Deconstructed lentil burrito bowl (vegan)

Snagged this great recipe for Mexican Style Beluga Lentils from The Witchy Kitchen (great recipes on this blog by the way). The only change I made was that I added double the paprika because it was the last bit in the little can so I just dumped out the whole thing. Oh yeah, and I didn’t add onion powder because I didn’t have any. I used Tapatio for the hot sauce.

1 Cup Beluga Lentils (Rinsed)img_0002
3 3/4-4 Cups Water
1 Tsp. Red Wine Vinegar
1 Vegetable Bouillon
1 Bay Leaf
1 Tsp. Cumin
3/4 Tsp. Paprika
1/8 Tsp. Onion Powder
1/8 Tsp. Garlic Powder
Black Pepper and Hot Sauce to taste*
Place water, lentils, bay leaf, and bouillon in a sauté pan and bring to a boil. Stir. Allow to boil hard for about 45 seconds to a minute. Turn the heat down to where it will keep the lentils at a low simmer and place a lid on the pan at an angle, so that steam can escape. Allow to simmer on low heat, stirring intermittently, for about 20-25 minutes.* Once the lentils start to look plump and done, add the vinegar, dry spices, pepper, and hot sauce. Mix and remove from the heat.
* I couldn’t get this part right so there ended up being a lot of liquid left once the lentils were cooked. What I did to fix this was drain the lentils into a bowl to collect the cooking liquid. I added a little bit of the liquid at the end to loosen everything up and to make sure the spices were mixed in well.
The corn salsa is my “recipe.” It has no heat because I didn’t have any peppers to add but it became friends with the lentils straight away and they’ve been inseparable ever since. It was an un-recipe really because I was cleaning out the fridge and was using up stuff I had in the freezer and what not. So here it is:
1 bag of frozen corn
1 small onion (or half a large one) chopped to the same size as the corn
I huge handful of cilantro* chopped
1 tsp cumin
The juice of one lime (or 2 key limes)
Salt & Pepper to taste
*I usually take the stems of the cilantro leaves and then chop it until I have about a handful of just the chopped leaves. Sure it’s more work but who wants to eat stems?
**If the pepper fairy were to visit me and I had peppers to add, I would chop and add a poblano pepper
Add all the ingredients, stir until well mixed, taste it and see what else you want to add. Maybe more cilantro? Maybe more salt? You decide. Keep tasting and don’t worry I won’t tell anyone you used the same spoon over and over.
Overall thoughts: I really liked the lentil recipe and mos def am making them again. Have to admit I was pretty impressed with my corn un-recipe, too. Deconstructed looks prettier but I ended up mixing everything up in the end anyway.

Deviant behavior and chipotle ice cubes

 

I confess, my progress in weight loss was quickly stunted by my indulgance in some delicious enchiladas espinacas (spinach enchiladas) from our favorite Mexican place here in Tucson, Guadalajara Grill, last night. They came drowning in cream sauce and monterey jack cheese. Needless to say I feel heavy today and a little guilty. Well at least I didn’t order the house margarita like I usually do! Baby steps.

Usually when I over indulge, I do not wake up very easily the next day and today was no different. Instead of starting the day with a nice cup of hot lemon water and fruit to start the detox process, I had some Greek yogurt (pumpkin flavor) and two Trader Joes Joe-Joe cookies (the Jackolantern-faced ones) for breakfast with my coffee. I think my stomach is mad at me now because I hear it yelling at me. I’ll make it up to you, Stomach, I promise!

So my plan for the rest of the day is to show my stomach and body some love and enjoy some tasty fruits, veggies, and brown rice. I have to go out for lunch because I didn’t prepare my lunch since I woke up late. Maybe hit up Whole Foods? For dinner, it is going to be brown rice, steamed veggies, and kale salad. I am going to try to get in for some yoga tonight at 8:00 pm but we’ll see – I’m dragging today big time.

Last night, after I woke up from my food coma, I cleaned out my fridge to be able to fill it with wholesome lovely foods when I found an opened can of chipotle in adobo sauce in the back of my fridge. Oops! I use it for a chili two weeks ago and completely forgot to properly store it in another container. Then in my cheese-induced funk, it dawned on me to freeze what was left in ice-cube trays so I can keep them already divided in the perfect amounts in the freezer. I went ahead and lined the tray with plastic wrap and put one chipotle pepper with some sauce in each slot. It perfectly filled six slots. That’s 6 chili recipes worth! I have no idea if it will work out once it is frozen or if I will even be able to get them out. We will see tonight and I will show you the pictures.

That’s all for now. I feel better now that I confessed my deviance from my diet and feel more motivated to get back on track. Until next time…

Quick Tuesday night dinner

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Last night I was especially tired. I had gone on a long run yesterday morning and a ended up staying late at work. By the time I got home, I was hungry and wanted something quick to eat. Good thing that while I was out in the field for my job, I went passed one of the best Mexican bakeries in Tucson, Estrella bakery. This place has the best tortillas! They are so authentic and delicious. If you are ever in Tucson, you must go to this little, humble bakery. 

Armed with delicious tortillas and a can of vegetarian refried beans in the pantry, all I needed to make was some delicious rice for an amazing bean burrito. I am kind of on a saffron kick right now, so I decided to make yellow rice. I used Arborio rice because the brown rice I had in my pantry was just not going to work for this. Arborio rice is usually for risotto but cook it like regular rice and it is still has a nice tender texture without the creaminess.

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I started out with some oil in my pan and sauteed garlic, white onion and the rice until the rice was slightly toasted. Meanwhile, I steeped some saffron threads in salted water. Once the rice was toasty, I poured in the saffron water, brought it all to a boil, then covered the pan, and cooked like regular white rice. Yum! It came out sooooo good and it only took about 15 minutes.

I cut a tortilla in half then spread the refried beans, put on the rice, added some chopped cilantro, green onions, and fresh tomato – done! Delicious weeknight dinner perfect for taking in front of the TV to eat while I watch New Girl. 

I went ahead and made a burrito on a full tortilla with the same ingredients so I can have it ready for my lunch today. I am going to take some salsa in an empty baby food jar and I’m sure I’ll be the envy of the office. I skipped my morning run today for an extra half hour of sleep but will show my body some love later with an hour of yoga. Happy Wednesday!