Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Filtering by Tag: salad

autumn salad with apples, blue cheese, + candied walnuts

Andrea

autumn salad-4.jpg

And this, friends, would be an example of an AHubb meal. Or, an AHubb meal following a couple of weeks of BHubb meals, multiple food-centered editorial assignments, and a day-long photoshoot involving roughly 800oz of potato chips. Which, yes, we kept and distributed [mostly] to friends and family. With the fast approach of the holiday season and even heavier meals for impending Winter days, I've decided to challenge myself to create an interesting salad each week. To keep me on track, grounded, and hopefully in my current jeans. Not that I'll share each of them here. I know...you all really enjoy recipes more closely aligned with orecchiette carbonara and peach cakes. Who doesn't? But I thought, maybe, some of you might appreciate a few healthier options sprinkled here and there.

We all have those days when our jeans fit just a little tighter than the last, when we are craving something complex and hearty and cheesy for lunch but know we should choose the green salad instead. This recipe is my compromise. With a healthy dose of greens and apples, and a modest sprinkling of blue cheese and candied walnuts, it satisfies without the guilt. Make it lighter by omitting the candied walnuts and just sprinkling them on raw...but gosh, they sure are tasty.

Never fear...I'll be back tomorrow with a recipe for apple torte. :)

autumn salad-1.jpg
autumn salad-3.jpg

The combination of apples, blue cheese, and candied walnuts is well-loved and known for salads. Sometimes you just need a little reminder about an old favorite.

Autumn Salad with Apples, Blue Cheese, + Candied Walnuts

serves 4

Salad Ingredients

  • 4 cups fresh spinach
  • 2 cups fresh arugula
  • 1 tart apple, cut into 1/4-inch slices
  • 1/2 cup crumbled blue cheese

Candied Walnut Ingredients

  • 1/3 cup (packed) brown sugar
  • 1/4 cup water
  • 2 tbsp (1/4 stick) unsalted butter
  • large pinch of salt
  • 1-1/2 cups halved walnuts

Creamy Mustard Vinaigrette Ingredients

  • 2 tbsp grain mustard
  • 4 tbsp golden balsamic vinegar (or champagne vinegar if you can't find golden balsamic)
  • 1 tbsp honey
  • 1/2 cup extra virgin olive oil

Method

  1. First, candy the walnuts. Combine the first 4 ingredients in a heavy skillet. Bring to a boil, whisking, and allow to boil for 1 minute. Add the walnuts and stir to coat. Continue tossing until the syrup forms a glaze on the nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate them with forks.
  2. Second, make the vinaigrette. Combine the mustard, vinegar, and honey in the small bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil to emulsify, processing for about 1 minute.
  3. Toss together the spinach and arugula. Place in a shallow serving dish. Add the apples and walnuts evenly across the top of the greens, then the crumbled blue cheese. Dress the salad on individual plates.
autumn salad-5.jpg
categories salad
tags apples, arugula, autumn, balsamic vinegar, blue cheese, fall, honey, mustard vinaigrette, salad, spinach, walnuts

truly, I do

Andrea

The mosquitoes are out in full force, covering my skin with pink welts each time I venture into our overgrown garden. My hair frizzes to twice its volume as soon as I consider stepping outside. I can’t walk down the block without tiny beads of sweat popping up on the back of my neck, yet my office is frigid enough to require a sweater. Spring seems to have moved on early this year, leaving in her wake an abrasive and demanding Summer.

But, despite all of this personal discomfort, I love this time of year. Truly, I do.

I love the thunderstorms that sweep in like clockwork each afternoon, lending the sky an ominous tone and the air an electric buzz. I love the booths at the farmer’s market, the tables full of greens and berries and cucumbers and beets. I love that the water is warm enough to take the dogs swimming at the reservoir, and that those trips are the perfect opportunity for a picnic. I love drinking Moscow Mules on the back deck while watching fireflies glow in the trees, and the smell of sun screen and citronella and bug spray made sweeter by the intoxicating aroma of freshly-mown grass and trampled mint.

Those are all compelling arguments, I know, but what I love most about this Almost-Summer time of year is the local Virginia fruit. Those few days where I find myself wandering between tidy rows of strawberries, or ducking under tree branches dripping with both rainwater and cherries, are worth every welt on my itchy legs. Filling our basket with blueberries and melons at Charlottesville's City Market makes the sweltering heat just bearable as we make our way between stalls. And folding homegrown raspberries into whipped buttercream...oh my. There aren't many discomforts that fresh raspberry buttercream can't fix.

But today, let's focus on those cherries. Ten-year-old Andrea would probably tell you that they are her favorite fruit...ever...for their appearance at the grocery store was always perfectly timed with the end of school and the beginning of Summer vacation. My momma, a teacher and just as excited for the break, would plan day trips to Florida’s fresh water springs for my friends and me. A bag full of sweet cherries was always packed as part of our lunch. After a few hours of swimming and snorkeling and sharks’ tooth hunting the dark-skinned globes would come out of the cooler, icy cold and immediately covered in tiny beads of condensation.

We’d find a spot in the grass, out of the shade of our claimed pavilion. The spring water was frigid, and the sun felt good on our skin as we spread a blanket and chose our places for the competition that was sure to follow. Small hands reached into the Ziplock bag, pulling out handfuls of tangled fruit to place in cross-legged laps. One-by-one, plucked from the mass by rubbery stems, the cherries were popped into eager mouths.  Rolled around and around the tongue, the pit was picked clean before being spat from juice-stained lips across the sun-soaked lawn.

Oh, summer.

I won't deny that my adult days have seen the occasional cherry-pit-spitting contest.  Yes, I do that.  But 28-year-old Andrea has also learned how to bake and how to make jam, and that cherries pair well with savory partners as well as sweet.  Take this dish, for instance, a variation on the classic tomato and basil bread salad.  In it, sweet cherries are paired with the tang of  balsamic vinegar and spicy arugula, all held together by a base of crisped bread and a topping of creamy chevre.  It is a very adult meal, a lovely, rustic dinner for two on the back deck that is complimented nicely by an effervescent vinho verde.

Just be sure to save some of those whole cherries for dessert...you never know when your inner child will demand a little friendly competition.

Bread Salad with Cherries, Arugula and Goat Cheese

from A Homemade Life, by Molly Wizenberg makes 4 first-course servings, or a meal for 2 Ingredients
  • 6 oz rustic bread, preferably a day old (I used a whole wheat baguette)
  • olive oil
  • 1/2 pound cherries, halved and pitted (I used sweet cherries, and a cherry pitter was SO handy)
  • 1/8 tsp pressed or crushed garlic
  • balsamic vinegar
  • salt
  • arugula
  • fresh chevre, coarsely crumbled
  • black pepper
Method
  1. Preheat oven to 400 degrees.
  2. Trim crust from bread, and discard the crust.  Tear the bread into rough, bite-size pieces (you should have about 4 cups, total).  Dump the bread onto a rimmed baking sheet, and drizzle it with olive oil.  Toss to coat. Bake until crispy and golden in spots, shaking the pan once, 8 to 10 minutes.
  3. Meanwhile, put about one-third of the cherries in a small bowl and mash them lightly with a fork to release their juices.
  4. When the bread is nicely toasted, turn it into a large bowl. While it is still hot, add the crushed garlic and toss well.  Set the bowl aside to cool for a minute or two, then add all of the cherries, both mashed and halved, and toss. Add 2 tsp balsamic vinegar and toss again. Add 1 tablespoon olive oil and a pinch or two of salt and toss again.
  5. Taste, and adjust the vinegar, oil and salt as needed.  The bread and cherries should taste good on their own. When you're satisfied with the flavor, add about 2 handfuls of arugula and toss one last time.  Finish with a generous amount of crumbled goat cheese and a few grinds of the pepper mill, and serve.
Read More
categories local, salad
tags arugula, bread, cherry, chevre, local, salad, spring valley orchard

winter's setting sun

Andrea

Winter and I have had a rocky go of it this year. We’ve waffled back and forth in a love / hate relationship that rivals the one I’ve currently got going on with my gym membership. On one hand, I’ve loved the quiet beauty a good snowstorm lays gently across my world and the resulting desire to cozy up on the couch with a hot cup of tea and a season of Entourage. On the other, I am tired of feeling stuck indoors, the outside ice, mud and frigid air enough to keep me hibernating under a quilt with the lights turned low. The result has been a bit too much cozying, and my motivation to cook, write, or log miles on the treadmill seems to be hiding in the same dark place as the sun. I am lost in the monotony of February, floating through scenes of white and gray, desperately seeking a reprieve in the form of a warm day, tiny chartreuse buds on the backyard Maple tree, fresh produce from local farmers that isn’t squash or cabbage.

There have been some brighter moments lately, a few shrieks of excitement released from my heart after witnessing the sun pierce a hazy layer of clouds, revealing a small patch of brilliant blue sky. I was thrilled to notice last week that two copper-toned birds have chosen to make a nest in the cold, drab ally outside my office window, and just this morning heard a woman excitedly discussing the yellow crocuses popping out from under a blanket of snow in her yard. All are sure signs of Spring’s impending arrival and moments I am desperate to capture permanently. Should snow fall again in the coming weeks I’d like to have a photograph stashed away in my back pocket to remind me that the end is near, that productivity will return with a sunshine-filled sky and baby birds chirping on the sill.

In the meantime, the meals I am managing to cook seem to have several similar qualities.  They are simple.  They are hearty and warm and filling.  They incorporate some ingredient that brightens the dish at multiple levels; to the eyes, to the nose, to the tongue. Whether it be golden citrus tossed in a salmon salad, vibrant leeks bobbing amongst emerald isles of kale, the scent of fresh lime wafting from my oven, each recipe is very carefully chosen to lift our spirits and carry us through these last (25!) days of Winter.

This salad is no exception to my new rules.  Hearty grains are joined by warm, earth-scented mushrooms to create a salad base as warm and satisfying as a family quilt enveloping shivering shoulders. Jewel-toned grape tomatoes and bright flecks of fresh parsley are the harbingers of this dish, reminders that Spring, followed closely by Summer, will be joining us soon. Served over a bed of spicy arugula and layered with shavings of Pecorino Toscano, this salad makes for a lovely, filling, early dinner, and is best enjoyed beside a window in the rays of Winter's setting sun.

Warm Barley Salad with Roasted Tomatoes and Mushrooms

adapted from A Year in a Vegetarian Kitchen by Jack Bishop serves 4 as a main course Ingredients
  • 1 pound cremini mushrooms, trimmed and quartered
  • 1 cup grape or cherry tomatoes, halved
  • 4 medium shallots, thinly sliced
  • 5 tbsp extra-virgin olive oil
  • salt and pepper
  • 1 quart water
  • 1-1/2 cups pearl barley
  • 1/4 cup minced fresh parsley
  • 6 cups packed baby arugula, spinach, or mix
  • 4 oz Pecorino Toscano, feta or goat cheese, diced or crumbled (I used a hard pecorino, shaved over the top of the salad)
Method
  1. Move an oven rack to the middle position and heat oven to 425*.
  2. Toss the mushrooms, tomatoes, shallots and 2 tbsp of the oil together on a rimmed baking sheet.  Season with salt and pepper to taste.  Toast the veggies, stirring once, until the mushrooms and shallots are browned nicely, about 25 minutes.  Let cool slightly.
  3. Meanwhile, bring water, barley and pinch of salt to a boil in a large saucepan.  Reduce the heat, cover and simmer gently, stirring occasionally, until the barley is tender but still a bit chewy, about 30 minutes.  Drain the barley well in a strainer and transfer to a large bowl.
  4. Toss the barley with the remaining 3 tbsp oil until coated evenly.  Add the roasted vegetables and parsley and toss to combine.  Cool slightly and then season with salt and pepper to taste.
  5. Divide the arugula or spinach among four large plates.  Spoon warm barley salad over each plate, sprinkle with cheese, and serve.
  6. Store barley salad separately from arugula or spinach and reheat for lunch the next day, if desired.
Read More
categories dinner, grain, lunch, meals, salad, vegetable
tags barley, mushrooms, salad, tomatoes

a bright spot

Andrea

Let me start by saying that I am completely smitten with the city in which Brian and I live.  Charlottesville wooed us from afar with her top-notch university, her small-town feel just two hours from Washington D.C., her close proximity to the Blue Ridge Mountains and dozens of Virginia wineries.  We were drawn in by the qualities of a city that look good on paper: the quaint downtown district, public parks, academic culture, good hospitals.  What we received in addition to those important qualities was greater than we could have ever imagined: a strong local food movement, an impressive number of independently-owned restaurants that have kept us out of Chili's, Friday's and the like for the last five years, a health-concious population that promotes dozens of foot races year-round, like-minded classmates, co-workers and farmers who have become incredible friends.  And, especially exciting for two Floridians who lived without them for the first 22 years of our lives, four distinct seasons.

Nobody could have prepared me for the magic that is October in Charlottesville, the golden light that flares through the brightly-colored leaves and the festivals that occur every weekend.  And then there's April, with her daffodils and tulips and cherry trees that resemble cotton candy attached to smooth, silvery bark. Late June brings the first of the summer vegetables to the farmer's market and the intoxicating, oh-so-sweet scent of wild multiflora rose to the air.  For eleven months of the year I sing the praises of this place, this gem of a city nestled into the shadow of the Blue Ridge, and am pleased to call Charlottesville my home.

But there are those other four weeks, the weeks that span the end of January and beginning of February, when the first snow of the year has melted and left the yard a muddy mess, when the cuteness of the six sweaters in my closet has worn off and I stare longingly at the bright, sleeveless tops meant for warmer months.  These are the days that I resent pulling socks on instead of strappy sandals, when I crave a glass of white wine while sitting in a sunbeam on the back deck, when I'd give anything to not have skin flaking from my too-dry face.  These are the days that I wish I were still a Floridian, with 70* winter days and a year-round farmer's market.

These are the days when citrus plays a prominent role in my diet, producing little sparks of Florida warmth with each juicy bite. Citrus fruit will get me through the worst days of winter, when the sky is gray and the air is moist and my boots make suction noises as I walk across my saturated front yard. There will be lemon cakes and orange juice-glazed tofu, citrus-flavored martinis and key lime pies. Clementines are tossed in my bag daily to be eaten as an afternoon snack, the draft leaking through my office window hardly noticeable as I savor each sunshine-filled wedge.

Also, there is this salad.  So light, so fresh, so summer, yet made with mostly seasonal ingredients.  It is a bright spot on the dreariest of winter days, sure to bring cheer and warmth to the coldest of winter nights.

The fennel provides a delightful crunch, similar to a slaw, that serves as a nice contrast to the soft oranges and the salmon that nearly melts in your mouth.  Poaching the fish creates a mild flavor that is enhanced by the juice from the oranges and a hint of mint.

Salmon Salad with Fennel, Orange and Mint

from bon appetit, january 2010 serves 4 Ingredients
  • 1/4 cup sugar
  • 1/4 cup unseasoned rice vinegar
  • 2 whole star anise
  • 4 cups cold water
  • (1) 1-pound salmon fillet with skin
  • 2 navel oranges (I think 3 would be better...)
  • 4 cups very thinly sliced fennel (from 2 medium bulbs)
  • 1 cup small fresh mint leaves (I only used 1/4 cup, and it was plenty for us...)
  • 2 tbsp olive oil
  • 6 cups of arugula salad mix
Method
  1. In a large, deep skillet, combine water, sugar, vinegar and star anise.  Bring to a boil over high heat, stirring until sugar dissolves.  Add salmon filet, skin side up, to skillet.  Cover skillet and remove from heat.  Let stand 10 minutes.  Using slotted spoon, turn salmon over.  Cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer.
  2. Remove salmon from liquid and cool.  Coarsely flake salmon into bowl, removing any bones and skin, and set aside.
  3. Cut top and bottom 1/4-inch off each orange.  Stand 1 orange on 1 flat end.  Using small sharp knife, cut off peel and white pith.  Working over large bowl, cut between membranes, releasing segments into bowl.  Repeat with remaining orange.
  4. Add salmon, fennel, mint and olive oil to bowl with oranges.  Gently toss to combine.  Season with salt and pepper.  Serve over bed of arugula.

Speaking of Florida, my good friend Jenn has started a new blog about fitness and running.  She's a doll, so energetic and positive, and is sure to bring an infectious spark to the healthy living blog world.  Check her out at Reason 2 Run, and take note of the helpful fitness facts that accompany each post.  She's a fitness professional, runner and balanced living enthusiast, and has a wealth of knowledge to share with us all.  Welcome, Jenn!

Read More
categories dinner, lunch, salad
tags arugula, citrus, fennel, salad, salmon

bella terra: just can't keep up

Andrea

I feel like I am so behind on bella terra posts that I've got to give you another immediately following my last.  Its the time of year, I suppose - even the farmer's market has exploded with dozens of options for fresh local produce.  So many things are happening in the garden that I am having a very hard time keeping up.  In fact, as I write this, the very last cucumber that we will get this year is ripening on the vine, and I haven't even shared a recipe with you yet!  The rest of the cucumber plants have started browning from the ground up, wilting away in the high-80* heat we've had these last few weeks.  Soon their place will be taken with new plantings of fall crops...once I figure out what those will be. cukes merge 1 We enjoyed an abundance of cukes this year, many more than we've been able to handle gracefully.  I've shamelessly offered them to anybody who will take them, and am usually met with a pleased-yet-baffled look as I hand over an armload of huge cucumbers and am asked "any suggestions"?  Salads, of course.  Lots and lots of salads. cukes 7 Maybe this one - even though cucumbers aren't listed in the ingredients I think they would make a fine addition.  Same goes for this one, which you're probably already making what with all the beets showing up in farmer's market booths and grocery stores this time of year.  Throw some cucumbers in, they'd be great mixed with those golden globes, purple cabbage and just-off-the-vine tomatoes.  But if you're looking for something new, something with a fresh California-inspired, deconstructed guacamole flavor, I've got just the salad for you. cukes 8 It screams summer, with its refreshing bites of cucumber and juicy tomato.  The red onion adds just the right amount of bite that is tempered slightly by the creamy avocado.  Take it to a picnic, a backyard fiesta or an evening dinner on a friend's front porch.  Margarita not required, but definitely recommended. cukes 2 Mid-Summer Cucumber Salad with Champagne Vinaigrette vinaigrette from emeril via food network Ingredients:
  • 3 large cucumbers, peeled, seeded and chopped
  • 1 tbsp kosher salt
  • 1 small red onion, diced finely
  • 20 cherry tomatoes, halved
  • 1 avocado, chopped to 1/2-inch dice
  • finely chopped cilantro, to taste (I find that everybody's tolerance for cilantro is a little different, so use as much or as little as you'd like)
  • 1/4-cup champagne vinegar or white wine vinegar
  • 1 tbsp honey
  • 2 tsp minced shallot
  • 1/2 tsp dijon mustard
  • 1/4 tsp minced garlic
  • 1/2 cup extra virgin olive oil
  • salt + pepper
Method:
  1. Peel cucumbers and slice them in half length-wise.  Scoop seeds out with a spoon and cut cukes into 1/2-inch slices.  Place cukes in colander in sink and sprinkle with kosher salt.  Toss to coat and let sit for 30 minutes before rinsing very well.
  2. Combine vinegar, honey, shallot, mustard and garlic in food processor.  Slowly add olive oil and process until smooth.  Salt + pepper to taste.
  3. In a large bowl, toss rinsed cucumbers, red onion, tomatoes, avocado and cilantro together.  Add dressing to taste.  You will have dressing leftover, and it should be used within 1 week.
cukes 1 Want to read more about our garden? Bella Terra: Preparation Bella Terra: Chives Bella Terra: Herbs Bella Terra: Sugar Snaps Bella Terra: Red Beets Bella Terra: Kale
Read More
categories dinner, garden, lunch, recipes, salad, vegetable
tags avocado, cucumber, salad, tomato, vinaigrette

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.
Read More
categories bread, dinner, lunch, salad
tags chickpeas, flat bread, healthy living links, light, red peppers, salad, simple, whole wheat

bella terra: long overdue

Andrea

My goodness.  I have really been slacking on the bella terra posts.  And its a shame, really, because things are progressing beautifully in our little garden.  And now, looking at all of the pictures I've uploaded I feel a bit overwhelmed because there are so many things to tell you all about. snaps 1 Such as how strawberries make a lovely addition to a simple salad, especially when you drizzle poppyseed dressing over the top. And how sugar snap peas are a fine enhancement for that same salad with their delightful crunch and sweet flavor.  Oh, and that lettuce and spinach?  Fresh from our garden as well.  All the rain we've had this year has kept our lettuces very happy, we didn't have nearly the bounty in 2008 as we've had this summer. snaps merge 2 And I can't forget to mention that a strawberry rhubarb syrup is delicious spooned over a lemon bundt cake, a recipe I'll share with you as soon as I can weed through the gazillion other drafts waiting (im)patiently in my drafts folder. snaps 9 And what about the blackberries?  They've multiplied exponentially this year, completely taking over the southern edge of the garden and providing respite from the afternoon sun for the tender herbs, onions and lettuces in their shadow. snaps merge 3 Even as I write this post, these pictures I am about to share with you are already inaccurate.  For now, the blackberries have started to turn a rosy red.  In just a few weeks they will morph into plump purple berries the size of my thumb and provide endless possibilities for jams, pies and ice creams.  I can't wait.  I really can't. snaps 11 But the sugar snaps, they are our greatest accomplishment yet this season.  In years past we've started the seeds to0 late, so that just as the plants are starting to produce the heat zaps them and they crumple to the ground, leaving us with just enough peas to munch on in the garden but never enough to make it back to the kitchen.  This year though, we've got more peas than we know what to do with.  Each day I am bringing a bowl-full inside after popping half a dozen into my mouth while picking.  They are delicious in salads and added last-minute to a stir-fry.  The less you cook them the better - you don't want them to lose their wonderful crunch. snaps merge 1 My latest use for sugar snaps comes from the June 2009 issue of Bon Appetit.  The peas added a nice sweetness to a salad that threatened to be overwhelming with its spicy radishes, red onions and caesar dressing.  I loved the textures as well - the crunchy sugar snaps and radishes were a nice compliment for the softer potatoes.  Its a nice addition to any picnic or cook-out, and if you make it just for you there will be plenty for lunch all week long. snaps 13 I decided to make this salad the day before we were to join some friends for dinner, thinking that potato salad is always more delicious after having sat overnight in the fridge.  And it was delicious the second day, although no more so than the first, and certainly less beautiful.  The vibrant colors you see below were captured just after the salad was assembled, with the potatoes still slightly warm.  The next day all of the colors mellowed and meshed together, leaving a not-nearly-as-nice presentation.  I won't make the mistake again. snaps 17 Caesar Potato Salad with Sugar Snap Peas from Bon Appetit, June 2009 Ingredients:
  • 1-1/2 lbs unpeeled assorted baby potatoes, cut cross-wise into 1/2 inch slices
  • 8oz trimmed sugar snap peas
  • 1 bunch radishes, trimmed and thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp dijon mustard
  • 1 garlic clove, pressed
  • 1/2 cup freshly grated parmesan
Method:
  1. Steam potatoes on steamer rack set in large pot until almost tender, about 10 minutes.  Add sugar snap peas and steam until crisp-tender, about 1 minute.  Transfer veggies to a large bowl, cool slightly, then add radishes and onion.
  2. Whisk olive oil, lemon juice, garlic clove and dijon mustard together in a small bowl until well blended.  Whisk in parmesan.  Season with salt and pepper.
  3. Add dressing to potato mixture and toss to coat.  Serve warm or at room temperature.
Read More
categories garden, salad
tags bella terra, caesar, garden, potatoes, radishes, salad, sugar snap peas

a bit overwhelming

Andrea

The last few days of May were spent in Florida celebrating the 10th Anniversary of my Momma and Stepfather.  There was a lot of family time, spent mostly in the kitchen either preparing food for festivities or gathered around the table eating and chatting.  That's how it works in my family - vacations, visits, events all revolve around our meals.  If we're traveling to New Orleans we plan our entire stay around the restaurants we simply MUST dine at while there.  When planning a visit to one of our houses my mom and I are on the phone no later than two weeks prior to the scheduled date of arrival planning out the daily menus. florida merge 1 This visit was no exception.  On the drive from the airport we discussed what lunch would be the next day, a trip to my favorite Vietnamese Pho restaurant of course, since Charlottesville is lacking in Pho.  Saturday's festivities menu was also discussed and last minute grocery lists were made.  On Friday afternoon we got to work in the kitchen, each of the four of us with our own list of tasks and stack of recipes, all delegated at the family meeting around the kitchen table 10 minutes before.  We moved around each other as if having been choreographed, the evening nearly flawless aside from my lack of preparedness with eclair ingredients - the pate a choux dough comes together rather quickly, for future reference.  Saturday was spent enjoying the results of our hard work with more family and close friends, and celebrating the marriage of two incredible people.  It was a lovely, lovely weekend. florida 17 Since our return I've been unusually sleepy, most likely because of the ridiculous stress of flight delays on our way there and the busyness of the weekend from the moment we stepped foot in the sunshine state.  I still can't help but wonder, however, if the copious amounts of sweets consumed has anything to do with my desire to take a nap at my desk by around 3pm each day this week.  I wonder how long the effects of a sugar high and the resulting crash can stay in your system...  I'm kidding of course.  Maybe. florida 6 I've intended to write this post each evening after work these last few days, but every time I opened my iPhoto account and glimpsed the 500+ photos taken during our stay in Florida I became overwhelmed, and even more tired.  Its been a struggle to decide which recipe to share with you first, the stuffed french toast filled with sliced bananas and homemade strawberry jam, the tangy creole mustard sauce that graced the perfectly poached fillet of grouper, the unbelievably delicious amaretto chocolate chip cookies and their accompanying amaretto buttercream frosting, or the beautiful mini eclairs with their vanilla custard filling and chocolate ganache topping. florida merge 2 In the end I've decided on this simple salad.  It will probably seem bland and boring after the list of possibilities I gave above, but it really should not be ignored.  Perhaps that's why I decided to feature it first, to emphasize that although a lentil + brown rice salad may not have been the star at our festivities in Florida, it was certainly a nominee for best supporting side dish.  The ingredients are simple - after returning home to a nearly empty fridge and pantry I still had everything I needed to make this salad Sunday night.  It was the first thing I did after loving on our dogs and making a quick dinner.  Subtle and earthy with a lemony kick and a firm crunch, it has become the star of my lunches each day this week and will continue to make appearances at our table in the future. lentil 1 Lentil + Brown Rice Salad modified slightly from this recipe I realized after just reading Giada's recipe again that I forgot to add the kalamata olives (sorry Joe!).  I bet they would be a delicious addition... Ingredients:
  • 1 large carrot, peeled and diced finely
  • 1 medium onion, diced finely
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1-1/4 cups lentils (we used green in Florida, and I used French lentils at home)
  • 4-1/2 cups chicken or veggie broth, divided (I use Better Than Bouillon - No Chicken Base)
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • zest of one large lemon
  • 1 cup brown rice
  • salt + pepper
  • crumbled feta, for serving
Method:
  1. Saute' carrot, onion and garlic over medium heat until onion is translucent, about 5 minutes.
  2. Add lentils to pot and stir to mix.  Add 2 cups of broth and bring to a boil.  Reduce to simmer and cover, simmering for about 20 minutes until lentils are tender but still firm.  Remove from heat, drain.  Pour lentils into heat-proof bowl and allow to cool.
  3. Cook brown rice according to instructions, using broth instead of water.
  4. When lentils have cooled, stir in the herbs and zest.  Add the cooked rice and mix well.  Salt + pepper to taste.
  5. Top with crumbled feta when serving, if desired.
lentil 2 Congratulations Momma + Joe.  We love you very much! mj 2
Read More
categories lunch, salad
tags brown rice, family, lentils, salad, simple

tried and true

Andrea

I’ve been holding out on you.  Not because I’ve wanted to, in fact I knew as soon as I made this salad that I would be sharing it with you as soon as possible.  I was just hoping to get some additional photographs for the presentation because it is such a beautiful salad and so absolutely delicious.  Even though it is incredibly simple (or maybe because it is incredibly simple?) it deserves fanfare.  And a lot of photos.  The task shouldn’t have been so difficult - I make this dish all the time.  But each time since the first I’ve either been in a rush, or made it at a friend’s house without my camera present (gasp!) or its been too late and too dark to shoot anything decent.  So, I’ve caved and am giving it to you now, just a few photos short. beet-1 One of my favorite restaurants in Charlottesville is Bizou.  The atmosphere is dark and quirky - perfectly cozy on a blustery winter day or a welcome retreat from the blinding summer sun.  They have a great daily menu and a variety of specials that never disappoint, along with a nice selection of wine.  Every single dish I’ve tried has been very good, but I am always disappointed if I don’t get my tried and true favorite - Golden Beet Salad.  So simple, such a perfect combination of flavors, so so so delicious. A couple of months ago I was at the grocery store and noticed that they had golden beets.  I rarely see them so jumped at the opportunity to replicate my favorite salad.  And I’ve jumped each time I’ve seen the sunny globes in the produce department since, because you just don’t know when they’ll be present again.  beet-3 My salad isn’t exactly like Bizou’s, but its close.  I haven't given quantities of anything because its not necessary to be that precise.  Just keep tossing ingredients together until you've got a good variety of textures and colors in your bowl.  The picture above is missing walnuts, a key ingredient and one not to leave out.  I did on this one occasion because we were sharing it with a friend who is allergic, but it is definitely best with them.  The honey mustard dressing is an Alton Brown recipe that is delicious as it is and I’ve never taken the time to play with it.  However, Bizou’s dressing had mustard seeds and I love the crunch they provide - its worth experimenting with.  Also, buy good quality chevre to crumble on top.  You won’t be sorry. Golden Beet Salad with Honey Mustard Dressing Salad:
  • golden beets, peeled, chopped and roasted with 1 tbsp olive oil for 25 minutes at 425*.
  • grape tomatoes, halved
  • cucumber, sliced thinly
  • red cabbage, sliced thinly
  • spinach or a mesclun mix
  • chevre, crumbled
  • walnuts, chopped and toasted at 425* until fragrant, 8-10 minutes
Dressing:
  • 5 tbsp honey
  • 3 tbsp dijon mustard
  • 2 tbsp rice wine vinegar
Method:
  1. Roast beets.  Toast walnuts
  2. Toss spinach, tomatoes, cucumber and cabbage together.
  3. Sprinkle chevre and toasted walnuts on top.
  4. Whisk dressing ingredients together and drizzle over salad.
Read More
categories salad
tags beets, goat cheese, honey mustard, salad, walnuts

their newest fan

Andrea

Do you ever have nights when you just don’t feel like spending a lot of time in the kitchen? I know you do. I can usually tell early in the afternoon when it is going to be one of those nights because I am  either dreading the process of preparing what we’ve got on the menu or I have no interest in thinking about something to cook. Leftovers come in handy on such nights as do Amy’s pizzas stashed in the freezer. Sometimes a quick batch of guacamole won’t seem too daunting and Brian and I will spend the evening snacking on seven-layer dip, other times we resort to picking up the phone and ordering various tofu dishes from our favorite Chinese take-out place. But my favorite no-effort meal is, by far, of the crusty loaf of bread, hard cheese and simple salad variety. I was in one of these moods on Sunday after arriving home from the cabin. We’d spent the weekend cooking in a foreign kitchen for extra people - which was a blast - but by the time we got back to our own house and unloaded the car and the coolers of leftover food I knew that there would be no cooking happening that evening.  Even so, a grocery trip was on the afternoon agenda so that I could pick up necessary ingredients to eventually make this and these for Meghann's blogger bake sale [during which she made an incredible amount of money and exceeded her fundraiser goal by over $1000!!!].  I hadn't made a menu for the week so spent the first 10 minutes or so wandering through the produce department looking for inspiration.  And I saw these: radishes Radishes and I don't have much of a history.  In fact, until Sunday, I didn't think that I even liked radishes.  But as I stood in front of the deep scarlet globes in the middle of a very busy produce department and racked my brain trying to think of why I didn't like them I could not come up with one recollection of ever actually eating a radish.  Maybe once or twice, shaved over baby greens on a salad, but never on their own or displayed proudly and prominently as a key ingredient in a dish.   And, since I'd been reading Molly's book while in West Virginia and had come across this recipe, I decided it was time to give the bright red beauties a fair review. radishes-2 I even, coincidentally, picked up Plugra.  The same salted European butter that Molly recommends on Orangette for this very treat, although I didn't know it at the time.  Armed with a French baguette I arrived home and happily announced to Brian and our last lingering house guest that we would be having sliced, salted radishes on fresh bread for dinner, along with a salad.  Though they weren't convinced at first (and we did add a hunk of fresh sheep's milk cheese from the local farmer's market to the mix, separate from the radish ensemble) they came around after the first bite.  For thinly sliced radishes with delicately shaved butter and sea salt on a fresh baguette is a delicious combination.  Truly. radishes-5 So impressed was I with my first official radish experience that I came home from the office today to make a salad with radishes for lunch, stopping first at the local market for an avocado.  I made this soup [scroll to bottom] for dinner last night and knew that it was destined to be my mid-day meal, but couldn't resist the urge for fresh Spring greens to accompany it.  A quick search on epicurious for a good radish salad [remember, I'm new to them] yielded this recipe. The avocado and fresh cilantro seemed to be the perfect compliment for the radishes and ultimately my spicy tomato-based soup, and I wasn't disappointed. Oh radish, I'm your newest fan. radishes-3 The recipe describes a lovely presentation for the salad on the plate, but in the name of time [and simplicity], I just dumped everything in a bowl.  It was still delicious, although the display would be lovely if you have the time. Radish and Avocado Salad with Fresh Cilantro modified from epicurious serves 2 Ingredients:
  • leafy green lettuce, such as butter or bibb
  • 1 ripe avocado, peeled, pitted and sliced
  • 4 medium radishes, halved and sliced thinly
  • 2 tbsp fresh cilantro leaves
  • 1 tbsp minced shallot
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cabernet vinegar (I'm out of champagne vinegar, which the recipe calls for)
  • 2 tsp dijon mustard
Whisk last 4 ingredients together to make dressing.  Divide first 4 ingredients into 2 bowls and drizzle dressing on top. The recipe describes a lovely presentation for the salad on the plate, but in the name of time [and simplicity], I just dumped everything in a bowl.  It was still delicious, although the display would be nice if you have the time. radishes-4
Read More
categories salad
tags baguette, butter, dressing, radishes, salad, simple

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!
Read More
categories breakfast, dinner, lunch
tags bread, gumbo, new orleans, oats, salad

'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!
Read More
categories breakfast, dinner, lunch
tags arnold's, bang!, ezekiel, fage, pb & co, running, salad

a seasonal dinner

Andrea

Good evening, lovelies!  Have you all hopped over to Meghann's blog to check out the Blogger Bake Sale?  There are some amazing-looking baked treats up for sale, and all proceeds go to a wonderful cause, the Leukemia and Lymphoma Society.  Bidding ends at midnight for Day 1 so be sure to get over there and place your bids before your favorite items get snatched up!  I've got two items up for sale, chocolate chip cookies and my own banana apple bread. This morning I woke up feeling really yucky.  I was nauseous and light-headed, and would have put-off work for a few hours had I not had so much to do at the office.  I dragged myself up, took a shower, made my breakfast then went straight back to bed.  After about 30 minutes I felt a little bit better and got moving again, and my hubb  brought me a glass of OJ to get something in my stomach.  I wound up packing up my breakfast and taking it to the office with me, eating it once my stomach felt not-so-flippy. Breakfast: 8oz of OJ, a toasted ezekiel muffin with TJ's crunchy peanut butter and sliced apples. [446 cal] 090209-b1 My hubb was such a sweetie and made me this gorgeous salad for lunch, complete with homemade vinaigrette!  He even took pictures...can you believe him?!?  I also was craving some soup, so I ran across the street to Revolutionary Soup for their Spicy Senegalese Peanut Tofu soup...YUM.  I must learn how to make this. Lunch:  fresh salad and spicy peanut tofu soup, along with a small whole wheat roll. [salad = 200 cal, soup = ???, whole wheat roll = ???] 090209-l1 My salad had:
  • baby greens
  • spinach
  • cucumber
  • yellow bell pepper
  • dried cranberries
  • slivered almonds
  • 3 tbsp roasted garlic hummus
  • homemade balsamic vinaigrette
Sadly, my stomach got all weird again about halfway through my salad so I couldn't finish it.  :(  I had a couple of iffy hours where I was willing time to go by so that I could go home and lay down.  I decided to eat a granola bar to settle my tum around 5:00, and it actually helped quite a bit.  But not enough for me to feel up for yoga at 6pm...I'm so sad that I missed it. Afternoon Snacks:  A Quaker True Delights bar while at work, a dried fig while cooking dinner. [162 cal] 090209-s1 090209-s2 When we got home I knew I wanted something warm and comforting.  Luckily I had some soup on the menu...  This weekend I managed to fit in 2 long hot baths, complete with bubbles, vino and the latest Bon Appetit magazine.  I also had the February 2008 issue of BA, which I hadn't had a chance to read last year because I was deeply entrenched in my graduate studies.  I held on to all of my neglected foodie magazines so that I could read them this year, during their intended month to take advantage of the seasonal recipes always featured.  I read about yukon gold potatoes, kale, meyer lemons and leeks.  My reading left me craving a hearty winter soup...and a lemon drop martini.  I fulfilled the first craving tonight, the second will probably wait until the weekend.  :) 090209-d5 090209-d1 Tonight's dinner isn't a recipe from BA, unfortunately...it probably would have turned out a bit better if it had been.  It was good, the flavors were spot-on, but the texture of the soup was a bit, well, gluey.  For lack of a better descriptor.  I believe the reason for the extra thick creaminess was my use of yukon golds, which in hindsight I think would be better suited to a chunky soup than a pureed soup.  Lesson learned.  I will definitely try this recipe again, just with a different type of potato. Dinner:  potato leek soup with kale and hearty oat biscuits. [437 cal] 090209-d3 Potato Leek Soup with Kale 226 calories, 7.4g fat, 1g sat fat, 37.5 carbs, 4.9g fiber, 9.2g protein makes 4 servings Ingredients:
  • 2 medium leeks, chopped finely
  • 1/2 large onion, about 1 cup chopped
  • 2 ribs of celery, chopped
  • 3 potatoes (next time, I'll use russet)
  • 2 tbsp olive oil
  • 4 cups of veggie broth
  • 4 cups chopped kale, loosely packed
  • salt + pepper
Method:
  1. Heat oil on medium.  Add leeks, onion, celery and potatoes, stir to coat with oil.  When veggies start sizzling, lower heat and cover pot.  Let the veggies sweat for 15 minutes, stirring occasionally , until veggies are tender.
  2. Add veggie broth and bring to a boil.  Reduce heat back down to simmer and cover.  Let simmer for about 20 minutes until potatoes are starting to fall apart.
  3. Puree' soup in a blender until smooth and creamy.  Pour back in soup pot and keep warm on low heat.  Season with salt + pepper.
  4. Place chopped kale in large saucepan and cover with water.  Boil for 5 minutes, until kale is bright green and tender. Drain kale and add to soup.
090209-d2 I also made some hearty oat biscuits with the addition of sharp white cheddar cheese and scallions.  Again, flavors were great, but the texture was off.  The dough was wetter than normal...I'm thinking that in my slightly hazy/ill state I mis-measured something.  I'm going to hold off on sharing the recipe this time because I really want to work on perfecting it and I don't want to mis-lead you. 090209-d4 Dessert:  more beautiful grapes. [110 cal] 090209-d6 Alrighty, I'm feeling much better now but am ready for bed.  I really want to get up in the morning for my run so that I can keep my evening free for yoga, although that means I'll only be getting about 5.5 hours of sleep.  :(  There are not enough hours in a day!!!  How many hours of sleep do you get a night?  I feel really lucky if I get 7, but I'm usually closer to 6.  Not good... G'night!
Read More
categories baking, breakfast, dinner, lunch, soup
tags bread, ezekiel, kale, leeks, oats, potato, salad, soup

weekend recap

Andrea

How is it Sunday night already?!?  This weekend went by WAY too fast.  I hope that you all had as lovely weather as we had, I still can't get over how beautiful it was.  I tried to get outside as much as possible, but had to work more hours than I had hoped so spent much of the weekend looking out of my window at the sunny sky.  I did manage to fit in a nice long run, some yoga and a glass of wine on the deck with my hubb...all wonderful things.  :) I've got some catch-up food posting to do because I decided to write about photography last night.   I'll keep my words short...  Oh!  And if you've asked me questions on the photography post I will get them answered tomorrow sometime, so be sure to check back in.  Also, things may be a little sporadic this week with my big deadline on Friday.  Bear with me!  I've got a great menu planned this week, I just hope I have time to cook it! Saturday Breakfast:  banana, apple, crunchy PB oats [360 cal] 090207-b1 This yummy bowl contained:
  • 1/2 cup rolled oats, 1 cup water, pinch of salt
  • 1/2 mashed banana
  • 1/2 tsp vanilla
  • dash of cinnamon
  • 1/4 cup chopped dried apple
  • 1 tbsp TJ's crunchy PB
I knew I would be working for a few hours and had a haircut at 2pm so packed up a lunch to keep me from getting distracted by downtown food options when hunger struck. Saturday Lunch:  leftover split pea soup (last time, promise!) and 3 Back to Nature multigrain flax crackers (I saved the blood orange for later...) [505 calories] 090207-l1 I took clothes with me to the office so that I could run home after my haircut.  It was such a gorgeous afternoon that I decided to push myself and take the long way home, about 4-1/2 miles.  It was tough, I was dragging because I hadn't run more than 3-1/2 miles in the last couple of weeks with my foot injury.  And, my foot was pretty sore when I was finished.  :(  It did feel great to be outside though, stretching my legs and soaking in the sun. Saturday Exercise:  4-1/2 mile run, 10 min/mile pace [-475 cal] Saturday Afternoon Snack:  the other 1/2 of my Clif Iced Gingerbread bar and my blood orange, perfect re-fuel after my run. [193 cal] 090207-s11 I was wiped out when I got home, so the grocery trip my hubb and I had planned got bumped to Sunday.  It also led to a very lazy evening during which cooking didn't really seem like an option, so we ordered in.  If you've been reading my blog for long you know that Thai is our take-out of choice, and last night was no exception.  :)   Saturday Dinner:  take-out pad thai and veggie spring rolls with pineapple spice dipping sauce. [about 525 cal] 090207-d1 090207-d2 090207-d4 We watched  Things You Can Tell Just By Looking At Her...very good!  Highly recommended if you like the vignette style of movie making.  We really enjoyed it. Okay!  On to Sunday... I slept in a little this morning so packed this up to take to the office with me for a few more hours of work before yoga. Sunday Breakfast: 6oz 0% Fage, 1/4 cup TJ's pumpkin spice granola, 1/2 a sliced banana, 1-1/2 chopped dates [328 cal] 090208-b1 Sunday Exercise:  YOGA!!!  At my normal studio.  I've realized that the new studio that I bought an unlimited month pass to doesn't have many classes that work with my schedule, so I'll be continuing to join my normal Sunday class that I love love love so much.  Today was no disappointment.  I was a sweaty, leg-shaky pile of goo afterwards. [about -250 cal] Sunday Afternoon Snack #1: a Clif Nectar bar, consumed immediately after yoga.  Thank goodness I had it in my purse. [160 cal] 090208-s1 My eating schedule always gets off on Sundays because I typically sleep later than normal then have yoga from 12:30-1:30, aka lunchtime.  Today I had to go back to the office for another hour then went grocery shopping, so lunch slipped right by me.  Needless to say I was famished while grocery shopping (bad, bad idea) and gave in to these Mi-Del Lemon Snaps.   090207-d3 I of course ripped into them as soon as I got in the car. They are SO GOOD!  Just a hint of lemon with the same crunch as a classic ginger snap.  They are dangerous... When I realized that I could easily finish the whole bag on my way home, I quickly reached behind me for the bag of grapes and noshed on them instead. Sunday Afternoon Snack #2: 5 Mi-Del Lemon Snaps and a handful of red grapes (recreated for your viewing pleasure...). [250 cal] 090208-s2 I had big plans to make dinner tonight, but when I opened the fridge I realized that we still had some leftovers to use up.  So...another repeat.   Sunday Dinner:  leftover Pad Thai and a big ol' salad.  Also, a glass of cab (which was actually started while sitting on the back deck with my hubb and our pupps, enjoying our amazing weather). [salad = 225 cal, thai = about 350 cal] 090208-d2 My salad contained:
  • mixed baby greens
  • spinach
  • yellow bell pepper
  • celery
  • cucumber
  • red grapes
  • slivered almonds
  • Annie's Goddess Dressing...which I'd never tried before!  I had no idea what to expect, but I liked it!
090208-d3 Sunday Dessert: 2 lemon snaps and another bunch of grapes...they just looked so good when I was taking their picture for the snack re-creation. [155 cal] 090208-s3 This post has taken forever for me to write because I'm watching the Grammy's at the same time.  :)  And now, its just about bed time.  But first, a big reminder that tomorrow starts the Blogger Bake Sale!!!  Be sure to check out Meghann's blog so that you can get bids in for your favorite items!!!  I've got a couple things that will be listed...  :) G'night!
Read More
categories breakfast, dinner, lunch
tags Clif, fage, lemon snaps, oats, running, salad, soup

split pea + sausage soup

Andrea

Another busy day today, but lots of satisfying eats!  I'm going to keep it quick again, and I apologize.  I have so many things that I want to talk with you all about, but just don't feel like I have a coherent post in me tonight.  I know I've promised a few things, a post on photography, reviews of calorie counting websites, and I definitely owe you a training update.  But I've been using so many brain cells at work that I get home and my mind kinda turns to mush... Hopefully I'll have some time to think and write a bit more clearly this weekend.  And until then, thank you.  For continuing to read.  For commenting.  For being supportive.  I'm a very lucky girl to be involved with such an outstanding community.  :) Breakfast: banana, date, flax, almond butter oats...yum!  I woke up thinking about this breakfast, and it totally hit the spot.  I tried the Heart Healthy portion (3/4 cup) I've been seeing pop up in the blog world to see if it would make my bowl stick with me longer, but I was still hungry right at noon.  I think I'll stick with my standard 1/2 cup from now on, to keep my calories a little lower. [487 cal] 090205-b1
  • 3/4 cup rolled oats, 1-1/2 cup water, pinch of salt
  • 1/3 cup mashed bananas
  • 1 tsp real maple syrup
  • 1 tsp ground flax
  • 1 chopped date
  • 1 tbsp almond butter
Lunch: 1/2 slice veggie lasagna and a bell pepper/cucumber salad [297 cal] 090205-l1 The lasagna was excellent reheated for lunch, just like it should be.  :)  My salad contained:
  • 1 cup red and orange bell pepper
  • 1/2 cup cucumber
  • 1 tsp grapeseed oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
Snack: 3/4 cup cottage cheese.  I didn't eat my apple, too busy and not hungry enough.  I also had 3 large green olives while preparing dinner with my hubb. [166 cal] 090205-s1 Dinner: the best split pea soup I've ever had!  And a slice of homemade honey wheat bread that I pulled out of the freezer. [502 cal] 090205-d3 I've never made split pea soup before, but it was so easy and so deliciously warming on this very cold winter night.  The hot italian sausage added the perfect amount of heat, just at the back of the throat.  It was the perfect complement to the sweetness of the peas and carrots.  And the rosemary?  Divine.  Just the right touch of earthiness. This soup has made its way solidly to our list of regulars, I feel certain. 090205-d41 Split Pea + Sausage Soup [inspired by the kitchen sink, adapted from A Year in a Vegetarian Kitchen] makes 6 servings 375 calories, 15.4g fat, 5g sat. fat, 59.5g carbs, 23g fiber, 34g protein Ingredients:
  • 2.5 cups dried green split peas
  • 2 stalks of celery, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 bay leaf
  • 5 cups of water
  • 4 cups of chicken broth
  • 1 pound hot italian sausage
  • 2 medium leeks, diced
  • 2 large carrots, chopped
  • salt + pepper
Method:
  1. Rinse and drain peas.  Sort and pick out bad peas.
  2. Combine water, broth, peas, celery, rosemary, parsley and bay leaf in large soup pot.  Bring to a boil, then lower heat to a brisk simmer.  Allow to simmer for about 30 minutes, until peas start to split apart.
  3. Meanwhile, brown sausage in skillet.  Once browned, add too soup pot.
  4. Saute' leeks and carrots until soft, about 10 minutes.  Add to soup pot along with salt and pepper to taste.  Let simmer (briskly) for about 20 more minutes, until peas get pretty mushy. Remove from heat and let cool for 10 minutes before serving.
Daily Totals:
  • calories consumed = 1,452
  • calories expelled = none other than the usual...
  • net calories = 1,452
Goodnight!
Read More
categories breakfast, dinner, lunch, recipes, soup
tags oats, salad, soup, split pea

"healthified" lasagna!

Andrea

Yay Wednesday!  Whew, I'm tired tonight bloggies!  I'm going to try to keep my writing short and sweet tonight...but I apologize in advance if its not.  You know me, I love talkin' about my food!  :) Breakfast:  Ezekiel plain english muffin (so good!), 1 tsp whipped Earth Balance, 2 egg whites scrambled with spinach and a small slice of pepper jack cheese.  Also, 1/2 an apple.  Yum!  The pepper jack cheese was the perfect spicy touch on my egg sandwich...loved it! [349 cal] 090204-b1 Lunch: a salmon spinach salad.  I had about 2.5oz of salmon leftover from last night, 1/2 cup of TJ's Harvest Blends and 2 cups of fresh spinach.  I also crumbled 4 walnut halves on top and squeezed blood orange juice all over it.  SO TASTY!!!  I'm usually a little weary of leftover fish, but I actually really loved the salmon icy cold on top of a salad.  Also, a blood orange. [340 cal] 090204-l1 Snacks:  I forgot to take pictures!  :(  I had a single-serve Oikos, blueberry flavor, at 3:30 and a Quaker True Delights granola bar at 5:00.  Both were delicious and kept me fueled for yoga. [250 cal] Exercise:  YOGA!!!  Oh how I love going to classes.  Tonight I tried out a new studio that several friends have recommended numerous times.  They are running a special right now that all new students can sign up for unlimited classes for one month for only $50!!!  I jumped on that, so you'll be seeing lots of yoga workouts popping up on the blog for the next 4 weeks.  WooHoo!  :)  I'm excited to improve my balancing and upper body strength...I am majorly lacking in that area of yoga.  Tonight's class was a 90 minute Intro to Ashtanga.  I've always gone to Vinyasa classes, which are very similar to Ashtanga, but I think Ashtanga has the potential to be more strenuous.  Both are considered to be power yoga, and both leave me dripping with sweat.  I really enjoyed it and am looking forward to trying out more classes at the studio!  :) I wasn't sure how to count my calories...myfooddiary isn't too specific.  They just break up yoga into "power" and "stretching".  So I counted 60 minutes of "power" and 30 minutes of "stretching", figuring I was REALLY working for at least 2/3's the class, and the other 1/3 was warm-up and cool-down.  Anybody have any other suggestions? [-400 calories] My hubb and I cooked dinner together tonight.  I love that!  We made a healthier version of lasagna, inspired by the Moosewood Low-Fat Favorites Cookbook, one of my faves. Dinner:  "healthified" veggie lasagna and a small glass of cabernet [about 550 cal] 090204-d7 090204-d6 090204-d5 This lasagna was SO good, and while we couldn't eat it every night, it is so much healthier than my old meaty, cheesy, creamy versions from the past.   Healthified Veggie Lasagna [inspired by the Moosewood Cafe Low-Fat Favorites Cookbook] 8 servings 443 calories, 11.9g fat, 4.9g sat fat, 59.6g carbs, 6.3g fiber, 21.5g protein Ingredients:
  • 16oz brown rice lasagna noodles, cooked until al dente'
  • one jar of marinara sauce, about 3 cups
  • 2 cups low-fat cottage cheese
  • 1-1/2 cups part-skim shredded mozzarella, divided
  • 1/4 cup parmesan
  • 4 cups fresh spinach
  • 1 tbsp olive oil
  • 1/2 cup red wine
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 bell peppers, sliced
  • 3 portobello mushroom caps, sliced
  • 1 can diced tomatoes
  • 1 small jar of sliced olives
  • salt + pepper
Method:
  1. Boil lasagna noodles until al dente, set aside.  Preheat oven to 350*.
  2. Heat oil in saute pan over medium heat.  Saute garlic, onions, peppers, mushrooms for 2-3 minutes.  Add 1/2 cup of wine and stir well.  Add tomatoes and bring back to a boil.  Reduce heat and cover pan.  Simmer for about 10 minutes.
  3. Rinse spinach and drain.  Place in sauce pan and cover, turning heat to medium high.  Stir occasionally, until spinach is wilted. (Should cook with just water clinging to leaves after rinsing).  Chop spinach and mix together with cottage cheese, 1 cup of mozzarella and parmesan.
  4. Spoon 1/2 cup of marinara sauce into bottom of 9x13 glass pan.  Add one layer of noodles.  Spoon 1/3 of veggies (use slotted spoon) on top of noodles.  Add 1/3 of cheese/spinach mixture.  Sprinkle 1/3 of olives on top.  Add another layer of noodles.  Spoon 1/2 cup of sauce on top of noodles, then veggies, cheese mixture and olives.  Repeat.  Add one final layer of noodles and last of sauce on top.  Sprinkle last 1/2 cup of mozzarella across top.
  5. Bake at 350* for 20 minutes.
090204-d1 090204-d2 090204-d3 090204-d4 Must. Go. To. Bed.  G'night!  :) Edited to Add Daily Total:
  • calories consumed = 1492
  • calories expelled = 400
  • net calories = 1092
Light again!  I'm really not meaning too...I'll grab a date before bed.  Promise.  :)
Read More
categories breakfast, dinner, healthified favorites, lunch
tags "healthified", cottage cheese, eggs, ezekiel, lasagna, salad, salmon, veggie

farewell to my table...

Andrea

My hubb and I have been fans of 1950's danish modern furniture for awhile now...it kinda comes with the architecture degree.  We've been searching for a modern, round, wood, vintage dining table for quite some time and finally found one on eBay...just in time for our birthdays next month.  It arrived today and we couldn't wait to put it together after work tonight.  Its beautiful, exactly what we wanted, but I'm feeling a little sad right now.  Our new addition means that we have dismantled our old dining table...the beloved table that has served as the backdrop for my photos since day one of this blog. I'll get over it, soon I'm sure, because our new table really does look so much better in our space.  And the new backdrop is lovely - warm and rich - just different from my old table.  Let me know what you think (breakfast, lunch and snack photos were taken on the old table, dinner photos on the new).  I hope you like it. Breakfast:  banana, wheatberry, date + almond butter oatmeal [320 calories] 090202-b12 This yummy bowl contained:
  • 1/2 cup rolled oats, 1 cup water, pinch of salt
  • 1 tsp real maple syrup
  • 1 small banana, mashed (about 1/4 cup)
  • 1 tbsp wheatberries
  • 1/2 medjool date, chopped
  • 1 tsp almond butter
I tried Maranatha Almond Butter for the first time!  It is SO good.  But SO expensive!  My hubb did the grocery shopping this week, and bought me a small jar because the big, normal sized jar was $19!!!!  Holy moly.  I'm actually glad that he got me the small jar though because that means I can keep trying new flavors of nut butters when I run out!  There are so many great options out there that I haven't tried yet. Speaking of, Heather and Mark over at HangryPants have an almond butter give-away!  Check out their blog for details... 090202-b2 Morning Snack:  3 dried apricots and 3 walnut halves (leftover from my road food snack this weekend).  My breakfast only hung with me for about 3 hours, I was really glad that I had these in my bag. [104 calories] Lunch:  salad!  Oh how I missed thee...  And a pink lady apple. [358 calories] 090202-l1
  • 2 cups spinach
  • 1/2 cup yellow bell pepper
  • 1/2 cup cucumber
  • 1/2 cup brussels sprouts
  • 1/4 cup wheatberries
  • 4 tbsp roasted garlic hummus
This combo was REALLY yummy.  I love putting hummus on a salad in place of dressing, and the brussels sprouts were so tasty! 090202-s1 Afternoon Snack:  5 dried apricots and 3 walnut halves.  Again, a light lunch today, so I was glad I had these. [137 calories] Dinner:  two tiny slivers of carmelized onion, blue cheese + bacon pizza ( I didn't eat the crust...just not a fan of the dough!), a spinach salad and a glass of cabernet.  It was a salad kind of day!  The cabernet isn't very good, I really doubt I'll finish it but I've counted its calories just in case.  If I decide to ditch it I've already got a snackie dessert bowl forming in my head...  :) [570 calories] 090202-d1 090202-d2 My salad consisted of:
  • 1-1/2 cups spinach
  • 1/2 yellow bell pepper
  • 1/4 carrot
  • 1/2 cup cucumber
  • 1/4 cup wheatberries
  • 1 tbsp light ranch dressing
090202-d3 I'm really kicking myself for not getting out of bed this morning for a run.  The weather was lovely, its getting light earlier, but I got to bed so late last night that I just couldn't get up.  And now?  Rain.  And later tonight?  Snow.  I'm really starting to dislike Virginia in the winter.  How we could go from a high of 62* yesterday, high of 59* today, and snow by midnight tonight is beyond me!!!  Argh.  Oh well, I am planning on going to yoga tomorrow night at my favorite studio with my favorite instructor...nothing beats 90 minutes of yoga.  Nothing.  And rain and snow can't stop me!  :) I hope you all have a great night!
Read More
categories breakfast, dinner, lunch, product review
tags almond butter, oats, salad

swiss chard, i think i love you

Andrea

I am a BIG fan of leafy greens.  Collards, kale, mustard greens...you name it, I probably like it.  Except for swiss chard.  I've never been convinced of swiss chard.  Now to be fair, I haven't given it many chances.  I made a chard gratin many years ago with the stems and it turned out mushy and bland.  I sauteed the leaves and they were a little bitter.  And then I gave up because I already had a long-term relationship with collard greens and didn't really feel the need to rock the boat.   090126-d4 Last week I decided that maybe it was time to give chard another chance, in the name of trying new things and expanding my veggie-loving horizons.  I bought 2 bunches and planned to try preparing them using this recipe.  And then I got busy, and the chard went bad.  So on Saturday I bought another two bunches and made sure to plan a meal with them at the beginning of the week so that there wouldn't be a repeat of last week's waste.   090126-d3 We had a couple of ingredients in the fridge leftover from this weekend, bacon and heavy cream, two items I don't get to cook with very often in my quest to eat healthfully.  So, in the name of not wanting to waste more ingredients in my fridge, this recipe was born. Swiss Chard + Bacon Linguine with Butternut Squash Cream Sauce makes 4 servings Ingredients:
  • 1 pound swiss chard, preferably rainbow or red-stem
  • 1/4 pound bacon
  • 1 small onion, chopped
  • 8oz butternut squash puree'
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 3/4 pound whole wheat linguine
  • salt + pepper
Method:
  1. Wash chard and separate leaves from stems.  Course chop both, separately.
  2. Boil linguine for 10-12 minutes, until al dente.  Drain and set aside.
  3. Fry bacon in large, nonstick skillet.  Set aside on paper towels.
  4. Saute' onion in nonstick skillet for 2 minutes, until translucent.  Add chard stems and saute' for an additional 2 minutes, stirring frequently.  Add 1/2 cup of water to pan along with chard leaves.  Cover with a cookie sheet and allow to simmer for 3-5 minutes until stems are tender. Remove from heat and keep warm.
  5. Whisk squash and cream together over medium high heat.  Bring just to a boil then lower heat to simmer, whisking constantly.  As sauce thickens add parmesan cheese, salt and pepper.  Remove from heat.
  6. Pile noodles on plate.  Drizzle with a bit of sauce.  Add chard mixture and crumble bacon on top.  Drizzle additional sauce across the chard.
090126-d5 This was really delicious.  Swiss chard and I are now good friends, and I think we have quite the future ahead of us... What vegetable have you tried in the past but written off because of an unpleasant first experience? 090126-d6 Ahh routine.  I LOVED spending so much time with friends this weekend and having an excuse to eat several meals out and drink lots of wine, but my body is thanking me for getting back on track.  I was starting to feel a little blah what with all the unhealthy eats, vino and lack of exercise due to a sore foot, so today was definitely a welcome change.  Granted, my dinner included a small amount of bacon and cream, but at least it was whole and homemade.  :) I started the morning off inspired by the custard oats I've seen pop up on both Sarah's and Heather's blogs.  These two ladies are really fabulous, and their blogs are daily reads of mine. Check them out if you haven't yet! Breakfast:  custard oats topped with cinnamon, flax seeds, dried figs and a PB spoon. 090126-b1 To make the custard oats I combined 1/2 cup soymilk, 1/2 cup water, 2 egg whites and 1 tsp vanilla in a small pot on the stovetop.  I set the heat way too high and walked away from the stove, resulting in a very smelly mess of boiled over milk and eggs.  Thank goodness for glass cooktops!  Yuck.  I didn't want to give up, so I quickly jumped back on Heather's blog to read that I was supposed to keep the heat on medium and whisk the ingredients constantly until they thicken a bit.  MUCH better.  At this point I added 1/2 cup of rolled oats and kept the heat on medium, stirring occasionally for 8-10 minutes.  After the oats had thickened quite a bit more, but were still a little runny, I removed the pot from the heat and covered it to allow for additional thickening while cooling. I topped my bowl with:
  • a sprinkle of cinnamon
  • 1 tsp flax seeds
  • 1 dried fig
  • 1 tbsp natural peanut butter
The verdict?  Well, the oats were certainly very creamy, but I think I prefer the texture of my standard oats much better.  The banana doesn't cream-ify the oats quite as much, and lends such a wonderful sweetness to the whole bowl.  With the egg whites I kept thinking I could taste them, and worried about whether or not they were actually cooked.  Eggs freak me out a little. Don't judge.  :)  I'm glad that I tried them though, thanks ladies! Lunch:  the other 1/2 of my Amy's Curried Lentil Soup and a big salad.  Look familiar?  It was SO welcome. 090126-l1 090126-l3 This beauty contained:
  • spinach
  • red bell pepper
  • cucumber
  • hearts of palm
  • garbonzo beans
  • a tangelo
  • poppyseed dressing
YUM!  I finally remembered to take a picture of the dressing bottle for you too.  Its SO tasty, but definitely not low-cal.  Does anybody know of a good low-cal creamy poppyseed dressing?  I'd love to know about it!  I'm addicted to poppyseed dressing on top of fruit on top of salad. The bottle says that its good drizzled on fresh peaches...hmmmm.   090126-l2 Snack:  a peanut butter cookie larabar.  After witnessing several of my fellow bloggers ignore the salmonella scare and refuse to waste their favorite bars, I decided to do the same.  Its my favorite flavor, and I can't find them ANYWHERE (or at least can't remember where I found this one) so I decided to risk it. Probably stupid, huh?  It was tasty though!  :) 090126-s1 Ok, this post has been really long.  I'll quickly tell you that I didn't get a run in tonight because I had to work late, but my foot is feeling much better! There is still slight pain, so its probably best that I gave it another day before pounding the pavement.  I do have plans for some yoga tomorrow morning though, and I can't wait! Oh, and I almost forgot!  Look what was waiting for me when I got home tonight...Quaker True Delights bars from Foodbuzz!!! 090126-d2 I've been dying to try these new bars from Quaker since seeing them on Jenna's and Kath's blogs last fall, so of course I said YES when Foodbuzz asked if I wanted to try them!  Thanks Foodbuzz!!! The hubb and I split the dark raspberry almond flavor for dessert and it was SO good.  I think I'm in love with a new granola bar...move over Kashi!  :) Ok, now its bed time.  G'night!
Read More
categories breakfast, dinner, lunch, product review, recipes
tags bacon, butternut squash, cream, larabar, oats, pasta, quaker, salad, swiss chard

injury advice?

Andrea

Good evening!  How was everybody's day?  I was in total detox mode after the last two days filled with cookies and fried chicken!  I woke up knowing that I wanted needed to eat completely healthfully to get back on track.  I even managed to resist the temptation of pizza when my hubb went out to get his lunch.  :) The day was started off right with my favorite muffins and a cup of hot tea. Breakfast:  toasted ezekiel cinnamon raisin muffin with 1 tbsp natural peanut butter and apple slices. 090121-b12 Morning Snack:  oikos - blueberry flavor, leftover from the snack I never ate on Monday. Lunch:  a big ol' salad.   090121-l2 This delight contained:
  • spinach
  • celery
  • cucumber
  • broccoli
  • red bell pepper
  • hearts of palm
  • strawberries
  • garbonzo beans
  • poppyseed dressing
090121-l1 Afternoon Snack:  a perfect tangelo and a Clif Nectar Cacao, dark chocolate raspberry flavor.  I enjoyed the bar before my evening run and the tangelo after. 090121-s2 090121-s Exercise:  a 3-1/2 mile run with my dear friend Kelly.  This was a much more enjoyable run than last night's because (1) I had company to chit chat with and (2) we went at 5pm and still had daylight!!!  Yay for longer days!!!  :)  Thank you all for your supportive comments on last night's post, you have no idea how much it helps to know that I have a whole community of people cheering me on!  I really think that I could learn to love running in the right conditions. A little daylight, a slightly warmer temperature and good company make all the difference!!!  :) However, I need a little injury help/advice.  I'm starting to feel my tendonitis flare up again.  I'm embarrassed to show you what my feet look like in the winter time, but I wanted to show all you runners out there where it hurts and see if you have any advice for me.   090121-foot Have any of you had pain there before?  It hurts the most when I've been sitting for awhile, and get up to walk.  Almost like its seized up and can't stretch back out.  It started bothering me on Monday, I'm sure taking last week off then going for a long run Saturday and an intense yoga class on Sunday flared it up.  I took Monday off running, but went again last night.  My foot hurt all day, but I really wanted to get my run in tonight.  I know, naughty.  I am committed to taking tomorrow and Friday off though, in preparation for my long run on Saturday.  So my question is, do I ice it or heat it?  I'm going to do my own research tonight on the 'net, but I was hoping some of you might have some personal, tried and true advice for me. Back to food... Tonight the hubb and I were called for emergency babysitting duty for friends.  The change of plans has thrown our evening and my super healthy tofu and swiss chard dinner off track, as I only had time for a quick carry-out decision.  I chose Chipotle because it had been awhile, and I felt that I could make a relatively healthy and quick choice. Dinner:  Chipotle burrito bowl with rice, black beans, grilled chicken, tomato salsa, lettuce and guacamole.  I also had a couple of chips.  :) 090121-d1 We're still with the kiddos...the 2-year old is fast asleep and my hubb is giving the baby a bottle after he woke up fussing.  Too cute.  Looks like it will be an all-nighter for us, although I'll probably leave at some point to go back to our house and take care of our pups.  In the meantime, I'm watching Lost and knitting a baby sweater for a friend.  :) G'night!
Read More
categories breakfast, dinner, lunch
tags ezekiel, injury, running, salad

baby, its COLD outside!

Andrea

Whew!  I have a bit of catch-up to do!  :)  I wish I could say that my lack of post last night was the result of a rowdy night out on the town, but sadly I just fell asleep while watching a movie with my hubb.  I'm feeling old.  :)  Is anybody else totally beat by Friday night?  I'm happy to go out Saturday or even Sunday nights, but Fridays?  Pop a movie in the dvd player and give me a bowl of popcorn and I am a happy girl.  I am thrilled to say that I got a whopping 12 hours of sleep last night!!!  We had the alarm set for 7am to meet the training group for a long run, but when I checked the temperature at that early hour and realized how cold it still was I made a snap decision to go for a later run (with much encouragement from my hubb!).   When we finally rolled out of bed around 10am, I fixed myself a light pre-run breakfast.  I'm going to be experimenting with some of your wonderful suggestions after last weekend's run so that I will be ready with my best fuel for the 10-miler race on April 4th. Breakfast:  1/2 sliced banana and a piece of whole wheat toast with 1 tbsp natural peanut butter and a drizzle of honey. 090117-b1 My hubb and I ran 5 (ridiculously hilly) miles today!!!  I tell you what, I really paid for not running all week.  It was tough!!!  But I finished, and that's all that matters!  My hubb was so sweet and stayed with me the whole way, slowing down to wait for me on several occasions.  There is no way that I would have finished if he hadn't been just ahead of me encouraging me to keep going.  For the first 2 miles I was miserable.  I had layered myself with Under Armor Cold Gear, a fleece vest, windbreaker, gloves, ear warmers and SmartWool socks, but I was still frozen.  My toes and lips were numb and my lungs burned from the 18* (felt like 7*) air.  The whole time I was thinking "why am I doing this?  i don't like to run!  this is crazy!".  But after 2 miles I got in the groove and realized I had to keep going because I would just get colder if I stopped to walk.  I finally warmed up, my toes gained feeling again, but my lips stayed frozen.  When we finally finished I couldn't talk right, it felt like I'd been numbed for a dental procedure or something.  Quite funny.  :)  I don't think I could have chosen a hillier route...what was I thinking?  But, it makes me even prouder to have finished because not only did we increase our distance from last week but we added a ton of hills in as well.  We rock!  :) My breakfast fuel held me over really well.  No tummy growling this week.  But when we got back I was ready for lunch. Lunch:  leftover roasted potatoes + squash (recipe below...SO good) on top of leftover bulgur and fresh spinach.  Also, a side of 1/2 cup Fage 0% and strawberries, which my hubb helped me finish. 090117-l1 090117-l2 This combo was SO tasty.  The spinach wilted a bit when I microwaved the bowl to heat up the squash and 'taters, making it more flavorful and the perfect consistency with the rest of the dish. 090117-l3 So a quick recap of yesterday is in order.  I'll try to keep it brief, but definitely hold out for the simple Roasted Squash + Potatoes at the bottom because it is a winner! Breakfast:  same as thursday, a toasted Ezekiel Cinn Raisin Muffin with 1 tbsp natural peanut butter, cranberry ketchup and apple slices.  Such a good, filling breakfast.  My second favorite, the first being oats.  :) 090116-d3 Lunch:  leftover stuffed acorn squash filling with roasted garlic hummus and fresh spinach wrapped up in a 8" whole wheat tortilla.  A side of extra hummus, 1/2 a red bell pepper and a carrot finished it off. 090116-l1 Snack:  My office had our weekly wine and cheese "yay its friday!" celebration, so I had more cheese, crackers, and wine than I probably should have.  :) It was "use up stuff in the fridge before we shop tomorrow" night, and it turned out SO well!  We had leftover baked chicken breast, an acorn squash, some red potatoes that were growing eyes, and a lot of fresh produce to use up.  I knew I wanted to make something with the squash and potatoes, and dreamed up this simple combo while at work. Rosemary Roasted Butternut Squash + Potatoes Ingredients:
  • one small butternut squash, peeled, seeded and diced into 1" cubes
  • 6-8 small red potatoes, bad spots peeled but remainder of skin left on, diced into 1" cubes
  • 1/2 an onion, diced into 1" pieces
  • 3 tbsp butter (yes, butter.  the hubb convinced me and i'm so glad he did) cut into 3 pieces
  • salt + pepper to taste
  • one sprig of fresh rosemary
  • 1/2 cup chopped walnut pieces
Combine everything but the walnuts in a baking dish, with the rosemary buried in the center.  Roast on 375* for 45 minutes.  Put walnuts on a cookie sheet, place in oven on rack underneath roasting veggies, turn oven temperature up to 400* and continue to roast for an additional 10 minutes.  You may want to toss the walnuts at the 5 minute mark, just watch them so that they don't burn.  Remove rosemary and serve immediately, with walnuts sprinkled on the top. 090116-d1 090116-d2 I can't tell you enough how good this was!  Please, please, please try it!  :) The rest of dinner consisted of a HUGE salad and 1/2 a chicken breast seasoned with Chef Paul's Poultry Magic. 090116-d4 The salad contained:
  • fresh spinach
  • broccoli
  • red bell pepper
  • hearts of palm
  • celery
  • strawberries
  • blood orange pieces
  • creamy poppyseed dressing
YUM!!! 090116-d5 Its no wonder I passed out shortly after consuming this feast... Allison asked me yesterday to explain the difference between a blood orange and a regular orange.  Here goes! 090116-d6 The blood orange is one of my favorite winter fruits.  I look forward to it every winter similarly to how I look forward to currants at the end of fall and peaches in the summer.  It bas beautiful crimson flesh and a distinctive taste that is somewhere between an orange and a grapefruit.  It is tart, leaves a dry feeling on your tongue like the grapefruit but has a sweet finish like an orange.  You see them most often made into dressings, gelato/sorbet and drinks.  If you haven't tried one, go for it!!!  They are just coming into season so should be hitting your grocery stores any week now. And now I'm off for some grocery shopping with my hubb.  I hope you all are having a fabulous Saturday!
Read More
categories breakfast, dinner, lunch, recipes
tags blood orange, butternut squash, ezekiel, fage, potatoes, running, salad