Finding My Happy Place

Tri-Color Beech Tree - photograph by Willow Arlen

Sometimes, we need to slow down and take a moment to breathe. Take a hike, go to the beach, sprawl in the grass... and just give ourselves permission to remember the things that make us happy.


A year ago, I would've told you running was my happy place. Or, one of them... right up there with the warm spot in the blankets on cold winter mornings, weekend road trips, standing in front of the oven about to remove a perfectly baked confection, eating said confection... I digress.


Running was like a meditation for me. I wasn't competitive, or interested in distance or speed - it just felt good. I'd drag myself up, put on my shoes, and make myself get out the door. A mile or two later, I was a different person. I was happy, relaxed, satisfied, and ready for the day. Most days, at least... some days I was just lazy, but let's not talk about that.

For a while now, I've been struggling with a bit of runner's knee. As the name suggests, it's a common ailment among runners and athletes. The term "runner's knee" can actually refer to any of a few different issues, but I think I've finally figured out what my problem is... a tight ITB band (iliotibial band, which runs from the hip down to the tibia, below the knee). The band is meant to pull the patella out to the side and help stabilize it, but if it's tight can cause friction and strain. Fortunately for me, there's a simple stretch to help cure this, so with a bit of luck I'll be back in my running shoes soon.

Us - photograph by Ariana Haynes (thanks, Mom!)

In the meantime, however, I've been finding alternative ways to unwind, relax, and clear my mind. I need that happy place, that calm collected feeling, now more than ever. Swimming has been nice, and taking long evening walks with The Fiancé... but neither of these has really challenged me the way running did, or given me the same satisfaction. Then I remembered something I hadn't done in a very long time... something that would not only challenge me physically and give me the energy I was craving, but would also help to strengthen and heal my knee.

Bow Pose, image source: iStock

I used to do Bikram Yoga on a regular basis, and honestly I don't remember why I stopped... something to do with being busy, and jobless... but for the past couple years, I've only gone a handful of times.

If you aren't familiar with Bikram (or Hatha) Yoga, I'm not talking about a guided meditation, or a stretching class. Bikram is a full-body workout, done in 105 degree heat and humidity. Basically, a sauna. The heated room helps to warm your muscles so they're flexible, and less prone to injury. It also makes you sweat like a horse, detoxing your whole body.

Unlike some yoga which focuses on twisting the body into incomprehensible pretzels, Bikram is designed to flex the body's natural range of motion, stretching and strengthening the muscles and bringing the mind into balance. At the same time, many of the poses create a compression or extension of specific joints or organs, slowing circulation to that area. The pose is held, and held, and then released - allowing a flood of fresh blood and oxygen through, a surge of energy opening up the passageways and clearing away blockages. This method is proven to do all kinds of good for the body, such as regulate cholesterol, increase circulation, improve joint health, clear the lymphatics, and help to reduce things like arthritis and thyroid problems. No matter what condition your body is in, there are benefits to be had from this type of yoga.

The whole class is 90 minutes of intense mental and physical focus, at the end of which you leave feeling like an entirely new human being. The moment I step outside that room I feel a burst of energy. Light, comfortable, awake... the after-glow is what it's all about. Sometimes you have to push yourself through hell to come out the other side, but no matter how hard any part of it  may seem, it's always worth it at the end. Even the day after, there's a pleasant calmness in my bones.

Morning Dew - photograph by Willow Arlen

As I said, it's been a long while since I've practiced. I went for the first time in ages the other day, unsure if I would be participating with the class or having to sit down every five minutes. After each completed pose, I felt a rush of pride that I'd survived - yes! If I can do the last one, surely I can do the next - and I did. Again and again, and after each one I felt stronger and more confident. I left the class grinning from the inside out.
I got in my car and the radio came on, playing one of my favorite bands... but I turned it off. All I wanted was silence. Peace. My mind was settled and I had a tingling awareness of my whole body that can only be described as joy.

Driving home, it was one of those beautiful clear nights when you think I just want to drive forever... somewhere, anywhere. One of those thoughts that gives you a little flutter in your stomach, that 'what if I did something spontaneous?' feeling.  Do you ever get that?

So I did. I went home, grabbed The Fiancé, and drove away into the sunset. I didn't tell him where we were going - I couldn't have told him had I tried. I headed straight out of town, away from all the city lights, until it was dark and open fields stretched out on either side of us. I pulled over, shut off the engine, and The Fiancé looked at me as if to say, "is this the part where you kill me and hide the body?"… really, as if I’d be so obvious.

I got out of the car and climbed onto the hood. He followed suite. The moon was so bright there were hardly any stars to gaze at, but we gazed anyway, quietly pointing out constellations and talking.

Coming out of yoga, I found that calm collectedness I had been looking for. How easy life was after pushing myself through something difficult, how open my lungs were to fresh air, how clear my vision to the world around me. Laying there in the cool night air, with the love of my life beside me… I found my happy place.

Sunset over the Ocean - photograph by Willow Arlen

What’s your happy place like, and how do you find it? Tell me in the comments!

Fish en Papillote, with Arugula Walnut Pesto & Lemon

(Tilapia en Papillote, with Arugula Walnut Pesto and Lemon - recipes in post)

Cooking fish is easy. There - I said it! You just have to know how. If you've ever tried cooking fish and had it turn out dry and flavorless (and lets face it, most of us have at least once), than this is the method to use. Heck, even if you're a pro, this technique is a must-have in the repertoire.


Cooking 'en papillote' literally means 'in paper'. The fish is wrapped in parchment, sealed, and baked - effectively steaming it to a moist, tender finish. All of the flavorings and accompaniments are in the pouch along with the meat, imparting all kinds of flavor wonderfuls. It's a rustic way to serve up a meal, but it's also one of the most effective cooking methods. Foolproof and flavorful every time.

If you're wondering just how easy it is, let me put it this way: I'm planning to make it for 20+ people at our upcoming engagement celebration. Catering? Pff - who needs it! I'll make them fish!

Besides being easy to make, easy to clean up, and relatively inexpensive, this method is also very fast. Tilapia is fairly thin and quick-cooking, but other fish should work as well... just note that the cooking time will vary. You can also change up the other ingredients and seasonings as you like - from cajun spices, to basil, thyme, mint, parsley, cilantro... really, you can't go wrong.

Arugula Walnut Pesto

I chose to pair my fish with this arugula walnut pesto for a few reasons. First, it's one of my favorite combos - bright and flavorful, but not overpowering. Second, it's worlds cheaper than regular basil and pine-nut pesto. Also, one of our guests is allergic to basil, so that was out. When I knew I needed to look for another flavor option, this was the first thing to come to mind.

This pesto is perfect for serving with fish, but works just as well atop pasta, mixed with chicken or shrimp, spread on a slice or rustic bread, or just about any other way you can think to use it.


Arugula Walnut Pesto
Makes about 1.5 cups

5 oz. (about 4-5 cups packed) baby arugula
1 cup walnuts, toasted
1 cup freshly grated parmesan or manchego cheese
8-10 cloves garlic, roasted*
3 TBSP fresh squeezed lemon juice
1/2-1 cup good quality extra-virgin olive oil
1 tsp. sea salt, or to taste
freshly cracked black pepper, to taste

*Roasting brings out all the warmth and sweetness of the garlic, and eliminates any harsh bite it may have when raw. You can find my tutorial on roasting garlic here: How To Roast Garlic. If you choose to skip this step, I suggest halving the amount to avoid bitterness.

Method
       1. To roast the garlic, preheat oven to 400f.
Slice off the top of a whole bulb of garlic, revealing the cloves inside. Place the bulb in the center of a sheet of aluminum foil, and drizzle liberally with 2-3 TBSP olive oil. Fold the foil up around the garlic, creating a tightly sealed pouch.
Place the wrapped head of garlic on a baking tray, or into a muffin tin, and bake for 30-40 minutes. Allow the package to cool before opening - the garlic should be soft, fragrant, and golden brown. The cloves can be easily removed from the skin with a fork or tooth pic, or you can simply squeeze the bulb from the bottom like a tube of tooght paste.
       2. Meanwhile, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until warm and flavorful.
       3. In the bowl of your food processor, add all ingredients except salt, pepper, and olive oil. Begin blending, and drizzle in the olive oil until the pesto has reached the consistency you want. I found 3/4 cup to be right for me, but you may want it thicker or thinner.
Season to taste with salt and pepper
       4. Store leftovers in an airtight container in the fridge for up to a week, or spoon into a clean ice-cube tray and freeze. I like to measure 1-2 TBSP per cube, so I know how much is in each. Once solid, remove cubes to a zip-top baggie and return to the freezer until ready to thaw and use.

Tilapia en Pappillote, with Pesto and Lemon
Serves 4

4 tilapia filets
2 lemons, sliced
15-20 small cherry or grape tomatoes, halved*
4 TBSP pesto
2 TBSP olive oil
2-3 tsp. good quality white wine (plus more for drinking)
salt and fresh cracked pepper to taste
sprigs of fresh rosemary, thyme, cilantro, basil, or other herbs (optional)

*Feel free to use bell peppers, asparagus, or anything else you like instead of, or in addition to, the tomatoes.

Method
       1. Preheat oven to 400f.
       2.On a large sheet of parchment paper, lay a few slices of lemons. On top, lay one filet of fish, and season with salt and pepper. Add about 1 TBSP of pesto, and top with a small handful of cherry tomatoes or other vegetables. Lay any herbs you like on top, drizzle lightly with olive oil, and add a small splash of wine (about a 1/2 tsp. or so - too much wine will break down the parchment paper).
       3. Fold the parchment into a pouch. First, lift the two lengthwise sides of parchment and bring them together above the fish. Fold both sides together, creasing them firmly. Fold them down again, and secure by pushing a couple of tooth pics through the fold somewhere near either end of the fish. Next, fold up one end of the parchment, and secure with a tooth pic. Repeat on the other side, creating an envelope around the fish. See photo below for a guide. Repeat steps 1-3 with the remaining ingredients, to make four envelopes.

       4. Place the pouches on a rimmed baking sheet, and bake on the center rack for 15-20 minutes. If you aren't sure if the fish is done, peak inside one of the pouches (carefully, watch out for steam) and poke the fish with a fork or tooth pic - it should be completely opaque, and flaky when touched.
       5. Remove from oven, and serve with a tall glass of white wine or sparkling sangria. Enjoy!

The Fiancé walked in and was greeted by a still-steaming plate of tilapia being shoved into his hands.
"Here - hold this while I take a picture of it!" Really? How could I ask him to restrain himself.
Sitting down to eat, we were both impressed by how tender and melt-in-your mouth the meat was. Not to mention how flavorful! The pesto was strong, but didn't overwhelm the delicate fish, and the tomatoes were like little bombs of sweetness bursting in our mouths. Light and healthy, but not lacking in any way. This will definitely be a regular on our menu!

No-Bake Banana Nut Protein Bars - vegan, gluten-free

(No-Bake Banana Nut Protein Bars - recipe in post)

As many of you know, The Boyfriend and I recently went from "happily together" to "engaged". It's an exciting time for both of us... grinning faces, telling friends and family, talking about the future, planning the day...

We both agreed early on that neither of us were interested in a big, traditional ceremony. Instead, we're opting to have a small family gathering in celebration of the occasion. You would think that would makes things easier, cut down on the stressfulness of planning, but what it actually means is instead of pawning off chores and hiring out things like catering and decorations, we're doing a lot of it ourselves. Food? I'm on it. Cake? You bet! Invitations? I can print those. Playlist? He's on it. What about flowers? Those would be nice. Not to mention the hardwood floors going in... and the new fridge being delivered... oh, and remembering to bathe on a regular basis... yeah.

Long story short, things have been more than a little hectic around here. Of course, I still have to eat... but prepping and photographing actual meals has not been on the agenda. Big bowls of cereal have been the norm as of late. Oh, and cake. Lots of cake. I've made five so far, testing recipes, frostings, and techniques in preparation for the big day. The Fiancé and I talk in jest about how sick of cake we'll be when it comes time to celebrate, but the joke is getting less and less funny.

So, to prevent myself from having nothing but cake and cereal in my diet, and to keep from going full-blown crazy, I've been chowing down on my go-to protein bars. These babies have powered me through some of the most stressful situations, and they've always been there for me. I like to keep a bag of them in the freezer at all times - one bar in the morning, and I'm set for whatever the day has to throw at me. Pluse, they taste like candy. Even The Fiancé, who likes to start his day with a pastry and chocolate, loves splitting one of these with me on busy mornings.

Nutrient-rich dates and a banana go in to these bars to make them sweet and chewy, along with rolled oats and nut butter for lots of quality protein and fiber. To amp up the nutrition in my bars, I always add a scoop of protein powder and lots of hemp and chia seeds - the very same combo I use in my favorite Peanut Butter Protein Smoothie (click for recipe).

This protein powder is my current favorite - it's entirely raw, gluten-free, vegan, and isn't too heavy or chalky. It also has a probiotic blend of nutrients to aid in digestion. I like to buy the unflavored version, and add a bit of cocoa powder or vanilla extract if I want to flavor it.

As an added bonus to having all kinds of goodness in them, making protein bars at home is incredibly easy and can save quite a bit of moolah. I always keep a store-bought bar in my purse for emergencies, but nothing beats having these at home. I especially love that I get to control what goes in, or what stays out, of my bars - so feel free to customize them as you like!



Banana Nut Protein Bars
(Adapted from my Banana Nut Butter)
Vegan, Gluten-Free - makes 6 large or 12 small bars

15 dates, pitted and soaked
1 large banana, ripe
1 cup peanut, almond, or other nut butter
1 scoop protein powder (unflavored, vanilla, or chocolate)
1/4 cup shelled hemp seeds
1/4 cup chia seeds
2 1/4 cups gluten-free rolled oats
Optional add-ins:
1 tsp. cinnamon, or
1-2 tsp. cocoa powder (if you aren't using chocolate protein powder)
Pinch of salt

Method

1. Soak dates in enough water to cover for 1-2 hours before using (this will help them blend easier).
2. Drain the dates thoroughly, and add them to the bowl of your food processor. Add the banana, and pulse to a smooth paste, scraping down the sides as needed.
3. Add the nut butter, protein powder, hemp seeds, chia seeds, and any add-ins you like. Pulse to combine - the mixture will become very thick and may slow down your food processor.
4. Remove the mixture to a large bowl, and add in the oats. Using a flexible rubber spatula, fold the oats into the nut butter paste. You'll think there's no way for so many oats to incorporate in, but just keep folding it and soon enough it will come together.
5. Line one 8x8inch square baking pan with parchment paper, and scoop the mixture into it. Spread it as evenly as you can with the back of a spatula, then fold the edges of the parchment over the top (or cover with an additional sheet of parchment). Press down along the top to smooth out any remaining bumps, and place in the freezer for 2-3 hours, or overnight, or until thoroughly frozen.
6. Remove from freezer, unwrap, and slice into bars. I like to make 6 large, meal-sized bars, but feel free to cut them smaller. Once cut, seal bars in a zip-top freezer bag and store in the freezer indefinitely. You may want to separate bars with parchment to keep them from sticking.
7. When you want to feel perfectly full, incredibly satisfied, and thoroughly satiated - remove one bar from the freezer, and enjoy. Fresh from the freezer they are firm, but chewy. If left out to thaw, they become quite soft and sticky. If you wanted to prevent this, it may be possible to dip the bars in chocolate to create a shell on the outside... but I've never tried.

Nutritional Information (approximate, will vary depending on the protein powder/ingredients you choose)
Per serving (1 batch = 12 servings):
268 cal. - 10g. prot. - 5g. fiber - 13g. fat (mostly heart healthy fats and omega-3's)

Perfect for a grab-and-go breakfast, a quick meal replacement, or to fuel (or re-fuel from) a workout.

Secret Ingredient Asian Stir-Fry - fool me once, fool me rice...

Secret Ingredient Asian Stir-Fry - link to recipe in post

Back in June (really? It's August already?) I had the honor of receiving The Food Stories Award for Excellence In Storytelling from the lovely and talented C.J. Her, along with her team of foodie judges (including Jen from Juanita's Cocina, Kim from Treats and Trinkets, Jennie The Messy Baker, Uru from Go Bake Yourself, & Heidi the Young Grasshopper) selected me from over 25 other nominees. Wow! I can't thank you each enough. And a special thanks to Abby of Seaweed and Sassafras for nominating me for the award.

(Check out the announcement post about me, here: June Award Winner)

As stoked as I was to have won, you all know I'm a bit of a procrastinator. Around mid July I was finally getting around to making my acceptance, when the dreaded blue-screen of death came and claimed my computer. After an entire week without my laptop, my data in mid-backup-limbo, and two days straight of scans, anti-virus downloads, and reboots, things finally began to look normal again. Computer problems that jeopardize my data are possibly the most stressful thing I've ever encountered... am I the only one who suffers from (nearly) my entire livelihood being kept in cyberspace?

But I digress... at last, my computer boots, my data is safe, and all is right with the world. Onward!

This may look like a simple rice stir-fry, but there’s something a little different this time. Can you see what it is? There isn’t any rice in it! That's right, this dish is entirely grain free. I know it, I know… it looks like rice… but really, it’s a vegetable in disguise. I recently discovered that cauliflower can make quite a convincing substitute to grains… and while I don’t have a grudge against good ol’ rice, I’m quite taken with it!

This dish falls into the category of a one-pan wonder... quick to throw together, tasty, nutritious (though I suggest adding a protein if you want to make a meal out of it), and cooks up in one pan for easy clean up. Plus, for those with any dietary restrictions, it's entirely grain-free, gluten-free, and vegan.

For the recipe, and the rest of my acceptance post, click here: Food Stories Blog - Secret Ingredient Asian Stir-Fry

http://foodstoriesblog.com/  -  http://foodstoriesblog.com/2012/08/09/secret-ingredient-asian-stir-fry-fool-me-once-fool-me-rice/

How To Cook Corn Perfectly - the August Gold Rush

(Perfectly Cooked Sweet Corn - how-to in post)

"Sex is good. But not as good as fresh, sweet corn." - Garrison Keeler


Every summer there's a little glitch in my memory, where I forget just how much I love sweet corn. Then I buy some, and the next thing I know I'm stocking up by the dozen, piling the cobs on the counter until I'm up to my ears in, well... ears!

This year, though, I didn't forget... this year I was ready. Ever since last summer, when I fell head-over-heels in love with the sweetest sweet corn I'd ever tasted, I've been lying in wait for these golden kernels, these nuggets of sweetness, to hit the market. A few weeks ago, they finally did... and you can bet I've been taking full advantage.

(Doesn't produce always taste better when it comes from a rickety ol' cart by the side of the road?)

Now, there are a lot of ways to cook and eat corn. One of my favorite dishes is Mexican Calabacitas - a summery mix of zucchini and peppers, made one hundred times better by the bright pops of sweet corn bursting through every bite.

(Click here for recipe: Calabaticas)

Or you could throw together a bowl full of this Black Bean and Quinoa Salad, with sweet corn and cilantro:

(Click here for recipe: Black Beans & Quinoa Salad )

Or perhaps you're in the mood for these Sweet and Spicy Corn Fritters, topped with a little sour cream and salsa:

(Click here for recipe: Sweet & Spicy Corn Fritters)

But if you're like me, you don't really need a recipe to enjoy corn... you just need, well. Corn. And maybe a bit of butter and salt.


As for cooking, there are a few popular methods... boiling is nice, but takes a bit of time. Baking can be good, but who wants to turn on the oven in the middle of summer? Grilling brings lots of flavor and a nice char, but not everyone has a grill (ahem - yet).  Also, most of these methods require the corn to be shucked prior to cooking. I have many a fond memory, as a child, being sent outside with a paper bag to shuck a mountain of corn. I hated it... and it almost made me hate corn all together. Fortunately, I discovered an easier way.

The microwave! Not always my favorite kitchen tool, but for certain things the microwave gets the job done better than any other. As for corn, it turns out perfectly steamed every time. And the best part is, removing the husk is a breeze! You see, corn comes in its own, special steaming pouch... so don't go ripping it open! Just pop the corn in the microwave, remove to cool, then peel back the husk. Trust me, all those little threads will come right off.

Here's how:
Microwave one ear of corn, on high, for 1 1/2 - 2 1/2 minutes (I like my corn a little al-dente, and usually go for 1 min. 45 sec.)*
Carefully remove the corn from the microwave, and allow it to cool for 5-10 minutes, or until you can handle it.
Peel back the husk, season as you like with butter and salt, and enjoy!
For two ears of corn, double the cooking time. Stop halfway through to rotate the ears. I don't suggest doing more than 2-3 ears at a time, unless you have an absurdly large microwave.
*Note that the times may vary depending on your microwave.

And there you have it - perfectly cooked sweet corn, done in just a few minutes, without dirtying a single dish and without heating up the house in the middle of summer.

Now, if you'll excuse me... my microwave just dinged.


Tell me - what's your favorite way to enjoy summer's sweetest vegetable/grain/starch?