Anyhoo, as I was saying, I was basically laying down all day yesterday and reading lots of blogs and catching up on Twitter and saw a bunch of people writing and hashtagging #elf4health. I clicked around and found bloggers Elle at Nutritionella and Lindsay at The Lean Green Bean and their Elf For Health holiday challenge so I signed right on up!
I am partnered with a buddy and every day we are presented a new health challenge- we will exchange emails and tweets about our progress and help motivate each other as well share recipes and workout tips. Today is the first day of the challenge and we are tasked to go meatless. And after the indulgences of the holiday, I am oh so ready for that!
After my run this morning, I had a simple breakfast of one cup of Trader Joe’s low-fat plain kefir topped with a quarter cup Nature’s Path pumpkin flax granola. We were running low on groceries so even though I wanted a banana too, I was out of luck. After eating, I trekked to the grocery store.
Filled up my cart with tons of fresh, organic produce and by the time I got home, I was hungry again! So while the quinoa for my lunch was cooking, I took the chance to clean the fridge from top to bottom- I tossed all the junk and kept all the healthy items. Kinda felt good to clear it out, wash it down, then re-stock with all that good and healthy Berkeley Bowl yumminess.
Such an easy peezy, delicious recipe and I made just a couple changes, my version here:
Quinoa Taco Salad for 2 (that is one lunch today, and one lunch tomorrow!):
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained (just use 1/4 for one meal, save the rest)
- 1/4 green bell pepper cut in chunks
- 1/4 cup cherry tomatoes, halved
- chopped fresh cilantro
- 1/4 ripe avocado
- shredded cheddar
- Pico de gallo to taste
- 1 green onion, sliced
Cook quinoa, put 1/2 cup in a bowl (save rest for tomorrow), top with everything else to your liking and enjoy!
Today’s snack also very simple and meatless, just 3 of my favorite foods- an apple, 12 roasted almonds (more than that and it is WAY too much fat and calories!) and a few slices of whatever cheese is handy just to ease my rumbling stomach.
I wish I could remember who tweeted this awesome recipe from Eating Well for Slow-Cooker Vegetarian Lasagne– it is delish! I followed the recipe exactly as is except I used only 2 cups of mozzarella and completely forgot to get a zucchini at the store, so didn’t have that! D’oh! But even zucchini-less, this is a very tasty dish! (Just be sure to opt for the low/4 hour approach- I cooked mine for 2 hours on high and some of the middle noodles were just a tad under-done for me.)
Okay so I said I cleaned out all the junk from the fridge but maybe not all… I kept the pumpkin pie. And OF COURSE had to keep the whipped cream too- I’m weak, I tell you, WEAK! I’ve been doing so well on my Runner’s World run streak- today was day 5! woo hoo!- I feel like I deserve a little treat and, after all, it IS meatless..
I’m always looking for more meatless recipes, so please shoot your favorites my way! And Happy Monday!