Good morning lovlies! It’s (finally) a beautiful day! It’s already 80 and sunny, praise the lord.
So, last night after the mall I was so exhausted..kind of like a Mall Migraine. Do you ever get that? I always end up this way after shopping in real stores instead of online. Boooo. But I got this t-shirt! The picture from the last post was cell-phone-quality, so here’s some HQ for ya:
This Mall Migraine put me to bed around 9 or so, so unfortunately there was no dinner post for you lovely people. The menu was delicious! I whipped up some savory quinoa and kabocha squash with azuki beans with salads. To die for.
We have some beautiful heirloom tomatoes that we bought at the Farmer’s Market, but I can’t bring myself to actually chop them up and eat them! They’re so beautiful.
As you all know, I’ve been following The Kind Diet‘s Superhero plan as much as I can, so I’ve been adding in more whole grains as well as beans (beans, oh my!). And it is so yummy! I’ve been feeling so much better when I add more whole grains and beans to my meals, not to mention full for a lot longer.
Unfortunately no pictures (they turned out blurry from the steam, sorry loves), but I’ll give you the recipes as per usual These were absolutely scrumptious and I cannot wait until lunch when I get to have leftovers!
Savory Quinoa with Mushrooms and Spinach
- 1 cup dry quinoa
- 2 cups water
- 2 tbsp. EVOO
- 1/4 of a red onion, diced
- 4 or 5 baby bella mushrooms, quartered (more or less to your liking. I like more )
- 4 or 5 small handfuls of spinach lettuce (I don’t really measure)
- 1 tbsp. freshly chopped flat-leaf parsley
- Bring quinoa and water to a boil in a medium saucepan over high heat, covered. When boiling, reduce to very low heat to a simmer and let cook for about 30 minutes, or until all water is absorbed.
- While quinoa is cooking, heat a skillet and then add EVOO and onions.
- Sauté onions until fragrant and near translucent, then add mushrooms, spinach, and parsley. Sauté until mushrooms have reduced and browned slightly and spinach has wilted.
- When both quinoa and veggies are done, combine and serve! Yum
These recipes are perfect for the fall and winter months when you want a warm, hearty meal, but I really enjoy these kinds of meals all year-round. I love me some warm kabocha squash in the middle of the summer!
Kabocha Squash with Azuki Beans (Adapted from The Kind Diet)
- 1 Kabocha squash, washed and chopped into about 1-inch, large pieces
- 2 (15.5-oz. cans) azuki beans
- Place the beans in a large soup pot, then add enough water to cover the beans by 1 inch. Add kabocha squash and bring to a boil, covered.
- Once boiling, reduce to a simmer and cook about 30 minutes, or until the squash is clearly soft and everything comes together when stirring (kind of like a casserole).
- Serve, and enjoy!
That dish in particular was not very pretty, let me tell you, but it was the most delicious thing I’ve had in a hot long time.
Breakfast this morning was a giant plate of fresh fruit. I woke up awfully late and didn’t get to run, so I had a half a grapefruit with strawberries, blueberries, blackberries, cherries, and my detox tea in my favorite Pooh mug I forgot how refreshing just having fresh fruit for breakfast is!
Today is my day off from race training (so sore!), so I’m gonna do some yoga with my yoga-teacher Mom in our living room later this morning! Aren’t I a lucky ducky?
Then, I have orientation at work later this afternoon. I am so excited! I probably shouldn’t be excited for work, but I think it might be fun
Have a beautiful day, lovlies!