Black Bean Corn Relish

This recipe is one of my FAVORITES! you can play with your ratios based on what you like. It is also fun to use infused olive oil here! Shallots or green onion can be substituted for the onion. This is truly an EASY recipe that can easily be tweaked to your tastes, or doubled for more people. A little warning though, I like mine with a little KICK! If you don't, I would add the cayenne pepper to taste!

·      1 can black beans, rinsed and drained

·      2 ears fresh corn – cooked, cooled and kernels cut off the cob (frozen is not an okay substitute here, you need the crunch from fresh corn!)

·      1 red bell peppers, diced

·      1 clove minced garlic

·      1/4 cup onion, diced (I prefer red)

·      1/4 cup chopped cilantro

·      1 teaspoon salt

·      1 teaspoon cayenne pepper

·      3 tablespoons extra virgin olive oil

·      3 tablespoons fresh lime juice  (juice of about 1 1/2 limes)

·      2 teaspoons lime zest (zest a lime before juicing it)

·      1 avocado, diced

Combine black beans, corn, bell peppers, garlic, onion and cilantro in a large bowl.  In a small bowl whisk together salt, cayenne pepper, olive oil, lime juice, lime zest. Pour dressing over black bean mixture and stir to combine.  Cover and chill for  at least 2 hours (or overnight) before serving. Sometimes I double this recipe, and bring to a pot luck!

Right before serving, add diced avocados and mix gently, being careful not to mash avocados.  Serve at room temperature.

Stuffed Peppers!

 One of my all time favorite recipes, and easily the most forgiving is the one for stuffed red peppers! Have any veggies lying around that you need to use?! Toss em in there! This is just my basic go to recipe, but I always add whatever else is lying around so it doesn't go to waste.

Stuffed Peppers

6 bell peppers (I prefer red, orange, and yellow but make sure you get the kind that can stand on their own!) Cut tops off of 5 peppers, dice the sixth

1 medium yellow onion- diced

2 cups cooked brown rice

1lb ground bison- browned (you could totally use turkey too)

2 serrano peppers diced (or one anaheim!)

3-5 cloves minced garlic

1can of tomato sauce (make sure you get the kind without anything added)

1 can diced tomatoes (or you could toss in some fresh diced ones!)

1 tsp dried oregano

1 Tbsp olive oil (or coconut!)

1 tsp dried basil

1 Tbsp tabasco sauce

2 tsp salt

2 tsp pepper

1 Tbsp egg whites ( you could add a whole egg in instead)

crumbled goat cheese (I have been trying to cut back on my regular dairy!)

1. Sautee the diced peppers, onion, chili and garlic in olive oil until tender. 

2. While those are cooking, par cook the peppers by placing them in a small amount of boiling water for about 4 minutes. 

3. Preheat oven to 350. 

4. Add the diced tomatoes, tomato sauce, spices, and let simmer for 10 minutes. 

5. Combine egg, veggie/sauce mixture, rice and meat in a large bowl. 

6. Fill peppers with filling, sprinkle with crumbled cheese and bake in an oven safe dish (I use pyrex) for about 15 minutes or until the cheese starts to melt and brown a bit. 

Thats it! My favorite, simple, comfort food meal. I sometimes add in things like carrots, broccoli, spinach, black beans, or anything else I can come up with that might be okay in there! HAHA.