I am getting really excited for our day trip to Gainesville tomorrow to watch the Canes BEAT the Gators! Jenna from Eat, Live, Run is going with us, and we’ll meet up with her boyfriend. My uncle, aunt, and dad will be there, too, and we’re probably do a little tailgate hopping.
I did some work this afternoon, cleaned the closets, and did MORE wedding planning (but made very little actual progress)!
That Thai dish kept me SO fuel, I didn’t need a snack for hours. I had a few slices of watermelon and a plum around 4 PM.
Around 6 PM, I took a break from organizing my closet, and I had the other half of a Kashi Chewy bar–still ehhh, not my favorite.
Dinner – Vegetarian Mexican Casserole
When I was 9, I decided I was going to go vegetarian (this phase only last a few years!). My mom soon bought me a bunch of vegetarian cookbooks, and my #1 favorite recipe from the best cookbook was a cheesy, spicy kidney bean casserole.
I made this casserole from memory and I think I screwed up the egg to cheese ratio. I used 6 eggs and 1/2 cup cheese (1/4 cup Colby pepperjack and 1/4 cup cheddar); I think it’s more like 2 eggs, milk, butter, and 1 cup cheese.
In addition to the eggs and cheese, this casserole includes:
- 1 cup brown rice
- 1/2 cup mushrooms
- 1/4 cup green pepper
- 1/4 cup red pepper
- 1 cup kidney beans
- 1/2 tablespoon pepper
- 1/2 tablespoon chili pepper
(Makes 6 Bride-sized servings or 4 Groom-sized servings!)
I just mixed everything together and then poured in a casserole dish. It baked at 350 for 45 minutes, and I served it with some NF plain yogurt (I didn’t have any sour cream!).
On the side, I had a plum tomato + cucumber salad drizzled with balsamic vinegar.
Time to go prepare for tailgating! Have a good night!
Oh, question for runners: have you ever taken an ice bath? How do you do it? Does it hurt your… stuff? You know! 😉