feeling inspired

Life is full of inspiration.

My old 10k running bib inspires me to run, even on those occasional days when I really don’t feel like it.

A sunny fall day inspires me to take lots and lots of photographs.

My old journals inspire me to keep making new goals for myself and to make them happen.

Homework from past nutrition classes inspire me to keep learning, researching, reading. 

Julia Childs, Molly Katzen, and memories of my Memere inspire me to cook.

And—tonight—a fresh, local stalk of brussels sprouts at Whole Foods inspired dinner.

Originally—this was before catching sight of the bright green sprouts—I was envisioning a piping hot bowl of oatmeal for dinner.  Or a lazy, over easy egg with toast for dipping. 

So easy.

But you know what else is easy?  Roasting veggies.  Nothing but a few good veggies—any kind will work—a hot, 425 degree oven, and a bit of olive oil and sea salt is needed.  Let your veggies sit in the heat of your oven for a good 20-25 minutes, while you dance to your favorite songs and enjoy the whole process. 

Salads were the empty canvases for displaying the roasted veggies.

Oops…wait…quick snack break! 

 I kept the salads simple.

• mixed greens
• cucumbers
• tomatoes
• green olives
• avocado
• kidney beans
• olive oil

When the veggies are roasted to your liking (now is a good time to practice your patience, letting them get crispy brown for absolute perfection!), either let them cool a little before throwing on your salad.  OR, if you’re like me, top your salad immediately and let the lettuce wilt slightly under the intense heat of the roasted veggies.  Mmm…it’s one of life’s little pleasures. 😀

Dinner was simple.  Simply inspired.  Inspired by the brussels sprout.

Question:  Life is full of inspiration.  What is yours (in cooking, life, homework, writing, etc.)?

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counting on lentils

If I’m ever stuck at home during a blizzard, a hail storm, an ice storm, etc, I hope that my pantry is stocked with lentils.

I’ve said it before and I’ll say it again.  Lentils have saved me more than once.  From snobby joes to lentil salads to curried lentils over rice.  Lentils are there when I need them the most.  They never fail me.  Never.  And unlike other legumes and beans, lentils don’t take hours upon hours to go from pot to plate.  They’re quick, easy, cheap, delicious.

Tonight I was craving a big ol’ bowl of spicy, chunky, lentil tacos, which made me immediately think of my favorite recipe from Runners World.

I found this recipe back when I was training for a half marathon.  I liked the idea of fitting more nutrient packed beans and legumes into my diet.  Even better, I liked the idea that this recipe was supposed to come together in under 30 minutes. 

Step 1: Olive oil, onions, celery, garlic: sizzling on medium until tender and transparent.

Step 2: Add in lentils and seasonings, cooking for 1 minute more.

I have no idea what this “one minute” actually does for your lentil taco, but I’m not one to doubt Runners World or their chefs.  So I continue to cook the lentils, spices, and onion mixture.  For exactly one minute. 

But coming from one busy cook to the next, you truly probably don’t need to. 😉

Step 3: Add in liquid and raisins (!!!)

The raisins scared me the first time around.  I mean, really?  Raisins?? 

But honestly, I wouldn’t skip this step.  I did so once and missed the sweet lil’ addition terribly.  They offset the spiciness of your salsa and the chili powder perfectly, as they soak up all those savory flavors into one plump and juicy (slightly sweet) bite.  It’s a fun addition that I never would have thought of personally, but I am thankful that Runners World did.

Step 4: Cook for about 20 minutes, until lentils are tender.  Add water as needed.  Add salsa.

Go for a nice, spicy salsa.  I’m a big fan of Newman’s Own or Old el Paso. 😀

Voila.  Dinner is served.

I wasn’t kidding when I said that I wanted a big ol’ bowl of lentil tacos for dinner tonight.  Tradition says that you roll them up in a tortilla wrap.  But tonight I opted for the non-traditional route. 

Bowl of lentil taco mixture.  Roasted veggies.  Cheezy quesadilla. 

Lentils once again saved the day.  Saved the dinner.  Quick, easy, cheap, delicious. 

It should be noted that this recipe is as forgiving as they come.  On more than one occasion, I have found myself without onions, celery or salsa.  It’s nothing that a can of diced tomatoes, some ginger, balsamic vinegar, and/or some random veggies can’t take care of. 

Also, I know the title of “lentil taco” causes you to envision—well—an actual taco, but there’s no need to stop there.  Lentils should never be limited.  I’ve put this stuff over rice and green leafy salads.  I’ve melted cheese over the top and called it a dip for my kashi crackers.  I’ve eaten it cold, I’ve eaten it hot.  I’ve eaten it every which way.  Your imagination is really and truly the only limit.

Lentil Tacos
as seen on RunnersWorld.com (with some tweaking)

• 1 cup onions, diced
• 1/4 cup celery, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup brown lentils, dry
• 1-2 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 cup water
• 3 tablespoons dried black currants or raisins, minced
• 1 cup salsa, plus additional for topping
• 8 6-inch whole wheat flour tortillas

  In a large frying pan over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed…I usually add in another 1-2 c. of liquid or so). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese if desired.

Question: If you were ever to find yourself stuck home without access to a grocery store, which item would you hope to have in your pantry?

pumpkin gets personal

One of the things I love most about cupcakes is how personal they are.  I discussed this last week, when I found myself greedily dunking a finger into a white chocolate espresso cupcake in Boston. 

It’s just plain silly that I never thought to personalize the muffin too.

Because, let’s face it, there is a time and a place to purchase—and eat—a cupcake.  They’re one of my favorite foodie pleasures.  Muffins, on the other hand, can be eaten more often: as part of a breakfast, as a snack, or even as a dessert. 

And now that pumpkin isn’t such a rarity in the grocery isles any more, I’ve been going all crazy with it.  Oats.  Smoothies.  Yogurt Messes.

Pumpkin muffins.

If you ever make one…just one!…of the recipes from my blog, I beg that you please try this one.  I’ve tweaked and molded this recipe into what I now proclaim as being my favorite muffin ever.  I know that’s a bold statement, but let me assure you: this muffin can handle it.

Step 1: Mix Dry Ingredients

Step 2: Mix Wet Ingredients

Step 3: Mix Dry and Wet Together

Step 4: Personalize (this is the FUN part!)

There was the plain jane pumpkin muffin, topped with walnuts. 

The dark chocolate pumpkin muffin for the die-hard chocolate fans.

And the “everything” pumpkin muffin which was topped with walnuts, dark chocolate and white chocolate chips.  These are already gone, FYI.  Next time I’ll make the entire batch as “everything” muffins. 😉

Personalized muffins.  Why did I wait so long to do this?

Whole Wheat Pumpkin Raisin Muffins

• 1-2/3 c. whole wheat flour
• 1/2 c. sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. cloves
• 1/4 tsp ginger
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c. canned pumpkin
• 1 large egg
• 1/3 c. water
• 1/4 c. olive oil
• 1/2 c. raisins

1. Combine dry ingredients (up to and including salt)
2. Combine wet ingredients (pumpkin through raisins.)
3. Stir dry ingredients with wet ingredients just until moistened (do not overmix)
4. Spoon into 12 sprayed muffin cups.  Bake at 350 for about 20-22 minutes or until toothpick inserted comes out clean.
5. Cool for 10 minutes.  Remove and place on wire rack.  Cool completely.

Question: What are your favorite flavor combinations in a muffin?

makeover

Both of my siblings worked part time at a local restaurant, in an effort to save money for college.  They would come home tired, completely worked out, and sometimes—now and then—they would come home with the most amazing, ooey gooey, cheese ‘n’ veggie filled quesadillas.

For some reason I was craving those same wonderful quesadillas today, and that is why I set out to make my very own.  Only healthier.  Fresher.  And hopefully even more delicious.

At first I toyed with the idea of sauteeing the green & red bell peppers with the onions and mushrooms, all in one big frying pan.  Because—well—it’s easier (and faster.)  But let’s be honest.  You can’t reinvent the flavor of a roasted veggie unless you actually roast the veggie.  Nothing compares.  There was no skirting the issue: the vegetables had to be roasted.

While the veggies crisped and caramelized in the oven, I threw the whole wheat tortilla wraps on the griddle.  I like cooking these over medium heat.  Just enough time to let the cheese melt and just enough heat to give the wraps that crispy exterior.  Perfect.

Once the veggies were nicely blackened, I pulled them out from the oven and threw ’em on top of of the wrap, which was now all melty and lovely from the cheese.

I like to serve these with a warm bowl of vegetarian soup on the side.

Plus a scoop of homemade guacamole.

Just as wonderful as I remember.  Only healthier.  Fresher.  And even more delicious. 😀

Roasted Veggie Quesadillas
Serves 3

• 1 red bell pepper, sliced thinly
• 1 green bell pepper, sliced thinly
• 1/2 onion, sliced thinly
• about 10 mushrooms, sliced thick
• 3 whole wheat tortilla wraps
• 3/4 c. mozzarella or sharp cheddar cheese, grated

Heat oven to 425.  Spray a cookie sheet with cooking spray and place veggies in a single layer.  Bake for 10 minutes, flip once, and cook for another 10-15 minutes to desired doneness.

Meanwhile, heat nonstick pan to medium.  Spray with cooking spray.  Place tortilla wraps on top and place about 1/4 c. of cheese on half of each wrap.  Fold wrap in half and press down lightly.  Cook until browned on underside, flip, and cook the other side until browned and crispy.

When veggies are done, open up quesadillas and fill with the roasted vegetables.  Cut in half and serve.  ENJOY! 😀

Question: Have you ever “healthified” a favorite restaurant meal?  What was the result?

‘3’ vs. ‘6’

My alarm clock seemed extra loud this morning.  Loud and extra, extra, extra obnoxious.

It woke me with a jolt, as I literally made a flying leap through the air in order to shut the alarm off.  Somehow I even managed to hit the off button while air-borne.  I thought this was pretty cool until I realized that I had flung myself further than I actually needed to, resulting in a loud thud as my head hit the wall.  Whomp.

Apparently, it’s Thursday, because after my initial daze, I simply laughed.   If it was Monday, there may have been (very) different consequences. 😉

Thursdays are usually my strength training slash yoga day.  But a walk sounded so appealing, that I just ate my breakfast and went.  I think it’s the unusual warm weather that’s making me want to spend extra time outdoors.  It is the official first full day of fall, after all.  The chilly weather will be permanently here before we know it.

Breakfast: whole wheat bagel with almond butter and a banana

A big ol’ fresh salad for lunch!  Complete with all my favorite mix-ins…

• mesculin greens
• cucumbers
• tomatoes
• garbanzo beans (aka chickpeas)
• black olives, sliced
• olive oil
• feta cheese

Yogurt In A Jar!

I layered some orange slices on the bottom, plopped on some plain yogurt, and sandwiched the yogurt in with a sliced kiwi.  The fruit juices dispersed throughout the yogurt, creating a naturally sweetened morning snack.

There was also an apple and some whole wheat bunny crackers to accompany the salad. 😀

There was a recent research article done, looking at whether “grazing” throughout the day (in this case, referring to 6 mini meals) or eating 3 square meals a day was more beneficial in controlling appetite.  The study revealed that the 3 square meals was actually more beneficial in the long run than the grazing method. 

However, that being said, I would have to look at more of the details in the study.  Personally, I find that having a morning and an afternoon snack keeps hunger at bay and prevents any gorging at the next meal.  Especially when the snacks involve a good source of protein and some fiber.  And flavor.  Which is equally important. 😉

But really, keeping blood sugar levels stable can make all the difference in how you feel by the end of the day.  Eating every 3-4 hrs. is an important aspect of any healthy diet.  

Afternoon Snack: Raisin bran with milk

I’ve been making a lot of appetizers these past few days.

There’s something about having a lil’ something to tease the palate before the main meal.

Tonight I had a ramekin filled with homemade Onion Soup (recipe to follow.)  The onions cook down, down, down.  Into a state of absolute, caramelized bliss.  It’s a beautiful thing.  It also makes the perfect appetizer soup.

But before you think I’m getting too snooty or that I might possibly have too much time on my hands, you should know that Onion Soup is possibly the easiest soup you will ever make.  You should also know that my main entree did not revolve around filet mignon or leg of lamb. 😉

Yes.  It is totally okay to precede your dinner with a bowl of Onion Soup, winning you looks of admiration across the table.  (Nobody has to know that it took you a mere 30 minutes from start to finish.)

And it’s totally okay to call a bowl of “un”overnight oats your dinner.   Absolutely a-okay.

“Un”overnight Oats:

• 1/2 c. uncooked oatmeal
• 1 banana, sliced
• 6-oz. plain yogurt
• cinnamon, nutmeg
• mixed, lightly salted nuts

I added in a side of steamed broccoli to squeak in some greens as well. 😉

I can’t believe that I actually have a day off tomorrow!  It’s been go, go, go lately.  Constantly.  I am so looking forward to having a day to just catch up.  Especially since I have a busy (but fun!) weekend planned.

Question: Do you tend to eat 3 square meals a day or do you aim for more of a 6 meal a day approach?  What works better for you and why?

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Onion Soup
taken from Mollie Katzen’s Moosewood Cookbok (and tweaked just a lil’)

• 2 T. butter
• 4 large onions, thinly sliced
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/8 tsp thyme
• 4 c. hot water
• 2 T. soy sauce
• black pepper

1. Melt butter in a kettle or Dutch oven.  Add onions and salt and cook over medium heat about 10 minutes, stirring occasionally.
2. Add mustard and thyme; stir and cover.  Cook on low for about 15 more minutes.
3. Add hot water, soy sauce and pepper.  Simmer at least 10 more minutes.
4. ENJOY! 😀