I retract my statement about having Monday morning blues today. In fact, I really don’t mind Mondays at all. I love going into work and seeing my kids and talking to them after the weekend. It’s always fun to start a new week, especially when we are talking about immigration at Ellis Island this week — YES! I am a total history nerd, and I was way too excited about it today.
Anyways, let’s back the bus up… this morning after my workout (2.5 miles on the treadmill and a weight circuit session) I was ready for a bowl o’ fall! I had my standard overnight oats with 1/3 pumpkin mixed in. I topped it with cinnamon, apple, cranberries (awesome!) and peanut butter.
Sadly, this was the end of my peanut butter. Why didn’t I have oats in a jar, you ask? My 16 oz. peanut butter jar is far too large for my little spoon. Any idea on where to get some tea spoons to fix this problem?
(INSERT SCHOOL HERE)
The camera just didn’t make it out of my purse today at school. It was a crazy day actually. I did not have one second to just sit down, and when I did have a second to sit, it was because I was on the phone with the doctor. What should have been a 2 minute phone call turned into a 30 minute appointment haggling ordeal, but thanks to the advice from my momma, I get to go in tomorrow. She advised me to call the actual doctor instead of the appointment desk. Voila! Problem averted!
When I got home from school today, I had a very very exciting package waiting on my doorstep….
Unfortunately, I’m making you wait to see what’s inside of it. Lo Siento!
Speaking of Spanish, tonight’s dinner was most definitely Mexican-inspired! I have had the biggest craving for Mexican food lately. All I wanted was some Spanish rice and refried beans. I may or may not have gotten a little jalapeÃ±o pepper crazy though. My finger is burning like you would not believe right now.
First up: Mexican Infused (No)Fried Beans
- 2 cans organic pinto beans, drained and rinsed
- 1/2 jalapeÃ±o pepper, chopped
- 1/4 large onion, diced
- 1 clove garlic, minced
- 1/2 tbsp olive oil
- salt, pepper, and cumin to taste
- In a small sauce pan, add your garlic, onion, and jalapeÃ±o pepper. Sautee with olive oil until onions are translucent.
- While veggies are cooking, drain and rinse your pinto beans. Add your pinto beans to the sauce pan and mash with a potato masher. Stir with the onion, garlic, and jalapeÃ±o pepper.
- Heat the pinto beans through and add your spices to taste.
These were so simple to make — so delicious too! They had quite the kick to them, so if you’re not a fan of spicy, I would say to leave out the jalapeÃ±o pepper! (Speaking of jalapeÃ±o peppers, I just rubbed my eye and IT BURNS LIKE THE DEVIL!!!!) I want to get better about using dry beans as opposed to canned beans. Canned beans have so much sodium. The only thing about dry beans is it takes some planning. I wasn’t sure if I was going to have Mexican for sure tonight, so if I would have changed my mind and had I used dry beans, I would have been screwed.
Up next: Simple Spanish Rice
- 1 cup long grain brown rice
- 1 cup water
- 1 can diced tomatoes
- 1/2 jalapeÃ±o pepper, diced
- 1/4 onion, diced
- 1/2 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp each of: cumin, chili powder, garlic powder, pepper
- salt & crushed red pepper to taste
- Set your burner to medium-high heat. Begin by sautÃ©ing your onion, garlic, and jalepeno pepper with olive oil in a large sauce pan.
- Once onion is translucent, add your cup of rice, 1 cup water, and 1 can diced tomatoes.
- Add your spices and wait for the liquid to begin to boil. Once your liquid is boiling, set to simmer and cover the pan with a lid.
- Stir occasionally until the liquid has been absorbed — about 30 minutes.
There is nothing better than the taste of diced tomato in Spanish rice! It could honestly be my favorite kind of rice — well, besides TJ’s organic brown rice. You must try this recipe.
Question: Are you a bean & rice mixer? I totally am! I mix everything up together. It all goes to the same place, right?
On the side of my rice & beans, I had a huge serving of fajita vegetables.
This dinner could not have gotten any better. Well, I take that back. If I would have thought to buy some avocado, I could have made some guacamole. However, other than that.. no complaints here!
Question: What is your favorite ethnic food to eat?
PS — I am so glad you all liked the idea of quinoa in my Pumpkin Maple Quinoa Granola! I’ve been snacking on it so much — it’s almost gone. Whoops!