Weekly Wrap-Up

Loves of Late

Family time: My parents were taking a quick vacation in Philadelphia this week and I took a mini road trip and drove up to spend the day with them!  I love the Magic Garden mosaics.

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TV: Rizzoli and Isles is on it’s final season and we have been loving it.  It is the most unrealistic of the cop shows that I enjoy but it’s also very funny and heartwarming.  All seasons are streaming on Hulu and I highly recommend going back to the beginning and giving it a watch.  Also, the first three episodes of Documentary Now.  Adam and I thought the 1st season went quickly downhill but the very first episodes are comedy gold.

Coffee: the beans we bought at Birch are fantastic, even when brewed in our crappy coffee pot at home.

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Every time I go to Reading Terminal I hit Old City Coffee.

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Also in Philly, I finally tried La Columbe.

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Stuff: My new planner!  I love new planners in general because I’m a dork but this one has shiny cut outs on the front. (from Blue Sky, fyi, but I couldn’t find it listed on the website)

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I also just bought a shirt with cut outs on it, apparently that’s my summer trend.

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The day I visited my parents we walked around the city all day and it was just so darn hot that we ended up buying me a new outfit so I could take the world’s most refreshing shower before dinner.

Eats

Coffee, duh!  More cups than were shown above, obviously.

Terrible picture of the yummy pecan pastries a coworker brought it.  She cut back on sugar which can leave baked goods overly tough but these ended up tasting like a pastry-scone hybrid.

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Yogurt bowl – plain Greek with chopped red plum, granola, chia, and sprinkles.

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Oatmeal bowl – with dark chocolate cacao nibs, chia, and coconut butter.  Plus an apple on the side.

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Chia pudding.  The fizzy coconut water was horrible, btw.

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When in Philly, (chicken) cheesesteak.

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Pocky stick snack.

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Turkey cheese roll ups.

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Dinner at Devon Seafood with my parents.

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I had the bouillabaisse.

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Chipotle night, midweek road trips tire you out.  My burrito was stuffed with chicken, pinto beans, peppers, cheese, sour cream, corn salsa, and lettuce.

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Best for last, the one thing I actually cooked myself!

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White quinoa / red lentils with lemon, tomato paste, and ginger / roasted zucchini and garlic sautéed mushrooms.

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Have a great weekend!

Honey Chipotle Chicken And Vegetable Quinoa Bowls {Recipe Redux}

From the Redux team

Fresh from the Garden

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.

Bowls of grains and protein topped with big piles of roasted vegetables are a dinner favorite in our house year-round, but in the summer-time it’s nice to be able to count on in-season produce that’s both fresh and locally grown.

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For these bowls I used both veggies and fruits – zucchini, grape tomatoes, and yellow peaches.  Plus some slightly out of season fresh lime juice.

Honey, chipotle, garlic, and lime marinated chicken strips.  Roasted zucchini.  And white quinoa with tomato, peach, honey, chipotle sauce.

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Honey Chipotle Chicken and Vegetable Quinoa Bowls; makes 4 hearty servings

  • 1/2 tsp and 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp ground garlic
  • 2 limes, juiced
  • 1 Tbsp and 2 Tbsp extra-virgin olive oil
  • 1 Tbsp and 1.5 Tbsp honey
  • 7.5 oz can chipotle peppers in adobe
  • 1.5 lb boneless, skinless chicken breast
  • 4 cups sliced zucchini, sliced in 1/8 inch thick circles
  • 10 oz grape tomatoes
  • medium sweet onion, cut in half and then sliced into 1/4 inch thick half circles
  • 2 cups chopped yellow peaches
  • 2.25 cups low-sodium chicken broth
  • 1 cup white quinoa
  • 1/2 Tbsp canola oil

{In advance}  In a large, durable baggie, combine 1/2 tsp salt, pepper, paprika, garlic, lime juice, 1 Tbsp evoo, and 1 Tbsp honey.  Remove six chipotle peppers from the can (be sure to keep them!) and then dump the rest of the peppers and sauce into the bag.  Stir marinade until well-combined.  Add chicken breasts and toss to coat.  Marinate for at least 6 hours or up to 24 hours.

{When you’re ready to get cooking}  Preheat your oven to 375 degrees Fahrenheit.  Prep two baking sheets with baking spray (and aluminum foil if desired for easy clean up).  On one tray, place the zucchini in an even layer; they can be bunched but try not to overlap.  On the other tray, place tomatoes, onion, and peaches in an even layer.  Drizzle the remaining 2 Tbsp of evoo evenly over the vegetables, then sprinkle with remaining 1/2 tsp salt.

Roast the tomatoes, onions, and peaches for 20 – 25 minutes, until the tomato skins have begun to blister but not brown.  Remove that tray from the oven and set aside to cool.  Bake the zucchini for an additional 15 – 20 minutes, 40 – 45 minutes total.

{While the vegetables are roasting} Stir together chicken broth and quinoa in a medium pot on high heat.  Bring to a rolling boil then reduce heat and simmer for 15 – 20 minutes, until all of the liquid has been absorbed, stirring occasionally.

Pour the canola oil into a large, lidded pan over medium-high heat, turning the pan to coat.  Working in batches as needed so as not to overcrowd the pan, cover the pan and cook chicken breasts 5 – 7 minutes on each side until cooked through.  Set aside cooked chicken until cool enough to handle then slice into thin strips.

{Once the quinoa is cooked}  Allow the cooked tomatoes, onion, and peaches to cool for at least 5 minutes.  Place them in your food processor and process 5 – 10 seconds until homogenous.  Add the remaining 6 chipotle peppers and the remaining 1.5 Tbsp honey and process until combined.  Stir the sauce into the cooked quinoa.  Note – you most likely will have more sauce than you need, we used about 3/4 of our batch and then saved the rest for turkey sandwiches and tortilla chip dip.

{When you are ready to serve}  Divide the quinoa evenly among four bowls, topping with additional sauce if desired.  Top with cooked chicken and zucchini slices.  Serve outdoors, if possible.

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Click the link below to see what other Redux members cooked up.  I’m hoping someone tackled watermelon!

I Forgot A Title Again!

It is problematically late, but tomorrow’s exhaustion will definitely be worth it.  I spent the first half of the day cuddling in bed with husband.  Literally, the first half.  It was fabulous.  Then we went to lunch and ran a few errands, and I spent the remainder of my day working on a giant project for my internship.  I am 100% finished with it, wahoo!

Brunch from Pano’s.

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Chicken slavaki wrap,

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with french fries.

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I ate half of each.  I’d been craving french fries like crazy but the sandwich wasn’t as exciting.  Not bad, but I’m just not that into chicken; the feta made it.

Iced coffee with Silk Unsweetened Vanilla Almond Milk and sugar.

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The coffee was salted caramel flavored from Wegmans and it was yummy.  I have a little bit of my cup left and I’m looking forward to it for breakfast.

A giant bowl of Lays’ Chicken and Waffle Chips.

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This finalist flavor was pretty good; the flavor was definitely “chicken.”  Embarrassing sidenote – I was talking with Adam about the dog and I heard “I usually just shake my bag of chips at him,” come out of my mouth.  The juxtaposition of usually with my bag of chips may have been my come-to-Jesus moment about how fat I’m getting.

At least nibbling does help me focus on work; I am 80% more productive with food next to my laptop.  Final snack plate.

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Honeycrisp apple,

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with ~1/2 serving of Alter Ego Quinoa Dark Chocolate.

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The chocolate was fun.  I’m excited to have Adam try some because he adores quinoa.

Dinner was a bit of a failure.  I sautéed frozen carrots and Wegman’s Japanese Stir Fry mix with a packet of Naysoya Shirataki Fettuccine in canola oil, then tossed in a serving of my peanut sauce and let it get nice and crispy.

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Sauce was great.  Veggies were great.  “Noodles” were slimy and terrible.  I ate ~half then gave a bite to Adam who promptly spit his chewed-up mouthful back in my bowl.

It was bedtime two hours ago is time for bed!

Hello, 2013

Happy New Year!

I hope everyone had a great first day.  I started my year the best way possible – a long morning in bed with my husband and dog and an afternoon spent cleaning every trace of 2012 away from the apartment.  He vacuumed and put away Christmas decorations and I organized and put away the Christmas presents.  I also did some electronics cleaning; my cell phone, bookmarks, and google reader are sparkling.  I even cleaned up my desktop.

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Tomorrow I just have to organize my school stuff from last semester.  I’ve got to start getting ready for the next (last!) semester; I go back to school in 20 days!

We started our day with smoothies for a late breakfast.

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For two: 1.5 cups Silk Soy, 1.5 frozen bananas, 1/4 cup sweetened shredded coconut, and 1 Tbsp coconut oil went into the blender.

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It was yummy!  I got the coconut oil idea from Jenna Marbles and I think it was a good addition.

Lunch came in snack plate form.  Roasted green beans.

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And a sweet plate.

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Sliced honeycrisp,

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smoked almonds,

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and the last cherry cheesecake brownie.

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The mouthfuls with almond and brownie were great.  I am not going to post the brownie recipe because it is cobbled together from a few sources but I am working on something similar that should be amazing.

I also had a small coffee – with lots of skim milk and vanilla sugar – when we went to Wegmans in the afternoon.

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We may have made a grocery trip, but dinner was still pieced together from random things left in the fridge.  Thankfully, it ended up being delicious.

Cornmeal crusted tofu.

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I marinated pieces of 3/4 of a block of extra-firm tofu in Stubbs BBQ sauce all afternoon and then tossed the pieces in cornmeal (aka raw polenta) and corn starch and sautéed them in a bit of canola oil.  We loved them, the crust was perfection!  I dipped mine in honey.

Roasted asparagus.

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With cooking spray, salt, and a bit of lemon.

Lucky quinoa salad.

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I cooked 1/2 cup of quinoa, tossed it with 1 cup of canned black-eyed peas {for New Year’s luck!}, the leftover bbq sauce from the tofu, and some chopped green pepper.  It was like a quick and dirty hoppin’ john.

For dessert we opened up the chocolate cream biscuit cookies we bought at Vineeta.

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One serving each and I’m excited to eat the last three tomorrow.  They were quite good.

How’d you spend the first day of 2013?

A Midsummer Night’s Date

So I did, in fact, sleep through yoga.  I suck.  I have two weeks until school and then I’ve got class at 8 am five days a week so I need to seriously work on my getting out of bed skills!

Breakfast was a big pink smoothie.

Into the blender went 1.5 cups Silk Unsweetened Vanilla Almond Milk, a heaping 1/2 cup frozen strawberries, a heaping Tbsp pb, and 2 scoops of Tera’s Whey Organic Bourbon Vanilla Whey Protein Powder.

My smoothie tasted like a vanilla pb & j!

I also had 2 oz of the wasabi snack mix my parents brought.

I spent what was left of my late morning cooking dinner.  This quart of heirloom tomatoes played a big role.

I also finally used this Kelapo Coconut Oil sample that I got last summer at HLS.

And tri-color quinoa from last summer’s trip to Trader Joes.

The dog is afraid of the oven and this meal kept the oven and stove-top on for a solid hour and scared him deep into the back of the closet.

What a scaredy cat dog!

The end result was worth it.

Here are the general specs if you want to recreate it, for 4 servings –

  • 1 cup quinoa, cooked according to package instructions
  • 1 quart tomatoes, roasted
  • 2 large zucchini, sliced and roasted
  • 2 pints sliced mushrooms, sautéed in 2 Tbsp butter
  • 14 oz extra-firm tofu, drained and pressed and sautéed in 1 Tbsp coconut oil with seasoning of choice
  • sauce of choice (I topped my bowl with 2 Tbsp pesto)

The photos are actually of Adam’s bowl since my dinner looked like this –

I ate to-go because the husband picked me up from work and we walked straight to Shakespeare in Delaware Park.

We only caught half of “A Midsummer Night’s Dream” (I got out of work late and Adam has a strict bedtime) but we enjoyed what we saw.

We shared these cola gummis for dessert while we watched.

Buffalonians, have you seen any Shakespeare in the park this summer?

It’s All About Your Perception

This morning there was an issue with the alarms – Adam actually slept through his first class! – so the big breakfast I had planned couldn’t happen.  We were in such a rush leaving the house it was not until I sat down in the car that I realized I hadn’t washed my face, brushed my teeth, or put on make-up!!!  Thank goodness I managed to grab this PB Cookie Lara Bar for breakfast.

When I got to Anatomy Lab it seemed like bad-news-bombs were just dropping all over the place –

  • we have a homework assignment, and my group’s is due even though the apparatus we were given was broken
  • I only scored a 75% on last week’s quiz
  • we now have a quiz next week (that brings my quiz/exam total for next week up to 5!)

But you know what?  My morning was better than their’s –

It’s all about perception; when things seem bad you’ve got to put them into perspective before you get upset.  By the way – yes, we did a frog lab; yes, it was awful.  I wasn’t bothered by the cats at all but Mr. Hops made me pretty sad.

In my break between labs I did some Orgo reading and ate lunch.  Plums (why did I buy so many of these?!),

and another turkey/Laughing Cow/Sandwich Thin.

Today’s Food Lab experiment was fat cookery.  My group had to prepare deep-fried Pakoda (Indian-style veggie tempura), pan-fried catfish, and fried bread (to experiment with the effects of the quality of the cooking oil).  The small room got pretty crazy with five groups frying, the smell was out of control!  I had to take three (small) bites of fried bread so I could write up my lab report and it was pretty nauseating.  I just took a tiny plate of food at the end.

Next week we are doing fruit, and I am much more excited to sample then!

I actually felt pretty sick just from that small amount of fried food, but I knew that the gym would make me feel better.  30minutes on the elliptical, random, level 6.  I kept my workout short because I was feeling awkward about just how bad I smelled!  My hair and skin are like smell sponges; when I worked at Cold Stone in high school the smell of waffle cones would waft off of me for days!

I took a shower as soon as I walked home (and scrubbed and scrubbed and scrubbed!).  Then Adam and I took a quick fountain diet soda walk and got started on dinner.  I was actually so hungry after our walk that I ate this mini bag of kettle korn while we cooked.

Dinner was three simple steps.  Prepare some quinoa.

Pan-steam eggplant and spinach.

Make a quick curry sauce out of 0% Plain Stonyfield, curry powder, garlic powder, onion powder, and brown sugar.

Serve and consume.

Adam thought this was going to be gross and he ended up pleasantly surprised, and I thought it would be wonderful and ended up underwhelmed.  It’s all about perception!

Have you ever been so tired (or rushed!) that you forgot to brush your teeth?

McRoad Trip

Our drive took extra long due to some fun, fun traffic but we made it safely to Ohio.  All the road trips we took the last year have definitely reinforced how in sync the husband and I are; no matter how many hours we spend in the car we always find something to talk about.  The great thing about being in similar fields – medical school and dietetics – is that we always have things to teach each other.  I know that Adam is smart but whenever he talks about medical issues I am always amazed with his passion.  End sap.

We needed some car trip caffeine so we decided to cash in some McDonald’s coupons I picked up at BlogHer.

McCafe Frappes, he went with mocha and I went with caramel.

We were expecting them to be too sweet but it ended up being a total love affair.  We both agreed that they tasted like Starbucks frappaccinos, but better!  The caramel and mocha flavors didn’t taste artificial and the coffee taste totally came through.  I asked for mine without whipped cream and it ended up having 480calories.

When we finally reached Ohio we did the family thing (and bedtime, eek!) before deciding that 9pm was getting to be a pretty late dinner.  Our in-laws food situation was a bit sparse so we headed to the grocery store to stock up on essentials.  I stopped by the freezer section for dinner.

I’ve tried the Kashi Mayan Harvest before (during vegan month) but I ended up being surprised by how much I enjoyed it.

Even frozen the plantains had a great sweetness and texture.  The sauce and the quinoa compliment them perfectly.

I also grabbed a single serving bag of Dirty Chips.

I love kettle style chips, the folded up ones are my favorite.

What is your favorite road trip conversation starter?  Adam and I alway seem to talk about sustanability and humane farming practices.