It’s Monday morning, following a late hockey game. Of course I’m up ahead of my alarm and finishing up what I didn’t yesterday – this post. I was too busy working away on the 1,000 piece puzzle that will occupy much of my “free time” between now and when it’s done.
I debated playing in my game last night after a tennis injury. I rolled my ankle pretty good, didn’t listen to the pain, completed a Peloton ride, and have been suffering since. I did lots of icing and elevating on Saturday and Sunday and probably shouldn’t have played last night, but, but, but…I scored a goal! It has been wayyy too long. Felt great.
I’m the worst patient, I know.
Other than that, the weekend was good. SOMEHOW, we made it through the day yesterday with zero plans and zero use of technology. The girls were driving me insane at some points in the day, but we made it. We hopped right into the day with games of Uno and moved into art and puzzles before running errands. By 4pm, we were wanting a nap but no one ended up doing so.
Too bad, it was the perfect day for it!
I made somewhat of an impulse buy last week while at my book club. My friends were talking about vegan cookbook, Thug Kitchen, and I knew I needed it. While this recipe is not from the book, much of my meal plan this week is. This recipe is from one of my favorite blogs, Pinch of Yum. They’re awesome and all I can say is #goals.
In summary, 2020 and health is all about plant-based eating. Obviously, I endorse this through and through. I’m hopping on board and am trying to incorporate at least 2 vegetarian meals a week. Others in my life are doing the same and swapping recipes has been fun. This one, you guys – a keeper. So much flavor. Not so sure about broccoli in enchiladas? Don’t give it another thought…delish!
- 1 broccoli crown, cut into florets (2 cups)
- 1 small sweet potato, peeled and diced (2 cups)
- 1 red bell pepper, diced (1 cup)
- 1 small onion, diced (1 cup)
- 1 Tbsp olive oil
- ½ tsp salt
- 1 (14 oz) can black beans, rinsed and drained
- 2 cups shredded Chihuahua cheese
- 2 (10 oz) cans enchilada sauce
- 14 corn tortillas
- Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper and place the veggies on top. Drizzle with olive oil and sprinkle with salt; toss well to coat and arrange in a single layer. Roast for 25-30 minutes.
- In a large bowl, combine roasted veggies with the black beans, 1 cup shredded cheese and 1 cup enchilada sauce. Stir to make a chunky filling.
- Spread enough enchilada sauce on the bottom of a 9×13 pan to thinly coat. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
- Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime!
Weekly Menu: January 26th – 30th
- Sunday: Creamy Green Chicken Enchilada Casserole
- Monday: Vegan Jambalaya
- Tuesday: leftover lasagna from the freezer
- Wednesday: Cauliflower Tacos (from Thug Kitchen)
- Thursday: Banana Pancakes (from Thug Kitchen) with chicken sausage and fruit