OK, you got me! I know, I haven't posted in a while, but I have good excuses!
Between work, bootcamp, volleyball (did I mention I'm playing beach volleyball and it is the absolute most fun. Ever.), trip planning, work on a special project (more on this coming soon) and thinking about the three weddings I'm attending this year I've barely got the time to sleep. So there you have it.
I did manage to have a girls night a couple weeks a go and we accidently went crazy! But I would say on healthy stuff! Besides guacamole the host made a delicious vegan spinach/artichoke dip. It was baked in the oven for a little so it was nice and warm when served. She also made the most amazing vegan chocolate mousse that I have ever had and served it with red berries. I will have to bug her for the recipe and share it. It was very simple and only had three ingredients. Tofu, dark chocolate and maple syrup. Oh man. My mouth is watering now.
I brought a mango/avocado salsa! I modified the recipe from something Fit Chicks posted because they love cilantro. I hate cilantro. I did not wanna go near the stuff.
Anyway, this salsa is super easy:
1 Mango, cubed
1/2 Avocado, cubed
1/4 Red Pepper, diced
1/4 Orange Pepper, diced
1/2 Red Onion, diced
Juice from Half a Lime
Mix it all up and your good to go! The amount of the ingredients isn't written in stone either, add more of what you like! I do suggest you get a very ripe mango, the juicer the better!
We ate all of our treats with whole wheat pita, blue corn chips and those long thin yummy crackers you find in the bakery section, I forget what they are called.
All in all I think it was a pretty great night! I still dream about that chocolate mousse.
Friday, June 01, 2012
Tuesday, May 15, 2012
Cabbage Soup
OK. Things are super crazy! Between work, bootcamp, volleyball (yay! beach volleyball!), Mother's Day, long weekends, commitments to friends and a little side film project my time has been limited!
To help make lunches simple this week I made a yummy cabbage soup Sunday. I was a little nervous about it because I've had some nasty cabbage soups but this one blew all those fears away!
I know it's a crude cel phone photo. But this isn't the prettiest dish but don't judge a book by it's cover!
Ingredients
2 T sunflower oil
1 medium cabbage, roughly shredded
3 or 4 small/medium carrots, sliced
1 medium yellow onion, chopped
1.5 cups sweet corn
4 cups vegetable stock
2 t. sesame oil
1 can white kidney beans
pepper to taste
1 - 1.5 cups water as needed. I had A LOT of cabbage to added about 1.5 cups of water to stock.
Directions
Heat oil in large heavy bottom saute pan. Saute onions, carrots, cabbage and corn for a few minutes until cabbage gets softer. Add pepper and saute a minute more then add stock, beans and sesame oil and simmer for 20 - 30 minutes. Store in tupperware and reheat in the microwave to enjoy at lunch!
Take a look at the blog I got this recipe from!
To help make lunches simple this week I made a yummy cabbage soup Sunday. I was a little nervous about it because I've had some nasty cabbage soups but this one blew all those fears away!
I know it's a crude cel phone photo. But this isn't the prettiest dish but don't judge a book by it's cover!
Ingredients
2 T sunflower oil
1 medium cabbage, roughly shredded
3 or 4 small/medium carrots, sliced
1 medium yellow onion, chopped
1.5 cups sweet corn
4 cups vegetable stock
2 t. sesame oil
1 can white kidney beans
pepper to taste
1 - 1.5 cups water as needed. I had A LOT of cabbage to added about 1.5 cups of water to stock.
Directions
Heat oil in large heavy bottom saute pan. Saute onions, carrots, cabbage and corn for a few minutes until cabbage gets softer. Add pepper and saute a minute more then add stock, beans and sesame oil and simmer for 20 - 30 minutes. Store in tupperware and reheat in the microwave to enjoy at lunch!
Take a look at the blog I got this recipe from!
Tuesday, May 08, 2012
Vollywood
It's pretty gray out! I'm a little worried! I am supposed to have my first beach volleyball game of the season tonight 8:30! It's so not a beach day, it looks cold and rainy. That sand is going to be dirty! I think we will still have fun. It'll be good practice for when the days are nicer and the weather gets serious. And all those squats waiting for the serve will do my booty good!
I started my morning with some yoga. Really liking this routine I've got going on! I feel nice and relaxed in the AM from the flow. Even though the 6:30 wake-up call is a little rough the poses help to slowly get my body burning. I also get to feel proud of myself when I finally get into work in the morning. I like knowing that I've started my day with something good.
My lunch today was something different. Felafels! I bought a pack from the vegan section at my grocery store, and they were fresh, not frozen, which made them all the more attractive! I served it with brown rice and cooked spinach with some tomatoes, broccoli and green peppers on the side. It was a little bland to tell you the truth with no sauces or anything, but the felafels sure were delicious! I'd like to try making some of my own at home. Maybe with a tzatziki sauce. Mmm!
Now my lunch yesterday was anything but bland! Chili! This recipe was incredible simple and vegan all the way. If you're like me thought, be careful. There are A LOT of beans. They sure helped me stay full!
Ingredients
1 jar chunky salsa
1/4 cup BBQ sauce
2T chili powder
3/4t salt (optional)
1.5t ground cumin
1t dried oregano
1/2t paprika
1/2t sugar
1.5 cup water
1/2 can of diced tomato
1 can cooked red kidney beans, drained & rinsed
1 can cooked black beans, drained & rinsed
1 can cooked pinto beans, drained and rinsed
2 cups corn kernels
Directions
In a big pot heat the salsa and spices, stir to mix. Then mix in the water, diced tomato, all the beans and the corn. Cover and simmer for about 45 minutes, stirring occasionally. Enjoy!
It's really that easy! I knew I was going to have a super busy week so I made this ahead of time Sunday night and now I have tons of leftovers that will last me well into the week.
For something different try using ground round and reduce the amount of beans you use. Cheese, avocado or some corn chips would be great toppings!
A special thank you to my friend Melissa for introducing me to the simply delicious recipe from Vegan on the Cheap. This is one recipe you don't wanna lose.
I started my morning with some yoga. Really liking this routine I've got going on! I feel nice and relaxed in the AM from the flow. Even though the 6:30 wake-up call is a little rough the poses help to slowly get my body burning. I also get to feel proud of myself when I finally get into work in the morning. I like knowing that I've started my day with something good.
My lunch today was something different. Felafels! I bought a pack from the vegan section at my grocery store, and they were fresh, not frozen, which made them all the more attractive! I served it with brown rice and cooked spinach with some tomatoes, broccoli and green peppers on the side. It was a little bland to tell you the truth with no sauces or anything, but the felafels sure were delicious! I'd like to try making some of my own at home. Maybe with a tzatziki sauce. Mmm!
Now my lunch yesterday was anything but bland! Chili! This recipe was incredible simple and vegan all the way. If you're like me thought, be careful. There are A LOT of beans. They sure helped me stay full!
Ingredients
1 jar chunky salsa
1/4 cup BBQ sauce
2T chili powder
3/4t salt (optional)
1.5t ground cumin
1t dried oregano
1/2t paprika
1/2t sugar
1.5 cup water
1/2 can of diced tomato
1 can cooked red kidney beans, drained & rinsed
1 can cooked black beans, drained & rinsed
1 can cooked pinto beans, drained and rinsed
2 cups corn kernels
Directions
In a big pot heat the salsa and spices, stir to mix. Then mix in the water, diced tomato, all the beans and the corn. Cover and simmer for about 45 minutes, stirring occasionally. Enjoy!
It's really that easy! I knew I was going to have a super busy week so I made this ahead of time Sunday night and now I have tons of leftovers that will last me well into the week.
For something different try using ground round and reduce the amount of beans you use. Cheese, avocado or some corn chips would be great toppings!
A special thank you to my friend Melissa for introducing me to the simply delicious recipe from Vegan on the Cheap. This is one recipe you don't wanna lose.
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