Tag Archives: Recipes

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.

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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?

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

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.

Cookie Observations

29 Dec

I’ve been at the same job for almost four years. One of the perks of working in my office is that there are break rooms filled with snacks. The thing that I have been watching over the years is what gets eaten first. With each Peapod delivery – 100% of the time – the fresh fruit goes first and the pop tarts go last.

I’ve developed this hypothesis, given the option people will naturally gravitate toward healthy food choices. I accidentally ran an experiment over the Christmas weekend with some cookies.

For Christmas Eve I made these ‘Moon Cookies.’ I got the recipe from my mom, she’s been making these since we were kids. They’re my brother’s favorite so I try to make a batch for either Christmas or New Year’s Day. I brought these with me to my aunt’s house and at dessert time almost everyone ate one, a couple of people declined and my brother ate two.

Moon cookies

Moon cookies

Ingredients:
2 cups all-purpose flour
½ tsp salt
1 cup butter
5 TBS sugar
1 tsp vanilla extract
2 cups chopped pecans
Powdered sugar

Step 1
Preheat oven to 350ºF. In a mixing bowl sift flour and salt.
Step 2
In a separate bowl cream butter until light and fluffy. Then work in sugar and vanilla and mix well.
Step 3
Work in flour until combined then add chopped nuts. Roll the dough into small logs and shape into crescents about 2” each and place onto a baking pan.
Step 4
Bake for 10-15 minutes or until cookies start to brown. Cool on the baking sheet for about 5 minutes and then transfer to a wire rack for cooling. Arrange on a platter and dust with powdered sugar.

For Christmas Day I baked ‘Citrus-Kissed Honey Buttons.’ A recipe I found in the December issue of Eating Well Magazine, page 82. The recipe is from Teresa Ralston who was a finalist in their cookie contest. Take note that they’re lower in calories and fat and smaller than the ‘Moon Cookies.’ When I brought them over to my mom’s house she tried one right away and then had my aunt and brother try them before dinner. For my mom, that’s unheard of. There were close to forty cookies and not a single one was left over after dessert time.

Citrus-kissed honey buttons, prebaking

Citrus-kissed honey buttons, prebaking

Citrus-kissed honey buttons

Citrus-kissed honey buttons

Ingredients:
1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp cream of tartar
¼ tsp salt
1 cup granulated sugar
4 TBS unsalted, softened butter
1 large egg
1 TBS honey
1 tsp finely grated orange zest
1 tsp finely grated lemon zest
1 tsp lemon extract

Step 1
Whisk flour, baking soda, cream of tartar and salt in a small bowl.
Step 2
Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until lightly fluffy. Add egg, honey, lemon zest, orange zest and lemon extract and beat until blended. Gradually add the flour mixture, beating on low-speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.
Step 3
Preheat oven to 375ºF. Line 2 large baking sheet with parchment paper or nonstick baking mats.
Step 4
Roll the dough into 36 balls (about 2 level tsps each) with your hands. Place 2 inches apart on the prepared baking sheets.
Step 5
Bake, one batch at a time, until puffed and beginning to crack, 6-8 minutes. Cool on the baking sheet for two minutes, then transfer to a wire rack to cool completely.

Maybe it’s time run some real experiments… stay tuned.

Working out and Feasting with Friends

23 Dec

I am a social being, I love being around people. This is a fairly new realization for me because most of my life I’ve spent thinking I was a loner. I have shy-ish tendencies. I wouldn’t consider myself shy by any means but I do get self-conscious at times. To understand why, we have to take a short trip to my past.

Our first stop is Kindergarten. When I was a little girl first starting school I didn’t speak English; Polish was my first language. I couldn’t actually talk to the kids so naturally I was a quiet kid. Although I’ve grown into a loud out-spoken adult, sometimes that child-like self-consciousness takes over.

Our next stop is my office, two years ago. After a series of reorganizations, moves and people leaving I was stuck in an office by myself. At first I thought it was the best thing that could possibly happen to me. After a few months, I couldn’t stand it when all I had to interact with was the computer screen. It became very clear to me that I thrive and am happiest when I am around people.

Let’s move along to the present, bringing our little trip to brief halt. This past weekend, I spent both Saturday and Sunday working out with people. On Saturday I went to the gym with my brother and his girlfriend and then they came over for dinner. I made this delicious meal.

Maple-glazed chicken, sauted kale & swiss chard with raisons and rosemary maple covered acorn squash

Maple-glazed chicken, sautéed kale & swiss chard with raisins and rosemary maple covered acorn squash

On Sunday I went to the gym with one of my best friends. Then after a stop at Whole Foods we made this delicious meal.

Clean montechristo sandwich and coconut carrot soup

Clean Montecristo sandwich and coconut carrot soup

When Monday rolled around I felt like I had been on vacation for a week.

As I drive along in life, I increasingly realize the importance for me to be around friends and family. Alone time is cool if I have to clean or read or study, but working out with a buddy is so much more fun and fulfilling.

What’s your workout style? Do you prefer to go alone or go with a workout buddy?

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