Thursday, April 12, 2012

Cleanse Day 3

Yesterday was pretty easy. I think maybe already by body has stopped crying out for coffee and milk. I went to Zumba last night and I had tons of energy. I think I may make it the week.

I thought that I would feel like something was missing in our dinner of Black Bean Taquitos, but I made a quick salsa and avacado spread to dip them in and they were just fine. However, next time I make this recipe there will be cheese involved, and probably sour cream too.

Wednesday Day 3

Breakfast: Smoothie with protien powder (it was whey which is dairy, but I attribute this to my sanity yesterday), 1/4 avacado, 1/2 cup berries, kale, almond milk. Tea to drink.

Lunch: Egg salad sandwich on whole grain bread. Egg salad made with 3 eggs, 1 finely chopped celery stalk, 1 finely chopped dill pickle, 1 tbsp pumpkin puree, 1 tbsp mayo, 1 tsp Dijon mustard, salt and pepper.

Dinner: Black Bean Taquitos (recipe below) with salsa avacado dip. For dip mash 1/2 an avacado, add 1 tbsp salsa, a squeeze of lime juice, salt and pepper.

Dessert: Healthy Carrot Cake from Cook Yourself Thin on The Food Network, 1/2 kiwi, piece of dark chocolate. I know there is sugar in this cake, but there is no dairy (I didn't make the icing) and it has heart healthy nuts. Plus, I really needed to bake something... again, a sanity issue. I halved the recipe and baked it in 4 mini loaf pans for 25-30 minutes.

Sprinkle in some cheese before rolling the taquitos if desired.
  • 1 onion, small dice
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • taco seasoning or make your own- i.e. chili powder, cumin, corriander seed, garlic powder, oregano, cayenne
  • 1/2 can black beans, rinsed
  • 1/4 cup pumpkin puree
  • 4-5 canned plum tomatoes, crushed (I just squeeze them in my hand into the pan)
  • 1 tbsp chopped flat leaf parsley
  • salt and pepper
  • 6 small whole wheat tortillas
Preheat oven to 425 degrees F.

Heat a large skillet with olive oil over medium heat. Add onions and garlic, saute 2 minutes. Add red pepper, saute until vegetables are soft. Add taco seasoning, stir to combine. Add black beans, pumpkin, and tomatoes, heat through. With a potato masher, roughly mash the black beans. Remove from heat and add the parsley. Season with salt and pepper.

Add about 1/4 cup of bean filling to the bottom third of a tortilla. Roll, ensuring the filling all stays in the tortilla. Place on a baking sheet. Once all tortillas are filled, bake in the middle of the oven 15 minutes, or until taquitos are golden brown.

No comments:

Post a Comment