Good morning, friends! Here in Denver we’re starting Monday with a snowed-in attitude; be slow on the icy roads and double-check to make sure that 6 a.m. class you really wanted to go to was actually cancelled.
After the snowfall that took up Sunday’s morning, afternoon & evening, our sidewalks are once again covered in ice and snow and I’m sitting here in the workout clothes that have yet to see a drop of sweat today. But, I did manage a successful 10 mile run on Saturday with a new RB (Thanks, Sarah!) – sunny sky, ice-free trail, and an easy conversational 9:00 m/m average. Training Week 1, done: CHECK.
In other news, did I mention it snowed again? Cold winter day always calls for a warm veggie soup + movie night, yes? That’s our style around here.
Tempeh BBQ Vegetable Soup
1/2 package of Tempeh, cut into bite-size pieces (i.e. one serving)
2 small red potatoes, cut into ~1/2 in. cubes
1 can diced tomatoes, with juice
1 cup cooked black beans
1/4 cup onion, diced
1/2 Green Pepper, diced
1/2 cup Salsa
1/4 cup BBQ Sauce
Ground Red Pepper, Cinnamon, Salt, Pepper, Oregano (to taste)
Add ~1/4-3/4 cup water or vegetable broth as needed.
Yes, you could also call this the “We felt creative and dumped it all in” soup – hey, whatever works!
Combine all ingredients and bring to a boil; simmer on low-medium heat for ~10 minutes, or until potatoes and peppers have softened. Grab a bowl, and enjoy!
We paired this with “Easy A” viewing – has anyone seen this? I thought it was hilarious, and nice to see Stanley Tucci again, and Dan Byrd outside of his norm (Courgartown, anyone??). I was very entertained.
This soup could also be paired with an avocado slice topping, a side of tortilla chips or cornbread, and/or a dollop of plain low/non-fat greek yogurt (in place of sour cream).
Protein: Tempeh & Black beans
Carbs: Potatoes & Black Beans
What’s on your Meatless (or not) Monday menu?
I have a list of classes to pick from for a post-work workout, and then it’ll be a leftover night in this house!