So this afternoon I headed to Whole Foods for a couple of dinner ingredients and to see if they had the sacred PB Larabars (NO). Here’s what I walked out with:
- Ezekiel Sprouted Grain Tortillas
- Bear Naked Heavenly Chocolate Granola
- PB Puffins
- Cedar’s Garlic & Artichoke Salsa
- Black Beans
- Z Bars (Brownie) & Larabars (Cashew and Jocolat)
- Annie’s Dressings- Goddess & Woodstock
- Smoked Salmon
On the way home I had this for a snack:
The Chocolate Cherry Jocolat Larabar. This was really good! I was surprised by how tart it was- you can definitely taste the dried cherries. My only complaint was that I ate it too fast. Next time I want to try the Chocolate Orange flavor.
After I got home from WF and started unloading groceries, I couldn’t stop smelling patchouli. It was bizarre.
I do not own anything even remotely patchouli scented, but I realized my hands smelled really strongly of the stuff. I didn’t go near the health and beauty section, so all I can figure out is that maybe whoever used the handbasket before me was doused in essential oils. It was so strong that when Brian came in from work, the first thing he said was, “YOU STINK, HIPPIE!” And then he asked if I had been hanging out with gypsies.
OH- I also happened to run into Joy at WF (’cause that’s where all the cool kids hang out) and she’s letting me borrow the final vampire book, Breaking Dawn! I just finished the 3rd book this morning and am really excited that I don’t have to sneak out to Target tonight to score the 4th.
For dinner I made up a casserole that turned out amazingly, if I do say so myself. Here’s a shot of the sauteed veggies:
And the final product:
Mexican Quinoa Casserole
- 4 cups cooked quinoa
- 1 Tbs lime juice
- 1 can black beans, drained and rinsed
- 1 Tbs olive oil
- 1 Tbs minced garlic
- 1 red pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 can of petite diced tomatoes, drained
- 1/2 tsp salt
- 1 tsp cumin
- Tabasco (optional; I used the Chipotle flavor)
- Reduced-fat shredded cheddar cheese- maybe 1 cup?
Preheat oven to 350.
Heat olive oil in a large saucepan. Add garlic, red pepper, zucchini and squash to pan. Add salt and cumin and sautee until vegetables are soft (approx 10 min). Add drained diced tomatoes and heat through. Add a few shakes of tabasco, if using.
Add lime juice to quinoa and stir.
Spray a 2.5 quart casserole dish with cooking spray. Add quinoa to bottom of dish and press flat with back of spoon. Layer drained black beans on top of quinoa. Spoon veggie mixture on top of beans, and sprinkle cheddar over the veggies to cover. Place lid on casserole dish and bake for 20 minutes or until cheese is melted.
Straight out of the oven:
We ended up topping this with salsa, plain yogurt, cilantro and guacamole… I ate it with baked tortilla chips, but it would be great in a burrito, too (lunch tomorrow?).
Oh, almost forgot: Target had these cute little hundred calorie packs of guacamole!
They come three to a box, and each packet has 100 cal, 8 g fat and 4 g fiber. They’re pretty substantial, so Brian and I split one for our casserole topping.
Training Update: This morning I ran 5 miles at the lake, alternating 2 minutes of sprinting with 2 minutes of running/jogging. It was SOOO windy… and I saw a squirrel eating half of a full size Hershey bar. Too bad I don’t run with a camera.
Off to try to scrub off the patchouli stink and then read about teenaged vampires. Don’t be jealous.