You know it’s the weekend when you get to wake up sans alarm clock. Waking up on my own accord is so much better than waking up to 10 rounds of obnoxious beeping!
Luckily for me, my 8-year enjoys a good sleep-in as well! In fact last night he told me: ‘ahh, I can’t wait to sleep in tomorrow instead of jumping up to get in the shower for school.’ Like mother, like son.
First things first, a few readers requested the recipe for the black bean and corn salad I enjoyed on Thursday’s Mexican night!
Black Bean and Corn Salad
- 1 can black beans (drained & rinsed)
- 1 C. frozen or canned sweet corn (if using can, drain & rinse)
- 1 diced red pepper
- 1/4 C. diced red onion
- chopped cilantro
- 2 T. extra virgin olive oil
- spices to taste: sea salt & pepper, cumin, cayenne, crushed red pepper, dash of stevia to sweeten
Add all of your ingredients to a pot and cook over medium heat until warmed.
How to eat it? As a vegetarian taco filling, combined with guacamole for chip dip, combined with brown rice for a side dish, or (my personal preference) by the spoonful!
Then the next day, use your leftovers for a Mexican veggie bowl!
Let’s rewind and talk about breakfast.
As you may know, I finally found Garbanzo Bean Flour!
I wanted to use it right away, so I made sweet breakfast socca!
- 1/4 C. garbanzo bean flour
- 1/2 T. chia seeds
- 1 t. cinnamon
- 1 packet stevia
- 1/4 t. baking powder
- 1/4 C. almond milk
Warm a little coconut oil in a pan.
Once the pan is sufficiently warm, add your socca mixture.
Once the edges turn light brown, flip it!
Now for the best part: topping time!
Start with your plain sweet breakfast socca and dress it up.
I chose almond butter, blueberries, banana, and cacao nibs!
You guys were right—I’m in love! I can’t wait to make savory socca!
Stats (including toppings):
Not too shabby!
I’m off to enjoy the day! We’re having dinner at our favorite Arabic Restaurant tonight—can’t wait for homemade hummus, baba ghanoush, pita, and falafel!