Organizing Your Weekly Plant-Based Meal Plan

Good afternoon friends!

It’s been a minute since I’ve done a food related post here 😱 I’ve been a little caught up in the busyness of school, work, and deciding if I should run the Chicago Marathon or not over the last few weeks. The good news is, I decided to still run the race despite a few weeks of less than ideal training! Those of you who follow me on Instagram already know this!😜 You can’t run you first marathon if you don’t start the race!😉

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During these busy days of marathon training, school, and beyond, it is so important to eat healthy and often. When I get busy or stressed, I tend to under eat, which is the opposite of a lot of people and not ideal for running some serious miles.😩 What has been key for me overcoming this over the last few weeks is planning my meals (especially lunch) ahead of time. It also helps to have most amazing husband, who makes me cashew butter and jam sandwiches on especially busy mornings to bring to school. I’m lucky, what can I say?!😍

Anyway, imagine my excitement when Meghan Harris of White Rabbit Garage Storage, reached out to me to write a guest post here about meal planning. I thought that it was perfect timing, as I am personally working on being better about meal planning!

So, without first ado, here is the first ever guest post on Black Bean Queen! 🙂

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Eating a plant-based diet is not only healthier for you but also makes you feel better and have more energy throughout the day. However, organizing and creating a meal plan to follow can be tedious and daunting. Without a solid plan in place, it is easy to fall back into old habits and to slip up more often than you’d like. Below are 3 tips to help you organize your weekly meal plan and a sample plant-based meal plan for you to try.

Look Through Your Pantry

Go through your pantry, freezer, and refrigerator to get a solid idea of what foods you have to cook with already. Starting with foods you have previously purchased allows you to not only save money, but also time when shopping. You’ll also waste less food.

Going through your pantry will give you a sense for what foods you typically eat and help you remember which ones you didn’t like when you tried them. You will also be able to free up more space and organize the shelves, so you can look through your food storage easier in the future. If you have any food that you don’t like, and it hasn’t yet expired, donate it to your local food pantry.

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Find a Place to Keep Recipes

If you prefer written recipes you will want to find a place in your kitchen that won’t get ruined by spilled oil and is easily within reach. Consider finding recipe organizers at Target or on Amazon.

If you prefer online recipes keep a file on your computer or phone to organize different websites, you have found with recipes. You can use a word doc, detailed Pinterest board, or Google files to do so. Make sure this is accessible from several devices in case one is misplaced or broken.

Choose Meals with Familiar Ingredients

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 Meal planning will help you feel less stressed during the week, so you can avoid spending money on unnecessary food purchases. However, if you are shopping for items you primarily are unfamiliar with you won’t use them either.

If you shop for black beans often, you know when they are a good deal and when you should use a different kind of bean. If you use quinoa often, you know exactly how long to cook it for before it becomes soggy. As you become more comfortable with meal planning, add in 1 or 2 new ingredients each week.

As you work on your weekly meal plan, remember that it’s okay to be flexible and that some meals may go awry. You can always pick yourself up and try again the next day!

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BONUS: Here is a simple work week meal plan for you to try!

Day Breakfast Lunch Dinner
Monday Apple Cinnamon Oatmeal Basic Tofu Stir Fry Cauliflower Fried Rice
Tuesday Vegan Waffles with Blueberry Sauce Creamy One Pot Pasta Pasta Bean Casserole
Wednesday Peanut butter and dark chocolate oatmeal Squacos Greek Goddess Bowl
Thursday Apple Buckwheat Pancakes with Coconut Caramel Apples Tomato and White Bean Salad

 

Black Bean and Quinoa Taco Bowls
Friday Peanut Butter Banana Oatmeal Vegan Macaroni and Cheese Hummus Pizza with Veggies

This post was written by Meghan Harris at White Rabbit Garage Storage. She enjoys hiking, playing card games, and spending time with her family.

What other tips do you have to organize your weekly meal plan?

 

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Plants are cool #2: Basic Tofu Stir Fry recipe

Good afternoon! This is the 1st Saturday I have gotten off of work early in months, so I decided it was time to finally share another plant-based recipe! Today I am sharing a staple recipe in my apartment: basic tofu stir fry. My husband and I eat this at least one a week, if not more often 😛 That’s how much we love it! And it’s easy to prepare, easy to customize, and easy to clean-up,

I am sharing this as a part of my new recipe series called “plants are cool”. Because duh, plants are amazing! And because we should all be eating a lot more of them! I’m here to show you that cooking with plants can be cheap, easy, versatile, and fun! I know I am biased because I am plant based…but please be open minded, maybe try a few plant recipes and who, knows?! Maybe you too will agree that plants are cool! 😉

Basic Tofu Stir Fry recipe

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Yield: 2-3 servings

Ingredients

1 bag of frozen stir fry vegetables OR slice up your favorite fresh vegetables (I recommend peppers, broccoli, onion, mushroom, carrots, celery, and baby corn)

Organic extra or super firm tofu (I recommend Trader Joe’s or 365 by Whole Foods)

Grapeseed or Avocado Oil (for sautéing) 

1 cup rice or grains of your choice (I used 365 by Whole Foods Organic Super Grains, but other options I’ve used include brown rice, jasmine rice, and quinoa)

Dried ginger (we never measure :P, but I’d put at least a teaspoon or two)

Tamari sauce to taste (at least a tablespoon)

Optional: red pepper flakes, pumpkin seeds, sunflower seeds, and/or nutritional yeast. 

1. Measure and rinse your grain of choice in a mesh sieve.

2. After rinsing, prepare your grain of choice according to the package directions.

3. Chop the vegetables if you aren’t using frozen.

4. Press your tofu. We invested in a tofu press because it significantly cuts down on the time of the recipe.  (Here’s some methods to press tofu if you don’t have a press).

5. After pressing your tofu, slice into bite-sized cubes.

6. Add the Grapeseed or Avocado oil to a sauté pan or a Wok and then add the cubed tofu.

7. Sauté the tofu on medium- high for about 5-10 minutes or until the cubes start to brown.

8. Add the fresh, sliced veggies or the frozen stir fry veggies and continue to sauté until everything is cooked thoroughly .

8. Check the grains and if they are cooked, turn off of the stove top and fluff them.

10. Once the tofu stir fry is cooked throughly, serve atop the cooked grains and add your desired mix-ins. My favorite mix in is pumpkin seeds and my husband loves red pepper flakes.  🙂

If you make my basic tofu stir fry recipe, I’d love to see your creation! E-mail me or share on social media ( InstagramFacebook, or Twitter), but make sure to tag me! I’d be happy to feature your version of basic tofu stir fry on my social media channels!

 

Illinois half marathon training week 10

Disclaimer: I received free entry to the Illinois Half Marathon as part of being a BibRave Pro. Learn more about becoming a BibRave Pro (ambassador), and check out BibRave.com to review find and write race reviews!

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Good evening friends! I can’t believe we are 11 days away from race day! 😱

I am definitely getting nervous because it’s my 1st big post-college race, but I also feel prepared. This training cycle started out rocky with my crazy schedule during my temporary teaching job, but getting a coach a month ago has been a game changer. Plus, my teaching job is over now, and although I am working two part time jobs, I have been able to train more consistently than when teaching. And I’m just generally happier and more motivated about training because now I am on a path to pursuing my passions. 😍

I sometimes have to be creative about when to fit in my runs, though, because some weeks I work mornings/days and other weeks I have to work evenings/nights. Regardless, the change in jobs has allowed me to run more often with others, go to fun events, and meet new people as you will see in this week’s training recap. I even hit my highest weekly mileage since college over the last two weeks. 30 miles per week may not seem like much, and I was running more in college, but I’m just so happy to be running injury free again! 🙂 So without further ado let’s get to the recap!

Week 10: Monday April 9th -Sunday April 15th

Monday April 9th: My friend Ben has a somewhat a flexible work schedule and I was off work, so he came to Chicago to run 5.1 miles (7:47 pace) with me. Afterwards, I took him to one of my favorite coffee shops. He’s silly and got a cold drink even though it was chilly and it had snowed earlier in the day! I got an oat milk chai and I would 10/10 recommend. It was fun to spend the afternoon running and talking to another fellow running nerd. I’m grateful for all the awesome people I have met through Bibrave!

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-Tuesday April 10th:  I ran 4.5 miles with some 6x 30 second strides at 6:16 pace mixed in. Then, I went to one of my favorite Thai places to finally meet up with Danielle in real life. We had been following each other on social media/our blogs for a while and talking nearly every day prior to dinner about all things running, health, and nutrition, so I was not scared at all to meet up! The two and half hours really flew by at dinner and I cannot wait for more adventures with another fellow future RD!

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-Wednesday April 11th: I helped lead an easy 3.1 mile evening fun run with Scott Jurek and then attended a question/answer session and book signing. It was amazing and honestly I’m still star struck that I met one of my favorite runners in real life! I cannot wait to read North, his newest book! It was worth the long line to get it signed and have him write personal note to my husband, who was coaching track and unable to attend the event.

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-Thursday April 12th: A while ago Katie messaged me saying she’d be in Chicago for a business trip and asked if I’d want to run this week. Katie is another runner that I connected with through Instagram. We decided to run together on Thursday. We ran 5 miles at an easy pace (7:53/ mile) along the Lakefront Path. The weather was amazing and actually spring-like, unlike Monday when it snowed. The miles flew by far two quickly and we bonded over being former division 1 runners and our love of training/racing even in our busy adult lives. I hope we can run again soon! I love how social media and this blog has connected me to so many amazing people.

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-Friday April 13th: REST DAY. Spent some time doing yoga and foam rolling because it was much needed.

-Saturday April 14th: 12 miles at 7:53 pace. This was supposed to be a hard workout within my long run, but the freezing, windy, rainy weather made that tough. I did the best I could, but only completed 4 of the 6 tempo miles. It’s tough when you are supposed to run 3 miles at 7:00-7:15 pace, 2 miles at 6:49 pace and 1 mile at 6:49 pace or faster and you know you can hit all those paces, but running into the crazy headwind you get a 7:09 as your fastest… My husband was helping me pace the workout (all my paces are easy for him because he is super speedy) and together we decided the time on my feet was much more important than hitting the paces. We decided to just finish the run as a regular long run rather than tempo more into the crazy wind. I was super frustrated on Saturday, but now reflecting back on the day I am proud I got my long run done! It would have been easy to turn around, head home, and throw in the towel.

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-Sunday April 15th: REST DAY.

WEEKLY TOTAL:  29.7 miles

Tonight’s question: Are you racing this month? If not, want to last minute join me at the Illinois half marathon? They also have a 5k, 10k, full marathon, and marathon relay! So there’s a race for everyone!🤗 Use the code “2018bibravebonus” code for $10.00 off your entry if you want to join me!😉

Your path is not linear

Your path is not linear and it is NOT meant to be!

I’m not sure about all of you, but I wholeheartedly believe everything happens for a reason. And sometimes that reason happens right away and other times it could be a very long time before it makes sense. No one knows what is best for you, BUT YOU! Not everyone will approve of your choices or your path, but you are not here to please them, you are here to be TRUE TO YOURSELF. 🙂

So, where am I going with this?! Well, I have a story to tell about my own path and it is certainly not linear!

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My senior year of college (nearly 4 years ago 😱) and most of college for that matter, I remember feeling really anxious about what I wanted to do as my career. I knew that whatever I was going to do I wanted to use science to help people. As a freshmen in college, I chose biology as my major and thought it would help me reach my a goal of becoming a neurologist. I had that goal since I was 12 when my grandmother died of brain cancer. I quickly learned that medical school was not for me. I would not have taken kindly to the high pressure situation of brain surgery or any surgery for that matter. My love of science persisted, though. I played around with other ideas including a physician assistant, physical therapist, and science teacher.

Then, junior year of college I moved off campus to a house with a kitchen and that changed everything for me. I was now responsible for ensuring that I had nutritious meals and snacks to fuel my workouts as a college runner. Some students become really  unmotivated to cook once they move off campus and live off take-out and ramen, but not me!  I have been passionate about eating healthy as long as I can remember. I used to annoy my dad in high school with my requests at the grocery store for things like natural peanut butter, wheat germ, Clif Bars, and giant canisters of oatmeal. I loved eating healthy food and found out I loved making it even more in college! I really enjoyed cooking new dishes in my off campus kitchen and making healthy snacks for after cross country practice as a welcome study break.

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(My junior year snack staples: no bake peanut butter energy bites and peanut butter granola)

Then, my senior year of college we moved to an apartment closer to campus and I decided to go vegetarian. I can share my full vegetarian story at a later date if there is interest. I welcomed the new cooking challenge and had a lot of fun making food and snacks. I made smoothies and homemade energy/protein bites almost every day. I even tried tofu for the first time my senior year. I loved it! It was also nice because one of my good friends/teammates, who is also vegetarian, lived next door to me. Some nights we cooked dinner together after practice. My favorite dishes we made together were black bean burgers and black bean tofu tacos (which should not surprise any of you :P)!

 

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(Homemade black bean burgers with my teammate)

I even got my now-husband hooked on black bean burgers then before he went vegetarian! 🙂 Despite my crazy busy schedule, I spent my spare moments cooking or reading about health, fitness, and nutrition. I was becoming really passionate about vegetarianism and nutrition! But I was also becoming really stressed out because it was my senior year and I was still not sure what I was going to do with my life.

My now-husband and I talked about both of us pursuing Master of Education degrees to become science teachers. I really liked that idea at the time. So, in late fall we went to take the subject area exam (biology for me and chemistry for him) to gain admission to a program. I really thought I had it all figured out! But over winter break I could not shake the thoughts of “are you sure you want to teach?” and “wouldn’t it be awesome to work with food/nutrition/health instead?” And on Christmas day my senior year I remember searching for ideas of how to make a job out of nutrition and wellness. I had an epiphany! I could become a registered dietitian!  And to share my love of black beans with all 😉

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(Black beans, corn, brown, rice, and salsa. A staple meal to this day. :P)

But then panic ensued…So many of the programs I looked into were past the deadline or within a few weeks of the deadline. If I wanted a Master’s degree in nutrition I needed the GRE and it takes weeks to report the GRE score to schools. So if I wanted to pursue nutrition that year, I had to pick a second bachelor’s degree program instead of a master’s program. Plus, some programs included the internships and some did not. It was an overwhelming amount of information.😱

I also learned I was two pre-requisites shy for all programs and scrambled to figure out ways to take the classes, which were not offered at my college. I somehow finished the application, got letters of recommendation, and figured out how to take the pre-reqs before the fall in time for the deadline. In April of my senior year, I found out I got into a program! We also found out my now-husband got into a Master of Education program. We graduated college and moved in July 2014. Fun fact: I actually made this blog in June right before we moved. Life was good! 🙂

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(Undergraduate graduation in spring 2014 with my now-husband)

I finished up my last pre-requisite class and then began the nutrition program in late summer. My now-husband started his classes too. Things were going well for the most part. But, then the doubt started creeping in…”why didn’t you stick with teaching?”, “it’s dumb to get a second bachelor’s degree”, “you should have taken a gap year after undergrad to figure out a better plan”, etc. I went from feeling sure and confident to doubting everything I was doing. I told my now husband how I was feeling and he said that maybe I should teach instead. He reminded me that I’m a decent public speaker, passionate about science, and he thought I’d be good at it. Plus, I already had all the pre-requisite classes taken care of because it’s what I was going to do originally. I agreed with him and applied. I got in the same program as him.

I finished out a semester of nutrition courses and then began my teaching journey in January 2015. I still kept this blog as a place to write about food and running, but stopping posting as frequently. By July 2015 I stopped posting here altogether. I tried to put my heart and soul into teaching, but I continued to read about nutrition in my spare time. I missed the nutrition program I switched out of, but kept it to myself. I even read The China Study during my commute to and from teaching observations. I did a good job in graduate school and student teaching. I won an award for most promising science educator. I liked teaching enough! I just knew all along I liked nutrition more. My now-husband and I graduated in June 2016 and we both tried to find teaching jobs.

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(Master’s graduation in June 2016)

My now husband got a teaching job right away! I did not land one, so I started subbing. Subbing was not a steady enough paycheck, so I was lucky when my old boss (from my job in graduate school) asked me back to work.  In that time frame, I also got engaged. Things were crazy with working full time at the firm and wedding planning, but I still could not shake that feeling of doubt. Doubt about why I went into teaching, especially because I struggled to get a job, and doubt about where I was headed. I knew that I still had a passion for nutrition.

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(Our wedding in July 2017)

A few months after my wedding, I secretly started researching how I could go back to school for registered dietitian programs, but I did not know if it was feasible. Around that time I also started this blog back up again. I was feeling stuck in so many ways in my life. 🙁 I figured the ship for becoming a dietitian had sailed, but I also was not sure I wanted to teach or stick at the firm. Soon enough, I got a new science related job in late 2017. Then, an opportunity to temporarily teach for just under four months presented itself to me. After asking many different people for advice, I took the temporary  teaching job, even though I had just started a new job two months prior. I told myself I needed to give teaching a shot because it is what I studied. I secretly decided that if it’s not for me then I would find a way to make my passions a career. Because at the end of the day you are the best version of yourself if you work a job that you are passionate about. You do your best work this way too! 🙂

Overall, it was a tough temporary teaching job, but I think I did a decent job! Less than a month into the teaching job, I started working on applications to registered dietitian programs that include the internship component, but did not finish them. Around two months in, I talked to my mom and my husband about wanting to go back to my original path and they were both wildly supportive. I decided to finish the applications and play the waiting game. I wanted to go to a school that would not completely uproot my husband’s life if possible.

THE GOOD NEWS: I recently found out I got into a nutrition program! I’m so excited for my new journey and I cannot wait to become an RD! 🙂

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I learned so much about myself and my long term goals during this journey.  I am almost 26 years old, so I can say I took me a long time to figure it out. I did not do everything in a logical manner. If I could do everything over again I would have taken a gap year after undergrad to research nutrition programs more, complete pre-requisites, and apply to the most logical program. BUT I can’t go back in time, I can only move on. I would not trade these twists and turns in my journey for anything! My path was not linear and it taught me important lessons.

There is relief in the destination, but also so much beauty in the journey. And if you have reached your destination it is time to start a new journey 😉

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So please, join me on my new path to becoming a registered dietitian! There’s bound to be bumps in the road, but ultimately I am excited to become what I’m meant to be! I’m also excited to continue to share my my love of plant based food, running, fitness, recipes, and eventually my nutrition expertise here!

Have you changed careers before or want to? If so, what was your experience? If not, what is holding back?

Plants are cool #1: “Squacos” recipe

Good afternoon! 🙂 As promised many, many months ago, I am finally sharing my butternut squash taco recipe, AKA “squacos”!🌮 I am sharing this as a part of my new recipe series called “plants are cool”. Because duh, plants are amazing! And because we should all be eating a lot more of them! I’m here to show you that cooking with plants can be cheap, easy, versatile, and fun! I know I am biased because I am plant based…but please be open minded, maybe try a few plant recipes this month, and who, knows?! Maybe you too will agree that plants are cool! 😉

Of course, today’s recipe has black beans, because I have not been living up to my namesake!😱 This is a very basic recipe that lends itself to dressing up with different toppings and serving options, because that is half the fun with taco recipes! So, without further ado let’s make some “squacos”! 😋

“Squacos”

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Yield: 2-3 servings

Ingredients

1 bag of frozen butternut squash or 1 whole butternut squash

Grapeseed or Avocado Oil (for sautéing) 

1 cup rice or grains of your choice (I used 365 by Whole Foods Organic Super Grains, but other options I’ve used include brown rice, jasmine rice, and quinoa)

1 can of black beans drained and rinsed

Cumin (we never measure :P, but I’d put at least a teaspoon or two)

Cinnamon

Himalayan sea salt (to taste)

Optional: avocado, tomato, cilantro, shredded lettuce, red pepper flakes, salsa, pico de gallo, guacamole, cheese (regular or non-dairy), and/or sour cream (if you aren’t vegan)

1. Measure and rinse your grain of choice in a mesh sieve.

2. After rinsing, prepare your grain of choice according to the package directions.

3. Chop the butternut squash if you aren’t using frozen.

4. Add the Grapeseed or Avocado oil to a sauté pan and add the chopped fresh or the chopped frozen butternut squash.

5. Sauté the butternut squash on medium high for about 5 minutes or until warmed.

6. Add the cinnamon and cumin to the butternut squash and make sure everything gets thoroughly mixed.

7. Add the drained and rinsed black beans to the butternut squash mixture.

8. Check the grains and if they are cooked, turn off of the stove top and fluff them.

9. Sauté the black bean and butternut squash mixture for another couple of minutes.

10. Serve on tortillas or make a taco bowl. Be sure to add in any of the fun extras listed above! The optional mix-ins add flavor and depth if you eat these on a weekly basis like my husband and I do! My personal favorite is making a taco bowl with salsa and other veggies and then using tortilla chips as scoops. 🙂

If you make “squacos”, I’d love to see your creations! E-mail me or share on social media ( InstagramFacebook, or Twitter), but make sure to tag me! I’d be happy to feature your version of “squacos” on my social media channels!

Top 5 reasons why you should run the Bank of America Shamrock Shuffle 8k

Disclaimer: I’m promoting the Bank of America Shamrock Shuffle 8k as part of being a BibRave Pro. Learn more about becoming a BibRave Pro (ambassador), and check out BibRave.com to review find and write race reviews!

I’ve lived in Chicago for 4 years now and this is the first year I’m running the Shamrock Shuffle 8k!😱 If it weren’t for all injuries over the last few years, I would have run it sooner because it’s a really awesome race! Don’t be like me-run it this year too! Need more convincing?! Check out my top 5 reasons why you should run the Shamrock Shuffle 8k below. And if you read the whole thing I’ll even give you a discount code!😜

Top 5 Reasons Why You Should Run the Shamrock Shuffle 8k

1. You can’t beat the amazing city views on the race course! 😍 I may be biased because I live in Chicago, but dang the views are gorgeous! You get to run through scenic downtown Chicago where you get the best of both worlds: city AND lake views! And if you’re not up for the full 8k, the 2 mile walk course still boasts some stellar views! 😊

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2. Beer! 🍻 Need I say more? You get one free Michelob ULTRA beer at the finish line (if you are of age of course)! There is live music, great city/lake views for that post race insta 📸, and then you can head over to the post race party. This year the post race party is at the Scout Waterhouse & Kitchen (1301 S. Wabash Ave.). If you bring your race bib to  the Scout between 2 pm and 1 am they will give you another free Michelob ULTRA!

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3. The race is such a big deal that NBC 5 Chicago covers it! So, if you’ve ever wanted to be on TV, now might be your chance 😉 The cooler your outfit, the better your chance of being featured on TV (ok I made this up…but dressing up is part of the fun 😝)!

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4. The race is competitive. There’s even an elite corral! So you just may be able to admire one of your favorite runners from afar!  Each year over 30,000 runners run the Shamrock Shuffle! So, regardless of your pace,  there is bound to be someone to race against and push you toward an ever elusive PR! And if you are extra competitive you can form a team and race in the team competition division. Plus, the finisher’s medal is pretty if I do say so myself!🥇

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5. You just might PR! An 8k is a unique race distance (4.97 miles) that you may have not done before. And anytime you run a new race it’s a PR, right?

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BONUS REASON: I’ll be there! I’m running it for the first time and you know you’ve always wanted to meet the Black Bean Queen in real life 😉😜

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Have you run the Shamrock Shuffle before?! If so, what’s your favorite part of the race? If not, are you joining me at the race this year?! If use the code “SHUFFLE” at the following link: http://haku.ly/dd2567 you can save $10 on your race entry!

 

Running into 2018: goals and dreams for the new year

Happy New Year friends!🎉 I hope you all had an amazing night…whether that involved drinking and dancing until dawn or snuggling up on the couch with loved ones and wine or a warm beverage.🥂 I fell into the latter category, but no complaints there! 😛

2017 was definitely a rough year for me, but it had some awesome moments too, especially my wedding!💍I reflected briefly on my run yesterday, so I am not going to reflect here. Rather, I want to leave 2017 behind and run straight into 2018 with a fresh perspective and clean slate.

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Who’s with me?!🙋🏼

I strongly believe that you should set goals year round and not wait until a holiday to start working toward them…BUT, with that being said, New Year’s Day is a perfect time to sit down, write out your new or ongoing goals, and come up with an action plan for accomplishing them!

So where to begin?!

Well, people do not meet their goals without a system of accountability or a way to track their progress toward their goals. Another reason that people do not meet their goals is because they make ones that are TOO ambitious for the given time frame. Although, I do not think that is necessarily a bad thing to set SOME lofty goals. I think it’s good to dream big, but to also have some smaller more attainable goals. 🙂 I have a good mix of both for 2018 and some of them have been a goals of mine for a while, as indicated on my goals page!

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To hold myself accountable this year, I am going to do a minimum of 4 check-ins on the blog. I will check-in during the spring (March), summer (June), fall (October), and winter (December) and more times if needed. Some of the goals below are specific to certain events in my life (i.e. my first marathon in October), so I will only check in with them when it makes sense. So, without further ado, here are my 2018 goals! 🤗

Black Bean Queen’s fifteen 2018 goals💃

1. A minimum of 5 minutes of stretching/foam rolling after EVERY RUN

2. Strength training a minimum of 2x/ week (particularly glute/hip exercises)

3. Yoga 1x/ week (a class or YouTube video)

4. Finish my first marathon in October (my ultimate goal is 3:30 or faster so I can Boston Qualify)

5. PR in the 5k and the half marathon by increasing my mileage (SLOWLY) and adding in more track/speed workouts (5k goal is sub 18 minutes & half marathon goal is 1:25)

6. Run my first 10k race

7. Run a trail race of any distance

8. Hire a coach in the spring/summer to help me with Chicago marathon training

10. Join a running group or racing team

11. Read 24 books (2 books/month)

12. Connect with more liked minded people by growing Black Bean Queen to 1,000 subscribers. I also want to grow my social media presence on Instagram and Twitter to at least 1,000 followers and my Facebook and Pinterest to at least 500 followers.

13. Be kinder to and less critical of myself by reflecting on the positives in my life at least 1x/week

14. Take my vitamin everyday

15. Cook a new vegetarian/vegan recipe with my husband 1x/month

What are YOUR top 2018 goals, running related or not? I’d love for you to share, so we can support each other! 🙂

 

 

I won the lottery!

The Chicago marathon lottery that is!

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Sorry, if you were hoping it was the $$$ kind of lottery…no, I cannot buy you a Ferrari or fund your child’s college education! 😜 Honestly, getting in the Chicago marathon feels like a million bucks, even if this prize is only worth $195… of my own money…oh wow, that’s awkward I almost forgot I pre-paid for this race! 😂

Running the Chicago marathon has been on my running bucket list since I graduated from college and moved to Chicago in 2014, but for many reasons it has not happened yet. Between graduation in 2014 and now I’ve only entered the lottery one other time- in 2015- and I was not chosen. It was a blessing in disguise, though, because I spent most of 2015 injured and would not have been able to train adequately once I was healed up in the middle of the summer. I’ve been at the marathon every year since I moved here to volunteer and/or cheer people on. And before 2014 I used to watch the live stream on TV!

A look back at my Chicago Marathon experiences over the years:

(L: Volunteering at the first water stop in 2014 with my now husband/ R: Hanging at the post-race party in 2014 to congratulate my now mother-in-law for finishing)

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(In 2015 with my now husband after the race. He PRed in his first Chicago and second ever marathon. He’s hoping to run well under 3 hours in 2018! I also volunteered at the first water stop in 2015 with my now mother-in-law.)

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(In 2016, after the race where my now husband proposed! See more about the proposal below. I volunteered at the first water stop again with my now mother-in-law and sister-in-law and he ran.)

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(2017 was the only year I did not volunteer at the first water stop. My husband and I just watched my mother-in-law run and we did a 7 mile run in between all of the cheering.)

Looking forward to Chicago 2018:

In 2018 I’m ecstatic to finally be the one racing and not watching! The Chicago marathon holds a special place in my heart because it is where I got engaged in 2016! 🙂

The brief story (maybe I’ll share a more detailed version in the future :P): After the race and in the post-race party, my now husband told me he wanted me to buy him beer, so I started walking toward the vendors. He then jogged up behind me and said he wanted to join me in buying the beer…but then he stopped me, got down on one knee, and proposed! 🙂

 

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The only bummer is that this year my husband he did not get in the race, despite running a fast enough time to automatically qualify him (although he did not run a marathon in 2017, so his time is over a year old, and maybe that’s why he did not get in). I was hoping for us to be together for my first marathon, but at least he can still watch me! :/ We are both avid, passionate runners and our relationship started in high school (2009) because of running and it continues to be one of the greatest sources of joy in our marriage. We are looking into other marathons for him to run instead of Chicago or he could be a charity runner. He’s being an awesome sport about it and is genuinely happy for me!

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So, what am I going to do differently the rest of 2017/in 2018 to ensure I make it to Chicago  2018 healthy and strong?!

  •  Work on hip/glute/IT band/core resistance band and body weight exercises pre or post run 2-3 days per week
  • Yoga on my own or in a studio 1 day per week
  • A longer overall body strength session 1 day per week
  • Build up my mileage slowly
  • Race to gauge where I am at in my training (5ks and a half marathon are already on the race schedule, more TBA)
  • Get a coach in the late spring. My husband and I know a lot about running, but I want the expertise of someone who has run several marathons and has Boston qualified. I already some ideas in mind! I want someone who can help me reach the goals below.

What are my A, B, and C goals, as of now, for the Chicago marathon in 2018?!

  • C Goal: Finish…it is my first marathon after all!
  • B Goal: 3:30 or faster (Boston Qualify)
  • A Goal: 3:15 or faster

Are any of you joining me at Chicago in 2018?! If so, what are your goals? 

Tasty Tuesday #7: Tempeh and Black Bean Taco Bowls

Good morning! I hope all of you are having a wonderful morning and a great week. 🙂 It’s hot here in the windy city, so I got my run in early this morning. I am so happy I did, even though I have the day off work, because holy cow it’s getting humid! I had another good run this morning of 3 miles at 7:35 pace.  🙂 I have a ways to go before getting to where I was before my injury, but I am starting to feel more like my old self. I still have to build up my mileage slowly and continue my PT exercises, but at least my run pace is starting to come down as I get back into shape!

Now, for the real reason I am here…Tasty Tuesday! This week’s Tasty Tuesday is a taco recipe because I am a little too excited about Taco Tuesday! I know, I know I already shared a taco recipe with all of you last week….BUT tacos are so tasty and this recipe is different! I love both recipes, but these tacos are a little more filling than the black bean and quinoa ones from last week. Plus, I absolutely love meals in a bowl and anything that is made with black beans, if you guys could not tell. 😛 These tempeh and black bean taco bowls are tasty, filling, full of protein, healthy, and last, but not least they are vegan. Bonus points for how quick they are to make! So do yourself a favor and make tacos tonight! I do have to confess that I made these last night…I could not wait for taco Tuesday! haha. I really want to make them again tonight because they are so delicious…. Without further ado here is the recipe! 🙂

Tempeh and Black Bean Taco Bowls

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Yield: 2-3 servings

Ingredients

1 packet taco seasoning (I used mild, but if you like things spicy I’d use medium or hot) 

1 cup rice of your choice (I used Jasmine rice)

1 package of tempeh (I used Lightlife original)

1 can of black beans drained and rinsed

1 cup of fresh or frozen peppers

oil (as needed)

Optional: red pepper flakes, salsa, pico de gallo, tortilla chips

1. Prepare the rice according to the directions on the package.

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2. Mix the packet of taco seasoning with water, according to the package directions. Set aside.

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3. Cut the tempeh into bite sized pieces.

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4. Let the tempeh marinate in the taco seasoning mixture for 5-10 minutes.

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5. Sauté the tempeh in oil and spoon some of the taco seasoning mixture into the frying pan for added flavor. Fry until the tempeh starts to brown ( ~ 10 minutes).

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6.  In the meantime, sauté the peppers in oil. Add the drained and rinsed black beans once the peppers are almost fully cooked (~10 minutes.). Optional: for more flavor add some of the taco seasoning mixture to the pepper and black beans too.

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7. Once everything is fully cooked, serve! Spoon the rice into bowls, add the tempeh, black bean/ pepper mixture, and any desired toppings (salsa,red pepper flakes, pico de gallo, etc). Mix it all together! If bowls aren’t your thing, serve in a warm tortilla! YUM!! 🙂

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I hope all of you have a great day and more importantly, a happy Taco Tuesday (am I the only one who thinks of the Lego movie?)!

Today’s question: Any fun plans this week or weekend? I’m going to Lollapalooza this weekend and I cannot wait! 🙂

Black Bean and Quinoa Taco Bowls

Good evening friends! Here in the windy city, the weather is dreadful. :/ I even got poured on my way home from work. 🙁 I hope all of you are experiencing better weather, though! I thought sharing a new recipe would be just the the thing to brighten up this dreary evening. It is a black bean recipe (of course)! With a blog called Black Bean Queen, I really have not been living up to my name. 😛 This recipe makes up for my lack of black bean recipe posts, I promise!

Last night after work was one of those nights where my boyfriend and I were lazy, indecisive, and hungry.  I asked my boyfriend: “What do you want to make for dinner?”  He said: “I don’t know, what do you want to make?” Then I said “I asked you first…” Then he said “Maybe we should go out to eat”. Me: “No, we have plenty of food here and we need to save our money…” I could not take our indecisiveness any longer. I’m sure we are not the only ones!! After along day of work or class,  I often wish I could snap my fingers and have a tasty and nourishing meal appear. Last night, I took that as a challenge to make something new, fast, and simple.

I had a serious taco craving last night, so I looked around the apartment for random taco-like ingredients. This recipe is a random assortment of ingredients that, luckily, came together really nicely. These black bean and quinoa taco bowls are quick to make, simple, nourishing, and delicious. Honestly, they were the bomb.com!  My boyfriend LOVED them! He even said to me “I think these might become a regular in our meal rotation now!” I hope all of you like them too! 🙂

Black Bean and Quinoa Taco Bowls

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Yield: 2-3 servings (2 if you live with a very hungry runner  or 2 😉 )

Ingredients

1 cup of quinoa & 2 cups of water

~1 Tablespoon canola oil

1 cup frozen peppers

1 can of black beans, drained and rinsed

1 packet of taco seasoning ( I used mild)

Optional: red pepper flakes and salsa

1. Measure and rinse the quinoa with a mesh sieve. Do not skip the rinsing step as quinoa is coated in a bitter substance called saponin.

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2. Bring the rinsed quinoa to a boil and then turn the heat down to a simmer. Cook until all the water is absorbed and white rings are visible within the quinoa, this will be approximately 15-20 minutes.

3. Put ~1 Tablespoon of canola oil into a separate saucepan and start sautéing the frozen peppers. Once the peppers are nearly cooked, add the canned of black beans and cook for another three or so minutes.

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4. Prepare the taco seasoning  as indicated on the packet (usually you just add some water and mix). Add 0.5- 1 whole packet of taco seasoning to the quinoa, once all the water has been absorbed. (I only added half of the taco packet). Let simmer for another 2-3 minutes.

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5. Serve and Eat!

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My boyfriend added red pepper flakes to his to make them spicier (I am a wimp and only like mild taco seasoning :P). I topped my bowl with salsa and it was amazing!

I am sure they would be wonderful in a whole wheat tortilla or eaten as a “dip” with tortilla chips acting as scoops. The toppings and ways to eat these bowls are endless! 🙂

Have a wonderful evening friends! Fingers crossed that tomorrow is my very last Physical Therapy appointment, so I can say I am officially over my injury!

What is your favorite quick, healthy, and easy weeknight dinner lately? I’d have to say ginger and soy tofu stir fry is my favorite, but these black bean and quinoa taco bowls may be serious contenders! 🙂