The weather this weekend wouldn’t be considered anything special in Southern California, or even in the East Bay. But out by the ocean, it’s almost ALWAYS cold and foggy, so to have temperatures in the upper 70s felt completely amazing.
We started Saturday morning with a run by the beach (6.03 miles at 9:47 min/mile). It felt so nice to be running in the sun. I’m sure you’re dying to see an awkward cell phone picture of Mike and me at the turnaround in the park, and I’m happy to provide that for you:
After the run we hit up our new favorite coffee spot in the Outer Sunset (Trouble Coffee on Judah).
I got an iced chai and Mike got a latte, and they were fabulous as always.
They have a pretty awesome assortment of baked goods, including one seriously phenomenal cookie that’s thick and chewy and full of chocolate chips and CARAMEL CORN!
Yes, I absolutely will be attempting to re-create that very soon.
After a minor freak out about still having a few pounds of baby weight to lose (I realize it’s normal to not have lost it all after 6 weeks… I was just having a moment), Mike and I decided that we’re going to be making a more serious attempt to eat a LOT more fruits and vegetables. This dinner was a perfect first step.
I have no idea why this is called Dragon Sauce, but it’s apparently from a vegan restaurant in Montreal. It’s sweet and a little nutty, and goes perfectly with vegetables. For these bowls I just cooked quinoa in some vegetable broth, then topped it with red cabbage, shredded beets, carrots, cherry tomatoes, chopped fresh spinach, edamame, and avocado. Obviously you can use whatever vegetables you like and have on hand. Simple, colorful, and healthy!
(adapted from Jessica Lettuce Tomato)
1 1/2 cups quinoa
3 cups vegetable broth
1 beet, shredded
1 medium carrot, cut into thin coins
2 cups fresh spinach, chopped
1/2 cup thinly sliced red cabbage
1 cup edamame
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1/2 cup nutritional yeast
1/4 cup tahini
3 tbsp olive oil
3 tbsp maple syrup
2 tbsp soy sauce
3 tbsp water
2 medium cloves garlic
Bring the vegetable broth and a pinch of salt to a boil in a medium saucepan. Stir in the quinoa and simmer, covered for about 15 minutes, or until the liquid is absorbed. Remove lid and fluff with a fork.
To make the sauce, combine all ingredients in a blender and blend until smooth.
For each bowl, place quinoa in the bottom, top with vegetables, then drizzle with sauce and sprinkle with sesame seeds.