Tag Archives: simple

Autumn in August

Hi lovlies! I apologize for no post yesterday. I was a busy busy bee, shame on me, and awfully tired to boot…I slept a little late today. Oopsie ๐Ÿ™‚ So my day is a little delayed, but it is beaauuuutiful out, so it’s perfect for a run! I’ve come to really love running. But more on that later ๐Ÿ™‚

Onto yesterday!

Yesterday truly was the epitome of a fall day. It started off dark and chilly with tons of rain, and continued and ended dark and chilly with tons of wind. But regardless, I absolutely loved this excuse to put on sweatpants, slippers, a comfy sweater, and sip some hot tea ๐Ÿ™‚

In the morning, I had to wake up at 5:15 am to get in my workout, shower, get ready, eat, and get to work by 8 am. But let me tell you, I am not complaining! It was a great morning.

I hopped right out of bed (I slept in my workout clothes for extra security! Click here for more of my morning workout tips), hydrated, and got on the treadmill for my workout.

I’ve been reading lately about the benefits of interval training and Jeff Galloway’sย run/walking method (as well as some great running tips I found here. thanks, Women’s Health!), so I decided today would be the day to try it. There’s no time like the present, right?

I based my workout off of this chart that I found on Angela‘s blog:

Run-walk-run ratio should correspond to the training pace used:
8 min/miโ€”run 4 min/walk 35 seconds
9 min/miโ€” 4 min run-1 min walk
10 min/miโ€”-3:1
11 min/miโ€”2:30-1
12 min/miโ€”-2:1
13 min/miโ€”-1:1
14 min/miโ€”30 sec run/30 sec walk
15 min/miโ€”30 sec/45 sec
16 min/miโ€”30 sec/60 sec

My miles are usually done on the treadmill at 5.4, which is about 11 minutes per mile, but I honestly don’t know how fast my fastest mile currently is. So, yesterday I used the intervals for 11 min/mi, or 2:30 – 1. My workout looked like this:

  • 5 minute warmup at 5.4
  • 2:30 at 5.0,ย 1 at 4.0 (repeated 6 times)
  • 5 minute cooldown at 4.0
  • Total: 2.5 miles, about 30 minutes
  • stretching
  • My classic ab routine: 50 crunches, 25 crunches w/ legs raised, 25 crunches w/ legs long, 25 side crunches on each side, 1 minute traditional plank.

Unfortunately, no arms yesterday – I was not going to risk being late for my first morning shift ๐Ÿ™‚ I love going to work (gasp!), so I make it my first priority to look my best and be at least 10 minutes early. What can I say, I’m a go-getta ๐Ÿ˜‰

I quickly showered after my sweat sesh and got ready, then went downstairs to make my favorite Bob’s Red Mill Creamy Buckwheat Cereal. As soon as I removed it from the heat, I put in a chopped Cinnamon Bun Katebar, mixed it in, and let it sit covered for a few minutes while I grabbed some fruit (1/2 a grapefruit, blackberries, and bluebs).

The result? Gooey, melty, warm cinnamon bun goodness.

No photograph could quite capture the gooey deliciousness that was my hot morning cereal – you’ll just have to try it yourself ๐Ÿ™‚

I got driven to work on this windy, freezing, rainy morning (thanks Dad!), and had a great time! I met some more fun people, and I look forward to meeting the rest of the crew ๐Ÿ™‚

As soon as I got home, my tumbly was grumbling and I knew it was time for some Shroom Pizza from last night along with a giant bowl ofย sautรฉedย veggies, also from last night, atop some of my lovely kale:

Mmmm ๐Ÿ™‚ I love my pizza.ย I still have a quarter of the pizza left for my lunch today. Now I’m getting hungry!

I spent the day relaxing in my favorite sweater, sweats, and slippers, and sipped some sweet, satisfying tea (woo alliteration! here I come, AP Lit!). When dinner came, I wanted something hearty and yummy, so I whipped up a sweet potato (my all-time favorite! I eat these straight up – there is no reason to enjoy sweet potaters with salt or butter…why would you do that when they’re so yummy sweet!), some Garlicky Beans, quinoa withย sautรฉedย vegetables mixed in (red onion, broccoli, red pepper, zukes, shrooms), and brussels sprouts. It was absolutely perfect, warm, and delicious for the cool weather we were having ๐Ÿ™‚ย Recipes will be at the end, lovlies!

The only way to eat brussels - roasted to perfection ๐Ÿ™‚

Slight quinoa camera fail

Beans, beans, the magic fruit!....These tasted way better than they looked ๐Ÿ˜‰

The mighty Sweet Potater!

By the way, all of you naysayers, sweet potaters are a Superfood! Yes, these little tubers are filled with Beta Carotene and Vitamin K among a host of a million other vitamins and minerals and do not make you fat! In fact, the sweet potato is not even in the potato family. Plus, the starches in yammies are slow-release, keeping you full, helping you burn fat, and helping to build muscle.

Stick that on your fork and eat it!

Of course, for dessert we had to have some of my Chocolate Chip Cookie Cakes. No meal is complete without dessert! Here’s some food porn for ya ๐Ÿ™‚

Mmmm ๐Ÿ™‚ There are just a few more for tonight, and we will be fighting for them! In this family, we treasure our desserts…especially my guilt-free concoctions. I had been feeling a little run-down last night from being up since 5:15, but the chocolate made me feel instantly better – chocolate could create world peace!

Okay, now for the recipes ๐Ÿ™‚

How to Cook a Sweet Potater

  1. Preheat oven to 350F and place some tin foil on a baking sheet.
  2. Wash and scrub your sweet potaters, then poke 3 holes on each side.
  3. Place one of the poked sides down on the tin foil, then pop in the oven for 30 minutes.
  4. After 30 minutes, flip over and cook for another 30.
  5. Cut, slice, mash, or serve however you please! I like mine in a giant slice ๐Ÿ™‚

Garlicky Beans

Ingredients:

  • 2 cans, or 3 cups, of your favorite beans, drained and rinsed
  • 2 tsp., or 2 cloves, minced garlic
  • EVOO
  • thyme
  • oregano
  • 2/3 cup water
  • 5 scallions, chopped

Directions:

  1. Saute garlic with a bit of EVOO in a medium saucepan over medium heat for 1/2 minutes, or until fragrant.
  2. Add the rest of your ingredients and continue to cook over medium heat until hot and steaming.
  3. Serve over some of your favorite grains, bread, or in a bowl like a soup! Mmm ๐Ÿ™‚

How to Roast Brussels Sprouts

  1. Preheat oven to 400F.
  2. Pour some EVOO into a rimmed baking sheet and sprinkle some sea salt, then spread it around my tipping the sheet all around.
  3. Halve the brussels and place them cut side down on the baking sheet, then drizzle with some more EVOO and sprinkle with some more salt.
  4. Stick in the oven to roast for 15-20 minutes, depending on whether you like them browned or not. I like them the darker, the better ๐Ÿ™‚
  5. Serve and enjoy!

Simple Quinoa

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • Veggies of your choice, chopped (I used broccoli, red peppers, red onion, shrooms, and zucchini)

Directions:

  1. Preheat oven to 400F, and place quinoa and water in a medium saucepan.
  2. Bring quinoa and water to a boil, then reduce to a simmer and cover, checking periodically and cook for about 15 minutes (or until all the water is absorbed).
  3. Meanwhile, place veggies on a baking sheet and toss and coat with some EVOO and some sea salt on the baking sheet.
  4. Roast veggies for about 15 minutes, then combine with the quinoa and serve. Enjoy! ๐Ÿ™‚

Time for my run – see you after brunch, lovlies!

xoxox,

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Filed under Recipes, Tips and Tricks, Vegan, Workouts

Earn Your Stripes

Today was beaaaautiful. After my shower, I made up some lunchlunch that was absolutely scrumptious. I love leftovers.

Lunch was kale salad, leftoverย Brusselsย sprouts, kabocha squash with azuki beans, savory quinoa, and a juicy tiger-striped heirloom tomato ๐Ÿ™‚

My stripey heirloom ๐Ÿ™‚

I spent the day reading in the sun, and checked off some of my to-do list! I also biked down to the library and got a few movies because, sadly, Eat, Pray, Love has not come in the mail from Barnes and Noble yet, and it was express shipping! I ordered it about a week and a half ago. Boo.

Finally got my work permit (check!), and scheduled my senior portraits (check, check!). So ahhh it was time to relax and watch a movie before it was time to cook dinner. Rebecca and I watched Crossroads – yes, the cliche road-trip movie with Britney Spears in it! It was actually kind of cute, and reminded me of the good old days before Britney..well, you know.

So then, it was time for dinner! I whipped up some Portobello Mushroom Burgers withย Sautรฉed Collards with Raisins and a Simple Bean Salad. Yum ๐Ÿ™‚

We all had happy tummies.

Portobello Mushroom Burgers

Ingredients:

  • 4 Ezekiel Sprouted Grain Buns
  • 4 large portobello mushroom caps (stemmed)
  • 2 cloves garlic, minced
  • EVOO (about 3 tbsp, I didn’t really measure)
  • Sea Salt (a few pinches)
  • Marinara sauce (or agave-sweetened ketchup)
  • Daiya mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. Stem mushrooms, then wash and pat dry with a towel, undersides face down.
  3. Combine garlic, EVOO, and sea salt in a small bowl, then let sit for a few minutes.
  4. Take out a casserole dish large enough to fit all of the mushrooms. Rub both sides of the mushrooms with the mixture and place underside face up in the casserole dish. Drizzle extra EVOO and be sure to use all of the mixture – the more the yummier ๐Ÿ™‚
  5. Cover casserole dish with foil and roast for 30 minutes. Then uncover, flip ‘shrooms, and cook for another 10 minutes.
  6. Place on warmed, toasted buns dressed to your liking (I used marinara sauce and Daiya mozzarella), and enjoy! ๐Ÿ™‚

Sautรฉed Collards with Raisins and Squash Seeds (Adapted from The Kind Life)

Ingredients:

  • 1 bunch collard greens
  • EVOO (about 2 tbsp.)
  • 3 cloves garlic, finely chopped
  • 4 tbsp. raisins
  • 2 tbsp. toasted kabocha squash seeds (or any kind of seed you like…pumpkin, sunflower.. ๐Ÿ™‚ )
  • 2 tbsp. Bragg’s Liquid Aminos

Directions:

  1. Cut green leaves away from the rough stem and chop into about 1-inch sections. Rinse in a colander and let sit.
  2. In a skillet, heat the EVOO over medium heat and then add chopped garlic.ย Sautรฉย until they become fragrant, and then add the chopped, damp collard greens. Cover and cook for about 2 minutes.
  3. Add raisins and seeds, then cover and cook for another 2 minutes.
  4. Add Bragg’s and then cook for another 2 or 3 minutes, or until the collards are well-wilted.
  5. Serve and dig in! ๐Ÿ™‚

Simple Bean Salad

Ingredients:

  • 1.5 cups or 1 (15.5-oz.) can ofย beans, drained and rinsed (I used Pinto tonight)
  • your favorite salad dressing ๐Ÿ™‚

Directions:

  1. Put beans in a bowl, drizzle in some of your favorite dressing, mix, and voila! Simple bean salad ๐Ÿ™‚

See? I wasn’t joking ๐Ÿ˜‰ This is perfect for nights when I realize I’ve forgotten to soak beans the night before (everybody makes mistakes, everybody has those days…even Chef Katelyn!). Yummy, quick, and too simple to be called a recipe. Killer combo.

Question of the Day: What’s your favorite quick, simple meal?

I’m interested to hear your responses ๐Ÿ™‚

Mine would have to be an Amy’s California Burger with marinara sauce, kale, chopped tomatoes, and sprouts on an Ezekiel Sprouted Grain bun. And a kale salad on the side! Mmmm ๐Ÿ™‚

Have a good evening lovlies! I’ll be reading Chi Running to get some tips for my morning run, as well as Beowulf for my AP Lit summer reading. I actually really like it! Once I get into Old English mode, reading becomes enjoyable rather than trying to migrate through a maze.

See you in the morning!

xoxox,

Katelyn

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Filed under Recipes, Vegan

Simplicity at its Finest

I love the farmer’s market. We picked up enough produce to sink a ship (aka, the usual ๐Ÿ™‚ ), 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 ๐Ÿ™‚ 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! ๐Ÿ™‚

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 ๐Ÿ™‚

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 ๐Ÿ™‚

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 ๐Ÿ™‚

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 ๐Ÿ™‚

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

I’m excited to hear your responses ๐Ÿ™‚ 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 ๐Ÿ™‚

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 ๐Ÿ™‚

xoxox,

Katelyn

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Filed under Recipes, Vegan

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

3 Comments

Filed under Recipes, Vegan