Ok so I’ve got 4 reasons why today will be marvelous. Let’s talk through them.
1. My best friend from Ohio is flying in to visit this weekend and we’re going to do some early birthday celebrations. My birthday is next week and there’s nothing wrong with some early birthday festivities, right?
2. I get to find out if I’m getting a little niece or nephew! I can’t wait. And I’ll get to see this little cutie pie why my brother and sister in law are at the doctor:
I can’t believe that photo is 7 months old. Little Jack is basically twice as old now. Clearly I need some new photos.
3. After a few boring workouts (where I was really just puttering around the gym) I finally found some motivation and had some great workouts this week. These circuit workouts from Popsugar got my heart pumping and left me with sore muscles. Mission accomplished. Click the photo to pin the workouts for yourself!
4. I’ve got a yummy recipe to share with you today. High protein? Check. Vegetarian? Of course. Gluten free? Bonus. Delicious? Yes.
I ordered some edamame through Relay and I wasn’t really sure what I was going to do with it, but since it has so much protein I knew it would come in handy eventually. Edamame (aka a soybean) has about 30% more protein than black beans. (Click here for a cup to cup comparison.) While I wouldn’t advocate eating a ton of soy, particularly in the form of fake meat products and processed foods, I think soybeans have a healthy place in a varied diet.Print
Gluten free and high in protein, this vegetarian salad is hearty enough for a main dish.
- 1 cup dry quinoa
- 2 cups water
- 1 avocado
- 1 1/2 cups soybeans (frozen is fine)
- 1 tbsp olive oil
- 2 tbsp diced red onion
- 2 oz Parmesan cheese
- 1/2 lemon
- 1 tsp salt
- 1 tsp dried parsley
- Dash of crushed red pepper to tasted
- If using frozen soybeans, heat the oven to 400 and cook for 15 minutes until warm. (You could also just unthaw them in the microwave if you don’t want to heat the oven.
- Boil the quinoa and water and let it simmer for 10-12 minutes until the water is absorbed.
- Fluff with a fork and set aside.
- Slice the avocado, remove the pit and the peel, and slice into chunks.
- Using a vegetable peeler, slice the Parmesan into very thin strips. (I used a vegetable peeler to go the length of the cheese wedge and then broke apart the long strips.)
- Squeeze the lemon juice into the quinoa and stir.
- Toss all of the ingredients together in a large bowl and serve warm!
This made enough to fill Alex and I up for dinner with some leftover for lunch tomorrow. The dish is gluten free and full of protein. I wasn’t really sure how it was all going to come together but the creamy avocado, salty Parmesan, and crunchy edamame made a pretty good combination!
Alright, time for some coffee to get this day rolling! (Linking up with Lauren.)