We celebrate all professions, all types of individuals/creatures and of course, all national holidays. In honor of Cinco de Mayo and Mother's day, I created two fabulous recipes to share with your friends and family (of course, any day).
No need for a wrap or tortilla with this "hot" salad. You can find plenty of fiber in this meal. And when you take a bite (if you can stop at that) of my best granola EVER (seriously, I am not lying!) all of your childhood memories of eating peanut butter or cheerios will come to mind.
Enjoy my latest creations!
2 tsp olive oil
Frozen vegetable mix (1-2 cups)
1 can black beans
1 cup brown rice
Block Jalepeno cheese (about 2 tbsp per person shredded)
1. Cook rice on stove according to directions. Add any additional no-salt seasonings (basil, pepper, cumin, etc.)
2. Rinse beans from can and heat on medium heat for 10-15 min in a small pot.
3. On medium heat, cook veggies in olive oil for 10-15 min. or until soft.
4. Chop a large handful of washed romaine lettuce and place in a shallow bowl.
5. Top with a large portion of veggie mixture (it's up to you how much you want to prepare-leftovers are always great!) and top with 1/4 cup rice and 1/4 cup beans.
(depending on your workout routine, feel free to add more rice or beans).
Peanut Butter walnut granola
1 1/2 cups instant oats
1/2 tbsp blackstrap molasses
1/4 cup honey
1/2 cup Cheerios cereal (I used an off-brand called Toastios)
1/4 cup walnuts (chopped)
1 tbsp cinnamon
1 tsp all-spice
2 tbsp natural Peanut Butter (I used Skippy Natural)
1 egg white
1 capful almond extract
2 tbsp dark chocolate chips
1 tsp olive oil
1. Preheat oven to 275 degrees.
2. Combine all ingredients and stir well (I used a fork to stir).
3. Spread olive oil over non-stick baking sheet.
4. Pour granola mixture on sheet and press down.
5. Bake for 25-30 min. or until slightly firm.