Somehow it feels like it’s been the longest week ever, even though Monday was a holiday (I worked, but I went into the office in a sweatshirt and yoga pants, so it still felt kind of like a holiday). The past few days of rain and 37 degree temperatures have me SO excited for my trip to Scottsdale tomorrow – despite the fact that I have to leave for the airport at 5 am. I can’t wait to park myself in a chaise lounge and soak up some much needed Vitamin D. But in the meantime, some highlights from the week:
We all know the right jewelry can add interest or personality to an outfit, especially when your wardrobe mainly consists of black, like mine does. I’ve never been much of an accessorizer, but lately I’ve been trying to be better about it. As a general rule, I don’t like to pay full price at J. Crew, but three of these bracelets were on final sale (40% off the already-reduced sale price), and the fourth was on “promotion” – somehow different than “sale,” a J. Crew “promotion” means an item is 25% off, yet still returnable. Woop! I wore these to work the day after I bought them and, even though I had to take them off in order to actually do any work (who can wear a bracelet and type?), I like to think that for the 10 minutes they were actually on my wrist, I looked like a whole new person.
Flywheel is a hip new(ish) spin/barre studio in Seattle, and on top of the great classes and free towels/lockers/hair powder, one of the things I love about it is that so many of my friends work out there. As much as I don’t love getting out of bed early on the weekends, it’s much easier to do so when you’ve made plans to meet your girlfriends for a class and then get breakfast afterwards. I had a fun barre-and-croissant date with my friends Lindsay and Meredith this past Saturday, and Meredith made Lindsay and me homemade hairbands and headbands for the occasion. You know the super cute colorful elastics that don’t tear your hair? I’ve been paying $5 for a pack of three – Mer is so crafty and economical, she orders the elastic online and makes her own (check out her blog here and you’ll see she’s a serious DIY-er). And if you ever want to get really crafty, I stumbled upon this blog when I was google-searching how to buy the elastic to do it myself – if only I owned a “silhouette machine” I would totally do this.
A month or so ago an old trainer of mine posted a blog link on facebook, with the caption that the blog listed a few “small changes” people could make to improve their overall health and fitness. Always looking for self improvement tips, I clicked onto the link and discovered Sarah Adler’s blog Simply Real Health, which I would encourage anyone to read if they’re interested (healthy recipes, etc). The “small” changes, however, seemed pretty big to me – but one was “drink more green tea than coffee.” Seeing as how two of my goals were already “drink green tea” and “spend less money at Starbucks,” I’ve been attempting to do this over the past few weeks. While it hasn’t been easy – old habits die hard, especially when you have a boring job and there’s a Starbucks in your building – this TAZO tea is really helping me stay on track. I think the orange-y flavor (remember the original Starbucks flavor “wild sweet orange” that they don’t have any more?) makes it taste less “green” and bitter. And it has jasmine in it too, yum. Just one cup of this in the morning and I feel like I’m totally sticking to my New Years Resolutions, even if I did eat an entire basket of chips and have two cocktails at Cactus last night.
My friend Courteney is in town from Boston this week, and she brought her adorable two month old baby Charlie with her. Her sister (and also my friend) Kyle is hosting all of Court’s Seattle girlfriends at her house tonight so that we can all see Court and meet Charlie. Kyle pretty much has the whole entertaining thing down these days so she doesn’t need my help at all, but obviously I can’t show up empty handed. As these girls both have better taste in wine than I do, I thought it would be fun to bring a sweet treat instead. I saw these on one of my favorite blogs earlier in the week and decided this would be the perfect excuse to try them.
I couldn’t find black sprinkles, so Court is such a colorful person that I decided to use multicolored sprinkles instead. Good friends, a sweet new baby to cuddle, wine, and a sweet and salty treat – perfect Friday night!
I really love both the Sprouted Kitchen blog and cookbook – it’s so much more fun to cook and eat healthy with fun new recipes, rather than just eating green salads with grilled chicken ad nauseam. The following kale “chopped” salad is from the cookbook, and it’s my new go-to for packing lunches on the weekdays. Kale (especially Tuscan kale) is perfect for packing lunches because you can toss the leaves with the dressing, and they don’t wilt – and for anyone who isn’t sold on raw kale yet, the dressing almost serves as a marinade to soften it up and take some of the bitterness away. On weeks when I really have my act together, I’ll buy a couple bunches of kale on Sunday, and then prep it (wash, cut out center rib, chop into bite sized pieces) when I get home. Then each morning before work (or night before, even) I’ll do one tupperware with kale and dressing, and another with the remainder of the salad ingredients (I don’t like them to get soggy in the dressing) and I have a delicious lunch to bring into work. Also worth noting: I am typically a salad-dressing-hater, but this vinaigrette recipe is delicious – I suspect it has something to do with the cheese.
Tuscan Kale Chopped Salad (from the Sprouted Kitchen Cookbook, by Sara Forte)
1 small shallot, chopped (I roast mine first)
Juice of 1 meyer lemon (or regular lemon if you can’t find meyer)
1/4 cup freshly grated parmesan cheese
1/3 cup extra-virgin olive oil
Sea salt and freshly ground pepper
2 slices rustic whole-grain bread, torn into bite size pieces (I usually omit this)
2 teaspoons extra virgin olive oil
Pinch of sea salt
1 bunch lacinato (Tuscan) kale
1 apple, such as Braeburn, Gala, or Pink Lady (I’ve been using Honeycrisp, yummm)
1 cup cooked chickpeas, chopped
1/2 cup toasted pecans, coarsely chopped
1/3 cup dried cherries, chopped
To make the vinaigrette, combine the shallot, lemon juice, parmesan, and olive oil in a blender or food processor. Process until smooth, then add a pinch of salt and pepper and give one last pulse. Set aside.
Toss the bread with the olive oil and salt. Toast in a toaster oven or in a sauté pan over medium heat until the exterior of the bread is crispy, about 10 minutes.
To assemble the salad, cut the tough stems out of the kale and finally chop the leaves. Put the chopped kale in a large bowl. Core and dice the apple and add to the kale along with the chickpeas, pecans and cherries. Add half of the dressing and toss to combine. Taste and add more dressing if you like. Divide among four salad plates and garnish each serving with crispy croutons immediately before serving.
Happy Friday, everyone! Did I mention I’m off to Scottsdale tomorrow? The forecast isn’t quite what I’d hoped for (high 70s), but at least it’s going to be sunny. Hopefully I’ll have some fun pics and stories to share when I get back! XOXO