Lentil, Quinoa, Rice,Casserole

I had a great run today! It felt like I was being tested; everything was going wrong, but I didn't stop running. I lost my running sunglasses, so I slipped on a pair of stylish ones before the run. They kept sliding off while running so I tossed them ( oops). I also had no music, my Garmin wouldn't find a satellite and only connected to one 2 km into my run,  my shirt kept riding up, along with my shorts, and so my legs were chaffing. It became quite painful, but I would either have to walk home with the pain which would take longer, or grow a pair and run home. So I ran.

Distance: 9.0 km
Time: 50:35
Calories: 538

I was famished when I came home, so I had two pieces of rye toast with hummus and salsa. This is my favourite easy snack ever!

At two oclock I had to meet my trainer and we had a really tough workout. He attached a rope to my waist which was attached to a 45 pound weight. I had to sprint with it, do crab walks, do rows, bicep curls, plank walks, you name it ! All with the weight! He said that I am his only female client who can do that with so much weight! Booya!

Came home all sweaty, ate a plum, some organic grapes, cleaned up the house, and then showered. My fav friend Katie came over and we worked on the menu for Monday's vegan extravaganza. It's going to be a very busy day of cooking.

Then I made a very easy lentil, quinoa, brown rice and veggie casserole. Unfortunately I don't own a casserole pan, but I used a glass baking dish and it worked fine.

Easy Lentil, Brown Rice, Quinoa Casserole:

Inspire by OhSheGlows Lentil Rice Casserole

Ingredients:

• 3.5 cups veg broth
• 1/2 cup uncooked lentils (rinsed and drained)
• 1/2 cup uncooked brown rice
• 1/2 cup uncooked quinoa
• 1 chopped onion
• 1/2 cup chopped mushrooms
• 3 medium sized carrots, peeled and chopped
• 3 garlic cloves, minced
• 1/2 red bell pepper (or green, I just don't like the taste of green ones)
• 1 tomato, chopped
• 1/4 tsp oregano
• 1/2 tsp basil
• 1/2 tsp herbes de provence
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper

Directions:

Put all ingredients into dish and bake covered for 1.5-2 hours at 300! Enjoy!!!!

I used red lentils, but feel free to use green!

Pre-baking

All warm and yummy out of the oven

This recipe is a keeper. Very easy to make, with lots of flavour!

I am extremely tired from all of today's working out, so I'm excited to cuddle with my fur faces and read my book. I'm currently reading Wideacre, by Philippa Gregory; it's a great book--> all of her books are great!

See you tomorrow!

Homemade crackers! Veggie Burgers (again) and Nut Butter Parsnip Fries!

These crackers are soo tasty! They're made out of brown rice and quinoa. This recipe was adapted from www.ohsheglows.com. I made two flavours, honey-flax, and chipotle!

Here the 'batter' is flattened out and ready to be baked!

This is the chipotle flavour.

Brown Rice and Quinoa Crackers:

Ingredients:

• 1 cup uncooked brown rice
• 1/2 cup uncooked quinoa
• 4 tablespoons ground flax and chia powder
• 2 tablespoons hemp seeds
• 2 tablespoons flax seeds
• 2 tablespoons chia seeds
• 1 tablespoon water
• 1 garlic clove, minced
• 1 teaspoon tahini
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon minced chipotle in the sauce in comes in
• 1 tablespoon honey

Directions:
Cook rice and quinoa according to their directions (usually a 1:2 ratio of grain to water) and then cool. Puree in a food processor the rice, quinoa, ground flax and chia, water, salt and pepper, and tahini. Stir in the seeds and garlic (or flatten out on your baking sheet lined with parchment paper and sprinkle with seeds after--> this is what I did). For the honey flavor take the batter and stir in the honey. For the chipotle flavour stir in the chipotle. Flatten it onto your parchment paper with wet hands and slice into cracker shapes. Bake at 300 for 30 minutes or until crispy and golden (watch closely so that they don't burn). Cool for 20 minutes and then enjoy!

I enjoyed it with some homemade spicy hummus

Next up! Nut Butter Parsnip Fries! I found these very tasty, but I didn't cook them at the right temperature and for long enough.  But they were still great, and I will definitely make these again!

Peanut and Almond Butter Coated Parsnip Fries:

Ingredients:

• 5 parsnips peeled and cut into fry like shapes (it's a bit tricky with their un-fry-like shape)
• 1.5 tablespoons almond butter
• 1.5 tablespoons peanut butter
• 1 tablespoon olive oil
• 1 teaspoon sea salt

Directions:
Preheat oven to 400 (not 300, like I did) and line a baking sheet with parchment paper. In a bowl mix together the butters, olive oil, and salt. Mix in the fry shaped parsnips and coat everything well. Use your hands :) , its much easier. Place on a baking sheet and bake for 45-50 minutes! Let them cool off a bit before eating and enjoy!!! :)

Served these amazing fries with the classic mixed bean spelt veggie burger!

I'm making brownies right now and they smell amazing! Serving it with peanut butter soft serve!!!!!