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 – 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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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

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: 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?

 

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.

IMG_2120[1]

 

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