Monday, February 10, 2014

Breakfast Taco Brunch, and other things..

There was a whole lot of cooking going on in our house this weekend!  Get ready for the full recap.  I will leave it to mostly pictures, since there are a ton of them.


On Fridays, I work a half day, so I spent the early part of the afternoon doing a double workout!  I went to noon yoga and ran 5 miles.  It was awesome!  To fuel, I made up some smoothies:

Breakfast:  2 scoops vanilla protein powder, 1/3 avocado, 2 cups spinach, 1/3 cup blueberries

Pre-Workout Snack:  raw almonds

Post-Workout Lunch:  2 scoops chocolate protein powder, 1/3 cup raspberries, 1 cup coconut milk

There was talk of snow, but Josh and I didn't think it would amount to much, so we headed to Kroger.  We were getting ready to throw a breakfast taco brunch for E+P, so we had a lot of stuff to get.  The snow was starting to really come down as we shopped, and we came outside to find a lot more than we had anticipated.

The drive home was pretty scary, because there were wrecks and cars stalled out all over the house.  Finally, we made it home, and we were starving.  So, I whipped up some black bean quinoa burgers!  I also needed a biiiig cup of tea!

Easy Black Bean Quinoa Burgers


1 can black beans, rinsed
1/2 cup cooked quinoa
1/2 jalapeno, chopped
2 tbs sunflower seeds
3 tbs ground chia seeds
3 tbs water or veggie stock
1 tbs olive oil
1 tbs cumin

  • Heat a pan on the stove to medium/high heat.
  • Preheat the oven to 400 degrees F.
  • In a big bowl, pour in the black beans and mash with a potato masher.  You want over half of them to be squished.
  • Add quinoa.
  • In a small bowl, whip chia seeds and water.  Let sit for 2 minutes.
  • Add chia mixture to the large bowl.
  • Add in jalapeno, sunflower seeds and cumin.
  • Get your hands dirty!  Mix up the mixture, form into patties.
  • Add olive oil to your pan a little bit at a time.
  • Brown the patties on both sides in the pan, about 5 minutes each side.  
  • Add to a baking dish, place in oven for another 10 minutes.
  • Serve with chopped mango on top!

I served mine over steamed collard greens, with a salad on the side.  Yum!  The avocado and mango topping was amazing, and it really hit the spot.


I woke up Saturday morning and hopped on the scale.  Down another pound!  This brings my total in 5 weeks to 12 pounds.  It's definitely slower, but with these long workouts, it's hard to eat small portions.  I am finding a good balance, though, and I'll take 1 pound a week weight loss for now.

We were supposed to have E+P over for taco brunch at noon, but the roads were bad and we postponed their visit to the afternoon.  We had spent all morning prepping, though, and by noon all I'd had to eat was half a grapefruit.  So, Josh and I had a pre-taco brunch taco brunch.

Vegan Breakfast Tacos

Paprika Roasted Chickpeas:
2 cans rinsed chickpeas
1 tbs olive oil
1 tbs paprika
1 tsp cumin

(toss ingredients together, roast at 400 degrees (F) for 20 minutes, or until crispy)

Sweet and Spicy Potatoes:
2 sweet potatoes, peeled and cut into sticks
1 tbs coconut oil, melted
1 tbs cinnamon
1 tsp cayenne pepper

(toss ingredients together, roast at 400 degrees (F) for 35 minutes)

Green Chili Cashew Cream:
1 cup soaked cashews
1 cup tightly packed cilantro
2 limes, juiced
1 large can of green chilis
1 pinch of salt
1/2 cup coconut milk

(blend in high powered blender and let chill in the fridge for 30 minutes)

Jicama Slaw:
1 jicama, peeled and cut into small sticks
2 carrots, shredded
1/2 red onion, cut small
juice from 1 lime

(mix together and let sit in fridge for 30 minutes)

Assemble all ingredients on cabbage leaves or corn tortillas, top with fresh cilantro, enjoy!

Around 3:30, E+P fought the snow and made it over to our house, so we got to enjoy tacos all over again.  I made a simple fruit salad of berries and lemon juice, so we munched on that while we re-heated tacos!  As a new side, I added herb roasted potatoes.  They were yummy.

Herb Roasted Fingerling Potatoes

1 bag fingerling multi-colored potatoes
1 tbs dried rosemary
1 tbs dried thyme
1 tbs ground cumin
a few liberal cracks of pepper
1 tbs olive oil.

(toss ingredients and roast in the oven at 400 degrees (F) for 40 minutes)

Bodhi approves of taco parties.  It was great, and everyone really enjoyed the tacos.  My corn tortillas could not contain the ingredients, so I had to eat most of mine with a fork.  I'm not re-introducing flour tortillas, but a few corn ones every now and then will be fine.  I abstained from the tortilla chips, which I was pretty proud of.  

Around 9 pm, Josh and I got hungry again, so we warmed up some leftovers.


I got up and studied the next morning, sipping on a chocolate strawberry smoothie.  It was a nice and relaxing morning.  The snow had mostly melted, which was good, because I needed to run some errands that afternoon.

For lunch, I had some more grapefruit, a salad and a black bean patty.  Somehow, I didn't photograph most of it.  I went out on a bridal outing that turned out to be kind of a disaster.  I basically found a florist I will not be using, and I'm coming to realize that most events catered to "brides" are pretty horrible.  I did have a good part of the trip.  I ran to Kroger to grab a few items we forgot on Friday, and I found Happy Healthy Life blog writer Kathy's book, 365 Smoothies.  I have been eyeing this for months, so I thought it was time to pick it up.  When I got home from the store, I laced up and ran 5 miles in the cold, (I wanted to do 8 but it was freezing) and then settled down to flip through the book and drink a recovery blueberry chocolate smoothie.

I will let you know how I like the book soon!  I'm hoping it will expand my smoothie horizons!  For dinner, we whipped up more tacos.  Who doesn't love tacos?!

I added quinoa to these for a post-run boost.  Yum.  What are your favorite tacos to make?

I know this post was a bit long, but it was a great weekend full of vibrant and delicious food, and I wanted to share it all.  I'm sitting here right now dreaming about curry, because it's cold, so stay tuned for that!

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