My Oatmeal Obsession

Okay, so yes, it's my third post of the day (technically speaking) but the thing is, I'm just playing catch-up. I have a whole slew of recipes I've made from about a week ago, and that I haven't shared, and I want to get this blog off the ground and full of delicious-ness! So, without further ado, the recipes: (since I have nothing else to say. I've exhausted my stories)

OATMEAL!

I love oatmeal. It's definitely on my list of top 10 favorite foods for its versatility, staying power, heart-warming qualities, and simplicity. What more could you ask for? I eat it for breakfast (most) days, so the variations are steady and I'm learning how to get more creative. (with the help of Lauren, the Oatmeal Artist. I discovered her blog about 2 days ago and it's fantastic! This recipe closely resembles her Blueberry Cashew Oatmeal, minus the nuts, so I guess great minds DO think alike!) My last few attempts are pretty standard, but of course, we all know what went in to them. Any guesses? Bueller? Bueller?

That's right... BLUEBERRIES! They just never run out, do they? Along with my odd personality and ability/ inclination to take terrible pictures. But it tasted good!

Here's the key to really good oatmeal that has taken me far too long to learn, sadly. Make it on the stove! It absorbs so much more water that way and leaves you with much fluffier oats that are also quite a bit more voluminous and filling. Plus, when you take pictures of the cooking, they look really pretty! (The blueberries bleed out and the oatmeal turns purple! It's a freaking miracle!)

Berry Overload Oatmeal

1/2 Cup Rolled Oats

1 and 1/4 Water/Coconut Milk Mix 

(I used 3/4 water, 1/2 milk. You can also use any type of milk you like, or all milk, or all water. It changes the flavor slightly, but you pick!)

Handful Blueberries

Handful Blackberries

1 tsp. Vanilla Extract

1 Packet Sweetener or  2 drops Stevia, or more/less to taste

1. Heat water/milk to boiling in medium stovepot. Add oats and stir once, then allow to cook for about 3 minutes until they begin to get very fluffy and most of liquid is absorbed. Stir it up!
2. Add berries and stir again. Reduce heat to medium and cook for another 1-2 minutes until berry juices start to seep out and color the oatmeal.
3. Remove from heat and add vanilla and sweetener to taste.
4.  Dish into a little bowl, because it just looks so much better, and ENJOY!

Another Gorgeous View of this Purple Passion!

Blueberry Peach Oatmeal

(A Variation of Berry Overload Oatmeal)

Follow Instructions for Berry Overload Oatmeal, except substituting 1/2 cup thawed frozen peaches for the blackberries. Or in addition if you wish. Also add a dash of cinnamon and nutmeg, and VOILA... you have now transformed it into THIS!

Quinoa, Quirks, and Quotes

The 3 Q's. Or at least my 3 current favorite ones.
-Quinoa: That little high protein grain/fruit that is just so CUTE. It's like a little ball with a tail on it. Which of course leads us to number two:
-Quirks: I'm full of them. I do some pretty random stuff. I'm a little OCD, and I periodically exclaim random things. Often these things are related to number three:
-Quotes: I just love them. They make great conversation starters and continuers. They can inspire you or bring tears to your eyes. It doesn't even really matter if they are cliche. They just brighten up our world!

So today, you get all three! YIPPEE!!! (rhyming... falls under category number two. Although often, related to category number three. Not too many words rhyme with quinoa, so I think we're safe on that front.)

Italian Veggie Quinoa 'Risotto'

1 Portabella Mushroom Cap, diced

1 Cup Cauliflower Florets, diced

1/2 Medium Zucchini, sliced into Coins

1 Tablespoon EVOO

2 Cups Vegetable Broth

1/2 Cup Quinoa

1/2 tsp. Basil

1/2 tsp Oregano

1/4 tsp california lemon peel, or lemon zest

Salt and pepper to taste

1. In pan or wok, heat oil on medium high. Add mushroom, cauliflower, and zucchini. Cook until tender and soft. 
2. Add quinoa and cook for 30-45 seconds to lightly toast it
3. Add first cupful vegetable broth, about 1/2 cup at a time. Allow most of it to be absorbed by quinoa before adding second 1/2 cupful.
4. Add last cup of vegetable broth and cover, reducing heat to low-medium. WALK AWAY and leave for at least 5 minutes. Go for 10 if you can bear the suspense (I couldn't).
5. Stir it up and make sure all liquid is absorbed. Add spices. Serve and ENJOY!

COTTAGE CHEESE TOMATO CUPS

1 Medium Tomato- about 5 oz

1/4 cup low-fat cottage cheese

Black Pepper

Paprika

Dill

Onion Flakes

Italian Seasoning

1 tsp. Parmesan Cheese, or Nutritional Yeast for Vegans

1. Preheat oven to 250.

2. Cut circle in top of tomato to remove 'lid'- don't cut all the way down through the tomato, just most of the way so you can remove the core. Do your best to hollow it out, making enough room for cottage cheese mixture to go inside.

3. Combine remaining ingredients (all spices are a pinch unless otherwise noted, or to taste.) Using a spoon, stuff into hollowed out tomato.

4. Bake in shallow glass pan for 15-20 minutes, until tomato begins to get soft and cheese mixture gets a little 'oozy'. Serve and ENJOY (with quinoa, rice pilaf, or fluffy Italian bread and green salad.)

Now for the quirks. I noticed as I was writing this post that the tomato ingredients look like an hourglass. This pleased me to no end, for no particular reason whatsoever, except that it's cool. I just like random things, as I mentioned before. I'm a runner. As my XC coach would say, "It's all that oxygen debt catching up with your brain." And I wouldn't disagree with him. My team is crazy.

If you've never had the privilege of being on a XC team, let me just say: you missed out. My team in particular is the most awkward, fun-loving, supportive, kind, generous, silly, happy bunch of teenage girls on the planet. For instance, we did a scavenger hunt run/photo shoot (AKA a 'kodak run'). In every single picture we had to take, someone is doing something completely outrageous, just because that's how we are. Here's some examples:

Notice girl hiding underneath truck... or me posing like a model

Pretending to eat ice cream...in front of the closed sign

"Oh look a boat! We need a picture of that!" "Ok! (hops in)" "Sarah, you can't just go on to someone's boat!" "We needed a picture..."

And I've mentioned my little OCD-ishness before. Well, Pinterest drives me nuts every few weeks. I accumulate so many pinned recipes from all of my favorite blogs that I don't know what category to put them in and I have to create whole-new boards and rearrange EVERYTHING. It takes hours.

I love it.

I mean, take a peek at my neat freak grocery list:

But you've probably stopped reading this post by now, since it's far too long. In fact, you just scrolled down to the recipe to see how to make some new food. Don't worry. I've done it, too. No hard feelings. After all, among my quirks: talking to myself randomly. Or singing. Or humming. Like Winnie the Pooh. (he's sooo CUTE. <-- #2)

We'll end on a quote, since I absolutely love them. I hope you enjoy this one (it applies quite nicely to my culinary journey, particularly the baking aspect):

SUCCESS is going from FAILURE to FAILURE without a LOSS OF ENTHUSIASM. ~Winston Churchill

Question Time! I've already shared a bit about my XC team: have you ever participated in organized sports or exercise? Tell me about the great (or not so great) times you had and the funny shenanigans that occurred.

Connections on the Blogosphere

Well, I'm starting to get my blog out there, and MAN it feels great. I pretty much squealed in delight when I got my first comment and then went for a 5 minute dance rave... which my poor sister had to witness. I think she's scarred for life. But a special thanks to Rachel for being the person behind that comment. You will forever hold a special place among my 'blends' (I am now picking up on blogging slang, this particular term meaning blogging friends. Oh, I am in way over my head...AHHH).

Today's run, sadly, was back to the old routine mostly because of insufferable heat (I'm a wimp) and an overwhelming desire to return to the computer and get on with all my little blogging endeavors. I don't think I've ever done something 'halfway', and this is proof. Later today I plan on taking my little doggy for a walk just to be sure I get enough fresh air. I think, sadly, at this point I would take a laptop computer on a walk with me if A) I had one and B) I could type and walk at the same time. There simply are never enough hours in the day for everything I want to do. I don't know what's going to happen when school rolls around next week.

An Empty Bowl Awaiting Today's Recipe.... Pretty Bowls Make Everything Taste Better!

Today's breakfast consisted of a slight adaptation of Katie's Peach Breakfast Bake. An update on the status of our fridge/freezer: still not working. The repairman finally got a chance to come yesterday and it turns out we'll have to order a new part and then he'll have to return to install it. So, out came all of our frozen foods, and I am trying my hardest to be as not-wasteful as possible when it comes to them. Frozen peaches that were dethawed already? Check. Time for some peachy-keen recipes, then! (The other sad thing is nothing keeps, so I've been trying to make single-serve things. And although Katie's recipe supposedly serves 3 people, I adapted it to my needs for... 1. I mean, it only came to about 400 calories total after my modifications, so I think it was justified...Maybe.)

Here's A Picture of Mine

Hi-Ho CHEERIO PEACH COBBLER

*For the Peaches*

2.5 Cups Sliced Peaches (Thawed, from frozen bag. Or slice your own)

1 T. Brown Sugar

1/2 T. Cornstarch

1/2 T. Lemon Juice

1/2 tsp. Cinnamon

Dash Nutmeg

Dash Ginger

*For the Topping*

1 Cup. Cinnamon Cheerios, crushed a little bit

1 T. Coconut Butter, melted

1. Preheat oven to 350 degrees.
2. Combine all ingredients for peaches in small bowl.
3. Top with slightly-crushed cheerios (you will want some to remain as whole O's)
4. Drizzle entire dish with butter
5. Bake for 45 minutes
6. ENJOY! I like it better served cold, actually, but it is good warm too. You can combine it with yogurt, whipped cream, ice cream, fro-yo, or pudding. I also might recommend some vanilla protein oat pudding!

*Note, I ate this whole bake. It wasn't too incredibly filling, I would say, so for a big fruity breakfast you might do the same. Or eat half as a small pre-workout meal and the rest at the end for your post-workout recovery snack. In any case, enjoy it how you like!

*In my recipe, entire dish, yes EVERYTHING totals up to be: 405 calories, 75g carbs (Don't freak out-most are natural sugars from the peaches or whole grains from the cereal!), 6g fat

QUESTION OF THE DAY:

What is your favorite dessert flavor/indulgent dessert, specifically? Mine would have to be peanut butter chocolate pretzel. All together. MMMMMM. I plan to make some awesome adaptations of healthy things with your ideas, so keep me posted!

Chili and Cornbread

It's that universal meal that seems to just find a way to be a staple of meat-eaters and vegetarians alike. CHILI. The little ditty did, in fact, get it right: "Beans, beans the magical fruit, the more you eat the more you toot, the more you toot, the better you feel, so let's have beans for EVERY meal!"

So let's talk about beans. Either you love 'em or you hate 'em. Or you, like me, are on a journey towards loving them after a long journey of hating them. The first positive things I found out about beans are:

1. the fiber. Some types can have as much as 8 grams of the satisfying stuff!
2. the protein. 6 grams or so for a veggie-ish food? Not bad, beans, not bad.
3. the versatility. Some beans, like white beans, can even be mashed up in desserts or in cookie dough for a nice boost and a very silky texture. Who would ever have guessed?

Beans. That's about all I have to say on that front. Except, maybe, that they go incredibly well with...

CORNBREAD!!

For Which I Tweaked Indian Head's Cornbread Recipe! (With Rosemary, Cheddar, and Olive Oil!)

1 Cup Yellow Cornmeal

1 Cup White Flour

2 T. Sugar

2 tsp. Salt

3 tsp. Baking Powder

2 tsp. Rosemary

1/4 Cup Extra Virgin Olive Oil

1 Cup Milk

1 Egg, Beaten

1/3 Cup Grated Sharp Cheddar Cheese

Preheat oven to 425 degrees. Mix together all dry ingredients. In separate bowl, mix together wet ingredients and cheese. Pour wet ingredients into dry and combine until just mixed. It should still be a little lumpy. Pour into greased 9x9 pan and bake 20-25 minutes. ENJOY!

You can even kind of see the little rosemary bits!

AND NOW.....THE COMPLETELY XC Kitchen Made Recipe for

SARAH'S SUPER CHILI! (to be served with said cornbread)

*The one sad note about this is that I never got to eat it. Because I was making dinner for my family, my Dad wanted me to use up the leftover pork and ham from our fridge. THUS, it is not vegetarian :(  *

1 Lb. Dried Black Eyed Peas, Rinsed

6 Cups Water

1 tsp. Garlic Powder

2 tsp. Curry Powder

1/4 tsp onion powder

1/2 tsp. cumin

Pinch Mustard

1 tsp. Coriander

Pinch Turmeric

1 Onion, Chopped

1 Tomato, Chopped

1/2 Head Cauliflower, Chopped

4 oz Cooked Ham, Chopped

6 oz Cooked Pork Loin, Chopped

1/2 Cup Ketchup

2/3 Cup Hickory BBQ Sauce

1 Dried Poblano Chili

Salt and Pepper to taste

1. Simmer beans in water over medium heat with all spices for 1-2 hours until soft.
2. Add chopped vegetables (I would probably even add about 2 chopped carrots) and continue simmering, now on low heat, until they get soft (another 30 minutes or so.)
3. Remove from heat and let stand in fridge for 1 day or overnight to thicken.
4. Return to stove at medium heat and add remaining ingredients. Remove the chili when it is soft and begins to 'wilt' in the mixture. You may want to vary the amount of ketchup, meat, and BBQ sauce because I was eyeballing it. If you want it spicier, add another chili pepper. If you want it less sweet, add more ketchup and less BBQ sauce. It's up to you.

You know what comes next.... ENJOY!

My Dream Day: Long Runs and Cooking Stores

Well, as you've probably gathered from the title of this blog, I'm a runner. And it just occurred to me that I haven't talked about running AT ALL so far. That must be a record for me, considering I can barely take my rest days off, I'm so in love with it. Running is just awesome. And I'll tell you why.

Feel the wind at your back (or if you're slightly less lucky, at your front) blowing away all the cares and concerns that have been brewing throughout the day. Hear the dull thud of each step as you pound along the pavement in a beautiful, easy-to-find rhythm. Let your mind wander wherever it may, because right now, you are simply in touch with YOU. Every muscle, no... every CELL, every MITOCHONDRIA, every ATOM is alive and propelling you on to destiny.

I can be a bit melodramatic at times.

But I whole-heartedly believe in what I just wrote. Going for a run is one of the best gifts you can give to yourself on a daily basis. And it's FREE! (provided you don't get swept up in all the junk...heart monitors and calorie counters and fancy watches and shoes and shorts and shirts and leggings and compression socks and, well, the list goes on...)

So the best part of my day thus far was my run. Even though I got lost on it. Maybe ESPECIALLY because I got lost on it (that made it longer than planned.) You see, living in a tiny neighborhood, I don't have many options of where to go when I run. I must have covered the same route hundreds and hundreds of times, and as much as I love it, I've got to say.... it can be kind of boring.

Today I ventured off the beaten path, quite literally, by going to some newly-discovered trails that start a mile and a half from my house (part of why I've never been is just that... by the time I run to them, I usually need to turn back because in my busy, AP-class studded life, there isn't time for long runs). I glanced over the map posted at the start of the main trail and briefly considered taking a copy to go just in case...and then decided I was too cool for that. Ha. Serves me right.

I think I must have gone all over that network of trails today before finding the one that I wanted (I did remember the specific colors of where I needed to go. That gives me some credit, right?) and it took me at least 50 minutes. It was pure, exhausting bliss. I got scratched by thorns, my calves and thighs were screaming, I was getting a little bit anxious...but it was all worth it. I'd do it again. Except now it wouldn't be getting lost. It would just be having a long run.

Speaking of things I love, I got to go to the mall for Connecticut's tax-free shopping weekend. I went to a cooking supply store, and I must admit, I found a small haven there as well. If only I had unlimited access to all the funds I needed, then I would have gone on a MAJOR shopping spree. No joke. There were some really nifty gadgets I would like to try. Like this one:

Or the Yonanas (my friend has one and I adore it. I mean... healthy ice cream? What more could you want out of life? And it's totally delicious! I've tried the DIY version but it doesn't yield the same texture at all. Speaking of which, my food processor broke! I'm in mourning.)

And here is the wall of measuring gadgets, whisks, spatulas, timers, food scales, and everything in between. It was so TALL, and packed with different options. I wanted them all.

But, since I needed new school clothes, alas, no new kitchen gear for moi. That's okay. Christmas is only 4 months and 3 days away. But who's counting? (me! me! pick me!)

Time for a delicious recipe! I was trying to think of something creative that would embrace the good mood I was in today, so what better than a DESSERT? I know you're getting tired of all the berry posts, like the Summer Lovin' Salad and the Very Berry Pancakes, but hey, it's not my fault the fridge isn't working. And this one is different. It's DESSERT, for crying out loud.

TRIPLE BERRY BANANA BARS

4 servings Nilla Wafers, Crushed to Fine Powder (About 32 cookies)

4 Tablespoons Butter

2 Very Ripe Bananas, Sliced

1 Cup Ripe Strawberries, Sliced

12 oz. Red Raspberry Preserves

1 Cup Ripe Blueberries

1 Cup Flaked Coconut

1/2- 1 Cup White Chocolate Chips

1 Can Sweetened Condensed Milk

Extra Nilla Wafers for Crumbly Topping

Heat oven to 350 degrees. Crush Nilla Wafers by placing in large plastic bag and rolling over (closed) bag with rolling pin. Place butter in 9x13 pan and pop into the oven until all butter is melted. Swirl it around to coat all the pan evenly, and then pour in your nilla wafer crumbs. Coat all crumbs with butter and press firmly into pan. If you need more butter, USE IT! Evenly distribute sliced bananas and berries over crust. Drop preserves over everything by spoonfuls so they, too, are fairly evenly distributed. You don't need to spread them with a knife, however, they will even out more with baking. Sprinkle on coconut and desired amount of white chocolate chips. Pour sweetened condensed milk over whole thing, making sure that it too is poured EVENLY. Bake for 40 minutes or until milk is no longer gooey. Allow to cool and sprinkle with additional nilla wafer crumbs, or even chopped pecans if you like! ENJOY!

They look kind of patriotic, don't they?

Here's a little laugh for the day, just something I saw in the mall parking lot (it fits with my them of getting lost, too, coincidentally) :)

Pancakes for Lunch

Well, it's been one of those days. The kind where you get that annyoing little black cloud following you around and everything seems to get you really emotional. Your iPod is on shuffle, and it seems to pick the very songs that are guarenteed to make you cry. Your dishwasher didn't work so you end up eating things straight from the container with plastic utensils. All the shampoo is gone so you scrub your hair with bar soap (it only seems to make it more greasy... who's with me?) You can't find anything that you're looking for and all the sudden you've been looking so long that you don't even remember what it was that you were looking for. Uggh. Oh, and did I mention that it was cloudy outside again?

So I started the day on the wrong side of the bed to say the very least. But that's no way to live life. Frowns never helped anyone. And, as one of my absolute favorite quotes puts it, "Above all, be the heroine of your life, not the victim." (Nora Ephron) So I decided to stop looking for all the reasons that the day was going to stink and making reasons that it would be good.

This may seem like a really cheesy post, but believe me, it took years for me to discover that fairly obvious key to living happily. It's time for a blog reality check. In other words, putting myself out there again; being a heroine and not a victim. Nothing was ever gained from hiding. Well, reader, this blogger has a long and turbulent history of mental illness. The works. Anorexia Nervosa, Anxiety Disorder, Manic Depression, Passive Suicidal Thoughts... And I still struggle. The world can be a pretty harsh place. I always used to use that as an excuse to give up and draw into myself, thinking that if the world was so cruel it didn't deserve me, nor I it. Of course, there are way more to all my mental illnesses than that, but you get the picture...

So here's the thing. No matter what you are going through, you will encounter obstacles. You will feel beaten, unhappy, dissatisfied, and bitter. But you will also have those flashes of pure joy and glee. Make them worth it. Take the not-so-great days and doctor them up with a little bit of love. Because we only get so many chances to start a new day (on average, 25,550 for an American). Don't waste them hating yourself or your body or other people. It won't do anything but push you farther down into that pit of despair.

Instead, look for something meaningful. And if nothing seems that way, try something fun. And if nothing sounds fun, at least eat something that will be good and nourishing. I find that when I'm grouchy, it's often because my body needs some good old-fashioned treats (I'm no physchologist or nutritionist YET, but that's just my opinion here. Indulge once in a while. It helps.)

So sometimes that means 'breaking the rules' a bit.

Like having PANCAKES for lunch.
VERRY BERRY PANCAKES to be specific.

Perfection :)

Because obviously you didn't get enough berries yesterday with the Summer Lovin' Salad. Clearly I didn't (and the fridge still isn't fixed!) Now, I was pretty nervous about making these. I've never invented my own pancake recipe before. I can be a good cook... when I follow directions. But, like I said, today was a day to break out of my comfort zone. So I went for it. And amazingly, they were not only EDIBLE, but they were pretty good. Especially warm, spread with blackberry jelly and a little bit of coconut butter. But I'm getting ahead of myself. Here's what you need to do:

On the griddle





VERY BERRY YOGURT PANCAKES (High Protein, Whole Grain)

1 flax egg (1 T. whole flax seeds+ 1/4 c. water)

1- 5.3 oz container strawberry Greek yogurt (or blueberry/blackberry...even vanilla)

1/2 c. rolled oats

1 tsp baking soda (I think it could be reduced. Probably go with 1/2 tsp)

1 tsp vanilla extract

1 Tablespoon Blueberry or Strawberry Syrup

2/3 cup water/almond milk

1 scoop vanilla whey protein powder (can omit. Just reduced water/milk to 1/3 c. or so)

Optional: Cut up berries or nuts

Combine flax egg, yogurt and oats in blender or food processer. Pulse and blend until oats and flax are all ground up and everything is nicely mixed. Add baking soda, vanilla, syrup, water, and protein powder. Mix again, probably another 1 minute until everything is well blended and there are no chunks. Drop by 1/4 cup fulls onto griddle or skillet at 300 degrees. Be sure to grease/spray skillet first. If using berries and nuts, throw on top of each pancake now. Allow to bubble, but DO NOT TURN OVER until pancakes start appearing tan. You can test if they are ready to flip by nudging spatula underneath and seeing if pancake stays together. They should fluff up quite a bit. Flip and cook until done. They DO take a while... I will work on that. When fully cooked (ie staying together and looking a deep brown) put on plate and serve. I recommend spreading them with jam and coconut butter, as stated before. You could also put in additional berry-flavored yogurt and roll them up for a little portable crepe.

*Makes about 9 pancakes. Can be 1 REALLLLY big serving, but serves 2-3 generally. Whole recipe only has about 500 calories!*

Look how FLUFFY I am!

Summer Lovin' : My Affair With Fresh Produce

For all my fellow foodies out there, you know what the best part of summer is: Fresh Produce. The whole gambit of food options finally opens up for us, nice and cheap, often organic and even, dare I say, BETTER TASTING than the produce throughout the rest of the year. Especially winter. I mean, I've got nothing against apples and oranges... but there's a time when a girl needs some strawberries and peaches. Am I right?

Well, in any case, the sad part is that summer is almost over, at least up here in New England. *SIGH*  Now all I can think of is a dreadful, cold, rainy winter that is almost sure to show up... even if it won't be for another few months. (Maybe I should just be happy I don't live in Seattle.) What's making things worse is our fridge is acting up. As in, the freezer is way too cold and the fridge part isn't really cold at all. Since I'm not any good with technology, I'm leaving all those problems up to my Dad. Since we're too cheap to just call a repairman, this is what our kitchen currently looks like:

Kind of a mess. Basically, there are frozen foods sitting around in the sink, all over the counter tops, on the island, blocking the stove... it's not really ideal. But, hey, if it fixes the fridge, I'm all for it. Because with the fridge NOT working, all our saved up summer produce, frozen and fresh, is going bad. And having just done an entire project on food safety, I'm pretty sure we'd be violating restaurant health code (if we were in the restaurant biz).

But I like to problem solve. I'm a geek, remember? Having a chemist and an engineer as your parents as well as a sibling majoring in biology and another majoring in economics, you just kind of can't help but develop a bit of an OCDish tendency here and there. For instance, my quirks include:

• Sorting out all the crayons I own into individual bags based on color groups
• Organizing the spice cabinet alphabetically
• Not opening one package of something until all the open boxes have been finished
• Tearing off those annoying 'fringies' when you take paper out of a notebook

And that's just a few. Believe me, though, I don't hold anything against anyone with OCD. I have a bit of it myself and some of my best friends struggle with it. It's a real mental illness. So please don't take offense. I try and write with a bit of levity on serious situations. It's an attempt to lighten the mood. But moving on...

My problem solving.
So, here we have all these lovely fresh fruits and veggies just NEEDING to be eaten, and here we also have a hungry, teenage, vegetarian trying to think of something for lunch. Do you see where this is going?

A Summer Lovin' Salad!

I really love salads. You can put almost anything in them, and they're nearly impossible to mess up. Today's creation did not disappoint. That being said, it was a new experience for me. Usually, my salads are pretty plain-o, jane-o, boring. Lettuce, tomato, pepper, cucumber, peas, carrots, and a healthy drizzle of Italian vinaigrette. Well, I know a lot of people swear by putting fruit on their salads, but it always sounded gross to me. The sweet flavors combined with the hardier, saltier ones? Hmmm. I was skeptical. Especially since I had added in a veggie burger as a protein source. Berries plus veggie burger in the same forkful? I was reluctant to try. But those berries were getting old, and they were just SCREAMING my name. So into the salad they went.

And it was good. I'm a believer (yeah, yeah, yeah, yeah, yeah, yeeahhhh). The veggie burger paired with blueberries is actually an excellent combination, if anyone is interested. I may have to expand on that idea at some other time... But back to the salad.

SUMMER LOVIN' SALAD

1 portabella mushroom cap

Splash Balsamic Vinegar

Dash of Rosemary

About 10 leaves Romaine Lettuce (?)

1 Frozen Veggie Burger (or homemade)

1/4 cup FRESH blueberries

3 FRESH strawberries

1/3 cucumber, sliced

 Red Pepper, cut into strips

1 T. Red Wine Vinegar

1/2 T. Extra Virgin Olive Oil

Pinch Sugar

Drizzle the Portabella cap with balsamic vinegar and sprinkle generously with rosemary. Place on top of the frozen veggie burger and microwave on high for 2 minutes (cooking times may vary). Meanwhile, toss up your salad with remaining ingredients. You can arrange them artfully if desired, because pretty things sometimes seem to taste better :)  When portabella/burger are done, take them out and slice them up. Place on top of rest of prepared salad. Mix together vinegar, oil, and sugar, then pour over salad.

And... as always... ENJOY

Another View....