Mushroom Fajitas with Arugula + Pecan Salad

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I have made a grave error.

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I asked my husband to train me and whip my behind into shape.

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I already regret my decision.

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I’ve gotten this *workout* buzz about 4 times since we’ve been married, I’d say. I last maybe three weeks and then call it quits after I lose two pounds and see some lil muscles forming. THIS TIME WILL BE DIFFERENT. Yes, I’ve said this before, but I really actually think I might possibly be a little more motivated this go round! I’ve done just over a week of his daily workouts. I am sore all over and would prefer to get around via wheelchair right now, but alas. I’m also counting my macros which I actually hate more than the working out. I didn’t need a lil app to tell me I eat more carbs than I should – I KNOW, OK, IT’S CALLED AN ADDICTION AND I’M WORKING ON IT.

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I weighed out my peanut butter snack the other day and learned I have been eating 1230958x an appropriate amount……………..

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of shiitake mushrooms
  • 1 can of black beans, drained + rinsed
  • 1 green pepper, sliced thin
  • 1 white onion, slice thin
  • 1 tbsp. of garlic, minced
  • 2 cups of arugula
  • 1 cup of toasted pecans, chopped
  • 2 jalapenos, diced
  • Juice of 1/2 a lime + more for serving
  • 1/4 cup of olive oil + 1 tbsp
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • S+P, to taste
  • Tortillas, for serving
  • Brown rice, for serving

How to:

  • Heat 1 tbsp. of olive oil in a cast-iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add green pepper, cook another 2-3 minutes
  • Add garlic, cook another minute
  • Add mushrooms + cumin + chili powder + S+P, cook 5-7 minutes
  • Add black beans + S+P, cook another 2-3 minutes
  • Meanwhile, combine arugula + pecans + jalapenos + juice of 1/2 a lime + 1/4 cup of olive oil + S+P in a bowl
  • To serve, arrange some mushroom mix in a warm tortilla + top with arugula + serve with extra lime + brown rice
  • Locate the Honey, I Shrunk the Kids device + shrink yourself to fajita size + curl up in tortilla + nap in between the goodness

 

Adapted from here!

 

Cuban Black Bean + Plantain Bowls

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That’s it. I’m done doing anything nice for someone other than myself.

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Nothing good can come of it. It just comes back to bite me.

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Today, I spent a very large sum of money on a gift for my husband. A couple months ago, he came home and was like, “I need to invest in a watch. ALLLLLLL the guys have really nice watches. Like Rolexes!!!!” I told him absolutely not, no way, not happening. Watches are ridiculous and don’t matter, yada, yada. Ya know, to throw him off the scent and make him hate me for a bit until I could go behind his back and buy one.

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So we’re sitting on the couch tonight, planning our weekend, surfing the net. I’m acting totally kewl. He’s not onto me in the slightest. Then, for some reason I’ll never understand, he decides to check his email like a civilized adult. Curveball! And who has emailed him? AMEX. The biggest busybody on the credit card block, that’s who. I thought they only emailed ME to verify the purchase. What, you don’t trust me, AMEX? You have to check with my HUSBAND?! A little sexist, but we’ll deal with that another day. Garr looks at me and is like, “What is this AMEX email about possible fraudulent activity? Did you try to buy something from a jeweler?” I panic. Totally spaz out. “Umm…yeah I was just looking at rings for myself.” Yes, this IS the best I could come up with. He’s all, “What did you do, Rachel…….?” I spill my guts. Surprise ruined. I’m thinking we’ll have a good laugh, he’ll be super psyched. 0/2 today, Rach. He’s peeved I didn’t consult him before a big purchase! This tells you how often we buy gifts for each other.

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The cherry on top – “I might have exaggerated a LITTLE bit about all the guys having nice watches. I’ve maybe seen one or two.” I’M DONE, PEOPLE. I’M OUT.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 can of black beans
  • 1 white onion, diced
  • 2 tbsp. of garlic, minced
  • 2 ripe plantains, cut in 1/4 inch sliced
  • 1 tbsp. of cumin
  • 1 tbsp. of coriander
  • 1 tsp. of paprika
  • 1 tbsp. of lime juice
  • 1/4 cup of cilantro, chopped
  • 3 tbsp. of olive oil
  • S+P, to taste
  • Avocado, for serving
  • Brown rice, for serving

How to:

  • Heat 1 tbsp. of oil in a skillet over medium heat
  • Arrange half of the plantains in an even layer, cook 2-3 minutes until slightly browned, flip + cook another 2-3 minutes, remove to a paper towel-lined plate
  • Repeat with another tbsp. of oil + plantains
  • Meanwhile, in a deep skillet heat remaining olive oil over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add beans + cumin + coriander + paprika + some S+P, stir to coat + cook 3-4 minutes
  • Add 1/2 cup of water + lime juice, cook another 6-7 minutes
  • Turn off heat, stir in most of the cilantro, saving some to top your bowls
  • To serve, add some brown rice to a bowl + top with beans + plantains + avocado + some more cilantro, repeat
  • Pour contents in blender + shake it all up + gulp down your exotic bean + plantain juice, a flavor sure to be coming to a smoothie store near you

 

Adapted from here!

Sweet Potato + Black Bean Enchilada Skillet

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Homeless people are going to put me in the poor house.

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I simply cannot say no to them.

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They can smell my weakness and middle class guilt from a mile away.

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My local grocery store has become a hotbed for sweet homeless men – my kryptonite. The other day there was a man holding a sign that read, “Looking for work. Cold. Hungry.” And he had a sweet baby PUPPERS with him. You better believe I whipped through the nearest ATM to get that gentleman a $20. After that I was like OK, kewl, good deed, I’m done. Then this weekend, I’m leaving the grocery store and a man in camo pants and a Jesus t-shirt asks if I’ll buy him some lunch at McDonald’s. I literally didn’t have time, but I had the other $20 I had gotten out during my ATM trip for my first BFF. He was legit so touched I almost lost it. “This will last me 3-4 days!!!!” K kill me now. I’m hooked. No going back. I honestly don’t care what they do with it, buy a meal, buy a beer, I don’t give a hoot. I just don’t think Jesus would ignore them or turn away, so I can’t either!

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Bet they have a picture of me posted somewhere with a fat “SUCKER” stamped across my face.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 sweet potatoes, cut into cubes
  • 1 can of black beans, rinsed + drained
  • 1 package of soyrizo
  • 4 corn tortillas, chopped
  • 2 onions, chopped
  • 4 tbsp. of garlic, minced
  • 1 green bell pepper, chopped
  • 1 can of green chiles
  • 7 dried New Mexico chiles, tops cut off
  • 2 dried arbol chiles, tops cut off + some or all seeds removed, depending on how much spice you like
  • 2 cups of vegetable broth
  • 1/4 cup of tomato paste
  • 2 tsp. of cumin
  • 2 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1 tsp. of chili powder
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • To prepare enchilada sauce, heat 1 tbsp. of olive oil in a large rimmed skillet
  • Add 1 of the chopped onions + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add chiles, cook for 3-4 minutes
  • Add broth + bring to a boil
  • Reduce heat + simmer for 15 minutes
  • Add tomato paste + 1 tsp. of cumin + 1 tsp. of chili powder + oregano + S+P, cook another 5 minutes
  • Transfer to a food processor or blender + blend until smooth
  • Meanwhile, heat remaining 1 tbsp. of olive oil a cast iron skillet over medium heat
  • Add remaining onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add sweet potatoes + remaining cumin + smoked paprika + chili powder + S+P, cook 15-17 minutes or until potatoes are tender
  • While potatoes are cooking, heat remaining olive oil in another skillet over medium heat
  • Add soyrizo, cook 5-6 minutes
  • Add black beans + green pepper, cook another 3-4 minutes
  • Once potatoes are tender, add soyrizo + bean mix + enchilada sauce + tortillas, cook another 3-4 minutes
  • Serve warm with cilantro + avocado
  • Pour into local hog trough + eat from it like the beast you really are

 

Enchilada sauce from here!