Over Memorial Day weekend, a friend was involved in a terrible accident. He suffered extreme electrical burns. On a few good notes, he is going to eventually be ok and is able to recover at one of the best burns centers in San Antonio. During his recovery, he needs a high-protein, high-calorie diet. Doing the only thing I know how to do, I made up a recipe that makes eating all those calories a little sweeter.
Get well soon Dylan!
Dylan’s recipe is based on this healthier version, for those of watching your calories.
For Dylan’s recipe, you’ll need:
1 can black beans (rinsed)
1/2 cup chocolate chips
1/3 cup butter
1/3 cup sugar
1/4 cup cocoa powder
1-2 tablespoons chocolate flavored whey protein powder
1/4 teaspoon baking powder
Begin by blending the black beans into a paste. Use teaspoons of water at a time as needed until smooth. It will be thick- that’s ok.
Next whisk dry ingredients together.
Add eggs, butter and black bean paste. Mix until smooth. I used a fork, break out the hand mixer if you need to. Mix on medium speed for one minute.
Stir in chocolate chips.
Bake in a small baking dish. Be sure to grease the pan. Bake at 350 degrees for 25-30 minutes or until it passes the toothpick test.
I’ve been neck deep in the kitchen blending orders of homemade pesto. Naturally, a few tablespoons have weaseled their way into my quick dinners. Isn’t it funny how stress makes you crave simple, comfort foods? It’s almost like my brain and stomach can’t handled any additional complicated signals. Simple. Comforting. We all need it sometimes. All my cravings for adventure and change have left me quite the full plate in most aspects of my life, but I wouldn’t have it any other way. I’m definitely a personality type that thrives in stressful, crisis type situations. You can’t have growth without a little pain and stretching. And who wants to be bored anyways?
If you ever find yourself knee-deep in a million crazy, but fun activities, here is a great go-to dinner (or breakfast)! Packed with protein from black beans and the egg, some carbs from the rice to keep ya full and tons of flavor from the cilantro pesto!
For this recipe, you’ll need:
1 cup rice
1 can black beans
2 tablespoons your favorite pesto
Salt and pepper
1 teaspoon olive oil
Serves three girls or two hungry guys
Start by cooking the rice according the packaging.
Once the rice is finished, mix it well with the pesto.
Drain the black beans and let me dry out on the counter for a minutes or pat dry with a paper towel. You don’t want them to be wet. Ewww.
Shape the rice into a circle if serving on a plate. Don’t be afraid to use your (clean!) hands to do this. Or serve in a bowl.
Layer on the black beans.
Top with a fried egg. I use olive oil to fry my eggs. I like the touch of flavor it adds and a better fat than butter in my opinion.
I always like salt and pepper on my eggs. So add that if you like!
And there you have it folks, another quick and easy meal. Dig in and enjoy!
This dish is one of those that I started with one idea, for spicy apple salsa, and then as I cooked I kept adding stuff. I was gathering the items to make the salsa and realized, “oh, black beans and rice would be great with this!” Then I opened the fridge and was like, “hey! I’ve got some shrimp!” And that’s pretty much how I came up with this. So even if you don’t have beans and rice or shrimp, this spicy apple salsa is still great on its own.
The combo of spicy and sour packs a one-two punch for your taste buds. I quite liked it, hope you do too!
For the salsa, you’ll need:
1 Granny Smith Apple
1/3 of a large onion (white or red)
Red Pepper Flakes
1/2 of a lemon
For the Rice and Black Beans:
1 cup brown rice
1 tablespoon butter
2 cloves of garlic
1 can black beans
For the shrimp:
1 tablespoon butter
First, let’s get the rice going. Mince up 2 cloves of garlic.
In a pot, bring one cup brown rice, 2 cups of water, 1 tablespoon of butter, minced garlic and some sprinkles of kosher salt to a boil. Cook as you normally would rice.
Now, pour the can of black beans into a colander.
Rinse them really well with water. Getting all that liquid they come in off.
Leave these in the colander and let them dry out a bit while you prepare everything else.
Now, time to chop up the good stuff.
Mince up the jalapeño and garlic. I minced the whole jalapeño, seeds and all. Up to you whether you’d like to remove them or not. Some people think the jalapeño seeds make it hotter but the final verdict isn’t out on this yet.
Wash and slice the granny smith apple.
Then dice up the apple. It’s ok if these are a little chunky, gives the salsa some crunch and texture.
Dice up some onion. Really depends on if you like onion or not how much to use. I used just a little less than the amount of apple. The onion packs a ton of flavor, so I don’t suggest leaving it out all together.
Avocado time! Slice that beauty up!
Place all of that in a bowl. Add some chopped cilantro and squeeze the juice of half of a lemon.
Now, time to add the heat! Just depends on how hot you like it. I added a few shakes of each. Sprinkle in some kosher salt too.
Looking nice and fresh!
Mix that up and set aside.
Shrimp time! Have your shrimp and lemon ready. These do not need to cook for long at all. We are really more warming these up than anything.
Melt a tablespoon of butter on medium heat.
Add the shrimp and lemon juice. The more lemon, the more sour flavor you’ll get. This is an awesome compliment to the spicy salsa.
Cook these for 2-3 minutes. They look about ready to me!
Plate your rice with the black beans on top.
Layer the spicy apple salsa over top the rice and beans.
Now, pour that hot shrimp and lemon butter right over top of everything. Holy yum.
Omg, this is making me so hungry!
Such a colorful dish! And I love the taste combination of sour (granny smith apples and lemon) with the spicy (jalapeño, red pepper and cayenne). Gives your taste buds something to talk about!
Perfect, light dinner! The salsa is great with tortilla chips all on its own. And for all my vegetarians out there, just skip the shrimp for an awesome meal!