Monday, May 20, 2013

Menu and Miles

This week's menu:

  • black eyed pea cakes, mashed potatoes
  • quinoa salad
  • sauteed peppers and onions, Mexican rice, homemade refried beans--served on soft or crunchy tortillas or over tortilla chips
  • lentils, brown rice, roasted asparagus
  • vegetable lasagna, salad
Black Eyed Pea Cakes
(adapted from the Everyday Happy Herbivore)

3 15 oz. cans black eyed peas, drained and rinsed
1/3 cup ketchup
1 Tbs. onion powder
1 Tbs. Cajun seasoning
1/2 tsp. pepper
1/3 cup oats

Preheat oven to 350 degrees.
Lightly spray cookie sheet with non-stick spray.
Mash beans with a fork until they are mostly mashed.
Mix beans with remaining ingredients.  Shape into 12-15 patties.
Bake for 20 minutes, or until heated through and slightly crispy on the outside. 

Sauce for serving on top of cakes
1/3 cup Dijon mustard
1 tsp. Worcestershire sauce
2 tsp. agave nectar
2 Tbs. mayo (I use vegan mayo)
1/2 tsp. Cajun seasoning

Blend all ingredients and serve on top of each cake.

This week's miles:  5, 5, 4, 3, 9.  For a total of 26.  I begin my half-marathon training next week, so this is just to get me ready!  I have not run that much since the Boston Marathon, so this is the week I am getting back on track!

Have a super Monday!  And visit OrgJunkie for more menu inspiration.

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