WIAW: Spicy Black Beans with Cilantro and Lime

Yesterday was a weird eating day. You know, those days where you're busy rushing around and end up eating meals at weird hours or just snack through lunch. These days usually happen when I'm prepping a lot of food for the week. I always want to taste test all the food I make and then I never really get hungry. 

Today I'll share with you a "weird" day of eats, some experiments in the kitchen and a Spicy Black Bean with Cilantro and Lime recipe (at the bottom!). Check out Jenn's blog for other recipe ideas!

Meal #1: My Growing Oat Bran Bowl using 1/3 cup oat bran cooked in 2 cups water. I stirred in 1/2 cup pumpkin, pumpkin pie spice, cinnamon, ginger, vanilla extract and stevia.  Almond butter on top.

Brett and I just got back home after being in Virginia for the past ten days. We were meeting with a lot of people for work and ate most of our meals out. Now you might think I'm crazy, but I'm one of those people that would rather eat at home than eat out (usually). By the time we got home my body was craving lots of fruits, veggies and home-cooked meals. And of course I was aching to start experimenting in the kitchen.

I still wonder about when I grew to like cooking. When I was younger I would always tell my Mom that I would rather mow the lawn, clean the house, weed the garden...basically do ANYTHING other than cooking. Now I can't stop thinking about new recipe I want to create! We'll see how long this phase will last.

Meal #2: All-bran, homemade granola and banana with freshly Homemade Vanilla Almond Milk.

I think I've discovered my favorite ratio for homemade almond milk. Yum!

Since I was doing a lot of experimenting in the kitchen, I ended up taste testing and snacking most of the afternoon. I'm always looking for ways to use the almond pulp that is left over from making Homemade Almond Milk. Yesterday I tried making brownies with almond pulp and dates. Their flavorful and hold together well, but they never really "cooked" and are really moist. While delicious, I don't think they're quite right. You win some you lose some!

Meal #3: Carrots, Celery, Whole Wheat Rosemary Wheat Thins 

and Avocado Hummus (recipe coming soon!)

One of Brett's coworkers invited us and another couple over for dinner last night. She was making enchiladas and asked me to bring some type of bean dish and a vegan dessert. These beans might look like mush, but they're delicious! When jalapeños, cumin and cilantro are involved you can't go wrong. For dessert I made Whole Wheat Chocolate Chip Cookies using coconut oil. Those were a big hit.

Meal #4: Spicy Black Beans on top of Brown Rice (not pictured) 

with a side of green beans (not pictured).

Spicy Black Beans with Cilantro and Lime

(Serves 4-6)

Ingredients:

• 1/4 onion, chopped
• 1 jalapeño, seeded and minced
• 1 clove garlic
• 2 cans black beans (or 3 1/2 cups)
• 1 1/2 cups vegetable broth
• 3/4 teaspoon cumin
• salt to taste 
• juice of 1 lime
• handful of cilantro, chopped

Directions:

1. In a large sauce pan over medium heat, sauté the onion, jalapeño and garlic until the onion is soft.
2. Add in the black beans, vegetable broth, cumin and salt and let cook for about 5 minutes.
3. After the beans start to thicken, use a potato masher to mash the beans until about 1/2 are left whole.
4. Continue to let the beans cook until they have thickened then squeeze in the lime juice and stir in the cilantro.
5. Pour into a serving bowl, garnish with more cilantro and eat!

Right before bed I ate one of my brownies and that was it! Enjoy your Wednesday!

Would you rather eat out or eat at home?

Have you ever made homemade almond milk? What do you do with the leftover pulp?

Eat Consciously,

Faith