Lately, my life has been moving very quickly. Between seeing clients, making meal plans, recipe testing, writing, keeping myself healthy with awesome food and exercise and blogging, I feel like days are gone in the blink of an eye. I’m definitely not complaining- things are actually straight up amazing- but I am making an effort to slow myself down. Inspired by the weekly love lists on Bonzai Aphrodite, I have started bringing my camera out a bit more, stopping a little more often to try to smell the proverbial (and literal) roses around me.
Like Ferris Bueller says: “life moves pretty fast. If you don’t stop and look around once in awhile, you could miss it.”
I have been vegan for most of the past sixteen years, but it wasn’t until I listened to Rich Roll podcast #93 with Sharon Palmer, RD that I actually decided that maybe it was time to get a B-12 supplement. Feel free to message me if you wonder why I think it is important.
I baked a cake, it tasted like heaven and included vegetables.
Prepping for that post workout life, courtesy of Vega Sport in chocolate. Peanut butter, because duh.
Meal plan recipe testing! Plantain flap jacks, roasted red pepper soup, roasted garlic and coconut quinoa, kale salad with toasted almonds and shaved cashew parmesan, creamy olive oil mashed cauliflower, and miso glazed eggplant.Until next time!
One of the best parts about having an awesome relationship with my body is that I get to be curious about what works for me to eat and approach cooking like an experiment. For a long time I steered clear of beans, because they tended to really upset my stomach. Despite this, I have made a conscious effort to lower my soy intake recently and have mostly eliminated protein powders from my diet, and (of course) I felt myself craving protein. I have had some success with adding sprouted lentils and mung beans back into my meals, and with this recipe I decided to take the plunge and see if other small beans would work too.
I used canned beans for the recipe, and I chose Eden brand, because they are prepared with a seaweed called Kombu, which tends to make them more digestible. Be sure to rinse your beans thoroughly to make them easier on the gut!
|Mexican-style savory baked oatmeal|| |
- 1 T olive oil
- ½ medium red onion
- 3 cloves garlic
- 1 lime
- 1 cup chopped cilantro
- ½ cup nutritional yeast
- 1.5 T baking powder
- 2 cups gluten free rolled oats
- 2 cups water
- ½ cup salsa
- 2 cups pinto beans
- ½ cup black olives
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Heat olive oil over medium heat in a 9" cast iron skillet.
- Saute the onion and garlic, adding in fresh squeezed lime juice as they start to sizzle.
- Mix cilantro, nutritional yeast, baking powder, and oats in a bowl.
- Slowly fold in water, salsa, pinto beans, salt and pepper, and black olives. Stir until thoroughly mixed.
- Pour mixture into cast iron skillet and give it a stir to incorporate the onions and garlic.
- Bake for 50-60 minutes, until the top is golden brown and looks just a touch crispy around the edges.
- Top with salsa and guacamole and serve with a salad or some grilled veggies for a balanced meal!