Spring Fever Salad with Plum Dijon Dressing

Oh, hello there! I’ve been pretty MIA lately. I had tons of school work for the past week and it really consumed my life. The other day, it was absolutely beautiful out. Some of the first signs of Spring were in full force and it had be feelin prettyyy froggy 🙂

The sunshine put me in the mood for a nice, crisp, GIANT salad.

photo_4I piled on the veggies, whipped up my own dressing and devoured it in no more than 5 seconds.

Spring Fever Salad with Plum Dijon Dressing

Serves 1 large salad

For the salad:

  • ~3 c of your choice of greens (I used romaine, baby spinach and kale!)
  • 1/3- 1/2 c black beans
  • 1/2 c chopped bell peppers
  • 1 T sun dried tomatoes
  • 3 brussels sprouts, shredded
  • 1/3 cup cooked quinoa
  • 1 T crumbled feta

For the dressing:

  • 1.5 T apple cider vinegar
  • 1 tsp plum sauce
  • 1 tsp dijon mustard
  • salt and pepper to taste

Combine all dressing ingredients in a small bowl and mix well. If using kale as a salad base, use half the dressing and massage into the leaves.

Heat a pan to medium-low heat and coat with cooking spray. Add peppers, beans and sun dried tomatoes and cook until peppers begin to soften.

photoShred brussels sprouts or chop very finely and add them to the pan. When cooked, about 5 minutes, add quinoa and stir in until combined.

Add other greens of choice to a bowl (combine with marinated kale if using) and toss with dressing. Pour vegetable- quinoa mixture over the greens and top with feta to go from this…

photo_2To this…

photo_3Mmmmm

I also drizzled a bit of tahini on top afterwards because I’m addicted to the stuff. You can eat it like this or stir it all together..photo_6

Dig in and enjoy! It’s light, colorful, refreshing and delicious! The bright colors definitely reflected the good mood I was in 🙂

photo_5love close up shots 🙂

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Tuesday Blues

Tuesdays and Thursdays are the worst. I have 3 back to back classes that are all an hour and 20 mins long. I’m on campus from 11-4 (unless I don’t go to my middle class since it’s not really mandatory) and coming home at the end of the day feels so. good. Forget Monday, I’ve got a case of the Tuesday Blues.

Breakfast

I woke up pretty early this morning and showered last night, so I had a lot of time to spare before class. That could only mean one thing… PANCAKES!

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These are some of my favorites. There was a time not too long ago when I ate them every day for breakfast. Yes, every. single. day. For a few months. I never got sick of them. I actually craved them when I woke up. Guess that means they must be good, right? 😉

Pumpkin Oatmeal Pancakes:

  • 3 egg whites (or about 1/3 c liquid egg whites)
  • 1/4 c quick oats (I also use TVP)
  • 1/3 c pumpkin puree
  • .5 t cinnamon
  • .5 t pumpkin pie spice (or an extra .5 t of cinnamon)
  • 1 t baking powder
  • Toppings, toppings, toppings! The best part of any meal 🙂

Heat a coated skillet on medium heat.

Now, listen read this next part very carefully…

Pour everything but the toppings in a bowl and mix them until combined. Hard, right? 😉

If the mixture seems thick, add a little water or milk of choice. Then pour onto the skillet- either 2 large or 3 smaller pancakes.

Cooking time will vary. I’ve had it take as little as 5 and as many as 10 minutes per side. Once you can easily slide the spatula under the pancake and it stays together when you try to lift it, it’s flipping time! They’re done with they begin to brown.

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I topped mine with peanut flour+water, strawberries, pure maple syrup and this.  Yumm.

Lunch

My lunch was yet another typical Jamie salad except today.. I remembered to take a picture!

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Tupperware containers are my best friend on busy days like today.

Curried chickpeas + bell pepper/ onion mix + frozen peas + roasted broccoli and cauliflower + quinoa- all tossed in 1 T nutritional yeast

I poured it all on a bed of romaine, baby spinach and cucumbers that was tossed in apple cider vinegar and sriracha- the remains of my avocado on top

I could’t make it to the gym, but I managed to squeeze in an equiptmentless leg workout when I got home after class. It’ll be on the blog tomorrow! I then ran around my kitchen prepping dinner and getting everything I needed to sleep at the boyfriends tonight.

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I don’t know why I insist on eating all my dinners out of bowls instead of plates…

Chicken seasoned with Garlic and pepper + onions and brussels sprouts- all sauteed in coconut oil. Kale chips sprayed with olive oil and sprinkled with nutritional yeast.

Now time for some relaxation time! Hockey (Go Sabres!) and later, dessert 🙂

Easter Recap and Breakfast

I have a lotttttt to catch up on. I hope everyone had a wonderful Easter! To be honest, I was feeling pretty down yesterday. As graduation nears, I find myself getting more and more anxious to be back home with my family. With the high gas prices and the fact that I had only been back at school for a few days, I opted not to go home for Easter.
It was harder than I thought it would be. I hated the thought of my families all getting together to celebrate while I was so far away. For that reason, I decided to keep off the blog for the day.

The day was pretty uneventful. I really just hung out with the boyfriend and watched Game of Thrones to prepare for the season 3 premiere that was on last night (!!!!).

For breakfast, I literally whipped up some cottage cheese, greek yogurt, cocoa powder, almond milk and a handful of spinach in my Magic Bullet. I also added some Xanthan gum for thickness. I poured it over some quinoa and sprinkled it with flax, strawberries and sautéed bananas.

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photo_4I wish I had something more festive for you, but honestly I forgot it was Easter when I woke up. Not being with family really put me in a funk!

Since I’m new at this, I forgot to take a picture of my lunch. But it was a pretty typical salad for me so you’ll be seeing it a lot. I’m a huge fan of warm toppings on a lettuce base.

Yesterday’s had:

  • A combination of chopped romaine and baby spinach with apple cider vinegar
  • Sauteed black beans, brussels sprouts, cabbage, peppers, onions and peas tossed in nutritional yeast
  • About 1/4 sliced avocado
  • Last, I drizzled the whole salad with some tahini and Sriracha

We didn’t feel like being completely lazy and wanted to at least do something for Easter, so the boyfriend and I got a little dressed up and went to Ruby Tuesday’s. This was for two reasons- 1) it’s one of the only restaurants in Oswego and 2) we had a coupon.

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After my trip to the salad bar! Dim lighting + cell phone= not a great quality photo. Oh well.

For my entree, I did something I never would have done a couple weeks ago. I ordered steak!

photo_5Not the best looking plate of food, but still delicious!

I feel like I have some kind of red meat phobia and barely ever eat it. After last night, I’m wondering why this is. It was delicious and I’m so happy I listened to my cravings and ordered what I wanted! I was also in the mood for something saucy, so I got spaghetti squash with marinara as one of my sides. I also went crazy at the all you can eat salad bar.

After dinner, we went to his house where we watched the Game of Thrones premiere and I feasted on my night time snack- Chocolate Arctic Zero topped with healthy chocolate- peanut butter sauce adapted from Heather (cocoa powder+peanut flour+water+stevia), frozen raspberries that I microwaved and some unsweetened coconut. Not a bad way to end my day!


Breakfast

I think mother nature has pulled a April Fool’s joke on us all. It has been so beautiful out lately and today is just… not. Rainy, cold, cloudy, gloomy, depressing. Yuck. This kind of day only calls for one thing…

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Oatmeal!

Peanut Butter and Berry TVP “Oatmeal”

(adapted from Laura’s recipe)

  • 1/2 cup TVP
  • 2 T oats
  • 1 tsp ground flax
  • 1.25 cups water
  • 1 t vanilla extract
  • 1 t cinnamon
  • 2 large egg whites
  • 1/4 cup frozen berries (I used mixed berries)
  • 1 T peanut flour (or peanut butter)
  • More berries or toppings of your choice!

In a saucepan, combine water, TVP, oats, flax, cinnamon and vanilla and bring to a boil

Reduce heat and cook until all the liquid is absorbed. Stirring constantly, add egg whites and cook for an additional 2 minutes.

Next, add frozen berries and cook for 3-4 minutes. The berries will begin to cook down and will turn the oats a slightly purple color.

Mix the peanut flour with desired amount of water (I did slightly more than 1 T) and drizzle over the oats. Add more berries, coconut or whatever your little heart desires!

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Easy Vegetarian Mexican Salad

As dinner began approaching, I only had on type of food on my mind. Spicy, cheesy.. MEXICAN! This is coming from a girl who, up until a couple months ago, said she didn’t like Mexican food.. I told you, I’m crazy. 

I was also in the mood for a salad. Mexican salad? Sounds good to me!

FACT: The appearance of food gives no indication of how it actually tastes.

Exhibit A

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(yes, that is a serving bowl)

Easy Vegetarian Mexican Salad

Ingredients:

  • 1/2 cup black beans
  • 1 cup frozen pepper and onion stir fry (you can also use fresh!)
  • 1/2 cup frozen peas
  • 1/3 cup quinoa, cooked
  • Romaine lettuce, spinach or salad green of your choice
  • 3 TBSP nutritional yeast
  • Minced garlic
  • 1/4 Avocado
  • 2 TBSP salsa

Rinse and chop romaine and place in a large bowl. Dress if you’d like- I tossed it in Sriracha!

In a lightly greased pan (I use olive oil spray), combine ~.5 tsp minced garlic and black beans. Sauté for about 2 minutes and add the peppers and onions and peas. Once the vegetables are cooked, combine with quinoa and add nutritional yeast*, along with a little water so it forms a sauce.

Pour on top of the lettuce, top with sliced avocado and salsa (and more sriracha!), eat!

Quick and easy, delicious and HEALTHY!

*If you’ve never heard of nutritional yeast, its a great source of protein and vitamins. It has a cheesy flavor to it and can be found at health food stores or online, here.

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