Baldwin Hills Scenic Overlook

Baldwin Hills Scenic Overlook

I’d say the first week of April got off to a good start. I felt like I was able to start fresh, and even began the first week of training with a running coach. Since I plan to run a marathon in San Diego at the beginning of June, we are piggybacking off my training from the LA Marathon, and using the next couple of weeks as an introduction of sorts to his coaching style. 

After San Diego, we plan to reevaluate training and prepare for a fall marathon with the goal of racing a Boston Qualifying time.  Right now I’m looking at running the Route 66 in Tulsa, but nothing has been finalized yet. Since it falls on the weekend right before Thanksgiving, I thought it would be fun to run the race, and then spend the following week with family for Thanksgiving. 
 
On Saturday, I ran a long run workout that was fartlek in style: I had to run 5 minutes easy, followed by 1 minute fast. With my current coach, he emphasizes incorporating speed into long runs, rather than the “long slow distance” approach, at least if the end goal is running a fast marathon. 
 
I was able to complete the workout for 11 miles, running it at a sub-8:00 pace. I noted feeling fatigue towards the end, and stopping to take water breaks at some points (especially right after the one minute fast), but I’m glad to see that the workout did its job. 
 
When I got home from the run, I got ready as soon as I could in order to meet my friend E for a hike at Baldwin Hills Scenic Overlook.  It was the first time I actually went out for a hike in LA (lol, I still need to do the Runyon Canyon thing), and after climbing stairs that were as tall as E (she’s on the shorter side, haha), we made it to the top and were treated to some fabulous views of the city
 
As we made our descent, we chatted and walked back to the La Cienega/Jefferson train stop. From there, we thought we might as well walk over to Culver City on the bike path since the Culver City station was the next stop. We also contemplated lunch, and I figured we could get some nourishing Mexican food from a recently-established eatery in The Platform, the same place Sweetgreen is located. 
 
Inside Loqui
Inside Loqui
 
Loqui had a limited menu of soft tortilla tacos, bowls, and quesadillas, but E and I figured we’d order what looked to be a filling mushroom bowl. 
 
Ordering our bowls (mocajeltes)
Ordering our bowls (molcajetes)
 
It was served Chipotle-style, with grilled onions, beans, and guac were piled high on green colored rice. I had two corn tortillas on the side while E had two flour ones.
 
A beautifully-paced mushroom bowl with tons of rice and guac // two soft corn tortillas
A beautifully-paced mushroom bowl with tons of rice and guac // two soft corn tortillas
 
The restaurant/cafe was very small, and there was limited seating on the patio in the back. The “chairs” were small stools and the tables were pretty tiny as well. 
 
After getting our fill of lunch, E and I didn’t really know what else to do…so we walked some more. I’d say we ended up walking for another hour and a half total, eventually getting back to the Culver City Station stop, but not before a trip to Sprouts. I got some essentials for the week, and then we parted ways. 
 
And then we walked some more.
And then we walked some more.
 
When I got home, I needed a nap to recuperate from all the running, hiking, and walking from the day. Needless to say, I slept pretty well that night! 

Loqui Menu, Reviews, Photos, Location and Info - Zomato

Feeling Savory for Shakshuka

Feeling Savory for Shakshuka

Whenever I think of a savory breakfast, my mind immediately goes to eggs—scrambled, sunny-side up, or hard-boiled. Even though you can make so many creative dishes with eggs, I often find it hard to think of something to make beyond the basic omelet, especially if my stomach is growling at me to feed it something quick!

I was browsing through an old issue of Vegetarian Times (VT) when I stumbled upon a recipe for Shakshuka. The picture of four poached eggs surrounded by a blanket of diced tomatoes made my mouth water, and I knew right away that this had to be my breakfast the next morning.

Shakshuka is known to be a popular Israeli breakfast, but is of Tunisian origin, according to it’s Wiki page. It is a dish comprised of poached eggs, surrounded by tomato sauce and diced vegetables that include onions, tomato, pepper, and spices.

Shakshuka

Shakshuka
Makes 2 servings.
Adapted from VT, which is suitable for 4 servings.

Ingredients

  • 1/2 medium onion
  • 1/2 bell pepper
  • 1/4 cup mushroom
  • A tomato or two
  • 2 tbsp of tomato paste
  • 1 tsp of cumin seeds
  • Two eggs
  • Salt
  • Garlic, cayenne, jalapeno, and basil are optional

Directions

  • In a skillet, brown cumin seeds. Add onion and garlic, and sautee in oil until soft.
  • Add other vegetables one-by-one.
  • Dissolve tomato paste in 1/2 cup of water. Add to mixture.
  • Cover and cook until most of water is gone.
  • Beat the eggs in a separate container.
  • Make a cavity in the middle of scramble, and pour egg mixture into it.
  • Cover again, and reduce the heat until egg is cooked through.

Shakshuka Single Serving

It almost looks like a cheese pizza without the crust if you look at it a certain way! My dad and I split this for breakfast a few mornings ago and we both loved it. It would probably taste even more delicious with some Boca crumbles and ketchup (eggs and ketchup are a superb combo in my book :D!)

Have your breakfasts mostly been sweet or savory lately? Or do you make sure to mix it up regularly?

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