Fit and Hungry

I am not a vegetarian but I like the idea of it. While I’m not ready to give up meat, I do believe it should be eaten in limited quantities. In my quest to let more baby chickens live, I’ve been on the lookout for vegetarian recipes with adequate amounts of protein. (We all need it but athletic people need protein even more!)

The journey wasn’t easy and it showed me how tough life must be as an athletic vegetarian. It’s not that I couldn’t find vegetarian recipes, it’s that most didn’t have what I was looking for.  I wanted a vegetarian dish that wouldn’t leave me feeling dry-mouthed, deprived, and empty. I wanted to feel like I was chewing real food, not lettuce-wrapped twigs. I needed a recipe that would satisfy my inner chubster and calm my soul. I found one.

This is a recipe for Beans & Rice, a complete meal packed with protein and carbs. But it doesn’t stop there, this recipe uses spices wonderfully. After just one bite, you’ll be ready to raise the roof. Try it. This one is a keeper!

Shout out to all my vegetarian homies…Aysha, Emily, Alex.

Black Beans & Rice

Serves 4

3 tablespoons Olive Oil1 medium onion, chopped
4 large cloves garlic, minced
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1 teaspoon cumin
3/4 teaspoon ground coriander1 teaspoon dried basil
1/4 teaspoon oregano
1 can Black Beans
1 – 14 oz can diced tomatoesRice or polenta

Heat oil in large skillet. Add everything except the beans and tomatoes. Saute until the onions are soft, about five minutes. Add the tomatoes and beans and heat until bubbly. Serve over rice.

[Angel's notes: I only use a little bit of rice and eat more of the bean mixture. This recipe, as written, is for those who are too busy to cut up their own tomatoes and soak their own beans. Use fresh ingredients when possible. Also, I have a Costa Rican friend who is an expert on this fare so stay tuned for her feedback. She is sure to supply us with ways to make this yummy recipe even better.]

I like things that taste good. I also like riding fast on my bicycle. With that in mind, I’ve worked hard to make nutritious things taste like junk food–so that I can indulge without growing another chin. Today’s recipe is a chocolate banana smoothie that tastes just like a McDonald’s fatty milkshake. Minus the fat and cancer causing agents. It’s less than 250 calories. Enjoy!

Chocolate Banana Smoothie Recipe

4 cubes of ice
1/2 to 1 1/2 cups of water (based on your desired thickness)
1 banana
1 scoop of vanilla whey protein powder
1 tbsp of Hershey’s Unsweetened Cocoa powder

Mix ingredients in a blender. Pour into a wine glass (because you’re sophisticated) and enjoy!

Watch this video for important info regarding sugar and meal timing for this smoothie.

Preparation time 15 minutes
Cooking time 25 minutes

Serves 4

1 large eggplant, weighing about 10 oz/280 g. sliced
1 tbsp extra virgin olive oil1 onion, cut into wedges
2-4 garlic cloves, cut in half
1 red bell pepper, seeded, peeled, and chopped
1 yellow bell pepper, seeded, peeled, and chopped
scant 1 cup vegetable stock
4 oz/115 g white mushrooms
5 cups baby spinach leaves, rinsed
3 oz/85 g goat cheese, sliced
whole-wheat bread, to serve

1. Heat the oil in a large skillet and add the eggplant with the onion and garlic. Cook over very gentle heat for 10 minutes, stirring frequently, then add the bell peppers. Pour in the stock and bring to a boil, then reduce the heat, cover, and let simmer for 10 minutes.

2. Add the mushrooms and continue to simmer for 5 minutes, then stir in the spinach and cook, uncovered, stirring occasionally until the spinach has begun to wilt.

3. Place the goat cheese slices on top, then heat for 1-2 minutes, or until the cheese begins to melt. Serve immediately with chunks of whole wheat bread. [Angel's note: I didn't use goat cheese (I don't like it) and I didn't use bread (I don't see the need). Feel free to make your own adjustments.]

Serving Analysis

• Calories 132
• Fat 7.5
• Protein 7.2
• Carbohydrates 9.6

This is a tasty meal to whip up when you get home from work. Enjoy!