At work I typically think about food at least once every 30 minutes. I don’t know what it is, but I just have food on the brain all day. Maybe it’s because I work a 12 hour shift- I sort of break up my day based on snacks/lunch. Some days I’ll fantasize all day about what I’m planning on eating for dinner after I get home from the gym after work. One day I’ll have to post my work-eating-routine. Anyways aren’t you just dying to see/hear what I’ve doing the past few days?!?!
OK, it’s not really exciting at all. But I never posted Tuesday about Tuesday, so I’m here posting Friday about Tuesday.
Tuesday’s WORKOUT: Two-class Tuesday –> 30 minute Quick Cardio & 1 hour Power Yoga
It was a great workout! Quick Cardio is just what it sounds like – a short cardio class that pumps up the intensity. Another one of my HIIT classes that I love.
Power Yoga was awesome Tuesday as well! For one, the instructor is just the best fitness instructor at my Y. And for two, we did dancer and shoulder stand which are my two favorite poses in yoga!
Tuesday I was in the mood for a mexican-bean dish, so I whipped up…
MEXICAN VEGETABLE PIES serves 6
Extra Virgin Olive Oil
1 red onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup frozen corn
1/2 cup medium salsa
2 tbsp chopped cilantro
Juice of a lime (I used a tru-lime packet because I forgot to buy a lime )
2 cans of beans (I used 1 2/3 cup pre-cooked black beans and 1 can kidney beans)
2 medium tomatoes, choppped
1/2 cup amaranth flour
1/2 cup all purpose gluten free flour (I was cooking for my boyfriend who’s allergic to wheat)
1 tsp chili powder
1 cup skim milk
2 eggs, lightly beaten
2 flax eggs (2 tbsp flaxseed meal w/5 tbsp water)
3/4 cup sharp cheddar cheese
I actually made my own amaranth flour by placing 1/2 cup amaranth in a coffee grinder.
1. Combine flours and chili powder in a medium bowl. Gradually add milk, eggs, and flax mixture, stirring with a wire whisk until well-blended. Pour half of mixture into each of 2 9-inch pie plates (or cake pans) coated with cooking spray. Bake at 475˚F for 10 minutes- until puffed and browned.
I waited to bake them until I started the next step.
|everything ready to go before baking|
2. Lightly coat large nonstick pan with olive oil and place over medium-high heat. Add onion, pepper, and garlic. Sauté for 3 minutes or until tender.
Stir in corn through tomatoes and cook until well heated. Set aside and keep warm.
3. Spoon half of the bean mixture into each pan/plate and sprinkle with the cheese. Bake at 475˚F for about a minute, or until the cheese melts.
4. Cut the pies into 6 pieces. 2 slices is a serving!
You can serve it up with sour cream/greek yogurt and more salsa if you desire.
I served mine up as is with roasted green beans and a side salad
|side salad. (spinach, spring mix, broccoli slaw, mushrooms)|