Feeding My Family a Whole Food, Plant-Based Diet, On a Budget
Could it be? You bet! The Easy Mexican Rice & Bean Casserole just got a lot easier!
I assumed the Mexican Rice and Black Bean Casserole would be easy to adapt for the slow cooker and I was right. In fact, it tastes better than the oven and stove top versions. I made it twice last week! [Read more…] about The Easy Mexican Casserole Just Got Easier
I am soooo over refried beans! Who needs to add extra fat to beans anyway? Certainly not me! I have won over many people with my Unfried Beans made with pinto beans but they are a little to garlic-y for my husband so I decided to lighten up on the spices a bit. Also my 2 year old son (the one with multiple food allergies) has reactions to pinto beans but so far has been doing well with black beans.
This recipe is perfect for lunch boxes too! Use these beans in a burrito or as a delicious dip! My son loves taking beans and chips for lunch. I pair it with some red grapes and carrot sticks for a healthy lunch. See more of my Back to School posts here.
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These beans are incredible by themselves but I love them with Mexican Rice or wrapped up in a tortilla.
Tip: If you only have canned beans drain and rinse them, then make as instructed. Most cans only contain about 1 1/2 cups of beans so you may want to ease up on the spices and omit the salt entirely.
Coming tomorrow…Faux Cheezy Black Bean Quesadillas!
What is your favorite way to eat beans?
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Whether you like it or not it is “back to school” season. With that comes long nights of homework, busy schedules as extracurricular activities begin, and less time to relax as a family.
Never fear, all month I’ll be featuring Meal Plans along with new, easy and kid-friendly recipes for breakfast, lunch, and dinner. I’ll even throw in a few new snacks as well.
Breakfast
The first meal of the day is never set in stone at our house. My kids love quinoa for breakfast!
Lunch
I chose these lunches because they are easily adapted to something “new and different” (magic words at our house) from last nights dinner leftovers. These lunches are “Lunch Box Friendly” too!
Snack
We usually eat fruit for snacks but I’ll throw in an occasionally muffin in the mix.
Dinner
Don’t let dinner intimidate you! Choose one day to cook your beans and grains for the whole week. Quinoa, lentils, black beans, rice, and pinto beans can be mixed and matched to create new dishes for lunch and dinner. Don’t forget to bake extra potatoes for lunch leftovers.
Are you ready for school to start? What are your biggest concerns?
I don’t know about you but growing up Taco Salad was a deep-fried tortilla, greasy ground beef, a little iceberg lettuce, and your typical tomatoes, cheese and sour cream. Bleck!
It is time to toss that artery-clogging “salad” out with a Plant-Based transformation!
This Taco Salad is healthy, plentiful in fiber, protein, and phytochemicals and just plain delicious! It is also easily customizable to accommodate various allergies or taste preferences.
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*To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.
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This is an easy “buffet night” dish. It can be made quickly with leftovers or canned/packaged ingredients. If you are traveling with this for a potluck add the salsa, avocado and lime juice just before serving.
What is your favorite way to eat Taco Salad?
I never get tired of guacamole, chocolate mousse (the avocado makes it creamy), or eating avocado raw whatever I can, but sometimes a girl needs to branch out.
Oh yes, I grilled avocado!
Even better I served it with Spicy Black Beans and Cilantro-Lime Brown Rice. This may be a combo made in heaven.
I almost hate to call this a recipe because it is so easy.
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We ate these on gluten-free corn tortillas but any tortilla will do. These veggies are also great served on a salad. For lunch the next day I mixed up rice and beans then topped it with the grilled avocado and veggies. So Good!
This recipe is being shared at Gluten-Free Friday hosted by Vegetarian Mamma!
This week my refrigerator and pantry are fully stocked. Even better, I have a variety or beans and grains already cooked and very little processed junk in the house. This makes meal planning easy, I could make any of our favorites fairly easily. The truth is, I like the challenge of making delicious meals when we only a few things left. When we are running low on our go-to ingredients my husband will want to go to the store to replace them but sometimes I try to wait it out just a little longer. Some of the best recipes are created out of scarcity, rather than plenty.
Breakfast this week will rely on potatoes. I have 5 large baked potatoes in the refrigerator. Breakfast Tacos or Burritos and Gluten-free Savory Breakfast Muffins both rely on potatoes and taste great as leftovers. We may have oatmeal or Breakfast Quinoa with fresh strawberries as well.
Lunch will be a variety of Bean and Grain Bowls. Black Beans & Quinoa or Pinto Beans & Rice topped with salsa or a combination of fresh tomatoes, onions, peppers and avocado. Baked Potatoes topped with beans & greens and a little nutritional yeast can really hit the spot. All of these easy combinations that can be packed up and reheated at lunch time. Fully loaded salads, like this BBQ Chickpea Salad, are another good option if you have the time, it always takes me a long time to eat salads. When I put it in a wrap I can eat it much quicker. Sandwiches are also a quick and easy standby.
Snacks can be as simple as a hand full of walnuts and apple slices or slightly more time consuming like a yogurt (non-dairy) parfait. We also like green smoothies occasionally for snack. I am most satisfied by apples dipped in peanut butter, it gives me a jolt of energy, tastes great, and is quick and easy. I use almond butter for my youngest who has a peanut allergy.
Dinner is still a little up in the air this week. We have a dinner/celebration we are attending on Friday and I have the privilege of helping with a small part of it. There will be a few people attending with allergies or other food restrictions and I’m providing some of the food. I’m so excited! I’m still waiting on the final count.
On the home front, my husband has requested Broccoli and Brown Rice Casserole; this is an easy recipe and a family favorite (and we always have leftovers). To take advantage of this perfect grilling weather I’m thinking about Portobello Steaks (using this Mushroom Marinade), Dirty Mashed Potatoes, and green beans. Taco salad or burritos using Quinoa-Lentil Taco “Meat” along with fresh salsa, beans and avocado is one of my favorite combinations. I may even use fresh cilantro from my garden. The leftovers can be stuffed into peppers and baked or grilled. Lastly, I may make a pot of soup or chili before it is too hot; they all look so good I’m having a hard time deciding. I usually make soup toward the end of the week when I want to use up random veggies and clear our the fridge.
I don’t normally write about dessert but this girl is in need of some chocolate. I also have a few dessert type recipes I’m experimenting with. I’ll share any progress on Facebook.
What are you eating this week? Are your supplies fully stocked? Any My Plant-Based Family recipes?
