The boys and I are now self-hosted! Please update your readers and come visit us at blackcatkitchen.com.
I seriously cannot say “chocolate milk has muscle,” without wanting to strike a bodybuilder pose.
Go ahead, laugh. I am.
I meant to add this to my 10k training update post, but … I forgot. I seem to be doing that a lot lately. In fact, I went to the grocery store this week to get chocolate milk – it was one of only TWO thins on my list – and I forgot it. And then almost forgot it on the second trip.
Yeah, I need help.
So, anyway, why the post on chocolate milk?
So, in honor of chocolate milk, I made a super yummy smoothie after my run. It’s high in protein – which I’ve heard is helpful for recovering after a workout.
1 cup chocolate milk
1/2 cup Oiko’s vanilla greek yogurt
handful of frozen strawberries
protein powder (I like Amazing Meal from Amazing Grass)
ice or chia seeds (if you want it thicker)
Blend and enjoy! Just be sure to enjoy it before it gets knocked over by a mischievous cat.
How to enter the giveaway:
Leave me a comment telling me why you love chocolate milk. Be sure to include your e-mail (which won’t be published, but how I’ll notify winners). I’ll pick a winners on Nov. 18!
I love kale. I don’t know what it is about it, but I love it. I never would have tried it if it hadn’t been in my CSA box last year. And now I can’t seem to get enough of it.
What’s not to love about it? It’s a great anti-inflammatory food (something I need with all the running I’m doing). It’s also high in Vitamins A and K and low in calories. I really love it in place of spinach in smoothies.
But this might be my new go-to recipe for kale. I saw a similar recipe in my CSA newsletter, but this one from 101 cookbooks just screamed my name. The goat cheese really makes this dish for me. I could not stop eating this right from the bowl.
Winter kale ‘pesto’ with goat cheese
from 101 cookbooks
4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale – 1/2 lb, stalks removed, washed well
1/3 cup extra virgin olive oil
1/3 cup goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
12 oz dried penne pasta
Bring a large pot of water to a boil and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out. Then season with a touch of salt and plenty of black pepper. Taste. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with more crumbled goat cheese.
I’m 4 weeks into my 10k training plan. I can’t believe how fast the last four weeks have gone! I’m actually enjoying it. I love having a schedule, even if some days I really don’t want to run that far. But, I’ve stuck with it – including the 4 mile run I did Sunday. This was one of those runs where I woke up and really, really wanted to skip it. No reason, just felt like being lazy. But, even after finding out my ipod was DEAD, I still forced myself to go outside. And I”m SO glad I did. Cause I rocked that run – going the whole run without stopping. It wasn’t fast, but it was fabulous! I had mapped out my run on dailymile and knew about where each mile marker was. I thought about stopping a few times, but managed to push through it. My legs felt a little sore and tight in the beginning, but by the end, I was actually smiling. I even laughed as I walked up my driveway. I’m still not sure I can wrap my head around the fact that I ran for 4 miles, nonstop.
In related news, I signed up for the Holiday Bootie Buster Challenge over at Run to the Finish.
Why? Cause I’m hoping it will keep me on task throughout the holidays. My 10k training is over in 4 weeks … and while I”m worried that I may slip back into doing nothing, I may have told a friend I would be ready for a half in the spring.
Now, I just need to get motivated to do some weight training. *sigh*
If you know me, you know that I love Hawaii. It was, by far, my favorite place I ever lived. If I could, I’d move back in a heartbeat. But, it’s a little too expensive, and too far from my family. So, I’ll have to settle for re-creating my favorite dishes. I’ve mastered chicken katsu, and now I think I’ve got char siu pork and mac salad down. And just in time for my dad’s retirement ceremony – which will have a Hawaii theme. (I don’t think I’m the only one who misses it!)
Crockpot char siu pork
Adapted from myrecipes.com
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons bottled minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 2 pounds boneless Boston butt pork roast, trimmed
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Shred with two forks and add back to the sauce. You can thicken sauce by adding some broth and cooking on low for about 30 minutes, but I found my sauce was thick enough.
Brownie + pumpkin pie = heaven.
The fact that it’s vegan is just an added bonus.
I’ve been meaning to make these ever since I saw them on Oh She Glows.
In a word, they are magical. The brownies are probably some of the best I’ve ever had. They are so moist and cake-like, but so very dense. They are so good.
And topped with pumpkin-pie like filling. Ooooh yes.
Angela is a genius.
Pumpkin Brownie Layer:
- 1 cup canned pumpkin
- 1/2 cup + 3 tbsp sugar
- 1/4 cup coconut oil, softened
- 3/4 cup flour
- 1.5 tsp pure vanilla extract
- 1 tbsp cornstarch
- 1/4 cup dutch processed cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
Pumpkin Pie Layer:
- 1 cup canned pumpkin
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1/3 cup sugar
- 3 tbsp almond milk
- 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
1. Preheat oven to 350F.
2. For brownies: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add approx 1.5-2 tbsp of the pumpkin pie mixture on top of each brownie in the pan.
4. Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
I cut the recipe in half and got 6 muffins out of it. Also, Angela suggests greasing the muffin tins, but I didn’t and had no troubles with them sticking.
I am, however, having trouble keeping away from them. They are SO, SO good.
No Halloween costumes for the boys, but they don’t need any. They can be anything …
Like a lion …
Or Phantom of the Opera
Or a hurricane
Or the devil.
Or an 0tter
Whatever you dress up as, have a safe and Happy Halloween!