Lately I've been trying to save $ (seeing as Matt is unemployed at this time), exercise, and do things to help our environment. Now that the school year is finished, I have got plenty of free time on my hands.
After pumping up my bike tires, I've been off & riding. Rather than driving, yesterday I rode my bike to a friends' house and today did the same to the fruit & vegetable market. I've been enjoying the exercise (so far I've ridden over 15 miles!) and it's nice to not have to get in the car. What are you doing to save money or to spread a little environmentally-friendly green?
After pumping up my bike tires, I've been off & riding. Rather than driving, yesterday I rode my bike to a friends' house and today did the same to the fruit & vegetable market. I've been enjoying the exercise (so far I've ridden over 15 miles!) and it's nice to not have to get in the car. What are you doing to save money or to spread a little environmentally-friendly green?
Another way I've been "green" includes my veggie garden. Mid-April I planted 4 pepper plants & 9 tomato plants. I did not believe the tomato plants really needed to be 3 feet away from each other. Now I do...
I can't wait for the tomatoes to finally ripen up & be red!
I've also been reading some new blogs lately, some of which are blogs of other health-conscious vegetarian women. As a result, I've got heaps of recipe ideas that I just can't wait to try. On the menu for tonight is a Latin-flavored Quinoa recipe from this blog...
Quinoa with Corn and Black Beans
Ingredients:
- 1 tsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Directions:
1. Heat oil in saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
2. Mix quinoa into saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring to boil. Cover, reduce heat, and simmer for 20 mins.
3. Stir frozen corn into saucepan, and continue to simmer for about 5 mins – or until heated through. Mix in black beans and cilantro.
I'll report back with the results!
I've also been reading some new blogs lately, some of which are blogs of other health-conscious vegetarian women. As a result, I've got heaps of recipe ideas that I just can't wait to try. On the menu for tonight is a Latin-flavored Quinoa recipe from this blog...
Quinoa with Corn and Black Beans
Ingredients:
- 1 tsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Directions:
1. Heat oil in saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
2. Mix quinoa into saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring to boil. Cover, reduce heat, and simmer for 20 mins.
3. Stir frozen corn into saucepan, and continue to simmer for about 5 mins – or until heated through. Mix in black beans and cilantro.
I'll report back with the results!
UPDATE: It was pretty good. I made a broiled chicken breast for Matt, so he ate his meal a bit differently, but still. Good flavor. I'd make it again.
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