Black Bean and Corn Salad

Ingredients

• 1 can, 14 ounces, black beans, rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin, half a palm full
• 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
• 1 lime, juiced
• 2 tablespoons vegetable or olive oil, eyeball it
• Salt and pepper

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Directions

Watch how to make this recipe.

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Recipe courtesy of Rachael Ray

https://www.buzzfeed.com/merleoneal/one-muffin-tin-three-healthy-breakfasts-tastyfreshfriday?bffbtasty&ref=bffbtasty&utm_term=.nmmbwGXgN#.thvXDJP4j

Edamame Salad

This edamame salad recipe comes from my Beachbody coach.  This meal is packed with veggies and is SO simple and quick to throw together.  I like to add pre-cooked and packaged grilled, poached or rotisserie chicken to the salad (if I'm short on time), or (if I have more time), I like to roast salmon, or another protein, and add that on top.  Sometimes, I also eat a slice of high fiber bread with the salad to round out the meal.

Recipe:

1 red bell pepper, sliced into strips

1 bag of shredded carrots

1 bag of shredded green cabbage

1 bag of pre-cooked, refrigerated edamame with the shells already removed
1 lb cooked grilled or poached chicken, cubed (or protein of choice)

Fresh cilantro

1 or 2 avocados (use 1/4 of the avocado per serving)

Toasted sesame seeds

Any Asian sesame salad dressing

Directions:

1.  Slice the red bell pepper.

2.  In a large bowl, toss together the sliced red bell pepper, bag of carrots, bag of cabbage, and the edamame.

3.  Shred or cube the chicken, rinse and prepare the cilantro, and slice the avocado.

4.  Dish the salad mixture onto plates and top with the chicken or protein of choice, cilantro, avocado, sesame seeds, and dressing.

5.  Enjoy!

I buy the ingredients for this salad, minus the dressing, at Trader Joe's, but I imagine that Trader Joe's has a good Asian sesame salad dressing (I found one I love at Ralphs a.k.a. Kroger).  I will be investigating Trader Joe's Asian salad dressings on my next trip there.  Also, Trader Joe's sells a bag of shelled edamame in the frozen section and also a refrigerated container of already cooked and shelled edamame that save you time and are the perfect amount of edamame to use in this salad.

Fresh Orange Muffins

This is my second favorite muffin recipe.  This recipe hits it out of the ballpark on taste, consistency, and simplicity of preparation.  I fold in chocolate chips in the batter at the end, and the only other modification I make is that I use about 3/4 of the peel instead of the whole orange peel, because I think the consistency is better that way.  I also always use whole wheat flour when I bake.  You have to try this recipe!  My kids go gaga for it every time I make it.

Ingredients Nutrition

• Servings

  12

• Units

  US

• 1 orange, quartered and seeds removed (with peel)
• ¹⁄₂ cup orange juice
• 1 large egg
• ¹⁄₂ cup butter or ¹⁄₂ cup margarine
• 1 ³⁄₄ cups all-purpose flour
• ³⁄₄ cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Directions

1. Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
2. Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
3. Add egg and butter to food processor and combine; pour into large bowl.
4. Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
5. Stir to combine.
6. Fill muffin cups about 3/4 full.
7. Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

8. Submit a Correction

Recipe taken from:  http://www.food.com/recipe/fresh-orange-muffins-14325

Chia Seed Pudding

Chia Seed Pudding

 

This was my first time to use chia seeds.  I really like this pudding and have found it to be a good snack or breakfast food.  My almost 2-year-old loves it, too.  I blended in some chocolate chips with the other ingredients to make it even tastier and palatable for my kids.

 

Chia Seed Pudding Recipe

 

Print

Prep time

5 mins

Total time

5 mins

 

Delicious and healthy chia seed pudding packed with protein, Omega-3, antioxidants and calcium that you can make in under 5 minutes. Basic recipe here, but see variations above.

Author: Wellness Mama

Recipe type: Breakfast

Serves: 4 servings

Ingredients

• 2 cups coconut milk (homemade or natural)
• ½ cup Chia Seeds
• ½ teaspoon vanilla extract
• ¼ cup (or less) maple syrup (or sub any sweetener)
• Optional: ¼ teaspoon cinnamon powder

Instructions

1. For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
2. For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
3. Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.