Wednesday, August 4, 2010

What type of friend are you? -- and new recipes --

I started my morning off right with a good, strong workout. Every Monday and Wednesday, I meet a group of women at the Davidson College track to run stadiums and bleachers and plyometrics. Today's workout was especially difficult given the humidity levels, and I must have sweat 5 lbs of water weight off my body...but I felt strong today!

I was also working for the big prize at the Oatmeal Raisin Cookie Vegan Overnight Oats! Yummy!

I finished another book this morning! Check off James MacDonald's "I really want to help me God!" off the list. I was concerned the last chapter was going to be a doozy and I was nervous to read it. I thought he would lay it all on at the end with a long to do list of things to change...instead he couldn't have ended it better. It turns out the secret to long-lasting change and growth is solid biblical friendships. It was a great chapter that caused me to consider my own friendships. Do I have biblical friends? Not just Christian friends- but friends that lift one another up, pray for each other, pray with each other, and hold each other accountable. Then I had to consider sharing my commitment to change with each one of them, so they can help hold me accountable.

"The righteous should choose his friends carefully, for the way of the wicked leads them astray."
Proverbs 12:26

I also had to consider if I was a biblical friend to others. Do I love my friends enough to speak the truth to them?

Part of being a good friend is keeping your promises, right? Well I believe I promised you photos and a recipe from last night's dinner...

Tempeh Enchiladas

This recipe was adapted from Vegan Pandamonium. I only changed a few things...

1 package tempeh
28 oz. can of diced tomatoes
1 package taco seasoning (check that it is vegan)
1 onion, diced
2 cloves garlic
4 jalopenos, diced
1/2 cup cilantro
can of pinto beans
whole grain tortillas
Chili Hummus (or any other flavor)

Preheat oven to 350*
In large saute pan, saute the onion, jalopenos and garlic in water until translucent and fragrant.
Add 1/2 can of diced tomatoes and crumbled tempeh with taco seasoning.
Cook 5-10 minutes to allow the flavors to merge. Then add cilantro for another minute.
In small saucepan heat pinto beans and then mash
On each of 6 tortillas, spread pinto beans. Scoop even amounts of tempeh mixture and wrap tortillas.
Spread two tablespoons of the remaining tomatoes on bottom of a large casserole dish. Place each enchilada, seam side down, in casserole dish.
Mix the rest of tomatoes with 1/4-1/2 cup hummus to create a creamy sauce. Top enchiladas with sauce.
Bake for 20 minutes.

I also made corn on the cob but over cooked it, so I chopped it up and added it to the top of the enchilada.

For lunch today- I threw "everything but the kitchen sink" into a salad. It was delicious and consisted of kale, green leaf lettuce, peaches, blackberries, strawberries, cucumber, broccoli and topped with two tbsp Jalopeno-Cilantro-Lime Hummus and a dash of olive oil and vinegar. It was delicious! But I think I need to learn portion control even when it comes to salads. I ate this whole thing...and while the picture doesn't do it was huge! It must have contained 8 servings of fruits and vegetables!

Well that is all for is quitting time (for an hour anyway--before my meeting) and then a late dinner with my hubby. It is sure to be another wonderful, homemade concoction. Photos and recipe tomorrow!

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