ENCHILADA BAKE AND RESISTANCE BANDS

Let’s talk about politics today.

CALM DOWN.

I”M TOTALLY KIDDING.

I’m 99% sure I just spent the better part of my day watching strange fitness vlogs on youtube. And by ‘99%,’ I mean 100%. I’m 100% sure I just watched a million hours of youtube. (I know you can’t see this, but I just shook my head disapprovingly at my own actions)

After watching a lot of strangers talk about how they cook their egg whites and which exercises maximize their hamstring and glut growth, I’m feeling like starting my own vlog.

CALM DOWN.

I’M TOTALLY KIDDING

I will wholeheartedly admit that I was a bit judgemental in watching these videos, but I did get inspired to up my protein intake and try some new moves at the gym. The last time I tried a new move at the gym, I slapped myself in the chin with a resistance band so hard that it left a cute little mark. Gym-ing is hard.

Going forward, I’m going to try (key word: try) to be a bit more aware and/or even increase my protein intake…

WITHOUT eating large quantities of egg whites with every meal.

Example #1: this recipe

I made this with my roommate (hi roommate!) and we both really loved it. It’s full of black beans (hello protein!), quinoa (also a protein source!), and veggies. Plus, I’m a sucker for any recipe that is topped with cheese (technically also contains protein!). While I guess there are more protein-dense recipes in existence (i.e. egg whites, egg whites, egg whites), I think this one is a nice balanced meal… and it’s delicious… which is truthfully the part I care about most.

In conclusion, be careful with resistance band exercises at the gym. Also, make this recipe.
FotoFlexer_Photo

Black Bean & Quinoa Enchilada Bake 
Original Source: Two Peas and Their Pod
Printable Recipe 

1C uncooked quinoa
1T olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeno, seeds/ribs removed and minced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1C frozen corn
1 lime, juiced
1tsp cumin
1T chili powder
1/3C chopped cilantro
salt, pepper
2 (15oz) cans black beans, drained and rinsed
2C red enchilada sauce
2C shredded Mexican cheese blend
toppings of choice: avocado, green onions, cilantro, sour cream, tortilla chips, etc

Preheat the oven to 350. Spray a 9×13 pan with no-stick spray.
Cook quinoa according to package directions. Remove from heat and set aside.
Heat olive oil over medium heat.
Add onion, garlic, and jalapeño. Cook until softened and onions translucent, about 5 minutes.
Add in peppers and corn.
Cook for about 4 more minutes, until peppers are softened.
Add in lime juice, cumin, chili powder, and cilantro.
Stir to combine.
Season with a sprinkle of salt and pepper.
Taste and add more seasoning if needed.
In a large bowl, combine quinoa, black beans, sautéed veggies, and enchilada sauce.
Once combined, stir in 1/2C of the shredded cheese.
Transfer to the 9×13 pan.
Top with remaining cheese.
Cover with foil and bake at 350 for 20 minutes.
Remove foil and bake for additional 10 minutes.
Let cool for a few minutes. Serve with toppings of choice.
Enjoy!

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