Change is in the air

Well, we have had a lot going on recently. From illness, to remodeling projects, to freezing temperatures to basements flooding...it's been a wild ride these past few weeks. So I'm sorry for the absence of posts.

A few changes may be forthcoming in my lifestyle. I'm seriously debating the whole marathon idea. I hate to quit. I really don't want to give up. But my knees have still not recovered. I don't want to risk my future joint health because of my desire to be able to say I've run 26.2 miles. I'm considering setting my sights a little lower--a triathlon, maybe, definitely a 10K or maybe the Warrior Dash. I hate this. I really want to be able to run. I want to be a runner, an athlete. We shall see...

Also, I'm reconsidering the vegetarian thing. I feel like I've given it a good, fair try--I haven't really eaten meat since the day after Thanksgiving. For the most part it has been a good experience, but I feel like I am really not getting what I need. I can't explain it really--I just feel like my body does not feel right. I also have noticed a major change in my eating habits since I started the vegetarian thing--I am so much more snacky. I never used to be like that. I feel like I am just constantly trying to fill something in my diet that is lacking. Maybe it's meat?? I'm not planning to go hog wild now. I still believe that a mostly vegetarian diet is the most healthy way to eat. So that is what I will do now--mostly vegetarian. And I am still all about cage-free, free range and organic meat.

Anyway--my workout routine has been a bit off since our workout room flooded and I haven't been able to run. I have been doing the elliptical and Pilates. I will be happy when our workout room is functional again!!

Here is what I have eaten today. ..

French Toast made on homemade whole wheat bread with egg whites, vanilla protein powder, almond milk, cinnamon and vanilla with peanut butter, bananas, chia seeds and sugar free syrup on top. Wow. I think I want to have that again tomorrow. It was dang good.

Lunch was quinoa cooked in vegetable broth topped with black beans, tomatoes, corn, spinach, sprouts and pita chips with a little light Ranch as well. It was very filling. Quinoa is the perfect grain you know--it is a complete protein and carb all in one.


Then dinner was what we call "Strogaburgers" made with ground turkey and turkey bacon, fat free cream of mushroom soup and fat free sour cream served on 100 calorie, whole wheat "Thin Buns."

I haven't been doing my set morning and afternoon snacks at all lately--but I seem to want to stuff my face every night after dinner. I need to work on that!

I'm back

Sorry I have been kind of MIA lately. My house feels the same way--neglected. I have been gone pretty much all of the last few days helping out a friend. But I have still been eating and working out--so I'll do in a mini-recap in pictures.

This one just makes me smile--it is Lincoln playing the Wii. He really gets into it.


A few nights ago I made quesadillas with carmelized onions for dinner. Take tons of sweet grilled onions...Add whole wheat tortillas, cheese, black beans and cilantro...

Top with fat free sour cream or plain Greek yogurt for added protein...Yum! I think salsa would have made it taste even better.

Here is what I have been eating a lot of lately. I shall name it "Rice Bowl." Brown rice, black beans, corn, cilantro, a touch of light Ranch and pita chips (not shown.)
But I didn't have any rice made yesterday and I didn't want to take the time to make it, so this is what I had instead...
A grilled portabello mushroom burger on whole wheat toast with sprouts, tomatoes and light ranch. Also a very tasty vegetarian lunch option.

Oh, and despite the fact that this...
is a typical breakfast for me, I think I am coming down with something. I have been abnormally tired and achy the past few days. Hopefully it won't get any worse.

In terms of working out, I have to admit I have been taking it easy--mainly because my knees are still killing me. I did my "long" run yesterday of 3.5 miles, but I think I probably scared anyone who saw me run by. My knees hurt so badly I think I looked like Big Bird trying to sprint or something.

By the time it was over I was seriously questioning this whole marathon thing. But maybe my knees hurting is just a symptom of this illness I'm fighting off. I went back and read some of "Born to Run" to motivate me. If it wasn't so cold and I didn't care about keeping all of my toes, I would seriously consider just going barefoot on my long runs outside. Maybe by the time the summer comes...

So my plan of action is to take it easy for the next two days--no running at all actually. Then Becca and I are going to do 5 miles on Friday. Hopefully.

Ragout of Potatoes, Leeks, Asparagus and Mushrooms

3 TBSP olive oil
1 lb. Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice
Salt, to taste
2 large leeks, white and pale green parts only, washed and cut crosswise into 1/2 inch slices
1 lb. asparagus, trimmed and cut into 1 inch pieces
1/2 lb. shiitake mushrooms, stems removed and caps quartered (I just used button mushrooms)
1 cup fresh or frozen peas
1 cup vegetable broth ( I used a lot more than this)
1/2 cup dry white wine
Pepper, to taste
1/4 cup finely chopped fresh parsley
2 TBSP snipped chives
1 head roasted garlic

1. In a large saute pan, heat 2 TBSP oil over high heat. Add the potatoes, sprinkle with salt and saute, turning the potatoes over from time to time for 8 minutes , until they are golden. Remove the potatoes and reserve.

2. Heat 1 TBSP oil in the same pan over medium heat and add the leeks. Saute for 2 to 3 minutes stirring frequently until lightly browned. Remove the leeks and reserve.

3. Add asparagus to the same pan, adding more olive oil if necessary. Sprinkle with salt and cook over high heat for 2 minutes, stirring frequently. Add the mushrooms and cook for an additional 2 minutes.

4. Add the vegetable broth and wine and bring to a boil. Add the reserved potatoes, leeks and peas. Reduce heat to a simmer and cook for 5 to 8 minutes, until the potatoes are tender. Stir in roasted garlic. Season to taste and garnish with parsley and chives.

Adapted from The One Dish Vegetarian by Maria Robbins

Chili and Cornbread

Here is my healthier version of cornbread. It tastes awesome crumbled on top of the chili.

2 cups Heart Smart Bisquick mix
6 TBSP cornmeal
1/3 cup sugar
1/3 cup honey
2 egg whites
1 cup milk
1/4 cup melted butter

(Yes, believe or not, I altered this recipe quite a bit...)

Combine baking mix, cornmeal and sugar in a mixer bowl. Add eggs, honey and milk. Beat until well blended. Mix in melted butter. Place in greased 9 inch square pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick comes out clean. Makes 12 squares.

Bean and Vegetable Chili
adapted from Food Matters by Mark Bittman

1 whole onion, minced
1 TBSP minced garlic
1 or 2 small eggplants, cubed
1 medium zucchini, chopped
4 carrots, chopped
1 cup quartered mushrooms
1 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. or more chili powder
1 can diced or stewed or chili-ready tomatoes, undrained
1 can kidney beans, undrained
1 can black beans, undrained
1/2 cup quick cooking barley
2 cups vegetable stock, or water
Chopped fresh cilantro for garnish.

Saute onion and garlic in olive oil until softened. Add vegetables, sprinkle with salt and pepper and cook, stirring occasionally, until they become soft and fragrant. Add the seasonings and stir, then add the tomatoes and beans. Put it all in a crockpot on low, adding the vegetable stock and barley. Cook until you are ready to eat! Serve with cornbread.

Plans

Sundays are always rest days. It is nice to take that time to let myself recover--especially from my "long" run on Saturday. We had a smorgasbord of leftovers for lunch and then I just couldn't get that Risotto out of my head, so I made it again for dinner on Sunday! Which meant I got to have it for lunch yesterday, too! I am excited for Thursday when I have a butternut squash Risotto planned...

So yesterday I did just a 1.5 mile run barefoot on the treadmill. I am planning to run with Becca tonight. My plan is to start following an actual training plan in January. So this is just my pre-training time, which I am kind of making up as I go. I know that I should run longer on some days and shorter on others and I try to have one long run a week. It's not very scientific, but I just want to get myself conditioned for when I start following the schedule in 2011.

In terms of working out I also did upper body.

I've been thinking that the kids are trying to tell me something with the abundance of leftovers we have had lately. I have this week's recipes planned and shopped for, but I think next week I am going to try to make things that are more recognizable to the kids and just make them vegetarian. Last night I did pizza which they ate. (I added Turkey Pepperoni to Ryan's section)
I guess my kids need to be introduced to the vegetarian lifestyle a bit more gradually. But so far I am loving it! And last night I also ordered three kid-friendly vegetarian cookbooks, so hopefully that will help, too.

Risotto with Tomato Sauce

aka Cheese Pizza Rice

This really is divine!! I kicked it up a notch by adding fresh mozzarella to the mix. WOW!! Adapted from another One Dish Vegetarian recipe, this one on page 84.

Sauce:
1 TBSP unsalted butter
1 TBSP olive oil
4 garlic cloves, minced
1 28-oz. can whole tomatoes, drained and coarsely chopped
2 TBSP finely chopped fresh parsley
2 TBSP finely chopped fresh basil
1/2 tsp. salt
1/2 tsp. sugar (I used Truvia)

Risotto:
5 1/2 cups organic vegetable broth
2 TBSP unsalted butter
1 TBSP olive oil
1 small onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine (I used water again.)
1/2 cup freshly grated Parmesan
3/4 cup fresh mozzarella, cubed

1. Prepare the tomato sauce. Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and cook about 1 minute. Add the tomatoes, parsley, basil, salt and sugar. Cook over medium heat for 15 minutes, until the sauce has started to thicken. Remove from heat and reserve.

2. In a saucepan, bring the broth to a simmer. Keep the liquid at a bare simmer while you proceed with the risotto.

3. In a large saucepan, heat the butter and oil over medium heat. Add the onion and cook about 2 minutes. Add the rice and cook, stirring with a spoon until the rice is well coated. Add the wine (or water) and cook until liquid is completely absorbed.

4. Add 1 cup hot broth, stirring frequently, until the liquid is almost absorbed, then continue adding 1/2 cup of hot broth at a time, stirring until each is almost absorbed. Adjust the heat so that the risotto is always at a gentle simmer. After about 15 minutes, add the tomato sauce and continue adding the broth and stirring for another 3 to 5 minutes, until the rice is pleasantly creamy.

5. Stir in any remaining broth and turn off heat. Add cheeses and stir until melted. Serve risotto as soon as possible.

Farfalle with Many Mushrooms

This was okay--it probably would have been better if I had cooked it in wine, like the recipe called for, but I don't have any cooking wine, so I had to use water instead. I think I need to get some, though. I love mushrooms and think this could be really good!

2 TBSP olive oil
1 TBSP unsalted butter
2 lbs. mixed mushrooms, wiped clean, stems removed, sliced
1 tsp. salt
Pepper
6 large cloves garlic, minced
1/4 to 1/2 tsp. red pepper flakes
1 large handful Italian parsley, finely chopped
1/2 cup dry white or red wine (or water...)
1 lb. farfalle (which I couldn't find in whole wheat, so I used penne)
1 TBSP unsalted butter (optional)
Freshly grated Parmesan cheese

1. Cook pasta according to package directions.

2. Heat oil and butter in a large saute pan. Add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to turn brown around the edges. Toss occasionally.

3. Season the mushrooms with salt and pepper, lower the heat to medium and add the garlic, red pepper flakes, parsley and wine. Stir well and cook for 5 minutes longer.

4. Add cooked pasta to mushroom sauce. Add 1 TBSP butter if desired. Serve with freshly grated Parmesan cheese.

I think this would also taste good with toasted walnuts.

Adapted from a recipe in The One Dish Vegetarian by Maria Robbins, page 48

Very Hearty Corn Chowder

Adapted from a recipe in "The One Dish Vegetarian" by Maria Robbins, page 26-27. I changed it up a bit.

1 TBSP unsalted butter
1 TBSP olive oil
1 large onion, finely chopped
6 carrots, diced
3 celery ribs, diced
1 red bell pepper, ribbed, seeded and finely chopped
3 jalapeno peppers, ribbed, seeded and finely chopped (I left those out)
8 garlic cloves, finely minced
1/4 cup finely minced fresh parsley
1 TBSP fresh oregano
2 tsp. fresh thyme, or 1 tsp. dried
2 tsp. paprika
1/4 tsp. cayenne
6 cups vegetable broth or water
5 potatoes, peeled and diced
2 yams or sweet potatoes, peeled and diced
8-10 corn tortillas, cut into fine julienne
2 cups fresh or frozen corn kernels
1 4 oz. can mild green chilies, drained and finely chopped
1 to 2 cups soy milk or low fat milk
1 tsp. salt, or to taste
Pepper, to taste

Garnish
2 limes, quartered
1/2 cup finely chopped fresh cilantro

1. Heat the butter and olive oil in a soup pot over medium heat. Add the onions and cook, stirring frequently, for 10 minutes, until the onions begin to color. Add the carrots, celery, peppers, garlic, parsley, oregano, thyme, paprika, and cayenne. Cook for another 5 minutes, stirring frequently.

2. Add the broth or water, potatoes, yams and tortillas. Cook, uncovered, over low heat, at a gentle simmer for about 20 minutes, until the potatoes are just cooked.

3. Add the corn kernels, green chilies, and some soy or regular milk if the soup looks too thick. It should be a consistency you like. Cook 5 minutes longer and remove from heat. Season with salt and pepper to taste.

4. Serve in large soup bowls and pass the limes and cilantro for garnishing.

While I was making this I was a bit skeptical--until I put the tortillas in and watched it thicken right up. The tortillas are what thicken it! And me gusta mucho tortillas de maiz. (I LOVE CORN TORTILLAS!!) The soup turned out great, kind of sweet, kind of spicy--and I am still full. My kids? Well, they don't like much of anything, so don't take the fact that they called it "disgusting" and "the worst thing on the planet" to heart. I certainly didn't.

Veggin' out!

My first (official) day on the wagon went well! I woke up early and decided to take advantage of the peace and quiet and do my upper body work out at 5 am. It was wonderful. We spent the day doing a variety of things for Lincoln's birthday--and I never once touched any of the cupcakes, candy, ice cream or cake. Yay, me! I ran two miles in the afternoon--I had to stick with the treadmill because it was freezing cold outside. I ate oatmeal for breakfast, raisins, craisins and almonds for a snack, cheese pizza for lunch and a yogurt bowl in the afternoon. For dinner, Lincoln had requested spaghetti and meatballs. So the family had that--still healthy with ground turkey, of course. I sauteed a bunch of different veggies (eggplant, zucchini, mushrooms and onions) and had them over the whole wheat pasta noodles with a sprinkle of reduced fat Parmesan cheese. Then I remembered that I was supposed to eat raw stuff, too, so I added chopped green peppers, baby spinach and chopped tomatoes to the mix. It was good!
Oh--and a breadstick on the side.