Foodie Friday : Cooked veggie salad

Is this a food blog or a running blog?  Years ago I merged my food blog with my running blog...and now I post more about food than running!  I really do intend for this blog to be a little bit of everything, and there is a running update post in the works.  I just have to make some time to figure out what to say and get it typed up.  Apparently food is easier to write about. 


Run Club had a potluck on Wednesday and, no surprise, I did not remember it when I was grocery shopping on Sunday.  So Tuesday afternoon rolled around, I really did not want to go back to the store, and in addition to the bread I said I would bring, I wanted to bring something healthy because no one else had volunteered to bring anything healthy and I have pretty much become the designated healthy-food bringer.  I swear I'm not trying to be a healthy-food fanatic...I just know my body feels better when I eat vegetables! 

Anyway, I raided the fridge and freezer to see what I could make without going to the store.  I didn't want to make anything that needed to be hot, because I knew I couldn't keep it hot up until the time it would be eaten after we all ran, but I also didn't want to bring raw veggies because I hate raw veggies.  A quick google search confirmed that I wasn't the first person to think of serving a cold, cooked, veggie salad.  So I whipped one up. 

Cold Cooked Carrot Salad

1.5 lbs carrots

24 oz frozen cauliflower

6 oz frozen corn

2 tbsp (ish) minced garlic

olive oil 

for the dressing : Tuscan Herb Olive Oil and 18 yr aged Balsamic 

Chop the carrots into bite-sized pieces and sauté in olive oil.  Stir frequently to aid in even cooking. When they start to brown, add frozen corn.  Continue to cook, stirring frequently, until corn begins to brown.  Add minced garlic and cook for another minute or two.  Transfer to a large bowl.  Sauté frozen cauliflower until it is cooked through and the edges are browning.  Add to the bowl. Allow to cool to room temperature.  (I set it outside on the screened porch to help it cool faster...)  Drizzle with Tuscan Herb Olive Oil and Balsamic, stir well.  

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When I finished running some people had already started eating and someone asked me if I made the cauliflower salad.  Yes, yes I did.  Although I prefer to think of it as a carrot salad.  It was a hit, and most of it got eaten, but thankfully there was a little bit left to enjoy at home the next day!

Workout Wednesday 1/29/20

I'm really trying to get back into the habit of strength training twice per week.  I work out once when I hold my weekly workout class at school, but finding making time to work out at home later in the week is a challenge.  Once I get home I just want to be lazy!  I have managed to talk myself into doing TRX at home for the last two Thursdays though, so hopefully I am building a habit... Two weeks ago and made the decision to do TRX but really didn't have the mental energy to also make up my workout, so I turned to YouTube and discovered a 30 minute, full-body, TRX workout by  BodyFit by Amy.  It was just what I needed!  And then last week I had slightly more energy so I made up my own workout using a mix of the TRX, bosu ball, and the weight bench. 

This week's workout at school: 

Do each exercise for 35 seconds, rest 12 seconds.  Rest 1:30 in between rounds, do 3 rounds. 

Meal Prep 1/27/20

3.75 cups brown rice ($1.69)
5.3 lbs pork tenderloin ($15.84)
2 lbs brussels sprouts ($7.98)
1 lb frozen green beans ($0.99)
15 meals @ $1.77 each


Brown Rice
In a dutch oven, combine 3.75 cups brown rice, 7.5 cups water and 1 tbsp salt.  Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed. 

Garlic-crusted Pork Tenderloin
Place pork tenderloin in a large glass baking dish.  Cover the top with garlic powder.  Bake for 1 hour at 400 degrees.

Brussels Sprouts
Chop the sprouts into bite sized pieces.  Spread out onto baking sheets and coat with olive oil and garlic powder.  Bake at 400 for 20-25 minutes. 

Green Beans
Place beans in a skillet with some olive oil.  Cover and cook on medium until beans are thawed. Remove lid, add garlic powder, cook stirring frequently until beans begin to brown. 

Divide all food evenly between 15 containers.   

Meal Prep 1-20-2020

Hubs found a recipe for Korean Braised Potatoes online that he really wanted to try.  We will be eating my adaptation for lunches this week, along with a mixture of ground pork/turkey and garlic green beans. 

POTATOES

Here is the recipe that I adapted : My Korean Kitchen

Quarter 48 oz petite tri-color potatoes
- fry in a little bit of olive oil until they begin to turn brown and crispy

Add the following ingredients and cook on medium heat until the sauce boils down to 5-6 tbsp
-2.5 tbsp brewed soy sauce
-3 tbsp lite soy sauce
-2 tbsp soy sauce
-3 tbsp brown sugar
-2 tbsp rice wine vinegar
-1.5 c water

Add the following ingredients and cook on low for another 5-10 minutes
- 3 tbsp maple syrup
- 1 tbsp sesame oil


MEAT

1 lb ground pork
2 lbs ground turkey 85/15

Cook in a large skillet, stirring frequently and breaking up the chunks.  Add mustard, garlic, and soy sauce to taste. 


VEGETABLES

Sauté 3 lbs frozen green beans with mushrooms and garlic. 




MAKES 12 MEALS