Put-It-On-Everything Black Bean Spread

Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chipsI am starting to seriously crave fall. I love summer, but with weddings and trips almost every single weekend—most of which either start on Thursday or extend through Monday—I’m exhausted. Happy and having a blast, but exhausted.

When Labor Day passes and I can finally settle back into some semblance of a routine, one thing I’m excited about is cooking regularly again. I want to share easy, versatile recipes that can be used in many ways throughout the week because I find these are the most practical and the ones that become a staple for healthy eating. Lets get a head start with this black bean spread/dip! Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chips

Some ways I use it:

  • Spread on tacos/burritos/fajitas
  • Spread on toast with some avocado slices
  • As a topper for scrambled eggs with some hot sauce and a sprinkle of cheese
  • As a dip with salsa and chips (perfect if you’re hosting a get-together!)

Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chips Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chips

Put-It-On-Everything Black Bean Spread

Yield: 1 cup

Put-It-On-Everything Black Bean Spread

Ingredients

  • 1 15-oz can black beans
  • ¼ cup chopped cilantro
  • 1 tbsp lemon juice
  • 1-2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • ½ small red onion, chopped
  • ½ tsp cumin
  • Dash – 1/8 tsp ground red pepper (depending on how hot you want it)
  • Salt & pepper to taste

Instructions

  1. Rinse the beans and pat dry with a paper towel.
  2. Put everything in a food processor. I usually add 1 tbsp of evoo right away and then gradually add the second tbsp as I process, if needed. Combine for about 30 seconds for a coarser texture; up to a couple minutes for a smoother texture.
  3. Eat it as a spread on tacos, fajitas or sandwiches. You can also use it as a topping for scrambled eggs with some hot sauce (so good!) or as a dip with tortilla chips and salsa.

Notes

The red onion is totally optional. I love the addition, but I’ve made this spread without it a few times, too, and it’s still delicious. If you don’t like cilantro, just omit it.

http://pumpsandiron.com/2015/08/19/put-it-on-everything-black-bean-spread/

Ok I’m thinking we spread this on a taco, top with some lettuce and this stupid-easy slow cooker chicken, add fresh chopped tomato and avocado, and then sprinkle with hot sauce. Who’s with me??

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Stupid-Easy Slow Cooker Shredded Mexican Chicken

Stupid-Easy Slow Cooker Shredded Mexican Chicken - so juicy and flavorful! Perfect for meal preppingI mentioned this recipe in passing in another post, but it deserves its own as well in case anyone missed it. In general, I don’t like meat, but even I will find myself standing over the crock pot eating this chicken by the forkful because it’s so juicy and flavorful.

This “recipe” really just involves you dumping three ingredients into a slow cooker and then getting on with your day. It’s a food prepper’s dream! I’ll make a big batch at the start of the week and then have it on hand for taco salads, Mexican-flavored quinoa bowls, spicy breakfast skillets—the list goes on. Stupid-Easy Slow Cooker Shredded Mexican Chicken - so juicy and flavorful! Perfect for meal prepping

Stupid-Easy Slow Cooker Shredded Mexican Chicken

Stupid-Easy Slow Cooker Shredded Mexican Chicken

Ingredients

  • 4-6 boneless, skinless chicken breasts, depending on how much meat you want (4-6 halves or 2-3 full breasts, to avoid confusion)
  • 1 can salsa of your choice (any salsa you want! I’ve used everything from El Paso to pineapple salsa made fresh on site at Whole Foods)
  • 1 packet taco seasoning (or 1 ½ - 2 tbsp of your own – here’s my favorite DIY recipe)

Instructions

  1. Place everything in the crock pot and mix it up good so that the chicken is coated in the salsa/spices. I usually pat the chicken breasts down with a paper towel before putting them in the slow cooker because meat slime totally grosses me out.
  2. Cook on high for 5-6 hours.
  3. Use a fork to shred the chicken (it should do so easily).
http://pumpsandiron.com/2015/07/28/stupid-easy-slow-cooker-shredded-mexican-chicken/

Stupid-Easy Slow Cooker Shredded Mexican Chicken - so juicy and flavorful! Perfect for meal preppingPin this puppy now and try out the recipe next time you meal prep for the week!

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My Go-To Acai Smoothie Bowl This Summer (Customizable Recipe)

My Current Go-To Acai Smoothie Bowl (customizable recipe)First off, THANK YOU for all the comments on and shares of yesterday’s post. Any time I publish a more personal blog post, there’s always this oh sh*t moment of second-guessing as I send it out into the interwebs, so I really loved seeing so many of you relate to it in some way.

Anyway, onto a less serious topic, I’m on a serious acai bowl kick. (LOL how’s that for a transition?) Revolution Juice & Thirst Juice Co. both make a good one (hit them up if you’re in Boston!), but more often than not, I’ll just blend up my own at home. I used to always try to sneak some greens into my smoothie bowls, but lately I’ve had an insatiable craving for fruit, fruit and more fruit. Yes it’s a lot of sugar. No I don’t care. Sorry kale, but you’re not invited to this party.

When I make acai bowls, I usually just eyeball the ingredient ratios, so you’ll see the recipe below is really more of a loose framework—customize it however you’d like! My Current Go-To Acai Smoothie Bowl (customizable recipe) 

My Go-To Acai Smoothie Bowl

My Go-To Acai Smoothie Bowl

Ingredients

  • 1 pack frozen acai (I usually buy Sambazon smoothie packs)
  • ½ frozen banana (any time a banana is about to go bad, I cut it into chunks and freeze it, so I always have these on hand)
  • Heaping ½ - ¾ cup fresh fruit (usually mixed berries, but depends on what I have on hand—pineapple is awesome or I’ll use fresh banana)
  • 1/3 cup coconut milk (any nut milk works, too) + more if it’s too thick
  • 1 tbsp apple cider vinegar
  • 1 tbsp hemp seeds (or any seed you like)
  • 1 tbsp protein powder (optional—I don’t always add this)
  • For topping:
  • ¼ cup granola
  • Handful berries
  • ½ banana, sliced

Instructions

  1. Put all the main ingredients in a blender until smooth. If too thick, just keep adding a little coconut milk until it reaches the desired consistency.
  2. Add your toppings.
http://pumpsandiron.com/2015/07/09/my-go-to-acai-smoothie-bowl-this-summer-customizable-recipe/

My Current Go-To Acai Smoothie Bowl (customizable recipe)Oh man. I could seriously eat these breakfast, lunch and dinner every day. If you follow me on Instagram, you’ve probably already made that assumption… :)

Alright friends, I’m heading out of town for a long wedding weekend on Nantucket (woohoo!!). I’ll be back to bloggin’ on Monday!

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