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Posts Tagged ‘lentils’

It was tough to get out of bed this morning. It was cold out and the snow was falling. Needless to say, I did not make it to the gym this morning or at all today. I came home from school after stopping at the Post Office to send a few fun packages, including Super Charge Me cookies for the winning bidder of Healthy Ashley’s bake sale. Then I stopped at the paint store to pick up the paint we picked out for the baby’s nursery. It is a light sagey green – I hope I like it. When I told Brady how I was worried I might not like it and maybe we should wait to buy it, he reminded me that I would be asking him to repaint it if I didn’t like it – whether it was now or next month, so he thought we should get the process started. 🙂 We will see!
I got home and decided to make soup/stew. Brady wanted something with hot Italian sausage in it, and I wanted something warm and cozy. There have been so many fun soup recipes in the magazines lately, especially in Fitness and Clean Eating! I decided to try a modification of the Clean Eating Quinoa Minestone soup. Here is what I did for my meal:

  • 1 potato diced
  • 1 c. lentils – cooked until almost done
  • 1/2 bunch of celery choppped, including the leaves (they have great flavor)
  • handful of carrots, chopped
  • 1 leek, chopped (I used all of the white part and a little into the green)
  • 1 onion, diced
  • 1c. frozen spinach, chopped
  • 1/3c. uncooked quinoa
  • 2 boullion cubes
  • 1 cube of frozen fresh garlic from Trader Joe’s
  • 1 cube of frozen fresh basil from Trader Joe’s
  • 1/2 can of white kidney beans
  • 1/2 can of diced tomatoes with juice
  • salt and pepper

Chop all of the veggies up and cook together! Add seasonings and spices while it is cooking. Stop cooking when the veggies are as tender as you like them! Sorry for the poor instructions tonight, just throw everything in the pot and it will taste good. 🙂

Enjoy with toast and hot chocolate!

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I added a few more potatoes to Brady’s along with his hot Italian sausage.

Leftover for lunch tomorrow!

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It’s amazing how you can take a 5 day break and feel like you never left when you get back to school! My kids were pretty good, they were just tired from lack of sleep and too much tv and junk food over break! I am not so sure they were reading each day like I asked them 🙂

After school, I came home and changed my clothes to go on a run/walk with Katie. We did 3 miles in the freezing cold! We both figured it was better than nothing. Then I stopped at the store to grab a few things for the rest of the week.

I came home to make an easy and quick dinner of Indian food while Brady was at Verizon getting his new phone – the Droid. It is pretty sweet! I am excited to play with it.

When he got home, around 7:45, I was lucky to have not eaten my arm off. We sat down to a his and her meal.

Hers:

I had lentils with spinach spicy sauce and some Tandoori sauce mixed in, plus extra spinach. All of this served with brown rice and broccoli.

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I could only eat about half of the lentil spinach mixture. I think my eyes were much bigger than my stomach tonight.

His:

Brady had the same thing minus the extra spinach and with chicken instead of lentils.

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We both made cups of hot chocolate to take to bed so we could relax. I am reading and Brady is playing with his new phone. See you tomorrow!

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For dinner last night, I didn’t want to buy anything or work to hard on making something. I decided to use up what was in the fridge and make tacos. It was the perfect meal option for a buys night before we headed out for Cleveland and Chautauqua.

After school I did laundry and began the packing process (which is especially hard because I am in between so many clothes right now). Then I made this quick dinner.

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Lentil Taco Meat:

  • 1 c. dry lentils, cooked until tender
  • 1/2 packet of taco seasoning
  • 1/2 c.(ish) of water
  1. Cook lentils as directed. I cook mine by bringing them to a boil and then turning the heat down and letting them simmer until tender.
  2. Once lentils are cooked, add taco seasoning and a little bit of water. Heat lentils and seasoning and water is dissolved and lentils are a more sticky,pasty consistency.
  3. Serve in a taco or taco salad!

I love lentils! These taste great and make the perfect taco filling. I served them on a salad with a half of a whole grain tortilla on the side. I ended up wrapping the salad in the tortilla and ate the other half as well.

Brady had the same things but with chicken instead of lentils. The meal was a success as far as cleaning out our fridge too! We used up:

  • romaine lettuce
  • spinach
  • avocado
  • tomato
  • end of a bag of roasted corn
  • salsa
  • can of black beans

After dinner, we ran to the hospital to see Jen’s baby! Jen and Duke are our good friends and we have been so excited about their baby! Remember when I had a shower for Jen back in September, I can’t believe her baby is already here! Here is an adorable picture of baby Hadley!

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And one of Brady holding her! It won’t be long until her friend is here 🙂

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All day today felt like Tuesday. I think I was in a blur on Monday and didn’t realize that it happened and counted as a day, but I am glad that tomorrow is already Thursday!

School went well – the usual + recess duty, which was unusually pleasant! The sun was shining and it felt good to get some fresh air. After school and planning for next week, I debated whether to take a quick run or rake all of the leaves in our front yard.

I raked the leaves for a few reasons:

  1. It might be leaf pick up day tomorrow (we don’t actually know when that is)
  2. Our neighbors did theirs today and so our house looked especially bad compared to theirs.
  3. I wanted to surprise Brady because I may have been have slightly hormonal last night 🙂
  4. It could count as my workout for the day.

I came in for dinner after a good 45 minutes of raking. The yard looks so much better so I was set to make dinner. I knew it would not be one of Brady’s favorites but I decided to give it a try anyways. I thought it was a success.

Quinoa Lentil Stuffed Squash

  • 1 acorn squash cut in half and baked until done at 350
  • 1 c. cooked quinoa
  • 1 c. cooked lentils
  • 1/4 c. reduced fat feta
  • salt and pepper

Mix quinoa, lentils and feta with salt and pepper together. Scoop out 3/4 of the “meat” of the squash and mix with the filling. Refill the squash with the mixture and bake until warm at 350!

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After dinner I made a new bread with POM and lemon! Recipe soon!

Winner of the Tablespoon Giveaway: Foodcents! Email me your mailing address so I can pass it along!

Tip of the Day: Turn house work into your workout if you are short on time. Raking leaves, shoveling snow, gardening, vacuuming and washing floors are a few ways you can blast calories while crossing something off your to do list.

? of the Day: What is your favorite household chore? I like doing the dishes because it looks so good when they are done and the kitchen is clean.

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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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I am glad today is over! It was a long day at school knowing Brady was off work and at home! At least while he was home, he was working. He cleaned and repainted one of our bedrooms that we have been wanting to redo. It was a nice surprise to come home to!

We had a simple dinner tonight. I had baked tofu with acorn squash and salad and Brady had the same minus the tofu and plus grilled chicken! We were both happy and satisfied! Since the recipes for these dishes are not too exciting, I will leave you with my veggie soup recipe from yesterday. It made a great leftover lunch today too!

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Before being served:

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Lentil Veggie Stoup

  • 1 bunch of celery, chopped including leaves for flavor
  • 12ish baby carrots, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 c. lentils
  • 2 tbsp. dried onions
  • 2 boulion cubs
  • 1 bay leaf
  • onion salt
  • garlic powder plus 1 garlic clove chopped
  • 1 can diced tomatoes and juice
  1. Cut celery, carrots, squash, and zucchini up into stew/soup sized pieces
  2. Put in about 2 cups of water with boulion cubes, bay leaf and lentils
  3. Let simmer until tender – lentils should be almost done but not all the way so they can keep cooking
  4. Add onion, garlic, onion salt, garlic salt and pepper.
  5. Reduce heat to low and add tomatoes.
  6. Let simmer together and Enjoy!
  7. You could always add different or more veggies!

I was inspired to make this recipe after reading the new Fitness magazine!

And a huge thank you to POM for being so wonderful! They recently sent me two bottles of their new kiwi and nectarine juice to try! They were both delicious and would be fun to use in a recipe or making a sauce to go over ice cream or a warm cobbler this winter! Thanks POM!!

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Lentil Mushroom Mix

In honor of Veggie Month I decided to make lentils! I made up a quick recipe that turned out to be delicious! My meals were kind of random this week with Open House one night, a volleyball game another night and diner with the girls last night!

Here is my lentil mix that I am already looking forward to recreating!

Lentil Mushroom Mix

  • 1 cup of green lentils
  • 1 onion, chopped
  • large handful of baby bella mushrooms, chopped
  • 2 boullion cubes
  • 3/4 c. water
  • 1 cup cooked wheat bulgur
  1. Put all ingredients, except bulgur, into a sauce pot and simmer until all of the water is gone and veggies are tender.
  2. Mix with bulgur and enjoy!

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My Eat, Drink and Be Vegan cookbook was the inspiration for this meal. I was going to make the chimichangas but I got to hungry to wait for them. Here is what I did:

Tomato Lentil Sauce

  • 2 can crushed tomatoes
  • 1 c. lentils
  • handful of sliced basil
  • 1 c. water
  • salt and pepper
  • garlic powder
  1. Mix all ingredients together and simmer until as thick as desired.

Assemble the rest of the wraps:

  1. Steam broccoli
  2. Open can of corn
  3. Cook brown rice as directed – I use boil in a bag because it’s quick and easy
  4. Cook zucchini with a little seasoning until browned
  5. Wrap all veggies with sauce and feta in a whole wheat wrap.
  6. Dig in!!

I went back for seconds on the fillings! So excited for leftover in my lunch!

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After the French Toast wore off, I headed out for a run because

  1. our company had left
  2. Brady and his brother and dad were at the NCAA games for the day in Dayton
  3. it was 65 and sunny
  4. the only workout I had yesterday was yard work

I ran an unplanned 7 miles and felt strong! I think it was the combo of having nothing on my to-do list and the weather!

I quickly showered and went to Easton to meet up with Jen (my gf who I do my cookie business with) and Megan (a friend and sorority sister from college who just got engaged 🙂 and is planning a Sept. wedding)! We talked wedding and favors and saw her beautiful ring!! Then I shopped around and didn’t buy ANYTHING!

When I got home, I was starving! I put together my own Buddah’s Feast, like at PF Chang.

Ali’s Veggie Feast

  • 1 can lentils seasoned with bay and onion
  • 1 med. zucchini cut into pieces
  • 1 med. squash cut into pieces
  • bunch of asparagus
  • 1 c. cooked quinoa
  • 1/4 block of extra firm tofu
  1. Broil the asparagus- sprayed with EVOO and with salt and pepper
  2. Make quinoa as directed – 1 to 2 ratio quinoa to water
  3. Stir fry zuc, sqaush, lentils and tofu together with salt and pepper. The lentils have the seasoning!

Ta da…a great veggie complete protein!

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Am I turning into a vegetairan?


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Best Salad Ever

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Our menu said grilled chicken salads but this turned into way more than just your typical grilled chicken salad. After school, tutoring and a meeting with parent, I got home around 6pm.  Brady was visiting his brother so I ran to the gym and pounded our 40 min. on the stairs while working to finish my book club book, Chasing Harry Winston. Our book club is next week, so if you have good suggestions for books we can fill our calendars with, PLEASE let me know!!

After the gym and a quick shower, and got started on our salads.  We did not go to the store this weekend (this NEVER happens) so we decided to try to use all of the food we had in our house this week, and see how long it lasts!  I found some organic little baby sweet potatoes in the fridge that I have been meaning to use, so I tossed them in my food processor to slice them like chips.  I put them on a pan with a spritz of olive oil and let them bake until some were crispy and they were all cooked!

Here is what else I opened/chopped up:

  • grilled chicken that I had marinated in Mojo marinate last night
  • black olives for Brady
  • chick peas
  • black beans
  • corn
  • leftover bulgar (plain)
  • lettuce (iceberg, blahh since we were out of romaine)
  • tomatoes
  • a cucumber
  • green pepper
  • sweet potato chips!
  • leftover lentils with bbq sauce I added to them

My intention was to have the grilled chicken (I made on the grill pan on the stove) but I didn’t need it with everything else!  I also didn’t need cheese or dressing because there were so many great flavors!

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I am on a two hour delay for school so I already made dinner for tonight  – a version of Clean Eating pasta bake with him and her sides of the pan, and I am headed to get my workout over with before school!  I love two-hour delays!

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