WIAW: Black Bean Soup

Halfway through the week ---> Almost to the weekend ---> Almost to October!

I will say one thing. This weather is insane! Lots of rain in the 70's and then when the sun decides to come out this weekend it's dropping to the low 60's. Mother Nature, I thought we had a talk about this!

One thing I do know for sure is fall and colder weather makes me crave soups. I made cream of asparagus last week and just followed my pea soup recipe substituting asparagus and adding a little lemon zest. It turned out great and leftovers always make great lunches.

 Tonight, I was craving black bean soup. Something hot, a little spicy and topped with a little bit of melted cheese. After searching on Pinterest one image and recipe was added to the to-do list!

Black Bean Soup
Recipe Modified from Our Best Bites 
Ingredients
1 T olive oil - used Wegmans garlic and herb oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 3 med carrots)
3/4 C diced celery (about 3 ribs)
1/2 red pepper chopped (i added)
1 C diced onion (about 1 med onion)
2 cans black beans, rinsed and drained
1 3.5 oz can green chilies
2 cans low-sodium beef broth (i used vegetable)
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf (i omitted)
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
 Directions:
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender. Remove from heat. Remove bay leaf from soup.
Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.
Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
Ladle into bowls and top with desired toppings.

I served this with a grilled veggie and mexican cheese panini (for CL). Delicious and a great, healthy meal for a cold fall day :)

 Since this is a WIAW post which Jenn from Peas and Crayons hosts every Wednesday I decided to share with you what else I have been eating :)
Breakfast:Cup of nonfat plain Greek yogurt (protein) with half of a peach and honey.
Snack:Multigrain Tortilla Chips and Black Bean Salsa (protein) -morningKashi Pumpkin Pecan Fruit and Grain Bar -afternoon
Lunch:Grilled Cheese sammy and a handful of unsalted saltine crackers
Dinner:Black bean soup (protein)
I've had a few people ask where I get my protein from since becoming Pescatarian. You can see I get plenty of protein in my day from greek yogurt, beans, fish (very high) or peanut butter.
PS. I shared some of my DIY crafts I made over the weekend (more to be revealed later). Check them out!

DIY Lightbulb Vases

DIY Yarn Monogram Letters

Meatless Monday: Eggplant and Mushroom White Lasagna

Happy Meatless Monday! As most of you remember, I have been trying to incorporate more meatless meals into my diet. I always feel better (full without being weighed down) after a good vegetarian meal, but this doesn't mean I have made the switch permanently yet!

For those of you who are trying to do the same, I modified a recipe I found on the Whole Foods website and it was an instant success! If you prefer meat, you could always add some shredded chicken breast to this recipe! 

Eggplant and Mushroom White Lasagna

Serves 5, Modified from Whole Foods 
Ingredients:

4 cups Eggplant - 1 large eggplant

9 Enriched Lasagna Noodles

2 tbsp All Purpose Flour

1 tbsp Butter

2 tbsp Garlic - minced

2 Leeks

1 cup Portobello Mushroom - diced

1 1/4 cup 2% Reduced Fat Milk

2 tbsp Rosemary Olive Oil - from Wegmans

1/2 cup goat cheese

1 1/2 cups Mozzarella Cheese, Shredded

1/4 cup Parmesan Cheese

Directions:
Preheat oven to 375°F. Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic, leeks and salt and cook, stirring occasionally, until golden, 5 to 6 minutes. Set leeks aside and wipe out skillet. Cook your diced mushrooms.
Slice eggplant into 1/4 inch thickness. Coat pan with olive oil and brown eggplant. Blot with a paper towel afterward to soak up any excess oil.
Cook noodles according directions on package, then drain and set aside.
For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 30 seconds. Slowly whisk in milk until combined well. Reduce heat and simmer, stirring occasionally, until thickened, 4 to 5 minutes. Add 2 tablespoons of parmesan cheese, goat cheese, salt and pepper, and reserved leeks and remove from heat. Stir just until cheese melts, then set sauce aside.
Spray an 8-inch square baking pan with cooking spray and spread 1/4 cup of the sauce on bottom of pan. Top with 3 noodles, then layer with eggplant slices and minced pre-cooked mushrooms mozzarella/goat. Repeat until all layers are complete and top with remaining parmesan cheese.
Cover with foil and bake for 30 minutes, then uncover and bake for 5 minutes more. Set lasagna aside to let rest for 5 minutes, then slice and serve.

Pre-oven. I added 3 tablespoons of smoked gouda on top. It was an amazing addition.

This was a winner. I suggest serving it with a glass of Skinny Girl Sangria. Which, in my opinion, just tastes like a sweet white wine. But, it's always nice to end your day with one of those. Add raspberries and peaches to feel really special.

I have started tracking my food and workouts on livestrong.com for bootcamp where I am also going to publish all the recipes I make so you can track their nutritional info! You can find this recipe's page here.

At 400 calories per serving I think that makes a great dinner served with a simple salad with balsamic vinaigrette. :)

Me and Neal before our first morning of bootcamp! It was definitely intense but we made it through! We bought a groupon for 6 weeks of unlimited bootcamp and geared up for our first session this past Saturday. Silly me for thinking it was only 60 minutes. 90 minutes later I was drenched in sweat and physically and emotionally drained. 

See those rashes? From my yoga mat from doing so many plank moves. I didn't even think that was possible! My mile time wasn't my best (9:28) but since I haven't ran in over 2 months I was satisfied.

So how did we celebrate our first day of bootcamp?

Yes I wear spandex under my bunched up dresses for bull riding instances. I'm classy haven't you heard?

fail.

Hope you have a great Meatless Monday full of non-meat bulls and meals!

What I Ate Wednesday {WIAW}

It's WIAW --> What I Ate Wednesday hosted by the gorgeous Jennifer over at Peas and Crayons. She gives us all something to talk about on Wednesdays and that makes me love her mucho mucho!! If you haven't joined the party yet go to her blog and link up!

Last night I made the best stuffed chicken for dinner. You are going to want to copy cat this recipe because it was delish and made my boyfriends mouth drool! Okay, maybe not the last part but I heard lots of "mmmm's" come out of his mouth!

I am a seasoning packet lover. I never use a full packet of seasoning when cooking tacos or fajitas so I always have plenty of leftovers to help flavor my dishes.

Tomato, Basil and Feta Stuffed Chicken

2 chicken breasts

1/4 cup diced tomatoes (canned works better)

8 leaves of fresh basil, shredded

1/4 cup feta cheese crumbles

2 tablespoons tomato basil grilling seasoning

1 tablespoon butter/earth balances butter

Directions:

1. Take each chicken breast and act as if you are butterflying it - i.e. take a sharp knife to the center of breast's thickness and slice until there is about a cm left. Be sure not to slice all the way through, you want to make a pocket for your stuffing. 

 2. Within the center add half of your diced tomatoes, feta cheese and fresh basil. Rub 1 tablespoon of seasoning on top of your chicken {if you don't have tomato basil salt and pepper would work just fine!}

3. Place both chicken breasts in an oven safe dish and top with 1/2 tablespoon of butter. Bake at 350 for 30-35  minutes, or until chicken is cooked fully. Baking your chicken in the oven helps to make it juicier and tender! You could also grill your chicken on top of foil, using toothpicks to keep the pocket closed!

I paired my chicken with some fresh asparagus cooked in olive oil, salt, pepper and garlic. And of course some Sangria after a long day of work! You could stuff your chicken with other ingredients too like spinach and bleu cheese, mozzarella and mushroom or goat cheese and chorizo. The possibilities are endless!

I am trying to detox from all of my weekend eats with huge bowls of fruit for a snack throughout the day. Watermelon, strawberries and blueberries. Fruit, especially watermelon always keeps me full!

Happy Hump Day!

WIAW and Mother's Day Ideas

Ahhhh... is there anything better than a nice lukewarm shower after a long run? CL and I met up after I got off work at the B&A trail for a nice 4 mile interval session. It started raining on and off which felt amazing. I could live in this weather forever. I don't mind evening thunderstorms... as long as they don't interfere with my television!

love my CL <3

 Mother's Day is next Sunday, so I have been brainstorming things to do for the most important person in my life! I know sometimes she stops by my blog so here are MULTIPLE things you can buy/make for your momma bear! Gotta keep her on her toes!

Sending flowers are always a great way to show someone you care. Send them to her work and surprise her a few days early ;-) Shows you were thinking ahead of time!

Go to your local Paint Your Own Pottery store. Mom's love handmade gifts and usually are coffee/tea lovers. Give her something that will remind her of your love with each sip!

Make her a basket full of things she loves! My mom loves to garden. A planter filled with gloves, seeds, snacks, chocolate, tea and suntan lotion is a great gift! Does your mom love relaxation? How about filling a shower caddy with a monogrammed towel, face mask, chai tea, and nail polish (and a spa gift card if you are feeling extra nice!)

Whatever you do, your mom with love it. You could make her a homemade card and bring tears to her eyes! I already found the best recipe for a lemonade cake with blueberries I plan on making for her! YUM!

Breakfast

2 slices bacon, coffee and a banana

Lunch

Black bean cheese burger

A spinach, pecan and strawberry salad with homemade dressing:

1/4 cup fresh squeezed lemon juice

1/4 cup balsamic vinegar

1/2 tablespoon honey

fresh lemon zest

salt and pepper

Snack

Carrots and Guacamole

Dinner

Chicken and Steamed Brocolli

Dessert

Honey Greek Yogurt with Strawberry slices

Have a great night guys and start planning your mother's day gifts!

Ka-Bob-Less

It's almost Friday!! Lately I have been contemplating doing my first vlog. Don't you ever wonder how your favorite blog authors sound? So I am asking all of you if you think a vlog is a good idea, and if so what would you like to know/see??

I love nights where I make veggie burgers because the next day I get to have the leftovers for lunch. And speaking of today's eats - for breakfast I had a big glorious bowl of my peanut butter puffins with 1/2 skim 1/2 soy milk for breakfast. Why half and half? Welp, I haven't had soy milk in awhile and I wanted to make sure I still loved it. Plus my skim milk has less fat and the same amount of calories per serving but the soy milk has slightly less carbs. Does anyone know the benefits of soy milk over skim?

I haven't had cereal for a few months and this was just what I needed to turn me into an addict! When I was younger and my mom would buy the reese's cereal I would always eat around the chocolate ones (not a fan of chocolate) so this cereal is like a gift from God! Can you tell I was too tired to wash my hair this morning? Whoops!

I did a 2.6 mile run, 1 mile on the eliptical, seated dips and leg lifts at the gym tonight. I was trying to keep it light since I was a little sore from cardio kickboxing last night.

I was feeling like salmon kabobs for dinner and my george foreman helped me out :-)

Sorry for the horrible pics! If you can't tell I "grilled" some marinated salmon, mushrooms and pineapple and served along side brown rice and an edamame/pepper mixture. Super tasty and took a total of 10 minutes to cook! Not bad.

I am planning a ladies brunch for some of my girlfriends to come over and catch up on our busy lives! It is so hard getting a group of girls together at the same time now that we all have careers (still weird to say) and live in different areas. I can't wait to cook for all of them and serve up some cake balls. I'm thinking carrot cake sounds like a brunch dessert. Right?

Here is my wedding finds update for the day...

Living in Maryland (home of the crab and old bay seasoning) this gave me a great idea for wedding favors. I think when you personalize your favors to your own style and loves, it gives your guests something extra to remember your special day. I'm already thinking up my own "crab bag" favors for when the day comes!

do you think a vlog is a good idea? what questions would you want answered?
does the spring make you obsessed with weddings too? 
what are the benefits of soy milk compared to skim milk (from a non vegan approach)?

xoxo,
Cara