I recently discovered Weight Watchers recipes are kinda fun. They take foods I like and make them less fatty! Now that sounds like something I’d be into. I’ve always been terrified/fascinated of a few meals that are infamous for being incredibly indulgent and defibrillator-compatible. One of those is spaghetti carbonara, which has been on my “sigh, if I had 6 more inches of height, I’d totally eat a bowl of that one day post day-long boot camp sesh and not follow it by 6 straight hours of self loathing” wish list for decades. Imagine my surprise when I found this whole wheat carbonara recipe! Delightful.

Ingredients:

whole wheat carbonara

8 oz uncooked whole-wheat spaghetti
3 slices turkey bacon, cut into 1-inch pieces
1 clove garlic, peeled and smashed
1 large egg, beaten
1 large egg white, beaten
6 tbsp Parmesan cheese, grated
1 c baby spinach
1/2 tsp salt
1/4 tsp pepper

I altered the recipe a little, since the original called for regular bacon and no spinach. I added that in for funsies.

Anyways, you start by cooking the pasta as instructed on the box. Drain and set aside.

Heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes. Remove garlic; leave bacon and bacon fat in skillet. Add spaghetti to skillet; toss well, add spinach, cook until just wilted. Remove from heat. Add eggs and cheese; toss well to coat. Season to taste, and eat immediately. ‘Twas a good diet version. I may be ready to try the real thing at some point. Of course, I’ll have to wait for a day with ample time to self-loathe afterward.

I’ve also become pretty enamored with the Whole Foods app on my phone. What? I can juggle multiple apps. I made this Tomato Bulgur soup with quinoa a few weeks ago:

tomato quinoa soup

Ingredients:
4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup uncooked bulgur wheat (I used quinoa)
1 (14-ounce) can no-salt-added diced tomatoes
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon feta cheese crumbles (optional)

In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender. Stir in coriander and cinnamon and cook 1 minute. Add quinoa and cook for 30 seconds, stirring constantly. As I said, the recipe calls for bulgur. Nothing against the original star, but I happened to have some unused quinoa just hanging out in my freezer, so that’s why I went with the substitute. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until quinoa is tender. Stir in lemon juice. Garnish with parsley and feta.

Ugh, I LOVE this soup. It has all the Indian and Moroccan spices one could ask for, and I’m a big fan of any soup that you top with lemon juice, parsley and feta. So delicious. I highly recommend this one.

One of my less successful dishes came in the form of spaghetti squash. To be fair, I didn’t follow a recipe and just improvised, but that’s because I was totally sold by some infomercial where a woman makes it due to her easy-chop device and I thought it was about time I tried that, sans device.

Ingredients:

spaghetti squash pasta

1 spaghetti squash
2 tsp olive oil
1 clove garlic, minced
cocktail tomatoes, halved
2 tbsp basil, fresh, chopped
3 tbsp Parmesan, grated

I pre-heated the oven to 350 degrees like a recipe instructed, and cut the squash in half length-wise. I scooped out the seeds and pulp and baked the squash for about an hour. At this point, I was starvles the clown yet it was still tough to the touch. I had eaten more than a socially acceptable amount of Parmesan while waiting for the squash, so I had a “eff this” moment and made do. I cut the squash into fry-like pasta and topped with tomatoes, garlic, basil, olive oil and Parmesan. Don’t judge me. It was decently delicious, actually, because you can’t really go wrong with that combo.

Continuing on my quest of have less-fatty versions of foods I fantasize about, I decided to make turkey burgers tonight. I found this great recipe on Epicurious and made a few adjustments, as per usual. Since it was a holiday (?) today, I was off work and able to make it to Trader Joe’s at the off-peak-ish hour of 2 p.m. Since there was no cranky elderly lady ramming into me with her obscenely full cart, I was able to actually browse. I ended up buying some of my old stand-bys from the earliest days of this here blog! Like, I got my Habanero Lime salsa and this Champagne-Pear Vinagrette I almost proposed to back in ’09! It was magical.

lover from '09

Ingredients:

1 1/4 pounds lean ground turkey
1/2 c Panko bread crumbs
1 cup Habanero Lime salsa
1/2 cup finely chopped shallots
1/4 cup chopped fresh parsley
1 tablespoon Sriracha hot sauce
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
cooking spray

I altered this recipe quite a bit. The original called for cilantro, but I had parsley on hand so I went with that. Also, I added in the bread crumbs to help the burgers stick and eliminated the vegetable oil to save calories. All proved to be nice alterations.

You start by mixing the ground turkey, bread crumbs, salsa, shallots, parsley, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into six round patties. The recipe said 4, but I found this makes 6 quite large patties.

Heat large nonstick skillet over medium-high heat; add cooking spray. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Sauté until burgers are cooked through, about 4 minutes, turning occasionally.

I roasted some kale and mushrooms in a 375 degree oven with a couple of cloves of minced garlic, red pepper flakes, salt and pepper. I served this fancy garlic aioli mustard sauce atop the burger and alongside the kale. Delicious. My champagne-pear vinagrette better watch out. It can be replaced. See below:

spicy turkey burger, roasted kale and mushrooms

This new obsession couldn’t have come at a better time, because I’m starting to lose my daily gym motivation as it’s turning to Winter far too early. It’s just not the same when you need to strip away 17 layers of clothing to change into gym clothes at lunch. And going before or after work is out of the question these days. The days are getting shorter and it’s already getting darker earlier, and that’s a notorious motivation assassin. Blerg.

I’m making more of an effort to eat healthy these days to make up for my gym aversion, though. I made this quinoa primavera courtesy of my Whole Foods app:

Ingredients:

quinoa primavera

1 c quinoa
2 c water
1 tbsp extra virgin olive oil
½ c finely chopped red onion
½ lb asparagus, ends cut off and discarded, the rest cut into spears
2 cloves garlic, finely chopped
1 c frozen peas, thawed
1 c shredded cooked chicken
1 c thinly sliced spinach leaves
1 tsp paprika (my addition)
juice of one lemon (my addition)
salt and pepper, to taste

You start by rinsing quinoa under cold water, and then drain it. Combine water and quinoa in a medium saucepan, and bring it to a boil. Reduce to a simmer, cover and cook for 15-20 minutes or until water is absorbed.

I had no cooked chicken in the house, so I bought thin breasts and seasoned them with paprika, salt and pepper. I baked in the oven at 350 degrees for 40 minutes, and removed from the oven.

Meanwhile, I heated the olive oil in a large skillet over medium heat, and then added onion and asparagus. Cook about 5-7 minutes, stirring often. Add garlic and peas, cook for one more minute. Stir in chicken and quinoa, add spinach and stir until it wilts, 3-5 minutes. I added lemon juice, salt and pepper, and ate.

Admittedly, this dish is kind of bland. I hate to waste food, so I added hot sauce when I ate it the next few nights. In retrospect, it would have been good if it were made to be creamy, so I think next time I’ll add Greek yogurt or something to give it some body.

That was the first Whole Foods app recipe I made, and it was kind of a fail despite looks. I learned my lesson judging the spin class too soon last time, and have deprived myself of nearly 3 years of a rock hard bod because of it. And, so, I gave it another chance.

I made a kale, mushroom and polenta sauté courtesy of the Whole Foods app.

kale, mushroom, tomato and polenta saute

Ingredients:

Canola oil cooking spray
½ lb button mushrooms, sliced
salt and pepper
red pepper flakes (my addition)
red onion, sliced (my addition)
5 Roma tomatoes, slice (my addition, it called for sundried tomatoes)
2 cloves garlic, finely chopped
1 bunch kale, roughly chopped
1 18-oz roll pre-cooked polenta, sliced
¼ c grated Parmesan cheese

I learned my lesion before with the bland quinoa recipe, so I manipulated this one a bit. You start by heating a large skillet over medium-high heat with cooking spray. The recipe actually calls for olive oil, but I’m not one for greasy kale so I went spray instead. Add onions, mushrooms, salt and pepper, and cook for 5 minutes. Add tomatoes, garlic and polenta, and cook for another few. Add kale and ¼ c water, cover, reduce heat to medium-low and cook for another couple of minutes until the kale wilts. Toss well, season with salt, pepper, and red pepper flakes, and serve in a bowl. Top with Parmesan, and consume.

I’ve made many iterations of kale, but this has to be one of my favorites. It ties with the cannellini beans and lemon juice recipe, which is one of my old stand-bys. Delicious. Whole Foods app, you’ve redeemed yourself.

Now that it’s basically committed to Winter outside, I’ve decided it’s time to start making soups. Unfortunately, my immersion blender croaked earlier this summer while I was making salsa (sigh), and so I bought a new one earlier today. It’s Halloween weekend, so I figured it would be economically sound if I made a pumpkin soup that also happens to be a Weight Watchers recipe.

Don’t mind if I do.

adorbs

Ingredients:

3 ½ lb pumpkin
2 cloves garlic, peeled
3 c vegetable broth
1 ½ tsp fresh sage, minced
½ tsp salt
½ tsp ground allspice
¼ tsp ground cinnamon

This guy has nothing to do with anything, but I thought he was precious so he made this blog’s guest list.

You start by pre-heating the oven to 350 degrees. Coat a large baking sheet with aluminum foil. Cut pumpkin in half, horizontally, and scoop out seeds and membranes. Set pumpkin halves cut-side down, place garlic clove under each half. Bake one hour.

I baked these earlier this afternoon as make-ahead, and then stored them in the refrigerator as I dragged myself to yoga. I will never understand why I go to yoga so begrudgingly, but I’m always so insanely proud I went. It’s one of life’s mysteries, I suppose.

Later on, I scooped the pumpkin flesh out of the shells into a large bowl. Add garlic and two cups of broth. I then pureed with the immersion blender, which not surprisingly resulted in a kitchen covered in pumpkin guts. After the mixture is smooth, pour the puree into a large saucepan. Stir in remaining one cup of broth, sage, salt, allspice and cinnamon. Bring to a simmer over medium-high heat, reduce to low and simmer for about 10 minutes. Top with sage and serve.

I would add butter to this soup and a little heavy cream; although I’m not surprised Weight Watchers omitted those two fatties. They’ll make the guest list next time:

pumpkin soup with sage

I’ve accomplished what I intended to do, which is to fully convert to a meat eater, enzymes to break down animal protein and all. I also cared to prove myself a worthy meat adversary, so that socially I prove more desirable as people who knew me as a veggie can get off on my unabashed consumption. And get off they do. You’re welcome, friends.

As a result, I no longer feel as if I have something to prove, meat-wise. And, so, I’ve decided that I prefer cooking mostly vegetarian at home, but I will continue to order meat when I’m out. Well hi there, happy medium. I knew I’d find you somewhere.

I’ve been making an awesome veggie-filled brunch on the weekends, and it’s always some variation of whatever veggies I have on hand and a poached egg. Last week, I made a particularly lovely one:

Ingredients:

veggies and a poached egg

1 egg
splash of white distilled vinegar
1 clove garlic, minced
1/3 eggplant, chopped
2 c broccoli florets, chopped
2 c baby spinach
salt and pepper, to taste
Sriracha, to taste

You start by filling a small saucepan with water, and bring it to a simmer. Add a splash of vinegar, and drop the egg in the water. Cook for 3 minutes, and remove with a slotted spoon to dry on paper towels.

Meanwhile, cook garlic in a nonstick skillet with cooking spray for a couple of minutes. Add broccoli, and cook for about 5 minutes until slightly tender. Add eggplant and more cooking spray, and cook until they begin to brown along with the broccoli. Add spinach, and cook until wilted, another 5 minutes or so. Serve under the egg, and top with Sriracha. It’s been my go-to weekend brunch for nearly a year, and I’ve yet to tire of it.

On the sweaty front, I just discovered zumba. I know I’m a little late to the party (ha! pun intended), but I sure am glad I showed up fashionably late. I find myself enjoying monotonous cardio less and less (running, I’m referring to you), and so it was refreshing to go to a Latin-infused dance class for a change. It’s well documented that I’ve tried nearly every type of exercise know to man, but I will always return to dance. And zumba is, like, really challenging! It’s super fast and complex, and the instructor will not slow down regardless of the class’s comprehension. I’m a lifelong dancer and show-off, so I was made for that.

I came home all Starvles the Clown after my class last night, and I was in the mood for lots of veggies. I decided to make ratatouille, and I found this great recipe courtesy of Weight Watchers.

ratatouille atop tofu shirataki noodles

Ingredients:
¾ lb eggplant, chopped
1 tsp salt
1 tbsp olive oil
2 medium zucchini, chopped
1 medium red pepper, chopped
1 c portabella mushrooms, sliced (my addition)
1 medium onion, chopped
2 cloves garlic, minced
¼ c water
14 ½ oz canned diced tomatoes2 tbsp basil
¼ tsp black pepper
4 tsp Parmesan (my addition)

You start by putting the eggplant in a colander in the sink, and covering it in3/4 tsp salt. Let stand 20 minutes, and then rinse under cold water and pat dry with paper towels.

Heat oil in a large pan over medium-high heat, and add the eggplant, zucchini, bell pepper, onion, mushrooms and garlic. Cook one minute, and stir. Add water, reduce heat, and simmer, covered for 5 minutes. Stir in tomatoes, basil, pepper, and remaining ¼ tsp salt. Simmer, uncovered, for about 25 minutes.

I sometimes watch Hungry Girl, and she constantly raves about Tofu Shirataki noodles. They are cheap, a good pasta substitute, and just 40 calories a bag, so I had to give them a try.

You start by draining and rinsing the noodles, and then microwave them for one minute. Pat them dry, because they are far too moist to consume at first. I added salt and pepper to the then dry noodles, and served them underneath the ratatouille. It was just about the healthiest thing I ever did make, and it was really tasty. Totes making it again.

Last week, I made this incredible Roasted Root Jumble that I stole from the adorbs Aarti Sequeira:

Aarti Party

Ingredients:

2 teaspoons ground cumin
1 1/2 tablespoons ground coriander (I used cinnamon)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 large lemon, cut into 1/2-inch slices
2 large carrots, peeled and cut into 1/2-inch rounds1/2 cup feta cheese, crumbled
3/4 lb butternut squash, chopped (my addition)
cooked polenta, sliced (my addition)

The original recipe didn’t call for butternut squash, but I added it in for funsies. You start by pre-heating the oven to 375 degrees. Whisk together the oil, cumin and cinnamon in a bowl, and then add ½ tsp of salt and a fair amount of black pepper. Lay the vegetables on a baking sheet covered in aluminum foil and cover them in the oil. Toss to coat. Bake for 30 minutes, then add feta and bake for 15 minutes more.

Meanwhile, I cut the polenta into slices and pan fried in a skillet over medium-high heat. I cooked until they blackened a bit, and then served them underneath the jumble. I don’t want to overstate this, but it was the most delicious thing I’ve ever consumed, save for a blackened salmon taco I had in Austin once. The roasted lemon is incredible, and I was able to quash my desire to add hot sauce by squeezing lots of flavor out of the lemons. That, in itself, is a massive accomplishment since I am a Sriracha obsessive. See below:

roasted root jumble with feta

Since crossing over to the meaty side, I’ve realized that I have shedloads (British for “shitloads”..I wanted to class it up a bit) more energy and am eating far less processed foods to compensate for the frequent hunger common to many-a plant eater. I’ve also – gasp – lost weight since I’ve integrated meat back into my life. It’s as if my more balanced meals are giving my body what it needs for fuel, and I have little use for carb and sugar fat.

I’m also leaner these days since I’m training for this half marathon, so I’ve been doing bi-weekly morning runs through the streets of the city. Though I inhale my fair share of cigarette smoke and burnt Halal food on the way, it’s doing wonders for my stamina. It doesn’t hurt that I run with a group of, like, statuesque gazelles, so I’m trying like hell not to be the token straggler.

I often worry that I look like this:

Luckily, the gazelles don’t seem to mind.

I made an easy dinner the other night that I was absurdly proud of. It’s absurd, because on the list of impressive dishes I’ve made it would rank something like 213th. It was just tuna salad in lettuce cups, but I’ve never before made it so delicious. I had to share.

tuna lettuce wraps

Ingredients:

1 can tuna, drained
2 tbsp Grey Poupon mustard
1 tsp Cholula hot sauce
Romaine lettuce hearts
1/4 c golden raisins
1/2 avocado, cut into chunks
1/4 yellow bell pepper, cut into chunks
juice of a lemon
salt and pepper, to taste

I drained the tuna and mixed in the Grey Poupon and Cholula. I mixed in about half of the lemon juice. I chopped the avocado and bell pepper, and added those to the tuna mixture. I mixed in the raisins, salt and pepper, and filled the lettuce wraps with equal amounts of the mixture. I then topped with the rest of the lemon juice, and devoured. Though unimpressive, it was a cheap, easy and healthy meal that I threw together in like five minutes. Highly recommended.

This new-found meaty love has prompted me to rediscover my girl Giada’s cookbooks, so I dug up the old “Giada at Home” cookbook and found a recipe I was interested in. I made her “Grilled Tuscan Steak with Fried Egg and goat cheese” last night:

role model

Ingredients:

1 boneless ribeye steak
salt and ground black pepper
1/2 tbsp herbes de Provence
olive oil cooking spray
1 tbsp goat cheese crumbles
1/2 tbsp chopped fresh flat-leaf Italian parsley
2 c arugula
1 egg

She actually called for four servings, but I quartered the recipe knowing I could stretch it into two meals. Although I’ve realized I love beef, I don’t care for massive servings of steak. I’m a 4 oz at-a-timer, I’ve realized.

You start by heating up the grill, so I plugged in my Panini Press and sprayed both sides with the olive oil spray. Sprinkle both sides of the steak with salt, pepper, and herbes de Provence. Grill 6-8 minutes for each side, and the steak is cooked medium rare. Remove from the heat and allow to rest.

Heat olive oil in a small skillet over medium-high heat, and then add the egg. Season with salt and pepper, and cook until the egg whites are set, 2 to 3 minutes.

Serve the steak atop arugula. Top steak with the egg, and crumble goat cheese and the parsley on top. First off, I am very pleased that I was able to cook the steak properly. It remained reddish pink in the middle, and it actually bled on my plate! This was thrilling, especially considering how greyish it appeared when I likely overcooked it in my last attempt. Secondly, the yolk, goat cheese, and juicy steak made for an incredible tasty combination. This just may be my new favorite meal. See below:

Grilled Tuscan Steak with Fried Egg and Goat Cheese

Nevertheless, hiatus, I created you and I can destroy you. Care to know what I’ve been doing in my sweaty time? Oh, just training for a half marathon. It’s no big deal, really. I just decided it would be nice to have goals, and so I made one. I’ve also decided to take part in more outdoor sports, because it’s far too nice out to while away hours in the gym. And whiling I’d been. This past weekend I went bike riding for the first real time in about 15 years. It’s been a while since I stowed away my Huffy complete with detachable radio, and I feared I’d have trouble steering with handlebars curiously not equipped with streamers. Luckily, the saying held true, and I remained upright for the entire ride!

me, biking

In other news, I abandoned vegetarianism. We had a solid three year run, but I tired of the inevitably carb-heavy lifestyle and lack of variety in my meals. It’s been a little more than a month since I crossed over to the meaty side, and I’ve had quite a few experiences of note.

I began with a little chorizo in an omelette, and I was taken aback by how overpowering I found the pork to be in an otherwise inoffensive Manchego-laced omelette. Immediately after, I approached the Whole Foods meat counter for the first time and bought some chorizo of my own, assuming I would like it much better once I prepared it myself. This was pretty accurate. I made Rachael Ray’s Portuguese Fisherman’s Shrimp and Chorizo the next night, assuming it would an easy transition for me to sneak it in a veggie-heavy soup with shrimp.

shrimp and chorizo stew

1 tablespoon extra-virgin olive oil
8 ounces chorizo, casing removed and chopped
1 starchy potato, peeled and chopped
1 medium onion, chopped
1 carrot, peeled and chopped
3 to 4 cloves garlic, chopped or thinly sliced
1 Fresno or Holland pepper, thinly sliced
2 tablespoons chopped fresh thyme
1 bay leaf
1 small bunch flat-leaf kale, leaves stripped and chopped
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
3 cups chicken stock
1 1/2 pounds medium shrimp, deveined and stemmed
Juice of 1 lemon

You start by heating the olive oil in a soup pot over medium high heat, and then render the chorizo down for a couple of minutes. Add the potato, onion, carrot, garlic, chili pepper, thyme, and bay leaf, and soften for 5-6 minutes. Wilt in the kale, then stir in chickpeas, tomatoes and stock. Bring to a low boil, season with salt and pepper, and add shrimp and cook until pink. Juice with a lemon and serve. This meal was infinity times better than my first chorizo experience, which made me realize I enjoy fatty meat only when it’s the supporting role rather than the lead.

A few weeks later, I ate some steak tacos from this place that easily made my list of top five meals under $10. I had suspected up until that point that I enjoyed beef, but that experience solidified my appreciation. I made this Pepper Grilled Steak with Chopped Summer Salad from Epicurious not long after.

steak with summer salad

Ingredients:

2 large garlic cloves, pressed
1 3/4 teaspoons coarsely ground black pepper
1 1/4 teaspoons coarse kosher salt
1 2-pound 1 1/2-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
1/2 cup (generous) diced red onion
1/2 cup crumbled feta cheese
3 tablespoons chopped pitted Kalamata olives
1 1/2 tablespoons extra-virgin olive oil
1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)

You start by mixing the garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. You’re supposed to let it stand at room temperature for 1 hour, but I’ve been fending off a freeloading mouse for a month or so, and so my steak standing lasted more like 15 minutes.

I then heated up the Panini Press and sprayed with nonstick cooking spray. I grilled the steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.

Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. This may not have been the prettiest dish, but it redeems itself in both saltiness and juiciness. Those are two admirable qualities.

Jacques

Tonight was the proudest moment in my meat exploration, however, because I both prepared and tasted lamb for the first time. I have been curious about lamb for quite some time, but purchasing the lamb rib chops took cojones I was quite sure I did not possess. I found this recipe for Lamb Chops with Yogurt-Mint Sauce on Epicurious:

Ingredients:

1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch-thick) rib lamb chops
1 tablespoon olive oil
1 tsp cumin (I added)
1 tsp paprika (I added)
1 tsp salt (I added)
1/2 tsp pepper (I added)

The recipe did not call for the last four ingredients, but one of the Epicurious reviewers said she’d followed an old Jacques Pepin dry rub to the chops. Jacques, pictured above, was a mainstay in my childhood as one of the chefs who lived on the television in my family’s living room. He said “salt and pepper” in a hilarious French accent, but the man knew his shit. So, prior to my lamb searing, I mixed together the cumin, paprika, salt and pepper and rubbed it on the meat. I then heated the olive oil in a skillet, and cooked the lamb over medium-high heat for about three minutes a side. While those were cooking, I stirred together the mint, yogurt, garlic, lemon juice, and salt and pepper in a bowl. I also made some Sugar Snap Peas with Ginger and Garlic, and served those with the chops.

The meat was fattier than I would have expected, but it had a really interesting flavor far from anything I’ve accidentally experienced before (ahem, pork snuck into every Chinese dish ever). I really enjoyed, and I think in the future I’ll try ground lamb so there’s less fat invited to the party. See below:

lamb chops with yogurt mint sauce, sugar snap peas with ginger and garlic

T

I’d always enjoyed the sense of superiority I’d gain when calling her an Extremist and telling her I was going to introduce her to my friend, Moderation. It took me years to realize I was projecting and referring to myself, and it was I who needed to befriend Moderation.

And so, Moderation is the name of the game these days. Rather than jump into any workout craze, I am sticking to my midday gymming and going to the occasional dance and yoga class. I just found out that my favorite street jazz teacher will be teaching nighttime classes at the studio near me, so look forward to some West Side Story-friendly moves in the near future. I can finally have that dance fight I’ve always wanted! I’ll say things like, “Take that tour jete, bitch,” and “You don’t even know how high I can arabesque, ho. Now sashay, Shante.”

I turned on the 4 Hour Body nearly as quickly as I started due to its surprisingly restrictive nature characteristic of a diet (subtle sarcasm). I’m staying pescetarian for the time being, but I may move towards meat eventually. I want to be like Giada who eats everything in moderation, and stays just so fit and adorbs. I feel like once I master the long-lost art of moderation I can maybe broaden my horizons? It goes against my binge eating generation’s nature, but I will rise above it.

I made this Cauliflower and Arugula salad I saw Chuck Hughes make on the Cooking Channel:

Ingredients:

cauliflower arugula salad

1 cauliflower, trimmed, cut into small pieces and blanched
2 tbsp butter (he called for 1/4 cup)
1 teaspoon honey
2 tablespoons good quality red wine vinegar
4 cups arugula
2 shallots, thinly sliced (he called for one)
olive oil spray (he called for 2 tbsp)
Salt and freshly ground black pepper
1/4 cup walnuts (he called for pine nuts)

I just love Chuck with his curiously Midwestern accent and overly expressive eyes when he’s detailing his ingredients. He’s like an aggressively tatted-up puppy. His recipes look damn good, too, and I wanted to pay tribute to him by making one tonight. I changed this one quite a bit due to ingredient restrictions, though, and I’m not proud of that. I left out the bacon to keep it veg-friendly, but carnivores should include.

You start by chopping the cauliflower into florets and blanching them to start. For those unfamiliar with this technique, you start by dropping cauliflower into salted, boiling water for about three minutes. Scoop it out and drop in a bowl of ice water and leave for a few minutes until they’ve completely cooled. This is meant to break down the fibers (I assume) and preserve the color and flavor in the meantime.

Chuck then says to saute in a pan with the butter until golden brown. I found this was longer than the 5 minutes he said and closer to 10, and I threw the first sliced shallot in with the cauliflower. I wanted Shallot City, Population: 1, and so I went there. Then I added honey and 1 tbsp red wine vinegar, and cooked for another 5 minutes. Season with salt and pepper, and remove from heat.

Meanwhile, mix together arugula, the shallot, the remaining red wine vinegar, and olive oil in a bowl. Top with the cauliflower and walnuts, and dinner is served. I really loved this dish, but next time I’m going to add some golden raisins. My sweet tooth is back with a vengeance.

While I’m not crushing fro-yo or enjoying some late-night rugelach, I’ve been countering the excess sugar intake as of late with some beans and greens. One of my go-tos is kale with lemon and cannelini beans, but I’m not sure I’ve ever featured it here. It looks like this:

kale with cannelini beans

Ingredients:

1 bunch of kale, chopped and de-stemmed
1 can cannellini beans, rinsed and drained
1/2 vidalia onion, sliced
2 cloves garlic, minced
1/4 c dry white wine
olive oil cooking spray
1 lemon, juiced
1 tsp ground cumin
sprinkle of red pepper flakes
Salt and pepper

At some point in her career, Giada made something vaguely resembling this dish, but I’ve distorted it in my hundred or so iterations, so it’s barely recognizable.

I start by chopping the garlic and onion and sauteeing it over medium heat with the cooking spray. I then add about half the can of beans, and simmer for a few minutes. I season with about 1/2 tsp of cumin, salt and pepper, and let the beans start to brown. I then add the kale in batches, and cook it down until it starts to wilt. In this version I added some leftover white wine, and I’m glad I did because it added all kinds of flavor plus a fun sizzling sound upon its addition. I then cook for a few more minutes until the kale is all wilty, and then top with lemon juice, red pepper flakes, and more salt, pepper and cumin. It’s just so damn good, and total Poor Man’s Food so it’s ideal for the early month post-rent deduction scrimping familiar to my fellow New Yorkers.

I made these Lentil Walnut burgers from Whole Foods last week that I was relatively proud of:

Ingredients:

street jazz

2 teaspoons extra virgin olive oil
1 small carrot, finely chopped
1/4 cup chopped celery
1/2 cup chopped button mushrooms
1/4 cup finely chopped walnuts
1 tablespoon finely chopped parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
2 cups cooked brown rice, divided
1 15-ounce can lentils, rinsed and drained
1 egg, lightly beaten
2 tablespoons canola oil, divided

You start by heating the olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

You’re then supposed to puree the rice lentils and egg in a food processor, but I have nothing of the sort so I merely mashed them together with a potato masher and some elbow grease. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat until the patties are done. I served with some sauteed spinach and onions, and it was really tasty. The food processor is a must, though, because my patties had a hard time staying together. I know what I’m treating myself to on payday!

lentil walnut burgers and sauteed spinach

So, I’ve embraced the midday gym these days. I’m sold on its ability to allow me some midday Cooking Channel and its non-compete policy with happy hour. Also, I realized all too late (several hundred dollars late!) that I was temporarily rendered insane by Physique 57′s feminist messaging and nostalgia-provoking ballet stretches. Nothing tones my body more than weights, and cardio allows for some fat burning and stress releasing. Period. No need to shell out hundreds for less-effective exercises and group motivation, no matter how fancy it makes me feel. And I DID feel fancy. Bring on the fuzzy high heeled slippers and ear plugs that double as chandelier earrings, please. I’m just CRAZY about Tiffany’s.

Since I’m all freed up with the cult-like group exercising, I decided I had some bandwidth to join a dietary cult. My office is kind of enamored with the Four Hour Body, which preaches a dramatic change in physique if one adopts a slow carb mentality. Meaning, you have to cut out all dairy, grains, sugar and fruit, and eat meals of just lean protein, legumes and vegetables. I turned my nose up at first, naturally, but I allowed myself to get sucked in. It’s somewhat challenging to make interesting meals on the diet, but I’ve been doing it for about two weeks and have made some delicious seafood-centric meals.

I made this spicy shrimp dish last week, which I based on this recipe from Epicurious:

Ingredients:

spicy shrimp with peanuts and black beans

3 tbsp soy sauce
2 tbsp rice vinegar
2 tsp sesame oil
4 tsp vegetable oil
1 lb large shrimp, peeled and deveined
4 large garlic cloves, finely chopped
1 1/2 tbsp peeled fresh ginger, finely chopped
1/4 tsp crushed red pepper
1 large red bell pepper, sliced
6 green onions, thinly sliced
1 bunch broccolini, chopped (my addition)
1/4 c peanuts, chopped (my addition)
1/4 c black beans (my addition)

The recipe actually calls for pineapple and bok choy, but I’m off fruit for now and Whole Foods was out of bok choy, so I improvised. I used broccolini instead, mostly because I think it’s adorable. It’s baby broccoli! How cute is that? Also, it tastes good and adds some color.

You start by blending together the soy sauce, rice vinegar and sesame oil in a bowl. The original recipe wanted me to blend cornstarch and honey in there also, but neither are 4hb compliant, so I abstained. You then heat a large nonstick skillet over medium high heat and add 2 tsp vegetable oil, shrimp, garlic, ginger and pepper for about two minutes. Transfer to a bowl, and then add 2 more tsp of oil to the skillet. Add peppers, onions, and broccolini to the skillet and stir fry until wilted. Then add black beans, peanuts, and eventually recombine with the shrimp mixture in the skillet. It should only take about 5 minutes, and dinner is served.

I made mussels for dinner last night, and they came out pretty amazing. Emphasis on the pretty. Are they not the classiest shellfish around? That they are. My first run-in with a mussel happened just a month ago, and I had wrongly assumed that I had a mussel aversion since my mom is not a fan. It’s the same way I assumed that I, too, hated beets since they had always disgusted her. I temporarily remembered that I am a separate human with separate opinions, and I sat down to several buckets of mussels for dinner. It turns out, I’m a fan. Shocking.

I made this dish from Epicurious:

mussels

Ingredients:

2 lbs mussels, cleaned
1/2 c dry white wine (I used Sauvignon Blanc)
1 tbsp olive oil
2 onions, chopped
1 celery stalk, chopped
1 tsp fresh basil, chopped, and some extra for bouquet garni
1 tbsp tomato paste
1 14 oz can chopped tomatoes
salt and pepper
crushed red pepper (my addition)
1 tbsp balade butter (my addition)
You start by heating the olive oil in a large saucepan and adding the onions, celery, garlic, basil and bouquet garni, which I took to mean a bundle of un-chopped basil. Cook over low heat for 5 minutes or so. Add the tomato paste, tomatoes, salt, pepper and red pepper, and simmer for 30 minutes.

Meanwhile, cook the mussels in a large skillet with the white wine and butter over high heat. Put the lid on to trap the heat, and cook for a few minutes, stirring occasionally. The mussels will all open to reveal their innards, and those who haven’t are still alive and must be discarded. Pour the tomato sauce over the mussels, and sprinkle with chopped basil.

They were incredible. Seriously. This is one of the easiest and tastiest meals ever, and it looks so damn classy. Unfortunately, the picture quality is a little fuzzy due to the steam. I’m including a somewhat distorted picture of the finished product, since it was the best of the bunch. See below:

moules provencale

I could try and condense a month’s worth of meals into one post, but I choose to feature only the most colorful of what’s been sustaining me. I made this great Grilled Ratatouille Salad with Feta that I found on Epicurious. It came about when I was thinking of making ratatouille, and then instantly self voting against it due to the pasta.

grilled ratatouille salad

Ingredients:

1 12-14 oz. eggplant, cut into 1/2 inch rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into strips
1 medium onion, cut into 1/2 inch thick rounds
2 tbsp fresh basil, slivered
2 tbsp garlic flavored olive oil (I used garlic mixed with olive oil)
3 tsp balsamic vinegar
2/3 c feta cheese
salt and pepper, to taste

This recipe is meant to be made on the barbecue, but I have neither a workable outdoor space (hello, bustling Avenue A? Don’t mind the charcoal) nor a barbecue (nevermind, Avenue A. Go on about your day), so I used my version of the indoor grill with my Panini Press. That thing is a sweatandspicy legend, right? It’s been along for this more than two year ride, and it still has shotgun.

Anyways, you start by drizzling the vegetables with olive oil, and then sprinkle with salt and pepper. Since I made my olive oil garlic-infused, I started by mincing 2-3 cloves of garlic and letting them soak in the oil while the Panini Press heated up and I chopped all the vegetables. Grill for about 10-15 minutes, or until the veggies look all blackened and delicious, and then remove from grill. Drizzle with vinegar, sprinkle cheese and basil, and eat. It was ridiculously easy, delicious, and colorful. Winner.

Next, I made a Seared Tuna with Green Onion-Wasabi Sauce, also courtesy of Epi. Trader Joe’s is always good for $4 frozen Ahi tuna steaks, so it was actually a pretty cheap meal, too.

Seared Tuna with Green Onion Wasabi Sauce

Ingredients:

1/2 c of water
3 tbsp wasabi powder (I used crushed peas)
1/3 c soy sauce
3 tbsp peanut oil
1 tbsp dry sherry (I used sherry vinegar)
1.5 tsp sesame oil
1.5 tsp minced fresh ginger
4 green onions, thinly sliced
4 6-oz ahi tuna steaks (I used two)
1 cucumber, peeled, seeded and thinly sliced into matchstick-sized strips

You start by whisking water with the wasabi powder, which I made by putting a handful of wasabi peas into a plastic bag and taking a hammer to them on the floor. Such a good stress reliever, and it made the perfect crunchy consistency. Then, whisk in soy sauce, 2 tbsp peanut oil, Sherry, sesame oil and ginger. Stir in onions, and set aside.

Sprinkle tuna with salt and pepper, heat skillet with 1 tbsp peanut oil over high heat, and sear tuna for about 3 minutes a side. Spoon cucumber on a plate, top with tuna, and spoon sauce on top. The recipe called for radish sprouts also, but Trader Joe’s had nothing of the sort, so I left them out. I served alongside sugar-snap peas, and it was so delicious. Highly recommended, if only for the fact that I got to hammer wasabi peas. Delightful.

I was getting relatively close to introducing meat back into my diet, but I had a temporary setback with some unwilling bacon grease consumption and a subsequent bout of food poisoning. It wasn’t pretty, and so I’ve decided to steer clear of meat and limit even the pescetarian side of me for a bit. It really was jarring when I went an entire day in which I consumed just one slice of toast (ah, so sorry Passover!) and about a 1/2 cup of yogurt. A little breaksie is necessary.

While I was midway between my cardio routine (30-45 minutes of a combo of interval treadmill running, elliptical or the bike) and my Physique-ing, I invented and devoured this little salad earlier today:

lentil "Israeli" salad

Ingredients:

1/2 c yellow lentils
1/4 c grape tomatoes, sliced
1 mini-cucumber, sliced
1 c arugula
1/8 c feta, crumbled
2 tsp olive oil
2 tsp balsamic vinegar
salt and pepper, to taste
dash of cumin

I was inspired when I dug some long-forgotten lentils from my freezer immediately after the cardio side of my workout. I had been craving this chopped Israeli salad I get from this place, but I’m conserving the slight remainder of my monies for my sister’s visit this coming weekend. Armed with a bag of newly bought groceries, I decided to make my own take on the salad with lentils rather than chickpeas.

I started by boiling one cup of lentils in 2 1/2 cups of water, and then simmering for 5-10 minutes. I then chopped the tomatoes and cucumbers, and laid them atop my bed of arugula. Once the lentils were done, I drained in my handy Giada colander (shameless plug for my girl) and added about half to the top of the salad. I seasoned with cumin, salt and pepper, and then topped the whole salad with the feta, olive oil and vinegar. Easy and delicious, just like I like it.

After my salad, I headed to Phyqisue for some more body sculpting. I’ve been spending an inordinate amount of time in those studios doing moves like the one you see below, and it’s all in the hopes that I’ll get somewhere near Kelly Ripa-ripped. I mean, that’s the goal. It’s her preferred workout and they taunt you with press pieces all over the place that she swears by it. Any day now, I guess.

Staying with the whole originality thing, I made my own version of a stuffed bell pepper for dinner.

Physique

Ingredients:

3 large green bell peppers
1 c black eyed peas, pre-cooked
2 ears of corn, grilled and sliced off the cob
1/2 c grape tomatoes, sliced in half
1/2 red onion, chopped
1/2 c feta, 3/4 mixed in and 1/4 on top
salt and pepper, to taste
dash of cayenne pepper
lemon juice from 1/2 lemon, to finish
1/4 c dried cranberries to top (not pictured)

First, I pre-heated my oven to 350 degrees. I started by cutting the tops off the peppers and gutting the insides, removing the ribs and seeds. I par-boiled the peppers in water for about 5 minutes, and then I removed them to drain with their “business ends” in the air.

Meanwhile, I spent about 15 minutes grilling the corn on all sides with my Panini Press. Once that was done, I stood an ear up on a bowl and sliced the kernels right off. I learned that little trick from Rachael Ray, and it really does make it to where no kernels fly across the kitchen. Easy clean-up, my friends. I’m a fan.

I combined the onions, tomatoes, peas, corn and feta in a bowl. I mixed those ingredients together, and then added the salt, pepper, and cayenne. I filled each pepper with the mixture, and then topped with more feta. I put them on an aluminum foil covered baking sheet and popped them in the oven for 30 minutes. I removed, cut one in half, and served with a squeeze of lemon juice for added flavoring. About midway through, I realized some dried cranberries would be a welcome addition to the party, so I added those as well. They know how to get the party started. Anyways, they were really good and pretty, in a Georgia O’Keefe kind of way:

stuffed bell pepper with black eyed peas, onions, tomatoes, corn and feta

After this weekend, I can safely say that 40 is the new 30. Long gone are the days of the 20s and teens. I think 50 may feel comfortable coming out more now that those guys are spent for the season. Please, 50? You’ll receive the warmest reception you’ve ever experienced. This whole city is so ready for you.

I’m looking forward to reuniting with my track, but it feels a little soon to commit to the outdoors until it’s settled for a comfortable degree range. In the meantime, I’ve been preaching the interval training gospel and practicing as well. I’ve been a gym go-er for the better part of a decade at this point, and I could just vom when I think about how many hours I’ve spent doing the same tedious machines. My first few years were spent sans TVs on each cardio machine, too, and this was years before Jersey Shore existed, never mind existed in marathon form.

Interval training has taught me to vary my pace at such short periods of time that I can hardly focus on a show, much less need it to cut through the painstaking boredom. I’ve been walking at a speed of 4 for one minute and then increasing the speed to at least 7.5 for a minute, and repeating until I’ve run for 10 minutes altogether. If I’m feeling ambitious or just dying to see how dickish Ronnie can manage to be in one episode, I’ll complete another cycle, but I’m generally spent after one. I highly recommend this form of cardio.

On the spicy side, I just made a delicious and healthy Thai meal for dinner. All recipes from this post are courtesy of Epicurious, my old “safety school” of recipes. It called for:

Spicy thai tofu with red bell peppers and peanuts

Ingredients:

1/3 cup olive oil
2 red bell peppers, seeded and thinly sliced
3 tbsp minced peeled fresh ginger
3 garlic cloves, finely chopped
1 package extra firm tofu, drained and cut in one-inch cubes
3 green onions, thinly sliced on diagonal
3 tbsp soy sauce
2 tbsp fresh lime juice
½ to 3/4 tsp red pepper flakes
1 6-oz bag baby spinach leaves
1/3 c chopped fresh basil
1/3 c lightly salted roasted peanuts

Heat oil in a wok over high heat, and add bell peppers, ginger and garlic. Sautee for two minutes, and then add the green onions and tofu. Toss for two more minutes. Add soy sauce, lime juice and red pepper flakes. Toss to blend for another minute. I went ahead and cooked for a little while longer, because I like my tofu crunchy, but then I added the spinach in 3 batches as told. Once it’s wilted, mix in basil and season with salt and pepper. Sprinkle with peanuts, and devour.

I’ve been a stir-fry aficionado for years now, but I did enjoy following a recipe for once and making something extra spicy and exotic.

Speaking of exotic (worst segue ever), I’ve gotten really into another workout I’d alluded to before. I always have a hard time explaining it, but it’s like a ballet barre work/circuit training/yoga stretch class with fun props. My muscles burn during almost every class, and I’m often caught shaking from the effort. True story. I don’t want to overstate this, but this is the best workout of all time. Seriously. First of all, the teachers are lovely and encouraging. Second, the studio is gorge. Third, the workouts never get easier so my muscles are constantly sore and it’s actually working. Obsessed. I behave as if I’m in a cult, though, because I honestly can’t stop pushing my beliefs on anyone who will give me 10 seconds of uninterrupted airtime. To be fair, my butt is higher than it’s ever been, so people are bound to start asking about it eventually. I’m just beating them to the punch.

I’ve realized that carbs are the equivalent of my boring, vanilla, elliptical-centric workouts of yesteryear. Meaning, they aren’t causing a ton of harm to my life, and they’re fine in moderation, but they aren’t necessary for daily life. I’m not joining the meat eaters anytime soon (much to my carnivorous friends’ chagrin), but I am eating a lot more fish these days. The better to fill me up with, my dear.

I made a Salmon Nicoise salad recently that was the best meal ever. Yes, I’m going to continue to speak in hyperbole, and I have no interest in quitting:

Ingredients:

1 lb salmon fillet with skin
10 pitted Kalamata olives, finely chopped
1 tbsp shallot
1 tsp garlic
2 tbsp basil
¾ lb Yukon Gold potatoes
¾ lb green beans
1 c cherry tomatoes
2 oz baby arugula
4 lemon wedges
3 tbsp red wine vinegar
¼ c olive oil
2 hard-boiled eggs

You start by whisking together the dressing, which is composed of the olives, shallot, garlic, red-wine vinegar, olive oil and basil. It also called for anchovy paste, but I have some juvenile trepidation of fish paste so I left that out.

Anyways, you cook the potatoes in salted boiling water as such: cover with water, bring to a boil, reduce to simmer and cook for 15-20 minutes uncovered.

While those cook away, season the salmon with salt and pepper, and cook on oiled grill (hello there, Panini Press) for about 8-10 minutes. Remove from grill and flake fish into chunks.

Transfer potatoes to a bowl, and cook the green beans in boiling water for 4-5 minutes. Drain and transfer to an ice bath to stop the cooking and preserve the color. Halve the potatoes and toss in some dressing.

Toss green beans, tomatoes and arugula with dressing and then toss in potatoes. Serve on a plate with salmon and eggs, sprinkle with basil, and serve with lemons. As someone who prides herself on creating exceptional salads, this one has it all: protein, salt in spades, and the unique sensation of eating green beans on a salad (weird)! Also, my favorite diet-killer, cheese, is nowhere to be found. And I didn’t even miss it. See below:

Salmon Nicoise salad with black olive dressing

I got a few days of reprieve last weekend, when my friend got married in Playa del Carmen, Mexico. The bride and groom are from outside Chicago, met in New York and currently live in London, but they thought Mexico would be the most reasonable climate for a February wedding. I had to tear myself away from the then-16 degree weather, but somehow I made it. Ohh, sarcasm. I’m a fan.

I spent several weeks trying to beat my lumpy post-holiday frame into submission, but it was resisting me pretty hard. I was spending, like, hours at the gym on the daily, getting to know the treadmills, bikes and elliptical machines better than any member of my family.  By the time I unwillingly shed my cover-up while poolside, I felt improved but far from satisfied. According to my beach read, Women’s Health magazine, I should try working out in intervals. I had a brief flirtation with interval training a few years ago, but I quickly abandoned it for being far too challenging. I prefer my workouts sweat-free and routine, thank you. I don’t care for results. Allow me to plug away for months and see absolutely no change in physique. That sounds productive.

Playa del Carmen

Beginning in the resort gym, I started doing intervals which look something like this: walk for one minute at 3.6 speed, increase to a speed of 8 for 30 seconds and run as if Nicholas Cage is chasing you, decrease back down to 3.6, and repeat. Do the whole sequence about 20 times. Hello, sweat? Yeah, you found me. Heart, I’m feeling the pound.

Interval training is also effective with hills, which I’ve done just once at this point because it’s so, well, intimidating. To run at a 5% incline while not tripping over one’s feet at a speed of 8 is deserving of a medal. I’ve been alternating the two for about a week now, and I think results are on their way.

I did not hold back whilst (go with it) in Mexico, and at a certain point there was more guacamole shooting through my veins than blood. That’s hardly an exaggeration. It was barely a three-day trip, but I left not being able to zip my pants. I am more motivated than ever, so I’ve decided to try this trendy workout that Kelly Ripa touts. I went to my first class Saturday, and I’m sold. It’s safe on the joints, geared towards woman, and I’m all kinds of sore today. Bring it, muscles. Let’s do this thing.

As the spicy goes, I made this great soup a few nights ago.

Ingredients:

butternut squash and lentil soup

3 tbsp vegetable oil
2 tbsp unsalted butter
1.5 lbs butternut squash, peeled and cut into chunks
1 carrot, chopped
1 large onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tbsp minced peeled ginger
1 tbsp curry powder (I used cumin)
1 c red lentils (I used yellow)
2 quarts water
1 tsp lemon juice (I used a whole lemon)
1 tsp Greek yogurt (my addition)
chopped cilantro, to taste

Heat oil and butter in a large heavy pot over medium high heat and then cook squash, onion, carrot, celery, garlic, ginger and 1 tsp salt for 15-20 minutes. Stir in cumin and ¼ tsp pepper, stirring for 2 minutes. Add lentils and water and simmer, covered, for 25-40 minutes. Stir in lemon juice and season with salt and pepper. I served atop this wild rice and quinoa mix, and topped with a little Greek yogurt and chopped cilantro.

I had to lay my immersion blender to rest a few weeks ago when it died mid-salsa blend, so I didn’t even have the option to puree. I’ve pureed nearly every soup I’ve made for months now, so it was an odd sensation eating soup with texture. The rice combined with the vegetables, lentils and dollop of yogurt was really tasty. I highly enjoyed.

Now back to the sweaty…I recently watched “Singin’ in the Rain” and became infatuated with tap dancing. I got myself pretty excited and decided to try an intro tap class at my dance studio. I’ve taken tap before, but my former dance studio transitioned you to clogging pretty rapidly. I never even got to wear the sexy heeled tap shoes and dance with a chair, and for that I’ve always been a little bitter.

Flash forward to present day, and I bought myself a pair of Mary Jane-style shoes and showed up ready to Time Step my face off. Unfortunately, no one else shared my determination, as I was the only one who came to class. As a result, I got a private lesson from the teacher, who had been studying tap for years and filled me in on the social and political reasons why tap stood so low in the already lowest discipline of the art world. Also, I learned the Sham-Sham, which is a totally fun staple known by all tap dancers. The teacher also told me how tap’s roots were intertwined with jazz. It was pretty fascinating, but I can’t decide if I want to actually pursue.

Now back to spicy…in keeping with my post-Mexican low-calorie consumption, I found this fun tofu dish on Epicurious:

randon tap pic

Ingredients:

1 14 oz package firm tofu
½ c whole grain Dijon mustard
4 tbsp vegetable oil
½ medium onion, sliced
1 tbsp minced peeled fresh ginger
1 bunch kale, sliced crosswise
1 small red-skinned sweet potato, peeled, halved and sliced
2 tbsp lime juice
hot sauce, to taste (my addition)

You start by cutting the tofu into eight ½-inch slices. Drain on paper towels, and spread both sides with mustard. Heat two tbsp oil in a skillet over medium high heat. Add onion and ginger and sauté one minute. Add kale, sweet potato and lime juice. Cover, reduce heat to low and cook for about 12 minutes.

Meanwhile, heat remaining two tbsp oil in another skillet, add the tofu, and cook for a few minutes on each side. Serve the tofu atop the vegetables, and devour. It really is the most low calorie dish I could imagine, and it had good flavor thanks to the mustard and hot sauce. See below:

mustard crusted tofu with kale and sweet potatoes.