In college, I used to dread Sundays. I would wake up around noon (still feeling the effects of Saturday night partying) and have a ton of things to do before the day ended: papers to write, chapters to read, lab reports to finish, a long run with the cross-country/track team, and maybe some laundry. But over the past few years, Sunday has become my favorite day of the week. I’m a total Grandma and don’t really stay out late anymore, so waking up at a decent hour is no problem. I’ve also learned to love long runs because they’ve become something I want to do rather than something I have to do. Oh, and I don’t have homework anymore. That’s pretty sweet! So I’ve decided, Sunday is my new favorite day!
Favorite day started off with a walk to Dunkin’ Donuts for a latte lite. Love.
And then it was time for oats in a jar. I had about 1-2 Tbs of almond butter left at the bottom of the jar, so I made stovetop oats and then added the oats to the almond butter container. The hot oats melted the almond butter and everything mixed up quite nicely!
1/2 cup oats made with 1 cup water, splash of milk
sea salt and cinnamon
1-2 Tbs almond butter
a few chocolate chips
My oats were perfect fuel for a long run! The weather was so amazing in NYC yesterday – sunny and 68 degrees when I set off for my run. I stopped around mile 6 to stretch out my ache-y IT band, but other than that I felt strong throughout my 12.5 mile run. I finished in 1 hour, 49 minutes which is about 8:45 per mile pace. If it weren’t for time constraints, I would have run longer! Love this weather. Can we just skip January, February, and March?
I met Katie for 5pm yoga and the same instructor from last week was teaching class. I love, love, love this teacher. Her core sequence is killer, but the deep stretches and the instructor’s mind-body philosophy more than make up for my sore abs. I don’t think it would be cool to take a camera into the studio, but I wanted you all to see what Yoga to the People looks like, so I pulled an image off of their site (thanks http://yogatothepeople.com ). If you’re in the NYC, San Fran, or Berkeley areas, you have to check out this studio. I think the instructors are great and I love that the classes are donation based. Sometimes I have more money in the bank account, sometimes I have less, but I can always manage a donation for a yoga class. And that’s a very good thing.
*Note for those unfamilar with yoga: this photo makes it look like the class is worshipping an altar or something, but they’re really just in child’s pose (a gentle, resting pose).
After a quick stop at Trader Joe’s (madness on a Sunday evening!), I dashed home to start laundry and dinner. Before I got down to business, I had a small snack: 1/2 whole wheat sandwich thin with Greek olive hummus.
And then for the next 2 hours I cooked risotto. Yikes. This recipe was A LOT more labor intensive than I expected. The results were pretty good and I have a ton of leftovers, but I’m not sure I would do this again! But just in case you have a lot of time on your hands, I’ll post the recipe. Note: I improvised and used ingredients that I had on hand, so feel free to use different kinds of cheese, wine instead of beer, or arborio rice instead of brown.
1 1/2 cups short grain brown rice (use arborio if you have it)
4 oz cottage cheese (or you could use goat cheese)
2 laughing cow lite cheese wedges (or you could use Parmesan cheese)
5 cups hot water (or chicken stock)
1/2 cup beer
1/4 tsp pepper, 1 Tbs salt
1 Tbs butter
Steep bay leaf in 5 cups of very hot water.
Heat olive oil in large pot and saute rice, onions, and pumpkin until onions are translucent and rice has nutty aroma.
Add garlic and saute briefly.
Add beer and deglaze the pan.
Remove bay leaf from hot water and discard.
While stirring rice mixture with a wooden spoon (vigorously!), add one cup of hot water at a time until rice absorbs all water.
This is where I started to freak out – my risotto was taking a very long time to cook. I was stirring and stirring and going to the laundry mat to pick up my laundry stirring non-stop for nearly 50 minutes before everything started to come together. I realized this was because I used brown rice and the original recipe uses white arborio rice which has a much shorter cooking time. This is what I get for trying to be healthy…
Anyway, after your rice has finally absorbed the water and is al dente (soft, but chewy), add the canned pumpkin, salt, pepper, and cheese.
Before serving, add Tbs butter and stir until melted.
Allow the risotto to sit for a minute or so before serving and then enjoy over spinach or mixed greens.
After dishes and laundry folding, I was ready to pack it in. Phew, what a night of domesticity!