Category Archives: Food

Kale Hempseed Pesto Recipe

KALEPESTOOne frigid Friday night I sifted through my cupboards and the refrigerator, determined to come up with a delicious meal for dinner that did not require me to make a trip out in the cold for more ingredients. I happily discovered I still had an entire head of kale, plenty of garlic, and some delicious specialty pasta.

My Cuisinart had been sitting on the shelf for WAY too long so it was decided: I would improvise a kale pesto using hempseeds as substitute for the traditional pinenuts. Suffice it to say the pesto turned out delicious, although a little heavy on the garlic so tread lightly if you tend to shy away from this flavor.

Kale Hempseed Pesto
1 head of kale chopped
2-3 cloves of garlic peeled
1/3 cup hempseeds
Juice and zest from 1 lemon
1/3 to 1/2 cup of EVO
pinch of salt

Preheat oven to 375F. Toss kale with EVO and spread out on a baking sheet. Bake kale for 3-5 minutes. When kale is finished, let cool for a couple minutes. While kale is cooling, add garlic to mixer and grind. Add the remaining ingredients and blend until smooth. You can add additional EVO to desired consistency. Add to your favorite pasta, spread on fresh bread, and enjoy!

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Homemade Hummus – easy as 1, 2, 3, 4 ingredients!

You will almost always find this item in my fridge.

I love making hummus because it never fails to shock me how incredibly easy and inexpensive AND delicious it is to make it at home. I know hummus typically contains tahini (and lots of salt) but I’ve grown to really love this very simple recipe – you taste each and every ingredient!

homemadehummus

 

Simply Homemade Hummus

  • 1 can chickpeas
  • juice from 1 lemon
  • 2 tbsp extra virgin olive oil
  • 2-3 cloves of garlic
  • 1/4-1/2 cup of water (or reserve the water from chickpeas)
  • My toppings of choice: fresh parsley, pinch of cayenne pepper

Add all ingredients into a Cuisinart or blender and mix until smooth. If you prefer a chunkier hummus, mix until slightly chunky. Top with parsley, cayenne, or anything that sounds good to you!

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Going Gluten-Free and a New Recipe

Usually my Saturday post-run ritual includes a scrumptious quinoa cookie from SoNo Baking Company. During that last mile I start to daydream and it’s the thought of that cookie that gets me up that final hill on South Maple Ave. Today however, that changed. It dawned on me that a gluten-free diet does NOT include my most favorite cookie.

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Allow me to back-track just a little: two weeks ago I had another debilitating migraine that lasted over 48 hours and almost kept me from missing a very important family event. I was left feeling defeated and disappointed: I missed time with family visiting town, canceled several yoga sessions, and had to sub out my Saturday morning class.

Here’s where gluten-free enters the picture: by chance I had several conversations at this family gathering with family members and long-time family friends about their experiences with a gluten-free diet. One in particular about how it transformed someone’s experiences with … debilitating migraines. It was then and there that I decided I would give it a try (after of course I indulged in a mini goat cheese tart) for one month.

Today is Day 11. I can’t say there are any noticeable effects on my migraines, it is too soon to tell. But I am willing to give this a shot, I am up for the challenge. And while I cannot indulge in my beloved quinoa cookies, there is plenty that I still CAN eat – like this easy and delicious roasted chicken legs recipe I found on foodandwine.com. Bonus: it also has kale!

Now to find a quinoa cookie gluten-free substitute. Any suggestions?

Roasted Chicken Legs with Potatoes and Kale

  • 1 1/2 pounds tender, young kale, stems and inner ribs removed
  • 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
  • 1 medium onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 8 whole chicken legs (about 10 ounces each)
  • 1 teaspoon paprika
  • Lemon wedges, for serving
    1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
    2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
    3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
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Kale+Shitake+Avocado = LOVE

I am kicking myself right now for not taking a photo of today’s lunch: Sautéed Kale, Shitake, and Shallots Salad with Avocado, and Hard-boiled egg. Using ingredients I had on hand, I created what I would consider an incredibly delicious and quite healthy (and easy!!!) meal.

It’s great for winter because it’s warm. It also took me less than 20 minutes to put together so it works well when you’re in a time crunch!

Here’s what you need (serves one):

1/2 head of kale, roughly chopped or torn into pieces (the stems: you can take them or leave them)
1 shitake mushroom, chopped
1 small shallot, finely chopped
1/2 tsp cumin
1/4 tsp turmeric
1/2 lemon
1 tbsp olive oil

1 egg
1/2 avocado

Here’s what you need to do:

Prepare egg (or eggs) in water to hard-boil. For instructions on how to do this, click here. I would definitely recommend doing this and THEN chop the shallots and shitake since it takes about 15-18 min to hard boil.

Pour olive oil into pan and sauté shallot and shitake with cumin and turmeric for 3-4 minutes. Add kale until it starts to soften. Add fresh lemon juice, stir, and remove from heat. Transfer to your favorite bowl or dish and top with avocado, egg, and season with salt and pepper and extra olive oil if needed.

Please accept this in place of an actual image of my food.

Please accept this in place of an actual image of my food.

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8:18, croissants, 90 miles, and 2 months

Or what I learned from my weekend of training:

  • Maintaining an average pace of 8:18 for 3.1 miles of running is possible!
  • 50 miles into a ride, coffee and a chocolate croissant is heaven and will render me speechless
  • I have decided that I would really like to have croissants in my special needs bag for Ironman Lake Placid
  • I am quite chipper after 90 miles on the bike and once I reach 90 miles, I might shed a tear of joy/disbelief/shock and awe
  • Quassy Rev3 70.3 is in 5 days and Ironman Lake Placid is 2 months away and it’s starting to feel real. This weekend’s long ride got me really really excited for the first time — and I couldn’t have done it without everyone’s donations and support! You can support my fundraising campaign for CTF by clicking here.

 

Coffee. Croissant. Can't talk.

Coffee. Croissant. Can’t talk.

Weston Memorial Day 5K - running in the rain!

Weston Memorial Day 5K – running in the rain!

90 MILES!

90 MILES!

 

 

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Summer Saturdays! Pop Up Yoga NYC comes to CT

Screen Shot 2013-05-06 at 3.55.32 PMIt’s entirely possible that I love wine just as much as I love yoga so it goes without saying that I’m quite excited about this upcoming series of yoga classes & wine tastings that I will be leading next month in CT. Click the image to read more about it or click here for the Eventbrite page where you can also order tickets. Classes start the first Saturday in June at 4:30pm at Bottlerocket Wine & Spirit in Westport, CT.

It should also be noted that dogs are welcome!

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Warm Me Up Chia Rice Cereal

I find it very hard to motivate to swim not only in winter but especially on a cold winter morning. Of course it helps to have a friend waiting for you at the pool, but it doubly helps to know you have this to come home to for breakfast!

warmmeupcereal

Warm Me Up Chia Rice Cereal (makes 1 serving)

1/2 cup brown rice (already cooked)
2 tbsp chia seeds
1/2 cup milk (I like coconut milk)
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp agave or honey
1/4 apple chopped
1/4 cup raisins
(You can substitute with any fruit of choice!)

Combine all ingredients in a 1 quart pot on the stove. Bring to a boil and let simmer for about 5 minutes. Let cool for 1-2 minutes and serve. You can also double (or quadruple!) the recipe and then just reheat it through the week, adding some liquid (preferably your milk of choice) each time.

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