As taken from the recipe posted on Once Upon a Chef, this "Veggie Crack" recipe will keep you coming back for more! Tim and I are both on a mission to get ourselves back on a clean, healthy, and consistent diet. Not only are we doing this in preparation for the wedding, but just so that we feel better each day. Training at the gym has always been easy for us, but everyone knows that the key to successful lifestyle changes and dramatic changes in your figure come from positive choices in the kitchen.
If you are looking for a great addition to your recipe book, this is definitely it! For the full recipe, visit Once Upon a Chef. I included the basic ingredients below, with some small adjustments/changes that Tim and I made to individualize it to our needs!
2 15-ounce cans black beans, rinsed and drained
2 cans of white corn (Definitely adds a sweeter taste to the dish... When corn is not at it's peak, this is a good alternative)
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
A pinch of salt
1/4 teaspoon cayenne pepper
1 1/2 teaspoons of Stevia (We used this as an alternative to regular sugar)
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
2 Hass avocados, chopped
The proof is in the picture...
Tim and I have eaten the "Veggie Crack" by itself, as a side dish, and as a topping to our meals! One of the first meals ate this side dish with was Pan-Fried Chicken Breast topped with some "Veggie Crack" and a sprinkle of shredded mozzarella cheese. How did we cook the chicken? We simply pounded the chicken to take away the "toughness", seasoned it with some himalayan pink salt and pepper, and pan-fried it with just a splash of oil in the pan for about 6-7 minutes each side (**NOTE: Depending on the size of the chicken breast, you may need to cook for more/less time.). Searing chicken when you cook it really helps to hold in the "juiciness" that is sometimes lost when you boil chicken.
Anything we would change?
Well, since it is only Tim and I in the house, we are going to make the recipe on a smaller scale next time (considering we had enough to last us a few weeks when all was said and done). Also, having never cooked or made foods with avocado before, I was unaware of when an avocado is "ready" and more ripe. I cut our avocado a little too early, resulting in hard pieces, which took away from the recipe a little for me! Lastly, the dressing on the "Veggie Crack" was delicious, but I would almost recommend cutting the dressing amount in half. Tim and I are both "less in more" with dressing, especially because that can be what makes or breaks a dish/salad as far as calories. So next time, we will cut the dressing amounts in half next time!
Hoping that you enjoy this recipe as much as we did! Props, again, to Once Upon a Chef, for creating this fantastic recipe! Make sure to post a picture, comment below, and hashtag #ecfhealthyeats if you give this recipe a try.