I typically don’t get too excited about food trends but this one is different. I’m honestly not sure how long this “trend” has been around but it’s semi-new to me and I’m in love. Lately, cauliflower rice has been served with just about every other dinner at house and I have received zero complaints, even the kids love it.
My favorite part about this vegetable-turned-grain-substitute is it’s versatility. Since it’s being treated as a rice, it can be used just the same but in more ways because it’s a vegetable. Use it as the base of bowl, throw it into an egg scramble, top a salad with it… I could keep going.
Not only is is versatile but it’s a vegetable that can be treated like a grain. Grains are great, don’t get me wrong, but some of them come with a downside. Rice is a carb and lots of low carb eaters don’t get to enjoy it for that reason. BUT with cauliflower rice healthy eaters get all of the benefits of cauliflower with the meal choices of rice. Genius.
Something that I really enjoy is the ability to make delicious food quickly and with a few ingredients. I often hear that eating healthy is expensive or difficult but I love the opportunity to show people that what they are saying isn’t necessarily true. Take for example, these delicious and healthy spinach stuffed mushrooms that contain only six (main) ingredients and take about 30 minutes to make, and most of the time is spent in the oven. It took me a few tries to get this right but I was determined. And boy am I glad I stuck with it because these are GOOD.READ MORE
Happy National Pickle Day!! In honor of today’s special holiday we’re going to talk about.. pickles! I for one am a big fan of this type of food so I wanted to share some fun facts about the process and also my quick pickled onion recipe. These red onions are packed with flavor and health and easy to make. READ MORE
Let’s talk farro. I’m going to go head and assume that many of you don’t know much about this ancient grain so let’s start at the beginning. Farro is one of the oldest cultivated grains in the world and was very popular during biblical times due to it’s ability to be grown in poor soil. Fast forward a ways and wheat (it’s distant cousin) has pushed farro out of the top spot due to its higher yield; it may have been gone but not forgotten. It is still a regularly consumed grain in Italy, Asia and slowly making a name for itself in our beloved North America.
When I think of grilling, I think warm grilled foods and cold sides. I think, cole slaw. Cole slaw can come in many different variations, thus revealing one of its most desirable qualities. You can add apples or raisins, it can be have a creamy base or a vinegar base; the options are seemingly endless. However, in my opinion, nothing beats just a good ol’ fashioned cole slaw. Little bit of creamy, little bit of vinegar, little bit of sweet, cabbage and carrots. That’s it. At least thats all it takes to keep the mouths in my house happy.
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.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 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
For the garnish
- 1 cup cherry tomatoes
- 1 avocado
Instructions
- 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.
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