Energy in, energy out. The food we eat is fuel for our bodies, and calories are just a way to measure that energy. It is important to make sure we’re using the right fuel (not overly process and mostly plants) but also the right amount. If we tack on too much stored energy, it builds up and can cause health problems.
My family has been making this for years…I think Megan got it first from a friend at Xavier and then we also used to make it on service trips because it’s really cheap and so simple!
1 can vegetable broth
1 can corn (drained)
1 can black beans (don’t drain)
1 jar salsa (mild to spicy, depending on your taste)
Bring the broth to a boil, and then add the rest! Serve with tortilla chips, cheese, sour cream, or whatever else your heart desires!
On Sunday, I decided to make a Moroccan Stew in my crockpot. It was super easy & the house smelled great all day! Tonight, I cooked up a few greens & topped them with the reheated stew — quick, tasty, healthy dinner! I’m excited to use the stew throughout the week. I could serve it with grilled vegetables, top it with a fried egg, mix it in with rice , or just have it as a quick side.
My take on one of my favorite Indian dishes, Aloo Gobi. I cooked up Potatoes and Cauliflower with spices, diced tomatoes, onions & peas. It was super filling & very flavorful!