Two things led to the creation of this ah-mazing lunch…. 1) I got myself a rice cooker a few weeks ago and I am obsessed. I’ve been making rice all day erryday. 2) I wanted to use up some pantry items this week and also put minimal effort into meal prep since I’m out of town on OB clinicals.
Easy Enchilada Bowl
1/4 cup shredded cheese (optional)
All I did was combine 1ish cup cooked brown rice with some black beans I had in the freezer. I stirred in about 1/2 can of Rotel tomatoes and threw in some green onion for good measure. At work I heated up the rice mix and then poured on about 1/2 cup Enchilada Sauce (Old El Paso, mild). Heat through a bit more and then top with some shredded cheddar.
To make it vegan, lose the cheese. If you think you need more protein (you don’t) you could always stir in some shredded chicken.
Bing bang boom. It’s SO good. Like eating an enchilada except for it’s healthy because it’s chock full of whole grains/fiber, veggies and plant protein. The cheese isn’t necessary but does add to the enchilada feel. Definitely worth repeating. It is low on the fresh veggie factor, so just make sure to get your greens in at another meal: salad for dinner!
In other news…I cut my hair again (and dyed it a few weeks ago but you probably knew that)….awkward 5AM selfie alert…
My bangs are almost grown out. I can’t wait…they drive me crazy!
Also, the weather is so incredibly amazing lately. I don’t want to burn alive this summer, but I am enjoying the warmer temps. As is Franco, of course.
Well, I’ll see ya on the flipside with some inspired ice cream recipes (and when I say “ice cream” I mean banana soft serve so don’t get too excited).
Happy Easter all, I hope you’re having a fabulous day spent surrounded by love.
Me? I’m at work. Boo! I’ve just been busy with hospital clinicals so it’s easier to get in here on a quiet day and get a lot of work done so I don’t have to stress during the week.
We did OB clinicals this past week and I got to spend a day in the nursery and NICU. I loved it! I still want to start in MedSurg though – I just wanna take care of sick people. One day I’ll do a whole post on why I decided to become a nurse and all that good stuff. Maybe in the summer when I have more time? ;)
I started today off with the most amazing walk. Same route as always but it was so still and perfect. There’s something magical about a walk in the early hours of the day. Sun shining…birds chirping…Franco panting.
Well I better get back to work…the sooner I finish, the sooner I can get back home. Have a wonderful day!
Chances are you’ve probably already eaten breakfast today, but I’m going to share these waffles with you anyway. You could always plan to make them next weekend. Hell, they’re really so easy that you can eat them any day of the week.
(shown here with 1 tbsp. peanut butter & 1 tbsp. agave syrup)
Whole grain, vegan waffles. Yum! You’ve seen a very similar variation with my Vegan Protein Waffles but in case you’re the kind of person who doesn’t have organic brown rice protein powder just lying around…here’s the “normal” version for you.
Vegan Weekend Waffles
- 1/2 cup whole wheat pastry flour (or flour of choice)
- 1/2 cup non dairy milk
- 1 tsp. baking soda
- Mix-ins or toppings of choice
- Mix together flour, milk and baking soda. If using whole wheat flour, be careful how you measure it or your mixture can become super thick. I find it’s best to spoon the flour lightly into the measuring cup. You don’t want to just scoop because that’s a lot of extra flour packed in there tight…trust me this does not a good waffle make. If your mix does become too thick, just add more milk and stir until it’s the desired consistency.
- Cook in a waffle maker. Done and done.
Bare bones, this waffle will run you about 250 calories or so. The variation above (my favorite, made with organic soymilk) is about 430 calories – but keep in mind it contains 14 grams of plant protein! It also has complex carbohydrates for energy and healthy fats for satiety.
I like to mash in a banana and a chopped up piece of dark chocolate from time to time. I did this once and actually input the information into a calorie counting app (keep in mind I was heavy handed with the PB) and that sucker was over 600 calories! Whoops, that’s a bit too much for my liking. Well, unless it’s a special occasion or exam day. ;)
The variations are endless. Serve plain or with your favorite fruit.
I started my day with an absolutely amazing walk. The sun was shining, birds were chirping, and it just felt so perfectly perfect outside. Then I looked at the temp and it was only 34! Man, am I a Coloradoan now or what.
Y’all have a fabulous day. I’m off to work to get ahead because it’s gonna be a s