You Can Get Fit!

Posts Tagged ‘salad

Happy Post-Halloween!

Unfortunately, we live on a long dead-end (bwa-ha-ha… appropriate) and get no trick-or-treaters. I went to a few events, both yesterday evening and Saturday night, though, and rocked my punny costume: I bought a bag of Smarties and taped some to my pants, making me… wait for it… Smartie Pants! Ha ha!!! (Best of all, it was a cheap costume, and one we could eat afterward!)

Anything fun that you all did for Halloween?

I continue on my rehab path… (which one? you ask. recovering from the hip surgeries is the most straightforward one.) I set a pretty lofty running goal at the beginning of October, and I met it on Saturday! Go, me! I remember at the beginning of September, I hadn’t even tried running (post-op) at all, and I didn’t even know if it was an option anymore. Now, after only 6 weeks back at it, I’m able to finish 30 minutes of run 4 minutes/walk 1 minute intervals!! It’s not easy, but I also imagine I’ll be able to run 30 minutes nonstop before the end of the year… just set your mind to it, and you can do it!!!

The holidays are soon upon us!! (for better or for worse…) My link list today is all food-oriented, but with a healthier spin. Let’s all vow to not gain the Holiday 10!

1. This is a Mark Bittman article that I have printed out as a reference on my cookbook shelf… 101 Simple Salads. It also teaches you to cook by eye and by taste, as he doesn’t give precise proportions. Trust your brain and tongue!

2. Halloween may be over this year, but this is one I’ll have to remember for next year, because it’s so darn cute: Frozen Boo-nana Pops

3. Can’t avoid pumpkin spice lattes during the holiday season? This healthy pumpkin spice latte looks yummy!

4. It’s totally soup weather (just went for an 11am run, and it’s in the high 30’s outside!), so here are a few healthy soup recipes.

5. And I’m intrigued by this one. If someone tries it before me, let me know what you think… ??? 100 calorie moist chocolate cupcakes It looks like they’re bigger than a thimble, so that’s not how they get away with the calorie count.

Finally… for those who have done any traveling like me, if you have been to the Cinque Terre in Italy, sadly, two of the towns were devastated by flooding last week (see photos here). I’m thinking the restaurant and the market were ones I visited and enjoyed. One more reminder to go out and see the world while we still can.

Stay strong and healthy!

Good morning! (Well… it is here…) In fact, it’s Saturday when I’m posting my Recipe Friday, again. However, first of all, spent more time at medical facilities yesterday, and secondly, after last night’s dinner I made for friends, I changed my mind on the recipe for this week!

I guess the biggest excitement is that the treatment that the UW people are giving me is significantly helping my voice problems… going from 2 1/2 months of nothing to finally being able to make sound is incredible! (I might sound sometimes sultry and sometimes like a 12 year old boy, but–I’ll take it over nothing!) Such a huge breakthrough…

On to the recipe: we’re experiencing one last round of summer up here. It was actually almost unbearably hot here yesterday–80’s and really sunny–so when I made plans to have friends over for dinner, I didn’t want the stove on too much.

Additionally, many of our grocery stores are selling wonderful late-season peaches, and I wanted to take advantage. So, I found a lovely salad, posted by Mother Thyme on her website:

Spinach Peach Caprese Salad

Her pictures are superb. I made the following changes:

  • Used red instead of yellow tomatoes, just due to price/availabilty. I imagine she uses yellow mostly for aesthetics.
  • I used all spinach, no arugula. I love arugula, but I’ve found that this year, it’s had too woody a texture, here. I thought it would detract from the softness of the peaches and the mozzarella.
  • Not a change that I actually made, but I might actually up the lemon:balsamic ratio next time, and reduce the amount of liquid added. Too much dressing, and the greens were threatening to get soggy. Maybe I didn’t reduce my balsamic enough…

All together, this was a wonderful salad that even Bruce ate! (though I know he was going through the serving bowl to find the cheese) and I loved the flavor of the whole basil leaves mixed in with the spinach.

So, make this NOW while there are still a few fresh peaches around! You will not regret it! It definitely got me out of the ritual “peach cobbler”, “peach smoothie”….. etc etc…. hum-drum recipe mode.

Summer is almost officially here!

(Well….. sort of. Do you live in the Northwest, like me? It’s still cloudy. “Warm”, to us, is high 50’s. I am one of a handful of people seriously plotting an escape. Of course, now that I’ve said that, The Universe has started to conspire against me with several job opportunities, all here. Waaahhh. Feel sorry for me. 😉 )

Anyway. I’ve decided to call off the Trust30 writing challenge until a better writing prompt comes along. The past few days, every prompt has been some manifestation of “list your top five dreams, and what has been holding you back from pursuing them?” Considering I’ve already written about that twice during the challenge, I’ll refrain from boring you all anymore… Maybe I’m just not the target audience for the challenge.

Now, for the recipes!

For those of you who live in areas that have been either blessed or cursed by the sun, I thought I’d remind you of one of my favorite salads. I’ll be tossing this together in a bit and taking it to a housewarming tonight. It’s a Recipe Friday from last year, and it is…

Hot And Sour Slaw

You can make it as hot as you like, but the base of the salad is bok choy and red bell pepper. The sour comes from apple cider vinegar. Simple, quick, and fabulous! 🙂

Now, for the Recipe Friday Double Feature

Earlier this week, I was intrigued by this vegan Curried Barley and Chickpeas from Anne at Fannetastic Food. Curry, barley, chickpeas… three things I love!

I made it, and… it was just OK. I let it sit for about 30 minutes, and it was scrumptious! The problem was that I tried to eat it hot! And it’s much better cold. Much, much better.

Both are recipes I wouldn’t hesitate to take to potlucks–they will get eaten up! (The salad is very colorful!)

Happy weekend! What will you do to celebrate the first week of summer?

As Promised! 100% Money-Back Guarantee! New and improved! (wait… how can you be both new and improved?)

Hey friends, here’s a break in the action from the soul-searching writing to introduce yet another summery recipe! It looks like we might break 60 degrees this weekend (please don’t snicker… it’s a big deal here in the Great Soggy North!), so this is a great one anywhere in the northern hemisphere!

I based this off of a recipe I found on the web that made me raise an eyebrow. Ramen noodles? A sugary dressing? Yet reviews promised greatness, so I tossed it together quickly and took it to a gathering (with a few modifications to suit my preferences, and to make it healthier). Yep–this is a keeper!

Strawberry Spinach Salad with Pecans

1 tbsp vegetable oil
1 3 oz package ramen, any flavor (but use the noodles only)
1 c pecan halves or pieces
1/4 c vegetable oil
2 tbsp white sugar
2 tbsp red wine vinegar
1/2 tsp soy sauce
fresh ground pepper
6 oz baby spinach
2 c sliced strawberries

1. Heat 1 tbsp vegetable oil in a skillet over medium heat until hot. Crumble ramen noodles (set seasoning packet aside for another use) into skillet. Add nuts. Stir frequently to toast nuts and noodles, toasting for 3-5 minutes. Keep them moving to avoid burning. Remove from heat and let cool.

2. Make dressing: In a container with a tight-fitting lid, place 1/4 c vegetable oil, sugar, red wine vinegar, soy sauce, and a few turns of black pepper. Place lid tightly on container, and shake to mix.

3. Assemble salad: In large bowl, combine spinach and strawberry slices. Add cooled nuts and noodles; toss to combine. Top with dressing; toss to mix thoroughly. You are ready to serve! (Add more pepper if you want.)

It’s a little sweet, a little sour, and it’s got crunch! (Like me. Maybe.) I didn’t think I’d like it so much, but it’s good! Try it!! (and I have a “chicken” seasoning packet, if anyone wants it…..)

Baby, It’s Cold Outside! Salads usually aren’t the first thing to come to mind in chilly weather, right? But we gotta get our veggies in us, somehow! This recipe heats things up with a little bit of chile to toast you from the inside.

I’ve always made this with bok choy, and it’s been fantastic. The cookbook author says that it’s fine to use thin-sliced fennel, carrots, snow peas, or red onions instead (or probably some combination thereof, as well). Might be nice to mix up the color!

In any case, this goes together quickly, and it’s full of flavor.

Hot-and-Sour Slaw
from Vegetarian Planet

1 bunch bok choy (about 2 pounds), both stems and leaves, sliced thin
1 large red bell pepper, seeded and sliced very thin
4 scallions, both green and white parts, chopped fine
2 tsp chile paste, or 1 tbsp hot chile sauce, or ½ tsp chile flakes
1 tsp Dijon mustard
¾ c apple cider vinegar
2 garlic cloves, minced
1 tbsp minced fresh ginger
1 tbsp sugar
1 tsp salt
1 tbsp canola or corn oil
Chopped cilantro (optional)

1. Combine the bok choy, red pepper, and scallions in a large bowl.

2. In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the chopped vegetables, and toss well. Let the slaw sit in the refrigerator for one hour, then toss it again. Taste the chilled salad, and add more chile or salt or sugar to your liking before serving. This slaw will taste good for at least 3 days if kept tightly sealed in the refrigerator.

Enjoy! Do you all like spicy food in cold weather? Does it help warm you up?

Have a great weekend!

I'd love to connect with you! Find me on Facebook, follow me on twitter, or sign up for email updates below!

Join 19 other followers

Top Rated

Brooke is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to