Dinner’s ready! #WIAW

I’m not really sure how we are at the end of November already. I’m also not sure how Genevieve is already eight and a half weeks old. My maternity leave is half over. Waaaaah 😦

I’ve been really focused on eating well over the last 8 weeks, more so than I was when I was pregnant, (and I was pretty healthy then too). I just want to make sure Genevieve gets the best nutrition she can, and it is helping me make better choices. It will hopefully help me fit into my pre-preg wardrobe soon too 🙂

pre-B

kids cliff bar when G nursed around 6 this morning.

B

Pumpkin Pie Green Monster: 1/3 cup oatmeal (ground up into powder before adding remaining ingredients), 2 large handfuls spinach, 1 scoop vanilla protein powder, 1 TBS chia seeds, 1/4 cup pumpkin, sprinkling of cinnamon, stevia & pumpkin pie spice.

I’ve been drinking a lot of smoothies for breakfast lately. They are just so easy, and a great way to ensure I get veggies first thing in the morning mid-morning.

L

Portability was key to help me run errands: leftover farro + black beans with cheddar, salsa, & avocado.

S

Peppermint White Mocha and an apple while decorating the tree.

D

Freezer meal! This is another one of my freezer meals I made pre-baby. Tonight we’re having cream cheese chicken over farro. We’ll probably have it in tortillas for dinner tomorrow.

Some chocolate may be consumed later too 🙂

What is your favorite crock pot or freezer meal?

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Loaded Sweet Potato Deliciousness

Today I fell in love. He is sweet, smooth, and has a lovely orange glow.

via

I don’t know what took me so long to try a loaded sweet potato, as I love all things sweet potato. But today was the perfect day to explore this comfort food that has taken the blog land by storm. I woke up to 45 degree weather and rain pouring down outside my window. This doesn’t exactly scream June to me. Instead it screams curl up under the covers with comfort food and episodes of Vampire Diaries.*

*Thanks Chels for the recommendation, I am now totally hooked.

Sourdough bread slathered in butter is my normal comfort food go-to, but I decided to go for nutrition over indulgence and whipped up this bad boy.

Loaded Sweet Potato

Serves 1

Ingredients

1 sweet potato

1/2 cup black beans

1/2 large tomato, diced

2-4 TBS chives, diced

1/4 cup shredded cheese, I used Colby Jack

2-4 TBS plain Greek yogurt

sprinkling of cumin

sea salt and pepper to taste

Directions

Poke sweet potato with a fork a few times, wrap in a paper towel and nuke 4-6 minutes. Nuke beans for 30 seconds. Mix sweet potato insides with cheese and top with black beans, tomatoes, chives, Greek yogurt, cumin, salt and pepper. I think this  would also be excellent with salsa.

What is your favorite way to enjoy a sweet potato?

How pinteresting: Slow cooker chipotle black beans over rice

Two important things before we get to the recipe: a) Happy 60th Birthday to my dad!

b) tomorrow is my one-year blogiversary – check back for an exciting giveaway from Firebird Chocolates!

And now, the pinteresting recipe:

(pinned here, via)

I spotted this slow cooker chipotle black bean dip Monday and immediately re-pinned it. It has easy and quick written all over it. I also happened to have nearly all the ingredients in my pantry, which meant I could whip up dinner without running to the store. #winning

I don’t, however, consider tortilla chips to be an appropriate carb base for my dinner, so instead I enjoyed this marvelous dip over brown rice, (I think quinoa would be a great alternative). The leftovers I wrapped in a warm flour tortillaland tortilla. ‘Twas scrumptious. It isn’t pretty, but then again, this is a meal comprised mostly of beans. You can’t expect too much.

Slow Cooker Chipotle Black Beans & Rice

Adapted from this recipe

Serves 4

Nutritionals: 387 cal, 41g carb, 14g fat, 23g pro, 9g fiber, 3g sugar

Ingredients

1 can black beans, rinsed and drained

1 can non-fat refried beans

1 cup salsa (I used Kirkland Organic)

10 oz frozen corn

2 chipotle chiles, diced (in adobo sauce)

6 oz shredded cheddar cheese, divided into 4 oz portion and 2 oz portion

1 small onion, diced

1 tsp cumin

1/2 tsp garlic powder

Directions

In slow cooker, combine black beans, refried beans, salsa, frozen corn, chipotle chiles, 4 oz cheddar, cumin and garlic powder. Heat over low for 2 hours. Add onions and stir to combine. Continue cooking for 2 additional hours.

Serve over brown rice or quinoa (or use as a dip). Top with remaining cheese, sour cream (or plain Greek yogurt), green onions, avocado and tomatoes.

Enjoy!

 

I’m linking up with Camille at All Things Lovely for her Pinterest Recreation Linky Party – check out what others are recreating here.

What is your favorite use of chipotle peppers?

It’s picture day [WIAW]

but I haven’t got a stitch to wear.

I better figure it out quick, I’m already running late for work. Remember picture day in elementary school? I teased my perm, put on a brand new top and stirrup leggings, and slathered cherry lip smackers on my lips. Now I tease my hair, per this pinteresting tutorial, raid my closet for a cute outfit, and apply whatever lip gloss or chap stick I find hiding in my purse.

Things haven’t changed much.

Something else that hasn’t changed? I’m joining Jenn for another What I ate Wednesday Linky Party.

Breakfast

Pumpkin pie steel cut oats…look familiar? They should, I’ve been eating them every day for the past 3 weeks. I combine my steel cut oats with 2-3 TBS canned pumpkin, 2 TBS raisins, 2 TBS pecans, 1/2 TBS chia seeds, and tons of cinnamon.

Lunch*

Pacific Organics Roasted Red Pepper Tomato Soup with garbanzo beans and basil, served in my Disneyland cup.

Contrary to popular belief, I do not think Disneyland is the happiest place on Earth. But I do think the cup is cute.

Red leaf lettuce with homemade shallot honey dressing, dried cherries, avocado and toasted pecans. The only thing that would have made this salad better would be chunks of goat cheese.

My pinteresting pumpkin says hello.

*Pictures taken on Sunday, because it was such a delicious lunch I decided I had to have it again.

Snack

chocolate chip larabar

Dinner

Slow Cooker Black Beans with Green Onion Lime Rice

And my evening snack consisted of way too many of these…

Be honest, how much Halloween candy have you consumed?

Slow Cooker Black Beans with Green Onion Lime Rice

I work at an awesome school. The building is totally old school. Every room is different, each with its own distinct qualities. The brick building is cozy and inviting, and at first glance, it appears you are stepping into a storybook school house. But the best part about my neighborhood school is that it is walking distance to my house. This means I am able to walk home during my Tuesday morning hour prep and whip up a homecooked meal, letting my slow cooker do the majority of the work.

Today’s creation is one my new favorites, black beans, and pairs perfectly with savory brown rice. The hubs wasn’t as excited as I was, wondering why Meatless Monday was extending to Tuesday, but I assure you, these beans are perfect any day of the week.

Slow Cooker Black Beans with Green Onion Lime Rice

Ingredients for Black Beans:

2 cups dry black beans, rinsed

5 cups filtered water

2 tsp onion powder

2 tsp cumin

1/4 tsp cayenne pepper

3 garlic cloves, halved

Ingredients for Green Onion Lime Rice

1 cup short grain brown rice

2 cups filtered water

1 tsp cumin

3 garlic cloves, minced

1/2 green onion bunch, chopped

2 tsp key lime juice, or juice of 1/2 a lime

salt to taste

Directions for Black Beans:

Combine black beans, onion powder, cumin, cayenne pepper and garlic in slow cooker. Cover with water. Turn to low, cook 7 hours.

Directions for Green Onion Lime Rice

Combine brown rice, water and cumin in a medium pot. Bring to a boil, cover with lid, and reduce to simmer. Cook 45 minutes. Remove from heat and add garlic, green onion, key lime juice and salt. Stir to combine.

To serve

Top green onion lime rice with shredded cheese, black beans, salsa, tomato, avocado and anything else your heart desires.

Enjoy!

What is your favorite black bean recipe?

Scarfing it down, and scarving it up [WIAW]

I’m in the mood for scarves. Lots and lots of scarves. I plan to wear one every day between now and May 1st. Possibly June 1st, you never know what Spokane has up its sleeve, weather wise.

I’d like to add the following to my collection:

Aside from scarves, I’m keeping warm with lots of fall inspired food.

p.s. I can’t believe WIAW is in its 38th week!

Breakfast

PUMPKIN PIE creamy buckwheat, again.
1/4 cup Bob’s Red Mill creamy buckwheat, 3/4 cup H20, 2 TBS canned pumpkin, 2 TBS chopped pecans, 2 TBS raisins, LOTS of pumpkin pie spice, 1 1/2 tsp chia seeds and 1 TBS brown sugga

Snacks
Yet another CranBran Vitatop (went back to the ghetto Safeway and bought ALL the 50% off Vitatops), and a nanner

Lunch

Leftover Husband’s homemade creamy chicken noodle soupand my first container of Stiggi’s Icelandic yogurt.The verdict? Gross. So not worth the price. It was very gritty, like the flouride you used to have to use at the dentist as a kid. Double gross.

DinnerSlow-cooker black beans*

*I walked home during my morning prep and assembled my slow-cooker meal! I LOOOOOVE living thisclose to work!

I planned to add them to a bowl of onion cilantro lime rice, but decided to use the rest of my on-their-way-out tortillas instead.

It was a very good decision, my wraps were heavenly.

What is your favorite way to tie a scarf?

I’m a big fan of the figure eight:

All photos from pinterest, my favorite time killer.

I’m not horsing around [red] quinoa salad

I love quinoa: hot, cold, mixed with veggies, cheese, fruit, nuts, you name it, I’ll eat it. I always buy a big bulk bag at Costco, but I’ve never seen red quinoa in any local grocery stores. But after an extensive search yielded no results, I gave up on eating homemade red quinoa. Then this weekend I stopped in a grocery store* north of Spokane and found red quinoa in their bulk bins. Score!

*Yoke’s in Mead for you Spokane folks

After debating my options, I decided I would clear out the veggie drawer and create yet another cold quinoa salad. I decided to change up my usual sauce, and swapped stone ground mustard for horseradish. It was a brilliant idea, at least in my opinion. The hubs wasn’t pleased, but he lacks the horseradish obsession that I have.

I’m not horsing around [red] quinoa salad

Serves 6 (main dish) or 10 (side dish)

Ingredients

1 cup dry red quinoa, rinsed

1/2 medium sweet onion, diced

1/2 red, yellow or orange bell pepper, diced

1/2 English cucumber, peeled and diced

2 medium tomatoes, diced

1 can black beans, rinsed/drained

3 oz goat cheese, crumbled into chunks

3 TBS lemon juice

3 TBS EVOO

3 garlic cloves, minced

2 TBS prepared hot horseradish

1/4 tsp black pepper

1 tsp oregano

salt to taste

Directions

In a pot, bring quinoa and 2 cups water to a boil. Cover, reduce to simmer, 15 minutes. Remove from heat, keep covered, and wait 5 minutes. Place in fridge to cool.

Meanwhile mix your dressing: lemon juice, olive oil, garlic, horseradish, pepper, oregano and salt. Wisk well.

Throw remaining ingredients in with the chilled quinoa and add dressing. Mix well. Serve as a main or side dish.

p.s. you know you’re a food blogger when you take your dish outside and place it on your entry mat, just so you get the best lighting…

What is your favorite dish that includes red quinoa?