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Posts Tagged ‘black beans’

After school and a meeting and some outdoor exercise time in the sun (cold sun, but sun) I was ready for a hot and easy dinner. I sampled some black bean soup at Trader Joe’s this weekend and since I liked it, I bought the simple ingredients. I love how they give samples because I usually end up loving what they offer and buying it!

Here were the ingredients for the soup. This is it.

  1. Low Fat Black Bean Soup
  2. Corn and Chili Relish – tomatoless salsa
  3. Black Beans – Cuban Style

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These simple things turned into this:

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Yum!

We paired it with these delicious paninis:

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Mine included:

  • two pieces of 100% whole wheat Nature Pride bread
  • laughing cow light cheese
  • spinach
  • hot pepper relish
  • Brady’s guac

I am going to head to bed early and then hopefully wake up to go to spinning at 6am! We will see if that happens. 🙂

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After returning home from our 6 hour drive from Nashville, we unpacked and relaxed. We were both sore from being in the car for so long. I decided to go for a 3 mile jog to get some of the lactic acid out of my legs and hopefully make going down the stairs easier tomorrow.

While I was gone, Brady set to work on dinner. This is what he came up with. It HIT the SPOT!

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This salad included:

  • romaine
  • spinach
  • arugula
  • grilled salmon
  • avocado
  • tomato
  • chickpeas
  • grilled sweet peppers
  • black beans
  • quinoa
  • mango-peach salsa
  • cucumber

It was just what I needed.

Tomorrow’s lunches are packed with leftovers and ready to go. My kids have their huge state test – the Ohio Achievement Test (OAT) tomorrow so I am hoping they got to bed early tonight!

🙂 Hope your Monday is great!

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This morning started with a 6am workout. Both Brady and I made it to the gym. I did a hard 35 min. on the stepmill while he ran. It was great to get it over with because Mondays are always busy and draining.

Breakfast was my usual fruit with GoLean vanilla oatmeal and coffee with soy-milk plus a splash of SF creamer. Then lunch was leftover Ali’s feast. It was delicious and filling – still. I snacked on celery and PB in the afternoon, while the kids were at art.

I was hungry when I got home. Luckily, I had planned ahead and marinated a piece of salmon in lime, cumin and mexican seasonings. I threw it in the oven on broil for about 10-15 min.

While that was cooking, I boiled up some diced sweet potatoes and heated up some quinoa from last night. I threw it all together with black beans and chickpeas. Served with baked kale and fresh tomato and guac. It was delish and very clean!

Super Simple Quinoa SBC (Sweet Potato, Black Bean, Chickpea)

  • 1 c. cooked quinoa
  • 1/2 can of chickpeas
  • 1/2 can of rinsed black beans
  • 1/2 sweet potato (diced and boiled)

Mix all together and enjoy!


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You can guess what my lunch for tomorrow looks like!




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Today was busy, as usual. I couldn’t get up for the morning workout since the paper did me in last night, so the workout was moved to the end of the day. Here is how it went:

Breakfast: Usual – fruit and oatmeal

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Lunch: leftover salad and popcorn

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Snack: low fat brownie treat (will post this weekend)

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Workout: 5 mile run with Katie and Heather! We had to bundle up to handle the 35 degree weather – yuck! Where did 77 go/

Dinner: Black Bean Chickpea Burgers with Kale Chips and Honey Dijon Fingerling PotatoesIMG_3110.JPG

Black Bean Chickpea Burgers

  • 1/2 can of black bean burgers
  • 1/2 can of chickpeas
  • 1/3 c. bread crumbs
  • 1/4 c. fresh salsa
  • cumin
  • salt and pepper

Blend all ingredients together in the mini food processor and cook in a non-stick pan!

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Fingerling Potatoes

  • 2 tbsp. dijon mustard
  • 1 tbsp. honey
  • 1 tso. olive oil

Cut potatoes into small pieces and mix with dressing. Bake for 25 min. at 430.

Brady wanted his burger, made with extra lean beef, showcased as well, so here it is! I put it on an Sprouted EZ. Grain Roll!


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Off to work on the paper! Yay for Friday!!


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I can’t believe I waked out of school and into SUMMER! Sunny skies and 75 degree weather. It was unbelievable! It’s amazing how a little sunshine can put you in the best mood – and I wasn’t even in a bad mood! There is something special about living in Ohio where you get to experience all 4 seasons to their extremes. Each time the season changes, I get so excited! Whether it’s getting cold and we are going apple picking and watching football then getting ready for Christmas or snow days, now a little sunshine gets me excited to pack for Spring Break (not for almost a month) run outside, plant my garden and walk to get ice cream. I love the seasons, but I am so ready for them to change each time they do!!

Anyways, today was another very clean day! Here is the low down:

Breakfast: a huge fruit salad with a packet of Go Lean Oatmeal poured on dry.

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Lunch: leftover quinoa and veggies dumped over romaine lettuce, plus and apple with cinnamon (warmed in the micro for 30 sec.

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Snack: cookie time (1/2 a banana, 1 scoop protein powder, and 1/2 c. oats.)IMG_3082.JPG

Dinner: Grilled Chicken, a HUGE salad (made huge so we would have leftovers for lunch tomorrow) and baked butternut squash discs.

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Snack (I haven’t eaten it yet, but I’m sure I will): 1 scoop choc. protein with 1/2 banana and 1 large spoon of CHOC. Better than P.B.

We are off to Brady’s game!

The menu for tomorrow night includes: Black Bean/Chick Pea Burgers with Kale Chips and Fingerling Potatoes.

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This was an amazing dinner!  I have seen them on every blog and website and decided to use the last of my black beans in this form.  The pics aren’t great because I could not wait until it cooled off to take pictures because I was so excited to eat it!

Black Bean Burgers

  • 1/2 can of black beans
  • 1 egg white
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 tbsp. salsa
  • salt and pepper
  1. Mix beans with back of fork until smashed.
  2. Add other ingredients and stir together.
  3. Heat a small pan with non=stick spray.
  4. Add mixture and cook until dried out ( a little ) and cakey.
  5. ENJOY!!

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Today started bright and early when Brady headed to the airport at 4:15am to catch his flight. I debated whether or not to go back to bed but decided going to the gym would be much more productive. Plus, I skipped 3 days last week while I was out of town and I am feeling it.

At the gym, I did an hour of run/walk/weight intervals. It was a great sweathy workout and I ended up running over 5 miles and burned over 500 calories. It was much needed. Now I need to stay on track this week so I can feel better than I have been. I can attribute most of my yucky feelings to sadness, but regardless I need to shake them and working out is the best way.

So my breakfast consisted of a clean and large container of fruit! Cantelope, banana, and pear with a packet of GoLean oatmeal sprinkled dry on top. I eat this almost everyday for breakfast! It’s so good!

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Lunch: Leftover whole wheat pasta with veggies. I didn’t eat the chicken. For some reason I am not able to eat chicken that is not cooked right before I eat it anymore. I used to have no problems with it – but not anymore. I took it out and threw it away.

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Plus my snack:

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My dinner was a black bean burger on a ezekial roll with lettuce, tomato, avacado and relish.  I had a side of kale chips.

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Any my desser!  Thanks for the great idea Angela!!

🙂

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This weekend was filled with BIRTHDAY CELEBRATIONS!  Friday night we went to U of Michigan to surprise my brother who was in town from Colorado visiting his girlfriend!  We had a great time at a local brewery in Ann Arbor.  We woke up and made a great breakfast before taking a run around the area.  It was a blast!

On Saturday, we went to Cleveland to celebrate Brady’s grandpa’s 85th birthday!!  We had dinner at his aunt’s house and then spent the night playing Catch Phrase and catching up!   This morning we all went church together and there was a surprise party after church!

When we got home, later this afternoon, I took a run in the 50 degree OHIO weather!! It was so nice out!  I stopped at the library to see if they had my next book club book:  The American Wife. Has anyone read it? I am first on the hold list!

For dinner we wanted something light and fresh!  We went for a Cumin-Lime Salmon Salad.

Chili Lime Rubbed Salmon

* eyeball the amounts according to your liking – sorry this dinner was thrown together!

  • about 1 tsp. cumin
  • about 1 tsp. chili seasoning
  • about 1 tsp. garlic powder
  • about 1 TBS. lime juice
  • salt and pepper

Rub salmon with the above seasonings.  Broil on high for 10 min. Then turn oven off and let the salmon cook until it’s done all the way through.

In our salads we added:

  • black beans
  • TJ’s three pepper mix (frozen)
  • chickpeas
  • 2% chedder cheese (hormone free!) for Brady
  • tomatoes
  • Kashi pilaf

And I had fun with the presentation!

Brady’s plate:

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And mine with 0% Greek Yogurt and salsa.

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Yum!  I will be back this week with lots of veggie/girly food!

🙂

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Contest!!

A huge thank you to Progresso for sending me a box of treats!!


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Tons of great cooking utensils, a recipe card box and holder, a spoon rest and some 100% Natural Chicken Broth! This will be perfect to use in all of the holiday cooking coming up!

Speaking of holiday cooking…We have a contest!

Please leave a comment or email me your favorite holiday idea, tip or recipe! All entries/comments are due by Sunday, November 30th. Progresso is giving away three gift baskets to our winners!! I can’t wait to read them! 🙂

We had a fun dinner tonight with Brady’s parents. his sister (who is home from her first semester of college) and one of her close friends!

And for tonight’s meal: Taco Bar complete with ground turkey and taco seasoned lentils (a great “meaty” taco filling!)

Some highlights:

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Pictured above: black olives, corn, lettuce, guac, black beans, refried beans, taco lentils, tomatoes, mango peach salsa plus ground turkey!
Brady had a soccer game tonight and we just got home. I still need to pack for Thanksgiving!!!!!!! The plan is to get a workout in in the morning and take off for home! 🙂

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That is a basic equation, but a very important one! It proves to be true time and time again.  My dinner was based on this idea.  I didn’t really have much in mind, I was actually thinking about *Running with Food*’s Salmon and Lentil Pilaf!  (I still want to try it!)

So I looked in the fridge and found all the parts of a perfect Southwest/Mexican salad!  I quickly threw some shrimp on the stove with lime juice, cumin and Mexican blend of spices from our honeymoon.  The turned perfectly pink and well seasoned.  While they cooked, I stir fried fresh mushrooms and kale in the same seasonings.  A delicious dinner was made in minutes!

Fresh Ingredients:

  • shrimp
  • romaine lettuce
  • mini sweet peppers (Costco)
  • mushrooms
  • kale
  • tomato
  • avacado

From the Fridge:

  • leftover Mex. quinoa
  • Mango Salsa with Peaches (Costco)
  • Whole Grain Flat Out Wrap (acting as tortilla chips, thrown in the oven on broil while shrimp cooked)
  • Fat Free Feta (TJ’s)

NO DRESSING NEEDED! 🙂

img_2074Bonus:  While everything was still out, I packed a repeat for lunch tomorrow!  I am already excited!

When I finished the salad I was full and satisfied!  About an hour and 2 loads of laundry later, I had an apple cut up with Naturally More PB.  I think it was the sweetness I needed!

Currently, I am sipping on some Fat Free Hot Cocoa and getting ready to do school stuff, finish nutrition essays, grad school papers, and continue the laundry party!

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