Categories
HEALTHY

30 MINUTE BLACK BEANS AND LIME RICE

Quick and easy, 30 minute Black Beans and Lime Rice! With a few simple ingredients you’ve got a great week night dinner, and leftovers make for an ideal lunch!

The beans are perfectly spiced with cumin, paprika and optional cayenne. The lime rice adds an authentic ‘gotta have it taste’, and a handful of cilantro completes the bowl! Gluten-free!

Where do I begin with such a simply, complex bowl of rice and beans? I mean, there are so many bean and rice recipes on the web it’ll make your head spin trying to find the perfect one. Trust me I was once there. That is, until I created this 30 minute Black Beans and Lime Rice.

It has that ‘gotta have it taste’, that’ll have you coming back for more!

I’ve made 30 minute Black Beans and Lime Rice countless times for my family. When I feel extra lazy, I’ll toss all the black bean ingredients (except the corn, I’ll add that about 15 minutes into cooking) into a large saucepan. Allow everything to simmer on low for 20-25 minutes or until the onion is cooked.

However I am forewarning you about this method, I’ve noticed using canned beans sometimes leads to one of my biggest pet peeves, “hollow bean pits”. It’s how I refer to them. This happens when the black beans are over cooked. The skin breaks and the bean inside becomes a mush leaving hollow bean skins.
Now I don’t know about you, but I want to eat the whole bean not just the skin. So to avoid this, I allow the onion to cook a bit before adding the canned beans.

Ingredients

Black Beans

  • 2 (15.5 oz.) cans low sodium organic black beans, drained and rinsed
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 2 cups veggie broth
  • 2/3 cup water
  • 1 1/2 teaspoon pink salt
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2/3 cup organic corn
  • Optional cayenne pepper to taste

Rice

  • 2 cups uncooked organic brown rice
  • Juice of 2-3 limes

Garnish

  • Fresh organic cilantro
  • Organic lime wedges

Instructions

Cooking Rice

  1. Cook the rice according to the package or your rice cooker.
  2. Once the rice has fully cooked, squeeze in 2-3 limes and mix.

Cooking Beans

  1. In a large saucepan, simmer the broth, water, diced onion, minced garlic and seasonings for about 8 minutes.
  2. Now add the beans and corn. Continue simmering for another 15 min.
  3. If needed, adjust seasonings to taste.

You can find complete recipes of this 30 MINUTE BLACK BEANS AND LIME RICE in whereyougetyourprotein.com

Categories
DESSERT

HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT

Who doesn’t loooooooove Chocolate! This is so cool! You can have these High Protein, Low Carb, Healthy “Brownie” Dessert Bars  when you’re on your 4-hour body Diet. Yes, that is right! Do treat these the same way you would treat hummus or nuts though. Don’t go crazy with these. I suggest making them on your cheat day and then you could have one here or there throughout the following week, if you absolutely need to have something sweet.

There is no need to forgo your pencil skirt for those sweatpants when you eat these healthy little bundles of joy because these are made with fiber rich black beans, un hun, that’s what I said…Black Beans! I know it sounds kinda gross, but they are not. These are delicious, rich and chocolaty.

Using stevia instead of sugar makes these low carb so you get that natural sweetness. I have to say that I am 100% real when I say that these are the BEST LOW CARB BROWNIES I’ve ever made. If you are in need of a quick fix…MAKE.THESE. If you seriously don’t have the time, this is your answer.

Let’s say you have an event that you need to bring something…like a pot luck thingy, or even your cheat day on the sofa, bring these. No one will ever know that these are a High Protein, Low Carb, Healthy Brownie. They’ll think that they’re the real thing and then you can surprise them in the end. Just say “Surprise!” These are actually healthy and I just saved your ass! Literally!

INGREDIENTS :

  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1/4 cup carob or cocoa powder (unsweetened)
  • 1 1/4 cups dark chocolate chips
  • 2 eggs
  • 1/3 cup coconut oil or melted butter
  • 2 tsp pure vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp instant coffee
  • 1-2 tbp stevia

INSTRUCTIONS :

  1. Preheat oven to 350 degrees
  2. Either line an 8 by 8 baking dish with parchment paper and leave a little out on 2 sides to make it easy to lift out after they’re baked, or Grease baking dish with butter or use non-stick dish.
  3. Mix all ingredients in a food processor until batter consistency.
  4. Pour batter into baking dish and level it out.
  5. Bake 30-35 minutes or until a toothpick comes out clean.

You can find complete recipes of this HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT in 4hourbodygirl.com

Categories
HEALTHY

SPICY VEGAN BLACK BEAN SOUP

There’s nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that’s comforting and good for the soul, with enough leftovers for days.

Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever?

The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I’m not sure ha. I wasn’t vegan then but lightly dabbled with the vegetarian thing on and off and also the non-dairy thing here and there – even back when almond milk was unheard of and not as mainstream as it is now!

Back then (about 9 years ago… eek) Panera didn’t offer many meat-free or dairy-free options EXCEPT black bean soup and a couple salads, at least from what I remember. Now they have a handful of vegan-friendly options but I also remember choosing Black Bean Soup because it was low-fat and low-sodium but high in fiber. Guess I’ve always been into nutrition.

It’s taken me a while to share this recipe… mainly because, while Black Bean Soup is absolutely DELISH and comes with nutrition facts from the nutrition gods, it’s not as photogenic or colorful as my Cleansing Detox Soup, (a major hit here on the blog) or as vibrant as my recipes in general.

Don’t judge a book by it’s cover, right?!

INGREDIENTS

  • 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1/3-1/2 jalapeño, finely chopped, to taste (optional)
  • 2 medium-sized carrots, chopped
  • 1 red bell pepper, chopped (or any color)
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes, to taste (optional)
  • 1 15 oz. can organic sweet corn, drained and rinsed
  • 3 15 oz. cans organic black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • sea salt & pepper, to taste
  • toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese

INSTRUCTIONS

  1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.

You can find complete recipes of this SPICY VEGAN BLACK BEAN SOUP in theglowingfridge.com

Categories
HEALTHY

Spicy Grilled Chicken with Baja Black Beans and Rice

Step up your typical grilled chicken breast recipe. Our Spicy Grilled Chicken with Baja Black Beans and Rice recipe is a quick and easy grilled chicken recipe that incorporates uniquely blended flavors for your marinade and is complimented by our special baja black beans and rice recipe.

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika or regular paprika
  • 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
  • 2 1/2 cups chicken broth
  • 2 cups frozen whole kernel corn
  • 1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
  • 1 1/4 cups long grain rice
  • 1 cup canned black beans, rinsed and drained
  • 1 4 ounce can diced green chile peppers
  • 1 cup chopped zucchini (1 small)
  • 1 tablespoon snipped fresh cilantro
  • Crumbled Cotija cheese (optional)
  • Avocado slices (optional)

Directions

  1. In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside.
  2. In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro.
  3. Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.)

You can find complete recipes of this Spicy Grilled Chicken with Baja Black Beans and Rice in bhg.com

Categories
AVOCADO

Avocado Black Bean Quesadillas

Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!
Happy New Year! It’s been a great year in food and I want to thank every single one of you for supporting this small blog which has become more than just a full-time job for me. It’s become place to share healthier cooking options and hopefully have a positive impact on the way you eat and think about food!
I have many more healthy, creative, and delicious recipes in store for 2017 and I can NOT wait to share every recipe with you all! I wish you and your family a safe and happy new year, filled with plenty of delicious healthy home cooking, and lots of happy tummies! 🙂
If you’re following me on Instagram, then you might have seen my top 9 Instagram posts of 2016! Broccoli, cauliflower, zucchini and lots of cheese are some of my reader favorites!

Ingredients

  • ½ onion, sliced
  • ½ bell pepper, sliced
  • 1 tablespoon olive oil
  • ½ cup black beans, drained
  • 1 tablespoon taco seasoning
  • 4 medium soft flour tortillas
  • 2 avocados, peeled, halved, seeded and sliced
  • ¼ cup minced cilantro
  • 1 lime, cut in half
  • 1 cup light Mexican, Cheddar or mozzarella cheese
  • oil or cooking spray for grilling

Instructions

  1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
  2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.

You can find complete recipes of this Avocado Black Bean Quesadillas in gimmedelicious.com

Categories
HEALTHY

BLACK BEAN & SWEET POTATO TACOS | VEGETARIAN

These Black Bean & Sweet Potato Tacos are gluten free and vegetarian.  They make a great breakfast, lunch or dinner taco recipe.
These black bean and sweet potato tacos have become a new obsession in our house. Normally, both Cohl and I are HUGE egg fans… eating either an omelet, Migas, or any other concoction with the beloved multi-purpose egg. However, lately we have become a little tired of them and had to come up with an alternative for our breakfast routine.
Still wanting to be able to cook something up rather quickly, the sweet potatoes are cubed up rather small so they can be cooked fully in a skillet. There is no oven pre-heating or baking required with these sweet potato tacos!! Simply throw your ingredients in a skillet and saute away.

Ingredients

  • 4 cups sweet potatoes cut into 1/2-inch cubes
  • 2-3 tbsp olive oil
  • 1 small sweet onion finely diced
  • 2 cloves garlic crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup refried black beans
  • 1-2 tbsp coconut oil
  • 8 corn tortillas
  • Cilantro
  • Cheese *can use vegan cheese

Instructions

  1. In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
  2. Add onions, garlic, salt and pepper. Continue cooking over medium heat for 7-8 minutes, or until sweet potatoes are cooked through.
  3. In a separate skillet over medium heat, add one tablespoon coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas.

You can find complete recipes of this BLACK BEAN & SWEET POTATO TACOS | VEGETARIAN in glutenfreewithlb.com

Categories
HEALTHY

Spinach & Bean Burrito Wrap

You’ll love that our Spinach & Bean Burrito Wraps not only tastes amazing, but they are also packed with with tons of nutrients! Each wrap has a whopping 13 grams of protein and one whole cup of spinach. These yummy wraps are a perfect choice for Meatless Mondays!

Ingredients:

  • 6 cups baby spinach, loosely packed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
  • 1/2 cup chopped romaine heart lettuce
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/2 cup salsa (recipe), optional Pico de Gallo
  • 6 tablespoons Greek yogurt, fat-free
  • Kosher or sea salt to taste
  • 6 (8″ whole grain) wraps or tortillas

Directions

  1. To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.
  2. Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

You can find complete recipes of this Spinach & Bean Burrito Wrap in skinnyms.com

Categories
HEALTHY

Skinny Chicken Taco Salad with Lime Chili Chicken

We love tacos, so this Chicken Taco Salad is a big hit in our house. My husband has been in a huge salad kick. I am not the type who can just eat a boring salad over and over again. I need to change it up and I need to feel full after eating my salad. I love this Chicken Taco Salad for this very reason, it is very filling with the chicken and the beans. Yet it has a light dressing with the Greek yogurt. If you would like you can portion into individual salad bowls like in my picture above. I love making this Chicken Taco Salad with my chili lime chicken.

INGREDIENTS:

  • 1/2 cup taco sauce
  • 1/2 cup Greek yogurt
  • 1/2 ranch dressing
  • 1 head Romaine lettuce, washed and roughly chopped
  • 2 cups grape tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 can black olives, drained
  • 2 chicken breast cooked, sliced

DIRECTIONS:

  1. First bake your chicken (or use the Chili Lime Chicken), in a baking pan add a little olive oil and rub it on the bottom of the pan so the chicken does not stick. Then cook at 400 degrees for 30-40 minutes. You want the chicken to be at 165 degrees Fahrenheit. You can let the chicken cool or you can use it warm. Then slice the chicken into thin slices.
  2. Wash and chop your lettuce into bite sized pieces and place in a large salad bowl.
  3. Then in a small bowl mix together the taco sauce, Greek yogurt and ranch dressing, this is your salad dressing. So once prepped set aside.

You can find complete recipes of this Skinny Chicken Taco Salad with Lime Chili Chicken in midgetmomma.com

Categories
HEALTHY

QUINOA ENCHILADA CASSEROLE

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better!
I think it’s safe to say that I have somewhat of a love affair with Mexican food. Whether it’s fish tacos, cheesy enchiladas or a giant burrito the size of my forearm, I could honestly live off of all of these for the rest of my life.
So when Old El Paso asked me to be their brand ambassador for the next year, well, how could I say no? It just gives me an excuse to make even more of my favorite Mexican-inspired dishes to share with you all! And to start things off, I just had to share my favorite Mexican comfort food lightened-up.
Now this is a super easy enchilada bake with quinoa instead of tortilla. By using quinoa, we’re adding in some fun healthy goodies, like protein and fiber, and there’s absolutely no rolling or wrapping of any kind. You can simply throw everything into a bowl, mix it up, and bake it from there. Yes, it doesn’t get easier than that!

INGREDIENTS:

  • 1 cup quinoa
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced

INSTRUCTIONS :

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
  4. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  5. Spread quinoa mixture into the prepared baking dish.
  6. Top with remaining cheeses.
  7. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

You can find complete recipes of this QUINOA ENCHILADA CASSEROLE in damndelicious.net

Categories
HEALTHY

Healthy Ranch Chicken Skillet

One skillet meals are my favorite and this one is being added to ‘the list’ at our house. 🙂 It is something a little different, the spices/seasonings are different than my normal go-to, but we liked it a lot! It was EASY to make, clean and 21 Day Fix Approved, of course! My Healthy Ranch Skillet did not disappoint in regard to time, taste and clean up!

Ingredients

  • 2 tsp olive oil
  • 1 pound thin sliced chicken breasts, cut into bite sized pieces
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large zucchini, chopped
  • 1/2 can black beans, drained and rinsed
  • 1/2 cup instant brown rice (uncooked) OR 1/4 cup quinoa, rinsed (uncooked)
  • 1 can fire roasted diced tomatoes, undrained
  • 1/2 cup low sodium chicken broth
  • 1 cup cheddar cheese, shredded
  • Fresh cilantro, for garnish
  • ranch seasoning
  • 1 tsp Dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried minced onions
  • 1 T parsley
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt

Instructions

  1. In a 12″ skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.
  2. Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.

You can find complete recipes of this Healthy Ranch Chicken Skillet in fitmomangelad.com