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Posts Tagged ‘chickpeas’

I am finally getting over the pain that I feel when I walk down the stairs. Nothing else was really that sore, but for some reason my quads were super sore when I walked down the stairs all day yesterday. I guess not running for a week and then running 13 miles will do that do you. I am planning on posting the race recap very soon! Sorry for the wait.

Today was such a nice day in Columbus – it got up to 70 degrees! I was lucky enough to have recess duty today (I never say that!)so I got to enjoy the weather a little bit during the day. After school I had a meeting that went until 5pm then I came home and took a walk (2-3 miles). I was going to run, but I kept chatting on the phone so I just enjoyed the brisk stroll that helped to stretch out my legs. When Brady got home, I talked him into a bike ride before dinner!

It was a nice day for easy, low impact fitness activities. I am hoping to be back to working out more normally tomorrow!

I have been in a dinner rut this week – we had leftovers last night so I didn’t find them worthy of a post- so I decided to try a new sauce I bought at Trader Joe’s this summer. It reminded me a of a recipe I wanted to try from Eating Well magazine.

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The nutrition stats were really good! Sometimes I am discouraged with the high fat and calories in some Indian dishes but this was not the case.

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The ingredients were all simple and readable. Love that!

So in order to fit both of our needs, I made two simple dishes with this sauce.

Chicken Curry Simmer – Brady

  • 100% all natural chicken (antibiotic/hormone free)
  • 1/3 of a jar of Curry Simmer Sauce from Trader Joe’s
  1. Trim chicken then cut chicken into small cubes
  2. Cook in curry powder and water until chicken is cooked.
  3. Add sauce and simmer together

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Lentil Curry Simmer – Ali

  • 1 c. lentils – cooked
  • 2/3 c. organic chickpeas
  • 1/3 of a jar of Curry Simmer Sauce from Trader Joe’s
  1. Mix cooked lentils and chickpeas in a saucepan and simmer!

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As you can see, we enjoyed this easy dish with steamed veggies and bulger.

I am hoping to make some yummy recipes from Eat, Drink, and Be Vegan this week!

We have homecoming for Wittenberg this weekend! We are super excited to see our college friends so I need to make them some treats!


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Farmer’s Market Quinoa

  • 1 c. quinoa cooked as directed
  • 1 can chickpeas
  • 15 baby carrots – cut into pieces
  • 1 zucchini cut into pieces
  • 1 ear of corn – raw, kernels cut off the cob
  • balsamic salad dressing
  • reduced fat feta cheese
  1. Make quinoa as directed.
  2. While quinoa is cooking, cut carrots, zucchini and corn.
  3. Open can of chickpeas and drain liquid from can.
  4. When quinoa is done cooking add all veggies to the quinoa. You can keep the dish like this for a day or so before serving and then you can serve cold or heat up.
  5. Right before serving, drizzle as much dressing as desired on dish and add feta.
  6. Sprinkle with salt and pepper!
  7. Enjoy!


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After a busy, fun weekend, and before a draining paper, we had a cookout! John and Ash, came over for some classic cookout food! We had the regulars: corn on the cob, salad, burgers and the fixins. We also had a new experiment – veggie burgers!

Veggie Burgers:

  • 1 c. brown rice
  • 1 green pepper
  • 1/2 c. egg whites
  • 1/2 c. bread crumbs
  • 1/2 can of chickpeas
  • salt and pepper

Process together until blended. Cook in a pan with non-stick spray.

**Next time, I would add other veggies – mushrooms, zucchini, squash, broccoli or onions.

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They were really good but would be better with more veggies!

Carmelized onions:


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John and Ashley’s Amazing Salad:


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Grilled Squash:


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My plate:


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Plus lots of salad!

Yay for great friends and great cookouts!


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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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Tofu Time

This week has been so busy! Coming off of Spring Break and getting back into the swing of things while

  •   writing papers for grad school
  • getting my kids (third grade students in my class, not my own kids!) ready for the state test on Monday
  • unpacking/laundry
  • making cookies for a wedding shower this weekend
  • packing for my 1/2 marathon this weekend in Nashville – a Rock and Roll series run

I stayed late at school today after I tutored to finish a paper for grad school, and when I got home it was already close to 7pm. Since the sun had come out, Brady and I ran a quick 3 miles before starting on dinner. We just wanted to make sure we didn’t forget how to run before Saturday.

Then I started making dinner, grilled chicken for Brady and tofu for me. I saw a post on lemony chickpeas with tofu and it sounded wonderful so I took the idea and went with it.

Lemony Sesame Tofu with Chickpeas and Veggies with Quinoa

  • 1/2 block of extra firm tofu, drained and pressed
  • big handfull of fresh broccoli
  • 1/2 can chipeas
  • 2 small onions chopped up
  • baby bella mushrooms – cut into pieces
  • garlic powder
  • salt and pepper
  • 1 tbsp. sesame oil
  • goat cheese
  1. Cook onions and mushrooms until soft and tender.
  2. Add all remaining ingredients and let it heat all the way through.
  3. Serve over spinach and quinoa.
  4. Sprinkle with goat cheese

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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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Last night we went to play tennis, since it’s all of 60 degrees out! We were sad to find the nets were not up yet, I guess it really isn’t Spring yet. 😦

So we came home and Brady started to make dinner:

Brady’s Bourbon Sesame Shrimp

  • shrimp (we boiled our raw shrimp for a few minutes first)
  • bourbon (equal parts with soy)
  • soy sauce (equal parts with bourbon)
  • sesame seeds (as many as you like)
  • sesame oil (enough for your tastes)
  1. Boil or cook shrimp so it is not raw.
  2. Marinate shrimp in bourbon, soy and sesame seeds and oil.
  3. Place shrimp in marinade on a cookie sheet
  4. Broil for 5 min.
  5. Serve and enjoy!

His Plate:

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Hers:

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I mixed mine with Kashi pilaf, chickpeas, cucumber, tomato, feta, snap peas and mushrooms! It was delish!

HAPPY ST. PATRICK’S DAY!!

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