Kicking off January with a batch of comforting enchiladas – creative, delicious and healthy enchiladas at that! Butternut Squash Black Bean Enchilada Casserole is great for meal-prep (can be cut into squares and frozen) and suitable for vegetarian diets, gluten-free diets and those following an anti-inflammatory diet.
Read on to get his inspired by the southwest enchilada casserole recipe. Continue reading
This post is sponsored by Cabot Creamery, in conjunction with Healthy Aperture, as part of a blogger cooking contest. All content, opinions and enthusiasm remain my own!
I’m starting to get those fall-time feels! Cooler weather, cozy meals, seasonal flavors, and this year more family time around the dinner table. Not only are we staying home more and eating out less, we’ve also got a couple college kids who are able to extend their visits thanks to this new online learning situation. 
That being said, I’ve had to flex my creative cooking muscle to come up with budget-friendly ideas that will keep my three hungry guys filled up without breaking the bank (and interfering with my running shoe budge, lol). Cheesy, hearty meals are ALWAYS a winner with them, so I’ve relied on flavorful Cabot cheese, along with staples from my pantry) to create a Chipotle Pumpkin Cheddar Grits & Black Bean Bowl. Continue reading
I’m still riding the black bean train for a fast, flavorful and fiber-packed meal – toot, toot! All kidding aside, a big Crockpot of homemade black beans will last the better part of a week. If you don’t want to go to the time and trouble of breaking out the slow-cooker (geeze, it can be a hassle), canned black beans are a decent option and I always make sure I have the pantry stockpiled. And, sweet ‘taters, too!
Earlier this week, I shared Black Bean, Zucchini & Corn Tacos as a delicious, nutritious option for a simple yet super-yummy summer dinner. Since I had leftover beans that I couldn’t let go to waste, I convinced my husband to NOT go to his favorite casual burrito joint for dinner – I’d make him my healthy version of a burrito bowl instead! What I love about making burrito bowls at home is I can be as creative as I want, plus I don’t bust my budget by saying “yes” to extra avocado!
Just for the record, I first created this recipe for Litehouse Food’s blog to showcase their new Chipotle Ranch a delicious Greek yogurt dip in a just-debuted line-up of healthy goodness called OPAdipity! Just like their very popular OPA Dressings, the OPAdipity dips have significantly fewer calories and fat (plus more protein) than traditional creamy dips and ranch dressings. By the way, Litehouse likes to keep things fresh, so you will find all their products in the produce section of your market.
Black Bean & Sweet Potato Burrito Bowls with Chipotle Cream Recipe
*If not available, mix 1 teaspoon dried chipotle powder and 1 teaspoon lime juice into ¼ cup plain Greek yogurt.`
Even though my burrito bowl is a very healthy meal, I feel like I need to leave you with a workout so you can take advantage of it’s magical refueling powers– how about the Frenemy Heave & Haul – the partner workout you’ll love to hate. Say hello to tire flips, burpees, planks and a race to the finish – oh, and I forgot to mention the “partner carry.” I’d suggest picking a similar-sized friend because each person in the duo has a turn hauling – carry your partner however you can whether over the shoulder, cradle carry, or piggyback. Just try not to laugh and strain something!
Y’all know I like to get my daily dose of lean protein — particularly beef, fish and Greek yogurt (though not all mixed together)! But sometimes I like a meal that focuses on veggies and alternative proteins – I don’t discriminate! This recipe for Black Bean, Zucchini and Corn Tacos shows off my favorite bean source for protein (the black bean) and some yummy seasonal produce – it’s the perfect recipe for al fresco feasting, inviting vegetarians over dinner or a #MeatlessMonday meal.
Black beans are plain awesome, not just because they taste good but because they work in so many different types of cuisines – South American, Mexican, Cuban, Indian, Creole, Cajun and more! They are super-packed with phytonutrients, rank low on the Glycemic Index (meaning they provide long-lasting energy) and are, I’m pleased to report, the highest-fiber bean around. In addition to providing 15 grams of fiber per 1 cup serving (almost 60% of DV), the same size serving offers about 15 grams of protein.
I like to put black beans in my omelets, in soup, on salads, sprinkled on baked sweet potatoes – and of course as the star of tacos.
Black Bean, Zucchini and Corn Tacos Recipe
Add olive oil to skillet and bring to medium-high heat. Add zucchini, corn, onion and jalapeno and sauté for 4 to 5 minutes, or until veggies are softening and zucchini is starting to turn lightly brown. Add black beans, garlic, chile powder, cumin and salt to skillet and stir around for approximately 2 more minutes, or until heated through.
If desired, lightly crisp tortillas over gas burner or in a skillet. Add 1/8 of mixture to each tortilla, top with ½ ounce of crumbled cheese, and garnish with cilantro. Serves 4 (2 tacos each)
If you are wondering what I’m drinking with the tacos (the pink beverage) – it’s watermelon juice and a Nuun Hydration Electrolyte Tab. In the Texas heat, it’s hard to stay properly hydrated – but Nuun is a tasty, sparkling and sugar-free way to keep everything in check. To make the drink, pour about 8 ounces of watermelon juice in a glass (just the stuff that collects in the bottom of your bowl when cutting up a melon or you can puree watermelon chunks) and add ½ Nuun tablet in the flavor of your choice – they even have watermelon!
Just a little hint of things to come starting July 1 – WATERMELON!!! I’ll be talking all things watermelon , every day, for one week – including how watermelon juice actually can benefit athletic performance and recovery!
So, what are you eating for dinner tonight? Please share in the comments, I am always looking for new ideas!
Genius, pure genius in a jar! I’ve been seeing these healthy-eating, eco-friendly salads splashed across the pages of my favorite food magazines, so it was only a matter of time before I had to create my own version – Ancho-Chile Chopped Chicken Salad in a Jar. The concept is simple, layer ingredients in a 2 cup capacity glass canning jar from the bottom up, starting with the most “sturdy” ingredients that won’t turn limp spitting in a bit of salad dressing and finishing with the most delicate items up top.
Perfect for lunch on the go; and that’s whether you’re stuck behind a desk or lucky enough to be picnicking after a run. While you do your thing in the morning, the salad waits patiently in the fridge or a lunch cooler. The various flavors are deliciously mingling, waiting for that final “shake up” of salad dressing just before you are ready to dig in. Eat this salad right out of the jar or spoon over a plate of baby greens if you’re feeling fancy. Not only will you be saving money by not eating out, you’ll be saving the world from the number of wasteful throwaway containers that end up in landfills. After you’re done, just take your jar home, wash it out and start over again!
Ancho-Chile Chopped Chicken Salad in a Jar Recipe
In a small lidded bottle (or with a bowl and whisk), make the dressing by adding the lime juice, olive oil, ancho chili powder, cumin and honey. Put lid on bottle and shake vigorously for about 1 minute to combine. Season with salt and pepper, if needed.
In 16-ounce canning jar, add the black beans. Pour 2 tablespoons of dressing over the beans. Next layer the remaining ingredients (leave about ½ to 1-inch of headroom at the top of jar. Reserve additional dressing for use on another day. Put lid on jar and refrigerate salad until ready to eat, even overnight. To serve, gently shake jar until ingredients are coated with dressing and somewhat “mixed” up. Eat straight from jar or any other way you see fit!
Serves 1
Nutrition Information
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