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Saturday Lunch Live

Kath Eats Grilled Veggies!!

(Sorry I say "um" so much!!)

And the salad that followed –

Components:

  • Baby spinach
  • Homemade balsamic-lime dressing
  • Grilled zucchini, squash, turnip, carrot + bell pepper
  • Avocado
  • Goat cheese
  • Raspberries

On the side I had an end piece of Rudi’s Honey Wheat with some pesto + homemade hummus (from Karen)

And a perfectly ripe peach!

Workout

Around 10:30 the husband and I ran to the gym (about 2.2 miles), spent 20 minutes in the AC doing light cardio (him rowing, me ellipticaling) and ran home. It was a fun way to get outside and enjoy someone else’s freezing air conditioning.

Off to enjoy more Satur day !

Reader Interactions

Comments

  3. Hey kath, I’m a long-time reader but a first time commenter, I just wanted to tell you that your biceps look amazing! As does your salad! 🙂

    Reply

  5. Great video! I have never tried grilled veggies in a salad, I usually just cut them up raw…but they look great served your way too!

    Reply

  7. I was just wondering..I waitress during the summer and I was wondering if I could count this towards my steps in a day for exercise? what do you think??

    Reply

  8. Great video!

    Do you wash out the dressing container everytime or reuse the dressing?

    Doesn’t taste acidic with no oil in the dressing?

    Reply

  9. Hey Kath,

    I just wanted to say you are lovely! Inside and out! For once, I can finally relate to your NC weather; it feels like 99 (actual 95) here in NYC. I am enjoying the roof deck and refusing to turn on the central air until I can’t take it anymore.

    Hope the rest of your weekend is glorious!

    Reply

  10. i wish my gym was close enough to run to. I’m always conflicted as to whether i should drive there to do cardio, or just run around my neighborhood and save the drive. doing both together would be perfect but, alas, way too far away.

    Reply

  11. i love the video – thanks for sharing. grilled veggies are great – did you close the lid to the grill or do you normally leave it open? we always close ours between flipping things – but it looked like you left yours open and i was just wondering why.

    Thanks!

    Reply

  12. kath –

    once again, you are ferocious. i work in television in LA and just wanted to tell you that i think you’re videos are 20x more compelling than some of the crap i do. i should have my assistant call your assistant to set something up.

    AND you look amazing. thanks for the super cool video.

    Reply

  14. Hey Kath! LOVE your site. have been a reader for a looong time. Anyway, totally random question, but all your pix and videos looks so amazing. NC looks like a gorgeous place to live. We are actually considering a relocation to Charlotte or Raleigh in a few years (but that means I have to take another Bar Exam). Do you LOVE living in NC?? We are in California, but very ready to leave.

    Reply

  15. Kath,

    Thanks for the book link. what was it about the book that you disagree with?

    Also, do you ever feel sick of cooking? I like to eat healthy like you but even making oatmeal requires more time and cooking than cereal. All the salads you make def. make more dishes and work. Do you ever get tired? I am having that problem.

    Reply

  17. Wow that is such a cute video! I LOVE your accent. I just love Southern accents (total Yankee here actually . . . born in Boston) and yours is kind of subtle but a real joy to listen to!

    Reply

  19. Vanilla Frozen Yogurt Recipe
    Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David’s book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup – but you can go either way depending on what you like.

    3 cups (720g) strained yogurt (see below) or Greek-style yogurt
    3/4 cup (150g) sugar
    1 teaspoon vanilla extract (optional)

    Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

    Freeze in your ice cream maker according to the manufacturer’s instructions.

    To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

    Makes about 1 quart.

    Of course you can change the sugar content but I bookmarked this article and thought that you and Matt would totally have a blast with all of the different variations… Mango, Honey, Lemon, Cardamom, I don’t know, Pumpkin, Butternut Squash, Peanut Butter, OATMEAL (haha, joking… Well, maybe not…), Banana, anything!

    http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

    Bon Appetite!

    Reply

  20. Kath, how does your husband like his bike? I was thinking of getting one to take to parks and ride for fun once in awhile. Also, where did he get it? Thanks!

    Reply

  21. Kath!
    I’ve been a reader for a while and have left comments a few times in the past. I’m leaving one now because I just have to say that you are gorgeous!! =) I love your cleancut style and wholesomeness, AND you have such a pleasant voice! I’m working towards looking as healthy and glowing as you always are and again, your blog has been such a great inspiration… It should win the best blog award for its lively entries and photos!

    Great video, too! Keep making more. It’s nice to see the live action behind Katheats!

    -Camille

    Reply

  23. You guys are too kind!!! Thanks for all the nice comments 🙂

    eliza ,
    I would definitely factor in hours on your feet into your food intake (extra snack or so) and it counts as activity for sure. I would still aim to get a few “real” workouts in each week to get your heart pumpkin and some strength training too.

    susan ,
    I have 2-3 of those jars (used to hold store-bought pesto) and just put them in the dishwasher after each use. I normally make one serving of dressing at a time. Not too acidic because we use really good quality thick + sweet balsamic vinegar from Williams Sonoma – worth every penny of it’s overpriced price.

    Katy,
    We left it open. You only need to close when you’re really trying to cook the interior of something to doneness like meat.

    jimmi ,
    Thanks!!! My assistant is watching cartoons right now, so maybe your assistant should just contact me 🙂

    kitamaria ,
    Yes, I love NC. I’ve lived here my whole life and couldn’t picture “home” many other places. I love it because of the variety – it’s got the beach, rolling hills and mountains, 4 distinct seasons, a good central location. It’s really pretty and neighborhoody in the cities. Come visit!

    Lauren ,
    I read it a long time ago and can’t remember the specifics, but I remember the book saying you have to let yourself eat WHATEVER you want all the time and I just don’t think I would be able to maintain my weight that way because there are too many outside cultural + social factors that influence our meals other than hunger.

    And I don’t really get sick of cooking. I think because we aim for variety – long meals, easy meals, different flavors + ingredients. I look forward to each one!

    Julz,
    Thanks for the recipe, but we don’t have an ice cream maker 🙁

    Working,
    Here’s his review of the bike: The bike is a Dahon Speed D7. I was searching around on eBay and found some bike store in NY called Brands Cycle and Fitness who was selling it for $60 less than the company website! They even hooked me up with a warranty so that one year of regular maintenance is covered, and because I don’t live nearby they’ll reimburse me if I take to a store around here. Sweet!

    Pretty comfortable ride too – wouldn’t recommend for super long rides, but it’s excellent for leisurely riding, quick errands, and commuting.

    Phoebe ,
    I was born in Boston!! My parents are both yankees so I don’t have that down south twang that some of my friends do. And going to college with people from all over the country (and world) I lost more of my southern accent, but people tell me it’s still there!

    Camille,
    Thanks for your comment 🙂

    Kath

    Reply

  24. Kath, thanks for the review. I will check it out. I haven’t biked since I was a kid so I don’t really plan on doing super-long rides, but just around town and such.

    Reply

  26. What a great video, Kath and some wonderful tips. It’s fun to see you on video 🙂

    Sometimes I blanch my carrots before grilling them because it makes them go a little faster and they’re done at the same time as the other veggies. But I like the idea of putting them in the hot spot too. Great tips! Now I want to make some grilled veggies.

    Reply

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