Tag Archives: pumpkin

Two Grainy Lunches

Quinoa and Couscous are currently tied for my favorite grains, and they recently made bases for two veggie-packed lunches.

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Couscous with roasted pumpkin, zucchini, roasted pine nuts, and olive oil. Easy, filling, vegan and nutritious.

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Quinoa Quiche. This had quinoa, eggs, green peppers, tomato, and a cheesy sauce based on nutritional yeast. If I re-make this, I’m going to go with spinach instead of green peppers – I was just out at the time.

I like eating grains for lunch if I’m going to exercise after work, which has been the case pretty much every day recently. Six days of exercising in a row gets pretty exhausting, so the least I can do is feed myself a filling lunch.

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Vegan Quesadillas

 

Ohhhh my. Talk about a perfect vegan comfort meal. Potato and pumpkin quesadillas!

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So basically, this is the easiest recipe ever. Just mix hot brown rice, spinach, and potatoes together in a bowl based on the proportions you like, add spices, and place it on a tortilla while it’s heating up in a frying pan. Then add a second tortilla on top, flip the quesadilla, and cook it on that side. Each side should heat up for about three minutes.

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After my first quesadilla, I remembered a half-used can of pumpkin I still had in the fridge and decided to mix it in to the filling. Yum!

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I also realized I should use plain Greek yogurt as a sour cream substitute. So goodbye “vegan,” hello dairy.

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This wasn’t even all of it. I made three quesadillas total, and we ate about half of the slices right then. The rest lasted for snacks through the next two days. Victory!

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Return to the Stove

I know, I know — zero posts for nearly two months, what gives? Well, now that I have a quarter of a year at my new job under my belt, spending more time on my fitness and healthy eating goals may be justified again. And chronicling said pursuits, of course.

What have I been doing aside from working? Well….

My brother visited in October for 11 days and we explored New York, D.C., and State College together. All explorations were naturally accompanied by great food.

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This was a Turkish restaurant by the UN. Such a great night.

… Dave and I ran a 50-mile relay race with five friends. It was an amazing experience — the weather, the beauty of central PA, the company, the running. I am hooked on this event and want to do it every year we live here.

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This is me passing the baton, a shiny purple wrist-band, to my team mate. Who knew that volleyball jacket from 2001 would serve me so well? This was the third chilly-weather race I’ve done in it.

(That guy, by the way, was the best team mate ever. He ran 6-minute miles and volunteered to take the most difficult legs. Definitely made up for my 11-minute mile pace….)

… I indulged in everything fall — Pumpkin beer, apple cider, haunted houses, pumpkin pie/ice cream/lattes, and of course, pumpkin carving.

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We created these beauties with our friends the night before Halloween.

… And, I did very little cooking. I was bad. If I cooked, I just used old recipes I already had. Busy-ness will do that to you. October was seriously insane. So was September. But the insanity isn’t going to stop anytime soon, so it’s time to step it up!

I have a new fitness plan that plans out my fitness priorities from now until I turn 30 (June of 2015). Essentially, this means I have progressive running goals assigned for each month plus an additional exercise priority, like swimming, biking, fitness classes, or Yoga. The plan is to work out six times a week with one rest day.

Then, at the beginning of each month, I actually map out how I will be exercising on each day. This month, I will be running 3 times a week, shooting for 3 miles each time at a 10-minute pace. I expect to reach that closer to the end of the month. Right now, I’m still slow as a snail.

This month, my supplement exercise, if I can call it that, is fitness classes at Kinetik Fitness. I went for the second time tonight and it kicks my butt. I love it though. It’s totally different from what I would do on my own and also from any other fitness classes I’ve done. Each class is different and members never know who will be teaching on any given day and what they will be asking you to do. The workouts combine cardio and strength training and are often done in circuits, with partners, etc.

And, since I’m talking about stepping it up, I also am focusing on cooking new things again. Tonight, I made not one but two dishes without recipes. I know making up dishes may not necessarily sound appealing, but I really want to get very good at intuitive cooking. If there is such a thing.

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The first meal — our dinner for tonight and lunch tomorrow — is a cauliflower/broccoli/potato casserole. All I added to the vegetables was almond milk, garlic salt, pepper, and Trader Joe’s vegan cheese.

Maybe it’s because I was super hungry from my workout, but this was delicious. I went back for seconds for sure.

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The second dish — our dinner tomorrow and lunch Thursday — is a shrimp curry. I was pretty proud of this one since it was my first real attempt at making curry myself. Basically, I was at the store, contemplating buying the glass jar of curry sauce, but the ingredient list turned me off. Too much unnecessary stuff. So this is a basic mix: coconut milk and curry powder.

The other ingredients are: olive oil, shrimp, red and green peppers, paprika, garlic salt, and garbanzo beans. I later added brown rice to let the curry soak in and make it very, very tasty for tomorrow evening.

Here’s to November, fitness, and home-made food!

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