Just a little chocolate . . .

dinner 3/15

I made a great quinoa tabbouleh salad (will give recipe below) which I have had for lunch for the past two days.It is light and has given me great energy throughout the day at work. I also made vegetarian black beans which for dinner I  mixed with brown rice and avocado accompanied by a large side salad. Tonight I will have more beans and add a piece of fish and veggies. Then I will be onto new recipes (grilled chicken/sweet potato/asparagus on the menu for one night) but I will have made it through half the week with limited cooking and quick nutritious meals.

I have only had 1 workout so far but I have started out with a bang as I went to my first Cross Fit type class and the day was devoted to upper body. I did drills to warm up then bench press and pull-ups! I am feeling a bit sore and think I will continue to get sorer but I find mixing up workouts prevents boredom and helps with results. Yoga this evening will stretch me out and feel wonderful

Recipe for Mediterranean Quinoa Tabbouleh:

• 1 cup quinoa (cooked per package directions and let stand for 30 min at least to cool) – will expand to about 4 cups
• 2 small/medium tomatoes diced (I used romas)
• 1 can white beans (great northern) drained and thoroughly rinsed
• 1 cup chopped parsley (curly or flat leaf)
•  2 Tablespoons chopped fresh mint
• 2-3 lemons - juiced (fresh)
• 1/4 cup extra virgin olive oil
• sea salt to taste (limit – just enough to bring out flavor)

Cook quinoa as directed, let cool a bit while chopping tomatoes, parsley and mint. Drain and rinse white beans thoroughly – place all ingredients in bowl and add lemon juice from  fresh lemons. Stir in quinoa and mix thoroughly. Best to chill for several hours to bring out flavors.

 

ate almost all baby carrots before photo;)

Tags: beans, cooking, healthy recipes, quinoa