Posted by: Gluten Free Muse | June 13, 2010

Rainy Day Saturday

I woke up this morning to a phone call from my favorite person in the whole wide world…my hubby!!!  He is working in Ohio right now, but he still wakes me up on a daily basis with his beautiful voice and lovely words, “I love you.”  What a great way to wake up!!

I got up with the intention of mowing the lawn and planting the birch tree my mother in-law gave my husband and I for our recent promotion, but after looking out my window at the pelting rain and the 40 degree temperatures, that plan slowly started to disintegrate.  So, instead, I got up, putzed around, and folded some laundry and had a morning pre-workout snack, homemade almond butter and half a gigantic Costco banana!  I used HEAB’s recipe for almond butter and I prefer to make mine with raw almonds.  I keep my almonds in the freezer and I’ve found that this actually speeds up the grinding process! Almost like roasting them, but you get to keep the raw flavor 🙂 Neat little trick to keep in your back pocket 😉

After a while, I started getting ready for the gym.  I usually carry snacks with me everywhere I go, so I started prepping by making a smoothie!  I really wanted to use my eggplant from last night since it was so bitter and I didn’t know what do with it, so I took a couple squares of the eggplant, some frozen banana, Hershey’s Cocoa Powder, unsweetened chocolate almond milk, rice protein powder, unsweetened shredded coconut, and chia seeds and blended it all together for this!!!!! It was delicious!  I highly recommend freezing your bananas after they have turned black.  This way, the bananas are at their highest sugar concentration and you don’t have to add any sweeteners of any kind. Good for banana bread too!

At the gym I didn’t think that I would be able to do much because I was actually very hungry.   Yet, when I got on the treadmill, I just kept going! Ran 6 miles and felt really good. Then I went and drank half of my shake to get some energy before my new weightlifting routine!  I just started this beginner’s bodybuilding workout…not like I want to be a bodybuilder, but I was trying to get a little more toned.  It is a full body workout and is great!  I got to abs and I was spent, so I drank the 2nd half of my smoothie and then got ready to run errands.
I felt quite accomplished today, after grocery shopping, getting my oil changed, buying some new/age appropriate clothes for myself , getting a bedspread for our new guest bedroom, cooking a fabulous dinner, and organizing our office. But let’s get back to dinner…

I had a wonderful dinner, using Darya Pino’s grilled fennel with lemon oil recipe, a recipe I found in Natural Grocer’s newsletter for quinoa cakes, grilled tofu, roasted broccoli, and grilled summer squash.  I marinated the tofu in a little bit of tamari, galangal, roasted sesame oil, honey, and red pepper flakes.  The grilling of the tofu wasn’t super successful, so next time I would recommend pan-frying. The quinoa cakes were amazing! Here is a rough estimate of what I used:

– 1/2 cup of cooked quinoa

-1/2 medium white onion, diced

-2 cups raw spinach, chopped

-1/4 cup crumbled herb goat cheese

-1/2 cup basil

-1 egg white

-1 teaspoon olive oil, and 2 teaspoons olive oil

-1 tablespoon of garlic

I sauteed the onion and spinach in 1 teaspoon of olive oil and added the garlic after so it wouldn’t burn. Then I took the cooked quinoa and added it to the mix. I removed it from the heat and added in the basil and goat cheese.  Once it cooled, add the egg whites and form patties with the mixture.  Turn a sautee pan to medium high heat, and add 1 teaspoon of olive oil to brown the patties. I had to do this twice since my pan wasn’t large enough.

Hope that recipe made sense! Enjoy!

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Responses

  1. And I get to wake up to the lovely words of my wifey’s blog! 🙂 love you baby!!


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