Back in Black

By my calculation, it's been almost one year and seven months since I've updated this lovely blog. How sad! I don't know what to say besides, well, life happens.

Since we last spoke, I took a "real person" job with a 401k, benefits, and vacation time. The transition from teaching yoga and dance to office work wasn't too bad - I actually like my job alot! On the other hand, going from a very active lifestyle to a 90% sedentary lifestyle is extremely hard on one's body. Needless to say, I've gained a substantial amount of weight in the last year or so. I'm not obese or anything, but I've crept into the "overweight" category of my Body Mass Index calculator.

The last month or so has been good because my partner and I both adopted a healthier lifestyle (less meat, less fast food, less soda, etc.). Also, I purchased an adorable puggle puppy - which has gotten me moving around a lot more. We go on 2-3 longish walks each day, which has been nice exercise. I've also reintroduced yoga to my life (did I mention that I quit teaching when I got my "real person" job?) and even went on a two mile run yesterday.

These changes have been remarkably great. I feel happier, more energetic, and at peace. On the other hand, I am terrified that this burst of healthiness will be short-lived. Once off the bandwagon, it's so easy to keep falling off. I'm hoping regular contributions to this blog will help me stay with it!

I thought, in honor of my return to healthfulness, I would share a few products that are helping me get excited about jumping back on the bandwagon:

1. Nike + Running App - This delightful iPhone app tracks distance and speed during runs and syncs with your iTunes library. In addition, it cheers for you at the end of a run and sometimes even sends you messages from celeb runners (such as Ellie Goulding). What awesome encouragement! 
2. The Looneyspoons Collection Cookbook - This great cookbook is chock-full of healthy recipes and fitness tips. I've made a few dinner and dessert recipes from it and everything has turned out great! There's also a lot of variety too!
3. V8 Spicy Hot Juice & Naked Brand Smoothies - I know there are many proponents of V8 (too much sodium!) and pre-made smoothies (too much sugar!), but these convenience products have really helped me increase my vegetable/fruit intake. Granted, fresh is always better...but a V8 or Naked Green Machine Smoothie are definitely better than soda or (God forbid) a milkshake, right? Plus, each of these products offers numerous vegetables, fruits, and nutrients. I love them!

So, that's that.  Be checking back in the next few days for some recipes and updates! The plan is to cook dinner and run again tonight, so keep your fingers crossed that I follow through ;)

New Author/Blogger Find!

As a blogger-wannabe, I just love, love, love discovering new talented, successful bloggers. I usually sniff out their books at the bookstore and then proceed to read their beautiful, regularly-updated blogs through all previous posts until I'm completely caught up. Former finds include Lisa Lillien (aka Hungry Girl http://www.hungry-girl.com/), Heidi Swanson (http://www.101cookbooks.com/), and Molly Wizenberg (http://www.orangette.blogspot.com/).

Well, recently I discovered Tina Haupert (http://www.carrotsncake.com/). Her first book -  Carrots 'N' Cake - was recently published; it has some wonderful healthful recipes, stories, and advice for healthy eating and adopting a healthy lifestyle. I just love it! Check it out =)

I've already tried one recipe from the book/blog, and it was great! It's called the '3 minute cookie' and it works perfectly for those desperate times when you crave something warm, decadent, and sweet (but still guilt-free). Here's the link to the recipe:

http://carrotsncake.com/2010/01/the-3-minute-oatmeal-raisin-cookie.html

So. freakin. good.

Headed to Louisiana to visit family with David tomorrow. Of course, I'm packing Carrots 'N' Cake to read on the plane. Am I the only person that enjoys flipping through recipes on an airplane? ;-)

Mini Marathon Results and Vegan Pineapple Coconut Cream Pie

So - yesterday - my friend Beth and I ran the Indianapolis Mini Marathon!

Our months of training finally brought us to our goal of running the 13.1 mile race in under 2 hours and 10 minutes. Our actual time was 2:06. We finished 10,281st out of 35,000 people. Not bad! I was really proud of myself, especially since I used to categorize myself as one of those people who only ran when chased. The experience was unreal: the spirited runners, the loud music, the cheerleaders on the sidelines, the course (which went around the Indianapolis Speedway!), and that amazing moment when we crossed the finish line. It was truly, truly an unforgettable experience. And I understand now why Beth said the races could be addicting...once you're done, you want more! I'm currently debating another half marathon in Chicago or possibly at Disney World! And I'm considering - - possibly - - training for a FULL 26.2 mile marathon. We'll see.

For now, I'm eating whatever the heck I want...in sort of a celebration I suppose. Today I made a vegan Pineapple Coconut Cream Pie. While non-dairy pies like this one - made with tofu - don't necessarily replicate the flavor of a real cream pie, they are so easy to put together and so much healthier that it's hard not to love them. Actually, this recipe (derived from one by Julie Hasson's great Vegan Diner cookbook) is the best tasting tofu-based pie I've ever made. I even asked David to try it and, while he doesn't like coconut, he agrees that you really can't tell you're eating tofu instead of eggs and cream. It's that good.

Pineapple Coconut Cream Pie

- 9 inch store-bought graham cracker crust pie shell (or you can make your own)
- 12.3 oz extra firm silken tofu, drained if packed in water
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup full-fat coconut milk
- 3/4 cup crushed pineapple in its juice

In a food processor, blend the tofu and coconut milk for a few minutes...until completely smooth. Add the sugar and cornstarch and blend again for a minute or so. Carefully transfer the mixture to a saucepan and bring to medium heat over the stove. Whisk consistently for a few minutes, until the mixture resembles a thick custard. Pour the mixture into the pie shell and refrigerate for a few hours or overnight (it will continue to solidify the longer it is refrigerated). serves 6-8

Vegan Slow-Cooker Bolognese

While I'm no longer vegan, I still enjoy vegan and vegetarian cuisine on a regular basis. Cutting down on meat and cheese is a great way to control one's intake of cholesterol and saturated fat. Vegan/vegetarian diets also tend to be higher in fiber, minerals, and vitamins than non-vegan diets. I've found that my body runs best on lean protein from animals (especially turkey, chicken, fish), but I can also acknowledge the benefits of a plant-based diet...so I try to eat it once a day or at least a few times a week.

This week I decided to "veganize" one of Lisa Lillien's slow-cooker recipes from her latest cookbook Hungry Girl: 300 Under 300. It is so easy to eat vegan/vegetarian nowadays because it seems that every grocery store (even Wal*Mart) has multiple meat/cheese substitutions available. I simply swapped out the ground turkey from the original recipe and - instead - used a mixture of soy meat crumbles and "mock" Italian sausages (made of soy). This recipe makes ALOT of sauce, so be prepared. I ate it with pasta, on bread (a la sloppy joes), and plain by itself. Enjoy!

Vegan Slow-Cooker Bolognese

- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tablespoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash red pepper flakes
- 1 teaspoon sugar
- 14.5 oz diced tomatoes
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 14 oz soy meat crumbles
- 5 oz "mock" Italian sausages (or feel free to just use extra meat crumbles), chopped into half moons

In the bowl of the slow-cooker, combine the first nine ingredients and stir to fully mix. Add the remaining ingredients and stir again to evenly distribute the vegetables and break up the meat crumbles. Cook on high for 3-4 hours or low for 7-8 hours. Uncover and taste for additional salt, pepper, and sugar. (If the sauce tastes too bitter, add sugar. If the flavors aren't really popping, add salt). serves 4 with cooked pasta plus leftovers

Cabbage Rolls and Chocolate Cheesecake

I am (almost) officially done in my duties as a dance faculty member at IU, I've finished my semester of teaching yoga for Recreational Sports, and have an entire month before I begin my new job with Career Services. The prospect of occupying myself for an entire month without a job (not counting my biweekly yoga classes at Panache Dance Studio) is terrifying! I'm not sure what I'll do with my time. I remember so looking forward to summer breaks as a child - but as an adult, it is absolutely unthinkable.

To occupy my time, I will (hopefully) be choreographing and preparing for the next Panache Dance showcase, running, reading, cooking, blogging (yay), and maybe checking out some volunteer work? I'm not sure where...but I thought it would be a nice way to spend my oodles of free time. If you have any suggestions, let me know.

Anyhoo, I've already started cooking more since my workload has fizzled and I've got two really great recipes for you tonight. Enjoy!

Cabbage Rolls
This recipe is modified from Devin Alexander's The Biggest Loser: Flavors of the World Cookbook. Cabbage rolls are featured in many different ethnic cuisines of Europe and Asia. The recipe may seem extremely involved, but it's quite simple (and tasty).

- 1 head cabbage
- 1 lb. extra lean ground turkey
- 2 cups tomato sauce
- 1 small onion, minced or finely chopped by hand or in a food processor
- 3/4 cup cooked short-grain brown rice
- 1/4 teaspoon black pepper
- 1/4 cup white vinegar
- 1/4 cup sugar

Preheat the oven to 350 degrees and lightly coat a 9x13 baking dish with cooking spray. Bring a large pot of water to a boil.

Add the cabbage to the boiling water, reduce the heat to low, and cover. Cook for 10 minutes. Using two large spoons or a set of tongs, carefully remove the cabbage from the water to a large bowl over the sink. Gently rinse the cabbage in cold water until cool enough to touch. Gently peel whole leaves from the head of cabbage without ripping them and stack them on a plate covered in paper towels. When you get to stiff leaves that don't peel easily, return the cabbage to the hot water for an additional 10 minutes of simmering. Repeat the process of rinsing and peeling the cabbage until you get 12 intact large leaves (this took me two rounds of steaming and peeling). Discard the remaining cabbage or save for another use.

In a large bowl, mix the cooked rice, turkey, onion, pepper, and 1 cup tomato sauce until completely combined. Place a small handful of the rice/turkey mixture in each of the cabbage leaves and fold like a burrito (tuck in the sides first and then roll down the top). Place the stuffed rolls seam side down in the baking dish.

Combine the remaining tomato sauce with the vinegar and sugar, mixing until the sugar dissolves. Evenly pour this mixture over the cabbage rolls. Cover the baking dish with aluminum foil and bake for an hour and a half, until the meat is cooked through and the leaves are translucent. makes 12 cabbage rolls, serving 3-4

Lowfat Chocolate Cheesecake
This scrumptious dish comes from Marlene Koch's wonderful and thorough "diet" cookbook Eat What You Love. Koch champions Splenda in her baking, so those who don't use it might want to steer clear of this recipe (or her book). I don't have an issue with Splenda, so I love her stuff!

- 1 store bought chocolate or graham-cracker crust
- 1/3 cup chocolate chips
- 12 oz nonfat or lowfat cream cheese, at room temperature
- 1/4 cup cocoa powder
- 1/2 cup Splenda
- 8 oz tub fat free whipped topping, thawed
- handful chocolate chips and chocolate syrup, for topping

Heat the chocolate chips in the microwave for one to one-and-a-half minutes, until completely melted.

In a standing mixer (or in bowl using hand mixers), beat the cream cheese until creamy. Slowly pour in the melted chocolate and beat until mixed. Next, add the cocoa powder and Splenda and beat again until incorporated. Gently fold the whipped topping into the cream cheese mixture with a spoon and mix until thoroughly combined. Spoon the mixture into the crust, sprinkle with chocolate chips, and lightly drizzle with chocolate syrup. Let refrigerate for at least two hours before slicing and eating. serves 6-8

Restaurant Review: The Owlery

Today, a friend and I experienced "The Owlery" - Bloomington's newest vegetarian/vegan restaurant on Rogers Street (near the intersection of Rogers and Third) for the first time. So how was it?

First of all, the small building has a cute "diner" feel - complete with white square tables and red and yellow plastic bottles full of ketchup and mustard. I really liked the atmosphere in the restaurant; there was some relaxed alt-music (think The Shins or something) and friendly staff.

The menu had some nice vegan/vegetarian selections, including some fun appetizers like fries with vegan gravy and cheese and coconut macadamia tofu. I decided on the vegan reuben with fries and my friend got a BALT (tofu bacon, avocado, lettuce, and tomato sandwich). Both were delicious. I was especially impressed with the reuben...getting authentic flavors out of vegan thousand island dressing and mock-meat can be challenging, but The Owlery nailed it. The fries were great too; just greasy enough and wonderfully textured.

The price was great as well. Our meals were each about $8.00 and, considering the serving size, it was a good deal.

Any downsides? Well, truthfully, the wait for food was longer than it should have been. Our food probably came thirty minutes after we ordered. But (to be fair) the restaurant was slammed with a gigantic party of teachers and young students around the same time we arrived. The waiter also gave me a free tea to make-up for our wait.

While I wouldn't recommend The Owlery for lunch if you're in a time crunch, it's a great spot for hipsters and vegetarian/vegans...and people like me who just like to eat. The prices are reasonable, the atmosphere is fun, and the food is well worth the trip. The staff is friendly as well. Try it out!

Easy Chicken Mole, Running Update, and New Clothes!

It's been awhile. I apologize. Just when I thought I was back to regular blogging, mountains of work threatened to overtake my life. Fortunately, I've survived the onslaught and I'm back with some fun news and a great, easy, delicious recipe.

First off, I must fill you in on my half-marathon quest! We have reached the 10 mile marker and have only THREE weeks left before the actual race! I am getting extremely excited. We've been training for about four months and our hard work is finally hurdling us to the finish line. Since we started, I've worn holes in my shoes (bought a brand new pair) and increased my short distance three mile run from 33 minutes to 23 minutes! The progress is so inspiring to me...especially considering a few months ago I was one of those people who hated to run and never imagined running a half marathon. Pretty cool, huh?

In other news, I went on a MAJOR shopping spree for my new job (set to start June 1st). I got some great deals at Express, Target, and Macy's...and I can't wait to show off my brightly colored polos and spiffy new leather shoes. I figured, "Why not?" A new path, a new start, a new wardrobe. My parents - very generously - sent me some money for the shopping spree and I am incredibly grateful.

For dinner, I made a really easy Chicken Mole from Allison Fishman's new book You Can Trust a Skinny Cook. Allison was one of the hosts of Lifetime's Cook Yourself Thin television program (one of my favorite shows...I don't know why they aren't making new episodes anymore). It was quick to throw together and tasted really great. Try it out!

Easy Chicken Mole

2 tablespoons olive oil
2 lb. boneless, skinless chicken thighs
Sea salt and black pepper
1.5 tablespoons spicy chile powder
1.5 tablespoons oregano
1.5 tablespoons unsweetened cocoa powder
16 oz. jar salsa (I used Newman's Own Garden Fresh)
1 cup water
12 oz. frozen mixed vegetables
1 lime, cut into wedges

Heat the oil in a large skillet over medium heat. Add the chicken thighs and sprinkle with some sea salt and black pepper. Cook for about two minutes, until lightly browned. Turn the chicken over and sprinkle the chile powder, oregano, and cocoa powder over the chicken. Mix everything in the skillet around so the chicken is coated with the spices and the oil. Cook for about 30 seconds, until fragrant. Add the salsa and water and bring to a simmer. Cover and cook for about 20 minutes, until the chicken is cooked through. Add the frozen vegetables and stir to combine. Re-cover and cook for an additional 5-10 minutes (until vegetables are thawed and tender). Ladle into four bowls and serve, squeezing a lime wedge over each bowl. 4 servings