, it's easy to make and the perfect base for different combinations. Enjoy!

Open Faced Egg-White Sandwich
Makes 2 sandwiches.
Active time: 10 minutes. Total time 15 minutes.

• 1 teaspoon olive oil
• 1/4 cup orange bell pepper, chopped
• 1/4 cup red onion, chopped
• 3 large egg whites
• 2 pieces rye or whole wheat bread
• 2 teaspoons Dijon mustard
• 1 tomato, sliced
• 1/2 cup arugula
• Salt and pepper.

1. In a small skillet, heat olive oil over medium heat. Add pepper and onion and cook for about 1 minute. Add egg whites and cook, stirring, until fully cooked, about 3-5 minutes. Season with salt and pepper. Remove from heat and set aside.
2. Meanwhile, toast bread until crispy. 
3. Spread 1 teaspoon mustard on each piece of toast. Arrange three tomato slices over mustard and top with egg mixture. Add arugula on top and sprinkle with freshly ground pepper. 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.