Because I do my batch cooking over the weekend, I’ve changed grocery day from Monday to Friday. It’s already saved quite a bit of money from wasted produce. Nothing is worse than grabbing cilantro or scallions for a recipe, only … Continue reading
Here’s what I have on the menu for this week: Because of my latest round of stomach and bowel issues, I am trying to ease into a low FODMAP diet. This is not going to be easy considering that most … Continue reading
That Pueblo Pie I made last night… it was DELICIOUS! I thought about waiting until tomorrow to post this, but since I tend to blog later in the evening Meatless Monday will be almost over. So here you go…
Pueblo Pie (Tex-Mex Lasagna) -adapted from a Dr. McDougall recipe
- 1.5 cup veggie broth (divided into two 3/4 cups)
- 1 large or 2 medium onions, chopped
- 1 heaping Tbsp minced garlic
- 28oz can crushed tomatoes
- 1 Tbsp cumin
- 1 Tbsp chili powder (I used Hot Mexican)
- 12oz veggie crumbles (I used SmartGround Mexican style)
- 15oz can chickpeas, drained and rinsed
- 1 cup chopped roasted red peppers
- 3 Tbsp Tahini (sesame seed butter)
- 1/4 cup lime juice
- 12 corn tortillas, halved
- 15oz can (fat free) refried beans
- 1 cup corn
- 1 and 1/4 cup chopped scallions (green onions). Reserve the 1/4 cup for topping after it’s finished.
- Preheat oven to 350
- Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- Bring 3/4 cup veggie to a boil (use a large non-stick skillet) then add the onions and garlic. Saute until soft – about 5 minutes
- Add the crushed tomatoes, other 3/4 cup veggie broth, cumin, and chili powder. Stir to combine.
- Reduce heat to medium, then add the veggie crumbles. Again, stir to combine. Then reduce the heat to low and let simmer until you finish making the “cheese.”
- Make the “cheese” (which is basically just roasted red pepper hummus :)) by putting all the above “cheese” ingredients in a food processor/blender and blend until creamy. Next, we start the layering:
- Spread about 3/4 cup of the sauce into the bottom of the 9×13 baking dish.
- Layer 4 of the corn tortillas over the sauce (remember to half them – you’ll be using 8 pieces on this layer)
- Spread 1/3 of the “cheese” over the tortilla layer.
- Spread 1/2 the can of refried beans over the “cheese.”
- Then sprinkle 1/2 cup of the corn and 1/2 cup scallions.
- Top this with enough sauce to fully cover it all (about 1 cup IIRC)
- Another layer of tortillas (4 tortillas – 8 halves)
- Another layer (1/2 of what’s remaining) of “cheese”
- The other half of the refried beans
- The other half of the corn and scallions.
- Enough sauce to fully cover.
- The rest of the tortillas.
- The rest of the “cheese”
- The rest of the sauce.
- Bake at 350 for about 30 minutes.
Top with remaining 1/4 cup scallions before serving.
Makes 12 servings with the following nutritional info: Per serving 235 calories, 5g fat, 39g carbs (8.5g fiber, 3g sugar) and 11.5g protein
This was quite a bit of work but totally worth it!
Oh, and today’s run was a slow(ish) 10k on the treadmill while watching Doctor Who. Since the current episode wasn’t over when I was done running, I ended up doing another mile as a cool-down walk.
I named these Hot Cocoa cookies because that’s what they smelled like coming out of the oven. And they taste like it too :) Enjoy!
Hot Cocoa Cookies
- 1 cup whole wheat pastry flour
- 1/2 cup almond flour
- 2/3 cup (unsweetened) cocoa powder
- 2/3 cup brown sugar
- 1/4 cup powdered sugar
- 1.5 tsp baking powder
- 2 Tbsp pure maple syrup
- 1 Tbsp pure vanilla extract
- 1 tsp almond extract
- 3/4 cup unsweetened vanilla almond milk (I’m sure any non-dairy milk would work)
- 2/3 cup non-dairy chocolate chips
- Preheat oven to 375
- In a large mixing bowl combine all dry ingredients (from the flour to the baking powder)
- Make a well in the center and add in the wet ingredients (from the maple syrup to the milk)
- Mix it all together, then stir in the chocolate chips.
- Drop tablespoons of the dough onto parchment-lined cookie sheets and bake for about 13 minutes.
Makes about 30 cookies.
I don’t have nutritional info on these yet as this was a new experiment. I’ll come back and update once I enter the recipe at Sparkpeople.com. But just in case you couldn’t already tell, they are absolutely, in no way, healthy ;)
*Note: if your dough is too dry, add more milk. If too wet, add more almond flour. I had to keep adding more of each to get it just right so maybe start with 1/4 cup almond flour and 1/2 cup of the milk.
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!
- 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
- Preheat oven to 350
- 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.
- 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.
- Add the roasted red peppers, green chilies, Vegenaise, and spices. Stir to combine.
- Pour into PAM-sprayed (or parchment lined) baking dish and bake for about 20 minutes.
I portioned this into 4 servings with the following nutritional info:
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!
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 :)
L2 Chocolate Chunk Cookies
- 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)
- Preheat oven to 350F
- Combine all ingredients from the applesauce to the coffee in one bowl
- Combine ingredients from flour to salt in another bowl
- Slowly mix together the dry with the wet
- Add the chocolate chips, stir.
- Drop spoonfuls of batter (it will be a weird sticky goo but that’s okay!) onto parchment-lined cookie sheets.
- Bake for 10-12 minutes.
- Enjoy (with a fresh steaming cup of coffee :))
This is delicious, spicy, and easy! Go make it now :)
- 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
- Cook pasta according to package directions
- Put the black beans, tahini, sriracha, soy sauce, lime juice, and Agave in a food processor and blend until creamy
- Transfer the black bean “sauce” to a large bowl and add the scallions.
- Drain the cooked pasta, pour it into the bowl with everything else, and mix it all together. Then top with the sesame seeds.
- Serve and enjoy!
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
Almost 40 miles last week:
- Monday 9/15: 3.5 miles easy/recovery + 1.85 walked w/Lucy
- Tuesday 9/16: 1.7 walked w/Lucy (rest day)
- Wednesday 9/17: 4 mile tempo run + 1.7 walked w/Lucy
- Thursday 9/18: 30 minutes slow/easy (2.62 miles) +1.6 walked w/Lucy
- Friday 9/19: 40 min steady run (4.13 miles) + 1.5 walked w/Lucy
- Saturday 9/20: 2.5 walked w/Lucy (rest day)
- Sunday 9/21: 12.52 miles LSD + 2.1 walked w/Lucy
Yesterday’s long run was the most painful run I’ve ever had in my life! All was going well – I was doing 1:30/:30 intervals and keeping my mile pace between 10:30-11:00. Until about 7 miles in and my feet started to hurt. Bad! It was my own fault. I wore my ST Racers, which are great for runs up to 10k. Not so great when I was planning on doing 14. I should have worn the Ghosts. Shoulda, coulda, woulda…
Anyways, I made it 12.52 miles. As soon as I got home I tore off my socks and shoes, filled the bathroom sink with Epsom salt and ice water, and soaked my poor little achy feet. Then I took Lucy for a “cool-down” walk, because I knew if I stopped and sat down, I wasn’t getting back up.
It’s a good thing I did my cooking on Saturday because there’s no way I would have been able to do it last night. Seriously, my feet hurt THAT bad.
And speaking of cooking, here’s my latest for you: Spicy Mexican Chili. Hearty, healthy, and low-fat deliciousness! Let me know if that link doesn’t work and I’ll repost it here on the blog.
This was my 2nd time making these, and Wow are they good! This time I took pictures as I went along so that I could share it with you :)
This recipe is adapted from the one in Isa Chandra’s book Appetite for Reduction. I highly recommend this (and all of her) book(s)!
Zucchini, Black Bean, and Black Olive Burritos
- Non-stick cooking spray
- 2 Tbsp vegetable broth (or water)
- 1 Tbsp Cilantro base
- 2 medium or 1 large zucchini, shredded (about 4 cups worth)
- 2 jalapenos, seeded and diced
- 4 garlic cloves (or 2 Tbsp) minced
- 4 oz sliced black olives
- 1 Tbsp taco seasoning (or 1 tsp cumin + 1 tsp coriander + 1 tsp chili powder)
- 8 oz salsa verde (tomatillo salsa)
- 1 (15 oz) can black beans – drained, rinsed, and mashed
- 1/2 cup chopped green onions (scallions)
- 1/4 cup fresh cilantro, chopped
- 4 (whole wheat) burrito-sized tortillas
I added some of my fresh salsa and (of course) guacamole to mine, and for hubby I added some non-dairy sour cream. I also made some brown rice and added lime juice, cumin, and cilantro to serve on the side. Yummy!
Nutrition info per serving is based on 6 servings of the filling only (I’m not including the burritos because the info varies so much depending on the brand used): 113 Calories, 2.1g fat, 18.8g carbs (6.2g fiber, 2.5g sugar), and 5.9g protein
A couple weeks ago I found and tried THIS recipe. While my husband really liked it, it was just “off” somehow for me. Today I decided to do a recipe makeover with it, and Wow! I’m so glad I did! By omitting the oil, subbing salsa and cilantro base for the tomato paste, using homemade refried black beans, and adding in some hot sauce, what a delicious difference it made! As a bonus, it’s also quick and easy to make :)
- 1.5 cups homemade refried black beans (I used THIS recipe subbing black beans and adding extra spices, or just use a 15 oz can – rinsed and drained)
- 1 cup salsa (I used Frontera Jalapeno and Cilantro)
- 32oz vegetable broth
- 1 onion, chopped
- 2 Tbsp minced garlic
- 2 Tbsp cilantro base (in the Ethnic aisle of most grocery stores – it’s made by Goya)
- 1 Tbsp chili powder (I used Hot Mexican)
- 1 Tbsp cumin
- 1 tsp oregano
- 1 sweet potato, diced
- 1 cup quinoa
- Tobasco sauce (optional)
- Cilantro (to garnish)
- non-stick cooking spray
1. Spray a large soup pot with non-stick cooking spray, set on medium-high heat and saute the onion and garlic until fragrant (about 5 minutes)
2. Add the salsa, cilantro base, cumin, chili powder, oregano, beans, and sweet potato. Cook for about 2-3 minutes, stirring constantly.
3. Add the broth, give it a good mix and then bring to a boil.
4. Add the quinoa, reduce heat to very low, cover and let simmer for about 30 minutes.
5. Remove from heat and serve. Top with a few (or a lot of) drops of Tobasco sauce and a little cilantro. Other optional toppings (not included in nutritional info): Tofutti Sour Cream, Guacamole, crumbled tortilla chips…
Makes 8 servings. Per serving is 211 calories, 3.1g fat, 36.3g carbs (5.7g fiber, 3g sugar) and 7.9g protein.
This was so good that I had it for lunch and dinner!
I also had quinoa for breakfast – Chocolate quinoa with banana and maple syrup – Mmmmmm! I used THIS recipe, but I subbed maple syrup for the honey, left out the mint, and added a tablespoon of PB2. And I used unsweetened vanilla coconut milk instead of almond.