After a full day of skiing on Saturday at Crystal Mountain (we actually had powder and got to use our sweet Groupons) the Sunday is usually filled with all of the errands that we weren’t able to get done before.
Sunday started off with breakfast at Northside Grill, where, apparently, it was Hawaiian Sunday. You could get some special things like pineapple juice and pancakes with pineapple, but I stuck with something a bit less Hawaiian.
We spent Sunday by visiting my uncle in the hospital after breakfast. He’s been in the hospital for almost 14 months now and they think he should be able to go home finally in about 6-8 weeks. It was amazing to even see him sitting upright in a wheelchair.
The rest of the afternoon was filled with laundry, grocery shopping, the gym (!!!), and dinner.
Sunday dinner was BBQ tofu and Israeli couscous with zucchini and carrot.
Israeli Couscous with Zucchini & Carrots
makes about 3 servings
1 cup Israeli couscous, dry
2 cups water
1 zucchini, shredded
1 carrot, shredded
1 tablespoon olive oil
Heat olive in a small pot over medium high heat and add in carrot and zucchini. Stir fry for a while then add in dry couscous. Incorporate well. Add water, bring to a boil, then back down to simmering.
Cook until all of the water has been absorbed, about 15 minutes. Stir every so often so that it doesn’t stick. I added in some spices as well – granulate onion, red pepper flakes, and a bit of Lawry’s seasoning salt.
On the exercise front, I actually made it to the gym on Sunday to go running, which was my goal. I ran two miles, with speeds from 5.2 up to 5.7mph, then stopped to do some other stuff. I did crunches with the ten pound weight, dips, and pikes on the pilates ball and knee tucks. I finished up with another mile, making it three total miles. I am doing about 11:30 minute miles. Not terribly great, but I don’t think I’ll ever be a very speedy runner. I’d rather go for distance.
How is your week going so far? Are you managing to keep up with everything you’ve had planned for the week? I’ve got a Slow Food Huron Valley meet-up tonight at Silvio’s that I am super pumped about. They’ll also be talking about their trip to Terra Madre in Italy! Have a good Tuesday!
White Bean & Barley Soup
4 cups low sodium vegetable broth
2 cups water
1 cup dry barley, washed
1 can white beans (cannellini)
Baby Spinach, a lot (3.5 ounces)
3 Carrots, peeled & cut into rounds (about 1 cup)
2 small tomatoes, seeded & chopped (about 1 cup)
2 cloves garlic, pressed
In large pot (but not the HUGE soup pot) combine 4 cups vegetable broth and 1 cup barley. Let come to a boil and then bring down to a simmer. Set timer for 60 minutes.
You will need to keep a watch on it and add the 2 cups of water as needed since the barley will expand.
At 20 minutes left, add the carrots and garlic. Around the 5 minutes left mark, add the tomatoes and beans. After the sixty minutes is up, test to make sure the barley is tender, and then add in the spinach stir in until wilted.
Season to taste with sea salt, pepper, chili powder, and red pepper flakes… or whatever else you feel like.
Based on my calculations (dependent upon the brand you use and measurements, of course) it is ~205 calories per serving.
I got the idea for this dinner at around 10am. Unfortunately, I didn’t feel like making it for lunch… but I spend the rest of the day excited about it.
Penne w/ Salmon & Veggies
2 ounces penne pasta
1/4 cup canned salmon
1/4 cup frozen corn
1 cup baby spinach
1 clove garlic, pressed
About 10 snow peas
1 tbsp EVOO
While penne is cooking (8-10 min, I think), heat EVOO in a pan over med heat. Add snow peas, garlic, and corn. Add a bit of water from the pasta so it doesn’t burn. I added the salmon next, then spinach, gave it a few swirls, and turned the burner off. Put a lid on the pan and let the residual heat wilt the spinach. When the pasta is done, drain and add to the veggie mix. Sprinkle with red pepper flakes.