Short stories from long runs

This blog about my run and training

After yet another two feet of snow and two more snow days, I’m back to work today! This means a few things like brushing my hair, wearing real pants, and an 11:30 meeting with my nutritionist. Yikes on all fronts.

Snow days aren’t so hot for eating healthy, are they? Not in my house, at least. Sunday consisted mainly foods containing the letter “z”, which is a definite benchmark of health: Twizzlers, Cheez-its, browniez. Okay, so not really, but I think we know into which category they fall. Monday I managed to clean things up slightly, and I stuck with it okay Tuesday, if homemade oatmeal cookies are considered healthy, what with all those oats and raisins. Hallelujah for nursing a baby, which brings home the MVP for burning 500-650 calories a day, or with junky eating and no exercise, I might be in real dire straits.

Packing leftovers for lunch and chopping fruit and vegetables to bring for snack each day is a hassle, but is truly my saving grace on a weekdaily [my word] basis. I still prowl for chocolate around three each afternoon, but how much damage can one really do from an office building in the burbs without serious inconvenience? Short answer: hardly any. In short, I’m in good shape if I plan in advance.

Oh. But that doesn’t help on snow days.

To get back on track Monday morning, I made a giant pitcher of fresh juice to last me that morning and the next. My pretty elementary understanding of juicing is that it’s really best served immediately or it starts losing nutrients, but nonetheless, day-old juice is better than none at all.

I sent two small beets, a handful of carrots, one and a half lemons, six large strawberries, and three small granny smith apples through the juicer. The result was a gloriously ruby-colored concoction that was grounded and earthy from the beets and sweet and juicy from the berries. It’s my favorite combination.

Later in the afternoon, upon realizing we only had one more egg in the house (snowstorm prep fail), I had a big decision to make: turkey meatloaf or half a batch of oatmeal raisin cookies. Sidebar: why it came down to these two food items, I can’t really say. I honestly debated for a couple hours. Once I realized the meatloaf was a more sustaining dinner option for Nik and I — and also that I hadn’t left out butter to soften for cookies — I made the more sensible choice.

To be honest, I didn’t have a turkey meatloaf recipe, per se, but wanted to modify a fantastic turkey burger recipe I discovered a few summers back.The turkey burger is made with Korean chile sauce and toasted sesame oil and is really delicious (also moist, but I know how people feel about that as a descriptor). Upon checking out a variety of meatloaf recipes and discussion boards, it seemed that the only real difference between a burger and a loaf is the addition of egg and bread crumbs as binders.

I worked from my Eating Well recipe, added an egg and about 3/4 cups of bread crumbs and called it a day.

Oh, it’s also worth acknowledging that in addition to having the world’s worst name, meatloaf just isn’t that attractive. Actually, it’s just straight up unattractive. It just is.

World’s worst name, ugly, and yet, everyone sort of secretly loves it. But only my mom’sEveryone says it, right?

So ugly, in fact, that this is the best I have in the way of photos. I mean, I’m no food photographer to begin with. I imagine photographing meatloaf well must be a real feat in the food photography field.

Korean Turkey Meatloaf(adapted from Eating Well, based on what I had in the house)

1 1/4 pounds ground turkey

2 tablespoons chives

5 teaspoons Korean chile paste

1 teaspoon toasted sesame oil1 egg

3/4 cups breadcrumbs

Served with 2 teaspoons Korean chile paste,combined with a tablespoon of mayo as dipping sauce

If you’re a real careful reader, you may have picked up on the fact that in the end we were able to score a meatloaf and oatmeal raisin cookies. My sister came to visit yesterday and came bearing gifts: a dozen eggs.