A week in the life of BBB – Day 4

Oh my aching muscles!

It seems that my return to the gym yesterday for weights + body balance has had the desired effect! My legs and shoulders are mighty sore today - but in that nice 'post-workout' way.

A cold front has come over Canberra and with a forecasted top of 10 degrees (it only reached 8 degrees yesterday!) I was craving a warm breakfast this morning.



So a big bowl of steaming oatmeal it was.
 
      
1/2 cup oats, 1 cup water, splash of soy milk, banana and a sprinkle of chia seeds. The perfect way to start a frosty Canberra morning.

The oatmeal actually tied me over until lunchtime, which is a rarity.

Lunch was another salad concoction as I attempt to eat my way through the huge amount of fresh produce that we bought over the weekend.



In the mix was cos, zucchini, mushrooms, cauliflower, sprouts and goats feta. Drizzled with more of my favourite dill vinaigrette.

I received some exciting news at lunch …. our house was about to be demolished!

I headed out to see the end result after work and was met with an empty block. A little sad….but super exciting. I’ll have to post some photos soon. Let the construction begin I say…

Once home, Mr BBB and I headed out for a run – following a 5km loop around the neighbourhood. I am really loving that we can run together – even if it is in the dark!

I arrived home famished – probably because I didn’t have a snack this afternoon. I headed to the reliable Mystery Box for dinner inspiration and drew out…



Kidney Beans!

 

Did you know? Kidney beans are a good source of protein, iron and magnesium. They are also rich in dietary fibre which helps reduce cholesterol and sugar.

I had a couple capsicums in the fridge, and some leftover quinoa from the other night, so decided to make capsicums stuffed with kidney beans and quinoa.

 

I sautéed mushrooms, fresh corn, the kidney beans and quinoa.



Then added this chilli sauce for a little spice.



I stuffed the hollowed out capsicums with the bean/quinoa mix, and placed them on a baking tray with some broccoli.




Baked in the oven for 40 minutes until the capsicums were soft and the broccoli was crispy.



The sweetness of the capsicum and the corn worked so well with the spice of the chilli and the kidney beans.

 

Not to mention my latest addiction…roasted broccoli ;)

A super-tasty and super healthy dinner for 2.

Time for a little GLEE watching then an early night. I have an early morning gym session planned before a day trip to Sydney for work tomorrow eeek.

What about you? What do you like to cook with kidney beans?

Happy Baking :)