Tuesday, April 9, 2013

Black Bean Bowls

This is technically the filling for black bean burritos or enchiladas, but since I'm not doing the rice and tortillas, I used these beans as the base for a Tex-Mex bean bowl. The beans alone are pretty lean and low cal and the best part? It takes next to nothing in time and attention. Just put everything into a slow cooker, turn that baby on, and leave it alone for 8 loooong hours!

Slow Cooked Black Beans

1.5 C. Dry Black Beans
3 Carrots, chopped
2 Large Onions, chopped
5 Cloves Garlic, smashed
2-4 Birds Eye Chilies, sliced in half
4-6 C. Low Sodium, Low Fat Chicken Broth (enough just to cover everything in the crock)
1-2 T. Cumin, ground
1-2 T. Chili Powder
2 t. Salt

Rinse and soak the beans overnight in cool water. Discard water and simmer in fresh water for 20 minutes, or until they begin to soften (or, you can always substitute 4-5 cans of black beans and skip this step.) Drain and put into the slow cooker with remaining ingredients, except the salt. Cover tightly, and cook on low for 8 hours, or until beans are very tender. Add a little more broth if it looks like the beans are getting too dry. The long cooking time tends to mellow the spices, so you may find the need to add extra cumin and chili powder (and maybe onion or garlic powder) towards the end of the cooking time. This is also when you should add salt to taste.

Makes 6-8 Servings

I ate mine in a bowl loaded with other yumminess for garnish - salsa, low fat cheese, minced cilantro, and a dollop of low fat sour cream. What I love about this meal is that it's so filling and it really sticks with me through the day, so I'm less likely to want to snack. It's just a bonus that it's also cheap, easy, and the leftovers keep well.

Nutrition Roundup (not including garnishes): Calories 125.8, Total Fat 0.4 g, Cholesterol 0.0 mg, Sodium 111.2 mg, Total Carbs: 33.2 g, Dietary Fiber: 17.2 g, Protein: 12.0 g.

Thursday, April 4, 2013

Asparagus and Eggs

Years ago I dated someone whose family was from Sicily. She taught me a traditional breakfast that her family enjoys - asparagus and eggs. I was inspired to make it this morning since I have so much wonderful produce from going to the farmer's market. This is a super quick meal that I eat any time I want something light but satisfying.

Asparagus and Eggs

1 C. Fresh Asparagus, cut into bite sized pieces
2 Eggs

Scramble eggs in a small bowl until they are blended. In a large skillet, heat 2 t. of olive oil and cook asparagus until it turns bright green. Add eggs and scramble. Easy easy easy! Yum.

I couldn't actually eat all of this food, but I wanted to dress up the plate. ;)

Tuesday, April 2, 2013

Just 'Cuz

Just because sometimes I'm an uber geek and like to see things in charts and pictures, I've made a chart of my weight since 2009. I haven't included every single weigh in, but you get the general idea. I like looking at it because it helps me wrap my brain around the fact that it's totally normal for weight to go up and down over time. Naturally, the whole point of weight loss surgery is to have it go down (which it is doing - quite nicely, I may add) but in general, everyone's weight fluctuates to some extent. Also, since the weight loss has slowed down a little since the first 8 weeks post-op (also totally normal an to be expected), it's nice to see that the trend is still going in the right direction.