On the Run: fitness made simple

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Posts tagged recipe

67 notes

Peanut sauce stirfry: easy, delicious, vegan, and filling

Okay, it’s not perfect…it uses a lot of soy sauce and has lots of sodium.

1) Start off with mixed vegetables. Look how awesome! I got snap peas, broccoli, carrots, bell peppers, mushrooms, and even watercress!   

Actually…these are frozen vegetables from Costco. 

2) Then you boil your noodles! I used udon noodles, but my kayak instructor friend uses pasta noodles and says it’s tasty. 

3) THEN YOU MAKE THE PEANUT SAUCEEEEE. It’s so simple. All you need is peanut butter, garlic or garlic powder, soy sauce, and brown sugar. Go to this recipe for the amounts: http://allrecipes.com/recipe/frozen-vegetable-stir-fry/ 

Oh god that’s a crappy picture. 

4) Then you happily eat because you’ve successful made frozen vegetables less sad and unpalatable. 

Wow, another terrible picture. This is what happens when you take pictures in 2 seconds with your iphone, no flash, and while you’re walking. 

Filed under recipe food quick dinner vegan strifry vegetables vegetarian healthy fitness

100 notes

USMLE Step 1 study month recipe #1: Vegan Lasagne 

Cooking goal accomplished. I made lasagne for the first time. This recipe uses homemade sauce, spinach, and tofu.  This is the recipe I used: http://allrecipes.com/recipe/vegan-lasagna-i/ (I doubled the recipe)

But this one might be even better because it uses more vegetables (eggplant)! http://www.chow.com/recipes/29439-vegan-lasagna

My boyfriend and I made this during our day off. It was so much fun even when neither of us has ever made lasagne. We had no idea how soft the noodles had to be prior to baking. Anyhow, it was really delicious, healthy, and filling! So much Vitamin C from the tomatoes and protein from the tofu. I couldn’t find any whole wheat noodles…but let me know if you know of any! 

Talk to you soon,

Geraldine

Filed under recipe vegan healthy healthy eating usmle step 1 medical school medblr dinner vegetarian Tofu fitness diet food

97 notes

Yellow Curry Recipe: Vegan, Delicious, and Filling
Ben and I just made a bunch last night for dinner and for the rest of this week’s lunches. It’s really easy to make, and instantly gratifying because it smells sooo good as you’re cooking. I adapted this recipe found on allrecipes.com. We also made some roasted cauliflower . This curry recipe is for 1 batch…we made two so we doubled everything I listed in the photo. 
Basic directions: 
Sautee onion, garlic, and ginger. 
Add the curry powder and bay leaves. 
Add vegetables, chickpeas, vegetable broth, and coconut oil. Bring to a gentle boil. 
Simmer for 10-12 minutes. Then add the soy sauce, lime juice, brown sugar, and tomato puree. 
Serve with naan or rice. It’s a pretty starchy curry, so don’t overdue the rice or naan. I ate about 1/2 cup of cooked rice and 1/2 a naan with a bowl of curry.
I’m so excited to have this for lunch today! Curry tastes better the next day after all the sauce soaks in. Yumm. 
Okay, time to start studying! Goal for the day: just do whatever makes me happy. If blogging right now makes me happy…I’m going to do it. If focusing on my studies, being away from disturbances, or taking a walk makes me happy…then I’m going to go for it. Here’s to a productive day, people! 
xoxo, Geraldine 

Yellow Curry Recipe: Vegan, Delicious, and Filling

Ben and I just made a bunch last night for dinner and for the rest of this week’s lunches. It’s really easy to make, and instantly gratifying because it smells sooo good as you’re cooking. I adapted this recipe found on allrecipes.com. We also made some roasted cauliflower . This curry recipe is for 1 batch…we made two so we doubled everything I listed in the photo. 

Basic directions: 

  1. Sautee onion, garlic, and ginger. 
  2. Add the curry powder and bay leaves. 
  3. Add vegetables, chickpeas, vegetable broth, and coconut oil. Bring to a gentle boil. 
  4. Simmer for 10-12 minutes. Then add the soy sauce, lime juice, brown sugar, and tomato puree. 
  5. Serve with naan or rice. It’s a pretty starchy curry, so don’t overdue the rice or naan. I ate about 1/2 cup of cooked rice and 1/2 a naan with a bowl of curry.

I’m so excited to have this for lunch today! Curry tastes better the next day after all the sauce soaks in. Yumm. 

Okay, time to start studying! Goal for the day: just do whatever makes me happy. If blogging right now makes me happy…I’m going to do it. If focusing on my studies, being away from disturbances, or taking a walk makes me happy…then I’m going to go for it. Here’s to a productive day, people! 

xoxo, Geraldine 

Filed under food recipe vegan curry thai food healthy healthy food easy lunches easy recipes packed lunches vegetarian

84 notes

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend). 

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery.  Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety! 

Alrighty, lunch break over. Talk to you soon.
Geraldine

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend).

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery. Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety!

Alrighty, lunch break over. Talk to you soon.
Geraldine

Filed under recipe food vegan healthy vegetarian breakfast avocado iswearihaventgainedweighteatingthismuchfat monosaturatedfatsftw avocadosandpeanutbutterallday

111 notes

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. 

Do:

  1. Place flour, salt, and sugar in a large bowl.
  2. Add coconut oil and start mixing and gently kneading with your hands.
  3. Add water. Keep mixing and kneading until you can form a ball
  4.  Dust a flat area with flour and place your dough ball on it. 
  5. 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.
  6. Carefully lift your crust and place into baking pan. Crimp the edges and fill in holes.  

Filling for one pie 

Ingredients: 

  • 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): 

  1. Preheat oven to 350 degrees F
  2. 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. 
  3. Spoon into crust and smooth over.
  4. 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!

Geraldine  

Filed under food recipe thanksgiving vegan healthy dessert pumpkinpie

59 notes

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.
NEED: 
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) 
DO: 
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). 
Quick facts:
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. 
http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm
http://home.howstuffworks.com/brussels-sprouts3.htm
Happy Thanksgiving!!
Geraldine
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!

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.

NEED:

  1. 1 lb brussels sprouts
  2. 2-3 parsnips 
  3. 2 tablespoons olive oil 
  4. dried herbs or spices (I used 1/2 tablespoon rosemary, 1/2 tablespoon oregano, 1/2 tsp salt, and 1/4 tsp pepper) 

DO: 

  1. Preheat heat oven to 400 degrees F
  2. Wash vegetables and remove any dirty or yellow leaves on brussels sprouts. 
  3. Chop parnsips into 2-3 inch pieces. 
  4. Put all vegetables into a bowl and add olive oil and spices and toss until everything is coated evenly. 
  5. 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). 

Quick facts:

  • 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. 

http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm

http://home.howstuffworks.com/brussels-sprouts3.htm

Happy Thanksgiving!!

Geraldine

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!

Filed under food recipe thanksgiving healthy vegan brussels sprouts friendsgiving fitness parsnips diet

152 notes

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. 
NEED: 
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.
DO: 
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! 
Best,
Geraldine 

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. 

NEED: 

  1. 1 cup almond milk
  2. 1 Tbsp apple cider vinegar
  3. 1 Tbsp melted coconut oil 
  4. 1/2 tsp vanilla extract
  5. 3 Tbsp brown sugar
  6. 1 Tbsp maple syrup 
  7. 1 tsp baking powder
  8. 1/2 tsp baking soda
  9. pinch of salt
  10. 1/4 tsp cinnamon 
  11. 1 tsp pumpkin pie spice (if you don’t have some, mix cinnamon, nutmeg, and clove spices together) 
  12. 1 cup whole wheat pastry flour.

DO: 

  1. Mix almond milk and apple cider vinegar in a large bowl. Let rest for 5 minutes to curdle. 
  2. Then add coconut oil, maple syrup, pumpkin puree, brown sugar, vanilla extract and whisk. 
  3. 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). 
  4. Lightly coat skillet with oil or cooking spray. Pour 1/4 cups of batter onto the skillet for each pancake.
  5. Flip pancakes when bubbles form. Cook for 1-3 minutes on the other side.
  6. Top with maple syrup, bananas, or peanut butter. 

This would make a great Thanksgiving breakfast! 

Best,

Geraldine 

Filed under recipe food vegan thanksgiving pancakes breakfast

69 notes

Ben said he needed some “healthy” in his life…So we picked a soba noodle recipe with the most vegetables we could find! I adapted this recipe from cookieandkate.com who adapted it from aggieskitchen.com. But it was originally from eatingwell.com

Ingredients
  • 8 ounces soba noodles*
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice wine vinegar
  • 1 bunch green onions, chopped
  • 3/4 cup chopped cilantro
  • 1 red bell pepper, sliced thin
  • 1/4 head of red cabbage, thinly sliced
  • 2 cups shredded carrots
  • 2 cups shelled edamame
  • 1/2 cup toasted sesame seeds
  •  3 tablspoons peanut butter (optional)
Directions
  1. Cook soba noodles according to directions.
  2. Chop up all your vegetables, and toss into a bowl with the soba noodles.
  3. In a small bowl, whisk together the soy sauce , sesame oil, canola oil, peanut butter, and rice wine vinegar.
  4. Optional step: Sautee veggies for 5-6 minutes. We did this to make it warmer and tastier. 
  5. Pour the dressing into the pasta and veggies and toss well to combine.

Filed under recipe soba noodles food dinner cooking healthy vegan peanut butter vegetarian summer

102 notes

Most satisfying packed-lunch ever: Broiled pesto tomatoes and the healthiest quinoa-veggie recipe ever (seriously, check out the ingredients below)

Broiled Pesto Tomatoes 

Ingredients

  • 8 medium sized tomatoes (or 4 large ones)
  • 3 cups of parsley 
  • 2 garlic cloves 
  • 1/4 cup pine nuts 
  • 1/4 nutritional yeast 
  • 1/2 cup olive oil salt and pepper
  • bread crumbs, croutons, or ripped pieces of whole wheat bread for topping 

Directions 

  1. Pre-heat oven to broil. 
  2. Cut tomatoes crosswise and core them. 
  3. Place basil, parsley, garlic cloves, pine nuts, nutritional yeast, olive oil in a food processor and let ‘er rip. 
  4. Season with salt and pepper to taste. 
  5. Place tomatoes cut-side up on a bake sheet. 
  6. Spoon pesto into tomato halves. 
  7. Top with bread crumbs. 
  8. Broil for 5 minutes (so fast!) or until the pesto bubbles and the bread crumbs are browned.

Gingery-Carrot Quinoa Salad 

Ingredients: 

  • ½ cup chopped onion 
  • 2 Tbs. minced fresh ginger
  • 1 cup dry  (red) quinoa
  • 1 ½ cups carrot juice
  • 1 cup frozen peas
  • 1 medium apple, diced
  • ⅓ cup unsweetened shredded coconuts
  • Crushed almonds or peanuts 
  • canola, sunflower, coconut, or safflower oil (basically oil to sautee with) 

Directions: 

  1. Thinly coat the bottom of a pot or deep saucepan with oil and saute onion for 2 to 3 minutes.
  2. Stir in ginger, quinoa, and carrot juice.
  3. Season with salt and pepper, if desired.
  4. Bring to a boil.
  5. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.
  6. Remove from heat, and scatter peas over cooked quinoa.
  7. Stir apple, coconut, and nuts into salad.

Overall: Okay, I don’t have enough free time to blog and edit my photos like I used to. I find that worrying about having the prettiest post slows me down too much and I end up never posting! 

Now back to the food…These were both awesome dishes! Ben and I made them for dinner and I took the leftovers for lunch. I love carrot juice and was ecstatic to find a quinoa recipe that uses it! It infuses the grain with Vitamin A and other antioxidants. It’s very filling so you can mix it with spring salad for a lighter lunch packed with vegetables.

Oh and the tomatoes…so good. And they broil so fast! Homemade pesto smells and tastes fresher. With a little bit of salt, they make a beautiful and delicious side dish. Tomatoes are high in Vitamin C, Vitamin A, and potassium. Parsley is packed with Vitamin K. 

Definitely give both these recipes a try soon! You can make a batch of quinoa and buy salad for a week’s worth of lunches.

See you!

Geraldine 

P.S. I got new glasses

Filed under recipe food healthy fitness vegan vegetarian homecooked lunch

57 notes

Gingerbread and Pear Pancakes…vegan and fluffy  
Ben and I have been making breakfasts together lately. Variations of pancakes are easy vegan recipes! So far, we’ve made banana walnut, gingerbread with pear compote, and chocolate chip pancakes. 
What inspired this creation: Zazie’s gingerbread pancakes…pretty magnificent right? 
Ingredients: 
1 cup Wholesome Chow pancake mix
1 cup almond milk
1 tsp apple cider vinegar
1 tablespoon cinnamon
1/2 tablespoon powdered ginger
1 teaspoon nutmeg 
1 pear
2 cups apple sauce and water, or apple juice/cider (I didn’t have apple juice or cider who I diluted apple sauce with water ha!) 
Directions
Compote: 
Chop up pear into 1/4 in slices. 
Bring 2 cups of apple juice/cider/sauce to a boil.
Add pears and simmer until most of the juice is boiled off. 
Pancakes: 
Mix vinegar and almond milk together and set aside for 5 minutes. 
Mix dry ingredients together (pancake mix, spices).
Mix wet and dry together. 
If you want  thinner pancakes, add more almond milk to your liking.
The amount of spices is variable too…I err on the side of too much cinnamon! 
Coat a pan or griddle with high-heat oil (like safflower or canola oil) and heat it up.
Spoon 1/4 cup of pancake mix on pan.
Flip once you see air bubbles forming through the pancake! (It’s a lot of wrist movement) 
The Experience: 
Ben made “compote” from microwaving frozen fruit…so classy. Overall, these pancakes are excellent!  Wholesome Chow is a convenient, low sugar mix. They are filling, made from whole grains, and warms your morning tummy with cinnamon spice. The cooked pears make the disk more delectable and special =). Basically, add cinnamon, nutmeg, ginger, or pumpkin pie spice generously to your usual pancake mix. 
Do you have any other vegan breakfast ideas that omnivores like too?
Best,
Geraldine
P.S. I’m going camping in Sequoia National Park & Kings Canyon tomorrow!  

Gingerbread and Pear Pancakes…vegan and fluffy  

Ben and I have been making breakfasts together lately. Variations of pancakes are easy vegan recipes! So far, we’ve made banana walnut, gingerbread with pear compote, and chocolate chip pancakes. 

What inspired this creation: Zazie’s gingerbread pancakes…pretty magnificent right? 

Ingredients: 

  • 1 cup Wholesome Chow pancake mix
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tablespoon cinnamon
  • 1/2 tablespoon powdered ginger
  • 1 teaspoon nutmeg 
  • 1 pear
  • 2 cups apple sauce and water, or apple juice/cider (I didn’t have apple juice or cider who I diluted apple sauce with water ha!) 

Directions

Compote:

  1. Chop up pear into 1/4 in slices.
  2. Bring 2 cups of apple juice/cider/sauce to a boil.
  3. Add pears and simmer until most of the juice is boiled off. 

Pancakes: 

  1. Mix vinegar and almond milk together and set aside for 5 minutes. 
  2. Mix dry ingredients together (pancake mix, spices).
  3. Mix wet and dry together. 
  4. If you want  thinner pancakes, add more almond milk to your liking.
  5. The amount of spices is variable too…I err on the side of too much cinnamon! 
  6. Coat a pan or griddle with high-heat oil (like safflower or canola oil) and heat it up.
  7. Spoon 1/4 cup of pancake mix on pan.
  8. Flip once you see air bubbles forming through the pancake! (It’s a lot of wrist movement) 

The Experience: 

Ben made “compote” from microwaving frozen fruit…so classy. Overall, these pancakes are excellent!  Wholesome Chow is a convenient, low sugar mix. They are filling, made from whole grains, and warms your morning tummy with cinnamon spice. The cooked pears make the disk more delectable and special =). Basically, add cinnamon, nutmeg, ginger, or pumpkin pie spice generously to your usual pancake mix. 

Do you have any other vegan breakfast ideas that omnivores like too?

Best,

Geraldine

P.S. I’m going camping in Sequoia National Park & Kings Canyon tomorrow!  

Filed under food vegan breakfast fitness healthy health recipe pancakes

28 notes

End-of-the-year feast! 
I am completely back-logged on blogging. I’ve underestimated the time my hospital administration internship takes, the time having fun takes, and the time settling into a new place takes! I have 4 more weeks of summer! 
Anyhow, back on June 20-something, my friends and I hosted a dinner. It served as away to celebrate being done with first year and to say “bye” to Dylan, who went to Tanzania for summer research. 
Our menu consisted of: 
Kale, avocado, citrus salad
Guacamole 
Vegan and omnivorous empanadas 
Tacos
Vegan chocolate-orange cake
All home-made and prepared by me, Ben, Dylan, and Avery! 
Some of the best bonding moments I’ve had with friends this year has been around cooking food! Every dish was a hit…you just can’t beat homemade guacamole. The kale salad was well-loved for the second time in a row! 
What have you cooked lately? Do you think making dinner is a good date idea or hang-out with friends? 
Best,
Geraldine 

End-of-the-year feast! 

I am completely back-logged on blogging. I’ve underestimated the time my hospital administration internship takes, the time having fun takes, and the time settling into a new place takes! I have 4 more weeks of summer! 

Anyhow, back on June 20-something, my friends and I hosted a dinner. It served as away to celebrate being done with first year and to say “bye” to Dylan, who went to Tanzania for summer research. 

Our menu consisted of: 

  1. Kale, avocado, citrus salad
  2. Guacamole 
  3. Vegan and omnivorous empanadas 
  4. Tacos
  5. Vegan chocolate-orange cake

All home-made and prepared by me, Ben, Dylan, and Avery! 

Some of the best bonding moments I’ve had with friends this year has been around cooking food! Every dish was a hit…you just can’t beat homemade guacamole. The kale salad was well-loved for the second time in a row! 

What have you cooked lately? Do you think making dinner is a good date idea or hang-out with friends? 

Best,

Geraldine 

Filed under food healthy recipe medical school vegan dinner

46 notes

Green Roots Pizza! 
Highlights: Vegan, veggie-filled, whole-wheat, delicate flavors, mix of fresh and baked goodness
Kai and I finally made a vegan pizza together! We’ve been wanting to make one for a couple months now and got to it once his oven was fixed and I had a free-ish weekend. We just thought of vegetables that sounded delicious and a base that  could work to hold the ingredients together. This is what we used: 
Ingredients
Whole wheat pizza dough 
2-3 beets 
1-2 parsnips 
1-2 avocados
3 vine-ripened tomatoes (pretty small ones) 
yellow onion
balsamic vinegar
olive oil
arugula
salt & pepper 
Directions
Wash all vegetables. Cut the stems off of beets and parsnips. Slice half a yellow onion. 
Place parsnips in a microwave safe bowl. Add 1/4 cup of water. Microwave for 5 minutes.
Place beets in a microwave safe bowl. Add 1/4 cup of water. Microwave for 15 minutes. 
Meanwhile…stretch the pizza dough to cover a large baking pan.
Rub olive oil over the pizza dough. 
Sautee onions in olive oil and balsamic vinegar for 5-6 minutes.
Peel the skin off of parsnips and beets. Slice parsnips, beets, and tomatoes into thin pieces. 
Layer parsnips, beets, tomatoes, onions onto the pizza. Make sure to layer ingredients on top of each other. 
Season with salt and pepper. 
Bake pizza at your oven’s highest temperature (400+ F) for 20 minutes. 
Add arugula and avocados on top! 
Overall, I loved this pizza. It had such a good array of vegetables with flavors that did not overwhelm the subtle tastes of the beets, parsnips, avocado, and arugula. The onions added savory flavor. Also, the parsnips and olive oil made a good base to hold the ingredients to the dough. It kept the dough soft in the middle as well. This pizza is easy and fun to do with someone else! I was stretching the pizza dough (first time ever!) and Kai was working on the vegetables. Although he did question whether I make the process more efficient or if I should help out more…Anyhow! We’re think of ways to add plant-based protein to our pizza. Any ideas? Would garbanzo beans go well? We made a little date out of cooking dinner. We went to Whole Foods and I tried not to get too distracted by all the new food trends (like Kombucha and chia drinks!). Then, we worked on making the pizza. While waiting, he watched Star Trek while I was sketching his profile on my iPad. We ate together and I was just so satisfied with the healthy meal we made! Just wished we had more protein…
Try making a vegan pizza this weekend and tell me how it goes! 
Best,
Geraldine 
P.S. Vegan pizza sold at hipster bakeries like Arizmendi Bakery near my school, is so actually really unhealthy. They use refined white flour on the dough, bake the pizza until all the vegetables are wilted, and use a TON of oil. The slice literally drips of olive oil which is how they get it to taste good. You also won’t find a rich and colorful array of vegetables by eating out! 

Green Roots Pizza! 

Highlights: Vegan, veggie-filled, whole-wheat, delicate flavors, mix of fresh and baked goodness

Kai and I finally made a vegan pizza together! We’ve been wanting to make one for a couple months now and got to it once his oven was fixed and I had a free-ish weekend. We just thought of vegetables that sounded delicious and a base that  could work to hold the ingredients together. This is what we used: 

Ingredients

  • Whole wheat pizza dough 
  • 2-3 beets 
  • 1-2 parsnips 
  • 1-2 avocados
  • 3 vine-ripened tomatoes (pretty small ones) 
  • yellow onion
  • balsamic vinegar
  • olive oil
  • arugula
  • salt & pepper 

Directions

  1. Wash all vegetables. Cut the stems off of beets and parsnips. Slice half a yellow onion. 
  2. Place parsnips in a microwave safe bowl. Add 1/4 cup of water. Microwave for 5 minutes.
  3. Place beets in a microwave safe bowl. Add 1/4 cup of water. Microwave for 15 minutes. 
  4. Meanwhile…stretch the pizza dough to cover a large baking pan.
  5. Rub olive oil over the pizza dough. 
  6. Sautee onions in olive oil and balsamic vinegar for 5-6 minutes.
  7. Peel the skin off of parsnips and beets. Slice parsnips, beets, and tomatoes into thin pieces. 
  8. Layer parsnips, beets, tomatoes, onions onto the pizza. Make sure to layer ingredients on top of each other. 
  9. Season with salt and pepper. 
  10. Bake pizza at your oven’s highest temperature (400+ F) for 20 minutes. 
  11. Add arugula and avocados on top! 

Overall, I loved this pizza. It had such a good array of vegetables with flavors that did not overwhelm the subtle tastes of the beets, parsnips, avocado, and arugula. The onions added savory flavor. Also, the parsnips and olive oil made a good base to hold the ingredients to the dough. It kept the dough soft in the middle as well. This pizza is easy and fun to do with someone else! I was stretching the pizza dough (first time ever!) and Kai was working on the vegetables. Although he did question whether I make the process more efficient or if I should help out more…Anyhow! We’re think of ways to add plant-based protein to our pizza. Any ideas? Would garbanzo beans go well? We made a little date out of cooking dinner. We went to Whole Foods and I tried not to get too distracted by all the new food trends (like Kombucha and chia drinks!). Then, we worked on making the pizza. While waiting, he watched Star Trek while I was sketching his profile on my iPad. We ate together and I was just so satisfied with the healthy meal we made! Just wished we had more protein…

Try making a vegan pizza this weekend and tell me how it goes! 

Best,

Geraldine 

P.S. Vegan pizza sold at hipster bakeries like Arizmendi Bakery near my school, is so actually really unhealthy. They use refined white flour on the dough, bake the pizza until all the vegetables are wilted, and use a TON of oil. The slice literally drips of olive oil which is how they get it to taste good. You also won’t find a rich and colorful array of vegetables by eating out! 

Filed under Food Vegan Vegetarian eatclean healthy fitness diet recipe

131 notes

Butternut Squash Zosui Soup! 
-vegan, veggie-filled, healthy comfort food 
My weekly routine includes searching up recipes for butternut squash because diced and cubed organic butternut squash is too tempting to pass while grocery shopping. I admit, sometimes I buy a bunch and don’t end up cooking it. Also, after having Japanese hot pot the other weekend, I fell in love with Zosui soup! It’s the rice soup broth soup served at the end of your meal. 
Honestly, I should be studying, preparing for small group tomorrow, and reading papers for my summer research project…but this was SO GOOD I had to take a break to share =) Okay…so I’ve taken a 2 hour break so far to cook, clean, photograph, and blog (and listen to Les Miserables soundtrack which I’m not liking so far…). So when I’m studying at home, I’m sitting most of the time. I find that getting up and cooking for an hour is a great break which allows you to stand, move, get creative, and be productive! 
So what you have all been waiting for…the recipe! It’s adapted from http://www.vegetariantimes.com/recipe/butternut-squash-edamame-zosui-with-ginger-150-green-onion-relish/ but I changed some ingredients and used a deep pan instead of a pressure cooker! 
Ingredients (4-6 servings):
Zosui (soup part)  
2 tsp sesame oil
2 leeks (light green and white stem, thinly sliced) 
16 oz pkg. diced  butternut squash 
2 cups cooked brown rice 
1 1/2 cup frozen shelled edamame
2 cups low-sodium vegetable broth
3 Tbs. Nori (seaweed & sesame topping) 
3 Tbs. white miso 
Relish (topping) 
1 Tbs. grapeseed oil
3 Tbs. minced fresh ginger
6 green onions chopped
pepper to taste 
Directions
Heat sesame oil in deep pan or large pot over medium heat. 
Add the chopped leaks and cook until they are wilted (few minutes). 
Stir in the squash, rice, edamame, vegetable broth, Nori, and 2 1/4 cups of water. 
Cook soup over medium heat until the butternut squash is soft and easily pierced with a fork (~25 minutes).
Remember to stir every now and then so the rice doesn’t stick! 
When the squash is almost done, stir in the 3 Tbs. of white miso.
The relish: Heat grapeseed oil in a pan, add green onions, add minced ginger, and cook over medium heat for 2 minutes. The green onions should be bright green still and not too wilted.
Serve each bowl of Zosui with 1 Tbs of relish! 
Tips: When buying diced butternut squash, look for a package with bright orange pieces. Oftentimes the pre-cut squash are not that ripe and lack flavor. Grapeseed oil is used because it can withstand high heat. If you don’t have it, use canola oil.
I can’t decide if I want this for dinner or breakfast this week…
Okay everyone, please enjoy this recipe and I hope you make it soon! 
xoxo- Geri 

Butternut Squash Zosui Soup! 

-vegan, veggie-filled, healthy comfort food 

My weekly routine includes searching up recipes for butternut squash because diced and cubed organic butternut squash is too tempting to pass while grocery shopping. I admit, sometimes I buy a bunch and don’t end up cooking it. Also, after having Japanese hot pot the other weekend, I fell in love with Zosui soup! It’s the rice soup broth soup served at the end of your meal. 

Honestly, I should be studying, preparing for small group tomorrow, and reading papers for my summer research project…but this was SO GOOD I had to take a break to share =) Okay…so I’ve taken a 2 hour break so far to cook, clean, photograph, and blog (and listen to Les Miserables soundtrack which I’m not liking so far…). So when I’m studying at home, I’m sitting most of the time. I find that getting up and cooking for an hour is a great break which allows you to stand, move, get creative, and be productive! 

So what you have all been waiting for…the recipe! It’s adapted from http://www.vegetariantimes.com/recipe/butternut-squash-edamame-zosui-with-ginger-150-green-onion-relish/ but I changed some ingredients and used a deep pan instead of a pressure cooker! 

Ingredients (4-6 servings):

Zosui (soup part)  

  • 2 tsp sesame oil
  • 2 leeks (light green and white stem, thinly sliced) 
  • 16 oz pkg. diced  butternut squash 
  • 2 cups cooked brown rice 
  • 1 1/2 cup frozen shelled edamame
  • 2 cups low-sodium vegetable broth
  • 3 Tbs. Nori (seaweed & sesame topping) 
  • 3 Tbs. white miso 

Relish (topping) 

  • 1 Tbs. grapeseed oil
  • 3 Tbs. minced fresh ginger
  • 6 green onions chopped
  • pepper to taste 

Directions

  1. Heat sesame oil in deep pan or large pot over medium heat. 
  2. Add the chopped leaks and cook until they are wilted (few minutes). 
  3. Stir in the squash, rice, edamame, vegetable broth, Nori, and 2 1/4 cups of water. 
  4. Cook soup over medium heat until the butternut squash is soft and easily pierced with a fork (~25 minutes).
  5. Remember to stir every now and then so the rice doesn’t stick! 
  6. When the squash is almost done, stir in the 3 Tbs. of white miso.
  7. The relish: Heat grapeseed oil in a pan, add green onions, add minced ginger, and cook over medium heat for 2 minutes. The green onions should be bright green still and not too wilted.
  8. Serve each bowl of Zosui with 1 Tbs of relish! 

Tips: When buying diced butternut squash, look for a package with bright orange pieces. Oftentimes the pre-cut squash are not that ripe and lack flavor. Grapeseed oil is used because it can withstand high heat. If you don’t have it, use canola oil.

I can’t decide if I want this for dinner or breakfast this week…

Okay everyone, please enjoy this recipe and I hope you make it soon! 

xoxo- Geri 

Filed under vegan vegetarian healthy diet japanese food recipe food porn eat clean fitness

144 notes

Kale and Avocado Salad from Saveur.com 
-vegan, filling, simple, and amazing
Last Friday, my friends hosted a pot-luck birthday dinner. Even though I love cooking, pot-lucks make me nervous! I tend to eat simple, clean foods, which those with a gentle palate would appreciate. I thought about just bringing drinks, veggie plate with hummus, or something else healthy and store bought. But my classmate and K convinced me to bring something homemade! I’m always scared no one’s going to eat what I bring, or no one’s going to like it… 
Friday was pretty busy for me with class, meeting an out-of-town friend, catching up with lectures, grocery shopping, and finding earrings to wear for formal the next day. SO, I needed something simple with few ingredients. 
K came over after work and he helped me make this! I highly recommend this recipe copied from http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad
Ingredients
1⁄2 cup fresh orange juice3 tbsp. fresh lemon juice2 tsp. soy sauce1 clove garlic, smashed and chopped into a paste4 tbsp. extra-virgin olive oil3 avocados, halved, pitted, and peeled2 tbsp. raw hemp seeds (optional)1 bunch kale (about 3⁄4 lb.), stemmed and finely choppedKosher salt and freshly ground black pepper, to taste
Directions
1. Whisk together juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.2. Cut 2 avocados into 1⁄2” cubes and thinly slice the remaining avocado. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper. Divide salad between plates and garnish with sliced avocado and remaining hemp seeds. SERVES 4 – 6
IT’S SO YUMMY. At first I didn’t think the orange juice and soy sauce combination would taste that great. But K said that it would balance out the bitter taste of the kale…which it totally did! It was fun “cooking” (making a salad) to Daft Punk with him. I would call it a bonding moment. Anyways…Next time I make it, I’ll use clementines, oranges, or mangoes instead of Orange Juice! 
BTW, we got to the pot-luck dinner late and most people had moved on to dessert and drinks…so hardly anyone ate my salad =/. But the birthday girl had it next morning and she said was good! I was happy to take home the entire second platter =). 
Please try this recipe out! I’m going to make it again soon and photograph it all pretty. We made it at night so the lighting is bad to take pictures, and then the next morning the avocado browned and didn’t look that beautiful.
Hope you like this recipe! Now I’m going to the gym! 
Peace.
-Geri 

Kale and Avocado Salad from Saveur.com 

-vegan, filling, simple, and amazing


Last Friday, my friends hosted a pot-luck birthday dinner. Even though I love cooking, pot-lucks make me nervous! I tend to eat simple, clean foods, which those with a gentle palate would appreciate. I thought about just bringing drinks, veggie plate with hummus, or something else healthy and store bought. But my classmate and K convinced me to bring something homemade! I’m always scared no one’s going to eat what I bring, or no one’s going to like it… 

Friday was pretty busy for me with class, meeting an out-of-town friend, catching up with lectures, grocery shopping, and finding earrings to wear for formal the next day. SO, I needed something simple with few ingredients. 

K came over after work and he helped me make this! I highly recommend this recipe copied from http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad

Ingredients

1⁄2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
3 avocados, halved, pitted, and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste

Directions

1. Whisk together juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.

2. Cut 2 avocados into 1⁄2” cubes and thinly slice the remaining avocado. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper. Divide salad between plates and garnish with sliced avocado and remaining hemp seeds. 

SERVES 4 – 6

IT’S SO YUMMY. At first I didn’t think the orange juice and soy sauce combination would taste that great. But K said that it would balance out the bitter taste of the kale…which it totally did! It was fun “cooking” (making a salad) to Daft Punk with him. I would call it a bonding moment. Anyways…Next time I make it, I’ll use clementines, oranges, or mangoes instead of Orange Juice! 


BTW, we got to the pot-luck dinner late and most people had moved on to dessert and drinks…so hardly anyone ate my salad =/. But the birthday girl had it next morning and she said was good! I was happy to take home the entire second platter =). 

Please try this recipe out! I’m going to make it again soon and photograph it all pretty. We made it at night so the lighting is bad to take pictures, and then the next morning the avocado browned and didn’t look that beautiful.

Hope you like this recipe! Now I’m going to the gym! 

Peace.

-Geri 

Filed under recipe food vegan vegetarian salad eatclean healthy raw raw food