Tonight I used ingredients I had on hand to make this recipe for vegetarian burritos that were packed with some protein staying power!
Quinoa and Red Bean Burritos
- 4 low carb, high fiber tortillas ( I used Tam-Xi-Cos brand)
- 1/2 cup quinoa
- 1 cup of water
- 1 teaspoon of Goya Adobo seasoning (or any other seasoning you prefer with a Mexican flavor)
- 1/2 can red beans (drain,rise,mash slightly)
- 3/4 cup salsa ( I used Newman’s Own)
- 1/2 cup 2% shredded cheddar cheese
Cook quinoa in water according to directions on the box. Once cooked, remove from heat and stir in Adobo seasoning,the beans, and about 1/2 cup of the salsa. Heat tortillas slightly in microwave for 45 seconds. Fill with 1/2 cup of quinoa mixture. Roll into a little burrito and place seam side down on a sheet pan. Top with remaining salsa and sprinkle with cheese. Bake at 350 degrees for 12 minutes.
Amount Per Serving
Tonight is busy for me. I have been procrastinating like its nobody’s business on Pinterest. Seriously. It’s a love/hate relationship.
I must get off this thing and start on a paper that is due in the morning. Go me.
Tonight’s dinner was fantastic and easy due to some simple preparation before I left for class. The sweet and tangy sauce that glazes the tender pork made this meal.
Slow Cooker Balsamic Pork
- 1 small boneless pork loin (2 lb)
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 glove of garlic, crushed…You can also just use a small teaspoon of garlic powder.
- 1/2 cup of water
Combine the spices and sprinkle over the pork, rub them into the meat. Cover with water in a slow cooker. Cook on low for 6 hours.
When the pork has cooked 5 hours or so, you need to make the glaze.
- 1/2 cup brown sugar
- 1 heaping tablespoon of cornstarch or arrowroot
- 1/4 cup of balsamic vinegar
- 2 tablespoons of soy sauce
- 1/2 cup of water
Combine these ingredients and heat in a saucepan or a microwavable bowl. Stir and simmer lightly until thick, like a glaze.
Set the glaze aside and pull the pork until shredded with two forks. Combine the glaze with the pork and continue cooking on low for one more hour.
I served my pork alongside a green leaf salad with almonds and citrus vinaigrette. I also had a slice of buttered toast and a serving of Cabot 75% reduced fat cheese.
In other news…
I cleaned the apartment! It is sparkling and tidy.
Guess who else is clean?
Koby, my roommate’s dog got a bath today. He smells like flowers.
And just something to think about…found it on Pinterest!
Have a lovely evening!
Filed under dinner, recipe
I was not a morning person today.
I had an 8 AM and I was planning on getting up early to go to the gym before class……
With only 2 classes on Tuesday I decided to work out in the afternoon. I had plenty of time to get in an upper body workout and half a spin class. My legs still feel like Jell-O.
I am calling this workout “The Bench and Bar Workout” because I only used one bar and one bench the whole time. I didn’t have to run around trying to find dumbbells or go into the other room to find a machine. Simple, yet effective.
I used a 35 lb. bar and the bench to do 3 sets of 12 reps on each move:
- Chest Press
- Tricep Dip (bodyweight)
- Bicep Curl
- Wide Grip Bent Over Row
- Under-hand Bent Over Row
- Shoulder Press
Beside the Bench, I also did a few planks and crunches.
Dinner tonight was amazing! Last week, I found this recipe from Little Yellow Kitchen for a remake on shrimp and grits! The recipe replaces grits with quinoa making the health factor a lot higher.
The quinoa was creamy, garlicky and cheesy and provided a lovely little bed for the sautéed kale and shrimp. This will certainly be made again.
Cheesy Shrimp and Quinoa
- 1 lb. shrimp peeled and deveined
- 1 tbsp olive oil
- Juice of 1 lemon
- 1/2 cup green onions, chopped
- 1 clove garlic, minced
- 1 tbsp. powdered garlic
- 1 cup sharp cheddar cheese, grated
- 1 small bunch of kale, chopped
- 2 cups of water or broth
- 1/4 cup skim milk
- 1 cup quinoa
Bring water and quinoa up to a boil. Lower the heat, simmer, covered for 15 minutes. Stir in cheese and milk. Add in powdered garlic and salt and pepper to taste. Set aside.
In a pan, add the olive oil. Sautee the shrimp for until pink (3-4 min). Add in the minced garlic, green onions and lemon juice. Sautee another 2 or 3 minutes. Set shrimp aside on a plate.
In the same pan, add the chopped kale. Sautee until slightly tender.
Serve the kale and shrimp over the quinoa.
Filed under dinner, workout
After lounging in the house, Michael and I ventured out and went back to the river for a little walk. We walked for over an hour looking at ducks, talking and just enjoying a little bit of sunshine!
We also goofed around on a playground channeling our inner Tony Little Gazelle! Remember those ridiculous commercials?
Tonight’s dinner was fantastic thanks to a new recipe…
We were craving pasta, so I searched around on the internet for a Bolognese sauce. I think we found a winner! The recipe was simple as it called for a jar of store bought marinara, but the addition of carrots, onions, red wine and beef stock doctored the flavor up!
We ate our sauce over roasted broccoli and whole wheat linguini!
Spaghetti Bolognese- Adapted from My Bella Vita Online
3 tablespoons butter
3 tablespoons olive oil
1 bouillon cube per 1/2 cup of water
1 pound lean ground beef
1/2 onion, finely chopped
1 small carrot, finely chopped
1 large jar of tomato sauce
1/2 cup red wine
1/2 cup milk
Heat 1/2 cup of water on the stove until it boils, add the bouillon cube and simmer on the side. Heat the butter and olive oil together. Add the diced onion and carrot and allow the vegetables to sweat until soft. Add in the ground beef and brown. Next, add in the wine. Cook this mixture until some of the alcohol evaporates. Add in a jar of your favorite tomato sauce or marinara. Simmer and add in the milk. (Optional: at the end, I added in a bit of Italian seasoning, salt and pepper to taste.)
While we ate, we watched The Fighter on Netflix. It was really great acting alongside an interesting story line. I enjoyed it!
I’m off the read my new book, Little Bee by Chris Cleave! I have heard good things.
Fresh dough rising...
Pups on the kitchen floor.
The smell of baked bread...
Traditional british meat pie, complete with flaky crust.
Sweet treats...to end (or begin the evening) 🙂
Lovely evening with my mom and stepdad Alex. DELISH.
See ya in the morning…hopefully I can get in my 4 mile run!