Hello friends, who are you all doing? I myself am doing fine, taking a rest after a hectic week of exams which left me too tired to even attempt to cook/shoot anything. I pretty much lived on warm porridge and salads for the past week *sighs*.
As for the moment, I’m off school “enjoying” this week of local holidays. And I mean “enjoying” because even though there’s not school, I’ve still gots tons of homework and stuff to get done
My lovely friend Dearna, the blogger behind To Her Core, offered herself to write a guest post for me since it was impossible for me to get some blogging done last week, and I’d love to thank her for it.
For those who don’t know her, Dearna runs one of my favorite healthy food blogs ever. She makes nourishing food look and taste wonderfully. Don’t you believe me? Check out this Salted Chocolate Peanut Butter Bars – it’s chocolate + pb, guys! How could anyone not love that? And this amazing Roast Pumpkin, Caramelised Onion and Walnut Pizza. Mindblowing – it totally needs to happen for pizza night soon.
And I’ve tried her Bean and Quinoa Burgers and they were so good too. They totally fall into the “best veggie burgers in the whole world” category – not kidding here.
So yeah, if you’re looking for some delicious ideas for vegetarian meals, Dearna’s your girl. Check her blog out because it is full of yummy healthy recipes. Plus she’s really lovely and fun to talk to!
I shall leave you now and let her talk. Excuse me while I go to the store in order to buy the ingredients to make these Tex Mex bowls – don’t they look amazing?
Hi guys! Firstly I just wanted to say how grateful I am to Consuelo for letting me guest post here today whilest she is in study mode. Consuelo was one of the first blogging friends I made and I look forward to reading her clever and witty posts when they come through to my inbox – I’m nearly always at work when this happens, and always have a little giggle, which often raises eyebrows amongst my colleagues – I work in IT and there is not much thats humorous in my job, suffice to say it is pretty obvious that I am not doing work at this time.
Whilst poor Consuelo is stuck with her head in the books studying, I realise the rest of you are shivering inside by the heater trying to escape the seemingly never-ending cooler weather. So I won’t start with the warm weather we have been experiencing down here in Australia. And I definitely won’t mention the lovely refreshing dip I took in the ocean this morning, followed by laying on the beach and soaking up the sun’s rays… Okay, okay I’ll stop now! (If it makes you feel any better, the days are quickly getting shorter here and the temperature is dropping, so I’ll be the one clinging to the heater and complaining about the rain soon enough, whilst you guys are splashing around in the waves and basking in the sunshine).
So to bring a little warmth to your days, Im here to share a delicious warm and nourishing dish with you that I hope will brighten up your day a little. I have been making these delicious bean bowls for as long as I can remember. They make a great vegetarian meal for meat eaters – hearty and packed full of flavour. I often cook a big batch of the beans to have during the week – but to keep things interesting I like to play around with the filling instead of serving them over rice each time. Roll the beans up in a wrap, sprinkle with cheese and bake in the oven, or reheat the beans in the morning, make a few holes and crack some eggs in them to make baked eggs.
But the simplest – and my favourite way to eat the beans is how I have them here – served over rice with sour cream (or Greek yoghurt), avocado, cilantro and lime. I hope you like them.
- 2 cans red kidney beans
- 1 red onion
- 2 garlic cloves, finely chopped
- ¾ cup corn kernels (fresh or frozen)
- 1 can diced tomatoes
- 2 ripe tomatoes, diced
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup brown rice
- To cook the rice, bring 6 cups of water to boil and then add rinsed brown rice. Cook over medium heat 40-50 minutes. Drain and fluff with a fork before serving.
- To make the beans, Heat a large pan over medium heat and add a little oil. Fry the onion, stirring for a minute or two, add the garlic, and cook another few minutes until starting to brown and becoming fragrant. Add the spices and stir to combine, then add the tomatoes and beans. Lower the heat to a slow simmer and allow the beans to cook for 15 minutes, until the tomatoes have broken down. Add the corn and stir through and cook for another 5 minutes.
- To serve place a few scoops of rice into a bowl, top with some of the bean mixture, sour cream/Greek yoghurt, avocado, cilantro and a squeeze of fresh lime.
Hope you guys enjoyed the guest post! Don’t forget to check out Dearna’s blog for more delicious recipes like this one.
Have a great day!