It never ceases to amaze me how much the garden grows in only one month. Though it feels like not much has changed in my life—still editing, still wedding planning—my little sprouts have shot upward at an astonishing rate (especially in the case of the corn we planted this year.) I love picking lettuce fresh from the garden for salads, and grilled chicken tastes even more delicious when it’s marinated with olive oil and herbs. The tomatoes are still green, but the strawberries and black raspberries are juicy and sweet. Here are some photos that Dad and I took over the past week.
As much as I enjoy being in the kitchen, I only make easy dinners during the week—crockpot stews, grilled cheese, pasta with a simple sauce. The other night one of my best friends came over and we decided to cook instead of eating out. After a little thought, we settled on chicken breasts stuffed with spinach, garlic, and mozzarella, with a side of curry-infused, veggie-loaded couscous. (Although the steps below might seem complicated, the recipe is really easy once you get started.) The chicken took about 45 minutes to cook, which gave us plenty of time to prep the rest of our ingredients, set the table, and indulge in some girl talk.
Because a concrete goal seems to boost motivation, Todd and I signed up for the Staten Island Half Marathon in October of this year. To prepare, we’ve slowly been increasing our mileage, and now I can run five to seven miles at a decent (11- to 12-minute mile) pace without getting too exhausted. Each week we’re trying to dedicate time to at least one long run, and yesterday we tackled our farthest—and hardest—distance yet: nine miles. And because I try to eat mindfully, I wanted to make sure I gave my body the proper fuel that it needed, before and after the run.
Excitement over an unexpected job offer yesterday and delight in the gorgeous 82-degree day inspired me to not only lace up my Asics Gel Noosa Tri 9s and hit the pavement, but to run farther than I ever have before: seven miles! Although I won’t be winning any marathons at my pace—11:55/mile, and about 1 hour and 23 minutes in total—I didn’t feel too exhausted afterward. In fact, I had enough energy left to make a delicious cold beverage in honor of my new PR. I’m hopeful that its bright coral hue, fruity flavors, and white chia seeds will give me the oomph I need to start organizing collectibles in my new apartment after I finish this post.
While freelance editing at O, The Oprah Magazine, I’ve been searching for healthy lunch options in the neighborhood for the days I don’t tote a salad, a sandwich, or leftovers from home. Though I’ve tried a few different fast-casual options so far, I find myself frequently returning to Reviver—“the perfect union of culinary art and nutrition science,” according to the restaurant’s website. Although the offerings a little pricey, I think these well-crafted plates are worth the cost.
Because Todd knows that I like to eat healthy foods that are easy to prepare, he recently bought us the Skinnytaste Cookbook, based on the popular blog of the same name. It contains so many delicious recipes that rely on bright vegetables, lean meats, and whole grains.
Now that Lent has arrived and some of us can’t eat meat on Fridays, I want to share a simple fish recipe from theSkinnytaste Cookbook that Todd and I really enjoyed: a broccolini flounder bake. As usual, we modified this version a bit. We cut out the cheese and oregano, added onions and piled on extra tomatoes, and served it over a rice medley.
Though I posted a recipe for cherry oat bread only a week or so ago, I decided to post my four-berry wheat muffin recipe today in case you wanted to do some healthy baking during the blizzard that’s coming our way!
Featuring strawberries, blackberries, raspberries, and blueberries, it’s based on a recipe that I found on Yummly. For the most part, my modifications were done out of necessity; I didn’t have enough strawberries to mix into the batter, so I used all four types of blueberries instead. It tasted delicious, so I highly recommend the method outlined below. And, as a bonus, your muffins will come out a stormy shade of blue—the perfect color for a blustery winter day.