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

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Meatless Monday: Laura’s Awesome Sauce! And Week 7 HM Training Recap

My awesome sauce is sort of adapted from the Tahini Lime Dressing that I’ve shared before (which was originally adapted from a recipe from Peas and Thank You). I tweaked it a bit and added some Tex-Mex flair to create this delicious, tangy, put-it-on-everything sauce :)

Laura’s Awesome Sauce

  • 1/2 cup Tahini
  • 1/4 cup lime juice
  • 2 Tbsp nutritional yeast
  • 1 Tbsp minced garlic
  • 2 Tbsp (low sodium) soy sauce
  • 1 Tbsp taco seasoning (see below)
  • 1/4 cup water
  • 1/2 tsp agave
  • smoked paprika and sesame seeds to garnish (optional)

 

Awesome Sauce

Awesome Sauce

Combine all ingredients til smooth. That’s it! I didn’t do the nutritional info on this because I just use a drizzle here, a tablespoon or so there, etc. The same goes for my Spicy Taco Seasoning:

  • 1 Tbsp Hot Mexican Chili Powder
  • 1 Tbsp Ancho Chili Powder
  • 1 tsp Cayenne pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp Hungarian paprika

Again, just combine all ingredients and then store in an air-tight container. An empty spice container works perfectly and then you already have the holes at the top to sprinkle (pour) it out :)

 


 

And here’s how week 7 of half marathon training went:

  • Monday (7/21/14): 3.55 miles easy/recovery run + 1.5 w/Lucy
  • Tuesday (7/22/14): Rest + 1 w/Lucy
  • Wednesday (7/23/14): Speed-work- 3.5 miles doing 6 x 400 repeats (with 400 recoveries) + 1 w/Lucy
  • Thursday (7/24/14): 2.5 w/Lucy
  • Friday (7/25/14): 30 minutes easy (2.8 miles) + 2.6 w/Lucy
  • Saturday (7/26/14): Rest + 3.75 w/Lucy
  • Sunday (7/27/14): 7 mile LSR + 2 w/Lucy

Starting weight 115.8 and ending weight 116.2. I’ve been eating well and it definitely shows!

Oh and by the way, a huge WOOHOO!!!! to my virtual training buddy Tammy, who did the Bix 7-mile race on Saturday! So soooooo proud of you Tammy! You rock!

And on another note, it looks like I’m breaking up with my Skechers (other than quick, short runs). Last week I ran exclusively in Brooks (rotating between the PureFlow 2s and the ST Racers) and had no foot issues at all. Then I thought I’d try the Skechers GRR 3s for my long run since a) it wasn’t really a “long” run at only 7 miles, and b) the GRR 3s have more cushioning than the GR 2s (and both of the Brooks), and I thought more cushioning = good. Right? Nope! It really sucks though because they are so comfortable on my feet. Ah well. I might throw Ghosts back in the rotation for my longer runs as I do need just a bit more cushioning for the longer miles.

 

SHOES!!!

Why yes, I am slightly obsessed with running shoes!!!

 

What’s your favorite running shoe? And why?

 

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

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.

IMG_2198[1]

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):

IMG_2206[1]

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