On the Menu: Pot of Veggies at the End of the Rainbow

Posted on by stilllearning2b

It’s been quite some time since I’ve done one of these posts. This whole fall has been a whirlwind of activity between The Jeff Probst Show and other spin-offs from the book, activities with friends, and marathon training. This weekend has been a chance to catch my breath before the next round of craziness begins next weekend.

It’s funny – I never used to cook much. But now that I’m used to it, I’ve missed the extended time in the kitchen on Sunday trying out new (or at least not tried and true) recipes. I’ve been cooking my lunches the last several weeks (I have to, or I don’t eat) but I have been relying on quick and simple dishes. Today I passed on my usual yoga class to give myself the gift of time in the kitchen.

My sweet potato, oat, and protein powder concoction that fueled my marathon.

I am still on my sweet potato ban after marathon training. Don’t get me wrong, those little suckers are a perfect (and cheap!) carb source for gluten free endurance athletes but they do get old after a couple months of daily consumption. Besides, I’m ready to go back to my normal, lower carb diet. I definitely feel stronger and leaner when I limit the carbs a bit more.

 

 

 

 

 

 

 

 

 

I started off early this morning prepping for one of my favorite winter soups: Eat the Rainbow Black Bean Soup from Fat Free Vegan. This soup literally swallows veggies. It is so filling and hearty despite being low calorie.

These are just some of the veggies that go into this soup. When I kept chopping, I swear my slow cooker looked at me incredulously.

 

 

 

 

 

 

 

 

 

I decided to add some tofu this time to up the protein factor a bit more.

I’m hoping the vegetable content of this soup alone will scare off any rhinovirus that happen to be lurking around. I like to pretend that the common cold is uncommonly afraid of spinach.

The soup about halfway through its five hours in the slow cooker…yum!

 

 

 

 

 

 

 

 

 

 

Since I had the time this weekend, I ventured to Trader Joe’s – one of my favorite places to get groceries that unfortunately is an extra 20 minutes out of my way. I squealed in delight when I saw that they had in their seasonal shipment of brussels sprouts on the stalk. Yes, I got some strange looks. They are more labor intensive to prepare when they are sold this way but they are much cheaper and way cooler.

I just love the alien look of sprouts on the stalk!

I decided to keep it simple. After de-stalking (reminds me of defrocking and makes me giggle!) the little cabbages, I cut them in half and tossed them with balsamic, olive oil, garlic powder, and salt and pepper. I then roasted them at 400 degrees for just over 20 minutes until the leaves were perfectly crispy-black.

 

 

 

 

 

 

 

I have to admit. I have a strange addiction to these things. As I was attempting to pack them into five containers for my lunch, I kept sneaking bites. I ended up eating almost 1/2 pound of sprouts. Between those and my usual kale and spinach breakfast smoothie, I had more cruciferous veggies before 10:00 a.m. than most people probably eat in a week!

Here’s my addiction – roasted brussels sprouts. I love the sweet and salty crunch of the blackened leaves.

What’s for dessert, you ask? I usually just have an apple or some (gack!) sweet potato, but I decided to make something a bit more special this week. I like to that especially around the holidays as it keeps me from feeling deprived around all of the sweets that invade the school.

I decided to make the Grain-Free Carrot Cake from Ask Georgie. It. Is. Amazing. Stupendous. Unbelievable. Not only will I not feel deprived this week, but I bet others will be envious of my sweets!

Gluten and grain free carrot cake. Nuff said.

 

 

 

 

 

 

 

 

 

The craziness of the last few weeks has been wonderful and exciting but it feels amazing to be home and enjoying the restorative simplicity of preparing food that nourishes my body.

And now for some not-so-healthy veggie nachos and some NFL. Go Ravens and Falcons! Let those birds fly:)

On the Menu: Green Gingersnap Smoothie

Posted on by stilllearning2b

After receiving a Vitamix for my birthday, I had fun trying different smoothie recipes. This combination has turned out to be my favorite:) I love the combination of protein and carbs after a workout and the gingersnap flavor satisfies my sweet tooth!

Green Gingersnap Smoothie

Wellness Newsletter March 5

Posted on by stilllearning2b

On the Menu – Carrot Cake Oatmeal & a Green Themed Lunch

Posted on by stilllearning2b

Inspired by the recent study that supports dessert for breakfast for weight management, I decided to make carrot cake oatmeal for breakfast this week.  I released the search engine elves on the task and discovered this recipe, which fit what I was looking for.  I tweaked it slightly, adding 3 scoops of vanilla whey protein and 3 tbsp of reduced fat cream cheese.  I topped the final result with walnuts.  It would also be awesome with brown sugar, raisins, dates, or coconut.  It’s the best of both worlds: dessert and a healthy breakfast!

 

 

 

For lunch, I opted for a green and black theme.  The main dish is Black Bean, Zucchini, & Olive Tacos from Appetite For Reduction.  I love the unexpected kick this gets from the kalmata olives and salsa verde.  I serve it with nonfat Greek yogurt for extra protein and raw spinach, because I believe one can never have enough greens.  

 

 

 

 

 

 

 

My lunches are usually veggies with a side of veggies.  For the side, I decided to make one of my favorites: roasted cruciferous veggies.  This recipe is best done in the cooler months due to the heat of the oven and the availability of the produce.  Since we are in the last few cool weeks of the year, I just had to make this dish.

I combined the following in a large bowl:

1 lb brussels sprouts, halved

1 head cauliflower, chopped

1/2 onion, sliced

3 cloves garlic, minced

3 tbsp raw pepitas (pumpkin seeds)

salt and pepper

1 tbsp olive oil

I mixed the ingredients and then baked on a cookie sheet at 400 degrees for around 40 minutes, mixing occasionally.  I then topped the veggies with 3 tbsp of shredded parmesan and put back in the oven for an additional 3 minutes.  I love the sweet, garlicy goodness of this so much that I end up snacking on it while I pack it into containers for my lunch!

Finally, I am in the mood for some dessert this week.  Yes, I know.  Carrot cake oatmeal and dessert?  Yup.

I made this chocolate chia pudding to complement the strawberries I found on sale.  I did not add any sweetener, as I prefer to jsut let the sweetness of the fruit stand alone.  A perfect way to end the meal and a way to make me actually look forward to Monday!

On the Menu: Detox Green Soup

Posted on by stilllearning2b

I was feeling the need to eat lightly this week. When I get that urge, I frequently turn to the amazing Detox Green Soup, which fills me up with nothing but veggie goodness. The chef evens dishes up a bit of marriage advice to go with the soup!

In no time flat, all of this

 

 

 

 

 

 

 

 

turns into bowls of this.

 

 

 

 

 

 

 

 

I rounded out the greens with slices of red bell peppers and cucumbers to dip in hummus and some nonfat Greek yogurt topped with blackberries for some extra protein.

I love lunches like these; I feel full, satisfied, and clean.