21 September 2011

Herb Crusted Pork Tenderloin and Truffle Quinoa

Trim tenderloin into three inch sections.
Combine 1T each of rosemary, thyme, and crushed pepper. Think of the sweet friend who grew the herbs and wonder why I didn't get my mom's green thumb. It's pretty bad when I can't keep mint alive. Heat 1T grapeseed oil in an iron skillet. Add some sea salt to the herb mixture. Roll the tenderloin in the herbs and decide maybe that's not enough seasoning for my man. Sprinkle on some garlic salt. Sear one minute and flip and sear again. Then put into a 400 degree oven and bake 12 minutes. Check with a thermometer to make sure it's finished.

Meanwhile, while the meat is in the oven, bring 1 1/2 cups of water to a boil and add 3/4 cup quinoa. Cover and reduce heat to low. Cook 10 minutes. Decide it needs some flavor and bust out the truffle oil. Add 1T and fluff.

While the meat is resting, throw some frozen green beans in the microwave with a splash of water and 1T Earth Balance spread for 3 minutes. Grab a 1/3 cup measure, fill with quinoa, and turn onto plate so it looks fancy. Add green beans and meat, and wow your family with the plate.

Fruity Salad

Tonight, pork tenderloin was on the menu. So I made a fruit and nut salad to accompany it.

Organic Romaine
Sunflower seeds
Dried Cranberries
Chopped Walnuts

Dressing: Olive oil, Red Wine Vinegar, Sea Salt, Cracked Pepper

Verdict: The Walnuts made it too bitter, or it could be because they were languishing in the dark recesses of the pantry. Anyhoo, I'd use pecans next time. And add apples.

15 September 2011

PeacH 2 O

We returned from a run tonight, and I wanted a Chick-Fil-A peach milkshake. Real bad. (Jennifer Coolidge in Legally Blonde 2)
But I'm on Week 2 of the Daniel plan, which means no sugar or dairy, so I improvised. I threw some ice in the blender. Then I pulled the last giant peach from the fridge and split it in half. I started peeling it, but it was too tedious, so I just broke it into a few pieces and tossed it onto the ice. Poured a little water on top, and zip, zip, zip, there it was. If I really wanted to get fancy, I could have poured a splash of So Delicious Coconut Milk Creamer, but I was in a hurry.
No, it was not as satisfying as what I originally wanted. But I think tomorrow morning, the button on my jeans will thank me.


We are training for a half marathon. It started with another couple from our church. One day the men asked us what we thought about running together on Saturdays. And then, being the supercool manly men that they are, suggested we "go big or go home" and sign up for a half marathon. So we did.
That was many months ago, before the weather turned on us. As the summer grew hotter, my pace slowed, and I worried that I might have to walk most of it. I know the goal is to finish, but I really wanted to push myself to do more. If this body can swim a mile without stopping, surely I can jog the better part of a half marathon.
Tonight, the weather dropped below 90. It was 86 with a slight breeze. After so many triple digit runs, it felt spectacular. My ponytail was swaying in rhythm, my feet felt like they had springs attached instead of anvils, and I wanted to spread wide my arms and fly. I remember why I loved running in college. It feels good to go fast. Fast being a relative term.