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sloppy joes, veggie-style

How is everyone doing today?

The week seems to be flying by so far…maybe because I am excited for the holiday weekend!

I started my morning with a juice to-go.  I needed to use up some fruits and veggies from our CSA last week, so a juice was definitely in order.

  • Kale + extra kale ribs
  • 2 carrots
  • celery
  • 1 green apple
  • 1/2 lemon
  • lime
  • knob of ginger

This wasn’t as sweet as I would have liked.  Probably because the apple was tart, but it did the trick and energized me for the day.

I also snacked on 2 pieces of Manna Bread with peanut butter!

For lunch, I mixed up the Honey Balsamic Bean Salad from 101cookbooks (my favorite recipe website!!).

It has a hint of sweetness from the honey, but is balanced out nicely from the balsamic.  I really enjoyed it and would absolutely make this again!

I ate a portion with some cherries.

And, a yogurt for a snack.

Dinner was delicious!  (But, a little spicy!)

I made up some Vegetarian Sloppy Joes (Snobby Joes from Veganomicon).

I replaced the onion with turnips from our CSA and doubled the amount of tomato sauce.  Other than that, I kept everything the same!  I did add a little extra chile powder by mistake which made them super spicy!!  But, if you got past that, they were great. 🙂

Served open faced on a whole wheat hamburger bun.

Topped with feta cheese and served with freshly picked sugar snap peas sauteed in a little butter.

They stayed crunchy and were very sweet.  Delicious dinner!

Off to relax…

pb & j smoothie

It sure was a hot day in Beantown today!  But, the mid-afternoon thunderstorms really cooled things down.

Anyways, I started my day with another Magic Bullet Masterpiece – a Vivacious Princess Smoothie from Kristen!

It was cool and refreshing, just what I needed on a hot day.

Lunch was not as refreshing, but still just as good – a Bean Burger Wrap!

Spread a whole wheat wrap with roasted red pepper hummus, CSA lettuce, a crumbled black bean burger and goat cheese.

Then wrap…

And eat with a big bowl of refreshing cherries!

(Source)

After work, I hit up the gym for a little workout.  This was not much better than working out outside in the heat, however, because the gym’s AC is not working properly!  Oh well…it felt good to sweat!

I started off with 25 minutes of stabilization and weights circuit style:

  • squat with overhead press
  • 21’s on 1 leg, then alternate
  • lunge and lift
  • deadlift with upright row
  • tricep extension in static squat
  • back extension
  • then repeat 3 times…

After, I jumped on the elliptical for 30 minutes and did intervals!

It was a great workout – glad I went.

After my workout, I was more than ready for dinner.  Luckily, Brant had roasted some extra broccoli for me last night.  I popped an Amy’s Non-Dairy Burrito into the microwave and put some broccoli on my plate.  It was not a gourmet meal by any means, but boy did it hit the spot!

Topped with tomato paste and homemade pesto (recipe to come).

I was still craving something cold and sweet, though, so I whipped up something delicious – a Chocolate PB & J Smoothie

  • 1 banana
  • 1 tbsp peanut butter
  • 1 cup chocolate almond milk
  • 1 tbsp cherry jam
  • 5 ice cubes

It actually really tasted like PB&J!!

Whoa!  Deliciousness!!!

swiss chard quesadillas

We headed out to Toast in Hull, MA for a Father’s Day breakfast yesterday morning! 

The have a great breakfast menu with a lot of different options.  I ended up with a Breakfast Sandwicheggs, pepper, onions and cheddar cheese on an english muffin.

With a Fresh Fruit Cup.

Once I was back home in Southie, I whipped up some dinner – Swiss Chard Quesadillas!

I started by chopping up the swiss chard stems.

And, sauteed them in a little olive oil, salt and pepper for about 7 minutes.

Then, I roughly chopped the leaves.

And, sauteed them in a little olive oil, garlic and red pepper flakes.  After sauteeing for about 1 minute, I covered the pan and let cook for about 5 minutes on medium heat.

The reason I cook the stems and leaves seperately is because they both cook for different amounts of time.  Both the leaves and stalks can be eaten and are delicious!

Afterthe chard was cooked, I made up a quesadilla.  I took a whole wheat wrap and spread on a layer of cheddar cheese, then chard leaves and stems, then a black bean burger and goat cheese.

Then, grilled the quesadilla for a few minutes on each side until the cheese was melted.

I cut up the quesadilla and served it with hot salsa on top.

It was spicy and delicious!  The chard was really good in the sandwich.

Then, we headed out for a walk to get ice cream!  A great Sunday night activity. 🙂

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!

donut peaches & apple sandwiches

Lunch was packed in about 2 seconds today.

I pulled out the last container of the Sprouted Quinoa salad leftovers, a yogurt and some peaches.

The salad was just ok today.  The avocado, apricots and strawberries were a little mushy, but nothing I coulnd’t handle.  The flavors had really absorbed as well.  I am not a waster, so I picked my way through and ate mostly the fruit and quinoa and dumped the rest.

This yogurt is full fat and tastes amazing. 🙂  Full of apricot and mango chunks!

It has more sugar than I would like, but I normally eat plain yogurt, so a little sugar isn’t going to kill me!

(ps…try freezing this yogurt for an hour or so and enjoy a rich, creamy frozen yogurt in place of dessert!)

Have you ever seen a peach look like this before?

That, my friends, is a donut peach!  Otherwise known as a saturn peach or saucer peach due to it’s resemblance.

It may look like a donut, but it sure doesn’t taste like a donut!

These donut peaches are actually delicious.  They have very very fine fuzz on the skin and are extremely sweet and juicy.  They remind me more of the look of a nectarine or white peach because the skin and flesh is mostly white.

(Source)

And, you get the faintest hint of almond flavor at the end.

I love trying new fruits and veggies.  It keeps it interesting. 🙂

I scarfed down this granola bar before my quick 3 mile run tonight (in 27 minutes).

They are the best granola bars!

Then, made a super quick dinner before heading out.

An Apple & Goat Cheddar Sandwich on Chipotle Black Bean Bread.

I sliced up the apple really thin, cut small strips of goat cheddar cheese, spread some dijon mustard onto the bread and drizzled everything with honey!  Then, grilled the sandwich until the cheese was melted.

Served along with another salad.  A mix of red leaf CSA lettuce, radishes, jicama, a few pumpkin seeds, rosemary marcona almonds and raisins.  Once again, the greens were mixed with balsamic honey and olive oil.

I learned a new trick yesterday from Emily at The Front Burner.  Chop up your raisins so that you can spread them around your salad more without all of the added calories.  You get a raisin in every bite!

The sandwich combination was awesome!  Sweet and spicy.  I loved it.  With a few tiny pickles.

YUM!