Meatless Monday: Mexican no-Meat Loaf

Before I get to the recipe, here’s my usual weekly run summary thingamabob for last week :)

run summary feb 23-28 2015

I’m still super proud of my 30+ miles in only 5 days!


Okay, onto the yumminess! This recipe is an adaptation of the Black Bean Loaf from One Green Planet. I kept the beans and oats the same, but changed the rest of it around.

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  • 2 cans black beans, drained and rinsed
  • 1.5 cups old fashioned oats
  • 1 Tbsp minced garlic
  • 1 bunch (6-8) scallions, chopped (both white and green parts)
  • 1 large jar fire-roasted red peppers, drained and chopped (2 peppers)
  • 2 Tbsp lime juice
  • 1 tsp Liquid Smoke
  • 2 tsp ground cumin
  • 1 tsp Hot Mexican chili powder
  • 1 Tbsp (low sodium) soy sauce
  • 1/2 cup salsa (I used Frontera Tomatillo)
  • cilantro for garnish (optional)

Directions:

  1. Preheat oven to 350 Fahrenheit
  2. In a large mixing bowl, mash the beans with the cumin and lime juice, then add the oats, garlic, scallions, peppers, Liquid Smoke, soy sauce, chili powder, and half of the salsa. Mix it all together.
  3. Pour into 1 large or 2 small loaf pans (use parchment paper or non-stick cooking spray), top with the other half of the salsa, and bake for about 40 minutes.

I portioned this into 6 servings with the following nutritional info, per serving: 242 calories, 2g fat, 44g carbs (12g fiber, 4g sugar), and 13g protein.

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This was delicious and will definitely be added to the weekly rotation! Hope you enjoy :)

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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)
 
Instructions:
  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.

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

Quinoa, Black bean, and Sweet Potato chili

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 :)

Q-BB-SP Chili

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Ingredients:

  •  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…

With a dollop of Tofutti (vegan) Sour Cream

With a dollop of Tofutti (vegan) Sour Cream

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.

Chocolate Quinoa with Banana and Maple Syrup

Chocolate Quinoa with Banana and Maple Syrup

Happy New Year!

Last night I ran 8.6 miles as part of my Resolution Run and will get in the other 4.5 in about an hour – I registered for a (virtual) half marathon and already have the medal, so I have to finish earning it!  I wasn’t planning on splitting it between 2 runs, but my tummy decided otherwise.

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Other than that I’m spending the day watching season 1 of Criminal Minds. I really have no resolutions for the year. I’m pretty happy with where I am :)

I have vegan chili cooking in the crock-pot, and already made a huge batch of salsa, so I’m good on lunches for the next several days. I also have all the ingredients to whip up another batch of the Tahini-Lime Quinoa Salad (I really LOVE that stuff!). And I have some pretzel crisps and hummus for snacks. There’s only a few cookies left in the house, which I’ll be taking with me to work tomorrow to get them out of here.  And although I’m up a few pounds, I am still within 5 pounds of my goal weight! So all is good here.

Until I come up with some new recipes, this blog will just be a food/running journal, with pictures of Lucy here and there, of course ;)

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What are some of your goals/resolutions for the New Year?

livesig

 

 

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

Meatless Monday: Chocolate Chocolate Chip Pumpkin Bread

Happy Meatless Monday! A huge shout-out to the Vegan Gypsy for bringing my attention to this recipe by the amazing Isa Chandra Moskowitz.  After a few minor alterations/modifications the result was sinful deliciousness! Chocolate Chocolate Chip Pumpkin Bread Ingredients: 1/4 … Continue reading