Category Archives: Vegetarian/Vegan

Friday Favorites & a Virtual Race!

Hello friends! I know it’s been a while and I’m doing a bad job at this whole ‘blogging on the reg’ thing, but we’ll take what we can get, yes? It’s hard to believe that summer is almost over (sure there’s technically a month left, but if we’re being honest, August is just one giant Sunday night). But let’s get to the good stuff!

by Chloe
I’ve gone to this restaurant three times since it opened two weeks ago, and I would absolutely go every day if I could swing it. In fact, just last week I went for lunch and dinner on the same day. I’m planning on doing a full post about it soon, but in the meantime I wanted to mention here how I’m completely obsessed with it and want to try every single menu item (and I’m well on my way).

Guac burger. Possibly the best veggie burger I've ever had

Guac burger. Possibly the best veggie burger I’ve ever had

I remember watching Chloe Coscarelli on Cupcake Wars and I’ve made a few of her recipes, and they’ve all be fabulous… and her restaurant is no exception. If you’re in the NYC area, you need to get yourself over to by Chloe in the village. Whether you’re a vegan or not, you’re going to be pleasantly surprised by this deliciousness. I promise!

Nothin’ But – coconut chocolate almond granola bar
This was a total impulse purchase earlier in the week at Whole Foods. I popped in after spin glass to grab a coconut water, and somehow left with coconut water, a box of whoopie pies, and this granola bar. Oops?

Nothin' but delicious

Nothin’ but delicious

It’s a sizable bar, and the flavor is fantastic. It isn’t your typical hard and chewy granola bar; it tastes like homemade granola and you can tell that it just has simple, whole ingredients. I want more.

May Designs notebooks
I’ve become slightly obsessed with these notebooks, and I’m not ashamed! It’s no secret that I love notebooks and pens/pencils (so I’m obviously loving that it’s back to school season) and these are my absolute favorites.

maydesigns

They are small and portable, but big enough so you don’t feel like you’re straining to write in them. They are completely customize-able and offer a ton of really fun options. There are multiple prints and monogram options to choose from, and also different kinds of notebooks; I have both lined and unlined books, an agenda, and even a food + fitness journal!

The Mustache Dache!
So this is a race I’ve watched play out year after year, envious of everyone that was able to slap on a fake mustache and run a 5k. I had hoped the event would make it’s way to my area, and while it hasn’t just yet, they have the next best thing – a virtual race! Earlier this week I was contacted and asked if I’d like to participate and if you know anything about me, you know that I LOVE MUSTACHES, so I didn’t even have to think before replying yes!

Side note: Don’t ask me why I love mustaches. I have no logical explanation. I just do. They’ve somehow become my ‘thing’ over the last few years and I now bring some type of mustache to every party or wedding (finger tattoos, ones to put on bottles, ones on sticks… I’ve tried them all).

See!  This is just a small sampling of my mustache photos!

See! This is just a small sampling of my mustache photos!

Anyway, when I said that I’d be interested in participating in the virtual run, I was able to get a discount code for my readers, too! So, if you’re interested in running the virtual Mustache Dache with me this November, you can sign up here! And if you’re in the NYC area, we can all do the run together (yes, I will provide fake mustaches for us)! Just let me know in the comments if you register!

So that’s what I’m currently obsessing over. Still not really running, but thankfully I’ve been keeping myself busy with other workouts. I have a follow-up doctor appointment today, so we’ll see what she says about my lack of real progress.

So tell me…
What are you loving lately?

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Filed under Food Blogging, Food Review, Life, Running, Vegetarian/Vegan

Brussels Sprouts… On Pizza

I’m not sure when it happened, but at some point there seemed to be a shift from kale to Brussels sprouts as the coolest vegetable on the block. There wasn’t a specific moment I remember (i.e. some celebrity talking about how they OMG LOVE Brussels!), but when looking at recipes I noticed about a year ago or so that there were suddenly a lot more Brussels sprout recipes than ever before. I can get them as a side instead of french fries at my local burger joint, there are shaved Brussels salads with beets and goat cheese on tons of menus, and I’ve made a delicious Brussels sprout mac ‘n cheese. But I distinctly remember that when growing up Brussels were always the horrible side-dish that every kid dreaded, right? I actually didn’t have them until I was an adult, but always wanted to try them simply because they seemed to be everyone’s least favorite. Naturally I loved them immediately and started incorporating them into my meals whenever possible. So when my sister told me she made an amazing Brussels sprout pizza, I knew I had to give it a try myself.

Brussels Sprout + Goat Cheese Pizza | FoodosaurusRex.com

The pizza is actually really simple, and really delicious. Not to toot my own horn, but I’ve had Brussels sprout pizzas out a few times in the last year or so, and I liked mine the best! Admittedly, I didn’t make my own crust (ain’t nobody got time for that), but the Trader Joe’s dough I bought was good enough for me. I want to make this pizza all the time, and I’m confident you will too!

Brussels Sprout + Goat Cheese Pizza | FoodosaurusRex.com

Brussels Sprout + Goat Cheese Pizza

Ingredients:
1 Tbsp olive oil
1 pizza dough/crust (I used Trader Joe’s dough, but anything will work – you can even get fancy and make your own!)
1 cup Brussels sprouts, roughly chopped
1 small yellow onion, diced
1/2 cup shredded mozzarella cheese
4 oz. goat cheese, crumbled
salt + pepper to taste

Directions:
1. Preheat the oven for the pizza dough (i.e. 450 degrees)
2. In a medium sauce pan heat the olive oil and add the onions with a little salt and pepper. If you have the patience, make these caramelized because the flavor will be a million times better. This is going to require you to stir the onions frequently for at least 10-20 minutes.*
3. Once the onions are beginning to brown, add the diced Brussels and toss to make sure they’re coated in the oil. Cook for about 5-10 minutes, until they start to get crispy.
4. Roll out the pizza dough on a floured surface. When ready, add the 1/2 cup mozzarella cheese, followed by the Brussels and onion mixture. Top with the crumbled goat cheese.*
5. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted.

*NOTES: 1. You don’t have to make the onions caramelized, but the pizza will taste better if you do.
2. If you don’t like goat cheese (blasphemous!), then feta will work well as a replacement

6 Comments

Filed under Food Blogging, Home Cooking, Pizza, Recipe, Vegetarian/Vegan

Friday Favorites [& a Giveaway!]

It’s been a while since I’ve posted, but I’m hoping to get back into regular blogging again. I’ve been in a bit of a cooking slump – I’ve been preparing meals, but haven’t been creating anything particularly noteworthy but I have high hopes that’ll change soon. Plus, now that I’m back to running I’ll hopefully be able to talk about that more, too! That being said, let’s kick off my attempt at getting back to blogging with some of my current favorite things. I also have a giveaway for you at the bottom of this post!

Kate Spade Saturday + New Balance Collaboration Cross Training Sneakers

When I saw these badboys on Instagram, I knew I had to have them. I run in New Balance 1400s (I currently have three pairs of v1’s stocked in my closet and ready to go) and I absolutely love Kate Spade. Since becoming a runner, I never really spent time to buy myself sneakers other than ones I planned to run in – I’d usually just use older running sneakers when cross training or needing to throw on a pair to go outside for something quick.

KS_NB

Now that I’m trying to be better about cross training (hello Refine) I knew I should have a solid pair of sneakers to wear – not just a pair of old running shoes (that are developing holes in the upper). They had quite a few different prints to choose from, and while I was first drawn to the floral print as well as the all-over stripes, I eventually settled on a pair of black 810’s with stripes on the soles. I figured they were still fun, but in an unassuming kind of way. I’ve worn them twice now since getting them on Tuesday and I absolutely love them. They manage to be both lightweight and supportive, and I love the funky soles!

Hindsight

Hindsight is a new TV show on VH1, and I’m obsessed with it. As soon as I saw the previews for it I was excited to watch, and it hasn’t disappointed me yet. It’s based on a woman that grew up in the 90’s and is suddenly transported back in time right before her second wedding. She’s given the opportunity to live her life again knowing what she does about the future.

source

Getting to relive some of the trends and things that were “cool” when I was growing up is so much fun. And it makes me really glad most 90’s fashions are no longer a thing.

Good Eats in Rochester, NY

This past weekend I had a chance to visit my sister in Rochester, NY thanks to a flash sale from JetBlue for $32 each way tickets. Everyone always says that I’m such a great cook and so creative, but my little sister is seriously impressive. You name, it she can make it… and a lot of times without a recipe! So in addition to her awesome cooking, we made sure to get some good eats out too, because Rochester has a really impressive food scene!

Sticky Icky Plate, Breathe Smoothie, Pasta w. asparagus & mushrooms, and Gouda grilled cheese w. tomato soup!

Sticky Icky Plate, Breathe Smoothie, Pasta w. asparagus & mushrooms, and Gouda grilled cheese w. tomato soup!

When I first visited my sister in Rochester back in 2011, we went to Sticky Lips BBQ. Even though I’m a vegetarian, their fried pickles and vegetarian Sticky Icky Plate were two of my favorites, so I insisted on going back this visit. My sister also discovered a new yoga studio not too far from her apartment that in addition to yoga classes, they have an awesome boutique and juice bar. While my sister doesn’t practice yoga, she does enjoy smoothies and juices, so she took me there for breakfast on Sunday before the Super Bowl. I got a smoothie with peanut butter, dates, bananas, and almond milk, and it was SO delicious. I just wish there was a cute little yoga studio like that near me!

Yoga Challenges

Quite a few people I follow on Instagram are really into yoga and do challenges frequently. So when I saw one for arm balances in January I figured I’d give it a try. I quickly realized that there were a lot of poses that seemed pretty impossible to me that I just couldn’t do. But there were also a lot of poses that seemed pretty impossible to me that I could do!

yoga

I’m trying to get better at having a more well-rounded approach to my fitness and running (hello Refine Method), so doing yoga at least once a week has been on my to-do list. The challenges have helped me try things I wouldn’t normally try, and it’s an extra opportunity to practice patience (which I am not so great at) and perseverance. I definitely want to keep working on my yoga – I know that it’ll help me get my core stronger, which I’m constantly reminded is so important.

SEPO Sauce

I’ll be the first to admit that I love condiments. I’m always looking for something to use as a dip or spread – and I’m not ashamed of it! You can usually find me spreading dijon mustard on my sandwiches, hot sauce on my pizza, dunking my french fries into BBQ sauce, and more. So when I was contacted and asked if I’d be interested in giving SEPO Sauce a try and doing a giveaway with it, I couldn’t resist. The sauce is creamy with a hint of garlic and horseradish, and it reminded me a lot of Caesar dressing, only better. I’ve used it on a bunch of different sandwiches (grilled cheese, egg and avocado, etc.), as a dip for french fries, as well as with salad. My jar is almost empty… and I want more!

sepo

Luckily, I have a jar to give to one of you! All you have to do is leave a comment below and tell me something you’re loving lately. I’ll randomly pick a winner by Tuesday 2/10 at 9pm EST!

Update: The giveway is closed! Thanks to random.org the winner of the SEPO Sauce is commenter #7 – EMG!

Winner

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Filed under Food Blogging, Life, Restaurant, Travel, Vegetarian/Vegan

Recipe: Southwestern Stuffed Acorn Squash

It was starting to feel like fall late last week, so I picked up an acorn squash at the Farmer’s Market on Thursday thinking I could put it to good use this week with the cooler weather. Naturally the temperatures have been in the upper 70’s all week – summer forever, please! – which doesn’t really put me in the mood for a warm fall dish… but I made one anyway. And when I shared it on Instagram and everyone was interested in the recipe, I figured I’d share it with you all!

This comes together pretty easily and it doesn’t require you to do multiple things at once which I always appreciate. I made this as my main dish, but you could easily have it as a side to something else. Acorn squash are great vehicles to stuff with pretty much anything – so get creative!

Stuffed Acorn Squash | FoodosaurusRex.com

Southwestern Stuffed Acorn Squash
– Serves 2 – 

Ingredients:
1 acorn squash
3 cups kale, roughly chopped
1/2 red onion, diced
1/2 can (15oz) black beans
2 cloves garlic, minced
1/2 cup cous cous
1 tbsp oil
1 tbsp chili powder
1/2 tbsp cumin
1 tsp paprika
1/4 tsp oregano
1/4 cup shredded cheese (I used a cheddar blend)

Directions
1. Preheat oven to 400 degrees
2. Slice the squash in half, remove the seeds. Spray a baking sheet and cut side of the squash with non-stick spray and place the squash cut side down. Bake for 30-35 minutes. 
3. Meanwhile, prepare the cous cous by bringing 3/4 cup of salted water to a boil. Add the cous cous, stir, cover and remove from the heat. Fluff after  5 minutes. 
4. Heat the tablespoon of oil over medium-high heat. Add the onion and saute for 5 minutes. Add the kale, sauteing for another 5 minutes. 
5. Add the garlic, beans, spices (chili powder, cumin, paprika, and oregano). Cook until beans are heated through, about 2 minutes.
6. In a large bowl, combine the kale and bean mixture with the cous cous. 
7. When the squash is done, flip them over and spoon the filling into the squash cavity (it’s okay if it’s overflowing). Top with cheese and bake another 2 minutes until the cheese is melted. 

 

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Filed under Home Cooking, Recipe, Vegetarian/Vegan

A Banana-Free Protein Smoothie!

I know I’m in the minority, but I hate bananas… and they’re everywhere. In cookies! Muffins! Smoothies! After races! I can’t escape them. I know they’re good for me and believe me, I’ve tried to like them. But I just can’t do it. My mom jokes that she must have fed me too many when I was little, and that’s why I don’t like them anymore. I’ll take her word for it and accept the reasoning, since I have no recollection of ever enjoying a banana. Just the thought of them puts a bad taste in my mouth!

I should also note I took to Twitter to ask whether or not you liked bananas and the responses were hilarious. Below are two of my favorites. And yes, the two favorites are proponents of bananas – go figure!

bananas

But enough about bananas – this post is about how you can make a delicious protein-rich smoothie without them! When searching for smoothie recipes, I’ve found most of them include a banana – usually frozen – added for texture. I was never really sure what to use to replace the banana, so instead of trying I completely skipped attempting to make smoothies at home. I remember trying to make a “green monster” a few years ago with frozen spinach and a crappy blender, and it was gross. I begrudgingly gulped it down, spinach mush and all, because I thought I was supposed to like it. I’ve since come to my senses and no longer try to like things just because they’re “cool.”

I like to think that I maintain a mostly well balanced diet, but I know there is always room for improvement. And since marathon training is about to start, I know that my diet is even more important; I need to make sure I’m getting enough calories from the right kinds of foods. That isn’t to say I’m going to stop ordering a side of waffle fries with my breakfast egg skillet that includes potatoes at the diner after a long run (yes, I did that on Sunday), but I need to make sure that aside from those moments of pure gluttony, I’m maintaining a well balanced diet. If there’s anything I’m learning as I get more and more into running – which is an entire post for another day – is that that there is more to it than just running.

Since I want to maximize my nutrition, when I realized I had a big bag of spinach in my fridge, I started to think about how I could use it in a smoothie. Like I said, the first (and only) time I made a smoothie using greens resulted in something I could barely drink. After a few minutes of looking through my pantry, I decided I’d throw a few things in the blender and hope for the best. Thankfully, it turned out really well! It’s funny how limited I felt by not liking bananas when it came to smoothies, when the reality is that there are endless possibilities. I’m looking forward to trying different combinations!

Vanilla Peanut Butter Spinach Smoothie | FoodosaurusRex.com

 

Vanilla Peanut Butter Spinach Smoothie
– makes one smoothie –

Ingredients:
12 oz. Vanilla flavored non-dairy milk (I used coconut-almond)
1 scoop vanilla protein powder (I used Plant Fusion vanilla bean)
1 Tbsp Peanut Butter (I used Earth Balance’s coconut peanut butter)
2 handfuls fresh spinach leaves

Directions:
1. Combine all ingredients in a blender
2. Blend until smooth
*feel free to add some ice cubes to the blender, or just drop them into the smoothie once it’s all blended together

Tell me…
Do you like bananas? 
Have a favorite (banana-free) smoothie recipe you’d like to share?

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Filed under Recipe, Running, Vegetarian/Vegan

Summer Cooking

It’s no secret that summer is my favorite season. Sure it can be oppressively hot, but the days are long, the sun is shining more often than not, and I can get away with boycotting pants much more easily than during the winter months. It also means that I don’t turn on my oven much… which is something I think I get from my mother. We didn’t have central air conditioning in my house growing up until I was in high school, so the mere thought of turning on the oven to make the house hotter during the summer was unbearable. Just writing about it brings back memories of sitting in front of the giant oscillating fan propped in the kitchen, skin hot and sticky, while in my summer uniform – a bathing suit.

So now that I’m in charge of making my own meals, when it comes to summer cooking you can usually find me throwing something on the grill, occasionally turning on my oven’s burners (but never the oven itself), or making things that do not require any cooking at all. Aside from the heat-in-the-house factor, who wants to be inside slaving over an oven when it’s gorgeous outside, anyway? I could take the “easy” route and just eat the same thing every night, but that’s boring. Enter my most recent creation – vegan curry tofu salad! Yes, it has “salad” in the title, but it’s not the leafy greens type of salad… though you could put it on top of one if you wanted.

The idea to make a vegan curry tofu salad stemmed from my love of sandwiches. As a vegetarian, I often feel like my sandwich options are limited since they so often revolve around meat… which isn’t necessarily the case. There are plenty of ways to enjoy sandwiches as a vegetarian, you just have to get creative! I had been thinking about tuna and chicken salad, and how not only are they quick and easy, but you can really make them as simple or dressed up as you’d like (add some apples, celery, spices… it can get crazy!). Since I don’t eat chicken or tuna, and am not a huge egg salad fan, I immediately thought of tofu as a substitute and tried to figure out how I could make it more than just a mushed tofu sandwich (gross). Throw in some curry powder for flavor, some (vegan) yogurt and mayo for creaminess, and something for crunch, and you have yourself a quick, easy, oven-free salad that you can use as a sandwich, a dip, or a salad topper. I’m pretty proud of myself for this one – I had it for dinner on Tuesday, followed by breakfast and lunch on Wednesday. I guess you could say I liked it!

Even though the recipe is vegan, you can definitely use regular yogurt and mayo for a vegetarian version. Or, you can completely ignore the meat-free part and add in shredded chicken! The possibilities are endless.

Vegan Tofu Curry Salad | FoodosaurusRex.com

Vegan Curry Tofu Salad
– makes enough for 4 salad sandwiches –

Ingredients:
1 block extra firm tofu
1/2 cup plain vegan yogurt
1/4 cup vegan mayo (i.e. Nasoya or Veganaise)
1 Tbsp curry powder
1/4 tsp red pepper flakes*
1 cup red onion*
1 cup diced green apple or celery*

Directions:
1. Drain the tofu for 10-20 minutes (I do this by placing it in-between two plates with a heavy book or weight on top, with a paper towel on each side to help absorb the liquid).
2. Once the tofu is drained, add it to a large bowl and mash it with a fork – you want the consistency to look like scrambled eggs. Chunks are good!
3. In a small bowl, combine the yogurt, mayo, and curry powder.
4. Add the curry/yogurt/mayo mixture to the tofu along with your red onion, green apple, and/or celery. Stir to make sure the tofu is evenly coated.
5. Enjoy on bread, a top a salad, or as a dip!

*Notes: The ingredients with an asterisk are optional. You can use more or less red pepper flake for a little kick. The onion, celery, and/or apple give some crunch and flavor, but you can choose which you do or do not want to include.

Tell me…
Do you have any favorite no-cook (or minimal cooking required) recipes for summer?

3 Comments

Filed under Home Cooking, Recipe, Vegetarian/Vegan

Marathon Spectating: Boston 2014

This past Monday, I had the pleasure of cheering at the 118th Boston Marathon.

Even though I didn’t run and am far from qualifying, it was a truly electric and magical weekend. It took only a few minutes of being in Boston to understand why runners so desperately want to run this race. It’s about more than the prestige of hitting a qualifying time. It’s about banding together with thousands and thousands of people just like you – people that love a sport that can be so uplifting and heartbreaking – and having an entire city there to support you, like you’re a rock star.

My magical weekend started on Saturday with a 4.5 hour drive up to Boston after my last longish run before this weekend’s half marathon. The first event on the list was a Strength Running meet-up in Clarke’s at Faneuil Hall. Since Jason is actually my running coach, I didn’t want to miss the opportunity to meet him in person. Of course, being the awkward turtle that I am, I simply introduced myself as Danielle and just assumed he knew who I was (who do I think I am?!). Since the e-mail I use for running related things is tied to my blog, it would make sense that a lot of people know me as “Foodosaurus Rex.” So it wasn’t until I was leaving that I mentioned my last name, and of course felt like a jerk for not having said something earlier. But at least we got a picture together!

Me & Jason!

Me & Jason!

After the meet-up I went to Veggie Galaxy in Cambridge for dinner and had a phenomenal veggie burger. I always like to search for vegetarian restaurants when I’m traveling since there aren’t a lot in my area. So when I saw this was a vegetarian diner, I was pumped to give it a try. I started with a beer (of course), and ordered their Kendall Square burger (hello beer battered onion rings) with a side of french fries. It was so delicious.

Kendall Square Veggie Burger

Kendall Square Veggie Burger

Since I was in the area for work, I drove back up to Lowell (about 30 minutes north of the city) and crashed hard. And before I knew it my alarm was going off and it was time to head back down to the city – this time for an Oiselle Team meet-up! I got to the city early to make sure I wouldn’t have a problem with parking, and did a quick lap around the expo. After the expo I made my way to our meeting spot and we posed for a picture before heading off towards the Charles.

A gaggle of birds

A gaggle of birds

I had three miles on my schedule that day, so I decided to run with a group that was doing a 4 mile shakeout, including Stephanie, Mollie, Mary, and Sara. I also had a nice mini-reunion with (two out of three) of my favorite North Carolina runners, Allie and Ellen! While on our run we actually passed Desiree Linden, and we got a little head nod and wave from her. Of course I geeked out and tweeted about it, which she favored… which resulted in more geeking out. After our run we took a short walk to Render Coffee, which a teammate’s brother owns. They were kind enough to offer free coffee for all of us, and I thoroughly enjoyed my hazelnut latte. Of course I continued my geek fest when I sat down next to none other than Lauren Fleshman, and wanted to say everything but instead said pretty much nothing. She was (no surprise) super friendly and down to earth, and I wish that I actually had things to talk to her about!

Hanging outside Render Coffee

Hanging outside Render Coffee

After coffee I took the T and wandered around Harvard a bit, had a delicious Easter brunch at Beat Hotel (in running clothes, while everyone else was in their Easter best… whoops), and then got to meet up with one of my college swimming teammates for dinner and drinks!

When my alarm went off Monday morning I was ready to go. I knew that the earlier I made the trip from Lowell to the Boston area, the better. I wanted to cheer around mile 23, figuring it’d be far enough from the massive finish line crowds and at a point where people really start to need encouragement. I made it to Brookline around 8am and stopped in to Eagle’s Deli for a breakfast sandwich to fuel the day of cheering. I walked up a few more blocks and positioned myself a few hundred yards away from the mile 23 marker. I had expertly staked out my spot, and was ready as soon as the first wheelchair competitors came whizzing by.

Rah rah!

Rah rah!

I’d been following the elites on twitter, so I knew what was going down in both the women’s and men’s race. At the beginning of the race I – along with almost everyone else – was completely consumed with the women’s race and Shalane. Unfortunately her race started to unravel a bit by the time she reached me at mile 23, but that didn’t stop me from screaming basically in her face as she ran by. I could see the discomfort and disappointment in her face, but I knew she was doing everything she could, and everyone in Brookline was thrilled to see her and applauded her gutsy race. And then, all of a sudden, we realized that Meb was leading the men. I’ve always been a big Meb fan, but my appreciation for him grew after the 2013 New York City Marathon, where he struggled but ran it in with someone and was so humble about it. To think that at (almost) 39 he was leading the race was such a thrill. He was almost 5 minutes ahead of the chase pack when he flew by, and we all screamed as loud as we could in hopes of propelling him those last 3.2 miles to the finish. Of course I was mesmerized by the thought of Meb winning, and followed along on the live stream… I was ecstatic when I saw him cross the finish line!

After the elites went by, I focused on trying to find all of the people I was tracking either via the app or text messages. It was kind of hard to keep track of everyone – for whatever reason I had a hard time figuring out from the 30k alert how long it would take them to get to me at mile 23. Plus, I was so afraid I’d look down at my phone and miss someone! I saw almost everyone I hoped to cheer for  – Jason, Jess, Jenny, Laura, Mary, Sara, Corey, Lindsey, Dani, Mollie, Julia, Stacey, and a few others I’m probably missing. It was tricky to try and yell loud enough for everyone to hear me and see me, but I was able to pierce the sound of the crowd around me for a few runners. My favorite was Mary, who happened to be running right on the side I was cheering. I basically screamed in her face – I’d like to think it helped propel her to her amazing PR! Unfortunately I missed a few people, and some people didn’t hear me, but I spent four solid hours cowbelling; I have the bruises and raw skin on my hand to prove it!

I was exhausted by the time I got back to my hotel, but it was so worth it. I would do it again in a heartbeat – and I hope I can be back up in Boston for Patriot’s Day 2015! Next up on my cheering schedule is this Sunday at the New Jersey Marathon. So if you’re running, let me know… I’ll be sure to cowbell for you! But first, I need to run my own race – Asbury Park Half Marathon tomorrow!

4 Comments

Filed under Running, Travel, Vegetarian/Vegan

Sushi Salad and Beer

I participated in an Influencer Activation on behalf of Millennial Central for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.

It’s no secret that I love beer… and especially trying new-to-me beers. I’ve even dabbled in the arts of brewing my own beer, which I need to get back to doing. So when the opportunity to try Kirin Ichiban beer presented itself, I jumped at the offer. I mean, what could be better than getting some Japanese beer and pairing it with some Japanese inspired food? Not much if you ask me!

I was sent both the Kirin Ichiban and Kirin Light to sample, and really enjoyed them both. Kirin Ichiban is a 100% malt beer and only uses the first strain of malt liquid, which results in a crisp, clean, and refreshing taste. Kirin is one of the oldest breweries in Japan, and their mascot is the mythical Kirin beast (which is on their label), which is believed to bring serenity and prosperity. Since I’m currently in taper mode for my half marathon in two weeks, I’ll take all the serenity and prosperity I can get! I had the first beer pretty much as soon as the package arrived, but saved some to serve as inspiration (and as a pairing) for a light and delicious dinner.

Sushi Roll Salad | FoodosaurusRex.com

My original plan was to make a noodle dish, but after receiving some goodies to help with sushi making (sushi rice, nori sheets, and some wasabi paste), I figured I could put them to good use with some veggie sushi rolls. As I was cooking the rice, though, I had another thought… what if I turned the sushi rolls into a salad?! Serving all of the sushi ingredients deconstructed over a bed of lettuce was genius; it really cut down on the labor (I’m not exactly skilled when it comes to rolling sushi), and was just as delicious. I really can’t believe I haven’t thought of making a sushi styled salad before – it was wonderful! I definitely plan on making this salad a lot more… and paired with a beer it was perfect.

Sushi Roll Salad | FoodosaurusRex.com

Sushi Roll Salad
– Serves 2 –

Salad Ingredients:
1 cup cooked sushi rice
4 cups spring mix or chopped romaine lettuce
1/4 cup carrots, chopped
1/2 cucumber, diced
1 avocado, diced
1 sheet nori, roughly chopped

Dressing Ingredients:
2 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 tsp chili oil [or sesame oil if you don’t want any heat]
2 tsp wasabi paste

Directions:
1. Add all of the dressing ingredients in a small bowl, and whisk to combine.
2. In a large bowl, add the spring mix, carrots, avocado, cucumber, cooked rice, and shredded nori. Toss the salad with the dressing.

4 Comments

Filed under Beer, Food Blogging, Food Review, Recipe, Vegetarian/Vegan

Meatless Monday: Southwestern Pierogi Bake

I participated in a campaign on behalf of Millennial Central for Mrs. T’s Pierogies. I received a product sample to facilitate my review and a promotional item as a thank you for participating.

I’m aware that the title of this blog post may seem a bit confusing; pierogies are typically Polish… so how could I use them in a Southwestern dish?! Well, I’m completely obsessed with Southwestern and Mexican food, so I’ll make it any chance I can. When I was selected to participate in this Mrs. T’s Pierogies campaign, I knew I wanted to do more with them than just serve them as-is with dipping sauce, or with sautéed cabbage. And with 11 different varieties, there’s something for (almost) everyone. Being that I love bakes (who doesn’t like to throw everything into a dish and put it in the oven?) and Southwestern flavors are my favorite, I decided to run with it.

I had visions of this meal the entire time I was running my 15 miler on Saturday, and couldn’t wait to put it all together. It was easy to prepare, and really hit the spot for dinner. Of course I was pretty wiped out after my long run, so I spent the rest of the afternoon and evening on the couch; though I may have even taken a pancake induced nap in the early afternoon. Conveniently, Mean Girls was on (can you believe the 10 year anniversary is coming up?!), so I enjoyed my pierogi bake while watching one of the greatest movies of all time (yes, I said it).

This Southwestern Pierogi Bake is perfect for any night of the week, and can easily be transported for a potluck dinner or party. Plus, it can be made with real chorizo or soy chorizo, so it’s easily adaptable to everyone’s meat preference. I’ve really enjoyed the opportunity to think outside of the box when it comes to pierogi meals. While I love a good pierogi and cabbage mix, this may be my new favorite way to enjoy Mrs. T’s Pierogies!

Southwestern Pierogi Bake | FoodosaurusRex.com

Southwestern Pierogi Bake
– Serves 4 – 

Ingredients: 
1 box Mrs. T’s Pierogies, any variety [I used potato + cheddar]
1 red onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 jalapeño, diced [you can use less/de-seed it if you don’t like spice]
6 oz. (soy) chorizo [I used soy chorizo to make it vegetarian, but you can use the real-deal, too]
1/2 cup black beans, drained and rinsed
1/3 cup of chunky salsa
1 cup shredded cheese blend
2 Tbsp oil
2 Tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp oregano
salt + pepper to taste

Directions:
1. Preheat oven to 400 degrees
2. Spray a baking sheet with non-stick cooking spray, and cook the pierogies for 10 minutes
3. Meanwhile, heat the oil over medium-high heat, and sauté the onion and peppers for 10 minutes until they begin to soften. 
4. Add the chili powder, cumin, paprika, and oregano, and cook for an additional 2-3 minutes, until combined and fragrant.
5. Turn the heat down to medium, add the chorizo and beans, and cook for another 5 minutes.
6. In a 9×11 baking dish, pour the salsa and layer the cooked pierogies, followed by the sautéed mixture. Top with shredded cheese.
7. Bake an additional 12 minutes, until the cheese is bubbly and golden brown.

Feel free to check out Mrs. T’s WebsiteFacebook, or Twitter for more information and to see all the different kinds of pierogies they offer!

Tell me…
Are you a pierogi fan? What’s your favorite combination? 

4 Comments

Filed under Food Blogging, Home Cooking, Recipe, Vegetarian/Vegan

Souper Simple: Kale, Tortellini, & Bean Soup

Two recipe posts in one week – look at me go!

Whenever I’m training for something, you can assume that I’m hungry at all times. Since my next (goal) race is the Asbury Park Half at the end of April, training has been getting more intense as each week passes. I’m averaging weekly mileage that I’ve never seen before (40+ miles), so it’s no surprise my appetite has grown to match. So when it comes to my meals (especially dinner), I try to get the most bang for my buck. I always want to make sure I’m eating a decently balanced meal that is quick and easy to prepare. On weekdays where I have to run anywhere from 6 to 10 miles, time is of the essence. Plus, I want to make sure I’m fueling and refueling properly.

Enter this Kale, Tortellini, and Bean soup! It comes together in a matter of minutes, has barely any prep, and can easily be doubled (or more!) and frozen. It’s perfect for a quick weeknight dinner, and even better for lunch!

Tortellini, Kale, & White Bean Soup | FoodosaurusRex.com

Simple Kale, Tortellini, & Bean Soup
– Serves 2 –

Ingredients:
4 cups vegetable broth
2 cups your favorite tortellini [I used frozen]
3 cups chopped kale
1/2 cup white beans [Cannellini, Great Northern, Navy beans, etc.]
Salt + pepper to taste

Directions:
1. Heat the vegetable broth over high heat until boiling.
2. Add in the tortellini, turn the heat down to medium, and cook for 10 minutes, stirring frequently.
3. Add in the chopped kale, and allow it to wilt for 5 minutes. 
4. Add in the white beans and allow them to heat through, an additional 2-3 minutes. Season with salt + pepper to taste. 

4 Comments

Filed under Food Blogging, Recipe, Running, Vegetarian/Vegan