Food for Fuel: Rice and Bean SaladNovember 4, 2008 at 1:20 pm | Posted in Food, Product Review, Rice, Quinoa, and Other Grains, Vegetarian Entrees | 10 Comments
I worked late last night and wanted to make a quick dinner because I had a few things that needed to get done around the house as well. So, I decided to use up the leftover refried beans in my fridge (non-fat, vegetarian). I did some of my house stuff while the rice cooked. Yay for multi-tasking!
Basically, I created a beans and rice salad. I covered my plate in mixed greens, put the brown rice on top, added the refried beans (heated in the microwave with leftover enchilada verde sauce from a can), covered the beans in reduced-fat Mexican blend cheese, and then topped it with sliced green bell peppers, mushrooms, tomatoes, onions, and cilantro. I also included mild salsa and a Wholly Guacamole packet.
I love these Wholly Guacamole packets because they come in single servings. I love avocado, but I never buy them because I can’t eat the whole thing before it goes brown. These packets of guacamole are made with real avocado-problem solved! They’re also convenient to take to work with cut veggies.
Nutrition of this Meal
This meal contains 10 ingredients from the World’s Healthiest Foods list:
- Bell peppers
- Romaine lettuce
- Low-fat cheese
- Pinto beans
- Brown rice
Dessert from the Mail!
I got my prize from Gina in the mail today! She picked my Cranberry and Mushroom Risotto for the BSI prize, and sent me whole wheat banana bread and raw vegan macaroons. I sampled both last night, and they are both delicious. So rest assured, Gina is not some internet weirdo sending poisoned treats through the mail. If you receive something from her, you should definitely eat it. However, I suspect that she may have laced those macaroons with crack, because I had to forcibly remove myself from their presence, and I don’t usually like coconut.
A card and everything. How sweet is she?