Sandy has taken over every aspect of news this week (and rightfully so!) so beyond that, there wasn’t much news. I hope everyone is safe. Have a lot of friends and family in New York and sending dry, warm, bright thoughts their way.
Has anything caught your attention this week? Here are a few things I liked:
One way to help curb obesity is to run. I have kind of gotten off the regular, strong run track. I’m not going as often and when I do, it’s not for as long. Something always creeps up during my run, and many times I feel I can’t catch my breath or I get a side ache. Four Ways to Stop the Dreaded Side Stitch (I’ve never heard that word but assume it means ache) hit my Google Reader, and the timing and tips are perfect. What is your cure to a better run?
Ok, now that all the seriousness is out of the way, time for a few fun links:
The flavored liquor craze has reached a fever pitch, and one man has had enough, saying “My favorite flavor of whiskey is whiskey”. (Seriously, enough is enough. If you can’t drink vodka without it tasting like sugar, you can’t drink vodka.)
Kale has quickly become Bill’s and my favorite green during the past year but we usually use it in kale chips and, if there is any left over, salads. Already a fan of lettuce-as-a-bun for burgers, I wanted to use the heartier kale leaves as a wrap for an awesome filling. When I found the lime-spiked black bean and quinoa kale wraps (superfoods galore!), it was calling my name.
Essentially it’s Tex-Mex flavors and fillings of black beans, rice, carrots and avocado wrapped in a kale leaf (in a style like sushi). It’s a super tasty and light-yet-filling meal (especially since it’s hard to stop eating them and I ate way too many!).
To compliment it, I made brie and apple tarts. The recipe called for puff pastry, but after my success with croissant desserts, I knew it would be just as tasty and easier to use croissants. Just unfold the croissants, add slices of brie and tart apples, sprinkle with cinnamon and sugar, and roll up. Bake as directed on the package. Be sure to tuck the pointy ends in so no brie oozes out. Sacrebleu!
Bill and I just got back from a great vacation visiting his family. We left the hustle and humidity of South Florida behind, along with our normal eating routine. Now we are home and it’s time to get back on track with food and drink.
Since I don’t eat meat and I have an unusual work and sleep schedule, I normally eat three small meals throughout the day. I usually have an apple and maybe a banana or smoothie thrown in. I have coffee when I wake up and mid-afternoon, and I drink water throughout the day. I am a creature of habit, and have found what works for me.
This schedule is usually thrown off while on vacation because of all the activity. Maybe I want a coffee/water/apple but am in the middle of something where it’s not available, you get the idea. (More on what I ate in an upcoming post.)
This vacation was no exception. I was up earlier, we were always on the go and many meals were grab-and-go. The easiest thing for a vegetarian wanting a quick meal is a cheese and vegetable sandwich (often my vacation standby). I also had Chipotle and pizza once each. To start the day I often had eggs or an egg sandwich. This resulted in more carbs and dairy and eggs than usual. When I got home I decided to take a few days and go vegan to get on track.
I went to the grocery store and grabbed a ton of veggies for salads, steamed veggies and rice, smoothies, that sort of thing. My first meal back in Florida was a no-cook kale salad with avocado, tomato, onion, jalapeno and corn. (I forgot black beans but it really needed that protein.) I made a dressing with the juice from one each orange and lime and a little olive oil and agave for sweetness. I tossed and ate. The raw, fresh ingredients really hit the spot. Though my salad was great, I sure miss my vacation.
How do you tackle vacation eating habits when you get back to reality?