Lunch Toppers

When it comes to cooking, it’s easy to fall into a pattern. For me, I like to try and make something new almost every night for dinner. But when it comes to lunch, I tend to stick to what I know and repeat a lot. What I have for lunch seems to go through a cycle, depending on what I’m feeling. One week it may be frozen meals, another week it may be sandwiches, and sometimes its specific snacks or ingredients.

I’ve been adding cucumbers and tomatoes to my lunches almost everyday the past two weeks thanks to my CSA box, putting them in sandwiches, wraps, and salads. My favorite, though, has to be in sandwich form with some hummus and alfalfa sprouts. It’s simple, easy, and really delicious. The cucumbers add a nice crunch, while the tomatoes add some sweetness.

I think it’s important to eat what you enjoy at lunch – it’s a break in the workday, and who wants to eat something they’re less than enthusiastic about? There are plenty of afternoons I head to the kitchen ready for lunch, and am less than excited about what awaits in the fridge. My personal favorites are a well dressed sandwich or salad, or leftovers. Since I save most of my eating out for dinner on the weekends, I only have myself to blame when I’m less than excited about what I have each day. I can’t wait to see what my next lunch obsession is… I’m seeing veggie burgers in my future.

Do you have any lunch time staples? 
Any suggestions of things I should definitely try? 

Weeds for Dinner

“Dandelions are weeds.” I’m sure that’s something everyone has heard – I remember being told that dandelions were not the cute little flowers I thought they were, but rather are pesky weeds that needed to be removed. I still continued to pick the dandelions whenever I saw them, pretending they were in fact flowers (like the everyman’s flower) even though I couldn’t shake the thought that they were just a simple garden weed. Since weeds grow rapidly and usually in places you don’t want them to (like my entire front patio), they have a bad reputation. Little did I know, though, some weeds are not only delicious, but also super charged with nutrients!

I’m not saying you should go into your backyard, pick out all your weeds, and then sauté them for dinner. I am, however, saying that dandelion greens are more than just the weeds attached to that pesky little flower – they’re a delicious herb that can be used in a ton of recipes.

This weeks’ CSA box came with a bunch of dandelion greens, and while I was intimidated, I knew right away what I’d do with them. After sampling a leaf to see how it tasted raw, it was clear sautéing was the obvious way to go. They taste like bitter spinach, but if you sauté it enough and add in some garlic and other spices, you’re golden. I mixed it with chickpeas and threw it over pasta, giving me a quick and easy meal! Since I’m still trying to be mostly gluten-free (the complete elimination did nothing, so I’m just trying to limit typical trigger foods – gluten and dairy), I used corn pasta with this recipe. Of course, you can use regular pasta (any shape will do), or another grain like quinoa.

Dandelion and Chickpea Sauté
– Serves 2 –

Ingredients:
2 Tbsp olive oil
1 15 oz. can of chickpeas, drained and rinsed
1 bunch of dandelion greens, stems removed and roughly chopped (you’ll get about 4 cups)
2 garlic cloves, minced
1 tsp red pepper flakes (you can use more or less depending on your heat preference) 
1 tsp oregano
1 tsp dried basil
Parmesan or Nutritional Yeast for a little cheesy taste, if you’d like 

Directions:
1. In a medium sauté pan, heat the olive oil over medium-high heat.
2. Add the garlic and cook for about 2 minutes. Add the dandelion greens and sauté until wilted, about 5 minutes.
3. Add in the chickpeas, red pepper flakes, basil, and oregano; lower the heat and sauté for an additional 5 minutes. 
5. Serve over pasta or your favorite grain – and feel free to add some shredded or grated cheese, or nutritional yeast! 

Marathon Training: The Home Stretch

With the Chicago marathon a mere 5 weeks away, I suppose you’re wondering how things have been going. The only way training can be described is “okay.” Even though it’s only okay, it’s the first training cycle I’ve had since my training for my very first half marathon (back in May 2010) where I haven’t gotten sidelined by a running related injury! I have, however, had a few struggles with my GI, most recently the flare-up that caused me to try giving up gluten.

The longest run I’ve completed to date has been 14 miles. Originally I was planning to get in 2-3 20 milers, but with a trip to Europe, my GI woes, and life in general, that just isn’t going to happen. So instead, after this past weekend’s run I’m planning on a 16, 18, and a 20 before tapering. For a lot of people that probably doesn’t seem like enough training, but before my first marathon last November I only completed one 18 miler, and I survived. I realize this means I probably won’t smash my PR, but I have high hopes that I’ll at least come in under my 4:37 PR simply by having more experience and being faster overall.

I’ve actually read quite a few articles that believe the elusive 20 miler isn’t necessary aside from being a mental boost. Most of these plans mention doing a 3 hour run. For someone like my husband, that means a 20 miler (plus some). But for someone like me, that’s more like an 18 miler. A big reason for this is due to weekly mileage – someone like me worries about my long run on the weekend, and doesn’t run nearly enough during the week, which hurts training just as much as not doing a long run. So, if it means keeping my mileage during the week higher and doing a shorter (but still long!) long run, I’d be willing to give it a try. I’ve also read some suggestions on running two medium length runs back to back, instead of one super long run (i.e. a 10 miler Saturday, and a 10 miler Sunday). I’m obviously not experienced enough (nor do I have enough time left) to have the room to experiment much, but I’m at a point now here I have to just run as frequently as I can, while keeping my mileage at the right amount to make sure I’m successful in the marathon without hurting myself before or during.

Running both Chicago and New York give me a unique opportunity – if Chicago isn’t a huge success, I still have another marathon a mere 4 weeks after. Obviously this will only work if I’m not too beat up after Chicago, which fingers crossed, I don’t think I will be. Only time will tell!

Any words of advice in my last few weeks of training?
Who’s running Chicago? New York? Both?! 

Egg Love

Getting a CSA box each week has been such a treat – we pick up on Fridays, so I always look forward to the Thursday “newsletter” with a list of the week’s fruits and vegetables, as well as recipe ideas and tips for storing everything. Once I get that e-mail, it’s all about planning the week’s meals around the fruits and veggies. Most of the time I don’t have trouble coming up with uses for everything, but once in a while I’m stumped. Included in this week’s box (among other things) were some leeks and arugula that I wasn’t quite sure what to do with.

I’ve only cooked with leeks once before (though I absolutely love them), and have only had arugula in salads, on sandwiches, and in a few pasta dishes. Originally my thoughts were to keep the two vegetables separate – I didn’t want to blow through my CSA box before we were halfway through the workweek. The more I thought about it, though, the more I realized the two would pair well together alongside eggs.

Truthfully, I’m not usually a big egg fan. Blasphemy, perhaps, but I never really enjoyed them the way that so many people do (I’m talking in the “OMG I eat eggs every single day!” kind of way). Growing up I would have hard boiled eggs, but that was typically as far as my eggventures went (see what I did there?). Omelets were manageable for me too, as long as they were stuffed with veggies and had an equal ratio of cheese to egg. Eventually in college I realized eggs and omelets were my best option for breakfast, and I learned to love them with ketchup (again, a lot of people think it’s totally gross, and I did as well way before I would willingly eat eggs). Until recently, I would typically chose something without eggs over something with eggs, but they’re growing on me. Maybe it’s because I finally know how to cook them and use them with other flavors I enjoy, or my taste buds are changing, but I’ll take it either way.

Since I’m currently on the egg train, I’m going to ride it for as long as I can. Enter the leek and arugula frittata! The frittata is one of the easiest dishes out there, and it’s so incredibly versatile I don’t know why I only recently started making them (oh, right, because I’m not a big egg fan…). You really can throw almost anything into a cast iron skillet, saute it, top it with eggs, cook it a bit, and call it a day. Seriously – I basically just wrote out the recipe. Obviously for this frittata I used leeks and arugula, but a few weeks ago I made an equally awesome Swiss chard version. And the very first frittata I made had soy chorizo and kale in it (and it was called a strata, but whatever), and I dream about it, it was that good. Basically what I’m saying is get creative with your frittata – or give mine a try!

Leek and Arugula Frittata
– Serves 4 –

Ingredients:
2 Tbsp butter
8 eggs
2 leeks, diced (white parts only)
1 cup arugula, stems removed and diced
1 tomato, diced
1/4 cup shredded cheese (mozzarella, cheddar, a mix – whatever your heart desires)
1/4 cup crumbled feta (I used garlic and herb, but plain works too)
Salt & pepper to taste

Directions:
1. In a cast iron skillet, melt butter over medium-high heat. Add leeks and sauté for 10 minutes. Season with salt and pepper.
2. Meanwhile, beat the eggs in a medium bowl and dd in the cheese. Set aside.
3. Add in the arugula and tomato, and sauté for an additional 2 minutes until the arugula is wilted.
4. Meanwhile, preheat broiler on high.
5. Pour in the egg and cheese mixture and stir to make sure everything is combined. Using a spatula, lift the eggs on the edge of the skillet, tilting the pan to allow the egg mixture to drip to the edges. Continue doing this as it cooks for 10 minutes.
6.  Take the skillet and place it in the oven with the broiler on high, and cook for 3-5 minutes, until the top is golden brown.

Gluten Free Goodies

As I mentioned in my previous post, I’m trying out a gluten-free diet to see if that helps get rid of my GI-woes. I mean it when I say this isn’t necessarily a choice I wanted to make, but one that I felt was necessary in order to try and figure out once and for all what’s going on in my gut. That’s my new goal of 2012 – have a diagnosis and actually feel better by year’s end. So obviously in order for me to start this gluten free diet, I needed to make some quick changes in the kitchen.

I started out with a trip to Trader Joe’s, where I grabbed some necessities (for me). Since we get a CSA box each week, our grocery trips have resulted in picking up less items – just beans, grains, milk, yogurt, some type of snack and dessert, and miscellaneous fruits and veggies we need but didn’t get in our box.

My biggest concern was bread. I don’t usually have sandwiches at work, but I do have a peanut butter and jelly sandwich before most long runs. So I picked up a package of Udi’s bread, which tastes a lot more like freshly sliced bread, rather than sandwich bread. The slices are small and the price is high ($4.99), but if it means I can keep my pre-run routine, I’m okay with it. I don’t want to mess with perfection (good joke, my running is far from perfect).

In addition to bread, I wanted to find a pasta alternative; even though I don’t eat pasta too often, with marathon training kicking it up (20 miler is looming!), I wanted it (even if it’s more for my mental state than my body). So, I picked up some corn pasta, which my mom made a face at. Yes, I realize it’s weird, but at this point, I’ll try anything. I’ve also seen some black bean pasta and things like that around the blogosphere, so I’ll be on the lookout for any alternative.

In addition to lunch and dinner staples, I needed to find breakfast options. I typically eat breakfast at work, which involves some sort of cereal – I was used to the luxury of mixing it up each week. A lot of the labels I looked at didn’t blatantly say wheat was or wasn’t included, so I settled on a granola that was labeled gluten free. I found myself typing the same phrase over and over again in Google: “is X gluten free?” I can tell you I learned lot this past weekend! I would have automatically assumed oats weren’t gluten free, but some of them are. Of course the giant tub of steel cut oats I have at home isn’t gluten free, but I’m glad to know there are options out there (like the beloved Love Grown Foods, which I also picked up).

 Snacks were another big concern, since I usually have some type of cracker, fruit, and yogurt (spread throughout the day). While I didn’t need to worry about the fruit and yogurt, I needed to find a substitute for the crackers. I picked up a package of granola bars and rice crackers, and they’re both just okay. I know there are tons of options out there (I’m looking at you, delicious KIND bars), I just have to actually spend the money on them.

While the goodies I picked up should get me through the week, there is another equally important gluten free option I need to find… beer! Thanks to the suggestions of Twitter, I have a brand I’m planning on trying that my local liquor store seems to carry. I just have to cross my fingers that when I go, they have it. I also scored some gluten free pizza crust mix at Marshall’s of all places. The package says it makes two 14-inch pizzas, so I can’t wait to try it. I’m glad I can still enjoy pizza Fridays, gluten free style!

In my Googling frenzy over the weekend, I read mixed things about how long it could take to feel better, if you do in fact have a gluten intolerance. For some it’s a matter of two days, while for others it’s months. I’m thinking that I should see some difference within a week or two, and if not, it’s back to the drawing board. Maybe it’s just the time of year (I felt pretty bad around this time last year), or stress, or a combination of it all, and it really isn’t anything I am or am not eating. But the only way to know for sure is to try it. I mean, it can’t hurt (more).

Are there any other must-have gluten free foods I should try? 
I’m trying to stay away from overly processed foods, but am willing to try suggestions! 

Gluten Free – The Way to Be?

Gluten. It’s been my best friend since my early days of swimming – carb loading before swim meets, devouring bagels afterwards, and it stuck around as a tried and true friend for running as well. The thought of not being able to enjoy my beloved gluten always made me thank my lucky stars I didn’t have to worry about it.

As you can guess based on that oh-so-dramatic lead in, I need to try and cut out gluten. When I first went to the doctor back in May he suggested trying a dairy-free diet to see if that made any difference, and it didn’t. After having a boat load of tests (yes, that’s an actual unit of measure), he prescribed me some bile-binding medicine to help with my ‘lazy’ gallbladder. He mentioned I could try a gluten-free diet first, or try the pills, and I opted for the easier solution. Unfortunately the pills haven’t provided me enough relief. While the blood tests I had didn’t pinpoint any dairy or gluten intolerance, I know that there’s something else going on here.

I’ve been jotting down everything I’m eating for the past two months, but haven’t been able to pinpoint anything in particular. So knowing that dairy didn’t make a difference, my only other elimination option is gluten. I have my fingers crossed that this isn’t the issue, but at the same time, part of me just wants to know exactly what it is that’s causing my tummy distress. I’m scheduled for an upper GI Scan and more blood work just to confirm it isn’t Crohn’s, but I just don’t know anymore.

So I’m crossing my fingers that this all gets sorted out sooner rather than later. But in the mean time I’m going to try and eliminate gluten from my diet which is going to be tricky, but may be the answer I’m looking for. And I promise I’m not doing this to be “cool” – I love me some carbs. I’ll keep you posted!

Does anyone have any gluten free resources they’d like to share?
It won’t be that hard, right?!

Sweet Sips

As a Tastemaker for Daily Buzz Food I get to opt-in for different products and cross my fingers I get chosen. So, when we were offered the chance to sample some Sweet’N Low, I signed right up. I’m not one to use “fake” ingredients which is probably your immediate thoughts when thinking about sweeteners, but I grew up with the pink (Sweet’N Low) and blue (Equal) packets littered in my parent’s coffee cabinet. Due to my dad’s health, he can’t have caffeine and also has to lay low on sugar, so I grew up knowing all about the boy and girl colored packets.

Typically, I abide by the “all in moderation” mantra, believing that if you use real ingredients (no matter how ‘bad’ they are for you), as long as you don’t gorge yourself, it’s okay. While this holds true for the most part, there are those instances where you either don’t want the real stuff or you can’t have it. That being said, I think it’s important to have options like Sweet’N Low available. The sugar substitute is made with saccharin, which they describe on their website is “the oldest of the approved low-calorie sweeteners available in the U.S. today.”

In their quest to make the world a little sweeter (something I can absolutely get behind), they have a slew of recipes where Sweet’N Low can be substituted in for regular sugar. So, I figured the logical place to start would be with drinks. While I don’t usually add sugar to my regular morning coffee (I drink it as-is because I’m hardcore, obviously), I’m more than okay with other sweet treats in liquid form. I’ve been all about tart cherry juice lately (thanks to winning a Cheribundi giveaway), so I wanted to somehow incorporate the juice into my concoction. Couple that with a bunch of mint laying around from my CSA box and we have ourselves a Cherry Mojito!

Now I’m far from a cocktail connoisseur, but this combination had just the right amount of sweet, tart, and of course alcohol flavors. It may rub some mojito purists the wrong way (do those exist?), but I think it’s a light and refreshing cocktail that’s perfect for the summer.

Cherry Mojito
– Serves 2 –

Ingredients:
4 oz. rum (I used Bacardi Superior)
6 oz. tart cherry juice (I used Cheribundi “skinny cherry”)
3 Sweet’N Low packets
10-15 mint leaves
Splash of seltzer water

Directions:
1. In martini or margarita glasses, place half of the mint in each glass.
2. In a shaker, combine the cherry juice, rum, and Sweet’N Low with some ice, and shake until mixed.
3. Pour the liquid over the mint, and top with a splash of seltzer. 

Disclaimer: The Sweet’N Low packets were sent to me as a member of the Daily Buzz Food Tastemaker Program. All opinions are my own. 

Delicious Sticks

It’s no secret that I really like Pinterest. Anyone that follows me knows that there are only a few things I’m ever really interested in: food, clothes, and workouts. I suppose you could say my boards are a pretty good reflection of my personal interests. Hmm, I see some type of interesting psychological study here… But I’ll leave that to the professionals.

There are always recipes for ‘healthified’ versions of things that most of us love, but refuse to indulge in. I kept seeing recipes for baked avocado fries, baked eggplant fries, and baked zucchini fries, and eventually decided to try some myself. Last Friday’s fresh box came with two very large zucchinis, so I decided to try them first in my quest for baked-not-fried-sticks-of-deliciousness.

Plain and simple, I don’t know why I waited so long to try this. It wasn’t because there is required effort (because there really isn’t), or because I was afraid I wouldn’t like it (I knew I would), I really have no explanation as to why I neglected said sticks of deliciousness for so long. But, now that I’ve gotten my feet wet with the zucchini, you better believe I’m making the eggplant and avocado versions in the very near future.

So don’t wait as long as I did, and go make these – I promise you won’t regret it.

Spicy Baked Zucchini Sticks
– serves 2 for an appetizer –

Ingredients:
1 large zucchini
1 egg
1 cup panko bread crumbs
1 tsp oregano
1 tsp garlic powder
1 tsp red pepper flakes (these are SPICY, so adjust accordingly!)

Directions:
1. Preheat oven to 425 degrees.
2. Cut the zucchini in half, and then slice it into about 1-2 inch thick strips. Be sure to leave the skin on for a little crunch.
3. In a shallow bowl whisk the egg, set aside.
4. In a second shallow bowl combine the panko and spices.
5. Dip the zucchini first in the egg, followed by the panko mixture, and lay it on a greased baking sheet. Repeat for all of the zucchini sticks.
6. Bake for 20 minutes or until golden brown.
7. Serve with marinara or your favorite dipping sauce (or eat them as is!)

Inspirational

A few days ago, I got a sweet little note in the comments section of my “About Me” page. It was to let me know that Chronicles of Bad Times nominated me for the Very Inspiring Blogger award! I am well aware that I am far from a popular blogger, but it’s nice to know the people that are reading enjoy the content!

So based on what I’ve read in fellow nominee’s posts, I need to do the following:
1. Display the award logo on your blog.
2. Link back to the person who nominated you.
3. State 7 things about yourself.
4. Nominate 15 other bloggers for this award and link to them.
5. Notify those bloggers of the nomination and the award’s requirements.

Since I’ve already done number 1 & 2, I suppose that means I need to tell you 7 things about myself. Let’s see…
1. I started swimming when I was 11, and swam in both high school and college – I actually know one of the Olympic swimmers competing this year (we swam on the same club team)!
2. My favorite color is green.
3. I am obsessed with iced coffee.
4. I’m still not sure what I want to be when I grow up.
5. Summer is my favorite season.
6. I played field hockey my freshman year of high school and hated it because it took me away from swimming.
7. I am extremely competitive (though I keep it all internal).

I realize it says to nominate 15 blogs, but I didn’t want to just pick a whole bunch to meet the criteria. So instead, I made it 10, and picked my 10 favorite!
1. Krissy @ Shiawase Life – she is a super sweet, speedy marathoner who loves Disney just as much as I do, and I can’t wait to meet her after the marathon this January!
2. Taryn @ Sweetly Serendipity – she makes some of the most delicious looking treats, and I am always near-drooling when I read her posts! If only my baked goods could look so pretty.
3. Bess @ Bess Be Fit – she lives in my hometown and is also training for the Chicago marathon! And she can do lunges for a mile – homegirl is STRONG!
4. Katie @ She Rocks Fitness – another fellow New Jerseyian who has serious workouts, and is always motivating others to do the same!
5. Katy @ The Singing Runner – I’ve been interacting with Katy since the 2011 Disney 1/2 Marathon, and I’ve loved following her training. We’ve both had our share of injuries, but I love that she never gives up!
6. Caitlin @ Cait Plus Ate – not only does she have a witty blog title, even though I’ve never met her I can tell she is SO sweet. Plus, her fashion rocks!
7. Liz @ Little Bitty Bakes – a fellow swimmer turned runner, Liz makes drool-worthy treats, and who doesn’t share her Chobani love?!
8. Diana@ Veggie Next Door – Diana is always making yummy vegetarian dishes, and as someone that is on a quest to eat a more vegetarian diet, I love having her blog as a reference!
9. Jen @ This Runner’s Trials – also a (former) Jersey girl, Jen is a super speedy momma who has an adorable baby.
10. Lindsay @ The Lean Green Bean – while in school and always coming up with fun workouts and yummy recipes, Lindsay is the organizer of Foodie Pen Pals, which is an absolutely amazing program that I’m so glad to be a part of!

So there you have it! Thanks again to Chronicles of Bad Times for the nomination, and hopefully you’ll check out the awesome (at least I think so) blogs above.

And in the meantime, why don’t you tell me who inspires you? I know all these Olympic athletes certainly inspire me!

Peachy Keen

There’s no other way to say it: I made peach salsa on Sunday and it was awesome. Using ingredients from my fresh box, I threw together a flavorful peach salsa that took a total of 10 minutes to prepare. The great thing about salsas like this, is that the longer they sit around, the better they taste.

While this is the case for salsa, the same principle cannot be said for my running. On Sunday I had 12 miles scheduled. The temperature was deceptively cool; I figured it would be easy to get through and I’d be ready to really up my mileage this week. I’ve been struggling trying to slow myself down on my long runs, so my goal was to stay within the 9 minute mile pace – I didn’t care if it was 9:01 or 9:59, I just wanted to be slower than 8, but faster than 10. Because it rained so much the day before, the tow path alongside the Raritan River was super muggy which made the run much harder than it seemed at the time. By the time I finished 7 miles and was back in the park, I was dripping with sweat and had to stop at a water fountain (I mean soaked to the point where the brim of my hat was dripping!). The next three miles were not so fun.

I got through another 3.5 miles, but called it quits at 10.5. I knew I needed to get my 12 for the day, so 5 hours later after preparing the oh-so-delicious salsa, I set back out for another light jog. It was misting and looked like it could downpour at any moment, but I managed to get through 2.5 miles with an 8:05 average to round myself out to 13 miles for the day. It’s nice to know that only a few hours after a run I struggled through, I was able to not only run again, but do it in a somewhat fast manner. And, I saw two rainbows on the run!

But back to the salsa. I decided to use the salsa as a topping for some simple grilled salmon. I didn’t season the salmon at all – I threw it on the grill for about 10 minutes on medium-high heat (about 5 minutes on each side) and the salsa provided the rest of the flavor. Paired with some grilled corn on the cob and mashed potatoes, this meal was a serious winner.

The recipe is really easy and straight forward, and it’ll last you a few days. As long as it’s stored in an air-tight container, you can keep it refrigerated for about a week… if it lasts you that long!

Spicy Peach Salsa
– Makes about 3-4 cups – 

Ingredients:
3 large tomatoes
2 large peaches
1 jalapeño (deseed it if you don’t want it spicy)
1/2 medium white onion
1/4 cup cilantro
Juice from one lemon

Directions:
1. Dice tomatoes, peaches, jalapeño, onion, and cilantro and combine in a medium sized bowl. 
2. Squeeze the lemon juice and mix to combine. Refrigerate for at least 30 minutes – but the longer, the better!