Tag Archives: marinara sauce

New Baby #2

Good morning bloggy boos! How are you?

Thank you for all of your favorite juicing combinations!! And for the congratulations on my first new baby of the week🙂 She has become a he, and been affectionally named Darren. Lisa, you know me too well:)

Also, I am so glad you guys are gaga for Bressert Kale Chips! There will be more variations this weekend, just you wait:)

Sorry about the absence over the last couple of days:( Being a senior can do that to ya. It’s a bit of senioritis (which the Padre understands, and responded to with, “It’s like running a marathon, sometimes you gotta take a break for a week” <—Love him) and a bit of the fact that I am hearing from a couple of my schools this weekend and the rest by April 1st.

Holy man.

I should be more nervous than I am, most likely, but I think it is good that I’m relaxed about this. What’s the point in worrying when it’s out of my hands, you know?

But anyways.

Yesterday I got a little present from the UPS guy.

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Well, more like a present from myself, to myself. Awe, Katelyn, you shouldn’t have;)

We should all feel loved (especially by ourselves!) sometimes. Okay all the time, cause honeybunches you are a pile of lovebunch. To get serious for a moment, just remember that your family, friends, and bloggy boos love you times a million. If you are struggling with loving yourself, don’t hesitate to shoot me an e-mail🙂 That is all for the seriousness. Back to business.

I bought myself a Garmin.

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Why? a. I cannot run outside without knowing how fast/far I am going, or I just get disoriented and feel super slow (way diff than a treadmill) and b. This will make my half marathon training (and future marathon training) a lot more effective. The best part is you can plan your workouts on the computer, and upload them to your watch. It beeps at every interval/pace/etc., which rocks my socks. Love you new workout buddy:)

I purchased this on Amazon last week for $127. Not a joke. So if you bought one for full price, you might as well be kicking yourself in the pants right now.

I am in love. This watch will be my fifth appendage for the rest of my life.

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Any name suggestions? I am thinking this one should be Brendan after Brendan Brazier, so I can channel his inner beast.

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^^Just TRY and tell me that picture doesn’ t make your brain hurt a little.

Obviously as soon as my new toy came, I had to hit the pavement. The Padre asked if I wanted to go running with him, so obvs I jumped right on that. What’s a better way to try out my new toy than to get my butt kicked by my marathoner Dad? That’s right, nothing.

So, I got my game face on..

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And kicked some asphalt.

p.s. Doesn’t it look like I photoshopped myself into that picture? I’m floating basically.

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Roughly five and a half miles, including approx two miles of walking because my knee began to hurt. No injuries around here people, we are all about prevention! I am not going to get an ouchy knee right when I get my brand new toy, oh no I am running in the ice and snow no matter what (by the way Mother Nature I am not happy with you, why did you take away our sunshine?!).

When I got home, I had a quick smoothie and then went to my doctor’s checkup, running clothes, Garmin, and all. I’m pretty sure they appreciated it:)

Then I came home and had some goodies. I am pretty sure my stomach is bottomless. So, I had breakfast for dinner (aka Brinner). You crave what you crave, people!

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A Cookie Dough Bowl con bananas, carrots on the side. Addiction.

And some Kelp Noodles! I recently found these at Weggies, and basically peed my pants. Even our health food superstore in town doesn’t have these. I am impressed once again:) (bee tee dubs we could still use a Whole Foods or TJ’s around here!)

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These are so. good. Crunchy, mild flavor (takes on the flavor of whatever you put them in), and so refreshing. A+!

I enjoyed them with some marinara and nooch, as well as on my salads. I am not going to show you pictures because it looks fugly, but isn’t fugly food the most delicious?:)

That is all for today chickadees! See you tomorrow:)

Do you have a Garmin? Any tips/name suggestions?

We should make a Garmin club and all go running togeths. Running party at my place, mmk?!

Seasoned runners: any tips for running in general and training?

Fill me in, love doves!

Favorite new food finds?

Kelp noodles:) I am always up for a new product! (as long as I can pronounce the ingredients, and there are as few as poss. No HFCS for this girl.)

xoxox,

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Filed under Running, Workouts

Time to Get Saucy

Today was another beautiful day 🙂 I slept in (until 8 – what a rebel, I know) and decided to take a rest day from 5K training and go to yoga instead. As usual, yoga was a perfect start to my day, stretching out my running muscles that have been working so hard! I’m proud of them.

My morning fuel was a plum, a papaya, and a champagne-strawberry apple (that’s actually what it’s called! so sweet and delicious 🙂 ) paired with my favorite creamy buckwheat cereal con blackberries and some strawbs:

After yoga, I was starvin’! I came home to my Happiest, Healthiest Vegan Mac and Cheese, Beet Still My Heart Farmer’s Market Salad, sauteed broccoli, daikon, and carrots, and a farmer’s market dill pickle 🙂 Happy tummy? Oh, yes.

After lunch, Rebecca and I baked some of what I like to call Lemon Poppyn Lock it Seed Bread (recipe to follow) and watched some of The Little Mermaid 2. Awe, don’t you love Disney movies? Reminds me of being a little kid again 🙂

And, I enjoyed some of my homemade kombucha during the baking process…

Lemon Poppyn Lock it Seed Bread

Ingredients:

  • 1 cup natural, unsweetened applesauce
  • 1 cup NuStevia Baking Blend (or other sugar substitute)
  • 1/4 cup unsweetened vanilla non-dairy milk (I roll with Tempt hempmilk 🙂 )
  • 4 tbsp. lemon juice
  • 1 tsp. lemon extract (I didn’t have any, but would definitely use next time – or lemon zest)
  • 1 cup whole wheat flour and 1 cup spelt flour (or any kind of flour, totaling 2 cups)
  • 1.5 tbsp. poppy seeds
  • 3/4 tsp. baking soda
  • 3/4 tsp. nutmeg
  • 1/4 tsp. sea salt

Directions:

  1. Preheat oven to 375F and grease a standard loaf pan.
  2. In a large bowl, combine applesauce, stevia (or other sugar), non-dairy milk, and lemon juice/extract.
  3. In a smaller bowl, combine flour, poppy seeds, baking soda, nutmeg, and sea salt.
  4. Mix dry into the large bowl, adding more non-dairy milk for moisture if necessary.
  5. Pour into your loaf pan and pop in the oven for 30-40 minutes, or until a knife inserted into the center comes out clean.
  6. Slice and enjoy! 🙂

This was great on its own, but would be even better with…

  • A lemon glaze – combine 1/2 cup NuStevia Baking Blend (or other sugar) with enough lemon juice to moisten (3 or 4 tbsp.) and heat in a saucepan over medium-low heat, stirring continuously. Drizzle over warm bread just before serving 🙂
  • Some Earth Balance – is this stuff ever not good?
  • Some homemade lemonade! (that rhymes)
  • Your favorite jam or fresh fruit

For dinner, I felt like gettin’ saucy – Italian style! After having the Spinach and Chickpea Delight last night, I realized my true love for all things marinara-sauced – so it was time to get saucy.

I whipped up some Italian Mushroom Savory Buckwheat, roasted asparagus and zucchini topped with marinara sauce, Spinach and Chickpea Delight, and salads con avocado (mmm 🙂 ). It was certainly savory, if I ever tasted it.

Italian Mushroom Savory Buckwheat

Ingredients:

  • 2 cups water
  • 1 cup uncooked buckwheat (hulled)
  • EVOO (about 3 tbsp.)
  • 1/2 red onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 3/4 cup diced/pureed/crushed tomatoes
  • thyme and oregano
  • sea salt and pepper, to taste

Directions:

  1. In a medium saucepan, bring water to a boil and then add buckwheat. Reduce to a simmer, cover, and let cook for 15-20 minutes or until all the water is absorbed.
  2. Meanwhile, in a small saucepan, heat EVOO over medium heat and sauté onion until translucent and fragrant. Add mushrooms and continue to saute until reduced.
  3. Add tomatoes and heat until hot.
  4. Add sauce to buckwheat, stir well, and serve! 🙂

This was to die for! The entire meal was a huge hit in my books, and received many happy smiles from the fam 🙂 I will definitely be making this combo again soon!

Note: Add marinara to just about anything and it instantly becomes a million times better – try it out!

For dessert, of course, was the Lemon Poppyn Lock It Seed Bread. No meal is complete without some dessert! 🙂

Question of the day: What’s your favorite savory meal? Favorite variety of bread?

Lasagna, Spinach Pie, and tonight’s meal would have to be at the top of my “savory” list – and for breads? Chocolate-chip banana bread all the way 🙂 Tonight’s is definitely close, but no bread can beat banana in my books.

I’m out to go read some Chi Running and Beowulf (thanks, AP Lit!), then I’m hittin’ the sack early – time to get back to 5K training! Goodnight lovlies 🙂

xoxox,

13 Comments

Filed under Recipes, Tips and Tricks, Vegan

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,

10 Comments

Filed under Recipes, Vegan, Workouts