Tag Archives: heirloom tomato

Beet Still My Heart

I am speechless. Today has been a beyond beautiful day (hit 90 degrees! finally, it feels like summer again), with beyond beautiful things – I woke up before the sun (ahhh, thank you alarm clocks!) to get up and run before work, and I logged the farthest I’ve ran since I started running again – 3.85 miles! (you can see my workoutsΒ here)

I’ve been using the Jeff Galloway method of run-walking, and it’s been a success so far! I feel better and can run longer, plus, it’s great for training for my 5K πŸ™‚ (a week from today…ahh! so nervous) Which, by the way, my daddy has decided to run with me! Awe, I love CK Dad. Such a great father, and has also run numerous marathons, including the Boston Marathon (twice!). Am I a lucky daughter or what?

Question: Ever since I started running again, I’ve noticed my legs looking normal when I wake up, but then swelling throughout the day – is this normal for when I’m building endurance/training? It’s so strange! Maybe I’m bulking up πŸ™‚

Please let me know if you have any experience with that or know what’s going on, because the rest of me would like to know! Oh, the joys of race training.

BREAKFAST:

After my morning butt-whooping of a workout, I needed some serious fuel. I whipped up a variation of my favorite brekkie, complete with half a grapefruit, bluebs, blackberries, with the main event, a chopped up Apple Pie Katebar (as usual, mixed in just as the buckwheat is finishing cooking). Oh, gooey goodness, you should be illegal.

You can see the Katebar peeking out! All warm and mixed πŸ™‚

LUNCH:

Lunch was the Happiest, Healthiest Vegan Mac and Cheese from last night (midnight snack? I think yes) along with a kale salad mixed with sliced heirloom tomaters and someΒ sautΓ©edΒ broccoli from last night, topped with a generous helping of Bragg’s. It is very rare you will ever see one of my salads sans some of that dressing – it’s just too good.

The day at work was so fun (as usual) – I am such a dork for loving work, but I don’t mind πŸ™‚ I’ll be working maximum hours from now on, thank goodness! I’ll be super busy, but it means some money in my pocket, some happy customers, and me, a happy camper πŸ™‚

DINNER:

Dinner tonight was to die for. I think my stomach applauded me after each bite, saying “Thank you! You’re the best eater ever!” – well, if stomachs could talk, that’s what mine would have said.

On the menu tonight was a Spinach and Chickpea Delight inspired by OhSheGlows, a Beet Still My Heart Farmer’s Market Salad, Amy’s California Burgers (oh. my. god. if you have not had these, you must run to your grocery store and get some! my lifelong favorite), andΒ sautΓ©edΒ daikon and carrots from a night or so ago.

Since today was a scorcher, I didn’t want to have too much of a hot dinner, so everything was nice and cool for din din except for the burgers. My tummy was very happy πŸ™‚

Spinach and Chickpea Delight

Ingredients:

  • 2 (15.5-oz) cans, or 3 cups cooked, chickpeas (drained and rinsed)
  • EVOO (about 2 tbsp.)
  • 4 large handfuls fresh, baby spinach (about 4 to 5 cups)
  • 1/2 cup marinara or tomato sauce (I used Amy’s Low Sodium Marinara – it’s my favorite!)
  • 3 garlic cloves, minced
  • 1 tbsp. red wine vinegar
  • 1/4 red onion, diced (only if there isn’t some in your sauce)
  • sea salt and pepper to taste (I didn’t need any because of the marinara)

Directions:

  1. In a large, heavy-bottomed skillet, combine EVOO, marinara sauce, minced garlic, red wine vinegar, and salt and pepper to taste.
  2. Turn on the burner to medium heat and then add chickpeas and spinach. Stir continuously until coated, and then let cook until spinach is wilted, stirring occasionally, for about 15 minutes.
  3. Serve and enjoy! πŸ™‚

This dish was just absolutely divine. There is no two ways around it – I tasted it and I’m pretty sure my mind exploded (not to toot my own horn, but…toot toot! πŸ™‚ ). I will be making this again. (and again, and again..)

It was super simple and beyond delicious, a killer combo. It would also be good with some diced heirloom tomatoes or some crusty bread – mmm πŸ™‚

Oh, be still my heart – this recipe is too simple to be true! But, oh, it is so much more than that.

Chock-full of beta-carotene among other health benefits, beets are sweet, delicious, and awfully refreshing. Even better when paired with some farmer’s market heirloom tomatoes!

Beet Still My Heart Farmer’s Market Salad

Ingredients:

  • 1-2 lbs. beets, with stems removed and scrubbed
  • 1 lb. heirloom tomatoes, chopped (or if smaller, quartered)

Directions:

  1. Preheat oven to 350F.
  2. Wrap each beet individually with aluminum foil and place on a baking sheet and roast for 1 hour.
  3. Allow to cool and then peel each beet using a paper towel – the skins should come off easily.
  4. Chop beets into 1/2-inch chunks and toss in a large bowl with tomatoes.
  5. Serve and enjoy! πŸ™‚

My plate:

Of course, my California burger was sans a bun. I love these things plain (with some marinara or OrganicVille Agave-Sweetened ketchup) – no other way to enjoy something so delicious!

And for dessert, I had to try out the Tempt Hempmilk ice cream I picked up earlier today – I’ve been itching to buy it for awhile, but for some reason never did.

I think I can describe this ice cream by this statement: I am never going back to soy ice cream! (gasp!) Seriously. This stuff is so creamy, and healthy to boot – hempmilk is loaded with healthy fats, and this baby isn’t filled with refined sugars, saturated fats, and a giant list of ingredients. It was amazing paired with some fresh bluebs and strawberries (none of which made it into a picture – I couldn’t help myself).

Not too shabby!

Alongside my giant stock of fruit: pomegranates, papaya, organic pink lady apples, peaches and plums πŸ™‚

I don’t mess around with my fruit.

In other news, I’ve been getting excited/nervous/starting to dread the first day of fall semester. Excited because of all of the great classes I’ll be taking (with the best teachers! I am too lucky), nervous because I’ll have such a crazy schedule, and starting to dread it because I know what my workload/lack of sleep will look like – I’m thinkin’ lots of Kombucha to keep me energized!

I’ve been brewing my own, and have been drinking some every couple of days – it is so perfect and fizzy, sweet and sour at the same time. I’ll be posting pictures and my method of brewing soon πŸ™‚

What are your thoughts on the start of school? Are you in college or high school, and how has it been, or do you think it will be, different to start college after high school?

That’s all for tonight lovlies! All around, today was wonderful – I hope your day was too! Enjoy the rest of your evening πŸ™‚ Aka, the Emmys!

xoxox,

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Filed under Recipes, Vegan, Workouts

Strut

In honor of my entry into the Albany Vegetarian Network Expo’s Vegan Fashion Show (vote for me! πŸ™‚ ), I have selected Sheena Easton’s classic song to grace the title of this blog post.

Strut, pout, put it out, that’s what you want from women..come on baby, what’cha taking me for? Strut, pout, cut it out, all taking and no giving, watch me baby, while I walk out the door…

Okay, that’s enough. I might just really like that song, a little bit..or a lotta bit. It’s my “runway in my room” song…I mean what?

I’m not a model. Actually, I’m too short to be a professional model, so this show is perfect for me! Plus, I’d be able to rock some vegan clothes, makeup, bags, and shoes on a runway at one of the best vegetarian expos in the country.

I don’t think I can contain my excitement much longer..I am so excited!! I really hope I get picked. Jeez Louise, I feel like a little girl waiting for Christmas morning to come and see if I got my Barbie dreamhouse. So “Like” my entry here (or don’t! that’s totally fine too), and help me get chosen πŸ™‚ Every “Like” is a vote for me, so click away! (and tell your friends!)

And since I’m asking you to vote for me, I might as well show you the pictures I submitted as well as some of the outtakes. Here’s a little runway show for you!

The ones I submitted:

The ones I didn’t submit, exclusively for your enjoyment πŸ™‚

Hahah, don't mind my funny eyes in this one πŸ™‚

And that concludes our photo shoot! So remember to vote for me here, and tell your friends!

Okay, that’s enough self-promoting and vote-harassing Kate-lyn. Onto other things! πŸ™‚

Lunch today was so yummy, much thanks to the copious amount of squash and quinoa I made last night, ensuring that I would have plenty for lunch:

Kale salad with one of the baby heirlooms (I finally ate one!), kabocha squash with azuki beans, and savory quinoa. Mmmm, happy tummy πŸ™‚

Then, I went to work for orientation! It didn’t last very long, mostly filling out and signing papers, but I got my visor, and it looks pre-tty snazzy.

When I got home, I basked in the sun and read the employee handbook (which took an awful long time, but I’m not complaining πŸ™‚ ), and then brewed some more tea for myself. I love Yogi tea because they always have inspiring words on the tags. Today’s was one that definitely hit #1 on my list of inspiring tea-bag quotes:

This is so important for everyone to remember as they go through life every day. I’ve been working on a post about disordered eating and guilt, so this really hit home. It’s about your inner self. Love yourself and the world will love you. Skinny is often what girls strive for, but it really should be about health, within your body and in your spirit.

So, I leave you with that, children. Walk with a sound spirit and a sound body, and the world will walk with you.

Namaste.

xoxox,

Katelyn

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Filed under Uncategorized, Vegan

Simplicity at its Finest

I love the farmer’s market. We picked up enough produce to sink a ship (aka, the usual πŸ™‚ ), and got some beautiful heirloom tomatoes! I’ll put up a picture tomorrow, they are so photogenic. They sold them in a variety pint, so we have lots of fun shapes and patterns to choose from. I can hardly bring myself to eat them! I wonder if I could do that thing where they freeze people and keep them forever, but with heirlooms…? Wait, stop, that’s totally weird and creepy. Rewind!

After the farmer’s market, I went to the gym and logged in 2 miles on the tread, 30 minutes on the elliptical, then stretching, abs, and arm weights. I love running πŸ™‚ Training for the 5K is going a bit slowly BUT I WILL NOT GIVE UP! That race ain’t got nothing on this girl.

And, of course, my after-workout snack was a yummy-ummy PB & J Larabar. I honestly think Larabars came from the work of a genius, or someone who was awfully hungry and messed up on a recipe, ending up with a sticky, delicious mess. Oh, how I love my Larabars. I always keep Apple Pie, Pecan Pie, and Peanut Butter and Jelly in my house. Don’t waste your money on Clif bars; always go for the raw energy bars! They almost always have 3-5 ingredients that are totally organic and unrefined. Nothing better than that.

Once I got home, I whipped up a ton of hummus. Probably enough to last a week or more. Did I mention I love hummus?

My quick recipe:

Hummus

(Adapted from 1000 Vegan Recipes by Robin Robertson)

Ingredients:

  • 3 cups cooked chickpeas, or 2 (15.5-oz.) cans
  • 6-8 garlic cloves, minced (I roll with eight)
  • 1/2 cup tahini
  • 1/2 tsp. sea salt
  • 1/3 cup water (may or may not be necessary)
  • 4 tbsp. lemon juice (I like more)
  • 4 tbsp. EVOO

Directions:

  1. Put everything in a food processor and puree until smooth. Enjoy! πŸ™‚

So, why did I need to make so much hummus? I’ll tell you. Tonight we had 2 giant eggplants sitting, beckoning for me to cook them, so we made an almost-raw, super simple lasagna. But be warned, this is totally untraditional and can barely be called lasagna, but it was SO good!

My dinner:

Kale salad with avocado, leftover millet salad with cooked mushrooms, leftover roasted green beans, and the eggplant lasagna πŸ™‚

For dessert, we had the Ooey Gooey Brownie Muffies from last night, nuked in the microwave for about 1 minute for ultimate gooeyness. They were so perfect and melty, and of course we had to have some vanilla nice cream with them. Mmm πŸ™‚

But first, dinner!

Eggplant Hummus Lasagna

(Adapted from Opera Singer in the Kitchen’s Vegetable Lasagna)

Makes a casserole-dish sized lasagna

Ingredients:

  • 2 eggplants
  • 1 cup hummus

Directions:

  1. Slice each eggplant lengthwise into about 1/2-inch thick slices. Rub both sides of each with sea salt and let sit in a colander for about 30 minutes.
  2. Rinse slices and pat dry, then rub both sides of each with some olive oil.
  3. Grill slices until softened (grill pans and indoor grills work just as well), flipping after checking the underside and seeing grill marks.
  4. Arrange one layer of grilled eggplant on the bottom of the pan, then coat with the cup of hummus, spreading evenly. Lay the rest of the slices in another layer on top, then serve warm or cold.
  5. So simple but so yummy! Enjoy πŸ™‚

Did I mention that we don’t have a grill? Well, not a real one anyways. The only one we have is an electric indoor one that’s completely old school, but I love it!

Kickin' it old school

Assembly: not so pretty, but so yummy πŸ™‚

Question of the Day: What’s your favorite simple recipe?

I’m excited to hear your responses πŸ™‚ One of mine definitely has to be almond butter and apple spread on Ezekiel bread. So quick, easy, yummy, and healthy! Whole grains, nuts, and fruit with no added sugar. Holla at that!

Time for me to go to sleep! I am so tired from my busy busy day today, and tomorrow I get to go to church and really unwind. It’s like yoga without a mat! Stretching out my spiritual muscles.

I’ve been working on a post about disordered eating, guilt, and other weight- and health-related matters, so keep an eye out for that πŸ™‚

Also, one of my favorite bloggers, Chocolate Covered Katie, is having a recipe book giveaway, so this is me linking back to her blog and telling you to go check it out! Her posts are always so fun and always make my day a little more spectacular. Check her out!

Goodnight lovlies πŸ™‚

xoxox,

Katelyn

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Filed under Recipes, Vegan