Contributed By Samantha Zeigler, Author of Running and Cupcakes
Yesterday was the official kick off of the Elf 4 Health Challenge. Elf 4 Health is an amazing 6 week challenge designed to keep people healthy and motivated throughout the holiday season. Each person is assigned a random partner to keep in contact with every 2 weeks – plus there are daily challenges! Yesterday’s challenge was to go meatless, which I did all day long, and so did my partner Helen from Hevil’s Special Delights.
Breakfast was oatmeal with Peanut Butter & Co Cinnamon Raisin PB, dried cranberries, and banana; lunch was quinoa with garlic sautéed tomatoes and a wrap spread with hummus and filled with spring greens; dinner was homemade Spanish rice and beans. And I am going to share that recipe with you now! I also had an apple and some almonds for my morning and afternoon snacks.
Spanish Rice & Beans
1 cup rice (your choice – I used organic jasmati)
2 cups water
1/2 yellow pepper & 1/2 red pepper, chopped
4 stalks celery, chopped
1 medium shallot, diced
25 grape tomatoes, halved
1 can red kidney beans, drained and rinsed
2 cloves garlic, minced
Cumin, sea salt, black pepper, crushed red pepper, cumin – all to taste
Cook rice according to package directions. Season with the listed seasonings to your taste (I didn’t measure anything…).
While the rice is cooking, sauté the peppers, celery, shallot, and garlic in about a tablespoon of olive oil. When the veggies are almost to your desired doneness, season more (if desired) and add in tomatoes.
Once the rice is done, add to the pan with the veggies and also add in the beans. Heat until all ingredients are hot.
Makes about 6 servings.
There you have it – a simple, protein and veggie filled, #Meatlessmonday dinner for you!