Posts tagged ‘Fall Foods’
Sorry about my lack of post last night; it was a busy day and I was sleepy! So here’s a quick recap. The more exciting stuff is further down 🙂
I was super-hungry all day, and I’m not quite sure why…
Granola, berries, and peach Chobani
AB & Preserves on a Sandwich Thins (smushed = unpictured)
Carrots & Hummus
Chin’s (SWE Meeting)
Plus, more Tomato Basil Bread from Panera than I care to admit, and Pita Chips & Hummus.
Push-ups, upper body strength training, and some “back to basics” Pilates. I don’t know why I don’t do strength training more; I feel so strong and happy afterwards!
I tried to do a few squats and lunges, but my IT band wasn’t having any of it!
Pumpkin Oats topped with Apple Crisp.
The SWE Blood Drive was yesterday. I’m not eligible to donate for awhile because of my trip to the Dominican Republic in March.
It also doesn’t help that I’ve passed out at little blood tests.
It also doesn’t help that hearing people talk about the blood donation process makes me feel woozy.
All that aside, I can help get rid of our extra post-donation snacks leftovers.
Welcome to my home, Tomato Basil bread and Sourdough bread bowls from Panera.
And congratulations Kristine, for holding a Blood Drive so successful, we actually had to turn people away.
Check back later today for a chowder recipe and my BSI submission!
I couldn’t decide what I wanted to eat tonight. So I ate a little bit of everything. Problem solved.
I’ve been seriously lacking in the fruits and veggies department lately. This is highly unusual for me, so I was craving all kinds of produce at dinner.
An apple with peanut butter.
Chai Tea Brussels Sprouts. Yes, you read that right. Chai. Tea. Brussels. Sprouts. It sounds weird, but give it a shot.
- Ingredients: Brussels sprouts, olive oil, 1 chai tea bag
- Instructions: Preheat the oven to 425 degrees. Wash and cut the brussels sprouts. Toss with olive oil. Cut open the tea bag and sprinkle some of the tea leaves over the brussels sprouts (I only used about half the bag). Roast for 15 minutes.
It is super easy, and gives the brussels sprouts a sweet and spicy flavor. I’m sure it would work with other teas, as well. Try it!
And a little bit of mac ‘n’ cheese.
All together now:
I love having a bunch of mini dishes instead of one big main dish!
I’m going to go crack open our bottle of Hallowine from yesterday, and enjoy a glass with one of the pumpkin brownies that just came out of the oven. Recipe to come tomorrow. Bonus: they could be made vegan very easily!
How did you spend your Sunday?
I finished my first 15K! 😀
Almond butter + pumpkin butter + sandwich thins. And some water, of course. During the race, I also ate about 2 Sports Beans at mile 4, and another 2 at mile 6.
I had just left my apartment when I heard a horn behind me. Kelley and Jenny just happened to be following me to the race. Of course, a parking lot picture was necessary!
Jenny, Kelley and their dad did the relay option for the 15K, with each of them running a 5K. The “baton” that they were supposed to hand off was a hair “scrunchie.” It was cute. 🙂
The First Leg
If you follow me on Twitter, you know that it was supposed to rain this morning. The forecast also called for sub-40 degree weather. Despite our worries about the weather, it ended up being a perfect day. Sunny, dry, and mid-40s. Running through crunchy yellow and red leaves. Beautiful.
The first 5K was a breeze. At the mile mark, I was astonished to hear that I was running a 10:15 pace! I finished the 3.1 miles in about 32:25…not too shabby!
The hand-off location after both the first and second legs of the race were in the same spot, so I saw Jenny and her parents cheering me on at the end of the first 5K. Jenny was nice enough to take my headband from me, because it was too warm. Thanks, Jenny 🙂
The Second Leg
I was not a fan of the second 5K. It was full of some huge hills. As Kelley put it, “I think we were running up or down the entire time!”
Around mile 4.5, my IT band started acting up. I felt like my leg was going to go out from under me, so I stopped once or twice for a quick stretch. Once I hit the 6-mile mark, I was grateful that my knee felt normal again. Otherwise, I don’t think I would have made it the last three miles!
Because the route loops backwards on itself, Kelley and I passed each other going in opposite directions. It was fun to cheer each other on. 🙂
My time for the second 5K was approximately 35:20. I blame it on the hills. 🙂
The Third Leg
The third leg was almost identical to the first leg, which was nice. It was easier to judge how much distance I had left.
Kelley, Jenny, and their dad finished well before I did. Kelley & Jenny were sweet enough to hang around the finish line to cheer me on. Since my camera was in their car, Kelley even took pictures for me. Thanks, dear. 🙂
1:42:30!!! That’s an 11:01-pace!
I’m so proud of this race!! Back in January, I couldn’t even run one mile. In June, I was running 15:00 miles. Look how far I’ve come. 😀
My half-marathon is in 19 weeks. I’m pretty sure I can work my way up to 13.1 miles by then!
I needed some serious hydration and protein after my run, so I broke out half a bagel and a Renew Glo Bar:
I adore this Glo Bar. It was creamy and smooth, nutty and just slightly sweet. Exactly what I needed after a long, tiring run. These bars will definitely be reappearing after my longer training runs, and the half marathon itself.
Thank you, Kelley and Jenny, for sticking around after you were done. Your team did awesome (1:28 ?!!), and it was so nice to see friendly faces after my big accomplishment!
When I got home, I mixed up a cup of skim milk with half a packet of Tera’s Whey Wolfberry. Mmmm…. protein and carbs = recovery.
To celebrate my new PDR (my second PDR this week!), I mixed up some Trader Joe’s Pumpkin Pancakes:
While they cooked, I did some serious stretching. I especially focused on my hamstrings, so my lower back is only moderately tight. Thanks for the tip, Jessica! You’re such a good blogger-friend. 😉
For the rest of the day, I’ll be rehydrating, icing, and getting some homework done. Back later for a dinner post!
What’s your proudest fitness accomplishment? This race is definitely mine!
Going to bed at 8 am and getting up at 1:30 pm makes for a very weird day. Regular food blogging shall return tomorrow!
Originally, I was planning on just throwing together a quesadilla or something for dinner, but I decided that I would feel better if I actually cooked a real meal on my first night back home.
I’ve been wanting to participate in Blogger Secret Ingredient for awhile now, so I decided that this was the week to finally submit a recipe. Megan is hosting this week’s contest, and the secret ingredient is…. acorn squash.
And so, without further ado, here is my recipe for
Acorn Squash and Apple Pizza
- 1 acorn squash
- 1 small yellow onion
- 3 small apples
- 1 pizza crust of your choice
- 3 oz. goat cheese
- 1 oz. gorgonzola
- 5 T. plus 2 tsp. extra virgin olive oil
- 1 tsp. sugar
- Salt, pepper, and cinnamon
- Prepare your pizza crust. I had this mix I needed to use up, but a handmade crust would work just as well.
- Preheat the oven to 375 degrees.
- Start by cutting the acorn squash in half and scooping out the seeds and stringy insides. Remove the skin.
- Cut the squash into small cubes (1/2 inch or less).
- Toss the squash cubes with 2 tsp. olive oil, 1/2 tsp. salt, 1 tsp. pepper, and 2 tsp. cinnamon.
- Bake the acorn squash for 18 minutes. Keep the oven on, but increase the temperature to 450 degrees.
- Meanwhile, prepare the onion. Remove the top and bottom, and cut the onion in half from top to bottom. Thinly slice the onion, and cut the circular slices in half.
- Heat 3 T. olive oil in a skillet over medium heat. When the oil is hot, add the onions, along with 1/8 tsp. salt.
- Stir the onions regularly until they are softened and browned. If they are sticking too much to the skillet, add a bit of water or white wine to “deglaze” the pan.
- When the onions are caramelized to your liking, remove them from heat and place them in a separate bowl.
- Slice the apples thinly.
- Add another 3 T. olive oil to the skillet, and add the apples and 1 tsp. sugar when the oil is hot.
- Similar to the process with the onion, stir the apples regularly until they are softened and browned, deglazing as needed.
- When the apples are caramelized to your liking, remove them from heat.
- Spread the goat cheese over the pizza crust.
- Top with the apples, squash, and onions. Sprinkle with gorgonzola.
- Bake at 450 degrees for 12 minutes.
Kelley, Dan and I decided to order 5 different rolls and a sweet potato tempura to split. Above is my portion.
Left to right: Tuna + Asparagus + Salmon roll, Tuna + Cucumber + Chili roll, Tempura Shrimp +Avocado, California roll, Smoked Salmon + Cream Cheese
I later broke out this jar of preserves from the Farmer’s Market. This stuff tastes amazing, and check out that ingredient list!
On a sandwich thins…
For some reason, I was still starving, so before bed I heated up an apple with cinnamon, almond butter, and pumpkin butter. Can you tell that this combo is my new obsession? 😉
Other than walking to/from class and some push-ups and Pilates on Wednesday, I have not worked out at all since Sunday. Four days of rest, and I think my body is ready to work out again! I plan to do some Pilates and strength training this afternoon, and running tomorrow in LA! Let’s face it, if you’re going to run outside in October, LA is a much better place to do it than Wisconsin! 🙂
And for those of you who were wondering, the sweet potato + banana dish I made the other night was based off of this recipe from Epicurious. I cut the amount of butter in half, and used a little bit of maple syrup (1/4 c.?) instead of honey. And I did not make the streusel. I only had a taste, but it was good! I’m freezing some of it, so expect to see it on the blog soon when I get back from Cali!
Good morning everyone! Since I have TONS of studying to do, and get more done at Starbucks than at home, I have deemed today “Starbucks Friday Wednesday.” I have a feeling that by Friday I’m going to be sick of Starbucks after spending so much time studying here this week!
I started this morning off with a Green Monster. This one was so much better than yesterday’s. I actually enjoyed this one, rather than forcing myself to drink it! I think the banana was key…
My green monster contained
- 3/4 banana
- Frozen mixed fruit
- Skim milk
- Apple cider
- 1/2 packet of Amazing Grass-Berry flavored.
It was delicious, and I’m excited to have the other serving tomorrow morning!
And yes, that is Leslie’s blog in the background. I read her “Engagement Story” recap post while I sipped my breakfast!
Today I’m having the same Starbucks drink as yesterday… yum. I like to enjoy my drinks slowly, so this one should last until my next class in 5 hours!
And I could resist this Maple Scone. It is by no means healthy. But it was worth Every.Single.Bite! No worries, I have some nutritious meals and snacks packed for the rest of the day! 🙂
Acorn Squash Stew
I threw together this stew last night on a whim. It was delicious, and a lot better than the pumpkin curry soup I tried to make a few weeks ago!
And, it was super easy!
- 1 Acorn Squash
- 1 Yellow Onion, Chopped
- 3 Cups Vegetable Stock
- Cinnamon, nutmeg, allspice, salt, pepper to taste (I used a lot!)
- 1 T. Olive Oil
- Toasted pumpkin or squash seeds (optional)
- Preheat the oven to 375 degrees.
- Slice the acorn squash in half. Scoop out the seeds and stringy insides. If you want to roast them later, set the seeds aside in a separate bowl!
- Place the squash halves face-down in a baking pan with about a 1/2-inch water. Roast in oven until the flesh of the squash is soft and easy to scoop out. It took about 45 minutes for me.
- Scoop out the flesh and set it aside.
- In a large stockpot, heat the olive oil over medium heat. Add the onions and cook until translucent and soft.
- Add the squash, stock, and seasonings.
- Cover and bring to a boil. Reduce heat and simmer approximately 20-30 minutes. Add more seasoning if desired.
Serve and enjoy! I topped mine with some pumpkin seeds.Next time, I want to try adding some apple chunks at the end, because I like soups with more texture. This was delicious though, and would be perfect with cheddar-apple quesadilla or sandwich!
Okay, study time. I’ll be back with another recipe the next time I need a break!
Cooking night has been a success so far! Sweet potatoes and bananas are in the oven, and will be followed by spaghetti squash shortly. I’ll post all of my recipes soon, but here’s what I had for dinner…
Acorn Squash Stew (It tastes much, much better than it looks. I promise!) I shared this bowl with Dan.
Roasted Maple Brussels Sprouts.
A little beans and rice. This one requires no explanation, I’m pretty sure. 🙂
Whoa, just had serious deja vu while writing this post! Weird!