We always have to say goodbye to some wonderful things as a new year comes. Goodbye seasonal Winger Root Vegetable tartine with carrot spread and topped with rutabaga from La Boulange…I shall have to make you myself.
Basically: To relax and to focus…
1) Youtube channel. At least give it a real shot.
2) Be a better family member: speak kindly to parents, and have 1 meaningful conversation with little brother per month…hopefully he’ll cooperate.
3) Focus when I study/work: less facebook, online shopping, but still take necessary breaks. Keep the productivity going.
4) Stress less: Stop comparing myself to others. Just stop the thoughts in their tracks. I’ve already made significant headway here, but more needs to be done.
5) Blog 1x per week.
6) Practice piano 1x per week.
7) Make and stick to an meal plan.
8) Enhance my closet with more eye-catching tops and fitted clothing.
Brought a kale avocado citrus salad and bottle of champagne to a NYE party. It survived the MUNI, Union square, people asking me if it was “special” or pot, and lots of hungry drunk people on the street.
I’ve made this for 3 parties already!
Needed to squeeze in one last post for 2013!!
Happy New Year and cheers to 2014 when I’ll be practicing my new hobby…lacrosse. I’ve wanted to learn for 4-5 years now and decided this is the year!
Dad got me some sticks for christmas; boyfriend (2 years high school lax experience…its been 10 years since he’s payed) is teaching me. We just got done playing and so far… I’ve learned to throw, catch (kind of…dropped it proven by the last picture) in both hands, and cradle slightly.
Any new hobbies, crafts, sports, or type of exercise you’re starting?
Pumpkin Pie, the quick and vegan version
from: http://food52.com/recipes/19560-you-won-t-believe-it-s-vegan-pumpkin-pie (such a great website!)
Pumpkin is amazing. Not that I need any more Vitamin A (I drink lots of carrot juice), but everyone can benefit from squeezing a lil bit of veggies in their dessert! Ben and I have made 3 of these pies an they are delicious! Not too sweet, simple ingredients, and fills your kitchen with warmth, cinnamon and nutmeg scents, and all the goodness of fall. No eggs, milk, or butter in this pie. It features raw cashews and coconut oil. We made one as part of a “night-in” date, one for a potluck, and another for Thanksgiving.
Crust (make first!) makes 1 crust
Ingredients: 2 1/4 cups wheat pastry flour, 1/2 cup cocout OIL (coco butter does not work as well) that’s cool/solid, 1 teaspoon salt, 1 tablespoon brown sugar, 1/2 cup cold water.
- Place flour, salt, and sugar in a large bowl.
- Add coconut oil and start mixing and gently kneading with your hands.
- Add water. Keep mixing and kneading until you can form a ball
- Dust a flat area with flour and place your dough ball on it.
- Roll the dough out with a rolling pin or wrap a wine bottle with saran wrap and use that. Roll dough out to the best circle possible.
- Carefully lift your crust and place into baking pan. Crimp the edges and fill in holes.
Filling for one pie
- 2 1/2 cups pumpkin PUREE (not pumpkin pie mix!)
- 1 cup cashews soaked for 3+ hours and drained of water afterwards.
- 3/4 cup brown sugar.
- 2 tablespoons corn starch
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 tablespoon teaspoon cinnamon (original recipe called for 1 teaspoon but I like it stronger!)
- 1/2 teaspoon dried ginger
- 1/4 teaspoon nutmeg (
- pinches of clove (All these spices can be found in a “pumpkin pie spice” mix. If you have that, just add 1.5 tablespoons of the pumpkin pie spice. You can be more liberal and add more of the spices too!
Do (super ease):
- Preheat oven to 350 degrees F
- Blend ALL the pie filling ingredients in a food processor till smooth. I used a blender. If the mixture is too thick, you can add 1 or 2 tablespoons of water.
- Spoon into crust and smooth over.
- Bake for 35-40 minutes. The edges of the crust should be golden brown and the filling should be darker.
Cool before serving (with vegan ice cream, banana ice cream, or serve it with whipped cream for your non-vegan friends).
Happy Thanksgiving friends!
No problem! I’m going for a 45 minute tempo run in the morning (10 minutes easy, 25 minutes at 10k speed, and 10 minutes easy), then 100 push-ups, and 2 sets of 3 core exercises. All starts at 6:30am!
What’s your plan? Don’t let the holidays weigh you down!
- Monday: Elliptical (45 minutes), strength (back, abs)
- Tuesday: 5 miles, strength (biceps, triceps, pull-ups), massage!
- Wednesday: Bikram yoga (75 minutes)
- Thursday: 45 minute tempo run, strength (squats, back, abs)
- Friday: 3 mile run, strength (NBD)
- Saturday: warm-up, 5 mile pace run
- Sunday: 12 miles
Try and do something active each day, you’ll feel really proud, have more energy to mingle with your friends and family, and do something great for your body. Let’s keep each other motivated through the holidays. No extra holiday weight for us!
Roasted Brussels Sprouts and Parsnips
If you don’t have enough time to make a crazy Thanksgiving dish, roast up some vegetables! We had a roommate dinner a couple weeks ago and this is what I made. It was the first time all 5 of us did something together/were in the same place at the same time since I joined in July. Other dishes included eggplant casserole, potato casserole, asparagus, and pumpkin pie from FRESH pumpkin. This was also the first time 3 of my roommates had parsnips! Introducing people to healthy new foods brings me such great joy…hence my blog.
- 1 lb brussels sprouts
- 2-3 parsnips
- 2 tablespoons olive oil
- dried herbs or spices (I used 1/2 tablespoon rosemary, 1/2 tablespoon oregano, 1/2 tsp salt, and 1/4 tsp pepper)
- Preheat heat oven to 400 degrees F
- Wash vegetables and remove any dirty or yellow leaves on brussels sprouts.
- Chop parnsips into 2-3 inch pieces.
- Put all vegetables into a bowl and add olive oil and spices and toss until everything is coated evenly.
- Roast for 30-35 minutes. The brussels sprouts should be golden brown on the outside. (note: this photo is BEFORE cooking so sprouts are green).
- 1/2 of brussels sprouts is only 30 calories.
- Brussels sprouts, like broccoli and cabbage, have natural anti-cancer properties (phytochemical!)
- Brussels sprouts are high in fiber, vitamin C and protein (compared to most vegetables).
- Parsnips are high in fiber, vitamin B/folic acid.
- Parsnips have 55 calories per 1/2 cup.
P.S. Ben and I are going to get Vietnamese food and see Catching fire tonight! Tomorrow we’re having a Thanksgiving feast with his friends, and Saturday, my family’s having a dinner!
Vegan Pumpkin Pancakes (6-7 small pancakes)
approximate calories: Serving size: 1 pancake Calories: 127 Fat: 2 g Saturated fat: 0 g Carbohydrates: 24 g Sugar: 7 g Sodium: 173 mg Fiber: 1 g Protein: 2.4 g Cholesterol: 0 mg
Just made some of these tasty pancakes Saturday morning after a warm-up and 5 mile pace run. The smell of pumpkin spice filled Ben’s kitchen and living room making it feel like the holidays. It’s hard to get vegetables in for breakfast, especially if you prefer sweet over savory, but pumpkin puree is a delicious and nutritious way to get a serving.
This recipe is great because you can pour everything into one big bowl and just mix! Get your large skillet and plate for serving ready.
- 1 cup almond milk
- 1 Tbsp apple cider vinegar
- 1 Tbsp melted coconut oil
- 1/2 tsp vanilla extract
- 3 Tbsp brown sugar
- 1 Tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/4 tsp cinnamon
- 1 tsp pumpkin pie spice (if you don’t have some, mix cinnamon, nutmeg, and clove spices together)
- 1 cup whole wheat pastry flour.
- Mix almond milk and apple cider vinegar in a large bowl. Let rest for 5 minutes to curdle.
- Then add coconut oil, maple syrup, pumpkin puree, brown sugar, vanilla extract and whisk.
- Add flour, baking soda, baking powder, salt and spices to the wet ingredients. Mix together! (add milk or flour to get a consistency that isn’t too runny or thick).
- Lightly coat skillet with oil or cooking spray. Pour 1/4 cups of batter onto the skillet for each pancake.
- Flip pancakes when bubbles form. Cook for 1-3 minutes on the other side.
- Top with maple syrup, bananas, or peanut butter.
This would make a great Thanksgiving breakfast!
I knew I was okay because I could still appreciate the tranquility of leaves grazing the surface of a still lake.
No it is NOT small! I believe that showing empathy and concern can only make you a better doctor. Even if you’re the best neurosurgeon in the world, you’d be even better if you connect with your patients and reassure them that they aren’t only in the best hands, but in the most compassionate care too.
In your experience, what has a doctor said or done that made you feel cared for? What do you like about your current doctor?