As you probably noticed, I’ve been a bit MIA on this blog lately. I could blame it on the fact that work has been relatively busy, or that the parties, gift shopping, and vacation planning of the holiday season have gotten the better of me. But the truth is that I’ve been feeling like I don’t have much to share here.
When I was training for a marathon, I loved recapping my training and being able to look back on previous weeks to see how far I’ve come. I’m hoping that blogging that process might help others considering running a race, or looking for tips during training. For the past two months since, I’ve been transitioning into more strength training, while still running 3-4 days a week since it’s been so unseasonably warm. What I’m trying to say is that my fitness routine is not very interesting to know about anymore (unless of course, you are me.)
On the cooking front, I am definitely still cooking, and I’ve been trying out a bunch of new recipes. Still, I’ve had quite a few “misses” and fewer “This is so good I must blog it” moments. And I haven’t been creating any of my own new recipes. That may change in a month or so, but for now I’ve been enjoying trying out others’ recipes.
Perhaps I’ll come back in the new year and have loads of ideas and motivation for this blog, but for now, I’m only choosing to post when I really feel I have something to share.
OK, on to today! I haven’t done a Recent Eats Friday post in a few weeks, so I thought I’d show you some of the more interesting eats from the last few weeks.
Red curry! This was a clean-out-the-fridge curry made with onions, potatoes, carrots, cauliflower, butternut squash, and spinach. I like squash but it tasted a bit odd in this dish. Still a good way to use up all my veggies though!
I tried out a Pumpkin “Mac & Cheez” sauce that was just ok. It was definitely flavorful, but somehow tasted a bit off. I’ve made several other pumpkin pasta sauces that I like more than this one, so sadly, this was not a keeper.
It may be winter, but I’m still eating banana ice cream. This was just 1.5 frozen bananas + 2 Tbsp PB2.
This was Peas, Carrots, & Tempeh with Miso-Almond Sauce. This time, I just mixed all the elements together. This recipe is good, but I find the taste of the snap peas a bit overwhelming. I’m thinking snow peas might be better next time.
And finally a winner! I tried out this Chipotle Spaghetti and it was SOOO GOOD! In fact, I made it for lunch for Tom & me on a Sunday, and we both ended up eating it again at dinnertime. This is possibly my favorite dish from the past few weeks. I added 3 carrots, a bell pepper, and 2 cups of spinach in to cook with the sauce, which really amped up the nutrition of this dish as well.
Last week, I tried out a few recipes from a cookbook I’ve had for years but never really used, called Meatless. This Lentil & Sweet Potato stew was decent, but still wasn’t quite flavorful enough even after tripling the amount of curry powder called for in the recipe. I also made a Broccoli White Bean soup which was TERRIBLE. I managed to save it by adding a ton of spices, but I still didn’t love it.
It seems to me that book was created by people who think that vegetarian eating is boring and bland. I think it’s time to give that book away..
Then there was this Spicy Kale & Quinoa Black Bean Salad. While I like kale in certain dishes, its tough texture still kind of intimidates me. Luckily, I loved the texture in this dish, and the spicy sauce (we used sriracha in this) gets rid of any bitterness. Just make sure to massage the kale for a few minutes before adding in the rest of the ingredients.
This easy potato curry was also AMAZING. This post is particularly terrible & doesn’t do it justice, but it was super hearty and very spicy. I left out the raisins & cashews (and cooked the veggies without oil, of course), but I’m sure this dish would be good with them as well.
This was One-Pan Mexican Quinoa. I doubled the amount of chili powder & cumin, but if you want this spicier, you might want to triple the amounts. I also added an onion into the mix & once again, used no oil. I really enjoyed the Mexican-style flavors of this dish & loved that everything gets made in one pan, which makes clean-up a breeze.
Making this Cauli-Power Alfredo again! I tend to make this dish quite frequently, since it’s super healthy. (I used an entire head each of cauliflower & broccoli in this dish.) It definitely tastes good, but I don’t think it’s perfect. I’m trying to figure out how to make it taste a bit “cheesier” & more intense.
I’m so sad that this picture looks so gross, because this Butternut & Bean Chili was absolutely delicious. It’s very easy to make, as are most vegan chilis, & the spicy-sweet-hearty balance of this dish was perfect. I’ll definitely be making this one again.
That’s it for now. Have a great weekend!