Category Archives: Vegan
- 1/2 cup quinoa
- 1 cup water
- 1/2 tsp cinnamon
- couple of drops of vanilla
- dash of nutmeg
- 3 TBSP vanilla almond milk
- twirl of honey
- quartered strawberries
Over medium heat, bring the quinoa, water, cinnamon, nutmeg, and vanilla to a simmer. Stir periodically. Once rings start to pop, remove from heat and stir in almond milk, strawberries, blueberries, and honey to taste.
This version of breakfast quinoa was HEAD OVER HEELS BETTER than attempt #1. Delicious and crazy healthy!
HEB has stopped carrying all of my favorite super healthy oatmeals… Which tells you exactly what the people of this area are NOT buying. 😦 So I’ve decided to experiment with breakfast quinoa! Quinoa has far more protein than oatmeal (with protein consumption being a problem for me), higher fiber content, and is a source of complete protein – meaning quinoa has every amino acid your body needs to work.
BREAKFAST QUINOA EXPERIMENT RECIPE ONE:
- 1/4 cup dry quinoa
- 1/4 water + 1/4 cup vanilla almond milk
- couple of drops of vanilla
- 1/8 tsp cocoa powder
- sprinkle of cacoa nibs
- small swirl of agave syrup
- dash of cinnamon
Well, guess what happens when you try to cook almond milk on the stove… It gets super duper foamy and expands beyond the limits of traditional physics. Seriously, almond milk could be used to demonstrate how a very small amount of concentrated matter can expand almost infinitely to create the universe as we know it. It was crazy.
I let the quinoa cook down for a few minutes while trying to keep the foam at bay, and then I added enough water to just cover the quinoa and a few drops of vanilla. After about 10ish minutes, or until the quinoa rings started popping, I turned the heat off and added a drizzle of almond milk back to the pot. The quinoa continues to absorb liquids, so I let it soak in the vanilla goodness. Meanwhile, I added in the cocoa powder, cacoa nibs, cinnamon, and the agave. A little stir and it was time for breakfast.
It was pretty dang good! 🙂 Actually, it was really enjoyable. It definitely has the texture of quinoa, which might be a turn off to some, but the flavor was nice. I can see this being a good base for a number of varieties of quinoa “oatmeal”.
Edit for next time: try soy milk or coconut milk… must find something that doesn’t foam as much. Or perhaps, cook in water and add almond milk only at the end.
I always find that I’m somehow shocked by just how busy the end of the school year is. My afternoons and evenings seem crowded with and endless array of small things but things that eat away at my precious “free time”. These last two weeks I’ve found it impossible to blog… or want to… about my quest for a 4 pack 🙂 even thought I’ve done a good job of staying committed.
Monday – I managed to blog about my evening of Eccentric Upper.
Tuesday – Heck, I even managed to blog about Triometrics and my attempts at following the nutrition guide.
…and then the rest of the week kicked in…
Wednesday – I cranked out my yoga and then went on a lovely (needed) date with my dude. Yoga went really well actually… not that it usually doesn’t. I decided before I even started though that I was going to go hardcore. I held each posture as deeply as possible, and my little legs were exhausted by the end of my half hour.
Thursday – Eccentric lower followed by a birthday dinner for one of our band director friends. I have some dumbbells with removable weights that I bought about a billion years ago, and I finally decided to use them. John has used them, but I’ve focused on my 5s and 8s up until now. I made them 15lbs each and used those for the squats and lunges. It definitely made a difference as my butt and hamstrings were nice and sore the next day. I also got my new glasses. Yay for good vision or something, but hooray for new fancy frames!!!
Friday – I really enjoy Incinerator. Since getting better at push ups (read do them the right way), I like the challenge of having a set timeframe to do as many as possible. That being said, I need to either do more reps or suck it up and get the heavier weights because I feel like any workout called “the incinerator” should leave my arms incapable of virtually anything afterward. It’s still great!
Saturday – My only workout was mowing. I did have some delicious tequila based wonderment at Tacos and Tequila for an early Mother’s Day with my parents and dude.
Sunday – John did a round of MMX with me Sunday afternoon. It never fails to amaze me just how much I can sweat during MMX, especially since I’m not a big sweater. Despite hating the sprawls and renaming all of the sprawl moves to “Sprawls Suck #1”, “I hate F’ing Sprawls #2”, and “Sprawls are a g** d*** piece of s*** #3”, I did ALL of the sprawls this go round. 🙂 🙂 🙂
On a completely different note, following the nutrition guide is not easy or convenient. While I know I do a good job of eating well and eating balanced 95% of the time, following a nutrition guide that really expects you to eat WHOLE foods is difficult for the busy bee I am. Admittedly… I didn’t even make it a week before deciding that as long as I watch what I put into my body I don’t need the nutrition guide. It’s probably WILDLY helpful for folks that aren’t sure how to regulate their intake but is far more micromanaging that I feel I need to commit.
Tonight for dinner
- roasted sweet potato spears, no oil, just cinnamon
- roasted okra, 1 drizzle of oil for 20 pieces, salt, pepper, garlic powder
- 1 Quorn “unit” as my dude would say, AKA a Quorn chick’n patty with Stubbs BBQ sauce
I’ve been making Taco Stew for several years now, and it may very well be one of the quickest, healthiest meal you can possibly throw together. Taco Stew always gets rave reviews and makes a TON of left overs!
- 2 zucchini or yellow squash
- 1/2 yellow onion
- 1 clove of garlic
- 1 can sweet corn, drained
- 1 can black beans, drained
- 1 can diced tomatoes, drained
- 1 small jar of Pace Medium Picante Sauce
- 1 1/2 cups vegetable stock
- 1/2 package LightLife Original Crumbles (or 1/2 lb ground turkey)
- Taco Seasoning
- optional tortilla strips
- optional lime juice
Wash and chop zucchini, keeping the skins on. Chop onion and mince garlic. Mix all ingredients in a large stock pot. Season with salt, pepper, and taco seasoning. Bring to a boil. Cover and reduce heat. Simmer for 20-25 minutes, or until onions are translucent. Top with optional tortilla strips and lime juice.
Serve with something delicious like a Negra Modelo or sangria, or something acceptable like Michelob Ultra Cactus Lime. 🙂
Lunch is super easy to pack each day, primarily because my Every Day Salad is so easy to throw together, even running late in the morning. 🙂
The salad is always spinach based. This particular one was organic spinach and baby kale. I keep a constant supply of baby carrots and the HEB tomato trio to toss is super quick along with a handful of berries. This month I’m on a blueberry&raspberry kick, but I’ve also used fresh cherries, strawberries, and pears. Top that with a sprinkling of flax seed, maybe some walnut pieces, and you have a salad that exceptionally well-rounded, super colorful, and about as healthy AND tasty as it comes! No dressing needed!