Tuesday, August 13, 2013

Falafel Pitas with Cucumber-Yogurt Dressing

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Hello all and Happy Summer! As you can tell, I've taken a summer blog writing hiatus. It's been wonderful, but I'm so happy to be back! I've had lots of blog posts swirling around in my head and this recipe for falafel is one of them.

My friend just purchased her first home and we wanted to celebrate by making dinner at her new place! We tossed around some dinner ideas and finally ended up deciding to make this recipe! I had first made this recipe back in the summer of 2007. My family had received a subscription for Cooking Light and I loved the monthly magazine and flagging recipes to make. I ended up flagging this one back in January of 2007 and finally got around to making it for my family that August. I loved it then, and I still love it to this day. The ingredient list is short and this meal can be prepared in 15-20 minutes. It's the perfect weeknight meal!

Falafel Pitas with Cucumber-Yogurt Dressing
adapted from the Cooking Light recipe, January 2007
serves 4

for the falafel:
1/4 cup minced red onion
1 tablespoon dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 can (15 1/2 ounces) of chickpeas, rinsed and drained
1 slice whole-wheat bread, torn into pieces.
1 large egg
1 large egg white
1 tablespoon olive oil
2 whole wheat pitas, split
1 cup spinach

for the cucumber-yogurt dressing:
1 cup plain, nonfat greek yogurt
1/2 cup diced, seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice

Directions: 
Combine onion through egg white in a food processor until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/4 cup chickpea mixture per patty into the hot pan (I used this cookie scoop to form uniform patties). Cook 4 minutes and then flip and cook 4 minutes on the other side. 




For the dressing, combine all ingredients in a small bowl and chill until you're ready to assemble your pitas.
Fill each pita half with 1/4 cup spinach and add two patties to each pita half. Spoon 2 tablespoons of Cucumber-Yogurt Dressing into each pita half.

Serve and enjoy! xoxo

Monday, June 17, 2013

I discovered something really crazy this weekend...

I'm so used to running on my own, that I have to adapt to running with a partner! To say I am happy to have my sister at home is the biggest understatement of the century! We have so much fun hanging out and being in each other's company, that it's so hard to leave her in the morning to go to work. She's my best friend and I love her with all of my heart :). So, naturally, one would think that sisters who love to spend every waking minute together would be the best running partners. Well, it's a little bit of a sensitive subject...

Rewind to August of 2010. My sister and I had talked a lot about running and wanting to start a regimen. I was visiting her in the Emerald City and we headed out to our favorite 3.2 mile loop, Green Lake.  I love this loop SO much and Marisa and I have had the most wonderfully thought-provoking, life-altering conversations while covering this loop. We parked in the neighborhood, and headed over to the path. Once our feet hit the gravel, Marisa asked me "Should we try to run it?" Instead of thinking that it was a crazy idea, I eagerly responded "YES!" I was SO surprised that I was not more sheepish and scared. So, there we were, in our raincoats, running the 3.2 mile loop around Green Lake, with the rain misting our faces as we pounded the pavement. We weren't fast, but we weren't slow. We were temperate and steady the entire way. We never once talked about stopping; we simply talked about how happy we were to be "doing it!" We rounded the final curve and slowed to a walk. We had run the loop. And we were alive. Our cheeks were rosy, but our lungs and heart and legs and minds were thankful. Oh so thankful. And we smiled and took pictures and made a pact to keep running. And we did. The following March (2011), less than seven months after our first run together, we crossed the finish line of our first 5K. Again, we were in our raincoats and instead of misting rain, it was a full-fledged downpour on our run. Despite the weather, we felt strong and happy to be running.
Crossing the finish line of our first 5K!
October of 2012, we ran again, in the rain, and crossed the finish line happy and excited, alongside running chickens, bananas, hot dogs, and waldos (it was a Halloween race after all!). We had shaved more than two and a half minutes off of our 5K time!
a poor quality proof...lo siento! check out the rain!

We're still running, and we're hoping for a sub-30 5K time. It's going to take a lot of work, but it's "totally doable," to quote my smarter and wiser older sister, Marisa. I'm so excited to tackle this challenge and I'm even more excited to embark upon this journey with my sister and best friend.

But, back to the running partner ordeal. I have this weird thing that happens when I race. I become a bear! Marisa is the most loving and nonjudgmental person you will ever meet, but I become a bear once the starting gun goes off. I don't like to talk, I don't want anyone telling me "to push it harder" or "to pick it up," or to "breathe." On our last 5K, we encountered what felt like the world's tallest hill and my legs were killing me! There was Marisa, cheering me on, and coaching me through it, but I was having none of it. I was mad. For no reason! After the race, I felt fine, but during the race, I was so angry. It's bizarre and I hope I grow out of it very soon.

This past Saturday, Marisa and I went out on our first run together since Christmas. We headed to our neighborhood track and we decided to run the 12 laps around the track to hit our 3 mile target. It was 1pm on a hot and humid summer day, and it was my idea to run at this time because I wanted to have the rest of our afternoon free. We walked two times around the track and then started running. My stomach was acting up, so I needed to stop for water and a bathroom break after 1.5 miles (6 laps). After 9 laps, I was feeling the heat and I started to have the chills. I let Marisa go ahead of me and I did the walk half a lap, run half a lap method for two laps, and then ran the final lap at a faster speed than my other laps. It was a challenging run and I was really upset with myself. Some days are better than others, but I couldn't help feeling like I had let my sister down by slowing down.

We all have good (running) days and bad (running) days, but the most important part is that we have running days. I love the sport of running and I'm so eager to get better and faster and stronger. Sometimes, running with a partner shows you that you need to listen to your body and back off when necessary. Sometimes, running with a partner encourages you to push harder and run faster and farther than you would on your own. I'm still figuring out how to stay nice and avoid anger on my partner runs. I'm so blessed to have the world's best running buddy and I want her to feel the same way. I need to clean up my attitude if I want to keep my partner!

I've been voraciously reading articles aimed at running partners and personalities and preferences, but I can only find the most wonderful stories of partner running bliss. Perhaps, I'll have to submit a piece to Runner's World magazine detailing my ordeal. Perhaps, they'd have some positive feedback.

Today, during my lunch break, I went on a 3.2 mile run. It was incredible and I felt super strong. I had my music on and I was happy to be in my own head for 38 minutes. I only had one regret after my run; that my sister wasn't running right beside me...

The best smoothie you'll ever have...


Have you ever tried a green smoothie? If not, you're in for a treat! My good friend in college introduced me to these "green monsters" and I've been hooked ever since. Even though these drinks and super-healthful, you'd never know it. They're smooth, rich and flavorful. And the green color is bright and cheerful. Drink this on any summer day and you won't be disappointed. Your heart, skin, and tastebuds will thank you! 

The Country's Best Smoothie (TCBS)

Ingredients:
- 1 cup of almond milk (we only had a coconut/almond blend on hand, but plain almond milk works just as well)
- 1 banana (ripe is best)
- 3 large handfuls of spinach
- 1 cup of ice

Directions:
Place almond milk, banana, and spinach in blender and blend until smooth. Scrape down sides, if necessary. Add ice and blend until ice is evenly distributed through smoothie. Pour into a tall glass and serve with a striped straw. Happy sipping! :) xoxo

Dessert Parfaits

Hello and Happy Monday! For the past 9 years, I've made these delicious parfaits for my dad every father's day! I stumbled upon the recipe in the June 2004 edition of Cooking Light magazine and I immediately knew that we needed to try them. My dad loves parfait, but prefers his without granola or any other additions...simply fruit and creamy yogurt. I new that I needed to modify this recipe, but was so satisfied with the outcome that I've never missed the granola or almonds. My version of this recipe calls for three ingredients and takes less than ten minutes to whip out. The most time-consuming step involves washing and slicing the strawberries. I've served them for breakfast and dessert and they work perfectly for both. Last night, after lasagna and presents, we enjoyed this delicious treat! The strawberries were perfectly sweet and the yogurt was so vanilla-y and smooth. I hope you make these soon! :)

Brunch Parfaits
adapted from this Cooking Light recipe, June 2004 

Ingredients:
- 4 cups of strawberries, sliced
- 1/3 cup apricot preserves
- 2.5 cups of nonfat vanilla yogurt (we used Dannon Light 'n Fit)

Directions:
Wash and slice strawberries. In a microwave-safe bowl, heat apricot preserves on high for 15-20 seconds, until melted. Heat for 10 more seconds if preserves are not yet melted. Pour preserves over strawberries and toss to coat.
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Obtain 5 large glasses and scoop 1/4 cup of yogurt into the bottom of each glass. Add 1/3 cup strawberry + preserve mixture to top of yogurt in each glass. Add 1/4 cup of yogurt to top of strawberries and finish by adding 1/3 cup strawberries to top of yogurt. Cover with plastic wrap and chill in the refrigerator until you're ready to serve them. They'll keep overnight in the refrigerator. Serve with a long, silver spoon and enjoy every bite! 
I hope you'll make these for your dad  this summer! xoxo

Happy Father's Day!

Hello and Happy Father's Day! I hope you all are having a wonderful Sunday! I just wanted to pop-in to wish all of the fathers, godfathers, stepdads, and grandads a very happy father's day! To celebrate the day and to spoil my dad with one of his favorite meals, I made a delicious summer vegetable lasagna. It turned out SO well and I'm so excited to share the recipe with you all. The greatest thing about this meal is that it is vegan and has tons of vegetables and it's so good for you. Without further ado, here's the recipe.

Summed Vegetable Lasagna
inspired by this recipe from Daily Garnish

Ingredients:
- 2 zucchini
- 2 yellow squash
- 1 lb crimini mushrooms
- 1 jar marinara sauce
- one box whole wheat lasagna noodles
- one package of firm tofu, drained
- one package frozen spinach, thawed and drained
- one tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon kosher salt

Directions:
Wash and chop zucchini, squash and mushrooms into bite- sized pieces. Sauté until tender and browned. Drain liquid from vegetables. Trust me. You DO NOT want a watery lasagna!! Add jar of marinara to vegetables and set aside.

Boil six quarts of water and add a tablespoon of salt. Add 12 sheets of whole wheat lasagna and boil for 10 minutes. Drain noodles and rinse with cold water. Lay noodles on a towel one by one to dry.

In a stand mixer fitted with a paddle attachment, mix tofu, oil, garlic, oregano, and salt together for one minute. Add spinach and mix for another minute.

In a 9x13 casserole dish, spoon a few spoonfuls of tomato + vegetables and spread evenly on the bottom of the dish.

Place three noodles on top of the sauce.

Spread one third of the tofu + spinach mixture on the noodles.

Place several spoonfuls of tomato mixture on top of the tofu mixture.
Layer three noodles on top. Spread tofu on noodles, then layer with tomato. Repeat until you reach the top of the casserole dish. End with tomato mixture on top.

Cover with foil and bake at 375 degrees for 45 minutes. Remove from over and cool for ten minutes.
Serve warm. Enjoy! xoxo

P.S. This lasagna might not win any awards for appearance, but, trust me, this tastes fantastic!
Happy Father's Day! :)

Wednesday, April 10, 2013

Tokyo, anyone?

How incredible would it be to ride to the top of this tower?
Kyodo/Reuters
Who's with me? 
xoxo