As far as today, it's a rest day and my day home with the kids. We had a laid back day around the house, playing and cooking. I cooked up a batch of black beans in the slow cooker, I've been craving them lately. But we're having turkey burgers and sweet potato fries for dinner again because I want to use up the buns from last time. This time I made the burgers from scratch so they should be extra good. Of course I'll cook up a veggie too.
But the big meal for me was lunch. I grilled a filet of salmon with blackening spices on the Foreman along with some sliced zucchini. I cut them up and made a salad along with several tomatoes and 1/2 an avocado. I put two tablespoons of Paul Newman Lite Balsamic on and tossed it up...Yummy.
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| Blackened Salmon Salad |
That's all I got today. I hope you've made choices you can feel good about today. And if not, make the next good decision and you'll be back on track. It really is that easy.
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Isn't it great just to have a laid back day at home with the kids :) How do you fix the black beans in the crock pot? Seasonings? I love black beans but have only used them fresh for salads.
ReplyDeleteYes! I feel bad for the kids because I could have bundled them up for some outside time but I was too cozy in the house. The black beans are super basic, I cook 1.5lbs in 12c of water with 3teaspoons of salt for 6 hours on high. I don't pre-soak them (just rinse them off). The time will depend on your slow cooker, I had to experiment in the beginning. A lot of people cook them with chunks of onion and garlic (and then toss them when the beans are done) but I didn't notice a huge difference in taste when I did that. Then we eat them whole with rice, salsa and avocado or mash them up and make a sort-of refried beans with them. I put them in soups and chili too. And there's a quinoa black bean salad I want to try, which is partially why I made them. Unfortunately the kids like the canned refried black beans better (wouldn't ya know it) so we eat those a lot more than I'd prefer.
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