Happy Marathon Monday! For the past few weeks, I have shared some of my fun running experiences. Today, I don't really have much to share. I did realize that I am officially a crazy person as I ran 9 miles in the rain on Saturday. Now, I know I could have waited for it to stop raining, but I really wanted to get my run in before 9 in the morning, so I just decided at 7 am that a 9 mile run in the rain wouldn't be that bad. As I was running, it hit me: I am a little crazy. And you know what, I am okay with that! In other running news, I find out TOMORROW about the 2015 Chicago Marathon, so I'm gonna get back to you with that when I find out....
I just love Sundays. I know it's Monday now, but Monday's are typically not my favorite so I'm gonna focus on Sunday for a little bit longer. Here is a list of why Sundays are great:
1. I can sleep in
2. I go to a kickboxing class that absolutely kicks my butt
3. I have time to cook
4. GOT (aka Game of Thrones!!!!! yes, I am a total geek)
Those four reasons make Sundays absolutely fabulous. Plus, there is a fifth reason, but it only happens one Sunday a month and that is: Book Club. I am in a wonderful book club with a bunch of 20-something girls from the Chicago area. We take turns hosting and we chat about a book that we read. Every meeting, we pick a new book and a new place/date. It is always a really nice time and I look forward to these meetings when they come around. This book club was about Cutting for Stone, which I highly recommend. And, our next book is The Rosie Project. This last book club was also extra special since it was one of our members birthdays! I, of course, baked her a Monster Cake! Yum!
Besides book club, game of thrones, and sleep. Cooking is one of the activities that make the weekend special. Bri and I try to find a recipe to make over the weekend that will lend us leftovers during the week. Today's recipe is perfect for that! I was inspired by a recipe on My Recipes and then I adapted it from there.
Crock Pot Vegetable Pot Pie
2 tbsp extra-virgin olive oil
2 potatoes, peeled and cut into 1 inch cubes
1 1/4 cups carrots, chopped
1/2 onion, chopped
3/4 cup celery, chopped
16 oz mushrooms, sliced
salt and pepper
4 garlic cloves, minced
5 tbsp whole wheat flour
3 cups skim milk
1 1/2 cups vegetable broth
2 cups frozen peas
1 1/2 tbsp chopped fresh thyme
16 oz package of frozen cauliflower
1 2/3 cups whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 tsp fresh black pepper
4 1/2 tsp unsalted butter, cubed
1/2 cup grated parmesan cheese
3 tsp chopped fresh chives
1 cup low-fat buttermilk
1. Heat about 1 tsp of olive oil in a skillet over medium heat. Add in the potatoes, carrots, onion, celery, and mushrooms. Season with salt and pepper. Cook for about 5 minutes. Then, add in the garlic and cook for an additional few minutes. Pour vegetables into your crock pot.
2. Put 1 1/2 tbsp of olive oil into your skillet and heat over medium heat. Add in the flour and whisk until it starts to brown. Pour in the milk and vegetable broth and cook for about 5 minutes while whisking. Pour sauce into the slow cooker and add in the frozen peas, cauliflower, and thyme. Cover and cook on low for 4 hours.
3. To make the topping, whisk the flour, baking soda, baking powder, salt, and pepper in a large bowl. Cut in the butter until your mixture looks like coarse sand. Stir in the cheese and chives. Finally, stir in the buttermilk until your mixture just starts to look damp.
4. Once the veggies are done cooking, drop spoonfuls of the biscuit mixture over the top. Turn up the heat on your crock pot to high and cook for an additional 1 and a half hours or until you biscuits are done.