Walk it off

This past winter, I got a great deal on a watch. This was no ordinary watch, but one of those sporty heart rate monitor exercise watches. The only problem with these watches is that the battery doesn’t last nearly as long as a regular watch as they are working so much harder and tracking so much more. So, the battery died about 2 months ago. Last week, Brian was trying to change the battery and accidentally broke the LCD screen on it. He very kindly bought me a new watch, which might actually be an upgrade to my old watch. This one also had a pedometer, calculates the calories you burn throughout the day based on your heart rate and you can set daily goals on it. I really like. It’s also very motivating to move more.

I had a lot of errands to run this weekend and by run, I mean walk. Since we don’t have a car, I do a lot of walking, especially on the weekend. Motivated by my watch to walk a little more than usual, I logged about 20 miles this weekend. How did I fuel all of this walking?

Big breakfasts! And lots of coffee.

Saturday morning, I was very indecisive about what I wanted for breakfast, so I had a little bit of everything. Strawberries and watermelon, an egg with sriracha, and a piece of cinnamon toast. Half with pumpkin butter and the other half with mashed banana and a little cookie butter.

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After a morning trip to the store and an exciting sale on homemade guacamole, I had a lunch of lots of fruits, veggies and an open-faced chicken and guacamole sandwich.  I love homemade guac, but when they sell the good stuff for less than I can make it, I’ll take it!

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A dinner of more chicken and guac, veggies, hummus and chips. I’m really trying to take advantage of the last of the fresh veggies while I can.

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Saturday night, I made some falafel with an extra helping of greens.

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Then I spent a night in with a glass of wine and my sewing machine doing some mending for Brian.

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Sunday’s breakfast was a helping of toast, guac, bacon and eggs with a pumpkin pie muffin.

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That was a very finger-licking and runny yolk! Mmm!

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Brian had a banana and chocolate chip muffin reheated with a smear of cookie butter on top.

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After running errands, a long shoe shopping trip for Brian, lunch at Native Foods(salads for both of us), and buying fabric for me, I did some more sewing. I sewed a yoga mat bag for myself. I have lululemon’s big mat. It is no longer available on the website, but is wider and longer than the average yoga mat and great if you are taller than average and struggle to stay on your mat during classes. Hence it being bigger than average, it doesn’t fit in most yoga bags. So, I loosely followed Kick Stand Fitness’s directions to make a bag. It took me about and hour, start to finish. I even added an interior pocket. Super easy and functional. Definitely work the 1 yard of fabric and one hour of work.

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Sunday’s dinner was fruit, salad and veggie lasagna. I bought the lasagna pre-made and thought it was great. Packed with flavor and protein, I’d definitely buy it again.

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With falafel and leftover veggie lasagna, it looks to be another veggie filled week! And what is great is that during this week’s heat wave, we can live on leftovers and I won’t have to heat up the kitchen!

Easy cinnamon streusel French toast

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I made an easy cinnamon streusel French toast for Brian this past weekend.

Have you ever been to Costco? Have you ever been there when samples of their cinnamon streusel bread has been given out? Holy moley! That stuff is good.

I have been able to resist buying a loaf before, but I couldn’t on this last trip. I blame the full moon. After getting it home and looking at the nutritional information, the loaf immediately went into the freezer. This bread is going to be a treat and a rare one at that. Granted the slices are large and thick, but it is 220 calories a slice. Wowza. No wonder it tastes so good.

On Saturday, I pulled out one piece of the bread to thaw. While it was thawing, I beat together one egg, a teaspoon of vanilla, a dash of cinnamon and a tablespoon for two of milk.

Heat up a skilled over medium heat and add a pat of butter.

Dip each side of the bread in the egg mixture and let excess mixture run off of bread.

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Cook on each side until browned. Whlie the bread was cooking, I cut up a very ripe banana and tossed the slices in the skillet as well, to caramelize(turn once).

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Once done, put on a plate, top with slices of banana, a sift of powdered sugar and a little syrup.

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Cauliflower and yellow lentil curry

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I love cauliflower. I love curry. I’ve made a delightful red lentil soup before and curried lentils with cauliflower, but never yellow lentil curry with cauliflower. This one takes the prize! It’s the mango chutney for the win at the end! Recipe adapted from Pinch of Yum

INGREDIENTS

  • 1 onion, finely chopped
  • 8 cloves garlic, minced
  • 1-2 tablespoons fresh grated ginger
  • 2 tablespoons oil
  • ¼ cup red curry paste 
  • ½ teaspoon turmeric
  • ½ teaspoon curry powder
  • 3 cups vegetable broth + 3 cups water
  • 2 cups dry yellow lentils 
  • 1 head cauliflower, chopped into bite sized pieces
  • 1 ripe banana, mashed
  • mango chutney
  • cilantro
  • salt to taste
Prep your ingredients to make life easier:
 
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Saute the onion, garlic, and ginger with the oil until soft.
 
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Add the curry paste, turmeric, and curry powder and cook  for another 1 minute, until fragrant.
 
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Then, add the broth and water and whisk until incorporated. Bring to a boil.
 
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Add the lentils and simmer for 20-40 minutes. Stir occasionally. 
 
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When the lentils are almost done, add the cauliflower and mashed banana. Stir to incorporate the banana. There should be enough liquid left in the pan to boil/steam the cauliflower. If there isn’t enough water left in the pan, add about 1/4 cup. Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp. The banana adds a nice creaminess to the dish. 
 
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Stir to combine and season with salt.  When serving(on top of rice or not),  top with a tablespoon of mango chutney and a nice amount of cilantro. 
 
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The chutney and cilantro really add a nice dimension of flavor to the dish. And I nearly licked my bowl clean. I couldn’t wait to eat this for leftovers all week! 

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Easy teriyaki and pineapple chicken with rice

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This was a super simple recipe that I threw together in almost no time. I had bought a package of chicken breasts for another recipe and had one giant breast left over. Seeing that I also had some pineapple in the fridge, I knew exactly what I wanted to make. Teriyaki chicken.

I love teriyaki chicken. Or teriyaki pork. Or teriyaki turkey burgers. I think I like it because it’s sweet, tangy and a little salty.

I started by marinating the chicken in some kikoman’s teriyaki sauce in the pantry. I’m not a big fan of this sauce and think it lacks flavor, so I added some honey, garlic, cilantro, and pineapple juice. If you find a teriyaki sauce that you like, you don’t need to do that.

Marinate the chicken for 30 minutes to a few hours.

Heat up a skillet to medium heat. Place chicken in skillet once heated and add a few pieces of pineapple around the edges. Feel free to sprinkle the chicken with some sesame seeds if you’d like, too.

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While you are doing this, either cook up some brown rice or reheat any left over brown rice you have(this is what I did). Mix the brown rice with pieces of pineapple, a little pineapple juice if you have it and some chopped cilantro.

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Turn chicken over and cook on the other side until cooked through. Turn pieces of pineapple as necessary so they don’t burn but brown nicely on most sides.

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Slice chicken and serve over rice.

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Simple, delicious and flavorful.

Garden update

I have steadily been getting a few things from my garden this year: kale, tomatoes, strawberries, radishes, spinach, onions and herbs. Just a few things here and a few things there, so far.

I am eagerly awaiting my first cucumber and bell pepper. And my lone head of cabbage that I’m growing. Perfect for making homemade sauerkraut.

I had a tomato ready in one of my potted plants in the back yard, so I ate that for dinner on a veggie burger.

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It never ceases to amaze me how much more flavorful homegrown tomatoes are than store bought.

After dinner Brian and I biked up to the garden where I got oregano, more tomatoes, some of my second planting of radishes, an onion, kale and some sort of peppery lettuce that is growing in our community garden community plot.

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My tomato plants are doing incredibly well this year, just loaded with tomatoes. My carrots and fennel are coming right along and my kale keeps giving me kale. My strawberry plant has been much more productive than I would have guessed it to be and will have a few more strawberries ready tomorrow.

All of this makes me incredibly happy. How are everyone else’s gardens doing?

Tarragon chicken salad sandwiches

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This is an easy and flavorful recipe that I lightened up. Perfect for a quick lunch for unexpected guests or as smaller sandwiches/roll-ups for a party.

I lightened up the recipe by substituting plain Greek yogurt for the mayonnaise and Brian didn’t even notice.

Ingredients:

  • 1 tablespoon mayonnaise(regular or low-fat)
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon lemon zest
  • 2 teaspoons tarragon
  • dash of salt and pepper
  • 1/4 cup dried cranberries(I used strawberries)
  • 1/4 cup chopped nuts of choice(I used almonds sunflower seeds and cashews)
  • 6 oz of shredded chicken

Mix everything except the nuts, dried fruit, and shredded chicken in a bowl.

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Taste and adjust flavors as necessary.

Stir in nuts and dried fruit.

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Toss with chicken. Let refrigerate for about an hour(if you have the time) to let the flavors mingle.

Serve on delicious bread or in pieces of lettuce for lighter fare.

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Grilled cinnamon and sugar banana

The weather was perfect for grilling last night, so that is what I did. I feel like it’s always a feast when I grill. A healthy feast, because I love to grill up a lot of vegetables…and sometimes some fruit.

Last night’s nights grilling included burgers, fruit and vegetables(and maybe a glass of wine for me):

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Ingredients:

  • 1 banana
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Peel your banana. On a plate, combine cinnamon and sugar. Roll banana in cinnamon and sugar. or pick up the cinnamon and sugar lightly press it into banana until banana has a light covering of mixture.

Put banana on grill over medium heat for a few minutes on each side until sugar caramelizes and banana softens.

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(Sorry about the bad picture. It’s the not overly appetizing thing on the left of my plate, but don’t let the picture fool you. It’s amazing.)

Cut in half and share. Or don’t. Eat the whole thing. It’s a low calorie and fairly nutritious dessert.

I think you could easily substitute a drizzle of honey or maple syrup instead of the sugar then just sprinkle a little cinnamon on it with similar results.

 

Fun and fantastic

This past weekend was awesome. The weather was great and Brian and I ended up doing some spontaneous things and really taking advantage of the city. Something I need to do more often. That’s why I live here, right?

Brian took me out to dinner on Friday night because our fridge was bare! We hadn’t really gone grocery shopping in 2 weeks and we had been squeaking by on pantry staples and freezer meals all week. The upside to this was that, our fridge was bare. How is that an upside? It was the perfect opportunity to pull everything out and wipe down the shelves. A task that was long over due! Look at its glowing beauty afterwards:

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After my speed cleaning fridge session, I headed out the door to walk to meet Brian for dinner. The weather was perfect for eating dinner outside and this place had a patio(no coincidence). We started off our meal with the bone marrow appetizer which came with a great arugula salad and pickled cherry. It was the perfect flavor combination.

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I had a delicious and dark beer made with 3 different types of coffee beans:

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And was only able to eat half of my Legend’s of the Daal wrap(very tasty):

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The place is mostly known for their burgers. Brian got Elvis’ Last Supper with house made peanut butter and bacon. Surprisingly delicious.

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On the way home, we decided to walk through Ribfest, which was happening right down the block. There was this sign:

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To which, Brian reacted like this to the thought of a deep fried Snickers:

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We continued walking, until we saw this sign:

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To which the possibility of deep-fried Oreos was too much for Brian to resist. We headed over to the ticket line and within 10 minutes had a tub of fried Oreos. To which, the man next to us in line got a deep-fried Snickers and insisted I take his picture.

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Because deep-frying candy and cookies isn’t enough, they top them off with chocolate sauce and powdered sugar:

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I tried one of the Oreos. It was actually pretty tasty. Like a funnel cake married and Oreo and made tiny funnel cake Oreo babies. Brian was in heaven.

A Friday night of indulgence meant a healthy breakfast and exercise Saturday morning.

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Followed by a trip to the garden. A very exciting trip where I would learn that all of my radishes had matured and were ready to be picked. I also got a few handfuls of kale and spinach and a lone strawberry. I think I’ve gotten more produce from my community garden plot in one month this year than I did all last summer!

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After lots of errand running we grabbed lunch and then hit up Margie’s for a scoop of ice cream. They were switching out containers on Brian’s chocolate peanut butter and he got a mega scoop. That got all over his beard and mustache, but loos at those abundant ribbons of peanut butter. I had some serious ice cream envy and Brian happily shared with me.

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Saturday we ate mostly vegetable for dinner. I grilled a ton of them for us to devour and a little chicken. I also made a delicious salad with the kale and spinach from the garden with a vinaigrette, hemp and sunflower seeds and blueberries.

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Sunday was to be filled with rain, but we were surprised by a sunny day instead.

I had a breakfast taco to start the day. The eggs ended up overwhelming the tortilla, but it was delicious!

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I slow cooked brisket in a marinade all day to make some delicious barbacoa for our tostadas for dinner.

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While that was cooking and making the house smell wonderful, I got to work on a big batch of pumpkin and chocolate chip waffles to use as breakfasts in the upcoming days:

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Made a tasty batch of tarragon chicken salad(can’t wait to share the recipe) that was the perfect meal of protein to sustain us on our 12 mile bike ride by the lake.

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I don’t think we could have packed much more into our weekend. It was a great one! Hope everyone had as much fun as I did.

Afternoon snack

I eat this almost everyday. It’s one of my favorite snacks. An apple with 10 almonds.

The trick to making it taste extra good? Take a bite of the apple. Put an almond in your mouth. Chew together. Tastes way better than almonds and apples separately.

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Spring

This weekend’s weather made it feel as if spring has finally arrived. This made me extremely happy.

I spent as much of Saturday outside as possible. I was outside almost straight from 8-4 then 6-7. I couldn’t get enough of the weather! This led me to walking most of my errands and I walked a total of 9-10 miles. Unfortunately, I didn’t get much of a tan.

I started out the day by heading to Cafe Tola on Southport and Addison. I had walked by a week or two ago and they had some delicious looking donuts in the front window(they also make fresh empanadas daily). Getting there before 8 gave me the pick of the batch and I got a maple bacon and a red velvet cake donut for Brian and a big cup of strong coffee for myself.  The sun was so warm that the frosting melted a little on the way home.

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I tried a bite of each, both delicious, but too sweet for my taste. I recreated my restaurant leftovers of salmon with a bacon potato hash into breakfast. How? By adding and egg, of course. Savory. My preferred breakfast.

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With a protein packed breakfast, I was fueled for my walk to Home Depot to pick out some plants for my garden plot.

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Still not having enough of the fresh air, I stopped on my walk to Lincoln Square to have some tacos at La Amistad. Sitting outside to eat them, of course.

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I went on another walk to pick up a few things at Whole Foods to make food for the week. I threw together these “bowls” of quinoa cooked in vegetable broth, black beans, roasted sweet potato, steamed sesame kale and baked tofu. That made 5 of the 10 lunches for Brian and I to eat this week. These came together in less than one hour.

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Sunday, Brian and I got up and ran the Ravenswood 5k. I really loved the route this year and was happy with my time. We had a small miscommunication about breakfast, though. When registering for the race, you could buy a ticket for a pancake breakfast to support the local food pantry. Brian bought one. I didn’t. Wah wah. Fortunately, the pancakes were prepackaged, so he could take them to go. It was probably a good thing, as I was surprisingly not hungry after the race. I had coffee and a bite of a cinnamon roll, but didn’t eat the banana or mini bagel they were handing out.

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After coming home and relaxing for a few hours, I was hungry and made myself a mega lunch. I had a broccoli potato patty, two eggs, my mini bagel(toasted with butter), blueberries and an apple with mango ginger Stilton cheese. I put a little cheese on half the bagel and then a slice of apple on top of that. Heavenly. Absolutely delightful. I rarely eat cheese anymore. Or most diary for that matter. I try to make it a rule that if I am going to eat cheese, it has to be good cheese. This was GOOD cheese.

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I spent the rest of the afternoon going for walk, checking on my garden plot and making up food for the week. I started a batch of cold brew iced coffee on Saturday and was able to drain it off and jar it yesterday. Just the refreshing beverage I need to have on hand with temps in the 80s tomorrow!

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I have been trying to move to a more natural skin care routine. One of the hardest things from me to move away from is my inexpensive but very loved drugstore body lotion. I have tried straight coconut oil before and didn’t love it. I ran across a recipe for whipped coconut oil body butter last week and decided to whip(pun intended) up a batch this weekend. It is absolutely delightful. I can’t wait to share this recipe. A little goes a long way and it really lasts all day.

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Multitasking while I was making the body butter, I cooked up some more food to round out our lunches and some dinner for the week. Look at that well stocked fridge.

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I’ve had a few people inquire lately about meal plans. Hoping to get to a post soon about how I try to do meal plans. Have a great week everyone and get out and enjoy some fresh air!