Mexican-Inspired Dinner in 15 Minutes


Friends, I recently declared in my newsletter that I'm no recipe guru. I will leave the recipe-mastering to folks who do it much better than me. Know what I can offer you? I can offer you advice on how to throw whole food together and make it taste halfway decent.

Here's what I did the other night when I was hungry, tired and wanted something nutritious with barely any work.

Mexican-Inspired Dinner in 15 Minutes

Feeds 2 with leftovers

you'll need:

2 cups of black beans, rinsed 2 cloves garlic, minced 1 medium onion, diced 1 Tbsp of coconut oil

1 tsp cumin 1 tsp chili powder 2 cups diced tomatoes 1 avocado 2 cups quinoa, cooked 1 sweet potato, diced 1 cup fresh baby spinach leaves

do this:

In a small pot, bring 2 cups water to a boil, add the sweet potato chunks and boil until soft. Drain and set aside.

In a small sauté pan over medium heat, melt the coconut oil and brown the onions until they are translucent. Add the brown beans, chili powder, cumin and garlic. Set heat to low and simmer for five minutes, stirring often.

Per person:

Combine 1/2 cup of the bean mixture, a handful of sweet potato chunks, 1/2 cup diced tomatoes, 1/2 cup quinoa, 1/2 cup spinach and top with 1/2 avocado, sliced.

Add a pinch of salt.

Still hungry? Eat more. It's all veggies and whole foods--you can feel good about it.

But make more next time, so you have leftovers. ;)


Real food is so fun, so good and so simple.  Eat it.


Why I'm Drinking my Food Lately...

I have a goal. I want to run like I did when I was 19. My sophomore year of college I worked my butt off earning 21+ credits a semester AND managed to run 3.6 miles a day.

What happened? I'm still working just as hard...if not harder. So why did my exercise regimen fall by the wayside?  Because life is like that. We age and we prioritize and the things that matter most often don't get done.

Of late, I am throwing back the covers and running or walking a bit every day. No matter what. Even if it's a few blocks. I am sticking to my commitment and hopefully by the end of March I will have this habit ingrained in my membranes.

What I'm doing to fuel this new habit o' mine is to eat higher amounts of protein and fat. And I'm also drinking clorophyll. The chlorophyll gives me the energy boost I need once it's done cleaning out my vessels and arteries and making new blood cells. The protein and fats? They give me efficient calories so my machine isn't running on empty. I tried that running on E gig more than a few times. It's dumb and only gets me to a dead-end sign that says, "it's 9:30 pm, your stomach is cramping and you feel like crap. Nice job."

So now I'm drinking my food. Here's the smoothie I made yesterday with my little hand-wand blender. I have a Vitamix blender in my sights---maybe for my birthday...



1 and 1/2 cups of unsweetened chocolate almond milk a Tablespoon of natural peanut butter a scoop or 2 of protein powder of choice (make sure it's a good, clean brand with no fake sugars or added chemical ingredients) half an organic banana half an avocado dollop of local, raw honey

I sat on the couch and drank this slowly.  I breathed. I said, "damn! that's good!"

Then I sat and let it digest for about 30 minutes. My run was AWESOME!

This works nicely whether you're prepping for a run or literally RUNNING out the door to work! The avocado made this smooth and silky like pudding. OMG.

This winter is hanging on for dear life. Instead of being angry or annoyed by it, I'm using it to ask myself:

"what am I hanging onto that needs to be released so the joy and beauty of change and evolution can arrive like Spring on my doorstep?"

Maybe it will come to me on my run tomorrow...