Update (Where I've Been) and some Pearl Barley Salad

Wow, long time no write!

I am so sorry about the almost month-long hiatus. I could give you a detailed list of exactly why I've been lacking in my normal weekly updates, but none of you really want to hear about that! Instead, I'll give you a fun little story: I've been working on a student-body political campaign for the last two weeks.

And guess what?

WE WON!!

So all of the sweat (literally), tears (literally), and blood (ok, maybe just a little of this one) were completely and totally worth it. But helping to run a campaign, even if I was just volunteer coordinator, really sucked up a ton of my time. My eating bills this month skyrocketed, because I was on a tight schedule that left no room for actually making food. I would get up at 5AM, bustle around getting all the campaign stuff ready, be on campus by 7, have classes and work from 8-4, go to campaign meetings from 4-6, and then head to the nearest coffee shop and do all my actual school work until about 1AM. Rinse and repeat.

Needless to say, I ate a lot of pre-made food. Even in Fort Collins, which is super granola and all about fresh/local, I felt so weighed down after about the first week. There's something about making a huge plate of vegetables at home, the way you like it, that is immensely more satisfying than scarfing down a bagel or even a pre-made salad. It just tastes better and lighter and all-around more fantastic.

Today is the first day I've really been able to sit back and get all of my daily routines and chores back on schedule. I ran a 5k this morning with a close friend called The Flying Pig, which was great, and then I came home and cleaned everything (I just get in these obsessive moods sometimes where I have to clean?? Does anyone else experience this?? The kind of mood where I-have-to-clean-before-I-can-even-think-of-anything-else?).

And then I cooked for the first time in two weeks.

When I was looking in my fridge I was trying to figure out what the heck I could do with all the random (almost dying) vegetables, and so I naturally moved to the pantry. The Pearl Barley was found, and voila. Introducing a chilled pearl barley salad with tons of vegetables.

This is totally customizable, y'all. It's wonderful. You can throw in whatever vegetables you like. Personally, I always have mushrooms, carrots, and spinach on hand, and then I grabbed some frozen peas in to add a tiny bit of a pop and some more beautiful green color. When I tasted it initially, it was lacking some salt and zing, so to make it more interesting I added feta cheese and lemon juice (which, I admit, it my go-to. If something isn't perfect, cheese and lemon juice usually fix it). The pearl barley adds some awesome texture. It's so close to being like rice but with a bit more substance, almost chewy but no exactly?

Words are hard.

But yes, feel free to mix it up in any way you want. I made enough to last me the whole week, which is awesome because HOMEMADE FOOD. I've been missing it. Cooking and I used to be tight, but the past two weeks strained our relationship. So, clearly, I just need to make all the delicious things that way we can be friends again.

That's how it works, right?

Chilled Pearl Barley and Vegetable Salad
Serves 6

Ingredients:

• 5 large carrots, sliced into rounds
• 12 ounces baby bella mushrooms, sliced in half
• 1 cup frozen peas, thawed
• 1 cup cooked pearl barley
• 1 cup spinach, chopped
• juice of one lemon
• 1/2tsp salt
• 1/2tsp pepper
• 1/2c. reduced fat feta cheese

Instructions:

1. Steam the carrots and mushrooms, either by microwaving them with 1 tablespoon of water for approximately five minutes or bringing them to a simmer in a large pot with 1/4cup water and then removing from heat and sitting, covered, for ten minutes. (Or until tender).
2. Meanwhile, combine the peas, barley, and spinach. Add the steamed vegetables, and immediately squeeze the lemon juice over the mixture. Sprinkle with salt and pepper. Move to the fridge and allow to chill for at least thirty minutes.
3. Before serving, sprinkle with feta cheese. 

Nutrition Information:
Sodium: 383mg
Total Fat: 2g
        Saturated: 1g
        Trans: 0g
Sugar: 5g
Protein: 10g
Calories: 198

Citrus Rainbow Vegetable Salad

Traveling as a vegetarian (or vegan) can be hard.

I've spent too many airport visits desperately trying to find a sandwich without meat or scarfing down a dry muffin in an attempt to fill my rumbling stomach before a flight. Don't even get me started on road trips, which I've done both as a vegetarian and omnivore (years ago). Let me tell you, omnivoring (is that even a word? It is now) was waaaaay easier. More restaurants are thankfully trying to be more vegetarian-friendly, but I can't even imagine the pain that my vegan friends experience when attempting to get delicious food without having to travel down a back-country road to find a fruit cup.

Basically, I've given up buying things in the air or on the road at this point, and just bring my own. I brown-bag it, if you will. There are a few recipes that are super easy for me to transport and are equally as easy to prepare, since cooking is the last thing I want to be doing on the night before a trip. I can barely manage to remember to pack my toothbrush and deodorant, yet alone make something time-consuming in the same period.

I'm traveling to Arizona at 4AM tomorrow (or, I guess, it will be today by the time I post this on Monday), and I planned ahead. One trip to Whole Foods (yes, I am that person, but how can you blame me? Whole Foods is so cozy and everyone is so granola, plus there are so many kinds of cheese) and I was all set. Because I've found that the one go-to thing that I can pack on a consistent basis without messing it up is roasted vegetables.

You can use whatever combination of vegetables that you like, but I personally enjoy basically eating a rainbow and because of that like to pack in as many colors as possible. Add a touch of salt and pepper, plus some lemon juice, and a roasted vegetable salad works as the perfect pick-me-up. Because, being realistic here, we all know that traveling on a plane or driving for hours in a car isn't always the most invigorating experience. Citrus makes me feel way more refreshed and awake, which helps make the trip just a tad more bearable. Plus this travels so well and can be eaten with fingers if necessary.

It's happened.

Don't judge.

Citrus Rainbow Vegetable Salad
Serves 8 sides, or 4 mains

Ingredients:

• 1 large head broccoli, florets only, cut into bite-sized pieces
• 1 small head purple cauliflower, florets only, cut into bite-sized pieces
• 1 small head orange cauliflower, florets only, cut into bite-sized pieces
• 2 tablespoon olive oil, divided
• Cooking spray
• 1 large yellow onion, sliced into 1/4-inch half-ringlets
• 1 green bell pepper, seeded and quartered
• 5 carrots, sliced into rounds (approximately 1.5cups) 
• 1 cup chopped fresh kale
• 7 cloves garlic, whole but peeled
• 1 large shallot, sliced into 1/4-inch half-ringlets
• Juice of one lemon
• 1/4t salt
• 1/2t pepper

Instructions:

1. Preheat oven to 375F.
2. Meanwhile, combine broccoli, both cauliflower, and one tablespoon of olive oil in a large bowl. Toss to coat the vegetables with oil. Spray a large baking sheet with cooking spray, and dump vegetable mix onto the sheet. Spread into an even, single layer.
3. Repeat step 2 with the onion, bell pepper, kale, garlic, shallot, and remaining one tablespoon oil. Spray a medium baking sheet with cooking spray, and dump second vegetable mix onto the sheet. Spread into an even. single layer.
4. Put both trays in the oven. Cook vegetable mixture number 2 for approximately 15-20 minutes, and vegetable mixture number one for 25-30 minutes, or until tender. 
5. Remove from oven and immediately transfer both mixtures into the same heat-proof bowl. Pour lemon juice over the vegetable mix, and sprinkle with salt and pepper. Toss to coat. Best served semi-warm or cool, and can be stored for up to five days in the fridge.

Nutty Oat and Cereal Bars

Oatmeal bars, everyone.

Chewy and soft, with a tad of crunch mixed throughout.

Nutty.

Salty.

Sweet.

With cerealllllllllll.

Six ingredients. Customizable. No bake.

Everything about these is amazing.

That's literally all I have to say.

(Did I mention cereal??)


Nutty Oat and Cereal Bars
Serves 12

Ingredients

• 1 cup uncooked rolled oats
• 3/4 cup chopped nuts of your choice (I used sunflower and pepita seeds)
• 1/4cup Cheerio’s (or other cereal of your choice)
• 1/4 cup honey
• 1/2cup almond butter
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350F. Spread the oats onto a half-sheet pan, and place in oven for 5-7 minutes, or until golden brown. When down, place into a large bowl with the nuts and cheerio’s.
2. Prepare an 8x8 pan with wax paper lining the bottom and sides.  
3. Combine the honey and almond butter in a small saucepan, and heat on low until melted and thin in consistency. Turn off the heat and add the extract. Pour the mixture over the oat-nut-cereal mixture, and stir while still hot to thoroughly combine and coat.
4. Allow to cool in the fridge for at least two hours. Cut into bars and store in an airtight container for up to a week, or in the freezer for up to a month. 

 
Nutrition Information (will vary largely based off of nut types and cereal choice)
Sodium: 14mg
Total Fat: 13g
       Saturated Fat: 1g
       Monounsaturated: 7g
       Trans Fat: 0g
Sugar: 7g
Protein: 3g
Calories: 237

Chile-Garlic and Lemon Roasted Sweet Potatoes

I have a story for you.

A few posts ago, I talked about really trying to simplify my life.

I think that, unfortunately, I partake in a culture that is really about consumerism. We have way more than we need, but we convince ourselves that getting even more will be happy. How strange is that? I always find it hard ti wrap my mind around the fact that we're tricked into thinking that things, not people and memories, will make us happy.

So I was thinking a lot about simplifying, and that morning I went to the Larimer County Food Bank to do my bi-weekly volunteer shift. And I was looking around and thinking about how amazing it is that the Food Bank provides this, and that people in turn provide to the Food Bank, because it is so selfless. People giving up their food for other people is just so beautiful and inspirational.

So I was already feeling really passionate, and then one of my professors sent me an email telling me about a documentary she thought I would like. It is called A Place At The Table, and it's absolutely fantastic (and nope, I'm not being paid to say this). It examines food insecurity in the United States and takes a super up-close, micro-level, personal view, along with examining the societal and governmental structures that are inhibiting food equality. It's on Netflix and was totally worth the short hour and thirty minutes that it took.

Literally the day after, I had an interview with Hunger Free Colorado, which is an organization here in the state that focuses on reducing food insecurity. I got accepted into their POD Squad which, ironically enough, was actually based off of A Place At The Table! How cool is that?? They were really encouraging and I pitched an idea to them that I haven't told anyone about before, ever. I've really wanted to start a club about food insecurity here on campus at Colorado State, but I was afraid I wouldn't have the resources or support to do it. But the coordinator really spurred me on and helped me feel empowered... so I'm now the President of a club called Rams Against Hunger!

EEEEEE!

It's so exciting to think that a group of like-minded students will be making a difference here in Fort Collins in the issue of food insecurity. I can't wait to educate both myself and others about the realities versus the stereotypes, and to do activities that expand our mindsets along with help reduce hunger. Even a small step is something! I've never done something like this before, so I'm kind of winging it as I go, but hopefully it will be educational and have an impact. I just really want to give back more to the community that has been so kind and wonderful to me as a student. It makes me happy to look into the future and see the club as a part of my life.

Anyways, that was my storytime. Story over. I was just SO excited, and I couldn't wait to share the news. If you're actually here expecting, uhmm, vegetarian food, we're finally going to get to the part that you want! (Because, let's be honest here-- we are all actually in this for the food. And maybe me. But almost entirely the food).

This is, going along with the idea of simplification, a simple recipe. You take a sweet potato, cut it up, toss it with some smooth olive oil and spicy chili-garlic sauce, and shove it in the oven for 45 minutes while you do something else (I always clean when something is baking. Is that weird? It makes me feel doubly productive). Then you add some zing with a bright pop of lemon citrus, a touch of depth with fresh black pepper, and some cilantro to seal the deal!

If it sounds good, you can't even imagine how awesome it was to eat it.

Chile-Garlic and Lemon Roasted Sweet Potatoes 

Serves 4

Ingredients

• 1tbl chili-garlic sauce (Sambal Oelek works great)
• 2tsp extra-virgin olive oil
• 1.5 lbs sweet potatoes, cut into approximately one-inch pieces
• 1tbl lemon juice
• 1/4t salt
• 1/4t black pepper
• 1/4cup chopped cilantro

Instructions

1. Preheat oven to 375F. Prepare a baking pan with some aluminum foil and set aside.
2. While oven is preheating, combine chili-garlic sauce and olive oil in a medium-sized bowl. Add sweet potato pieces and evenly coat with the sauce. Dump out onto the baking pan and arrange in an even layer.
3. Bake for approximately 30-45 minutes, or until pieces are tender, with some structure, throughout. While potatoes are baking, combine lemon juice, salt, and pepper in a small bowl. Remove potatoes from oven once done and allow to cool slightly. Drizzle with lemon juice mixture, and top with cilantro just before serving.

Nutrition Information
Sodium: 274mg
Total Fat: 3g
      Saturated Fat: 0g
      Trans Fat: 0g
Sugar: 3g
Protein: 15g
Calories: 176

Crustless Broccoli-Cheddar Quiche

Today is feeling so much like spring, I can't even handle it.

Colorado has the tendency to completely do 180s on the weather, which shouldn't surprise me considering that I've lived here for nearly two years. But every single time we have a week of cold and then a week of warm, I become weirdly infuriated but thankful at the same time? My thing is that I am the poster child of first-world, lazy-person problems and the switching weather means that I have to alternate between spring and winter wardrobes.

I'm the worst.

But I also have a kind of legitimate reason for hating this time of the year, and that's geese. I hate hate hate geese, with a burning passion that can be ignited by the simple sound of one honking outside my window. They are so mean (I have a friend who was attacked by a goose once. No joke) and messy (and therefore smelly), and serve no purpose in my mind but to eat all the pretty green grass outside my apartment. Also someone told me that they have sharp teeth?? Is this true? Are there any geese experts among my readers who can tell me whether or not a goose would draw blood if it bit me? I'm going to stick with caution and believe it until someone tells me otherwise. It fuels my irrational perfectly reasonable and accurate fear and disgust. 

Blah, blah, blah, I know. I'm a ruiner. I should be outside jumping for joy, shrieking "It's warm! It's warm! I can eat bright spring things with lots of green without feeling completely and totally strange!" I haven't been running around, but I have been eating a lot of bright greens and daydreaming about spring foods. For me, spring usually reminds me of fresh fruits and lots of bright green vegetables, because it's so alive and happy. Plus yellow, which obviously means cheddar cheese. It also brings to mind Easter (even though my family isn't technically Christian, whoops!), which reminds me of eggs, which reminds me of quiche. So if I combine all of the above fresh thoughts and greens and yellows, it's pretty easy to come up with something that perfectly captures that mood.

Quiche.

Crustless quiche, to be exact. I've never actually been a fan of traditional pie crust?? I like it more raw (I know, it's gross, but I seriously could eat an entire package of refrigerated pie dough and be super happy. It doesn't happen often), so it seems pointless to me to add it. taking the crust away also hugely cuts down on fat, which therefore means we can add more cheese, which isn't even a question. I also use a mix of whole eggs and egg whites, to get more protein (one serving of this is about 25% of your daily value!) but less cholesterol, while not sacrificing flavor.

Quiche is actually one of the few egg dishes I will contemplate eating sometimes, especially if it is packed with veggies. I'm a sucker for anything broccoli-cheddar, and this recipe is especially suitable for any non-vegetarians or vegetarians who do eat eggs. It's easy to make and has familiar flavors. Warm, gooey cheese and tender broccoli, baked with eggs into a light, fluffy cloud of deliciousness. Half and half adds a splash of richness, complimenting the bold flavors of the sharp cheddar. The cheese melts and bubbles to create a golden crust that adds "wowza" to the dish. Every bite is packed with broccoli and sharp cheddar.

Drool.

Crustless Broccoli-Cheddar Quiche

Adapted from Martha Stewart
Serves 4                Serving Size: 1 (12-oz) ramekin

Ingredients:

• 12 oz uncooked broccoli florets
• 2/3c chopped onion
• 1 clove garlic, minced
• 4 large eggs
• 2 large egg whites
• 1/4c. skim milk
• 1/4c. fat free half-and-half
• 3/4c shredded (3oz) reduced fat (2% milk) sharp cheddar
• 1/4tsp salt
• 1/4tsp pepper
• 1/8tsp paprika
• 4 (12-oz) oven safe ramekins

Instructions:

1. Cook the broccoli (I prefer to steam it). Allow to cool, and then chop into small bite-sized pieces. In a small pan, saute the onions until slightly tender (about four minutes on medium). Remove from heat. Put the broccoli and onion into a medium-large bowl, and set aside.
2. Preheat the oven to 350F.
3. Meanwhile, in a medium bowl, beat the eggs and egg whites. Slowly add in the milk and half-and-half, whisking as you do so. Add in the broccoli-onion mixture and the cheese, along with the salt, pepper, and paprika.
4. Place the ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 45 to 50 minutes. You can test the doneness by gently poking the top of the quiches; they should not leak any milk when touched.
5. Remove from oven and serve!

Nutritional Information:
Sodium: 360mg
Total Fat: 9g
      Saturated: 4g
      Trans: 0g
Protein: 14g
Sugar: 4g
Calories: 180