New Season: No Excuses, No Apologies, No Time Wasted

This summer has literally been a blur, and looking back, seems that I may have been slacking a bit…with blogging, working out, exploring things on my own. I have the best intentions at the beginning of each week: wake up a half an hour earlier, greet the day with yoga, or a run, get out in the evenings to explore my new city (Denver has SO much to do – free stuff, culture, restaurants, art, music, bars, trails, lakes, comedy, the list goes on & on!).

Well, that hasn’t happened as much as I would have liked this summer and I’m pretty disappointed with my efforts. Again, my thirst for drinking in everything in my path exceeds the norm. But if I’m not pouring my self a ‘drink’, putting effort into quenching that thirst, well shame on me, right?

Don’t get me wrong, I’ve not been sitting on the couch eating chips (we don’t have cable anyway!) and I do appreciate those days and nights that are filled with the necessities and nothing else (cleaning, laundry, working, demoing, yard work, emptying the dishwasher.). Life doesn’t need to be one long series of activities without down time built in; it’s what makes you appreciate new experiences.

Spaghetti Squash bowls

The one thing that hasn’t waned: cooking. There is a constant there.

I’ve come to realize I need to stop using excuses though, there aren’t any. I need to stop apologizing for things I want to do but don’t. And I really need to stop wasting time. When you commit to yourself, hold yourself accountable. It’s important to fulfill your own wish lists, even if it’s as small as ‘check out a new hiking trail’ or ‘go to the local farmers market’. Knowing when to give your body, mind and soul a rest is just as important. Finding a quiet, peaceful moment for yourself doesn’t mean you’re wasting the day. Be present with where the day takes you and honor yourself. There are 24 happy hours in a day, so use them wisely. A new season brings with it new chances for new adventures!

Here are a few things I’ve spent my hours on this summer…and this didn’t even scrape the surface!!

Trying two new restaurants in Cherry Creek & two new DOG-Friendly breweries in Edgewater (Hogs Head & Joyride Brewing)

Red Rocks, Denver

Getting back into working out with the help of Pearl Street Fitness & Asana Studio

Demoing our Retaining wallWall demo

Demoing (helping) our outside retaining wall, watched as it was reconstructed, then helped put 4 tons of rock into the side for drainage!

Evergreen Off-Leash Dog Park

Scoping out Evergreen Lake & Elk-Meadow off-leash dog park with the doggies

Zucchini Fritters

Cooking several new recipes (red bean meatballs; citrus & honey brussel sprouts; zucchini, kale & LightLife ground ‘meat’ Stromboli; Tofu fried rice; Zucchini fritters; Spaghetti squash bowls with faux meatballs,  Zucchini ‘lasagna’, Barley veggie soup to name just a few!)

Bird of Paradise on Mt. Sherman

Climbed my first 14’er (Mount Sherman!) and visited Leadville for the first time

Leadville, Colorado

Participated in a 21 day Yoga Challenge – amazing – tomorrow is day 21 so I’ll blog about that experience later this week

Mountain Biked for the first time at Table Mountain

Phish, Dick's Sporting Good Stadium

Went to my first Phish show, did my first public handstand, and visited shakedown street for the first time. Yikes!

Lots more to list….but even more to come. Can’t wait for fall!

Kitchen Bliss = new food creation

I love to cook. Love. I’m not a professional chef, have never been to culinary school, don’t know the chemical reaction of adding one ingredient to another, although I do know its a science. An art form.

My love of cooking most likely stems from my love of food…I’ve always been an eater. Until March of 2013, I ate everything, didn’t discriminate or turn my nose up at anything. Fast forward a year, and I’m much more conscious of what I ingest and how it will affect me, nutritionally speaking. Yes, I’ve become one of those pescatarians…and couldn’t be happier with the choice.

So, cooking is my thing, my hobby, something I love. And two weeks after we moved to Colorado, Mike demoed the kitchen.

NOOOOOOOOOOO!

Well, We lived….on toaster oven creations, frozen veggie pizzas, and eating out (Arvada has some great restaurants). And here we are, four months later, with a gorgeous kitchen Mike put together himself. How have I celebrated?

By cooking, of course!

Panko encrusted halibut

Panko encrusted halibut with roasted red pepper couscous & zucchini fries

For the fish
1/2 cup of panko (Chinese breadcrumbs)
2cage free eggs
Pepper
2 filets of wild caught Halibut

For the roasted red pepper couscous
2 red peppers, cut in half and de-seeded
1/2 cup vegetable broth
3-5 gloves of garlic ( depending on taste)
1 cup couscous
1 tablespoon of olive oil

For the zucchini fries
2 zucchinis
Salt pepper
1 tablespoon of olive oil

1. Take the halved red peppers, brush with olive oil and roast at 375 for about 20 minutes, or until the skin becomes charred. Roast garlic cloves (skin on) alongside the peppers.

2. Cook couscous as directed.

3. Take zucchini, cut off ends, then slice lengthwise to halve. Slice each half lengthwise in strips (4-6 strips for each half). Toss in olive oil and salt and pepper. Bake in oven at 375 for 10-15 minutes.

4. Take roasted peppers and garlic out to cool for a bit. Remove skin from garlic. Once cooled, put in a blender with the vegetable broth. Blend until liquified. Add to cooked couscous.

5. Take halibut, dip in beaten eggs, then bread with panko. Evenly coat each side. Heat a bit of oil in a skillet and sauté on low-med heat for 5-7 minutes per side.

Enjoy!!!