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use up your csa veggies stirfry

What did I want for breakfast on a Monday morning to start off the work week?!  Dessert, of course!

I had a few frozen bananas in the freezer just waiting to be used, so I whipped up a batch of banana softserve, but made it a little bit fancier.

To my food processor, I added:

  • 2 frozen bananas
  • 1 tbsp of peanut butter

Once it formed my peanut butter banana softserve, I put it into a bowl and added a sprinkle of trail mix on top and a drizzle of chocolate coconut butter.

It was so good and very filling.  You should make this right now!

My lunch options were limited today because we were away for the weekend and don’t pick up our CSA until tomorrow night.  But, we still had some kale and and avocado left, so I made do.

Honey Avocado Massaged Kale Salad

I tore up my kale stalks and washed the leaves.  Then massaged in some homemade dressing – 1/2 tbsp olive oil, 1/2 tbsp balsamic, drizzle of honey and lemon juice,  pinch of salt and pepper to taste.

Really use your hands and massage the leaves to spread the dressing evenly and to break down the kale a bit.  After it was coated in dressing, I mixed in 1 very small chopped avocado and 1 ounce of sweet curry sunflower seeds (from Kaia Foods).

It turned out great.  Along with my salad, I had an apple and chocolate yogurt.

Snacktime came late today, but I needed something to get me through my workout and cleaning before dinner, so I snacked on a Liberate Glo Bar and a few dried mango slices.  This bar was great.  I like the texture of the regular Glo Bars better, but for a raw and gluten free bar, this was awesome!  And, the flavor tasted just like banana bread!!

For my workout, I did 40 minutes of Jillian Michael’s No More Trouble Zones, then cleaned my whole condo!  That was a workout itself!

Once dinner rolled around, we needed to use up the rest of our veggies before picking up our new CSA tomorrow.  In the fridge we had the following:

  • 1 bulb fennel
  • 1 green pepper
  • 1 head of cabbage
  • 2 spring onions

What do you do with those crazy ingredients?

You make a Use Up Your CSA Veggies Stirfry!

My feeling is that anything can be made into a stirfry.  I chopped one onion and fennel and sauteed them over medium heat with a little olive oil and garlic.  After about 7 minutes, I added in the chopped green pepper and cooked the mix for 5 minutes.  Then added 1/2 of the chopped cabbage along with some lemon juice, white wine, salt and pepper and cooked for another 5 minutes.  The flavors actually worked!  I was pleasantly surprised.

I served the stirfry with some leftover eggplant parmesan from Friday night’s dinner and a locally made pickle.

I am stuffed! 🙂

vegan bean burgers

Aren’t Friday nights at home the best?!  I just love them.  Time to relax after a looooong week.

For my Friday night meal, I whipped up some Black Bean Burgers.

The recipe is taken straight from Emily’s blog – your can find it here.  She and her husband came up with such a great recipe that there is no need to change up anything!  It is seriously the perfect veggie burger recipe.

Mix up your ingredients in a food processor.  Fold in some extra beans for more texture.  Then, bake for about 40 minutes, turning once.

While I was waiting for the veggie burgers to cook, I snacked on my favorite snack – two second guacamole!

Cut an avocado in half, mash up one-side with a spoon, enjoy with chips!

After 40 minutes in the oven, I put 5 of the burgers in the fridge for later and popped my burger on the grill pan to get some crispiness.

I ate my burger on an sprouted wheat bun with ketchup.

With a salad.  I made up a dressing of 1 tbsp olive oil, 1 tsp dijon mustard, 1 tsp lemon juice, salt and pepper.  Topped with goat cheese.

It was a great simple Friday night meal!

Do you know what else is great on a hot summer night?!

Ice Cream!!

Well, something like ice cream…Blueberry Coconut Banana Softserve!

You can make so many variations of this softserve.  Just use frozen bananas as your base and add any frozen fruit that you want.  In some versions, like cherry, you cannot even taste the bananas!!

This version included:

  • 1 frozen banana
  • 1/2 cup frozen blueberries
  • 2 tbsp unsweetened shredded coconut
  • 1 tsp vanilla paste

Topped with blueberries, coconut and cacao nibs.

Blueberries and coconut are really great combination and I love the shreds of coconut througout the softserve.  Delicious!

cherry softserve

Remember a few months ago when I posted about Gena’s uneblievable Banana Softserve?  Well, I was reading a few blogs the other day and came across Angela’s Cherry Banana Softserve!  I love bananas and I love cherries, so this is like a match made in heaven.

I searched high and low for frozen cherries at every grocery store around.  Why doesn’t anyone have frozen cherries?!  I have found them in the past, but yesterday I needed cherries, so I bought a bag of organic cherries and froze my own.

I don’t have a cherry pitter, so figuring out the best (and quickest) way to pit an entire bag of cherries was interesting.  I started cutting them in have and scooping out the pit, but that took forever, so I resorted to the fondue skewer. 🙂

It worked perfectly and quickly.  In no time I had a bag of cherries to freeze and enjoy this morning.

This morning, I added 1 frozen banana and 6 frozen cherries to my food processor.

No more than two minutes later, I had this!

Oh my goodness.

Cherry banana softserve is delicious, but it is by no means a meal.  So, I needed to add some protein and carbs to this breakfast.

I took out a serving of my pre-cooked steel cut oats from the fridge and stirred in a little milk and amazing grass chocolate protein powder.  Then, I layered the oats and softserve to create a parfait.

I snuck a layer of strawberries in their too.  And, topped the parfait with more strawberries and raw cacao nibs.

This may look like a fancy breakfast, but start to finish it only took 5 minutes to make.  While the softserve was being created, I mixed up the pre-cooked oats, then layered.  Viola!

This way the best way to start a Thursday. 🙂

off to the big apple

Today is the day!  We are headed down to NYC for my half marathon weekend of fun!  The plan for tomorrow is to take it easy, but to spend the entire day outside because it is going to be 70°F.  70 degrees on the first day of spring – I hope this means that we will have an awesome spring.

This morning, I started my day with some homemade coconut butter!  I toasted up 2 pieces of my Cherry, Peach toast and spread a thin layer of the coconut butter and raspberry jam.  This is easily my favorite combination.  So good.

Along with my toast, I had a white grapefruit.  It was great.

And some tea – I was so sleepy this morning!

Lunch time came around quickly today, but I was starving.  We are out of veggies in the house, so I made do with what we had.  A whole wheat mini pita slathered with spinach & artichoke hummus and a large helping of spouts.

On the side, Fage 2% greek yogurt with granola and banana.  And, a POM spritzer – 1/2 pomegranate juice, 1/2 seltzer water.  This bottle was about 1/3 full, so I just filled it up with seltzer.

The afternoon also flew by!  I didn’t even have time for an afternoon snack!  I guess that’s what happens when you take a day off in the middle of the week.  For dinner, we needed something quick since we were heading out.  So, I stopped at Chipotle!

I know, not the best food, but by far one of the best ‘fast food’ places around here.  I did hear a T.V. segment about Chipotle a few weeks ago and found out that the owner really cares about what type of food he is giving his customers!  They use organic foods and try to buy as much as they can from local farmers – I love that!  Plus, they have a decent vegetarian option, which does not happen all that often with fast food.  I wish we had a great veggie place around here!  They also have a great website with all of the nutritional information for their products, and how they cook the products (steamed, in oil, etc.).

Anyways, I got the Vegetarian Salad/Burrito Bowl.  In the bowl, I had them put romaine lettuce, a small scoop of chipotle-lime rice, fajita veggies (peppers & onions), black beans, fresh tomato salsa, corn salsa and guacamole.  They seriously have the best guac!

This was delicious!  I was in need of some colorful veggies for the day!  Check out all the guac they threw on here.

Super delicious, full of good nutrients, veggies and greens.  Just because it’s fast food doesn’t mean it is necessarily bad for you.  You just need to pick and choose the places that you go to, and pick and choose from the products they serve.

I knew that I would eventually want something sweet on our ride tonight and I could picture myself digging into the snack bag I packed for the weekend, so instead I whipped up some Banana Softserve for the road.  Same as the other night, which melty chocolate PB drizzled on top.

See you from NYC!

best dessert ever

It was a gorgeous day for a run today.  I got home while the sun was still up and went for a lovely 5-mile run around my neighborhood.  It was so nice to be running in the sunshine and warmish weather.  I cannot wait for spring!

It was still light out when I finished my run at 7pm!  I worked up a good sweat today – I was a little overdressed for 40 degrees.

For dinner, we whipped together a quick and easy dish, since we were both pretty hungry.  While the quinoa was cooking away, I heated up some frozen veggies.  I don’t love to use frozen veggies because fresh veggies always taste so much better, but we are lacking in the veggie department today.

While the brussels sprouts and okra were heating up, I squeezed on a little honey mustard for flavor.

We also added some spinach until slightly wilted.

Once the quinoa was cooked, I added chopped parsley, lemon zest and the juice from 1 lemon.

This ended up being a pretty tasty meal.

Even though I definitely overcooked the veggies – bummer!

We served our meal with a side of Flax Oat Bran bread – yum!

After dinner, I made my favorite dessertBanana Soft Serve!

I always have a jar of bananas in the freezer for smoothies and soft serve.  I buy more at the beginning of each week – I save some to eat fresh and some go in the freezer.

This is so easy to make.  Tonight I added a splash of vanilla and shake of cinnamon to the mix.  I threw everything into my food processor and blended until soft and creamy!

Mmmmm…I loved the addition of the cinnamon and vanilla!  I also loved the idea that I got from Kath last night!  I got out my chocolate peanut butter and heated in the microwave until melted.

Then poured my melty PB onto my whipped banana softserve.

Oh my…this is the best thing I have ever had!  Seriously – you should make this right now!

I also added a few dark chocolate chunks on top for fun.

Happy St. Patty’s Day Eve!