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13 Jul

Yay, it’s finally the weekend! I love that cozy place between last week’s craziness and preparation for next week. Saturdays are where the magic happens!

After a glorious 8 hour slumber, we headed out for breakfast and the farmer’s market.

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fruit/yogurt/granola parfait, scrambled egg, Companion 5-Grain toast, and coffee.

Today’s haul included eggs, beets, peaches, blackberries, green beans, sweet corn, broccoli, heirloom tomatoes, and summer squash.

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We also made a quick stop at the mall (before it got crazy busy) and made it home by 11a.m. Love Saturday mornings like that!

Let’s reverse– some highlights from last week…

Overnight oats with the sunrise. Blueberry/peach is my new favorite combo! I’m also loving Wallaby greek yogurt. This batch of oats is topped with toasted crushed walnuts.

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Christmas in July! French press for one with Nutcracker Sweet inbru that I found in the depths of the cabinet.

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Gracie wishing I’d made French press for two…

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Food For Life Ezekiel Flax toast, scrambled eggs, and peaches +blueberries…

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My new favorite snack: frozen banana slices with a schmear of coconut almond butter.

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Popcorn + almonds

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A few epic salads were devoured last week….

This one is a mix of greens, roasted corn/green beans/onions, cucumbers, tomatoes, croutons, and tofu. Baked salt & vinegar chips on the side.

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And this one is greens, a crumbled veggie burger, brown rice, cucs, tomatoes, and dolups of hummus and greek yogurt. The salt & vin chips made another appearance!

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The best dinner of the week was this Mexican bowl, hands down!

Brown rice, smashed pinto beans, sautéed summer squash and onions seasoned with chili powder/cayenne/paprika, tomatoes, greek yogurt, cilantro, and a heap of nooch! So. Good.

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Also had some fun with the spiralizer. More on that later!

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Also last week….

Mornin’ garden gazin’ (check out that bedhead, hehe)

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And a midweek Dave Matthews Band concert! Out past 8pm on a Wednesday night? Who are we??

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Enjoy the rest of your weekend! I’ve got some good stuff in the drafts folder! Thanks for reading 🙂

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Tomato, Tomäto

10 Jan

It was a particularly chilly day in St. Louis today. The perfect day to curl up on the couch with two unusually clingy kitties. Our cats were not at all happy about leaving our apartment for 2 weeks for the holidays. Now that we are settled in at home again, they won’t leave our sides. And I’m perfectly fine with that 🙂

It was also a perfect day for soup. Smooth, buttery, butternut squash soup.

Much to my dismay, Trader Joe’s didn’t have butternut squash. What’s a girl to do?

When I got home, this little baby was staring me in the face.

(As well as this little baby…)

(… and this one.)

I bought the pumpkin at the farmer’s market in November. It has migrated around the apartment first as supplies for another batch of vegetarian chili that-never-was, then as a centerpiece for a Thanksgiving I hosted, and last as an overlooked fixture on the living room side table (not quite sure how it even got there??). The pumpkin was immediately moved from the living room into the kitchen as I turned my prospective butternut squash soup into pumpkin soup.

Pumpkin Soup

(adapted from Butternut Squash Soup in the October 2010 issue of Fitness)

makes about 3-4 bowls

  • 1/2 T olive oil
  • 1/2 cup chopped onion
  • 1/2 t curry powder
  • 1 sugar pumpkin, peeled and diced
  • 1 apple, peeled and diced
  • 1/2 t thyme
  • 1 can white beans, drained and rinced
  • 1/4 t salt
  • 2 cups low-sodium vegetable broth
  • 1 cup water

How To:

  1. Heat olive oil in a soup pot over medium heat.
  2. Add onion and curry powder and cook until onions are translucent, about 3 min.
  3. Add the pumpkin, apple, thyme, white beans, salt, vegetable broth, and water. Bring to a boil.
  4. Reduce heat and simmer until pumpkin pieces are very tender, about 15 min.
  5. Ladle the mixture into a food processor or blender and puree until smooth. You might have to do this in batches depending on the size of your blender.
  6. Pour back into soup pot and serve.

I paired mine with a veggie burger on a bed of wilted spinach schmeared with jalepeno hummus and Cholula hot sauce.

Thick. warm. creamy. comforting.

Just like a blanket and two cuddling kitties on a chilly January day.

Keep an eye out tomorrow for the first official Workout of the Week post for 2011 as well as some exciting news I’d like to share 🙂

Sweet dreams and thanks for reading 🙂

Kitty’s Favorite Dinner

3 Aug

JWD is not the only man in my life. I have a furry little love too. His name is Kitty and he came in to my life rather unexpectedly. My sister found him on the side of the highway, a teeny little baby kitten. He was very skinny and had road tar stuck on his little face. Poor guy. My sister brought the half-dead little kitten to my apartment as a “birthday gift”. He didn’t move from the corner of my living room for a few days and I just knew sooner or later I would wake up and find him dead. I fed him kitten formula and “licked” him with the corner of a wet wash cloth trying to simulate his mother as best I could. To my surprise, he slowly came to life. But I wouldn’t say he came out of the trauma unscathed. He’s pretty odd.

Despite my best best efforts, he is very antisocial. If you come to my house, chances are you won’t even see him. He only loves me and his daddy.

Oh, and his teddy bear.

Besides me, JWD, and his bear, his other loves include…

sleeping in my dirty laundry (told ya he was odd)

ransacking all of my drawers and shelves when he doesn’t get his way (he’s a spoiled only child)

his fort. He thinks the shower is his territory. He waits impatiently with his head poked in the curtain if anyone has the nerve to use it for bathing. And don’t even think about locking him out of the bathroom. (or he’ll ransack my clothes!)

straws. He has a weird fetish for them. Whether it’s on the counter, in the trash, or still stuck in a cup, he will find it… and put it in his water dish. (that’s a green Starbucks straw he’s using)

He also enjoys surfing the net from time to time. Remind me to adjust the parental controls on my computer after this post…

Although it seems you could fill a whole day with blogging on the net and hunting for straws, Kitty always takes time to relax and catch some z’s.

Kitty’s latest love is his salmon treats. I keep them in the fridge, and every time I open the door he comes running. Leave it to a spoiled only child to think that the refrigerator is for his own personal use.

The love of salmon is something Kitty and I agree on.

Easy Parchment Salmon & Soba Noodles with Peanut Sauce

Ingredients for the salmon

  • parchment paper (found in rolls with the foil and cling-wrap)
  • salmon filets (or other fish, chicken, or just veggies)
  • sliced veggies of your choice (I used yellow squash, zucchini, and carrots)
  • salt, pepper, garlic, or any spices of your choosing
  • sliced citrus (I used lemon slices)

Ingredients for the soba noodles and peanut sauce

  • soba noodles (Can’t find em? Whole wheat spaghetti will do the trick!)
  • 2 T tahini
  • 2 T peanut butter (you can substitute any nut butter you like for these first two ingredients)
  • 2 T soy sauce
  • 2 T rice vinegar
  • 1 T agave nectar
  • 1 t toasted sesame oil
  • sesame seeds

How To:

  • Prep your fish and veggies

  • Cut a large square of parchment paper for each serving you are preparing
  • Create a bed of veggies

  • season your fish with a drizzle of oil (i used sesame) and a little salt, pepper, and garlic (or any spices you choose)
  • Lay fish on veggie bed and top with citrus slices

  • Fold one side of the parchment paper over the fish and fold and crease all of the edges tightly to seal packet on all sides

  • Place in a 400 degree oven for about 20 minutes (know your oven)

Check out this “how to” video for more detailed instructions and more ideas for your parchment paper fish.

  • While the fish is cooking, boil your noodles.

  • In a bowl whisk together the nut butter, soy sauce, rice vinegar, agave, and sesame oil. It will probably be a little clumpy from the nut butter. Microwave for 20-30 seconds or until the sauce stirs smoothly.

  • Coat the drained noodles with the sauce and sprinkle with sesame seeds.
  • When the fish is done, carefully cut open the parchment paper (the steam will be hot, hot, hot!) and serve alongside noodles.

Good night, blog friends! Thanks for reading 🙂

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