Fiesta Lime Salad in a Jar
For the Chile-Lime Dressing:
2 tablespoons extra virgin olive oil2 tablespoons fresh lime juice
1 teaspoon dried ground cumin
1/4 teaspoon salt
1/2 teaspoon mustard
Pinch red pepper flakes
For the Salad:
1 wide-mouth pint and a half jar
3 tablespoons chile-lime dressing
1/3 cup cooked brown rice
1/2 cup cooked black beans
1/4 cup pico de gallo
1/4 cup sliced red onions
2 tablespoons chopped cilantro, optional
1-2 cups chopped romaine lettuce
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
To eat, dump the entire contents of the jar into a bowl, toss, and enjoy!
Nutrition Information: Yield: 1 Serving Size: 24 ounces
Amount Per Serving: Calories: 392Total Fat: 30gSaturated Fat: 4.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 596mgCarbohydrates: 30gFiber: 5.7gSugar: 3.9gProtein: 6.3g
3 tablespoons chile-lime dressing
1/3 cup cooked brown rice
1/2 cup cooked black beans
1/4 cup pico de gallo
1/4 cup sliced red onions
2 tablespoons chopped cilantro, optional
1-2 cups chopped romaine lettuce
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
To eat, dump the entire contents of the jar into a bowl, toss, and enjoy!
Nutrition Information: Yield: 1 Serving Size: 24 ounces
Amount Per Serving: Calories: 392Total Fat: 30gSaturated Fat: 4.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 596mgCarbohydrates: 30gFiber: 5.7gSugar: 3.9gProtein: 6.3g
Easy Spicy Black Bean Soup
1 tablespoon coconut or avocado oil
1 medium size onion, diced (about 1 cup worth)
2 cloves garlic, minced (about 1 tablespoon worth)
2 (14.5 ounce) cans seasoned black beans, drained (about 4 cups worth)
1 1/2 cups low-sodium chicken or vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon ground cayenne (more or less, to taste)
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper
Heat the oil in a Dutch oven or soup pot over medium-high heat. Add in the onion and garlic and cook until just fragrant and tender, about five minutes.
Add in the black beans, chicken broth, cumin, chili powder, cayenne, salt, and black pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes, or until the soup is has thickened.
Divide into two pint-size Mason jars. Seal lids and stash in fridge for up to a week.
To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.
Notes Top this with chopped avocado and sour cream right before serving. I like serving it with some tortilla chips for dipping! If you can't find seasoned black beans, regular canned black beans will work, too.
Nutrition Information: Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 322Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 1467mgCarbohydrates: 36gFiber: 11gSugar: 7gProtein: 24g
Wholefully
1 medium size onion, diced (about 1 cup worth)
2 cloves garlic, minced (about 1 tablespoon worth)
2 (14.5 ounce) cans seasoned black beans, drained (about 4 cups worth)
1 1/2 cups low-sodium chicken or vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon ground cayenne (more or less, to taste)
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper
Heat the oil in a Dutch oven or soup pot over medium-high heat. Add in the onion and garlic and cook until just fragrant and tender, about five minutes.
Add in the black beans, chicken broth, cumin, chili powder, cayenne, salt, and black pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes, or until the soup is has thickened.
Divide into two pint-size Mason jars. Seal lids and stash in fridge for up to a week.
To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.
Notes Top this with chopped avocado and sour cream right before serving. I like serving it with some tortilla chips for dipping! If you can't find seasoned black beans, regular canned black beans will work, too.
Nutrition Information: Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 322Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 1467mgCarbohydrates: 36gFiber: 11gSugar: 7gProtein: 24g
Wholefully
No comments:
Post a Comment