Realization Event

I am 23. I am young and healthy. I realized today that I better damn well take advantage of this. I don't want to look back 30 years from now and wish I took advantage of my body and ability to get in better shape. I know that doing triathlons (or any athletic endeavor) will not get easier the older I get. Running will only come with more aches and pains, and biking will only hurt my back more. I'll only get slower at swimming.

Yes, there are those later-middle aged folks who are amazingly fit and active. However, this is the last time in my life I have all the time in the world for myself. All I have to balance right now revolves around the world of Jayme. School, job, dog, boyfriend. All Jayme-centric. Once I get married,have kids, I have a feeling that things will move from more Jayme-centric to kid-centric and family-centric. So instead of trying to juggle the potential that comes with this amazing body I have been given with work, kids, family, *other people!*; I am going to take advantage of it NOW.

On the plus side, If I take care of myself now, it'll pay off later. I've never heard anyone regret eating healthy in their 20's or staying active.

Sauteed Spinach over Zucchini "Spaghetti"

Here it is:

Sauteed Spinach over Zucchini "Spaghetti" Ingredients

1 Zucchini sliced with a julienne peeler
2 big handfuls of baby spinach
1 clove of garlic, minced
1 shallot "clove", minced
1/4 cup sun dried tomatoes packed in olive oil, roughly chopped
Laughing Cow Light Swiss Cheese (or another soft cheese)
Salt and pepper to taste

In a skillet, heat up sun dried tomatoes and the oil that comes with it. Add minced garlic and shallots and cook for about 2 minutes. Add spinach and cook until it wilts. Place zucchini noodles in a bowl with dollops of the cheese. Spoon the cooked spinach over the noodle and cheese and sprinkle with salt and pepper. Stir to combine and eat once the cheese is all melty.

You have to admit it, even looks like noodles

One of my favorite things in the world

Delicious!

This has been linked to Amy's Slightly Indulgent Tuesdays

Multigrain Chocolate Chip Cookies

Finals are approaching and that means emotional eating. I know this is not a habit I need to be supporting, but I have had an uncanny desire for chocolate cookies. Seeing that I am trying to clear out my cupboards, I altered the traditional recipe and made it gluten free.

Multigrain Chocolate Chip Cookies

Ingredients
1/3 cup buckwheat flour
1/3 cup sorghum flour
1/3 cup plus 1 tablespoon potatoe starch
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup oil (I didn't have butter so oil it is)
3/4 cup brown sugar or sweetener of your choice
1 teaspoon vanilla
1 egg
1/2 teaspoon xanthan gum
1 cup chocolate chips

Combine oil, brown sugar and mix until thoroughly combined, stir in egg, baking soda, salt, vanilla, and xanthan gum. Mix in flours and once combined, stir in chocolate chips.

Drop 1/2 tablespoon blobs of dough onto a ungreased cookie sheet and bake at 375 for 11 minutes.

This is not a sugar-free recipe. I needed to get rid of brown sugar I had laying around and well, chocolate chips are obviously not SF. If I make this recipe again I will replace the sugar with agave nectar and maybe some SF cocoa nibs


.

Toys are fun

Have you ever made "Spaghetti" noodles out of a vegetable? I've had spaghetti squash and love it. I don't love how long it takes to prepare. While I was doing some grocery shopping last night I picked up a julienne peeler. I have read on other blogs about making noodles out of raw vegetables such as zucchini and carrots. Well I did it, and it was EASY. What's better? It was delicious! I was unsure of the raw zucchini, but it actually had a pasta-like texture and once I covered it with sauce... yummy. The carrots were less "pasta-like" but still good. I don't have a picture because I ate the "noodles" up quickly. I do have a picture of the peeler I'm talking about. Not as exciting... but still. I will have to play around with this new toy of mine and post some yummy goodness.



PS
I bought a wetsuit today. I better kick some triathlon ass.

"Just Keep on Swimming!"

My creative recipe itch has been in hibernation mode recently. Finals are only 2 weeks away and I feel like everything is just crashing into these last weeks and I have so much to do. It also doesn't help that I'm trying to clear out my freezer. I still cook a ton, but I can't see the general public finding any of my personal creations appetizing or appealing. It seems that smoothies are a good way to get rid of frozen veggies (sugar snap peas) and a frozen hamburger patty goes well with pasta dishes.

Along with my lack of creativeness in the kitchen, I have also felt this way about my swim workouts. Seeing that my free time has been lacking, I am trying to jam all my swim workouts into 1 session and I plan on jamming them into 2 sessions later down the line as they become longer. Don't get me wrong, I love to swim, but it can get boring and a bit "treadmill-esk". (read hamster in the wheel). HALP! if you swim, give me ideas for workouts. I'm in need of things between 2000 to 3000m.

I am excited for the weather to clear up because I am really enjoying my new bike which I have decided to name "Carmen." Carmen has also inspired DB to purchase a boyfriend for her, but he is having sizing issues. I have new riding gear coming in the mail and I can't wait.

Fact of the year: Apparently, one is not suppose to wear underthings with bike shorts. You can bet that I bought another pair because... ew.

That is all, nothing new to report on.

Wordless Wednesday

Sprouted Quinoa with Shrimp, Edamame, and Corn

Seeing that I have enough food in my freezer to feed a small gluten free army, I am going to try to eat up everything in there before I go grocery shopping. (minus fresh produce).

Here's what I threw together:

Sprouted Quinoa with Shrimp, Edamame, and Corn

Ingredients

1 cup sprouted quinoa *see note
1/2 cup frozen edamame
1/2 cup frozen corn
2 tablespoons sun-dried tomatoes packed in oil
2 cloves of garlic, minced
about 2 cups thawed, unshelled shrimp, tails off
2 tablespoons rice wine vinegar
2 tablespoons soy sauce (GF of course)
few leaves of fresh basil

In a skillet, heat sun-dried tomatoes with their oil until hot. Throw in garlic and sautee for a few minutes. Toss in shrimp and cook until done, about 3 minutes each side. While the shrimp is cooking, defrost the corn and edamame and toss with the quinoa in a large bowl. When the shrimp is cooked, remove from the skillet and cut into bite sized pieces. Toss shrimp pieces with tomatoes and garlic stuff and into the quinoa mixture and toss together with vinegar and soy sauce. Finish off by mixing in some chopped basil.

This recipe is part of Amy's Slightly Indulgent Tuesdays Series over at SimplySugar&GlutenFree. Check it out.


In training News:
I biked this morning. I decided not to swim on Mondays because I cover more than enough distance on my Tues and Thurs swims. I figure as long as I get the same mileage in, it's Kosher.

* To sprout quinoa:
Take regular quinoa and rinse well. Stick in a large container and cover with water. Soak for about 30 min. Drain and rinse the quinoa and let sit on the counter overnight. In the morning, rinse the quinoa again and leave uncovered in the original container at room temperature for about another8 hours. You can continue to rinse and "sprout" for another day.