no ordinary omelet

I had a fridge full of steamed broccoli and spinach.  The broccoli was approaching that stage of wilted softness that makes you think twice about eating it straight up.  And while the spinach was fresh, there was only 1 cup of uncooked spinach left to be eaten.  Which, as we all know, translates into about 1 tsp or so of cooked spinach.  😉

Throwing these veggies together, I quickly realized that this wasn’t your ordinary breakfast fare.  Unless, of course, there were eggs involved.  Suddenly, the bowl of leftover veggies transformed into something greater in my head.  And that is how my omelet was born.

Lucky for me, there was also a bowl filled with leftover roasted rosemary red potatoes sitting in the fridge.  Which, by the way, tasted amazing the first time around.  They’re incredibly aromatic, and when you combine this with their aptitude for turning into crisp, golden nuggets in the oven, they are pure perfection.  But I’ve got to say, day old roasted potatoes are even better than the originals.

While the potatoes were reheating in my nonstick pan, I threw some scrambled eggs in on the side.  One whole egg, 2 egg whites, a splash of plain soymilk and a bit of salt and pepper.  Keeping it simple.

When it comes to omelets, I usually do the “inside out version.”  That is, I heat the veggies and then add in the scrambled eggs.  Chop, chop, chop with the rubber spatula and voila!  You have just created an inside omelet. 

However, there are times when only a real, honest to goodness, stuffed omelet will do.  Sometimes you need the real deal.

Don’t feel bad if your omelet cracks when you fold the eggs over.  It just means that you got a little carried away with overstuffing the filling.  We all do it now and then. 😉

Simply do as I do, and spread a little fresh ricotta on top.  Suddenly, you have the perfect omelet. 

The red pear was added in for the sweet factor.  This was breakfast after all.  I can’t imagine having breakfast without a lil’ bit of sweetness. 😀

Veggie Stuffed Omelet with Ricotta

• Leftover veggies of choice (steamed broccoli, cooked and drained spinach, black olives, onions, sweet bell peppers, mushrooms, etc.)
• 1 tsp olive oil
• sea salt
• 1 whole egg + 2 egg whites
• splash of milk (or soymilk)
• fresh ricotta cheese

1. In a nonstick cooking pan coated with cooking spray, add in cooked vegetables and sea salt to taste.  Cook over medium heat until thoroughly heated.  Transfer to a clean plate or bowl.
2. In the same pan, drizzle 1 tsp olive oil and bring to medium heat.  In a small bowl, whisk eggs and soymilk together.  Pour egg mixture into pan and cook over medium heat, occasionally tilting the pan to let the uncooked part of the eggs run onto the pan.  Cook until center of eggs are set.
3. Add filling to center of egg mixture, and gently flip one half over the other while transferring to a plate.  Spread with warmed ricotta cheese and sprinkle with parsley.
4. Serve immediately and ENJOY! 😀

~~~~~~Question: What is your favorite way to eat an egg?~~~~

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Weekend Post: Caramelized Banana Pancakes

I often think in terms of all or nothing.  Hence the reason I like to ask you guys questions such as, “if you had to eat but one food for the rest of your life, what would it be?”  Or, “if you had to cook one thing for the rest of your life, what would it be?” 

You see?  All or nothing.

But maybe that’s because when I land on a recipe that I really, truly love, I can think of nothing I want more.  I’ll usually fall so deeply in love that I continue to make that certain something, over and over and over again.  Until—finally—I either tire of it or something else that’s just as wonderful comes along and takes its place.

Today I discovered caramelized banana pancakes.

 This wasn’t an e-n-t-i-r-e-l-y new discovery.  It’s not like I’ve never had a banana before (HA!)  And I’ve had more than my fair share of puffy pancakes smothered in syrup. 

But there’s something quite miraculous about the combination of a doughy, cinnamon infused pancake and caramelized bannas.  The bananas were anything but ordinary.  The heat from the pan helped them develop a delicate, crispy skin and a plump, marshmallowy center.  It is bliss.  Pure, sweet bliss.

This pancake recipe is much heartier than your standard pancake.  In fact, it reminds me very much of a muffin.  Thick, doughy, and very, very carb-y.  I foresee these becoming a regular at my breakfast table, as they quickly become a member of the all or nothing group.  😀

Caramelized Banana Pancakes
Serves 1

• 1/4 c. whole wheat flour
• dash of salt
• 1/2 tsp baking powder
• sprinkle of ground nutmeg
• 1/8-1/4 tsp ground cinnamon
• 1 T. rolled oats
• 1/4 c. milk
• 1 tsp olive oil
• 1 tsp molasses (optional)
• 1 banana, sliced thickly

1. Mix together flour through oats.
2. In a separate bowl, combine milk through molasses.  Add wet ingredients to dry and beat  just until smooth (don’t overmix).
3. Heat a griddle to medium heat and spray well with cooking spray.  Add batter to pan and cook until browned.  Flip and cook until desired doneness (I like mine doughy on the inside!)
4. Meanwhile, in the same pan, add the bananas and flip once browned on one side.  Cook until warmed and oozing with sweetness.
5. ENJOY! 😀

Meanwhile—on the family front—Nicole and Nate’s brand new couch arrived today! 

It’s adorable, cozy, and super comfy to boot. 😀

So far, the cats have been behaving themselves with the new furniture addition.

Let’s hope Stitch can stay out of trouble. 😉

Question: Favorite kind of pancake?  Aside from bananas, I love, love, love a good pumpkin pancake, dabbed with butter and drizzled with maple syrup.  It may just be my favorite autumn meal. 😀

breakfast in a hurry

Sometimes I like to spend hours in the kitchen. 

Throwing together homemade samosas and carrot soup, all on a whim.  Just because I can.

And then there are times when I need short-cuts.

Let’s take steel cut oats as an example.

Steel cut oats take a good 30-40 minutes of your attention.  This is fine for lazy weekends, but not so much for a busy week day.  What’s a busy girl to do?

Well, duh.  There are rolled oats for people like us.

But, really, sometimes you want steel cut oats.  They impart a deliciously nutty bite, and may even keep you full longer since the digestion time is increased.  I like to think of it in this way: steel cut oats > rolled oats > instant oats.  In regards to the fullness factor, anyways.

I’ve discovered that there is indeed a short cut to having steel cut oats during the week.  And that is simply to prepare one heeping batch at the beginning of the week and pop it in the fridge.

Four servings worth of steel cut oats.  Just cut it, pop it in a microwave safe bowl, throw in your favorite fillings and heat to desired temperature.  In 3-4 minutes, you’ll have steel cut oats for a busy, week day breakfast!!

This morning I had to drive in early for a Food Service Director’s meeting, which meant that breakfast needed to be extra, extra quick to throw together.  Cha, cha, chilly oats became my breakfast of choice.

• 1 serving of steel cut oats (about 1/4 c. uncooked)
• 6-oz. plain yogurt
• cinnamon and nutmeg
• 1 banana, mashed
• 2 T. craisins
• toppings: granola and almond butter

Served with hot tea for a lil’ warmth on a chilly morning. 😀

Another busy day tomorrow.  But hopefully by the end I will be ServSafe certified!

Question: Do you have any “secret” shortcuts for meals/snacks/breakfasts that would normally take a long time to make?

orange you glad?

Prepare yourselves.  This post is about to explain to you why my hands are orange. 😉

Reason #1: It all started with a humble carrot.

Carrots never crossed my mind as a kid.  I ate them, yes.  But they were nothing special.  And then my tastebuds discovered carrot cake, which is when I realized that carrots were God’s gift to man.  And then—then!—a whole new world of flavor opened up, and I realized that carrots were not meant solely for cakes (although some might argue this fact.)  I ate them roasted.  Honey glazed.  Plain.  Raw.  With dip.  Grated in oatmeal.  Dunked in peanut butter. 

Yes.  I ate carrots.  Lots and lots of carrots.

Reason #2: After my newfound love for the carrot, I discovered canned pumpkin. 

I grew up hating pumpkin pie.  Absolute hatred!!  To this day, I can not eat it.  Which is such a shame, because I’m convinced that aside from a roasted turkey, pumpkin pie is the heart and sole of Thanksgiving. 

However, once I discovered that it was just pumpkin pie that I didn’t like, and not so much the actual pumpkin, a whole new world opened up.  Pumpkin bread.  Pumpkin lattes.  Pumpkin muffins.  And now that I’ve fully stocked up on Libby’s canned pumpkin, I’m including pumpkin in my breakfasts as well.

Breakfast Pumpkin Cookie—(the texture of this “cookie” most closely resembles that of “overnight oats”)

• 1/2 c. uncooked oatmeal
• 1 banana, mashed
• 1/2 c. canned pumpkin
• 2 tsp chia seeds
• 1 T. peanut butter
• 2 T. cranberries (I use ‘Craisins’)

1. Mix all ingredients together in a medium bowl, mashing well with a fork.
2. Spread evenly across a plate.  Cover and refrigerate overnight.
3. ENJOY! 😀

Reason #4: Lastly, I am obsessed with the sweet potato, which destroys any hopes of my hands ever returning to normal.

Tonight I opened up my Moosewood Cookbook and pulled out a recipe for Samosas.  Sticking mostly to the recipe, I did make some substitutions.  Like using all whole wheat flour in place of the white.

I also turned up my nose to the white potatoes and subbed in 1 large sweet potato instead.  I’m sure you would agree that the sweet potato makes for a much more colorful, tasty filling.  😀

The dough to these Samosas was so fun to work with.  It was super stretchy and flexible.  I pulled it, smashed it, rolled it, and stretched it. 

And then I preceded to fill, fill, fill these babies up.

I may have overstuffed these guys just a little, but the dough was very forgiving.

The results were worth the 2 hours of prepping and baking time.  So, so, so worth it!

It was love, my friends.  Love at first bite.

Reason #5: Eaten with herbed carrot soup.  Of course. 😉

So there you have it.  I have an obsession with all things orange, and there’s just no stopping me.

Samosa Recipe—from Mollie Katzen’s Moosewood Cookbook, as seen on the Food Network website

The Dough

• 2 1/2 cups flour (used whole wheat)
• 1/2 teaspoon salt
• 1 cup buttermilk or yogurt
• Extra flour as needed

The Filling:

• 2 large potatoes (the size of a large person’s fist)–used sweet potato
• 1 tablespoon butter
• 1 cup finely minced onion
• 2 medium cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon mustard seeds
• 1 teaspoon dried coriander (if available)
• 3/4 teaspoon salt
• 1 1/2 cups uncooked green peas (frozen, thawed=fine)
• 2 tablespoons lemon juice
• Cayenne, to taste

Directions

Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

Filling: 1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. 2)Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

To Assemble and Bake: 1) Preheat the oven to 425 degrees F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. 3) Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Note: If you are storing the samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that’s one of the charms of this ritual.)

The Dipping Sauce:

• 1/2 cup cider vinegar
• 1/2 cup water
• 3 tablespoons brown sugar
• 1 small clove garlic, minced
• 1 teaspoon salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas.

Question: If you turned the color of what you eat the most, what color would you be?

comfort

I’d like to say that I’ve been living it up these past couple of days.  Partying like it’s my business.  Living life to the max in New York City.  Or something like that.

But—really—I consider you guys my friends.  And—really—friends are honest with each other.  Right?  Of course. 

Honesty says that I’ve been cozying up with a box of kleenex, becoming best buds with dark cherry herbal tea, and sleeping till past 8 o’clock.  Yes, it’s true.  I have fully surrendered to the common cold. 

It’s funny how despite it all, I still end up in the kitchen with my apron on.  A wooden spoon in my hand.  Flipping through the pages of a Cooking Light cookbook until landing on Vegetarian Chili.  I can’t think of anything I’d rather do right now than cook and eat comforting food.  Chili is my comfort food.

As is cornbread. 

I love this recipe both because it’s (a) amazingly delicious and rustic as well as being (b) completely healthy—I use stoneground cornmeal, whole wheat flour and olive oil to make this bread.  The small amount of sugar and oil help to keep this bread moist and soft, providing you with a slice that’s delicate enough to be crumbled lightly over chili, firm enough to be toasted and spread with butter & jam, and healthy enough to be eaten for breakfast.

I heart this cornbread.   😀

+ greens, garden fresh yellow tomatoes, black olives and olive oil. 

Psychologically, vegetables always make me feel better when I’m sick. 😉

Tell me, tell me.  What is more comforting than sipping on tea, sitting near a campfire, holding a bowl of hot chili and savoring a slice of cornbread straight from the oven? 

Comfort to the max. 😀

Question: What is your favorite “comfort food” to make and to eat?

building menus

I slept in this morning!  And I loved every delicious minute.

There are some times when it’s necessary to kick yourself out the door and into your regular workout routine.  And then there are other times—such as today—when the healthiest option is to just rest.

I’ve been playing limbo with a lingering cold this past week.  It’s like my immune system is playing tug-of-war with a stuffy head.  My bets are on my immune system.  It’s just taking a little longer than I would like. 😉  Needless to say, the extra sleep felt good.  Amazing, actually.  Sometimes you just have to listen to your body. 

My bowl of oat bran was exceptionally creamy this morning.  I think it’s due to the ripe banana and chia seeds.  So yummy!

• 1 c. lowfat milk
• 1 banana, sliced
• cinnamon + nutmeg
• 1/4 c. oat bran
• 2 tsp chia seeds
• 2 T. dried cranberries

1. Bring milk, banana, and spices to a boil.
2. Add in oat bran, chia seeds and cranberries.  Reduce heat to medium-low and cook for 6 minutes, whipping every so often.

Creamy.  Creamy.  Oh so creamy!

Today, my internship involved grocery shopping.  And I loved it.

Yesterday involved a meeting with a mom whose son has celiac disease.  She’s concerned about what he can eat, his own personal self esteem issues related to this new diet, being able to still “fit in” with the other kids, etc.  It was awesome being there to listen in on the conversation between her and the food service director.  I can’t wait until it’s my turn to educate someday. 

At least I had the opportunity to create a brochure and a 2-week cycle menu for the boy with celiac.  I had to keep the school’s budget in mind, as well as making it as easy as possible on the food service workers.  Thankfully, there was a little wiggle room to be able to purchase special gluten-free products, which instantly helped with helping him still “fit in” with the other kids.  This is where the grocery shopping came in. 

I found a gluten-free pizza crust, along with some tortilla wraps for deli sandwiches.  Pastas, gluten free cereals, rice cakes, cheesesticks, sun-butter, and other such foods found their way into the menu too.  Fun!

On my own lunch menu for today: 2 slices Arnold German Dark Wheat Bread, 1/4 c. roasted red pepper hummus, grated carrot and thinly sliced green bell peppers

I always forget about bringing yogurt for snacks! 

Today I packed up some plain yogurt with a chopped orange and a sprinkle of pumpkin flax granola.  This kept me full between an early breakfast and a later lunch. 😀

I also snagged an apple and some chopped carrots, bell peppers, and cherry tomatoes for an afternoon snack.

My Food Service Preceptor told me that the Au Bon Pain chicken noodle soup from the school was delicious, and it sounded so perfect for my sore throat.  I grabbed a small dish to accompany my sandwich and it was absolutely perfect.  Not too salty tasting, like some other chicken noodle soups out there, and the carrots still had a nice firm bite to them.

Fun.  Lunch.

The rest of the afternoon zipped by in a flash. 

Menu planning, union meetings, and making brochures left me (a) ready for a walk and (b) ready for dinner.  I ate dinner first and went for a 3-mile walk afterwards.  Both were amazing. 😀

Veggie Pizza Slice #1 (see recipe page)

Veggie Pizza Slice #2

Plus greenage! 

Mesculin greens, carrot, cucumber, tomatoes, olives.  Drizzled with EVOO.  I like my salads kept plain and simple these days. 😀

I am now off to unwind a bit before another busy day begins tomorrow.  I have a seminar class with my fellow interns, and I’m excited to see what everyone’s been up to.  😀

Question: How do you treat a sore throat?  Ideas?  My mom is convinced that gargling with salt water is key, but I just can’t do it.  Usually I stick to teas and hot bowls of oats.  It’s a temporary fix, but it still makes me feel better. 😉

cha-cha-chillin’ out

How pretty are these roses from our flower garden??

The kitchen was intoxicated with the sweet, lingering smell of fresh roses this morning.  Mmm…

This morning, I decided to squeak in an early morning run since I had that extra hour before heading to work.

First I had a nice hot bowl of oatbran.  Same ol’, same ol’ as yesterday’s bowl.  The cranberries in the warm, creamy liquid are the star of the show.  They really plump up and add such a nice touch of sweet and tart. 😀

I like to follow these guidelines with cold morning runs:

<30 degrees: Under Armour Tights with shorts + t-shirt + Under Armour long sleeved shirt
<50 degrees: Under Armour Tights with shorts + t-shirt
>50 degrees: Shorts + t-shirt or tank top

For the most part, these simple guidelines work like a charm.  The temperature is already dropping to 42 degrees in the early morning, which means I’ve been running in warmer running tights.  It’s not quite cold enough to switch to wearing long sleeves yet, but we’ll be there before you know it.  I even saw my breath this morning! 

New seasons make me so excited! 😀 

My legs felt really fresh for my morning run.  I took the past few days off from running, sticking only with my regular walking routine.  The rest was was *so* worth it.  Three miles of running felt easy! 😀

Lunch was kept fresh and simple today!

• mixed greens
• cucumbers
• yellow and red garden tomatoes
• 1/2 c. black beans
• cheese stick
• carrot
• mushrooms
• olive oil and sea salt

With some kashis, an apple, and a Peanut Butter Chocolate Chip Larabar for snacks.

I’m sticking to my original thoughts on these “new” larabar flavors.  Fun, yummy, but a little too pricey for my liking.  Although this one might be worth buying now and again.  Soooo sweet and chocolatey. 😀

Afternoon Snack: yogurt + natures path pumpkin flax granola + teddy peanut butter

My throat was feeling a little funky tonight.  Not really sore, not really scratchy, but kind of just…you know…funky.

A hot bowl of split pea soup felt oh so right. 😀

(see recipe page for recipe!)

On the side, I had a melted sharp cheddar cheese quesadilla. 

Simply heat up a frying pan, spray with cooking spray, and toss on a whole wheat tortilla wrap.  Sprinkle with sharp cheddar cheese (about 1/4 c. per person) and fold in half.  Flip and toast to perfection!

+ steamed broccoli and mixed veggies for that little somethin’ extra

I finished the night off with a hunk of 88% dark chocolate. 😀

I. Am. So. Tired. Tonight.

I think I’m running on chronic sleep deprivation, due to early mornings and late nights.  There’s no excuse for going to bed late last night.  Just that I stayed up a little too late watching the end of LOST.  I waited to see the end of the series until I caught up with all the reruns.  I don’t want to spoil the ending for anyone who hasn’t seen it yet, but…the ending?!?  Not a fan.

Off to relax for the night and hopefully go to bed early.  Happy Hump Day! 😀

Question: Does your workout routine change at all once the cooler weather rolls around? 

workin’ hard in the kitchen

I woke up at 5:15 this morning. 

No alarms were needed to wake me up.  Just the warm and comforting thought of a hot shower and a hot bowl of oat bran.  Mmm…

Using my basic oatbran method in the recipe page, I also added in some dried cranberries and topped it all off with some lightly salted mixed nuts (ah-mazing!!)

Trail mix meets oat bran.  In one yummy, delicious bowl.  Worth.  Waking.  Up.  For.

The kitchen of the High School was b-b-b-busy this morning!  I immediately threw on some gloves and got to work.  After pouring out 1/2 c. portions of peaches, I helped make pizza.

It was so much fun stretching out the dough and swirling on the red pizza sauce.  The olive oil and herb mixture that was placed around the crust smelled absolutely heavenly!  I also made some calzones, which was the “special” of the day.  Fun! 

All of this working in the kitchen immediately brought me back to my days of working at an assisted living facility.  It was hard work, and at the end of the day I would always be physically and mentally exhausted.  Completely.  But there is nothing quite as satisfying as seeing people enjoy the food that you worked hard to put together.  Especially when they actually enjoyed it…haha. 😉 

Four hours into working at the high school, and I was oh-so-ready to dig into my lunch bag!

First, a morning snack: an apple and a cheesestick

I like to use up leftovers.  This explains my lunch.

• 1 c. cooked brown rice (leftover!)
• about 1 c. of sauteed summer squash & zucchini (leftover!)
• about 1/2 c. roasted turnips (leftover!)
• 1/2 c. kidney beans
• salsa and parsley

Brown rice is so versatile and makes for an awesome lunch when mixed with veggies and a protein source.  I devoured every last, delicious bite.

Afternoon Snack: 6-oz. yogurt + 2 T. Pumpkin Flax Granola + Almond Butter

 Return Of The Tofu Press!!!

Wait.  That’s not tofu.  Oh, you’re right.

That would be frozen, dethawed spinach.  I’ve heard that the tofu press works well with those kinds of things, but I’ve never actually tried it.  Until tonight, that is, while making a spaghetti pie. 

This baby worked like a charm. 😀

Mom and I both had the late afternoon off today, so we both got our hands dirty in the kitchen.  It was fun having a cooking companion. 😀

On the menu: Vegetarian Spaghetti Pie (hint: call it Spaghetti Pie if you have family members who are still wary of eating vegetarian dishes 😉 )

Vegetarian Spaghetti Pie—courtesy of Eat Well, Live Well Cookbook…with some tweaking

• 8-oz. whole wheat spaghetti noodles, uncooked
• 1 tsp olive oil
• 2 eggs, beaten
• 1 c. part-skim mozzarella cheese, shredded and separated
• 1/2 c. onion, chopped
• 1/4 c. green pepper, chopped
• 2 clove garlic, minced
• 1 c. fresh tomatoes, chopped
• 1/2 c. water
• 1 can (6-oz) tomato paste
• 1-1/2 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp salt
• 1 c. part-skim ricotta cheese
• 1-10 oz. package frozen chopped spinach, thawed and well drained

1. Preheat oven to 400 degrees.
2. Cook spaghetti in boiling water according to package directions; drain.  Add oil, eggs and 1/4 c. of mozzarella cheese.
3. Press mixture onto the bottom of a 14-inch pizza pan coated with nonstick spray.  Build the edges high to form a crust.  Bake for 10 minutes.
4. In a nonstick skillet cook the onion, green pepper and garlic until tender.  Stir in the tomatoes, water, tomato paste, basil oregano, and salt.  Set aside.
5. Spread ricotta cheese over top of spaghetti crust.  Layer mozzarella cheese on top.  Layer the spinach on top of this and then the tomato mixture.
6. Cover the pie with foil and bake for 12-15 minutes.  Uncover and bake an additional 2-3 minutes.

Makes about 6 servings.

Meanwhile, while the spaghetti pie was baking, I threw together a larger than life salad.

Complete with yellow & red tomatoes, EVOO, sea salt, black olives, ‘shrooms, carrots, cucumbers and celery.  Fresh, fresh, F-R-E-S-H!!!

About 20 minutes of baking time later, and this came out.

Melty.  Ooey-gooey.  Saucy.  Rich.  Fresh.

Not even being a pasta fan, I am in love with this recipe.  It very closely resembles a vegetarian lasagna, with the red sauce tasting much like a marinara.  So yummy.  I think the overall recipe could use some extra vegetables (mushrooms, summer squash, etc.) to reach perfection, but it’s well on its way.  Feel free to mess with this recipe and make it your own. 😀

I get to go in an hour later tomorrow (8’oclock vs. 7’oclock!), so I have high hopes for a morning run.  I’m not at all looking forward to running in the winter, but I’m absolutely loving my chilly autumn runs. 😀

Question: What was your favorite job that you have ever had?  For me, it was definitely working at a service dog training facility.  Playing with & training golden retriever puppies all day and getting paid for it?  Um…yeah.  It doesn’t get better.

(not) meant to be

Eight hours of sleep and feelin’ good!

I forgot how deliciously creamy oat bran is, when cooked with chia seeds!!!

• 1 c. lowfat milk
• 3/4 c. water
• seasonings: cinnamon, nutmeg, cloves, vanilla
• 1/4 c. oatbran
• 1 apple, diced
• 2 tsp chia seeds
• 1/4 c. wheat bran
• toppings: FEED apple granola, walnuts, maple syrup

1. Bring milk, water and seasonings to a boil, stirring occasionally.
2. Add in oatbran, apple, and chia seeds.  Reduce heat to medium low and cook for about 4-5 minutes.
3. Once beginning to thicken, add wheat bran and cook for one more minute.
4. TOP as desired! 😀

Morning Snack: Orange and mixed nuts

A morning headache converted my original plans of a 5-mile run into a 4-mile walk.  I welcomed the change in pace.  Despite taking yesterday off from running, I just wasn’t feeling it today.  A walk felt 10 times more refreshing for this morning’s workout.

That being said, I’m going to need to really do some schedule tweaking for this upcoming week’s workout routine.  I think I foresee many “night runs” in my not-so-distant future. 😉

My morning walk left me hungry, and I was completely ready to eat by noon.

Brown rice.

Roasted Turnips.

Leftover Bruschetta Chicken (from yesterday.)

The Bruschetta Chicken is my new favorite recipe.  I first tried it about a month ago, when Nicole had us over for dinner.  She served it alongside her homemade foccaccia bread, caesar salad and a zucchini stir fry.  Home cooking at its finest.  My Memere would have been proud. 😀

This chicken dish is worthy of being served for company but quick enough to get on the table for any day of the week.  Best of all, it’s kept healthy with a few simple ingredients, including lycopene rich tomatoes.  Lycopene is an antioxidant known mostly for its effect in reducing cancer risks.

I followed the recipe—almost completely—but modified it just a bit by using real egg whites, whole wheat flour/breadcrumbs in place of white, and cutting back just a bit on the salt.  This meal turned out delicious and reheated well for the use of leftovers.  It makes for the perfect autumn meal. 😀

Bruschetta Chicken—courtesy of Taste of Home

• 1/2 c. whole wheat flour
• 1/2 c. egg whites
• 4 boneless, skinless chicken breast halves (4-oz. each)
• 1/4 c. grated Parmesan cheese
• 1/4 c. dry breadcrumbs (I made my own, toasting whole wheat bread in the oven until dried out and processing with basil & oregano for spices)
• 1 T. butter, melted
• 2 large tomatoes, seeded and chopped
• 3 T. fresh minced basil
• 2 garlic cloves, minced
• 1 T. olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

1. Place flour and eggs in separate shallow bowls. Dip chicken in eggs, then in flour; place in a 13-in. x 9-in. baking dish, coated with cooking spray. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
2. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 160-165.
3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

Can I just say how excited I am to see turnips in my kitchen again?

Autumn, how I love you.

Post-lunch sweetness!

Afternoon Snack: cheesestick and whole grain pretzels

I’m telling you, it was not meant for me to go running today.

First, there was this morning’s headache that turned my intentional run into a walk.

And then there was tonight—before dinner—when I decided that a 3-mile run sounded like a good idea.  I was one mile in, feeling strong, and suddenly—out of nowhere—it began to rain.  You guys know me by now.  I love running in the rain.  It was completely lovely.  But then I saw a lightning flash and heard its companion (aka thunder) bark with an incredible fierceness that made my heart skip a beat, my hair stand on end, and my feet feel as numb as an icecube.  I sprinted through puddles and dirt, bolting towards home.  It was probably the quickest 2-miles I’ve done in a long time.

I love rain.  I’m scared of thunder.  And that’s the truth. 😉

Time for dinner!

• mixed greens
• 1/2 cucumber
• 1 carrot
• 1/2 tomato
• 1/2 c. kidney beans
• black olives
• 1/2 c. whipped, 1% cottage cheese
• 1 tsp olive oil

+ kashi crackers.

I love a fresh, crunchy salad for dinner! 

I also love dark chocolate for dessert.

I just bought a new binder and planner today!  I tried getting myself used to the Google Organizer features, but—honestly—I have to write it down with a pen to make it work.  There’s something about holding an actual notebook and crossing my To-Do list out with ink.  It feels so rewarding. 

Tomorrow is going to be an early morning!  My preceptor for Food Service wants me in at 7 o’clock.  Setting the alarm for 5:30 sharp!

Question: How do you keep yourself organized?

transition phase

Yesterday was all about fall.  And—if this is at all possible—I’ve become even more excited about its upcoming appearance, after reading all of your ‘fall-filled’ comments.  Beautiful.  Absolutely beautiful.  Bring on that cool, hoodie & jeans styled weather! 😀

But around here, we’re still in that silent transition phase.  That point where you’re not really sure if fall is just a tease, or if summer truly is on its last running stretch.  Days that offer a little bit of summer, a little bit of fall.  I like to think that this phase gives us the best of both seasons, all in one day.

With today being Labor Day and all, my family needed to celebrate.  Outdoor style.   

Any good celebration includes (1) a picnic table (or anything that allows you to eat outdoors, really…a picnic blanket would do just fine 😀 ).

(2) A grill to cook off of.  And hopefully someone who knows how to cook on one.  Let me tell you right now, I am hands off when it comes to the grill.  Too little temperature control, too much a mind of its own.   Scariness!

But then again, maybe I should add ‘master the grill’ to my bucket list?

Lastly, any good celebration involves (3) family.  The more, the merrier.  My Pepere and Nicole came to join us for good food and fun conversation. 

Mom and Nicole

One of my favorite things about cookout fare in the late summer/early fall is that it’s absolutely a-okay to grill up the meats, veggies, corn, etc. on the grill, while simultaneously turning on the indoor oven. 

These babies were baked in the oven (325 to 400—temperature was increased for timing reasons 😉 ) for a good 2 hrs.  Roasty.  Crispy.  Perfect. 

I went for a sweet potato version which went through this whole ooey, gooey, caramelization phase.  It was lovely. 😀

Let’s talk corn.

For the full experience of enjoying corn on the cob, corn must be grilled in its husk at least a few times a year.  Yes, you can boil it for decent results.  But for that really sweet, “I can’t resist your love” type of feeling, you simply need to grill it.  Just soak the corn in the husk for about 15 minutes to prevent scorching and then throw them on the grill, rotating every so often.  It takes about 15 minutes (longer or shorter depending on your desired results.)

I chose tempeh for my protein of choice today.  I’ve never been a steak girl (I know, I know…many grill masters would cry over this fact—sorry!), but tempeh and tofu are extra nice when grilled.  Using weber’s tofu method for grilling (spray a sheet of foil, plop the tofu or tempeh on the sprayed sheet, and grill for about 10 minutes, flipping once), I first basted 1/2 the block of tempeh in some Bone Suckin’ Sauce.  The sugars in the sauce helped contribute to those nice, golden markings and rich, smoky flavor.

Delicious.

And, really, no celebration is complete without my sister’s focaccia bread.  It’s quickly becoming that secret recipe which everyone begs for at every. single. family. gathering.  Summer, fall, winter, spring.  It really doesn’t matter what the season, somehow this bread always works.  Always.

The meal was considered complete when this local, last-of-the-season watermelon was brought out for dessert. 

Sweet perfection. 😀

I love the seasons’ transition phases. 

Enjoying the foods of both summer and fall.  Taking in the warmth that the summer sun still has to offer.  Enjoying a cool breeze.  Wearing a hoodie and a pair of flip flops.

*Sigh*

Life is good. 😀

Time to get organized for tomorrow’s busy day at the school!! 😀

Question: Did you celebrate Labor Day?