Hectic is the perfect word to describe the last two days. However, I am determined to keep up with this blog. The little bit of time you give yourself to relax and do whatever you want is a wonderful way to keep your work ethic alive. No one can be inspired to work without time to let yourself vent. I have learned this over the last few years and cherish “me time.”
Yesterday, I was in an extreme hurry to fit in a run and because of the fact that I was rushed, I did not enjoy it as well as I normally would. Running is great sport because it is almost entirely mental. In high school, my coach once told us that distance running is 90% mental and 10% physical. It is obviously just an idea, but I do feel my best when I go out for a run with no expectations except to give it my all. Of course, this may be the reason why I have be injured so many times within my running career. I love to see what I am made of.
After my run, I was too tired to cook a meal so I stuck with some basics. The above photo is a simple stir fry with kale, peppers, baby bok choy, and broccoli with a touch of teriyaki sauce and garlic. I also had a veggie burger with vegan mozzarella. The meal really hit the spot at that time, although burgers and stir fries may not seem to go in unison.
Today, after I had worked all day on a magazine assignment, I knew if was time for some “me time.” I ran speed intervals in a grassy field by my apartment and it began raining on the way home. I will admit right now that I love rain, especially after a hard run. Rain smells incredibly fresh and clean. The lily flower above is a photo I took on the way home. Also, I really want one of these:
Actually, I would love a real Vespa in a cream or baby blue. I don’t know how good they are for the environment, but considering how much I walk around Boston, it is pretty ridiculous. Today, I must have walked at least 5 miles. I also saw a beautiful old yellow scwinn bike that reminded me of Amsterdam:
After running, I knew it was time to hit up Whole Foods. I do not know how anyone rushes through that place. I may be the slowest grocery shopper alive. Fruit-wise, I bought plums, lemons, limes, gala apples, bananas, strawberries, blackberries, raspberries, avocado, and tomato. Vegetable-wise, I got zucchini, portobello mushrooms, red onion, a sweet potato, rainbow chard, and carrots. I already have a ton of frozen organic veggies from trader joes that I have been meaning to eat for too long (asparagus, butternut squash, broccoli, and edamame). All the produce I bought today was organic. I read something about trying to buy bananas that are organic because the pesticides still leak through the peel and I do not know about you, but I do not rinse actual bananas. I bought tempeh bacon, three different companies kinds of soy yogurt, whole wheat pastry flour, ezekiel wraps and english muffins, nutritional yeast, sunflower seeds, raisins, and peanuts.
For dinner I knew I should taste the swiss chard. The best part of the chard (other than the beautiful colors) was that it was from a local farm. I cut the stems and sautéed the chopped stems in some olive oil and garlic for two minutes and then added the chopped leaves and a tablespoon of vegetable broth. After 3 minutes, I plated the chard and topped it with some pine nuts. For another side, I decided to slice half a sweet potato really thin with my new mandolin from crate and barrel. They were baked for 15 minutes at 400 degrees.
Then I made the tempeh wingz that I have been dying to make. I first saw the recipe on Celine’s blog, and they are originally found here. These were more tasty than I could describe. The mix of hot sauce and thyme, with a crisp from the panko whole wheat bread crumbs was delicious. I have many leftover as well, and they will definitely be included in my lunch tomorrow. I missed the step of slicing the tempeh in half but my big wingz were fabulous. Here they are:
Eating a fabulous meal is one thing, but I cannot believe this whole dinner was vegan. I loved every aspect of it. I cannot wait to create some other exciting things this week with all the fresh ingredients I bought.