Black Bean Taco Salad

Let me start off by saying that Trader Joe’s is my favorite grocery store. Did anyone have any doubts about that? Probably not. However, the other day, I went hiking with Elise and I was close to a Wegman’s so I decided to give it a try. I’m not sure how large they normally are, but this Wegman’s was about four times the size of the Trader Joe’s I normally go to. As a result, I was literally there for 2 hours! There are so many isles, so many different flavors and variations of foods that I normally do not see, and therefore was slightly overwhelmed! One of the different things I bought that I do not normally see, were these Caribbean flavored black beans. Instead of just plain canned black beans, these had added spices! I’m a big bean fan as it is and could not pass these up. Of course, driving back home, I was already thinking of dishes I could make to incorporate these beans. Because at least two times a week I try to incorporate meatless days into my diet, I figured this could be one of those days.

This dish came together very easily because the beans did not need any additional preparation! See below for a tasty meatless meal.

Ingredients (makes about 2 meals):

1 can of Caribbean Black Beans (regular black beans would work fine!)

1/2 yellow onion

1 cup cooked brown rice

1 beefsteak tomato

1/2 avocado

1 tsp cumin

1 tsp sea salt

1 tsp garlic powder

1 tsp black pepper

1/2 tbsp coconut oil or olive oil

approximately 4 cups of mixed greens

Directions:

Cook the brown rice using the instructions on the back of the package. While the rice is simmering, under medium to high heat, saute the onion, 1 tbsp coconut oil, and the can of black beans, stirring occasionally. Once the rice is fully cooked and the onions are translucent, transfer the rice to the pan with the black beans and onion, and add all spices. Once fully mixed, plate the mixed greens (around 2 cups per plate) and pour the black bean and rice mixture over the greens. Slice the tomato and avocado and place on top. Top with taco strips and some fresh lime juice. Add a small amount of salad dressing or olive oil if desired and sprinkle some additional sea salt on top.

Light, simple, and delicious! 

Cookie Dough Bites

Happy Memorial Day! I hope you have the chance to enjoy some sunshine with your family and friends. If you can’t tell, I have quite the sweet tooth. I’m always looking for safe ways to add something with chocolate into my daily life. This recipe can make energy bars if you place ingredients into an 8×8 inch pan. I like to eat them rolled into balls as a treat. You can also add in flax seed, chopped dried fruit, or chopped nuts for a different flavor. These are for the days when you crave a little something after dinner or you can eat them first thing in the morning with plain yogurt and berries. Most of the ingredients can be found in your pantry already.  Enjoy!

Recipe

2 tbsp chia seeds

1/4 cup honey, agave, or maple syrup

3/4 cup unsweetened shredded coconut

1 cup old fashion oats

1/2 cup mini chocolate chips

1/2 cup all natural peanut or almond butter

Mix together all dry ingredients. Mix in honey and room temperature peanut butter to make it easier to stir. Place dough in refrigerator for 1 hour. Roll into 15-20 1 inch balls. Keep in airtight container in refrigerator or freezer for two weeks.

Chicken Masala

I want to start by apologizing for the length of time between posts lately. Life has been busy, so we will do our best to keep up with the blog! Every Monday, I try a new recipe. On Mondays I am rejuvenated from the weekend and can also eat the leftovers for lunch throughout the week. I am a huge fan of Indian food. Many Indian foods are vegetarian and have tons of flavor without using cream. This dish can be prepared and served over rice, quinoa, or couscous. You can also eat it alone or scoop up the flavors with a piece of whole wheat naan.

Recipe

1 lb boneless chicken breasts

1 tbsp olive oil

1 large  yellow onion, chopped

2 large cloves of garlic, minced

1 tbsp tomato paste

1 can diced tomatoes, drained

1/2 tsp cumin

1/2 tsp cinnamon

1 can chickpeas, rinsed

1 cup low sodium chicken broth

salt, pepper, and fresh cilantro

Bake chicken breasts at 350 degrees for 20 minutes. In a small soup pot, cook onion for five minutes over medium high heat, stirring occasionally. Add garlic and tomato paste, stir and let cook for 1 minute. Onions should start to brown.

Add tomatoes, cumin, cinnamon and stir. let cook for two minutes.

Cut chicken into strips. Add to the pot along with the chickpeas, broth, salt and pepper.  Place a lid on the pot and turn heat down to medium low. Let simmer for 10 minutes. Garnish with cilantro and serve.

Sundried Tomato Gnocchi with Shrimp

I spent some time studying abroad during my time at Virgina Tech. I loved the culture of Italy and the amazing food. My favorite dish by far was gnocchi. Gnocchi is a thick soft dumpling commonly made with potato. I enjoy gnocchi with a lighter sauce because the dumplings themselves can be heavy. I purchased uncooked gnocchi at Wegmans and looked up recipes on how to serve the dish. I combined some recipes and came up with a dish. The dish includes many vegetables and lean protein in the form of shrimp. This is a great dish for date night. I suggest serving this with a crusty Italian bread and olive oil dipping sauce. I also suggest an arugula salad with tomatoes and a balsamic dressing to pair with the gnocchi. We also paired the meal with ‘The Slammer’ Sweet Shiraz, which I highly suggest next time you’re in the wine aisle.

Recipe

1 tbsp olive oil

3 cloves minced garlic

1 medium yellow onion, diced

1/2 jar sun-dried tomatoes in olive oil

1 cup cherry tomatoes, halved

1 cup spinach

1/2 Red bell pepper, diced

1 packaged uncooked gnocchi

12 large uncooked shrimp

basil leaves to garnish

Bring a large pot of water to a boil Add 1 tsp salt and gently place gnocchi into the water. Stir and let cook for 3-5 minutes. The gnocchi will rise to the top of the water and float when done. Do not over-cook or the dumplings will become doughy. Strain and let cool while preparing the sauce. Heat a large skillet to medium high and coat with olive oil. Add raw shrimp. Flip after 2 minutes. Cook another two minutes and bring heat down to medium. Flip shrimp one more time and remove from heat. In a different large skillet, bring burner to medium high and coat with cooking spray. Add diced onions and saute for 5 minutes until onions begin to brown. Add diced pepper, and sun-dried tomato with oil to the skillet. Stir and let cook for 5 minutes. Add gnocchi, basil, and spinach to the skillet. Stir continuously so the gnocchi can absorb the flavors and spinach begins to wilt. After 3-5 minutes add shrimp. Top with fresh basil and serve.

I was afraid the dish would be too dry. The oil from the sun-dried tomatoes coats the gnocchi perfectly and adds enough liquid to the dish. Gnocchi is typically served as a first course in Italy, but this dish is hearty enough to enjoy as the main event.