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Pumpkin Vegetable Soup + Fitness 5 on Friday!

Here’s another recipe from 6F feasting (this one’s also pilfered from Jun)! I know the weather’s warming up in most parts of the world, and I tend to enjoy warm soups on cold nights, but I’ve been caught in severe thunderstorms for the past couple nights and it’s really making me want to just not leave my study room, since, I’ve pretty much moved in. (More on that later on in this post. In any case, hope you enjoy! :]

Pumpkin Vegetable Soup

Ingredients:
-1/2 kabocha, chopped
-chicken stock, water or dashi stock
-carrots, chopped
-daikon, chopped
-ginger, sliced (~1-2 inches, thinly sliced, but it depends on how gingery you like things)
-sea salt, to taste
-freshly ground black pepper, to taste
-miso paste (optional)

Instructions:
1) Boil everything until cooked.
2) Add boy choy or Napa cabbage at the end if you want leafy greens!
3) If using miso, add it to your bowl when serving and not when boiling it, because it loses flavor if boiled for too long.
Here’s Round 2 of JVKom’s Fitness 5 on Friday! :]

1. What is your least favorite exercise and why?

Hands down, long-distance running. :[ It’s at least partially due to the fact that I suck at it, but for the most part, I just vastly prefer activity that calls for the utilization of my type II muscle fibers. They function a lot better than my type I’s. :P

2. What is your resting heart beats per minute? (to calculate count your pulse for 15 seconds and multiply by 4)

76. :[ This makes me sad because I’m pretty sure I was along the lines of 62 last year.

3. Do you prefer to exercise alone or with company?

If I’m lifting weights, I tend to like going it alone because it’s way more efficient. (My type A tendencies shine through here, har har.) I used to run/jog with Mekala and/or Sylvia while we caught up on life, before we effectively ended up in 3 different time zones (thanks, school/life). I miss that quite a bit. :[

4. What is your go to exercise outfit?

If I could have it my way, I’d exclusively wear workout clothing for pretty much every day of my life. That being said, on days where I don’t have to look nice, I can invariably/ideally (the latter is because winters here kinda suck) be found in a tank top and shorts. Depending on the activity, this may or may not include a pair of heels.

JUST KIDDING. I’m just modeling them (a girl at our studio blinged em’ out). I can’t walk in heels to save my life.

5. Think about this time last year. Are you more or less active than you were a year ago?

Ah, this also makes me very sad. :[ About this time last year, I was fresh out of my very first powerlifting competition and not feeling endless bouts of study guilt for being at the gym (“But Farrah, you should be studying! Get out of here!”), so I was definitely a lot more active. I sincerely hope that by mid-summer, I’ll be done with this madness forever.

I had a dream the other night that I asked my brother to punch me in the stomach (this is a regular occurrence when I’m home) and he did, but I no longer had the abs to block him like I usually do. It was fairly disheartening. He sent me a list of badass quotes, and I want this to be talking about me someday:

“Just remember, somewhere, a little Chinese girl is warming up with your max.” – Jim Conroy

This is what I mean when I say that I’ve “moved into my study room.”

…And this is what my current life has been reduced to, except multiply this by about 3 filled-up notebooks.


If you’d like to join in on the linkup, answer the following questions and link up your post on Friday (it goes live at 7 a.m. EST!). (On social media, the hashtag will be #F5onF. :)

JVKom Chronicles
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Chicken & Quinoa

I pilfered this recipe from Jun! It was from our winter break feasting (one of em’, anyway; if you want more of where this came from, just go after the “6F” tag! :]). I have a crap ton of studying up ahead and can’t afford to spend time blogging, so these are all scheduled posts until June/part of July is over. (Then mayhaps I can begin to live again.)

I transcribed most of this from an email and left parts of it untouched for your [well, mine] entertainment.

Chicken & Quinoa

Ingredients:
-1 onion, chopped
-5+ cloves garlic, minced
-1/8 cup sun-dried tomatoes, chopped
-2 cups quinoa
-4 cups chicken/vegetable stock or water
-“bell peppers or whatever”
-1 lb. chicken, cubed
-sea salt, to taste
-freshly ground black pepper, to taste

Instructions:
1) Cook sun dried tomatoes (they’re usually in oil already, so no need to use extra oil!). Cook onions + garlic til translucent.
2) Add chicken until they’re mostly cooked, then add quinoa and water.
3) Bring to boil and then turn it down to low, cover, and simmer for about 15 minutes.
4) Add bell peppers at the end and let it steam with the stove off.
5) MIX AND EAT YEAHHH. You can also add whatever spices you’d like (e.g. cumin, curry powder, coriander, chili powder, etc.)!

Recipe ReDux: Matcha Ice Cream

May 2014’s theme is…

Cooking with Tea: Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

So I realize that this may not look the most appetizing, but I’d been lusting after green tea ice cream for ages. (This theme could not have come at a more appropriate time. :O ) Unfortunately, I happen to live in the middle of nowhere, and the closest Trader Joe’s is approximately 2.5 hours away. (Let’s not talk about how far away the closest extensive Asian market it, or I’ll just sink into a deeper depression.) As such, on my super-quick “vacation” back to California, my friends and I gathered to make matcha ice cream. The picture at the end of this post is probably going to convince you that I do not in fact have any friends, but…I swear they exist.

This recipe is super, super simple and highly versatile. Our particular version only called for 3 ingredients, but you can change it up by throwing in all sorts of variations (e.g. frozen berries, frozen mangoes, soy milk, almond milk, avocado…).

Matcha Ice Cream

Ingredients:
-1 cup chopped + frozen bananas
-1 tsp matcha powder
-1/4 cup light coconut milk (you can use whatever kind of milk you prefer)

Instructions:
1) Blend in blender.
2) (As my friend puts it…) BAM. YOU HAVE DELICIOUSNESS.

We cooked up a feast–sushi burritos, a trough of turkey, greek yogurt mashed potatoes, gluten-free crackers with hazelnut bean dip + cucumber greek yogurt dip, steamed broccoli…


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)

Recipe ReDux: Hazelnut White Bean Dip [sponsored]

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

Since Dare Foods was challenging us to make something healthy that incorporated Breton Gluten Free crackers (Original with Flax or Herb and Garlic) and I’d only used the Herb and Garlic thus far, I decided to add to the crackers and dip theme. This one’s packed with protein and healthy fats. :]

Hazelnut White Bean Dip


Ingredients:
-Breton Gluten Free Original with Flax crackers
-1/4 cup light coconut milk
-1 can great northern beans, drained + rinsed
-3/4 cup hazelnuts, toasted
-4 cloves garlic, minced
-2 tsp orange zest
-2 tbsp orange juice
-pink himalayan salt, to taste
-freshly ground black pepper, to taste

Instructions:
1) Heat a large pan on the stove (medium-high heat). Once it’s hot, add a single layer of nuts. Stir frequently until nuts turn golden-brown. Remove from heat.
2) Add beans, garlic, coconut milk and nuts to food processor and process until smooth.
3) Add orange juice, orange zest, salt and pepper to the mix. Pulse until well combined.
4) Serve with Breton Gluten Free Original with Flax crackers. :]


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)

Recipe ReDux: Cucumber Greek Yogurt Dip [sponsored]

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

May is Celiac Disease Awareness Month, so it’s only fitting that Dare Foods is challenging Recipe ReDux members to create gluten-free recipes using Breton Gluten Free crackers (Original with Flax + Herb & Garlic)!

I have two friends in school with celiac disease, so whenever we gather for potlucks, I like trying to make something that they’ll be able to enjoy as well. [It’s pretty depressing to attend a food event only to realize that you can’t eat anything on the table. :/ ]

As medical students (or really, anyone in general), I feel that time is something we will never, ever have enough of, so my main priorities with any kind of food-prepping tends to involve the following thought process:

1) Is it simple and uncomplicated?
2) Does it require a whole lot of ingredients? (Or would it call for expensive ingredients?)
3) Does it take a long time to make?
4) Does it taste good and is it reasonably healthy?

If it’s simple, inexpensive, healthy, and quick, I know I can proceed. These crackers are light and crisp with a nutty flavor, so I figured making some kind of a dip to go along with it would work well! This recipe is probably as easy as it gets, is packed with a whole ton of protein, and would be a great crowd-pleaser for any kind of food gathering! :]

Cucumber Greek Yogurt Dip

Ingredients:
-Breton Gluten Free Herb & Garlic crackers
-2 cups Fage 0% Greek yogurt
-1/2 large English cucumber, diced
-1 tsp cumin
-1 tsp onion powder
-4 cloves garlic, minced (roasted garlic would also be great)
-pink Himalayan salt, to taste
-freshly ground black pepper, to taste

Instructions:
1) Mix everything together until well combined.
2) Serve with Breton Gluten Free Herb & Garlic crackers.


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)