Lunch Lately

September 29th, 2013 | Posted by Alison Spath in Weekly - (Comments Off on Lunch Lately)

A collection of lunch pictures, only because this is what I found on my camera: a bunch of pictures of lunch.

Sardine salad (1/2 c of sardines, 1/2 avocado, garlic powder, Dijon mustard, S&P) on top of lettuce and a tomato and what must have been a gigantic carrot.

Salad Bowl

Put the lid on top.  (Optional really, but highly recommended if you plan to shake your salad like a mad (wo)man.)

Salad Topper for Shaking

Toss in a handful of tortilla chips (also optional) and eat.  (Not optional.)

Sardine Salad with a few Tortilla Chips

A recent favorite: kielbasa!  Polish sausage with a side of Bubbies sauerkraut and more Dijon mustard.

Kielbasa and Saurkraut

And a can of grapefruit perrier, my once-in-a-while treat.

with Grapefruit Perrier

Once-in-a-while bacause a.) they are expensive and b.) the kids drink them faster than I do.

Lunch #3, leftover red lentil chili and a turkey sandwich.

Lentils and a Sandwich for Lunch

This is normally “Spicy Red Lentil Chili”, but I’ve been leaving out the heat because the boy likes lentils too.

The Boy Eats Lentils Too

Sandwich profile:

Turkey Sandwich Profile

Sesame Ezekiel bread, a slice of muenster, spinach, turkey and pickles.  And oh yeah, more Dijon mustard.  I’m starting to see lunch time dijon theme emerge here.

Another once-in-a-while treat that made it into the shopping cart this week – Newman O’s!

Two Newman Os

Another item that with the help of the kids, these disappear quickly.  (And this time that’s a good thing.)  No dijon mustard required.

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.

The Whole Week

June 14th, 2013 | Posted by Alison Spath in Weekly - (1 Comments)

We spent last weekend out of town which means I spent the entire week working on laundry, running errands and cooking – it’s taken all week to feel like I’m finally caught up around here.

With the exception of a little yoga over the weekend, I didn’t work out at all while we were gone, and so I was up and out the door first thing Monday morning for a bike ride.

Morning Bike Ride Rochester

My current favorite workout is riding my bike to my yoga studio (10 minutes, a nice warm up), 75 minute Vinyasa flow and then the 10 minute ride home (a perfect cool down).  Ride/Yoga/Ride was my Tuesday workout, and I got caught in the rain on the way home.  When Ava saw me and my wet butt she said “did you pee your pants?”

No, but thanks for noticing.

A post yoga breakfast Part I of coffee and fresh berries that I’d stocked up on the night before.

Coffee and Berries

Another breakfast I saw multiple times this week was a couple Applegate farm breakfast sausages, over eggs (only one in this picture because it was the last one!) and sides of steamed veggies – usually whatever was left over from dinner the night before.

One Egg Breakfast

Some food prep from the week – Asian coleslaw for dinner a couple nights in a row (with regular cabbage instead of Napa cabbage) and some sliced jicama and red pepper for snacking.

Asian Coleslaw Jicama and Red Pepper Snacks

Red pepper and jicama were a part of a number afternoon snacks – one day it was with some deli ham, baby carrots and some green olives.

Snack Plate

For dinner this week we had chicken legs coated in a little djion mustard and garlic powder, coleslaw on the side and a tossed salad.

Chicken Coleslaw Salad Dinner

Would you like some vegetables with your vegetables?  Yes, please!

My plate looks a little sad with only one chicken leg on it.  Good thing two more legs managed to make it onto my plate before dinner was over.

Another dinner was baked salmon (dusted with garlic powder and S&P), oven roasted green beans tossed in thyme and olive oil (at 350 for about 45 minutes)

Salmon Roasted Green Beans for Dinner

and an awesome side salad made with arugula, spinach, purslane, minced fresh basil (the most important ingredient!) and strawberries in a simple dressing olive oil and balsamic.

Arugula Salad

Dinner number #3 this week was so good I had it again for lunch the next day.  A red pepper chicken sausage (cut up like I’m 3 years old) with a heaping side of sauerkraut and some dijon mustard.

Sausage and Sauerkraut Lunch

We’ve been loving the Bubbies sauerkraut that I can only find at our local hippie grocery store.  Sauerkraut was one of those things I never would have eaten as a kid.

Bubbies Sauerkraut

Kids are so stupid.

Workouts from the week:

Monday – 40 minute bike ride

Tuesday – yoga + bike ride to and from class

Wednesday – spent the entire day walking around an amusement park (rollercoasters must be good for your core, right?)

Thursday – a very rainy rest day

Friday – easy morning run, 45 minutes

That’s a wrap!

Take it to the Track Tuesday

June 5th, 2013 | Posted by Alison Spath in Daily - (Comments Off on Take it to the Track Tuesday)

My fitness plan for the summer includes more walking, more super easy, slow runs, less overall mileage, a lot more yoga and some bike riding too.  I will also be doing short, high intensity work outs – more specifically, speed work on the track once every  7- 10 days.

And on Tuesday morning, it was time for a (short but intense) track workout.

Tuesday Track Time

.8 mile walk/easy jog to the track (11 minutes) + 5 sets of 200 m sprint, 200 m recovery jog (12 minutes total) + .8 mile walk/easy jog home (13 minutes) = 3.25 miles and 37 minutes.

I came home to find both my guys playing outside.  Doesn’t the little one look happy to see me?

The Boy

Nice try, mom.  I’m actually most happy to see your camera.

(Notice him throwing the lids down as he makes a bee line to get his little mitts on the fun, shiny, clicky toy?  And notice the cat high-tailing it out there?)

(Notice the strings of saliva like a real monster?)

Closer

Attack

Let’s just say I put the camera inside the house for a while at that point.

I did some post-run stretching and yoga in the sunshine, and then Zak, Kaz and I weeded the vegetable gardens, filled the bird bath and stepped on the strawberry plants while we waited for Ava and Maxine to wake up and join us.

Outside

Today’s breakfast was very pink!  Strawberries, raspberries and left over salmon from dinner on Monday night.

Pink Breakfast

I shared my raspberries and salmon with KazMan.

Breakfast Sharing

And a post breakfast mug of green tea.

post_breakfast_tea

Today’s Yogi Green Tea words of wisdom?

yogi_words_of_wisdom

True dat.

I made Lunch Part I while I was packing Lunch Part II for a picnic with lots of fellow homeschooling friends.

Sardine Salad.  Half a tin of sardines packed in olive oil, mixed greens, shredded carrot, sliced almonds with olive oil, lime and S&P for dressing.

Sardine Salad Snack

A packed lunch for one mom, two girls and one boy:

Lunch Contents

From left to right: two sunbutter and jelly sandwiches on Ezekiel bread, two peeled, S&P’d hard boiled eggs, a container of macadamia nuts, sliced jicama and red pepper, the last of the raisins, sliced, roasted sweet potatoes, colby jack cheese and a bottle of water. (+ two more little water bottles packed later)

Time to roll, gang.

Packed Lunch

For an afternoon of sunshine at the park.

Max Kaz Bubbles

Bubbles, running, jumping, climbing, flailing, digging through the diaper bag for toys.

Kaz Keys

A quick and easy dinner when we got home – homemade guac (mashed avocado with a little diced onion, lemon and salt) –

Turkey Burger Guacamole Broccoli Dinner

on top of a turkey burger and a big side of steamed broccoli (that I promptly added a big patter of butter to after I took this picture!)

Pink breakfast, green dinner.  My name is Alison and I like to color coordinate my meals.

Shopping Sunday

June 4th, 2013 | Posted by Alison Spath in Daily - (Comments Off on Shopping Sunday)

A quick breakfast Sunday morning before a trip to the farmer’s market – plain yogurt, kiwi and chia seeds and a piece of buttered Ezekiel toast. The end piece that the kids will never eat. Add that to some random “You Know You’re a Mom When…” list. When you eat the heel of the bread because you’re kids won’t?  Apparently.

Plain Yogurt Kiwi Chia Seeds

There are a lot of farmer’s markets in Rochester, and this particular market is one of the biggest and the best – lots of local farmers and vendors with organic produce, eggs and meat products.

Brighton Farmer's Market

Market season is just starting up, the market within walking distance from our house begins next week. This is when I’ll begin threatening my children with eating the heel of the bread if they don’t come with me.

More Brighton Farmer's Market

And nope, sorry gang.  I do not have a stroller that will hold a 9, 6 and almost 1 year old.  Good question though.

Among other things, I bought a square of wheatgrass for some at home juicing experimentation.  (We have yet to do anything with it.  Perhaps it will just decorate my kitchen windowsill?  Time will tell.)

Wheatgrass for Juicing

“Other things” include BEEF LIVER (OMG I really did. It’s supposed to be good for one year in its vacuum sealed package in the the freezer, so I have lots of time to work up the nerve. Thank you Deep Nutrition. I think.)

Less scary groceries today include kale, spinach, field greens, asparagus, honey and eggs.

Kaz is unimpressed. Or he’s worried I’m going to make him try beef liver.

Not Impressed

Are you saying you’d rather eat that brush than try beef liver?  Maybe me too.

For lunch it was my fantastic sardine salad!

Sardine Salad

Doesn’t this salad just scream Omega 3’s!  B12!  Selenium!  No?  Am I the only one who can hear that?

And for dinner (after a 75 minute yoga class that totally kicked my ass) it was 2 eggs over easy, asparagus and two Applegate Farms breakfast sausage links.

Eggs Asparagus Sausage

For dessert – partially thawed frozen blueberries with whipped coconut cream!  No sugar in the coconut cream, just a little vanilla.  The berries sweeten it up perfectly.

Blueberries Coconut Whipped Cream

Here.  Let me move the cream out of the way so you can see what’s going on under there.  (The  whipped cream is really the star of the show though.  Don’t tell it that though, we don’t want it getting a big head.)

Blueberries Coconut Whipped Coconut Cream

I’ve been making this coconut whipped cream A LOT lately – it is so, so good!  I have mixed results with the thickness – some times it’s thicker than others – it is ALWAYS good though, especially on fresh (or thawed, frozen fruit).  I get the best results from the Full Fat Thai Kitchen brand of coconut milk.  Try it!  It’s way better than beef liver, that’s for sure.  The heel of the bread too.

 

Plainly Friday

May 31st, 2013 | Posted by Alison Spath in Daily - (Comments Off on Plainly Friday)

Plain yogurt gets a bad rap. I use to wonder who those crazy people were out there buying plain yogurt. I don’t get it, don’t you want to ENJOY your yogurt? How can you eat it plain? Why are you not running to the trash can with that or using it hang your wallpaper?

Well now I get it. I think it was plain Fage that converted me. The creaminess made me stick around and now my tastes have apparently adapted because I’m a plain yogurt lover. Whatever the case, I eat plain yogurt like a boss.

It was regular (non-greek) plain yogurt for breakfast today, topped with a handful of blueberries and half of a white peach (I shared the other half with Kaz) topped with some chia seeds. Half a cup of coffee with half and half too.

Plain Yogurt with Blueberries, White Peach and Chia Seeds

Breakfast was eaten today standing up while preparing breakfast for everybody else. My first and second cups of coffee were consumed peacefully at my desk before they were up.

I spent the morning cooking while it was still relatively cool out – bone in chicken breasts, roasted Brussels sprouts and a simple mayo-free coleslaw.  Veggies include green cabbage, red cabbage, carrots, celery and vidalia onion.  The dressing was made up of olive oil, apple cider vinegar, dijon mustard, garlic powder, salt and pepper.

Coleslaw without Mayo

After Kaz’s afternoon nap we split a banana (I sure share a lot of fruit with this boy) – except my half was stuffed with almond butter. His was stuffed with nothing but more banana.

Almond Butter Stuffed Banana

Notice the almond butter on my pinkie?  Classy.

Plus a little plain whole milk kefir to continue with today’s plain yogurt theme. I went for kefir because I was looking for a little protein to go with my banana and almond butter. Plain kefir is yet another plain yogurt-ish food that I use to think was way too tart. I bought this with the intention to add it to smoothies, but slammed it straight up today.

Whole Milk Kefir

Lunch came in the form of two big snacks – some sampling of Brussels sprouts, chicken breast and coleslaw when they were ready (but not enough to feel like it was lunch) and then the Banana and Almond Butter and Plain Kefir Show, plus a handful of un-pictured macadamia nuts.

Snack, Part 2 held me over well for an evening hour and a half yoga class – I rode my bike the 4 miles (round trip) to and from yoga. I was definitely ready for a substantial dinner when I got home and dove head first into my current favorite salad – greens, 2 hard boiled eggs, bacon, 1/2 avocado, tomato and a homemade dressing of olive oil, balsamic, dijon mustard and S&P.

Salad with Bacon, Egg and Tomato

Nothing plain about this salad.  As it should be.