So far, week one of ‘back on the wagon’ healthy eating and fitness has gone pretty well. Except for a few rogue glasses of wine while working late at night, I’ve been sticking to it. With the weekend, and more opportunities for baking right around the corner, I think the real challenge is about to begin.
I’m not too stressed about it because I’m a true believer in “everything in moderation”. I’m sure lots of you hate hearing that phrase, and if I could come up with a better one I would, but its really words to live by. I haven’t eaten a single cookie or baked good this whole week (only one Skinny Cow ice cream sandwich) so if I have a few over the weekend, big deal. Last week I ate 2 slices of birthday cake and drank 8 beers in one day! Now that is a little much.
One of my tricks to staying on track, especially when I’m super busy like I am now, is to make a big salad (or several big salads) one day, and eat it for lunch for the whole week. To add to that, The Hubs likes to cook up an entire pack of chicken breasts on a Sunday, and take those, with some of my salad, for lunch everyday. I really prefer tuna over chicken, but occasionally I’ll snag some of his as well. This salad is super healthy, protein packed, and hearty enough to get you through even the most stressful workdays. Trust me, I would know.
Black Bean-Quinoa Salad recipe adapted from Cooking Light
- 1 1/2 cups uncooked quinoa
- 3 cups organic vegetable broth (such as Swanson Certified Organic)
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons salt, divided
- 1 cup chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 (10-ounce) package frozen edamame
- 4 cups chopped tomato (about 3 medium)
- 1/2 cup sliced green onions
- 1/2 cup chopped carrot
- 1 (15-ounce) can black beans, rinsed and drained
- Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
- Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
- Cook edamame according to package directions, omitting salt and fat. Cool completely. Add the edamame chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.