Back to Reality & Spin
Today was definitely a more difficult Monday than most. Being out of routine for a week and a half will do that to you though. It was so hard to believe that I actually had to get out of bed this morning. I felt like I needed one more day of recovery.
Thankfully, my inbox wasn't nearly as bad as I had anticipated. But I did start off the morning having to get my password reset. Good times.
Since there was no chance of running this morning, I hit up spin instead. There was a little voice in my head saying, "take the day off," but I knew getting to spin would be good for me, especially since it's been two weeks since I've been able to go.
While my legs were tired from Saturday's workout, I knew that the sweatfest would do me some good. And it did of course. My legs were cursing me the whole time, but I ignored them and pressed (peddled) on.
Back in the Kitchen
Jason picked up some peaches the other day along with extra jalapenos (used only half of one for the Tofu Banh Mi). I decided to make a Peach Salsa (just like the Pineapple Salsa only using 2 peaches in lieu of the pineapple). I had wanted to serve it over homemade seitan cutlets. But,I didn't have any cutlets, not even any store-bought.
The last time I went to Whole Foods, I had my bulk bag of vital wheat gluten, but it didn't make it home with me. I apparently sat it down and left it. So, no seitan. I ended up deciding to make a Lentil & Quinoa Loaf as I had frozen lentils on hand. I mostly based the recipe off my recipe for Lentil & Quinoa Sliders.
Lentil & Quinoa Loaf
Ingredients:
3 cups cooked lentils
1/4 cup quinoa
1/2 cup water
1 large or 2 medium carrots
1/4 white onion
1 flax egg (1 tbsp ground flax + 3 tbsp hot water)
1/2 cup oat flour
To taste: salt, pepper, chili powder, parsley, garlic powder
2 tbsp tomato paste
2 tbsp nutritional yeast flakes
Directions:
Preheat oven to 450 degrees and prepare a loaf pan.
Cook combine the quinoa and water in small sauce pan. Bring to a boil, cover and simmer approximately 10 minutes until liquid is absorbed.
In a food processor, pulse the carrot and onion. Add in the lentils and seasonings and blend until smooth with some lentil pieces still visible.
Transfer to large mixing bowl and add in oat flour, flax egg, nutritional yeast flakes, and tomato paste. Combine and reseason if needed.
Transfer to your loaf pan, smashing it down tightly. Cover with foil and bake approximately 30 minutes. Remove foil and bake another 30-40 minutes until firm.
I served this with the Peach Salsa, roasted carrots and roasted broccoli. The salsa turned out really well. It would be great over a salad as well.
Daily To-Enjoy List:
Today was definitely a more difficult Monday than most. Being out of routine for a week and a half will do that to you though. It was so hard to believe that I actually had to get out of bed this morning. I felt like I needed one more day of recovery.
Thankfully, my inbox wasn't nearly as bad as I had anticipated. But I did start off the morning having to get my password reset. Good times.
Since there was no chance of running this morning, I hit up spin instead. There was a little voice in my head saying, "take the day off," but I knew getting to spin would be good for me, especially since it's been two weeks since I've been able to go.
While my legs were tired from Saturday's workout, I knew that the sweatfest would do me some good. And it did of course. My legs were cursing me the whole time, but I ignored them and pressed (peddled) on.
Back in the Kitchen
Jason picked up some peaches the other day along with extra jalapenos (used only half of one for the Tofu Banh Mi). I decided to make a Peach Salsa (just like the Pineapple Salsa only using 2 peaches in lieu of the pineapple). I had wanted to serve it over homemade seitan cutlets. But,I didn't have any cutlets, not even any store-bought.
The last time I went to Whole Foods, I had my bulk bag of vital wheat gluten, but it didn't make it home with me. I apparently sat it down and left it. So, no seitan. I ended up deciding to make a Lentil & Quinoa Loaf as I had frozen lentils on hand. I mostly based the recipe off my recipe for Lentil & Quinoa Sliders.
Lentil & Quinoa Loaf
Ingredients:
3 cups cooked lentils
1/4 cup quinoa
1/2 cup water
1 large or 2 medium carrots
1/4 white onion
1 flax egg (1 tbsp ground flax + 3 tbsp hot water)
1/2 cup oat flour
To taste: salt, pepper, chili powder, parsley, garlic powder
2 tbsp tomato paste
2 tbsp nutritional yeast flakes
Directions:
Preheat oven to 450 degrees and prepare a loaf pan.
Cook combine the quinoa and water in small sauce pan. Bring to a boil, cover and simmer approximately 10 minutes until liquid is absorbed.
In a food processor, pulse the carrot and onion. Add in the lentils and seasonings and blend until smooth with some lentil pieces still visible.
Transfer to large mixing bowl and add in oat flour, flax egg, nutritional yeast flakes, and tomato paste. Combine and reseason if needed.
Transfer to your loaf pan, smashing it down tightly. Cover with foil and bake approximately 30 minutes. Remove foil and bake another 30-40 minutes until firm.
I served this with the Peach Salsa, roasted carrots and roasted broccoli. The salsa turned out really well. It would be great over a salad as well.
Daily To-Enjoy List:
- Spin class
- More cooking
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