Who Ate All The (Mince) Pies?
…um, I guess that’ll be me! 🙋♀️
Yes, even with my persistent meditative chanting to “stay away from the pies, pies do not make me happy” and “put down the chocolate and go for a walk instead” – whoever does that, seriously?! – I ever so stubbornly resisted my mantras, totally overindulged, and piled on the pounds over the Christmas holiday. Drat!
Now it’s the new year and I feel obligated to create a never-ending list of bad habits that I must totally abandon because it’s 2019 and a New Year means a New Me!
But every year my New Year’s Resolutions are completely forgotten by February 1st, partly because I have the brain of a fish, and mostly because it’s way too overwhelming. If I can’t become a hybrid of Beyoncé’s looks, Oprah’s success, Marie Kondo’s clutter-free home and Meghan Markle’s effortless style, I may as well keep my hand in the cookie jar.
So instead of trying to totally reinvent myself and give myself a list of “don’ts”, this year I have a new resolution. This year, in 2019, I pledge to be me. There will be no fail-sure plans for an unattainable transformation, I have simply resolved to work, eat and live smarter.
I will procrastinate less, exercise (just a little bit) more, eat more green stuff, drink more water and eat less sugar – yikes! But most importantly, I will still be me.
So in honor of my new old self – and more selfishly to keep me on track – today’s recipe features a deliciously, healthy and easy, 15 minute recipe for Black Bean Taco Salad. But wait! This isn’t your normal lackluster, limp, cold salad that January dieters force upon themselves. No way, José!
This salad has everything. An addictively zingy citrus coriander (cilantro) cabbage slaw, hot cumin and garlic black beans, creamy goats’ cheese, salsa, avocado – because you can never eat too much avocado – and kale, because it’s in season and it’s green. Yay!
So let’s get cooking…
Throw all of the ingredients for the cabbage slaw into a medium size bowl and toss to combine and coat everything in the dressing.
This task presented the perfect opportunity to break out my bright green silicone spoon – how can you not feel happy when your utensils are so fun?! – but I digress, the slaw is done, how quick and easy was that?
In a medium frying pan, over a medium heat, sauté the olive oil, garlic and cumin until your kitchen fills with a deliciously spicy fragrance – technical, eh?! – then add the black beans and sea salt, give them a good stir and bring to a simmer.
Reduce the heat, and leave for another five minutes, making sure you stir occasionally to prevent any sticking. Et voila, beans done!
Please don’t judge these beans by my photo, they look kinda sludgy and yucky don’t they? But honestly, they have an amazing flavour and really complement the finished dish – and my mouth when taking sneaky tastes!
If you use non-stick pans, the silicone turner I’m using is fantastic! It’s kind to your pan, as it won’t scratch the lining and put you at risk of chipped and loosened particles ending up in your food – gross huh! – it is heat-resistant AND it comes in Ice Blue and Lime Green too. 😉
To serve, add a large handful of chopped kale to a serving bowl and top with the black beans, salsa and avocado – enter my shameless plug for this clever 3-in-1 Avocado Knife – and sprinkle with the crumbled goats’ cheese.
Did you spot this taco salad doesn’t actually have any tacos? Well you can add them, or even chuck in a few tortilla chips – it’s totally OK as they are low in sugar! 😉
GOT KITCHEN TOOL ENVY? THEN VISIT THE ARUGULA & ROCKET STORE TO PURCHASE THE PRODUCTS HIGHLIGHTED IN THIS POST!
Black Bean Taco Salad
Citrus Coriander Cabbage Slaw
¼ Cup Fresh Lime Juice
3 Cups Shredded Cabbage or Coleslaw Mix
1 Tbsp Apple Cider Vinegar
½ Tsp Sea Salt
¼ Cup Chopped Fresh Coriander (Cilantro)
Cumin & Garlic Black Beans
1 Tbsp Olive Oil
1 Large Garlic Clove
1 Tsp Ground Cumin
15 oz. can Black Beans, mostly drained
¼ Tsp Sea Salt
1½ Cups Finely Chopped Kale
1 Ripe Avocado, Sliced
¹⁄3 Cup Crumbled Goats’ Cheese
In a medium bowl, mix all slaw ingredients, tossing to coat evenly. Leave aside while you make the beans.
In a medium frying pan, over a medium heat, sauté the olive oil, garlic and ground cumin until fragrant.
Once fragrant, add the black beans and sea salt. Stir to combine and bring to a simmer.
Reduce heat, and stir occasionally, for an additional five minutes. Then remove from heat.
To serve, add a large handful of chopped kale to a serving bowl and top with the black beans, salsa, avocado, and crumbled goat cheese.
Recipe Courtesy of Kale & Caramel