Tag Archives: beans

My Life in Food

Good morning lovlies! Sorry for the lack of posting lately – busy busy! I’ve been catching up with friends, work, and getting ready for school starting next week. Oh boy.

I’ve had a yummy past few days of meals. Let’s have a look  🙂

A snacky snack. Isn't hummus the greatest?

Lunch a few days ago! Tons of raw veggies (I had a tummyache) and leftover Spaghetti Squash Primavera 🙂 Oh, and VegNews for dessert.

Like my big girl lunchbox? Me too 🙂

My other favorite tea mug 🙂

Possibly the greatest heirloom tomater I've ever seen.

A friend of mine was coming for din din a couple of nights ago, so of course I had to make my famous Spinach Pie! I paired it with some Black Jimaca Rice from Lundberg Farms and Brussels Sprouts – my killer combo.

Mmmm 🙂

And of course, there was a little left for lunch! I saved some for today, too. I know, I’m a sneakster.

Then for din din, I whipped up some Great Northern Beans with Mushrooms, some Parsnip Fries, sauteed daikon and carrots, and leftover black jimaca rice. It was a sweet night 🙂 The poor parsnips got a little overdone (thank you, 3 things on the stove at once!), but they were delicious despite their charred appearance. Next time I’ll be paying more attention to the fries, and less to the stove!

Parsnip Fries

Ingredients:

  • Parsnips, amount depending on how many fries you want (I used about 3)
  • EVOO
  • Sea salt
  • Pepper to taste (I don’t like peppa, so I didn’t use any)

Directions:

  1. Preheat oven to 425F.
  2. Slice parsnips in half lengthwise, then slice into fry-like sticks about 1/4-1/2 inch wide.
  3. Place on a baking sheet and toss and coat with about 2 tbsp. EVOO and sprinkled with sea salt.
  4. Bake for 25-30 minutes, or until golden brown, tossing halfway through and checking every 5 minutes or so for the last 15.

The fries were so good, and perfectly sweet. I may have snuck a few a few handfuls after dinner…

I will definitely be trying squash, sweet potato, and carrot fries in the near future (yes, carrot fries!). Ahh vegetables, so versatile 🙂

Great Northern Beans with Mushrooms

Ingredients:

  • EVOO
  • 1/2 of a small red onion, diced
  • about 6 baby bella mushrooms, washed and sliced
  • 2 handfuls TVP
  • 1/3 cup water
  • 1.5 cups great northern beans
  • a pinch of sea salt

Directions:

  1. In a medium saucepan, heat about 2 tbsp. EVOO over medium heat and then add diced onion. Sauté until transparent, and then add mushrooms and sauté until reduced.
  2. Add water and TVP and allow to cook for about 2 minutes, then add beans and a pinch of sea salt. Cook until thoroughly heated and flavors have been absorbed.
  3. Serve and enjoy! 🙂

This dish was perfect for the cool night we were having, and filled me right up. This was my first time trying and cooking with TVP (textured vegetable protein), and I liked it – slightly meaty texture but without the meat! Vegans and non-vegans alike would enjoy this good source of protein. Plus, beans are unrivaled in the protein ring, and ‘shrooms are my favorite 🙂

KATEBARS:

I also had some time to make some more Katebars…but this time, Apple Pie!

Apple Pie Katebars

Makes 5

Ingredients:

  • 1/3 + half of 1/3 cup almonds
  • half of 1/3 cup walnuts
  • 1 cup dates
  • 1/4 cup dried apple
  • 1/8 cup raisins
  • cinnamon

Directions:

  1. In a food processor, pulse nuts until no whole nuts are left.
  2. Add dates, dried apple, raisins, and a generous sprinkling of cinnamon (don’t be shy!). Pulse until no whole dates are left and it is beginning to form a ball.
  3. Place in a bowl and knead it with your hands (the fun part 🙂 ) until it’s all totally combined. Place on a wax sheet of paper and flatten, then divide into 5 bars.
  4. Using your hands, make the bars look very bar-like and then wrap in saran wrap or wax paper.
  5. Refrigerate until ready to eat, and then eat alone, in your hot cereal, or crumbled on anything else. Enjoy! 🙂

As usual, this morning the Katebar went straight into my favorite brekkie:

Mmmm, gooey cinnamon morning bliss 🙂 With a new friend – a fresh papaya on the side! I’ve never had non-dried papaya before, so this was a treat. I love my tropical fruits!

That’s all for now, lovlies! I’m off to work. Today’s a rest day, so I’ll be reading some VegNews and indulging in some vegan desserts 🙂

What’s your favorite part of rest days? Do you believe in “active” rest or just relaxing?

xoxox,

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6 Comments

Filed under Recipes, Vegan

Autumn in August

Hi lovlies! I apologize for no post yesterday. I was a busy busy bee, shame on me, and awfully tired to boot…I slept a little late today. Oopsie 🙂 So my day is a little delayed, but it is beaauuuutiful out, so it’s perfect for a run! I’ve come to really love running. But more on that later 🙂

Onto yesterday!

Yesterday truly was the epitome of a fall day. It started off dark and chilly with tons of rain, and continued and ended dark and chilly with tons of wind. But regardless, I absolutely loved this excuse to put on sweatpants, slippers, a comfy sweater, and sip some hot tea 🙂

In the morning, I had to wake up at 5:15 am to get in my workout, shower, get ready, eat, and get to work by 8 am. But let me tell you, I am not complaining! It was a great morning.

I hopped right out of bed (I slept in my workout clothes for extra security! Click here for more of my morning workout tips), hydrated, and got on the treadmill for my workout.

I’ve been reading lately about the benefits of interval training and Jeff Galloway’s run/walking method (as well as some great running tips I found here. thanks, Women’s Health!), so I decided today would be the day to try it. There’s no time like the present, right?

I based my workout off of this chart that I found on Angela‘s blog:

Run-walk-run ratio should correspond to the training pace used:
8 min/mi—run 4 min/walk 35 seconds
9 min/mi— 4 min run-1 min walk
10 min/mi—-3:1
11 min/mi—2:30-1
12 min/mi—-2:1
13 min/mi—-1:1
14 min/mi—30 sec run/30 sec walk
15 min/mi—30 sec/45 sec
16 min/mi—30 sec/60 sec

My miles are usually done on the treadmill at 5.4, which is about 11 minutes per mile, but I honestly don’t know how fast my fastest mile currently is. So, yesterday I used the intervals for 11 min/mi, or 2:30 – 1. My workout looked like this:

  • 5 minute warmup at 5.4
  • 2:30 at 5.0, 1 at 4.0 (repeated 6 times)
  • 5 minute cooldown at 4.0
  • Total: 2.5 miles, about 30 minutes
  • stretching
  • My classic ab routine: 50 crunches, 25 crunches w/ legs raised, 25 crunches w/ legs long, 25 side crunches on each side, 1 minute traditional plank.

Unfortunately, no arms yesterday – I was not going to risk being late for my first morning shift 🙂 I love going to work (gasp!), so I make it my first priority to look my best and be at least 10 minutes early. What can I say, I’m a go-getta 😉

I quickly showered after my sweat sesh and got ready, then went downstairs to make my favorite Bob’s Red Mill Creamy Buckwheat Cereal. As soon as I removed it from the heat, I put in a chopped Cinnamon Bun Katebar, mixed it in, and let it sit covered for a few minutes while I grabbed some fruit (1/2 a grapefruit, blackberries, and bluebs).

The result? Gooey, melty, warm cinnamon bun goodness.

No photograph could quite capture the gooey deliciousness that was my hot morning cereal – you’ll just have to try it yourself 🙂

I got driven to work on this windy, freezing, rainy morning (thanks Dad!), and had a great time! I met some more fun people, and I look forward to meeting the rest of the crew 🙂

As soon as I got home, my tumbly was grumbling and I knew it was time for some Shroom Pizza from last night along with a giant bowl of sautéed veggies, also from last night, atop some of my lovely kale:

Mmmm 🙂 I love my pizza. I still have a quarter of the pizza left for my lunch today. Now I’m getting hungry!

I spent the day relaxing in my favorite sweater, sweats, and slippers, and sipped some sweet, satisfying tea (woo alliteration! here I come, AP Lit!). When dinner came, I wanted something hearty and yummy, so I whipped up a sweet potato (my all-time favorite! I eat these straight up – there is no reason to enjoy sweet potaters with salt or butter…why would you do that when they’re so yummy sweet!), some Garlicky Beans, quinoa with sautéed vegetables mixed in (red onion, broccoli, red pepper, zukes, shrooms), and brussels sprouts. It was absolutely perfect, warm, and delicious for the cool weather we were having 🙂 Recipes will be at the end, lovlies!

The only way to eat brussels - roasted to perfection 🙂

Slight quinoa camera fail

Beans, beans, the magic fruit!....These tasted way better than they looked 😉

The mighty Sweet Potater!

By the way, all of you naysayers, sweet potaters are a Superfood! Yes, these little tubers are filled with Beta Carotene and Vitamin K among a host of a million other vitamins and minerals and do not make you fat! In fact, the sweet potato is not even in the potato family. Plus, the starches in yammies are slow-release, keeping you full, helping you burn fat, and helping to build muscle.

Stick that on your fork and eat it!

Of course, for dessert we had to have some of my Chocolate Chip Cookie Cakes. No meal is complete without dessert! Here’s some food porn for ya 🙂

Mmmm 🙂 There are just a few more for tonight, and we will be fighting for them! In this family, we treasure our desserts…especially my guilt-free concoctions. I had been feeling a little run-down last night from being up since 5:15, but the chocolate made me feel instantly better – chocolate could create world peace!

Okay, now for the recipes 🙂

How to Cook a Sweet Potater

  1. Preheat oven to 350F and place some tin foil on a baking sheet.
  2. Wash and scrub your sweet potaters, then poke 3 holes on each side.
  3. Place one of the poked sides down on the tin foil, then pop in the oven for 30 minutes.
  4. After 30 minutes, flip over and cook for another 30.
  5. Cut, slice, mash, or serve however you please! I like mine in a giant slice 🙂

Garlicky Beans

Ingredients:

  • 2 cans, or 3 cups, of your favorite beans, drained and rinsed
  • 2 tsp., or 2 cloves, minced garlic
  • EVOO
  • thyme
  • oregano
  • 2/3 cup water
  • 5 scallions, chopped

Directions:

  1. Saute garlic with a bit of EVOO in a medium saucepan over medium heat for 1/2 minutes, or until fragrant.
  2. Add the rest of your ingredients and continue to cook over medium heat until hot and steaming.
  3. Serve over some of your favorite grains, bread, or in a bowl like a soup! Mmm 🙂

How to Roast Brussels Sprouts

  1. Preheat oven to 400F.
  2. Pour some EVOO into a rimmed baking sheet and sprinkle some sea salt, then spread it around my tipping the sheet all around.
  3. Halve the brussels and place them cut side down on the baking sheet, then drizzle with some more EVOO and sprinkle with some more salt.
  4. Stick in the oven to roast for 15-20 minutes, depending on whether you like them browned or not. I like them the darker, the better 🙂
  5. Serve and enjoy!

Simple Quinoa

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • Veggies of your choice, chopped (I used broccoli, red peppers, red onion, shrooms, and zucchini)

Directions:

  1. Preheat oven to 400F, and place quinoa and water in a medium saucepan.
  2. Bring quinoa and water to a boil, then reduce to a simmer and cover, checking periodically and cook for about 15 minutes (or until all the water is absorbed).
  3. Meanwhile, place veggies on a baking sheet and toss and coat with some EVOO and some sea salt on the baking sheet.
  4. Roast veggies for about 15 minutes, then combine with the quinoa and serve. Enjoy! 🙂

Time for my run – see you after brunch, lovlies!

xoxox,

9 Comments

Filed under Recipes, Tips and Tricks, Vegan, Workouts