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I used to think I “should” eat more vegetables or more fruits and think of salads as “diet” food, but as I’ve learned to listen to my body and what it really wants I find that I crave foods like this.
So here’s one of my all time favorite lunches and I don’t even have a name for it.
- Pile Romaine lettuce on a plate
- add black beans (from a can) rinse and layer over the lettuce
- chop up red, yellow, and orange peppers
- add chopped red onions
- fresh tomotatoes
- add any leftover grilled chicken if you want
- sprinkle some feta cheese on top
- and sprinkle a little Gazebo room or other Greek dressing on top.
Fabulous, quick, summer easy and light and powerful
Below I have several other recipes for you including one decadently delicious dessert. It’s not “healthy” per se but I don’t believe that any food should be off limits if you absolutely love it. And this dessert falls squarely in the divine love category.
Here’s one from my friend Lucinda. She had it at her house as an appetizer and I found myself making a meal of it. Sooooo good!
Black Bean-and-Quinoa Salad
- 12 ounces dried black beans, picked over and rinsed
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts only, thinly sliced
- 1 small red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1/4 cup chopped cilantro
- In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
- Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
- Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.
And here’s a very simple treat for the summer that I read about in a magazine and adore.
Lemon or Lime Yogurt Delight
- 1 serving size of plain, non-fat Greek yogurt (it’s so thick and yummy)
- Squeeze 1/2 of fresh lemon or lime into the
- grate lemon or lime zest from 1/2 of a lemon or lime and
- add Stevia (a natural/herb sweetener you can find in grocery stores under the name Truvia) to taste
Mix it all together and enjoy!
Below are a couple of my simple made up combos. Nothing fancy but very satisfying
Brown rice lunch
- cook brown rice
- add black beans and some cilantro
- for a dessert like treat
- cook brown rice
- add a little milk
- 3 cut up dates
- liberally sprinkle in some chia seeds (the secret energy food of the Tarahumara Indians) – you can buy it in any health food store.
eat warm and enjoy
Black Bean and Corn Salsa
- 1 (15 ounce) can yellow corn, drained
- 1 (15 ounce) can white corn, drained
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- 1 bunch finely chopped cilantro
- 5 green onions, finely sliced
- 1 small red onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 tablespoon minced garlic
- 1/4 cup lime juice
- 1 avocado – peeled, pitted, and diced
- 2 tablespoons olive oil, or to taste
- Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 8 plum tomatoes, seeded and chopped
- 1 medium red onion, chopped
- 3/4 cup minced fresh cilantro
- 4 jalapeno peppers, seeded and chopped
- 1/4 cup lime juice
- 1/2 teaspoon salt
- Tortilla chips
- In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with whole grain tortilla chips, Triscuits, or toasted whole wheat pita. Yield: 11 cups.
Editor’s Note:Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face
Southern Sour Cherry and Blackberry Cobbler
(ridiculously good and simple to make)
This recipe adapted from Cobblers, Crumbles, and Crisps– Linda Zimmerman and Peggy Mellody
2 tsp. unsalted butter, softened ½ tsp vanilla extract
1 c. cake flour 1 16 oz can pitted sour cherries, drained
1 ½ tsp baking powder 2 c. fresh or frozen blackberries
½ tsp salt 2/3 c. sugar
½ c. sugar 1 T quick tapioca
9 T unsalted butter, melted heavy cream or vanilla ice cream
½ c. milk
Preheat the oven to 350 degrees F
Grease an 8 –inch square baking pan with the 2 tsp of softened butter.
Combine the flour, baking powder, salt, and sugar in a medium bowl. Make a well. Add the melted butter, milk, and vanilla. Mix until blended. Pour the batter into the prepared pan.
In a clean bowl, combine the cherries, blackberries, sugar, and tapioca. Spoon the fruit mixture and any sauce evenly over the batter.
Bake for 35 to 40 minutes, or until the batter is golden and puffed around the fruit. Spoon into bowls and serve hot or warm with heavy cream or ice cream.