"C" is for Cauliflower & Curry

Fantastic bowl of oats!

I think it may have had something to do with the perfectly ripe banana.

• 1/4 c. oats
• 1/4 c. oatbran
• 1 c. milk + 1/2 c. water
• cinnamon, nutmeg and cloves
• 3/4 thinly sliced banana + 1/4 thickly sliced banana on top

For toppings, I wanted a lil’ of everything: 1 T. walnuts, 2 T. pumpkin flax granola, 2 tsp. coconut (sweetened,) and 1 tsp. chunky peanut butter.  So many flavahs!

I was feeling pretty lazy this morning, with no ambition to do much of anything.  I decided that I should still go for a run though, considering I had taken yesterday off.  Besides, I wasn’t physically tired.  I was just being—well—lazy!

Before skipping off outside, I made my usual pre-run snack of pb and toast.

As always, it didn’t take long for me to fall into a groove and appreciate the fact that I was out running.  The weather was perfect—sunny and chilly.  Even the wind  cooperated.  The time I was rounding the 3-mile mark to head home, is exactly when the wind decided to kick into high gear, pushing me all the way home…haha.   I love it when the wind works in my favor.

After an invigorating 5-mile run, my stomach felt empty and it was time to refuel!  After a weekend of low-veggie intake, I wanted nothing more then a gigantic salad with the works.

• mesculin greens
• 1/2 c. garbanzo’s
• a few black olives, sliced
• 1/4 avocado, diced
• carrots, cucumbers, tomatoes
• dressing: 1 tsp each of olive oil, balsamic, and orange juice + garlic and mustard powder.

+ half of a leftover homemade pizza from Sunday.  The recipe, Herbed Cheese Pizza, comes from Cooking Light and I recommend it.  I sub in whole wheat flour for the all-purpose flour, and use reduced fat mozzarella in place of the more costly cheese that the recipe calls for.  I think the best part of the recipe is that it makes 8 individual pizzas, and the leftover dough can be frozen until you’re ready to use it (just be sure to bring it to room temperature and let it rise for at least an hour too.)  It would make such an easy weeknight dinner!

Yum, yum, yum…

+ a cortland for dessert

Mom wanted to go for an afternoon walk, and I happily decided to join her.  The wind was beginning to pick up from this morning, but it wasn’t a bitter cold.  Just a brisk, invigorating cold.   I’ve convinced myself that being cold isn’t so bad as long as the sun is still shining through.  A down jacket and two layers of socks helps too.

I was preparing to make myself an afternoon cup of hot cocoa to warm myself up, but strangely enough I was simply craving a cold bowl of yogurt!

• 6 oz. dannon plain yogurt
• 2 T. crushed flax
• 2 T. pumpkin flax granola

So nutty and delicious!

I made one of my very favorite vegetarian entrees tonight, from—I’m a little embarrassed to say—Moosewood (I practically live off of this cookbook! ).  The Cauliflower Curry (click on me for the recipe! ) is a little time consuming to make because of the chopping, grinding, and blending that’s required.  However…and this is a big however…it is totally worth it.  If you appreciate Indian food and the spices it has to offer, you’ll love this dish!   The only subs I was forced to make were based on what I had in the kitchen.  I used kidney beans instead of garbanzo (not authentic, but still tasty!,) and used walnuts in place of the peanuts (again, not authentic but still good!) 

Served over brown rice with sauteed brussels sprouts and tomato slices.  My mouth was happy.

Time to get crackin’ on my internship stuff and start figuring out next semester’s schedule!!

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