Eating While Moving

Last weekend I moved to a new apartment on the other side of town. It was super exciting but also took way more out of me physically than I thought it would.

A procrastinator by heart, I planned out the logistics of packing rather than actually doing the packing itself. Basically – I kind of waited until the last minute. The almost all-nighter reminded me of some of my college days.

Another side effect of moving was that for once in my life I wasn’t being a food hoarder. I found myself with nothing in the pantry. Which meant random ass dinner and nibbles of stale items left in the corners of the cabinets. That, paired with convenience store snacks for brunch (BBQ chips were eaten…) and ridic mealtime gaps zapped my body into sugar-filled galore that had me feeling like shit 8 hours later.

Thank goodness my aunts/cousin immediately brought us steaming hot home cooked dishes so my hangry headache would finally disappear. Their basket entailed an entire roasted chicken, vegan chili, brown and white rice, and steamed broccoli.

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veganchili rice broccoliI don’t think I’ve ever been happier to shovel my face with veggies. It is amazing how good of a fuel nutrient-packed food is for our bodies. It made me feel so much better.

I’m hoping to eat healthier this week now so it will help me unpack!

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

Tell me: do you ever forget to plan meals when you’re really busy, or during a move?

Pumpkin Bread

I can’t decide which is a better perk of the fall season: good running weather or pumpkin-everything. It’s a close call.

Not only is pumpkin amazingly delicious, it is also sups healthy. 

That means I can eat a lot of pumpkin and it’s still okay, right?

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Makes 1 loaf

You will need: 9 in x 5 in bread pan

Ingredients:

  • 1 and 1/2 cups spelt flour
  • 1 and 1/2 cups brown sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/3 cup water
  • 1/2 cup almond slivers
  • 1/2 15-ounce can pumpkin puree

Directions:

Preheat the oven to 350°F.

Spray pan with cooking oil.

Beat together sugar and oil In a large mixing bowl beat sugar. Beat in eggs.

Combine flour, salt, baking soda, nutmeg, cinnamon, and cloves in a separate mixing bowl.

Add the water and half of the dry mixture to the wet mixture. Dump the remaining dry in the wet and mix well.

Beat in pumpkin and almonds.

Bake for 50-55 minutes.

Let cool before serving.

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I also used this batter recipe [and added some dark chocolate chips 😉 ] for some perfect little muffs!

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The mini-muffins bake @ 325° F for 20 minutes. Also let these guys cool.

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

Sunshine Crepes and Beachy Shrimp

Tuna and I ventured to Bethany Beach in Delaware last weekend with some friends and we managed to have a lot of fun even though it rained the entire trip! At least we could still enjoy one of the best things at the beach: the food. 

On the Saturday after we arrived we went down to the boardwalk area for brunch. We found a good crepes place on yelp called Sunshine Crepes and they were perfect. Just the right amount of everything (especially cheesy goodness).

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I got the Supreme: with egg whites, bacon, green peppers and onions, and cheddar – so, without the mushrooms. 🙂

I like how there are egg whites…and bacon.

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At first I was only going to get a savory crepe, but then decided that how could I go to a crepe place and only get one crepe?

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Had to get a sweet one too.

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*****

Nancy’s bf is quite the chef (he grew up on the Maryland shore) and made us a protein snack Saturday late night.

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These were THE best old bay steamed shrimp I have ever had. And no, that’s not just because it was 2am…

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

What is your favorite thing to eat at the beach? 

Garlic Orzo

I don’t think this quite counts as a ‘real’ recipe because the main ingredient is store bought (kind of like last week….) but I don’t really care because I am loving whipping up quick dinners lately.

By the time I get off of work, do my run, and finally get home for the night, the last thing I want to do is spend an hour making a meal from scratch.

Enter the magical ready-made sauce:

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Perfect for throwing together savory pasta when hangry. 

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Serves 2

Ingredients:

  • 1 1/4 cups uncooked orzo
  • 1 cup frozen broccoli
  • 1 1/2 cups frozen shrimp, cooked
  • 1/4 red onion, chopped
  • 1/2 cup trader joe’s garlic sauce
  • salt and pepper to taste
  • 2 tsp olive oil

Directions:

Cook orzo.

Heat a large skillet with olive oil and onions.

Zap the broccoli in the microwave and add to skillet, along with the thawed shrimp.

Let simmer for 3-4 minutes Add salt and pepper and garlic sauce and stir.

Pour sauce over pasta to serve.

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Thanks as always to Jenn @ Peas and Crayons for hosting WIAW!

Veggie Mac and Cheese

This meal was inspired by our very own What I Ate Wednesday hostess, Jenn @ Peas and Crayons!

Though her Confetti Mac is fancy, mine could be eaten (and made) by a child.

Perf, if you ask me. 😉

Plus – I used boxed mac and cheese from Trader Joe’s, so at least it was whole grain pasta, right? I was glad to get my veggies in on this easy Friday night meal.

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Ingredients:

  • boxed mac and cheese
  • 1/3 cup baby carrots, chopped
  • 1/2 cup frozen peas, heated
  • 1/2 cup frozen broccoli, heated
  • 1 tsp garlic power
  • 1 tsp paprika
  • 1 tsp red pepper taste
  • salt and pepper to taste

Directions:

Cook mac and cheese according to directions on the box.

Stir in veggies of your choice.

Season and stir again.

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Yum. A classic with a healthy spin.

Mediterranean Quinoa

A few weeks ago, I went on an oven-roasted- tomato-making binge that left me trying to come up with new dishes to serve them in.

I’m glad I can always count on my trusty friend [quinoa] to pull through for me.

This Mediterranean Quinoa is the perfect transition from summer to fall because it is light but flavorful at the same time.

I think it’s great as both a side dish or meal – especially scooped up into pita chips! 😉

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This recipe was based on one from HERE.

Serves 2-4

Ingredients:

  • 1 cup oven roasted tomatoes
  • 2 large cloves of garlic, minced
  • 1 small zucchini, diced
  • 1 yellow pepper, diced
  • ¼ cup onion, diced 
  • ¼ cup pitted black olives, diced
  • ¾ tsp salt
  • 2 tbs olive oil
  • ½ cup quinoa (I used tri-color)

Instructions:

Cook (and rinse!) quinoa.

Prep ingredients – including the tomatoes, which need an hour and a half in the oven!

Mix quinoa and ingredients together.

Cover and refrigerate for a few hours before serving.

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

 

Banana Bread

This recipe happened on a “I feel like baking something” kind of Sunday morning.

I had some extra bananas that were starting to get a little gross and didn’t have anything for breakfast.

Perfect solution: banana bread.

First time banana bread baker, right here.

I started dumping everything into the bowls and mixing it all together until I opened the fridge and realized – SHIT – no eggs.

I think Tuna was craving banana bread just as much as I was, because he saved the day and went to grab some eggs for me. 🙂

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This recipe was adapted from HERE.

You will need: bread loaf pan

Ingredients:

  • 4 overripe bananas
  • ¼ cup canola oil
  • ¼ cup applesauce
  • ¾ cup brown sugar
  • 2 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 cups whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp salt

Directions:

Preheat oven to 350°F.

Lightly grease a 9×5 inch loaf pan.

Mix together mashed bananas, applesauce, eggs, vanilla, oil, sugar, milk, and vanilla in a large bowl.

In a separate bowl, mix flour, baking powder, and salt.

Pour one bowl into the other and stir.

Pour batter into pan and bake for 60 to 70 minutes.

Cool for a few minutes before removing bread from pan.

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

Oven Roasted Tomatoes

Here’s a good example of my weird taste buds.

I don’t like raw cherry tomatoes or grape tomatoes, so Tuna and I were both surprised when I loved the oven roasted tomatoes his sister made for us at a family function.

I was even more surprised when I asked her how to make them, and the response was that they are SUPER EASY.

These tomatoes are also quite fancy because Tuna’s sister is a foodie, so now whenever we make them we feel very important.

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You will need: baking sheet, aluminum foil

Ingredients:

  • cherry or grape tomatoes
  • salt
  • pepper
  • dried basil
  • olive oil

Directions:

Preheat the oven to 250°F-300°F.

Rinse and dry tomatoes.

Cut cherry or grape tomatoes in half and put them peel side down on a rimmed baking sheet.

Drizzle with olive oil, salt, pepper, and dried basil.

Bake for 1.5 hours until they are dried out and slightly caramelized.

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I’ve already served them at a dinner party and they’re also great in salads.

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

Healthiest Blondies Ever

I’ve had these babies on my Pinterest board for ages, but couldn’t bring myself to make them because I was wary of its secret ingredient.

healthiestblondieseverThe secret ingredient?

CHICKPEAS!

They look delish though, so you don’t even need to close your eyes in order to trick your senses.

From now on, whenever I need some guilt free sweet stuff, I’m going to pull out a can of garbanzo beans.

You should try them. I swear that if I like them, you will too!

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These blondies were inspired by Chocolate Covered Katie’s.

Recipe makes an 8x8in pan.

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup ground flax seed
  • 1/4 cup peanut butter
  • 1/2 cup dark chocolate chips

Directions:

Preheat oven to 350°F.

Mix all ingredients except chocolate chips until very smooth (I used a hand mixer).

Fold in chocolate chips.

Pour into 8x8in pan.

Sprinkle a few chocolate chips on top of the batter.

Bake for 30 minutes.

Don’t worry if they look a little undercooked – they will harden up once they cool.

healthyblondies4healthyblondies3Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Old Bay Crab Burger

This is officially the best burger I’ve ever eaten.

Okay, I admit: I think I’ve had about two hamburgers in my whole life (I’m not a huge ground beef fan). But this meal may have changed my whole outlook on burgers.

I found the recipe in the most recent edition of Runner’s World and switched up the flavoring from curry to Old Bay.

The article explained that crab has a lot of vitamin b12, which apparently helps with red blood cell production, therefore carrying more oxygen to your muscles.

Not going to lie – this dinner seriously tasted like it was from a restaurant!

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Makes 2 burger patties.

Ingredients:

  • 8 oz lump crab meat
  • 1/2 cup cooked corn kernels
  • 1/4 cup whole-wheat panko bread crumbs
  • 1 small egg
  • 1 1/2 cup low-fat chipotle mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/8 tsp pepper

Directions:

Mix together ingredients in large bowl.

Form into 2 burger patties with hands.

Grease large skillet and grill about 5 minutes on each side.

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We gobbled our burgers down on toasted whole wheat sandwich rolls and topped them with homemade guacamole. Omg.

Tuna got a whole photo flip book of the tasting.

crabburger1crabburgereating2crabburgereating3crabburgereating4 Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

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