Jeremy and I are currently in Week 5 of P90X - an insane workout system that has us doing push-ups, pull-ups and superman bananas on a daily basis. We're constantly sore and poking at our achy muscles. Now, we were already pretty fit people, working out on a daily basis but recently finding ourselves at a plateau. I want muscles. As you know, I want to be a post-apocalyptic heroine - I've got the outfits - now I just need the 6-pack abs to match.
What I'm learning through this whole thing is that it's not just the energy you spend and weights you lift but that you've got to have the right fuel to get you through your day. In general, I know we eat healthy and I subscribe to the Michael Pollan food philosophy of eat real food, not too much, mostly plants. I am not interested in protein powders or supplements - I feel like I should be able to get everything I need from what I eat. However, with my new sort-of-vegan eating habits and the desire to build muscle I've been more curious about exactly what I've been putting into my body. It can be difficult to track the nutritional information when you're cooking from scratch with farmers market vegetables that don't have labels. But then I found this website that figures it out for you.
Nutrition Data for the Green Protein Bowl
This is only a fraction of the information provided about this meal. Again, I let my body dictate what I eat and when but it is really interesting to see the breakdown of information like this.
The Green Protein Bowl
1 c quinoa (pronounced keen-wah)
1 bunch of broccoli
2 packages of mushrooms
1 large bag of spinach
1 bunch of fresh basil
1/2 c walnuts
3 tbs olive oil (divided)
3 cloves of garlic
juice from half a lemon
Herbs de Provence
Salt
Heat your oven to 375F. Wash your broccoli and mushrooms. Remove the stems of your mushrooms and discard. Chop the caps into quarters. Cut the broccoli florets into bite size pieces. Toss together in a large bowl with 1 tbs of olive oil, salt, and Herbs de Provence. Pour into a casserole pan and bake for 25 minutes or just until the edges of the broccoli florets are a little browned and mushrooms are cooked down.
Rinse your quinoa and bring to a boil in a medium sauce pan (1c quinoa / 2c water). Once boiling cover and bring to a simmer. Once all the water is absorbed your quinoa is done - it usually takes 15-20 minutes.
As your veggies are roasting assemble your pesto. Combine your walnuts, 3 cloves of garlic, 1 bunch of basil and as much spinach as you can fit into your food processor. Blend together as you slowly pour 2 tbs of olive oil and the juice from 1/2 a lemon into the mix. As everything breaks down continue to add more spinach and blend. I wound up adding a whole bag of spinach to this pesto.
Add your cooked quinoa and pesto to the bowl you used to toss the veggies in. Mix together. Remove your roasted veggies from the oven and pour over the pesto quinoa mix - liquid and all. Fold the veggies in and serve.
Serves 4 very hungry people.
