Happy Wednesday, friends! I hope the week has been bright and merry for you and yours. As for me and the baby, we've been trapped in bed with body aches and a mini-migraine since Monday night. Just starting to feel the pressure of it release this morning. (Hallelujah!)
I'm blessed by a man that loves to cook and clean, so I was relieved of all domestic duties while feeling ill, but I whipped up this little meal on Monday while the headache was starting to hit and wanted to share it here, as it is a super easy/super nutritious recipe to use when pressed for time or ideas. Enjoy!
Ingredients:
- 1/2 cup dried black beans, cooked (or 1 can)
- 1/4 head purple cabbage
- 1/4 large bell pepper (any color, I used yellow)
- 1/2 zucchini
- 2 carrots
- S&P, cumin, paprika, turmeric, garlic, cayenne
Steps:
- Heat up 2 tsp. olive oil over medium heat
- Chop up all the veggies, add to oiled pan, sauté until soft
- Stir in beans, turn heat down low
- Add salt & pepper to taste, a few solid shakes of cumin and garlic, a few light dashes of paprika and turmeric, cayenne to taste
- Stir, cover and let simmer for 10 minutes
- Serve alone, over rice, or try it in a tortilla topped with sour cream, avocado and a side of greens
This recipe is super versatile so get creative with your veggies and spices! For a delicious, cold black bean salad, add diced tomato and cilantro once cooled. Bon appétit!
Quick side-note! For those of you who can't tell (thank you, too kind) I'm not the most computer-savvy gal. That being said, working out the kinks of the website (like the abrasive blue-colored links that don't show half the time anyway) will be a work-in-progress until I find a computer-literate pal to help out. In the meantime, thanks for your visual patience!
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