Shrimp Sushi Bowl

Sorry for getting a little ranty/ravey on Monday.  I don't know what got into me.  Of course, after I complained about running, I went for a 3 mile run and it totally made me feel better.  I actually did the same thing this morning because I went to see the Revenant last night.  

That movie is insane.  First of all, it's super intense.  Like I was clenching my arms for pretty much the entire movie.  Second, it was gross.  I had to close my eyes pretty frequently so, actually, I don't think I saw most of the movie.  And third, it was long.  I felt like I just ran a marathon or something (well maybe not that long), but I felt drained after.  So, I woke up this morning and I went for a run to make myself feel better and more upbeat. 

It totally worked, I got to school today ready to take on the world! Then, one of my students gave me a super sweet valentine's day mug with some chocolate in it.  Woo!  This is good since I have to fly to Baltimore today for a teaching conference this weekend.  I'm feeling much better and I'm super pumped.

I am also super pumped because we agreed on an offer with the seller of the condo we love! I'll keep you posted, but it looks like we will be able to close on April 1st and then move!! I can't wait!

And, to celebrate, here is a crazy delicious dinner idea.  I saw one of those Tasty videos that circulate on facebook and it was for this cute little sushi thing.  So, of course, I started to crave sushi, but sushi is not easy to make on your own.  I decided to make a sort of "deconstructed" sushi.  And, here it is!  This is a perfect, easy dinner.  Plus if you use gluten free soy sauce, it is totally gluten free!  

Shrimp Sushi Bowl

Ingredients:

1/4 cup cooked brown rice

4-5 cooked, cold shrimp

2 tbsp greek yogurt

1-2 tsp siracha

2 tbsp avocado, mashed up

1-2 tsp low-sodium soy sauce

Directions:

1. Cook brown rice according to directions, scoop 1/4 cup of the brown rice into a bowl.

2.  Place the shrimp and avocado on top of the rice. 

3. In a small bowl, mix the greek yogurt with the siracha and then place on top of the rice. 

4. Drizzle soy sauce over everything.

Enjoy :)

Vegetarian Pad Thai

Today is a pretty big day.  Besides being my half birthday, I am starting my first day of second semester!  This means it will be the longest I have ever been at the same school during the year.  I'm not sure if this has truly hit me yet.  I am still feeling like a student teacher and at any moment I will switch to a middle school!  I am excited about second semester and I really have been having a great year.  Today is all about Triangle Congruence! I have a lab for my students to experience over the next two days and I am excited to see how it goes!

Also, today is my first day of two online classes that I am taking to continue my education.  I am less excited about this, but the classes do seem interesting and I have never taken an online class before.  I was sort of enjoying the whole graduated thing where I didn't have to worry about personal homework or grades.  However, I do need these classes to get a permanent license for teaching and so it is totally worth it.  The first week, all I have to do is submit an introduction of myself to an online discussion.  Not so bad.

I am also still attempting to be healthy and today's recipe is perfect for that.  It is a lightened up, vegetarian version of Pad Thai.  Bri and I made this as one of the first recipes in our new apartment together.  It was super delicious and I'm actually craving it and considering making it again tonight!

Vegetarian Pad Thai
(adapted from Martha Stewart)

Ingredients:
8 oz fresh pad thai noodles
4 limes, for juice and serving
3 tbsp soy sauce
1 tbsp Siracha sauce
1 tbsp brown sugar
2 tbsp canola oil
2 eggs, lightly beaten
14 oz firm tofu
1/2 cup shredded carrots
8 green onions, sliced
3 garlic cloves, minced
salt
roasted peanuts
fresh cilantro

Directions:
1. Soak noodles according to directions, drain and set aside.
2. In a large skillet, heat 1/2 tsp of canola oil over medium heat.  Add in beaten eggs and cook, undisturbed, until eggs are just set.  Place eggs on a cutting board.  Roll the eggs up and then slice into strips.  Set aside.
3. In the same skillet, add 4 tsp of canola oil and cook the tofu until golden brown, flip so that you get both sides.  This should take about 6-8 minutes for each side.  Place on cutting board and cut into small cubes.
4. In a small bowl, place 2 tbsp lime juice, soy sauce, and brown sugar.  Whisk to combine.
5. Add 1 1/2 tsp of oil to your skillet and heat over medium heat.  Add in the carrots, green onions, and garlic and cook for about 5 minutes.  Add in the lime juice mixture and let simmer.  Add noodles and, stirring constantly, cook for another minute.  Add eggs and tofu, toss to combine.
6. Serve mixture with lime wedges, roasted peanuts, and fresh cilantro.

Enjoy :)

Bibimbap

Well, Happy New Year! I can't believe 2014 is here.  2013 was always such an important year in my mind because of my graduation, job search, and move to a new apartment.  Growing up, I always thought of myself as a member of the "Class of 2013."  I never really thought about 2014, but here it is!

In the spirit of New Years Resolutions, I am trying to be healthy and happy in this new year.  While I'm not sure that I believe in hard-core dieting to lose weight, I do want to focus on maintaining my health and keeping up my workout routine.  I downloaded a cool app yesterday that encourages a healthy lifestyle.  It is called Lose It! and it is about weight loss.  You log what you eat and how you exercise.  What I like about the app is that it creates a calorie budget for you based on your age, height, and weight.  Then, you get to set your personal goals, join communities, and record your progress.  I like that this app is personalized and allows me to create a totally manageable goal.  I don't want to do anything extreme, just stay healthy and this app is great for that purpose.  Plus, this app is available for iPhone and Droid as well as a website if you don't want to get the app!

In the spirit of healthy choices, today's recipe is super healthy and easily adapted for any diet.  Bri and I made this to use up a ton of veggies that we had on hand and it ended up being a fantastic meal!

Bibimbap
(adapted from Snapfood)

Ingredients:
2 cups brown rice, cooked according to directions
sesame oil
light soy sauce
2 cloves garlic, minced
assorted fresh vegetables, your favorites!
(I used mushrooms, green onions, shredded carrots, zucchini, spinach and sweet onion)
2 eggs

Directions:
1. All you have to do is sauté the veggies in the sesame and soy sauce.  Use as much oil as you like, less if you want to be healthier!
2. Serve mixed vegetables on top of the cooked brown rice in a bowl.  Top with a fried egg, more soy sauce, and siracha (to taste).

Enjoy :)

Thai Turkey Burgers

I GOT A JOB! Well, I haven't signed anything yet and I don't know many details, but I do know that I got a job offer at a high school to teach math! I am crazy excited and can't wait to start getting ready!

Also, now that I know where I am going to be, Bri and I are moving forward on looking for an apartment! I can't believe all of this.  I feel a little too grown up right now.  

Since, it is Monday, I also have a Half Marathon Monday update for you all.  I got up to 12 miles and now I get to taper off a little.  My long run this week was 9 miles and honestly it felt like a breeze.  I love getting out there in the morning and getting in a long run.  During the week I didn't run as much because of how busy I was, but I am still feeling great.  The run is only 2 weeks away and I can't wait! 

And, of course I have a recipe to share! This is a super yummy recipe and I found it over on How Sweet It Is.  These Thai Turkey Burgers are full of flavor and super healthy.  I had them for lunch at school and everyone was jealous of how yummy it smelled! I love the flavors here and it was a perfect little meal to have for dinner and then leftover for lunch.  

Thai Turkey Burgers

Ingredients:

1 lb. lean turkey

2 green onions, chopped

1/4 cup shredded carrot

salt and pepper

4 whole wheat buns

1/4 cup rice vinegar

1/4 cup light coconut milk

3 tbsp brown sugar

2 garlic cloves, minced

1 tbsp natural, creamy peanut butter

1 tsp fresh ginger, grated

1 tbsp lime juice

1/2 tbsp soy sauce

2-3 tbsp hot sauce or chili sauce (depending on taste)

3 cups coleslaw mix

1/2 cup chopped peanuts

Directions:

1. Make the sauce: whisk together the rice vinegar, coconut milk, garlic, peanut butter, lime juice, soy sauce, and hot sauce.  Pour into a small sauce pan and heat until simmering.  

2. In a large bowl, combine the turkey meat with the carrots and green onion.  Season with salt and pepper.  Pour about 3/4 of your sauce mixture into the turkey mixture and combine.  

3. In another bowl, place the coleslaw mix and toss with the peanuts. Pour the other 1/4 of the sauce over the coleslaw and set aside.

4. Form the turkey meat into 4 patties.  Place in a grill or saute pan and cook for about 4-5 minutes or until browned, flip patties and cook for another 4-5 minutes.  

5. Place burgers on buns, top with coleslaw and serve!

Enjoy :)

Crock Pot Honey Sesame Chicken

My first day back at school from my little trip through Illinois on interviews was a good one! I was so nervous, it felt like the first day all over again.  Well, maybe I wasn't THAT nervous.  However, it was pretty darn unsure of myself.  I felt so out of the loop and like I hadn't been in class for a long time.  I jumped right back in and I've gotta say I'm so thankful for my students.  They are just fantastic.  They clearly had missed me and were excited for me to be back.  Many of them asked me how my interviews went and they were really sweet! I am excited to be back and I can't wait to just get back into the swing of things.

While I was home, I made this awesome Crock Pot Honey Sesame Chicken.  It is super tasty and it was super easy to make.  This is what I'm bringing for lunch today! While I was home, I made little sandwiches for myself.  Then, I left a bunch at home for my mom and dad and took some leftovers back with me to Madison!  The chicken is juicy, tasty, and sweet! It is perfect as a sandwich or for dinner served with some sort of side!

Crock Pot Sesame Chicken (adapted from The Way to His Heart)

Ingredients:
6 boneless, skinless chicken breasts
1 medium white onion, chopped
3 cloves garlic, smashed
3 tbsp canola oil
3/4 cup honey
3 tbsp tomato paste
3 tbsp apple cider vinegar
3/4 cup low-sodium soy sauce
pinch of red pepper flakes, to taste
salt and pepper
sesame seeds

Directions:
1. Mix the onion, garlic, canola oil, honey, tomato paste, vinegar, soy sauce, and red pepper flakes together in a bowl.  Place chicken in the crock pot, season with salt and pepper, and pour sauce over the chicken.  Cook on low for 4-5 hours.
2. Using two forks, shred the cooked chicken and while stil hot, pour sesame seeds (however many you want) over the shredded chicken and stir to combine.

Enjoy :)