Let the BEET control you

I am now officially in yoga teacher training (WOO!). I am in class 4 days a week which means I am running around town like a crazy lady. I could not be happier to be this nutty women. This is one step closer to taking back my happiness and I am super jazzed about my choice.

OMwork! Anatomy!

OMwork! Anatomy!

I must say though that as I begin my journey into yoga school I am trying to be incredibly mindful of the little things that make my day better. The sun has been out during my drive to work this week. This is small but wonderful.

how could you not be in love?

how could you not be in love?

A consequence of my super busy schedule is I am eating all of my meals on the go. I prepped for this shift in schedule by purchasing a ton of yogurt and fruits this past weekend. Also, I have been in the mood for clean delicious salads. I have been jones-ing for beets.

on the go. lunch, snack and dinner.

on the go. lunch, snack and dinner.

Beets and I were not friends for a very long time. In the past few weeks I have started to really dig them.

Below are two recipes that I created this week and have found to be quite delicious! Enjoy!

Beet and Spinach Salad

low calorie, balanced.

Ingredients:

4 unsulfered apricots chopped
3 walnuts – crushed
1 c spinach
1 c mixed greens
2 beets (cooked and peeled) cubed
3/4c shredded carrots
1 laughing cow blue cheese cut into small pieces

Dressing:

1 tbsp balsamic vinegar
1 tsp strawberry jam

Directions:

Prep all salad ingredients and place in container. Mix together dressing ingredients and place in small air tight container.

Beet Fruit Salad

112

Ingredients:

small green apple chopped
2 beets (drained and peeled) chopped
3/4c carrots
4 unsulfered apricots chopped
1 small pear chopped
1/8 c granola

This is all helping me stay grounded and focused while managing all of the tasks I have taken on. HAPPY FRIDAY! Let the BEET control you!

I need a break after this VERY long week.

I need a break after this VERY long week.

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20 minute delicious chili

As stated in a previous post, we recently became subscribed to Vegetarian Times and it is awesome. This past week I made another one of their under 400 quick chili recipes and it was a hit. This recipe took maybe 2 minutes of prep and the rest of the time the ingredients were simmering.  Its simple, easy, and yummy… the perfect busy week combo.

Tempeh BBQ Chili with Slaw 

(vegan and gluten free)

simplicity is key.

simplicity is key.

Ingredients:

  • 2 packages of tempeh- crumbled (I just chopped them up)
  • 1.5 c of bbq sauce (gluten free)
  • slaw mix (we purchased the broccoli slaw mix from Wholefoods)
  • 2 tbsp rice vinegar
  • 2 cans of pinto beans (rinsed and drained)
  • .5 c of water

Directions:

Place the crumbled tempeh and bbq sauce in a large skillet (have a lid ready). Mix the ingredients on a medium heat and then add beans. Mix in water (as much or as little was you want), cover and let simmer for 20 minutes. YES IT IS THAT EASY.

In a separate bowl mix the slaw and vinegar together and let sit for 20 minutes.

Serve chili layered with slaw and viola!

Note: You could add chopped tomatoes, kidney beans, corn, mushrooms,  and/or onions to the chili!