I have today off (yippee!), so I am doing my cooking today. I started off this morning with a doctor’s appointment. It went really well. She was the one who took care of me at my lowest (emotionally and physically, as I lost 20 lbs after he left). It was great to see her and she enjoyed seeing me healthy and happy. Now that I’m back to fighting weight, let’s get to the menu!
My main dish this week consists of these unique tacos from The New York Times. I love their flavor, ease of cooking, and low calorie stats. I have never bothered to make the salsa; I simply stir a little Tabasco Chipotle Sauce into my normal, cheap, industrial size salsa. The queso fresca is so delightfully salty and tangy that I never feel the need to add any additional salt.
Black Beans Plus
I wanted some extra protein as well as some red veggies for the week. I began by lightly sauteing red bell peppers, onion, and a little garlic in olive oil. I then added some black pepper and chipotle seasoning from Penzey’s Spices. Next, I stirred in 2 cans of black beans (drained) and simmered gently to let the flavors mingle. Finally, I topped it with some freshly squeezed lime juice and some tomato slices.
Banana Chocolate Chip Chia Pudding
One of my boyfriend’s favorite local restaurants is known for their banana chocolate chip pudding. Their version is decadent. Mine is not, but it still tastes pretty darn amazing. I mixed the following in the blender: 1 ripe banana, 2 cups unsweetened vanilla almond milk, 2 scoops vanilla protein powder, 1 tsp vanilla, and a dash of cinnamon. I pored this into a bowl and added 1/3 cup chia seeds and 1/3 cup mini dark chocolate chips. Leave out for 1 hour, stirring frequently. Transfer to fridge. It will set in a few hours. Top with additional chocolate chips to serve.
I had some of the taco filling left over, so it became my lunch:) I kept myself away from the pudding though…