3. I have a crush on my Nespresso Aeroccino Frother. It’s the only frother I’ve found that works with non-dairy milks.
4. Hysterical Flyers. Here are a few of my faves. Thanks Huffman for sharing these gems!!
5. This pretty much sums of what my runs have looked like over the last week.
Have a great Friday and Choose JOY!!!
These sweet, savory, and sticky poppers will be devoured by both vegetarians and meat-eaters. The balsamic vinegar reduced and got sticky and sweet and syrupy in the oven, with just a hint of garlic and rosemary.
Preheat your oven to 450 degrees and line a baking sheet with foil.
For the glaze:
¼ cup balsamic vinegar
2 Tbsp soy sauce (or tamari for gluten free)
¼ cup honey (or agave or maple syrup for strict vegan)
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt
a few grinds black pepper
optional: crushed red pepper flakes
For the cauliflower:
One large head cauliflower
3/4 cup flour (I used all purpose flour)
3/4 cup milk of choice (I used cashew milk)
For the glaze:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.
Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.
Recipes adapted from: Cupcakes & Kale Chips
Do you do Taco Tuesday in your house?
Do you set your treadmill at 1% incline? I have always used 1% as my base incline.
Do you have a favorite track distance? Least Favorite? We call the 800m the “Devil’s Distance”
Banana bread is my favorite pre-race breakfast. This version is very traditional in the most wonderful way. It’s everything banana bread should be…packed with bananas (5 bananas!), brown sugar, vanilla, cinnamon, nutmeg, and chopped walnuts. To top it off, additional brown sugar and walnuts are sprinkled on top to add a sweet crunch. Now all you need is a cup of coffee!
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup plus 3 Tablespoons brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
2 1/3 cups mashed overripe bananas (roughly 4 or 5 bananas…I used 5)
1/2 cup plus 1/4 cup chopped walnuts (or nut of your choice)
Banana Bread is always better the next day, so bake it ahead of time if you have the opportunity.
Add more or less brown sugar depending on the sweetness of your bananas.
Optional ingredients: dried fruit, raisins, chocolate chips, toffee bits, butterscotch chips
Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, cream together butter and 3/4 cup brown sugar. Stir in vanilla, eggs, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in 1/2 cup chopped walnuts.
Pour batter into prepared loaf pan. Sprinkle remaining 3 Tablespoons brown sugar and 1/4 cup chopped walnuts over the top.
I am finally back to my regular mileage, but this week’s runs have been far from normal. Our ice storm lasted a full week, so indoor running gave me lots of time to focus on my mental game!
We weren’t able to run outside together, but a few of us were able to meet up for a BBC breakfast. My heart was so happy to see my friends!
After breakfast, Corrie and I went to Orange Theory Fitness. I logged some more treadmill miles, rowed, lifted, and did TRX.
Jason’s favorite cuisine is Indian, so were really excited to try Chauhan Ale & Masala House. We LOVED it!
It may have been cold and icy, but I was craving a green smoothie from Daily Juice. “When You’re Healthy You’re Happy!!”
I was excited to find out that I’m a new FitFluential Ambassador!
Big THANK YOU to Fleet Feet and Nike for my new race kit!!! I’m definitely not an exceptional runner and I often feel more like the team cheerleader (or mascot…ha!). I just really love to run. Either way, I feel blessed to be on a team with some incredible runners.
My long run was followed by a lazy Sunday afternoon…perfection.
I don’t always share my mileage totals, but this was the first week I felt back to my normal running numbers. I’m also proud of myself for running a lot of these on the treadmill!
Weekly Mileage Total: 93
Have you ever run on a tiny indoor track? How did it go? I didn’t hate it as much as I thought I would. Maybe it was because I had friends to talk to.
Did you celebrate Margarita Day?!!
Indian Food…yay or nay?
Peak and Pit? Peak: Reconnecting with my girlfriends to run this weekend after being trapped indoors from the ice storm. Pit: Not being able to get our cars up the driveway and into the garage all week. (They’re finally warm and cozy in our garage!!)
If you’ve read my blog for very long, you know all about my love for quinoa. This recipe really steps it up a notch by combining a cheesy spinach artichoke dip, quinoa, and crunchy parmesan panko topping. (The crispy, golden edges are my favorite!)
Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium heat. Boil for 5 minutes, reduce heat to low, and simmer for 15 minutes until broth is absorbed. Remove from heat and set aside.
Parmesan Panko Topping:
1 1/2 cups uncooked quinoa, rinsed
3 cups vegetable broth or water
1 tablespoon olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
10 oz fresh spinach leaves
2 cups chopped artichoke hearts (We use canned and drained artichoke hearts)
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk of your choice (I used Cashew Milk)
3 oz cream cheese
1 1/2 cup shredded mozzarella cheese, divided
Dash of red pepper flakes
1/2 cup feta cheese
Salt and black pepper, to taste
For the Parmesan Panko Topping:
4 tablespoons melted butter
3/4 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
2. Add quinoa and vegetable to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until broth is absorbed. Remove from heat and fluff with a fork. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add spinach and cook until it shrinks down, about 3 minutes. Stir in the artichoke hearts. Season with salt and pepper, to taste. Turn off the heat and set aside.
4. In a medium saucepan add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in cream cheese and 1/2 cup of the shredded mozzarella cheese. Whisk until smooth.
5. Add the quinoa into the large skillet with the spinach and artichoke mixture. Pour the cheese sauce over the top and stir well. Stir in the remaining 1 cup of shredded mozzarella cheese. Pour mixture into prepared baking dish. Top with feta cheese.
6. To make the topping, combine melted butter, Panko bread crumbs, and Parmesan cheese in a small bowl. Sprinkle over the quinoa bake. Cover the pan with aluminum foil.
Recipe adapted from Two Peas and Their Pod