Southwestern Black Bean Salad

Eating healthy and clean has it's up and downs (actually a lot of downs if you are a sugar junky). For  me, I struggle with not snacking at night and finding the proper things to snack on. For Jesse, he's struggling with finding the right things to eat for protein, as we no longer eat red meat or high quantities of white meat anymore. He hates beans. That's one way we're totally different because I LOVE beans. I always have. I could eat beans, of any variety, for breakfast, lunch and dinner. My favourite bean? Black beans. So, it's not surprising to anyone that southwestern food is my favourite type of food. Chili, tacos, you name it, I love it. I'm also an avid fan of cilantro, which not many people are into either. 

For now, I've just been feeding Jesse and Cherie as much chicken as they can stand, but, eventually they're going to have to start supplementing for protein. The plus side to all this is that when I make awesome salads like this Southwestern Black Bean salad, I don't have to share! And believe me, I never let any go to waste. It's a delicious salad that tastes too good to be true, but, it's actually so good for you! It's gluten, dairy, nut free, vegan and packed full of important nutrients. Try it for yourself and let me know what you think! 

Southwestern Black Bean Salad

Salad

1 can of black beans

1/2 cup frozen or fresh corn

1 bell pepper, any colour

1 tomato (or 4 cocktail tomatoes or 1 cup cherry tomatoes)

1/3 cup green onion

1/4 cup fresh cilantro, chopped

Dressing

1 lime with zest

1/4 cup cold pressed extra virgin olive oil

1 clove garlic

1 tsp chili powder

pinch of chipotle powder

sea salt to taste

black pepper to taste

Open the beans and pour them in a colander. Strain and then rinse them, until bubbles stop appearing. Let them drain again while you prepare your veggies. Defrost your corn at this point as well, if needed. 

Dice your peppers into the same size as your beans. This can preferably be a red pepper, but I used half an orange and half a red one, for colour. Same goes for the tomato, dice into small cubes, and can be any kind of tomato. I used heirloom cocktail tomatoes for extra colour (plus yellow tomatoes are amazingly tasty), but you can use whatever you have on hand. 

Chop a green onion and a bunch of fresh cilantro. You can choose to take the leaves off and discard the stems but it's really not necessary. I freeze my herbs because I can't seem to get them to last long in the fridge, and that's why my cilantro isn't vibrantly green, but its still packed with flavour. Toss together in a bowl and let marinade with beans and corn while you make your dressing.

In a small bowl, combine olive oil, the juice of one lime (should be about 2 tbsp) and if you have a fresh lime, zest it for extra flavour. Finely mince your garlic and add it to dressing. Add chili and chipotle powder, sea salt and pepper. Feel free to add more to taste once you've mixed the salad together, but, I like it less spicy so I don't add very much chipotle. Pour into bean and veggie bowl and toss until well coated. Taste and add more spices if preferred. 

Store in refrigerator for a couple days, but I assure you it won't last that long! Tastes even better the next day. Serves 4 (or 1 very hungry vegetarian).

xo Amber

Healthy Chocolate Energy Bars

In my quest for clean eating, I've found my cravings have decreased significantly. When I see people eating chips in front of me, sure, it makes me a bit crazy. But, for only a brief moment and then its gone. I can honestly say I no longer crave junk food to the point where I have to have it. I got some dark chocolate to curb my cravings whenever my sweet tooth awoke, but decided it wasn't worth putting all of the crazy additives I can't even pronounce into my body. So, my hunt for a healthy, chocolate based snack was on. Unfortunately, I didn't have much luck finding anything that was actually healthy. Everything was chalked full of butter, chocolate chips, etc. So, I decided to use the old noggin and come up with something myself. 

We make these glorious gluten free energy bars at the coffeehouse with all kinds of healthy nuts and seeds, but we use chocolate chips and honey for it. I wanted something cleaner than that, as per my diet, so I based the recipe on them but revamped it with my own measurements and ingredients to make a small batch for home. These ones are also gluten free - IF your rolled oats are certified gluten free. I don't have celiac disease but I do try to stay away from wheat and gluten when I can because it gives me brain fuzz now that I've quit eating bread. But, the coffeehouse definitely deserves credit for these delicious energy bars. Try them out for yourself!

Healthy Chocolate Energy Bars

1/2 cup coconut oil

1/3 cup natural peanut or almond butter

1/2 milk (you can sub cow's for almond, or coconut)

1/3 cup raw sugar (or agave if you prefer)

6 tbsp dutch process cocoa powder

2 cups rolled oats (not quick oats)

1 cup unsweetened coconut

1/2 tsp sea salt

Optional Health-Benefit Ingredients

1/2 cup hulled pumpkin seeds (full of magnesium, zinc, omega 3 and tryptophan)

1-2 tbsp chia seeds (oh god, the benefits are literally endless)

1/2 cup dried cranberries (anti oxidant, anti inflammatory)

1 cup almonds, sliced or slivered (heart healthy and lowers weight gain!)

In a medium sauce pan, melt coconut oil. Add milk and sugar and peanut butter and whisk until well combined. Stir until boiling and then remove from heat. 

Add cocoa powder and sea salt and whisk until nice and chocolaty. Add the rest of your health beneficial ingredients and stir until well combined.

Press into a greased (with coconut oil, avoid butter or cooking spray) dish for energy bars. Or drop by heaping tablespoon onto wax paper, for macaroons. Keep refrigerated. Makes 1 1/2 dozen energy bars or 3 dozen macaroons.

xo Amber