Zucchini, Black Bean and Brown Rice Skillet

This recipe has been one that I have made for quite some time, but have kind of swept it under the rug while working on developing new recipes.  I decided it was time to bring this one back the other night, and I remembered why I used to cook it often.  It is DELICIOUS, so easy and reheats very well for leftovers.  Almost feels sinful, but I promise, it is a clean, healthy dish that the whole family will love.  Enjoy!

Zucchini, Black Bean and Brown Rice Skillet

Ingredients

1/2 tbsp coconut oil
1 Tbsp garlic, minced
1 large zucchini, halved lengthwise and sliced
1 14.5 oz can of diced tomatoes (look for the no salt added)
1 15.5 oz can of black beans, drained and rinsed
2 cups of cooked brown rice
Sea salt and pepper to taste
Hand grated parmesan cheese for optional topping

In a large skillet, over medium heat, melt coconut oil.  Add minced garlic and sauté for 1 minute, or until fragrant.  Add zucchini and continue to cook for 5 minutes, or until the zucchini gets tender, but not mushy.  Add tomatoes, black beans, sea salt and pepper to taste.  Allow to cook for an additional 2-3 minutes to incorporate flavors.  Add brown rice.  Mix well and cook for 5 minutes to insure all ingredients are properly heated.  Serve topped with optional hand grated parmesan cheese.

Quinoa Enchilada Skillet

Being from Southern California, I have a slight obsession with Mexican food.  Mexican food is what I blame for taking me from my vegetarian lifestyle back to the meat eating lifestyle in 2011.  I couldn't stay away from the carne asada and all the yummy refried beans packed full of pig lard (because that is why they taste so amazing).  Since returning to the vegetarian lifestyle, I have still managed to feed my need for Mexican food without any meat products.  This is one recipe that I developed to help with my Mexican food cravings, and I believe it is a keeper.

I like dinners that are quick and easy.  Dinners that don't require a lot of prep and mess but that are delicious, like you spent hours in the kitchen.  I believe that this dinner recipe is just that.  Enjoy!

Quinoa Enchilada Skillet

Ingredients

1 cup quinoa, uncooked
1 cup vegetable broth
1 10 oz can of green enchilada sauce
1 4.5 oz can of green chili's
1/2 cup corn kernels
1 cup black beans
1/4 cup cilantro, roughly chopped
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
Optional toppings: cheese, avocado, sour cream, greek yogurt, chopped tomatoes, chopped onions, additional cilantro
Optional tortillas for serving

In a large pan, combine quinoa, broth, enchilada sauce, green chili's, corn, black beans, cilantro, cumin, chili powder and salt and pepper to taste.  Mix and bring to a boil.  Reduce heat, cover and cook for 20 minutes or until quinoa is fully cooked.  Serve with optional tortilla and toppings of choice.

Vegetarian Delight-Mexican Quinoa Skillet

I became a vegetarian, the first time, in 2010.  I was never a big fan of meat, sticking to mostly chicken and turkey, but after watching the documentary, Food Inc., my mind changed.  I was the typical starter vegetarian, cooking a ton of pasta and potatoes and not really thinking about it from a healthy standpoint.

When we moved back to California, I couldn't stay away from the Carne Asada.  I had been a vegetarian for over a year, but there was something about the smell of the carne that just couldn't keep me away.  At the beginning of this year, it was my New Years resolution to go back to my vegetarian lifestyle, because I felt so much better eating that way, but I wanted to do it different this time.  I wanted to be a healthier vegetarian and have my food fit in to my active lifestyle.

This blog is dedicated to eating your veggies and throwing in an occasional splurge along the way, as well as some fun health and fitness stuff too!  I hope you enjoy!

Mexican Quinoa Skillet

INGREDIENTS:1 tablespoon coconut oil
2 cloves garlic, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Heat coconut oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Top with avocado, lime juice and cilantro.
Serve immediately.