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Sunday, S’mores + Summer Recipes Galore

July 18, 2010 by Hillary 18 Comments

I know, I know… I said I would have my half-marathon training plan up yesterday, but frankly, I wasn’t interested in taking the time to write it all up. Instead, I did normal summer activities like go on a 40-minute run with my bestie/half-marathon partner, followed by a walk downtown to the Saturday farmers’ market, and lunch at the local bagel shop.

After dinner, my 6-year-old neighbor came knocking on our door to invite us to make s’mores in their backyard. Despite the fact that I’d just polished off a bowl of homemade banana soft serve, I gladly accepted his adorable offer.

You can read more about our Saturday night s’mores here: CLassic S’mores Fit for the Healthy Co-Ed

I did write a post yesterday… for College Lifestyles. I had been struggling all day to find writing inspiration, and it wasn’t ‘til 10:00pm – saturated with s’more smoke – when I had an ‘ah ha’ moment. You can’t force writing. It doesn’t work that way. ‘Ah ha’ moments have a reason behind their scheduling.

* * *

Today’s a different story… as it should be. I declared today ‘a day in the kitchen’. I had three things that needed to be dealt with: 1. ripe bananas, 2. garlic scapes, and 3. fresh basil from the market.

3 individual ingredients = 3 individual recipes. In between recipes, I cleaned; I guess it was a Sunday of cookin’ and cleanin’. Mama Hill is too accurate of an alias.

Recipe #1: Blue Ribbon Banana Chocolate Coconut Muffins

Since my Summer Bliss Bread was such a success, I decided to make the recipe a second time [in the same week!], subbing bananas for zucchini + a couple other alterations*.

  • 3/4 c. all-purpose flour
  • 3/4 c. whole wheat flour
  • 1/4 c. unsweetened coconut*
  • 1/3 c. rolled oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon*
  • pinch of salt
  • 1/2 c. canola oil
  • 1/2 c. organic cane sugar
  • 2 eggs
  • 2 T non-fat plain Greek yogurt
  • 1 tsp. vanilla
  • 3 ripe bananas, mashed *
  • 1/2 c. pecans, toasted & chopped*
  • 1/4 c. chocolate chips
  • 1/2 banana, sliced thinly
  • unsweetened coconut

In a smallish bowl, mix together dry ingredients. In a medium-large bowl, whisk together oil and sugar. Whisk in eggs, 1 at a time. Add yogurt, vanilla, and mashed bananas. Add flour mixture, mixing minimally. Fold in nuts and chips. Plop 1/3 c. of batter into each paper-lined muffin tin. Top with 1 piece of sliced banana and a light sprinkle of coconut. Bake @ 375* for approx. 22-24 minutes. Makes 12-14 muffins.

 029

025

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Recipe #2: Garlic Scape Bean Dip

[recipe courtesy of The Edible Perspective]

  • 4 chopped garlic scapes, flowery end removed
  • juice of 1 lemon
  • 1/2 tsp. salt
  • pepper to taste
  • 1 can of white beans – I used Great Northern
  • 1/4 c. olive oil

Add chopped garlic scapes and lemon to your food processor. Process until finely grated, scraping the bowl as needed. Add the beans, salt + pepper and blend away. Stream in olive oil 1T at a time, until desired consistency is reached. Blend, scraping down bowl as needed. Add more salt + pepper to taste.

*I followed Ashley’s recipe exactly, except I did not add any water. I was pleased with its consistency and did not want to dilute the flavor. Speaking of flavor, garlic scapes are spicy! And yes… they leave you with garlic breath. I intend to use it in my lunchtime sprouted wheat wraps, and as a dip for my favorite chips.

020

Recipe #3: Green Goddess Summer Pesto

  • 1 bunch of fresh basil, about 1 c.
  • handful of homegrown parsley, about 1/4 c.
  • 1/2 c. romano cheese, finely grated
  • 1/4 c. walnuts
  • 1/4 c. olive oil
  • salt + pepper

Place all ingredients, except the olive oil, into a food processor. Whirl away, scrapping the bowl as necessary. Stream in olive oil and blend until you have your desired consistency. It’s a 3-minute recipe, I swear!

044 043

When you have fresh basil pesto at your fingertips, you don’t put it away… you use it!

053

047

Have I mentioned that I’ve been on a [homemade] pizza kick this summer?

  • Alvarado Street sprouted wheat pizza crust
  • pesto – fresh off the press
  • sautéed shitakes + yellow onion in olive oil and white wine
  • steamed zucchini
  • black pepper chevre + romano

Yes, Mom – you’re reading that correctly: I ate mushrooms! Crazy things happen when you leave town.

* * *

Dry contacts. Time to sleep. More cooking tomorrow, but this time I’m getting paid for it.

I hope y’all have a lovely week!

Hillary

 

Oh, and I promise I will post my training plan in the near future. Three months ‘til race day!

Filed Under: Recipes Tagged With: Bananas, Basil, Chocolate Chips, Coconut, Garlic Scapes, Muffins, Parsley, Pecans, Pesto, S'mores, Walnuts

Can’t Complain

June 17, 2010 by Hillary 14 Comments

There aren’t too many things I can complain about right now. Well, maybe the wind. I’m not a fan of windy weather. I suppose it’s another excuse to wear my cozy Uggs in the middle of June though. Despite the less than ideal climate, home life is pretty plush; the eats are particularly superb.

Waffle Wednesday

003

Van’s Organic – wahoo! – Flax Waffles

001

Half 1: Dad’s Homemade 0% Yogurt, S + B Berries, Organic Agave

002

Half 2: Flax P.nut Buttah + 1/2 Organic Banana

The following meal might be one of my very favorite dishes… ever! That’s huge, folks. I made this once last summer, and I’ve been anxiously awaiting peach season ever since.

Summer Salmon with Apricot Peach Salsa

[original recipe @ In Praise of Leftovers]

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016

024

022

Life is tough.

Want to make the most-delicious tasting Omega 3’s?

Salsa:

Chop 2 small ripe peaches and 3-4 ripe apricots and place in a small mixing bowl. Add ~1/2 c. chopped onion, 1/3 c. chiffonade of fresh basil, and 1/2 – 1 whole [red or green] jalapeno pepper – finely chopped. Sprinkle with a couple teaspoons of sugar, a pinch of salt, and drizzle of olive oil.

Salmon:

Rinse and pat dry a filet of wild salmon. Brush meat with olive oil and place in a glass baking dish. In a small bowl, combine a few tablespoons of light brown sugar, salt and a pinch each of oregano and thyme. Rub onto oiled filet. Bake @ 450* until fish is opaque, approx. 12 minutes [depending on thickness].

Meanwhile, cook a pot of quinoa [or brown rice] for the whole grain base. Then assemble your summery salmon + salsa and enjoy by candlelight sunset.

Speaking of summer and salsa… College Lifestyles Post #3: CLassy Sassy Summer Salsas.

* * *

Other good things:

  • Lunch at Renata’s Creperie with Miss Molly.

032

Buckwheat Crepe + Apple [subbed for chicken], Pear, Jack & Chevre Cheese, Onion, Chiffonade of Fresh Basil, Honey + Crème Fraiche

  • Jitter Bean daily.

008

I love lattes & they love me.

  • Sweet Tater Fries + Homegrown Arugula Salads.

031

Enough said.

  • Much-needed haircuts.

038

Hair is a serious matter.

Not only do I strive to keep my insides at their healthiest, but I also believe maintaining your outer beauty health is important too. I like to give my mane a healthy trim every 3-4 months. How important is skin/hair care to you? How often do you get your hairs trimmed?

  • Sweet Tater + Black Bean Balls + 3 hours of So You Think You Can Dance… I’m off!

XOXO,

Hillary

Filed Under: Uncategorized Tagged With: Apricots, Arugula, Basil, Blueberries, Crepes, Espresso, Lattes, Peaches, Peanut Butter, Quinoa, Renata's, Salad, Salmon, Salsa, Strawberries, Sweet Potatoes, Van's, Waffles, Yogurt

No Dairy. No Produce. No Chocolate!

February 25, 2010 by Hillary Leave a Comment

Howdy ho, neighbor!

I really don’t have anything exciting to talk about tonight [no news is good news, right?], but I thought I would pop in for a quick hello.

I think my Statistics exam went swimmingly today. I’ll have to wait to find out if that’s really true. Food Lab…not much to say about that either. Today’s topic of study was food preservation, so we made jams and pressure-processed carrots, etc. I did come home with a butternut squash in my backpack. Haha, gotta love free veggies!

On another random note, today’s eats were scattered across the flavor map. My grocery stash is so low, it’s ridiculous. Ya’ll know I go grocery shopping weekly, so I guess I had an extra-large appetite this week. I swear I’ve got nothing: no dairy, no produce, no chocolate! Tomorrow = Friday = Grocery Shopping Day! I think my cart is going to overflow =]

Example #1 of my fridge scrounging:

Whole Wheat Toast with Chevre, Fresh Basil & Tomato

Example #2:

Apricot Almond Element Bar

I’ve only got 3 left! I ate this after my exam around 1:00pm and it held me over through my workout until 7:30pm! That’s a substantial snack!

I was really energized after class (thanks, Element Bar), and excited to put on my new Nike Dri-Fit top and get spinning!

Heart-Pumping Cardio

  • 18-mile ride [48 minutes spinning]
  • erg [12 minutes rowing]

Arms

  • 2 x 12 lat pull-down @ 40 lbs.
  • 2 x 12 seated row @ 40 lbs.
  • 2 x 12 tricep extension @ 10 lbs.

Abs

  • 3 x 12 side dips @ 10 lbs. [each side]
  • 3 x 20 stability ball crunches
  • 2 x 10 “knee-to-chest rollers”
  • + 20 squats @ 10 lbs.

Alright, I must shut up now and get crackin’ on the chem homework!

Night,

Hillary

Filed Under: Uncategorized Tagged With: Basil, Element Bars, Goat Cheese, Tomatoes

Work It Out

February 21, 2010 by Hillary 11 Comments

Hi Lovely Readers! I was happy to read that so many of you were excited about the little tale this morning. I got the melted jam idea from another blog, but now can’t remember which.

After finishing my morning post, I made myself a latte – or technically a cafe au lait (with 1% milk) – and a sprinkling of raw sugar…mmm. I’m going strong with my Coffee Challenge and have decided to extend my goal until this Friday (rather than Monday). I have a tough school week ahead of me, and thought if I can avoid buying coffee until Friday, then I can reward myself with a treat!

Foam a la Aerolatte

***

Lounging around in my pajamas all morning meant a late lunch…but when I got around to it, this is what it consisted of:

Frijoles Negros, Salsa y Avocado + Agua

Dos Kiwis

***

After studying up for my Elementary Foods exam, I got antsy to exercise. My muscles are still extremely sore from the past 4 days of exercise, but I wanted to work out some of the lactic acid build-up. Nothing hardcore:

Cardio

  • 1 mile track [alternate jog/walk every 2 laps]
  • 20 minutes: ARC Trainer
  • 1 mile track [alternate jog/walk every 2 laps]

Abs

  • 2 x 20 stability ball crunches
  • 2 x 20 reverse crunches
  • 2 x 10 side crunches
  • 2 x 10 stability ball “knee-to-chest rollers”

Stretch!

***

Dinner was rustic and E-Z!

– organic polenta (sauteed in olive oil), marinara, chevre & tear of fresh basil –

Alright…time to study my fruits and veggies for Wednesday’s Elementary Foods EXAM.

Enjoy your night,

~ Hillary

Filed Under: Uncategorized Tagged With: Avocado, Basil, Black Beans, Goat Cheese, Lattes, Milk, Salsa, Trader Joe's

Blogger Blues

February 19, 2010 by Hillary Leave a Comment

Hey. Sorry for the lack of commitment to my blog lately. The groceries get slim at the end of the week and I tend to lose my motivation to capture my repetitive eats. A bowl of cereal can only be so exciting, ya know? The “spring” sunshine this week was totally a tease. It’s back to grey weather here, with a chance of rain. School is getting more difficult each and every week, and the stress levels are rising. Clearly, I’m having one of those funky Fridays. Reading through my daily blogroll today, I got the sense that stress is in the air. It seems as though a lot of us bloggers have had a rough week. I guess I’ve got the blogger blues =/

On a more positive note…I am really glad I’m feeling better physically and have been able to exercise the past 3 days! I went to the gym last night and did the most random workout. Switching up your routine is the key because I was sweaty, beet red, and woke up with sore muscles this morning – success!

Run – 1 mile

Arms:

  • 2 x 10 tricep dips
  • 2 x 10 lat pulldowns @ 40 lbs.
  • 2 x 10 seated rows @ 40 lbs.
  • 4 x 10 bicep curls @ 10 lbs.
  • 2 x 10 overhead presses @ 10 lbs.

Run – 1/2 mile

Cardio Burst:

  • 100 jumping jacks
  • 2 x 10 push-ups
  • 40 squats
  • 8 x 10 “block knee-chest raises”

Run – 1/2 mile

Abs:

  • 3 x 20 stability ball crunches
  • 10 stability ball “plank knee-to-chest rollers”
  • 10 side crunches each side

[repeat 2 + 3]

  • 20 side dips each side @ 10 lbs.

Stretch!

After class today, I met my roommate at the gym for another workout session:

  • 1.5 miles – Run
  • 30 minutes – Butts ‘n’ Gutts class
  • 15 minutes – Spin …on the coolest spin bike ever! I’m not kidding, I am in love. I was able to hook up my iPod and view my playlists, etc. on the huge screen. There is a TV option, of course, and it has a personal fan. It’s quite the machine!

Speaking of exercise, when I was talking to my mom on the phone last night, she mentioned the Foggy Bottom Milk Run, a local race near my hometown. It just so happens that it is conveniently during Spring Break this year. I don’t think I’ve done the race since 2006, so I was stoked. I went online and signed myself right up, making the early registration date by 1 day! I’ve only run the 4.1-mile distance before, but I decided to go all out and register for the 10-miler — why not? Guess I better start running…

* * *

I had pizza for dinner tonight. For most college students that means calling up Pizza Hut to deliver an extra-large meaty combo (with a side of bread sticks – ick), but for the Nutrition Nut it means:

wheat crust – $1.29 @ TJ’s

pesto

tomatoes

red onion

broccolini

chevre

…and a chiffonade of fresh basil

Overall: The dough took longer to cook…therefore turning the chiffonade of fresh basil into crispy basil…and it lacked in the flavor department, but I enjoyed making it – that counts as something, right? FYI, I took 38 pictures of my dang pizza and wasn’t pleased with any of them. Ugh, picture perfectionist. This is the best I can do tonight, folks.

I just took out my frustrations on the chocolate chip bag. I must ban chocolate chips from kitchen – seriously.

HAPPY BIRTHDAY, DAD!

Love,

Hillary

Filed Under: Uncategorized Tagged With: Basil, Broccoli, Goat Cheese, Pesto, Pizza, Red Onion, Tomatoes

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