Posts Tagged ‘garbanzo beans’

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!

IMG_3415.JPG cu

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!

Read Full Post »

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


Read Full Post »

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!




You can guess what my lunch for tomorrow looks like!

Read Full Post »

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


Lunch: leftover salad and popcorn


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


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!


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!


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

Read Full Post »

This is wonderful!! I ate it on salad, pretzels, carrots, and a sandwich! So easy to make. Perfect for a party, a snack or a meal!

Tomato Basil Hummus

  • 1 can garbanzo beans
  • 1 chopped tomato
  • fresh pesto (oil-free and made with almonds and the end of my basil


Mix all together in the little mini Cuisineart food processor! For the brides, this is the best kitchen gadget! Make sure you register for it – Crate and Barrel: $29.95 (or something) Way worth it! Thanks Katie!!

Read Full Post »

One night this week, in an effort to eat healthy and make leftovers to take for lunches, I made stir-fried tofu with quinoa and veggies.

Tofu Green Veggie Quinoa

Stir fry:

  • tofu, seasoned with garlic salt and pepper
  • kale
  • garbonzo beans
  • broiled asparagas (in the broiler for a few minutes with salt and pepper)

Make quinoa as directed. This is the tricky part…Just Kidding!  Throw everything together and enjoy!!


Read Full Post »