Read-Bike, Eat

Lately, I feel like all I do is work, eat and train. So is the life of a wannabe-half-ironman-er… I need to find something with a nicer ring.

My current favorite eat, tofu stir fry. Our Annie’s Organic shipments are keeping me from getting bored with the same old vegetables. They are always fresh and usually include something I would pass by at the grocery store. I think I’ve tried every type of kale on earth over the last few months.

I call this dish the Open Face Tofu Sandwich. A little teriyaki tofu with stir fry veggies over lettuce and bread. Filling and delish.

Since life doesn’t get put on hold for 18-weeks while I train like a maniac, I’ve had to get creative in my getting things done. This includes, but is not limited to, lunch break workouts, crack of dawn long runs, and my new favorite, reading on the trainer.

My girlfriends started a book club a couple of years ago and I’m notorious for being the book club slacker. I always buy the book with the best intentions of reading it, but seldom end up making it past the title page.

After another scolding at our last book club meeting I vowed to make it through this one. The group picked 50 Shades of Grey. After an hour and half on the bike trainer this morning I’m nearly halfway done. It’s certainly a page turner.

Do you have any idea how hard it is to take a picture on the trainer? Here is my best attempt.

This morning’s trainer sesh was followed promptly by a breakfast of champions.

I don’t think the peanut butter and banana combo will ever get old. At least, I sure hope it doesn’t.

Have you read 50 Shades of Grey? What did you think of it?

The Cauliflower Rice Experiment

Who would have thought it was easy as this to make rice?

Well, not real rice of course, but cauliflower rice.

I had heard about cauliflower rice a few days ago and was excited to find a head of cauliflower in our produce share from Annie’s Organics this week.

All there is to it is chopping it up and throwing it in the food processor. A one step recipe? I’m all over it.

There are a few different ways I’ve read to prepare it, including just eating it raw, but since I love a good stir-fry I decided to throw it in the wok with everything else.

I think I may have over-processed it a bit because it came out more like cous cous than rice but it was a nice addition to a plain old stir-fry.

As an added bonus, it reheats really well. Perfect with a little teriyaki sauce for lunch the next day.

There you have it, a successful experiement in the kitchen.

Juice-heads

Yeah, that’s right… we’re juicing ;-)

After being inspired by Fat, Sick and Nearly Dead, Patrick and I decided to jump on the juicing bandwagon. For anyone who hasn’t seen this movie… do it! It’s heartbreaking and inspiring all at once. It’s available on Netflix or you can watch the extended trailer here.

I’m not saying I’m going on a 60-day extreme juice cleanse but the benefits of adding fresh, all-natural just into our diets occasionally are undeniable.

Our produce buying club has an add-on called “Juicers Delight”. For an additional $20 this week’s share included:

  • Romaine Lettuce
  • Celery
  • Cucumbers
  • Baby Spinach
  • Local FL Curly Kale
  • Carrots
  • Fuji Apples
  • Red Bartlett Pears
Patrick and I picked up a few extra items we wanted to juice at Publix as well. We made a papaya, grape, spinach, apple, carrot, blueberry juice.

The spinach made it look a little bit like mud but it was incredibly sweet. I am definitely looking forward to making it a regular thing in our home.

Do you make fresh juice at home? Have you ever done a juice fast? How’d it go?

Why yes, I will Eat More Kale.

Yesterday was an Annie’s Organic Wednesday! Seriously, I don’t think this will ever get old. I picked up my share from a co-worker who hosts the buying club. That means, every other wednesday my office smells like a produce farm.

I’d love to know what everyone in my building thinks when I walk by with this giant bag-o-produce. Super lunch? Salad party?

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This weeks share:

  • Strawberries
  • Blueberries
  • Gala Apples
  • Valencia Oranges
  • Bananas
  • Asparagus
  • Colorful Mini Peppers
  • Romaine Lettuce
  • Local FL Grape Tomatoes
  • Local FL Lacinato Kale
  • Zucchini
  • Onions

I had kale chips for the first time at Leafy Greens a few weeks ago and have been wanting to try them at home ever since. That’s what I love about the buying club. All those things I’ve been wanting to try at home someday, all of a sudden appear in my kitchen.

I tore the kale into little pieces, drizzled some oil, then added daiya shreds and salt and threw them on a baking sheet at 350.

We also had spaghetti squash and sweet potatoes to use before getting into this week’s share. I’m a little late to the party but, I just recently got into spaghetti squash. Seriously, I’ve been missing out. It was a very veggie dinner at our house!

Look how excited the Boyfriend was about all these vegetables.

Not being quite the veg-head I am, Patrick fired up the grill and topped his spaghetti squash with marinara sauce and chicken.

I love that we can make meals that suit both of us with a few minor alterations.

The weather was perfect for a dinner outside on the patio. I so love Florida this time of year.

What are your thoughts on kale? Love it? Hate it? Have a great recipe to share?