Spicy Chunky Tomato Sauce Over Rice

Intake
Breakfast (8:00 AM)
- Kashi's GoLean Crunch with soy milk

Snack (9:45 AM)
- Few satltines

Lunch (11:00 AM)
- Pb&J
- Carrot sticks
- Green apple

Snack (4:00 PM)
- Fruit smoothie
- Couple triscuits

Dinner (6:00 PM)
- Spicy rice (see recipe below)

Exercise
- 45 minues of racquet ball


Spicy Chunky Tomato Sauce Over Rice
- One cup brown rice
- Olive oil
- Tomato sauce (14 ounces is good)
- Pinto beans (I used half a medium can)
- Black Eyed Peas (also used half of a medium can)
- Can (14.5 ounces) of diced tomatoes (drained)
- Vegetables: onion, garlic, green bell pepper, okra, spinach, celery (or whatever you like)
- Small can of mushrooms (a handful of fresh)
- Spices: red pepper, pepper, garlic salt, garlic powder, parsley

Saute the vegetables in the oil until soft. Add the tomatoes, mushrooms, and beans. Add the tomatoes, mushrooms, and beans. Then pour in the tomato sauce (as much as you like for thickness). Add the spices. When warm through pour over the rice or even some pasta.

Chocolate Cupcakes and Lentil Stew

Intake
Breakfast (8:00 AM)
- Banana
- One cup of Kashi's GoLean Cruch with soy milk

Lunch (11:00 AM)
- Mexican rice wrap (see recipe from last post)
- Green grapes
- Carrot and celery sticks

Snack (4:00 PM)
- Three vegan chocolate cupcakes (recipe below)

Dinner (5:00 PM)
- Lentil stew (recipe below)
- Triscuits
- Salad (spinach and kale with flax dressing)


(Yeah, that's my desk. It's a mess, I know. Heh.)

Ahhh, those cupcakes are killing me. Good thing there's only three left. Sheesh.

Exercise
- 45 minutes of racquet ball (I'm sooo sore from it).

Chocolate Vegan Cupcakes
- 3 cups flour
- 2 cups sugar
- 6-8 tablespoons of baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 2 tablespoons vinegar
- 2 teaspoons vanilla
- 2 cups cold water

Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350 degrees for 25 minutes. Makes about 15-20 cupcakes.

Lentil Stew
- 1 lb (2 1/4 cups) green lentils
- 1 large onion
- 3 cloves garlic
- 2 (14 oz) cans of diced tomatoes
- 1 packed frozen chopped spinach
- Black pepper, salt, dried parsley, garlic powder, garlic salt
- 2 tablespoon olive oil
- Couple cups of water

Saute the onion and garlic with the oil and seasonings in a soup pot. Add water (how much you want for thickness) and lentils. Bring to boil. Reduce heat and it shimmer for half an hour or so. Add the tomatoes. Add more water if needed. Let it simmer for 10 minutes. Add the spinach and let it simmer for another 10.

I had Food and Nutrition class today, and we were learning about legumes and the teacher told the class that to get the full protein from beans you need to eat it with a grain. I never had the chance to ask, but I'm guessing that it's the only way it can get absorbed into the body? Does anyone know why? I should google this.

And here's a tip for everyone:

Eat your veggies!

Mexican Rice

Intake
Breakfast (10:00 AM)
- One cup of Kashi's GoLean Crunch in soy milk
- Half a cup of green grapes

Snack (12:00 PM)
- One small whole wheat buscuit

Lunch (4:00 PM)
- One and a half cups of lentil stew
- Spinach salad with flax oil dressing
- Three small whole wheat buscuits

Dinner (7:00 PM)
- One cup of mexican rice
- Salad with spinach, kale, cauliflower, and alfalfa in flax oil dressing

Dessert (8:30 PM)
- Two vegan chocolate cupcakes

Exercise
- Couple hours of tennis with Josh

I know I should of had fruit for dessert, but the chocolate cupcakes were calling my name! I shouldn't of made so many!

My family loved my mexican rice! I found a mexican rice recipe today, but I thought I could make it better so that recipe was my inspiration. Here it is:

Mexican Rice
- 2-3 tablespoons olive oil
- 1 cup uncooked brown rice
- 1 onion, chopped
- Couple cloves of garlic
- 1/2 green bell pepper, chopped
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes (drain the juice)
- 3-4 teaspoons chili powder, or to taste
- Spices: pepper, garlic powder, hot sauce to taste
- 1 teaspoon salt
- 1-2 cups of canned pinto beans

In a deep skillet saute the onion, garlic, uncooked brown rice, and green pepper with the oil until the green peppers are soft. Add the water, diced tomatoes, chilli powder, spices, salt, and pinto beans. Bring to boil. Reduce heat, cover, and let simmer for about 45 minutes or until all the liquid is gone.

I'm thinking about taking some for my lunch tomorrow in a whole wheat wrap. Mmm.