Mexican beans
Eat Plentiful #44
Hi team,
Sorry for the radio silence, I got swamped by work and not I’m not implying money is my sole driver but I’ve had to prioritise what brings the cash in. One day it might be this newsletter…but not quite yet!
A few things happened these past weeks: I ran my first trail race which I absolutely loved. 21km long and 1250m of positive elevation in the mud, it felt like being back in the Army again, I loved every single minute of it, almost…
I also organised our annual Awards Ceremony for over 600 people, I’ve been working full time on it these past months (raising sponsorship money, coordinating providers and executing the plan), it’s been a hell of a job and I’m happy to see the back of it. It was last Monday night and it took me a good week to recover.
My way of dealing with intense periods in my life is to rest, sleep and eat. And oh my…I’ve felt like a ravenous teenager these past weeks, I’ve been hungry, hungry and hungry. So instead of following my usual routine of fasting daily until 11ish…I’ve been eating when I want and listening to my hungry self.
I grew up being taught, eat breakfast like a king, lunch like a prince and dinner like a beggar, and followed that rule for years. I started fasting a few years back, and have really felt the difference in energy and focus in the mornings. When the occasion for a good breakfast arises, I don’t hold back, be it on holidays or when friends are visiting. However I love going back to that routine of not having my first meal before 11am. Luckily we also eat dinner early most nights so by 11am, I have already fasted for 16 hours. I love that feeling of being hungry, everything tastes better and it makes you want to feed yourself with the good stuff. While intermittent fasting may not be suitable for everyone, it's been a game changer for me.
But as I said, these past weeks, my body has been in complete recovery mode so I’ve listened to it, and eaten when I’ve felt like it.
Mexican beans
I woke up Thursday morning hungry like a horse and wanting something savoury but not bland…so I made these Mexican beans. I always have one type of bean or another in the pantry so it wasn’t a hard one to make.
This took under 10 mins to make and tasted delicious. You could have it for breakfast , lunch or dinner, add a tortilla to it or even tortilla chips, if you want that extra crunch.
For two
Cooking time: 10mins
Ingredients
1/2 onion finely sliced
1 can of pinto peans or kidney beans, with its liquid
1 handful of coriander
100gr goats cheese or feta, crumbled
1 avocado, sliced lengthways
2 eggs
1 lime
1/2 tsp of paprika
jalapeños for good measure
Instructions
Heat oil in a frying pan, add the onion and cook until soft.
Add the beans and their liquid, salt, pepper and paprika.
Once heated up nicely, create
2 gaps in the pan and crack an egg in each one.
Cook until egg whites are opaque.
Take off the hear, serve directly in the pan topped with avocado, coriander and a squeeze of lime. I like a bit of heat, so I added some jalapeños.
If you want to make it a little naughtier, add some tacos for some extra crunch.
Keeping it short and sweet this week, so off you go enjoy that Easter weekend.
Until next time x
A