Recipe Recap
Last night I made a dish based off a recipe that we used to make quite often. The original recipe was from Better Homes & Gardens - Cheese Tortellini with Cannellini Bean Sauce.
I decided to try to recreate the sauce from memory because I was too lazy to pull out that cookbook, and I also had to figure out a different way to cook it as I didn't have any soy or almond milk on hand, no parmesan or tortellini.
So, here's what I came up with instead: Rotini with Sundried Tomato, Peppers & Basil Cannellini Sauce.
Rotini with Sundried Tomato, Peppers & Basil Cannellini Sauce
Ingredients:
4-5 oz whole-wheat rotini (penne would work as well), cooked per package directions
1/2 small white onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
6-7 sundried tomatoes reconstituted and chopped
1 tbsp minced garlic
1/2 cup no-salt vegetable broth (you may need more so keep on hand)
1/2 package silken tofu (firm)
1 can cannellini beans, rinsed and drained
2 tbsp nutritional yeast flakes
Handful fresh basil
Splash of lemon juice
To taste: salt, pepper, red pepper, dried parsley (was out of fresh)
Directions:
In food processor or blender, puree tofu, beans, broth, yeast, basil, lemon juice, and seasoning until smooth - should be a sauce-like consistency.
In large skillet, saute onions, peppers, and garlic until begin to soften. Poor in the bean sauce and stir in the sundried tomatoes. Re-season if needed. Allow to continue to cook until veggies are done (depending on how soft you like yours). If sauce begins to thicken too much, add in more broth.
Turn heat off and add in the pasta. Toss well.
This turned out to be really tasty. It's definitely a hearty, protein packed dish. Normally I go back for seconds, not this time. I was stuffed.
2 on Tuesday
This morning we got up early for a morning run. It was a brisk 72 degrees out. Kind of hard to pass up that opportunity. I just wish it wasn't dark so late. The river trails aren't really well lit. The only light you get is from street lights, which isn't very much.
Anyway, we got going and everything was really clicking for me today with the exception of a bloody toe (note to self, cut your dang toenails). I think it was the more pleasant temperatures and lower humidity. Jason was having some IT band pain so we really only ran the first mile together.
Luckily there were quite a few other runners out braving the dark so I didn't feel terribly uncomfortable running alone, and the sun finally started making an appearance somewhere around mile 2. I managed to sneak in 6 miles before having to call it quits to get to work.
During lunch, I went ahead and did biceps and abs. I went with a superset then topped it off with a dropset.
SS - 3x8
Hammer curls
Incline curls
DS
Dumbbell curls - 6, 8,10
Hello fried bis! This doesn't look like a lot written out, but my arms are already sore. I went with abs from Cathe's Power Hour DVD because it's short, sweet, and effective.
Avoiding Grocery Store
Once again, I failed to make it to the grocery store. Since I waited to start my run until 6 (trying to wait as late as possible so the whole run isn't in the dark), I didn't get to work until 7:45. Meaning I had to work until 4:45. I just couldn't stand the thought of having to brave the grocery store at 5, not getting home until 6, not eating until 7-ish. Yes, I'm very schedule oriented ;-)
I did have a few veggies left and some tofu at least. Jason picked up just a few things (like sweet potatoes) from a grocery store in our neighborhood. You're probably wondering why I didn't just stop in myself if it's so convenient.
Well, this store isn't exactly stellar unless you want something from the butcher shop or perhaps pickled pig's feet (not joking). Fresh veggies and vegetarian foods are not their specialty. But, in a pinch they work for something like sweet potatoes and bananas. Maybe bread, but only if you're cool with white bread.
Anyway, during lunch I started pressing some tofu for Grilled Tofu and Veggie Sandwiches. I then marinated the tofu in a simple balsamic sauce (balsamic vinegar, OJ, agave, salt, pepper, garlic powder).
I grilled the tofu along with zucchini and portobello mushrooms. I also added some roasted red bell peppers (jarred), fresh spinach and vegan cheese to the sandwich. And of course sweet potatoes made an appearance ;-)
This definitely hit the spot for a nice summery meal. I feel like it's been ages since it's been bearable enough to grill out.
Oh and in non-food related news, last night I signed up for my second half marathon - Soaring Wings Half Marathon. It'll be October 29. I'm both excited and nervous of course. I was really hoping to run with Jason, but don't really think his IT band is going to allow that one to happen. But, you never know right? Guess now it's time to get myself on a training plan...
Daily To-Enjoy List:
Last night I made a dish based off a recipe that we used to make quite often. The original recipe was from Better Homes & Gardens - Cheese Tortellini with Cannellini Bean Sauce.
I decided to try to recreate the sauce from memory because I was too lazy to pull out that cookbook, and I also had to figure out a different way to cook it as I didn't have any soy or almond milk on hand, no parmesan or tortellini.
So, here's what I came up with instead: Rotini with Sundried Tomato, Peppers & Basil Cannellini Sauce.
Rotini with Sundried Tomato, Peppers & Basil Cannellini Sauce
Ingredients:
4-5 oz whole-wheat rotini (penne would work as well), cooked per package directions
1/2 small white onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
6-7 sundried tomatoes reconstituted and chopped
1 tbsp minced garlic
1/2 cup no-salt vegetable broth (you may need more so keep on hand)
1/2 package silken tofu (firm)
1 can cannellini beans, rinsed and drained
2 tbsp nutritional yeast flakes
Handful fresh basil
Splash of lemon juice
To taste: salt, pepper, red pepper, dried parsley (was out of fresh)
Directions:
In food processor or blender, puree tofu, beans, broth, yeast, basil, lemon juice, and seasoning until smooth - should be a sauce-like consistency.
In large skillet, saute onions, peppers, and garlic until begin to soften. Poor in the bean sauce and stir in the sundried tomatoes. Re-season if needed. Allow to continue to cook until veggies are done (depending on how soft you like yours). If sauce begins to thicken too much, add in more broth.
Turn heat off and add in the pasta. Toss well.
This turned out to be really tasty. It's definitely a hearty, protein packed dish. Normally I go back for seconds, not this time. I was stuffed.
2 on Tuesday
This morning we got up early for a morning run. It was a brisk 72 degrees out. Kind of hard to pass up that opportunity. I just wish it wasn't dark so late. The river trails aren't really well lit. The only light you get is from street lights, which isn't very much.
Anyway, we got going and everything was really clicking for me today with the exception of a bloody toe (note to self, cut your dang toenails). I think it was the more pleasant temperatures and lower humidity. Jason was having some IT band pain so we really only ran the first mile together.
Luckily there were quite a few other runners out braving the dark so I didn't feel terribly uncomfortable running alone, and the sun finally started making an appearance somewhere around mile 2. I managed to sneak in 6 miles before having to call it quits to get to work.
During lunch, I went ahead and did biceps and abs. I went with a superset then topped it off with a dropset.
SS - 3x8
Hammer curls
Incline curls
DS
Dumbbell curls - 6, 8,10
Hello fried bis! This doesn't look like a lot written out, but my arms are already sore. I went with abs from Cathe's Power Hour DVD because it's short, sweet, and effective.
Avoiding Grocery Store
Once again, I failed to make it to the grocery store. Since I waited to start my run until 6 (trying to wait as late as possible so the whole run isn't in the dark), I didn't get to work until 7:45. Meaning I had to work until 4:45. I just couldn't stand the thought of having to brave the grocery store at 5, not getting home until 6, not eating until 7-ish. Yes, I'm very schedule oriented ;-)
I did have a few veggies left and some tofu at least. Jason picked up just a few things (like sweet potatoes) from a grocery store in our neighborhood. You're probably wondering why I didn't just stop in myself if it's so convenient.
Well, this store isn't exactly stellar unless you want something from the butcher shop or perhaps pickled pig's feet (not joking). Fresh veggies and vegetarian foods are not their specialty. But, in a pinch they work for something like sweet potatoes and bananas. Maybe bread, but only if you're cool with white bread.
Anyway, during lunch I started pressing some tofu for Grilled Tofu and Veggie Sandwiches. I then marinated the tofu in a simple balsamic sauce (balsamic vinegar, OJ, agave, salt, pepper, garlic powder).
I grilled the tofu along with zucchini and portobello mushrooms. I also added some roasted red bell peppers (jarred), fresh spinach and vegan cheese to the sandwich. And of course sweet potatoes made an appearance ;-)
This definitely hit the spot for a nice summery meal. I feel like it's been ages since it's been bearable enough to grill out.
Oh and in non-food related news, last night I signed up for my second half marathon - Soaring Wings Half Marathon. It'll be October 29. I'm both excited and nervous of course. I was really hoping to run with Jason, but don't really think his IT band is going to allow that one to happen. But, you never know right? Guess now it's time to get myself on a training plan...
Daily To-Enjoy List:
- Morning run with hubby
- Grilling
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