Mexican breakfast bowls
In the spirit of that last practical intention from my previous post about 2015 intentions, here's a "recipe" of sorts that I came up with the week after Christmas when I was motivated to use up food we already had in the fridge and pantry. This was good discipline for me! It's not that we didn't have any food, there was plenty, but just not a combination of ingredients in my comfort zone. We frequently have cooked rice in the fridge, and the other ingredients are pantry or fridge staples (canned beans, eggs, etc.). I loved the mixture of flavors and textures, and how filling this meal is, whether you make it for breakfast, lunch or dinner.
- cooked brown rice (about 2 cups)
- spoonful of coconut oil
- 3 eggs
- 1/2 can black beans
- small tomato, washed and cubed
- a lime
- salt + pepper
- 1/4 cup shredded sharp cheddar cheese
- cilantro, torn
- If using leftover rice, warm in a pot on the stovetop with a generous spoonful of coconut oil. Alternatively, prepare brown rice according to directions on package and then stir in coconut oil. Set aside.
- Add black beans to a small skillet over medium heat. Add the juice of 1/2 the lime, salt and pepper, and a few dashes of cumin. Stir until beans are cooked and soft. Mashed cooked beans slightly. Set aside.
- Add another small spoonful of coconut oil to a hot skillet over medium heat. Crack eggs into skillet and scramble, until whites are just set and yolks are golden. (I prefer my scrambled eggs to have more definition between yolks and whites)
- Dividing each component into two portions, layer in bowls: rice, smashed black beans, and scrambled eggs. Top with cubed tomato, sharp cheddar cheese, and cilantro. Avocado slices on top would be really good too!
Hearty Beef and Vegetable Stew (Slow Cooker recipe)
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked peanut butter oatmeal (our favorite breakfast)
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.