June 27, 2012
Guess what just happened? Something big. HUGE. Something my dad and I have been talking about for years now. On December 2, I will be participating in the Strip at Night Half Marathon! We officially signed up (and payed the pricy fee…) over breakfast this morning. I cannot be more excited. With the start outside of Mandalay Bay, finish at The Mirage and live bands rocking out alongside the entire course, could there be anything more exciting? Oh yeah, I should also mention people getting hitched mid-race, the plethora of running Elvises on top of the usual strip chaos and the fact that it will be just 14 days before I turn 23. Woah. I’m giddy to have another goal to work toward. And, I mean, come on, Vegas? I feel like a screaming teenybopper watching a Justin Bieber concert. My dad’s commitment, after all he’s recently been through, is so inspiring. Although he doesn’t think he’ll be able to complete the full 13.1 (he’s done this Vegas race twice before), just running the first few miles side-by-side with him will make me happy.
Moving on. Last night I waited for Amanda to get out of work and headed to the gym so we could complete a quick arm circuit together. She then surprised my family with a wonderful meal of ground turkey stuffed peppers and a chickpea salad. Isn’t that just the sweetest? I hope to snag her recipes to share with you all soon. In the meantime, however, I wanted to give you a peak at my cannellini bean “white sauce.” Amanda and I put together a similar sauce a few weeks back for our cauliflower crust so I wanted to give you the recipe before I post our pizza. It’s a cinch. In a food processor simply pulse together (to your desired consistency) a can of cannellini beans, 1/2 cup fresh basil, 1/2 cup fresh parsley, 2 roasted garlic cloves, a small roasted tomato and a tablespoon of olive oil. Season with a little salt and pepper. DONE. How easy is that? I cooked up a spaghetti squash the other night for dinner, mixed in some of the “white sauce” and topped it with some roasted asparagus, as well as a sprinkle of nooch. It was glorious. I put the leftover sauce in the fridge, which has created a delightful hummus-like veggie dipper. What a pleasant surprise.
Do you have a dream race you’ve been wanting to complete?
Sprinkled with Love,
April 11, 2012
I’ve been ravenous lately, eating everything and anything in sight…hungry hungry hippo-style. Well, that is if a hippo ate squirrel/bird food with the copious amount of nuts and seeds I’ve been consuming. I don’t know what has gotten into me, especially since this is the least strenuous week of training. Maybe it’s the fact that I subconsciously am loading up for my race at the end of the week? I’ve also been under a bit of stress with a lot of work due this week so maybe that’s the culprit.
Who knows and who cares. I’ve been listening to my body and powering through a hectic past 72 hours thanks to lots of healthy grub. Without further ado, let’s take a look at what was gobbled up yesterday. Warning: I forgot to capture quite a few things…don’t hate me!
I snoozed my 6:00 a.m. alarm yesterday morning for a full hour. I was not feeling an early start, apparently. After FINALLY dragging myself out of bed, I made a fruity smoothie to power me through a light cardio/ab workout. 8 oz. of Silk Light Original, a plain Chobani, 1/2 of a frozen banana, 2 tbsp hemp seed protein and a handful of strawberries was blended into a thick treat, which was then topped generously with flaxseed meal, chia and raspberries. So. Good. 44 people liked the picture above on Instagram, which naturally put a smile on my face!
I was on the go for lunch, working on two papers with Bre that were due today, so munched on an apple with soy nut butter and two hard boiled eggs at Starbucks, alongside too much caffeine. Baby carrots, red pepper slices alongside two or three servings of sunflower seeds were later consumed before a quick nap. Sleepy and hungry, what is my deal? Waking up rejuvenated, I tackled dinner and homework (while things were getting toasty and browned in the oven). How pretty is that bed of spinach? Roasted veggies and edamame topped a huge salad, which I then drizzled with balsamic vinegar, a little cayenne pepper and nooch. Super satisfying! Popcorn was shared with my roomie later on at the kitchen table, as we tackled the crazy amount of work we have left before graduation. Alrighty, I’m off to class! Running on coffee, as I’m sure you can tell…such a big week!
What’s your favorite smoothie ingredient?
Sprinkled with Love,
February 29, 2012
Every Wednesday, many of my favorite bloggers participate in Peas and Crayons’ What I Ate Wednesday, where they share their meals from the day before. Like I’ve mentioned before, I love posts like this simply because it helps connect, understand and really get to know the people behind both the apron and computer screen a little bit better. Plus, you can’t beat the recipe inspiration!
So guess what? After weeks of putting “WIAW” on my to do list, I remembered this week. Well sort of…I may have forgotten to take a few pictures but here are the highlights.
Breakfast yesterday was nothing out of the ordinary. Two eggs over hard, sprinkled with nooch and chia seeds (not pictured), followed by a banana with crunchy nut butter. I decided to put a “Love Your Veggies Month” twist on the naner/PB combo by stealing an idea Aubrey, from I Talk To Food, put on Instagram recently: a green wrap. Thanks collard greens!
This semester, it has become a weekly tradition to get “swiped” into my favorite dining hall every Tuesday afternoon by one of my besties, Erica. Frequent trips to arguably the best salad bar on campus is always encouraged and mountainous piles of greens are consumed, which are always topped with an enormous helping of homemade hummus. This week was nothing different…ahem, the above photo was one of two plates.
Onto dinner. Since I leave campus for Manhattan Wednesdays after class, Tuesday night meals have become a schmorgesborg. I had to cook up a package or ground turkey before it’s sell by date so I paired a large serving of it with roasted asparagus and veggie chips (sweet potato and kale). To reward myself for a successful day of studying, I ended my day with a big bowl of air-popped popcorn (with a few sprays of liquid aminos and shake or two of nooch) to accompany me in my Smash catch-up session. Yesterday was clean eating at its finest!
What did you eat yesterday?
Sprinkled with Love,
September 20, 2011
I am on a shrimp kick. I have been buying the frozen (cooked and deveined) crustaceans to add a low-cal protein boost to a variety of dishes and can’t get enough of ‘em! Preparing shrimpies is a breeze (just defrost in a skillet on the stove) and the bite-sized seafood makes each meal all the more satisfying. On Friday, two of my girlfriends and I decided to boycott the home football game to get some work done — and when I say “work” I’m referring to catching up on our favorite blogs and “pinning.” Oops?
Anywho, in lieu of my departure for Manhattan adventuring the following day (post on that to come!), I decided to cook up my remaining produce and created a delightful hodgepodge of a meal in the process. With a hint of cinnamon and the nutty heartiness of wheat berries, this refrigerator purge resulted in one H-E-double hockey sticks of a recipe. Pat on the back to mwah.
1 cup wheat berries
1/2 cup quinoa
1 lb of frozen shrimp (I used 41/50 pre-cooked, deveined)
1 small yellow onion, chopped
2 bell peppers
2 medium beets
2 cloves garlic, minced
Salt, pepper and cinnamon to taste
To start, prepare the grains. Give yourself about an hour for the wheat berries to cook! Next, roast your veggies for about 30 minutes at 375°F after lightly drizzling with olive oil. While those get going, sauté the onion and garlic until lightly browned. Time it out so that you are adding in the shrimpies right around when the quinoa, wheat berries and vegetables are almost done!
Once your veggies are tender, roughly chop them up and add them to the sauté alongside the cooked grains. Season with salt, pepper and a dash or two of cinnamon for a festive flavor.
I introduced nutritional yeast to my friends for a cheesy topping. I know this sounds like a somewhat bizarre combination but I SWEAR it was divine. The “leftovers” were consumed that same evening…
What ingredients scream fall to you?
Sprinkled with Love,