Thank-y’all SO much for your patience! Grab your coffee/tea/whatever and get ready for this fun-packed post.
Breakfast yesterday was polka dots-and-stripes-style SIAB and hot tea 😉
It’s 5:00 Somewhere Pina Colada SIAB
- 1/4 cup raw soaked pistashios
- 1 cup ice
- 1/2 frozen banana
- 1 tablespoon light agave
- a little purified water and coconut water
- Place ingredients in a blender.
- Blend until smooth and frothy.
Add some rum hehe
- Toppings: Nature’s Path Pumpkin Seed and Raisin cereal, blueberries, sexy spice.
Making breakfast at night has been wonderful this week as it saves me so much time in the mornings so I don’t feel like I have to rush as much to get ready for the gym. I’ve realized a lot of my “stress” is self-imposed and therefore can be dealt with and conquered!
Workout: taught Zumba, took BodyCombat and a hot detox yoga class.
My friend Lindsay and I finally met up for a potluck lunch. It’s SO nice to have a good friend who “gets” the healthy food lifestyle and can inspire me and cook with me to try new things. What a blast to have someone who’s excited about PB2 and Sunwarrior and black beans 😉 Hold on to your laptop! Lindsay is the best host, along with her PRECIOUS son Carter. What a cutie, and he’s learning the best eating habits at such a young age. What a lucky boy to have a Mom who is doing her best to teach him how to eat. I love my friends who are moms. They’ve taught me so much!
For starters, a sample of Carter’s “Mom Knows How to Sneak Those Veggies In” smoothie (kiwi, banana, spinach, carrot, keifer). It was the perfect quick fuel after the gym while we made lunch.
Homemade Mexican Black Bean Burgers! (vegan)
(makes 2 patties)
- 3/4 C black beans (rinsed and drained)
- 1/2 C fresh spinach
- 1/4 C whole wheat flour
- 2 Tbsp. oats
- 1 Tbsp. lemon juice
- 2 tsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1 small garlic clove
Optional toppings: sliced tomato, avocado, fresh spinach, ketchup, mustard
Toss it all into a food processor and whirl away!
Once it’s mixed, form into two patties. Toss them onto a skillet coated with cooking oil/spray (we used coconut oil) and cook on medium high for about 5 minutes, flipping at least once until they have a bit of a crust on them. Serve atop salad or on a whole wheat bun with toppings!
We doubled the recipe so Lindsay would have leftovers, and we put our burgers over a salad BEAST with these ingredients…plus some homemade hummus and balsamic vinaigrette
Ta dahhhhhhhhhhh…salad beast for the day. Check!
Next course: Dessert: Black Bean and Blueberry Fantasy
1. Start with Black Bean Brownies
Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It’s amazing how they taste like chocolate and fudge and not beans! Chef’s Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
- 15 ounces black beans, drained and rinsed
- 2 whole bananas
- ⅓ cup agave nectar
- ¼ cup unsweetened cocoa
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- ¼ cup raw sugar (optional)
- ¼ cup instant oats
Preheat oven to 350 F. Grease an 8×8″ pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef’s Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour
2. Top with Peanut Dreams Dessert Hummus
- 2 cups chickpeas
- 1/4 cup natural peanut butter
- 1/4 cup + 2 tablespoons maple syrup
- 1/2 Tablespoon vanilla extract
- 1/4 cup chocolate chips
- Drain, measure, wash, and peel your chickpeas. (Peeling them isn’t absolutely necessary but it makes for the creamiest hummus and really is worth the effort.)
- In a food processor, add the first 4 ingredients and process until the hummus is smooth and emulsified.
3. Place another black bean brownie to make a sandwich.
4. Top with a Peanut Buttercup Sauce of PB2 (my first experience with PB2…LOVED it!) and chocolate almond milk, blueberries, and sexy spice.
WOW! So, it’s not a blackened piece of meat with bleu cheese, it’s SOOOOOOO much better!!!! Seriously, after you finish this post, go make it! It was so filling. In fact, I beat myself up a little all day for the extra calories, but it was soooooooo good!
I definitely skipped snack with all that black bean protein, but I did have a vanilla rooibos from Starbucks while I studied.
For dinner, again, it was a thought struggle as we had Bible study right around dinner time. So, I ate a few snacks while we had an amazing study in Jonah…
We didn’t get home until 10-ish, but I thought it was better to go ahead and eat then skip a “real” dinner. It wasn’t the best choice probably for a late-night meal, but I really wanted my leftover nachos from the SuperBowl with the rest of my fresh guac and a little fresh salsa (this is an appetizer plate).
Then, my stomach was so happy to get dinner that I found out how hungry I really was, and I wanted dessert. I went with a small bowl of blueberries and sliced strawberries, 1/2 a banana heated for 10 seconds in the microwave, a little greek yogurt, and a Ball of Energy to garnish 😉
What a fun day for food!!! Lindsay’s house was like going to Whole Foods. She has all the foods I’m saving up to buy…SunWarrior, PB2, homemade hummus, nut butters, all of which I love! Thank-you Lindsay (and Carter) for being such wonderful lunch dates!