How To: Seed A Pomegranate

I wasn’t feeling very good this weekend, but lucky for me, my friend Mal stayed in with me on Friday and did cool things with me like figuring out how to get all of the pomegranate seeds out of a pomegranate.

It all started with a trip to Whole Foods to pick up ingredients to make quinoa sliders.

Since pomegranates are currently in season (in the winter) they are all over the grocery stores right now. We were thinking about buying one of the small tubs of pomegranate seeds, but then looked at the price tag.

Yeah, not going to buy a bunch of seeds for $8.00. (Unless they’re chia seeds, of course).

So instead, Mal was nice enough to buy us a fancy Whole Foods pomegranate for $2.99 and she we studied multiple youtube videos of how to cut open a pomegranate and get out all of the seeds.

Thank you for being my pom model, Mal!

First, cut off the nubbins at the end of the pomegranate.

pomegranate1Cut the pomegranate in half vertically – the ends where the nubbins were should be horizontal (don’t cut through those).

Look at all those juicy seeds!

pomegranate2Put the pomegranate in a bowl of water (or over-sized Tupperware of water) to soften it up. Be careful, because the seeds can pop and stain clothes, counter tops, and cutting boards.

Start breaking the seeds out of the rind.

pomegranate3pomegranate4Go slowly – and peel ’em all out!

pomegranate6Once the seeds are out, toss the rind.

pomegranaterind5Rinse the extra bits of rind off of the seeds and dry them on a paper towel.

pomegranate8Perf for a little snack during Law and Order SVU…

2013-01-04 23.12.52with some dark chocolate chips. 🙂


Not Feelin’ So Hot and A New Food

Ugh. I have not been feelin’ so hot the past few days.

I caught the mid-winter cold that everyone else has, with a stuffy nose, low fever, and achy joints. But instead of being concerned about where to find my misplaced Airborne, I spent my Saturday morning stressing about skipping my long run.

Last week was only the second week of half marathon training, and I really really wanted to stick to my very important New Year’s resolution.

A 5 mile run was on the agenda, and my brand-new Garmin was still desperately begging to be played with.

I was good though, and didn’t try force my sickly self through a long run in the cold.

Yes, I felt guilty, and my mind really wanted to get the run in.

But my body most certainly did not. So I came up with a new theory to make myself feel better about missing my run.

A training schedule is a guide to prepare yourself for a race.

Um, duh?

Hold on, I’m going somewhere with this.

So is that schedule about successfully executing each individual run or rest according to the plan? Well, maybe. But not if you’re sick, or injured – that would actually make your body less prepared for a race because you’d be hurting it!

Sticking to a training plan is exactly what you should do if you are healthy – and not because you HAVE to write in the exact mileage that is on the spreadsheet to make your chart look pretty. I’m going to get through this training cycle by looking at the big picture.

I want to best prepare my body for 13.1 miles which means taking care of its needs first. And sometimes those needs are hot cocoa and sitting on your ass.

I’ll be back to making my chart look pretty tomorrow, when I’m feeling 100% back to normal.


In other exciting news, I tried grapefruit for the first time this weekend.

grapefruitI was hoping the vitamin C content would fix me right up.

After two bites, grapefruit is now on my: “Food I Have Actually Tried and Do Not Like” List. I figured I would treat you with this lovely video of me eating a grapefruit:

Do you skip or push through runs when you’re sick?

New Year’s Resolutions

Yes, yes, I know everyone is probably sick of hearing about New Year’s resolutions by now. But I still have to tell you mine!

Every year I always make tons of resolutions – some I keep, some I don’t.

Let’s take a moment to think about what a resolution really is.

I had to go elementary and break out Webster’s.

The act of resolving. Ok…so to resolve:

Found it!

To me, New Year’s resolutions are #5: “to reach a firm decision about.” Resolutions aren’t about just doing good things for yourself and others because you feel like you have to keep them just to keep them, or about feeling bad when you break them.

I think resolutions are just about making a firm decision in the moment toward something better. To really think about what you’re doing and try to live the best way you can.

Cheers to our aspirations of 2013.

A few of mine are:

  • Stick to my running plan

I already look at this chart 5 times a day, so I’m seriously scared I will be sleeping with it under my pillow come March.

  • Go back to eating clean

So, I fell off the wagon – or rather – flung myself off of it willingly in late 2012.

Remember this?

funkymonkeybreadAnd this?

20121120-185642.jpgYeah, well, it’s going to be more like this in 2013:


  • Go to bed earlier

So this doesn’t happen:

  • Be more present in the moment – and stop stressing!

According to Runner’s World, exercise lowers anxiety. Read more about it here.

Looks like it’s going to be a good year for healthy living!


Tell me – what are your New Year’s Resolutions?

Quinoa Sliders

When I brought these quinoa sliders to our Christmas lunch, I kept joking to my family that they better enjoy them because I was never going to make them again! They were quite labor intensive and set the fire alarm off not once, but thrice (I forgot to turn the stove fan on).

quinoaburgers2But then I tasted them.

Alas, I shall be making them again. Maybe this weekend?

This recipe was adapted from How Sweet It Is.

quinoasliders3Makes 10-12 sliders


  • 1 C uncooked quinoa
  • 1 C cooked chickpeas
  • 12 wheat slider buns
  • 2 avocados, sliced for topping
  • 1/2 C chipotle mayo for topping
  • 1/2 C mozzarella cheese
  • 1/4 C wheat bread crumbs
  • 1/2 C chopped carrots
  • 2 green onions, sliced
  • 2 garlic cloves, minced
  • 1 large egg + 1 egg white, lightly beaten
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil


Cook quinoa.

Add green onions, carrots, garlic and cheese to a separate bowl. Add bread crumbs and mix.

Coarsely chop chickpeas and add to the mixture.

Add in cooked quinoa and stir.

Then add the beaten egg and egg white, salt, and pepper. Mix well, then form into slider sized patties

Heat a large skillet over medium-high heat and add 1 1/2 tbsp of olive oil. Place 5-6 quinoa patties in the skillet and cook until deeply golden brown, about 5 minutes.

Flip the patties and cook the other side for 5 more minutes. Remove, add new oil, and cook the remaining patties.

Serve with chipotle mayo and sliced avocado.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

P.S. Have you entered my BIC Bands Giveaway yet??!