so summer for me is officially over and I had my first day of classes yesterday!
so here was my day yesterday!
9:00am-wake up and eat breakfast!
in the bowl went about 4oz passionfruit chobani (forgot how much I loved the flavor YUM), half a banana, half a cup of blueberries, and a sprinkle of granola
9:30-11:30-essentially sat on my couch and red blogs this whole time..i have a problem
in the mix
- mixed greens
- roasted veggies
- cottage cheese
- balsamic vinagrette
12:30-1:45: Marketing class..sounds like it’s going to be a mix of an interesting class and a tedious one
2:00-3:00-Jazz Dance Class! I’m so excited that i’m able to take a dance class as my creative arts gen-ed requirement!
i was starvingggg..all of this walking around at school is making me hangrry
6:00pm -Kickboxing Class at the gym (1 hour)..my best friend Lindsay teaches work out classes at the gym and HOLY COW it was hard. I wasn’t expecting her to make the first class so challenging by it was!
a version of Mexican Sweet Potato Bowls
I already roasted the sweet potatoes in advance, and I wanted to have dinner ready the second I got back from the gym (cause I knew I’d be starving and when i’m hungry I’m like an impatient 2 year old) so I put all the ingredients I would cook on the stove in the recipe link above in the crock pot on high for 4 hours.
i love my crock pot. it gets a lot of use when I’m at school!
i also ate one too many tortilla chips along with dinner
9:00pm-write this post 🙂 I also ate a piece of dark chocolate and a clementine
11:30pm-BED..while watching teen mom..I take it I’m the only one who watches this show right?
time to go read some blogs then go to class!
I wrote a guest post on Ashley’s blog today so don’t forget to check it out!
Questions for ya!: Do you own a crock pot?
Have you ever taken a kickboxing class?
so I kind of have an obsession with cook books and food magazines..every time I look through either one I dog ear every single recipe I want to try (which is basically all of them)
in a recent cooking light magazine I dog ear’d (i could just say “market” but i like making up my own words..) numerous recipes that i wanted to try
the problem is I do this a lot and don’t get around to testing out the recipes! so my new goal for myself is to try more new recipes
oh and also since i can’t leave anything alone i like to change recipes i try to make them my own
so i came across these “vegetable and rice burritos with quesadilla cheese” in the latest cooking light magazine issue and was immediately intrigued..but i’m sorry..what is quesadilla cheese? so I made some changes..
here’s how you make my version: Vegetable Burritos
to prepare the rice heat a small soup pot over medium heat with a tsp of olive oil
next add in 1 tsp garlic and 1/3 cup long-grain white rice
stir the rice around for a couple minutes until the rice becomes slightly brown
add in 2/3 cup water and 1 tsp of salt, and bring the mixture to a boil. Once the rice is boiling, cover, reduce the heat to medium low and set the timer for 15 minutes. After 15 minutes turn the heat off and let the rice sit covered for a few minutes.
In the meantime prep the veggies!
chop up 1 small onion, 1 cup white mushrooms, 3/4 cup grape tomatoes, 1 small zucchini, 2 ears of corn, and 2 cloves of garlic
Heat a Medium sized non-stick saute pan over medium high heat with 1 tbsp olive oil
first add in the onion and garlic
saute for a few minutes until the onions become translucent and add in the chopped mushrooms, zucchini, and 1 tbsp chili powder, 1 tsp red pepper flakes, and 1 tsp salt
cook the mixture, stirring frequently, for about 4 minutes
next add in the chopped tomatoes and corn
cook for another 2 minutes and then turn off the heat and set the vegetables aside
Next prepare the delicious sauce to put on the bottom of the burriots
in a small bowl combine 1/4 cup greek yogurt (i used non-fat), 1 tbsp chopped cilantro, 1 tsp fresh lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1 tsp siracha hot sauce (option but recommended!)
stir stir stir!
mm yum! set the sauce aside
Once the rice has sat for a few minutes, add in 1 tsp diced jalapeno pepper
i promise its not too spicy!
now its time to make the burritos!
take a 6-8” whole wheat tortilla and spread about a tablespoon of the greek yogurt mixture on the bottom
next add about 1/4 cup of rice
then the veggie mixture
and finally the cheese! I used reduced-fat shredded mexican cheese but any shredded cheese of choice would work!
all wrapped up into burrito shape!
if you’re making 4 burritos at one time go ahead and prepare all the burritos up to this point before turning on the pan to cook them
but since I was the only one eating them ( all for me muhahaha) I just made the one and used the same skillet i cooked the veggies in cleaned out, and heated back to medium high heat with some non-stick cooking spray
cook the burritos for about 3 minutes per side
flip over to let the other side get nice and crispy!
now time to EAT
i made some quick guac to eat along side (highly recommended!) just half an avocado with salt, lemon juice, and cilantro
i made the leftovers into two more burritos for my mom and I for lunch today but added in some black beans and avocado inside the burrito which made them even more delicious!
mm so cheesy and yummy and WAY healthier than veggie burritos at any fast food restaurant
Servings: 4 Burritos
Total Time: 40 minutes
For the Rice:
- 1 tsp olive oil
- 1/3 cup long grain white rice
- 1 garlic clove, chopped
- 2/3 cup water
- 1 tsp salt
- 1 tbsp chopped jalapeno pepper
For the Greek Yogurt Sauce:
- 1/4 cup non-fat plain greek yogurt
- 1 tbsp cilantro, chopped
- 1 tsp lemon juice
- 1/4 tsp red pepper flake
- 1/2 tsp salt
- 1 tsp sirracha hot sauce
For the Vegetables
- 1 small onion, chopped
- 2 ears of corn, cut off the cob
- 1 small zucchini, chopped
- 3/4 cup grape tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp red pepper flakes
- 1 tsp salt
For Burrito Assembly:
- 4 (6-8 inch) tortillas
- 1 cup shredded mexican style cheese (sargento is my favorite to buy)
- optional: avocado or black beans added to the burrito
Adapted from Cooking Light Magazine
- For the rice heat a small sauce pan over medium high heat with 1 tsp olive oil.
- Add in the rice and garlic and cook for 3 minutes, stirring constantly.
- Add in the water and salt and bring to a boil.
- Once at a boil, cover the pot, reduce the heat to low, and simmer for 15 minutes.
- After 15 minutes, turn the heat off and let stand for 10 minutes.
- Fluff with a fork and add in the diced jalapeno.
- Combine all ingredients for the greek yogurt sauce in a bowl and set aside.
- Heat a large non-stick skillet over medium-high heat with 1 tbsp olive oil.
- Add in the onion and garlic and cook for a few minutes, stirring frequently.
- Add in the zucchini, mushrooms, salt, red pepper flake, and chili powder. Cook for about 4 minutes, stirring frequently.
- Add in the corn and tomatoes, cook for 2 more minutes, turn the heat off, and remove the veggies from the pan. Rinse out the pan to cook the burritos in.
- Assemble the burritos by layering the greek yogurt sauce, then about 1/4 of the rice mixture, 1/2 cup veggies, and 2 tbsp shredded cheese and roll up into a burrito. (repeat for the other 3 burritos)
- Heat the large non-stick pan over med-high heat with non-stick spray and cook the burritos for about 3 minutes per side until each side is nice and brown
- serve immediately (preferably with some guac alongside!)
These burritos would also be delicious as burrito bowls! mm maybe next time I make them I’ll do that!
on a totally random note I’ve been glued to my T.V. ever since the Olympics started!
i’m completely obsessed.
gymnastics and diving are my favorite but I love them all!
so time to go watch more!
Question for ya!: What’s your favorite olympic sport to watch?
gymnastics GAH I love it so much! how cool would it be to be an olympic gymnast?! pretty freaking cool if you ask me..maybe in my next life i’ll make that my goal?