You’re My Favorite

August 28th, 2013 | Posted by Alison Spath in Weekly - (Comments Off on You’re My Favorite)

My favorite thing about an early walk, run or bike ride on Sunday morning:

No Traffic Sunday

No traffic!  Also?

Profanity

Profanity.

(painted on the old railroad tressel that this new-ish bridge was built on.)

New Route

Other favorites this week include stirring raspberries right into my oatmeal and letting them soak overnight alongside the oats and yogurt.  This doesn’t taste any different than it does when I just put some raspberries on top and stir them in later, but they are very pretty.  And I like pretty oatmeal.  (I mean who doesn’t?)

Raspberry Overnight Oats

Also worth mentioning is my new favorite salad dressing!  I stopped buying Annie’s Goddess Dressing (and all bottled salad dressing, really) last year and have stuck with a trusty olive oil, vinegar, dijon mustard combo for salads since then.  I just recently started to venture outside those three ingredients and have started swapping tahini for dijon mustard.

New Favorite Salad Dressing

This combo was a tablespoon of Woodstock Farms tahini, a tablespoon of olive oil, juice from one lime (lemon works too, or vinegar) + salt, pepper and garlic powder.  It is very similar in flavor to the Goddess dressing that I use to love – I know it’s the tahini that gives it its distinct flavor.  This has been my go-to dressing for a week or so now and I’m digging it.

After I mix my dressing in my giant mixing bowl, I load in my salad ingredients and then toss it all around to coat everything.  After I put my salad together on I schlepped it outside to eat while chasing around the boy who loves to splash in shallow driveway puddles.

Salad Chaser

Mixed greens, shredded carrots, jicama, cucumber and two hard boiled eggs.

Speaking of cucumber, I’ve been using cucumber as my vehicle for my first attempt at Chicken Liver Pate.

Chicken Liver Pate

You know what pate is, right?  Liver.  This is not AWFUL, but it’s not the most delicious thing I’ve ever eaten, either.  Organ meats are really good for us though, so I’ll eat this, but I don’t think I’ll be able to bring myself to make this again anytime soon.  I’m sort of thinking about this as a vitamin instead of a yummy snack.  (Because it’s not a yummy snack.  It’s tolerable and that’s about it.)

Fortunately though I get to chase grey chicken liver mush with chocolate coconut oil bites!  I haven’t made these in ages, I forgot how good they are, especially straight from the freezer!

Chocolate Coconut Cups

I stirred in shredded coconut and sliced almonds this time.  My Wilton silicon square mold makes these very easy and saves me from needing to use paper cupcake wrappers every time I want make them.  The cupcake wrappers had a tendency to tip over while filling, so the silicon mold also saves me some mess.  The squares are the perfect size and they pop right out of the molds when they’ve hardened up.  I bought cupcake silicon molds when I bought the square mold, they are sturdier than paper molds and work well for these too.  (I’ve been using them for baking too and really like them.)

We wrapped up Tuesday with a group walk down to the farmer’s market in the late afternoon.  Here, Maxine inspects the glittery tassels of her scooter while we patiently wait for Ava to join us out at the sidewalk.

waiting

As I was trying to take a picture of the market on our way out (with raspberries, tomatoes and two big pieces of cake from a local bakery!) she jumped in the picture to show off the travel toothbrush she scored for free from some organization.

Market Max

(And oh yes, we totally needed to brush our teeth after chocolate cake and carrot cake split 5 ways!)

Dinner last night was homemade chicken soup that I’ve been making almost weekly.

Homemade Chicken Soup Bone Broth

When I pick up CSA vegetables at a different market on Thursdays, I always stop and buy meat from a local farmer.  I’ve been buying whole chickens now that I’ve figured out it’s a lot easier to cut up a chicken as opposed to cooking it whole.  It gives us a good amount of meat and when I make soup, we can get a bunch of meals from one bird.  (I’m working on a post for the main blog on my chicken soup habits, I’m getting this meat cooking thing figured out!)

Oats of Yesteryear

August 25th, 2013 | Posted by Alison Spath in Weekly - (Comments Off on Oats of Yesteryear)

My first bowl of overnight oats since 2012.  (I only know that because I stopped eating oats after reading Deep Nutrition.)  After saying I didn’t miss them, I started to miss them.  There’s nothing like contradicting yourself to work up an appetite.

Overnight Oats

1/2 c rolled oats, 1/3 c yogurt + about a 1/2 c of water and a dash of cinnamon.  Soaked in the fridge overnight, topped in the morning with CSA raspberries, 1/2 a banana and a scoop of almond butter.

Lots of walks this week.

Under the Bridge

Watching the ducks in his jammies.

Watching the Ducks

I even busted out the Vibrams for a couple walks this week.

Walking in Vibrams

I ran in them earlier this year and they made my pinkie toes really sore!  But I haven’t had an issues walking in them, so I’ll probably continue until it’s too cold to go for a walk without socks on.

A little walkie talkie action with Ava at home while we walked Maxine to a friend’s house down the street.

Walkie Talkie

I de-veganized this vegan Potato Leek Soup by sauteeing the leeks in butter and adding ham.

Potato Leek Soup with Ham

The good news is it’s totally delicious whether you make it with animal products or not.

Another noteworthy meal this week was this taco salad.  I always think I will need dressing for taco salad, but you really don’t.

Taco Salad

I cooked ground pork with a diced onion, added cumin, garlic powder, chili powder and salt to make a taco seasoning.  Serving on a big bed of lettuce with half an avocado, a little shredded cheese and salsa.  Taco salad and enough “wet”-ish ingredients that no additional dressing is needed.

Forget Christmas

August 20th, 2013 | Posted by Alison Spath in Weekly - (Comments Off on Forget Christmas)

Mid summer is the best time of the year!

Bee Bomb

(that bee is totally real, and she totally photo bombed my sunflower picture.)

Ducks

Those ducks are real too.

Gazpacho for one.

Gazpacho for One

A fast summer dinner before an evening meeting.  Sauteed yellow squash and zucchini and ham and cheese omelet.

Fast Summer Dinner

(That I had to share,

Dinner Peeker

with the boy who can now climb up here.)

Baby Climber

An afternoon walk,

Smile

with a spatula.

Spatula

Cooking with ghee is new to me.

Ghee

(For the eggs, not the bacon. Bacon comes with it’s own cooking fat built right in!)

Kale Bacon Eggs

Blueberry picking.

Blueberry Picking

The bucket threaded with ribbon to tie around your waist so you can “pick two handed” –

Blueberry Bucket

unless you’re wearing your toddler.  Then it’s back to one-handed picking.

Blueberry Boys

Fresh picked blueberries on top of homemade coconut milk ice cream.

Coconut Milk Ice Cream Blueberries

Enjoying all the wonderful, local produce that summer has to offer.

In recent weeks, exercise has included lots of walks (nearly every day, some longer than others) with the boy in the stroller.  Still riding my bike to and from yoga for a 75 minute vinyasa class (1 – 2x a week), easy yoga practice at home (aiming to do at least a little yoga every day), a small 5K race last week (26:42), and usually one run a week too, trying to keep the focus on play!  It starts with walking, then moves to easy jogging, then sprinting a short distance, to walking again for recovery, repeat.  Maybe a little skipping (if no one is around to see me) or stopping to do some push-ups or dips along the way if I feel like it.  I take my standard 3 mile route, I’m gone for about 30 – 35 minutes and return home sweaty, happy and not too tired.  Good stuff.