Sweat, we meet again. And I mean this in the best of connotations.
I am not the type of girl who glistens. I am not the type of girl who looks just as good leaving the gym as I came in. I am that girl on the treadmill who is huffing and puffing, rolling up her sleeves, and always getting ready for business.
I am not afraid to admit it. Hey, I will shout out of my car window to poor innocent by-standers on my school’s campus, “I AM A SWEATER.” (not the fuzzy cozy christmas ones 😉 mind you) It runs in the family, but I am not blaming genetics. No, not at all. There are times when I am self-conscious as I hop of a machine with a drenched shirt and hair all-in-a-mess. There are times when I am extra careful to wipe down every machine I use because, well, that would not be classy in my sweaty position. But most of the time, I embrace it. Because without it; it just doesn’t feel right. I honestly can judge a workout based upon two things: soreness and sweatiness. And today, oh today, it was a sweaty one.
I have to admit it, I haven’t been to the gym in some time. But alas that was a thing in the past, because today I left the gym with a messy ponytail and a drenched t-shirt. And it felt great! 🙂
Now, let’s get down to food. I mean real, good old college food. I am on a tight budget these days until I get paid in a couple of days, (hooray!) but until then, its time to get creative with what I have. After all, that’s the point of my blog: college budget meets healthy food. So, meet my main ingredients: canned red beans, boiled red lentils, frozen corn and spinach, and taco seasoning. Oh, and my great powerful little friend, quinoa.
Straight from TJ’s! Organic quinoa. Lots of yummy, chewy/crunchy whole grain awesomeness.
I came up with a recipe with a little bit of inspiration and a lot of substitution. I am glad to say I have my very own first orignal recipe! (hold your applause, please 🙂 ) I am thrilled to say that it was DELICIOUS. I want all bragging rights for this baby. It was filling and healthy (enough bragging, I know). So, without further ado, I present…
Red Bean and Lentil Fiesta!!
- -1/2 cup of quinoa
- -1 cup of frozen corn
- -1/2 cup of frozen spinach
- -1 can of rinsed red beans
- -1 cup of red lentils
- -red pepper flakes
- -taco seasoning (I found a packet that was 100% vegan, and I got the extra hot version!)
Make sure, before you cook your lentils, to rinse them well and look for things that don’t belong there, like pebbles.
1. separately boil quinoa (1:2 ratio, about 25 minutes) and lentils (1:4 ratio, 25-45 minutes depending on the consistency you want)
2. de-thaw corn and spinach. Rinse red beans well and zap them in the microwave for a couple of seconds.
3. Add packet of seasoning to cooked quinoa, add the veggies and the beans and stir up. Keep the extra water with the veggies to mix the seasoning, and add more if needed.
4. Drain the lentils, and add them to the mixture, stir well.
5. Stir in Red pepper flakes to your desire.
There you go! A cheap, filling, delicious, colorful and oh so healthy, 100% vegan meal. Who ever said that vegans hardly eat, was sadly misinformed. I was so stuffed! I will have leftovers for days my friends. Well, it is a rainy evening so I think I am going to grab some earl grey tea, cuddle up with my housemates, and watch a chick-flick.
Have a great evening my little bloggies. Ciao for now! -Mary