Archive for the ‘Beans’ Category

Mid-morning snack: 4 glorious Medjool dates.
Lunch: Salad greens with cucumber slices and celery sticks, topped with a bean salad (pinto beans, olive oil, tomatoes, parsley)….and later ham & cheese (non-organic) on homemade white bread

-45 minutes gym (abs & legs)
-Plus I plan to run home after work (4.5 miles)

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Afternoon snack: A big apple and later a granola bar from the vending machine
Dinner: A glass of wine, parsley & garlic bean burgers, kale chips

This wine was pretty blah. It’s a dry white wine, a Whole Foods brand Pinot Grigio, that we got for the yesterday’s risotto recipe. But it’s Friday. And desperate times call for desperate measures….

First up, a nice bed of salad greens topped with creamy goat cheese crumbles and sunflower seeds, drizzled with olive oil…

Time to make the kale chips.…before…………………………and…….after…………….

The bean burger mix…….

Bean burger ingredients:
-3 cups cooked pinto beans (you can used canned if you want to)
-handful of fresh parsley, finely chopped
-1 clove of garlic, minced
-6 tbs of flour (I used spelt flour)
-1 and 1/2 tbs of water

1. Mash the beans. I placed them on a large cutting board, and went to town with a rolling pin. If you don’t have a rolling pin, mash the beans with a fork.
2. Place mashed beans in a bowl. Add the parsley, garlic, and flour. Season with salt and pepper, and mix well.
3. Add the water. Keep mixing until well combined.
4. In your hands, form the bean mix into patties. This makes about 8 small patties.
5. In a greased pan (I heated a frying pan with a generous drizzle of olive oil), cook on one side for 5 minutes over medium to high heat.
6. Flip burgers over; heat on other side for 5 minutes.
7. Ready to serve!

Fry, baby, fry!

Dinner is served.

I was trying to go all healthy with the bean burgers, but I wasn’t really sure what to expect….The bean burgers were surprisingly delicious and satisfying! The parsley and garlic were team players in the flavor department…what a great contribution they made. And the pinto beans were so good! I kept shoveling them into my mouth as I was making the bean mix….Who knew beans could be so desirable?………The kale chips weren’t bad, but didn’t come out with the potato-chip effect like they did last time. I cooked them less time and added less salt, and totally skipped the parmesan cheese. I think next time I will use the original recipe.

Zzzzzzzzz…tired……I really don’t want to think about the disaster area in the kitchen….Can I clean up tomorrow?!?

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A cold front blew in this afternoon. Chilly & windy! It made for a nice run home, and the electric gray-blue sky served as a beautiful backdrop. There’s nothing like the colors of the sky of a cold front. Powerful.

Afternoon snack: Slice of banana bread and a cup of mate cocido
Dinner: 1/2 of a mega chicken burrito (with black beans, cilantro lime rice, mild tomato salsa, cheese) from Chipotle, which serves “food with integrity;” our kind of food! We used our coupon…what a value! Two meals in one. Of course I could have eaten the entire burrito, but I wanted to have something left for lunch tomorrow.
Dessert: Today has literally been banana bread, morning, noon, and night! I can’t get enough–it’s dangerous to have around!

Healthy Banana Bread Recipe: (trust me, the ingredients do not compromise the taste; I think they make it even tastier)

Dry Ingredients
-1 and 1/2 cups whole wheat flour
-1/4 cup oat bran
-1/4 t salt
-1/2 t baking soda
-1 t baking powder
-1 t cinnamon

Wet Ingredients
-1 egg
-1/4 cup olive oil
-1/2 cup honey
-1 t vanilla
-2 bananas (the riper, the better. If the peel is black, that’s the best!)

1) Mix dry ingredients in medium size bowl.
2) Beat egg in a medium size bowl. Add wet ingredients. Mix well.
3) Add wet ingredients to dry ingredients. Stir until combined.
4) Pour into a loaf pan (or any pan is fine–we’ve used springform before)
5) Bake in a preheated oven at 325 for 50-60 minutes.

Makes 1 fabulicious loaf.

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Texas Fight!

Ok. Time to ‘fess up. I’m a very bad Texas-ex. Being a UT alum means being a loyal Longhorn and bleeding orange for life. I love my alma mater.  But do I still watch the football games? No. I probably couldn’t name any player besides the quarterback. (Colt McCoy! Right?) Hmphf, probably couldn’t? Most definitely couldn’t.

In fact, I never understood football. At all. Why do they kick the football and then stand around and watch where it falls? What is a 4th down? Why is it called football? Enlighten me. Please.

But that doesn’t mean I’m not psyched about tomorrow’s game! Mostly I’m excited about the eating and the drinking that goes along with the game, but if they win, that’s cool, too…..I kid, I kid.


Afternoon snacks: That’s a plural there. SnackS.  An apple, a tangerine, last of the leftover onions/potatoes/sweet potatoes, and a dried date. Random. I don’t know. I had a weird case of munchies.
Dinner:  A big green salad with cabbage, carrots and sunflower seeds.  Followed by rice and beans. But not your mama’s rice and beans. This stuff has flavor.
-Lentils with garlic, parsely, vinegar, and a bit of olive oil.
-Garbanzo beans with tomatoes, green onions, olive oil and a bit of balsamic vinegar.
-Happy rice (basmati rice with olive oil and garlic).
Dessert: Oh, it’s gonna happen. I have it narrowed down to chocolates (again) or some yogurt with honey. I’m thinking the chocolates, like the Longhorns, are going to win.

Day off.

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