Food, lots of food
When I'm stressed I run, cook and eat. All of which happened this weekend in anticipation of the busiest semester of grad school yet that starts Tuesday. The next semesters will be packed with hundreds of clinical hours, completing and preparing a doctorate project for publication and preparing to take another board exam. All of this along with working and being a mom/wife and hopefully keeping my sanity. Once again my work schedule is getting in the way of running so I had to start my taper a week early and decided since I had 4 weeks instead of 3 I'd go for 22 miles on Saturday. This combined with overripe bananas, a refrigerator full of squash and Ophelia asking for "noodles" for dinner resulted in an afternoon of cooking.
Banana Blueberry Bread (Sugar Free/Dairy Free) Adapted from this recipe at Fat Free Vegan
3 large over-ripe bananas
1 cup pitted dates (about 8)
2 tablespoons lemon juice
1/3 cup apple sauce
1/2 cup agave nectar
1 3/4 cups whole wheat flour
1/4 cup regular oats
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries
Preheat oven to 350F. Spray or wipe a 9x5-inch loaf pan with oil.
In a food processor, puree dates and the bananas, then add the lemon juice, applesauce and agave nectar. Combine well. In a separate bowl, combine the flour, oats, baking powder, soda, cinnamon and salt. Add the wet ingredients to the dry mixture, and stir just until it is well-combined. Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
Squash and Arugula Pasta
1 medium yellow squash shredded
1 bunch arugula chopped
1 bunch basil leaves chopped
2 cloves garlic
1 small onion chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 grated Parmesan cheese
salt
pepper
1/2 box pasta - cooked
Heat about 1 tablespoon olive oil in pan. Add onion and garlic until soft, then add arugula and 1/2 basil until wilted. Add squash and heat through. Add remaining olive oil and balsamic vinegar. Season with salt/pepper, add remaining basil and Parmesan cheese. Add cooked pasta and toss together. Serve.
So happy to have found another way to use up the squash that is piling up from our CSA box this summer.
Banana Blueberry Bread (Sugar Free/Dairy Free) Adapted from this recipe at Fat Free Vegan
3 large over-ripe bananas
1 cup pitted dates (about 8)
2 tablespoons lemon juice
1/3 cup apple sauce
1/2 cup agave nectar
1 3/4 cups whole wheat flour
1/4 cup regular oats
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries
Preheat oven to 350F. Spray or wipe a 9x5-inch loaf pan with oil.
In a food processor, puree dates and the bananas, then add the lemon juice, applesauce and agave nectar. Combine well. In a separate bowl, combine the flour, oats, baking powder, soda, cinnamon and salt. Add the wet ingredients to the dry mixture, and stir just until it is well-combined. Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
Squash and Arugula Pasta
1 medium yellow squash shredded
1 bunch arugula chopped
1 bunch basil leaves chopped
2 cloves garlic
1 small onion chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 grated Parmesan cheese
salt
pepper
1/2 box pasta - cooked
Heat about 1 tablespoon olive oil in pan. Add onion and garlic until soft, then add arugula and 1/2 basil until wilted. Add squash and heat through. Add remaining olive oil and balsamic vinegar. Season with salt/pepper, add remaining basil and Parmesan cheese. Add cooked pasta and toss together. Serve.
So happy to have found another way to use up the squash that is piling up from our CSA box this summer.
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