Wednesday, August 10, 2011

Clean Eating Beans and Rice

Hi ALL!!!  Hope your week is going great so far.  It’s a little grey, rainy and rather chilly here on the east coast.  Feels more like fall instead of August but I’m on vacation and any day that does not involve going there is a good day in my world.  There aren’t any exciting plans for the week, just hanging out at home and taking care of some things I’ve been putting off.   I spent most of Monday laying around in my pj’s, watching tv, surfing the net and looking through cookbooks.  I thought about the fact that the dishes needed to be done, and the floors needed to be cleaned, not to mentions the 54323 loads of laundry to do … I don’t know how 2 people can have so much laundry.  I think my neighbors sneak in when we’re at work and drop theirs off … but I didn’t feel one bit guilty about not doing it.
One of the cookbooks I was browsing was the Eat – Clean Diet for Men.  I  think I have all of the Eat Clean / Tosca Reno books.  I bought this one in hopes there would be hubby approved recipes in it.  They all have a lot of great recipes, training and shopping tips as well as meal plans and grocery lists.  Tosca is Canadian born in Quebec.  At the age of 40 ( I think), she started to change her life / health for the better by eating clean and working out.  In my opinion she has smokin' body, and the fact she’s 52… the saying, you’re never to old comes to mind.

I’ve tried a few of the Eat Clean recipes and haven’t been disappointed.  One in particular that hubby and I both loved was the Pasta Roll Ups with Turkey and Spinach
I can’t do a lot of dairy so not one I can eat often but it is a delish and easy recipe.
I decided on this one last night for my supper, too many veggies for hubby so I made a different meal for him, but I’ll get to that in another post.
Black Beans and Rice
Nutritional Information: 1/2 cup serving  110 Cal; 3 g Fat; 3 g Fiber; 3.6 g Protein; 18 g Carbs
  • 2 cups brown rice, cooked
  • 1 19 oz can black beans
  • 1/2 cup chopped red pepper or pepper of choice
  • 1/2 cup chopped celery
  • 1 cup canned, fresh or thawed frozen corn
  • 1/2 cup fresh parsley, chopped (I substituted cilantro.  That’s what I had on hand)
  • 2 Tbsp chives, chopped
  • 2 Tbsp EVOO
  • 2 tsp fresh thyme, minced (I used 1 tsp dried)
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 2/3 cup fresh lime juice (I used the juice of one lime)
  • 1 tsp hot sauce
**The original recipe is served cold.  I sautéed my onions, peppers, celery and corn,. Mixed in the rice and a little low sodium chicken broth, a few canned San Marsano tomatoes and added the beans at the end just to warm them up and served with boneless skinless chicken thighs.
IMG_0089  IMG_0091 IMG_0095

It was pretty tasty hot and made a good side dish.  The leftovers I nibbled on out of the fridge today were just as good. It would make a good burrito filling too, just add a little cheese, tomatoes, lettuce, spinach…yumm!!!
Enjoy your night!!

1 comment:

Bonnie said...

Hey Jackie, Thanks. Now I can tell others!