The remainder of my weekend was action packed and full of lots of yummy food! On Saturday evening, I ventured out to Williamsburg to have dinner with some friends. We headed to Motorino, an Italian place that serves Neapolitan brick-oven pizza.
I started off with a glass of pinot noir:
And chose the pommodori pizza for my entree. My pizza featured fior di latte (a type of cheese), garlic, basil, red & yellow cherry tomatoes, and pancetta afumicata a top wood-fired crust. I was hungry after my 10-miler, so I put a pretty big dent into this pie, but we all agreed that Motorino was a bit too heavy-handed with the oil. The middle of the pizza was a tad soggy for my taste.
After saying goodbye to Agnes and Bill, I continued my night in Williamsburg with some after-dinner drinks. I met up with my friend Mark for a vodka cocktail before he headed out for a night on the town.
Being the old lady that I am, I passed on the clubs and headed home to my bed by midnight 🙂
The next morning I was definitely feeling the effects of too much to drink and eat. I grabbed a latte from Dunkin’ Donuts and headed to the gym to get the sludge out of my blood. After an hour of sweaty elliptical intervals and a few bottles of water, I was feeling much better.
Highlight of my morning – grilled corn with jalapeno butter from a street fair vendor. Mmm. Yes, I eat vegetables for breakfast.
And then a pumpkin-palooza when I returned to my apartment: a slice of toasted pumpkin swirl bread topped with pumpkin butter and a Oikos greek yogurt with (more!) pumpkin butter and a crumbled cashew lara bar.
The afternoon included a much-needed yoga class with Agnes and then a trip to Barnes & Noble for a pumpkin frappuccino. Yes, I’m a little bit obsessed with fall gourds 🙂
Afternoon snack while I watched Netflix did some work: banana and peanut butter
Later in the evening, I got creative in the kitchen. Inspired by Kath’s Coconut Cauliflower Chana, I cooked up my own version of spicy-veggie-curry delicious-ness.
- 1 Tbs olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 head of cauliflower, chopped
- 2 sweet potatoes, chopped (I left the skins on, more fiber!)
- 1 can of chickpeas, rinsed
- 1 Tbs tumeric (or curry powder if you have it!)
- 2 tsp salt
- 2 tsp hot chili sauce
- 1/2 tsp ground ginger
- 1 can of coconut milk
- 1/4 cup unsweetend, shredded coconut
- 1/2 cup water
- Heat oil in large soup pot and add the onions, cook for 5 minutes
- Add the garlic, salt, tumeric, ginger, and chili sauce and cook for 5 more minutes
- Add cauliflower, sweet potatoes, chickpeas, coconut milk, shredded coconut, and water
- Cover the pot with a lid and cook on med-high for 15-20 minutes, stirring occasionally
- When sweet potatoes are fork-tender, remove from heat and serve over brown rice. Add extra chili sauce and greek yogurt as toppings. Makes about 5 servings
Health Benefits of Tumeric (from the World’s Healthiest Foods foundation):
- Effective treatment for IBS
- Relief for Rheumatoid Arthritis
- Inhibits cancer cell growth and metastases
- Researchers believe the combination of cruciferous vegetables (like cauliflower!) and curcumin (a component in tumeric) could be an effective therapy not only to prevent prostate cancer, but to inhibit the spread of established prostate cancers.
Have a great Monday!