A Fresh Dille

getting through it.

Posted in FOOD, VEGAN, WORK by clairedille on July 14, 2010

It certainly can be challenging getting through these pre-production days. The uncertainty of each day’s tasks tends to be unsettling to my psyche. There are a few little things I have been as of late to make sure that I handle my days better. To be more efficient, we all know that morning workouts and packing snacks keeps on our toes, but that does not mean we always take part. After the massive Whole Foods shop, I am more prepared for these next few weeks. Things are still a work-in-progress until the crazy days of shooting and this explains why I am able to post around 12 p.m. on a Wednesday. While V is sleeping until his 6 p.m. call time (after getting home at 5 a.m.), I am up planning meals ahead and snacks I know will keep me energized. Instead of stowing my yoga mat in my car, where it has been stored while hoping to attend a nearby class, I am now leaving it rolled up below my bed. When I come up the spiral stairs I am more aware of its need to be rolled out and put to use. This is obviously for my own well-being, not just because of feeling bad about its neglected state.

Instead of sipping on multiple mugs of coffee (don’t you hate how one mug is really 2 + cups of coffee?), I’ve been drinking more of these.

V (if you watch True Blood you may get why I call him V since he used to work on the show)  is to blame for my shot addiction. While working on his last film, the caterer brought many of these Sencha and Oolong shot teas. We are constantly in search of filling our fridge with more, since they are the perfect size for traveling and offer an abundance of antioxidants. Of course they are quite pricey when you drink multiples a day (not me…), but we have found where they are cheapest in the area, and I try to limit to 1-2 per day. Maybe brewing my own tea and storing them in to-go cups would be more ideal, but I don’t always have time for those practicalities.

However, there are some things I do make time for.

Stovetop oat making is a process I truly enjoy most mornings. Like many other bloggers, I too prefer to wake up earlier to eat a more tasty breakfast. I am making the most of these prep days because I know that it is very rare I manage to make oats mornings before reaching set when I had only been off set for 8-10 hours (and sleep reigns supreme). Still fitting in 7-8 hours of sleep, I woke up yesterday to prepare steel-cut oats cooked with half a banana, cinnamon, vanilla, unsweetened almond milk, and a pinch of vivagave. When I told V to get a few peaches and avocados while at Whole Foods on Saturday, I realized a few meant 5 or more. This means there will be many days ahead of peach covered plated oats and I can’t say I mind it too much. The blueberry and peach combo is one I am such a fan of and the cinnamon vanilla frosting sunflower butter brought this breakfast to a whole new level. Bliss.

Have I told you that we don’t have cable? I don’t even miss TV watching when working, simply because time doesn’t allow moments for it. But…I have been needing a TV show fix recently, which has resulted in online watching. I know that one hour every few days is nothing crazy, but watching some mindless TV is another way of unwinding I have forgotten about these last few months. Often, when I am  not working, I get completely sick of TV/movies, but when I am working, I cherish the moments I can sit and watch. The last thing I watched was a new episode of Anthony Bourdain’s No Reservations. I pretty much love that vegan-hater…and I am one.

It has been much too long since I’ve allowed myself adequate baking time, but I did finally get around to making some of Angela’s delicious Garlic Scape Pesto.

This lemon had more seeds than I thought possible, but the pesto didn’t disappoint.

My mini food processor didn’t do such a wonderful job with the large quantity of vegan parmesan, or the scapes and spinach actually, but the flavor was there. It will be great on the pizza crust we bought when time allows V and I to eat a meal together.

In the meantime, I’ve had it on many dishes made in a jiffy (may be the first time I’ve said that, but I have jiffy steamers on my mind thanks to work).

Last nights kale, mushroom, quinoa, and garlic scape pesto dinner was eaten at 10 p.m. I don’t believe in the “don’t eat past 8 p.m.” rule and quite frankly, it would never work with my work schedule. In October, I worked from 7 p.m. to around 8 a.m. for two weeks. That means “lunch” is at 1 a.m. It may not sound like much fun, but working without fuel is even less fun.

This mornings steel-cut oats were the same as yesterdays, with coconut butter substituting sunflower butter.

These oats are perched on top of the tank I preceded to put on after taking this photo.

Packing lunch for a hectic afternoon in the production office with tasks I have yet to know of is one way I am getting through today.

The brown rice tortilla is topped with red pepper hummus, spinach, cucumber, tomatoes, sprouts, avocado, and sea salt. On the side I packed a new larabar and some broccoli, beets, and chickpeas. I never know what the veggie options will be when working, so why not bring my own while I still can, right?

Other things:

-How do you make it through your crazy days? Yoga, packing snacks and meals, allowing minutes to watch TV and unwind, drinking my antioxidants, and sometimes running seem to be helping calm my nerves these days. I do hope to add in more strength training because I have realized that I am somewhat weak recently while picking up boxes of racks, steamers, clothing, etc.

-When was the last time you had a pasta night? Any favorite mix ins? This pasta night post by Kathy has me craving some. Good thing I have much too much vegan parmesan these days. She also wrote about pizza after we just bought some crust…now I am even more excited to make some.

-Do you add any sweetener to your oats? What is your sweetener of choice? Have you read Gena’s post about Agave? I am usually a stevia girl (NuNaturals is preferred), but I have been known to also use maple or agave on occasion.

-Do you try to limit your coffee consumption? Do you drink lower caffeinated beverages or cut all caffeine? I skip coffee very rarely, but it is even more rare that I drink more than 1 or 2 cups a day. When filming all night though, I have had to use it to keep awake. I still think it is better than those who are gulping down the red bulls…but I could do better. Gena wrote another great post about coffee worth checking out.

Hope everyone is having a wonderful week! I can’t believe there is less than a month until the Healthy Living Summit. Are you going?

a loaf & lots of oats.

Posted in FOOD, VEGAN, WORK by clairedille on June 24, 2010

Things have been a little wild around here. Thank you so much for all the support given about my (maybe) limited blogging in the next few months, which I mentioned last week. When I spoke of freelancing, I wasn’t sure if I wanted to discuss what I do, but I figure some of you may be a little interested. My job is within the wardrobe/costume department of feature films. The film production tax incentives in Michigan started in the last few years and the industry seems to be doing very well. Who knows if the film industry will continue to film here for years to come, but Detroit needs some help and I am willing to stick around for a little bit if there is still a reason (work) for me to be here. I left NY where I was freelancing at a fashion showroom (after a few internships) to assist on my first film last summer and have learned the in’s and out’s of costuming in this last year. There have been times where I have been unsure if this was where I wanted to be, but I still enjoyed every day on set, as well as most of the prep days. There have also been times where films were limited, such as the cold winter months. Starting next week, I help the designer shop and organize to fully prepare for the upcoming film. Now, I am reading the script and getting ready for the new adventure. V is working on a different film right now, a famous sequel of sorts, that I love hearing stories about. Dating someone within the same industry is the only thing I can imagine right now. We both understand that their may be weeks of night shoots and sleeping days. Unfortunately, I have a limited social life for most 24 year olds, but I try to have as much fun each day as possible with those I work with and admire.

There has been lots of script reading in bed this week.

A massive amount of organic strawberries and raspberries took over our fridge after finding them on sale early this week. Most breakfasts have been the easy Scottish oats I love dearly. Toppings include raw almond  butter, banana mash, berries, and coconut butter.

Yesterday, I made some coconut butter when I realized I had such an abundance of large flakes. For an easy tutorial, check out Ashley’s post. It took only 5 minutes in my food processor to make the butter and tasted delicious topped on oats and sweet potatoes.

Lunches have been of the salad variety on the 90 degree days. This one featured some overly salted Whole Foods Falafel and many veggies from my farmer’s market bounty.

There may have been some lunches eaten while watching the World Cup and map observing. Yesterday, I found myself watching my two teams (England & the U.S.A.) go through to the next round. Alone, I was jumping up and down when Landon Donovan scored the only U.S. goal in overtime. Who knew I liked sports so much? Surely not me…

The Kind Diet, Alicia Silverstone’s book I adore for so many reasons (emphasis on plant-based lifestyle over “diet”) has a granola recipe called “Mom’s Granola” that my sister made and shared with me. It was wonderful but not as good as my favorite Early Bird Granola.

Still loving the slighty sour flavor of Original Coconut Milk Kefir.

But I prefer it covered in fruit, cereal, and/or granola…

Due to V’s late schedule, dinner tends to be eaten between 8 and 10 p.m., which usually means I am limited to taking leftover photos.

Jenna’s Channa Masala was made in a hurry late last night to satisfy my craving for more Indian after such a delicious Father’s Day Indian feast.

On the side, we had roasted sweet potato fries with coconut butter and roasted broccoli.

Another evening, I made another one of Jenna’s recipes, her Vegan Lentil Walnut Loaf.

Which was not necessarily the most beautiful, but very tasty. The walnuts really add a great nutty flavor to each bite and the tomato, balsamic, maple glaze makes the best topping.

Well, it is back to reality for me.

I hope everyone is having a wonderful week filled with delicious eats.

Other things:

-Do you pack leftovers for lunch even though you know others will be eating a “set meal” or take-out for lunch? During prep, I hope to bring some leftovers, such as channa masala, lentil loaf, wraps, and salads. However, once filming starts I know I will probably be too busy to pack lunches since the only time I am not working, I am sleeping. Usually catering and craft services has one veg option, but often it isn’t vegan, which means I find myself eating lots of apples, bananas, oranges, and larabars (or nuts). I wish that I had more energy post work to pack something for the next day but so far it hasn’t been the case on previous shoots.

-Are you still eating warm oats or going with other options like Overnight Oats? V likes to keep the air on most of the time so it is cold enough to eat stovetop oats. I am sure that overnight oats will make their way back in my life soon though.

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