Please excuse...

So...pardon my absence. I have been busy participating in Zumba events for basketball games!

Well, I was last weekend. Somehow this month has just been full of big weekend events back to back. But that was definitely a huge one!

But today, I am so sad. I spent the morning recording not one, but TWO videos to post on here today.

I played them back a while ago and found that due to technical difficulties (audio and video not synchronized), this will not be happening today. So sad!!

And now I am forced to provide to you an impromptu post with a bunch of random meals I have eaten in the recent past.

Ready...go!

Protein pancakes. I made these with half whole wheat pancake mix, half protein powder. I prepared the batter otherwise just as usual with milk and eggs, cooked with coconut oil. The toppings helped mask the protein powder chalky taste :)

Tortilla soup. Pinto beans and black beans, chipotle diced tomatoes, spinach, corn, garlic, and seasoned with cumin, and a pinch of salt and pepper. The chipotle diced tomatoes provided most of the flavor which was really nice.

A Trader Joe's inspired salad (literally - every ingredient came from there) with kale, pre-cooked beets, avocados, and a pear and Gorgonzola vinaigrette. The dressing made all the difference.

A veggie burger quesadilla in corn tortillas. The veggie burger was also a TJs item, and I was a fan of the consistency because it was smashable to make it more quesadilla-esque.

Hopefully this gives you a few easy ideas for the week... And hopefully we can resolve these technical issues soon!!

What I Ate...all week.

If I had to choose a favorite dish to make, it would be enchiladas. Definitely enchiladas.

Last week, I wanted to make enchiladas, but a bit different from the usual. Of course. I get bored with same old same old (surprisingly since I eat the same lunches for five days in a row).

Long story short, I made enchilada casserole. Here is the step-by-step.

Make a filling. I used black beans, corn, and spinach, sautéed with some vegetable oil and cumin seeds, seasoned with salt and smoked paprika.

Lightly grease a baking pan and then line with tortillas of choice.

Add a layer of filling atop the tortillas, and top with cheese.

Then add another later of tortillas, filling, and cheese.

Bake at 350* for 15 minutes.

Serve with a side of spicy salsa and enjoy!

Side note #1: I did not use enchilada sauce but it would definitely make a good addition to the dish.

Side note #2: I did eat this for 6 days in a row and even on the 6th day I enjoyed it just as much as the first. Delish!