Yum Yum!!

Old Navy Active Wear

Soooo... in case you haven't heard about crowdtap, it's a website that you join and give market feedback.  It's pretty simple but as you accrue more points you get to a higher level and are invited to opportunities.  This time I got an opportunity to sample the active wear line with my sister.  She was actually wearing an activewear top that she had purchased on a previous trip.  I own a runner skirt and a pair of compression pants from Old Navy's activewear line.

Today we tried on several new items and had a blast restocking our closet for the fall.  I picked out the 'carbon' women's color block jacket. It is a moisture wicking jacket that also has thumb holes, a full zip, and handy dandy pockets. (I love thumb holes.)  I picked out a matching grey pair of ruched compression capris.  They also have a handy pocket (can't get enough of those!).

Not only did I get some samples from Old Navy, I had the "obligation" of bringing a friend.  She picked out a pair of the full length compression pants with a "purple ivory" (sort of maroonish) strip across the top and a matching hooded running top.  Overall, a fun time checking out Old Navy's activewear.  I'm looking forward to sporting it around town as I train for my next 1/2 marathon ...

Meatless Monday

This week for Meatless Monday ~ we were lucky enough to have guest chef Megan Robinson.  She treated us to a spicy black bean and quinoa.  We got tortillas and made veggie burrito style.  We also were treated to a delicious Caperese salad.  Lori added fresh sliced avocados with tomatoes, mozzerela cheese, fresh basil, and a homemade balsalmic vingerette.  Timmy finished us off with spicy sweat potatoes.  Yum yum!!

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Footnotes

• Questions about quinoa?

Nutritional Information 

Amount Per Serving  Calories: 76 | Total Fat: 1.5g | Cholesterol: 0mg