We’ve made a few diet changes around here recently (in the last 6 weeksish). We are attempting to substantial limit our refined foods (basically to when we are not at home) and add more plants into our diet, fruits, veggies, beans, legumes (look a new word I got to teach my family), seeds, nuts, and the like. This has meant most of the meals I had actually learned to cook over the last year, (since I’ve only been cooking since we took Grant off gluten/dairy almost a year ago) are no longer optimal.

For my personality, this was actually exciting. I get bored with the same thing over and over, and had felt like I’d actually gotten the style we’d been eating down to a science. So getting to learn a whole new realm of cooking has been exciting, though not without its pitfalls. Main pitfall being it took over a month for us to have a dinner anyone would actually request again. Can we say learning curve?! But I am discovering so many foods I’ve never cooked before to try, some of them I didn’t even know existed, exciting! I love new foods. Quinoa would be one of those I didn’t know existed, it’s a seed, that functions similar to a rice or pasta. I’m hoping that was news to at least some of you too!

After finally finding a winner I decided I had to share successes with all of you, someone needs to benefit from all that trial and error! So here is the first one we had at least one kid devour, no one refuse to eat, and Neil and I both would request again. It’s originally from the book Eat to Live, though I am posting my slightly modified version below.

It is a bit labor intensive, which is why I tried it on a weekend first, but we were able to eat it all week (I also put the veggie mixture on my lunch salads and it was really good) so it made it worth while for me. Plus it just tasted so good!

Vegetable Bean Burris

2-3T water

(All vegetables below chopped)

1 head broccoli

1/2 head cauliflower (had already used ours, so I left this out)

2 carrots

2 red bell peppers

1 zucchini

1 onion

4 garlic cloves

1 1\2 T all spice seasoning (recommends low or no salt variety)

1t dried basil

1t dried oregano

1t dried parsley

1c raw cashews

1/2c soy, hemp, or almond milk (we used almond)

1 1/2c pinto beans (1 can rinsed)

6 whole wheat tortillas or 6 large romaine lettuce leaves (works better than you’d think!)

Place the water in a saute pan or large pot and add all ingredients except cashews and milk. Saute for 15 mins or so until veggies are tender, add more water if you need it to prevent burning (learn from my mistakes!). While that is cooking put cashews and milk variety in food processor or blender (we have no food processor so blender it was) and blend until smooth. Add to the veggies and mix. Then scoop it onto your tortillas or lettuce leaves and enjoy!

This recipe is dairy and soy free however you do it, gluten-free if you use lettuce leaves instead of the tortilla or hard shells like we did for Grant and over all very low in calories, especially if you use the lettuce. A completely guilt free pleasurable meal, now how many of those have you had?

Hope you all enjoy!

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