Pantry Black Bean Salad

Hey Journeyers!

My hubby and I decided at the last minute to have a Labor Day cookout! So I'm doing some prepwork tonight before a few friends arrive tomorrow.

Normally, I'm the type of person who needs to thoroughly plan everything before hosting a get-together (perfectionist). But luckily, we already have everything we need on hand for an impromptu dinner. I wanted to share my Pantry Black Bean salad recipe with you in case you too are ever in a bind for a quick and HEALTHY meal. I call it the Pantry salad because on any given day you can usually find these ingredients in my pantry and fridge :)

One can black beans, one can sweet corn, half an onion, half a red pepper and one can of diced tomatoes with green chilies. Seriously. That's all you need. Sidenote: If I had more time to run to the store I would have used a red onion instead of yellow and fresh corn straight from the cob. You could also add an avocado, fresh garlic and cilantro. Use what you have!

I chopped the pepper and onion, drained the beans, corn and tomatoes and mixed it all up. Voila. I'll wrap it up tight and put it in the fridge over night so all the flavors can commingle in their delicious glory. I'll probably serve with lightly fried corn tortillas.

While I was making this quick side dish, I also had time to brew some sweet tea.

I put 10 tea bags in about 8 cups of water; brought the water to a boil; turned off the stove and let the tea bags steep for a few minutes. I'll let the tea cool and stir in a cup of sugar before putting it in the fridge for tomorrow. yum!

We're also planning to have grilled chicken and beef kabobs. Who's bringing the fruit salad? :)

In love and HEALTH,

Ashley

Stir It Up Again!

Hey All,

I received some great feedback on my last post with the chicken stir-fry recipe so I wanted to give you a similarly quick and yummy recipe to try. This is a family favorite (my hubby usually eats two servings!) I call it Stir-Fry Pasta. Enjoy!

The Essentials
1.25 lbs chicken breast or chicken tenders - cut into bit sized pieces and seasoned with salt, pepper, garlic powder
Pre cooked and frozen shrimp - I usually use small or medium sized
Olive Oil
Stir-Fry Veggies
Onion
Bell Pepper
Pasta
Italian seasoning

First things first, I cooked the seasoned chicken in my wok with a little olive oil and a handful of chopped onion and bell pepper until the chicken was nearly done.

While the chicken cooked, I boiled water to simultaneously cook my pasta. I chose whole wheat angel hair pasta - but you can use whatever type you prefer. I've used spagehetti, penne and rigatone with this dish.

After the chicken was nearly done, I threw the veggies in the wok. I used a prepackaged combo of deliciousness (microwaved just enough so they weren't frozen but not completely steamed). I also added a little extra olive oil.

After a few minutes of all the wonderful flavors meshing together, I added the shrimp (after thawing and taking off the tail) and stir-fried for about 5 minutes more.

Last, I added spoonfuls of the pasta to the wok, mixed everything up and seasoned to taste using: salt, pepper, garlic powder, Italian seasoning (my secret ingredient) and a little ginger. Voila! Stir-Fry Pasta.

What's another healthy stir-fry or pasta recipe I should try? I'm on a roll :)

In Love & HEALTH,

Ashley

Stir It Up!

Hey Journeyers!

The other day I whipped up a quick, easy and healthy stir-fry that even my four year old, son LOVED. So I wanted to share it with you. Enjoy and let me know what variations you try to make it your own!

Ingredient Quick-List
Chicken Breast
Stir-Fry Veggies (pre-packaged or select your own)
Various seasonings: salt, pepper, ground ginger, garlic powder
Soy sauce
Rice

First, I chopped up three healthy-sized chicken breasts into bite sized pieces and seasoned them with salt, black pepper and garlic powder. I pan-fried them after lightly spraying the pan with vegetable oil. I turned the pieces often to make sure they cooked thoroughly.

When the chicken was nearly done, I added a little olive oil to my hot work and stir-fried my vegetables for about 5 minutes. I used frozen veggies (I LOVE Kroger's meal ready sides).

 

After the veggies were done - cooked through yet still a little crisp, I added the now cooked chicken to the wok and mixed everything together. I seasoned the mixture to taste with ground ginger, black pepper and soy sauce (just enough to flavor the mixture, not drown it).

 

And voila! A quick and easy stir-fry, served over steaming white rice. It took less than 30 minutes.

It was so good, flavorful and plentiful, I ate it the next day cold, over a bed of salad. Delicious!

What are some of your favorite stir-fry recipes?

In Love & HEALTH,

Ashley

Namaste

Breathe in...breathe out. I find beauty in the fluid movements of yoga; in breathing into each stretch; in taking time to listen to your body. It's self-love at its finest.

I currently don't have the resources to join a gym or a crossfit box but I still try to get some exercise in every week. Sometimes, I do practical things around the house to burn calories like gardening, mowing the lawn and scrubbing the floors. A few times a week however, I take out my yoga mat and get my savasana on.

Yoga is incredibly good for your body. It releases stress and toxins, builds and strengethens your muscles and helps you focus in on your breathing. What I love most, is that my yoga practice prepares me for everyday life.

Yoga teaches balance, focus and grace even in the most difficult poses. If I can learn to focus my energy and breathe during a challenging yoga pose - I can learn to focus and breathe during any challenge life throws my way.

As I tone my body, I also tone my mind - integrating some meditation and relaxation techniques when I can.

Are you a yogi? What are your favorite yoga poses and do they translate into your everyday life?

In Love,

Ashley