Weather is warming up, so I ditched the oatmeal and am back to my regular scheduled smoothies. Checking out a new protein powder this week – Garden of Life Raw Chocolate. I have to say, I’m a fan! Vega is still my all time fav, and I always have at least one of theirs on hand. Currently the vanilla protein + greens. Both are good though and keep me hella full (especially since I don’t actually like food in the mornings).
Monday was taco fun! I made some homemade pinto beans (recipe below), though I halved it to prevent leftovers. My kids SUCK at eating them. I also made this tofu recipe, with a few mods. I used agave instead of honey (you know, bee vomit. Some vegans choose to use honey – I don’t), and added 1 tbsp of olive oil to the sriracha/agave to coat the tofu. Then I air-fried for 20 minutes at 350, shaking after 10. Layered rice, beans, tofu, and veggies, using tortilla chips at scoops!
Crissie’s Pressure Cooker Pinto Beans
- 1 bag pinto beans, soaked overnight or quick soaked, drained and rinsed
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1/2 bell pepper, diced (I prefer any but green)
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp red wine vinegar
- 2 tbsp white wine
- Salt and pepper to taste
- Heat the olive oil in the pressure cooker (I use an IP or a Cuisinart electric PC that has a sauté feature – if yours doesn’t do this step on a stove top)
- Sauté onion, garlic, and bell peppers until soft
- Add cumin, oregano, and stir
- Add beans, add enough cold water just to cover
- Add bay leaves
- Cook on high pressure for 45 minutes. I know it sounds like a long time (and it is), but the purpose is to make the beans fall apart so you get that refried bean consistency
- Let the pressure release naturally
- IF there is excess liquid, pour it off. You don’t want it soupy
- Remove the bay leaves and use an immersion blender or potato masher to purée the beans
- Add the wine, vinegar, and salt and pepper (I usually use 1 tsp of salt and 1/4 tsp black pepper)
- Simmer 10-15 minutes
Also had several other yummy eats. Veggie burgers, silken tofu “eggless” salad, and a red Thai curry soup with veggies and tofu too.
Last night we went out to eat – it was Dining Out for Life in 60 cities across the country to raise money for local AIDS service organizations. Participating restaurants donated a minimum of 25% of their proceeds to LGBT Life Center here in our area. My delightful dish was a chimichuri salad with a Beyond Meat burger!
I actually made it to hot yoga this week!!! Woo me! And I’m fully sore too. Went to a vinyasa flow class and it fully kicked my butt. Love it.
Also several runs too. Been a stressful week, so that helps keep me sane.
So our cat Ginny is a long haired sweetie pie. However, she had so many knots and mats that I started calling her the Dread Pirate Cat (get it – dreadlocks)? Anyway, Monday she had an appointment to get shaved. Now she looks like a lion, and it’s a little ridiculous, but I imagine she feels much better. And it turns out she really was just fluffy, and not fat!
The rest of the week was primarily work and school. It was definitely tough to focus this week – too much personal stuff going on. But, it’s not like I don’t get my stuff done, just been a little less enjoyable. Oh well.
Picked up the last of the plants for the garden! Cucumbers, zucchini, and yellow squash.
After working really hard for a long time, my eldest A learned on Tuesday that she got accepted to nursing school! Her cohort starts May 7th. Going to be a lot of work for her – she works full time too – but I know she can do it and I’m so incredibly proud.
Last night was definitely the best of the week. It was awesome to get out and about and de-stress with one of my favorite people. Honestly, it was a near perfect evening.
I’m looking forward to the weekend. It’s a friend’s bday costume party tomorrow night, and if I can get my papers finished, a theme park trip too!
Until then, other fun pics, including proof that Kuma hates mornings, just like the rest of us!