Meatless Monday

So here’s what I ate Saturday night…

mmmm... baby back ribs...

… and what I ate last night…

crabby deliciousness

… well, more like gorged on.  I have the Kaiser half marathon on Sunday so Coach Al warned me to take it easy this week and pay close attention to my nutrition.  My run this morning really wasn’t that great… guess I can blame that pound of ribs from Saturday followed by the metric ton of crab I ate last night with melted butter on the side.  I had to have the butter, of course… and that yummy pinot noir too.  Well, indulging is now OVER until after the race so bring on the fruit, veggies and whole grain carbs!  Mamma’s got a PR to earn!

For breakfast, I had one of my favorite meals: Trader Joe’s multi-grain waffles, topped with one cup of Trader Joe’s organic unsweetened apple sauce.  I toasted up 2 tablespoons of walnut pieces, sprinkled them over the top, then dusted a little cinnamon and nutmeg over that.  It’s rare that I can finish this entire meal, it is incredibly filling, but even just a little of this breakfast is perfect for muscle recovery and will keep you going all morning long!  So delicious!

waffles, applesauce and nuts- oh my!

I just love waffles. So easy, so tasty, so many varieties, I never use syrup so am always challenging myself to do something with them other than spread them with peanut butter.  As I was eating this, I caught a feature on Self about waffles– what a coincidence!  Check out their recipe for whole-grain waffles with strawberries and almonds, it’s definitely on my list To Try.

I was so full from breakfast that I skipped a morning snack but by noon, I was pretty famished so I whipped up my FAVORITE veggie tacos- 2/3 cup of Morning Star Farm’s meatless crumbles, sauteed for a few minutes, then divided among 2 small corn tortillas. I then zap them in the microwave for 30 seconds to get the tortillas soft, then fill with spinach, and top off with fresh Pico de Gallo and 1/4 of an avocado, diced.  With a little fruit on the side = YUMMMMMMM.

And for dinner tonight, I am refining a veggie chili recipe I attempted last week from  While I prefer a slow-cooked chili any day, I wanted to try a quicker on-the-stove type and see if there was a difference- the veggies were crunchier and the broth wasn’t as thick as I would have liked but the bulgur wheat really helped the consistency, made it seem as though there was ground beef in it even though it’s truly all veggies, all the time.

Laura’s On-The-Stove Veggie Chili

on the stove...

  • 1/3 cup olive oil
  • 1 large white onion, chopped
  • 3 stalks celery, chopped
  • 1 medium green bell pepper, chopped
  • 1 cup chopped carrots
  • 1 tablespoon minced garlic
  • 2 cups sliced mushrooms
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 3/4 teaspoon dried basil
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  •  2 cups low-sodium tomato juice
  • 3/4 cup bulgur wheat
  • 1 (28 ounce) can diced tomatoes (I like to use the garlic & oregano type)
  • 1 (20 ounce) can red kidney beans, undrained
  • 1/4 teaspoon hot sauce (I am a spice wimp so if you aren’t, you can always add more spice!)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup dry red wine (and the rest for the chef- yay!)
  • 1 jalapeno pepper, seeds removed, chopped
  • Light sour cream & avocado for garnish (optional)

Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 3 minutes. Stir in the tomato juice, bulgur wheat, canned tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and jalapeno. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.  (Makes 4-8 servings depending on your bowl!)

... and into my belly!

What are some of your favorite recipes with waffles and/or chili?  Any go-to sites, blogs, or books out there to recommend?

And please be sure to check out my Auction for a Cure benefiting The Leukemia and Lymphoma Society– at last count there is close to $4000 worth of prizes donated by over 30 very generous companies!  You even have the chance to win one of these super cute Runner Girl shirts from Balancing Act Clothing, modeled below by yours truly, plus so much more!

Drink your own kool aid much, Laura? Yes. Yes I do.



6 thoughts on “Meatless Monday

  1. Mmmm- meatless Mondays!
    I looove the Gluten Free waffles from TJ’s- those and the Van’s GF option which you can find at Safeway and/or Whole Foods.
    If you want a second meatless option for chili, I’d suggest trying soyrizo, which can you can in TJ’s or Safeway. It’s full of flavor and spice, so you don’t need to add any additional heat to the chili, unless you crave the hotness!

  2. You are such an inspiration, Laura–fitness-wise and in the kitchen, too. I love how you even arrange the food artfully vs. I just slop it on the plate! I do try to cook healthy thing though so I just have to take it to the next level like you!

    • Well, having a blog + a new camera, sorta makes me “arrange” it all a bit nicer, you know! And you are an AMAZING cook- I think you need to start a blog about your culinary endeavors, girl! 🙂

  3. That looks a good chili recipe, lots of flavor going on there! When you give up the meat all together, you’ll be well on your way to top speed – then you’ll just have to dump the dairy 🙂
    I know – never thought I’d say such a thing!

  4. Pingback: Red Kidney Beans with Apples and Kombu | Alison Amazed

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