Category Archives: Early Riser

Miscellany 2

Hi guys!   How y’all been?  I’ve been fairly busy with work and lots and lots of hot yogaaaaa.  I am well on my way towards hitting my goal of 4x a week.  I even woke up at 5:40 A.M (!!!) this past Tuesday to take a class at 6:30.  It was awesome!  I had a cold, rainy three miler with Melissa on that evening (her marathon is in THREE DAYS holla) and I wasn’t even tired.  I did, however, pass out at 9 P.M.  Early riser=early to bed fo sho 😉

Yesterday I conquered another one of my goals:  image

I made tofu (recipe forthcoming), with the help of a secret ingredient: image

Okay, maybe not so secret but it is dang good!  While in Philly this weekend I will be hitting up Trader Joe’s to replenish all of the goodies I picked up last month during the blogger grocery shopping bonanza.  Yes! 😀 

I have some guest posts going around in the blog world- our wedding is featured on Brides Up North– check out the site!  Julia has really outdone herself in her new venture.   I also wrote about staying healthy while traveling over on Linzi’s blogHow do you stay healthy on the road?

Other exciting stuff- I get to see my husband in less than two months, for fifteen glorious days!  😀 😀 😀 So excited!  Hopefully the holidays will fly by! 🙂 

If you’re going to be in Philly this weekend for the marathon, let me know!  Maybe we can meet up 😀

Check ya later!

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Filed under Early Riser, Guest Posting, hot yoga, I'm random

Early Morning & A Fun Recipe!

I woke up this morning thinking that it was going to be an odd day.  Different, at least.  Why?  Those that know me well know that I love to sleep.  I will hit the snooze button even if I am not tired out of sheer principle.  My husband is a wee bit different (what I like to refer to as a jumping bean- once the sun is up he is ready to get the day started!) so we’ve managed to find a common ground- 9:00 on the weekends!  Yesss.  He is probably reading this thinking yeah right (hi honey!) but I swear it is true, unless there is a crossfit workout or something.  Then it all goes out the window.  Anyway.  During the work week I set my alarm for 7:27 and hit snooze until around 7:45, leaving my house at 8:10 for my lovely commute.  I have never ever voluntarily gotten out of bed before the alarm before.  Today, I was up at 5:50 A.M.  I figured I should just roll with it and get out of bed.  It was like a whole new world opened up!  I made some delicious oatmeal (first time not eating breakfast at work during the workweek ever) and drank coffee from a mug as opposed to a to-go cup.  I boxed up a pair of boots I’m returning.  I played with Bailey.  I even had time to blow dry my hair!  Craziness.  Maybe this whole getting up early thing isn’t so bad.  😀  Are you an early riser or a sleeper-inner like me?  Normally I would blame it on the time change but even assuming the time change didn’t occur, I would still never voluntarily get up before my alarm!

So, on to a delicious, easy recipe.  I took a night off from yoga last night to curse bitterly at the snow get some cooking done.  After perusing Real Simple I found a vegetarian recipe that would work perfectly for meatless Monday (although, not yesterday, as last night was a grilled cheese and tomato soup kind of night.  It made me feel better about all of the snow).   I had it for lunch today and it is really delicious!  Original recipe can be found here.

Tortellini with Eggplant and Peppers

Ingredients:

  • 2 T olive oil
  • 1 medium eggplant, cut into half inch pieces
  • 2 1 bell pepper, cut into half inch pieces
  • kosher salt and black pepper
  • 4 2 cloves garlic, finely chopped
  • 1/4 t crushed red pepper
  • 3 cups vegetable stock
  • 1 pound fresh tortellini
  • Fresh parsley basil

Directions

1.  Chop up the veggies into 1/2 inch cubes, like so:

image

2.  Heat the oil in a large skillet over medium high heat.  Add the eggplant and red peppers, along with salt and pepper to taste.  Heat for about 8 minutes, stirring. 

3.  Add garlic and crushed red pepper to skillet and cook for approximately one minute.

4.  Add in the vegetable stock and the tortellini.  It should look like this:   image

5.  Let the mixture simmer, covered, until the pasta is cooked through and the stock is absorbed (approximately 14 minutes).

6.  Add fresh basil, stir and enjoy!image

This recipe was really easy to make (aside from peeling the eggplant.  I hate doing that!) and tastes awesome the next day!  You don’t need much to fill you up and you get a few servings of veggies to boot!  The crushed red pepper gives the dish a very mild bite that really worked with all of the flavors.  Overall, I definitely recommend this dish!

Lastly, Lily tagged me to answer a few questions about myself:

1) What was/is the name of your first pet?  Aw, a mean little calico cat named Nikita when I was five.  My mom named her. 

2) What is your favorite form of exercise?  Eek, that’s a tough one.  I feel like I’m cheating on running if I say yoga, so I’ll go with running 😉

3) Why did you start blogging?  As a way to hold myself accountable to living healthily and to connect with other awesome bloggers!

4) What’s your favorite store to shop for clothes?  Banana Republic, no doubt.  Practically every item in my closet is from there.

5) Favorite grocery store?  Wegman’s.  Oh sweet Wegman’s.  Pleassse come to the capital district.  I don’t think a better grocery store exists. 

6) What is your current profession?  Attorney. 

7) Favorite kind of muffin?  Ohh, I love the pumpkin cream cheese ones at starbux.  Good stuff!!

Now, I tag Lindsey, Jen, Linzi, Wendy, Jaclyn, Alicia and Michelle to answer these questions:

  1. If you could live anywhere, where would it be?
  2. What has surprised you the most about blogging?
  3. What food could you not live without?
  4. You have a Saturday all to yourself.  How would you spend it?
  5. What is/was your major in undergrad? 
  6. Are you in the field that you thought you would be when you were younger?
  7. How often do you blog?  Why?

Have a good one, friends!

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Filed under Early Riser, Meatless Monday, Recipe