Tag Archives: meal

Time to Get Saucy

Today was another beautiful day ๐Ÿ™‚ I slept in (until 8 – what a rebel, I know) and decided to take a rest day from 5K training and go to yoga instead. As usual, yoga was a perfect start to my day, stretching out my running muscles that have been working so hard! I’m proud of them.

My morning fuel was a plum, a papaya, and a champagne-strawberry apple (that’s actually what it’s called! so sweet and delicious ๐Ÿ™‚ ) paired with my favorite creamy buckwheat cereal con blackberries and some strawbs:

After yoga, I was starvin’! I came home to my Happiest, Healthiest Vegan Mac and Cheese, Beet Still My Heart Farmer’s Market Salad, sauteed broccoli, daikon, and carrots, and a farmer’s market dill pickle ๐Ÿ™‚ Happy tummy? Oh, yes.

After lunch, Rebecca and I baked some of what I like to call Lemon Poppyn Lock it Seed Bread (recipe to follow) and watched some of The Little Mermaid 2. Awe, don’t you love Disney movies? Reminds me of being a little kid again ๐Ÿ™‚

And, I enjoyed some of my homemade kombucha during the baking process…

Lemon Poppyn Lock it Seed Bread

Ingredients:

  • 1 cup natural, unsweetened applesauce
  • 1 cup NuStevia Baking Blend (or other sugar substitute)
  • 1/4 cup unsweetened vanilla non-dairy milk (I roll with Tempt hempmilk ๐Ÿ™‚ )
  • 4 tbsp. lemon juice
  • 1 tsp. lemon extract (I didn’t have any, but would definitely use next time – or lemon zest)
  • 1 cup whole wheat flour andย 1 cup spelt flour (or any kind of flour, totaling 2 cups)
  • 1.5 tbsp. poppy seeds
  • 3/4 tsp. baking soda
  • 3/4 tsp. nutmeg
  • 1/4 tsp. sea salt

Directions:

  1. Preheat oven to 375F and grease a standard loaf pan.
  2. In a large bowl, combine applesauce, stevia (or other sugar), non-dairy milk, and lemon juice/extract.
  3. In a smaller bowl, combine flour, poppy seeds, baking soda, nutmeg, and sea salt.
  4. Mix dry into the large bowl, adding more non-dairy milk for moisture if necessary.
  5. Pour into your loaf pan and pop in the oven for 30-40 minutes, or until a knife inserted into the center comes out clean.
  6. Slice and enjoy! ๐Ÿ™‚

This was great on its own, but would be even better with…

  • A lemon glaze – combine 1/2 cup NuStevia Baking Blend (or other sugar) with enough lemon juice to moisten (3 or 4 tbsp.) and heat in a saucepan over medium-low heat, stirring continuously. Drizzle over warm bread just before serving ๐Ÿ™‚
  • Some Earth Balance – is this stuff ever not good?
  • Some homemade lemonade! (that rhymes)
  • Your favorite jam or fresh fruit

For dinner, I felt like gettin’ saucy – Italian style! After having the Spinach and Chickpea Delight last night, I realized my true love for all things marinara-sauced – so it was time to get saucy.

I whipped up some Italian Mushroom Savory Buckwheat, roasted asparagus and zucchini topped with marinara sauce, Spinach and Chickpea Delight, and salads con avocado (mmm ๐Ÿ™‚ ). It was certainly savory, if I ever tasted it.

Italian Mushroom Savory Buckwheat

Ingredients:

  • 2 cups water
  • 1 cup uncooked buckwheat (hulled)
  • EVOO (about 3 tbsp.)
  • 1/2 red onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 3/4 cup diced/pureed/crushed tomatoes
  • thyme and oregano
  • sea salt and pepper, to taste

Directions:

  1. In a medium saucepan, bring water to a boil and then add buckwheat. Reduce to a simmer, cover, and let cook for 15-20 minutes or until all the water is absorbed.
  2. Meanwhile, in a small saucepan, heat EVOO over medium heat andย sautรฉย onion until translucent and fragrant. Add mushrooms and continue to saute until reduced.
  3. Add tomatoes and heat until hot.
  4. Add sauce to buckwheat, stir well, and serve! ๐Ÿ™‚

This was to die for! The entire meal was a huge hit in my books, and received many happy smiles from the fam ๐Ÿ™‚ I will definitely be making this combo again soon!

Note: Add marinara to just about anything and it instantly becomes a million times better – try it out!

For dessert, of course, was the Lemon Poppyn Lock It Seed Bread. No meal is complete without some dessert! ๐Ÿ™‚

Question of the day: What’s your favorite savory meal? Favorite variety of bread?

Lasagna, Spinach Pie, and tonight’s meal would have to be at the top of my “savory” list – and for breads? Chocolate-chip banana bread all the way ๐Ÿ™‚ Tonight’s is definitely close, but no bread can beat banana in my books.

I’m out to go read some Chi Running and Beowulf (thanks, AP Lit!), then I’m hittin’ the sack early – time to get back to 5K training! Goodnight lovlies ๐Ÿ™‚

xoxox,

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Filed under Recipes, Tips and Tricks, Vegan

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 ๐Ÿ™‚ 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 ๐Ÿ™‚ )
  • 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. Sautรฉย onions until fragrant and near translucent, then add mushrooms, spinach, and parsley.ย Sautรฉย until mushrooms have reduced and browned slightly and spinach has wilted.
  4. When both quinoa and veggies are done, combine and serve! Yum ๐Ÿ™‚

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! ๐Ÿ™‚

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! ๐Ÿ™‚

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 ๐Ÿ™‚ I forgot how refreshing just having fresh fruit for breakfast is!

I. love. cherries. And these were still attached! Awe ๐Ÿ™‚

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 ๐Ÿ™‚

Have a beautiful day, lovlies!

xoxox,

Katelyn

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Filed under Recipes, Vegan