Vegetarian Update {with Black Bean & Quinoa Recipe}

It's been about 5 months now since I first became a vegetarian {technically a pescatarian...are you guys sick me using that word yet?}

I'm still pleasantly surprised with myself that I've kept it up for this long. It's not that I didn't think I could, but I am just surprised as to how easy the transition has been. A LOT easier than most of you may think. I wanted to give an update on what I'm currently eating or tips/tricks I've found that has worked for me, in case anyone is interested in trying this lifestyle.

Here are some of my eating habits & things I've learned:

~I'm still eating seafood - once or twice a week. Sometimes only once.

~I rarely eat eggs anymore. I didn't mean to give them up..it just happened naturally. I think I've ate foods containing eggs less than 10 times in the past 5 months.

~Beans are my best friend - particularly black beans but I enjoy them all...garbanzo beans, kidney beans, etc.

~Being a vegetarian DOESN'T mean you have to make pasta every night. You can still have  a low-carb diet.

~Despite popular belief...I still am full and satisfied after every meal! :)

~Not eating meat isn't something I have to now "think about" not having. At the beginning- I had to try hard to come up with meals and make sure I wasn't eating any meat. Now-making meals comes naturally and I don't miss it or have any cravings.

~I enjoy salads that are the size of my face. Gimme every vegetable on that sucker, please!

Here are some health benefits I've experienced since making the switch:

~Absolutely zero headaches (used to get them frequently) or stomach aches.

~Increased energy (no BLAH! feeling)

~My weight doesn't fluctuate like it used to (partly due to my overeating on weekends...and even when I miss workouts)

~My anxiety has gone down a lot...I didn't have bad anxiety to begin with, but when I would get worked up or have some anxiety, I would get a red rash on my neck and chest...those = GONE. Not too sure what this could be caused by, but just something I've noticed.


*I'm just speaking for me here...we all know I'm not some super smart doctor or nutritionist (although I would love to be one) so these are just my experiences and beliefs.

I'm currently loving all of the "Amy's" products: Here are 2 good options I eat either for lunch or dinner.

Alright, y'all. Ya, I went there.

I have an amazing recipe to share. There should be no excuses not to try this one, unless you don't like black beans.

I found this recipe and it is absolutely perfect for many reasons. 1. I make a big batch of this on Sunday and will use the leftovers for lunch during the week, or for a side dish at dinner. It is PERFECT. 2. It's easy, tasty, and fills me up ohh sooo well. Ok, that's 2 reasons, but 2 very big reasons to love it. :)

Seriously, I recommend trying this recipe even if you aren't a vegetarian. It's a wonderful alternative and will leave you wanting more!!

(This recipe does say it's a "chili", but I don't really think of it as that because I make sure all the liquid is absorbed..you can eat this cold too.)

Black Bean and Quinoa Chili 

Adapted from www.vegetariantimes.com

1 cups rinsed and drained quinoa
2 cups water
1 large onion, diced
1 green bell pepper, seeded and diced
1 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tomatoes, cored and diced
1 cup diced carrots
Two 16-oz. cans black beans, drained
One 28-oz. can crushed tomatoes
1 Tbs. chili powder
1 Tbs. dried parsley (2 Tbs. fresh)
1 Tbs. dried oregano
2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
4 green onions, chopped (optional)

I added 1 can of corn as well.

Combine quinoa and water in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand about 10 minutes.
Meanwhile, heat a large, non-stick pan; add onion, bell pepper, celery and jalapeño. Sauté 7 minutes over medium heat. Stir in fresh tomatoes and carrots; sauté 3 to 4 minutes. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat, stirring occasionally. Stir in quinoa; cook 5 minutes more.

Ladle chili into bowls and top with green onions if desired. Makes 8 servings.

Tomorrow I'm thinking about sharing some of my favorite work out exercises as of recently... but only if that would interest some of you, so LET ME KNOW if you would like to see any! :)

Hope you enjoy the recipe!

xo.