Wordless Wednesday


I actually do have a few words to say about this.

I was hesitant to post this because while I do follow and promote a vegan diet (and lifestyle), a lot of the items on this list are not “healthy.”  I try to follow more of a whole foods, plant-based diet.

The reason I decided to go ahead and share this is because it does show how easy it can be to make vegan choices. And anything that will contribute to less animal cruelty (the reason I am vegan), is a win in my book!

And if you’d like to know more about healthier choices, just ask! I’d be more than happy to help anyone who’s interested :)

Week 2 Marathon Training – Summary

I don’t have my running journal in front of me to share the specific workouts, but I wanted to at least post the mileage summary (running only, doesn’t include walking/cross-training):

Run summary Feb 16-22 2015

Yesterday I was home sick with a miserable head cold. It was so bad that I ruined yet another #runstreak :( So I’ve decided to forego the running streaks until after marathon training is over. I think that as my mileage builds, I’m really going to need those rest days!

I’m also still trying to complete the #feb100miles challenge. So thanks to February only having 28 days I’m going to have to run twice a day for the next few days, and do this week’s long run (10 miles) on Saturday instead of Sunday. No worries though – I got this!

Vegan Taco Bake

Trust me, this tastes much better than it looks :)

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Served with fresh salsa, guacamole and Red Hot Blue chips. PLEASE ignore my finger. I know I desperately need to get my nails done!

Vegan Taco Bake 

  • 1 large red onion, chopped
  • 1 bunch (about 6) scallions, chopped (remove bulb, use both white and green parts)
  • 1 jalapeno pepper, seeded and chopped
  • 2 poblano peppers, seeded and chopped
  • 1 Tbsp minced garlic
  • 1 package Lightlife Smart Ground (Mexican-style)
  • 1 Tbsp taco seasoning (or 1 tsp cumin + 1 tsp coriander + 1 tsp chili powder)
  • 1 (4oz) can chopped ripe olives
  • 1 cup vegetable broth
  • 1 cup corn grits (Polenta), prepared (see below)
  • Chopped cilantro to garnish (optional)
  1. Preheat oven to 375* Fahrenheit
  2. Spray a large frying pan with PAM (or whatever cooking spray) or a splash of veggie broth and put on high heat. Saute the onion, scallions, garlic, peppers, and garlic until they start to brown.
  3. Add the ground “beef,” taco seasoning, broth, and olives.
  4. Stir to combine, then reduce heat to low and let simmer while making the polenta:
  5. Bring 3 cups water (and a pinch of salt) to a boil. Once boiling, slowly pour in the corn grits, stirring constantly. Reduce heat to medium-low and continuously stir/whisk for about 5 -10 minutes, until it thickens up.
  6. Add the polenta to the “beef” mixture and stir it all together.
  7. Pour into a (PAM/cooking spray- sprayed) 9×13 casserole dish, garnish with cilantro, and bake for about 30 minutes.
  8. Serve!

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Note: I originally cut this into 8 servings but they seemed a little small, so after re-portioning I ended up with 7 servings. My suggestion is if you’re eating this as a meal by itself, to make 6 servings. If you are going to add stuff (salsa, guacamole, wrap/chips, salad, etc) or want smaller portions, go with 8. Either way, it’s pretty healthy and low-fat :)

Here’s the nutrition info (per serving) with 7 servings: 188 calories, 1.2g fat, 33.6g carbs (4g fiber, 2g sugar) and 12g protein.