What an eventful day yesterday! I’d taken the day off from work to catch up on things but ended up having to deal with a major computer problem for a huge chunk of the day.
At 12pm, I found myself in my car, rushing into the city with my damaged computer tower nestled in the back seat.
Unfortunately it will be 2-3 days until I get it back. Thankfully, Kevin has a computer that I can use in the meantime.
I’m trying not to think about the fact that I may have lost all of my files, and remain optimistic about the whole situation.
Come 5pm, I was famished and wee-bit frustrated. I walked into the pantry and realized that I’d had the same can of navy beans for over a year.
I bought said can last summer when I’d wanted to try to try my hand at a rosemary hummus, but never got around to it. Can you believe I’ve never had navy beans? I know, crazy, right?
In any case, it was getting late, I was near exhaustion, and the navy beans were calling my name.
What’d I do?
Made some rice, grabbed my homemade taco seasoning, and went to work.
Within less than an hour, I had a beautiful salad in front of me and for a brief moment, I forgot all about my computer troubles.
Thankfully the recipe makes 4 entree sized salads, so I got to eat before taking pictures [this is a rarity around here].
I’ve packed the leftovers in my lunch today and cannot wait to dive in!
- 1 cup basmati rice
- 2.5 cups water
- 1 tablespoon extra virgin coconut oil
- 14oz can navy beans [yield: 1¾ cup]
- ¼ cup sunflower seeds
- ¼ cup pepitas
- 3 tablespoon taco seasoning – I used smoked paprika instead of regular paprika
- 2 tablespoon extra virgin coconut oil
- 8 cups of mixed greens
- 1 red pepper, diced
- 2 tomatoes, diced
- 1 avocado, cubed
- 1 batch of homemade salsa
- 1 batch of corn-free nachos
- Place water, rice and coconut oil in a medium saucepan. Cover and bring to a boil. Reduce heat to medium low and cook for 30-40 minutes until fully cooked. Remove from heat and set aside with the lid off.
- Place cooked rice, beans, seeds, and taco seasoning in food processor and pulse until ingredients are broken up. Transfer to a large frying pan, add 2 tablespoon of coconut oil, and cook on medium heat for 5 minutes, or until heated through. Remove from heat and serve with mixed greens, peppers, tomatoes, and avocado. Use homemade salsa as salad dressing and top with corn-free nachos.
View Nutritional Information (once on page scroll down)
You better believe I’ll be trying the ground “meat” in a rice tortilla tonight.
Before my computer crashed yesterday morning, I created an almond flour recipe handout for JK Gourmet that documents a couple of my favorite almond flour recipes. Although these recipes have been posted on my blog, I thought that some of you may find the handout useful.
To download the pdf, click here.
Have a fabulous Tuesday!