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Caribbean Rice and Beans

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Caribbean Rice and Beans

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By Gina Zammarchi – Serves: 4-6

We love eating this dish as a side with grilled fish or chicken. It tastes like summer in a bowl! Thankfully we can eat it all year since frozen mango tastes just as good as fresh. If you have kiddos that need crossovers, this tastes great with a dollop of guac or a sliced avocado.

Ingredients

  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 diced jalapeño, optional
  • 2-3 cloves minced garlic
  • ½ teaspoon cumin
  • 1 teaspoon mineral salt
  • 3 cups cooked short grain brown rice
  • 1 can black beans, drained and rinsed
  • 1 cup diced mango (fresh or frozen)
  • Juice of 1 lime
  • ¼-½ minced cilantro leaves

Instructions

1

Heat one tablespoon of coconut oil over medium high heat. Add onion, red bell pepper, jalapeño (if using), garlic, salt and cumin. Sautee until soft and onions are translucent.

2

Turn heat to low, and fold in brown rice, black beans, and mango. Taste for seasoning. You may want more salt or cumin. When heated through, add lime juice and cilantro leaves. Enjoy!

July 29, 2020 By
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Grilled Corn with Mexican Butter

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Grilled Corn with Mexican Butter

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Side – Mexican
By Gina Zammarchi – Serves: 12

Who doesn't love sweet corn on the cobb when it's in season in the late summer?! This is my favorite way to eat corn. It is a crossover (XO) on Trim Healthy Mama unless you only use 1 teaspoon of butter, which makes it an E. This recipe makes a lot, so feel free to make less corn and save the butter in the fridge until next time.

Ingredients

  • 1 stick of room temperature butter
  • 1 ½ tsp. ancho chili powder
  • ½ tsp. dried oregano
  • ½ tsp. ground cumin
  • 2½ Tbsp. finely minced cilantro
  • 12 ears of corn, husked*
  • 3 Tbsp. of olive oil
  • Sea salt
  • Lime juice

Instructions

1

Mix butter with spices.

2

Brush corn with olive oil, sprinkle with salt, and grill on medium heat until brown and blistered. Brush with Mexican butter and sprinkle with salt and lime juice. Serve hot.

Notes

*If you don't need 12 ears of corn, just grill the number you like and receiver the leftover butter in the fridge for next time.

July 15, 2020 By
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Broccoli Cauliflower Salad

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Broccoli Cauliflower Salad

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By Gina Zammarchi – Serves: 6-8
Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Trying to get your kids to eat broccoli? Try serving it with some bacon! This salad makes a great summer side dish to bring to barbecues and picnics. It holds up well in the fridge, and tastes even better the next day. Depending on how much dressing you like, you may have some leftover. I keep it in the fridge because sometimes it can be a little dry leftover.

Ingredients

  • 1 head broccoli, chopped into bite sized pieces
  • 1 head cauliflower, chopped into bite sized pieces
  • 8 pieces of bacon
  • 1/2 red onion, minced
  • 1/2 cup red grapes, halved, optional
  • 1/2 cup toasted chopped walnuts
  • Dressing
  • 1 1/2 cups Greek yogurt
  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoon apple cider vinegar
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

1

Cook the bacon until crisp, then crumble.

2

Place broccoli, cauliflower, red onion, and grapes (if using) into a large bowl.

3

Whisk together the ingredients for the dressing. Taste for seasoning.

4

Pour the dressing over the salad and toss. You may have leftover dressing depending on how much you like. Be sure to save the leftover dressing in case the salad needs more later.

5

Top with crumbled bacon bits and chopped walnuts. Enjoy!

June 24, 2020 By
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