Glamourous Food

I want to thank you all for being understanding of my lack of motivation yesterday.  You all are so supportive 🙂

Surprisingly, I was already ready to blog again today!  This is a good sign.

While I was staked out at Starbucks on Saturday I got around to peeking into my new volume of Glamour.  To this day, I have NO idea who ordered this magazine for me or who’s been paying for it and I’ve been getting it for at least two years.

I’m not complaining.

Turns out there’s recipes in the back, so I thought I’d give one a try.

What the heck is a tagine, you ask.  And how the heck do you pronounce that?

Well, I’m still not sure about the pronunciation but I can tell you it’s a Moroccan stew of sorts, cooked in one of these.

Hmmm, Glamour didn’t mention using any odd cooking contraptions but this dish turned out quite well without one.

Vegetable Tagine

Serves 4

Ingredients:

• 2 T olive oil
• 1 small yellow onion, chopped
• 2 t ground ginger
• 3 cloves garlic, minced
• 3/4 t cumin
• 1 T tomato paste
• 4-5 cups sweet potato, peeled and diced (~1.5 large sweet potatoes)
• 3-4 cups cauliflower, chopped (one head)
• 1/2 t salt
• 2 cups vegetable broth (or a little more if you’re making couscous/rice/quinoa/millet and want some extra liquid)
• 2/3 cup mixed green olives, pitted and chopped
• 2 cinnamon sticks

Directions:

1. Heat oil over medium heat in a pot.  Add onion, ginger and garlic and saute 5 minutes.
2. Add cumin and tomato paste and cook 1 minute, stirring constantly.  Add potatoes, cauliflower and salt and mix to coat in tomato mixture.
3. Add broth, olives and cinnamon sticks and bring to a boil.  Reduce heat and simmer, partially covered (or fully covered if your boyfriend is cleaning the microwave overhead and you don’t want spaghettio remains in your dinner) for 20 minutes or until veggies are soft.
4. Remove cinnamon sticks and serve with grain of your choice if you’d like.

Oh.yeah.

I thought this was delicious and filling without being too heavy.

My favorite part?  Gah, that’s hard considering my love for sweet potatoes but I honestly loved the addition of olives.  That may have been Joey’s least favorite part.

You can tell I really like something if I eat it for dinner and still want more for lunch the next day.  Or that might be a sign that I’m feeling lazy and don’t want to cook up something new for lunch.  Anyways, I promise I really liked it.

Post-yoga lunch = veggie tagine with a cameo apple sprinkled in cinnamon.

Believe it or not, there’s still tagine leftover.  Glamour says this recipe serves 2 but I had a full bowl last night and Joey had 2!

Way back before all this tagine and apple eating I had breakfast and a run.

Even pictures of coconut butter and cinnamon maple almond butter make me drool.

Do you see that cranberry blood ring?

Scarf.

It.

Down.

After breakfast I went on a 3.2 mile run.  I didn’t run with my Garmin but we’ve run that course so many times I know it’s 3.2 miles.  I felt gooood, until I remembered I used to be able to run so much longer.  And then I remembered lots of people can’t even run one mile and I felt pretty proud of myself.

Runners lunge felt pretty good during yoga 🙂

Back to school, I go!