Author: Lindsay Ingalls

Presto Pesto and Pancakes!

3 Comments

Nutrition Tuesday is turning into Food Tuesday this week because I’m really excited to share my recipe from tonight’s dinner. I am tired out tonight and am having a hard time focusing writing a more informative post but don’t worry things will be back on track for next week. Okay so lets talk food; first lets rewind to last nights dinner. Last night the Hubz took over dinner and made VeganYumYum’s Easy Weekend Pancakes as part of the Cookbook Club.

With our pancakes we had a side of fruit (I was too full to eat my dates) and we topped our pancakes with a little almond butter, chocolate chips (for fun) and a homemade blue-raspberry sauce. Overall we thought the pancakes were good but they weren’t our favorite; we probably won’t make them again.

Dinner tonight was all about making a nice restaurant dinner at home. The Hubz and I have been trying to have more date nights in and I am loving it because that means more time in the kitchen; as the Hubz says “I have my groove back.” So tonight I decided to make a delicious Italian inspired meal of pesto manicotti, red wine and raspberry vanilla soygurt parfait.

Presto Pesto Manicotti


Yields 4-5 Servings
Preheat Oven 350F
Cashew-Basil Pesto
  • 3 garlic cloves
  • 1t salt
  • 1/3 cup raw cashews
  • 2T nooch
  • 1 bunch of basil
  • 1/3 C olive oil
  • 1/4 C water
  1. In the bowl of a food processor place the garlic and salt; pulse 5-6 times.
  2. Add the cashews and nooch and pulse 5 times.
  3. Add the basil and process on low; steam the olive oil and then the water in through the feed tube.
  4. Remove from the food processor and set aside- don’t clean the food processor out though use it for your tofu ricotta!

Tofu Ricotta (make in the processor that has the pesto remains, you don’t want to miss out on any yummy goodness)

  • 1 block extra firm tofu
  • 2T nooch
  • 1/3C almond milk
  • 2 garlic cloves
  • 1t salt
  • 1/2t black pepper
  • 1/3 cup shredded vegan cheese (optional)
  1. To the food processor add everything to the bowl and process on low until the tofu mixture is smooth.

10 manicotti shells (cook by directions)

1/2 cup shredded vegan cheese (optional)

Assembly

In a 9×12 baking dish evenly spread a 1/4 cup of pesto on the bottom of the dish.  Fill 10 cooked manicotti shells and place in the baking dish in one layer.  Top with remaining pesto- spreading it evenly over the manicotti.  Sprinkle with shredded vegan cheese, if using.  Cover the baking dish with tin foil and bake for 25 minutes.  Remove the foil and bake for 10 more minutes.  ENJOY!

Now I’m off to watch NCIS with the Hubz! Goodnight!

Recipe of the Week #2: Veggie Mash Soup

1 Comment

This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.

Yields 4-6 servings

Ingredients:

  • 1 T olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 medium head of cauliflower, roughly chopped
  • 1 bunch of broccoli, roughly chopped
  • 1 quart of vegetable stock or broth
  • 1 cup quick oats (must me quick)
  • salt and pepper to taste

Directions:

  1. In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
  2. Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
  3. Stir in the vegetable broth and the quick oats; bring to a boil.  Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
  4. Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
  5. Return the pot to the stove and gentle re-heat.  Season with salt and pepper to taste.

Recipe of The Week: Black Bean Burgers & Chipotle-Lime Slaw

2 Comments

The Hubz and I enjoyed a dinner of grilled almond butter and bee-free honee with a side of veggies and hummus so this morning we woke up with nothing for lunches.  I did a little pantry shopping and found refried black beans which I thought would make the perfect burger.  In the fridge I found red cabbage and carrots for slaw and that is how Black Bean Burgers & Chipotle-Lime Slaw came to be lunch (and breakfast).

Black Bean Burgers

Yields 4-6 servings

  • 1 (15oz) can of refried black beans (I like Bearitos)
  • 1t olive oil
  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup rolled oats
  • 1T shoyu, tamari or soy sauce
  • 1t paprika
  • 2t cumin
  • 2t chili powder
  • 1/2t salt
  • 1/4t pepper
  • dash of hot sauce
  1. Preheat the oven to 425F.  Line a baking sheet with a silpat or parchment paper.
  2. Place the refried beans in a medium bowl. In a  small sauce pan heat the oil over medium-high.  Add the onion and saute for 3 minutes.  Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
  3. Mash all the ingredients together until evenly combined.
  4. Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.

Chipotle-Lime Slaw

Yields 4 servings

  • 3 cups red cabbage, shredded
  • 1/2 cup carrots, sliced
  • Slaw Dressing:
    • 3T reduced fat vegenaise
    • 1T lime juice
    • 1t red wine vinegar
    • 1/2t chipotle chili powder
    • 1/4t garlic powder
    • 1/4t salt
    • 1/4t pepper
  1. Whisk the slaw dressing together. Taste for salt and pepper.
  2. Place the cabbage and carrots in a bowl and toss with the slaw dressing.

Weekend Wrap Up

Leave a Comment

Gosh I’m pooped! This weekend has been crazy busy for the us between the massive load of laundry we had to do, blog updates/upgrades and visiting my parents where I had an awful nights sleep. I am about ready to pass out on the couch right now but instead I’m going to finish this post and get my workout in because I know I will regret not doing it even though i’d rather go sleep. Enjoy our weekend in photos (yes it’s all food- what can I say it was that kind of weekend).

Delicious tea at Patra

Hummus, pita chips and veggies (that tasted like onions) at Patra

Late lunch with the Hubz at The Farm House Tap & Grill

Oh and of course and afternoon brew

or two! (we both had 2 halves - so one full beer)

Sunday Breakfast Broiled Grape Fruit aka "Royal Grapefruit" (the Hubz thought I said royal when I really said BROILED so now it's Royal Grapefruit)

Yields 4 servings- mix 2T agave, 1t vanilla, 1/2t cinnamon & 1/4t ginger powder together and brush on 2 halved grapefruits- broil on high for 5-10 minutes

Breakfast Frittata with Tomato-Mushroom Gravy

Blog Updates:

Thanks to the Hubz my blog has received a facelift! In addition to a new look I also updated my ‘About Me‘ page so check it out! Stay tuned for more upgrades in the future!

Fitness Friday: Staying Active Update

9 Comments

I honestly have been dreading writing this post because it was an off week for me.  Since I last posted this is what my “workouts” looked like:

So here is the break down of April 8-14:

– Friday C25K & Walk 2.8 miles in 35 minutes

– Saturday Walk downtown 1.2 miles in 20 minutes

-Sunday Walk on bike path 1.7 miles in 35 minutes

– Monday OFF

– Tuesday walk with hubz 2.2 miles 45 minutes

-Wednesday OFF

-Thursday- pilates 30 minutes

Totals: 11/24 days and 6hrs 55minutes/15hours

Honestly this week was horrible for me; I feel like I didn’t do any intense workouts which has made me feel a little sluggish and tired today.  I have decided with some encouragement from Twitter that starting tomorrow I am going to be working out in the mornings because it’s too easy to have “something come up” in the evenings.

This evening the plan is to do my Rodney Yee Yoga for Abs because my abs need a good workout and then C25K & a walk with the Hubz.  I also am going to try out my new Nathan Sports Speed 2 Hydration system (p.s. giveaway to come for this!)

Do you like working out in the a.m. or p.m.? What are you doing for a workout this week?

Parfait For The Win!

2 Comments

Today’s post is supposed to be about self-care but honestly you’ve been getting a lot of those lately so I’ve decided to switch gears and do a little life check in.  If you are looking for a self-care post I encourage you to read my two latest posts:

I also have a new recipe post

In other foodie news the Hubz and I have been on a parfait kick for the past week.  They are quick, easy and so delicious.  We have been making them for breakfast and sometimes for dessert in a variety of combinations.  Our favorite though is vanilla soygurt, Justin’s chocolate hazelnut butter, berries and Uncle Sam cereal for some crunch.  Other combinations have been vanilla coconut yogurt with dates, kiwi, mango and Uncle Sam cereal for some crunch and then a variety of different flavors of coconut yogurt with berries and Uncle Sam cereal.  We are just loving it and I can make one cup of soygurt/coconut yogurt be enough for the two of us when it’s bulked up.  However the better deal that I have turned to are the large 3serving tubs of Whole Soy vanilla soygurt so good and so easy to use for parfaits.

Health Coaching Update- The Hubz is working on my new site and I hope to have it up and running in the next 6 weeks – there are are lot of details to workout.  I also have arranged for four workshops throughout this summer at Hunger Mountain Co-op so if you are in the area you should sign up for one of them.  I will be providing more details when everything is confirmed.

I also got my brochures printed and they look beautiful but I need to get a new photo of myself for the inside and I need to find some place less expensive (than Staples) to get them printed- any suggestions?

In other news the Hubz and I have a currently secret project that we’d like to roll out this summer and it is something I know you will be excited about. I also am getting back into recipe mode and I am planing to work on a summer recipe ebook. We also will be working on community summer garden plot soon and I will be doing more post about that. So there are a lot of things to look forward to.

What are you plans for this summer?