Tag Archives: azuki beans

Let Your Garden Grow

Good morning love doves! Happy almost-FridaySmile

I’m so glad that y’all love carbs as much as I do! In case you missed it, I wrote a poem for carbs. You should probably check it out. You might pee yourself.

Just sayin’.

AAANYwho, ever since I’ve been going high-raw, I’ve been interested in funky sounding things like…sprouting.

So, I decided to take it for a whirl and try it for myself!

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Black quinoa and azuki beans.

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First, I soaked them both (uncovered) in their jars overnight.

Then, I covered each jar with a piece of cheesecloth, rinsed the quinoa and beans (to get rid of the digestive inhibitors that are released during soaking), and then propped the jars up at a 45-degree angle in a pan.

About every few hours, I rinse them and invert them again. This keeps them moist so the sprouty sprouts do their growing! Smile

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See the little bean sprout? ^^

Can I just say that sprouting is SO fun. I love seeing the little sprouties do their thang!

WAY more entertaining than cooking in a pot, let me tell you.

I feel like a gardener:)

And I love the crunch of sprouts – it’s so refreshing.

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Want to try sprouting?

Here are some tips to get you started!

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Sprouting is a great method for the lazy-loos (like me), and those that like crunchiness.

The main appeal of sprouting, however, comes from the fact that everything remains raw and it much more easily assimilated in the raw, sprouted form.

The digestive inhibitors are released and washed away, and the starches, fats, and proteins are converted into their simplest, most easily digestible and usable forms.

That means less stress on your digestive system, and more energy for you to kick toosh on the Dreadmill!

Plus, I can never get enough crunchy goodness.

Have you ever tried sprouting?

YES, this is fun:)

Do you have a garden, or do you grow any of your own plants?

No, I am a lazy-loo, but in the spring I might bust one out:)

What are your favorite grains/beans/nuts?

For grains, I luuurve quinoa and amaranth. Garbanzos because of hummus, but azuki because they are yummy. And almonds are my favorite!:)

 

That’s all for this morning loves! Have a great Thursday Smile

xoxox,

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Filed under Gluten-Free, Recipes, Tips and Tricks, Vegan

Chocolate Chip Cookie Dough for Breakfast

You heard me! Chocolate chip cookies – well, Chocolate Chip Cookie Dough Katebars, to be exact =)

I took my favorite brekkie, as per usual, and mixed in a chopped up one just before it finished cooking. Melty, gooey goodness! Get in mah belly:

With some almond buttah lovin, of course! Straight into my mouth 🙂

Pre-mixin'

With a fresh plum and half a grapefruit, of course!

As you can tell, I was really hungry. I’ve been hungry for lots of food lately, probably due to the huge increase in intensity of my running! I need lots of good fuel to help my muscles grow =)

Today I took a rest day and slept in until 5 (yes, that felt like sleeping in compared to yesterday..holy man), and boy, did my muscles need it!

I had a rough sleep, waking up every couple of hours and having some crazy dreams, accompanied by achy muscles – oh, the joys of 5K training =)

For lunch at work, I had leftover Kabocha Squash with Azuki Beans (yum), Carrot Cake Quinoa, a pink lady apple (see it on the top edge? so yummy!), and assorted raw veggies (carrots, baby tomaters, red pepper, and cukes).

I also had some of my homemade Kombucha tea for dessert! Happy tummy at work =)

After work, I came home to relax for a bit and then make din din, one of my all-time favorites: Portobella Mushroom Burgers!

I could eat these things every night of the week.

Yes, yes I could.

We topped them with smashed avocado slices, Amy’s Low Sodium Marinara, and squeezed between beautifully toasted Ezekiel 4:9 burger buns =)

Portobella Mushroom Burgers

Ingredients:

  • 4 portobella mushroom caps
  • 3-4 tbsp. EVOO
  • 3-4 tbsp. balsamic vinegar
  • 2-3 garlic cloves, minced

Directions:

  1. Preheat oven to 400F.
  2. Wash portobella caps and allow to drain, face-down, on some paper towels for about 5 minutes.
  3. Meanwhile, mix EVOO, balsamic vinegar, and garlic in a shallow bowl – allow to sit for a few minutes to absorb the flavors.
  4. Dunk mushroom caps in the mixture, covering each side thoroughly and then place dark side up in a casserole dish (so the caps become like “bowls”).
  5. Once all are completely dunked, use a spoon to spoon the remaining mixture into the caps, creating pools.
  6. Bake, covered with tin foil, for 30 minutes. Then uncover, flip caps, and cook for another 10 minutes.
  7. Serve on a bun (or by itself!) with your favorite toppings – avocado, marinara sauce, agave-sweetened ketchup, tomato, onion, mayo, etc. – and enjoy! =)

These are to die for. I literally would do anything for another one right now – unfortunately, we only had 4 portobella caps in the house and there were 4 people. *Sad face*

Starring as supporting roles were: Roasted Brussels and Kabocha Squash with Azuki Beans. Somehow, I don’t ever get sick of those!

Then, it was off to Wegmans for some grocery shopping – I picked up some goodies that you’ll be seeing tomorrow 🙂

That’s all for tonight! I’m off to go finish read a few chapters of Beowulf…I’m supposed to be done with it by Tuesday, but who really does summer reading anyways?

…Oh yeah, I do! Boooo.

What are your favorite books from required summer reading?

Beowulf is actually pretty good, so that would be in the top few – I just can’t get around to reading it! I do remember reading many a good book during junior high when they gave you novels (that they knew you would read!). I always enjoyed those, and the fun projects they would assign – like making a movie poster for the book! I always got crafty =)

See you tomorrow lovlies! I have the 10 am shift tomorrow, thank goodness!

This will be a more normal morning, which makes me very happy – sleeping until a normal (humanly) hour, running (yay! 2 days until the 5K) and eating breakfast and lunch at the usual time.

Today and yesterday I’ve had to eat at the bright morning hour of 6 – and then given lunch break at 10:30. Talk about a crazed-up appetite clock!

Goodnight! xoxox,

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Filed under Recipes, Vegan

Happy Bunny Bunny Day!

You’re probably thinking, what the heck is Bunny Bunny Day? Well, I’ll tell you!

The first day of every month, as soon as you wake up, jump out of bed and hop three times and spin around three times, saying “Happy Bunny Bunny Day!” for good luck in the coming month.

It’s so goofy and you look ridiculous, but it’s a cute tradition.

In my high school, on the first day of every month, the morning show puts up decorations, the hosts eat bunny-shaped chocolates, and remind you to hop out of bed next month and get some good luck!

Awe, how cute!

As far as my life goes, I’ve been working my tail off these past few weeks at my new job (which I love by the way 🙂 ), and spending more hours running, standing, and walking around to do so.

I mean, I’m not complaining – I am getting paid after all! But it would be nice to have a foot massage at the end of the day…or a swiss massage

What are your solutions for the end-of-the-workday slump?

I have to apologize for not blogging as often as usual – getting used to this new schedule is so draining! I’ve had plenty of time to cook and photograph, though, so don’t fret – we’ve got yummy deliciousness coming up.

We’ll start with brekkie for the last two days – since it’s my favorite meal of the day =)

BREAKFAST:

As usual, my butt-whoopin’ workout left me wanting something loaded – with almond buttah. Ain’t nothing betta than my almond buttah.

Oh, and lots of blackberries, bluebs, cherries, and strawberries – can you say cherry-stained fingers?

This was actually my Brunch for Lunch on Tuesday – so no lunch. That’s why it’s so loaded!

Finished devoured. Clean bowl =)

Today’s was similar, but I took an even larger portion (hungry hungry!) – the giant dollop of almond butter is not pictured, mainly because it immediately went in my mouth.

I also added in a chopped up Apple Pie Katebar just at the end of cooking the buckwheat – ooey gooey goodness =)

p.s. I was eating at 6 am – I woke up at 3:45 am to wake up, run (4.25 miles! yayay), shower, and eat brekkie…I had to make it to lunch! I did enjoy a mid-morning snack of an organic pink lady apple, though!

Oh, almond buttah, how you make me swooooon.

LUNCH:

Lunch the past couple of days has been equally delicious. I had Brunch for Lunch Tuesday as you saw before, but today I had lunch at work for the first time!

So, I packed up my big-girl lunchbox with Kabocha Squash and Azuki Beans, roasted cauliflower (350 degrees, drizzled with EVOO, sea salt, and your favorite seasonings for 20-25 minutes), fresh veggies (carrots, green peppa, cukes, and baby tomatoes), and Italian Mushroom Savory Buckwheat.

I used to despise leftovers because then I would have to have the same thing two nights in a row, but now I enjoy them at lunch and switch it up at din din!

Isn’t my wittle lunchbox adorable? I absolutely love it.

DINNER:

Last night I made Kabocha Squash with Azuki Beans, one of my all-time favorites. It got a little messy though, so I had to whip out the apron for the first time!

Who woulda thunk this little girl would be a messy cook?

Of course, it yielded a generous (to say the least) amount! This is something that I always look forward to eating as leftovers!

CK Dad modeling the food:

Oh yes, a generous amount.

Definitely not the prettiest dish, but one of the absolute tastiest – I guess this kind of goes along with the theme that sometimes the best things come in the ugliest packages =)

We also had some Italian Mushroom Savory Buckwheat which was just as delicious as the night before. I love my buckwheat at every meal, but it still wins my heart at breakfast

I also whipped up some roasted cauliflower as mentioned in lunch, which was so perfectly seasoned – I use Simply Organic All-Purpose Seasoning for quick and delicious seasoning.

Oh, and of course leftover Beet Still My Heart Farmer’s Market Salad!


Tonight for dinner I whipped up some Carrot Cake Quinoa – and it went perfectly with the Kabocha Squash with Azuki Beans, salads, and roasted cauliflower. Mmmm.


Carrot Cake Quinoa

If I didn’t have this at dinner, I might actually have thought it was carrot cake! Well, not really – but it’s about as close as you can get without a ton of added suga =)

Ingredients:

  • EVOO
  • lemon juice
  • 1.5 cups freshly grated carrot – fresh! About 2 large carrots worth
  • 1/2-3/4 cup raisins
  • 2 cups water
  • 1 cup uncooked quinoa
  • cinnamon

Directions:

  1. In a large skillet, heat about 1-2 tbsp. EVOO with a tablespoon or so of lemon juice. Add grated carrot and raisins and saute for a few minutes, or until heated and juicy.
  2. Add water and quinoa and bring to a boil. Add lots of cinnamon (more the merrier!) and reduce to a simmer and cover, stirring every few minutes for about 15 minutes, or until all water is absorbed.
  3. Serve warm or cool, and enjoy! =)

This dish is always a hit with the fam, and has me going back for seconds thirds. Its natural sweetness and nuttiness is a perfect combo – it’s also a super healthy way to satisfy your cravings for something a bit sweet!

Plus, it makes for great leftovers! Can you say Chef Katelyn’s lunch tomorrow, anyone?

After dinner I made some Chocolate Chip Cookie Dough Katebars! They smell amazing and I am beyond dying to try these all melted in my buckwheat tomorrow =)

Chocolate Chip Cookie Dough Katebars

Makes 5 Katebars

Ingredients:

  • 1 cup pitted, packed medjool dates
  • 2 tbsp. raisins
  • 2/3 cup almonds
  • pure vanilla extract (alcohol-free) – about 1 tsp.
  • 2 tbsp. mini vegan semi-sweet chocolate chips

Directions:

  1. In a food processor, pulse almonds into small pieces, or until no whole almonds are left.
  2. Add dates, raisins, and vanilla extract and pulse until combined and it starts to roll around in a ball.
  3. Add chocolate chips and pulse a few times, then place in a bowl and mush-mash with your hands (the fun part!). Your hands will get all sticky but it is so worth it.
  4. Break up into 5 equal sections and form into bars. Wrap with wax paper, plastic wrap, or plastic baggies – whateva you got!
  5. Store in the refrigerator until you’re ready to eat them. Enjoy! =)

Ideas for optimum Katebar enjoyment!:

  • Chopped up and combined with your morning hot (or cold!) cereal. It’s a mind explosion/dream/the most delicious thing in the world chopped up and added just as your hot cereal is just about to finish cooking – then remove from heat and keep covered for a few minutes. The result? Ooey gooey goodness!
  • A pre- or post-workout snack
  • Dessert!
  • Chopped up and mixed or blended/processed with Banana Soft Serve!
  • Chopped up and in your cookie/brownie/pancake/waffle/bread/muffin dough! Bake according to recipe directions and enjoy melty in-your-mouth goodness =)
  • The possibilities are endless.

Let me know if you think of any other fun ways to enjoy a Katebar! =)

That’s all for tonight, lovlies! I’ve got the 7 am shift again tomorrow – I have the joy of waking up at 3:45 am again to get in my 5K training!

The race is currently 4 days away! Holy moly.

Hope everyone has a relaxing evening! I know I will =) I’ll be in bed within 10 minutes of this post going up…I’m an early birdy.

Nighty night!

xoxox,

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Filed under Recipes, Tips and Tricks, Vegan, Workouts

Living the Kind Life

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:

Go Vegan! with my main man, Porky the Pig

We match!

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

Ingredients:

  • 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

Directions:

  1. 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.
  2. While quinoa is cooking, heat a skillet and then add EVOO and onions.
  3. 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.
  4. 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)

Ingredients:

  • 1 Kabocha squash, washed and chopped into about 1-inch, large pieces
  • 2 (15.5-oz. cans) azuki beans

Directions:

  1. 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.
  2. 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).
  3. 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!

I. love. cherries. And these were still attached! Awe 🙂

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!

xoxox,

Katelyn

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Filed under Recipes, Vegan