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Filtering by Category: dinner

my kind of [summer] meal

Andrea

Summer is upon us, and I have a confession to make.  I don't cook much from June thru September.  I blame the longer days and the evening activities that come with them.  Cocktails after work with friends on the downtown mall, a few hours weeding and picking and training in the garden, fetch with the dogs and wine on the deck.  By the time I start to think about dinner the sun has fallen in the sky and its past 8pm. goat cheese merge 1 The fresh produce this time of year holds some of the blame as well.  When you're picking sugar snaps straight from the vine outside your kitchen door and have an abundance of fresh lettuce at your feet its hard to imagine doing anything but going straight inside, dumping it all into a bowl and drizzling it with a simple vinaigrette.  Or, when you've just pulled perfect little beets from the ground and realize that you still have some carrots from the farmer's market in your fridge, images of simply roasted root vegetables sprinkled with salt + pepper laid across a bed of lettuce start dancing in your head and eventually wind up on your plate (pictured above).  It can't be helped, really.  And how about brown rice pasta with quickly-sauteed squash from the market?  The quick and simple possibilities are endless. goat cheese merge 2 And then there is my attempt to follow Mark Bittman's Vegan Before 6 diet, although I hate to call it that. The d-word has such negative connotations and forces thoughts of deprivation into my head, when this new way of eating doesn't make me feel deprived in the least.  I've simply been reducing my intake of processed foods and animal products by following a Vegan diet from the time I wake up until dinner time, when anything goes.  If you've read about me, you'll know that Brian and I are very conscious of what we eat and where it comes from, and strive to eat as sustainably as possible.  I've found that switching to a Vegan diet for two out of three meals a day (and many days for all three!) has been a very easy transition because of the way we've thought about food for some time now.  And its especially easy in the summer when my appetite leans towards light salads rather than stick-to-your ribs casseroles. med 2 So, that was a lot of excuses to say that, basically, I like to eat simply in the summertime.  I love salads that I can make on Sunday and eat for lunch the rest of the week, and simple breads that become the star of the meal with very little effort put forth.  The plate above was assembled on an evening when we had a few of those salads in the fridge, fresh lettuce from the garden on the counter and 30 minutes to spend making flatbread.  The roasted red pepper, chickpea and quinoa salad is simple, delicious and filling...just my kind of meal.  And trust me, even on a low-effort dinner night the extra 30 minutes is worth it, because this flatbread is incredible. med 3 I haven't shared the curried tomato salad because I screwed it up the first time we made it and wasn't completely happy with the results.  The concept is a good one though and I assure you that as soon as local tomatoes grace the booths at the market I'll be trying it again. The lentil + brown rice salad can be found here. Whole Grain Flatbread slightly modified from Mark Bittman Ingredients:
  • 1 cup whole wheat flour (I also tried this with 1/2 cornmeal and 1/2 white whole wheat and didn't like it nearly as much)
  • 1 tsp salt
  • 1-1/2 cups water
  • 4 tbsp olive oil
  • 1/2 large onion, thinly sliced
  • 2 garlic cloves, minced
Method:
  1. Sift the flour and salt together in a bowl.  Slowly add the water and whisk to eliminate lumps, the batter will resemble thing pancake batter.  Cover with a towel and let sit while your oven preheats, or up to 12 hours.
  2. When ready to bake, heat your oven to 450 degrees.  Put the oil in a 12" skillet (if you use a smaller skillet use less oil and give the bread more time to cook), along with the onion and garlic.  Put the skillet in the heated oven and let the oil get hot, but not smoking.  It should just take a few minutes - you'll know when the oil starts to get fragrant.
  3. Carefully remove the skillet from the oven, give the onions and garlic a stir and then pour the batter and return the pan to the oven.
  4. Bake 30-40 minutes (I took mine out at 30 and will probably give it just a few more minutes next time) until the flatbread is well browned, firm and crisp around the edges.  Let it rest for about 5 minutes and then slide it from the pan onto a cutting board to cut into wedges.
Roasted Red Pepper, Chickpea and Quinoa Salad modified from A Year in a Vegetarian Kitchen by Jack Bishop Ingredients:
  • 1 cup quinoa, rinsed
  • 1 can chickpeas, drained and rinsed
  • 6 oz drained jarred roasted red peppers, diced (about 1 cup) - I didn't have any so just roasted a fresh red bell pepper
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • salt
  • 1/4 cup extra-virgin olive oil
Method:
  1. First, if you don't have jarred roasted red peppers, roast your own.  I sliced 1 bell pepper thinly, placed it in a small baking dish, drizzled it with olive oil, sprinkled it with salt and pepper and roasted it for about 30 minutes.
  2. Bring 2 cups of water to a boil.  Add quinoa and bring back to a boil.  Lower heat to a simmer, cover pan and let cook for about 15 minutes, until quinoa is tender but not mushy.  Remove from heat, drain any excess liquid and place quinoa in a medium-sized heat-tolerant bowl.
  3. Whisk together the lemon juice, honey, cumin, cayenne and 1/2 tsp salt together in a small bowl.  Whisk in the oil until the dressing is smooth.
  4. Add the chickpeas, roasted red peppers and parsley to the bowl with the quinoa and stir to combine.  Drizzle the dressing over the mixture and toss to combine.
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categories bread, dinner, lunch, salad
tags chickpeas, flat bread, healthy living links, light, red peppers, salad, simple, whole wheat

bella terra : an earthy risotto

Andrea

Its been awhile since I've had a bella terra post and I am WAY overdue.  Things are actually  happening out there in our 20' x 20' patch of veggie heaven and its not just about herbs anymore.  But, because I'm behind and because spring herbs should be prolific pretty much everywhere right now, I'm going to give you another herb post.  But don't worry, not only did we plant tomatoes, cucumbers and bell peppers today, we also harvested our first spinach and bibb lettuce as well so you should be seeing some diversity around here very soon. risotto-merge-1 The chives are in full bloom...aren't they lovely?  I clip them to put in vases around our house, not only because I love their color but also because if the flowers are left to reach full maturity in the garden we will have chives popping up in every nook and cranny next year.  They are incredibly hardy and reproduce like crazy - we divide them to give to friends each year just to keep things under control.  Luckily, we are big fans of cooking with chives in our household so those we keep rarely waste away in the garden. We've also recently discovered that thyme is a very useful herb in a variety of dishes.  Keep it whole in soups or as a bed for baked white fish or salmon (it will infuse the fish with a delightful flavor and scent).  Or, gently pluck the leaves from the stem and stir them into a buttery barley risotto, our newest discovery and one that fast-tracked its way to the top of our favorites list. risotto-2 This meal is one that I concocted while sitting at my desk in the office, waiting for the last 30 minutes of the work day to tick by.  My mind tends to wander towards food often, especially when dinner is eminent.  On this particular day I realized that things were getting a little sparse in our refrigerator, other than a little baggie of brussels sprouts I'd picked up at Whole Foods the weekend before that needed to be cooked as soon as possible.  We always keep a variety of grains in our pantry and luckily so because on this day, thoughts of risotto topped with golden brussels sprouts danced into my head and refused to be silenced. risotto-4 I wanted a risotto heartier than the typical white rice variety so chose to use barley instead.  If you've never tried using barley in risotto I insist that you do, as soon as possible.  Barley adds an earthy depth to the dish that is especially good with herbs, spinach or mushrooms.  It may take a bit longer to cook than the traditional rice dish but it is more flavorful and filling*. risotto-merge-2 Brian and I ate in complete silence this night, save the occasional "this is SO good" or "I could eat this EVERY night" comments.  The thyme complements the barley and the brussels sprouts beautifully, and the high-quality butter was worth the extra splurge.  I used Heidi's recipe for the brussels sprouts, which never disappoints.  They were perfect. I'd like to say something about risotto.  Not only is it delicious, its relatively simple.  I think it gets a bad rap because of the rather lengthy period of stirring that it takes to reach perfect creaminess, but if you've got someone to hand the spatula over to every now and then and a glass of white wine to sip when its your turn, the task really isn't that daunting.  And it is completely worth the effort. risotto-7 Buttery Barley and Herb Risotto with Golden-Crusted Brussels Sprouts serves 3-4 Risotto:
  • 4 cups chicken or veggie broth (I used Better Than Bouillon No Chicken Base)
  • 4 tbsp good-quality european butter, divided (I used Plugra)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 [heaping] cup of pearl barley, rinsed
  • 1/2 cup dry white wine
  • 1/2 cup shredded parmesan cheese
  • 1-1/2 tsp fresh thyme
  • 2 tbsp fresh chives, minced
  • salt + pepper, to taste
Golden-Crusted Brussels Sprouts: [from 101 Cookbooks]
  • 24 brussels sprouts - rinsed, stems removed, chopped in half
  • 1 tbsp olive oil, plus extra for rubbing
  • salt + pepper
  • 1/4 cup shredded parmesan cheese
Method:
  1. Heat the broth in a small saucepan over medium heat and keep at a low simmer.
  2. Melt 2 tbsp butter in a large, heavy-bottom saute' pan.  Add the onion and garlic and saute' over medium heat for 3-5 minutes, until translucent.  Add the barley and stir to coat with the butter, about 1 minute.
  3. Add the white wine to the pan and stir briskly to deglaze.  When the wine has evaporated add 1/2 cup of broth to the pan.  Stir until the liquid has been absorbed and repeat.  Stir often, adding broth 1/2 cup at a time and letting it absorb before adding another.  You may not use all of the broth, but you'll know the risotto is done when the barley is tender but not mushy.  The risotto should be creamy and hold together without any liquid around the edges.
  4. Stir in the remaining 2 tbsp butter, parmesan cheese and herbs.  Salt and pepper to taste.
  5. While risotto is cooking, prepare the brussels sprouts.  Brussels sprouts should be rubbed in olive oil before being added to the pan.  Heat 1 tbsp of olive oil in large non-stick pan.  Place brussels sprouts, flat-side down, in pan and sprinkle generously with salt and pepper.  Cover and let cook for about 5 minutes.
  6. Remove a sprout from the pan after 5 minutes and test for tenderness.  If tender, remove cover from pan and toss sprouts to quickly brown on round side, about 2 minutes.
  7. Dish risotto immediately onto plates.  Top with brussels sprouts and sprinkle with parmesan cheese and freshly ground pepper.
risotto-9 *Don't get me wrong, I love a good arborio rice risotto as well, but I typically reserve it for when the risotto is a side rather than the centerpiece.  Arborio rice has a milder flavor and is tasty with butternut squash or other sweeter vegetables like beets.
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categories dinner, garden, recipes
tags bella terra, brussels sprouts, chives, risotto, thyme

keeping it simple

Andrea

Oh my, what a weekend.  With our deadline at the office behind us Brian and I were finally able to relax for Two. Whole. Days.  We took advantage of the sunshine on Saturday with a trip to the farmer’s market and tasks in the garden, while Sunday’s rain allowed time for baking and reading to the mellow sounds of some favorite bands.  We even entertained Friday night.  As far as weekends go, this one was definitely good for our mental health, and much needed.

pasta-1

Our kitchen finally feels loved again, as do our stomachs.  Simplicity was key to most of what was prepared and consumed because we were still in recovery from the weeks of late nights and take-out food (sadly, crockpot minestrone only lasted for a couple of days).  After that long of a hiatus one really doesn’t want to rush into anything too complicated too quickly, and we were in need of some instant gratification. pasta-2 So many good, simple recipes came from the grill, oven and food processor that I had a hard time deciding which to share first.  Ultimately I decided on this one because it was the most recent of my options and looking at the photographs caused my mouth to salivate at the memory they evoked.  Also, I love that the simple pasta dish uses fresh ingredients purchased at the farmer’s market Saturday morning - sweet Italian sausage from one favorite farmer and tender mustard greens from another.  If only I’d stopped by the Everona Dairy booth I’d have had local sheep’s milk cheese to use instead of store-bought parmesan.  Next week... pasta-3 Spring greens are abundant right now and any variety would do, but I think that the spicy bite of the mustard greens really makes this dish shine.  If you decide to use a milder green such as kale or swiss chard, you might want to kick up the flavor with hot Italian sausage instead of sweet, or some red pepper flakes tossed in the skillet with the onion and garlic. pasta-4 Pasta with Sausage and Spring Greens serves 3 Ingredients:
  • 3/4 lb brown rice pasta
  • 1 bunch mustard greens (about 1 lb), leaves separated from stems and rinsed well (stems discarded)
  • 1 lb sweet italian sausage, removed from casing and chopped into bite-size pieces
  • 1/2 medium onion, chopped (about 1 cup)
  • 4 garlic cloves, coarsely chopped
  • 1 cup chicken broth
  • 1/2 cup shredded parmesan, plus extra for topping
  • 1 tbsp fresh parsley
  • salt + pepper
Method:
  1. Boil pasta, drain, return to pot and set aside.
  2. Rinse mustard greens and drain.
  3. Saute' sausage in non-stick skillet for 2-3 minutes.  Add garlic and onion and continue to cook until sausage is browned.
  4. Add mustard greens to skillet and cover.  Cook mixture, stirring occasionally, until greens are wilted (4-5 minutes).
  5. Meanwhile, heat chicken broth over medium heat in small saucepan.  Whisk in 1/2 cup of shredded parmesan cheese, stirring until cheese is melted. Add fresh parsley and allow to simmer for 5 minutes.
  6. Pour parmesan broth over cooked pasta.  Add sausage/mustard green mixture and stir well.
  7. Serve immediately with parmesan shaved over the top.
pasta-5
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categories recipes, dinner
tags broth, brown rice pasta, mustard greens, parmesan, sausage, spring greens

low effort, maximum return

Andrea

A few years ago Brian and I bought a house.  Its a small house, just 800 square feet, but it has a large backyard for the dogs and a great central location in the city.  Its been a work in progress since before we moved in - first the bathroom, then a new air conditioner and after that a full replacement of all of our plumbing, with lots of little projects in between.  The kitchen has been on the list for quite some time and while we’ve been able to make a few changes, it still hasn’t gotten the full overhaul that it needs deserves. pork-2 We love to entertain and, as everybody knows, company gravitates towards the kitchen.  Why wouldn’t they, when that’s where the good smells, conversation and open bottle of wine are located?  Because our kitchen is small with little space for two cooks let alone extra conversationalists, our guests typically wind up in the doorway, leaning on the frame and trying to stay out of the way as Brian and I hustle about preparing a meal.  We’ve gotten good at the “kitchen dance”, one of us putting a hand on the other’s back as we pass behind them with a hot pan or using a hip to “bump” the other aside so that the oven door can be opened.  Its fun and amusing, but less than ideal. pork-1 Eventually the kitchen will be re-designed and our guests will have a proper place to sit with a spot to rest their drink as they watch us cook.  Until then, when entertaining, we will continue to try and prepare as much as we can ahead of their arrival so as to limit the amount of time that two of us are required in the kitchen together.  Getting the meat in the oven, assembling the cobbler for dessert, chopping the veggies to be sauteed just before the meal - anything that will allow us to enjoy our guests without worrying that in our frenzy we might miss a step of our dance and burn an arm.   pork-5 If you’re looking for a main dish that has a maximum return for your relatively low effort, - that you can dress quickly, pop in the oven and after 40-60 minutes and a few bastings be rewarded with a beautiful and delicious star component of your meal - this is it.  Not only does it make a lovely presentation, but the pork stays incredibly moist with the figs at its center and the flavors compliment each other wonderfully.  There is a wine and fig sauce that came with the original recipe but in the interest of saving time and minimizing effort we chose not to make it.  I’m sure it would be delicious. And the pork is perfect for sandwiches the next day, if you’ve got any leftover. pork-4 Pork Roast Stuffed with Figs recipe from The New York Times Ingredients:
  • 1 boneless pork loin, about 2 pounds
  • 1 cup dried figs
  • about 1 tsp fresh rosemary, minced
  • salt and pepper
  • wine, if necessary
Method:
  1. Cover figs with hot water and allow to soak.  Preheat oven to 425.
  2. Trim pork loin of excess fat as necessary.  Wriggle a thin, sharp knife into each end of meat, making a hole.  Then, use the handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
  3. Drain figs when they are tender, but not mushy.  Reserve the liquid.  Stuff the figs into the roast, all the way to the center from each end.
  4. Combine salt, pepper and rosemary and rub it all over meat.  Place meat in a roasting pan and pour about 1/2 cup of fig liquid over top of it.  Roast undisturbed for 20 minutes.
  5. Lower heat to 325 and continue to cook, basting with pan juices every 15 minutes or so.  Add liquid (wine or water) if necessary.  
  6. When an instant-read thermometer registers 145-150 degrees - probably after 40-50 minutes - remove roast to a warm platter. (when checking temperature, be sure that thermometer is in meat, not fruit)
  7. Let sit for 15 minutes.  If you wish, make sauce described here.  I did not, and the roast was still delicious.
pork-3 In The Blog World: My cousin Meghann is hosting an Erin Baker's Wholesome Baked Goods Giveaway!  Be sure to check out her blog and enter to win by midnight Friday. Also, don't forget that she is hosting another Blogger Bake Sale starting next week.  She's been posting daily Baker's Spotlights to introduce all of the talented and generous bakers who are donating their goods for a great cause.  Get to know the bakers so you're ready to bid on your favorite items! The lovely ladies over at Keep It Simple Foods are hosting a Quaker Giveaway...who wants a free box of Quaker Simple Havest Trail Mix Bars?  Me!!! Click here for a FREE Barney Butter sample!  Thanks Hangry Heather for mentioning it.  I'm intrigued by this stuff, aren't you? Bobbi of NHerShoes is giving away a Danskin workout jacket in a beautiful honeysuckle color...one can never have too many workout clothes! I hope you all have a great Friday and weekend!!!
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categories dinner, lunch, meat
tags figs, pork, rosemary

striking a balance

Andrea

March is a big birthday month in our household.  We kick it off right with Brian's at the very beginning, end it with mine and have a whole slew of friend and family celebrations in between.  I've never attempted to actually calculate the numbers, but if I had to guess I would say that 30-40% of the birthdays we actively celebrate fall within March.  That means a lot of cake and cocktails, which, following a winter of heavy comfort foods makes the whole month seem like a last hurrah for indulgent eats before the panic of a looming swimsuit season sets in.   soup-1 The mostly dreary weather of March has put a damper on my running habit as well.  Although the coldest temperatures of the month are typically much higher than those in January and February, the occasional 60* teaser days make the moderately cold ones completely unbearable.  I have a hard time motivating myself to tie my shoes and hit the road on a 40*, overcast evening (which in February would have felt downright warm) when my previous run had me in shorts and a tank top. soup-2 And now here I am on the eve before the start of April, my legs sore from last night’s run after the prior week’s hiatus, my mouth craving a sweet because its become a daily habit and, dare I say, my body a couple of pounds heavier than it was just one month ago.  I started this blog originally to hold me accountable in my healthy eating and exercise habits, but found (along with an amazing community of people and many new friends) that the creative aspects of photographing and writing about food were more compelling for me than the keeping of a food diary. soup-3 Its been about a month since I switched formats, and although the timing may have been poor what with all of the celebrations that March holds, I think the changes I've seen in my daily habits prove a point.  Food diaries work.  At least for me they do, which is why I'll be keeping a closer tab on myself starting tomorrow.  But don't worry, I won't be switching things up on you again.  I really love the direction the blog is heading and from the positive feedback I've received, I think you do to.  What you will be seeing are some lighter, healthier, simpler and hopefully more economical recipes popping up on Bella Eats this month, starting with this one. soup-4 This soup was delicious.  So good that Brian and I haven't been able to stop talking about it for two days.  Its very simple, using ingredients that we always have on hand - carrots, celery, onion, canned beans, canned tomatoes, dried mushrooms, dried grains, good olive oil and fresh herbs are staples in our kitchen.  The mushrooms added such a wonderful earthiness to the broth that I don't know if I'll ever be able to make vegetable soup without mushrooms again.  And the infused olive oil adds so much depth.  Please - please - don't leave it out.  You won't be sorry. soup-6 Mushroom White Bean Soup with Rosemary recipe inspired by keep it simple foods and the new york times Ingredients:
  • 1/2 oz porcini mushrooms, dried
  • 6 cups veggie or chicken broth (I used chicken)
  • 1 tbsp olive oil
  • 2 carrots, cut in half and sliced into 1/4" pieces
  • 3 celery stalks, sliced into 1/4" pieces
  • 1 medium onion, diced
  • 4 garlic cloves,  minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced
  • 1 can diced tomatoes, drained (15oz)
  • 1/2 cup quick cooking barley
  • 2 cans cannelini or navy beans (15oz each), drained and rinsed
  • salt and pepper
Method:
  1. First make infused olive oil, recipe below.  It will need to sit for 2 hours before serving, so be sure to plan ahead.
  2. Boil 2 cups of water.  Place dried mushrooms in a glass bowl and pour boiling water over them.  Let sit for 30 minutes.  Place a fine mesh strainer over a separate bowl.  Lift mushrooms out of water and squeeze over strainer, collecting liquid in second bowl.  Rinse mushrooms in strainer with cold water and squeeze out excess over sink.  Chop mushrooms and set aside.  Pour the mushroom soaking water through the strainer into the second bowl.  Add water as necessary to make 2 cups.  Set aside.
  3. Heat the oil in a large, heavy-bottom soup pot.  Add the onion, carrots and celery and saute' for 5-7 minutes, until starting to tenderize.  Add the garlic, rosemary and thyme and saute' an additional 30 seconds.  
  4. Add the chicken broth, mushroom liquid, chopped mushrooms and tomatoes and bring to a boil.  Reduce to a heavy simmer and add the barley.  Continue to simmer for 12-15 minutes until the barley is tender.  Add the beans and salt + pepper to taste.
  5. Serve immediately with rosemary + porcini oil drizzled on top.
Rosemary and Porcini Infused Olive Oil recipe modified from bon appetit Ingredients:
  • 1 cup extra virgin olive oil
  • 1 tsp fresh rosemary, minced
  • 1 whole garlic clove
  • 1/2 oz porcini mushrooms, dried
Method:
  1. Place mushrooms in a strainer.  Rinse under hot water and drain well.  Pat dry.  
  2. Combine mushrooms, oil, rosemary and whole garlic clove in small, heavy saucepan.  Cook over low heat until thermometer inserted into oil registers 180*F, about 8 minutes.  (I am currently without a thermometer so left my oil on for 9 minutes, just in case).
  3. Remove from heat, cover and cool to room temperature, about 2 hours.
  4. Oil can be refrigerated for up to 3 weeks.
soup-5 Thank You All for the great comments you write on my posts, they really make my day!  Welcome to my new readers who have found your way here from Tastespotting and Foodgawker, I look forward to hearing from more of you and to sharing some simple, healthy recipes with you this month.  Enjoy!
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categories dinner, soup
tags barley, mushrooms, olive oil, rosemary, soup, vegetable, white bean

bella terra: the first to show

Andrea

There have been a few small changes in the garden since my first bella terra post.  The thyme, sage and oregano are starting to show some green.  The blackberry and raspberry vines have tiny bits of new growth.  And the weeds are popping up with a vengeance.  Brian (my hubb) and I have big plans for the weekend.  Some fence repair, re-mulching the paths, weeding and seeding.  In just a handful of days (7-10 to be exact) we should have broccoli, peas, beets, lettuce, kale and spinach poking out of the rich compost.  I can't wait.  :) Here, the blackberry vine... blackberry-1 The very first signs of life I see in the garden each year are chives.   Beautiful green shoots that peek from beneath the blanket formed by last year’s growth, the late-fall crop that laid down their lives with the first hard frost to protect the next generation.  They were already popping up two weeks ago when I ventured into the garden for the first time since fall.  The new chives are thankfully resistant with help from the old - they managed to survive the late snow we had just last week.  When I visited the garden after work one evening to check their progress I was pleased to find that they were ready for me to cut. here, on march 7th... garden-1 see how they've grown? chives-1 Chives are one of my favorite herbs to use in the kitchen because they are so versatile.  Toss them with fingerling potatoes to roast, sprinkle them raw over top of an omelet, fold them into batter to be baked in cheddar biscuits...their mild, onion-like flavor allows for endless possibilities.  I’d bookmarked this NY Times recipe for an herb frittata earlier this month and knew as soon as I spotted those lovely bits of green from over the fence that the time had come to try it. frittata-1 I'd never made a frittata before.  It seemed to me that it would be a difficult task and, having never read a frittata recipe before, I assumed that it would contain whole milk and cheese (similar to a quiche) and not be terribly productive to my weight-loss efforts.  Boy was I wrong, on ALL assumptions.  For one, the process was really easy.  As long as you have a decent non-stick skillet and some patience, this dish really couldn't be easier.  And I used just two dishes to make it...two!  I really like a quick and simple recipe, but add "very little clean-up" to its list of attributes and I am in love. frittata-2 Second, the frittata is much healthier than any quiche recipe I've made.  The main contributor to its healthfulness?  A lack of crust.  That's right...no crust. And...no cheese.  The greek yogurt makes the consistency so creamy that you'll never miss it.  Plus, this particular recipe is loaded with spinach and herbs, not to mention heart-healthy walnuts and yummy mushrooms.   frittata-3 I was so impressed with my first frittata experience that I've already been dreaming up new combos of flavors.  I can't wait until that pile of herbs and spinach pictured above is all home-grown from my garden, maybe with some bell peppers and tomatoes mixed in.  Oh, what a glorious summer it will be... frittata-7 Spinach, Herb and Mushroom Frittata 258 cal, 19g fat, 6g carbs, 1g sugar, 2g fiber, 11g protein  [nutritional info from thedailyplate.com] recipe adapted from the NY Times Ingredients:
  • 12oz baby spinach 
  • 1 cup chopped parsley
  • 1/2 cup chopped chives 
  • 8 fresh cremini mushrooms, cleaned and chopped
  • 8 large eggs 
  • 1/2 cup thick Greek-style yogurt 
  • 1/4 cup finely chopped walnuts 
  • 3/4 teaspoon salt, preferably kosher salt (more to taste) 
  • Freshly ground pepper to taste 
  • 1 to 2 garlic cloves (to taste), green stems removed, finely minced 
  • 1 tablespoon extra virgin olive oil (2 tablespoons if you don’t have a nonstick pan) 
Method:
  1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop finely.
  2. Beat the eggs in a large bowl. Stir in the yogurt, walnuts, salt and pepper. Add the spinach, herbs and garlic, and mix together well. Adjust salt and pepper. Let sit for 30 minutes, stirring occasionally.  Add the mushrooms.
  3. Heat a 10-inch nonstick skillet over medium-high heat and add the olive oil.  Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every bit out of the bowl with a rubber spatula. Roll the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, in order to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, and cover the pan. Cook 10 to 15 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  4. If the frittata is not quite set on the top, place under the broiler, about three inches from the heat, for one to two minutes, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they’ll taste bitter.  (I wound up leaving it under the broiler for about 4 minutes total, until just starting to brown).
  5. Remove from the heat, allow to sit in the pan for five minutes or longer, then carefully slide out onto a platter. Serve warm or at room temperature.
frittata-5 In the Blog World... Tina at Carrots 'N' Cake has released a call for guest bloggers...how fun!  If you haven't checked out Tina's blog yet you really should.  She's got great daily tips for creating a healthy lifestyle through good eats and exercise.  Guest blogging is a great way to spread your blog words to further reaches, so consider sending her an email with some ideas! Two Spoons made a savory version of my scones!  Yum...the possibilities are endless.  :) Ryan at Chasing Daylight made bella eats enchi-ritos!  So glad you enjoyed them, Ryan! Jennifer and Jessica of Keep It Simple Foods have been enjoying my dark chocolate PB and strawberry breakfast combo...glad you're liking it ladies! Mmmm...a little french inspiration in the morning is a great start to any day!  :) If you've tried a recipe you've found on bella eats, let me know!  I'd love to read your thoughts on it and send others your way.  :)  Who else is THRILLED that tomorrow is Friday?!?!?!?  :)
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categories dinner, garden, recipes
tags chives, egg, mushrooms, parsley, spinach, walnuts

bella terra : preparation

Andrea

We had perfect weather in Virginia this weekend.  75*, sunny, a light breeze.  The kind of weather that makes you believe that Spring may finally be here, that leads to lovely outdoor runs and white wine on the deck.  The same weather that in years past has caused you to put your cold-sensitive plants outside because "they'd like a little sunshine" only to have them frozen by a freak late-March storm (not this year my friends...I won't be fooled again.)  It was the kind of weather that got me thinking about our vegetable garden, and how the time for sowing seeds is just around the corner and I still hadn't amended the beds with fresh compost.   garden-2 It was perfect weather for wandering around the local garden center, picking up spring-harvest seeds and dreaming about how, if only I had my own cold-frame set up in the backyard, I could already have baby lettuce peeking out of the soil.  Hmm...maybe next year. This will be our third year with the garden, and over the last two we've started to sort out which veggies work and which don't.  There were disappointments last year...the Virginia heat was too much for the brussels sprouts to handle and the squirrels got 75% of the corn.  We unearthed the secret to keeping flea bugs off of the eggplant and had an abundant harvest, only to discover that there are really only two eggplant recipes that we like and the farmer's market can more than provide the fruit needed for those.  No need to take up valuable garden space.  garden-3 On Saturday I bought lettuce and spinach, beets, peas and broccoli, all seeds that can go in the ground in the next couple of weeks and provide a harvest in as few as 45 days.  In May, after danger of Virginia frost, I'll be sowing green beans and okra seeds to be harvested in July.  Baby tomato, cucumber, bell pepper and squash plants will go into their assigned beds and parsley, basil and dill will join the perennial chives, thyme and oregano already starting to show some green. broc-1 I think I am most looking forward to growing our own broccoli, although each veggie has a special place in my heart and becomes my instant favorite the minute it is ripe.  But broccoli...it gave us trouble last year, or at least the squash bugs that enjoyed most of the harvest gave us trouble.  And I enjoy a challenge.  We will persevere with broccoli this spring and when we do we will make it this way, at least once. broc-2 There are a few things about this recipe that I need to share, things I will do differently when I make it again.  First, I used whole coriander but will definitely use ground next time.  Biting into the occasional coriander seed was an intense, unpleasant experience for me.  If you love coriander feel free to use whole seeds, but I think spreading the flavor more evenly by using ground would be more enjoyable. broc-3 Second, the tofu needs to go in the oven first.  I put the tofu and broccoli in at 425* together, and the broccoli was done well before the tofu.  To speed things up I wound up removing the tofu from the oven and quickly pan-frying it, but I think it  would be really good roasted.  I've specified in the recipe below to put the tofu in first and roast it until golden brown on one side before flipping it and adding the broccoli for the last 20 minutes. broc-6 Roasted Broccoli with Glazed Tofu inspired by the wednesday chef, via orangette serves 2, with a portion leftover for lunch the next day Ingredients:
  • 2 pounds broccoli, cut into bite-size florets
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground...i'll use ground next time)
  • 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground...i used ground)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/8 teaspoon hot chili powder
  • 12 oz firm tofu
  • 1 1/4 teaspoons lemon zest (from 1 large lemon)
  • 1 tbsp honey
  • lemon wedges, for serving
Method:
  1. Preheat oven to 425 degrees.
  2. Slice tofu into eight 1/2" slices, then slice again on the diagonal to make 16 pieces total.  Place on paper towels and press for 10 minutes.
  3. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl combine remaining 2 tablespoons oil, lemon zest, honey, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper, and whisk together.
  4. Individually rub each piece of tofu with the oil/lemon/honey mixture.  Place on a baking sheet and bake until top is golden brown.  Pull baking sheet from oven and flip tofu.  Add broccoli to baking sheet, spreading in a single layer.  Put pan back in oven and roast for 10 additional minutes.  Stir broccoli and roast for another 10 minutes.
  5. Serve over rice, with fresh-squeezed lemon juice.
broc-4 A few notes: First, my cousin Kelly (Meghann's sister) was in a scary accident this evening while riding her bike.  Thankfully she was wearing a helmet and is going to be ok.  I'll let Meghann give us details if she wishes, but I do want to stress how important it is to wear a helmet.  Kelly's may very well have saved her life. Second, I'm going to make bella terra posts a regular occurrence, to share with you all the happenings in the garden and recipes to go along with harvests. I don't yet know the frequency, but I hope that by this summer they will be weekly.  I'd love any feedback you have or suggestions for content.  What would you like to see? Third, thank you all for your continued support!  I'm so pleased with the feedback I've received regarding the new format and am so happy that you all seem to be open to whatever direction I go.  I will say that I've enjoyed my week of recipe-based posts and would like to continue with them, although I wouldn't be surprised if a food diary post pops up every once in awhile.  I just can't help but to take pictures of my daily food, and I still have overwhelming urges to share them with you.  So I think that I'm not going to set any rules, not limit the blog in any way.  I'm going to let the day and life and food inspire me and see where it goes, and I hope you'll all continue to follow. I welcome all constructive feedback and would love to hear more from you.  Have a great Monday!  :)
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categories dinner, garden, recipes
tags broccoli, garden, lemon, tofu

cabernet + apple slaw

Andrea

Have I mentioned how much I love this community?  Because I do.  You all are so kind!  Thank you for all of your sweet comments and concern - you have no idea how much I appreciate it.   I'm sorry for my doom and gloom post yesterday, and for leaving you all hanging.  I've spent the weekend going over things with my hubb and am feeling much better about the whole situation.  I should know more tomorrow or Tuesday and can share then, but I'm starting to see the positive side of things and do believe that everything will be for the better. Most of my eats this weekend weren't that exciting...some leftover red beans, some Five Guys (I know...shocking!!!  My once every 6 months burger...), banana pancakes and lots of Ben + Jerry's.  Can we say comfort food?!?!?  But I did spend this afternoon in the kitchen making my hubb's birthday cake (which I will share with you tomorrow!) some potato salad for a pot luck dinner (which I will also share sometime this week) and this yummy cabbage + apple slaw, which paired perfectly with the bratwurst my hubb pan-fried for sandwiches. 090301-d1 I haven't done much with cabbage in the past...mixed it with greens in salads, boiled it down with potatoes, carrots and ham for a New England Boiled Dinner, shredded it up to make a filling for  potstickers.  Although slaw is an obvious use for cabbage I have somehow managed to escape these last few years without ever experimenting with it. 090301-d3 I've seen a few cabbage slaw recipes pop up in the blog world over the last couple of weeks, but decided to try out my own.  We had some bratwurst in our freezer from Babes in the Wood, and my hubb was just saying that we don't make sandwiches for dinner often enough.  I grabbed a couple of apples from our fruit bowl and the open bottle of cabernet on the counter.  I was hoping for something sweet and tangy, a nice compliment to the spiciness of the brats and the dijon mustard I knew my hubb would pair with them. 090301-d4 Oh sweet [and tangy] success.  This sandwich was so delicious and satisfying, and the slaw was the star of the show.  I suggest a ciabatta roll and butternut squash fries on the side...YUM. 090301-d6 Cabernet + Apple Slaw Ingredients:
  • 3/4 head of red cabbage, about 2 pounds
  • 1 large onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 2 medium tart apples, thinly sliced
  • 2 tbsp olive oil
  • 1/2 cup dry red wine
  • 2 tbsp apple cider vinegar
  • salt + pepper
Method:
  1. Remove all tough outer leaves.  Quarter cabbage through stem, remove core of cabbage.  Slice cabbage into thin strips.
  2. Heat oil in large soup pot.  Add onion and saute until tender and golden, 5-6 minutes.  Add sliced apples and saute an additional 2 minutes.  Add garlic and saute an additional 1 minute.
  3. Add cabbage, cover and saute for 5 minutes, stirring occasionally.  
  4. Add wine, cover and saute for an additional 10 minutes.  When cabbage is tender, remove lid and turn up heat to cook off the last of the liquid.
  5. Remove from heat and toss cabbage mixture with vinegar and salt + pepper to taste.
  6. Top with toasted pine nuts.
090301-d7 Tomorrow is my hubb's birthday and we're having a little party at his office.  I am so excited to try the cake I baked today...my first ever from-scratch, made on my own cake.  Only the best for my love.  Here's a little preview... cake-13 That's raspberry puree' oozing from between layers of decadent chocolate cake.  And right after I took this picture I covered the whole thing with chocolate ganache.   Oh yes I did.  :) Have a lovely Monday, everybody!
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categories dinner, recipes
tags apples, cabernet, red cabbage, sandwiches, sausage, slaw

bad news, bears

Andrea

Well...I got some bad news at work yesterday that's got me freakin' out quite a bit.  I can't share until I know a little more about what's going on.  Needless to say, I spent the evening talking things through with my hubb, a bottle of malbec and two pints of Ben + Jerry.  (Don't worry, we didn't finish them both, we just passed the two flavors back and forth a few times.  I wasn't THAT depressed...). I'm going to do a quickity quick recap because I'm off to yoga in a few.  I'm defnitely needing some mind-clearing and meditation this morning... Breakfast:  cereal!  Shocking, I know.  I had 1/2 cup of TJ's Pomegranate Blueberry Flakes mixed with 3/4 cup of Nature's Path Pumpkin Flax (finally, the last of it!!!), topped with 1/2 a sliced banana, 1/4 cup frozen mixed berries and 1 cup plain soy milk. [488 cal] 090227-b1 This did not stick with me AT ALL.  I was hungry by 9:30am, at which point I caved to the homemade donut guy who sets up his cart right outside my office on Fridays.  Totally unfair. Mid-Morning Snack:  homemade apple cinnamon donut - DIVINE! Lunch:  out with a friend!  We went to my favorite lunch spot, Bizou, where I had the Salmon Cakes with baby greens and a side of hand-cut fries.  Not the healthiest choice...it was definitely one of those days. Sorry for all the missing pictures - you know I don't like taking photos out in public or at my office... Dinner:  red beans and rice!  Also, cornbread.  Continuing the NOLA love... 090227-d1 I was a really bad photo documenter because I was busy freaking out about the work situation with my hubb... 090227-d2 But there was wine, a really tasty Malbec. 090227-d3 This recipe is really easy, its basically the same recipe I use for most of my bean soups.  The spices just get switched up a bit.  Sorry...no time to plug in nutritional stats in MFD.  I'll update this afternoon. Red Beans and Rice Ingredients:
  • 1 lb dried red beans, soaked over night (or all day while at work)
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 6-8 cups of chicken broth (start with 6 and add if you need to as the beans continue to soak up the water)
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme (dried is fine, too)
  • 1 lb sausage (I used sweet italian because its what I had, but I would typically get andouille), chopped
  • salt + pepper
Method:
  1. Combine all ingredients in a large soup pot.  Seriously, thats it.  I bring it all to a boil, then reduce to a strong simmer and cover.  It should cook for 1-2 hours, until the beans are soft but not falling apart.
  2. Once soft, ladle out about 2 cups of beans and broth.  I try to avoid getting any sausage.  Place the two cups in a blender and puree, then add back to pot.  This will thicken the soup.
  3. Serve over rice.
090227-d4 090227-d6 Dessert:  my two best friends, Ben + Jerry.  Cookie Dough and Half Baked flavors.  Maybe 1 cup?  Or 1-1/2?  Its hard to tell when you're spooning out of the carton.  Yes, it was necessary.  :) Alright, I'm off for some stretchy meditation.  Have a great Saturday!
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categories breakfast, dinner
tags cereal, red beans

my next race!

Andrea

Its Thursday!!!  I am SO ready for this weekend.  I feel like I haven't had a chance to slow down and hang out with my hubb in weeks...we are in need of some quality time!  I'm picturing movies, pop corn, yoga and running.  And as a bonus, some good friends are in town and I believe we have plans for brunch on Sunday.  Aaaahhh...I feel content just thinking about it.   :) But first, today's recap. Breakfast:  fig + peanut butter oats [419 cal] 090226-b1 090226-b2 Reader Lindsey asked me to tell a bit more about my oats process in the morning.  So, here goes!  Toppings and mix-ins change, but this classic bowl seems to be one I come back to over and over again. Fig + PB Oats [400-ish calories, 15.8g fat, 2.2g sat. fat, 58.3g carbs, 9.5g fiber, 18.8g sugar, 13g protein] Ingredients:
  • 1/2 cup rolled oats, 1 cup water, pinch of salt
  • 1/2 mashed banana
  • 1 tbsp soy milk
  • 1 tsp ground flax seeds
  • 2 dried figs, chopped
  • 1-1/2 tbsp crunchy PB
Method:
  1. Bring 1 cup of water to a boil.  Add pinch of salt and 1/2 cup of rolled oats. Bring to a boil, reduce heat to medium and simmer, stirring occasionally.
  2. When the oats have absorbed most of the water, after 5-7 minutes, turn off the heat.  Add the mashed banana and splash of soy milk.  Stir.  Ad the flax seeds, stir.
  3. Pour oats into bowl and top with mix-ins of choice, mine usually being figs, PB, and wheatberries if I've got them.  :)
  4. After I take my photos I stir everything up so that the peanut butter swirls through the whole mix.  Yum!
090226-b3 My oats stuck with me for about 3 hours today, so I snacked on a piece of banana date bread mid-morning to hold me over 'till lunch an hour later. Snack:  banana date bread [143 cal] 090223-date-31 We had lots of leftover gumbo from last nights dinner, but I wasn't up for a bowl of just gumbo because it was so rich.  I decided to quickly saute' some kale to use as a base for my gumbo/rice mixture.  It was perfect! Lunch:  leftover gumbo on sauteed kale. 090226-l1 Snacks:  1 square of dark chocolate and a Clif ZBar, apple cinnamon flavor, pre-run [200 cal] 090226-s1 Remember my apple incident with my run last week?  Well apparently the upset stomach while running results from apple energy bars too...  It wasn't as bad today as it was when I ate a whole apple prior to my run, but it still wasn't pleasant. Exercise:  4.1 mile run with Kelly [-420 cal] We've decided to run the Martha Jefferson 8k on March 14th!!!!!  This will be my longest race distance yet!!!!!  I'm super-excited, if you can't tell by all of the exclamation points.  :)  We ran most of the race route today and it is H.I.L.L.Y!  You're probably really tired of me writing that...  It was a really nice run though and I felt completely confident that I could have run the whole route tonight.  I'm going to get a 4-1/2 - 5 mile run in this weekend, and Kelly and I are going to run the whole race route one day next week, along with our normal evening runs. For dinner my hubb and I had a last-minute meal with Kelly and her husband.  We went to a little Mexican restaurant around the corner from our house and enjoyed good food and great conversation.  I resisted the margarita and stuck with water, along with a veggie quesadilla, a few bites of refried beans and a handful of tortilla chips.  Definitely canceled out the calories burned on my run, and then some! Dinner:  veggie quesadilla (LOADED with fresh roasted veggies...so good!!!), refried beans and some tortilla chips [xxx cal????  how about A LOT. ] Alrighty, I'm off to bed.  T.G.I.F!!! G'night!
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categories breakfast, dinner, lunch
tags Clif, gumbo, kale, oats tutorial, zbar

NOLA love...

Andrea

Yesterday was Mardi Gras!  I've mentioned my love for New Orleans several times before, my hubb and I even got married there!  I've been reminiscing about all of our wonderful visits to our favorite city, and am craving a trip back.  Man...that would be a heck of a food blog post!!!  But until then, a little trip down memory lane bourbon street... our favorite breakfast spot, Mother's. nola-1 our favorite musicians (who played at our wedding!!!). nola-2 our favorite late night coffee and beignets, cafe du monde. nola-3 at our favorite jazz bar, fritzel's. nola-4 on our favorite day, at broussard's. wedding-21 I had big plans for this week, different NOLA-inspired recipes every day.  Some gumbo, red beans, muffalettas and bananas foster.  I have fallen WAY short of that goal, but do have a bit of the Big Easy to share with you from dinner tonight...  But first, breakfast. My oats this morning were tasty, but a little dry.  And not too filling, surprisingly.  I was starving just 3 hours later. Breakfast:  ultra-textured oats [398 cal] 090225-b1
  • 1/2 cup rolled oats, 1 cup water, pinch of salt
  • 1/2 mashed banana
  • 1 tsp ground flax
  • 2 tbsp wheatberries
  • 2 dried figs, chopped
  • 1 tbsp TJ's natural crunchy PB
090225-b2 Lunch:  a lovely salad and 3 Back To Nature multigrain flax crackers [400 cal] 090225-l1
  • spinach
  • broccoli
  • red bell pepper
  • cucumber
  • wheatberries
  • chickpeas
  • poppyseed dressing
Snacks:  an orange and a slice of banana date bread.  Also, 2 Jolly Rancher cherry lollipops and 2 squares of dark chocolate...I was CRAVING sugar today! Bad healthy food blogger. 090225-s1 I had my board meeting after work, so knew that dinner would be late.  I packed this bar in case of emergency, and needed it at 7:30.  It was pretty good...reminded me a lot of the Clif Nectar Cacao bars. 090225-s2 When I pulled in my driveway at 8:30 and climbed out of the car, I could smell dinner cooking.  Seriously.  From the driveway.  And it wasn't being cooked outside on the grill, it was inside my kitchen.  I don't know if that speaks more of the amazing aroma of gumbo or the crappy quality of my windows but either way, I couldn't wait to get inside and dig in!!! Dinner:  GUMBO!!!!!  On rice, with a glass of cabernet. 090225-d2 I've debated whether or not to share this recipe.  It was really delicious, but my hubb and I have had better.  My stepfather makes an amazing gumbo that he has adapted over many years of experimenting with many different recipes.  This one was from Paul Prudhomme, the father of the blackening method and owner/chef of one of our favorite NOLA restaurants, K-Pauls. 090225-d4 I've decided not to share, because its not right yet.  The roux was a deep chocolate brown, just like Chef Paul specifies, but we've learned that we like gumbos with more of a milk chocolate hue.  And it was thick...much thicker than the last Chef Paul gumbo we tried.  We're soupy gumbo folks, and will be working to perfect a recipe that reflects that texture.  So now we have an excuse to make gumbo more often, because I'm determined that by the time I write about our anniversary on April 28th, I will have a gumbo recipe to share with you all. And now I'm off to read more of Molly's book.  Its really wonderful so far, just like her blog.  I'll give a full review when I'm finished! G'night!
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categories breakfast, dinner, lunch
tags bread, gumbo, new orleans, oats, salad

busy lady

Andrea

Alrighty, another quick post tonight guys.  I'm sorry!  I sit on the board for a local non-profit organization and have TONS of reading to do tonight before a board meeting tomorrow night.  I know how I'm spending my lunch break tomorrow!  My food today was all prepared in a rush.  Remember me mentioning that my poor hubb had to work late last night?  Well, I got a phone call from him at 5:30am asking me to pick him up from the office.  5:30am!!!  And then he had to be right back there at 7:30am!!!  Which means I had to be ready at 7:20, and I of course went back to sleep after picking him up so had very little time to get things together this morning. Breakfast:  1 slice banana date bread, 1/2 cup Fage 0% with 1 banana and 1 tsp honey (I saved the other piece of bread for dessert) [no cals today guys...I'm too tired to log it all!  :( ] 090224-b1 Have I mentioned how much I love this bread?  Because I do.  I. Love. This. Bread. 090224-b2 Lunch:  my hubb made me a wrap!  He's so sweet, even in his deliriously tired state.  I also ate a large orange, which I forgot to get a picture of in my rush. 090224-l1
  • dijon mustard
  • smoked turkey
  • spinach
  • red bell pepper
  • cucumber
  • pepper jack cheese
  • whole wheat tortilla
090224-l2 Snack:  1 slice banana date bread. [143 cal...I remember from yesterday.  :)  ] Exercise:  4-mile run with Kelly.  Same route as last Thursday, nice and hilly.  It felt pretty good, but my legs were a bit stiff and heavy with soreness from yoga last night.  That's what I get for taking the weekend off from running and a week off from yoga.  :( Dinner:  Mediterranean Pasta.  This was really good, and I'll definitely post a recipe sometime but I'm going to work on it first.  We didn't get home until 8:00 and I was just throwing stuff in the pan that sounded good together...  Sometimes the best recipes are made that way! 090224-d1
  • brown rice spaghetti
  • artichoke hearts
  • sun dried tomatoes
  • spinach
  • chickpeas
  • parmesan broth (onion, garlic, chicken broth, parm. cheese)
  • 1 tbsp part-skim mozzerella
090224-d2 Dessert:  I made these cookies to send to two generous blogger bake sale buyers...so I of course sampled the dough.  Probably a whole cookie's worth...I have absolutely no self control when it comes to cookie dough.  None. Ok, gotta run read!  G'night!
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categories breakfast, dinner, lunch
tags artichoke, bread, fage, mediterranean, pasta, running, wrap

simple eats

Andrea

I am really feeling the effects of my super-busy weekend in Florida.  I slept like a rock last night but have been so sleepy all day!  The bath tub and my new Molly Wizenberg (Orangette) book are calling my name, so I'm going to keep this quick.  :) Breakfast was oh so tasty...I LOVE pepper jack cheese. Breakfast:  egg + pepper jack sandwich and strawberries [362 cal] 090223-b2
  • arnold's whole grain sandwich thin
  • 1 egg + 1 egg white, scrambled
  • spinach
  • 1 thin slice pepper jack cheese
090223-b1 Lunch was soup-er simple (hehe...I'm a dork).  I'm realizing now that I had spinach with every meal today...thats not such a bad thing! Lunch: Amy's lentil veggie soup with spinach mixed in and 3 Back To Nature multigrain flax crackers [433 cal] 090223-l1 090223-l2 I made a new banana bread recipe today, and I think it is my new favorite.  I wrote about it here, and ate two slices for a snack.  :) Snack:  2 slices of banana date bread [286 cal] 090223-date-6 Exercise:  YOGA!!!  It had been a week since my last class, and I could definitely feel it.  It was still a great 90 minutes of ashtanga though. [-??? cal...I really need a heart rate monitor] My poor hubb is working very late tonight, so I was on my own for dinner.  By the time I got home after yoga and some errands all I wanted was a quick and easy meal.  Its really funny to compare how I eat when my hubb isn't home to how he eats when I'm not home.  You should hear the list of take-out he had the 3 days I was out of town...  I wish he had taken pictures and done his own post on the blog, it would have been hilarious.  :) Dinner:  salad and an Arnold's thin with almond butter and fig preserves [498 cal] 090223-d3 090223-d2 Alrighty, I am SO excited to read Molly's book.  She is such a beautiful writer, I know its going to suck me right in!!! G'night!
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categories breakfast, dinner, lunch

a very satisfying day

Andrea

The first thing I do when I wake up in the morning is check my email on my iPhone.  Its sick, I know.  Technology these days is just making it so easy to be constantly connected.  This morning I had a comment from Sarah regarding my ravenous day yesterday - she noticed that my meals were lacking in protein and thought that may have been the cause of my insatiable hunger all day.  Of course!  I'm normally very conscious of trying to eat balanced meals but yesterday I definitely fell short.   While in the shower I thought about what I had in the fridge and pantry and ways to ensure that my protein intake was higher today.  And let me tell you, I have been full and satisfied all day long.   Breakfast:  ultra-textured banana flax oats [423 cal, 15.9g fat, 60.6g carbs, 9.8g fiber, 13.9g protein] 090219-b1 This divine bowl contained:
  • 1 cup water, 1/2 cup oats, pinch of salt
  • 1 small mashed banana
  • 1 tsp flax seeds
  • 1 tbsp wheatberries
  • 1 dried fig, chopped
  • 1-1/2 tbsp TJ's natural, crunchy PB
The textures in this bowl of oats were perfect.  The banana was just ripe enough to make the oats ultra-creamy.  The wheatberries upped the chewiness factor and the crunchy PB added just that...crunchiness.  But the figs were the star.  You all know how much I love popping little fig seeds between my teeth.  My breakfast actually invoked the food dance out of me, a move usually reserved for exquisite desserts.  I was a happy, happy girl this morning. 090219-b2 Lunch: tuna salad on a multi grain flat out wrap with 1/2 cup Fage 0% and 1/2 cup strawberries [320 cal, 8.6g fat, 36g carbs, 11.8g fiber, 32.3g protein] 090219-l2 090219-l1 090219-s1 Pre-run Snack:  Clif Chocolate Chip ZBar [130 cal, 4g fat, 24g carbs, 3g fiber, 3g protein] Exercise:  wonderful 4-mile, very hilly run with Kelly.  I felt so much stronger today, and was careful not to eat any apples beforehand!  We were tired at the end because a good amount of hills happened in the last mile, but I truly felt like we could have kept going.  It gave me great hope for running the Martha Jefferson 8K next month! [-420 cal] I've been running around the house like a mad-woman tonight doing laundry and packing for my trip tomorrow.  Dinner was quick and easy, just popped some 'taters in the oven for my hubb and I.  I love dinners that allow me to do other things while they cook. Dinner:  my favorite sweet potato combo with edamame and corn, along with some leftover brussels sprouts [392 cal, 12.1g fat, 62.6 carbs, 12.6g fiber, 14g protein] 090219-d21 090219-d1 Alrighty, I've got lots to do.  Tomorrow I will be in Florida to help my best friend shop for her wedding dress!!!  I'm so excited!!!!  I also get to see my family (woohoo!!!), so its going to be a very busy few days.  I hope you all have a fabulous Friday and weekend!
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categories breakfast, dinner, lunch
tags edamame, fage, figs, flat out, oats, running, sweet potato, tuna salad, wheatberries

just can't get enough...

Andrea

...food, that is!  I've been so hungry all day!  I don't know what the deal is.  It was a fairly normal day of eats but I just couldn't be satisfied.  Unfortunately my insatiable hunger caused me to skip my yoga class so that I could get straight home to make the quickest dinner I could think of, which I then ate too much of, causing me to feel ridiculously full and blob-like.  But, lets start at the beginning. I have only one ezekiel muffin left in the freezer and I decided to save it for my trip to the airport early Friday morning.  So, instead, I transfered my recent chocolate/strawberry breakfast obsession to a bowl of oats.  And it was delicious. Breakfast: strawberry banana chocolate oats and a cup o' joe [493 cal] a little high in calories, but I think it was worth it.  :) 090218-b1 My bowl contained:
  • 1 cup water, 1/2 cup rolled oats, pinch of salt
  • 1 small mashed banana
  • 1 tsp flax
  • 1 tbsp dark chocolate dreams pb
  • 1 tbsp dark chocolate chips
  • 1 cup sliced strawberries
090218-b2 I consumed my breakfast at 7:30, a little earlier than normal, and I was starving by 10:30.  Still...3 hours?!?!?  Come on!  Oats usually keep me way more satisfied than that.  Luckily I had 1/2 a Clif bar sitting on my desk just waiting to be devoured by my ravenous self. Mid-Morning Snack:  1/2 a chocolate chip Clif bar [120 cal] This held me over 'till 12:15, my usual lunch time.  I was really looking forward to my lunch because I knew it would be very warm and filling.  It was, but only for about 3 more hours.  What is going on?!? Lunch:  leftover root veggie pie.  And yes, I used a photo from the other night.  Its not too pretty straight out of the fridge... [446 cal] 090218-l1 Afternoon Snack: 1 small orange and 5 strawberries [116 cal] 090218-s1 My fruit obviously didn't hold me over after neither oats nor root veggies stuck with me.  At 5:30, snackless and with a loudly grumbling tummy, I decided to forego yoga in favor of an early dinner.  When we got home my hubb and I discussed possibilities.  Baked potatoes?  Filling, but they would take over an hour.  No.  Veggie Soup?  Same issue.  Mexi-dip?  Ding Ding Ding!  We have a winner. To make myself feel a little bit better about what we were about to eat I decided to cook up some brussels sprouts that were on their last leg in the veggie drawer.  They were done about 10 minutes before the dip so they became the appetizer.  I consumed many of them. 090218-d1 This is my new favorite brussels sprouts cooking method.  I changed the spices up a bit tonight to go with my Mexican theme.  I've posted about it here, and don't think I'll ever be able to cook brussels sprouts another way again.  Except maybe like this.  I'm easily swayed...   090218-d2 Dinner: mexi-dip, fresh veggies and sauteed brussels sprouts [calories?  not sure.  because i'm not sure how much of everything i consumed.  i'm chalking today up as a calorie counting failure, but at least i'm finally full.] 090218-d3 If you've been reading my blog for awhile you've seen variations of this meal pop up before.  It used to be a weekly occurrence for us.  Seriously.  We've limited ourselves to about once a month now...yay us! This dip contained:
  • mashed black beans with taco seasoning
  • sour cream
  • onion
  • orange bell pepper
  • diced tomatoes (canned)
  • cheddar and monterrey jack cheeses
To balance out the ultra-cheesiness of the mexi-dip, I served mine with fresh veggies.  And a few blue corn chips. 090218-d4 Problem is, I couldn't stop with what was on my plate.  While watching the LOST re-run and new episode, the pan of dip was sitting to my side, calling my name.  And I gave in.  Several times. 090218-d5 And now I'm off to roll myself to bed.  I had big plans to do laundry and get ready for my trip to Florida this weekend, but LOST kinda took over the evening. It happens.  :) G'night!
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categories breakfast, dinner, lunch
tags brussels sprouts, mexi-dip, oats, pb & co, root veggie pie

'tini tuesday

Andrea

The deadline completion celebration continued tonight with martinis and dinner at one of our favorite Charlottesville restaurants.  I know I say that a lot (favorite C'ville restaurants) but we have a LOT of fantastic food joints in this little town.  :)  Martini Night actually used to be a weekly event with some friends of ours, but when the holidays hit we fell out of the routine a bit.  We got back into it tonight with our good friend Virginia at Bang!, an Asian-inspired tapas restaurant with awesome food and killer martinis.   But, before I get ahead of myself, lets talk about food that I prepared today.  I woke up thinking about yesterday's breakfast and decided to go for a repeat.  I'm sorry I'm boring, but it was that good.   Breakfast:  toasted ezekiel, 1-1/2 tbsp dark chocolate dreams pb, 1 cup strawberries [336 cal] 090217-b1 Lunch today involved another of my new purchases...Arnold's Sandwich Thins!  I could say that I wanted to truly experience the flavor of the Thin by not mucking it up with lots of filling, but in truth I was just running short on time.  :) Lunch:  arnold's sandwich thin with TJ's natural, crunchy PB and sour cherry preserves.  Also, a salad. [428 cal] 090217-l21 My salad contained:
  • baby greens
  • cucumber
  • orange bell pepper
  • the last of my roasted garlic hummus, about 1 tbsp
  • hearts of palm
  • dried cranberries
  • TJ's fat free balsamic vinaigrette
090217-l1 For a snack I packed another repeat, 1 orange, 5 strawberries and 1/4 cup Fage 0%. 090217-s11 And then, tragedy struck.  I went to the fridge for my fruity yogurt bowl at about 3:30, enough time to digest my snack before my run at 5:15.  When I got to the fridge, I couldn't find my bowl!  I quickly returned to my office and my tote bag, where I discovered my bowl.  Warm as could be.  I did some research about how long yogurt could remain at room temperature before the threat of bacteria struck and concluded that it wouldn't be a smart idea to eat it.  Apparently, if the container is sealed, yogurt can last up to 8 hours at room temperature (according to some sources...but eat at your own risk!).  However, if the yogurt is open and exposed to the air, I couldn't find any site that thought it was ok to eat after 2 hours without refrigeration.  I can't tell you how sad I was to have to throw this beautiful bowl away.  SO sad.   Instead, I had an apple and 1/2 a Clif Chocolate Chip bar.  This Clif flavor was good, but I actually prefer the flavor and calorie count of the Clif chocolate chip ZBar more. Snack:  1 apple and 1/2 Clif chocolate chip bar. [200 cal] 090217-s2 I left work a little early and went for a run with my friend Kelly.  We did just 3 miles and it was so laborious for me tonight.  I'm always amazed at how different a run can be from day to day.  This was the same route we did last week, I just cut it a little short because we had dinner plans.  Tonight my legs were heavy and my stomach was crampy.  I blame the first ailment on my two consecutive days of intense yoga...I was so sore today!  And I blame the second ailment on my apple.  Apples just don't agree with me as pre-run snacks.  I've tried it before and I always get crampy.  I thought today that I had plenty of time before my run, but apparently not.  From now on, apples are off-limits after lunch on running days. Exercise:  3 mile run [-318 cal] Dinner was sooo tasty.  I LOVE Bang!  We ordered an assortment of tapas to share amongst the three of us.  There were wild mushroom dumplings, crab pot stickers, edamame, coconut rice, veggie curry, and other dishes that involved either beef or shrimp, none of which I ate because I'm not a fan of either.  There were also delightful little slaws and salads that come alongside the main dishes.  These may be my favorite part of the meal, and have inspired me to make more Asian-inspired slaws in my own kitchen.   I also had the Bang! Lemon Drop Martini.  This martini is perfect.  Its the martini that I strive to make at home but just haven't perfected yet. I've tried, trust me, I've tried.  It has something to do with the specific sour they use, or the lemongrass infused simple syrup (I'm just not that ambitious).  But it is GOOD, and I enjoyed every sip.   The food portions are tiny, so we left still slightly hungry but with much lighter wallets.  I'm thinking there is some sort of pre-bed snack in my future... G'night!
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categories breakfast, dinner, lunch
tags arnold's, bang!, ezekiel, fage, pb & co, running, salad

getting back to normal...

Andrea

Helllllooooo!  I finished my deadline!!!!!!!!!  WooHoo!!!!!!!!  That means that I should be posting regularly again, until I go out of town this weekend...no promises then.  :)   THANK YOU ALL!!!! for the sweet comments on my blog yesterday!  Aww, you totally made my day and reinforced that I made the right decision for my body. I am constantly amazed at the support you all give and am truly appreciative of your thoughtful messages.  :)  And you're right, I made the decision for me and was totally secure with it before posting, I just love that you all recognized that and supported me fully.  So, THANK YOU! Yesterday's eats are not even worth mentioning.  I did have a lovely bowl of oatmeal as I was writing my tome about running, but it all went downhill (WAY downhill) from there.   My time in the office wound up being far longer than I anticipated (11 hours!  on Sunday!) so I found myself completely unprepared for meals.  I didn't bother with pictures...you wouldn't be interested.  Trust me.  I did manage to make it to my favorite Sunday YOGA class though (are you proud, Heather?!?!  :)   ) so all was not lost. I woke up early so that I could have extra time in the office before my submittal at 4pm.  Knowing that today was going to be extremely stressful I decided to treat myself with chocolate for breakfast...!   Well, healthy chocolate, in the form of PB&Co Dark Chocolate Dreams... Breakfast:  toasted Ezekiel muffin with 1-1/2 tbsp dark chocolate dreams PB and 1 cup of sliced strawberries...divine! [336 cal] 090216-b1 This weekend, in the midst of my V-Day activities and crazy work schedule I found time to make a trip to the grocery store.   I was short on time so I decided to go to Harris Teeter instead of Whole Foods because it was closer, bigger, and had a better chance of being less crowded.  The trip was pretty exciting...I found two blog-famous items that I've never tried before, Arnold's Sandwich Thins and Flat Out Wraps!!!   Lunch:  veggie + hummus on a whole grain Flat Out Wrap [176 cal]  I know this is really light, but I had intended on eating the snack below with lunch.  I just didn't have time... 090216-l2 I was so busy today right at lunch, so I wolfed down the wrap and saved the rest of my lunch for a snack later.  The flat out wrap was REALLY good!  The shape is genius.  Seriously.  The texture was lighter than my typical whole wheat tortillas, and only 100 calories as compared to 130 calories.  So far, I'm impressed.  I've heard that the ingredients aren't particularly thrilling, and I honestly don't have the energy to get up and go to the kitchen to look at the back of the bag.  So I'll report on that some other time.  :) Snack:  1 orange, 4 strawberries and 1/4 cup Fage 0%. [156 cal] 090216-l1 Tonight I finally made it to another yoga class at the studio where I have an unlimited pass for the month. What timing.  I don't think I could have picked a worse month to invest in an unlimited yoga pass!  My work schedule has just been way to crazy.  The class was awesome, I'm so impressed with both instructors that I've met at the studio.  It was a 90 minute Ashtanga class and I loved the pace and time taken to really get into poses.  We did lots of back bends and plank variations...I'm definitely going to feel it tomorrow.  There's nothing like going to a class and having an instructor help you to improve your practice.  I feel like its worth the money not only for the class itself but for the added benefit I get when I practice on my own at home.  I've got lots of catch-up to do to make my pass purchase worth it, and I'm hoping that now that my deadline is over I will be able to make yoga a more regular part of my routine again. Exercise:  90 minutes of Ashtanga While I was at yoga my hubb started on dinner.  I picked out a recipe for Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping out of this month's issue of Bon Appetit.  When I walked in the door at our house I was hit by an aroma so amazing...a home cooked meal!  It had been way too long.  There was still a lot of work to do...this recipe is NOT a quick one, and I definitely don't recommend it for week night cooking.  My hubb started when he got home at 6:45 and we didn't eat until 9:15!  However, it was worth it.  SO worth it.  Just make it when you have LOTS of time and well before you anticipate getting hungry! Dinner:  Root Veggie Pie with Rosemary Biscuit Topping [446 cal] 090216-d6 We had to modify the recipe quite a bit because I was missing a few ingredients.  I have a terrible habit of not reading recipes thoroughly before going to the store...often missing ingredients and minor details such as the ridiculously long prep time. Root Veggie Pie with Rosemary Biscuit Topping [modified from Bon Appetit, March 2009] makes 6 servings 446 calories, 14.3g fat, 8.1g sat. fat, 65.2g carbs, 12.5g fiber, 15.2g protein Ingredients: Filling
  • 6 cups beef broth
  • 2 large carrots, peeled and chopped to 1/2" dice
  • 4 stalks celery, chopped
  • 2 large parsnips, chopped to 1/2" dice
  • 1 large rutabaga, peeled and cut to 1/2" dice
  • 1 large turnip, peeled and cut to 1/2" dice
  • 1/2oz dried shitake mushrooms
  • 3 tbsp butter
  • 3 cups chopped onions
  • 4 large garlic cloves, minced
  • 1/2 tsp minced fresh rosemary
  • 1/2 cup all-purpose flour
  • 1/4 cup soy milk
  • 1/4 cup red wine
  • 1/4 cup chopped fresh parsley
  • salt + pepper
Biscuits
  • 2-1/4 cups white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp minced fresh rosemary
  • 1 tsp salt
  • 6 tbsp chilled unsalted butter, diced
  • 1-1/2 cups buttermilk
Method:
  1. Bring broth to a boil over medium heat.  Add carrots, celery, parsnips, rutabega, turnip, mushrooms and onion.  Simmer until veggies are tender, about 7 minutes.  Drain, but reserve veggies and broth separately.
  2. Melt butter in same pot over medium heat.  Add garlic and rosemary and stir for 2 minutes.  Add flour, stir for 1 minute.  Gradually whisk in reserved broth, then soy milk and wine.  Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes.
  3. Mix in reserved vegetables and parsley.  Season with salt and pepper.
  4. Transfer filling to a buttered 13x9x2-inch baking dish.  Preheat oven to 400* and bake until bubbling, about 60 minutes.
  5. Meanwhile, prepare biscuits by mixing flour, baking powder, rosemary and salt in a mixing bowl.  Add chilled butter and use fingertips to blend until mixture resembles course bread crumbs.  Gradually add buttermilk, tossing with fork until dough is evenly moist.  Add more buttermilk if needed to make dough bind.
  6. Pull filling from oven when ready.  Drop biscuit dough onto hot filling by heaping tablespoonfuls.  Bake uncovered for an additional 45 minutes, until toothpick inserted into biscuit comes out clean.
090216-d1 photo courtesy of my hubb 090216-d5 090216-d7 I also made my favorite drink using one of winter's best fruits, the Meyer Lemon.  You know, in celebration of completing my deadline.  :) 090216-d2 Bella Eats Lemon Drop Martini makes 2 drinks, 300 calories each
  • 2 parts vodka
  • 1 part limoncello
  • 1 part sour mix
  • 1/2 part simple syrup (1:1 sugar and water)
  • juice from 1/2 lemon
Just shake it all up with ice and enjoy! 090216-d3 And...its bed time.  Or, at least, reading a good book in bed time.  :)  I hope you all have a great Tuesday!
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categories breakfast, dinner, lunch, recipes
tags ezekiel, fage, flat out, lemon drop, martini, root veggies

on running, and my first 5k

Andrea

Happy Valentine's Day!!!  

er...day after V-Day!  I started this post yesterday but didn't have a chance to finish it, so bear with me if some of my wording is off...  :) My hubb and I started the morning right with the Amnesty International Valentine's Day Couples 5K...so fun!!!  What a beautiful morning for a race! race-2 There were probably 200-300 people there, all in their bright-colored cool-weather gear.  The temperature was 25* when we left the house, and it probably climbed to 30* by the time the race started.  My hubb and I stayed together for the first mile, then I urged him to go forward without me once I heard our 1-mile split...9:14!!!  That is fast for me, and I felt like I was going to burn myself out too quickly if I tried to keep up with him.  He pushed ahead and I slowed down just slightly...my second mile split was 18:42!  The first two miles were on a hilly road, and the last mile was on a very hilly trail through the woods that slowed me down quite a bit.  We even had to climb over a fallen tree!  So my final time was 30:20...which I am THRILLED with!  I really wanted to beat a 10 min./mile average and would have loved to beat 30 minutes, but I wasn't expecting the trail and that totally threw my time off.  If the entire 3.1 miles had been like the first 2 miles I think I would have finished around 28 minutes... My hubb did really well too for his first race, finishing just ahead of me.  I can't wait for our next race together! race-1 So...I have been thinking about running a lot lately.  You all know that I had a foot injury a few weeks ago that slowed my training down quite a bit, in fact it completely halted my training for about a week and sent me from a 5.5-mile long run back down to 3-miles because of foot pain at any greater distance. It was frustrating.  Its still frustrating, because even after last weekend's 4.5-mile push my foot was really sore.  You all know how much I wanted to finish the Charlottesville 10-Miler this year after injury kept me from it last year, and you've been an incredible support system, helping me to get through ridiculous cold weather runs and injury and being a great source of advice and encouragement.  I have been dreading writing this post ever since last weekend's run, because that run was my test.  The test to see how my foot would feel at a distance greater than 3.5 miles.  The test to see how my endurance held up during my training hiatus.  The test to see if it was possible for me to push forward and complete the training for the 10-miler, which is now a mere 7 weeks away.  And...my foot failed the test.  I hope that I don't get any negative feedback for the statement I am about to write, for my greatest sadness in this whole experience is my fear that I am going to disappoint you all. I've decided to stop training for the 2009 Charlottesville 10-Miler. I'm sure there are plenty of people out there who think that going from 4-5 miles to 10 miles in 7 weeks is totally a possibility, and it probably is, for some people.  But I've learned that my body doesn't handle accelerated training and big increases in running distance very well.  I injure myself, and no race is worth me injuring myself any further than I already have.  And, I realized in the last few days that the last sentence in the above paragraph was what was keeping me in the training program, not my intense desire to run the race by my even greater desire to not disappoint you all.  When I went back and read my running story yesterday, these are some of the statements that leapt from my computer screen...
I never liked running, it was hard, I told myself I wasn’t made for it.  But secretly when I would see a runner out on the road lost in their own world or a pair of runners chatting away as they jogged I would think “I wish that I loved to run.”  I’d hear friends talk about how they “just NEED to run, my day’s not complete without it” and I’d think “why I can’t I have that passion for something so good for me?” ...in an effort to find the inner runner in ME, I’ve signed up for the training program again this year.  To be clear, I am participating in the program to find my motivation, my inner runner and hopefully a few more running buddies. I will be perfectly happy to get back up to 4-5 miles and stay there if I feel like my body can’t handle any more distance. I am determined to listen to my body and slow down if I start to feel injuries coming on.
I remembered that I started this training program so that I could get back into running.  So that I could learn to love to run, whether with a running buddy or on my own.  Through this experience I've learned that I really enjoy running 3-4 miles, and anything past that gets boring and tedious for me.  I've learned that 5K's are a lot of fun, and I get a big thrill out of pushing myself to go faster, but not necessarily longer.  I've learned that I look forward to a 3-4 mile run with my hubb or a friend, but when I get to 5-6 miles I dread it.  I've learned that my body may not be capable of safely running long distances...and I'm ok with that.  So, in my eyes, this training program was a complete success. I've decided to stick with shorter distances.  To run for my health and my enjoyment and to challenge myself by increasing speed rather than distance. There are plenty of 5K's out there, the C'ville Women's 4-Miler, even some 8K's and 10K's that may be possible.  I may even try a mini-triathlon sometime.  And maybe eventually I'll try long distances again, if after running consistently for awhile my desire to challenge myself in that way returns.  But I won't be disappointed with myself if I never get to that point, and I hope that you all won't be disappointed either. Whew!  Thanks for sticking with me, if you've gotten this far!  I really needed to get it all out there, and I'll be updating my running page soon to reflect the latest events in my story.

Now, on to food!

My apologies for not posting the last couple of days.  I know you all understand since I have been on a big big big deadline.  Unfortunately, my deadline was pushed from Friday to Monday.  Typically I would be thrilled to have 2 extra days to work on a project, but not when those two days are my weekend!  Argh.  Most of my meals were packed up in the morning and eaten at the office, so they are pretty standard. Breakfast Thursday:  toasted ezekiel muffin, 1/2 with 1 tbsp TJ's natural PB and 1/2 with 1 tbsp sour cherry preserves.  And some red grapes. [415 cal] 090212-b11 Lunch Thursday:  big ol' salad with spinach, baby blends, red bell pepper, broccoli, cucumber, hearts of palm, black olives, roasted garlic hummus and some TJ's fat free balsamic vinaigrette. [207 cal] 090212-l11 Snacks Thursday:  an apple (saved my pear for a snackie dessert bowl once home) and a Clif White Chocolate Macadamia Nut bar, 1/2 before my run and 1/2 after.  I am IN LOVE with the WCMN bar...even more so than the iced gingerbread.  Which is a good thing because the WCMN bar isn't seasonal! [321 cal] 090212-s11 Exercise Thursday:  3-1/2 mile run with my friend Kelly...it was fabulous and got me totally pumped up for my 5K. [-360 cal] I actually made dinner in the morning and packed it up to take to the office with me, knowing it would be a late night.   Dinner Thursday:  baked chicken breast with Country Bob's All-Purpose Sauce, 1 cup steamed broccoli and 3/4 cup Near East Whole Grain Blends, roasted garlic flavor. [406 cal] 090212-d11 And I know you all have seen this fabulous sauce popping up all over the blog world...  I received two bottles of Country Bob's All-Purpose Sauce last week and was excited to try it on my chicken.  Let me tell you, it is some good stuff.  Its kind of a cross between bbq and worschestshire sauce, with a smokey tang that truly would be good on most anything I can imagine.   090212-d21 I"ll be hosting a give-away so that a couple of my lovely readers can try out their own bottles of Country Bob's, but I need to clarify a couple of things with the company first.  Stay tuned! Dessert Thursday:  snackie dessert bowl with 1 sliced pear, 2 heaping tbsp Fage 0% yogurt, 1 tsp honey.  No picture, I was too tired. [149 cal] Daily Totals: Thursday
  • Calories Consumed:  1498
  • Calories Expelled:  360
  • Net Calories:  1138
Breakfast Friday:  toasted ezekiel muffin with 1-1/2 tbsp TJ's natural PB and a sliced banana [423 cal] 090213-b11 Lunch Friday:  1/2 a leftover chicken breast, thawed black-eyed peas and ham from New Years Day on a bed of spinach, and some red grapes. [360 cal] 090213-l11 Snacks Friday:  a mandarin orange, I decided against my apple because it just didn't sound good.  Weird. However, when my boss brought in red wine, cheese and crackers for our Friday afternoon festivities, that sounded good.  It had been a long week, and it wasn't close to being over.  I had a small glass of wine and about 2oz of swiss cheese, with 4 table water crackers. [402 cal] 090213-s11 I wanted to load up on carbs for our race the next morning, so dinner Friday was a kitchen sink pasta. Saturday is grocery day, so I had some veggies that I wanted to use up.  Basically anything and everything I could find went in. Dinner Friday:  kitchen sink pasta and lots of water [548 cal] 090213-d1 This yummy bowl contained:
  • 1 cup brown rice pasta
  • 365 brand marinara sauce
  • onion
  • garlic
  • bell peppers
  • broccoli
  • chickpeas
  • shitake mushrooms
  • fresh basil
  • crushed red pepper
  • 2 tbsp part-skim mozzerella
090213-d2 It really hit the spot.  Sometimes a big bowl of pasta is exactly what you need after a long week. 090213-d31 Daily Totals: Friday
  • Calories Consumed: 1733
  • Calories Expelled:  none
  • Net Calories:  1733 (yikes!  luckily wine/cheese friday is only one day/week!)
I don't have many pictures for Saturday... Breakfast Saturday:  1/2 Clif Iced Gingerbread bar pre-race, 1/2 banana and 1/2 bagel post-race [330 cal] Lunch Saturday:  3/4 cup Fage 0%, 1 sliced banana, a drizzle of honey and 1/4 cup TJ's pumpkin spice granola...it was exactly what I wanted. [331 cal] 090214-l1 Snacks Saturday:  1 pear and 4 table water crackers while at the office, a ZBar after grocery shopping [311 cal] My hubb and I had a lovely Valentine's Day evening.  We started off at an engagement party for some good friends.  I have a picture of Liz and I, but sadly none of me with my hubb!  Such a shame because he looked so handsome all dressed up... lize-engagement After the party we went to dinner at L'Etoile, a French restaurant in town that I have been dying to try for quite some time.  They serve food prepared using a lot of locally-produced products, which I am a big proponent of.  Again, no pictures!  So sad because it was really a wonderful evening. We started with wine (I had chardonnay) and an amuse-bouche from the chef, a bite-size morsel of cornichon, prosciutto and roquefort sprinkled with fresh chives.  It was perfect. Then I moved on to the lobster bisque, which was hands-down my favorite part of the meal, even better than dessert.  I just don't get enough lobster in my life... My hubb had the duck confit, which I also tried a bite of and loved.  I'm not usually a fan of duck because it is so oily, but this dish was divine.  After our appetizers we were brought the winter salad, which consisted of arugula, apples, walnuts and local cheese with a champagne vinaigrette.  I am a huge fan of arugula, I loved the combination of its spicy bite with the sweet apples and vinaigrette.  For my entree' I picked the rockfish in brown butter sauce with fingerling potatoes and hericot verts.  The fish was cooked perfectly, but the flavor wasn't anything outstanding.  And my potatoes were undercooked, still a little crunchy and lacking in flavor.  For dessert we decided on the tasting for two, which consisted of chocolate cake with peanut butter ganache, kettle corn revisited...a sweet/salty combination of cake and ice cream which was truly wonderful, a "french toast" brioche bread pudding with maple syrup and brown sugar, and an undercooked creme brulee'.  It was a lovely evening in a beautiful atmosphere with delicious food and the love of my life.   And now, I must return to the office.  :(  I am going to take a break mid-day to go to yoga, and hopefully we'll be having dinner with a friend tonight.  I hope you all enjoy the rest of your weekend!!!
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categories breakfast, dinner, lunch, product review
tags country bob's, ezekiel, race, running

packin' it up

Andrea

Good evening!  I had a very long day again today, but it started with a RUN!  That's right, I was in bed last night by 11:10pm and up at 6:05am...whippee! My hubb and I ran 3 miles.  It felt great to be out stretching my legs as the sun was rising and I got a little thrill each time today when I remembered that I had ALREADY worked out.  Love that!  I really need to make this whole morning run thing part of my regular routine...  Its especially helpful during these busy weeks at the office when the last thing I want to do at the end of the day is work out. Exercise:  3-mile run [-318 cal] So I knew that today would be a long day, and I packed up plenty of food to sustain me through breakfast, lunch and dinner.  It wound up being an intuitive eating day, I just snacked my way through whenever I found a spare moment. Breakfast:  1/2 cup Fage 0% with 1/2 banana, 1/4 cup TJ's pumpkin spice granola and 2 chopped figs. [256 cal] 090211-b1 For lunch I made my hubb a couple of mexi-wraps because we were out of lunch meat (his typical packed lunch of choice).  They looked SO good that I decided to make one for myself too. Lunch:  mexi-wrap made with whole wheat tortilla, spinach, salsa, black beans, frozen corn, black olives, red bell pepper, 1 tbsp monterrey jack cheese and green onions [246 cal] 090211-l1 090211-l2 Snacks:  I packed grapes and a pear, but wound up saving my pear for later.  I did go on a walk to the coffee shop with my hubb and gave in to a gluten-free chocolate biscotti - it was just one of those kind of days. [grapes = 110 cal, biscotti = 280 (a went with the highest calorie count I found on myfooddiary...it was a big biscotti)] 090211-s1 For dinner I packed myself some leftover lentil chili on top of a bed of spinach.  When I heated the dish it made the spinach all wilty...it was so good in the chili!  So good that I think I'll consider actually adding spinach directly to the chili next time I make it. Dinner:  leftover chili on spinach [365 cal] 090211-d5 When I finally got home I was craving some dessert  My pear made a reappearance...in a snackie dessert bowl! Dessert:  6oz Oikos honey-flavored yogurt, 1 sliced pear and 3 lemon snaps, crumbled [341 cal] 090211-d1 See what I mean?  It was such a snackie, intuitive day full of little 250 cal - 350 cal meals.  I actually really liked it, and my numbers aren't too bad either. Daily Totals:
  • calories consumed = 1598
  • calories expelled = 318
  • net calories = 1280
Alright, I'm going to go catch up with my hubb and shoot for an 11pm bed time again.  Maybe I'll do some yoga in the morning, since I missed tonight's class again!!!  Darn project deadlines.  I'm sorry I haven't answered any comments yesterday or today...I'll get there soon, promise.  I miss reading all of your blogs, too!  Hopefully I can catch up soon.  Oh!  I did catch in my reader that Meghann is having a contest to give away an awesome sports bra!!!  Be sure to check it out, or not, so that I have a better chance of winning!  :) Can I win if I'm family?!? G'night!
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categories breakfast, dinner, lunch
tags granola, oikos, snackie bowl, snacks, wrap

lentil chili with cumin, corn and green onions

Andrea

I'm a sleepy girl again tonight, and trying my best to be in bed at 11pm.  Thanks for all of your feedback on how much sleep you all get...it sounds like none of us are getting enough!  Its sad that the things that are good for us - sleeping, working out, cooking - are typically the first things to slack on when we get busy with life.  But that is why there are food blogs out there, to show us all that it IS possible to lead a busy, HEALTHY lifestyle.  I'm still working on mine...!  :)  I skipped out on my run this morning in favor of sleeping for an extra 45 minutes...these late nights are really screwing with my exercise plans! By the time I get home from work I'm too tired for anything other than yoga, so if I want to keep my running on track I've got to modify my schedule.  See?!? Busy = slacking on my good-for-me tasks.  Did I tell you all that I'm signed up for a 5K this weekend?!?  I don't think I did!  My hubb and I are running the Amnesty Valentine's Day 5K, in the neighboring town of Crozet.  I'm super-excited...this will be my first 5k!!!  I've run the Charlottesville Women's 4-miler twice, but never a 5K before. And, this race will be with my hubb, who has NEVER run a race before!  So fun.  Don't worry, I'll be telling you guys all about it on Saturday!  :)   On to some eats...I'm going to try keep it quick. I loved my breakfast this morning, it was so simple and hearty and delicious.  And it stuck with me for a full 4 hours.  Have I mentioned how much I love the Ezekiel sprouted wheat english muffins?  Because I do, I love them SO much and could easily eat one every single day.   Breakfast:  a toasted ezekiel muffin, 1/2 with TJ's crunchy PB and 1/2 with sour cherry preserves.  Also, 1 cup of red grapes. [440 cal] 090210-b1 Lunch:  leftover potato leek soup with kale, and a hearty oat biscuit. [437 cal] 090210-l2 090210-l1 Afternoon Snack: 6oz 0% Fage and one AMAZING Murcott Mandarin Orange...it was like eating an orange creamsicle dessert! [130 cal] 090210-l3 I planned to go for a run after work, so had my a pre-run snack at my usual 5pm time.  But, I wound up staying late at the office and got home too late for a run...I was just too beat.  And THAT is why I need to get to bed earlier...so that I can get my bootie out of bed for my morning run!  Its just so hard to stay motivated to work out at the end of the day, I'd much rather come home and get dinner going so we can start winding down. Afternoon Snack #2:  Clif chocolate chip ZBar...my fave.  I love these little guys! [130 cal] 090210-s1 Dinner tonight was quick, simple and DELICIOUS.  I found a recipe for Lentil Chili with Cumin and Green Onions in the February 2008 issue of Bon Appetit.  I planned to follow it exactly, but found that we were out of a couple of key ingredients, Chili Powder and Tomato Puree.  So instead I modified it slightly, substituting Ancho Chili Pepper, tomato sauce and tomato paste.  I also added frozen corn at the last minute and am so glad that I did. The corn cut the heat of the chili with a lovely, mild sweetness, really increasing the depth of flavors.   090210-d1 090210-d2 090210-d4 Lentil Chili with Cumin, Corn and Green Onions [adapted from Bon Appetit, February 2008] made 2 dinner servings and 1 small lunch serving 362 calories, 7.6g fat, 1.4g sat fat, 58g carbs, 18g fiber, 19g protein Ingredients:
  • 2 tsp olive oil
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp ancho chili pepper
  • 1 tbsp cumin
  • 1/8 tsp cayenne pepper
  • 1 tsp dried oregano
  • 4 cups water, plus extra
  • 1 cup dried green lentils
  • 8oz tomato sauce
  • 1 tbsp tomato paste
  • 3/4 cup frozen corn
  • 1/2 cup green onions, chopped
Method:
  1. Heat oil in large sauce pan on medium.  Add onion and saute' for 2 minutes.  Add garlic, saute' for 30 seconds.  Add ancho chili pepper, cumin, cayenne, and oregano, stir for 30 seconds.
  2. Add water, lentils, tomato sauce and tomato paste.  Bring mixture to a boil and drop heat to medium-low.  Allow to simmer for 30 minutes.  Add water as necessary by 1/4 cup at a time.  [I added about 1 cup total].
  3. Add frozen corn, and continue to simmer for an additional 10 minutes, until lentils are soft.
  4. Stir in scallions, reserving a few for garnish.  Season to taste with salt + pepper.
We also had sauteed kale, prepared using my favorite method. 090210-d5 Chop kale into large bite-size pieces.  Rinse well.  Saute' 2 garlic cloves in 2 tsp olive oil on medium heat for 1 minute.  Add drained kale, with water still clinging to leaves.  Stir, allowing the kale to wilt slightly.  Cover the saucepan and let kale steam for 2-3 minutes.  Remove lid and stir, tossing kale for about a minute.  Squeeze 1/4 of one lemon on kale, and sprinkle with sea salt.  SO GOOD. Dinner:  lentil chili, sauteed kale and a hearty oat biscuit. [630 cal - eek!  a little high tonight, especially since I didn't get my planned run in...] Alrighty, I'm off to bed, with 8 minutes to spare!  WooHoo!!!  I hope you all have a great night...get some sleep!!!  :)
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categories breakfast, dinner, lunch, soup
tags Clif, chili, corn, cumin, fage, kale, lentils, running, vegetarian