Tag Archives: Black Beans

So Good. So Simple: Protein

Whether you are a vegetarian or not, this quick veggie protein wrap will give you all the energy you need! For lunch, dinner, or a post work out snack!

Protein:

•Avocado
•Black beans
•Hummus (Chickpeas)

This meal was as quick to whip up as this post! No excuses! 🙂

Follow me on Instagram: @ danehdee

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Asian Sesame | Boston Lettuce Wraps

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Do you ever crave Fruit Loops cereal? I do… Cap’n Crunch, Corn Pops, Frosted Flakes! Mmm!

So as I steer very far away from those delicious yet horrible thoughts, preservatives, empty carbs and sugar. I whip up a quick, filling, protein filled dish. That I know I won’t regret after!

This is such a good meal for those on the go or after a work out!

What you need:

•Boston lettuce
•Red Peppers
•Cucumber
•Ramen noodles or Orzo pasta or Quinoa
•1 cup Black Beans
•1 cup Edamame Beans
•3 tbsp Asian Sesame dressing
•2 tsp Ground Black Pepper

How to make:

•Rinse the Boston lettuce, pat dry
•Cook ramen noodles as per instructions – ditch any seasoning
– drain the noodles
•Mix in the asian sesame dressing and pepper to the noodles
•Chop up cucumber and red peppers
•Rinse and drain black beans
•Cook edamame beans

Fill your Boston lettuce with noodles, vegetables and your beans! Done & done!

Makes 8-12 wraps

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Vegetarian black bean and spinach lasagna!

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I love spinach! I could eat it every day. In a salad, in a wrap, on my pizza, but I’ve never made a lasagna with spinach. Tonight is the night! One of the main reasons I love this beautiful green super food is because it has so many nutrients! Researching, I’ve read that this meal contains iron, fiber, vitamin A, C, K, carotenoids, calcium, and much more!

It is known to slow down certain cancers, to make your bones strong, lower blood pressure, and prevent eye problems! Spinach is so easy to incorporate into any meal!

Here is my delicious spinach lasagna and ‘no garlic bread’ pita crisps:

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What you’ll need:

  1. A 13×9 oven safe lasagna dish
  2. 9 lasagna noodles (of your choice) I’m using the presto noodles
  3. Spinach – 2 cups
  4. Yellow peppers diced – 1 cup
  5. Red Peppers diced – 1 cup
  6. Black Beans (canned and rinsed) – 1 cup
  7. 800 ml of pasta sauce
  8. Cheese (shredded)
  9. Low fat Sour Cream – 1 cup
  10. Two tortillas
  11. Vegetable oil -1 tsp
  12. Roasted garlic
  13. Chili or paprika seasoning

How to prepare:

  • Preheat oven according to lasagna noodle instructions. I chose the presto noodles (because I am a little lazy)
  • 375F for me!
  • Rinse black beans in strainer
  • Brush pasta sauce on bottom of lasagna pan
  • Place 3 presto noodles on top of the sauce
  • Brush sour cream on top of the noodles
  • Distribute 1/2 a cup of black beans on top of the sour cream
  • Distribute half of the spinach, peppers and finally the pasta sauce on top
  • Place 3 lasagna noodles and repeat with the rest of the ingredients starting with the sour cream
  • Add remaining 3 noodles, and brush pasta sauce on top
  • Crumble the cheese over the sauce
  • (If you have sauce left over, pour around the sides of the noodles to prevent the noodles from becoming too crispy)
  • Cover with tinfoil
  • Bake for 40 minutes
  • Remove tinfoil and bake for another 10-15minutes
  • Let cool and enjoy!

*These instructions are guidelines only. Cooking times and oven temperatures may vary*

Pita Crisps:

  • Keep oven at 350F
  • Place two tortillas on a pan lined with parchment paper
  • Brush oil on tortillas
  • Sprinkle roasted garlic and chili powder on top
  • Bake for 10minutes or until ends are golden brown and crispy
  • Cool, break them up and enjoy
  • Would taste great with hummus too!

*These instructions are guidelines only. Cooking times and oven temperatures may vary*

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