The more you eat them, the more you toot!
There are two things I eat pretty much every day; beans and spinach. And while they make me a little gassy (sorry coworkers, cast members and directing crew) I love them so much. My spinach salad is super easy to make and it has all the nutrients you could ever want from a plant based diet.
That being said, only eating that salad can get a little boring. Some time last week I had this idea for a burrito with beans and…? While at Aldi on Sunday, I grabbed some zucchni, and the vegan burrito was born, kind of. I can’t really call it a burrito because not only would it not close, it’s not spiced with Mexican spices. So it’s a mix between a burrito and a wrap.
I’m not actually going to write a recipe for this, because I feel it’s almost like writing a recipe for a sandwich. All I did was saute the veggies (zucchini, asparagus, and beans with some garlic) and put it in a tortilla with some seasoned brown rice (salt, pepper, and cilantro) and that BBQ sauce I made for that chicken last week. Super easy.
In my defense, I probably put too much filling in the burrito for it to close, but it was super delicious non the less.
We just ended week 4 of rehearsals for my show, previews start April 14, I’m stoked. I love this cast and the director and I get along really well. This is the first non burlesque show I’ve done in a while, and I”m glad I’m back. I’ve missed it so much.Read Full Post | Make a Comment ( 1 so far )
Sorry everyone, I got really lazy after Christmas and just didn’t post. I’ve also only cooked one thing. Everything else has been dinners of crackers, cheese or my salad. This time of year messes me up, and for some reason, I’ve lost the desire to even cook anything new. I’m hoping it’ll change soon, something will pop up in my head.
The week after Christmas is pretty busy at work, so making something that would last a while was key. I worked quite a few 1-9 shifts so I also wanted something filling. I also didn’t want to have too much active time. It had been a while since I had used my crock pot, so why not? Crock pots are great because you can just throw everything in there and just leave.
When I was looking at vegetables to add to my dish, which I’ve called a chili/stew, I came up with sweet potatoes, zucchinis and a crazy amount of beans. I had a bag of my parents’ frozen broccoli and some of their frozen tomatoes, so why not add that? The result was tasty, filling and FULL of fiber. Like, lots of bloating. Lots and lots. Something cool that happened was the broccoli actually disintegrated into the broth, adding some extra body to the base of the stew.
This recipe is super easy. Prep is about 15 minutes, and as long as you stir every once in a while, you don’t have much else to do. In risk of sounding like the Barefoot Contessa, if you don’t have organic broccoli and tomatoes in your freezer, store bought is fine. Just make sure the broccoli is diced very small so it will melt into the broth, and just double the amount of canned tomatoes you used.
Here’s what to get from the store:
Canned diced tomatoes
Mini Sweet Peppers
32 oz canned diced tomatoes
1 qt frozen broccoli
2 sweet potatoes, diced
2 carrots, diced
1 Jalapeno, diced and deseeded
5 mini peppers, diced
1 cup green beans
1 shallot, diced
1 sweet vidalia onion, diced
6 cloves garlic, diced
32 oz veggie broth
1 can kidney beans
1 can chickpeas
1 can black beans
Salt, pepper, turmeric, cayenne, paprika
1/4 zucchini per bowl
- In the order of the listed ingredients (save half of the can of tomatoes) layer everything but the beans in your crock pot. Pour the broth and the rest of the tomatoes over top after seasoning. Turn the crock pot on low, cook for 5 hours, stiring on occasion.
- When the sweet potatoes are almost cooked through, add the beans and cook for 30 minutes more.
- Using your spirilizer, make some zoodles and place them in the bottom of each serving bowl. Pour the chili/stew on top.
Rocky and I are no longer seeing each other. I’m sad and I’m still trying to process it a little. It’s crazy how knowing someone for only three months can impact your life.
Instead, I’m trying to focus on myself again. I hadn’t been practicing my yoga as much as I should have and I know that was not only affecting my energy level, but my body image. This time of year is hard on a lot of us, and we need to focus on being mentally healthy, not just physically healthy.
I lost my little fitbit zip last week, and decided to take my saved money and bought one of the new Charge 2s. (And some new yoga pants…and wine and coffee…I went to Targer). It not only does the normal stuff, but it also keeps an eye on heat rate and sleeping patterns. I’ll be interested to see what my sleeping looks like.Read Full Post | Make a Comment ( None so far )
This is the slow time of year for restaurants and retail alike, so I’m off a little more than I’m used to. I technically have 2 days off. I did my chores. It’s weird.
As I’m sure you know, I watch a lot of My 600 lb life. It’s very interesting to me, to see why people end up obese to the point of not being able to walk. The one unifying theme that comes up time and time again is “No one told me food was to fuel my body”. That’s a very important thing to know. As a society, we value food a lot. Heck, my favorite holiday is Thanksgiving because of the food. However, most people treat every day like Thanksgiving, and that’s a little concerning.
Food, first and foremost needs to fuel the body, then for pleasure. I love everything I eat, but I make sure what I eat has vitamins that I need. And you know what? It works. I have so much energy all the time, and can eat almost whatever I want, because most of the time I eat very healthy.
Changing your eating habits, though, is very hard. It’s a lot easier when you’re busy to go for the packaged snacks and the drive through. I get it, trust me. When I first started this journey, when I craved something sweet, I’d reach for raisins. When I craved something crunchy (my FAVORITE THING EVER) I’d pop popcorn on the stove. Yea, dried fruits have a lot of sugar, and popcorn still isn’t the best, but those options are still better than candy and chips.
The best thing to do when you’re changing anything, is to take baby steps. Before you know it, you’ll be doing something much healthier and you’ll barely notice. I automatically go for healthier options now. I have candy and ice cream that I’ve bought…that I haven’t eaten. Haven’t even opened. It’s weird, even if I’ve been like this for a few months.
Speaking of healthy things, all week I wanted tacos. Shawn and I went for Mexican last night, but I wanted to make something myself to, so I settled on burritos instead. Now, I HATE when people make recipes for sandwiches, tacos, burritos ect. IT’S NOT THAT HARD. But, I did make homemade refried beans and guacamole to put in the burrito, so let’s focus on those recipes.
These are both very easy recipes, the beans are mostly vegetarian (I had to use butter because my coconut oil isn’t refined, and no one wants coconut flavored refried beans) and the guacamole is very healthy for you.
Here’s what to get from the store:
Vegetarian Refried Beans
(Based off Money Saving Mom)(She used dried beans, I used canned)
1 large can pinto beans
3 T. healthy fat
1 cup chopped onion
5 cloves minced garlic
2 1/2 t. cumin
2 t. paprika
2 t. sea salt
1/2 t. cayenne pepper
1/2 t. black pepper
- In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.
- Add the beans, liquid from the can and all.
- Stir in the cumin, paprika, salt, cayenne, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
- Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork
1 Roma tomato, chopped
Juice of 1 lime
2 cloves garlic, smashed
1/4 cp red onion, diced
- Char the jalapenos over an open flame or on your burner. Let cool, then dice.
- In a large bowl, mash the avocados with the lime juice.
- Add the garlic, onion, jalepenos, salt and pepper and stir. Taste and adjust for seasoning.
The other day, my hard yoga practice became my easy one. I can now feel my back muscles start to form and it feels great. My muscles actually hurt sometimes, and that’s a wonderful feeling. I wake up with a flat stomach (but I bloat as soon as I eat, it’s so weird!) and I never thought I’d see that. This week actually marks the one year anniversary of my start in the yoga process, and I’m very happy with how far it’s taken me.
Yoga has taught me to slow down, and how to listen to my body. It’s taught me to breath. I am more in tune with everything around me than I ever was before. It’s enlightening.
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Do you ever have an idea to make one thing and somehow end up making 5? No? That’s just me? Oh well. I’ve had this problem for a while, I’ll start with one thing and end up with way more food than people to feed it to. This time it started out simple enough, I had some bananas that HAD to be made into something before they liquified. My first thought, of course, was banana bread. But, then I thought, “Oh hey, I saw this recipe for apple cinnamon rolls, let’s make those too”. Then I decided I just HAD to do something pumpkin (because, thanks to Jeremiah, all I can think of are fall things, because, you know, it’s white people season) so I decided to do cinnamon rolls with pumpkin filling. BUT the only cans the store had were the big ones, so I just HAD to make something else, so that ended up being cheesecake filled pumpkin bread. On top of all that, Shawn had said something about black bean soup sometime last week and I just HAD to make that to. So, if you were trying to keep count today (just today) I made: banana bread, apple pie cinnamon rolls, pumpkin pie cinnamon rolls, pumpkin cheesecake bread and black bean soup. All in about 7 hours, I’m pretty proud of that. Clearly, I can’t eat all of that, because I would turn into a human diabetic beach ball, so I gave a lot of it away to people at work, along with Shawn and Calli. Well, the soup is mine, for now, and I still have about 4 cinnamon rolls and parts of the breads, so I’m set.
The banana bread recipe is my mom’s, she’s been making that bread for as long as I can remember. I used the same dough for both cinnamon rolls so they’re both kind of a Frankenstein recipe, but the soup is all me (so I apologize for the recipe in advance).
Here’s what to get from the store:
2 cups flour
1 tsp baking soda
1 cup mashed, very ripe bananas
1/2 tsp salt
1/3 cup buttermilk
1/2 cup butter
1 tsp lemon juice
1 cup sugar
1/2 cup chopped nuts
- Sift flour, soda and salt.
- Cream butter gradually adding sugar.
- Add eggs and banana, blending thoroughly.
- Combine buttermilk and lemon juice.
- Add flour mixture and buttermilk mixture gradually, beginning and ending with the dry ingredients
- Pour into greased 9 x 5 loaf pan
- Bake at 350 degrees for 60 – 70 minutes.
Cinnamon Roll Dough
(From The Hopeless Housewife)
- In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined. Add half of the flour and mix until smooth. Add yeast mixture and continue to mix on low. Slowly add the remaining flour (if using an electric mixer you will have to stop when it’s getting hard to mix and use a wooden spoon to incorporate the rest of the four as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 minutes. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
- While dough is rising, make the filling. (Recipes below)
- When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl. Roll out on a well-floured surface into a 16×24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Cut 2 inch slices, this will give you 12 cinnamon rolls.
- Line a 9×13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices close together, but not touching, in the pan. Cover with plastic wrap and let rise until the dough is doubled, 1 1/2-2 hours.
- While the rolls are rising, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
- While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. When cinnamon rolls come out of the oven, spread the glaze over the top and serve.
Apple Pie filling for Cinnamon Rolls
(From The Hopeless Housewife)
- Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.
Pumpkin Pie filling for Cinnamon Rolls
4 tablespoons butter, melted
1/2 cup pumpkin puree (not pie filling)
1 tablespoon milk
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
- In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
- Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
Pumpkin Cheesecake Bread
(From Just Another Day in Paradise)
1-8 oz cream cheese, softened
3/4 cup sugar
1 Tablespoon flour
1 teaspoon vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/4 cups pumpkin puree
1/2 cup canola oil
1 1/2 cup sugar
- Preheat oven to 325. Grease and flour two 8″ loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl (yes another one), combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.
- Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.
- Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack.
Black Bean Soup
5 cloves of garlic, smashed and diced
1/2 yellow onion, diced
1/2 white onion, diced
1 jalapeno, diced (and deseeded, do it)
32 oz of broth
1 large can black beans
A1 Steak Sauce
1/5 cup buttermilk
Salt, white and black pepper, paprika
- Saute the garlic and onions in olive oil with salt and pepper until translucent. Add the jalapeno, steak sauce and seasonings and saute a few moments more.
- Add the broth and beans (don’t drain them!) and simmer for about an hour.
- Taste the soup, burn your mouth because you didn’t de-seed the jalapenos, and add the buttermilk. Add some of that fresh basil and oregano you have sitting in your windows and simmer while you go save your best friend from a gas-less car and buy yourself some sour cream to save from more burning.
- Serve with sour cream and crunchy tortilla chips.
Today was payday and I had been wanting something healthy to eat. The one problem with spending so much time with Matt is that he really won’t eat anything healthy, so my only time to eat something different or healthy is when he’s at work. I went to the store wanting to make a caprese pasta. It would be something simple and healthy. Well, that changed while I was walking through the produce area. I started out with the fresh mozzarella and some cherry tomatoes, then all of a sudden I was adding fresh mushrooms, red onion, garlic and spinach. I decided then to change it up and grab some cheap white wine, and balsamic vinegar. I went to grab one box of whole grain penne…and they were 98 cents a box! So I grabbed 4, but let’s be honest, I’ll use them all. I used one whole box of penne for this recipe so I’ll have left overs, but it can easily be made smaller. With all my recipes, remember that I cook mostly to taste so measurements are guessed.
I ate two plates of this pasta, my only mistake was that I added WAY to much red pepper so it is on the spicy side, but it didn’t completely cover up the other flavors in the dish.
Kinda Caprese Pasta
1 box whole wheat penne
1/2 red onion, chopped
3 cloves garlic, smashed
1 can chickpeas
1 bag fresh spinach
1 pkg mushrooms
1 pkg cherry tomatoes, halved
1 sm pkg fresh mozzarella pearls
Salt and pepper to taste
1 tbsp red pepper flakes
1 tbsp basil
1 cp dry white wine
drizzle of balsamic vinegar
- Cook the pasta and put aside.
- Cook the onion and garlic in olive oil until fragrant, add the chickpeas, seasonings and wine. Cook until beans are soft.
- Add the pasta into the skillet and stir to combine. Add in the vinegar.
- Take half of the pasta out and put it in a bowl. Mix the tomatoes, half of the mozzarella pearls, and half of the bag of spinach. Mix the other half of the mozzarella and spinach in the pasta that is still in the skillet until cheese is melted and spinach is wilted, but not fully cooked. Mix the cooking pasta in with the rest of the pasta and stir.