Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Black Bean’ Category

Bunnies, cats and death on Meatless Monday

This is my first post inspired by another’s blog.

A beautifully written account of death and how one can react to it was published here by rabbitheartedjo. It was about a decomposing rabbit that she offhandedly saw in the road. It really opened my eyes to how different people with different minds, thoughts, even disorders…think so much differently than I do in incredibly similar situations. Do we choose how we react? Do our brains all intrinsically work the same but we program ourselves to react positively/negatively/indifferent to certain things? I do know for certain that I programmed my own disorder and I can program myself out, but what about others? Is it deeper? Harder? More complicated than that? How do our minds work?

I once was going on a walk, as I very very often do during the summer. I hear a terrible thud in front of me and watch as a beautiful black cat (much like the one I have now) is thrown from under the tire of a car in the middle of the road. Another passerby, who’d also witnessed the entire ordeal, asks me if there’s anything we should do. We walk out into the road, damn any car who wants to get by…they can go around us. We lean down over the cat. He’s gurgling, barely breathing. I think he can see me, but I’m not sure. It seems almost as if he’s looking through me. I ask the other passerby if we ought to move him. I touch the cat’s head, letting him know someone was there. His eyes glaze over in a way I’ve never seen before…the light literally fading out of them. His stomach goes flat. His last breath. His head hits the pavement, slowly, sadly. He dies under my gentle touch. We don’t know what we should do. He’s gone. So we just leave him. He was hit far enough to the side that people will probably just avoid his body.

It was by far the saddest thing I ever witnessed in my life.  I was happy though. Happy to know that in those last seconds, if he couldn’t see me, maybe he could feel me. He could feel that someone was there. That someone gave a shit that he was dying. Someone cared. The person who hit him didn’t bother stopping.

In the weeks to come, I would go walking. I walk to the post office pretty much every day, it’s a great way to get exercise. I would pass by the cat every day. Nobody bothered to move him . City workers never came to remove his body from the road. I watched him decompose. Deteriorate. Little by little, day by day. I wished I had brought a camera. I wanted to take a picture of him every day to remind myself how the cycle of life works. Dust to dust. Eventually, he was nothing but a small smear on the pavement. He was gone. Again.

It was the first time I’d ever witnessed real death. Yes, I’ve been to funerals. I’ve seen dead people. Dead things. Dead animals in the road. I’ve seen animals get hit and die. But having something basically die in your arms is so much different. Watching their eyes go from alive to dead. It was heart-wrenching.

And it was a most poignant and beautiful reminder that I was alive.

This experience was one of the first indicators that I had a problem I needed to fix.

Life is so wonderful. I adore being alive. I fear death. It’s pretty much the only thing I fear at all. I cannot let that affect how I live though. I live life every single day to its fullest. It’s incredibly difficult for me to sit and do nothing. I have to squeeze everything I can out of every minute of every day. I have to be HAPPY, there’s no time to waste one more damned second being depressed. Because you never know.

You never know when you’ll get hit by a car.


Apple & Cinnamon Whole Grain Breakfast Strata
serves 6 to 8Taken from:

8 eggs
2 cups 1% milk
1/3 cup organic cane sugar OR dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon, plus extra for dusting
1/2 teaspoon nutmeg
2 pounds whole-grain loaf, sliced 1/4″ thick crosswise
3 medium firm apples (about 1 1/4 pound), cored and sliced 1/4-inch thick

For the glaze
3 ounces cream cheese
2 tablespoons agave syrup
2 tablespoons 1% milk
1/2 teaspoon vanilla

Lightly butter or oil a 9×13-inch casserole dish. In a medium mixing bowl, whisk the eggs thoroughly. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until thoroughly combined.

Cut the crusts off the bread slices, cutting each slice into a rectangular shape. Layer half of the bread slices in the bottom of the baking pan. Layer all of the apple slices on top of the bread. Top apple layer with the other half of the bread slices.

Pour the egg mixture over the layered bread and apples. Cover refrigerate overnight. (Note: The casserole can be baked immediately, but expect it not to be quite as dense and uniform in texture.)

When ready to bake, heat the oven to 350°F. Cover the strata with aluminum foil. Bake for 35 minutes, then remove foil and bake another 15 minutes. (Note: If your strata is coming straight out of the fridge, still cold, add an additional 10 minutes to the covered baking time.)

For the glaze, warm all of the ingredients together in the microwave or on the stovetop until quite soft. (I microwaved mine for 45 seconds.) Whisk thoroughly in a fork, then drizzle over the warm strata. Dust lightly with cinnamon.

Let the strata stand for 10 minutes to firm up, then serve with maple syrup and fresh fruit.

*I’m not certain why this was only mediocre. It had everything in it that I wanted, I don’t think I let it bake long enough, the eggs weren’t completely set. I would suggest that if you make this you let it bake a bit longer than instructed. Otherwise, it wasn’t terrible. Just not what I’d hoped for.


“Matar Paneer” inspired Soup with Peas, Goat’s Cheese and Chickpeas

2 cups home-canned crushed Tomatoes
2/3 cup Chickpeas
1/2 cup Peas
1/4 small Onion, diced
Fresh grated Ginger
1 oz Goat’s Cheese
1/2 t Coriander
1/2 t Paprika
1/3 t Cumin
1/4 t White Pepper
Fresh chopped Parsley
Salt to taste
Pine Nuts
1 T Olive Oil

Bring the crushed tomatoes to a simmer and let the chickpeas cook and soften in that for about 10 minutes. Add the corriander, cumin, paprika and white pepper. A bit of salt. Blend all that in a blender. Add the puree back to the pot and keep warm. While that is cooking, sautee the sweet onion, peas and fresh grated ginger in the olive oil. Add all that to the puree and let that get warm together for about another 5 mins. Melt in about an oz of goats cheese. Served with pine nuts on top and another little drizzle of olive oil for taste.

*This was incredibly delicious!!!  I actually feel incredibly smart for coming up with this. A friend and I were having a discussion about a certain Indian restaurant that I just love. The Matar Paneer is my favorite dish there (there’s lots I haven’t tried, but the last time I went, this was my favorite hehe.)  So I came up with this to sort of match those tastes. Just….wow. I was blown away with how perfect this came out. Very much made up for my disappointing breakfast! And PACKED with protein and good things for my body!


Black Bean and Spinach Tomato Sauce on Whole Wheat Linguini

Ohhh heck if I remember how I made this. Crushed tomatoes, 1.5 diced Romas, 1/3 can of drained black beans, handful of spinach, sliced mushrooms, garlic and onion (caramelized first in some olive oil and butter) and 1/4 cup parmesan melted in. Fresh chopped parsley, basil, some crushed red pepper, lime juice, a little sherry vinegar, S&P…put that on some whole wheat linguini. VERY good, very good for you and VERY filling! I didn’t finish this entire bowl. I just tossed the rest when I was full.

I’m learning now that I go to the grocery store and don’t even look at the candy. I feel for a split second before I walk in that I might want something sweet, and that its ok if I do. But then my mind wanders, I go into “I’m out of this” and “Do I need that?” and “How much is this compared to the other place?” mode and it completely slips my mind that I wanted candy in the first place. That never used to happen. I used to have to actively avoid walking by candy so it wouldn’t torture me. Now I think about it so little that I don’t even realize I’m standing right by it. I walk out and get in my car. Halfway home I remember “Oh yeah, I wanted to get something sweet…oh well, I forgot I guess.” My mind and thought processes are changing.

And it’s wonderful.

Exercise: 1 hour at the gym (husband woke up early and was here all night, so no yoga)

Selling my Harley

As a way to get the hell out of here and into my own awesome little place, I’m selling my Harley Davidson.

This makes me EXTREMELY sad.

There’s a million reasons why this is the very best option for me though. If I sell it, I won’t have to shell out extra for garage space in an apartment (a lot of them don’t even allow motorcycles), I can save the money on the insurance, and really I plan on living in an area where I can walk everywhere. Ultimately when it comes down to it, don’t need it. Also, I can pay off a lot of my credit card debt with the money I make from it so I can start from scratch again.

I’m still going to ask my dad if he can help me with a security deposit though. Even if I sell the bike I could really use the help…and he’s rich. I think he’ll be willing to give me $400 for a deposit. I’d even be willing to pay him back if he wanted. I’ve done it before. Actually, I’ve only ever asked my dad for money once before, and even then it was a loan which I have since paid back. I NEVER ask my dad for money. Though I have a feeling that he may feel….obligated to help me in this situation. My mom left him because he had not one, but two affairs. It would be good karma for him to help me right now.

I’m hoping to be out of here within a couple weeks. It was originally planned for maybe a month or two.


Lemon Ricotta Souffle Pancakes with Banana and Walnuts

Adapted from:

3/4 cup (75 g) of all purpose flour
1/3 cup (63 g) of sugar
1/2 teaspoon salt
4 eggs separated
4 tablespoons of unsalted butter (2 melted and 2 for the pan) (I did not use extra butter on the pan, I just sprayed it with oil)
2/3 cup (165 g) of ricotta, whole or part skim
1/4 cup (60 ml) of lemon juice
zest of a lemon
1/2 teaspoon of vanilla
1/4 cup (42 g) of fresh or frozen berries (I used sliced bananas and chopped walnuts)
Turbinado or raw sugar for sprinkling over the top
Confectioners sugar for a light dusting
A light maple syrup or Lyle’s golden syrup

Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.

Mix flour, sugar and salt in a bowl.

Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.

Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

Add the flour mixture to the wet mixture and combine well.  Add a small dollop of the egg whites and mix in to lighten the batter.  Add the remaining egg whites and fold in with a spatula until combined.

Remove the pan from the oven and put 2 tablespoons of butter it it.  When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven.  Bake for 20 to 25 minutes.  When the pancake is puffed and lightly browned on top it is ready.

Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.


*This was an awesome way to use up the last half of banana that I had! This turned out so much thicker and fluffier than I thought it would. There seemed to be such a small amount of batter, then I folded in the beaten egg whites and it really made a massive difference! DO THIS step!


Black Bean Soup

1.5 cups Beef Stock
3/4 cup Black Beans (I used canned)
1 small Carrot, shredded
1/3 cup Corn
1/4 Onion, chopped
1 small clove Garlic, grated/minced
1/2 t Cumin
1/2 T Chili Paste
1/2 T Lime Juice
1 Bay Leaf
Fresh chopped Parsley
Dollop of Sour Cream
1 T Olive Oil
S&P to taste

Heaven knows I’ve probably missed something! I added the beef stock first along with about 1/3 cup of black beans and let it simmer for about 5 minutes. I took a potato masher and mashed up the beans into the stock. I added the rest of the beans, carrot, corn, garlic, cumin, chili paste, lime juice, bay leaf and parsley. I let that simmer, uncovered, for about 15 minutes. I added S&P. I took it off the heat and threw half of it into a food processor and pureed it. Then added it back into the rest of the soup. Throw in a dollop of sour cream and mix it in. Yeah this soup was ridiculously delicious! I LOVE black beans! GREAT form of protein and an awesome energy boost before working out!


Strawberry Balsamic Chicken

Adapted from:


4 (8 ounce) containers strawberry yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar (I only needed half the amount of sugar since I had a honey sweetened Greek yogurt)
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)
1/2 cup Mushrooms
Fresh chopped Tarragon

I seared strips of chicken in olive oil, salt and pepper until cooked through. I blended together the yogurt, 2 strawberries, balsamic, lemon juice, the cinnamon, sugar and salt in a processor. When the chicken was done, I removed it from the pan, but used the remaining oil, juices to sautee the onions and mushrooms. I also added the parsley, mint and tarragon to the sautee. When the onions were translucent, I dumped the yogurt/balsamic mixture in along with 4 sliced strawberries. I allowed that to cook down for about 10 minutes or so. I added a tiny bit of flour to thicken it up but you don’t have to do that if you like a thinner sauce. When the sauce was done, I took it off of the heat, threw in the chicken and coated them in sauce, then put it all on some brown rice.

*I adore this recipe. I’ve made it a few times in my day and I usually make it just a little different every time. I think strawberries and chicken are a great combo, fruit and chicken tend to be pretty amazing together. I was in a creamy sauce sort of mood tonight and this was delicious!

Well I lost an hour of work today due to the time change. So I’d better get to bed so that I can get up nice and early! Love you all, I’ve got SO much work to do in the next few days. I hope I can get that bike sold quickly…as much as I don’t want to sell it, it’s going to be a HUGE help in the end.

Is it bad that I’m far more sad to part with my Harley and my cat than I am to part with my husband?

Exercise: 1/2 hour of yoga, 1 hour at the gym

Quick post

I had a lot to do and therefore didn’t get my post in for today until late, sorry about that. I still took pics of everything! I had a major project to start though and so took all of my time doing that. I actually have to get that one finished today so my next post might be short too. I will let you know if I was able to finish it! I try to get my stuff done by 7 so I can go to the gym, come home, make myself dinner, relax for a little while then go to bed. I think I can get it done!


Strawberry & Cream Stuffed French Toast Casserole
Makes: 12 Servings  |  Prep Time: 30 minutes  |  Cook Time: 1 hr
To print recipe click here


  • 1 loaf of Challah Bread
  • 6 Eggs
  • 1 3/4 cup milk
  • 1/2 cup whipping cream
  • 3/4 cup sugar
  • 1/8 cup Bailey’s Irish Cream
  • 16 oz Cream Cheese (room temperature)
  • 1 quart Strawberries
  • 1/2 of lemon’s juice
  • cinnamon

This recipe is best made the night before you plan on serving.

Butter a 9×13 baking dish. Tear half the bread into pieces and cover the bottom of the baking dish completely.

Blend softened cream cheese, 1/4 cup of sugar and 1 egg in a bowl. Spread evenly over top the challah bread pieces in the baking dish.

Next slice strawberries and cook in a saucepan over medium heat with 1/4 cup of sugar and the juice from half a lemon. Cook till strawberries are soft and juices begin to bubble, about 5 minutes. Remove from heat and let cool. Once cool, spread evenly on top of cream cheese layer.

Tear the remaining Challah bread into pieces and place on top of strawberries covering them completely.

Lastly mix milk, cream, and 1/2 cup of sugar in a bowl. One by one blend in 5 eggs. Fold in Bailey’s Irish cream and evenly pour mixture over top of casserole. Sprinkle with cinnamon.

Cover and refrigerate for 6 hours or for best results, overnight.

Preheat oven to 350 degrees. Uncover casserole and bake for 45 minutes to an hour depending on how firm or soft you like your french toast. Drizzle with maple syrup and serve warm.

*This was really good despite the fact that I didn’t care for the look/texture of the cream cheese…it was sort of “grainy”-looking and I wished it was smoother, more custardy-looking. I will have to try this again with a different cream cheese filling and see if I like the results better!


Southwestern Quinoa Salad

Ingredients Serves 8 servings
1 cup quinoa
1 tbsp butter
2 cups chicken broth
12 cup green bell pepper (diced)
12 cup red onion (diced)
1 cup corn
15 ozs black beans (drained)
14 cup chopped cilantro
1 tomatoes (diced)
12 cup fresh lime juice (taste)
2 tbsps red wine vinegar
2 tbsps olive oil>
1 tbsp adobo seasoning
12 cup feta cheese
black pepper
1 Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
2 Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

*LOVED this! It was a perfect compliment to the “bad-for-me” breakfast that I had! I just wanted something really super light, so a salad was perfect! I also wanted to be certain to get in lots of protein before my workout, so the black beans and quinoa were key!


Peking-Style Pork Chop/Spare Ribs(Strawberry Pork Chop)(Ching Du Pai Gu) (京都排骨)

Yields: 3-4 Servings
Cooking Time: 30 min
Total Time: 2 hours 30 min


  • 3 Pork Chops cut into 5-7 cm pieces (2-3 inches) OR 500 gm of Pork Spare Ribs (1 lb)
  • 100 gm Potato starch or Corn starch (1/2 cup)
  • 500 mL of water (2 cups)
  • 1 egg white
  • 5 ml of Sesame Oil (1 tsp)
  • 10 gm of Baking powder (2 tsp)
  • pinch of salt


  • 100 gm of Strawberries, smashed (about 3 oz)
  • 30 gm packed brown sugar (2 1/2 tbsp)
  • 30 mL of Soy Sauce (2 tbsp)
  • 45 mL of Hoisin Sauce or Kecap Manis (3 tbsp)
  • 30 mL Chinese Rice wine or Sake (2 tbsp)
  • 30 mL Oyster Sauce (2 tbsp)
  • 15 mL Korean Hot pepper paste (Gochujang) (2 tbsp)
  • 10 mL Srichacha Chilli Sauce (or any hot sauce) (2 tsp)
  • 45 mL of water (3 tbsp)
  • 30 mL Vinegar (2 tbsp)
  • 5 mL sesame oil (1 tsp)


  • Prepare the batter, combine the potato starch or corn starch in a large bowl and mix it well with water.  Leave it on the counter for 2 hours.  It should separate into two layers.  Drain of the water, and add in the egg white.  Mix until the batter becomes runny.  Add in the sesame oil, baking powder, and salt.
  • Prepare the meat.  Cut the pork into 5-7 cm (2-3 inch) pieces.  Pound the pork with a kitchen hammer, meat tenderiser or heavy pot to flatten it.  This will make the pork very tender.
  • Add the pork to the batter and coat it evenly.
  • Heat the oil to medium heat at 180 C (350 F), and fry the pork until a little golden (about 4 min).  Remove the pork and let it drain on paper towel.  Let it cool slightly before frying the second time.
  • Heat the oil to medium-high heat to 190 C (375 F) and fry the pork again for 2 min until they become very golden brown and crispy.  Remove and drain again.
  • Combine the ingredients for sauce and then put in a pan or wok on medium heat.  Let the sauce boil and reduce in volume by about 1/2.  It should become sticky and and glossy.
  • Add in pork, coat the sauce evenly, and serve with rice

*Someday I may attempt a real deep-fry, but I was simply too anxious to try it today. I’d already had a really crazy unhealthy breakfast, so I wanted to keep the oil consumption down to a minimum. In retrospect, I shouldn’t have even tried this one today, I should have done something simpler. I was really curious about this batter though and wanted to see if it was possible to get the crispiness described using only a little oil. The results were still delicious, but I’d rather try the full deep-frying method next time. I’ll have to pick a day where I eat mainly healthy for the rest of the day and add this in at the end! Otherwise, this was absolutely delicious! I’d love to get that crispy texture though! I served this with shredded carrots and orange sweet pepper strips on a bed of sticky rice.

Once again, sorry this post was so late and quick! I will do better tomorrow!

Exercise: 1/2 hour of yoga, 1.5 hours at gym

Sorry I talk about the sunrise so much…

…but today’s was once again spectacular!

I just can’t believe I’ve been missing out on this for most of my life. It makes me SO happy. It reminds me that today is another wonderful day and I am alive. I love being alive.

I accidentally woke up at 4:30AM today. Jack teh kitteh was scratching at our door which tends to wake me up. He usually tries to get our attention for bout 45 seconds till he gives up and goes back to sleep. He normally does this around 5:30 AM. I checked the time and for some reason concluded that it was 6:30AM and couldn’t understand why my alarm had not gone off. I switched the alarm off, got up, and went to make a pot of coffee. I sat at my computer for a good 10 minutes before finally actually LOOKING at the time. 4:50….4:50???? I mean, I like getting up early but this was ridiculous! I decided I should try and get a little more shut eye. I set my computer to play “Exit Music (For A Film)” by Radiohead in an hour (not even properly hitting me what a perfect song it is to wake to, just knowing it was soft and wouldn’t jerk me awake) and, after grabbing Jack off of my laptop table (unfortunately AFTER he spilled a cup of water all over me, at least it didn’t get on the laptop!), went to sleep. The alarm went off gorgeously and I even dozed back off for an extra half an hour. 6:45 is a FAR more reasonable time to wake when you have to be at work at 11.

And I didn’t miss the stunning sunrise. So many shades of red, pink, blue, green and purple it would have blown your mind. I’ll be thinking about it all day!


Cauliflower and Goat Cheese Frittata

  • 3-tablespoon extra-virgin olive oil
  • 1/2 medium head of cauliflower cut into florets
  • Sea salt
  • 1 large onion, halved and thinly sliced
  • 3 small garlic cloves, thinly sliced
  • 6 large eggs, at room temperature, lightly beaten
  • 2 tablespoons dry breadcrumbs
  • ½ cup of goat cheese crumbles
  • 2 teaspoons thyme leaves
  • Freshly grated Parmesan cheese


Preheat the oven to 400°. In a tray toss the cauliflower florets and 2 tablespoon olive oil, season with sea salt, pepper and red pepper flakes and bake for 25 minutes until golden. Add 1 tablespoon of olive oil to a cast iron skillet, the sliced onion the green onions and saute, stirring occasionally, until the onion is softened, about 3 minutes. Reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer. Add the roasted cauliflower. Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of sea salt. Pour the eggs over the cauliflower and the goat cheese crumbles. cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. Sprinkle the breadcrumbs, freshly grated Parmesan cheese and the thyme over the frittata and bake until it is just set, about 3 minutes longer. And slide it onto a work surface or platter. Cut the frittata into wedges and serve warm or at room temperature with some salad greens. Enjoy.

*I of course broke up a couple small slices of fresh French bread and added the crumbles next to the roasting cauliflower after they had about 8 minutes more to go. I crushed them in my hand as I added them on top of the frittata, leaving some big pieces in with the smaller ones. I had NO IDEA that roasting cauliflower gives it such a sweet taste! WOW! It took me forever to decide what I was in the mood to eat this morning, I decided I didn’t want meat, but I wanted something savory. This was absolutely spectacular! I don’t know that I feel like doing meat at all today…maybe I’ll start a  Meatless Monday sort of thing?
NOTE:  I HAVE in fact decided to start participating in “Meatless Mondays”! So now every Monday I will cut meat out entirely for the day!


I was at work so once again I had the Tomato Caprise Sandwich with a banana. Normally I would also have a soup with this, but BOTH of the soup choices had meat in them! So I nixed the soup and went with the only meat-free sandwich we have. It filled me up just fine, I even went to the gym to work out after work and my stomach didn’t even growl by the time I got home. It’s odd not really being on a “schedule” anymore with meals. Eating when you’re hungry or not eating when you’re not hungry is sort of a foreign concept to me. I used to ALWAYS be hungry. I’ve also slowed down 10 fold on the junk and treats now that it’s no longer Christmas.  I’m feeling a ton thinner and look better! My clothes are starting to fit me better agian. My jeans are still tight, but thats to be expected. Its OK.


Curried Chickpeas and Black Beans

Taken from:

2 tsps vegetable oil
1 cup onion (chopped)
1 tbsp gingerroot (minced peeled)
2 tsps curry powder
1 diced tomatoes (ounce can diced tomatoes undrained)
18 tsp salt
15 ozs black beans (rinsed and drained)
15 ozs chickpeas (garbanzo beans rinsed and drained)
13 cup fresh parsley (chopped)
1 tbsp lemon juice
1/3 tin of Pineapple chunks (plus a little of the juice in place of the lemon juice)
Pinch of Cardamom
1Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; sauté 3 minutes or until tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans, and chickpeas; stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh parsley and lemon juice. Serve warm.
*This came out super delicious! I served it on top of some just plain white rice and it was a great little vegetarian meal full of protein and good stuff! Perfect for an after-workout meal! I was also sure to nix anything like chicken or beef stock to thin it with and instead went for tomato juice.
My day at work was great, my “girlfriend” talked to me a bunch and we had fun! Maybe she felt obligated to talk to me since I was helping her? I like her.
I went to work out after that and had a really hard time keeping my heart rate up. I don’t know what it was other than the fact that I’d already been on my feet running around for most of the day. Not sure what else would have caused that. I was BUSHED when I got home. I made a nice easy dinner and then went straight to bed for the most part. It was a looooong day and I was just so tired.
Exercise: 1/2 hour of yoga, 1.5 hours at the gym