This week’s salad consists of spring mix, spinach, orange tomatoes, matchstick carrots, roasted potatoes in a curry seasoning, chickpeas simmered with corn and bbq sauce, lightly fried polenta, asparagus, butternut squash, and roasted red pepper hummus. I made lots this weekend and ended up sharing most of it with friends on my back patio. It only took me an hour to make everything so I might be getting faster at cooking. All of my recent salads were inspired by this awesome post and I just keep modifying however I want. Last night, my friends brought over Earth Balance mac & cheese and it was a great addition (not pictured because it didn’t last long..!). I grew up on Kraft mac & cheese and the Earth Balance kind is just as perfect minus the dairy. And by perfect, I mean 0% nutrition, 100% comfort food.
Marathon training is going well too. 331 miles and 69 days till the marathon. Gotta get back to making more power salads for my meals!
I’m still spending each week mutating my new favorite meal. This week I have avocado, cherry tomatoes, and matchstick carrots dressed up in a balsamic vinaigrette alongside barbecue cajun black beans, quinoa and fresh corn, and roasted butternut squash, roasted red potatoes and caramelized white onion. All topped with a heap of hummus and cracked lemon pepper. The combination of ingredients still has not gotten old and I don’t think it will anytime soon. I love that this offers the perfect fuel for training. It’s also a great way to cook pretty much just once a week since this lasts me roughly from Sunday-Thursday.
For my run today, I completed four Yasso 800s at 9:30/minute pace on the treadmill. Treadmills are not my best friend. Like at all. But, it was storming out so I got my work out in the best way I knew how. I conveniently forgot how much easier it is to run on a treadmill so that was the one saving grace. But, I’m still secretly hoping that will be one of my very rare treadmill work outs during training.
I eat blueberries probably at some point every day. I normally eat them in my morning oatmeal at breakfast but they are also so good in baked goods. Somehow when blueberries mix with lemon it’s like magic in baking. Blueberries have been on sale quite a lot recently so they’ve been ending up in muffins, salads, granola, and now this loaf. I’ve been living off of Isa Chandra recipes lately and this one is definitely a keeper!
1/2 cup almond milk
3 Tbsp fresh lemon juice
1 Tbsp finely grated lemon zest
1/4 cup canola oil
2 Tbsp unsweetened applesauce
3/4 cup sugar
1 tsp pure vanilla extract
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries
1. Preheat oven to 350 degrees and grease a 4″x8″ loaf pan.
2. Combine almond milk, lemon juice, and lemon zest in a large bowl. Mix in the oil, applesauce, and sugar. Stir in the vanilla.
3. Sift in the flour, baking powder, and salt. Fold in the blueberries and make sure all ingredients are combined.
4. Transfer the mixture into the loaf pan and bake for 50 minutes to an hour. Use the toothpick test to determine when it is done. Cool completely on a wire rack.
I’ve had a slight obsession with cucumbers since childhood. I ate a cucumber and cheese sandwich everyday at school. I think my mom could probably make those sandwiches while blindfolded. She easily made well over 2,000 of them over the course of 13 school years. Now, as an adult and avid cheese-replacer, I am loving the discovery of cucumber avocado sandwiches. These are still just as crisp, flavorful and British as my old classic.
2 ripe avocados
2 Tbsp fresh squeezed lemon juice
1/2 tsp salt
1/2 cup chopped cucumber
2 Tbsp fresh chopped mint
2 Tsbp fresh chopped dill
12 slices of white bread
1 small cucumber, very thinly sliced
1. Combine the avocado, lemon juice, and salt into a food processor. Process until smooth. Add the cucumber, mint and dill. Process until there are as few chunks as possible.
2. Spread the avocado mixture on each slice of bread. Lay a thin layer of cucumber slices on six of the slices of bread. Close each sandwich and cut the sandwiches into fourths. Garnish with extra dill and mint and serve immediately.
I moved into a new apartment this week. I’m much closer to a grocery store and I can easily walk to get to it. There are a lot of reasons why it’s convenient to have a grocery store nearby but access to ripe avocados might be the best reason. Avocados have such a short window of time when they are usable so it’s great to be able to grab one whenever I’m in the mood. Guacamole goes perfectly with this spinach bowl by Isa Chandra Moskowitz. I am still cooking my way through one of her cookbooks and this has been one of my favorite finds so far!
1 Tbsp olive oil
1 small yellow onion sliced thin
3/4 tsp salt plus a pinch
4 cloves garlic, minced
8 grape tomatoes, sliced in half
1 1/2 tsp ground cumin
1/2 cup dry white wine
8 ozs baby spinach (about 6 cups)
2 cans black beans, rinsed and drained
1. Preheat oil in a skillet over medium-high heat.
2. Saute the sliced onion for five minutes in the oil with a pinch of salt. Add the garlic and cook for an additional 30 seconds.
3. Mix in the tomato, cumin, and remaining salt.
4. Add the white wine and change the heat to high until it boils. Reduce heat and simmer while tossing in spinach a handful at a time until all spinach has been cooked down.
5. Add the black beans and cook for an additional two minutes.
6. Serve over white rice and top with fresh guacamole.