Wednesday, February 24, 2016

Blogging- Take 2!

I'm back! I stopped blogging after only a short while over a year ago but have been feeling the desire to start it back up and really give it the attention it needs. I have a lot of fun things going on right now and things that I am anticipating in the next year that I want to document and share. 


I hope you'll join me and follow along on this renewed journey into the blog land. I do think my blog will look a little different than last time but I think that's a good thing. I want to share experiences from teaching, my personal and family life and from my new life as a health and fitness coach also! 

I'll leave you with this...a yummy recipe I tried for the first time this week!

Fixate Black Bean Quinoa Salad
*Note: I was super skeptical about quinoa, this was the first time I tried it but it is in my opinion just a fancy rice so give it a shot! 
Makes 12 servings of about 1 full cup each. I halved it. Enjoy!! 

Ingredients:
1⁄3 cup fresh lime juice 
1 Tbsp. ground cumin 
1 Tbsp. sea salt (or Himalayan salt) 
1⁄3 cup olive oil 
2 cans black beans, (15-oz. ea.) drained, rinsed 
4½ tsp. red wine vinegar 
Ground black pepper (to taste; optional) 
4 cups water 
2 cups dry quinoa, rinsed 
1 medium red bell pepper, finely chopped 
1 medium orange bell pepper, finely chopped 
1 medium yellow bell pepper, finely chopped 
1 (10-oz.) bag frozen corn, thawed 
1 bunch fresh cilantro, finely chopped (I don't like cilantro and left this out)

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend. 
2. Slowly add oil, while whisking constantly. Set aside. 
3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside. 
4. Bring water to a boil in medium saucepan over high heat. 
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside. 
6. Place cooled quinoa in a large bowl. Fluff with a fork. 
7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend. 

TIP: This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days. 

7 comments:

  1. YAY! I'm so happy to see you back here xo

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  2. I was so surprised and so happy to see your blog pop up in my feed!! YAY! Welcome back! I'm excited you're doing this again!! Definitely will be a great platform for your beachbody stuff and hopefully for all the fun life events coming up. love you sissy!!!

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  3. So glad you are doing the blog again. It helps us keep in touch with all the fun things you are doing. Love you and see you soon. Gma

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  4. Hi Maggie...I'm a blog friend of your mom's! You have such a great blog and I'm wishing you much success with it and with everything else in your life. Enjoy your day!

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  5. Hi,
    I pinned your recipe. Thank you!! Sounds great.

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  6. Checking in from your mom's blog! I'm so happy to see you here and look forward to your posts! This recipe sounds delicious. I'm not a fan of cilantro either. I have a box of quinoa in the cupboard, but haven't tried it yet. Now I will have to!!

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