Somedays just come together in a way that you can’t even imagine being more perfect, where you go to bed with a smile on your face because you know you accomplished everything you wanted to do and more. While I live my life in a way that means that hopefully I experience that sense of satisfaction and bliss on a daily basis, somedays you have to experience that in spite of the circumstances that arise, instead of the day itself insisting it. Yesterday, it would have been hard not to have a great day.

My day started really early with a 4:20am wake up to go on a 10 mile run with my sister before she headed off to work. She is a teacher and often has to get up incredibly early in order to accomplish her training. That is dedication and I admire and support that commitment. I know it is easier to pull yourself out of bed at that hour when there is someone else also getting up, it makes you feel counted on and so I volunteered to get up and run with her. I am running twice a day, per my coaches instructions and though my second runs on occasion end up longer than prescribed because I am running my sister’s schedule with her, my body is handling and enjoying the mileage and the second runs are accomplishing what they should. We ran a nice out and back into creepy folds of fog and darkness. By the time we returned, the sun as starting to make its way up and the fog was burning off. It looked like it would be a beautiful day. We both felt extremely refreshed and not a bit tired after the run, but nonetheless I headed to Poggio to grab us each a nice Americano.

The day unfolded naturally and pleasantly from there. I worked a bit, ate a delicious breakfast of berries, bananas, prunes and goat’s milk yogurt. I blogged a bit and then headed out for my own run in the Marin Headlands. It was absolutely glorious.

Frankly, I had a hard time stopping myself from just running around for the entire day. As I ran, I dreamed about what I wanted to cook for dinner. I knew after the mileage I had done for the day and the addition of a tough tough CrossFit workout at CrossFit Marin that I would need a filling, healthy meal but given that the temperatures were pressing into the mid to upper 70s, I didn’t want something too heavy. As I ran, I started drooling over the idea of  garlic-y spinach and green beans and I got it in my head that I would really like something like sloppy joes and fries. But not exactly. Sloppy Joes and fries don’t exactly fit the “healthy” part of what I was looking for in their traditional forms, so I decided to make them so.

Over the next 5-6 miles, I worked through the ingredients and flavor profile and came up with what, in theory, sounded like a perfect balance of familiar flavor, health and heartiness without heaviness. First for the fries, I decided to cook up some carrots and parsnips instead of potatoes and bake them in a hot hot oven to crisp them up without any oil. Then onto the Sloppy Joes. I thought about things that are included in Sloppy Joes and things that are included in their vegan counter-part Sloppy Janes and fused a bit into both. I decided to use vegetarian Worcestershire sauce (gluten free!) and kick up the vegetables. I also decided that I was going to use super lean and flavorful ground buffalo. I would have considered using ostrich, but that is not widely available at your whole foods counter. Would have been interesting though. Any super lean ground meat will work, but I liked the buffalo. I also decided that I would wrap mine up in a gluten free tortilla and top with bread and butter pickles and I would call it “Sloppy James”. I really like the name James, it reminds me a soldier I once met on an airplane flying back from Seattle to Pittsburgh at a very important juncture in my life. Our “single serving” interaction profoundly moved and changed me and I will always look back on that interaction as formative in the turn my life took from there.

Really, with the kicked up vegetables and the various twists, it just didn’t seem right to call them Sloppy Joes. The meal ended up perfect and I was able to enjoy it sitting on the deck, looking out over a clear night to Angel Island (see picture at top). The Sloppy James could easily be made into a twisted up Sloppy Jane by substituting steamed and crumbled up bits of tempeh. I decided to not make this for myself as currently (and potentially forever more where possible) I am staying away from gluten, soy and milk as these are my trigger foods for serious digestive problems. That said, I know from experience that this technique and the flavor of tempeh would lend itself nicely.

By the time I collapsed into bed exhausted at 10pm, I was ready for a blissful night of sleep. My muscles ached from the good hard work, my belly was satisfied with good food, my skin tingled from a bit too much sun (ok, way too much- I got a sunburn) and all I could do was sigh and fall asleep absolutely satisfied.

Garlic Green Beans and Spinach

Ingredients:

1 tablespoon olive oil
4 cloves garlic, minced
½ cup green beans, trimmed
2 tablespoons water
3 cups fresh spinach
salt
pepper

Directions:

In a medium skillet over medium high heat, heat olive oil. Add garlic and saute until it begins to get golden. Add in green beans and saute and additional minute. Add 2 tablespoons of water to the pan (carefully as it will spit!) and cover with a lid. Steam for 4-5 minutes until the green beans are tender. Add in spinach and let wilt, tossing garlic and green beans and spinach together. Salt and pepper to taste. Serve! Makes 1 serving.

Carrot and Parsnip “Fries”

Ingredients:

2 medium carrots
1 large parsnip
chili powder
salt

Directions:

Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Cut the carrots and parsnip (peeled) into thick matchsticks. Spread the matchsticks into a single layer on the baking sheet and sprinkle with chili powder. Bake for 20-25 minutes until the bottoms are golden and crispy. There is no need to flip. Sprinkle with salt and serve. Makes 1 serving.

Sloppy James

Ingredients:

1 medium onion , diced
1 pound ground buffalo
½ bell pepper, diced
½ cup mushrooms, sliced
1 can tomato sauce (15oz)
2 tbsp. tomato paste
3 tbsp. vegetarian, gluten free Worcestershire sauce
4 tbsp. yellow mustard
3 tbsp. red wine vinegar
1 tbsp. brown sugar
salt
pepper

Directions:

In a large skillet, over medium high heat brown the onion and buffalo, about 4-5 minutes. Add bell pepper, mushrooms and cook another 5 minutes. If there is any fat in the pan after that, drain off fat (though not likely as buffalo is incredibly lean). Add tomato sauce, tomato paste, Worcestershire sauce, yellow mustard, red wine vinegar, and brown sugar. Simmer together for 8-10 minutes over medium low heat until sauce thickens slightly. Salt and Pepper to taste. Serve in a gluten free rice tortilla or bun. Makes 4 large helpings.

Fig Jam Roll Ready for the oven

After getting back on the fig bandwagon on Christmas Eve, due to an amazing Fig Onion Compote that I served with some Mary’s Crackers and a selection of artisan cheeses, I decided that I wanted, no I needed more figgy goodness. I wanted something in a roll or pastry form that wasn’t sweet and not too bready. What came of those desires was the most amazing Fig Onion Jam Roll. While this particular roll is not gluten free, I am thinking that it would be an easy enough transition to gluten free. I will experiment for my gluten free friends. This recipe is kind of indicative of how inspired I am already this year. I just feel like there is so much that I am invigorated and inspired about. From food and cooking, to running and writing. From business to personal, I am hitting my stride and already I feel like the arbitrary turning of the year has become a symbolic representation of the changes that have been brewing. Yes, yes the jam roll was that inspiring. It took everything in my power to not scarf down the whole roll. If this is a sign of the things to come this year, than I can hardly wait.

Fig Jam Roll

Ingredients:
½ cup butter, unsalted
½ cup whole grain spelt flour
½ cup buckwheat flour
1 cup whole wheat pastry flour
½ cup fig jam
¼ cup onion confit
¼ cup Parmesan cheese, grated

Directions:
Cut butter into the combine flours in a large bowl until butter (or margarine to make non-dairy) pieces are the size of peas. Make a space in the center of the dough and add in the soy milk, stirring with a fork to combine. Knead gently until formed into a ball, do not over knead.

Roll dough out on a flour covered surface or board to 1/2 inch thickness. Fold into thirds and roll out into a rectangle 1/4 inch thick. Leaving a 1/2 inch border at the top and bottom, spread fig jam over the lower 1/2 of the dough and the onion confit over the top half. Use enough jam to cover. Sprinkle cheese over top (omit for vegan). Roll into a log gently and not to tight. Cut into 10 pieces and place on a parchment paper covered baking sheet.

Makes 10.

Fig Jam Roll, fresh out of the oven

Blizzard Warnings in effect.

The weather outside is frightful, but the running is so delightful.

Fast Foodie, Even in the Snow

I spent about 2 hours running around in the snow. It was delightful, it was challenging. It is one, if not the, biggest storms that has hit Seattle in a while. It snowed on Thursday, then an even bigger dumping last night, complete with Blizzard Warning. Thus, there was plenty of snow on the ground. While I didn’t have the opportunity to get Yak-Traks or put Sheet Metal Screws, I decided that I would brave it anyways.  I ran around without aim, slipping, sliding, working hard and being silly. I was working up quite and appetite when the snow started falling really hard. I searched myself for what sounded good, warming and satisfying when it came to me. What is better on a cold day than a nice thick soup and a cheese toastie? Not much! So, I popped into the PCC on the top of the hill (thankfully, I was carrying my fastpacking backpack) and grabbed some ingredients, loaded up the pack and continued on home as the storm worsened. Inspired by the snow, I created a Chili-spiced Double Squash Soup and Double Tomato & Swiss Cheese Toastie. While the weather outside is frightful and has me snowed in, the food in here is so delightful.

Chili Spiced Double Squash Spice Soup

Chili Spiced Double Squash Soup

Ingredients:

1 can pumpkin puree
1 can butternut squash puree
4 cups stock (chicken or vegetable)
1 large leek, diced
1 large carrot, diced
1 tablespoon olive oil
2 teaspoons chili powder
¼ teaspoon cumin
¼ teaspoon pumpkin pie spice
2 tablespoons agave nectar
salt
pepitas, toasted
1 tablespoon cilantro, chopped
⅙ avocado, diced

Directions:

In a good size stock pot, heat the olive oil over medium high heat and add the leeks and carrots. Saute until the start to get tender. Add the stock and the squash purees and stir to combine. Add in the chili powder, cumin, pumpkin pie spice and salt. Bring to a boil and then reduce the heat and simmer, for a minimum of 15-20 minutes.

Using an immersion blender or in a regular blender, puree until smooth. Make sure if you use a blender that you cover the top with a dish towel and start blending on low so that the hot liquid doesn’t come flying out and scald you. Return to pan and simmer for an additional 15 minutes.

In a small dry saute pan, toast pepitas until golden, keeping them moving in the pan constantly. Serve soup and garnish with toasted pepitas, diced avocados and cilantro.

Double Tomato & Swiss Sandwich

Double Tomato & Swiss Cheese Toastie

Ingredients:

3 slices tomatoes
3 slices Swiss cheese
2 tablespoons Sun-dried tomato pesto
1 pita

Directions:
Slice pita open, keeping one side attached. Spread pesto on one side, place tomato on top and cheese on top of that. Heat panini press or cast iron sandwich press to medium high. Grease both sides and place sandwich on grill. Grill (flipping once) until golden, toasty and melty.

Enjoy with a warm bowl of soup.

I really think that what I love about cold days and getting cold, is the warming up and relaxing part afterward!