Where’s my stuff?

If you need something of mine, good luck! It may be at one of six houses across the metro area. (Thank you to everyone who has helped me throughout this process. Most amazing people ever.)

Today’s food began at Jam on Hawthorne (thank you, Megs!), where I had two poached eggs on a bed of fresh spinach covered in roasted red pepper sauce and feta cheese. Fresh fruit on the side. It’s a bummer I forgot my camera, because it was really a beautiful dish.

Lunch: A bucket of greens with a packet of tuna

Dinner: Bui’s salad rolls (conveniently located near my new house… score.)

And don’t let these light looking meals fool you… I’ve been snacking non stop. Carrots, hummus, pears, bananas, peanut butter, other random stuff I discovered while cleaning out my cupboards. Oops.

Commitments for tonight:

No more food.

AND

Go. To. The. Gym.

Get this girl a mandolin!

Christanthi was the substitute instructor for the gym class this morning – and 9 am is too early for jump training! The amount I was sweating was almost embarrassing! Almost. Gratifying is more like it. I ran into an old work pal before the class (who travels by plane every week!), and she really inspired me to work my hardest. Thank you, Katie S!

After that was farm fun and then a cookout at Anna and Nick’s place (in my old ‘hood… sad). Lovely friends everywhere I turn. So grateful.

Farm break:

@ Anna’s:

I’ve made this potato dish twice this weekend; it’s been a hit, so I’m including the recipe…

Of course it was raining, so we ate inside. Cheers!

Ok, here’s the recipe for my Potato Fennel Hot Dish. (Note: This dish has inspired me to *hopefully* buy a mandolin soon to satisfy my need to thinly slice root veggies):

Very thinly slice: One large fennel bulb and 6-8 red potatoes
Chop: A couple stems of fresh rosemary
Shred: A few ounces of fresh Parmesan cheese

Toss all of that in olive oil, salt/peper and spread out in casserole dish.

Bake: 375 degrees for 20-30 minutes

Add some more cheese (goat, preferably) once it’s fully baked and broil the dish for the last five minutes.

Tasty & Sons

We all know how I feel about Toro Bravo, right? It’s one of my most favorite, favorite restaurants in Portland (and anywhere, really). And for some reason, it took me way too long to make it over to its spin-off brunch joint, Tasty & Sons. Imagine decadent Spanish tapas like tomato stew or chorizo with eggs cracked on top. Heaven! It was perfect going with a party of six, as we got to try half the menu. Can we please go back tomorrow? PLEASE!?!?

Dear Server, Love Sara.

Post-brunch shopping:

A good food blogger would have taken pictures of the incredible sushi we just inhaled at Bamboo (around the corner from my current landing pad)… oops!! Besides serving some of the freshest fish I’ve ever had, it also boasts itself as the first certified, sustainable sushi restaurant in the world. Happy hour with my new housemates here in the near future? I think so.

Update on commitments from earlier: Check and check.

Getting up for my usual 9am lifting/step class tomorrow morn.

Ciao!

Moving Day, part 4

This moving situation has been quite the slow (and relatively relaxing) process… If Mother Nature decides to chill out on the rain the rest should not take much longer.

So yesterday was wacky. Lots o’ WORK! And then Ty and I made a trip to the dump; another lovely bonding experience 🙂

After that I met Kent and Steph for some wine tasting at Vino (click on the EAT.DRINK.THINK link for more of Vino owner Bruce’s musings on food, wine, beer, cocktails, Portland, politics, travel and recent-parenthood). After realizing we’d rather cook than eat out, we stopped at New Seasons for some fennel and steak.

Sadly, no camera for this menu. Steak with brandy sauce (!), fennel/potato gratin, grilled zucchini, huge green salad. Oh, and amazing wine.

Now Megs is here, and it’s time to start working out! I’m tricking her into some Jillian activity.

Gotta get moving; we’re eating out TWICE today!

Commitment: No eating after dinner (sushi!!!!). No beer.

Gratitude moment: Kent and Steph for their support and use of their truck. THANK YOU!!!

Pictures! Lots of them!

First, an update on last night’s commitments to not eat after dinner and to rock two whole Jillian dvds. Success! Although Jillian sort of made me cry… I definitely required some breaks and barely finished the second video.

Super productive day, overall. It began with a three mile early morning dog walk and ended with the happiest of family dinners.

My contribution tonight: Mint pesto (to be rolled chicken) and zucchini. The menu was surprisingly low-carb. And I didn’t even have to suggest it! They know me so well… Thanks to our fearless leader, Bronwyn, for hosting.

Mmmm, raw chicken:

Friend Ben, pic by Sara:

Chicken/mint pesto rollups, zucchini, asparagus quiche, quinoa/cranberry quinoa:

Salad! By Trevor!

Watching the sunset during an after-dinner walk in front of a random house:

Sara’s dessert bowl 🙂 I tasted the cake… bad idea.

**Thanks to our profesh photog, Sara, for her skillz behind the cam tonight.

Ok, here’s the recipe from wholeliving.com:

Rolled Chicken Brests with Almond-Mint Pesto and Zucchini

Serves 4

* 4 boneless, skinless chicken breast halves (about 6 ounces each)
* 3 medium zucchini (about 6 ounces each), cut into 3-by-1/2-inch strips
* Olive-oil cooking spray
* 2 garlic cloves, smashed
* 1 tablespoon red-wine vinegar
* FOR THE SEASONING
* Coarse salt and freshly ground pepper
* FOR THE PESTO
* 1 ounce whole blanched almonds (about 1/4 cup)
* 1 medium shallot, coarsely chopped
* 1 1/4 cups loosely packed fresh mint
* 1/2 cup finely grated pecorino cheese (about 1 ounce)
* 1 tablespoon plus 2 teaspoons extra-virgin olive oil

Directions

1. Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add cheese and oil; pulse a few times until combined. Transfer to a small bowl.
2. One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
3. Put breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up chicken, starting with the pointed tip of each piece. Secure with two toothpicks, pushing them in sideways at an angle; set aside.
4. Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar; season with pepper. Transfer zucchini to a medium bowl, and cover with foil.
5. Wipe skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini with 1/4 cup mint. Divide zucchini and chicken among four plates.

Wednesday weigh-in

Worst news to get when you are STARVING? That you gained a half pound. BOO!

So I’m feeling a little bummed tonight, but it’s nothing I can’t rebound from. I can feel myself getting stronger and leaner…I’ve even increased my weights in lifting class (!). And while this certainly isn’t end of the world, I’m beginning to wonder if these last 30ish pounds are so happy with me that they’re never going to leave! Seriously, though, I’ve carried this weight on my frame since elementary school…….. is it here to stay?? Jeez, I hope not.

Tonight: Dog walk but no workout (Wednesday day of rest). Dinner was fabulous, light and low carb.

Appetizer of edamame:

Lamb kabobs (seasoned, from Whole Foods) on arugula with Greek yogurt dipping sauce:

Sauce: A few spoonfuls of low fat plain Greek yogurt, chopped mint, chopped garlic, lemon juice and salt/pepper. Yes yes yes!!

Commitments: No more food tonight (my after-dinner snacking has been out of control lately). And workout to both of my Jillian dvds tomorrow… just typing those words makes me hurt. Stay tuned.

love your brain.

No pics today… too nutty to even think about a camera.

Lunch: Tacos
Dinner: Eggs and Kale

Nothing out of the ordinary… pretty standard Tuesday fare. I’m definitely expecting good things at WW tomorrow!! Even with the non-stop bustle today, I managed to squeak out some sweaty gym time after work and before the seat belt safety class I had to attend tonight.

Between the real footage of someone getting run over by a car, images of brain matter and an insane amount of other equally disturbing visual examples of the perils of walking, skateboarding, snowboarding, biking, and driving without certain protections, I think it’s safe to say that I’ll wear my seat belt ALL of the time from now on (even when I’m driving three blocks between Starbucks and high school). The same goes for helmet usage. It’s your brain! Love it!

Gratitude moment of the day: We are alive. Enough said.

Celebrate much?

Accomplishments abound today! The two-class combo that I committed to totally knocked me out, but I’ve never felt better! Gratitude moment: I am strong enough and healthy enough to do this.

Not a free second otherwise. Work, homework, gym, moving… All of this was followed by beer and tacos at Apex and Los Gorditos for Dana’s actual birthday and Sara’s promotion (!!!).

Here is a bday celebration shot from the photobooth at Holocene during the big bash on Saturday:

Happy Birthday, D!

And a major congrats to Sara and her ridiculously inspiring work ethic!

Besides the overpriced tacos tonight (they should be pretty darn big for $2/each), I ate random stuff from the fridge. Lunch was an arugula salad with roast beef, onions, parm, fried egg and lemon-mustard vinaigrette:

Now it’s back to the homework………. Goodnight!

Commitment

If I blog this, I will do it.

I am going to a Lifting class and a Spinning class later this evening. A big night of strength and cardio. Anyone interested in joining??

Get it done, Kelly!

Stay tuned for updates on this and other things from the fridge that need to be used up.

Moving Out Tomato Sauce

Directions for this sauce: Clean out your freezer and throw as much as you can into a big pot with wine, garlic and any spices you enjoy.

My sauce: Frozen tomatoes, squash and zucchini from last year’s Farm harvest, kalamata olives, very old boozey cider from the back of the fridge, fresh onion and garlic, fresh and frozen sage, chives, dried tarragon, oregano, salt, pepper…… and on and on. Cooked on low for a long time.

Served the sauce on top Shirataki noodles (low carb tofu noodles… 0 WW points!) with a portobello mushroom sauteed in balsamic:

Maybe 3 or 4 points for this entire bowl:

I feel pretty good about the day; lots of snacking, but I was pretty busy. Lifting/step class at the gym at 9am, long dog walk, packing/moving and some bike riding for activity… not bad. I really credit the exercise for my sanity right now… I don’t feel stressed or anxious at all about moving (vagabond-style) and traveling right at the end of the school year. Thank you to Mark and Amanda for taking us in!