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!! 

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.