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Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree

20 Apr

Picture this: it’s 10 PM and you’re so hungry that your growling stomach is sure to keep you from falling asleep. So you grab some chocolate, or a handful of trail mix, or pretzels. Sound familiar?

But is 10 PM really the right time of day to eat? Most would argue it’s not wise. But do you understand the science behind it?

Today’s guest, Kevin Jones, shares how to determine when you should be eating. The recipe that follows is a great example of what you should be eating – a healthy, high-protein, dairy & gluten free dinner that’s perfect following a workout or simply a busy day at work!


Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

Breaking Down the Details on the Best Times of the Day to Eat

About The Guest Author: Kevin Jones writes for a number of sites across the web, sharing his wisdom and expertise in the health and fitness industry. He has written extensively for NordicTrack and ProForm, offering out-of-the-box workout plans and nutritional advice. During his free time, he likes to be very active with his wife and two children, hitting the slopes of Park City, Utah or chasing down Salt Lake City’s Korean food trucks. Connect with him online; LinkedInTwitter.

My grandmother – a very opinionated woman – has always been very vocal about the way you should eat, and when. Her philosophy, passed to me in my formative years, was that you eat heavy in the morning, heavier in the afternoon, and light in the evening. “And none of that silly no-fat nonsense…give me my butter, or lose a hand!”

For a long time I ignored these lessons, eating with the gusto and carefree nature of youth. Now that I am older, and I have to think of weight gain, heart health, and indigestion, I have started wondering if she was right.

We all know that healthy food is good food. But what are the best times to eat it?

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

Erratic Diets and The Harm They Do

Eating irregularly is bad for you. That might seem like a drastic statement, but it has been shown to be true again and again. A study by Harvard University found that just a few days of eating on an opposing schedule could cause serious sugar and insulin spikes where none had been present before.

Another study done by the American Journal of Clinical Nutrition found that nighttime eating could cause an increase in weight gain. Still another found that late eating impacted circadian rhythms and disrupted sleep patterns.

So, to recap, eating late at night, or just in a way that is different than your usual pattern of meals, can screw with your blood sugar levels, your sleep, and even make you fat. That seems like a pretty serious thing to me.

Eating Post Workout

Another factor to keep in mind is when working out. Exercise taxes the body, eats up all the food-provided energy in the system, and puts strain and tears within muscles that need to be repaired. Protein rich snacks or meals following intense activity are crucial for the body to function properly.

But did you know dehydration may keep you from getting the nutrients you need? Long distance runners are familiar with runner’s trots. But anyone can experience diarrhea following a workout, often sparked by improper hydration.

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

What All This Tells Us

We can make a couple of assumptions about diet based on the above facts. First, eating late at night is a no-no. Second, proper hydration is crucial for proper nutrient retention. Third, our bodies are delicate tools that have to be properly balanced.

Eat well, eat often, and don’t eat too late. Oh, and keep drinking water. While the eight glasses a day rhetoric may be a myth, the need for keeping ourselves nice and hydrated is not.


Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

With that in mind, here’s a protein rich meal that’s great for dinner! Tofu’s texture is not for everyone, but when pressed and roasted, it’s much more palatable! Pair this with a simple puree of roasted vegetables, and you’ve got dinner in the bag. Enjoy!

Roasted Tofu with Roasted Vegetable Puree

Makes 4 servings

  • 1 block firm tofu, drained
  • 1 onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 4 large stalks of celery, chopped
  • 4 whole cloves garlic
  • 1 pint cherry tomatoes
  • Olive oil, salt and pepper – to roast
  • 1/2 C vegetable stock, warmed
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 dash cayenne pepper
  • 1 tbsp balsamic vinegar
  • Roasted pepitas, to garnish

Preheat oven to 400 degrees. Line two rimmed baking sheets with foil and spray with oil.

Wrap the drained tofu block in a clean tea towel and place a heavy object on top of it, like a heavy pan or book. Let this sit while you prep the veggies.

Chop all the veggies – neatness doesn’t count in this recipe! Lay them out on one of the baking sheets with the garlic and tomatoes. Drizzle with olive oil and sprinkle salt and pepper. Stir a bit and make sure the veggies are in a single layer. Roast at 400 for 30 minutes, stirring halfway through.

Slice the pressed tofu into long, thin strips. Place in a single layer on the second baking sheet, and bake for 20 minutes, until dry and crispy. It’s best to put the tofu in the oven 10 minutes after the vegetables have been in.

Once the vegetables are roasted, transfer them to a blender, along with the warmed vegetable stock, seasonings, and vinegar. Puree until smooth, taking care to let steam escape from the lid by removing the middle piece and holding a towel loosely over the top. Taste and adjust as desired.

Pour the vegetable puree into four bowls. Top with the roasted tofu strips and garnish with roasted pepitas. Enjoy hot!

34 Post-Race Recipes and “First Call” Half Marathon Recap

10 Apr

Yesterday, I ran my fourth half marathon! It was a completely gorgeous day – mid-60s and sunny.

34 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

Unfortunately, despite following a solid training plan, my time was rather terrible. My feet started hurting in the 6th mile, my left leg began to hurt in the 10th mile, and I was battling some pretty awful negative inner voices. But, I did it – I finished upright, on my own, and with a smile on my face. My parents and Chris wished me luck at the start, and they brought my grandparents along to see me cross the finish line! Their support has again been incredible ❤

34 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

I DID IT!

34 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

Run Long & Prosper 🙂

 

34 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

Glad my parents could see me start and finish!

34 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

This was the first race that Oma and Opa could come to see me finish – it was so lovely to see them at the end ❤

After a post-race beer and peanut butter bar was devoured, Chris took my friend and I out for lunch at a nearby burger joint (yay for veggie burgers!). We then came home so I could shower and relax.

34 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

BEER

34 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

BEER #2

Cue the unquenchable hunger. 13.1 miles is quite a distance, and it does a number on the body.

Aside from a cold glass of much-deserved beer, and a delightfully refreshing banana, post-race nutrition can be a tough thing to tackle. Do you gorge on all the unhealthy foods you want? Do you keep it conservative and make a simple eggs & potato dish? Do you whip out all the protein powders and healthy ingredients that are in your pantry? For every one of my longer races, we have gone out for brunch/lunch upon crossing the finish line. I usually order whatever egg dish is on the menu because I’m craving salt and protein, and nothing sweet. Yesterday’s burger did have a fried egg on it 🙂

But the rest of the day? Now that’s totally up in the air. Rather than simply grazing through your fridge and pantry (that can end up to be a total stomach ache!), it’s important to have foods ready to eat, or items that your significant other/best friend/parents can make for you as you sit and recover with all the compression gear you own.

Post-race recovery is super important. It helps your muscles get back on track, satisfies your stomach, and aids in a faster turnaround time so you’re not tempted to spend a week away from running – or moving, for that matter. Sure, a few days off the road after a long race is a good idea, but any more than that and you’ll risk losing the desire to run and muscle memory of doing so.

33 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

Of course, fresh produce is always a wise choice. An apple with nut butter makes a great snack, as does a piece of whole grain toast with butter and scrambled eggs. But if you want something more substantial, creative, and delicious, you’ll love this roundup of 34 post-race recipes! There’s everything from no-bake bars, healthy baked goods, bliss balls and smoothies, to savory meals and snacks that will help you recover throughout the day, and even week, following a big race.

Balls, Bars & Baked Goods

33 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

Apple Cornmeal Protein Muffins, from Eat, Drink, Be Healthy!

Chocolate Chip Banana Bread Muffins, from Suzlyfe

Coconut Chocolate Chip Quinoa Bars, from Healthy Helper

Espresso Hemp Protein Bites, from The Fit Cookie

Gluten-free Oat Bites, from The Fit Cookie

No-bake Chocolate Chip Oat Bars, from The Fit Cookie

Peanut Butter Blondie Brownies, from Healthy Helper

Rainbow Bliss Balls, from Casey the College Celiac

Tropical Protein Baked Oatmeal, from Eat, Drink, Be Healthy!

Vegan Chocolate Chip Coffee Cake, from Healthy Helper

Zucchini Bread Protein Loaves, from Eat, Drink, Be Healthy!

Smoothies & Bowls

33 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

Banana Ice Cream Parfait and Zucchini Bread Ice Cream, from Casey the College Celiac

Blackberry Walnut Protein Smoothie, from Eat, Drink, Be Healthy!

Cherry Limeade Recovery Smoothie, from Suzlyfe

Chocolate-Covered Strawberry Black Bean Smoothie, from Eat, Drink, Be Healthy!

Creamy Blueberry Orange Smoothie, from The Fit Cookie

Honey Roasted Rhubarb Smoothie, from Eat, Drink, Be Healthy!

Orange Creamsicle Avocado Protein Smoothie, from Eat, Drink, Be Healthy!

Orange Turmeric Smoothie, from Marathons & Motivations

Pumpkin Pie Smoothie, from Eat, Drink, Be Healthy!

Strawberries & Cream Breakfast Quinoa, from Eat, Drink, Be Healthy!

Sweet & Spicy Triple Berry Smoothie Bowl, from Marathons & Motivations

Trifecta of Smoothies, from Ilka’s Blog

Wild Blueberry Avocado Protein Smoothie, from Eat, Drink, Be Healthy!

Savory

33 Post-Race Recipes and "First Call" Half Marathon Recap | xtinaluvspink.wordpress.com

Avocado Egg Salad, from Confessions of a Mother Runner

Chilled Southwestern Sweet Potato Bowl, from Eat, Drink, Be Healthy!

Curried Oatmeal with Scrambled Eggs, from Eat, Drink, Be Healthy!

Fajita Frittata, from Eat, Drink, Be Healthy!

Oil-free Sriracha Roasted Walnuts, from Healthy Helper

Vegan Portuguese Kale & Soy Chorizo Soup, from Suzlyfe

Vegan Pork n’ Bean Mac & Cheese, from Healthy Helper

Vegan Quinoa Black Bean Salad, from Eat, Drink, Be Healthy!

Vegetable & Egg Pita Pizzas, from Eat, Drink, Be Healthy!

Cheesy Butternut Squash Pasta Bake and Dolittle Half Marathon Recap

29 Sep

This past weekend required a lot of prep work. Months of sacrifice, sore legs, tired feet, and lots of laundry. Yep, I ran my third half marathon! The inaugural Dolittle full and half was held in Waukesha, WI on Sept. 25. Chris dropped me off for the 8am start.

Cheesy Butternut Squash Pasta Bake & Dolittle Half Marathon Recap | xtinaluvspink.wordpress.com

Pre-race pose!

We headed out on the Glacial Drumlin trail, where the entire out-and-back route was run. It was SO GORGEOUS. The weather was perfect: slightly cloudy with a high of 65 degrees. The trail was clean and flat and wide enough that I never felt crowded.

Cheesy Butternut Squash Pasta Bake & Dolittle Half Marathon Recap | xtinaluvspink.wordpress.com

Couldn’t ask for a better day or path!

Cheesy Butternut Squash Pasta Bake & Dolittle Half Marathon Recap | xtinaluvspink.wordpress.com

Mid-stride. Of course I know how to pose while running!

My thighs started feeling sore halfway in. Hitting the turn-around point was revitalizing, but the pain persisted. And then I started to feel a twinge in my knee. At this point, I was walking more than I was running, or at least that’s how it seemed. At about mile 10, I decided that it was alright to feel the pain now, because THIS is what I had trained so long for! So, I consciously let the pain wash over me for five seconds, after which I told myself that it’s all in my head and that I could get through to the end. This worked, but only for a little while. I knew my time was no where near what I wanted. I kept going, with the mile markers motivating me further.

Finally, at mile 12, I put away my earbuds, as it’s best to experience the final mile and finish line with all the senses. I pushed through, passed people on the sidelines cheering, and gave it all I had to finish strong and with a smile on my face.

Cheesy Butternut Squash Pasta Bake & Dolittle Half Marathon Recap | xtinaluvspink.wordpress.com

Rocking out as I crossed the finish line!

Chris and my mom were at the finish line, waiting with cameras at the ready. Some gatorade and a handful of fruit tasted so darn good!

Cheesy Butternut Squash Pasta Bake & Dolittle Half Marathon Recap | xtinaluvspink.wordpress.com

The medal is really pretty!

We headed off to brunch where I shamelessly gobbled up a veggie omelet, sweet potato hash browns, toast and a beer. The rest of the day was spent mostly on the couch.

Except for dinner. I was sooo hungry by dinner time, that I wanted something substantial. A beautiful butternut squash had been sitting on our counter for a week, waiting to be crafted into a delicious meal. I combined that with pasta and two (!) cheeses for an amazing, comforting, and easy dinner.

I call this a “bake” rather than mac & cheese, because it doesn’t use béchamel sauce as a base. Simply boil the squash, puree it with the other sauce ingredients, mix in pasta, and bake to create a slight crust. Whether you’re refueling from a long run or just looking for a tasty, filling meal, this is where it’s at!

Cheesy Butternut Squash Pasta Bake & Dolittle Half Marathon Recap | xtinaluvspink.wordpress.com

Cheesy Butternut Squash Pasta Bake

Serves 4

  • 1 butternut squash, peeled and cubed
  • 8 oz whole wheat or gf pasta – a small shape like macaroni, penne or rotini work best
  • ¼ C milk
  • ½ C reserved pasta water
  • 2 tbsp butter
  • Sea salt & black pepper
  • ¼ tsp nutmeg
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp thyme
  • 3 oz aged cheddar, shredded
  • 2 oz gouda, chopped small
  • Additional paprika to sprinkle on top

Preheat oven to 400 degrees. Grease an 8×8” baking dish; set aside.

Bring a large pot of water to boil. Add all of the cubed butternut squash, cover, and boil 12 minutes. Remove the cover if it threatens to boil over. Drain in a colander.

Refill that same pot with water; add salt this time and bring to a boil. Cook pasta according to package directions; drain.

While the pasta cooks, transfer the drained squash to a large bowl. Add the milk, butter, spices and pasta water. Use an immersion blender to puree until completely smooth. Alternatively, use a stand blender to puree.

Stir in the cheeses, and then the cooked pasta. Transfer to your prepared baking dish. Sprinkle with paprika for some added color. Bake at 400 for 15 min, uncovered.

Serve and enjoy!

Cheesy Butternut Squash Pasta Bake & Dolittle Half Marathon Recap | xtinaluvspink.wordpress.com

Roasted Rhubarb Granola Bites + My First Hiking Trip

24 May

Can you believe that before this past weekend, I had never been hiking?! This fact seemed to shock quite a few of my friends. After all, I’m a runner and a lifetime Girl Scout – week-long summer camp was a regular annual experience for me, but aside from walking from our tents to the mess hall, I’ve never been on a proper hike. Until now.

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

Boy, have I been missing out! Our friends Adam and Jill invited Chris and myself to join them on a hiking day trip in Utica, IL. Sounded like it could be fun, so we were in. Starved Rock State Park is a 2.5 hour drive from Milwaukee, so we left early in the morning to arrive around 10:30am. Being the over-planner that I am, we had figured out all the food & drink, clothes, first aid and emergency supplies that we could possibly need for the day. I was tasked with making a pasta salad that could sit in the cooler all day, homemade trail mix, and some kind of granola bar or bite to replenish the carbs we’d quickly burn through.

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

Once we walked up to the two “tourist” spots in the park – Starved Rock and Lover’s Leap, we had had enough of all the slow pokes, so we moved the car to a parking lot further away from the visitor’s center to do some real hiking.

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.comA quick lunch of sandwiches and fruit salad from Jill, my veggie pasta salad, chips, and perhaps a little something from Wisconsin (cheers!), we hiked out to see a few gorgeous canyons, complete with small waterfalls. The closer we got to the canyons, the cooler it became – a welcome relief from the hot, sunny 80+ degree day. The ground was pretty easy to walk on with a handful of muddy spots. The streams were what got me – too big to jump over (mostly) but too small to warrant turning around. Thankfully, Chris was really good at finding me the best places to cross where my shoes would become only slightly wet (they dried off quickly, too).

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

The views really were beautiful. Everything was bright green, we were relatively well-shaded, and the rocks of the canyons had this amazing layered yellow hue to them. Hiking to and from each canyon spot made us work up an appetite, so we stopped for a snack break before hitting the final, steepest trail. The granola bites I ended up making are filled with a tart roasted rhubarb puree. The crust is made up of ground oats, 7-grain cereal, coconut oil, peanut butter, flax, and cinnamon – definitely a hearty, compact snack! I wanted to make sure we were set with carbs, protein and fat, and I think I nailed it! These had to stay in the cooler and the perfect snack break.

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

Our final trail of the day was the most challenging. The view up looked daunting. It was steep, and lacked a lot of footing. There is a wooden staircase built in for the steepest portion (which is also right next to a county road), but we had to manage the rest on our own. And it was well worth it! A few water stops later, and we were presented with a fantastic view of the river and surrounding park. I can see why people enjoy this! I can now say I’m one of them 🙂

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

The descent to the bottom of the trail was almost just as challenging, as we worked to avoid slipping and falling. When we returned to the car, I experienced the most wonderful feeling of taking off my shoes and socks! Haha, yeah, that felt great – I’m so glad I brought flip flops to change into and rest my feet.

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

We headed home, with a pit stop along the way for a bathroom and much-deserved cold beer, and finally reached Milwaukee again. I had so much fun, that the four of us are already working on our next hiking trip! In the meantime, I’m going to be making these roasted rhubarb granola bites pretty often. It’s a great way to use your rhubarb harvest, and is a much healthier snack than cake or pie. They’re easy to make, and can be frozen for enjoyment later on!

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

Roasted Rhubarb Granola Bites
Makes 12 bites

  • 3 C chopped rhubarb
  • 2 tbsp honey
  • 1 tsp cornstarch
  • 3 tbsp creamy nut/seed butter of choice
  • 3 tbsp coconut oil
  • 1/3 C Maple
  • 3/4 C Oat flour
  • 1 C Bob’s grain cereal
  • 2 tbsp Flaxseed meal
  • 1/4 tsp Cinnamon
  • 1/4 tsp salt

Preheat oven to 375. Line a baking pan with foil and spray with PAM.

Spread chopped rhubarb on the baking sheet. Drizzle with honey. Roast for 25 minutes, turning the pan around halfway through, to prevent burning.

Transfer rhubarb to a bowl and mix in the cornstarch. Use an immersion blender to puree the roasted rhubarb. Set aside. Note: leave the oven on!

In a medium bowl, melt together the nut butter and coconut oil. Mix in the maple syrup, salt and cinnamon. Stir in the oat flour, cereal and flaxseed meal until well-combined and hydrated.

Line a 12-cup muffin tin with paper liners. Spoon a heaping tablespoon of the crust mixture into each paper liner and pat down with the back of the spoon. There should be some crust mixture remaining.

Spoon in a scant tablespoon of the rhubarb puree. Finally, spoon about a teaspoon of the leftover crust on top of the rhubarb.

Bake at 375 for 18-20 minutes. Remove from oven and let cool completely in the tin. Transfer the tin to your fridge and let chill a few hours or overnight. This will help set it up.

Remove from tin and serve. Refrigerate leftovers up to 5 days in an airtight container.

Roasted Rhubarb Granola Bites + My First Hiking Trip | xtinaluvspink.wordpress.com

Kings & Queens Half Marathon Recap + Vegan Quinoa Black Bean Salad

16 May

I ran my second half marathon this weekend! The Kings & Queens Half took place on Saturday in Pewaukee, WI. Despite it being mid-May, I don’t think the temperature surpassed 45 degrees, which made for quite the chilly run. Luckily, training had me running in colder weather, so I was relatively well-prepared, both physically and mentally.

My goal for this race was to improve my speed by one minute per mile. Not only did I achieve that goal, I blew right past it! Shaved 2.5 minutes off my pace, for a total of 33 minutes faster than last time 🙂

Kings & Queens Half Marathon Recap | xtinaluvspink.wordpress.com

Hair flying in the breeze, or is it my speed? 😉

The course was nice enough – plenty of hills punctuated the miles for several challenges along the way. Much of the course was on a bike path, so there was a huge lack of spectators and cheerleaders, something I very much missed. With no one cheering us on, I had to rely on my own motivations to push through the hills, the wind, the cold, the pain, and the miles in general.

The end was the best (duh!). I was about a quarter-mile away from the finish line when I finally saw it, and the crowd. With a blister on my toe and my thighs burning with each step, I took off as fast as I could! I spotted my boyfriend and parents, saw the professional photographers, and smiled wide and finished strong.

Kings & Queens Half Marathon Recap | xtinaluvspink.wordpress.com

I DID IT! WOO!

A volunteer donned me with a medal and handed me a rose, but all I wanted was that much-deserved banana and beer.

Kings & Queens Half Marathon Recap | xtinaluvspink.wordpress.com

I believe I told my mom, who took this pic: “either take the picture or shut up – I want a banana!” (sorry mom, I hope you understand!)

All of my running group friends had finished ahead of me, but waited at the end so we could snap a few photos together. I’m so thankful for that running group, for the motivation, friendship and community it provides me.

Kings & Queens Half Marathon Recap | xtinaluvspink.wordpress.com

Running group buddies! It was nice to have friends to start out the gate with, and to see them when I finished 🙂

Kings & Queens Half Marathon Recap | xtinaluvspink.wordpress.com

We packed up and headed to brunch – just as hail started to roll in(!).

There has since been a lot of foam rolling, compression gear wearing, and relaxing, but all in all, I feel pretty great. I’ve already set my next half marathon time goal, and now just need to pick one & register! But before that happens, let’s get to the recipe 🙂

Vegan Quinoa Black Bean Salad | xtinaluvspink.wordpress.com

This salad is quick, easy, delicious, and full of protein and fiber. The raw vegetables lend a nice crunch, while the quinoa and black beans give it a nice chew. It’s perfect as a main or side dish, and makes a great take-along salad for picnics or potlucks. Let it refrigerate overnight to really soak in the flavors.

Vegan Quinoa Black Bean Salad
Serves 8

  • 1 cup cooked and cooled quinoa
  • 1 can black beans, rinsed and drained (or 2 cups cooked dry black beans)
  • 2 bell peppers, different colors, diced
  • 2 jalapeño peppers, diced
  • 5 stalks celery, diced
  • 2 limes, juiced
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp organic sugar
  • 1/2 tbsp cumin
  • 1/2 tbsp paprika
  • 1/4 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp tarragon
  • Sea salt and black pepper, to taste

If you haven’t already, cook and cool the quinoa. You’ll need about 1/2 cup of dry quinoa, cooked with 1 cup of salted water or vegetable stock.

In a large bowl, mix together quinoa, black beans, and diced vegetables. Stir well.

In a small bowl, whisk together the lime juice, olive oil and red wine vinegar. Whisk in the sugar and spices. Adjust seasoning to taste.

Pour the dressing over the salad and stir to coat. Serve immediately, or refrigerate until ready to eat. Leftovers can be kept in the fridge up to 5 days.

Vegan Quinoa Black Bean Salad | xtinaluvspink.wordpress.com

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Wands for #MeatlessMonday and Ilka’s Blog and Marathons & Motivation for Sunday Fitness & Food Linkup. Also linking up with Running in a Skirt for Best of Blogs: May!

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