Weekend Wrap up

Hello lovelies! As my weekend wraps up with a cup of decaf chai tea and the cardinals, I realized I need to plan meals and workouts for this week, as well as reminisce on the weekend!
The weekend started out at Oktoberfest. Good beer, good food, and good friends. 
For dinner I had some ribs, sauerkraut potato salad, pretzel bread and some sauerkraut. I thought I didn’t like sauerkraut but I do (minus the breath it give you). That was followed by some potato latkes. 
 May need to make these this week.
Potato Latkes
Ingredients:
1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoonfreshly ground pepper
Peanut oil, for frying
Instructions
1.    In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor.
2.    Put in a colander, paper towel, or cheese cloth to dry out.  Let stand for 2 minutes, then squeeze dry again.
3.    In a large bowl, whisk the flour, egg, salt and pepper together.
4.     Stir in the potato onion mixture until all pieces are evenly coated.
5.    In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
6.     Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.
7.    Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.
8.    Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Printable Version Here: Potato Latkes
We were lucky that the Cardinals game was being played at the festival. Couldn’t get any better, beer and the cardinals in the post season. 

After a fun night and too many beers, I met this lovely girl Alyson (go check out her blog: simplynutricising.com) for brunch at the City Diner. This girl needed an omelet and some coffee to set her straight. That was followed by some grocery shopping, cleaning, and a little nap. I decided to make Saturday my lazy day and just relax 🙂
Having a relaxing Saturday made me motivated to get stuff done on Sunday. Woke up and went for a little 4 mile run. I was really nervous about this run, my leg, more like my shin, has been really hurting me. I’ve had shin splints (spelling??) before as well as a stress fracture. The pain is in the same area as the previous stress fracture and is hurting worse. I’ll talk more about that in a later post, no need to dwell on the pain. I then went to mass and got some stuff done around the house, as well as attempted some homework. 
I was too excited to focus on homework because I was going to a baby shower!! One of the girls from my internship, is having a baby girl in February! She moved to Arizona and I haven’t seen her since she left in May. She is going to make just the cutest momma. It was kind of a themed shower: all of our favorite books from our childhood. Several of my favorite were already taken and  I couldn’t find these two
 
 so I went with Love is you & me
such a cute book!
&
The True Story of the 3 Little Pigs!
This was one of my favorite stories once I was a little older. It is quite a funny little story of what really happened as told by the wolf. I recommend it for anyone with a little one.

We enjoyed cupcakes from The Cup, 
 as well as seeing all the other books people liked when they were kids.

 And of course a little fun with the camera 🙂

 I have a feeling that this week will be a day by day thing for meals and working out. On Thursday I fly out to Michigan to celebrate my Grandpa’s 90th birthday, so the goal will be to use up leftovers and make sure food doesn’t go bad!
I do plan on making a beef stew or beef casserole of some sort.
So, my question for you is:
What is your favorite beef stew or casserole recipe??
xoxo,

Katie
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Zucchini and Summer Squash

So I was chatting with my friend and co-worker about having food we need to use up in our fridge, and she stated she has some zucchini and summer squash that needed to be used up. I ran across this recipe that I shared with her and must share with you.
I haven’t tried it yet, but need to once I go to the store and restock up on veggies.
Enjoy!!

Zucchini, Summer Squash, Tomatoes, Goat Cheese with Orzo
6 Servings 1 1/3 cup
Ingredients:
1 (16-ounce) package orzo (rice-shaped pasta)
1 tablespoon olive oil, divided
2 medium zucchini, quartered lengthwise and thinly sliced
1 Summer Squash, peeled and cubed
1 garlic clove, minced
1/4 cup minced fresh parsley
1 teaspoon minced fresh or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes with garlic and oregano
1 (7-ounce) jar roasted red bell peppers, drained and diced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled goat cheese
Instructions:
1.       Cook the pasta in a pan or a dutch oven in accordance to the package.
2.       Drain and toss with olive oil.
3.       Heat 1 tbsp  in a pan. Add zucchini and the summer squash. Cook for about 7 minutes.
4.       Add garlic and cook for another 3 minutes.
5.       Add in parsley, oregano, salt, black pepper, diced tomatoes, red bell peppers. Cook until it is is thoroughly heated.
6.       Stir in pasta and cheeses and Enjoy!!!
Nutrition facts per serving:
429 calories, 9.3g fat, 17.4 g protein, 3.9g fiber
Printable version

xoxo,

Katie 

2 days!!!

2 Days until this girl’s wedding!!!
So excited to be hopping on a jet plane tonight to go celebrate the wedding of Kaley and Scot. Kaley is the first of our friends to get married and I couldn’t be more happy for her!
I better buy some waterproof mascara because tears will be flowing on Saturday. 
36 hours til the Opening games!!
I love love love the Olympics. Cannot wait to sit and watch as many events as I can (thank goodness I’m staying at a friends house for the next 2 weeks after the wedding that has DVR 🙂 ) 
Good luck to all the athletes.
My cousin sent me this recipe and I’m dying to try it!! It sounds so good and is  a perfect summer dish!
Kale, Blueberry Quinoa Salad
                                                                                     
Ingredients:
2 cups cooked quinoa, cooled (prepared according to package directions)
1 cup fresh blueberries
1 1/2 cup shredded kale
3/4 cup crumbled feta
1/2 cup sliced almonds
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt
Fresh ground pepper
Instructions:
1.        In a large bowl, combine quinoa, blueberries, kale, feta, and almonds. Mix until well combined.
2.        Add olive oil and lemon juice and toss to fully coat.
3.        Season with salt and fresh ground pepper to taste, and enjoy!
Printable version here Kale Blueberry Quinoa Salad
Thanks Christine!


Well off to work and then the airport.
Will update you all on this past weekends events at the airport!!
Happy Thursday!
Xoxo,
Katie 

Conquered the Bike Rack!!

This is what we call success.
I attached my bike rack to my car.  I will be the first to admit that I am car challenged. I don’t really know how to do much on it. Yet I conquered adding the bike rack.
First I took the tire off the back. 
Then I tried to stick on the bracket and the tire but I realized there was a cap blocking the peg that needed to stick through the tire. 
 So i took that off. Thankfully I had my pink tool set to help! 
Finally I got the front plate thing off!!!

 The rest was a breeze, I followed the instructions and viola its on the tire!!
 I will admit that I’ll miss the John Elway tire cover but the bike rack is a good addition. After I showered and washed off all the dirt, I made dinner, which was leftovers with sauteed spinach and eggplant with brie, basil and balsamic vinaigrette. Quite a delicious combo.

Between the bike rack, a great CrossFit workout, and a good day at work, I feel quite accomplished today. And as promised, here is a modified Quinoa basil tomato salad. Its from yummly.com
Basil Quinoa Salad
Ingredients:
 1 cup quinoa
2 cups water
2 cups cherry tomatoes (halved)
2 avocados (diced)
1 cup artichoke heart (chopped)
1/4 cup basil (chopped)
2 tbsps pine nuts* (toasted)
2 tbsps capers* (taste)
1 tbsp olive oil
1 red onion (thinly sliced)
3 tbsps balsamic vinegar
2 tbsps lemon juice
2 tbsps lemon zest
2 garlic cloves (minced)
1/3 cup extra virgin olive oil
pepper
* you can leave these items out if you desire

Instructions 

1.     Bring the quinoa and water to boil. When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice. Strain and rinse well under cold water.
2.     While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.
3.     Prepare the vinaigrette by combining the ingredients and whisking.
4.     In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette.
Nutrient Info:
6 servings
Per serving: 361 calories, 7g protein, 25g fat, 3 g saturated fat


As you can see, this isn’t exactly a low calorie dish. This is due to the quinoa. It is an awesome whole  grain, high fiber, but not low calorie, so watch your serving size!!!
well I’m off to bed, I’m pooped.
What have you conquered this past week that you thought you couldn’t do???

xoxo,

Katie  

Midwest Summer Nights

Spending an entire summer in the midwest (St. Louis), is a new experience to me. Prior to this summer, I have spent most of my life and pretty much all of my summers in wonderful Colorado. 
Keystone Colorado Golf course
Probably a bad picture for comparision because I think its absolutely stunning. However, tonight provided me with a different type of stunning, simplicity. The bugs were making sweet music, it wasn’t too hot, and everything was peaceful.

This picture does not portray the peacefulness but it kind of helps to show the simplicity. This evening was the simple, slow evening I’ve needed for awhile. I made some Bob’s Red Mill Irish Soda Biscuits (recipe to follow), had a class of wine, leftover veggies, and read my book. (Oh and a bit of strawberry frozen yogurt with some delicious chocolate)
Irish Soda Biscuits
2 cups of the mix
1/4 cup oil
1/3 cup water

mix, form into balls and bake at 450F for 8-10 minutes. 
And viola you have A-MAZING biscuits.

I like mine not too done, so their soft and delicious. 
Maybe it was the biscuits, or the stillness of the night, or my accomplishments in my yoga class but today was a great day. 
Nutrition  Fact of the Day:

The Muffin  Method of baking requires  sifting the dry ingredients together into the bowl that is used for mixing; In another bowl beat the eggs, liquid, and melted fat. Make a hole in the bowl with the dry ingredients and poor the wet ingredients into the hole.
The Biscuit Method of baking requires you to sift the dry ingredients together, add in the fat into the mixture and then the liquid. 

In the Irish soda biscuits, the oil would be the fat, so add that first, mix then add the water. 

A song that describes today pretty well: http://www.youtube.com/watch?v=RXNBtj5g930 One sweet world by Dave Matthews.

xoxo
Katie