Tag Archives: mac and cheese

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 workouts 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 🙂 (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 🙂

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 🙂

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 some sautéed 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 🙂 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 🙂

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), and sautéed 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 🙂

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! 🙂

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! 🙂 ). 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 🙂

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! 🙂

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 🙂

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 🙂

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 🙂 Aka, the Emmys!

xoxox,

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Filed under Recipes, Vegan, Workouts

Kick the Blue Box Blues – Mac and Cheese :)

Lately we’ve been having some less-than sunny weather..but today it decided to perk up! I awoke to sunshine and a climbing temperature (thank goodness), giving me some precious vitamin D and an opportunity to read my VegNews on the patio 🙂 It’s supposed to reach 90 degrees next week – talk about a huge turnaround! Today, my boss was playfully complaining about how the apple crops would be ruined by the weather changes – oh, Bill. He’s a keeper.

Nature’s way of saying “Good morning!”

Today’s To-Do List:

Unfortunately, I didn’t get to run today – my muscles had been feelin’ it from my workouts the past couple of days, so I thought, hey, time for a rest day! The sunshine made that easy 🙂

But, my workout clothes were waiting for me – sorry kiddos, not until tomorrow!

Update: My first 5K is now a week away! I’m not gonna lie, I’m getting nervous. My goal is just to finish, no expectations – slow and steady wins the race, right?

MAC AND CHEESE:

When I think of Mac and Cheese I can’t help but smile. It reminds me of childhood bowls piled high with creamy, cheesy noodles that make a slurp! sound when you stir it. Warm, full bellies and big smiles. Ahhh, isn’t it wonderful how food brings back such good memories?

Since I had failed previously to find a good vegan mac and cheese recipe (usually resulting in my “this is icky” face – mature, I know), I was slightly skeptical when I decided to adapt some to make one without boatloads of margarine and soymilk. I stumbled upon a recipe at Oh She Glows and modified to make the perfect recipe – healthy, tasty, and packed with nutrition. My tummy was very happy 🙂

Happiest, Healthiest Vegan Mac and Cheese

Serves 8

Ingredients:

  • 1 lb. elbow macaroni (whole wheat, gluten free, and quinoa varieties are great – I rolled with whole wheat)
  • 1 1/4 cup water (or reserved cooking liquid)
  • 1 cup non-dairy milk (plain)
  • 1 cup nutritional yeast
  • 3 tbsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1 tsp., or 2 cloves, minced garlic
  • 1/2 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/2 tsp. tumeric
  • 2 tbsp. tahini
  • peppa to taste

Directions:

  1. Cook pasta according to package directions, then drain in a colander and rinse immediately with cold water.
  2. In the pot where your pasta was, whisk remaining ingredients together until thoroughly combined.
  3. Add pasta back into the pot and simmer on medium-low heat for 10-15 minutes, or until sauce is thickened to your liking, stirring continuously.
  4. Serve generously (with a big spoon!) and enjoy! 🙂

I am so stuffed. I definitely ate too much! I paired dinner with some sautéed broccoli (always goes perfectly with mac and cheese), Great Northern Beans with Mushrooms, and leftover sautéed daikon and carrots. Overall, very happy tummies!

In other news, I have fallen in love with Toms. So much, in fact, that my first real paycheck is going to buy me this beautiful pair of shoes! Size 5, please and thank you 🙂 (I have baby feet, it’s totally fine)

That’s all for tonight, lovlies! Time for me to read some of my summer reading Eat, Pray, Love. Hope everyone is having a great weekend so far, and see you in the morning 🙂

xoxox,

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Filed under Recipes, Vegan