Monthly Archives: June 2012

Love me…

I adore this quote…it couldn’t be more true!

quote tag can be purchased at the paper boat press shop

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Swiss Chard Frittata…for my Swiss guest who doesn’t eat cheese. Oops.

My friend from ZĂĽrich was here all week, and I thought it was appropriate to make a swiss chard frittata with swiss cheese, but failed to remember that she doesn’t eat dairy products. Oh well, all the more for me I guess! 🙂

SWISS CHARD FRITTATA
adapted from skinnytaste.com

Ingredients

  • 4 large eggs
  • 4 large egg whites
  • 1/2 cup freshly grated swiss cheese
  • 1/2 bunch swiss chard, washed
  • 1 medium to large white onion, sliced
  • 2 tsp unsalted butter
  • sea salt and fresh pepper to taste

Directions

1. Preheat oven to 400°. In a medium bowl combine eggs, egg whites, cheese, and a pinch of salt & pepper. Set aside.

2. Separate the stems from the leaves of the swiss chard, and dice the stems into small pieces. Roll up the leaves and slice into thin ribbons, about 1/8-inch thick.

Organic swiss chard from my CSA box!

3. Heat a 10-inch skillet on low heat. Melt 1 tsp of the butter, then add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until they become translucent, about 8-10 minutes. Set aside. Increase the heat to medium-high, add the remaining 1 tsp of butter and add the cut swiss chard leaves and stems. Cook until wilted, about 4-6 minutes. Season with salt and pepper.

4. Reduce the heat to medium-low and pour the egg mixture into the skillet. Add in the onions and additional salt & pepper to taste. Mix everything and cook until the edges set, about 6-8 minutes. Once the bottom and edges are set, you can either place the pan directly in the oven OR what I did was flip the mixture over onto a cookie sheet, then placed the sheet into the oven. Bake until completely set thru, about 5 minutes. Remove from the oven and either flip it onto a plate, or cut into wedges straight off the cookie sheet and serve!

Since I didn’t have an all cast-iron pan, I just flipped the frittata onto a cookie sheet before baking completely thru. It kept its form!

Any leftovers can be sealed and saved in the refrigerator!

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Happy Father’s Day!

Just got back from a feast and fun with my mom, dad, and sister. We did shrimp/red pepper/mushroom skewers, grilled salmon, and the indescribable summer squash from earlier this week. So good. I love my family.

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Aperol Spritz!

When we were visiting my friend in ZĂĽrich, Switzerland, we were introduced to a popular drink called the Aperol Spritz. Well, my friend is now in the U.S. staying with us, and she so kindly brought a bottle of Aperol with her (along with 2 pieces of fresh chocolate from SprĂĽngli)! Yummy. The Aperol has a slightly bitter orange flavor, so this drink becomes the perfect amount of orange sweetness. If you can get your hands on a bottle, this is the drink to make:

APEROL SPRITZ

  • 3 parts prosecco
  • 2 parts aperol
  • a splash of sparkling water

Combine all ingredients and serve over 1-2 cubes of ice. Enjoy!

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Indescribable Grilled Summer Squash

Indescribable. This salad is the most interesting combination of spices & flavors, and all blends perfectly, while continuing to taste better and better with each bite. A bit spicy with red pepper, but the olive oil and mint have a cooling effect that makes it so enjoyable. You can also cool it down with a glass of chardonnay!

INDESCRIBABLE GRILLED SUMMER SQUASH
adapted from Jamie Oliver’s Recipe

Ingredients

  • 1 summer squash
  • sea salt and pepper, to taste
  • red pepper flakes, to taste
  • 2 cloves garlic, minced
  • handful of fresh mint leaves
  • cold pressed evoo
  • 1/2 lemon
Preparation
1. Slice your summer squash lengthways into about 1/8-1/4″ slices (doesn’t have to be perfect!). Grill the pieces until they’re lightly charred on each side. Scatter the slices over a large plate, or several plates, so long as the pieces aren’t laying on top of one another. When they’re fresh off the grill, sprinkle with a little sea salt and black pepper.

This is all just from one medium/large squash!

Lightly charred on both sides, don’t overdo it!

2. Sprinkle red pepper flakes to taste, along with the garlic, over all the squash pieces. Don’t worry about spreading the garlic evenly. Tear pieces of mint and drop them over the squash. Drizzle with olive oil and squeeze lightly with lemon. ENJOY!

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Ernestine Shepherd. If this doesn’t inspire you, I don’t know what will!

The world’s oldest female competitive bodybuilder is 75 years old, and her name is Ernestine Shepherd. She started training at the ripe young age of 71. She started exercising at the age of 56. She now promotes exercise and healthy eating as a lifestyle with her community and church. I say it’s NEVER too late to do ANYTHING, and here is the perfect example. What a freaking INSPIRATION!!!!!!

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Alabama Shakes – Hold On

New band obsession!! I am LOVIN’ Alabama Shakes, especially lead singer Brittany Howard right now. Check out Hold On (sooo good):

“HOLD ON” LYRICS:

Bless my heart.
Bless my soul.
Didn’t think I’d make it to 22yrs old.
There must be someone up above sayin’ “Come on Brittany,

you got to come on up.”
“You got to Hold on…”

So, bless my heart and bless yours too.
I don;’t know where I’m gonna go don’t what what I’m

gonna do.
Must be somebody up above sayin’ “Come on Brittany, You

got to come on up!”
“You got to hold on…”

YEAH! YOU GOT TO WAIT!
YEAH! YOU GOT TO WAIT!
BUT, I DON’T WANNA WAIT!
I DON’T WANNA WAIT…

So, bless my heart.
Bless my mind.
I got so much to do, I ain’t got much time
So, must be someone up above saying “Come on girl! You

got to get back up!!”
“You got to hold on…”

“YEAH! YOU GOT TO WAIT!”
I DON’T WANNA WAIT!
WELL, I DON’T WANNA WAIT!
NO, I DON’T WANNA WAIT!

“You got to hold on…”

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I’m back, and I bring Salmon Sandwiches with me!

I know, I know, I haven’t posted for the past 2 weeks. It has gotten super busy around here, and in my defense, I’m really not used to having “planning a wedding” in my schedule. Not that I’m complaining 🙂

Jen and Tonic commented that she wanted to hear all about my 100 mile race last year, and since I know not everyone lives the life of an ultra runner, I will have to write a separate post about that. Training for and running a 100 mile mountain race is really a life-changing type of experience, and can barely be described with words. Every time you hit the trails for a long period of time, you learn something about yourself. You learn how tough you are, what you’re really dealing with on the inside, how weak you are, how beautiful the earth is – the number of epiphanies you might have within one race/run is truly astounding. And it is something I’m proud of, and I’d love to share more of my trail running experiences with you soon, including details about Western States 100 last year.

With that said, here is my yummy easy sandwich recipe for the day – to energize you all for your runs & workouts today!

SALMON & CHILI AIOLI SANDWICHES
adapted from the June 2012 issue of Runner’s World Magazine

Ingredients (makes 1 sandwich)

  • 3 tbsp light mayo
  • 1 tsp chili sauce
  • 5-ounce can of salmon
  • juice from 1/2 lemon
  • 2 tbsp chopped fresh dill
  • 1 minced garlic clove
  • Sea salt, to taste
  • 2 slices of multi-grain bread, organic mixed greens, slice of tomato

Directions

1. Mix light mayo with chili sauce in a small bowl. Set aside

Chili Aioli Sauce

2. Combine the salmon with lemon juice, fresh dill, garlic, and salt to taste. Cut bread into sandwich halves. Spread the aioli sauce onto one slice of each half, and place the tomato, mixed greens, and salmon mixture on top. Sandwich with the other slice of bread, and enjoy!

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