Early Launch on the Blog

OK, so maybe this isn't so exciting because (a) I have very few readers on my blog and (b) the news isn't THAT exciting, but it's the first I'm speaking of it....

I'm aiming to raise $2,600 for my favorite nonprofit, Compassion Over Killing, through my 2010 Marine Corps Marathon training!!

Check it out:

http://www.firstgiving.com/beckychaffee

I'm going to start soliciting donations tomorrow, and I'm really hoping some friends and family can support me with $26.20 donations. I'm really excited to combine two of my passions - running and animals. I've always liked fundraising for causes I care about, and this is a biggie!

Never a Dull Moment

April is a crazy busy month for me. Vegas was A BLAST. I survived the bathing suit. :) Then this past weekend I flew to Minnesota for my niece's 2nd birthday party - which was also A BLAST...in a different sort of way. This coming weekend, my mom and sister are flying out to stay with me. So much going on! And with that, I haven't been grocery shopping because I can't stand to throw out produce, but I can't get through an entire bag of spinach or an entire bunch of broccoli in under a week. So, I'm making due with what I have in the house already.

Tonight I'm waiting for my roasted potatoes to come out of the oven while enjoying some delicious biscuits. I found these biscuits on another blog, through VegNews - a great magazine. They are super duper simple - I made them, start to finish, in under 15 minutes. They remind me of KFC biscuits, which I loved as a kid. I now realize KFC is an evil empire, so am glad to find a vegan and delicious replacement for their goods! Give 'em a try - they're a great supplement to any meal or a stand-alone snack! Besides, now that Vegas is out of the way, we don't have to be quite as stressed about carbs, guys. :)

5 Ingredient Biscuits

1-2/3 cups flour

1 tablespoon baking powder

1 teaspoon salt

2/3 cup non-dairy milk

1/3 cup oil

1. Preheat oven to 475 degrees. In a large bowl, mix together flour, baking powder, and salt. Add milk and oil, and mix until just combined.
2. With a 1/4-cup measuring cup, ice-cream scoop, or your clean hands, drop dough onto an ungreased baking sheet. Bake for 8 to 10 minutes until bottoms are golden brown.
3. Top with non-hydrogenated margarine, syrup, jam, peanut butter, gravy, or anything else that you could possibly put on bread. Devour!

Check out the Savvy Abby blog for some fun twists -- I can wait to try the garlic/cheese version of them!

What Happens with Arugula, Stays with Arugula

This is it! Off to Vegas tomorrow. And although my CrossFitting and dieting has definitely shown some results, I'm still not quite ready to slip into a bathing suit. Too bad, 'cuz it's gotta happen. I bought a couple of new tankinis, so I think we can keep things decent. :)

I do want to share a new favorite salad recipe before I head out for the weekend Just in case you're under the gun to fit into a bathing suit amongst 15 of your skinny friends. Not that I'm bitter - I'm happy to be the chubby friend. Really. *sigh* :)
Anyhow, I made this several times last week. I got the recipe from this month's issue of Vegetarian Times. Sounds like some sexy reading, eh? In all seriousness, I'm a huge fan of this magazine. It's the only subscription I'm still willing to pay for these days. I always get at least one recipe that I love from each issue. And there are lots of ideas and health tips.

What drew me to this recipe is the artichokes. I LOVE artichokes. The canned ones (used in this recipe) are tasty, but even better are fresh, steamed artichokes. If you've never made them before - do it! Or at least order it from a restaurant and have them prepare it for you. :)
If you haven't worked arugula into salads before, you may not expect the strong, peppery flavor. But I think it adds a perfect contrast to the salty kalamata olives and sweet vinaigrette here.

Sliced Artichoke and Baby Arugula Salad

Vinaigrette

• 3 Tbs. olive oil
• 1 Tbs. aged balsamic vinegar
• 2 cloves garlic, minced (2 tsp.)

Salad

• 8 cups baby arugula leaves
• 8 oil-packed artichoke hearts, drained, patted dry, and cut in 1/4-inch slices
• 1/4 cup sliced pitted kalamata olives
  
• 2 cups grape tomatoes, halved
• 4 Tbs. chopped fresh chives (I used green onions)
  

1. To make Vinaigrette: Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper, if desired.
2. To make Salad: Toss together arugula, artichoke hearts, olives, and Vinaigrette. Top with tomatoes and chives. Season with freshly ground black pepper to taste.

Serves 8