• Tasty Lunches and Other Good Things

    Sunday, July 30, 2017 No tags Permalink

    Oh my goodness, I literally laughed out loud when I watched this. It’s funny because it’s true. 😊 This video also reminded me of why guys don’t wear leggings to work out –it would be quite risqué!

    I just switched back to my previous strength style weightlifting routines vs. the pure hypertrophy bodybuilding style workouts I’ve been doing for the past four months. I have to admit that I’ve been enjoying the lighter weight/higher rep routines. I think I’ll work those back into rotation more often. So far, I haven’t noticed that I’ve lost much strength though, which is good!

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  • Summertime Smoothie

    Monday, June 19, 2017 No tags Permalink

    One of the many things I love about this time of year is the abundance of locally gown fresh fruit. However, there are times when I just can’t eat it fast enough before it spoils. I decided to wash and then freeze 1 cup portions to make one of my favorite summertime breakfasts: smoothies. I know they’ve gotten a bad rap lately as being junk food disguised as healthy, but it doesn’t  have to be that way.

    I concocted this little beauty for my breakfast today. When my bananas start to get too ripe, I peel them and toss them in the freezer as they’re as great addition to any smoothie.

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  • Next

    Sunday, July 10, 2016 No tags Permalink

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    Yep, that’s me.  I tend to get hangry, so I eat often. I always have a stash of food at work, for just such emergencies. My son laughs at me when he sees how much food I carry to work each day for my second breakfast, my snacks, and my lunch.  Hey, you’ve got to be prepared!

    Ive been trying to add more plant-based meals into my rotation, and I’ve recently found this recipe.  It’s perfect for the hot days of summer.

    Ensalada Azteca

     

    2 15-ounce cans black beans, drained and rinsed (or homemade)
    2 cups cooked quinoa or brown rice
    ½ cup finely chopped red onion
    1 green bell pepper, diced. (I used yellow and red peppers, because that’s what I had)
    1 large tomato, diced
    1 large avocado, diced
    2 cups frozen corn, thawed
    ½ cup mangos, diced
    1 jalapeño, finely diced
    ¾ cup fresh cilantro, chopped
    For the Dressing

    ⅓ cup unseasoned rice vinegar
    2 Tbsp lime juice
    ½ cup mangos, diced
    ¼ cup agave
    ½ tsp grated ginger
    Sea salt to taste

     

    Combine beans, rice (or quinoa), onion, pepper, tomato, avocado, corn, mangos, jalapeño, and cilantro in a large salad bowl.
    In a food processor, place vinegar, lime, mangos, agave and ginger. Process until smooth.
    Pour dressing over salad. Toss gently to mix. Season with salt.

    My other new summer obsession is Teavana tea. I think this was Golden Monkey (whatever that means).

     

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    I love early summer mornings, the golden quality of the light, and the way everything is so quiet and calm.

  • Ode to Wine {Poetry}

    Tuesday, June 14, 2016 No tags Permalink

    Wine in bed
    Day-colored wine,
    night-colored wine,
    wine with purple feet
    or wine with topaz blood,
    wine,
    starry child
    of earth,
    wine, smooth
    as a golden sword,
    soft
    as lascivious velvet,
    wine, spiral-seashelled
    and full of wonder,
    amorous,
    marine;
    never has one goblet contained you,
    one song, one man,
    you are choral, gregarious,
    at the least, you must be shared.
    At times
    you feed on mortal
    memories;
    your wave carries us
    from tomb to tomb,
    stonecutter of icy sepulchers,
    and we weep
    transitory tears;
    your
    glorious
    spring dress
    is different,
    blood rises through the shoots,
    wind incites the day,
    nothing is left
    of your immutable soul.
    Wine
    stirs the spring, happiness
    bursts through the earth like a plant,
    walls crumble,
    and rocky cliffs,
    chasms close,
    as song is born.
    A jug of wine, and thou beside me
    in the wilderness,
    sang the ancient poet.
    Let the wine pitcher
    add to the kiss of love its own.

    My darling, suddenly
    the line of your hip
    becomes the brimming curve
    of the wine goblet,
    your breast is the grape cluster,
    your nipples are the grapes,
    the gleam of spirits lights your hair,
    and your navel is a chaste seal
    stamped on the vessel of your belly,
    your love an inexhaustible
    cascade of wine,
    light that illuminates my senses,
    the earthly splendor of life.

    But you are more than love,
    the fiery kiss,
    the heat of fire,
    more than the wine of life;
    you are
    the community of man,
    translucency,
    chorus of discipline,
    abundance of flowers.
    I like on the table,
    when we’re speaking,
    the light of a bottle
    of intelligent wine.
    Drink it,
    and remember in every
    drop of gold,
    in every topaz glass,
    in every purple ladle,
    that autumn labored
    to fill the vessel with wine;
    and in the ritual of his office,
    let the simple man remember
    to think of the soil and of his duty,
    to propagate the canticle of the wine.

    image

    French “Sangria”

    1 cup hulled quartered strawberries
    1/2 cup blueberries
    6 ounces golden raspberries (can substitute for red raspberries)
    1 (750 ml) Lillet white

    place all the berries into a large glass pitcher and pour Lillet over the berries. stir. cover and refrigerate to marinade, 6 hours to overnight.

    fill 4 wine glasses with ice, divide and pour Lillet among the glasses. garnish with plenty of fruit.

     

     

  • All 4 Me

    Sunday, March 27, 2016 No tags Permalink

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    People often say to me, ” I bet you don’t eat a thing.” Ha! Quite the opposite. I’m usually hungry and eat all day long. A few weeks ago I started going weekly meal prep, so I have all my lunches and smacks ready to go and I just have to grab it on the way out the door. One f m new favorites is a take on dirty rice:

    Measure 1 cup of brown rice, 2 cups of water, and 1 tablespoon of olive oil into a medium pot. Bring pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover and simmer (without opening) for 40 minutes, making sure the water hasn’t all evaporated.

    Dice a red onion, finely chop 8 cloves of garlic, and slice 4 scallions. Cook vegetables with 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound ground turkey and cook for about 10 minutes until browned, stirring and breaking up chunks with a spoon. Add diced red pepper and yellow pepper, season with garlic powder, thyme, chili powder, cinnamon, cumin, cayenne, salt, and pepper to taste and cook for a few minutes longer. Stir in half a bunch of cilantro, finely chopped. Stir in cooked brown rice and adjust seasonings to taste.

    Yum!

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  • Happy Fall

    Wednesday, September 23, 2015 No tags Permalink

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    Fall isn’t my favorite season, but I’ll admit that there are some redeeming qualities about it. This cute art print sums up several of my favorite things about Autumn.  Except antlers, I just don’t get the antler craze.  But boots, boots are very good.  I’ll take mine in black, of course.  I am crazy about cozy blankets. I love to curl up on the sofa and watch a movie under a soft blanket.  I really want a cashmere throw blanket, but I am way too cheap to part with the amount of money that they cost.  A few years ago I bought a Barefoot Dreams blanket for a friend of mine who was going through chemo.  She said it was so comforting.  Have you ever felt one of those?  I bought myself one of their bathrobes last year for my birthday at it is heavenly.  (If you’d like a copy of this print for yourself, you can find it here. )

    To celebrate the start of the season, I made myself a big pot of Fog City Diner Black Bean and Sirloin Chili.  I had picked up a nice grass-fed locally sourced piece of sirloin at the farmer’s market this weekend.  (Thank you Sheryl for originally turning me on to this recipe a few years ago!)

    INGREDIENTS

    1/3 cup olive oil
    2 pounds boneless sirloin, cut into 1/2 inch cubes
    2 cups chopped yellow onion
    2 tablespoons minced garlic
    5 fresh jalapeño peppers, seeded and chopped fine (wear rubber gloves)
    1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
    1/3 cup plus 1 teaspoon chili powder
    1/2 teaspoon cayenne
    1/2 teaspoon ground cumin
    1/2 teaspoon white pepper
    2 teaspoons salt
    4 cups beef broth
    2 cups cooked black beans, rinsed and drained if canned
    grated mild cheddar cheese for garnish
    minced red onion for garnish

    PREPARATION

    In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeño peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and cook the mixture stirring for 5 minutes.

    Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender.

    Stir in the beans, simmer the mixture for 15 minutes and serve the chili garnished with the cheddar cheese and the red onion.

  • Weekend Update

    Sunday, April 26, 2015 No tags Permalink

    It’s been a relaxing yet productive weekend.  Today I baked a loaf of cinnamon bread, changed the air filter in my car, worked out for 2 hours, painted my nails, and roasted a chicken (Patricia Wells’ version).

    Cinnamon bread

    Oh, and I fixed my kitchen sink.  Well, first I sort of broke my kitchen sink.  In case you ever wondered, the lid to a Ball jar fits perfectly in the drain of your kitchen sink.  It would be a great stopper, except there’s handle to remove it.  Ooops.  First I tried to pry it up with a butter knife.  No go.  Next, I used a plunger to create suction.  Still wedged.  Then I had a brilliant idea.  I called my son and asked him if I could borrow his camping hatchet.  His reply was, “Whhhhyyyy?”  I just started laughing.  I told him that I needed to fix something.  😉  I ended up just using a screwdriver instead of a hatchet.  I hacked a hole through the lid and then used the screwdriver to pry it out.  I’m not sure if I’m dangerous or ingenious. 🙂

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  • Sunday, November 2, 2014 No tags Permalink

    If you haven’t already noticed,  I like to eat.  Sometimes I need something to eat, and I need it immediately, if not sooner.  Last week I shared my homemade KIND bar recipe but now I’m going to share something even easier and quicker to make: no-bake energy bites.  Anything that combines chocolate and peanut butter is a winning combination.

    • 1 cup (dry) oatmeal (I used old-fashioned oats)
    • 2/3 cup toasted coconut flakes
    • 1/2 cup peanut butter
    • 1/2 cup ground flaxseed
    • 1/2 cup dark chocolate chips or cacao nibs
    • 1/3 cup honey or agave nectar
    • 1 Tbsp. chia seeds (optional)
    • 1 tsp. vanilla extract

    Directions:

    1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
    2. Once chilled, roll into balls of whatever size you would like.  Store in an airtight container and keep refrigerated for up to 1 week.

    Every time I make these, I can’t help but think of the SNL Christmas Schweddy balls skit. I know, I know– it’s horrible, but I can’t help but laugh.

     

  • Think Well, Love Well, Sleep Well, Dine Well

    Friday, October 17, 2014 No tags Permalink

    5 pounds of fat vs muscle
    Five pounds of fat compared to five pounds of muscle.

    This is why I’ve actually gained 20 pounds in the last 18 months. I see that as a good thing, because those pounds are hard-earned muscle. It was only recently that I allowed myself to even own a scale. At my thinnest, I weighed myself daily.  Not healthy. At that time, I wouldn’t have been comfortable with the idea of weighing what I do now. I weigh the most I ever have, not including when I was pregnant with my son. The other day I found a photo of me when I was pregnant and I laughed. I started out at 110 pounds and gained 65 pounds, almost all of it in the last three months. I didn’t get overall fat though, it was all baby belly. HUGE baby belly. I thought I was going to fall over. Good thing I adore that kid more than anything in this world, because he almost killed me.  As a testament to my awesome metabolism, I lost all 65 pounds in less than three weeks after giving birth.

    Everyone always said to me, “Your metabolism will slow down at 30, then 35, then 40”.  I’m knocking on the door of 45, and honestly, I’d be okay with it slowing down a bit. I sometimes find it hard to eat enough when I’m really busy. Although this week, I’ve found myself waking up in the middle of the night to eat. Peanutbutter straight from the jar, FTW! I don’t believe in that low-fat crap. Lots of nuts, avocados (lately just cut in half and doused in Cholula), and Greek yogurt with raw honey. I try not to eat crap, so it’s harder to calorie load. I’ve even taken to eating a spoonful of straight coconut oil. At least my hair is shiny. 🙂 My great weakness is cheese. Gourmet cheese. Brie, goat cheese, Iberico, Manchego, blue, and Gjetost- I love them all. Do not set me loose in a Fresh Market in the cheese aisle.  Oh, and if you really, truly love cheese, you must try la Tur from Italy. It’s made of equal parts of cow, sheep, and goat milk. I highly recommend it.

    I was on the hunt for some crema for my white chicken chili that I made this week, and I passed a bodega that I figured would have it, but my son said that I shouldn’t get out the car. So I had plain sour cream on top instead. Not the same, but it had to do.

     

    White Chicken Chili
    Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.White chicken Chilli

    Serves 6 to 8
    3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
    Table salt and ground black pepper
    1 tablespoon vegetable oil
    3 medium jalapeño chiles
    3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
    3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
    2 medium onions , cut into large pieces (2 cups)
    6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
    1 tablespoon ground cumin
    1 1/2 teaspoons ground coriander
    2 cans (15 ounces each) cannellini beans , drained and rinsed
    3 cups low-sodium chicken broth
    3 tablespoons fresh lime juice (from 2 to 3 limes)
    1/4 cup minced fresh cilantro leaves
    4 scallions , white and light green parts sliced thin

    Garnishes are key components in white chili. Cilantro and scallions add freshness, while lime juice provides a welcome burst of acidity.

    1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
    2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

    3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

    4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

    5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

    6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

     

    One cannot think well, love well, sleep well, if one has not dined well” – Virginia Woolf

     

     

     

     

  • Apple Crisp With Love

    Monday, October 6, 2014 No tags Permalink

    Apple Crisp

    Yes, I did get my apple crisp made, and yes, I ate it all. OK, I did have some help. Let me tell you, it was delicious. I don’t eat sweets very often, but this hit this spot as it was cold and dreary here this weekend. I got this recipe from my dad several years ago. Yes, my dad bakes. He makes bread from scratch and really delicious scones too.

    This weekend was my dad’s 75th birthday. He grew up in the 40s and 50s, but he and his three brothers were all taught how to cook and sew by his mother. Quite progressive for that time. She always said that everyone needs to eat, and everyone loses a button, so you’d better be prepared to take care of both of those things yourself. (She was a very practical woman.) But dad is also an Eagle Scout and was a serious outdoors man for most of his life. When I was growing up, I thought he could do anything. Dad is a big guy, tall and broad-shouldered, and the guys I dated in high school were usually somewhat afraid of him. (I think that was intentional on my dad’s part!) That always made me laugh, because I know that my dad is a big teddy bear with a soft heart.
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