It's that magical time of year between Thanksgiving and Christmas when I try to eat healthy and also use up stuff from my pantry. I currently have way too many beans, courtesy of the Rancho Gordo Bean Club. I'm trying to increase my protein intake without giving myself a stomachache, so I'm experimenting with some hummuses. I just made a classic hummus out of black tiny chickpeas from my latest bean box, which looks and tastes basically like any other classic hummus because it turns out the chickpeas aren't black on the inside. I'll buy some carrots to go with it. I replaced the oil with more aquafaba because I can't tell the difference in the final product and it makes it lower in fat.
I also want to try gingerbread hummus for eating with apples because it looks lower in fat than peanut butter and lower in sugar than date caramel, and I don't care for plain apples. It's snowy and cold out this week, so here is what I'm making for dinners:
Tonight. To finish off the tofu in my freezer.
Instant Pot Mexican Quinoa and Black Beans
Tuesday, with easy guacamole, because Simran has rehearsal until late.
Vegan Irish Sausages and Colcannon (The No Meat Athlete Cookbook, pg. 164)
Because I want the high protein sausages and it's a pretty low-fat, healthy meal.
Because it sounds good and will use up some of the cabbage leftover from the colcannon.
To finish off the cabbage.
It's a nice cold weather stew.
Because it looks good, and I can scale up the sauce to include any leftover cauliflower from the bourguinon. I want to try making this in the air fryer instead of a skillet, but it might be smarter to just do the skillet version first. I'll probably go with skillet this time.
No comments:
Post a Comment