Sunday in the Kitchen

Today was our town’s big 10k. I’ve run this race every year since I’ve been a runner (3 years) and this was the first year that I had to gracefully bow out. I’m still struggling with running injury-free, and while things are definitely a lot better than they were a year ago, I have to practice patience and learn not to push myself. I could have run, but I didn’t want to end up not being able to run the rest of fall, and then I’d miss out on all these windy, chilly, fabulous fall days.

Instead, today I stayed in and spent most of the day in the kitchen.

Mr. Nine took care of breakfast, delivering a warm heaping plate of scrambled eggs, toasted Ezekiel bread, bacon (!), apple-maple chicken sausage, and coffee to my warm place on the couch. I love having breakfast underneath a big blanket sitting in our living room. It is the only meal I’ll eat away from the table. For some reason eating lunch and dinner on the couch is a big no-no to me, but breakfast is okay. Probably because I am too lazy to move to the dining room that early in the morning.

After breakfast we walked down to the 10k race with cow bell in hand to cheer on some of our friends. Seeing those lead runners trailing the pace car was amazing!

Seeing the race actually made me relieved that I wasn’t running. I could just walk back home, not worry about splits, and instead spend the day at home being domestic. Hey, I did run a 5k yesterday so I’m not being totally lazy. 🙂

I started off by baking up a batch of Gluten-Free Banana Blueberry Muffins.

Gluten-Free Banana Blueberry Muffins in Pan

Gluten-Free Banana Blueberry Muffins Close-Up

These were good, although a little eggy, but since they lacked sweetener they were very mild. I secretly wanted to sprinkle on a bit of Truvia to make it a little sweet. 🙂

Next up was a throw-it-together pasta.

Gluten-Free Pasta Toss

I didn’t follow a recipe, but here is what I did:

  • Cooked a box of Ancient Grains Quinoa Pasta (Rotelle).
  • Removed the casings from a package of  Smart Chicken Sweet Italian Sausage, crumbled and browned.
  • Removed the cooked chicken and set aside, and in the same pan, cooked up a container of mushrooms.
  • Stirred in a few handfuls of fresh spinach until wilted.
  • Added a handful of multi-colored cherry tomatoes, sliced in half.
  • Seasoned with some spices (crushed red pepper, oregano, salt)
  • Added the chicken back to the pan.
  • Added the cooked, drained pasta to pan.
  • Poured in 1/4 jar of Newman’s Own Marinara Sauce.

That’s it! Super easy, yet healthy and tasty. This batch will last us for a few work lunches this week.

Next up were the Paleo Pumpkin Bars.

Paleo Pumpkin Bars

Paleo Pumpkin Bars Detail View

This is the second time I’ve made these in a week, they are so good! A note on these: I found that these need to be cooked approximately twice as long as the recipe states. I bake mine for 45 minutes, which could be that I use canned pumpkin. These definitely have a coconut flavor from both the coconut flour and oil, but I really like that.

I also experimented with dinner and made stuffed bell peppers with cauliflower “rice”. We really liked them, and I wrote down the recipe because I am planning on keeping this one around. I’ll post the recipe for that tomorrow.

No workouts today, but a lot of running… the dishwasher. 😉 We did have a last-minute trip to visit family due to an unexpected circumstance, so our day was full as it was. Dinner for tomorrow is already planned out, so I should have time to get a workout in after work.

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