I think this recipe is very similar, if not a direct replica of one a friend shared with me (probably found in a cookbook). So if this appears to be someone else’s recipe it is not intentionally taking credit, I am just not sure who to give credit to.
Anyway, simply saute the onions and garlic for a bit (long enough to cut the Jalapeno) then add the Jalapeno and saute a little bit more (long enough to cut the zucchini). Add the Zucchini and salsa verde and cook for about 5 minutes. Add the black beans long enough to cut the black olives to your preference. Add black olives. Cook on a lower heat until Zucchini is at the tenderness of your liking.
This recipe could make 3-4 servings depending how you eat it. I spooned the mixture on a flour tortilla and enjoyed. My husband, who does not like beans nor is he a vegetarian, enjoyed this as well but he added a touch of Picante after serving which is another alternative if you want more seasoning or flavor.
Not only is this recipe not too bad on the calorie side but it is also pretty satisfying as well – BONUS!
Great smoothie recipe!
1/2c pineapple chunks
1 naval orange
2c non-dairy milk
Because I am pressed for time, and thanks to my amazing husband, I prepped the pineapples, orange, banana and spinach the night before. I simply cut everything up, threw it in a ziploc bag and tossed it in the freezer.
The next morning I grabbed my vanilla Soy (still need my sweet kick in my smoothies) and poured it into my Ninja. Then broke up my frozen veggies and fruit and added that. Blended until just right.
Because of the amount of frozen, the smoothie was a bit thick for me so I added some water until I got the right thickness. (I could have done more milk but was avoiding the additional calories.)
This amount makes 2 servings, and even without added protein was pretty satisfying. And absolutely delicious! Highly recommend. Even my husband said it was “not bad”, drinking greens in a smooth is is a big adjustment for him so I would say SUCCESS!
On a side note, even with my sweet tooth, I would only do 1c vanilla non-diary milk and 1c water next time. Not because it didn’t taste good but because I am still paranoid about calories. Even with the 2c though it was less than 250 cals!
Going vegan did not work for me; I think I made it a whole 8 days. I – apparently – LOVE cheese and some other dairy products. So I decided that vegetarian was a better step for me at this point in my life. It’s actually been quite easy since I never really liked meat anyway. Well, minus cheeseburgers, that’s been the toughest. Since September’ish I have had 1 cheeseburger – THAT’S IT! I have since given up cheese, somewhat consciously somewhat not.
Now the trick is learning to eat the better foods more often than not. Finding recipes isn’t too bad but creating a meal plan seems to be my biggest downfall. I am the only one in my family who eats like this so making small enough meals is not something I have conquered; everything I make lasts for 4-5 meals which means my weekly menu is a little boring. I figure I’ll get there at some point. Here’s a great – I think it’s great anyway – fried rice recipe that you can make in bulk and have lunch / dinner for a couple days.
- 1-2 cups cooked rice (I bought pre-cooked to make my life easier)
- 1/4 cup chives
- 2 T minced garlic (again, I went easy and bought a big jar already minced)
- 1 1/2 T soy sauce
- 2 eggs
- 2 bunches broccoli
- 1 zucchini
- 1 can (14oz) diced tomatoes
- Olive Oil, salt, garlic powder, pepper
Cut up broccoli and zucchini. Place in backing dish along with diced tomatoes. Throw a dash of olive oil (enough to coat), sprinkle with salt and pepper, and add generous amount of garlic pepper. Mix well and roast in oven. I usually do 425 degrees, and for this batch baked for about 45 minutes.
Saute chives and garlic until the garlic begins to brown. Add cooked rice, mix well. Add soy sauce, again mix well.
Throw it all together and serve.