Sunday, 31 March 2013

Will Run For Waldorf Couscous Salad

waldorf couscous salad


Spring was here.  There was sunshine, blue skies and geese.  This morning however, there was sleet & geese with sweaters and toques.  On the upside they were too busy wondering where spring had gone to hiss and honk as I ran past.  Geese are scary.

Speaking of things that are scary. Farmer's running outfit was a little scary this morning.  She apparently didn't get the memo that says "cotton kills" or don't wear white in the rain or don't wear your winter running tights in April.

Our conversation went like this:

T: J.R ran 11K on her treadmill this morning.  Crazy.

* I'm convinced that it takes twice as long to run any distance on the treadmill.

Farmer: I ran outside.  In cotton. I'm hardcore!  (There might have been a boo yah!  with a fist pump in there somewhere as well)

T:  Or stupid.

Maybe the Easter Bunny should have brought Farmer a running jacket instead of camino chocolate.  And maybe I shouldn't rough Farmer up so much.

Maybe I'll make it up to her with waldorf couscous salad.

Waldorf Couscous Salad
(4-6 servings)

1 C wholewheat couscous
1 1/2 C unsweetened apple juice (divided)
*1 C greek yogurt (dairy or non-dairy) + 2 tsp vanilla bean paste 
1/4 C dried cranberries
1 C green grapes halved 
1/2 C toasted pecans
1/2 C celery sliced (optional)

Bring 1 cup of apple juice to a boil.  Add 1 cup of wholewheat couscous.  Remove from element and allow to stand for 10-15 minutes.

In a medium bowl combine 1/2 C apple juice, 1C greek yogurt, & 2 tsp vanilla bean paste.  Stir until well combined.  Add couscous, cranberries, grapes, pecans and celery to yogurt mixture.

* vanilla greek yogurt can be used in place of greek yogurt + vanilla bean paste.  It will be much sweeter unless you can find a vanilla yogurt without heaps of added sugar (good luck!).

Monday, 25 March 2013

Will Run For Lazy Vegetarian Cabbage Rolls

very lazy cabbage rolls

I think that running fever has struck!  That or spring fever. 

 Some people danced when their run was done.


The run is over dance party!

Others pulled out the frozen peas (and then fought with the beasts who were convinced that the peas were for them).



Others wrote dear diary entries.

Dear Diary,

So I got home from work and decided that I should just do it and run outdoors - never mind the treadmill, I'm in training damn it!  It was a little cool, so I dug out a pair of leggings from my drawer, threw on a sweatshirt and away I went.  Remembering the wise words of my running sensei, this trek would be 80% mental so I prepared my mind to retain valuable lessons from this, my maiden run.

This is what I learned today:

It really sucks when you land smack dab in the middle of a puddle and get a huge soaker and you're not even out of the driveway.

It's not a good idea to initially take off sprinting down the street like your chasing Usain Bolt for his title, one tends to get winded quickly this way and wants to turn around and go home to eat cake.

It's okay to forget your water bottle because the vomit swirling in the back of your throat keeps your mouth moist.

You really shouldn't wear a pair a cotton leggings intended to be worn with cute stiletto boots as cotton does not hold it's shape when soaked with sweat and it's damn hard to run with your crotch around your knees.

It takes me 28 minutes even to sprint, then run, then walk, then trip, then hobble, then walk, then jog, then crawl to my daughter's house, who is now my favorite child because she drove me home!


So I did it.....80% mental eh? I now know that is a double entendre because despite what I've learned,  I realize I must be mental because I love every minute of it and am doing it again tomorrow !!!

Love,

Soggy in Stilettos 

Some made friends with their bottle of Advil.

Others went cross country skiing.

And finally the girl with the peas enjoyed a lazy afternoon with some equally lazy vegetarian cabbage rolls.


Lazy Vegetarian Cabbage Rolls

*1 recipe tomato basil sauce (see below) + 1/2 C water
1 T olive oil
5 cups shredded cabbage (your food processor is your friend) 
2 cups mixed grains cooked(I used spelt berries & bulgar wheat)

Heat olive oil in a large frying pan. Saute cabbage for approximately 5 minutes or until it is almost tender. 

 At this point you have two choices:

You can place 2 cups of sauce on the bottom of a 9 x 13 rectangular glass or ceramic baking dish, evenly spread mixed grains over tomato sauce, evenly spread cabbage over mixed grains.  Top with remaining sauce.  

the less lazy layered version

If that all seems like too much and you aren't so concerned about how it will look simply combine all ingredients in a large bowl and pour into baking dish.

Bake at 350 for 25 minutes.


Tomato Basil Sauce

ingredients



1 T olive oil, earth balance, or butter
2 medium cooking onions (2 C) diced
2 cloves local garlic finely chopped
2 large cans diced tomatoes with spices1 can water
3/4 dried red lentils (do not substitute with green)

1/2 C fresh basil roughly chopped

1 tsp dried oregano



Over medium heat warm olive oil.  Add onions stirring occasionally until onions are soft (5 min).  Add garlic and saute for approximately 2 minutes.  Add tomatoes and water.  Add dried red lentils.  Allow to simmer for 30 minutes.  Using a hand held blender puree until desired consistency is reached. Add fresh basil and dried oregano  and allow to simmer for an additional 10 minutes. 

*Alternatively add 3/4 C red lentils + 1/2 C water to a commercial sauce and simmer for 30 minutes before adding to vegetarian cabbage rolls.  You will need approximately 6 cups of sauce in total.


Saturday, 23 March 2013

Will Run For Berry Chia Parfaits




It's been a l-o-n-g week! 

The worst part of my week was getting stranded on the side of the highway and having to walk several kilometres in my gym clothes (and no jacket) after I just finished a run because I don't know how to change a tire (Unfortunately, the problem was MUCH bigger and more expensive than just a flat tire). 

 Who doesn't know how to change a tire?

  It turns out that everything Granny has ever said about having extra clothes in the car and carrying a cellphone is correct.

The week wasn't all bad.  There were visits with Granny, dinner with my dad, making home made healthy lunchables with my students,  some really great runs and of course good food.

Hello, berry chia parfaits!

Berry Chia Parfaits

Mason jars + flax chia vanilla pudding + frozen fruit + granola = a week of parfaits!

Flax Chia Vanilla Pudding
(serves 4-5)

ingredients

2 C soy milk (or milk of your choice)
4 Tbsp chia seeds
2 Tbsp ground flax (measure 2T before grinding)
2 Tbsp vanilla paste
1 tsp cinnamon
4 cups mixed fruit (e.g. strawberries, bananas, mango, pineapple)
1/2 tsp lemon extract (optional)
2 tsp maple syrup (optional)

Warm milk over medium heat milk until hot and steamy. 

 Add chia seeds, ground flax, vanilla, and cinnamon.  Allow to simmer for approximately one minute.  Remove from heat and whisk for several minutes. 

Divide pudding evenly amongst 4-5 mason jars.  Allow to cool until the pudding is no longer steaming.

waiting for the pudding to cool
Top with you favourite frozen (or fresh) fruits (mango, cherries, peaches, blueberries, strawberries, etc.) .  You can add lemon extract to the fruit if you are looking for a little extra zing.

add fruit


  Finish with several heaping tablespoons of your favourite granola.  We love maple granolaturtles granola and punchy granola (think ginger, cranberries, chocolate).


grab & gobble



  







Monday, 18 March 2013

Will Run For Thai Coconut Soup


I'm not a big fan of winter running.  Mostly, I freeze for the first km and then I find myself peeling off the layers and putting them back on until the run is over.  I am  however, a  fan of big bowls of Thai coconut soup after a frosty run.  

Farmer was kind enough to let us (Jeb, Hank, & I) join her for a run this Saturday.  Farmer doesn't actually like running with us.  I'm pretty sure she only invited us along because she was sure that we wouldn't take her up on the offer.

  Apparently I talk too much.   Hank prances along so effortlessly that he makes it look like you might be moving backwards or at the very least standing still.  Jeb is a bit of a spectacle.  He prances.  He rarely prances at the pace you've selected.  He's either so tired he can hardly bear to walk (or so he makes it seem) or he's so excited that he wants to gallop.  Occasionally the run turns into a contact sport when both of the boys get a twinkle in their eye and decide that it would be a good time to tackle each other.

People stare.  It might have something to do with the tunes that farmer belts out.  It might be the spandex.  It's hard to say.  We may not be running together for a while.  

  Will Run For Thai Coconut Soup

(Serves 8)

Ingredients

1T coconut oil
1T minced garlic
1 T minced ginger
1 medium onion roughly chopped
8 C vegetable broth
2 T Bragg (or soy sauce)
1 tsp red curry paste
2 stalks lemongrass (cut bulbs into 2-3 inch pieces and discard the stalk)
1 C full fat coconut milk
1 C cooked rice noodles
1 1/2 C mushrooms (e.g. button)
1 C sliced carrot
2 C broccoli florets
1/4 C red pepper thinly sliced
1-2 T fresh cilantro
3 T lime juice


In a medium pot bring water to a boil.  Cook rice noodles according to package directions.

Heat coconut oil in a large pot.  Add onion and cook until translucent.  Add garlic and ginger and cook for 1-2 minutes.  Add vegetable broth, red curry paste, Bragg and lemongrass.  Bring to a boil, add carrots and simmer for approximately 5 minutes.  Add mushrooms, broccoli and red pepper.  Simmer for 10-15 minutes or until vegetables reach desired firmness.  Add coconut milk, rice noodles, lime juice and cilantro.  Remove lemongrass pieces and discard.


running is hard work

I have no idea that I don't actually fit in this tiny space.

Monday, 11 March 2013

Will Run For Sushi (Salad) Bowl with Wasabi Ginger Dressing

salad bowl

sushi bowl
Have you ever gone to one of your favourite restaurants only to be sadly disappointed by your meal (or overhear the cook complaining about the mouse problem)?  Farmer & I decided to take a mini road trip in the name of one of my favourite Asian Fusion restaurants and some shopping. Unfortunately, the best part of my meal was the wasabi ginger dressing on my avocado salad.  

There is however, nothing disappointing about this sushi (salad) bowl.  It's one of those meals that you can throw together with  whatever you happen to have in your fridge.  Farmer loves sushi and I am in love with the new PC Organics kale/chard/spinach salad mix so it was a quick fix.  Plus it was a great meal after I was all hopped up on post-run endorphins.  I love pavement.  And my i-pod.  And my new skull socks.

  Wasabi Ginger Dressing
(serves 2)

2 T rice wine vinegar
1 tsp sesame oil
1 T sunflower seed butter
1/4 tsp wasabi paste
*1 T minced pickled ginger

In a mason jar combine rice wine vinegar, sesame oil, sunflower seed butter and wasabi paste.  Shake it up until ingredients are well combined.   Stir in minced ginger.  Alternatively, you could combine ingredients in a blender.

Sushi (Salad) Bowl

Add any combination of the following ingredients or some of your own favourites.

sticky rice or PC Organics kale/chard/spinach salad mix
black & white sesame seeds
marinated tempeh or tofu
edamame
pickled ginger
steamed asparagus
steamed mushrooms
avocado
steamed sweet potato
nori strips

Monday, 4 March 2013

Will Run For Macaroon Breakfast Cookies



Did you know that it's not a great idea to cram when it comes to running?  So maybe doing my Thursday run on Saturday and my long run on Sunday wasn't my best idea ever.  Adding a Monday morning workout also not brilliant. 

 It's not like I wore cotton socks.  

I had breakfast cookies, an updated playlist and a borrowed Garmin.  It was a running party!  Well, it was a party on Saturday.  On Sunday it was a cold, snowy death march followed by cookies.

Macaroon Breakfast Cookies

A bowl of oatmeal in cookie form.

(8 cookies)

2 over ripe bananas 
1/2 C quinoa flakes
1/2 C oats (whirled around in the coffee grinder for a few seconds)
1 T cocoa (Camino is my favourite)
1/4 unsweetened shredded coconut
1T peanut butter or nut butter of choice

Preheat oven to 350 F.  In a medium bowl mash bananas.  Add quinoa flakes, oats, cocoa, coconut and nut butter.  Stir until well combined.  Bake for 20 minutes on a baking stone covered in a silicone mat to prevent the cookie from fuzing to the cookie sheet.  Gobble up pre or post run.

keeping the bed warm and thankfully not drooling on my pillow