Posts made in June, 2011
Remember when I got a tiny head of cabbage in my CSA a few weeks back? No? Well me neither. Because as I was looking for something else in the produce drawer, out rolled this sad little guy from the depths of the crisper.
He looked up at me, batted his little cabbage eyelashes and said, “You forgot about me. Please eat me now.” Since I’m never one to disappoint a vegetable, I chopped him up, sent him through my food processor and made cole slaw.
A date with the shredder blade of my food processor probably wasn’t the fate he was looking for when he rolled out from under the cilantro, but hey, what can you do?
This mayo-based cole slaw is sweet and creamy and similar to those you’d find in your everyday seafood restaurant. I’m not hating on vinegar and oil based slaws, they have their place as well, but mayo-based slaws will always have a special place in my foodie soul. Gimme a cup of cole slaw, a few hush puppies and a hunk of fried fish and I’m a happy girl. Who’s with me? Bueller? Bueller?
This slaw would be a great thing to add to your holiday spread this weekend!
The actual veggie part of the slaw is up to your own interpretation. I used cabbage, carrots and red onion. You could also always just pick up a pre-packaged bag of slaw mix. Easy slaw is easy. The real star of this is the dressing. Sweet, creamy and a bit tangy, it is made using ingredients you probably already have floating around your kitchen. So the next time a cabbage asks you to use it, you’re prepared.
Make sure you let this sucker marinate for a few hours before serving. The flavors are really spectacular after a few ours of melding in the fridge. Yum!
Sweet and Creamy Coleslaw
Makes about 4 servings
- Approximately 3 cups of slaw mix (I used one small cabbage, 1 carrot and 1/2 of a red onion)
- 1/3 cup mayo
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon poppy seeds
- 2 tablespoons sugar
- Salt and pepper to taste
- Whisk together mayo, lemon juice, vinegar, poppy seeds, sugar and salt and pepper.
- Pour over slaw mix and stir to coat.
- Refrigerate for at least two hours before serving.
Coming up this weekend are two very important holidays in the Johnston household—Canada Day and Independence Day. I think it is so fun that the national holidays for both mine and Babyface’s home countries happen right around the same time of year. Even though Babyface is solidly an American resident now, we like to keep the Canadian pride alive in our house and celebrate Canada Day. And then, three days later we get to celebrate my great country with the 4th of July!
I love these two holidays so much because for us it always means a nice get together with family with lots of great food, some drinks and a decent amount of swimming. I think cooking for holidays is so fun because you get to be festive and cheesy! Bring on the red, white and blue sprinkles and the maple-leaf cookie cutter.
I’ve been stashing a lot of great holiday recipes in my Pinterest account, and thought I’d share what I’m looking forward to making this holiday weekend.
Fourth of July Cocktail
Being injured is never fun. It is particularly un-fun when you are on a path of health and fitness and said injury forces you to suddenly put aside all your plans. One of the hardest things for an active person to do is hold off on their routine and rest up while an injury heals. I’m far from a gym fanatic, but even I am struggling with a serious case of cabin fever thanks to my ankle injuries.
Just joining my ankle soap opera? A quick rundown of the two separate injuries:
- June 19th: During one of the obstacles during my Warrior Dash, I land strangely on my right ankle and end up with a minor sprain. Painful, but not so bad that I couldn’t finish the race. The ankle was sore and stiff for days afterward, but still mobile and relatively painless. I choose to rest it diligently for the week and resume my normal fitness routine the next week.
- June 25th: I’m playing in the yard with my nephew. Running. My ankle is feeling awesome. I’m feeling good about my recovery. Then, I hit a hole in the yard and my left ankle buckles under me and down I go. There were pops and all kinds of other nasty sounds you don’t want your ankle making. My sister and brother-in-law help me off the ground and it immediately starts swelling and bruising. The pain was intense.
So here we are. My right ankle is healing nicely. It is still stiff, but almost entirely pain-free. My left? Whole other story. I definitely did a number on it and will be resting for quite a while before that guy recovers. Last time I sprained my ankle that badly was during volleyball try-outs my Freshman year of high school. I was out of commission for almost four weeks (but I still made the team). So here’s hoping it won’t be that long.
Enough with all of this Negative Nancy stuff about injuries, believe it or not, there are some health upsides to being injured! If I didn’t focus on these things, my busted ankles would really get me down:
- I get to clean up my eating. Not stepping foot in the gym means that my food needs to stay seriously on track. Usually, I like to think of it all balancing out. I ran a few miles, so I can have that extra cupcake (or two). But without much cardio, I need to make sure my food is clean. Which is actually a really great way to recharge my clean-eating batteries and discover new, real food.
- I can focus on my guns. Once my ankle starts to heal enough to be more mobile (right now I’m hobblin’), I can go to the gym and do some very focused workouts on my arms, chest and back. I have always had pretty strong legs, but as we learned from the Warrior Dash, I need to build my upper body strength. Now is a great time to give my guns my undivided attention!
- I’m going back to
basicsmy roots. Running has gotten me down a bit lately, but with an injury, I have the opportunity (and necessity) to get back to the basics—walking. I love walking and don’t do it nearly enough. But with an injury, walking will be a great way for me to ease my ankles back into tip-top shape and I get to do an activity I love!
- The pressure is off. I’ve been beating myself up a lot when I skip workouts recently. And if I didn’t work out hard enough or long enough, I’d beat myself up for that, too! But now, every workout will be a positive step in the right direction (just as it was before, but now it’ll feel more important).
- I appreciate the gift of movement more. My injuries are minor. 100% recoverable. But a lot of people don’t have that luxury. Being injured has given me some serious perspective about how lucky I am to have a healthy, fully capable body.
Have you ever been injured? How’d you deal with it emotionally?
I think today is quite possibly the first time I’ve eaten every meal of the day from my own fridge in just about forever. It felt so good. Picking my own food. Knowing exactly what was in everything that went into my tummy. Yay! Hopefully this is the first of many, many, many normal days to come.
Started off this morning with a glass of lemon water. Doubt you guys are interested in seeing my daily glass of lemon water. I assure you it still looks like this.
Breakfast this morning was a smoothie! I missed my smoothies so much. Banana, strawberries, almond milk, yogurt and chia seeds. Plus my giant pile o’ vitamins that I’m trying to get back on the wagon of taking.
Morning snack was the last of my whole wheat lemon poppy seed scones and some echinacea tea. After all the colds I’ve had this year, I am dead set on rebuilding my immune system.
Lunch was incredibly monochromatic. I normally like to have a nice wide variety of colors in my meals (the more colors you have, the more nutrients), but I didn’t realize this was all so orange until I laid it all out. Oh well. Roasted red pepper soup, small chicken, hummus and pepper sandwich, bell peppers, and a few MGCs.
My afternoon snack had a bunch more color, yay! I made a little snack Bentoish box. Small leftover frittata piece, carrots, peas, cucumbers, hummus and a cheddar stick.
I also had a mug of green tea. My head was pounding and I’m really trying to lay off of taking Excedrin (which is definitely a crutch I use to get through headaches). Green tea has a small, but useful amount of caffeine (less than Excedrin) that helps take the edge off. It worked. Yay!
Once home, I finished off the rest of my smoothie from this morning. I can never seem to make a smoothie that fits into a Mason jar. No matter what I do I always have extra. I suck at spatial reasoning.
Dinner tonight was soooooooo good. Spinach and parmesan meatballs and spaghetti. With a salad to use up some of the greens that were on their last leg.
And then some chocolate!
I hope you had a rockin’ day.