Meatless Monday – Fiesta Corn (and a C25k update!)

Hope everyone had a nice weekend. I took it easy on Saturday-  caught up on my DVR’d shows from the week, and then spent a few hours in the kitchen, making a couple of my regular recipes (Black Bean and Sriracha Pasta, and BBQ Black Bean and Quinoa burgers), and testing out a couple new ones. One was just “meh,” but the other, a side dish I’m calling Fiesta Corn, came out really good!

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Fiesta Corn

  • 4 cups corn (I used a combination of sweet white and sweet yellow, frozen but thawed)
  • 1 Tbsp Earth Balance buttery spread, divided
  • 1 cup chopped onion
  • 1 jalapeno, diced
  • 1 tbsp minced garlic
  • 1 cup roasted red pepper, chopped
  • 4 oz diced green chilies
  • 1/4 cup reduced-fat Vegenaise
  • 1 tsp Mrs. Dash extra spicy seasoning blend
  • 1/2 tsp cayenne pepper

Directions:

  1. Preheat oven to 350
  2. Melt 1/2 the Tbsp of Earth Balance in a large skillet then saute the corn until it starts to brown. Then pour the corn into a large mixing bowl.
  3. Melt the other 1/2 Tbsp of Earth Balance and saute the onion, garlic, and jalapeno until it all starts to brown. Then add it to the bowl of corn.
  4. Add the roasted red peppers, green chilies, Vegenaise, and spices. Stir to combine.
  5. Pour into PAM-sprayed (or parchment lined) baking dish and bake for about 20 minutes.
  6. Serve!

I portioned this into 4 servings with the following nutritional info:

Fiesta Corn Recipe   SparkRecipes

My running is also going really well! This last week was Week 5 of C25k:

  • Day 1 (Wednesday 11/12/14): 3.25 miles in 31:08
  • Day 2 (Thursday 11/13/14): 3.33 miles in 31:00
  • Day 3 (Friday 11/14/14): 3.37 miles in 30:00

And for my long run yesterday I did all 3 days of week 5 consecutively, and then added a couple minutes at the end to hit 10 miles (1:36:49). All running this week was done via treadmill, in Brooks PureFlow 2.

I’m happy to report that I’m back down to 117.8 as of this morning! I have been adamant about tracking everything that goes into my mouth for about 2 weeks now, and it’s definitely been helping! I was going back and forth between My Fitness Pal and SparkPeople, but have once again decided that SparkPeople works best for me, especially since all my “regular” foods are already saved there.

And that’s about it from this end. Have a great week everyone!

 

Meatless Monday – L2 Chocolate Chunk Cookies

This #meatlessmonday recipe was inspired by the E2 Chocolate Chunk Cookies from the Engine 2 Diet. I changed a few things around and added a few ingredients (including my favorite ingredient- COFFEE!) and voila! Little (well, not so little really) puffy pillows of perfection! And as a bonus, they are under 100 calories each :)

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L2 Chocolate Chunk Cookies

Ingredients:

  • Heaping 3/4 cup unsweetened applesauce
  • 2 Tbsp ground Flaxmeal mixed with 1/4 cup water
  • 1 cup dark brown sugar
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp Ener-G (egg replacer) mixed with 1/4 cup water
  • 1/4 cup unsweetened vanilla almond (or any non-dairy) milk
  • 1/4 cup coffee (cold or at room temperature)
  • 2 cups whole wheat pastry flour
  • 1/2 cup almond flour
  • 1/2 cup PB2 (I used 1/4c regular PB2 and 1/4c chocolate PB2)
  • 1 1/2 tsp baking soda
  • a few dashes of sea salt
  • 1 cup non-dairy chocolate chips/chunks (I used 1/2 cup each- Enjoy Life mini chips and Enjoy Life chocolate chunks)

Directions:

  1. Preheat oven to 350F
  2. Combine all ingredients from the applesauce to the coffee in one bowl
  3. Combine ingredients from flour to salt in another bowl
  4. Slowly mix together the dry with the wet
  5. Add the chocolate chips, stir.
  6. Drop spoonfuls of batter (it will be a weird sticky goo but that’s okay!) onto parchment-lined cookie sheets.
  7. Bake for 10-12 minutes.
  8. Enjoy (with a fresh steaming cup of coffee :))

l2nutrition

Meatless Monday – Black Bean and Sriracha Pasta

This is delicious, spicy, and easy! Go make it now :)

bb-sriracha pasta 1

  • 1 box (approx 12oz) pasta – I used Barilla Veggie Penne Pasta
  • 1 can (approx 15oz) black beans (don’t drain!)
  • 3 Tbsp Tahini
  • 3 Tbsp Sriracha
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp lime juice
  • 1 tsp Agave (or any sweetener)
  • 4 scallions, chopped
  • 1 Tbsp sesame seeds

Directions:

  1. Cook pasta according to package directions
  2. Put the black beans, tahini, sriracha, soy sauce, lime juice, and Agave in a food processor and blend until creamy
  3. Transfer the black bean “sauce” to a large bowl and add the scallions.
  4. Drain the cooked pasta, pour it into the bowl with everything else, and mix it all together. Then top with the sesame seeds.
  5. Serve and enjoy!

bb-sriracha pasta 2

I got 5 servings out of this. I didn’t measure but approx 1.5 cups per serving:

Per serving – 414 Calories, 7g fat, 70g carbs (7g fiber, 5g sugar), and 17g protein

Virtual Racing Weekend

I ran 2 virtual races for Halloween this weekend. The Zombie 5k (Wellbeing Virtual Marathons) on Friday, and the 2014 Halloween 10k (US Road Running) today. I managed to stay under a 10mm pace for both! Woohoo!

Zombie 5k

 

2014 Halloween 10k

I’m also happy to report that I started November back under 120! 119.8 to be exact :)  I will continue to log all my food, but I don’t want to bore you with the pics of daily food logs. Unless you want to see them? If so, just let me know.  Otherwise, I think I’ll just do weekly summaries with weight updates.

Have a great week!