Tag Archives: work

Happy Bunny Bunny Day!

You’re probably thinking, what the heck is Bunny Bunny Day? Well, I’ll tell you!

The first day of every month, as soon as you wake up, jump out of bed and hop three times and spin around three times, saying “Happy Bunny Bunny Day!” for good luck in the coming month.

It’s so goofy and you look ridiculous, but it’s a cute tradition.

In my high school, on the first day of every month, the morning show puts up decorations, the hosts eat bunny-shaped chocolates, and remind you to hop out of bed next month and get some good luck!

Awe, how cute!

As far as my life goes, I’ve been working my tail off these past few weeks at my new job (which I love by the way 🙂 ), and spending more hours running, standing, and walking around to do so.

I mean, I’m not complaining – I am getting paid after all! But it would be nice to have a foot massage at the end of the day…or a swiss massage

What are your solutions for the end-of-the-workday slump?

I have to apologize for not blogging as often as usual – getting used to this new schedule is so draining! I’ve had plenty of time to cook and photograph, though, so don’t fret – we’ve got yummy deliciousness coming up.

We’ll start with brekkie for the last two days – since it’s my favorite meal of the day =)

BREAKFAST:

As usual, my butt-whoopin’ workout left me wanting something loaded – with almond buttah. Ain’t nothing betta than my almond buttah.

Oh, and lots of blackberries, bluebs, cherries, and strawberries – can you say cherry-stained fingers?

This was actually my Brunch for Lunch on Tuesday – so no lunch. That’s why it’s so loaded!

Finished devoured. Clean bowl =)

Today’s was similar, but I took an even larger portion (hungry hungry!) – the giant dollop of almond butter is not pictured, mainly because it immediately went in my mouth.

I also added in a chopped up Apple Pie Katebar just at the end of cooking the buckwheat – ooey gooey goodness =)

p.s. I was eating at 6 am – I woke up at 3:45 am to wake up, run (4.25 miles! yayay), shower, and eat brekkie…I had to make it to lunch! I did enjoy a mid-morning snack of an organic pink lady apple, though!

Oh, almond buttah, how you make me swooooon.

LUNCH:

Lunch the past couple of days has been equally delicious. I had Brunch for Lunch Tuesday as you saw before, but today I had lunch at work for the first time!

So, I packed up my big-girl lunchbox with Kabocha Squash and Azuki Beans, roasted cauliflower (350 degrees, drizzled with EVOO, sea salt, and your favorite seasonings for 20-25 minutes), fresh veggies (carrots, green peppa, cukes, and baby tomatoes), and Italian Mushroom Savory Buckwheat.

I used to despise leftovers because then I would have to have the same thing two nights in a row, but now I enjoy them at lunch and switch it up at din din!

Isn’t my wittle lunchbox adorable? I absolutely love it.

DINNER:

Last night I made Kabocha Squash with Azuki Beans, one of my all-time favorites. It got a little messy though, so I had to whip out the apron for the first time!

Who woulda thunk this little girl would be a messy cook?

Of course, it yielded a generous (to say the least) amount! This is something that I always look forward to eating as leftovers!

CK Dad modeling the food:

Oh yes, a generous amount.

Definitely not the prettiest dish, but one of the absolute tastiest – I guess this kind of goes along with the theme that sometimes the best things come in the ugliest packages =)

We also had some Italian Mushroom Savory Buckwheat which was just as delicious as the night before. I love my buckwheat at every meal, but it still wins my heart at breakfast

I also whipped up some roasted cauliflower as mentioned in lunch, which was so perfectly seasoned – I use Simply Organic All-Purpose Seasoning for quick and delicious seasoning.

Oh, and of course leftover Beet Still My Heart Farmer’s Market Salad!


Tonight for dinner I whipped up some Carrot Cake Quinoa – and it went perfectly with the Kabocha Squash with Azuki Beans, salads, and roasted cauliflower. Mmmm.


Carrot Cake Quinoa

If I didn’t have this at dinner, I might actually have thought it was carrot cake! Well, not really – but it’s about as close as you can get without a ton of added suga =)

Ingredients:

  • EVOO
  • lemon juice
  • 1.5 cups freshly grated carrot – fresh! About 2 large carrots worth
  • 1/2-3/4 cup raisins
  • 2 cups water
  • 1 cup uncooked quinoa
  • cinnamon

Directions:

  1. In a large skillet, heat about 1-2 tbsp. EVOO with a tablespoon or so of lemon juice. Add grated carrot and raisins and saute for a few minutes, or until heated and juicy.
  2. Add water and quinoa and bring to a boil. Add lots of cinnamon (more the merrier!) and reduce to a simmer and cover, stirring every few minutes for about 15 minutes, or until all water is absorbed.
  3. Serve warm or cool, and enjoy! =)

This dish is always a hit with the fam, and has me going back for seconds thirds. Its natural sweetness and nuttiness is a perfect combo – it’s also a super healthy way to satisfy your cravings for something a bit sweet!

Plus, it makes for great leftovers! Can you say Chef Katelyn’s lunch tomorrow, anyone?

After dinner I made some Chocolate Chip Cookie Dough Katebars! They smell amazing and I am beyond dying to try these all melted in my buckwheat tomorrow =)

Chocolate Chip Cookie Dough Katebars

Makes 5 Katebars

Ingredients:

  • 1 cup pitted, packed medjool dates
  • 2 tbsp. raisins
  • 2/3 cup almonds
  • pure vanilla extract (alcohol-free) – about 1 tsp.
  • 2 tbsp. mini vegan semi-sweet chocolate chips

Directions:

  1. In a food processor, pulse almonds into small pieces, or until no whole almonds are left.
  2. Add dates, raisins, and vanilla extract and pulse until combined and it starts to roll around in a ball.
  3. Add chocolate chips and pulse a few times, then place in a bowl and mush-mash with your hands (the fun part!). Your hands will get all sticky but it is so worth it.
  4. Break up into 5 equal sections and form into bars. Wrap with wax paper, plastic wrap, or plastic baggies – whateva you got!
  5. Store in the refrigerator until you’re ready to eat them. Enjoy! =)

Ideas for optimum Katebar enjoyment!:

  • Chopped up and combined with your morning hot (or cold!) cereal. It’s a mind explosion/dream/the most delicious thing in the world chopped up and added just as your hot cereal is just about to finish cooking – then remove from heat and keep covered for a few minutes. The result? Ooey gooey goodness!
  • A pre- or post-workout snack
  • Dessert!
  • Chopped up and mixed or blended/processed with Banana Soft Serve!
  • Chopped up and in your cookie/brownie/pancake/waffle/bread/muffin dough! Bake according to recipe directions and enjoy melty in-your-mouth goodness =)
  • The possibilities are endless.

Let me know if you think of any other fun ways to enjoy a Katebar! =)

That’s all for tonight, lovlies! I’ve got the 7 am shift again tomorrow – I have the joy of waking up at 3:45 am again to get in my 5K training!

The race is currently 4 days away! Holy moly.

Hope everyone has a relaxing evening! I know I will =) I’ll be in bed within 10 minutes of this post going up…I’m an early birdy.

Nighty night!

xoxox,

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21 Comments

Filed under Recipes, Tips and Tricks, Vegan, Workouts

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 🙂 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 🙂

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 🙂

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’s 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/mi—run 4 min/walk 35 seconds
9 min/mi— 4 min run-1 min walk
10 min/mi—-3:1
11 min/mi—2:30-1
12 min/mi—-2:1
13 min/mi—-1:1
14 min/mi—30 sec run/30 sec walk
15 min/mi—30 sec/45 sec
16 min/mi—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, 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 🙂 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 😉

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 🙂

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 🙂

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 of sautéed veggies, also from last night, atop some of my lovely kale:

Mmmm 🙂 I love my pizza. 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 with sautéed 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 🙂 Recipes will be at the end, lovlies!

The only way to eat brussels - roasted to perfection 🙂

Slight quinoa camera fail

Beans, beans, the magic fruit!....These tasted way better than they looked 😉

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 🙂

Mmmm 🙂 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 🙂

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 🙂

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 🙂

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 🙂
  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! 🙂

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

xoxox,

9 Comments

Filed under Recipes, Tips and Tricks, Vegan, Workouts