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. 

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...

The Picnic Series: Feta & Cucumber Dip + Tuna Salad

Last week when I said I wanted it to be hot in Boston, I really didn't know what I was asking for. Yes, rainy and cold Boston is not enjoyable, but scorching hot days aren't either. I guess I can't be so picky, but having to take a greenhouse tour when the sun is shinning intensely above your head is not fun. Not fun at all.

Anyways, given the gorgeously bright days we have had recently, a friend and I are planning a camping trip on one of the Harbor Islands. We have yet to figure out the specifics--ferry ride, sleeping bag, sunscreen and repellent, food, etc.--but I have to say I am thrilled with our plan.

But for now, it will just be writing, writing and more writing. I have a week packed with journalism events.   I'm excited to see what all my stories will turn into given that now I can devote all my effort and time to my internship instead of having to juggle it with classes.

Anyways, here is another installment in the Picnic Series. It isn't the last one though! Wait for the last one, featuring a delicious after lunch surprise, soon. Here are the recipes for a yummy dip that goes perfectly with crudites, crackers or bread; and a simple tuna salad that is the perfect alternative to the classic mayo version (for those of you who didn't know it, I pretty much hate mayo).

Feta & Cucumber Dip (adapted from Martha Stewart)

• 4 medium cucumbers, peeled and sliced in half crosswise
• 2 cups non-fat greek-style yogurt
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh mint leaves
• 1/2 cup heavy cream
• Juice of 2 limes
• S & P

1. With a melon baller or a small spoon, scoop out cucumber seeds. Grate cucumbers using one of the larger-hole graters and transfer cucumber to a colander set over the sink or on a plate. Sprinkle with 2 teaspoons salt, stir and let sit for 15 minutes.
2. Rinse cucumbers with cold water and shake off excess water. Carefully transfer to paper towels and squeeze out as much liquid as possible.
3. Combine cucumber with the rest of the ingredients, in the order given. Season to taste with S & P. Serve cold.

Lime and Cilantro Tuna Salad (adapted from How to Cook Everything)

• Three 4-5 oz. cans packed tuna
• Juice of 2 limes
• 1 small shallot, minced
• 1/2 cup fresh cilantro leaves, chopped
• 3 tablespoons olive oil
• S & P

1. Combine first five ingredients in a large bowl and season with S & P to taste. Chill in refrigerator for 15 minutes. Serve with crackers or spread on bread for a tuna salad sandwich.