Tag Archives: asparagus

Puppy Love

Some may call it puppy love – but I know I’m in it for the long haul.

I’ve fallen in love with running.

Yes, that activity that used to plague me with a wave of utter dread and anxiety – it has become something that makes me excited to wake up in the morning.

As the girl who used to push herself to the extremes just to burn 100 more calories, do just one more mile, sweat just a bit more…I’ve learned to take each day with a grain of salt.

Every day I feel better, lighter, stronger, more energized, and one step closer to my inner peace. With every step of my feet, I feel the ground lifting me up and propelling me forward, clearing my mind and giving energy to every fiber of my being, from my toes to the top of my head. It’s as though everything around me stops for a moment to allow me to be in myself, spend some time for some me time. There are no deadlines, to-do lists, or responsibilities when I’m running – it’s just me, my mind, and the ground below me.

I’ve learned to be more in tune with my body. I’ve learned to listen to my body; when it tells me I’m hungry, or when I’m not hungry; the importance of knowing when to take a rest day, and when to do a tough workout. It’s all a matter of inner harmony – when you treat your body well, your mind and your body don’t disagree. You begin to work like a perfectly-functioning machine, your body and mind completely in sync because you’re giving your body what it needs. And what your body needs is good treatment: quality nourishment and balanced exercise.

I may not be a marathon-runner or a triathlete, but every day my body is becoming stronger and building its endurance to take me to where I want to go. I’m certainly taking baby steps, but every day I feel the difference. It’s all in the balance.

What are your thoughts? Do you have something that has taught you about inner peace?

WORKOUT:

Today’s workout was a bit harder than yesterday’s; I decided to up the time running since 30 seconds longer didn’t seem to difficult. Plus, I had just gotten a lot of sleep, so I was up for a challenge! My workout looked like this:

  • Treadmill workout: 5 minute warmup at 5.5, then 3 minutes running at 5.5 followed by 1 minute walking at 4.0 repeated 4 times; last rep, 4:40 at 5.6 then 5 minute cooldown at 3.5.ย Totals: 3 miles, 36 minutes, 455 calories (accuracy = negligible).
  • Stretching
  • Abs: 50 crunches, 30 with legs in the air, 50 with legs almost flat, 50 legs left/legs right, 1 minute traditional plank.
  • Arms: 20 bicep curls, 5 lbs. each arm. 15 lateral raises, 5 lbs. each arm. 30 tricep extensions, 10 lbs.

I felt so good through the whole thing, and even started singing in my head and dancing along – I don’t like listening to music when I run, but sometimes the rhythm reminds me of a good song. Today it reminded me of Imma Be, so I was rockin’ out for one rep – don’t judge :).

By the end, I was plenty sweaty and so proud of myself. It was nearly impossible to wipe that grin off of my face – I had done 3 miles! This is the first time I’ve been able to do 3 miles at once since my pre-vegan days (more on that another time).

One small step for Katelyn, one giant leap towards my 5K! The days are slowly approaching…as of today, I have 11 more days left to train before my first race. Ahh! ๐Ÿ™‚ I am so excited.

Anywho, after my run I was plenty hungry, and since I had slept in, my whole morning was pushed forward. I didn’t have my favorite brekkie today, but instead I had Lunch for Brunch. You see, it was still early enough to be brunch (about noon), but I didn’t have anything breakfast-y at all – so it was Lunch, but for Brunch.

LUNCH FOR BRUNCH:

My mouth was watering like crazy by the time I reached the kitchen, so I pulled out the last piece of ‘Shroom Pizza along with some brussels sprouts, the last of the Sweet Potater, and Garlicky Beans.

Popped the pizza in the handy-dandy toaster oven and the nuked the rest (even though I hate microwaves), then dug in with hardly any mercy.

It was such a sunny, perfect day – can you tell? ๐Ÿ™‚

After Lunch for Brunch, I showered and then got to the tasks at hand.

You may be wondering, “What’s the Hoodie Pile?”. Well, you should see for yourself.

Yes, that beautiful mountain has been sitting in the middle of my room for the past few days week. And I finally decided to clear out the top shelf of my closet to place them on, and in the process found a ton of old journals (dating back to when I was 8 years old..aww!) and a box of dried roses from when I was confirmed. I love going through old things.

What do you have in your “treasure trove”?

DINNER:

Then, it was time to make dinner! I was in the mood for squash (I love my orange vegetables), so tonight I made Spaghetti Squash Primavera with some asparagus, salads con avocado, and Quinoa.

Now, mind you, the Primavera was not very asthetically pleasing in the serving bowl, but on my plate it looked just like spaghetti! Tasted a million times better though, due to the fact that virtually any kind of squash will make my tummy happy.

Spaghetti Squash Primavera

Ingredients:

  • 1 spaghetti squash
  • EVOO
  • 8-10 baby bella mushrooms, quartered or sliced
  • 2 cloves garlic, minced
  • 2 large handfuls fresh baby spinach
  • 1 large tomato, diced

Directions:

  1. Preheat oven to 375F.
  2. Place spaghetti squash on a baking sheet/casserole dish (anything really works as long as its big enough) and cook whole in the oven for 50-60 minutes.
  3. Meanwhile, in a large, heavy-bottomed skillet,ย sautรฉย garlic over medium heat in about 2 tbsp. EVOO for 2 minutes. Add mushrooms andย sautรฉย until they have reduced and mushroom liquid has seeped out. Cover and remove from heat.
  4. Using an oven mitt, hold the squash with one hand and cut squash in half with a long, sharp, toothed knife – do not cut it bread-style, be a daredevil and stick it straight in! It cuts easiest this way.
  5. Use a spoon to spoon out the seeds, then use a fork to coax out the “spaghetti”. Only the shells should be left when you are done.
  6. Return the skillet to medium heat and add “spaghetti”, spinach, and tomatoes. Toss and cover, stirring every few minutes until the “pasta” has reduced slightly and has moistened up and cooked more.
  7. After cooking and tossing for about 15 minutes, top with some vegan parmesan cheese, then serve and enjoy! ๐Ÿ™‚

There’s really no way to go wrong with veggies in this recipe, so use whatever you have – broccoli, zukes, cukes, bell peppers, onions, anything! It would also be good with some marinara sauce, a bit of EVOO and salt ‘n peppa, or even some lemon juice. Let me know what you try! ๐Ÿ™‚

DESSERT:

No meal is complete without dessert. Tonight, we finished the last few Chocolate Chip Cookie Cakes (sad face ๐Ÿ˜ฆ ), which were nuked (with love) for 1 minute and then devoured promptly (with care).

I love my ooey gooey goodness ๐Ÿ™‚

Is your mouth watering yet? …You’re welcome! ๐Ÿ™‚

Ahhh, time to go work on my summer reading! I got a giant wake-up call today when I got my schedule in the mail – and yes, I got every teacher I wanted with a perfect schedule of frees. I have 5th and 8th period free every day, giving me the best lunch period and the opportunity to leave school early or even go to work earlier every day (meaning coming home earlier!). Plus, on day 5 I don’t have class until noon. Oh, the joys of senior year ๐Ÿ™‚

That’s all for tonight! See you in the morning lovlies ๐Ÿ™‚

xoxox,

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Filed under Recipes, Vegan, Workouts

Thanksgiving in August

It’s been stormy and dark all day, so tonight for dinner I wanted something a bit…warmer. Like soothe-the-soul kind of warm. So, I went with my signature butternut squash soup, roasted asparagus, black jicama rice with raw almonds, and salads with avocado. Mmmm I’m getting warmer just thinking about it ๐Ÿ™‚

Butternut Squash Soup ๐Ÿ™‚ It looked MUCH more orange in person

Butternut Squash Soup

Ingredients:

  • 2 lbs. butternut squash
  • 2 cups water
  • Cinnamon, allspice, and/or nutmeg to taste (I use just cinnamon)
  • 1-2 cups water

Directions:

  1. Wash and chop the butternut squash into cubes.
  2. Place a steamer basket in a large pot with the 2 cups of water and bring to a boil. Add butternut squash to the steamer basket and allow to steam until brightly colored and easily pierced with a fork.
  3. Carefully tip and remove steamer basket, allowing the squash to fall into the hot water. Let sit for a few minutes and stir.
  4. Add squash and water to a blender and puree until smooth. Be sure to push pieces down so they all blend completely.
  5. Once completely smooth, pour and scrape soup back into pot and add a cup of water. Stir and reheat over low heat.
  6. Add spices and continue stirring, adding water to your desired consistency (I usually only need 1 cup).
  7. Once bubbles start forming, it is hot enough to serve. Enjoy! ๐Ÿ™‚

Butternut squash soup is one of my favorite recipes of all time. It’s simple, super flavorful and sweet, and always looks really nice in the bowl.

After my Dad had already taken half of them... ๐Ÿ™‚

Simple Roasted Asparagus

Ingredients:

  • However much asparagus you plan to eat!
  • EVOO
  • Sea salt

Directions:

  1. Preheat oven to 350F.
  2. Wash asparagus and break off woody ends.
  3. Arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss with tongs to evenly coat.
  4. Place in oven for about 12 minutes.

These are so yummy and the tops get perfectly crispy. Crunch crunch ๐Ÿ™‚

My favorite rice! Sorry, kind of blurry

What’s your favorite fall meal?

Time to start my day! Until later, lovies ๐Ÿ™‚

xoxox,

Katelyn

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Filed under Recipes, Vegan