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  • Eat Your Way Through A Healthy Day, Part II: Lunch

    By Nick on Wednesday, March 04, 2015

    HomeBeccanomics_3.jpg -

    ​On Monday, we introduced home cook, blog aficionado and culinary writer Becca Boyd, who maintains a mouth-watering recipe site entitled Homebeccanomics. Over the course of the next several days, we will continue our journey through a day of healthy eating, courtesy of Becca’s creative cooking mind. If you enjoyed her warm and tasty Chocolate Banana Protein Muffins, wait until you try her Black Bean Soup with Bacon and Cilantro!

    By eating your way through Becca’s recipes, you will fulfill her goal—and ours!—of pursuing a healthy lifestyle. Our shoes promote positive foot, leg and back health, and Becca’s recipes fill you up with tasty goodness; a win-win combo.

    Go ahead, grab a soup pot and a spatula—you have some cooking to do!

     

    • Eat Your Way Through A Healthy Day, Part II: Lunch -

      ​BLACK BEAN SOUP WITH BACON AND CILANTRO

      From Becca: Next up—lunch! I eat a lot of soup in the cooler months, as I find it’s the best (low calorie) way to fill me up and warm me up. Carve out an hour on Sunday afternoon and you’ll have lunch for the week, saving you time and money.
      Serves 4-6
       
      Ingredients:
       
      5 slices Bacon
      2 medium onions, diced
      4 garlic cloves, chopped
      1 1/2 tsp. dried thyme
      3 (15 oz) cans black beans, drained, 1 c. liquid reserved*
      1 3/4 c. chicken broth
      1 (28 oz can) whole, peeled tomatoes, chopped, in juice*
      1 tsp. ground cumin
      1/2 tsp. chili powder
      Big pinch cayenne pepper
      To Serve
      1/4 c. nonfat Greek plain yogurt
      1/3 c. fresh cilantro, roughly chopped
       
      *When you open the can of beans, hold the top on to keep the beans in the can and let the liquid pour out into a glass measuring cup. I got about 1/2 c. liquid from 1 can of beans.
      *You can use diced tomatoes here as well. I had whole, so I dumped the contents of the can into a mixing bowl and, using my hands, broke up the tomatoes into smaller pieces.
       
      Directions:
       

      Saute bacon in dutch oven or large soup pot over medium high until cooked. Transfer bacon to paper towels to drain. Remove most of the fat from the pan, leaving about 1 tbsp.

      Add onion, garlic and thyme and saute until onions are softened and lightly golden, 5-8 minutes. 3. Add beans, bean liquid, chicken broth, tomatoes (in juice), and spices. Place lid on pot and set heat to high.

      Bring liquid to boil and then take the lid off and reduce heat to low. Simmer 20 minutes to thicken and combine flavors.

      Transfer mixture to blender or food processor (or use immersion blender) to puree soup until smooth. Return soup to pot and heat over low heat.

      Chop cooled bacon and garnish sprinkle over servings of soup, along with a scoop of yogurt and freshly chopped cilantro.

      Stay tuned for Becca’s next two recipes: Cocoa Almond No-Bake Healthy Cookies and Pears with Blue Cheese and Honey. 

      [Photo Credits, All: Rebecca Boyd]

       

       

       

       

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