Plants are cool #2: Basic Tofu Stir Fry recipe

June 30, 2018 / Amanda @fueling.veggie.athletes / Leave a comment

Good afternoon! This is the 1st Saturday I have gotten off of work early in months, so I decided it was time to finally share another plant-based recipe! Today I am sharing a staple recipe in my apartment: basic tofu stir fry. My husband and I eat this at least one a week, if not more often 😛 That’s how much we love it! And it’s easy to prepare, easy to customize, and easy to clean-up,

I am sharing this as a part of my new recipe series called “plants are cool”. Because duh, plants are amazing! And because we should all be eating a lot more of them! I’m here to show you that cooking with plants can be cheap, easy, versatile, and fun! I know I am biased because I am plant based…but please be open minded, maybe try a few plant recipes and who, knows?! Maybe you too will agree that plants are cool! 😉

Basic Tofu Stir Fry recipe

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Yield: 2-3 servings

Ingredients

1 bag of frozen stir fry vegetables OR slice up your favorite fresh vegetables (I recommend peppers, broccoli, onion, mushroom, carrots, celery, and baby corn)

Organic extra or super firm tofu (I recommend Trader Joe’s or 365 by Whole Foods)

Grapeseed or Avocado Oil (for sautéing)

1 cup rice or grains of your choice (I used 365 by Whole Foods Organic Super Grains, but other options I’ve used include brown rice, jasmine rice, and quinoa)

Dried ginger (we never measure :P, but I’d put at least a teaspoon or two)

Tamari sauce to taste (at least a tablespoon)

Optional: red pepper flakes, pumpkin seeds, sunflower seeds, and/or nutritional yeast.

1. Measure and rinse your grain of choice in a mesh sieve.

2. After rinsing, prepare your grain of choice according to the package directions.

3. Chop the vegetables if you aren’t using frozen.

4. Press your tofu. We invested in a tofu press because it significantly cuts down on the time of the recipe. (Here’s some methods to press tofu if you don’t have a press).

5. After pressing your tofu, slice into bite-sized cubes.

6. Add the Grapeseed or Avocado oil to a sauté pan or a Wok and then add the cubed tofu.

7. Sauté the tofu on medium- high for about 5-10 minutes or until the cubes start to brown.

8. Add the fresh, sliced veggies or the frozen stir fry veggies and continue to sauté until everything is cooked thoroughly .

8. Check the grains and if they are cooked, turn off of the stove top and fluff them.

10. Once the tofu stir fry is cooked throughly, serve atop the cooked grains and add your desired mix-ins. My favorite mix in is pumpkin seeds and my husband loves red pepper flakes. 🙂

If you make my basic tofu stir fry recipe, I’d love to see your creation! E-mail me or share on social media ( Instagram, Facebook, or Twitter), but make sure to tag me! I’d be happy to feature your version of basic tofu stir fry on my social media channels!

Top 5 reasons to run the Cinco de Miler on 5/5/18

April 7, 2018 / Amanda @fueling.veggie.athletes / 5 Comments

Disclaimer: I received a free entry to Cinco de Miler as part of being a BibRave Pro. Learn more about becoming a BibRave Pro (ambassador), and check out BibRave.com to review find and write race reviews!

As is tradition this year, this will be my first time running Cinco de Miler and I’m super pumped! Even though I have lived in Chicago for nearly 4 years, I have not run many races because of injury and running burnout. I’m happy to be back to running healthy!💪🏻 Cinco de Miler is a 5 mile race that starts and finishes at Montrose Harbor at 8:30 am sharp on May 5, 2018. Event though it’s a week after my half marathon and my legs are going to be tired, I’m excited to run Cinco de Miler because it is such a fun race. YOU SHOULD RUN CINCO DE MILER TOO!!!😉 Need more convincing?! Check out the top 5 reasons why you should run Cinco de Miler below. And by the time you reach the bottom I can (almost) guarantee you will want to sign up! There will even be a discount waiting for you at the bottom. So, what are you waiting for?! 😜

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Top 5 Reasons Why You Should Run Cinco de Miler:

1. The race is a unique race distance. How many other 5 mile races do you know of in and around the Chicagoland area? Plus the course is USATF certified, so you know that the 5 mile course is in fact 5 miles and not 4.98. 😜 A unique race distance= a likely PR! And we all want to earn that elusive PR, am I right?! 😉

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2. To cater to the competitive, seasoned runner there is chip timing, elite coral assignments for those that qualify, and cash prizes for those in the elite corral. So, if you want to run with some of Chicago’s best and earn a PR and/or bragging rights, there is a spot for you at Cinco de Miler!

The cash prizes are as follows for the top 3 overall men and women in the Elite Corral:

1st Place = $400
2nd Place = $250
3rd Place = $100

Additionally, if you break the existing event record will receive an additional $100!

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3. Speaking of PRs…even if you don’t earn one, you can still get this super sweet finishing medal just for crossing the finish line! And the medal even doubles as bottle opener so you can easily open post-race beers! 😜🍻

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4. Not a competitive runner? No worries, there is plenty of fun at the post race fiesta! There will be a mechanical bull, human fooseball, mariachi bands, and live Lucha Libre matches, Not to mention there will be plenty of beer breakfast tacos, Horchata, and Mexican sweets!🍻🌮

5. Last, but not least you will get this sweet technical tee for running, plus other awesome swag in your race goodie bag! You will get the goodie bag and tee at packet pick-up.

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So, what are you waiting for?! Sign up today! 🙂

Have you run Cinco de Miler before?! If so, what’s your favorite part of the race? If not, are you joining me at the race this year?! Sign up by using the code “BRCinco” for some extra swag on race weekend – a pair of super awesome sunglasses!

Plants are cool #1: “Squacos” recipe

April 4, 2018January 20, 2021 / Amanda @fueling.veggie.athletes / 4 Comments

Good afternoon! 🙂 As promised many, many months ago, I am finally sharing my butternut squash taco recipe, AKA “squacos”!🌮 I am sharing this as a part of my new recipe series called “plants are cool”. Because duh, plants are amazing! And because we should all be eating a lot more of them! I’m here to show you that cooking with plants can be cheap, easy, versatile, and fun! I know I am biased because I am plant based…but please be open minded, maybe try a few plant recipes this month, and who, knows?! Maybe you too will agree that plants are cool! 😉

Of course, today’s recipe has black beans, because I have not been living up to my namesake!😱 This is a very basic recipe that lends itself to dressing up with different toppings and serving options, because that is half the fun with taco recipes! So, without further ado let’s make some “squacos”! 😋

“Squacos”

squacos

Yield: 2-3 servings

Ingredients

1 bag of frozen butternut squash or 1 whole butternut squash

Grapeseed or Avocado Oil (for sautéing)

1 cup rice or grains of your choice (I used 365 by Whole Foods Organic Super Grains, but other options I’ve used include brown rice, jasmine rice, and quinoa)

1 can of black beans drained and rinsed

Cumin (we never measure :P, but I’d put at least a teaspoon or two)

Cinnamon

Iodized salt (to taste)

Optional: avocado, tomato, cilantro, shredded lettuce, red pepper flakes, salsa, pico de gallo, guacamole, cheese (regular or non-dairy), and/or sour cream (if you aren’t vegan)

1. Measure and rinse your grain of choice in a mesh sieve.

2. After rinsing, prepare your grain of choice according to the package directions.

3. Chop the butternut squash if you aren’t using frozen.

4. Add the Grapeseed or Avocado oil to a sauté pan and add the chopped fresh or the chopped frozen butternut squash.

5. Sauté the butternut squash on medium high for about 5 minutes or until warmed.

6. Add the cinnamon and cumin to the butternut squash and make sure everything gets thoroughly mixed.

7. Add the drained and rinsed black beans to the butternut squash mixture.

8. Check the grains and if they are cooked, turn off of the stove top and fluff them.

9. Sauté the black bean and butternut squash mixture for another couple of minutes.

10. Serve on tortillas or make a taco bowl. Be sure to add in any of the fun extras listed above! The optional mix-ins add flavor and depth if you eat these on a weekly basis like my husband and I do! My personal favorite is making a taco bowl with salsa and other veggies and then using tortilla chips as scoops. 🙂

If you make “squacos”, I’d love to see your creations! E-mail me or share on social media ( Instagram, Facebook, or Twitter), but make sure to tag me! I’d be happy to feature your version of “squacos” on my social media channels!

Saturday snack #1: Banana Bites and a running update

February 21, 2015February 24, 2015 / Amanda @fueling.veggie.athletes / 5 Comments

Hello there friends! Sorry for the hiatus…again. I promise I was not hibernating. Although, the weather here has made me want to lately. 🙁 I’ve just neglected blogging after a busy month of graduate school, work, observation hours (for my graduate program), working out, and occasionally socializing. 😛

Running update

Anyway, I was somehow convinced to run a 5k race this morning with my boyfriend outside, which is not my idea of hibernating! Luckily, today was the warmest day of the week at a whooping 20 degrees and I only needed two pairs of gloves to run outside. You would think after 8 years of high school and college cross country and track I’d be a pro at cold weather running, but that is not the case! I still dread it and sometimes don’t know how to properly dress for my runs…

Fortunately, I survived the race, had a bit of fun in the process, and only my face, hands, and feet lost feeling from the cold. 😛 I ran the race unofficially in 20 or 21 pain free minutes, which is great considering I haven’t run more than 10 miles per week or done any speed work since December because of my darn IT band…unfortunately my IT band hurts post race :(. On a happier note, my boyfriend who has been training more than me won! We thought he missed first place by a second or two because he was out kicked, but we were wrong. The race was chip timed and since he started further back he won. 🙂 This race has me excited for running again and yearning for my faster glory days in college. Maybe with some actual training I can prove to myself that my faster days are ahead of me, not behind me. Finger’s crossed that my IT band heals soon… I definitely need some time off and more strengthening and stretching because that race aggregated it. 🙁 Hopefully a week or two does the trick so I can increase my mileage and train for races again.

Banana Bites

Now, I have a short recipe to share with all of you. Looking for a snack that is sweet, healthy, tasty, easy, and quick to make?! Look no further! Banana bites are your answer. You most likely have the ingredients on hand at your house. They are full of healthy fats, protein, and just the right amount of sweetness. They will keep for a few days in the freezer.

Yield: variable depending on how many bananas used (I made 8 bites)

Ingredients

1-2 bananas

1 tablespoon natural peanut butter

1-2 tablespoons plain Greek yogurt

1. Mix the peanut butter and Greek yogurt together on a plate

2. Chop the banana(s) into slices

3. Spread the Greek yogurt/peanut butter mixture onto half of the banana slices

4. Form sandwiches by using other half of the banana slices as the top slices

5. Put the banana bites into the freezer in a covered container and let freeze for approximately 2 hours.

6. Enjoy! Keep any leftovers in the freezer. They should keep for a few days.

Have a wonderful night friends and I hope you enjoy this simple, healthy snack! 🙂

Question of the day: Have you been running lately? If so inside or outside? Any fun races?

Simple Sunday #1: Pecan roasted brussel sprouts

January 4, 2015January 4, 2015 / Amanda @fueling.veggie.athletes / 10 Comments

Brussel sprouts. You either love them or hate them. In fact, I read somewhere recently that they are the most hated vegetable in the USA. Luckily, I am a brussel sprout lover. I credit that to my boyfriend who made me try them a few months ago…Yes, it took me 22 years to try them, but I turned out okay! 😛 You will never know if you are a hater or not unless you try them.

Anyway, we made gnocchi for dinner tonight and felt like trying something new for our vegetable side dish. And voilà! Pecan roasted brussel sprouts were born. This recipe was adapted from several different recipes so it is not exact. It is super simple though! It is perfect for when you want a quick side dish that is a little fancier than regular steamed vegetables. Also, brussel sprouts are wonderful for your body. Chock full of iron, protein, potassium, and antioxidants, but you didn’t need me to tell you that. 😛 So for my first ever Simple Sunday here is a quick and easy side dish recipe. Enjoy. 🙂

Pecan roasted brussel sprouts

ingredients

16 oz. frozen or fresh brussel sprouts

1 Tablespoon or so of olive oil

pinch of salt

pinch of pepper

pinch of garlic

handful of chopped pecans

1. Preheat the oven to 400 degrees and grease a baking sheet with cooking spray .

2. Pour the 16 oz. of frozen or fresh brussel sprouts into a bowl.

3. Add the tablespoon of olive oil and coat all the sprouts.

4. Add a pinch of salt, pepper, and garlic. Mix .

5. Add the chopped pecans and pour the mixture onto the greased baking sheet.

6. Bake the brussel sprouts 20-25 minutes or so until slightly browned. Turn the sprouts at least once during cooking.

7. Serve and enjoy. 🙂

Do you like brussel sprouts? Why or why not? If so, what is your favorite way to eat them?

Rice, veggie, and bean bowls & Monday motivation

September 8, 2014September 9, 2014 / Amanda @fueling.veggie.athletes / 2 Comments

Hello friends, I’m back! I hope you all had a lovely labor day, week, and weekend. Sorry for the 1.5 week hiatus- school, studying, and more hours than I anticipated at my part time job have been keeping me busy, but regardless that’s no excuse. I’ll TRY to update this blog at least once a week from now on! 🙂

Today, I wanted to share my go-to quick week night dinner (or lunch) recipes. As many vegetarians already know, convenience food is OFTEN tailored to meat eaters. And yes, I know this is not completely true as there are veggie burgers, chickenless nuggets, faux hot dogs, and microwave vegetarian meals. Yet, just like their meat counterparts, vegetarian convenience food CAN high in sodium, calories, fat, and somewhat low in nutrients. Also, vegetarian microwave or convenience meals tend to be pricier than meat based convenience meals. So what’s a hungry vegetarian student who is trying to balance a part time job, attend class, be a part of school activities, and study all the bones in the human body to do? Okay, okay that last part about the human bones is specific to my nutrition course work, but you all get the picture. 😛

During the week busy and hungry vegetarian students need nutrient dense, healthy, quick, and budget friendly options for dinner so they do not turn to veggie convenience food all the time. Considering black beans are one of my favorite foods I hope it comes as no surprise that I used black beans in this recipe I am sharing with all of you. You could definitely use other types of beans you just may need to use different spices than I used then.

Now as a forewarning, the following recipe I am sharing is not super glamorous and may even be bland in some of your options. I personally love turmeric and garlic powder together, but feel free to substitute any spices you’d like. As a side note, toping with salsa and/or using cilantro are also both wonderful additions to this recipe! Benefits of this recipe: It is quick to prepare, easy to make for yourself or a few people, a complete protein, high in fiber, and the vitamin C in the peppers should help you absorb the plant based iron in the black beans more efficiently.

Rice, veggie, and bean bowls

ingredients:

1/3-1/2 can of black beans (or any canned beans you like)

1/2 cup-3/4 cup frozen sweet peppers or frozen mixed veggies

1/2 cup jasmine rice (or any kind of rice)

turmeric & garlic powder (or any herbs or spices you want)

optional: whole wheat wraps

1. Rinse the jasmine rice using a mesh sieve. Then, cook the rice according the package directions.

2. While the rice is cooking, microwave the desired amount of peppers or mixed veggies with a tablespoon of water and covered with plastic wrap or using a covered microwave safe dish.

3. Also while the rice is cooking, rinse the 1/3 can- 1.2 can of black beans and then cook in the microwave for approximately 3 minutes or on the stovetop, also covered. Store the remaining black beans in an airtight container in the refrigerator.

4. Once everything is thoroughly heated/cooked mix the rice, black beans, and veggies together in a bowl.

5. Add the turmeric and garlic or any spices you want. Sometimes I also eat this mixture in a whole wheat wrap topped with salsa for a bit of a heartier meal. Both the bowl and wrap are delicious and quick options so give them a try! 🙂

P.S. Here’s some very late Monday motivation. Use it to motivate you for tomorrow morning’s run (or tonight for those of you who are evening/night runners). I went on a lovely run this morning and while it was extremely hard to get out of bed early after working Sunday night I was so glad I did! I’ve been trying to keep up with morning runs so I do not use work or studying as excuses to prevent me from running later in the day.

I got up, ran, and finished all before 8 am and had plenty of time to eat and shower before for my 45 minute commute to my 11 am class! I love how morning runs make me feel, what about you guys? Today’s motivation is one of those “reasons why I run posts” and this one seemed especially fitting. 🙂