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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Zucchini, Black Bean, and Black Olive Burritos

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

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Ingredients:

  • 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

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1. Saute the zucchini and jalapeno in a large skillet lined with non-stick cooking spray, and veg broth (or water) until it starts turning brown (about 10 minutes): 2014-08-09 13.02.37

 

2. Add the garlic, olives, cilantro base and taco seasoning, and saute for about 2-3 minutes: 2014-08-09 13.09.53

3. Add the salsa and black beans, give a good mix, and reduce heat to low, letting it simmer for about another 5-10 minutes: 2014-08-09 13.13.10

4. Warm the tortillas then add the filling, and top with scallions and cilantro. Serve! 2014-08-09 13.22.49

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

Week Two, Day One

I didn’t realize just how important my salsa is to me until I tried to decide what to make for dinner. I’m in a total food rut without it! Ah well, at least tomorrow is grocery day.

By the way, salsa is super healthy and goes great on almost EVERYTHING! Especially since most of what I eat is Tex-Mexish ;) I make a batch of it weekly, but sometimes I run out a day or 2 early. Here’s my recipe:

Super Salsa!

  • 8 to 10 Roma tomatoes
  • 1 large red onion
  • bunch of cilantro
  • 2 jalapenos, seeded
  • juice of 1 lime

Basically you just chop everything into whatever size consistency you like. I tend to quarter everything, throw it in my Ninja, and give it about 10 taps. I like my salsa really chunky.

Today’s Food:

  • Breakfast: 2 cups coffee with Cafe Mocha
  • Brunch: Amy’s Mexican Casserole w/guacamole. 2 cups coffee with Cafe Mocha
  • Snack: 6 Oreo cookies
  • Dinner: Salad (shredded lettuce w/diced tomatoes, celery, onions) with Tahini Lime Sauce, sesame sticks and pistachios.

Workout:

3 mile “recovery” run.

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Yeah, my recovery run was longer than my long run yesterday – Ha!

Oh, and I “won” a Garmin 210 on Ebay yesterday so I’ll finally be able to unstrap the giant computer from my wrist! The Nike+ app that I used last week is pretty accurate, but is a big drain on my battery. And besides, I like to keep my phone in front of me when I’m on the treadmill – easier to mess with music that way!

livesig