Within the past few days of being on vacation, I have…
…brought all of the recipe pages up to date, which hopefully will make it easier for everyone (and me!) to find past recipes!
…consumed a very full head of kale.
…worn my apron like it’s the latest accessory item.
…made three big bowls of “un”overnight blueberry banana oats.
(because, obviously, having just one day to eat your favorite breakfast is never quite enough!)
…enjoyed one, two, three lovely New England walks with my parents.
…and trotted out 5 pain free miles through a sunrise. Which, by the way, I haven’t done before my knee injury.
I always seem to flirt around with the idea of entering a race come spring, but I’ve also been indulging in the sheer pleasure of just heading out for a run. Just because.
No clear training goals in mind.
No 12-mile long runs in zero degree weather.
Just running. For the pure and simple reason that it feels delicious on my legs.
When life gets busy and crazy with the dietetic internship and everything else, nothing brings my pace back to normal quite like a brisk morning run. It slows me down. The half marathon is still on my horizon. But for now, my heart belongs to just running.
Warm Kale Salad
If you’re still sitting on the fence over kale, try this recipe! The flavors are subtle but bright, with the sunny addition of lemon juice. Aside from kale chips, this is one of my favorite ways to enjoy it.
Kale won’t wilt like spinach does, and stands up quite well against all of the heat and stirring. Even still, the kale will be tender and soft, making it a wonderful accompaniment to any and all of your favorite meals.
- 1 onion, chopped fine
- 1-2 tsp olive oil
- at least 4 large handfuls of chopped kale
- a few spritzes of lemon juice
- garlic powder
- salt and pepper to taste
- 1/2 a carrot, grated
- In a large pot over medium heat, heat olive oil and cook onion until tender. Add chopped kale, stir, lower heat slightly to medium low, and cook until wilted and slightly tender.
- Add lemon juice, garlic powder, salt, pepper and grated carrot. Continue cooking on low for another couple of minutes.
- Serve warm and ENJOY!
“Un”Overnight Blueberry Banana Oats
The “un”overnight oats resemble their close cousin, the “overnight oats.” The main difference is that there’s no soaking or waiting involved with this version. It’s are made the same morning that you want to eat it, which is nice for those of us who frequently change our minds on what we want to eat, come morning.
- 1/2 c. uncooked oatmeal
- cinnamon and nutmeg
- 1/2 banana, sliced
- 1/2 c. frozen blueberries
- 1/4 cortland apple
- 1 T. crushed flax
- 6-oz. plain yogurt
- 2 T. almond butter
- Mix together all of ingredients except almond butter. Stir well.
- Top with almond butter and ENJOY!
Question: If you had an entire day to do only the things that made you happy, how would you spend it?