Mike and I were able to get away for a couple of hours to look for a new dining room table. It's really happening people.
After 10 years of living in our current house we have bought a dining room table. We're moving in!!
Instead of cobbling two old tables together with mismatched chairs we're going to have the real deal... in about 2-3 months. We've been looking for a table for the better part of a year. The old tables were great... don't get me wrong. They were beat up and used as art tables when the kids were younger and I started using them again last month for crafty endeavors related to Jessi's upcoming Bat Mitzvah so it's been strewn with glitter and ribbon and spackled with glue gun drips and all sorts of great stuff and we could have gone on like this for years, but it will also be so nice to have one table that's the same width and will stay together in the way that two mismatched ones could never. Oh and the chairs that all make sense. It's going to do SO MUCH for my need for a sense of order.
Then it was Monday again and my breakfast was this avocado toast below with toasted sunflower seeds. YUM! The bread is from my Tartine baking adventure and I'm still going through the bags of Buckwheat Creme Fraiche. I will probably be eating through this bread the entire next month as I have so much to go through. I love having it already sliced in the freezer. Going through my photos I notice that I've been eating some version of this below more often than not. Occassionally I sub it out for a Belgian waffle... but this is my favorite.
What games have you been playing lately?
Posted by Lisa Cohen on July 07, 2014 at 02:24 PM in Appetizers, Beans and Lentils, Dinner, Family, Food, Food and Drink, Happy Home, Main Meals, Menu Planning, Soup, Summer, Vegetables, Vegetarian | Permalink | Comments (0)
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My kids finished up their last day of school a little over a week ago, so summer is officially underway in our house. It hasn't started off as we had hoped for all of us (morning bike rides for Ryan and I, afternoons spent at the pool, and time spent getting together with friends in the evenings and weekends. Well, not yet, for Ryan and I. Ryan came down with a fever over the weekend right after school ended and the last two weeks of school (and still now) I'm nursing a knee injury. No high intensity workouts for me like I'm used to. No cycling or even walking. There are crutches, lots of icing, rest, and eventually graduating to a cane for me. I went to an orthopedist and the x-rays and exam checked out fine but I'm still in a lot of pain (especially in the afternoon on) with no real diagnosis. I'm taking NSAIDs and I'm hoping to get a prescription for an MRI when I see my primary care doctor next week for my routine physical. My own self-diagnosis is something along the lines of chrondromalcia or patellofemoral pain syndrome. They are both overuse injuries that occur in active people and females have a high rate of developing this due to the angle of their hip to knee ratio. The only time I had that once before was 14 years ago after I had run a marathon. The strange thing is that the week that I felt the twinge and then the discomfort, as if there was a too-tight rubberband running behind my kneecap, I had a lower intensity cardio week. So I had backed off of the jumping and HiiT workouts as just a normal course of planning variety into my monthly workout rotations. It's a bit of a mystery.
Since I'm used to working out at a high intensity and have had to scale things back considerably. From needing to create a rotation that includes no weight-bearing cardio or even upper body exercises that require standing to re-evaluating and cutting back on how much I eat (and eliminating the sweet baked-goods desserts). So sad, as I love to eat. I didn't do great in the dessert department around the week that it first happened but in the week that followed I cleaned things up so that I don't have work to undo when I get back to being able to walk again. I know I'll need to start back slowly. The whole walk before you run (or do Hiit workouts). I just hope I'm still able to attend and participate in the upcoming July Cathe Road Trip that I signed up for.
I've been trying to load up on hearty salads, which I absolutely LOVE (because I don't just eat iceburg lettuce and a cherry tomato and call it a day. NO! That's a wimpy plate o' greens! Where's the sustenance? Where's the flavor?!) I have been eating so many salads that I'm dubbing this year the YEAR OF THE SALAD, which are a whole other bunch of posts by themselves that will have have to wait for another day.
I have been needing to be conscious of that time period of a few days/or week(?) when my body is still craving larger portions and snacks to support the workouts that it's used to doing regularly but that it's not going to actually be getting until I'm completely healed. Yes, this is super frustrating to me. I'm doing body weight exercises that can be done non-weight-bearing. Think, pull-ups with a pull-up assist (using my good leg in the pull-up assist tubing), push-ups (on toes), seated upper body work, ab/core work that doesn't require bending and straightening of the legs (and preferably with my legs straight since keeping them bend for long periods of time hurt). I'm going to have an awesome upper body when I'm all through with this!
So how does all of this lead to a green/grain/egg scramble?! Well, it uses whole grains and real food and it's very easy to make with what's on hand in the freezer or refrigerator. When you're walking around on crutches or using a cane and in lots of pain being able to make something quick or while seated is important. And my 12-year old loves to make scrambled eggs so she can make this FOR me (!!). Of course, that would mean that she'd have to be awake when I want to eat breakfast and anyone who knows the habits of tweenagers knows that rarely happens. That's okay, this makes for a super lunch too and it holds the mid-afternoon snack cravings at bay.
This comes together very quickly if you have some cooked grains on hand, as I usually do. If you have some in the freezer, defrost the container overnight in the refrigerator so that it's ready to go when you are ready to cook. As for greens... kale, chard, or spinach would be great but if you want asparagus or peas you can go that route too. I've done all combinations of this and asparagus and quinoa is one of my favorite scramble combinations.
A little bit of Cholula or Sriracha or avocado would be divine atop this scramble.
Greens, Grains, & Egg Scramble
Adapted from Whole Grain Mornings
Serves 2-4 (depending on how hungry you are)
4 large eggs, beaten
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
1 clove garlic, minced
1 heaping cup well-packed, chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach - I used kale)
1/2 cup cooked whole grains (I used wheat berries above)
Freshly ground black pepper and flaky salt, to taste
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Though I did enjoy his 100% whole wheat bread, which I think it similar to this minus the cinnamon and raisins... Josey was teasing me with a thick slice of the whole wheat bread slathered with creamy peanut butter and drizzled with honey. My craving gots the better of me and I had to make the bread right away, or as quickly as a sourdough can be made, and I was rewarded with an amazing breakfast (though mine was on a thinner slice and with some abstract art going on in the drizzle).
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My prep area while setting aside the toasted millet to soak.
Toasted Millet Porridge (and Sprouted Quinoa) Loaf
Adapted from Tartine 3 by Chad Robertson
1 DAY BEFORE bake day
Toast and soak the millet
The day you plan to make the levain also toast all of the millet in a toaster oven preheated to 350 degrees on a parchment-lined pan for about 10 minutes. Watch carefully to make sure that it does not burn. See the photos above to see the color deepening for which you are looking. Once it cools, soak the toasted millet in 1 cup of cold water overnight.
Make the levain
10g 100% hydration 100% whole wheat starter
72g dark rye flour
Dissolve the starter in the water then add the flour and mix well. Ferment for about 8 hours. (Mine fermented closer to 10 hours because I did this the night before and then proceeded with the next steps upon waking in the morning.)
Make the dough
All of the Levain
700g + 50g water
750g King Arthur Flour bread flour
250g flour home milled from hard red wheat berries (or pre-milled whole wheat flour)
62g wheat germ
all of the toasted soaked millet
35g of sprouted quinoa (optional)
25g fine sea salt
100-200g raw sesame seeds, for coating (you may have leftover depending on how much adheres to the loaves)
1A. Autolyse Dissolve all of the levain in 700g of water. Mix in the semolina and bread flour. Autolyse for 30--45 minutes. While you wait for the autolyse to finish continue on with the next step and make the toasted millet porridge. NOTE: The porridge can also be made ahead of time and either stored in the refrigerator for a couple of days or frozen and defrosted when it comes time to add it in during the dough turns.1B. Make the toasted millet porridge Put millet and soaking liquid in a small saucepan. Bring to a boil, then cover and lower heat to low (medium low, depending on your stove) and simmer for 30 minutes. Turn off heat and let rest for 5-10 minutes and then uncover and let cool.
Continue making the dough
2. Add salt + water Add the salt and remaining 50g of water to the dough and mix well by squeezing and folding the dough several times until completely incorporated. Let rest for 30 minutes.
3. Turns + bulk fermentation Perform 4 series as turns as follows:
Turn 1: Wet your hand and fold the dough by reaching your hand under the dough and folding the bottom of the dough up over onto itself. Turn the bowl 1/4 of the way and fold again doing this a total of 4 times. Let rest for 30 minutes.
Turn 2: Wet your hand and fold the dough by reaching your hand under the dough and folding the bottom of the dough up over onto itself. Turn the bowl 1/4 of the way and fold again doing this a total of 4 times. Let rest for 30 minutes.
Turn 3: Sprinkle the millet porridge and spouted quinoa mixture on top of the dough. Wet your hand and fold the dough by reaching your hand under the dough and folding the bottom of the dough up over onto itself. Turn the bowl 1/4 of the way and fold again doing this a total of 4 times. Let rest for 30 minutes.
Turn 4: Wet your hand and fold the dough by reaching your hand under the dough and folding the bottom of the dough up over onto itself. Turn the bowl 1/4 of the way and fold again doing this a total of 4 times. Let rest for 30 minutes.
Allow the dough to rest for 2 mores hours undisturbed at room temperature.
4. Divide + bench rest After 4 hours total of bulk fermentation, lightly flour your countertop and gently divide the dough into two and loosely shape into rounds. Let rest for 15 minutes.
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The WINNER of the Taste of Nature granola bar giveaway is.... @CaskMan, Howard Freedland!
Please email or DM me your address and Taste of Nature will send you out your 12-pack of nutritious and delicious granola bars. Hope you enjoy the Brazilian Nut Fiesta granola bars and that they power you through your 17 Katas and beyond!
Thank you to everyone who entered and retweeted the contest. I'll have some more giveaways from some of the items I was gifted at BlogHerFood so stay tuned.
I was sad to have the weekend come to an end but I am gratefully for the opportunity to connect with new people and hear ideas and tips that I hadn't thought of before.
I hope to gradually update this blog with the information that I've learned over this weekend so that I can improve this blog and have it reflect more of who I am and become more of what I want this space to be... a place to inspire, to teach about healthy living, to share ideas and recipes, and above all to connect with YOU, my readers. So stay tuned here and I'd love to hear more about what you'd like to see. Please leave a comment if there's something you have in mind that you'd like to see more of here. Thank you for indulging me with this 3-part conference overview.
I had a box of these that I didn't think the kids had gotten to yet and when I mentioned to Ryan on the way home from school that we should try them today he told me that he had already finished them. FINISHED THEM!! What what?! I didn't even get to have even one on my home turf! Boo.
The sunset from my hotel window. I think could get used to this but I do wish Mike and the kids were with me.
Stay tuned for more photos!
Want to know more about Taste of Nature and their great granola bars? Here's where you can find them:
Oh yeah. SO TRUE!!
Disclaimer: I was NOT paid for this post, nor is it sponsored by them. All opinons are my own, as always. Taste of Nature provided samples to try and to give to one lucky winner.
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