We are back in Flagstaff after an amazing trip that literally circumnavigated the globe, with 2 weeks in Australia and a week in Norway. I ate some amazing food, relaxed, and soaked in the experience. It was great to see Rob racing again both at Ultra-Trail Australia and Lofoten Ultra-Trail, and I feel so lucky…
Tag: vegan
RKUC Take 2
Rob and I just put on our second annual ultra running camp last week, and once again it has been a wonderful experience that is hard to put into words. When we first floated the idea of a camp we wanted to find a way to give back to the ultra community that has given…
Incredible Rice Salad
I really can’t go on enough about Yotom Ottolenghi – the recipes he creates always have something that take the meal to the next level – layers of flavor, texture, and depth that are out of this world. Not only that but his recipes remain approachable and interesting for people like me-the home cook. So…
Kale and Pepper Salad
This raw kale salad is inspired by my teacher friend Sarah. An art teacher and chef extraordinaire she was my partner in crime for our grade level camping trip retreats we organized for our 8,10, and 12 grade students. We always strove to provide quick and healthy meals for our students that could easily be made…
The Strawberry Days of Summer
Time sure does fly, and somehow summer is upon us. I have been busy getting the garden planted and checking out the early Farmer’s Market and Rob has been continuing his trend of trying new things and entered his very first mountain bike race last weekend. It was a hot one! Needing to cool off and…
Travel Food
This weekend I am at Lake Sonoma with Rob to kick off the spring racing season. I am crewing and enjoying beautiful Northern California. Traveling and crewing always seems busier than I think and I like to have easy healthy food ready to munch on. I get sick of always eating hummus and other spreads…
Winter Soba Noodles
I love noodles and soba noodles are one of my favorites! They also can be gluten-free if you find 100% buckwheat noodles. This recipe is based off of one found in Deborah Madison’s Vegetarian Cooking For Everyone. You can leave out the seaweed if it is hard to find, or you don’t like it. Prepping…
Spicy Cabbage Salad & Soy Glazed Tofu
This meal comes together in no time flat if you buy a package of pre-shredded slaw mix – I like cabbage and carrots. Rob and I always like to have a grain as well and so we serve this meal with rice – the cabbage and tofu can also certainly stand on their own. This…
Red Lentil “Dahl”
Dahl is a thick stew made with lentils, it is often made with ghee but this version is vegan. It is incredibly simple, satisfying, and good for you! I love all the spices that are traditionally used: paprika, mustard, coriander, turmeric, cinnamon, and cumin. Such warm combinations. This is my take on a red lentil…
Coconut Rice with Edamame
I have a special place in my heart for coconut milk, so rich and creamy and satisfying. Rob has a true love of rice, so sometimes I like to make a very simple easy meal with fragrant jasmine rice and protein packed edamame based on a recipe from Jack Bishop’s A Year in a Vegetarian…
Collards!
As I mentioned in my last blog we are doing a kitchen remodel. Who knew an ultra-running pharmacist was also so fantastically handy? Rob has been busy taking down walls, removing tile and cabinets, drywalling, and is getting ready to lay some new tile. I love that he continues to surprise and inspire me and…
feeding the frenzy 