Tag Archives: recipes

354. Random Thoughts Thursday

I could probably write  a separate post for everything here, and I probably should for content, but I don’t feel like it.  So instead I present you with a bunch of randomness currently on my mind.

Last weekend was quite the weekend for me.  It was full of all kinds of firsts.  I ran 16 miles for the first time (along with 14 and 15 miles along the way!) I shot a gun (multiple guns actually) for the first time ever, and I made homemade bagels for the first time. (FINALLY! I’ve only been talking about making homemade bagels for about 3 years now!) It was quite an impressive weekend really.

The boy owns guns and likes to go shoot them with his buddies. I have no interest in guns and even less interest in shooting them. Plus, I’m a disaster on my own; I don’t need to be a disaster with a deadly weapon in hand. But I know the boy likes guns, and I knew he would REALLY like it if I went shooting with him one day. So for Christmas I applied for my FOID card (Firearm Owners ID – It’s an Illinois thing. Illinois loves it some gun laws.) and gave the boy a copy of the application along with a note promising to take him shooting once I received my FOID. We finally picked a weekend and went. Honestly, I was surprised by how nervous, uncomfortable, and just plain scared I was to begin with. When we walked into the range, I would flinch or jump every time someone would fire a shot. I was on the verge of tears for at least the first 20 minutes simply because that’s how I most often react to the stress of nervousness/ being uncomfortable. Ultimately I had a good time. I would definitely go again but probably not anytime soon. Nik puts up with a lot of my ridiculousness (and my various kitchen experiments) so it was nice to do something that was really all for him.

I don’t know if I was feeling extra ballsy after my adventures with guns or if it was just fresh in my mind because I found a recipe when I was pulling recipes from old issues of Cooking Light and Vegetarian Times to add to my recipe binder, but I decided I was also going to make homemade bagels on Saturday.
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I used this recipe from the November 2011 issue of Cooking Light. I’m not sure why I waited so long to make my own bagels, but I’m glad I finally did this because these bagels were AWESOME! I stuck to the recipe pretty closely to make sure they came out right, but I did make a few minor changes:

  1. I left out the barley malt syrup because a) I didn’t have any and b) I didn’t feel like trying to track it down. The recipe says you can leave it out so I wasn’t worried.
  2. I brushed the bagels with egg yolk thinned with water. I also topped half of them with salt, minced onion, poppy seed and sesame seeds to make everything bagels.
  3. I only made 11. I had 6 that were about 3.5 oz and 5 that were about 4.5 oz. I could have cut down all the 4.5 oz bagels to make a 12th bagel, but I was too lazy.
  4. I baked for almost twice the suggested time. I cooked them until golden brown on top and hallow sounding.

I totally rocked my February Challenge, and I feel like a rock star for it.  If you’ve been reading my blog for some time now, you know how good I am at failing at my fitness challenges.  Last month, I killed.  I blew my goal of 175 activity points (which I increased about a week into the challenge from the original 150 points) out of the water clocking in at 212 activity points for the month.  I tracked 26 out of 29 complete days.  I did fall short on my fitness class goal only attending 4 out of 5 classes.  However, that was a scheduling failure rather than me blowing things off.  There are a pretty limited number of classes I can actually attend to begin with since I don’t get home until about 6 in the evening. When you account for my Weight Watchers meetings on Tuesdays, my darts league on Wednesdays, and my training runs on Mondays and Thursdays, I’m left with Friday, Saturday and Sunday for classes.  There aren’t any evening classes on Friday and I run on either Saturday or Sunday.  That leaves me one day a week to do classes and since there were only 4 weeks in February, well…getting to 5 classes wasn’t really realistic with marathon training taking top priority.  What’s important is that I didn’t fall short of the goal simply because I was being lazy.  So because I feel like my challenge was a huge success despite that, I’ve decided to go ahead and reward my successes.   I’ve deviated from my original reward plan though and ordered How to Cook Everything Vegetarian (the reward for my bonus weight loss goal) instead of the fitbook.  There is a method to my madness though kids.

The reason I went ahead and ordered the cookbook instead of the fitbook is because I’m following Michelle’s lead and going for a Meatless March.  Back in September 2010, I made the decision to stop eating animals.  I never proclaimed myself a vegetarian because I expected to eat meat again, and I have.  Lately though, I’ve been wanting to get back to a primarily meatless diet.  This seemed like a great way to do it!

I signed up for my fifth half marathon yesterday.  The Rock n Roll race series was offering a Leap Day discount of $29 off any race.  I’m usually able to pass up a deal, but that’s a really great discount.  I decided to snap it up and registered for the Chicago Rock n Roll half marathon on July 22nd.  I was hesitant to sign up since I hate running in the heat.  (Really, I just hate the heat.)  But it was hard to pass up such a deal, especially when it would be an encore performance, and a chance to kick ass, of my very first half marathon.

Last week I decided to impulse buy a cast iron skillet, a cast iron grill pan and The New Rules of Lifting for Women off Amazon.  I haven’t used the skillet yet, but I’m a fan of the other two items thus far.

That’s all I’ve got for now.  Have a happy Thursday!

351. Veggietastic Breakfast Bowls

Yesterday I mentioned one of the things that is really working for me is eating a massive amount of vegetables.  One of the ways I do this is to load up my breakfast with 3 – 4 servings of veggies through these “Veggie Breakfast Bowls.”  This isn’t really a recipe so much as a method because you can use pretty much anything you want to create these bowls.  I like to switch it up week to week based on what veggies I have on hand and so I don’t bored.

Aside from being loaded with veggies, one of the nice things about these veggie bowls is that you really can make everything in advance, throw the bowl together and pop it in the microwave for a couple minutes if you don’t have a lot of time to make breakfast in the morning.

So here’s how I roll in the mornings:

  • First, grab a large-ish bowl and add about ½ c of your grain of your choice.  This week I went with quinoa that I made ahead on Sunday, but in the past I’ve used grits, couscous, and even oatmeal.  Since the grain was the only pre-made element of this morning’s breakfast, I just heated it in the microwave for 90 seconds.  If the rest of your ingredients are pre-cooked microwave it all at the end.

  • Next up, top the grains with 2 – 3 cups of veggies.  This week I’ve been using about 1 c of slice baby bellas and 2 cups of spinach which I sauté together in a splash of olive oil.  I’ve also used Brussels sprouts, broccoli, and leftover roasted veggies.

  • Now top your veggies with an egg.  I like to use over-easy or poached eggs so I get a nice runny yolk to mix in, but if runny egg yolks aren’t your thing you could definitely use scrambled or even hard boiled.

  • Top it all with some cheese (or don’t).  I bought a giant bag of Cabot 50% Reduced fat Sharp Cheddar Snackers at Costco a couple weeks ago so I crumble one of those on top.  Feel free to add some salt, pepper, garlic powder, or other seasonings as well.  Sometimes I do; sometimes I don’t.

  • Finally, mix it all together and enjoy!

Depending on the grain I’m using, the whole bowl clocks in at 6 – 7 points plus and usually keeps me full for several hours.  (I eat breakfast about 6:30am and generally don’t start getting hungry again until at least 10:30!)

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