I hope you and yours had an amazing Easter. We made it to my cousin's house and Aubrey's grandma's house. So glad to get to catch up with some family and try new foods.
I wasn't sure what foods would be available so I wanted to make sure that I would get some fruit and veggie servings in so I enjoyed a chocolate green monster.
2 cups raw spinach
1/2 frozen banana
1 tablespoon pea protein
1 tablespoon unsweetened cocoa
1/2 cup water
2 packets of Stevia
and a couple of frozen strawberries
I actually didn't overeat, which is a first for me since starting Sparkpeople when it comes to the holidays. There are too many foods that I think "hey, I ONLY eat it this time of year so I better get my fill!" I did eat more deviled eggs than one needs to, but I didn't get that uncomfortable stuffed feeling that I've had before. I also tried red velvet cake for the first time. It was alright, but the buttercream frosting was AMAZING. I could take a bath in that stuff.
But the day made me realize that I truly do need to cut back on the amount of sugary things I eat. I don't eat total crap, but I do love my fruit and I know there is some sugar in my cereal and yogurts. While I don't plan on cutting them out, I am going to concentrate on cutting back and eating more healthy fats, like nuts and more veggies.
One fun thing about the holidays is that I can try out new recipes and see what our family thinks of them. I introduced quinoa to a few people that had no clue what it was! I did confess that I had only tried it with my Double Broccoli Quinioa recipe ( www.sparkpeople.com/mypa
), but that I was trying a Sante Fe version I found.
It was pretty good, but I am definitely going to make changes next time. First thing is to have about half as much corn and replace that with bell pepper. I had a tiny amount of bell pepper in the fridge that I added, but it definitely needs more. The bell pepper really gave it an awesome crunch.
It's very pretty, but I think it needs even more color. Probably split the bell pepper between a red one and an orange one to get my full amount of antioxidants!
(as usual, I did not add salt to mine, but I listed the amount since others like it)
Sante Fe Style Quinoa
1½ cups water
½ cup mild picante sauce (I had salsa on hand, so I used that)
1 cup quinoa, rinsed well under cold running water
½ teaspoon ground cumin
¼ teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
3/4 cup fresh or frozen yellow corn, cooked, drained, and cooled (originally this was 1.5 cups)
3/4 cup bell pepper, diced (original recipe didn't call for)
4 scallions (green and white parts), thinly sliced
1 tablespoon EVOO
In a medium saucepan, combine the water, picante sauce, quinoa, cumin, salt and pepper. (Next time I'm going to add the picante sauce, or salsa after I cook the quinoa, I think it will taste better that way). Bring to a boil over high heat. Reduce the heat to medium, cover, and cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let stand for five minutes. Uncover and toss with a fork.
While quinoa cooks, add the other ingredients in a large bowl and stir to combine. Place in refrigerator to cool if serving cold.
When quinoa is done either add the remaining ingredients to the pot to serve warm, or add quinoa mixture to the bowl and place in fridge for two-three hours to serve cold.
We knew we were going to be taking it to a couple of family functions so we decided to serve it cold. I will definitely make it again with the changes I noted above.
Did you have a good Easter? Try anything new?