As you can see, I’m on a cooking spree lately.  Chalk it up to a surplus of time and a deficit of money, this new found skill/hobby is an easy way to feed myself wholesome meals while on a budget.  However, my overwhelming cravings for red meat not only get expensive, but also leave me wondering if I’m part cave-girl.  Thankfully, I’m discovering some great chicken recipes that entice me to eat healthier white cuts.  This Grilled Chicken with Mint and Pine Nut Gremolata (a chopped herb condiment…yes, I too had no idea what this meant) takes less than fifteen minutes to make and tastes like pesto-sauce’s little sister. SO good.

Gremolata:

• 1 cup loosely packed fresh mint leaves
• 2 tablespoons pine nuts, toasted
• 2 teaspoons grated lemon rind
• 4 garlic cloves, minced
• 4 teaspoons extra-virgin olive oil (might need more)
• 1/4 teaspoon kosher salt

Chicken:

• 2 teaspoons extra-virgin olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.

2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with ½ teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

Eating store-bought granola is more like sampling from a mystery grab-bag – ingredients are difficult to pronounce, processed additives are skillfully hidden and sugar dominates the nutrition label.  I like making my own, which sounds far more complicated…not to mention domestic…than it really is.  This is a great recipe that takes ten minutes to pull together, and if you’re an avid reader of The Fit Post (which you are, of course) then you’ll notice this is the same one I posted in October 2009… apparently October is my granola season.

• 2 cups rolled oats (not instant)
• 1 cup toasted almonds
• 1/4 cup sesame seeds
• 1/2 cup toasted sunflower seeds
• 1/2 cup coconut (can be either sweetened or unsweetened)
• 1/4 cup toasted wheat germ
• 1/2 cup dried fruit (dried apricots, cranberries, blueberries or dried apple)
• 1/4 cup cooking oil (not olive)
• 1/2 cup honey

Mix the oat, nuts and grains in a large bowl.  Measure oil into the measuring cup and swirl it around before pouring into bowl.  Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.  Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works.  Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.  When it is finished cooking, return the baked granola to the mixing bowl, add the dried fruit and stir to combine. Stir gently several times as it cooks, so that it doesn’t clump together too much.

I’m on a huge brussel sprout kick these days: high in protein, low in fat (less than 1g/cup) and calories (50 cals/cup), loaded with Vitamin A and C, folacin, potassium, calcium and fiber (3-5g/cup).  These disease-fighting cabbages fill you up without filling you out.

Typically, I cut the sprouts in half and cook them in the oven with a light drizzle of olive oil, sea salt and fresh garlic.  Another favorite route is using Avocare, a 100% Extra Virgin Avocado Oil from Mexico ($12.50).  This natural organic oil, from the Mexican Hass avocado, is infused with Omega 3, 6 and 9 fatty acids and includes 0% cholesterol.  I’m cooking with the ‘Con Chile’ flavor, but can’t wait to try some of the others, including Basil and Garlic.  Avocados provide tremendous health benefits and are often considered an Alpha Superfood, making my already nutrient packed brussel sprouts that much healthier.

Brussels has got it all: great beer, chocolate, waffles and sprouts.

M: How old were you when you started painting and were you always naturally talented?

C: I’ve been painting and drawing for fun since I was little, but really started painting more seriously about six years ago. I had a fulltime job in Marketing, so it started as just a hobby, but I really loved it! I never took classes, but tried out all different techniques – struggling with colors is part of the fun I think. A lot of people said I should do more with it, so when I moved to New York I decided to give it a shot.

M: How old were you when you started running? How many big races have you run?

C: I started running when I was sixteen-years old, it’s my kind of like my meditation. I ran several half marathons, and one full marathon, two years ago in London.  I ran the full marathon because I was working on a project in Kenya to build latrines (toilets) in schools, so it was a fundraising challenge. It was a huge goal, because before the training I had never run more than a 15K! But I did it!!

M: Do you see your life as an artist and as a runner separate or do you think you could not have one without the other?

C: When I’m stuck with a painting, or have a lack of inspiration, I often go for a run. It helps to clear my head and think about what I’m working on, so running definitely is a big part of my creative life!

M: Do you follow any particular kind of training schedule and also any particular painting schedule?

C: No, not really, the problem with painting is, that I cannot plan my creativity, and that’s sometimes difficult. But I’ll try to do it as often as possible.  For running, I believe you (at least with myself) enjoy running the best when you do not set any goals or have schedules, but just go out, enjoy the fresh air and focus on how you run…instead of how fast or how far you’re running.

M: Do you have any pieces that are about running/were inspired by your running?

C: I like movement in my paintings, but they’re not focused on running…but maybe I just got a new idea!

I dislike the saying, ‘beauty is only skin deep’…I realize that the whole point of this fortune cookie-esq line is to make people feel better about themselves by emphasizing that physical beauty is superficial (c’mon, give yourself a hug)… but let’s face it, you could be drop dead gorgeous and if you’re face looks like a Papa John’s pizza…well, best of luck my friend.  It’s not superficial for us all to want perfect skin – it’s natural.

I’m no dermatologist but here are my current fav inexpensive picks:

• Remover: Neutrogena Make-Up Remover Cleansing Towelettes (use before going to bed)
• Scrub: St. Ives Invigorating Apricot Scrub (only use ~3x/week)
• Astringent: Clean & Clear Deep Cleaning Oil-Fighting Face Astringent (use am & pm)
• Face Moisturizer: either RoC 4-Zone Daily or Olay PROx Age Repair Lotion with SPF 30 (use am & pm)
• Body Moisturizer: Vanicream (am & pm – great for severely dry skin/eczema - read more about it here) or St. Ives Advanced Vitamin E (for a less heavy duty product / during the Summer)

Ahhh, the Fall! Love. It.

Surprise surprise, but my two favorite things about this season are the clothes and the food – welcome home chunky cableknit scarves!  Living close to great farmers’ markets, I can also get my hands on juicy local produce for locovore (yes, that’s apparently a real word) cooking.  My recent kick includes homemade applesauce using a very simple recipe – depending on the type of apples I use, I often cut out a third of the sugar since I don’t like things too sweet.  The Puerto Rican within, encourages me to ‘bake-in-bulk’, so I triple (ok, who’s lying…?) quadruple this recipe.

• 4 apples – peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft, stirring frequently. Allow to cool, then mash with a fork or potato masher, leaving some apple pieces for texture.

Sincerely,

Ms. Johnny Appleseed

With Fall and Winter quickly approaching (yippeee!), I’m starting to feel a bit nostalgic for some of my favorite Summer spots – Rouge Tomate, included.

Rouge Tomate, the sister to a restaurant in Brussels, is a midtown shopper’s dream decked in cool-understated luxury and a well stacked ‘power scene’.  The 15,000 square foot space is bright and airy, with a crisp yet sexy vibe.  I highly recommend this spot for business events as well as meetups with friends.

After one glance, it’s clear that Rouge Tomate gives careful consideration to ingredients and presentation.  Their in-house culinary nutritionist collaborates with the kitchen to ensure that all dishes include optimal ratios of meats to veggies and fruits to nuts.  Michelin Rated, I consider this twist on Modern-American cuisine a big hit.

My go-to order is the three-course ‘Business Lunch’ special ($29), which changes seasonally.  Their Vine Ripe Tomato and Watermelon Panzanella is a perfect appetizer, with cucumber, red onion, feta cheese, Sherry vinegar and basil.  I’m a pasta fein and love their Spaghetti Pomodoro with vine ripe tomato, caper, garlic, basil and summer squash.  It’s tough to find a ‘bad’ dessert here, but I favor the Lemon Shortcake with plum, lemon yogurt and buttermilk ice cream.  If you’re here with a group, kick-off with their Market Oysters, Concord Grape Mignoette, crispy ginger and chive ($16).

You won’t leave Rouge Tomate parched – there are over 200 wines to choose from, including a massive Organic section, plus house made juices, sodas, teas and cocktails.  I kid you not, their Rhubarb Margarita is one of my favorite drinks in the city ($14).

I’m SO over Summer – to tell you the truth, my impatience really just stems from an uncontrollable urge to bust out my chunky boots, woolly leggings and fur vest (yes, I wear all three together).  However, I’ll certainly miss the light and fresh food of the warmer months so instead of lamenting (a more sophisticated way of saying ‘whining’), I’m taking the time now to get it all out of my system. Last night I made this super easy recipe by Real Simple for Horseradish Crusted Salmon. Delicious and insanely easy to whip up.  I swapped out the mixed greens with crisp frisee and added gorgeous plump tomatoes from the Union Square Farmer’s Market for extra vitamins and color.

Lately I’ve been asking for new song suggestions to add to my running playlist – I’ve been underwhelmed (sorry, friends) with the feedback so I thought I would post my top tunes of the moment to get the creative juices flowing…

• No Church in the Wild (Kanye West & JAY Z)
• Party Rock Anthem (LMFAO)
• Danza Kuduro (Don Omar & Lucenzo)
• Teeth (Lady GaGa)
• Tightrope (Janelle Monae)
• Requiem for a Tower (London Music Works & Clint Mansell)
• Hello (Martin Solveig & Dragonette)
• Breakin’ Dishes (Rihanna)
• S&M Remix (Rihanna featuring Britney Spears)
• Going Wrong (Armin van Buuren with DJ Shah)
• Zocalo (Armin van Buuren featuring Gabriel & Dresden
• Crank It Up (David Guetta & Akon)
• Woohoo (Christina Aguilera)

Summer Rolls:

• 2 ounces Vietnamese or Thai rice noodles
• 6 rice paper rounds
• 1/4 cup, or 12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried
• 6 medium shrimp, cooked and halved
• 1/2 cup shredded carrot
• 1/2 cup, or 12 whole large fresh mint leaves, rinsed and dried
• 3 red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves

Vinegar Dipping Sauce:

• 1 tablespoon sugar
• 2 teaspoons warm water
• 1/4 cup rice vinegar
• 1 teaspoon chili sauce (recommended: Sriracha)
• 1 tablespoon lime juice
• 1 teaspoon fish sauce or low-sodium soy sauce
• 1 tablespoon finely shredded carrot
• 1 scallion, thinly sliced

Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.

As I often like to establish, I’m a spandex fanatic – leggings, short shorts, running capris…you name.  If it stretches and involves a gratuitous amount of sheen, count. me. in.  That’s why, you can imagine how excited I am about my new sample pair of Heidi Hat hot shorts and bandeau top made of luxurious swimsuit fabric.

Let’s talk about the shorts first…think: low, short, light, fitted – smooth waistband to squash out any ‘muffin top’ and a diamond shape gusset to prevent ‘camel toe’ (yes, men…these are the things we women must consider).  The cut of the shorts make my butt look insanely toned with a subtle plump curve – niiiiice!

Next: the bandeau top. INCREDIBLE. By far one of the best technical pieces of clothing I have ever tried.  A simple strapless top with a subtle twist makes this bandeau supportive without being restrictive.  The swimsuit fabric keeps everything in place, letting the top stick perfectly to my skin the more I sweat…and as we all know, that’s quite a lot.

During Bikram Yoga classes, which are practiced in a room that is 105 degrees with 40% humidity, I remain nimble and free of the pulls and weight of regular athletic wear.  I even wear the bandeau top for my outdoor runs to keep everything in place without earning a victory sports bra tan.

Aside from looking like runway workout gear – all of Heidi Hat’s products, which range from hot shorts and skirts to ski hats, are made in the good ‘ol USA – fabric is sourced from NYC and LA and hand-sewn by seamstresses in Colorado – how very quaint.  Check out the online selection of bold prints – my fav, are the paisleys and the faux pucci.

Bottom’s up!

Looking back a year ago, I would have never have guessed that I would be cooking all of my own meals at home.  I especially would have never imagined recycling the leftovers to make another plate the following day… Lately, however, I’m more excited than embarrassed to admit that my culinary creativity has whipped up some pretty stellar breakfasts thanks to last night’s dinners:

My taco smorgasbord recently transformed itself into the toppings for my over-easy cooked eggs – black beans, corn, salsa, cilantro and hot sauce plus a lightly toasted multigrain english muffin (not included in the dinner rendition, obviously).

double. whammy.

Thanks to previous posts, you’re already familiar with the gory details of my Raw Crunch and thinkThin snack-bar obsessions… now add to my eating on-the-go Billboard charts: KIND bars.

KIND’s all-natural snack bars are made from whole nuts and fruit and are 100% Kosher and gluten-free.  Ranging anywhere from 150-250 calories per bar, these are one of the best tasting snacks with great texture and flavor.  I like them specifically because they keep me feeling light and energized pre or post long marathon training runs.  Plus, and I’m not trying to compare my little ol blog to Ivy League school research…buuuuut, a new Yale study showed that eating two KIND bars a day helps to suppress appetite and reduce overeating.

I sampled my first bar after ordering thirty boxes of the Cranberry Almond + Antioxidant (190 calories, 50% DV of Vitamins A, C, & E & 3g fiber) for the crew of a pro yacht racing team (…a whole other story in and of itself) and am currently snacking on the Mango Macadamia + Calcium (190 calories, 50% DV of folic acid & vitamin D & 4g fiber).  Since most Americans are short about 20 grams of the daily recommended intake of fiber, you can guess that I’ll be trying the Blueberry Pecan + Fiber bar next.

Be kind to your body and start snacking!

Ok, I realize I’m getting ahead of myself by writing so enthusiastically about something that I just tried yesterday…however, and as we all know, I’m a ‘jump-the-gun’ type of girl.

Cycling. Riding. Biking. WHAT-EV-ER! That’s what I used to think.  Slightly inspired by our triathlete-training friends and mostly motivated to find something active to do around the city, my boyfriend and I rented bicycles for the day. Although these bikes resembled nothing like my hot pink banana-seat Schwinn, they certainly weren’t made for Tour de France style cycling.  Regardless, they did the trick at a mere $9 an hour (what. a. steel.) and took us 16.5 magnificent miles up the West Side Hwy and back.  Two athletic and (fairly) in shape people ended the ride exhausted, sore, and loving life.

hooked.