Luv What You Do

Balancing a Busy Life with a Healthy Lifestyle

Run Down February 25, 2013

Filed under: Drinks,Exercise,Running,Smoothies — Luv What You Do @ 6:24 pm
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Man, I am feeling run down this weekend. ( Note: my definition of weekend includes Monday since I don’t work today! )

And this is not just because I stayed up late to watch the fairly predictable Oscar’s last night.  It all started Saturday morning when I had a slow start to the day, followed by a nap, before actually putting in my contacts at 1pm. 

 

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I did hit the neighborhood for a 30 minute run.  It was pretty slow and I felt like I was running with weights strapped to my ankles.  I have no idea why I felt so tired.  It’s possible that it had to due with a stressful week that lacked my usual hours of sleep or maybe I’m just coming down with something.

 

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For whatever reason, I was running on empty, literally!  Sunday morning was Hot Yoga!  This is always a challenging class, but this week my legs were shaking like crazy 30 seconds into chair pose.  Although my balance poses were on, I was more than ready for child’s pose, stretching, and shavasana by the end.  The rest of the day was laid back and productive.  I had a lot to do around the house (yes, my pantry needed to be reorganized AGAIN) and a run down weekend is the prefect time for these types of activities.

 

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It’s no surprise that I didn’t wake up until my alarm went off this morning after more than 9 hours of sleep.  I set it for 30 more minutes waking up a few minutes before I needed to get ready for CrossFit.  I was a little nervous to go to this morning’s workout, especially when I found out that it involved burpees.  I knew that I didn’t have 100% of my energy but I figured I would do the best that I could.  Thankfully, the people I workout with are super supportive and there is great energy in the gym.  I survived today’s WOD AMRAP 8 although at one point I thought I might fall over : )  I made it through the ~2 minute cash out (optional) workout too.

 

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When I got done with my workout, I felt strong but tired.  I knew I needed some serious energy in the form of a refreshing smoothie.  I recently saw a carrot and orange smoothie on Herbivore Triathlete that intrigued me.  I didn’t have any fresh carrot juice, but thought that maybe my new blender could puree the carrots good enough to be a smoothie.

 

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On a whim, I threw in some kale.

 

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I had full intentions of adding ginger as well, but didn’t have time.

 

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I took one quick sip before packing up my smoothie to go.

 

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The BOY had an eye doctor appointment and I was going along to help him pick out new glasses.  Meanwhile, I found some glasses of my own to try on.

 

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While I was keeping myself busy reading a magazine, I saw a similar smoothie (minus the kale) in Clean Eating Magazine.   The best part is that it is supposed to boost energy.  That’s exactly what I needed this weekend!  When I’m feeling run down, it effects more than just my workouts.  I don’t make wise decisions about snacking and my memory stinks.  Looking to the week ahead,  I am committing to catching up on sleep, eating well, and working out hard.

 

 

Do you have weekends where you feel run down?

How do you get energized again?

 

 

Carrot, Orange, and Kale Smoothie

 

Ingredients

2 carrots, peeled and chopped (or carrot juice)

1 large orange, peeled (or 1 medium orange and 1 cutie)

1 handful of kale

1 cup of almond milk

1 handful of ice cubes

Ginger (optional)

 

Directions

-Chop carrots finely and then use your blender to puree.

-Add oranges and blend to combine.

-Add kale (and ginger if using) and blend well.  Stream in almond milk to preferred consistency.

-Add ice cubes and process until smooth.

-Sip Up!

 

3 Bags Full December 8, 2012

Filed under: Dinner,Holidays,Life,Smoothies — Luv What You Do @ 8:39 pm
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I came out of hibernation today.  It seems that my hibernation was a little premature being that it reached 45 degrees outside.  I also had a lot of worthwhile places to be.

 

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After a filling breakfast of eggs and toast, I hit the trail for a ~4 mile run.  The air was damp but the weather was warm.  I kept having to remind myself that it was December 8th!  There is nothing more refreshing after a run than a Green Smoothie

 

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Especially this time of year when greens are replaced with holiday sweets!

 

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This morning’s blend included:

Kale

1 cup almond milk

1 banana

1/4 cup oats

Frozen mango (whatever was left in the bag)

Ice cubes

 

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I’m still getting used to how powerful my new blender is.  It’s incredible how quickly everything comes together.  My old blender had to be 8 years old which is pretty ancient in terms of kitchen gadgets.  I grabbed my smoothie, and the BOY and I headed out the door for our biannual dentist visit.  It was a happy visit for both!  Look Mom…no cavities!

 

On the way back we stopped for lunch.

 

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It was the first meal the BOY and I have had together in a few days, so it was nice to sit and catch up for bit before heading our separate ways.  The BOY was off to the library (1 final down, 3 more to go), and I was back here for a facial.

 

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This was a HUGE treat and I walked out almost 2 hours later literally glowing!  Clean teeth…clean skin…what a day!  I swung by Whole Foods and then Target before making my way back home to return to hibernation.

 

Can you guess what I am doing this weekend?

 

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And No, the BOY and I didn’t break up…ha ha!

 

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I stocked up on sugar, chocolate, more sugar, butter, and flour for Sunday’s Bake-a-thon which I am SUPER excited for!

1 Trip to Target = 3 Full Bags of baking goodness!

 

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I walked in the door, unpacked my goodies and gave the BOY the hand off to get started on dinner.  I picked up the food and he was in charge of cooking it.

 

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My jobs…pouring the wine!

 

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And making this simple seasonal dessert.

 

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Dinner was ready (yummy shrimp fajitas!), and the BOY and I sat down to watch the DVRed Indiana Basketball game.

 

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There’s definitely something nice about fast forwarding through the commercials and getting to replay all of the acrobatic dunks.  After a busy day, it feels great to be back home in hibernation mode with the BOY.  But I can’t stay up too late because I have a busy day of baking with my Mom ahead of me.

 

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Happy Hanukkah!

 

Meat and Meatless Monday December 3, 2012

Filed under: Clean Eating,Dinner,Vegetarian — Luv What You Do @ 8:37 pm
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Even though the BOY and I have very different eating styles, I don’t typically make two dinners per night.  There is a lot of compromise made on both sides, and it usually ends up working out.  However, every now and again, I have a recipe that I really want to try (that I know he’s not going to eat) or the BOY has a craving for red meat (which I don’t eat).  That’s when we end up with meat and meatless meals.  On the meatless side, I know I teased you guys with this recipe last month, so I was really excited to make the African Peanut Stew that I found in Clean Eating Magazine.

 

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I pulled all of my ingredients together.  For some reason, I couldn’t find chard at my store, so I just subbed in everyone’s favorite green leafy, kale!

 

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I let everything simmer a little longer than the recipes calls for because I didn’t think 12 minutes was long enough to let the flavors blend, and I was working on the BOY’s dinner as well.  The curry in this recipe is so fragrant that I couldn’t wait to sample the stew. 

 

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My soup turned out a little more watery than I expected based on the picture in the magazine…story of my life!  Maybe that’s because I used a thinner homemade peanut butter.

 

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I served my stew over brown rice which was so hearty and filling.

 

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I almost didn’t have any room left to go searching in the freezer for the Mint Chocolate Puppy Chow….almost : )

 

Now onto the meat…

While my stew was simmering, I got to work on Sloppy Joe’s for the BOY.  I found a homemade recipe on Trkingmomoe’s Blog.

 

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I loved that I had all of the ingredients to make her sauce already in the house.  It just took me a few minutes to collect everything.

 

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This recipe is nice and simple.  I did cut it in half though although if you make extras you can always freeze them.  It smelled exactly like I remember Sloppy Joe’s tasting!

 

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Although I’ve never been a big Sloppy Joe fan, this sauce had complex flavor, and the BOY was thrilled!

 

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First…because I actually made him Sloppy Joe’s (not even Sloppy Jane’s with turkey meat), and secondly because this recipe is delicious!

 

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He is so excited, he actually said that he’d eat leftovers later in the week!  When I have two healthy(ish) and comforting recipes like this, I certainly don’t mind making two dinners.  And I know that we’ll have plenty of leftovers for lunch during the week.

 

Here’s what else we’ll be eating…

 

Weekly Meal Plan

 

Monday Night

For Him: Sloppy Joe’s

For Her: African Peanut Stew (see recipe below)

 

Tuesday Night: Girl’s Night Out with some coworkers

 

Wednesday Night: Turkey Taco Meatloaf

 

Thursday Night: Crockpot Chicken Tacos

 

Friday Night: Work Event

 

Dessert: Mint Chocolate Puppy Chow

 

 

You can find the full Sloppy Joe recipe HERE!  You should definitely go check it out.  It is the perfect comfort recipe for this time of year!

 

African Peanut Stew

From Clean Eating Magazine

Makes 10 servings

 

Ingredients

1 tbsp high heat cooking oil (ie safflower)

2 yellow onions, cut into 1/2 inch dice

6 cloves garlic, minced

3 jalapeno chile peppers, seeded and finely chopped

2 tbsp curry powder

1 tbsp minced fresh ginger (I used powder)

4 cups low sodium vegetable broth

2 cups chopped tomatoes, with juices

1/3 cup smooth or chunky all natural peanut butter (I used homemade)

1 2/4 lb sweet potatoes, cut into 1 inch dice

4 cups shredded green or red Swiss chard (I used kale)

Sea salt, to taste

 

Directions

In 5-6 qt stockpot, heat oil on medium.  Add onions and sauté, stirring occasionally, until tender, 5 to 7 minutes.  Add garlic, jalapenos, curry powder, and ginger and sauté for 1 minute more.

Stir in broth, tomatoes, and peanut butter.  Add potatoes and chard and increase heat to medium-high.  Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender, uncovered, 12 to 14 minutes.  Season with salt.

Serve over brown rice.

 

Note: I may have cut my potatoes too big, so I let my soup simmer for closer to 30 minutes.

 

All of the Ingredients February 26, 2012

Filed under: Clean Eating,Soup,Vegetarian — Luv What You Do @ 7:34 pm
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Finally…

I have collected all of the ingredients to make THIS SOUP.

 

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A few months ago, I made Jenna’s Curried Butternut and Red Lentil Soup.  This soup was outrageously good, and when I saw that Lauren made a modified version, adding kale, I was excited to try it!  Except…I have been unsuccessful at getting all of the ingredients together in my kitchen at the same time.  Until today, that is!

 

The first step involves roasting the butternut squash.  I didn’t read Lauren’s post carefully before roasting the squash and didn’t have the oven high enough to really roast them good.

 

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Lesson learned for next time, but my lightly roasted squash was still absolutely delicious!

 

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It was hard to keep my fingers away…

 

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I kept them busy by tearing up the kale into tiny pieces.

 

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I doubled my recipe since I had more than enough red lentils and could use the entire container of low-sodium vegetable broth.  Plus, I always like to have extra soup to freeze or share.

 

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This soup was worth the wait.  I love the combination of lentils, squash, and the kale was a fantastic addition.

 

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As soon as the soup was finished, I dug in for a pre-dinner snack.

 

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Despite adding handfuls of kale to my soup, I had some leftover pieces. 

 

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I drizzled them with olive oil, garlic, and chili powder.

 

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I baked the kale at 350 degrees for about 12 minutes turning them into these crispy kale chips.

 

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My kale chips made the perfect side for my real dinner…leftover maple plank salmon!

 

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Make this thick and healthy stew tonight!  I’ll be taking leftovers for lunch this week.

Here is the full recipe!

 

Still Going Back and Forth February 20, 2012

Filed under: Clean Eating,Dinner,Vegetables — Luv What You Do @ 9:09 pm
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I’m back…no maybe this is forth.

 

Let’s just call it back since I’m currently in my own home, but just for the night as I am heading back to my parents’ tomorrow night.  I’m slightly disoriented and had to have the woman at Trader Joe’s tell me what day it is.

 

It was a crazy busy weekend (and Monday) in class.  The past four days were both physically and mentally exhausting as I learned a lot of new theories and skills and bounced back and forth between home and work all of the while reminding myself that another weekend would come.  I crashed hard last night and gave up my morning run to enjoy a blissful 10 hours of sleep.  I knew before coming home tonight that I would have to make an emergency grocery store run.  The BOY went out for the ‘essentials’ while I was gone, which included chocolate milk and bacon…not enough to get me through my week even with a few nights back at my parents!

 

Thanks to the holiday, there was no traffic.  I made it home before the BOY and threw together a quick and easy dinner (thank goodness for frozen veggie burgers).  Someone in the class this weekend told me about a kale recipe and I found a few leftover leaves in the fridge that were still fresh and crisp.  I can’t believe the BOY didn’t eat them…ha ha! 

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In this recipe, you start by cutting the leaves off of the stem.

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Drizzle with lemon juice and olive oil.

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Then sprinkle on garlic powder and my secret ingredient…Trinidad Lemon Garlic from The Spice House!

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The worst thing about kale is that it doesn’t photo well.

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The good news…it makes a fresh and healthy side dish for dinner.  The lemon and garlic make the perfect combination on this crispy green. 

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BTW, not pictured on my dinner plate is the HUGE bowl of air-popped popcorn (also covered in Trinidad Lemon Garlic) that I had after dinner when I finally sunk my bottom into my couch to zone out and watch some TV. I can’t believe tomorrow is Tuesday and my workweek begins. I’m not sure if I will be able to drag myself off of the couch ever again!!!

 

 

A few other fantastic kale recipes to try this winter…

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Green Smoothie (can use spinach, chard or kale)

 

Kale Chips

 

Sausage, White Bean, and Kale Soup

 

Spanish Chickpea, Tomato, and Kale Soup

 

Two Bean Soup with Kale

 

Curried Red Lentil Soup

 

 

Lemon Garlic Kale

 

Ingredients

1 batch of kale, rinsed and dried well

Olive oil (about 2 teaspoons)

Juice of 1/2 of a lemon, squeezed

Garlic powder

Lemon garlic seasoning

 

Directions

-Cut the kale off of the stem, leaving the leaves long.  Spread them out onto a cookie sheet, covered in foil, and sprayed with cooking spray.

-Drizzle olive oil and lemon juice over kale.  Do not soak or it will not cook evenly.

-Sprinkle garlic powder and lemon garlic seasoning over kale.

-Bake in preheated 350 degree oven for 12 minutes or until edges just begin to brown and kale becomes crispy.  Keep a close eye on the kale and DO NOT OVER BAKE!

-This makes the perfect side paired with fresh fish or can be eaten as a snack with nuts and dried fruit.

 

Curried Red Lentil Soup with Kale February 15, 2012

Filed under: Soup — Luv What You Do @ 6:42 am
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I bought these beautiful red lentils at Whole Foods with plans to make another batch of Curried Butternut and Red Lentil Soup

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However, the butternut squash that I roasted earlier in the week went bad.  I was still in the mood for curry and had lentils and an onion ready to become soup, but I didn’t have anything suitable to substitute for the squash.  I found another lentil soup recipe on Oh She Glows.  I modified it slightly and got started with the chopping.

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I have been SO GOOD about not drinking soda, but I had a treat while I worked played in the kitchen.

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I used garam masala along with my curry powder for an authentic taste.

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The soup came together quickly and caused the whole downstairs to smell amazing.  Even the BOY asked what I was making.  I think I see a theme here…he is interested in anything the moment he smells curry powder.

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It was my February goal to eat more leafy greens, and thus far, I am failing. 

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This adaptation of Angela’s recipe gave me the idea to add some kale to my soup.

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This fragrant soup tasted just as good as it smelled, although I think my kale pieces are too big.  I expected them to wilt a little more.  My only change for next time would be to cut/tear my kale into smaller pieces.

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Without butternut squash, the texture of this soup is different, but the soft carrots and kale bring a lot to this flavorful broth.  This hearty soup will warm you up on any cold day!

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Curried Red Lentil Soup with Kale

Adapted slightly from Oh She Glows

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Ingredients

1 large onion, diced

3 carrots, peeled and chopped

3 garlic cloves, finely chopped

1.5 Tbsp curry powder

1/2 Tbsp garam masala powder

1 cup uncooked red lentils, rinsed and drained

4 cups low sodium vegetable broth (or water)

1 Tbsp fresh squeezed lemon juice

Sea salt and pepper to taste

1 bunch of kale, torn or cut into TINY pieces

 

-Spray Dutch oven over medium heat with non stick spray or coat with olive oil.  Add onions and carrots, stirring occasionally for 5 minutes until onions are fragrant.  Add garlic and cook vegetables until soft, stirring occasionally for another 5 minutes.

-Add curry and garam masala, stirring to coat for 1 minute.

-Add lentils, veggie broth, salt, and pepper to taste.  Add in lemon juice.  Stir and bring to a boil.

-Reduce heat to medium low.  Stir in kale and simmer for 20 minutes, uncovered.  Cover and simmer for another 10 minutes until kale is wilted.

 

A Chilly Run Followed By A Warm Soup February 12, 2011

Filed under: Running,Soup,Vegetarian — Luv What You Do @ 10:18 pm
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So I finally got myself back outside for a run this morning.  It helped that the gym was doing an AM run club so I was motivated to get up early,  layer on the clothes, and be at the gym by 8:00AM.  I must say it was so nice to run with people as opposed to on my own. I also met some runners doing the marathon, who I am hoping to recruit to log those long miles with me.  In the end, the sun was shining and I finished my almost 5 miles with too many layers of clothes and a smile on my face.  Looking forward to some (relatively) warmer days and some more outdoor workouts.

Coming back indoors, I was ready for a warm meal.  My blogger buddy had made a two bean soup (as seen HERE) based on a CL recipe that you can find HERE.  I have been looking for new soup recipes and this one peaked my interest.  It was different and quick…plus, it had Kale the superfood, which I have been wanting to try.  I used ideas from both soups to make my own fabulous (and healthy) bean and kale soup.  It is definitely a keeper!

Grabbing carrots, parsnips, celery, and onion, I got to work.  The parsnip was Meredith’s idea and a great addition.  I used 4 carrots, 2 parsnips, 4 stalks of celery and 1 onion and combined them all with 2 tablespoons of olive oil in my dutch oven (recently found during a kitchen cabinet clean).

When I added my 3 cups of low sodium vegetable broth, it was obvious that I was going to need more liquid AND a bigger pot.  Luckily, a close family friend bought me a HUGE soup bought during a soup lesson in Memphis, so I was good to go.  I ended up adding 2 cups of water to the broth to make enough room after adding the Kale.  In the end, this didn’t lessen the flavor at all.

Just a FYI, I found the kale at Whole Foods. It was the same price as the Jewel (local grocery) but looked greener and much fresher.

With the added liquid

An interesting piece of this soup recipe calls for blending 1 can of cannelini beans with the remaining 1 cups of broth.  It made this horrible looking liquid (that probably shouldn’t be posted on blogs), but I am guessing it was meant to thicken the soup.

I added the cannelini bean mixture, 1 can of light red kidney beans and another can of cannelini beans.  The CL recipe recommends low sodium beans.  Other than black beans, I find it hard to find low sodium options, but I have heard that rinsing and draining the beans drastically cuts the amount of sodium.

After simmering for about 5 minutes, I added the last little bit of Kosher salt, pepper, and since I didn’t have red wine vinegar, I added balsamic vinegar.  I was shocked at how flavorful the soup turned out considering its easy preparation.  I was also amazed at how soft the veggies were after such a short cook time.  The parsnips bring an additional flavor to the soup and the texture of the kale fits nicely with the beans (which I wouldn’t normally eat alone).  I ended up with 10 1-cup servings of the soup.  Typically, I would freeze half, but I have a feeling it won’t last long and I have family and friends to share it with during these cold days.

One thing that I learned after making this soup is that I am apt to follow a recipe line by line, especially the first time around.  I should be less afraid to change recipes to fit my tastes and to explore new foods, such as kale and parsnips.

NEXT UP…to follow this incredibly healthy food…some not-so-healthy Valentine’s Day goodies!

 

 
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