Meatless Monday: (Recipe Makeover) Tahini Lime Quinoa Salad

Happy Meatless Monday!

It’s been busy around here with the holidays, and all the shopping, baking, and stress that goes along with the holidays! No sooner do I get something wrapped and under the tree before Lucy and Bogey have the bows and ribbons destroyed and the packages chewed halfway open ;)

I haven’t come up with any new recipes over the last week or so, but I have perfected my Tahini Lime Quinoa Salad. I really need to rename it since 1. It’s not a salad, and 2. There are way more veggies than quinoa in it. How about Sauteed Broccoli and Brussels Sprouts with Quinoa and Tahini Lime Sauce? Anyways…

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Ingredients:

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 pound Brussels Sprouts, chopped
  • 2 bunches broccoli crowns (about 4 cups, chopped)
  • 1 cup chopped red onion
  • 1/2 jalapeno, seeded and chopped
  • 1 Tbsp sesame oil
  • 1 cup chopped tomato
  • 1/4 cup Tahini
  • 3 Tbsp lime juice
  • 2 Tbsp soy sauce
  • 2 Tbsp hot water
  • 2 tsp sweetener (I use Agave)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tsp Simply Asia Sweet Ginger Garlic seasoning (optional)

Directions:

  1. In a small pot bring the quinoa and 2 cups water to a boil, then reduce heat to low, cover and let simmer for 15 minutes.
  2. Meanwhile, saute the onion, broccoli, and Brussels sprouts in the sesame oil until it all reaches your desired consistency (I like my veggies almost burned!)
  3. In a small bowl combine the Tahini, lime juice, hot water, soy sauce, sweetener, garlic and ginger (and the Simply Asia seasoning, if using). A whisk works best.
  4. Once the veggies are done, pour into a large mixing bowl. Add the quinoa and combine. Add the tomatoes. Top with the Tahini sauce and mix well.

Makes 6 large servings and here’s the nutrition info:

BBSTLS

 

I finally made it back to the gym today and got in 3.1 miles on the treadmill. I did a sort of running “reboot” since I’ve been slacking lately between minor injuries, the tummy issues, and just plain laziness. It was 4:1 intervals at 4mph/6.2mph at a 1% incline. I felt good and had no problems whatsoever. Over the next couple days I’ll be assessing my upcoming running goals and working on some kind of training plan. Stay tuned!

livesig

Spicy BBQ Spinach Wrap

Today’s recipe is inspired by Happy Herbivore. I’ve been bookmarking recipes to try out of her new “Light and Lean” cookbook, which I am just loving so far! Today I did my own variations of two of the recipes. The first one, Ginger Cabbage, I wasn’t crazy about. The sauce was delicious, but I didn’t care for the cabbage at all.

This wrap, however, is one of my new favorites! I changed the recipe around quite a bit to make it my own, so I think it’s okay for me to share it.

Spicy BBQ Spinach Wrap

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Ingredients:

  • 1 wrap (I use Tumaro’s low-carb 60 calorie whole grain)
  • handful of fresh spinach
  • 1/4 cup frozen sweet corn, thawed
  • 1/4 cup fresh tomato, diced
  • 2 Tbsp sliced black olives
  • 3 Tbsp BBQ sauce (I use Weber’s Kick’n Hot)

Directions:

  1. Smear 1 Tbsp BBQ sauce on the wrap
  2. In a separate bowl, combine the spinach, corn, tomatoes, olives, and other 2 Tbsp of BBQ sauce
  3. Spread the spinach mixture in the wrap, roll it up, and enjoy!

Spicy BBQ Spinach Wrap Recipe by HALFFAST   SparkRecipes

 

No running today. I have a small blister underneath the big toe on my left foot which is more annoying than painful, but bothersome enough for me to take a rest day. I did get in 20 miles between Monday and Friday so I’m good with that :)

livesig

Cocoa Nutty Dough Balls

Today’s recipe is a simple yet delicious (and mostly healthy) dessert. Also, since it only yields 10 balls, you could accidentally eat them all for about 1000 calories ;)

Cocoa Nutty Dough Balls

cocoanutty

 

Ingredients:

– 1/3c oat flour (you can grind up rolled oats)
– 1/3c ground pistachios
– 1/3c ground cocoa-roasted almonds
– 2 Tbsp Agave Nectar
– 1 Tbsp Maple Syrup
– 1 tsp vanilla extract
– 1/4c chocolate chips (I use Enjoy Life – vegan)

Mix everything together, form into balls, and pop in the fridge for at least a couple hours. If you make 10 balls, they are 100 calories each:
cocoa-nuttydoughballs
Today’s run was a steady 3+ miles and I made it through with no GI issues! I like steady runs because I can just set the treadmill (6mph) and zone out.
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And lastly is today’s food log:
B: bagel w/veggie cream cheese
L: Lime Tahini Quinoa salad
S: Tex Mex rice and beans w/salsa and guacamole
D: Caribbean black bean wrap (subbed hummus for guac and only used 1/4 cup beans)
I, of course, also had my usual over-abundance of coffee and not enough water. Oh, and I’m back down to 117 this morning!!
livesig

Meatless Monday: Caribbean Black Bean Wrap

So I didn’t realize until after I updated yesterday’s post that today is Monday. Lol! So I have a nice quick and easy recipe (well, more like a snack) for you today.

Caribbean Black Bean Wrap

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Ingredients:

  • 1 whole wheat wrap
  • 1/2 cup canned black beans, rinsed
  • handful of spinach
  • 2 Tbsp mango salsa (fresh is way better than jarred)
  • 1 Tbsp guacamole
  • splash of lime juice

Directions:

  1. Spread the guacamole on the wrap
  2. Add the spinach
  3. Add the beans
  4. Add the lime juice
  5. Add the salsa
  6. Fold it up and enjoy!

Calories: 258, Carbs: 43g, Fat: 7g, Protein: 15g

Today at lunch I did an easy 3+ miles. Tummy was iffy but I made it through without stopping.

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And lastly is today’s food log:

  • Breakfast: 4 cups coffee with Cafe Mocha. Cream of Wheat (Maple and Brown Sugar) with a sliced banana
  • Lunch: Lime Tahini Quinoa Salad
  • Snack: Tex-Mex Beans and Rice with salsa and guacamole
  • Dinner: Caribbean Black Bean Wrap

livesig

Meatless Monday! Lime Tahini Quinoa Salad, and I ran today!

I made it over 4 miles before my tummy started acting up! I consider that HUGE progress since I normally “have to go” at just after a mile. Because I wasn’t sure if I was going to have any issues I opted for the treadmill.  I ended up doing 4.46 miles in 45 minutes. I started at 5.5mph then after 2 miles I upped it to 6mph, and after another mile up to 6.5 until I stopped.

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After that I headed into the kitchen for today’s recipe – Lime Tahini Quinoa Salad (an alteration of the Lemon Tahini Quinoa Salad from the Whole Plants Cookbook):

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Ingredients:

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1/2 large red onion, diced
  • 1 jalapeno, seeded and diced
  • 2 cups broccoli, chopped
  • 1 Tbsp sesame oil
  • 2 tomatoes, diced
  • 1/4 cup tahini
  • 3 Tbsp lime juice
  • 1 Tbsp hot water
  • 1 tsp agave
  • 2 Tbsp low sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp ground ginger

Directions:

  1. Heat the quinoa and 2 cups water to boiling, then reduce heat to low, cover and simmer for about 15 minutes (until the water is absorbed and the quinoa looks fluffy)
  2. While the quinoa is cooking, saute the onion, jalapeno, and broccoli in sesame oil until it reaches your desired consistency.
  3. Combine the quinoa and the sauteed veggies in a mixing bowl. Add the tomatoes and mix it all together.
  4. In a small bowl combine the tahini. lime juice, hot water, soy sauce, agave, garlic and ginger, and whisk until smooth.
  5. Pour the tahini sauce over the quinoa mix and stir until well combined.
  6. Serve!

This is definitely a new favorite of mine! The combination of the tahini sauce with the sauteed veggies really give the quinoa an amazing flavor! Next time I might throw in some mushrooms too, and maybe even brussels sprouts. Either way, it’s yummy!

I got 6 servings out of this. Here’s the nutritional info:

Lime Tahini Quinoa Salad Recipe by HALFFAST   SparkRecipes

I may not have any new recipes over the next few days as I’ll be eating leftovers from these last 2 experiments :)

livesig