1 cup quinoa, cooked
1 15-oz can black beans or black eyed peas, rinsed & drained
3-4 handfuls torn kale or baby spinach washed and dried
1 cup salsa – your choice of mild, medium or hot (I used my own home canned salsa)
1/2 cup or more extra salsa to top enchiladas before baking
1 small onion, chopped
1 small bell pepper, diced
1/2 cup (plus more to top) shredded cheese, cheddar, Monterey jack, or other
8 flour or corn tortillas (can use gluten free)
Combine first 8 ingredients in a bowl. Fill each tortilla with about 1/3 cup of filling and roll up tucking sides in halfway and lay in a 9 x 13″ baking dish seam side down. Spoon extra salsa over top and sprinkle with extra cheese. Bake in over at 350° for 20-30 minutes. Enjoy!
My desire to eat simply has persuaded me to spring clean the freezer by using the food that is stocked in it. While digging through it recently, I found some yellowfin tuna that I had bought a chunk of, cut into steaks and froze, so I took them out to defrost. I did a quick internet search for an easy recipe on seasoning the steaks and found a delicious one on AllRecipes.com which I will share with you.
I like fish, some types anyways, and knowing that fish is healthy for it’s omega 3 fatty acids which is healthy for our hearts and cholesterol levels, I try to eat it at least once a week. A positive thing that happens when I make fish is the fact that the whole meal ends up being very healthy and low fat; it must be a subliminal message – but I’ll take it!
This recent meal included the yellowfin with the recipe from AllRecipes.com, a quinoa with some mild herbs and *steam-boiled rainbow chard – (* boiling and draining the water from chard helps get rid of some of the oxalates which can cause kidney stones) I sprinkled a little lemon juice on the Swiss chard and on the quinoa since the yellowfin marinade had plenty of salt in it. The tuna was clearly the star of the plate.
Here’s the Grilled Yellowfin Tuna Recipe. Due to cold temperatures outdoors causing the grill to fluctuate in heat, I chose to cook the fish in a pan indoors and the results were still amazingly delicious.
Try this recipe out next time you plan to cook meaty fish steaks; I’m sure it would work nicely with swordfish, salmon and Ahi tuna as well as yellowfin.
Tonight, I pulled the wool over my BF’s eyes…well, not quite as he’s not easy to disappoint when it comes to food. I joke sometimes that I should open a can of puppy food and serve it as a spread as he wouldn’t know the difference; he gets nervous because he wouldn’t know the difference! But honestly, I would never do that.
I’ve been feeling heavy and over-stuffed lately so I’ve been eating light and pretty clean all week. I decided for dinner that I would use tempeh instead of meat. I searched a few ideas for tempeh and decided for now, I’d keep it simple. I chose an organic BBQ sauce that I have to make BBQ tempeh. The results were delicious, my BF loved it but couldn’t place the flavor nor texture; tempeh is firm, almost nutty and chewy; a satisfying mouth feel. For sides I cut cauliflower into slices and grilled them up with a pinch of pink salt and olive oil, and I made a simple side of quinoa.
You can substitute honey and butter or ghee – or maple syrup for the BBQ sauce with the tempeh.
Directions: Slice tempeh into 1/2 inch slices, mine made 16 pieces. Put them into a fry pan. Mix a little water and BBQ sauce until it’s kind of thin and pour over tempeh and let marinate for about 5-10 minutes. Meanwhile, wash and cut up the cauliflower and get the quinoa simmering. When those are cooking, turn the tempeh pan heat to medium and let sizzle for about 8 minutes, flip them and simmer 8 more minutes.
Serve and enjoy!