Carb-loading, Veggie Stromboli and Cookie Dough Pudding

It’s a rainy week here.  The good news is that Texas is relatively cool. The bad news is that thunderstorms are supposed to continue through the weekend, and I am terrified about cycling in the rain at the triathlon.  Let’s hope it stops by then!

This week’s What I ate Wednesday is more like what we’ve been eating the last few days. July’s focus is on fun, food and fitness.

Fun: Over the weekend, a Chinese friend asked if I would help her learn how to bake bread and muffins.  We had a blast kneading the dough for french bread and mashing bananas for muffins.

Food: Monday night, I made pizza dough, which Lil helped me roll out for a Veggie-packed Stromboli:

Veggie StromboliIt’s super easy and delicious! We spread the rolled dough with mustard, add sauteed broccoli, onion and peppers, top it with mozzerella or feta cheese, and pinch edges together to make a roll.  Bake at 350 for 15-20 minutes until dough is done, and serve topped with tomato sauce.

Veggie StromboliLocal avocados and tomatoes are everywhere, so we’ve been eating lots of fresh salsa and guacamole:

The Farmer’s Market is also overflowing with eggplant.  Last night’s dinner was Mediterranean pasta over spinach:

And my favorite dessert lately has been a variety of cookie dough puddings.

I’ve been experimenting with both chickpeas and tofu as a base, and I prefer the chickpeas.  The basic ingredients are the same as the Garbanzo Bean Brownies.

Cookie dough pudding  (print)

  • 1 can garbanzo beans (white beans make a smoother “pudding”)
  • 1/4 c. sugar
  • 1/4 c. almond or dairy milk
  • 2 Tbsp maple syrup
  • 2 Tbsp nut butter
  • 1 Tbsp cocoa powder or 1/2 scoop chocolate protein powder
  • 1 tsp vanilla
  • 1/2 ripe banana (optional)
  • 1/2 c. dark chocolate chips

Blend everything together in a food processor.

If you prefer a tofu base, Gina has a good peanut butter cookie dough recipe.

Fitness: I’m tapering this week, but did get in a 1600m swim in the rain this morning.  My shin is feeling much better with my Tommie Copper calf sleeves (thanks to Ali’s giveaway that I won a few months ago!)

Pasta, bread, and stromboli… I’m certainly taking my race week carb-loading seriously! What seasonal foods are you enjoying this week?

Veggie inspired

We were spoiled the last 6 years in Ithaca, NY with multiple CSA farms (Community Supported Agriculture), u-pick fruit farms, and a top-notch farmer’s market (not to mention the ease with which we could walk or bike most places!).  After moving to Houston this summer, it took some time to feel out the local food scene, but I finally discovered a small co-op that offers weekly shares of local and organic vegetables and we got our second share this week.  I’m so excited! One of my favorite aspects of a CSA is that it forces me to plan meals based on  the chosen-for-you vegetables, although it can take some effort to ensure nothing is wasted.

Last night’s dinner was inspired by the eggplant and pomegranate, two items that I enjoy but rarely pick up on my own.  L “helped” me throw together a simple pizza (homemade dough that I keep ready to go in the freezer, a simple seasoned tomato sauce and mozzarella cheese) that we topped with grilled onion and eggplant.  Eggplant isn’t the prettiest vegetable once it’s cut, and I have limited photography skills, so use your imagination and trust me that it was really good.  🙂

I used the pomegranate juice and seeds in a salad, inspired by a number of online recipes.  We added avocados and toasted sunflower seeds to the greens, and used the pomegranate juice in this yummy dressing:

1/4 c. pomegranate juice

1-2 Tbsp red wine vinegar

1-2 Tbsp extra virgin olive oil

salt and pepper to taste

My helper who really wanted to taste the raw pizza dough:

In the north, our share would have been over by now, so it feels odd to continue to get fresh food almost year-round.  But I’ll take it!  Do you have a CSA or farmer’s market nearby? What inspires your meal planning?