Play Time

So as a part of my finals recovery I have been treating myself to some amazing Colorado skiing and hiking.  The first day I was home I headed up to Copper Mountain where the snow was amazing.  Torin and Loren were great ski buddies in our quest for the best powder stashes, of which we found many.  It was a little cold and windy but totally worth the cold fingers. The next day I was lucky enough to get to ski ten inches of  fresh powder in Steamboat with my dad.  The tree skiing in Steamboat is one of a kind and you can usually find fresh powder lines into the late morning and early afternoon. The third day I was home I hiked up Emerald Mountain and took this photo of the mountain.  The sun was shinning the entire time which felt great considering the lack of sunlight I get Boston.

Copper Trees

Fun Toy I Wanted to Steal

Copper Bowl

Steamboat Trees

View From Emerald Mountain

Harwigs/ L'Apogee in Steamboat

My most favorite restaurant in Steamboat is Harwigs. This family owned and operated restaurant is a true gem.  They use only the most fresh ingredients and buy locally as often as possible. Jamie Jenny Jr., one of my dearest friends, alwasy spoils me with the most amazing vegan dishes. Last night I had golden beet carpacio with roasted red beet lavendar tartar and blackberries in lemon juice.  I also had spinach fettucini with truffle oil, shaved black truffles, and tomatos. Both dishes were exquisite. Harwigs is also know for their amazing wine selection. If you are looking for a great environment, great food, and friendly people Harwigs is the place to go. http://www.lapogee.com/

Winona's of Steamboat

My favorite breakfast spot in Steamboat is without a doubt Winona's. The food is amazing and they are super accomodating to special requests, I always order my home fries extra crispy.  I try to go there at least twice every time I'm home because I'm never disappointed.  Yesterday I got the tofu scramble with extra crispy home fries (of course).  It was amazing.  They also have this big train soy chai that is super yummy if you want a sweet fix. For non-vegans their cinnamon rolls are to die for.  If you make it up to the Boat this is a must go place.

Apologies

Sorry for my long absence.  I had a very long three weeks of finals and literally didn't have time to cook for myself, thus maintaining my site was out of the question. But I'm back and on my way to recovery.  I always worry about getting sick during finals, which would be disastrous.  So this semester I really focused on taking care of myself.  I did not eat a single piece of chocolate (my weakness), candy, cookie, or other sweet the entire three weeks of finals. I really think this helped keep me from getting rundown and sick.  I focused my meals around whole grains and green veggies to keep my energy up.  I did find myself going for easy breakfast options, like bagels with peanut butter. But I tend to study long past the point of hunger and then get bad headaches, so the carbs really helped to minimize that. Now that finals are over I get to go home and relax.  Since the snow is so good I plan to take advantage of that, but need to find balance to allow my body to recover fully.  Yoga is on my top list of priorities, along with sleep. My biggest challenge for the holidays is continuing to eat healthy foods.  Many get togethers around the holidays are centered around food and its easy to find yourself overeating frequently. So my goal is to not over do it. Good luck with all your holiday goals.

Daiya Quesadillas and Taco Salad

Quesadillas made with sprouted tortillas and daiya mozzarella are amazing. They pair perfectly with taco salad.  For mine I toss quinoa with fresh veggies, like tomato, corn, onion, black beans, purple cabbage and avocado.  Top with toasted pepitas for a crunch.

Stuffed Poblano Peppers

4 Poblano peppers

1 cup cooked brown rice

1 cup mashed black beans

8 medium crimini mushrooms, diced

1 cup Daiya mozzarella cheese

1 diced tomato

Roast the Poblano peppers by placing them in a toaster or conventional oven on broil until the skin bubbles and they become lightly browned.  Immediately place them in a ziplock baggie, using tongs. Let sit for a few mins.  Remove them from the baggie and peel the skin off.   Sautee the mushrooms until translucent, preferably with Italian spices.  Mix the cooked rice with the mashed black beans, the mushrooms, tomato and Daiya mozzarella cheese (modify the ingredients to a mixture of your liking-i.e. more or less cheese or rice).  Slit the peppers on one side lengthwise, clean the seeds out. Stuff with the rice mixture and place in a greased baking dish.  Cook until the cheese melts at 350 degrees. Enjoy!!!

Super Easy Calzone

I made the best calzone this weekend... following my introduction to Daiya cheese.  Simply buy a pre-made pizza dough (I buy mine from Whole Foods), whatever choice of fillings you want and a can of pizza sauce.  I sauteed mushrooms with crushed red pepper and Italian seasonings, tossed in some rough chopped garlic, and spinach- set aside.  Then roll out your dough into a circle, and place on a greased cookie sheet.  Put one teaspoon olive oil on the inside of your crust and spread with spoon, place a large spoon full of your sauteed veggies just off center of the crust in the olive oil.  I also added black olives to mine.  Then sprinkle however much daiya cheese you prefer and top with a few tablespoons pizza sauce. Fold the larger side of the crust over to form a half circle, and pinch the sides closed. Slice two slits to vent on top of the calzone. Cook on 375 for 15-20 minutes. Enjoy!

Cheese!!!

My vegan diet just got even better!!! This weekend I was introduced to Daiya vegan cheese and all I have to say is WOW.  This stuff is amazing, I am no longer restricted to cheese-less pizza. Daiya cheese melts just like real cheese and tastes just like real cheddar. I have yet to try the mozzarella but plan to very soon.  This stuff is a must try.

Using Leftovers

At the end of the weekend I typically find myself with leftovers and a need to clean out my fridge. This meal is a perfect example of what a little creativity gets you. This day I had leftover mashed potatoes and quinoa, and I had extra spinach and shitake mushrooms that needed to be used before they went bad. I made my easy shitake, spinach, and black bean hash as a side. For this, I sauteed the shitakes with shoyu and a pinch of SI sea salt, tossed in some black beans, and added the spinach until wilted. Next, I heated up some leftover mashed potatoes, topped them with quinoa, black bean corn salsa, and fresh avocado. (Salsa with mashed potatoes is one of my most favorite dishes-its a must try.) This was a super filling meal and allowed me to use these ingredients before they went bad.

Cold Weather Calls for Chili

This weekend the New England temperature dropped, which inspired me to make chili.

Olive oil
1 medium onion, diced
1 sweet potato, diced
1 zucchini, diced
4 cloves garlic, minced
1 teaspoon marjoram
1 teaspoon cumin
2 teaspoon chili powder (chipotle is amazing)
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1- 6 ounce can tomato paste
1- 8 ounce can tomato sauce
1- 28 ounce can fire roasted crushed tomatoes
2- 15 ounce cans chili beans, drained
Salt and pepper
Avocado and Franks Red Hot Sauce, for garnishing
Baguette (optional)

In a large pot over medium heat, saute the onion, zucchini, and sweet potato in the olive oil until softened, 5-8 minutes. Add the garlic and spices and cook 1 to 2 minutes, stirring frequently (do not burn the garlic). Stir in the tomato paste and cook 2 minutes more. Add the crushed tomatoes, tomato sauce and beans. Bring to a boil. Cover and simmer, 45-60 minutes.
**** I love to serve my chili over Quinoa. It really gives it a more filling hearty feel.