Cooking Away

Well, it’s been a few weeks since I started using the Blue Apron service. So far, I’ve found it to be a really fun way to get comfortable in the kitchen. I was always a standard lasagna, chicken tacos and soup/sandwich kind of girl, but now I’m making dishes like these!

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Flank steaks and creamed kale with sunchokes

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Seared hake with melted leeks and fingerling potatoes

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Pan-seared salmon with cranberry and walnut stuffing

Oh, and it’s totally true what they say about white plates — they do make everything look more beautiful! Anyway, The dishes above were a few of my favorites to make and definitely favorite to eat. I never realized toasted sunflowers and kale could go so wonderfully together! Also, leeks in a tin foil bag with potatoes might be my new go-to. The leeks had such a mild flavor and really complimented the light hake.

In other news, we’ve finally started putting together our last few rooms of the house. I think when anyone moves into a new house from an apartment/condo, they just fill what they can and let the rest come later. That’s exactly what we did. One of our spare rooms still needs some major work before it’s magically transformed into an office, but the entryway room is now on it’s way to being complete.

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Karen’s favorite spot! (We were trying to flatten the rug — hence, the boxes.)

After a lot of consideration, we decided against making this room a dining room. It just didn’t feel natural to us and we didn’t see ourselves ever using it. A sitting area with a big, comfy rug? Now that we will use! Oh and that mirror you see off to the right only cost me $25 at TJ Maxx. That will, hopefully, be used for this Pinterest idea.

Umbrella stand + coat rack | Dream Green DIY

I love the idea of pictures surrounding the mirror!

I love the idea of putting a little table in the entryway for dropping keys, pocket change, etc. Plus, it gives you the opportunity to do one last hair check before dashing out the door.

Well, that’s it for me. I’m off to pretend I’m finally going to start that 30-day lunge challenge, when I know I’m really just going to go eat and loaf on the couch. I’ll leave you with one of my favorite Brady moments. You’ll see it ties in to this post, because…well, there is cooking involved.

 

 

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Training

So far my 10K training is going well. I’m about to finish Week 4 Day 3, which looks like this:

  • 5 minute warm up
  • 3 minute run
  • 90 second walk
  • 5 minute run
  • 2.5 minute walk
  • 3 minute run
  • 90 second walk
  • 5 minute run
  • 5 minute cool down

As I’ve said before, even though I used to run 30-40 minutes straight, I would often get burned out. Training with a set plan that eases you back into running is a great way to prevent this. Never underestimate the power of simply slowing down to get ahead. So far I’m a little behind schedule. I have about 30 training days left and only 45 days left until the race. I haven’t checked ahead to see what the next few weeks will look like, but there is a chance I may skip a day or two if I encounter repeat days. It all depends on how I feel, though.

Aside from training, I’ve been spending a lot more time in the kitchen. Well, not this week, but in weeks past, I’ve definitely been making more of an effort to cool. First there was my homemade apple butter excitement.

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I think it’s safe to say I’ll never buy apple butter from the store again. This recipe was FAR superior.

After that, I really got into avocados. I took an avocado, sliced up about half of it, then added some feta cheese, cherry tomatoes, chickpeas and dumped it on 1/2 cup of brown rice. Delicious.

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Of course we can’t forget about the many faces of my omelets.

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I think the middle one was my favorite.

Before I sign off, I’ll leave you with this neat graphic I found yesterday.

10 Benefits of Running Infographic

 

Let’s just call that my Healthy Tip of the Day. 🙂

Veggie Couscous Mash

For lunch today I decided to recreate the veggie mash I made on Monday.

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Are you seeing those veggies? I mean seriously. Best. Garden. Ever. Anyway, I went through the same, very basic steps, but this time, I used couscous. The couscous actually overcooked and turned into a sponge-like rectangle, but I think it actually made for a better glue to hold the veggies together.

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After I finished, I realized this would be the perfect mix for a zucchini and squash falafel-like dish! This mix could be easily fried or baked into little balls of veggie heaven. The couscous would have be substituted for some oats and quinoa, but I think it would work.

While in the kitchen, my girls were enjoying the rare occasion where I leave the porch door open. Although it’s a million degrees out, my building is in the shade and doesn’t seem to catch as much heat as other areas.

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Grace had her usual terrified expression, while her mom caught some zzzs on her pillow. Please ignore the couch. I still haven’t found a cover for it.

Ok, I’m off to get some reading done. (And by reading I mean watching Gilmore Girls on DVD.)

My Healthy Tip of the Day: Opt for veggies with a little bite to keep yourself from reaching for the salt. Onions and garlic are the best natural flavor savors I’ve found to work with. Just keep a mint handy for after dinner. Smile