These past few days have been rough. I keep focusing on practicing patience and trusting the process. Nonetheless, I am two days into the new job, the master’s level research hath commenced and my eating has gone absolutely haywire.
I will be the first to admit that I am an emotional eater. To no big surprise, stress has come to challenge my clean eating yet again. Late nights, early mornings and being surrounded by junk food have gotten to me. So here I am, starting fresh!
The beautiful thing about living a healthy lifestyle is that every day I’m allowed to make my own decisions to get back on track. What do I want to fuel my life with? Typically the answer will be somewhere along the lines of no dairy, no sugar, whole grain, clean foods. And you know why? Because–to put it frankly–when I eat crap, I feel like crap. Right now my head aches from sugar, I have heartburn from that fatty lunch and my thinking is foggy and scattered. When I eat junk I’m irritable, have a hard time focusing and am much less effective. Coming to recognize these things for myself is huge.
I find it intriguing that I tend to sabotage my nutrition and exercise precisely when my body most needs me to be effective and efficient. And I know what I need to do now. Focus on taking care of myself. If I don’t, who will?
That said, the recipe I’m going to share was truly a random creation inspired by vegetarian enchilada bakes that I’ve come across, minus the cheese! It matches our diet perfectly and is an excellent lunch meal–delicious with enough nutrients to carry you through your day. The wonderful thing about bakes is that we can refrigerate the leftovers and not have to cook for the next couple of days (we sometimes freeze a portion too).
I used black beans and a local brand of blue corn tortillas (who makes them here using corn most likely from out-of-state). To learn more about my quest to support local, click here.
Vegan Black & Blue Enchilada Bake
8 blue corn tortillas
- ~2 c enchilada sauce
- 1.5 c black beans
- ~18 oz. organic non-gmo firm tofu
- 1 small onion
- 2 c spinach
- 1 med zucchini
- 1 small eggplant
- 1 Tbsp chili powder
- 1 Tbsp cumin
- hot sauce, salt & pepper to taste
Press tofu between towels to dry it out.
Sautee onion over medium heat until transparent.
Add spices, beans and all but about 1/4 c of the enchilada sauce and bring to a boil.
Remove from heat and add spinach.
Sautee zucchini and eggplant.
Spread the remaining 1/4 c enchilada sauce on the bottom of a 9×13 pan.
tortillas, bean mixture, veggies, tofu. Tortillas, bean mixture, veggies.
Bake at 350 degrees for about 35 minutes.
Top with avocado!
Enjoy! Makes 8 servings.
Nutrition Facts [one-eighth of bake not including avocado]
Calories 180 • Fat 3.8g • Sodium 400mg (can be greatly lessened by using dry beans rather than canned) • Carbs 25g • Fiber 6g • Sugar 1g • Protein 11g
Also, just for funsies, new earrings!! 🙂 Hanging on a pineapple.
I definitely have a few more recipes I have to blog about (including tonight’s green plate dinner) but alas, there just aren’t enough hours in today. I’ll be sure to get those up asap though :).
Don’t forget to love yourself (double rainbow)!