Tag Archives: Cooking

Breakfast Burrito and Training Schedule

24 Jun

While some may love their oats for breakfast, I love my eggs for breakfast. I wish I could say that I get bored with these sometimes, but I just don’t. How can one go wrong with so much protein, greens and complex carbohydrates in the morning.

Now that I’ve been training so much I’m eating more calories, so I’ve added an extra egg to my breakfast burritos. Check out this baby:

Breakfast Burrito

Breakfast Burrito

From the bottom up:
Ezekiel 4:9 Sprouted Grain Tortilla
1/2 cup organic baby arugula
1 slice Trader Joe’s Beef Bacon (I promise it’s under the eggs)
2 eggs over easy
1 TBS Frontera tomatillo salsa

I’m about to complete my third week of half marathon training and this is what the schedule’s looked like this week:
Sunday Warrior Dash
Monday 100 minutes of power walking in fat burning zone with intervals on treadmill
Tuesday Running outside 50 minutes
Wednesday Boot camp
Thursday Personal training session, focusing on core
Friday Day of rest, stretching and foam rolling
Saturday 6 mile run day

My body hurts, I don’t think there’s a single muscle on my body that isn’t sore. It’s great that today is rest and stretch day. My trainer told me today that I need to stretch and foam roll as much as possible so I don’t get sick. I had never heard that before. He told me it won’t necessarily prevent illness, but helps with recovery process and therefore helping prevent injury and illness. I also see this is as another reason to get enough sleep and eat as well as possible.

Does anyone else have a breakfast obsession? As much as I love my breakfast burritos I do like to try new things.

Breakfast Burritos are Back

17 Jun

Have you missed these? I know I have. Now that I’ve discovered Ezekiel Sprouted Grain Tortillas the breakfast burritos have made a major comeback and will be here for a while.

Here’s today’s beauty.

Breakfast Burrito

Breakfast burrito

From the bottom up:
Ezekiel 4:9 Sprouted Grain Tortilla
1/2 cup organic baby arugula
2 eggs over easy
1/4 diced organic cherry tomatoes
1 TBS Trader Joe’s Tomatillo Salsa

Tonight I am going to enjoy Chicago’s nightlife in honor of one of my oldest and dearest friends for her bachelorette party. I can’t tell you what we’ll be doing in case she reads this, it’s a surprise.

Also this weekend I’m doing another race, the Warrior Dash. It’s an 3.3 mile obstacle course with fire, planks and a mud pit. I can’t wait to share all of the photos. I love doing mud races, they are so out of character for me and so much fun.

Have any of you ever done any mud races? Would you?

Muffins at Midnight

15 Jun

Midnight is a great time for making muffins.  A few months ago I discovered these vegan zucchini date muffins on ChoosingRaw.com. They are absolutely delicious. I’ve been craving them for a few weeks and now that I’m running more I want to have plenty of clean post-run snacks around.

Zucchini Date Muffins

Zucchini Date Muffins

Not sure that midnight was an ideal time to bake these but I will be so happy when I have them after today’s boot camp.

Also, since it’s gotten warmer I’ve been obsessing over Arugula. This is the third day in a row that I’ve prepared this salad.

ShrimpBlackberrySalad

Shrimp & Blackberry Salad

Ingredients:
1 cup organic baby arugula
1/3 cup organic blackberries
1/2 organic zucchini, sliced
1 small Persian cucumber, sliced
2 TBS green onion, chopped
1 lemon wedge
6 wild caught jumbo gulf shrimp
1 tsp coconut oil

Saute the shrimp in coconut oil over medium-high heat, toss all ingredients in lemon juice and enjoy. This salad takes less than 10 minutes to prepare.

For all of you muffin lovers I leave you with, Muffins, a clip by one of my favorite comedians.

Which seasonal fruits and veggies are you craving right now? Do you have a favorite muffin flavor or recipe?

Schitzo Shrimp and More

22 Apr

Happy earth day everyone! I’m ba-ack. After a month-long hiatus from blogging I am back and ready to share my food and fitness adventures again.

Over the past month I’ve made many changes to the way I eat and workout. For a couple of weeks I have been keep track of my calorie intake via sparkpeople.com to see how many calories I am actually consuming throughout the day. Initially when I began to lose weight and lean out the thing that made the biggest difference was keeping a food journal. I wrote down everything I ate and that way I was accountable for it. I wouldn’t track calories but I used it as a system to make sure I was eating the right kinds of foods.

Now that my goals are more specific – I want to lose 3% body fat – I have to be more rigorous with what I eat and make sure I eat enough calories. The nice thing about that site is that it gives me a breakdown of the types of calories I am consuming. They have a cool pie chart of my fat, carbohydrate and protein intake. What I don’t like about Spark People is the user interface. It loads slowly even on a high-speed internet connection. It’s a very frustrating. There are also lists of foods with nutritional information pre-filled, but many of the specialty foods that I eat like grass-fed ground beef are not in the system. So I have to go to other sites find the nutritional content and enter it myself. I’ve stopped using it and am on the hunt for a different calorie tracking program. If anyone has suggestions I am willing to try it.

On the workout front, I have been working out for longer periods of time, less intensely. It’s very different from running as fast as possible and always going all-out at the gym. It’s a nice change of pace but it’s taking some getting used to. I’m spending more time at the gym. I’ve been planning my workouts around the time CSI and all the crime shows are on so the time flys.

Finally, I have been cooking up a storm. Making sure that I have enough food with me throughout the day. That’s been a bit of an adjustment as well, but I love trying new foods and new ‘clean’ recipes. This was dinner from earlier this week, cheesy corn grits with a zucchini shrimp saute. It was delicious and the recipe is from this month’s Clean Eating magazine.

Shrimp Saute with Cheesy Grits

Shrimp Saute with Cheesy Grits

The recipe is even more delicious than that it looks and it serves 6, I’ve made about 5 meals out of it.

Have any of you made any changes to your eating habits or workouts? Do you have a calorie tracking program that you just love? I’d love to hear from you.

P.S. This is a random piece of news,  but my super awesome brother and I were featured in an article in the Wall Street Journal this past Tuesday.

Breakfast on the Go, (Almost) the Same as at Home

10 Mar

By now I don’t think it’s a secret that I love to cook and breakfast is no exception. I eat breakfast every single day. I don’t change it up all that much. I find something I like and stick to it for several months. Kind of like when I was eating breakfast burritos all the time. Lately the standard has been oatmeal and eggs.

Even when in a hurry I don’t skip breakfast nor do I grab anything processed. I am excited to share with you a way to have the same kind of breakfast you would have at home on the go: overnight oatmeal and hard-boiled eggs. (I didn’t say it was going to be glamorous.)

It’s simple you prepare the whole thing the night before in less than 15 minutes and as long as you don’t forget your spoon you can eat it anywhere. I think I’m the last person on the planet to discover this breakfast delicacy. I first read about it on Carrots and Cake or Kath Eats,  I don’t remember which one. After a year of reading about these women preparing this culinary treasure, I decided to give it whirl. All you have to do is soak your oatmeal overnight in a liquid of preference. I’ve been using unsweetened almond milk topped with a sliced banana and walnuts. The oats soak up the liquid and are just as soft as when cooked. Now there are no excuses for not eating breakfast.

Anyone have a another tip for taking a home cooked breakfast on the go?

Raw Delicious Decadent Dessert

25 Feb

I was able to salvage all of the photos from the memory card from the camera I killed earlier this week! I am very excited to share with you an amazing dessert that I made twice last weekend: sliced pink lady apples with slices of raw Gruyère cheese topped with raw honey and chopped pecans.

Raw apple dessert

Raw apple dessert

It’s 100% raw. 100% delicious. 100% decadent. 100% healthy.

It’s very easy to be this fancy. As long as you have some small plates you can easily impress your friends and family at your next dinner party.

Chop up some apples, place cheese slice on top, drizzle with raw (unheated) honey and sprinkle with raw pecans. The sweetness of the honey, the savoriness of the cheese and tartness of the apples create a unique blend of flavors that won’t be forgotten. I’m already thinking of variations of this with pears, brie, slivered almonds and honey.

Do you have a favorite raw dessert? I’d love to try it.

P.S. I’ve been so immersed in sharing delicious healthy food that I forgot to mention that I am doing the Hustle Up the Hancock on Sunday, 95 flights of stairs baby! I did the climb last year in 20:30 and my goal is to finish in 18 minutes. I’ll let you all know how it goes.

Curried chicken chili and clubbing

11 Feb curried_chicken_chili_01

What do chicken chili and clubbing have in common? Absolutely nothing but I’m going clubbing this weekend and I’ve been enjoying chicken chili all week.

As years go by people’s interests and hobbies change. One of my favorite activities used to be clubbing. Yeah, I used to be a Jersey-Shore-fist-pumping-dance-your-butt-off-til-5am-at-the-club type, I’m not kidding. For some of you who have met me over the last few years or who have been following this blog you may find it hard to believe. In my late teens through mid-20s I was at every club opening and DJ night in Chicago and even traveled Europe visiting the biggest clubs in Berlin, Mykonos, Athens, Madrid, Ibiza, London and Barcelona.

These days I prefer to get 7-8 hours of sleep per night, go to the gym and cook delicious meals at home. My latest invention in the kitchen is Curried Chicken Chili.

Curried chicken chili

Curried chicken chili

Ingredients:
2 free-range chicken breasts, fat trimmed and pounded
1 TBS lemon juice
1 tsp chipotle chili powder
1 tsp cumin
1 tsp green curry paste
1.5 TBS coconut oil, divided

1 medium onion diced
1 medium red bell pepper diced

28 oz can of no-salt added diced tomatoes
1 TBS cumin
1 tsp coriander
1 tsp curry powder (this is optional and to your preference, I added sweet curry powder)
15 oz kidney beans

Step 1:
In a shallow dish brush lemon juice over the chicken until covered on both sides. Then sprinkle with chili powder and cumin, covering both sides. Spread green curry paste on the chicken with butter knife. Cover and let stand in the fridge for at least 30 minutes.

Step 2:
Preheat skillet to medium and add half of the oil. Sautee chicken until cooked through, about three to four minutes on each side. Remove from skillet and let cool. Once cooled dice the chicken into bite sized pieces.

Step 3:
In a medium-sized pot over medium heat sautee onion and red bell pepper until soft, about three minutes. Add diced chicken and mix ingredients.

Vegetables and Chicken

Vegetables and Chicken

Add tomatoes, chili powder, cumin, coriander and curry. Mix all ingredients and bring to a boil. Bring to a simmer, cover and cook for 15 minutes.

With Tomatoes

With Tomatoes

Step 4:
Add beans, mix thoroughly, cover and cook for 15 more minutes. You can serve it straight out of the pot or over a bed of quinoa. Enjoy!

Are there any other chili-loving club heads reading my blog? If you’re out there what are your favorite dance tracks?

Full flavor and food philosophy

9 Feb

My food philosophy… what I eat is healthy, tastes great and gives me the energy I need for future activities. In other words when I prepare meals I make sure that they are nutritious, bursting with flavor and won’t put me in a food coma after I’ve eaten them. From time-to-time I eat strictly for flavor, but for the most part this is it folks and most of what you’ll be seeing from now on is food prepared with this intention.

Eating this way has gotten me in tune with my body and what it needs. I look at it as tapping into survival instincts, well modern-day survival instincts. I don’t eat huge portions so it’s important for me to eat every couple of hours otherwise my body starts to get tired and my mind slows down. Those are both no-nos in a fast-paced corporate environment since I want to move ahead and be productive.

Yesterday’s lunch was no exception to my philosophy. This shrimp, navel orange and quinoa salad kept me full and full of energy. It was a party for my taste buds and treat for my body. It does look festive, doesn’t it?

Shrimp, navel orange and quinoa salad

Shrimp navel orange and quinoa salad

Ingredients:
1 tsp coconut oil (or preferred cooking oil)
4 raw jumbo shrimp, peeled and deveined
1 tsp fresh-squeezed lemon juice
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp chipotle chili powder

1/2 cup cooked quinoa
1 cup raw spinach, lightly packed
1 peeled navel orange, sliced
(if you can get your hands on an heirloom navel orange, DO IT!)
1 small bunch walnuts
2 small colored beets, sliced

Step 1:
Drizzle lemon juice over shrimp. Then sprinkle with paprika, garlic powder and chili powder. Let stand for 5 – 30 minutes.

Step 2:
Heat oil in a small skillet over medium heat. Sautee shrimp for approx. 3 minutes on each side, or until cooked through. The shrimp will turn pink. Remove from skillet, set aside.

Step 3:
In a bowl or plate place quinoa at the bottom of the dish. Layer spinach on top until quinoa is covered. Add the rest of the ingredients and top with shrimp. And enjoy!

Do you notice a difference in energy levels depending on what you eat? Which natural foods are your favorite energy boosters?

I’m ba-ack with a New Favorite Breakfast

8 Feb

I’m ba-ack. I’ve been behind the blog scenes working out and cooking up a storm. There are some blog changes on the horizon but in the meantime I’ll resume my usual posts. I’ll start with one of my new favorite breakfasts… Honeycrisp Coconut Oats.

Apple coconut oats

Honeycrisp Coconut Oats

1/4 cup oats
1/2 cup water
1/4 cup vanilla almond milk (no-sugar-added)
1/2 diced Honeycrisp apple
1 TBS raisins
1/4 tsp cinnamon
1 TBS no-sugar-added coconut flakes

Cook the oats using preferred method. Mix in the rest of the ingredients and eat.

This is a great way to eat a flavorful breakfast without adding any refined sugars.

Quinoa Scrambler, Resolution Approved

13 Jan

I’m always looking for ways to eat more vegetables. For breakfast it’s pretty easy to get some veggies in with my breakfast burritos. But for the beginning of this year I wanted to create something new for breakfast. Mostly I’ve been eating oatmeal with fresh fruit so I’ve been missing my morning veggies. Not any more, this morning I whipped up “The Quinoa Scrambler”.

Quinoa Scrambler

Quinoa Scrambler

Quinoa is naturally high in protein and has a bit of a nutty flavor, once I add the eggs and vegetables I get a vegetable-packed breakfast with plenty of protein and a great taste.

Ingredients
1 TBS coconut oil (or oil of your preference)
1/2 cup copped red peppers
1/2 cup chopped onion
1 tsp paprika
1 tsp chipotle chili powder
1/2 tsp garlic powder
1 tsp flax seed
1/2 tsp sesame seeds
3/4 cup cooked quinoa
2 eggs 0r 4 eggs whites
1/2 cup raw spinach
1/2 tsp fresh squeezed lemon juice

Step 1
Heat a medium-sized skillet over medium – medium high heat. Put onions, red peppers and all ingredients through sesame seeds into the skillet. Sautée for 5-10 minutes depending on how soft you want your vegetables.

Step 2
Add quinoa to the mixture. I like to make multiple servings of quinoa and leave it in the fridge for the week. Mix with vegetables until warm, about 3-5 minutes.

Sautéed red pepper, onion and quinoa

Sautéed red pepper, onion and quinoa

Step 3
Next add eggs and mix until eggs are cooked to desired level of ‘done-ness.’ Turn off heat and mix in spinach until wilted. Place into a bowl and top with sliced avocado and coat with lemon juice.

I’m looking forward to mixing it up with different types of vegetables for the rest of this winter.

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