small slice fresh-made gluten free banana bread (finally figured out what to do with all those overripe bananas!)
2 pieces tempeh bacon
Somehow, food and fitness have become my central motivators—not weight loss. It went from “I’m trying to lose weight so i’m eating less and going to the gym,” to “I’m going to the gym and eating amazingly so I’ll end up losing weight.”
In today’s issue of What Marissa Is Cooking For Dinner:
Sweet Potato Enchiladas!
Vegan, gluten free, low sodium, and clean. As always.
The picture above is for the enchiladas, but I make a chipotle bean topping to add in extra protein because I lift heavy things and if you’re following me you probably to do. And we need our protein.
1 tbsp. veg. oil
1/2 onion, chopped or in strips
1 bell pepper, chopped or in strips
3 cloves of garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp ginger
1 pinch cayenne pepper
3 medium/ large sweet potatoes, mashed
Tortillas (Whole Foods makes a good GF one, but flax seed or quinoa ones are great too. Just make sure you check the ingredients for anything crazy, as with all GF foods!)
vegetarian bouillon cube
2 cans of black beans, drained (look for low-sodium ones or cook your own from scratch)
chipotle peppers (look for La Morena brand in you Mexican food isle)
spices to taste: I use garlic, basil, black pepper, ginger, paprika.
1. Preheat oven to 400 degrees. Poke some holes in the sweet potatoes and bake ‘em for 40 minutes or until some sugar comes out of the holes. You can also boil them, but cutting them takes longer… in the mean time go on Tumblr and look at more food porn. 2. Once they’re nearly done, heat oil in skillet, saute onion and garlic until they start to soften. Then add the pepper. 3. Add the sweet potatoes and mash them up until they’re a bit smushy with some chunk left to them 5. Remove from heat and add spices. 6. Fill the tortilla with this stuff. 7. Wrap it up, probably in tin foil if you’re like me and can’t make it stick to itself. 8. Bake for 13 minutes or until warm in a pyrex dish.
After that: 1. Follow the directions on your bullion cube. Super easy, right? Make a cup of broth. 2. Add the beans into the first skillet (because you don’t want to do extra dishes) and start cooking them. Add some spices. 3. While they cook, open up the jar of chipotle peppers and cut them up. 4. Slowly mix in the broth into the beans until they’re a little runny but not soup. You might have a bit left over. Then add some chipotle peppers or sauce to your preference. Let that all chill until your beans are done.
Quinoa as a rice substitute on the side
Fresh avocados! I know you love them, fitspo…
Greek yogurt on top if you’re not vegan and want some extra protein
I don’t like meal plans so I don’t tend to follow them, but I do have dinner plans for this entire week! Basically the story is that work is slow as shit for me in winter so I’m broke but I have free time; my boyfriend has money and loves food.
So he’s been pretty much buying me any groceries I want in exchange for well cooked, healthful, vegetarian food that meets our dietary restrictions.
It’s like every fitspo’s dream I think.
I’m freezing half of everything too so we have a thousand and one good things when we’re lazy later on.
Breakfasts: mostly eggs and toast because I’m half asleep but need something solid in the mornings.
Lunches: mostly quinoa salads or sandwiches because I’m busy
Monday: Italian vegan winter stew! Squash, kale, tomatoes, and chickpeas.
Today: Black bean burgers. Found a recipe that’s 70% veggies including carrots, mushrooms, and orange juice!? So good.
Tomorrow: left overs and maybe using uncooked leftover veggies to do something traditional Americana (squash, sweet potatoes, kale, quinoa?)
Thursday: take the rest of the left over veggies, make some sauce, and throw all that shit on a whole wheat dough for vegan pizza that’s 75% veggies
Friday: DO YOU KNOW HOW MANY LEFT OVERS I’M GOING TO HAVE?
Weekend: STILL EATING THE LEFT OVERS
Breakfasts are currently mostly eggs and toast, lunch is mostly quinoa salads or sandwiches, snacks are mostly salads.
My boyfriend and I (atheists) went to a memorial service at a Sikh temple near us for the victims of the Wisconsin massacre. There were maybe 200 people there, and about 1/4 were non-Sikh. They invited Priests, Pastors and Rabbis to speak, and the entire crowd talked about solidarity against racist and religious violence. Afterwards, they invited us all in to eat. We were sitting on a carpeted floor, being served piles of awesome south-Asian food (all vegetarian!) and began chatting with everyone around us.
Guy 1: Thanks for coming out and being with us.
Me: Thanks for having us! I've never been fed before at a temple.
Guy 1: Well it's a disguised blessing (laughs)
Me: ...can I ask how?
Guy 2: (interrupts) They were cooking and praying over it all day. The prayer makes it taste sweeter.
Guy 2: How does it taste?
Guy 1: Well the prayer worked then!
THIS is how you do religion. Community services to stand against racism and good food. Really, really good food.