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 :)

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 – Chipotle Black Bean Wraps (and the usual other stuff)

I really can’t believe I hadn’t already posted this recipe because I eat it almost every day!

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Chipotle Black Bean Wraps

Ingredients:

  • 1/4 cup Reduced Fat Vegenaise
  • 1 Tbsp Liquid Smoke
  • 1 tsp Chipotle chili powder (Spicy!)
  • 1/2 tsp Smoked Paprika
  • 1 can (15oz) black beans, drained and rinsed
  • 1 Tbsp lime juice
  • 1 tsp cumin
  • 1 bunch scallions (about 6) – both white and green parts, chopped
  • 1 jar (12oz) fire-roasted red peppers, chopped. Reserve about 2 Tbsp of the liquid
  • 4 whole wheat wraps
  • Cilantro for garnish (optional)
Not pictured: whole wheat wraps

Not pictured: whole wheat wraps

Directions:

  1. In a small bowl, make the Chipotle sauce by combining the Vegenaise, liquid smoke, Chipotle powder and paprika.
  2. In a medium sized mixing bowl mash the black beans with the lime juice and cumin. Add the Chipotle sauce.
  3. Add the scallions and roasted red peppers (and liquid) and mix it all together.
  4. Portion into 4 servings – 1 for each wrap. Wrap ’em up and garnish with cilantro. That’s it.
Chipotle sauce

Chipotle sauce

Black bean mixture

Black bean mixture


I also wanted to share that I had a great run today! I resumed my 10k Trainer program with Week 8 Day 1: 5 minute warm up, 28 minute run, and 5 minute cool down. I cranked up my “Long Run” playlist on Spotify and off I went (on the treadmill)…

4.07 miles in 38:07

4.07 miles in 38:07

Instead of running at the same pace for 28 minutes, I steadily increased the pace every 5 minutes. By the time I made it to the cool down, I was pouring buckets of sweat!

I also decided to stop worrying about my shoe dilemma. I do have 3 pairs that I like, plus the PF 2s that I pulled from the “retired” pile. I think I can get a few more miles out of them :) Here’s Lucy modeling with the current rotation:

From left to right: Newton Fate, Ghost 6, PF 2, ST Racers

From left to right: Newton Fate, Ghost 6, PF 2, ST Racers

This morning’s weigh in was 115.8 and here’s what I ate today:

  • Brunch: Black Bean Sriracha Pasta with roasted red peppers and salsa
  • Dinner: Chipotle Black Bean Wrap with Minute brand Whole Grain Medley

Meatless Monday – Pueblo Pie (Day 4 #writeandrun31)

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

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Ingredients:

Sauce:

  • 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)

“Cheese:”

  • 15oz can chickpeas, drained and rinsed
  • 1 cup chopped roasted red peppers
  • 3 Tbsp Tahini (sesame seed butter)
  • 1/4 cup lime juice

Other:

  • 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.

Instructions:

  1. Preheat oven to 350
  2. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
  3. 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
  4. Add the crushed tomatoes, other 3/4 cup veggie broth, cumin, and chili powder. Stir to combine.
  5. 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.”
  6. 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:
  7. Spread about 3/4 cup of the sauce into the bottom of the 9×13 baking dish.
  8. Layer 4 of the corn tortillas over the sauce (remember to half them – you’ll be using 8 pieces on this layer)
  9. Spread 1/3 of the “cheese” over the tortilla layer.
  10. Spread 1/2 the can of refried beans over the “cheese.”
  11. Then sprinkle 1/2 cup of the corn and 1/2 cup scallions.
  12. Top this with enough sauce to fully cover it all (about 1 cup IIRC)
  13. Another layer of tortillas (4 tortillas – 8 halves)
  14. Another layer (1/2 of what’s remaining) of “cheese”
  15. The other half of the refried beans
  16. The other half of the corn and scallions.
  17. Enough sauce to fully cover.
  18. The rest of the tortillas.
  19. The rest of the “cheese”
  20. The rest of the sauce.
  21. Bake at 350 for about 30 minutes.

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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.

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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

Polenta and Black Bean “Nachos”

I’m home sick today – it seems that both Lucy and I caught the same stomach bug. I didn’t think that was possible, but we did share a spoonful of peanut butter the other night…

Anyways, after our walk this morning I started feeling a little better (and I think she’s on the mend as well) so I headed into the kitchen to make something with the batch of refried black beans I whipped up over the weekend. Usually I make my own polenta, and use canned beans, but today it was the other way around.

A tube of polenta cut into "Nacho"-sized rounds.

A tube of polenta cut into “Nacho”-sized rounds.

Ingredients:

  • 1-pound tube of Polenta, sliced into 24 rounds
  • 1.5 cups Refried Black Beans (I used THIS recipe but with black beans and additional spices. Or you can just use canned :))
  • 1 bunch green onions, chopped
  • 1 Tbsp taco seasoning
  • 1 tsp Emeril’s Southwest Essence (optional)
  • 1 cup fresh salsa
  • 2 oz guacamole
  • 1 Tbsp cilantro

 

Chopped green onions, fresh salsa, guacamole, refried black beans, and taco seasoning

Chopped green onions, fresh salsa, guacamole, refried black beans, and taco seasoning

Instructions:

  1. Preheat oven to 375 and line a cookie sheet with parchment paper.
  2. Put the Polenta rounds on the parchment paper, in a single layer and sprinkle with Emeril’s SW Essence 

     

    You can skip the Emeril's seasoning, or just use any kind of chili powder.

    You can skip the Emeril’s seasoning, or just use any kind of chili powder.

     

  3. Bake for 15 – 20 minutes, then remove from oven and flip each piece over.
  4. Add 1 Tbsp refried beans to each round, then sprinkle the green onions, taco seasoning, and cilantro over it all. 

     

    Polenta rounds topped with refried black beans, taco seasoning, green onions, and cilantro.

    Polenta rounds topped with refried black beans, taco seasoning, green onions, and cilantro.

     

  5. Bake for another 15 – 20 minutes, then remove from oven.
  6. When ready to serve, top each round with 2 tsp salsa and a dab of guacamole.

     

    Add salsa and a dab (or a glob!) of guacamole!

    Add salsa and a dab (or a glob!) of guacamole!

     

    Mmmmmm!

    Mmmmmm!

    One serving = 6 “nachos.” This nutritional info is based on canned beans (I haven’t entered the homemade recipe yet) and packaged taco seasoning (ditto):

    Calories: 332, Fat: 11.6g (because of the guacamole I’m sure), Carbs: 46g (9.3g fiber and 2.9g sugar), and Protein: 9.4g

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…

IMG_2392[1]

 

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