A friend posted a link to this recipe after raving about it. Being a kale and mushroom lover I thought I’d give it a shot. I was short a few ingredients, so I had to adapt it a bit. Ingredients: 3/4 pound of kale, thinly sliced(I didn’t remove the stems, you can) 8 oz of crimini mushrooms, sliced 2 tablespoons toasted sesame oil salt 2 cloves garlic, finely minced pinch of crushed red pepper flakes 2 cups cooked brown rice 2 teaspoons amino acids or soy sauce sesame seeds, optional In a large skillet, heat the oil until shimmering. Add in kale and mushrooms and saute for 5-8 minutes, stirring often. You want the vegetables softened and tender. Season with salt. Add in garlic and red pepper flakes. Stir constantly until fragrant but not browned. Add rice and cook another 2 minutes. Add soy sauce and cook another 30 seconds.
I’m home sick again today. I thought I had nipped this in the bud when I came home from work sick last week. I am not someone to sleep during the day, but I found myself napping on Saturday, sleeping most of the afternoon on Sunday and slept until 1pm today. Yikes. I’m hoping it’s not mono. Even worse is that I have tons of great fresh produce right now that I don’t have an appetite for. I did decide that I was tired of soup and noodles and that I needed to eat food with vitamins and antioxidants even if it didn’t sound appetizing. So this is what I had today for lunch. If kale, tomatoes and zucchini won’t help to make me healthy, what will? We also have 3 bananas that are quickly becoming over ripe. So I decided that I need to do something with them. I
It’s been a wacky week here at Spatoola. I woke up not feeling well on Monday and got worse as the day progressed. I ended up leaving work at noon and spent a solid 10 hours on the couch until I moved to my bed. Intermittently spooning chicken wonton soup in my mouth from a local noodle shop. I woke up feeling slightly better on Tuesday and returned to work. Unfortunately I missed a group work night at the community garden. With the heat, rain and illness I didn’t make it up to my garden until last night. In the past week, my zucchini plant has tripled in size. It now takes up the back third of my plot and has suffocated my pea plants. It is well out of the boundaries of my plot and is starting to climb the fence of the tennis court! My mystery plant that
Take 2! So I made the apple cinnamon muffins using pure pumpkin instead of the ingredients on the box. Since the pumpkin was so detectable in them I was dying to know if the chocolate actually hid the pumpkin. So I bought a box of Jiffy devil’s food chocolate cake mix. I mixed a can of pumpkin with it. Then added some ground flax, chia seeds and a tablespoon of coconut butter for my health. The pumpkin I used this time was a different brand than last time and seemed more wet. Also, I was worried that the flax and chia would absorb some of the moisture so I added 2 tablespoons of water to the mix. I did this not realizing that the Jiffy box mix was probably half the size of a box of regular cake mix. So, my batter was runnier than last time. They also took
I am not sure why this is called detoxifying or spa water. I saw it as a pin on Pinterest and thought it sounded tasty. It’s flavorful and a great variation to regular water. Take an apple of choice(I have made this with gala and granny smith and both are tasty). Core it and slice it into thin slices. Place that and one cinnamon stick into the bottom of a pitcher. Fill the pitcher 1/2 to 2/3 full of ice. Fill with water. Refrigerate for a minimum of 30 minutes. The longer it sits, the more flavorful it will be.
This was actually yesterday’s lunch. I’ve really been focused on eating more healthy on a consistent basis. Even though it looks like I ate like total crap this past weekend in the Dells, we didn’t. We didn’t have any snacks, except for on the drive home and we had left overs at every meal, which we used for another meal. We often paired our leftovers with a side salad or another fruit or vegetable to make them healthier and more filling. I was really wanting a sandwich yesterday. I spread a little jalapeno hummus on bread and cut off a hunk of tofu. I had a small tomato from my garden to put on it and some avocado. I realized that I was going to have left over tomato and that it was going to be a really thick sandwich. So, I cut the slice of tofu in half and
I’m no fitness guru or expert on the subject, but I do go out for multiple runs a week. They aren’t always fast. They aren’t always long, but I try to get out there to move my legs and challenge my body. It’s even a bit more challenging when the temperatures are in the high 90s with heat indexes over 100. We’ve seen our share of these days in Chicago this summer. If you are training for a race, it is not always easy to take the day off. So what to do if you must get that run in? 1) Take your run inside. I know, I know it summer. You shouldn’t have to run on the dreaded treadmill. If you must run outside: 1) Wear moisture wicking fabrics. And wear as little clothing as possible. Think tank tops and shorts…I’m not telling you to go out indecently exposed.
Thursday night was the start of my 3 day weekend in which I ran a Bastille Day 8k. Boy, was it hot and humid. Due to a lack of rain, the gravel lakefront trails were dry and kicking up a lot of dust as thousands of people trampled them. The day before the race, runners received an email saying that they were preparing for the hot weather and adding in extra water and cooling stations. I’m not exactly sure what they were referring to as there were zero cooling stations and 2 water tables on the 5 mile course and the first station was out of water. Whoops. After sweating gallons and standing in the gear check line for an hour after the race to get my belongings back, I was happy to be waving my flag and heading to air conditioning. Friday morning, we got up early with the
After being gone for few days, I was concerned to see the state of my garden. Fortunately, it looked like someone had watered it for me while I was away. Even better, a few of my tomatoes had ripened. The goods:
When I went home for a few days at the beginning of the summer, it was my mission to get my parents off of their boring daily lunches. They usually eat a turkey sandwich and chips or fruit and vegetables for lunch. Every. day. So. Boring. So while I was home I made giant salads for all of us to dig into at lunch time. Super easy, mostly healthy and super delicious. Faux Cobb Salad: Start with a big bed of lettuce of choice. I made it a little healthier by substituting sautéed mushrooms for the traditional bacon.Then I added chopped hard-boiled egg, the sautéed mushrooms, diced tomato, diced grilled chicken, avocado and bleu cheese. It was a big hit with my parents. Another day, I did an Iowa version of the taco salad: I started out with a big bowl of lettuce, added lean ground beef cooked in taco