Garbanzo Bean Stir-Fry

This was one of those delicious dinners that simply involved throwing everything I had handy into a wok and cooking it.  Those are the best dinners!  Olive oil, onion, garlic, red pepper, spinach, garbanzo beans, and whole wheat pasta.  The whole family loved it, especially my daughter.  Hope you enjoy too!

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Ingredients:

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 4 cups spinach
  • 1 can garbanzo beans
  • 1/2 box whole wheat pasta

Directions:

  • Boil pasta separately and drain.
  • Heat olive oil in wok.  Add garlic and onion and cook for a couple minutes.
  • Add red pepper and cook for a couple minutes.
  • Add spinach, garbanzo beans, and cooked pasta.  Continue cooking until everything is cooked to your liking.
  • Enjoy!!!

Avocado Pesto

Well, this is an exciting post!  Not only was this meal delicious, but this is officially my one year anniversary as a food blogger!! My first post was on March 13, 2016, Vegan Goji Berry Cookies (Recipe here: https://wholerealfoodblog.wordpress.com/2016/03/13/vegan-goji-berry-cookies/).  It has been a fun year!  Since that time, I have posted 65 recipe, received 500 likes, and now have 95 followers.  So thanks so much to all of you who have cheered on this exciting journey!  I can’t wait to celebrate many more food blogging anniversaries!

Now, as alluded to above, today is not just exciting because of the anniversary, but because of the recipe.  I have been so food bored lately, and was ready to try something new.  This was a twist on traditional pesto, and it was delicious!  My daughter also loved it and went back for thirds, which is a huge bonus!  Hope you enjoy!

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Avocado Pesto

Ingredients:

  • 1 garlic clove
  • 1 avocado
  • 1 cup fresh spinach
  • 1/2 cup pecans
  • 3/4 – 1 cup (or more) fresh basil
  • 1 lemon, juiced
  • 3/4 cup water
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 chicken breast
  • 8 ounces pasta

Directions:

  • Cook chicken.  Can stir-fry in a little olive oil or can make in crockpot (cook on high 4 hours and then shred with forks).
  • Place garlic in food processor and puree.  Add avocado, spinach, pecans, basil, lemon juice, salt, pepper, and water, and puree until smooth.
  • Boil water and cook pasta in water, drain.
  • Combine chicken, sauce, and pasta.  Cook for a couple minutes over medium heat until warm.
  • Enjoy!!!

Notes:

For a vegan dish, this would be great without chicken.  This also would  be great with added spinach, tomatoes, and/or peas.  Enjoy!

The 10 Weeks of Chili, Week 6: White Chicken and Beans Chili

I realized that I seemed to start this series with the nontraditional chili recipes.  I believe the next 4 are all pretty standard, so this is the last nontraditional one.  This recipe was good, but a little spicy for me.  My 1 year daughter loved it!  So I guess that is saying something 🙂

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White Chicken and Bean Chili

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Black Bean Meatless Meatloaf

I heard something on NPR the other day about how the one common thread in societies that live really long is that they eat a lot of beans.  I haven’t researched this any further, and didn’t even listen to the entire story, but I’m going for it anyway.  I found a modified version of this recipe online and thought I’d give it a try.  It’s a black bean “meat”loaf.  A beanloaf (?) perhaps.  I’ll be honest, it wasn’t amazing and was a lot of work so I probably won’t make it again, but it’s fun to switch things up and try something new so I’m going to share it anyway.  It’s vegan and healthy and full of those delicious beans that might (if I correctly interpreted the 5 minutes of the story I heard correctly) help us all live longer!

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Black Bean Meatless Meatloaf

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