Chipotle pesto parmesan asparagus

Last night I enjoyed a fantastic dinner...

Chipotle pesto (bought from farmers market) mixed with whole grain cous cous, topped with oven-baked parmesan-topped asparagus (baked at 350 degree for about 30 minutes).

Sorry - no photos, but trust me it is simple, easy and delicious.

More posts to come soon on pre- and post- run recipes!

Links to Tried and Tested Recipes

Blog Inspiration: The No Meat Athlete


Walnut & Blueberry Bran Pancakes >>
Basque Grilled Vegetable Kabobs with Key Lime Chimichurri >>
Curried Lentils with Butternut Squash >>
Seared Tofu w/ green beans and Asian coconut sauce (Gourmet, Sept. 2005)

Broiled Tofu w/ Quinoa and Salad Taco Wraps

Dinner 1: Basic Broiled tofu over quinoa with spinach

List: 1 pound extra-firm tofu, quinoa, handful of spinach, 1/4 c. water, 2 cloves garlic (minced), 3 T fresh lemon juice (juice of 1 lemon), 2 T tamari sauce, a spray of olive oil. Instructions: Preheat oven to broil. Cut tofu into 16 triangles (cut lengthwise in 1/2, then in squares, then in triangles). Cook quinoa according to instructions on box. Mix all remaining ingredients in small bowl (not the spinach). When broiler is hot, spray a thin layer of olive oil on bottom of an oven-safe pan. Drip each piece of tofu in the braising liquid and place in pan. Put pan in broiler and cook for about 10 minutes until tofu is lightly browned. Remove pan and pour a few spoonfuls of braising liquid over the tofu (no need to turn it). Put back in oven for 3 minutes. Serve over quinoa and spinach. 

Dinner 2: Salad Taco Wraps

Ingredients: Large lettuce leaves, shredded carrots, julienned jicama (a cross between a potato and an apple), sliced olives, diced cabbage, diced cilantro, avocado w/ dash of cayenne pepper, squeeze of lime juice

Sauce: 3T almond butter, 1T molasses, 1/2t apple cider vinegar, 1/2t soy sauce, 1T coconut oil, 1T agave syrup, 1/4c. water. Just like taco night, wrap your own leaves! Mix all the ingredients for the sauce in a pan over medium heat - be sure to continually mix it so it doesn't burn. When well mixed, spread over your leaves... absolutely heaven. 

Thai Coconut Soup

This soup was made for a Zuppa night and got rave reviews.... cleanse friendly!

1 sm onion, chopped

5 cloves garlic, minced
2 stalks lemon grass in 1" pieces
1 tsp ground cumin seeds

2 tsp sweetener (agave syrup or maple syrup)
5 C water
1/4 C fresh lime juice
2" piece of ginger, sliced
2-3 fresh chilis, chopped
1 tbsp ground coriander
1/2 tsp turmeric
2 tbsp olive oil
1 can coconut milk
1 tsp sea salt (yes, you must put salt in the soup)

Put the onion, ginger ,garlic chili, lemon grass, cumin turmeric, coriander and sweetener in a food processor. puree into a paste. heat the oil in a heavy soup pot over medium heat until hot, do not let it smoke. add the paste and saute, stirring often for about 8 mins. add the water, coconut milk, lime juice and salt and bring to a boil. lower the heat and simmer for 30 mins. strain through a sieve and discard the solids. return the broth to a clean pot and continue to simmer.

For the soup:

1/2 C cucumber, small pieces
1 fresh jalapeno pepper, sliced
1/2 C fresh mint, chopped
4 lime wedges (or as many people as we have)
1 C mung bean sprouts
1/2 C cilantro leaves, chopped
8 oz tofu, cut into 1/2 inch cubes
4 cups cooked quinoa

In individual bowls, add cucumber, sprouts, tofu, chilies and herbs
Ladle the hot soup over cooked quinoa then mound the vege mixture in the middle and top with a lime wedge.