The last nine months (or more?) have been really taxing my creative brain. That’s not a bad thing, but my cooking mojo is on a much needed vacation after creating a minimum of three new recipes each week for months while working on a way cool project. As a result, my site has some much needed maintenance that needed attention so I’ve been spending time updating the static blog pages and improving the “Shop” pages to make it easier for all of you to find and shop the kitchen gadgets and ingredients I use on a regular basis. In the meantime, I’ve posted a bit less often and have really needed to fall back on easy no-brainer meals like these black bean avocado huevos rancheros.
Huevos rancheros is a Spanish word meaning “rancher’s eggs.” The base of this hearty breakfast (or lunch) is eggs, traditionally served over tortillas, refried beans, rice, avocado slices and a red sauce. I’ve eliminated the rice and corn tortillas in this recipe to be lower in carbs but feel free to toss them back in if you wish. I also swapped the refried beans for black beans alongside a chopped avocado and then smothered with easy enchilada sauce. Combining eggs, black beans and avocados is the perfect breakfast trifecta providing protein, fiber and healthy fats to keep you satisfied until lunch.
Soon, my friends, I’ll be all caught up and back to posting once a week with amazingly awesome recipes. Also, stay tuned for the big announcement on the project I’ve been working on in the next few weeks!
- 2 eggs, cooked any way you like
- 1 avocado, half of it sliced, the other half diced
- ½ cup black beans, rinsed and drained
- 1 cup enchilada sauce
- 1 tablespoon cilantro, chopped
- Cook your eggs and place them on a plate.
- Smother with enchilada sauce.
- Top with avocado, black beans, and cilantro!
After this past weekend’s indulgences, I’m in need of a little detox. This white bean stracciatella soup is the perfect remedy. Stracciatella is a simple vegetarian soup that begins with a broth. With the addition of white beans and kale, this soup is nutritiously hearty and contains a lot of fiber to help detox your system and get back to your normal self.
Stracciatella comes from an Italian word meaning rag or ribbons which is exactly what the eggs look like once they are poured into the broth. For non-vegetarian eaters, I like to add a little gelatin to this soup if I’m not using a homemade broth. Gelatin has amazing benefits for the digestive system as well as giving structure and shine to your nails, skin and hair. Who doesn’t love that?! This tasty soup comes together very quickly so you’ll be slurping up the goodness and reaping its benefits within minutes!
- 3 cloves garlic, peeled and sliced thin
- 1 tablespoon olive oil
- 4 cups vegetable or chicken broth
- 1 can cannellini beans, drained and rinsed
- 2 tablespoons fresh chopped basil
- ½-3/4 cups fresh chopped kale, leaves only
- 1 tablespoon gelatin (optional - omit for vegetarian)
- 2 eggs, beaten
- ½ teaspoon salt, or to taste
- pinch of cayenne pepper (optional)
- In a stockpot, sauté the garlic slices in olive oil just until fragrant.
- Add broth, basil, beans, kale and gelatin (if using) and bring to a boil.
- Gently pour beaten eggs into the hot soup. They will form ribbons as they cook.
- Stir in salt and cayenne to taste.
- Serve hot!
Also delicious topped with a small amount of parmesan or manchego!
With the temps dipping back into the single digits after three days of snow, a soft sumptuous soup like creamy broccoli soup is just what I need. There’s something uniquely wonderful about a soup that’s creamy, hearty and totally good for you. I can indulge and still keep my new year’s healthy eating resolutions. There’s so much great nutrition starting in the base of this soup thanks to the traditional mirepoix trifecta of celery, carrot, and onion plus a little garlic for good measure. This vegetable base creates a subtle variety of flavors without being heavy.
This creamy soup isn’t cream based or made with any dairy, however. Instead, I’ve added potatoes and then pureed the soup base so it gets a smooth creamy texture. You can also substitute white beans in place of the potatoes (pictured below). Using vegetable broth as the liquid makes it suitable for vegans as well. Another thing that I love about this dairy-free creamy broccoli soup is that it also uses the stem of the broccoli for a no-waste, budget friendly meal. The stems also add a more complex well-rounded wonderful flavor that even had my five-year old asking for seconds. If you do enjoy a bit of dairy, this soup is lovely topped with a bit of shredded cheddar too!
- 2 tablespoon olive oil
- 1 onion, finely diced
- 1 carrot, peeled and diced
- 2-3 celery stalks, diced
- 3-4 cloves garlic, minced
- 2 potatoes, peeled and diced (or use 2 cans of white beans)
- 2 small heads of broccoli, stems finely diced, florets roughly chopped and set aside
- 4 cups vegetable or chicken broth
- 1 cup water
- ½ teaspoon paprika
- ½ teaspoon coriander
- ¼ teaspoon ground black pepper
- ¼ teaspoon marjoram
- ½ teaspoon salt or to taste (this will depend on how salty your broth it and your taste preference)
- In a large stockpot, sauté the onion, carrot, celery, broccoli stems and garlic in the olive oil until the onion begins to become translucent. About 10 minutes.
- Add potatoes, broth, water and spices to the pot and boil until broccoli stems are tender. About 20-30 minutes. Note: if using beans instead of potatoes, do not add them yet.
- Puree the soup base with an immersion blender or pour into a blender (carefully) to puree and then transfer back to the stockpot. Note: if using beans, puree 1 can of the beans and then add the other can whole.
- Add broccoli florets and simmer with the lid on (this gets thick and bubbly) for about 8-10 minutes until florets are tender.
- Serve hot, with cheese if desired.