Easy recipe · Fall Food · Italian Recipe · Pasta · Running

Big Goals Need Big Bowls…of Pasta

It officially feels like fall now.  Don’t get me wrong, all of the gourds lining the stoops in my neighborhood and the fall breads and Thanksgiving sides filling my Instagram feed have definitely helped, but something was missing.  Over the past couple of weeks, though, the leaves around here have begun to cover the sidewalks in red, orange, yellow, and brown. And the weather now consistently has a little chill to it (rather than dreading the brutal cold that is coming way too soon, I’m choosing to enjoy the beauty of the current conditions while they last).  Oh, and let’s not forget that, for the past five years, fall for me has centered on marathons.  I didn’t run or even begin to train for one this year, but a little over a week ago I did participate in the festivities for one of my favorite days of the year – Marathon Sunday in New York.

The New York City Marathon is one of the most inspirational events I’ve ever been a part of.  You see runners of all shapes, sizes, ages, and levels of ability out there pounding the pavement to reach an incredible goal.  For some, it’s a once-in-a-lifetime achievement to cross that finish line.  For others, it’s a certain time or performance goal.  Regardless of the goal, that 26.2 miles is an emotionally and physically draining journey that never gets easy, no matter how many times you take it on.  Huge congrats to everyone who ran a marathon this fall!  As a spectator, you can’t help but get excited for these people chasing a dream, and sometimes it will motivate you to chase down your own dream, whether that be a marathon or not.  As a runner, the crowd support is unbelievably energizing and is sometimes the only factor that keeps you from sitting down and crying.  Everybody wins.

While the marathon itself is an incredible event for runners and spectators alike, I realized on Marathon Sunday that I prefer to be one of the runners.  There are several reasons to hate running marathons, including the pain and the time commitment.  I only need one reason to love it, though, and that is what will motivate me to run another one – training with friends.  For me, running is a social sport.  The friends are what keep me accountable and make me want to show up and put in the work.  There’s something about the long process and the grueling hours of training that helps to build amazing friendships.  So, after last Sunday I decided to enter the lottery for the 2019 NYC Marathon.  Maybe I’ll get in, maybe I won’t.  I’m excited to see what happens either way.

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Prepped & ready to cook!

Thinking about training for another marathon got me thinking about another of my favorite things – eating…a lot.  While technically not considered “carbo loading”, which requires 2-3 days of eating high carbohydrate meals and isn’t achieved in just one dinner, during training I used the weekly long runs as an excuse to eat a big quantity of pasta the night before.  Due to my sensitive digestive system, I found a pasta that worked for me and ate the same thing every single week.  I used to order my pasta from a nearby restaurant for delivery, but then I moved to Brooklyn and started studying nutrition, so I recreated it my way.  To make this dish a little healthier, I added tomatoes and used chicken sausage instead of beef or pork, but it definitely fills the void of my weekly Gottino’s take-out.  It’s also really easy to make.  Bonus!

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Note: I couldn’t find broccoli rabe at my store the last time I made this, so I used baby broccoli instead and it was also delicious.

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Orecchiette with Sausage & Broccoli Rabe
Servings: 6
Serving Nutrition: 382 calories, 15.4 g protein, 13.7 g fat, 4.1 g fiber, 49 g carbohydrates
Ingredients
1 12oz package orecchiette
2 links pre-cooked sweet or hot Italian chicken sausage, casing removed & meat finely chopped
1/2 medium onion, diced
6 cloves of garlic, minced
8 oz broccoli rabe, cut into 2-inch pieces
1 cup cherry tomatoes
1/4 cup extra virgin olive oil
1/4 cup grated parmesan cheese
1/2 tsp red pepper flakes

Directions
1. Boil pasta according to package instructions until al dente, then drain and reserve about a cup of the pasta water.
2. In large skillet, add 1 Tbsp olive oil and onions and sauté until onions begin to soften.
3. Add garlic and continue to cook about a minute.
4. Add thick stalks of broccoli rabe and cook about 3 minutes, then add tomatoes and thin stalks of broccoli rabe and cook until tomatoes soften.
5. Add sausage, remaining olive oil, and parmesan and thoroughly mix.
6. Slowly stir in pasta, adding pasta water a little bit at a time as needed to loosen up sauce and allow thorough mixing.
7. Mix in red pepper flakes and add salt & pepper to taste.

Batch Recipes · Easy recipe · Life Balance · Mid-Life Career Change · Pasta · Tasty Sides · Vegetarian · Veggies!

Easy is the Name of the Game

I’m not gonna lie, I have it pretty good here in my little world. I’m not saying it’s perfect by any means, and I can get a little overwhelmed at times, but thus far my BF and I have been able to help each other out when one of us has too much on our plate. That’s all about to change. Next week, my BF starts training for his new career and he is going to be gone most of the time. It’s all very exciting for him, but we are going to have to prepare big time. And by prepare, I am of course talking about the only thing that matters, which is food. Right now, on the days I don’t get home from class until almost 10 pm, he cooks dinner. Those days are over for a while. He is also going to need to take lunch every day. Basically, we’re going to have to do a lot of planning and batch cooking and we will need to expand our repertoire of super simple and quick dishes. Being the food nerd that I am, I’m getting really excited about it.

This past weekend, we went up to Connecticut to spend some time with his family, and his mom took us to LaRocca’s Country Market, which is like my kind of heaven. LaRocca’s is a gourmet market where you can get fresh produce, groceries, prepared foods, or made-to-order sandwiches. Their deli counter has a ton of salads that look amazing. I wanted to try everything, but I settled for just using some of it for inspiration.

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One of the salads that looked particularly yummy was an orzo salad with artichokes, tomatoes, dill, feta cheese, and olives. I didn’t get a chance to taste it at LaRocca’s, so I have no idea how my version compares to theirs, but it sounded so good I had to give it a shot. I used basil instead of dill, and I have to say that it was so incredibly easy to make and we could not stop eating it. We had it as a side, but you could easily make it a main dish by adding some protein. In fact, for lunch today I ate leftovers with some spinach and chickpeas, plus a little extra lemon juice and cracked pepper to flavor the chickpeas. It was delicious.

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Easy Orzo Salad
Servings: 10 (side servings)
Serving Nutrition: 264 calories, 8.6 g protein, 9.6 g fat, 262 mg sodium, 37 g carbohydrates, 2.3 g fiber
Ingredients
1 (16 oz.) box orzo, cooked al dente
1 (6 oz.) jar marinated artichoke hearts, drained
2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
1/2 cup sliced black olives
1 cup fresh basil, roughly chopped or torn
1 cup crumbled feta cheese
Juice of 1 lemon
1/4 cup olive oil
Plenty of fresh cracked pepper

Directions
1. Combine all ingredients in bowl and mix well.
2. Taste & add pepper or lemon juice as needed.

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Orzo salad + spinach + chickpeas + lemon juice/cracked pepper = perfect lunch!
Batch Recipes · Pasta · Shrimp Recipe · Summer · Veggies!

Who are you calling shrimp??

I may be short, but big things sometimes come in small packages, right?!?!? Much like the little crustaceans we so love to use as a derogatory reference for people of small stature. One 3-ounce portion of shrimp packs about 15 grams of protein! That’s more than a quarter of the daily protein needs of your average 150 pound person. Shrimp contain omega-3 fatty acids, including EPA and DHA, which are important for cardiovascular health. They also contain the antioxidants selenium and astaxanthin (the pigment that gives shrimp a pink color when cooked). Additionally, shrimp is low in saturated fat.

I don’t know about you, but I crave light, citrusy seafood dishes during the summer. I had a craving several weeks ago for shrimp scampi. Typically a very buttery dish, I used a fraction of the butter called for in most recipes and really amped up the lemon flavor. It has become a favorite around here and I’ve made it at least 3 times since the summer began. This recipe makes a pretty big batch, and we eat the leftovers for a couple of days. I think it’s just as good eaten as leftovers…so good that I only got one photo before we devoured it. Oops!shrimpscampi1_li.jpg

Lightened Up Shrimp Scampi
Servings: 6
Ingredients
1 Tbsp unsalted butter
2 Tbsp olive oil
1 large shallot (or 2 small), minced
6 cloves garlic, minced
½ cup dry white wine
1 – 1.5 lbs shrimp, peeled & deveined, tails off
2 medium lemons – zest & juice
1 tsp crushed red pepper flakes (more or less depending on how much spice you like)
1 box (13-16 oz) whole wheat pasta (spaghetti, angel hair pasta, or linguine work well)
½ cup fresh parsley, chopped
1 cup baby spinach, chopped

Directions
1. Cook pasta according to package instructions until al dente. Drain pasta, reserving ½ cup of cooking water.
2. In large skillet over medium heat, sauté shallots in butter and olive oil until translucent. Add garlic and cook for about a minute.
3. Add white wine and shrimp, cooking shrimp for about 1-2 minutes on each side, or until just pink.
4. Add lemon zest and red pepper flakes and stir to combine. Reduce heat to medium-low and add salt & pepper to taste.
5. Add pasta to skillet with shrimp, then add parsley, spinach, lemon juice, and ¼ cup of the pasta water, and toss all ingredients together until well combined. Remove from heat. If pasta still seems dry, add more pasta water until sauce distributes easily. Salt & pepper to taste.
6. Serve with lemon wedges and a sprinkle of parmesan cheese.

Enjoy!