You know how sometimes you’re so busy having fun that you have no time to relax and catch up with all the demands of life (laundry, lesson planning, cooking, etc.)?? That has been the story of the past 6 weeks of my life.
Whirlwind of fun. Exhausting but wouldn’t have done it differently for the world.
Except for one thing…the ease at which I’ve passed by workout opportunities. Whether the alternative is sleep, work, or whatever else (seeing Footloose was the case this weekend), I am not making time for exercise. I only clocked 2 workouts last week and that is completely, 100% unacceptable.
And here’s the ironic thing. I LIKE working out. I just don’t always LIKE finding time to workout. Or finding the time to then deal with things like a head of wet hair after a shower. Men have it so easy…
But this week is going to be different. I’m not traveling this weekend (though I am working Saturday – boo). I have a healthy Weekly Menu planned. And I WILL be making time for 5 (or more!) workouts this week. It’s time to refocus on health, as well as balance, in my life.
With that said, I strongly recommend this recipe to you! Healthy. Balanced. Cost-effective. Quick. Delicious. And if you are vegetarian, you’re about to hit the jackpot. Or win the blog recipe lottery of the day.
Are you ready??
4 large poblano peppers
1/2 cup uncooked brown rice
1 1/2 cups salsa (I used homemade, but any will do!)
1 15oz can black beans
1 1/2 cups frozen corn
1 tsp cumin
1 tsp chili powder
1/8 tsp cayenne pepper
Salt and freshly ground pepper, to taste
1/2 cup 2% Mexican blend cheese, shredded
Cook the rice according to the package instructions.
Slice each poblano pepper in half lengthwise and remove the seeds and ribs.
Place the peppers in a baking dish skin side up. Broil for 3-5 minutes and then flip the peppers and broil 3-5 minutes longer. Note: My broiler was set at 550 F. Just be sure to watch the peppers to be sure they char, but don’t overly burn.
Drain and rinse the black beans. In a large microwave-safe bowl, combine the beans, salsa, corn, a quarter cup of cheese, cumin, chili powder, and cayenne. Add salt and pepper to taste. Heat the filling for about 2-3 minutes in the microwave (or until warm), stirring after each 30 second increment. Stir in the rice.
Spoon the filling into each half. Top with the remaining cheese and broil until the cheese is melted, about 2 minutes longer. Serve immediately. Yield: 4 servings (2 pepper halves each).
Nutrition Information (per serving): 311 calories; 4.8 g. fat; 8 mg. cholesterol; 374 mg. sodium; 54.3 g. carbohydrate; 9.8 g. fiber; 14.3 g. protein
Result: Spicy, filling, and SUPER healthy! And did I mention quick? So quick! For extra time savings, use minute brown rice, or even instant. OR plan this meal with brown rice leftovers on hand. It’s hard to manage a meal just over 300 calories that low in fat and high in fiber (nearly 10 grams!). The sodium is also in check despite the use of canned beans 😀 If you’re not a fan of spicy, make this with bell peppers. Loved this meal and will be making it again! Husband-approved, too!
Like I eluded to above, I am choosing to change and adapt to life rather than let it weigh me down. Literally and figuratively. I have to learn to say no at times…and always make time for me. And my family. All of the things I have been neglecting as of late.
Phew. I feel better just saying that all “out loud”.
Question: Are you satisfied with meatless meals?
Have a great week!