Goals for 2014

It's always about this time that most people make resolutions on what they want to change about themselves in the next year. Almost all the time, they fail. I have failed at keeping resolutions so this year, I'm setting goals. I find setting goals keeps me more in line and more focused that simply setting a resolution.

In the year 2014, I would like to:

Travel and Explore!

• Increase the number of cities in Washington I have visited to 35% from 25% currently, along with taking photos of me at the post office to at least 10% from 1.5 % currently
• Travel to California to climb Mt. Whitney to officially start my highpoints journey, along with possibly doing a few peaks in the southwest
• Climb Mt. St. Helens
• Finally get to the top of Mt. Si and Granite Mountain
• Visit Vancouver Island
• Ski Whistler.. twice!

Improve my health!

• Hike, ski, bike, run, or walk every day, along with throwing in a bit of strength training
• Do a simple morning yoga sequence every morning, especially with a pigeon pose (dang my hips are tight!) and an inversion
• Make some apple-carrot-orange juice at least 3x a week
• Experiment in the kitchen more. Create my own unique recipes, and tweak ones from my cookbooks (and create healthier versions of restaurant recipes). Post the recipes here!
• Read at least 5 books a month from my book list.
• Practice living with less clutter.

Be happy!

• Ask myself, "what am I really afraid of" when I procrastinate. 
• Just do! When I get an idea, I just need to run with it. 2013 was the year of big changes, but fear definitely held me back for other changes. Like the saying says, your dreams aren't big enough if they don't scare you! (And mine definitely scare me!)
• Be content, but not complacent. Be happy with how things are now, but don't let bad things drag you down. 
• Don't define 2014 according to what others think, including the people that should support you but aren't. 

What are your goals for 2014?

Shrimp and Fall Fruit Salad

The inspiration for this salad came from a recipe in Melissa's Great Book of Produce for persimmons. I had two that I couldn't figure out what to do with, so I decided to peruse my cookbook collection until something popped out at me. A recipe for a salad of persimmons, blue cheese, pomegranates and walnuts with a cider dressing sounded really delicious, but I wanted to add a few more things to it. I skipped the blue cheese, but added in some cucumber slices and some bay shrimp.

For the dressing, I used apple cider vinegar and mixed in some ground mustard and some herbes de provence. I can't tell you how good this salad tasted! Every bite came with a "oh wow" and a "this is good!" and "holy crap!" I don't think I've made a salad this good since I made my salmon, avocado and asparagus salad a few years ago. While persimmons and pomegranates are in season, you have to give this salad a try!

Shrimp and Fall Fruit Salad

adapted from Melissa's Great Book of Produce

Serves 2

1/4 lb bay shrimp

2 persimmons, cut into wedges

1/4 c. pomegranate seeds (I bought a cup with just the seeds, was a super time saver!)

1/3 cucumber, sliced

1/4 c. walnuts, chopped

chopped romaine lettuce

Dressing:

1 tbsp cider vinegar

3 tbsp olive oil

1 tsp ground mustard

1/2 tsp herbes de provence

salt and pepper

1. Mix together ingredients for dressing, set aside. 

2. Put a handful of lettuce on each plate, then layer cucumber slices on top. Add half the bay shrimp to each salad, piling the shrimp into a small mound in the center of each salad. Sprinkle walnuts, pomegranate seeds, and persimmon wedges over the top, then drizzle dressing over.

Enjoy!

My Favorite Banana Bread (Dairy and Egg-Free, Vegan)

I'm one of those weird people that can't eat a banana if it has any brown on it, so I tend to put the ones with the brown spots into my freezer. I usually have at least a gallon bag filled with frozen bananas, even after I've made several loaves of banana bread.

I love making banana bread. It is one of my favorite breads to make because it stays so moist and delicious, even after you freeze it. I like to add chocolate and walnuts to mine to add more crunch and sweetness to it. My versions is egg and dairy free, of course, and I use flax seed and almond milk as substitutes. Because I freeze the bananas before using them, they end up a lot sweeter naturally, so I reduce the added sugar in my banana bread by a lot.

Next time you have a few extra bananas that are a little ripe, pop them in the freezer for a few days to sweeten, then make some of this delicious banana bread! Trust me, you won't want to go back to the sugary version!

Rachel's Banana Bread

adapted from Better Homes and Garden Cookbook

Makes 1 loaf

1 c. all-purpose flour

1 c. whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbsp flaxseed, mixed with 6 tbsp water

5 medium bananas, thawed slightly

1/3 c. sugar

1/2 c. cooking oil

1/3 c. chopped walnuts

1/3 c. dark chocolate chips

1. Preheat oven to 350 F. Mix the flaxseed with water and set aside. Thaw bananas by defrosting in the microwave for about 5 minutes. Peel bananas and put in bowl. Mash with a potato masher to get a uniform consistency. Add sugar and oil and mash a few more times to combine. 

2. In another bowl, mix together flours, baking powder and soda, cinnamon, nutmeg, walnuts and chocolate. Stir to combine. Add flaxseed mixture to bananas, then add banana mixture to dry ingredients. Stir to combine just until all the dry ingredients are moistened. 

3. Grease a 9x5x3 loaf pan with Pam. Pour in batter, then bake in the oven for 55-60 minutes until a wooden toothpick comes clean. Cool on a rack for 10 minutes before releasing from pan. Cool loaf on a rack until you can't handle it anymore and have to eat a slice (cuz who wants to wait overnight, right?)

Enjoy!

Kale and Noodle Soup

Chicken noodle soup is a staple in my kitchen whenever I'm feeling a little under the weather. I have shared my quick version here before, but the last time I made this soup, I decided to skip the chicken and add in kale instead for a healthy, meat-free soup.

The flavor is just as incredible as my chicken noodle soup and just as healing. I loved the addition of the kale, especially since kale is one of my favorite vegetables, with the sweet carrots and hearty onions and garlic. The noodles put it over the top to make a most comforting meal.

Kale and Noodle Soup

Serves 6

1 tbsp olive oil

1 sweet onion, chopped

2 cloves garlic, minced

3 carrots, peeled and cut into 1/4" wide half moons

1 c. dried noodles

4 c. vegetable broth

1 bunch kale, washed and cut into 1" strips

salt and pepper

Crusty bread, for serving

1. Heat olive oil in a stock pot over medium heat, then add onion and cook until just beginning to turn brown, about 3-4 minutes. Add garlic, stir, cook for 30 sec then add the rest of the ingredients except the kale. Season with salt and pepper, then bring to a boil over high heat. 

2. Reduce to a simmer for about 7-8 minutes until noodles and carrots are cooked. Add kale and heat until gently wilted. Serve with crusty bread.

Enjoy!

Auburndale Park

Auburndale Park
31700 - 108th ST SE Auburn, WA

Features: Playground, Open grassy area, 1/4 mile walking trail
Great for: kids, walkers, picnickers

For the past few years, I've been collecting a list of local parks  that I wanted to visit. I didn't really go to many of the parks, other than a few that I normally go to, such as Roegner Park and Game Farm Park here in Auburn since that is where the White River Trail is and I love to go running there. I have a rather large list that spans from parks north of Everett to south of Olympia. A lot are small neighborhood parks, but I'm hoping to find a few sparkling gems.

The first on my list was Auburndale Park, on Auburn's Lea Hill. I used to attend Green River Community College, and the park is nearby, but I never knew it was there. I had no trouble finding it with my GPS, unlike the other Auburndale Park on my list (see address above for the correct one).

The park was calm and quiet, except for a rowdy pack of little dogs that were finishing up their walk with their humans. A mom with her young boy was walking along the street, and when I finished my walk, there was a UPS guy taking a break in his truck at the park.

The park itself is a little small, but it has a little playground, plenty of benches for a picnic and a large grassy area for running around. The park also has a 1/4 mile long trail loop that would be a fun walk for kids, or for a run on a nice short winding track though the woods. If you are in the Lea Hill neighborhood and are looking for a nice, quiet place to read, walk or just enjoy the peace, Auburndale Park is a great place to stop.