Archive for June 8th, 2011

June 8, 2011

what i ate wednesday #3

WIAW is making weeks go WAY too fast… haha.  It seems like I was just eating last week’s food!  Unfortunately, storms were in the forecast throughout the day today so my pictures had to be taken inside – so please forgive their darkness!  I tried to find all of the natural light I could get ;).


OIAJ “Oatmeal in a Jar”

The creamy and chunky peanut butter jars from the PB&J Bar were almost gone, so Kinley and I both got to have our oatmeal in one!  Hers in the creamy jar, mine in the chunky.  This is seriously the most delicious thing ever.  Steel-cut oats with chia and a cut-up banana mixed in after cooking, topped with Quinoa Granola (Kinley made this, I’ll see if she wants to do a guest post on it in the near future, or make a batch myself ;) ).

I also had a glass of Green Plant Juice from Trader Joe’s.  As long as you can get over drinking the color, you can only taste the fruit juices in it and get all of the added benefits of green superfoods!

Mid-Morning Snack:

Fuji Apple


Leftover Mexican Lime Millet Succotash

Baby Carrots + Smoothie (made this one but subbed unsweetened chocolate almond milk + added spinach)

Afternoon Snack:

Peanut Butter & Jelly Lärabar and an Orange


Potato and Kale Enchiladas from the Veganomicon cookbook and Trader Joe’s Refried Beans

Not only was my day entirely dairy-free, it was completely wheat/gluten free as well!  Kind of a mexican-inspired lunch and dinner combo, but they both tasted entirely different – and really, there’s nothing wrong with too much mexican food, right?

June 8, 2011

mexican mash-up

I much prefer baking to cooking.  It has everything to do with the measurements.  I love following directions and measuring and scooping according to the recipe.  Most good cooks, well, inventive cooks, do not typically rely on recipes to make their dishes and have delicious outcomes.

I’m trying to better myself.  I made a dish last night that did not have a recipe.  I admit, I was kind of freaking out because what if it turns out horribly?!  Well, it didn’t.  And it’s very simple, so no freak outs required for you.  I’ll list ingredients and measurements, but if you choose to find your inner chef, please, be my guest and make any substitutions or changes you see fit.

Mexican Lime Millet Succotash

  • 2 cups cooked (or canned) beans.  I used adzuki beans for the first time (we got them dried and I cooked them in the rice cooker, I’m pretty sure I cooked them way too long so mine were somewhat a mix between whole beans and refried beans)
  • 1 cup uncooked millet
  • 1/2 cup baby lima beans
  • 1 1/2 cups frozen corn
  • 1 bag Trader Joe’s fire-roasted bell peppers and onions (If you don’t have a TJ’s near you, you can either use a bag of frozen green peppers or cut up and cook your own with onions if desired.


  • 1T honey
  • 1.5T rice vinegar
  • 1T grapeseed oil
  • 1T lime juice

In a saute pan, heat up the millet on medium-high heat for a few minutes, stirring frequently until they begin to pop.  Remove from heat and cook the millet (1 cup to 2 1/2 cups water) in a rice cooker or on the stovetop.  My rice cooker took 30 minutes, but use your own specifications for this part.  Once done cooking, let sit with the top open for 20 minutes.  Fluff with a fork.

In the same saute pan used for the millet, heat the frozen lima beans, corn and green pepper mixture.  Cook until everything is well combined and no longer frozen.  Remove from heat.

To the rice cooker (still on the warm setting), add the beans (drained if you’re using canned) as well as the vegetable mixture.

In a small bowl, combine the ingredients for the sauce with a whisk and toss in the rice cooker with the other ingredients.  Keep on warm until you and your family members are ready to eat!