What’s Cookin’?

It’s been a while since I’ve shared recipes. With travel I was out of my routine, so it’s been nice to get back in the kitchen. Here’s what’s been going on in the Lowry kitchen.

So lately I’ve been obsessed with Mendocino Farms Curried Couscous. I found the recipe online and now know why I drool at the though of it. Lots of oil and mayo. I made a huge batch of this last weekend and used whole wheat couscous and used half the oil and mayo. Awesome flavor and definitely didn’t miss the grease. The picture looks kinda gross and is really close up. I promise it’s good.

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Alaina knows me too well. I love activity gifts, so for Christmas Alaina got us a class at The Gourmandise School in Santa Monica. Last week we took their meatless Monday class and made veggie enchiladas and an awesome orange jicama salad. It was the greatest. We drank beers and cooked up a storm. It made Monday so much more fun. We made enough leftovers to each take a portion home. I froze the leftovers and tomorrow because I’ll be at the boys and girls Equitas soccer games till late, it’ll be the perfect meal for Brent and I when I get home. Recipes are below. And yeah, I’m definitely going back to Gourmandise. They have all kinds of classes, it’s such a fun social activity and you get to take home a bunch leftovers. I really want to take their Gastropub, Tex Mex Brunch and Whole Grain Baking classes. Anyone in!?

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Screen Shot 2015-05-17 at 3.06.32 PM Screen Shot 2015-05-17 at 3.06.41 PM Screen Shot 2015-05-17 at 3.06.37 PM Screen Shot 2015-05-17 at 3.06.46 PMAnd when we were in Vancouver for Ellen’s marathon I ate this at The Cactus Club. Lately I’ve been into trying to recreate restaurant foods at home.

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No recipe to post because I just made it up and eye balled everything. It has couscous, spinach, cucumber, grape tomatoes and an orange pepper and sautéed shrimp. I made a vinaigrette with equal parts oil and red wine vinegar and some lemon juice, salt and pepper. Brent said it tasted healthy in a surprisingly good way.

FullSizeRender_2And last night Brent and I got adventurous and had an at home date night. We made leg of lamb with roasted brussel sprouts from Julia Child’s Mastering the Art of French Cooking. Gyros tonight because we have so many leftovers. You’ll need a couple of hours for this one.

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And my next adventure is going to be recreating this. I snapped a picture of the description because it sounds awesome.

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Make Ahead Meals + Notes from Long Run #5

I get anxious when I look at my Boston Marathon training plan. There is just no way I can get all the recommended mileage in during the week. I am doing the best I can, but 6:45 AM is the absolute latest I can get to work  and 5:15 PM is the absolute earliest I can leave on top of a 30-40 minute commute to and from work makes ten mile mid-week runs impossible. Ellen and I also recently took a crazy pledge. We never want to turn into obsessive and unhealthy runners, and running anytime before 5 AM is definitely creeping into crazy territory. I’m also not going to get home at 6:30 PM and head out for a 10-12 mile run, sacrificing time with Brent. Over the past few weeks I played around with my new schedule, and am loving the following:

Monday: Back On My Feet (usually 4 easy miles) Tuesday: RunMDR Track Wednesday: OFF Thursday: 5-6 miles either before or after work depending on if there is a happy hour 🙂  Friday: Back On My Feet (4 more easy miles)

Yasso 800s at Track, Back On My Feet Route from Monday and Today's Long Run

Yasso 800s at Track, Back On My Feet Route from Monday and Today’s Long Run

No, I’m not getting crazy mileage in, but it feels good and is a balance of running with other people and on my own. I still, however, am working on ANY way to give me more time during the week. Even if I’m not running after work when I get home at 6:30 PM after being at work for 12 hours, all I want to do is relax. I absolutely love cooking, but I don’t have the energy to start from scratch. I’m also not willing to sacrifice with boring fast meals. Lately I’ve been getting into Sunday meal prepping. It’s super fun and makes my week run much more smoothly. I was inspired by Andrea, Alaina’s childhood best friend, who I’ve only met once, but it feels like I’ve known her for years. She works for Lululemon. Her hours are insane, but she still finds time to run and do yoga. Meal prep has helped her manage her weeks. It’s also fun to go crazy in the kitchen Sunday afternoon, having multiple meals being prepped at the same time and go to bed Sunday night with a freezer and fridge worth of food ready to go. So here’s how meal prep works.

Warning: It’s about to get very A-type.

1. I set my meals for the week. Brent always cooks Tuesday night so that dinner is ready when I come home from track. This week he made Sweet Potato Enchiladas, one of our favorites. We always have leftovers which is GREAT for lunch! We usually go out once or twice a week too. I usually pick meals from my pinterest page, bookmarked stuff I find online, my recipe-free favorites. Oh and stealing rev foods, that refers to eating student lunches. They’re actually pretty good! Chicken Bites on Friday were a hit, and their tamales awesome. The kids love them, and our kids KNOW good tamales.

photo (6)2. I email Brent and myself all the ingredients/our regular grocery items and divide the list in half with what Brent’s getting and what I’m getting to cut down on time at the grocery store.

3. We wash all the produce when we get home so that it’s ready to use, and I start cooking. I  also like to bake chocolate banana bread and slice it up and put portions in the freezer for easy snacks.

Here’s some of the stuff I’ve made over the past two weeks.  I’m not a huge recipe follower. I like looking at recipes for ideas, but usually adjust so that I don’t have to buy 100000 ingredients. I also like to sneak in veggies wherever I can. Click on the pictures for a link to the recipe I got my inspiration from.

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Moroccan Butternut Squash Soup

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Chocolate Chip Banana Bread 

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Chorizo Stuffed Poblanos

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Goats Cheese Spinach Lasagna Rolls-No Recipe

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Asparagus Pistachio Mint Pesto

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Whole Wheat Pizza Dough (I always have it ready to go in the freezer, toppings, 12 minutes in the oven and BOOM, awesome meal)

So what about breakfast? Well I learned last week I still hate smoothies. I’d rather eat a huge salad. It looked so pretty in my mason jar, but ugh so disgusting. I’ve been sticking to my oatmeal deliciousness but preparing it in a jar and eating it at work while checking my email and before the kids arrive. Gives me a few more snoozes/time to run in the morning if I need to.

The banana and blueberries did NOT cover up the kale taste.

The banana and blueberries did NOT cover up the kale taste.

Oatmeal, Banana, Berries, Peanut Butter, Chocolate Chips, Cinnamon, Sprinkle of Granola=YUM!

Oatmeal, Banana, Berries, Peanut Butter, Chocolate Chips, Cinnamon, Sprinkle of Granola=YUM!

So there you have it! Time to start pinteresting to get ideas for this week. Any ideas? Woah, this is turning into the LONGEST post ever. I’ll make my running notes brief.

Friday Dinner: Indian Food. Was nervous how that would turn out, but it was fine. I think I got lucky. Probably not something I’ll risk before a long run again 🙂

Friday Sleep: 8 hours. Glorious. Amazing. Wonderful. Didn’t get good sleep all week.

Pre-Run Breakfast: PB&J and some water.

Post-Run SnackOATMEAL BOWL!!!

Long Run Fuel: Honey Stinger Pink Lemonade Chews. I like these!!!! Finally a chew I like!!! Tasty and no stomach issues yet.

Long Run Hydration: NOTHING. We didn’t pass any water fountains. Woops.

Long Run Outfit: Lululemon shorts, cotton race t-shirt, target sports bra, cheap socks, headband.

How Did It Feel: Today felt AMAZING. Loved running with Marta, Ellen, Alex and Lauren. Such a great group of people. We ran up Oakmont in Brentwood so the first five miles were uphill, and the last 10 were flatter. I’m feeling more confident. I’m so used to running in the heat, that today’s mid 60s felt really nice. I wasn’t counting down the miles.

Other Notes: Marta, Ellen and I were talking about how we would be such speedsters if we ran in cooler climates. Why do we always run such hot races!?

Time to get the day going. I’m appreciative of the cloudier weather. Excuse to be lazy and sit on the couch. Tonight Brent and I are heading to Geoffrey’s in Malibu for dinner at sunset. Woo hoo!

Birthday Weekend, Last Week’s Runs + Peach Blueberry Cobbler

Thank you for all the birthday wishes! I was lucky to celebrate both in both Los Angeles and in Michigan. 28 was a great year!

20140901-103210-37930868.jpgThis year’s highlights:

  • Lucille’s wedding in Puerto Rico
  • Brent’s 30th birthday celebration in Vegas
  • Finishing my Masters at Columbia
  • Traveling to Alaska
  • Running the LA Marathon with Brianna and Ellen
  • Coaching a Girls on the Run team
  • Becoming an administrator at KIPP
  • Finding out I was going to be an Aunt again!
  • Getting involved with Back on My Feet
  • Sri’s Wedding in West Palm Beach

This is a running blog. I should probably mention something about running. This week’s runs:

Monday: 3 Miles with Back on My Feet
Tuesday: 6 Miles with 4 at Tempo in Playa del Rey
Wednesday: 3 Miles with Back on my Feet and Yoga with Tamal and The Green Yogi
Friday: 6 Miles in Santa Monica with Ellen followed by Yoga with Rudy at Santa Monica Power Yoga
Saturday: 6 Miles in Playa del Rey with Brent before flying to Michigan
Sunday: 12 Miles in Michigan with Brent

I also wanted to add a recipe this week. We had a late lunch in Port Huron yesterday. When we got home we were in the mood for dessert and made brownies and whipped up this delicious cobbler (aka lazy pie). It was SO easy to make and delicious! You likely have all the ingredients at home right now, and you can also sub any fruit you have lying around. 

20140901-104039-38439660.jpgPeach Blueberry Cobbler

Ingredients:
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
2 cups sliced fresh peaches (3ish medium)
2 cups blueberries
1 teaspoon lemon juice
3 tablespoons butter
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Directions: 
Heat oven to 400º.
Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add and stir blueberries at the end. Pour into ungreased 2-quart casserole.
Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto fruit mixture.
Bake 25 minutes or until topping is golden brown. Serve warm.

Have a Happy Labor Day!