ashleyd /

It’s Getting Hot in Here

 

Wow. This small apartment gets REALLY hot when I start cooking. I had the stove and oven going this morning and afternoon.

When I said I wanted today to be a productive day, I meant it!

I started with a sandwich staple for this week’s lunch. I’m calling it, Curry Tuna Hummus. Sounds crazy but it’s absolutely delicious!

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1 can chick peas

1 can tuna

1/8 c Olive Oil may

1/4 c FF Vanilla Yogurt or Plain

2 Tbsp Honey Mustard

1/8 c chopped onions

1/8 c chopped celery

Dash salt

Curry Powder to taste

IMG_6260Rinse and drain chick peas and tuna. Combine chick peas, tuna, and all other ingredients in blender/food processor. Blend until smooth. Store in a Tupperware container and then use on sandwiches with lettuce and tomato.

 

Next, I brought some heat and color to the kitchen with homemade Turkey Chili using the ingredients I bought earlier at Whole Foods and a few random cans found in our pantry. IMG_6265

Do things ever “get lost” in your pantry?

I used this Cooking Light recipe as my guide but altered it to include 99% FF ground turkey. IMG_6264IMG_6267IMG_6266

Making chili definitely ruins a clean kitchen but the aromas are unbelievable! The chili is going to simmer on the stove the rest of the afternoon so the flavors can come together. This huge pot will be a great freezer staple in addition to dinner at least two nights this week!

Tomorrow night’s dinner is pork tenderloin. Therefore, I knew I finally had the perfect excuse to make my this season’s first batch of roasted root vegetables.

IMG_6268 I’ve used the same base for the past few years, always tweaking the spices a little bit based on my mood.

Syrup and Spice Root Vegetables

1 sweet potato

3 carrots

1 apple

1 butternut squash

1 parsnip

Cinnamon

Maple Syrup

Salt & Pepper

Nutmeg

Chop all ingredients in equal size pieces. Toss with spices and syrup in a large bowl. Spread tin foil on non-stick pan. Spread across the tin foil. Roast on 450 for 20-25 minutes depending on desired tenderness. Enjoy!

I’m ready to collapse on the couch with a good book before my Junior League meeting tonight. Do you ever find you are busiest on your “vacation days?”

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ashleyd /

Productive Columbus Day

Happy Columbus Day! The city of New York observes Columbus Day with a huge parade and it is a holiday for most people. Did you know Columbus Day became a federal holiday in 1937? In fact, the History Channel provides a thorough history of the holiday.

How cute are the kids in this ship float? I remember learning about the Nina, Pinta, and Santa Maria.

Columbus Day is a U.S. holiday that commemorates the landing of Christopher Columbus in the New World on October 12, 1492. It was unofficially celebrated in a number of cities and states as early as the 18th century but did not become a federal holiday until the 1937. For many, the holiday is a way of both honoring Columbus’ achievements and celebrating Italian-American heritage. Throughout its history, Columbus Day and the man who inspired it have generated controversy, and many alternatives to the holiday have appeared in recent years.

The History Channel

I’m excited and grateful for this day off but it will not be a day of total rest and relaxation.

I was out the door at 6am with Bo for a great workout at Equinox Greenwich Street. I want to help my body stay on schedule so enjoying a morning workout with Bo was the perfect start to the day! I gave my exhausted legs a rest after yesterday’s 20 mile run.

60 Minute Recovery Workout

30 minutes on the recumbent bike

20 minutes on the elliptical

10 minutes abs and foam rolling

The productivity didn’t stop after my workout. Did you know Whole Foods in NYC open at 8am?

I was able to do all our grocery shopping for the week in under 30 minutes thanks to the empty aisles. It was so pleasant.

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Can you guess what tonight’s dinner is based on the cans? 🙂

After unloading the groceries I took a pause to enjoy a delicious breakfast while watching The Today Show. I forgot how much I love homemade breakfasts.

 IMG_6257IMG_6258 IMG_62591 diced microwave baked apple

3/4 cup Fat Free Vanilla yogurt

3/4 cup Kashi Berry Granola

Absolutely delicious and filling!

Okay, my to do list isn’t nearly complete! I’ll see you guys later! Happy Monday and congratulations again to all my readers who completed marathons or other races this past weekend. Enjoy some much needed rest and relaxation!

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ashleyd /

Healthy Succotash Recipe

When I got home late Thursday night after the wonderful Bar Method class, I was elated to see that Bo had made dinner.  We had tons of produce in our refrigerator which were on the verge of going bad. Luckily, Bo was ingenious enough to put all these into a healthy and delicious recipe, Seafood Succotash. Blog Pictures 2010 597

Seafood Succotash

Serves 6

Blog Pictures 2010 598

Ingredients

4 ears of corn

2 squash

1/2 small sweet onion

1 zucchini

12 shrimp (peeled, deveined)

1 Tbsp white wine vinegar

3/4 cup seafood stock

Directions

Cut corn off the cob

Dice squash, sweet onion, zucchini, and shrimp into small pieces

Sauté shrimp on medium high until translucent. Add diced vegetables and corn to shrimp and sauté until for 3-5 minutes. Add white wine vinegar and seafood stock to shrimp and vegetable mixture and cover. Simmer for 10 minutes on medium low.

Enjoy!

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