Somehow I’ve managed to fill up my entire weekends with activity through January and February. The old me might see this as a bit of a problem but the new me that’s trying to be more open and do more things is attempting to embrace a fuller Sunday schedule. I love spending that time relaxing with friends but am not gonna lie – I miss having my Sunday afternoons to cook and relax and am adjusting to this new routine.
Since I didn’t cook on Sunday I had no viable options for a packed lunch yesterday. I actually wasn’t too concerned because my new breakfast kept me full until 1pm. That never happens! When I finally got hungry I walked myself over to Java Green to pick up the Bibimbap which is various veggies served over brown rice with chili sauce. Light, filling, and a good clean lunch.
I ate all my veggies and about 3/4 – 1c of the rice and was surprisingly full. I’m attributing it to breakfast curbing my appetite.
For a snack at the end of work I had some pistachios and then headed to Trader Joe’s. The store was surprisingly empty for a Monday night after work and I was home in no time. I had soaked some Great Northern beans before work in the morning so I rinsed them and set them to boil away on the stove.
Do you ever turn on the tv (I love the evening news) only to realize you’re not in the mood? Well that happened yesterday. Instead I flipped it off, turned on some music and proceeded to cook away for 2 hours. It was actually amazing. When my play list ran out I just kept the apartment quiet and loved it. And I cleaned as I went so I avoided a big mess. So, what did I make?
Well, first I roasted some carrots and half a head of cauliflower.
I made a lot of beans
Then I started on a vegetarian chili that I actually had on Sunday night at Suzy’s apartment for dinner. It was so good I had to make a batch for myself! This recipe was my inspiration and I added my own touch as well:
Peanut Butter Vegetarian Chili
- 2/3c chopped onion
- 1/2c chopped carrot (1 large carrot)
- 1 (14.5oz) can diced tomatoes
- 1/2 teaspoon black pepper, cayenne, paprika, chili powder
- 1 teaspoon red pepper flakes
- 3oz tomato paste
- 2c vegetable broth
- 1 (14.5oz) can black beans (~1.5c)
- ~1 1/3c Great Northern beans
- 2T peanut butter (it’s all I had left in the jar!)
- 1c frozen corn kernels
In a non-stick sprayed stock pot, heat onion and carrot with garlic powder until onion begins to turn translucent. Add remaining ingredients, stir, and bring to a boil. Stir again, reduce heat to a simmer, and partially cover the pot. Simmer for 20 – 30 minutes, stirring occasionally. Remove lid and simmer for an addition 15 minutes or so until chili reaches desired thickness.
I love the peanut butter flavor in this chili. Seriously – it’s a great new “secret” ingredient. This halved recipe made 5 servings that clocked in at 230 calories, 4g fat, 8g fiber, and around 9g protein.
I topped my bowl with a few spoonfuls of cauliflower mash and some grated cheddar and didn’t eat anything else for the rest of the night. It packed a great nutritional punch!
I made the cauliflower mash while the chili was simmering which took 10 minutes, max. I washed half a head of cauliflower and cut it into florets. Then I steamed it in the microwave with a few splashes of vegetable broth and shakes of garlic powder (maybe 3-4 minutes). Then I added it into my blender with a couple extra splashed of broth and pureed until smooth.
It appears as though I’ve made up for my lack of Sunday cooking and will have some good and nutritious foods to eat for the week (and stock my freezer with)!
Do you do one big round of cooking for the week or cook as you go?