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Still Getting Stronger…But Eating Weaker

Funny!  I never made it to the spin class a few weeks ago.  I picked up my girlfriend and drove to the gym and then realized she’d forgotten her ID!  BUT…I did come home and hit up our little apartment complex’s gym.  And I’ve been going pretty strong since!  I’m proud to report I’ve been going to the gym 3 times a week since.  Yay!  Tomorrow (if I make it!) will be my first week of hitting the gym up 4 times in one week.

Run, run, run!

Run, run, run!

In food news, I’ve been lazy and haven’t uploaded any photos of my eats.  And to be honest, the working out combined with my courseload this semester, has really screwed up my good intentions.  I’ve been eating vegan, but a lot of cooked food.  I am feeling ok with this, but a little guilty and a little bloaty…

…well, maybe a lot bloaty.  I know I need to get back on the bandwagon here soon and I will.  But right now I want to focus on what I’m doing well, and that’s making it to the gym and getting good grades.  Oh and posting here, if not regularly, fairly often!

Here’s some eye candy:

L.L. Bean PoodleDoesn't Bishop look like he could be in the pages of their catalog?

L.L. Bean Poodle
Doesn’t Bishop look like he could be in the pages of their catalog?


Italian Three-Beans & Rice Skillet

Today is the first COLD day in Chicago.  When I say COLD, I mean COLD!  I’m from Texas so anything under 75 degrees is COLD to me.  In fact, the LT and I were on a walk, I was thinking, “Self, you should have worn a winter coat…or at least a jacket!”  (See!  I really am working to get us back in shape–tomorrow is Friday night tennis!)

So in honor of the weather, I made an Italian Three-Beans & Rice Skillet.  I got it out of a vegetarian cookbook.  It is not raw and can be made with or without cheese for vegans or peeps like me who are lactose intolerant.  It turned into more of a stew than a skillet, but the LT is sitting right next to me chowing down right now.

Italian Three-Beans & Rice Skillet: This is the cookbook photo

My version (I took out my portion before I grated the parmesan on top for the LT.  Though I think the parm adds a nice bit of salty/creaminess for non-raw, non-vegans if his two bowlfuls are any indication!)

Meagan Version of the Skillet-a bit more "stew-like" than I anticipated, but perfect for a cold night!

Italian Three-Beans & Rice Skillet

Start to Finish: 30 mins

Makes: 4 servings

1 15.5oz can small red beans or red kidney beans, rinsed and drained

1 14.5oz can Italian style stewed tomatoes (I subbed in 3 fresh tomatoes)

1 cup veggie broth

3/4 cup brown rice (quick cooking)

5 oz frozen lima beans

5 oz fresh green beans

1/4 cup fresh basil

dash of Italian seasoning

3/4 bottle of spaghetti sauce (or use more fresh tomatoes & some sun-dried tomatoes, like me)

mozzarella or grated parmesan (optional)

  1. In a large skillet combine beans, tomatoes, broth, rice, lima beans, green beans, basil, and Italian seasoning.  Bring to boiling; reduce heat.  Cover and simmer about 15 mins or until rice is cooked.
  2. Stir in spaghetti sauce (or homemade tomato and sun-dried tomato mixture).  Heat through.  If desired, top with cheese.

Nutrition Facts per Serving: 259 calories, 4g total fat, 0 mg cholesterol, 1100mg sodium, 14g protein.

As I finish typing this post, the LT just went back for his third bowl!