2 Things About Today’s Run

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2 Things About Today’s Run…

Running
Running

So today I ran outdoors for the first time since November! I have 2 things to say about this…

1. Running on the treadmill is definitely not the same as running outside and…

2. I live in one of the most perfect places in the world!

The past 2 days have been beautiful!  Temperatures have melted about 95% of the snow.  So that means the sidewalks and streets do not have snowbanks that hinder visibility or mobility.  So today I took advantage of the mild weather.  The conditions were spring-like…just a bit nippy but pleasant.   The sun was shining and I found myself smiling and enjoying my run outside which is something I try very hard to do indoors running on a treadmill.  I don’t know about you but as much as I try, I’m overcome by boredom when I run inside.  Today was amazing!   I was able to run by the water, view the Newport Bridge and see 2 nearby islands, Goat Island and Rose Island.   Many neighbors were out walking their dogs and enjoying the mild weather.  I live in one of the most beautiful places in the world. Here was my route today:www.usatf.org/routes/view.asp?rID=536543.   My total mileage was a 5K.  It took me a while, I ran slow and was careful about my footing and surroundings but it was very enjoyable…I missed it so much.

As I was running, I thought about 2 things.

1. My next race

2. If I can help it, I’ll probably not ever stop running!

I’m going to continue to do a few 5k races, but I want to expand to a few longer races in the spring.  My big goal is to do a 1/2 marathon this year.  If I am healthy, continue to run regularly, I think I can do a 1/2 marathon in the fall.  I’m excited to see how far I go this year.

13.1
13.1

So If I can help it, I don’t want to ever stop running.

This year, I read sadly about Joy Johnson.  She was an elderly woman who died shortly after completing the NYC marathon this year.  She began running in her 50’s (just like me) and continued to run well into her 80’s.   Her story is very inspirational. Here it is…

www.nydailynews.com/new-york/oldestwomannew

Joy Johnson
Joy Johnson
I’m going to try to increase my distance each week as I continue to run outside.   Let me know how your running goals are coming along!

 

 

 

 

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Whole Wheat Dinnner Rolls

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Whole Wheat Rolls
Whole Wheat Dinner Rolls

Today we are expecting snow a little later in the morning, so my mom is coming over for lunch instead of dinner today.  I made her a big pot of Kimberly’s Vegetable Soup and it is simmering on the stove.   To go with the soup, I usually have frozen gluten free rolls in the freezer that I can heat up for her.  So she was taken care of.  But I was feeling a little lonely in the bread department.  Here’s why… The past 2 weeks I have been passing on the bread at the grocery market because I have been eating way too much of it!  So, I decided to make some rolls for myself!  Since I had time, and I’m on vacation, and it is snowing, and I had a craving for bread, I decided to go for it and make a batch of these rolls.  The Recipe comes from Kim Barnouin’s book, Skinny Bitch Bakery. 

Whole Wheat Dinner Rolls

Makes 12 rolls

1 tablespoon Bob’s Red Mill Egg Replacer

3 tablespoons plus 1 1/4 cups water at room temperature

1 tablespoon active dry yeast

3 1/4 cups Whole Wheat Flour (I used Bob’s Red Mill)

1 tablespoon sugar

2 teaspoons salt

Directions:

In a small bowl combine the egg replacer with 3 tablespoons of water and set aside.  Heat the remaining water to 125 degrees and place in another small bowl.  Add the active dry yeast to the warm water and let sit for 10 minutes.

yeast and water
yeast and water

In a large bowl, combine the flour, sugar, and salt.

flour mixture
flour mixture

Mix the yeast and the egg replacer together and add to the flour.  Stir to combine.   Dust a large workspace with flour and grease a large bowl.  When the dough starts to come together, turn our onto floured work surface and knead until smooth and elastic, about 10 minutes.

dough
dough

Placed in the oiled bowl and cover with plastic wrap.  Place in a draft free area and let rise until double in size, 60-90 minutes.

dough
dough

Preheat the oven to 400 degrees.  Lightly grease a baking sheet, dust with flour, and set aside.  Punch down the dough and turn onto a floured work surface.

dough punched down
dough punched down

Divide into 12 equal pieces.  Briefly knead each piece and then shape into a ball.  Place the balls 2 inches apart on the prepared baking sheet and cover loosely with plastic wrap.  Place in a warm, draft free area and let rise again for 25 minutes.

Bake until golden brown, about 18 minutes.  Remove from the oven and allow to cool on a wire rack before serving.

Whole Wheat Dinner Rolls
Whole Wheat Dinner Rolls
  Bread
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Homemade Croutons

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Croutons
Croutons

I just love crunchy croutons on my salads!  They are so easy to make too!  I make them from old bread heals and bread ends that nobody wants to eat.  What I do is I collect these ends and stale pieces in a plastic freezer bag .  Everytime I have a stale piece or a heal I add it to the bag in the freezer.  When I have about 6-8 slices saved in my freezer, I make croutons.  Here is how I do it…

Homemade Croutons

Preheat the oven to 350 degrees.  Remove the bread from the freezer and place on a cutting board.  If the bread is thin enough, you can slice it frozen.  If not, leave on the board for about 30 minutes to soften up.  Cut bread into small cubes or desired shape and place in a large bowl.  Add to the bowl a generous amount of olive oil.  Add the following seasonings to your taste: salt, pepper, garlic powder, and italian seasoning.  Combine everything with a spoon.  Place cubes on a single layer on a sheet pan.  Bake in the oven for about 20-30 minutes.  Cool and serve with your favorite salad.

croutons1

 

 

  Bread
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Vegan Maple and Apple Cinnamon Pancakes

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Vegan Maple and Apple Cinnamon Pancakes
Vegan Maple and Apple Cinnamon Pancakes

Snow…is upon us again!!!  This time another 6-10 inches in the Northeast.   So lots of time to cook, create, and eat after shoveling.  Today I’m making a recipe from Kim Barnouin’s  Skinny Bitch Ultimate Everyday Cookbook,  Maple and Apple Cinnamon pancakes.  They are tasty and filling, especially after a morning of shoveling!  Here are the details:

Ingredients:

1 cup unbleached flour

3 tablespoons evaporated cane sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 teaspoon cinnamon, divided

1 cup almond milk

1 teaspoon vanilla extract

2 tablespoons canola oil

3 tablespoons Earth Balance, divided

2 Granny Smith apples, peeled and thinly sliced

1/2 cup maple syrup

1/4 teaspoon ground nutmeg

Directions:

In a medium saute pan, melt 2 tablespoons of Earth Balance Add the sliced apples and saute about 2 minutes.  Add the maple syrup, 1 teaspoon of cinnamon and the nutmeg.  Cook for 2 minutes together and keep on low heat until the pancakes are ready for this topping.

Maple Syrup, Cinnamon and Apples
Maple Syrup, Cinnamon and Apples

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, and 1/4 teaspoon of the cinnamon.

Dry Ingredients
Dry Ingredients

In a separate bowl, wisk together the milk, vanilla extract, and oil.

Wet Ingredients
Wet Ingredients

Combine the milk mixture and the flour mixture, and wisk until smooth.  If the batter is too thick, add more milk, 1 tablespoon at a time. Heat 1 tablespoon  in a large skillet or griddle over medium heat.  With a 1/4 measuring cup, drop batter on to the hot pan.  Cook until batter starts to bubble.  Flip with a spatula and cook until the other side is golden brown.  Top pancakes with the warm apple/maple syrup mixture.  Enjoy!

 

 

 

 

 

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Lentil Vegetable Soup

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freezer bowls

This has to be one of my favorite soups ever!  I saw Ina Garten make this soup one afternoon while watching her show The Barefoot Contessa.   It sounded lovely.  I thought if I just switched out the chicken stock she used for vegetable stock, it just might work.  I was right…it was perfect!  Below is her recipe with the substituted vegetable stock.

Lentil Vegetable Soup

1 pound green lentils

 3 large onions, chopped

2 leeks, chopped and cleaned

1 1/2 tsp of fresh ground black pepper

1 tablespoon of garlic

1/4 cup extra virgin olive oil

1 tablespoon  kosher salt

1 tsp thyme leaves

1 teaspoon cumin

8 stalks of celery, chopped

4-6 carrots, chopped

3 quarts vegetable stock

1/4 cup tomato paste

Directions:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stock pot, on medium heat, saute the onions, leeks and garlic with the olive oil, salt pepper, thyme, and cumin for about 15 minutes until translucent.  Add the celery and the carrots and saute for about 10 more minutes.  Add the vegetable stock, tomato paste, and lentils.  Cover and bring to a boil.  reduce and simmer uncovered f or 1 hour, until the lentils are cooked through.  Check the seasonings.  Serve with my vegan garlic bread!

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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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