Being a mother of 2 little ones has turned me into a lover of pot/pan meals. Quick, easy and healthy are three of my favorite words when it comes to cooking. Don’t get me wrong, I love being challenged with a new recipe or larger meal but during the week or after a long day, one pot meals are my jam.
WHY you should give it a try:
Black Beans
- High in soluble fiber and protein; keeps digestion moving at a steady rate which keeps the colon healthy, keeps you fuller for longer and regulates blood sugar to prevent spikes and crashes.
- The black color of the seed coat is produced by 8 kinds of flavonoids that act as antioxidants in the body to fight disease and free radicals which can help reduce your risk of cancer.
Zucchini
- Vitamin C, and beta-carotene protect cells from cancer-causing chemicals. They are also anti-inflammatory which is helpful in curing osteoarthritis, asthma and rheumatoid arthritis to name a few.
- Low is calories and high in fiber and water; helps you feel full and satisfied which all can helps with weight loss.
Corn
- Rich in vitamins A, B, and E that help maintain nerve health, cognitive function and vision.
- Also high in fiber
WHERE to get the goods:
- Zucchini and corn are both summer veggies that can be found at your local farmers market or grocery store.
- Black beans can be purchased from your local grocery store ready-to-cook in the canned isle or dried beans can be found in the bulk section.
HOW to enjoy it:
- A great side dish to a nice grilled fish or chicken
- Perfect for serving cold atop a salad.
- For a no frills version, scoop into bowl, top with some fresh cherry tomatoes, cilantro, and diced avocado and you’ve got yourself a real crowd pleaser.
Lets recap- it’s simple, loved by everyone, and something your body will thank you for, win-win-win. Leave a comment to let me know how much the special people in your life enjoyed it.
Thanks for stopping by!
Em
Zucchini and Black Bean Succotash
2015-07-28 04:54:56
Serves 2
A versatile one pan dish that is sure to please! A perfect summer dish that can be served hot or cold.
- 2 cups of corn kernels (4 ears of fresh corn or 1 bag of frozen)
- 1 (15oz) can of black beans, drained
- 1 red pepper
- 1 cup red onion, chopped
- 1 cup zucchini, chopped
- 2 cloves garlic, minced
- 3 tbsp fresh minced parsley
- 2 tbsp grapeseed or coconut oil
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- salt and pepper, to taste
- 1 cup cherry tomatoes
- 1 avocado
- If using fresh ears of corn, remove kernels by holding 1 end of the ear with the other end placed in a bowl. Slide your knife from top to bottom until all kernels have been removed.
- Chop the red pepper, red onion and zucchini.
- Heat oil in a large skillet over medium heat, add onions and sauté until tender, about 2 minutes
- Add minced garlic and continue to sauté for 5 min.
- Add corn, zucchini, red pepper, red onion, cumin, chili powder, salt and pepper, cook about 5 minutes.
- Add in beans and parsley and continue to cook for 5 mins, stirring gently as to not smash the beans.
- While the dish is finishing, cut the cherry tomatoes into quarters and slice the avocado.
- Serve immediately with garnish or place in refrigerator and serve cold.
By Emily Ann
Sustainable Eating & Training https://asetlifestyle.com/
