Trying to find my stride (metaphorically speaking)

AH HA! I haven’t yet been consumed by nursing school, but pretty close. The blog has been on the back burner for a bit, and I apologize to the five people who probably read what I have to say. When they say it’s an accelerated nursing program they’re not kidding. I’ve pretty much had two exams, if not three every week since starting at the end of last month. My time has consisted of studying, studying, and more studying. Unluckily for me a few weeks ago I started having patellofemoral pain syndrome symptoms (something I had last year), so I haven’t really been able to run much anyways.

This has given me some anxiety about the marathon I’m supposed to run next Sunday in Portland Maine. I’ve missed a lot of miles the past month due to school and injury so I’m just shooting to finish no matter what my time. After that the plan is to rehab/recovery and start fresh once the knee is 100%. Instead of trying to train injured. Anyways I’m looking forward to a weekend in a beautiful place, with my beautiful partner Kate, and a few of our friends. The only thing I’m looking forward to more than the race is the L.L. Bean Factory Store aka Fleece Heaven!!

Since mechanically my body isn’t where it could be I’m hoping that fueling myself with some healthy homemade meals will help ease some of my worries. This week I planned a meal for every night, here’s what I’ve got:

Monday: One Pot Mexican Rice Casserole

Tuesday: Blue Cheese, Smashed Avocado, Roasted Tomato Grilled Cheese

Wednesday: Buffalo Mac and Cheese

Thursday: Slow Cooker Lentil Chili

Friday: Leftovers before heading to Portland!!

 

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What I’m eating this week 8/20/14

So in trying to get back on track I’ve actually done some meal planning for the rest of the week! I spent the first part of the week in Vermont, and made a quick overnight trip to Boston so I only have a few nights left of dinners this week. I’ll be honest after making the first meal tonight I can say I already feel better and it has helped me feel excited to start following my training/eating schedule again.

  • Spaghetti Squash Casserole with Spinach– I made this for dinner tonight and it was delicious! A great alternative to all the pasta I ate last night while in the North End of Boston for dinner. I’m excited that spaghetti squash is coming back into season, can’t wait to find more creative ways to use it.Processed with VSCOcam
  • Red Quinoa and Black Bean Burgers– I’ve made these before and the flavors were great, however they ended up a bit mushy from over processing the ingredients. I’m planning on only processing two thirds of the ingredients before forming the patties. Hopefully this gives them better texture.
  • Coconut Zucchini Muffins– I know this doesn’t count as a meal but Kate and I are going away this weekend for our friend’s annual “Raftzilla” float on Cape Cod and we figured these would be great for a quick breakfast/snack on the ride down. Fresh zucchini from Hudak’s Farm Stand in VT will make these even better!

Happy Raftzilla to all!!

Raftzilla of years past

Raftzilla of years past

 

 

What I’m eating this week 7/27/14

I’M STILL HERE!!

For the past few weeks I haven’t done as much blogging as I’d like. The truth is I’ve just been exhausted because my marathon training has been ramping up. I’ve needed to spend more time stretching, recovering, and just sleeping. I feel like now that I’ve got a few weeks with LOOONNGG runs in that I’m starting to acclimate to the increasing mileage. So excuses aside here’s what I’m planning on making this week…

  •  Edamame quinoa salad w/ raspberry vinaigrette-this looks super easy and has lots of protein in it which I’m needing more of lately
  • Chopped edamame caprese salad-I figured this would be another way to utilize the edamame I’ve got, plus I have leftover cherry tomatoes from making a scallion and tomato quiche this weekend. 
  • Bourbon cherry smash-I wish this was a meal by itself (well it could be), but I actually made a variation of this after my PR setting 5K this weekend! Instead of bourbon I used some of GrandTen Distilling’s Fire Puncher Black Vodka. I’m not much for vodka, however this isn’t a sickly sweet flavored spirit and the spicy aftertaste is delicious. It reminds me of some aji chocolat my girlfriend brought me back from Ecuador last year. Anyways it went perfectly with the cocktail I highly recommend it.

I’m also making a surprise meal this Saturday for Kate’s return from Tanzania!! I just didn’t wanna post it here in case she see’s this first. (see you Saturday)

 

What I’m eating this week 7/7/14

Last summer when I was living in Boston we had no access to a grill at our apartment. So this summer since I do have grill access I am trying to take advantage of grilling as much as possible! The beginning of next this week looks to have good weather so I’m doing two more meals on the grill, and then an easy salad.

 

Grilled Stuffed Peppers

The stuffing for this recipe is actually just the Red Lentil Dahl that I’ve made before. So first I’m going to make up the Dahl and set aside. Then I’m going to brush four bell peppers with a little olive oil and grill each side until they get a nice char. Once they’ve cooled a bit I’m going to stuff them with the Dahl and place back on the grill just for a few minutes until everything melds together nicely.

I also had left over Dahl from the stuffing and decided to use it as dip for some tortilla chips left over from 4th of July…Oh my goodness was it good! I’m thinking of making  a layered dip now with the Dahl some yogurt and maybe a little cheese melted on top, to be continued….

 

Grilled Mushroom Caps with Tomato and Cheese

This meal is super easy (they usually get easier as the week goes on). I was inspired by this recipe; however I am going to do a whole tomato slice because I think it’ll stay together better, and I want to cook it directly on the grill surface. For this one I’m just going to take some portabella mushroom caps which I’ve brushed with a bit of olive oil and grill them until almost done directly on the grill. I’m then going to take a large tomato slice that I’ve dipped in olive oil, black pepper, crushed garlic, and red pepper flakes and put that on top of the mushroom cap. It all gets topped with a little mozzarella cheese and goes back on to the grill until cooked through and the cheese is melted.

 

Simple Kale Spinach Salad

By the end of the week I tend to get lazy so I’m planning on having a salad with lots of spinach and kale, chopped carrots, chopped tomato, and a little homemade lemon olive oil dressing.

 

All of these are pretty simple and should yield leftovers so I’ll get a couple meals out of each option.

 

What I’m cooking this week 6/24/14

Recently we’ve had a great warm stretch of weather and although I’ve taken a few weeks off to rest my foot (which I’m starting to think is just tendinitis) I’ve still been able to soak up some sun and even do a little outdoor yoga. The only downside is I hate having to turn on the oven to cook. This week I’m making some cooler dishes, and already pre-roasted some tomatoes for the first sandwich so I hopefully won’t need to do very much real cooking this week.  Here’s what I’m making…

  • Blender Gazpacho
    • Nothing is better than cold soup on a hot day, and putting it in mason jars for work make them great portable lunches
  • Bean Salad
    • I just threw together some leftover black beans, corn, green beans, and edamame. Then tossed them with some salt, pepper, and olive oil.Processed with VSCOcam

 

What I’m cooking this week 6/15/14

I know, I skipped last weeks recipe list. This is because I didn’t go grocery shopping and was set on saving money by using up whatever I could find in the kitchen. I ended up eating leftover tortillas as quesadillas, Amy’s Organic Soup with leftover baguette, a few PB+J sandwiches, and cereal to name a few meals.

This week while I was driving home from Vermont I got some inspiration from a radio show on VPR called “The Splendid Table”. They were talking about pickling and that’s where I got the inspiration for the first dish. Along with some bbq tofu I had at my friend Meredith’s this weekend I came up with this first dish.

BBQ baked tofu with quick pickled veggies

-I also have left over farro so I plan on making a simple salad with…

  • 2 cups cooked farro
  • 1 chopped cucumber
  • 1 chopped tomato
  • 1/2 cup green beans
  • dressing of olive oil/lemon juice/crushed black pepper

Red quinoa and black bean burgers…With three days of 80º weather and sun I am itching to grill something

 

What I’m eating this week 6/2/14

This week I’m feeling inspired by all the grilling that we did this weekend on Cape Cod!  I also have a serious craving for some pizza so I figured I’d try my first grilled pizza!  One thing I’ve also been wanting to try is making my own dough, but I’m a little intimidated so I think I’m going to wait until a weekend to try that process.  That way if I mess it up my evening dinner plans aren’t totally derailed.  Anyways here’s what I’m going to be cooking up this week…

  • Rica Bowl with Lentil Stew and Miso-Mustard Tofu: I don’t have a lot of experience cooking tofu so this one will be a bit of an adventure.  I’ve just been craving that salty delicious miso flavor so I’m hoping this will satiate me.  I also don’t always stick directly to recipes because I think cooking is an art not a science so I won’t be making the patacones, but I may substitute something else in (miso glazed asparagus if I’ve got some left from meal 1)
  • Lasty I’m just gonna do something simple.  I plan on baking a few sweet potatoes I’ve got left over and stuffing them with leftover ricotta from meal 1, and some spinach and garlic which I always have on hand.  Should be simple and I like simple, especially near the end of the week.

Good luck meal planning this week!