Black bean and corn rice

My Lean Streak

By Shalini Kolluri

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This Tex-Mex corn, beans and veggie favorite is great with rice or even on salad. I love putting the mixture over hot rice with cheddar. Sometimes, I eat this for lunch heated in the microwave topped with a small scoop of lite sour cream.

Black beans can be replaced with kidney beans or chickpeas. It totally depends on what beans you have available in your kitchen. This is a great recipe that can be easily altered to what you have on hand. Hope you enjoy it!

Ingredients:-

4 cups cooked brown rice or white rice

1 can black beans rinsed and drained

1/2 cup cooked corn kernels

1 cup diced tomatoes

1cup scallions/onions chopped

1⁄cup cilantro, chopped

2 jalapeno pepper, seeded and diced

2 tablespoons lime juice

tablespoon oil

1teaspoon salt

1 cup finely cut red/green bell pepper

2 dashes hot sauce ( I used cholula hot…

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Black bean and corn rice

By Shalini Kolluri

IMG_1988

This Tex-Mex corn, beans and veggie favorite is great with rice or even on salad. I love putting the mixture over hot rice with cheddar. Sometimes, I eat this for lunch heated in the microwave topped with a small scoop of lite sour cream.

Black beans can be replaced with kidney beans or chickpeas. It totally depends on what beans you have available in your kitchen. This is a great recipe that can be easily altered to what you have on hand. Hope you enjoy it!

Ingredients:-

4 cups cooked brown rice or white rice

1 can black beans rinsed and drained

1/2 cup cooked corn kernels

1 cup diced tomatoes

1cup scallions/onions chopped

1⁄cup cilantro, chopped

2 jalapeno pepper, seeded and diced

2 tablespoons lime juice

tablespoon oil

1teaspoon salt

1 cup finely cut red/green bell pepper

2 dashes hot sauce ( I used cholula hot sauce)

pepper

cumin powder (optional)

Method:-

In a bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, cumin powder and pepper and hot sauce. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating.

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Apple pineapple crumble (Vegan)

By Shalini Kolluri

pie

Kicking back with a plate of warm crumble and custard while watching Netflix is one of my favorite things to do. I love how the whole house gets filled with the delicious aromas of vanilla and cinnamon and how cozy the house gets from a day spent having fun, baking this recipe in my kitchen.

Not only is this recipe healthy, it is 100% vegan. Apples are high in fiber as they contain both soluble and insoluble fiber which is great for a healthy digestive system. Added to that, rolled oats increase the fiber content which help you poop like a champion and control your apatite.

There’s just enough oil and sweet in there to make sure this recipe tastes like a treat, but it’s pretty light and healthy compared to most holiday desserts.

Enjoy!!

Ingredients:-

Filling:-

6 medium sized apples  (I used Fuji)

1 cup pineapple chunks

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

3 table spoons orange juice

A little orange zest

Crumble topping:-

1  1/2 cups rolled oats

50 g organic flaked coconut

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract, paste

3 tablespoons organic maple syrup

3 tablespoons  cold pressed coconut oil

1/2 cup walnuts

Method:-

Wash the apples. Cut them into wedges with the skin left on – make sure to remove the center. Place the apples into a large heavy based pot.

Combine with the apple juice, vanilla, cinnamon and orange zest.

Cook over a medium – low heat for about 20 – 30 minutes – stirring occasionally until the apples have completely softened and collapsed. I like to cover the pot for the first 10 minutes of cooking, which allows for more liquid to be released from the apples and helps to keep them moist.  Remove the lid for the last 10 minutes of cooking, if necessary which helps some of the excess moisture evaporate.

To make the crumble

Combine rolled oats, coconut, cinnamon, vanilla, maple syrup, oil and walnuts into a food processor.

Process for a few seconds or until mixture is combined and lovely and crumbly. Taste and adjust if necessary.

Preheat your oven to 160 C / 315 F. Pile your apple mixture into a suitable sized pie dish or baking dish.

Scatter the crumble over the top. Bake for 30 minutes or until the crumble is golden and delicious looking.

Remove from the oven and serve alone or with your choice of custard, yogurt or coconut cream.

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Blueberry pineapple juice

I whipped this up on the spur of the moment, having no idea it would taste this good! I used  blueberries and frozen pineapple. This refreshing juice couldn’t be easier. It is perfect for the hot summers. Both pineapple and blueberry are packed with anti-oxidants. Pineapples are a perfect weight loss food : they consist of water (86%) and carbs (13%), with almost no protein or fat.

This recipe uses coconut water to add that tropical touch to it. You could also use plain water instead.

Hope you enjoy drinking it!

juice

Ingredients:-

1 cup fresh bleberries

1/2 cup coconut water (I used Zico)

1/2 cup frozen pineapple chunks

1/2 tablespoon maple syrup

Method:-

Place all ingredients in a blender and mix until smooth and you reach the desired consistency. Add bananas and unsweetened almond milk if you want a smoothie.

 

 

Lunch box idea:chickpea arugula salad

By Shalini Kolluri

It’s full of fresh veggies, spices, feta, leaves and chickpeas. No cooking required; all you’ll do is chop the veggies and toss them with the light dressing. You can refrigerate it in the fridge for an hour or so, but it isn’t necessary.

My new favorite salad. It’s crisp and fresh, with lots of zip. I normally eat this salad for lunch as it is but you could eat it with quinoa.

Chickpeas nutrition truly proves what an amazing superfood they really are! Especially for vegetarians. It has 268 calories,  12.5 grams of dietary fiber,  14.5 grams of protein, 4.2 grams of fat, 84% manganese , 71% folate, 29% copper, 28% phosphorus, 26% iron.

This protein-rich salad is perfect for potlucks, packs well for lunch, and it’s easy to make!

Ingredients:-

1 can chickpeas drained

a small amount of feta cheese

1/2 cup grape tomatoes cut in halves

1 cup chopped red bell pepper

1 cup  baby arugula

1 cup chopped cucumber (washed and peeled)

1 1/2 cup chopped green bell pepper

1/4 cup chopped celery

1/4 cup chopped white onion or scallion

1/4 teaspoon oregano

ground pepper

salt

3 tablespoons of lime juice

1 table spoon extra virgin olive oil

1 teaspoon garlic powder

a pinch of paprika (optional)

Method:-

Add the chickpeas, arugula and veggies in a salad bowl.

Add pepper, salt, oregano, garlic powder and paprika / chili flakes and toss.

To this add lime juice and live oil (3:1) and mix.

Serve as it is or serve with cooked quinoa.