Gah! I’m so sorry for being MIA……Ryan’s internet is down and last night I was so tired that I passed out 10 minutes after eating pizza. But here is a super long (and fun!) post to redeem myself!
Sooooooo it appears I have a bit of a problem……….
A WHOLE FOODS PROBLEM!!!!! I go in there with ONE thing in mind. One thing! All I needed was ground soy so I could make my meatless sloppy joes at some point next week, and I walk out spending $100!!!! What is the matter with me?! Some girls have issues buying new shoes or new outfits all the time and for me, its food. Granted, I am well aware that my food may cost a little more…..but still. Here’s some photos of the damage. To only be fair, I must make it known that none of that produce was actually from Whole Foods—it was from the local produce stand down the street.
- Coconut water
- new UNSWEETENED vanilla hemp milk (it was on sale, too, so I felt pretty awesome)
- 2 jars of crack
- Goddess dressing
- split pea soup, light coconut milk, vegetarian refried beans
- new Amy’s soup, bartlett pear halves in juice
- oats from the bulk bin
- Rudi’s 7 grain and flax wraps
- Ground soy (oh good, Jenna, the ONE thing you came into the store to buy!!!)
- small coconut water to take to my race next weekend
- yogurt galore
- tempeh bacon
- kashi protein bar, odwalla bars (never tried ’em but heard great things!), optimum rebound bar
- string cheesy
- primal strips (never tried these either but the guy next to me caught me staring at them for like 30 2 minutes and said how awesome they were….they contain 10 grams of protein and only 80 calories…great for a little pick-me-up?? anyone??)
- acorn squash
- garnet yams
- grape tomatoes
- 2 starfruit!!!!
- big ol’ eggplant (what should I do with this?!)
- organic greens
- 3 mangoes
- fresh ginger
I also got a Kombucha while shopping because, well, its Friday.
I have tried guava, strawberry and now grape and I have to say…..I like grape the best!!! It is SOOOO good and I only wish I could afford to drink more than one a week! 🙁
When I got home I totally needed a snack after all that food shopping so I had an apple & almond butter
And then Ryan and I went to Greenwise to get our pizzas around 7:45, when he got home from work. As you might imagine, I was hurtin’ for certain at that point…..soooooooo tired!! And, a bit of a scratchy throat so I’m really really praying a cold is not in my future. Anyways, my pizza turned out AMAZING and totally worth the wait. They used my mini 100% whole wheat crust and I got goat cheese and mixed veggies on top—
Every bite was bliss. Obviously. I ate it all except for 3 small slices. I could have polished the entire thing off but I knew I was just going to go into the next room and pass out and the thought of eating a whole pizza and then two minutes later going to sleep didn’t settle right with me. I hate feeling incredibly full and bloated when I’m trying to sleep. Regardless, I did feel incredibly full and it was a little uncomfortable but so worth it.
Then, this morning I woke up at 6:00 with a 5K practice run on my mind!!
My trail run is a week from today and I really wanted to do a timed practice run in the dirt/grass along the sidewalk. So, I ate half of this bar and stretched, stretched and stretched some more….
The bar was AWESOME. I can’t believe I had never tried this kind before. Blew clif bar away in my mind….it tasted EXACTLY like fresh baked banana bread and I will definitely be eating more of these in the future. Plus, half it was the perfect pre-run snack! My standard pre-run snack in the past has always been half of a clif bar but this was sooooo much better.
As for the run…..IT ROCKED!!!!!!! I followed the same path as last week’s 5K, but this time running it in the grass and this time clocking in at 24:48!!!!!!! Yep, I totally smoked my previous PR of 26:30 AND ran in the grass. I did about a 10 minute warm up walk and while my shins were a little sore, they were definitely runnable and running in the grass helped immensely. At one point, I even switched over to the sidewalk to see if I could feel a difference and I definitely could…the instant my feet hit that hard concrete, I felt more pain. I had an awesome playlist on my ipod and I think that helped as well. Nothing like running just as the sun is coming up to some great tunes. When I came up on the finish and looked down at my HRM and saw I was going to make it under 25, I pushed it and then jumped up and down for joy!! Once home, I stretched like it was going out of business then elevated and iced with frozen corn & bananas (haha).
I was craving cold cereal for breakfast this morning so when I got home from my run I had a half cup of Zoe’s Honey Almond granola + a half cup of Go Lean Crunch + a sliced banana with unsweetened vanilla hempmilk
LOVE the unsweetened vanilla hempmilk. Seriously, its the best stuff since sliced bread. I always enjoyed the regular vanilla one but it was a little too sweet and high in calories for my taste (the sugar led to the 130 calories per cup). This new unsweetened kind still has that creamy vanilla taste but isn’t as sweet and only has 70 calories per cup.
Plus, one cup gives you:
And, it was on sale for only $2.50 at Whole Foods! I should have gotten more than one!!
After breakfast I headed over to Panera to grab coffee and blog since there’s still no internet
Meatless in March Week One Recipes
Cheese Enchilada Casserole (8×8 pan)
You’ll need corn tortillas, cheddar or pepperjack cheese (or both!), a can of green chiles, regular sized cream of mushroom soup (or family size if you want to make a 9×13 casserole), plus the milk/plain soymilk to reconstitute the soup, one chopped onion.
Chop up the onion and throw it in a pot with the milk, soup, and green chiles, heat and stir until smooth. Break the corn tortillas into quarters and lay a layer on the bottom of a the casserole dish. Add a layer of the mushroom soup mix on top, then a nice layer of shredded cheese. Repeat until you use everything up! Cook until nice and bubbly in a 350 degree oven, about 30 minutes. (Note: I did not think I would like this; I don’t like cream of mushroom soup, it seems freaky, but when everything melds, it’s SO GOOD!)
I like to serve this with refried beans and mexican/spanish rice, yum!
From Kailey (SnackFace)
Black Bean soup (FOUR ingredients):
1 can black beans, 1 can black refried beans, 1 16 oz. can veggie stock, 1 14-16 oz. jar/tub of any salsa. Combine over medium heat until everthing is hot and ready! It’s DELICIOUS and super fast and easy. You can also have fun with it by mixing up the salsa!
From Abbie at FoodsThatFit
Tofu and Veggie Curry
1 block extra firm tofu (frozen, thawed, pressed, then cubed)
1 zucchini, chopped,
1 bell pepper (any color) chopped
1 1/2 cups mushrooms (fresh)
1/2 cup broccoli puree (optional, but adds an extra veggie serving without even knowing!)
1/2 jar Trader Joe’s Curry Simmer Sauce and equal amount water.
Salt, to taste
Sautee zucchini, bell pepper, mushrooms and tofu in a pan over medium heat. When veggies are beginning to brown add broccoli puree, 1/2 bottle simmer sauce and equal amount of water. Stir and let simmer until liquid is reduced and becomes thick. At the end I added salt, to taste, and chopped tomatoes at the very end.
This made a ton of food! I love Indian food and the TJ’s simmer sauce made it taste great. I really like the texture of frozen, then thawed, then pressed tofu. I didn’t miss the meat at all!
Mara @ What’s For Dinner
Vegan Chili with Bulgur
1 onion, finely chopped
3 cloves of garlic, minced
1 Tbsp. olive oil
2 cups bulgur wheat
4 cups water
2 large (32 oz) cans of crushed tomatoes
2 cans pinto beans, drained
2 cans dark red kidney beans, drained
2 cans light red kidney beans, drained
2 cans great northern beans, drained
3 chipotle peppers in adobo sauce, chopped
2 Tbsp. reserved adobo sauce from pepper can
2 Tbsp. chili powder
2 tsp. Sriracha or other hot pepper sauce
In a LARGE pot, heat the olive oil over high heat. Add the garlic and onion, and cook until transluscent, and the garlic is browned. Add the tomatoes, drained beans, bulgur and water. Stir well. Add remaining ingredients, bring to a boil. Cover, lower heat to medium-low, and simmer until bulgur is done, about 45 minutes, stirring occasionally.
(click to go to her blog and see her yummy sounding rendition of pad thai!! Looks delicious, Sarah!)
Vegetarian Black Bean and Kale Tacos
1T olive oil
1 sm red onion halved and thinly sliced
3 cloves garlic, minced
1t ground cumin
1 sm head of kale (about 5.5 oz), tough stems removed and cut in
1 15 oz can Black beans drained and rinsed
1c frozen corn kernels
8 6inch corn tortillas
2-4 oz queso cotija (I usually use monterey jack cheese)
1 med. avocado, cubed (opt.)
heat olive oil in large skillet. add onion and garlic. sprinkle with cumin. stir. saute for 2 min. add kale. use tongs to coat in oil, cover and cook for 2 min until just tender and bright green. add beans and corn and cook about 2 min until warmed through. add cheese and stir to mix (you wont be able to see cheese anymore but you can definitly taste it!). Season with s&p.
while kale is cooking warm tortillas in microwave. divide up kale and top with whatever you please (more cheese, salsa, avocado…)
*for two tacos it is 361 calories, 11g fat (3g sat.), 16g protien, 11g fiber
Oven “Fried” Okra
*wash desired amount of okra, chop off both ends, and chop into finger food sized pieces (also, preheat oven to 425)
*dip okra pieces into 1egg beaten with hot sauce (I like Chipolte Tabasco)
*then dredge through bread crumbs
*bake for 25minutes
Vegan Faux Meat Casserole
1 package Yves ground round vegetarian or Morning Star Crumbles
2 cups cut up vegetables (carrots, onion, mushroom, green, or red pepper, celery, anything)
2 eggs beaten (or egg replacements – flax seed + 2 tbsp oil)
1 teaspoon spices (salt, pepper, garlic)
1 tablespoon Soya or tamari sauce (or any Asian sauce)
½ -3/4 cup breadcrumbs (croutons can be used blended fine)
Ground walnuts or cashew nuts may be added and less breadcrumbs used.
Mixture must be moist.
Mix all together and bake in a loaf pan for 30 minutes 350 degrees!
This loaf can be made with other flavours as the focus, ie for Italian change the Soya sauce to ketchup or any Italian salad dressing.
1 cup quinoa, thoroughly rinsed
1 tablespoon extra virgin olive oil
1/2 onion, finely diced
2 sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 1/2 cups water
1/2 teaspoon chili powder
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon fresh black pepper
juice of 1 lime
Avocado slices for topping
Sautee onions, sweet potatoes and chili powder in olive oil until onions are cooked through and tender, add brown sugar and stir well. Add qunioa and cook 2-4 minutes. Add water and salt, and bring to a boil. Reduce heat and cover, simmering until the potatoes are tender, about 12-15 minutes. Add black beans and lime juice. Cook uncovered until all the liquid has been absorbed.
Red Lentil & Barley Tomato Vegetable Soup
In a soup pan, saute 2 diced onions, 2 diced carrots, 3 diced zucchini and 3 stalks diced celery in a little olive oil. Add 1 tin of crushed tomatoes, 1 tin tomato puree, 4 cups vegetable stock, 2 cups water, 1 cup split red lentils, 1/2 cup pearl barley, 1/2 cup yellow split peas, and 1/2 tsp ground cumin. Bring to the boil and then simmer for an hour and a half. Delish!
Quinoa, Feta & Basil Stuffed Tomatoes
Remove the cores of eight large tomatoes and discard. Then carefully scrape all of the tomato “innards” into a bowl. Set the hollowed tomatoes into a baking dish. Saute half an onion and a zucchini, both diced very small, and one teaspoon of ground turmeric in a little olive oil until soft. Add to the bowl of yummy tomato goop. In a saucepan cook 1/2 cup dry quinoa with 1 tsp veg stock, 1 crushed clove of garlic, and a pinch of saffron threads. Simmer until quinoa is cooked, then add to the bowl of mixings. Also add a tablespoon of finely chopped basil, a quarter cup of crumbled feta, 1 beaten egg and a quarter cup of grated cheese. Mix together and spoon into the hollowed tomatoes. Top with a little extra grated cheese and bake for approximately 30 minutes at a moderate temperature.
Butternut Squash, Red Onion & Roasted Capsicum Salad with Garlic Hummus Dressing
In a baking dish, toss together diced butternut squash, red onion and diced capsicum (bell peppers) with a little olive oil, salt, pepper and half a teaspoon of allspice. Roast in the oven for approximately thirty minutes or until veggies are cooked. Remove to a large salad bowl, drizzle over a couple of teaspoons of red wine or balsamic vinegar and stir through two tablespoons of garlic hummus until you have a creamy (and yet low fat!) coating on your veggies.
The World’s Healthiest & Yummiest Cinnamon Plum Cookies
In a bowl, combine 3/4 cup wholemeal flour, 3/4 cup rolled oats, 3 Tbsp ground flax seed, 3 tsp baking powder, 1 Tbsp ground cinnamon and 1/2 tsp ground mixed spice. Into this, toss through approximately ten quartered prunes and ten chopped dried apricots. Make a well in the center and add 1 beaten egg, 4 Tbsp pure maple syrup and enough applesauce (approx. half a cup) until you can form the mix into loose cookie shapes on a baking tray. Bake at a moderate heat for ten to fifteen minutes, or until firm and golden. Should make about a dozen cookies, coming in at approximately 95 calories a piece.
(dang!! Thanks, Laura!!!!)
Barley/Mushroom/Lentil Stew in the Slow Cooker
1/3 cup barley
4 cups veg broth
2 cups sliced mushrooms
1 can lentils
Let sit in the crock pot all day and I served over rice.
Great job, guys!!!! Thanks for all the wonderful recipes!
I’ll be doing a recipe round-up every Friday afternoon and post them in a manner such as this so we can see them all together in an easy-to-read format. Sound good? Now, what is everyone’s plans for this lovely Saturday?? The boy has gone spearfishing all day and my BIG plan is to lay by the pool and relax all.day.long. I bought a new magazine and new sunscreen and I totally plan to just veg out. I can’t wait.