Day three. My body is starting to feel better. I have more energy. I haven’t been sleeping better but I am hoping that will come. Today I managed to squeak in 45 minutes of elliptical which felt great but was tricky with a two year old trying to get on with me saying “I try it!” I also managed to squeak in about an hour of some good solid Pilates, but my back was a little tweaky today so it wasn’t of the highest quality. I kept looking forward to the beans Josh and I had planned for the end of the evening.
Breakfast
Quinn’s Purple Mooshie (Vegan)
See January 1, 2012-Food blog
Lunch
Becca’s Lunch Salad
8 oz Spinach
4 oz Arugula
1 tablespoon Balsamic Vinaigrette
I was in a huge rush today so I threw my salad in a Tupperware and took it with me to work and ate it when I got there. I didn’t have time to do anything fancy. And I had some snacks. I ate hummus and carrots, and I tried some pre-made kale chips but they were GROSS and not worth the calories. I think it was the nutritional yeast and salt they slathered on them. I have made my own but mine were much better.
Dinner
Barbecue Beans(Vegan) from Moosewood Restaurant Low-Fat Favorites
2 cups dried navy beans soaked at least 8 hours in water that cover them by two inches.
2 to 4 garlic cloves, chopped
1 cup onions chopped
1/2 cup prepared non-fat barbecue sauce * use a vegan BBQ sauce to ensure vegan-ness
1/4 cup prepared mustard
1/4 cup molasses or pure maple syrup
1 tablespoon cider vinegar
Tabasco or other hot pepper sauce to taste.
salt and ground black pepper
Drain the soaked beans and combine with the garlic and onions in a large soup pot. Cover with water at least an inch and bring to a rapid boil. Lower heat, cover, and simmer for about 1 1/2 hours until tender. Add water to the pot as necessary to retain water level.
When the beans are ready, drain them and stir in the barbecue sauce, mustard and molasses or maple syrup and vinegar. Add Tabasco, salt and pepper to taste. To cook the beans on the stove top gently simmer on low heat with a heat diffuser for 20 to 30 minutes, stirring often. To bake them, transfer the beans to a baking dish and bake uncovered at 350 for 20 to 30 minutes stirring once or twice during the baking.
Note: Josh and I used canned navy beans rather than dry as it was just shorter. We sauteed the garlic and onions with beans in a tiny bit of olive oil. We used my favorite brand of barbecue sauce, Sweet Baby Rays; I doubt it was fat free. We used maple syrup and no Tabasco as I hate it.
This was DELICIOUS. It made me wanna bust out the grille, fire up some black bean burgers and invite friends over for beers around the fire pit. I have never really liked baked beans but these were so sweet and yummy that I’m converted. I’ll also always have a dish to bring to summer barbecues. Josh and I served this with sauteed kale. We just sauteed it with a little garlic, olive oil and salt. However, in our haste to eat, we didn’t let the kale soften enough, so it was a bit tough and bitter. I solved the bitter problem by piling my sweet beans atop them and scarfing them down.
Following along? I’ll tackle a Lighter Lasagna (not vegan) tomorrow and I’m flying solo, Josh will be working and this dish is not pre-made. (We had a cook-athon on Sunday) Wish me luck. I’m gonna need it.
-Rebecca Garrison
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