Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!
Can you feel that Summer is here? I sure can. With the temperatures rising, the last thing I want to do is eat hot food. Even worse, I definitely don’t want to turn on my stove! These fresh burritos are full of vegetables and will cool you down. They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.
You’ll need 4 flour tortillas. I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love. My favorite canned beans are Goya (especially the Rancheros) and Rosarita. You can eat these directly from the can, or you can heat them in the microwave for 1 minute. If you’re going for homemade check out my Refried Black Beans recipe!
Feeling stressed? Unwind with this meditation playlist! It has everything from sessions that are 5 minutes to guided exercises.
This Summer I’ve had the pleasure of spending weekends surrounded by green grass, vegetables and silence Upstate in our garden. Working in a fast paced stressful industry, living in NYC where you are never alone, making sure my 6 babies are taken care of (Husband + Cats) and wondering if my student loan debt will ever disappear leaves me stressed and feeling anxious during the week. Sure, these stress issues are all things I chose for my life, but that still doesn’t mean I don’t contemplate or worry about them from time to time (I never complain about the cats though).
Last year I started meditating, first by myself, then trying some classes, and then settling by myself again, to see if learning correct breathing exercises and focused relaxation could help me. Turns out, meditation works great and I saw immediate results in calmness after just trying a few times. Meditation is a life long process, it’s not as easy as it looks. Focusing your mind on peace and tranquility is hard work, and something I still struggle with when meditating, but practice makes one stronger.
Hope you all had a great weekend everyone! We spent the weekend up on the land, camping over night. On Friday we ventured to the local County Fair where I ate my yearly funnel cake and kissed all the goats I could find. On Saturday we woke up on the land to cows moo’ing at a nearby field and sunshine. With the garden all built now (did you see my reveal last week?) we’re in full harvest mode, picking pounds and pounds of vegetables each week to travel back with to NYC.
So what’s growing? Lots of everything. We still have some of our spring veggies (kale, collards, cauliflower, etc). Our sugar snap peas are finally winding down, but still picking a pound every week. Then we have the beginning of the Summer veggies. We picked our first tomatoes and peppers this week, with hope that the corn will be ready next week. The weather Upstate is very different than growing in NYC due it’s colder temperatures so it feels weird to just only beginning to pick tomatoes. With that said, the weather is great because it can grow “colder” veggies in the Summer. For example, we picked Brussels Sprouts this weekend – in August! Awesome! Bonus awesome because this is the first time successfully growing Brussels Sprouts. Garden high 5s. I’m so excited to eat them.
We picked: Kale, Cauliflower, Cabbage, Cucumbers, Carrots, Green Peppers, Jalapeno Peppers, Green Beans, Sugar Snap Peas, Tomatillos, Tomatoes, Onions, Potatoes and Brussels Sprouts. Whew.
So let’s dive in….!
This Summer has been all about potatoes! We dug up our first plant a few weeks ago, digging up a additional plant every weekend. When it’s time to dig up the potatoes it’s like Christmas morning – pure excitement! Matthew and I gather around the potato plant, digging it up with a shovel and our hands calling out each potato we spot. It’s one of my favorite garden activities! We planted Gold and Red potatoes. The Red potatoes came from “potatoes gone bad” in our cabinet in the Spring. The Red potatoes were a bit of a happy experiment!
The big reveal of our vegetable garden for our Upstate Adventure!
Can I get a drum roll please? After months of hard work, the garden is ready to be revealed in all it’s corn growing, pumpkin pollinating, tomato loving glory! I’ve teamed up with Lowe’s to raise the curtains on the garden and reveal it!
Are you ready?
In our Upstate adventure, building the garden was first on the list. Can you believe this was where we started a few months ago?
Fluffy, SPRINKLE BIRTHDAY CAKE Muffins that taste just like birthday cake! This is a easy rainbow muffins recipe that is pretty and perfect for happy birthday parties and desserts! Kids LOVE these FUN muffins!
These Birthday Cake Muffins are super fluffy, just like a birthday cake – and they taste just like it too! I include sprinkles inside the batter and then add additional sprinkles on top once in the muffin pan to give them a bright rainbow color all over!
These would be perfect for a Birthday Celebration, but they would also be great for just adding some cheer to a breakfast or bringing a snack gift to leave in the kitchen at work.
Crustless Quiche with Broccoli and Cheese is a easy dinner recipe your family is going to love. Instead of the traditional pie crust, you use kale to line the bottom of the casserole dish. Sprinkled mozzarella cheese on top makes it extremely cheesy! It’s the perfect way to sneak in veggies!
“This is one of the best meals you ever made” said my husband Matthew eating this quiche while eyeing up the last piece in the casserole dish. I thought I’d post this first because if my meat loving husband can fall in love with this Broccoli Quiche made on top of kale leaves, then I think that’s the only review I need!
This quiche is filled with broccoli and kale. The broccoli is the main contents of the quiche while the kale acts as the pie crust. I was really craving a quiche but I didn’t have any pie crust and I wasn’t in the mood to make a homemade one so the sudden idea of using kale leaves to lie in the bottom of the casserole dish as a crust popped into my mind. I have to say this might be one of my most genius kitchen ideas to date because it worked beautifully.
Crustless Quiche Recipe
The kale turns a bit crusty while holding in all the contents of the quiche. I was worried that the wet ingredients would fall through the kale leaves but this quiche is not wet or soggy at all. The eggs bake perfectly. The cheese melts perfectly. When cutting it into slices it all holds together perfectly just like if you used a pie crust, but you didn’t and you saved yourself some calories.
Do you forget what vegetables you have in the refrigerator? With this simple photo project you’ll never let your produce go bad again!
One of the worst things is seeing food go to waste. Do you sometimes buy beautiful greens at the grocery store, use them for 2 days, and then somehow they get stuffed into the crisper drawer in the fridge to be forgotten about until you notice a funky smell? It happens. And it’s terrible.
Even worse is when you grow those vegetables and they go bad. All that hard work that went into planting the seeds, transplanting the plants, watering them for months, sprinkling powder in mid Summer under the hot spot because those damn caterpillars really need to get away from your broccoli plants. All for nothing. Because you forgot you had that beautiful head of broccoli and now it’s bad. That is a case of garden guilt that you will never forget. Truthful note, I have wasted a few vegetables and have then sat down on my kitchen floor and cried about it. It gets rough.
This tip is easy. You can go the simple route and keep a piece of paper on the fridge with all the vegetables that you need to eat written on it. Or you can make it a little more pretty then that – that’s where I introduce you to this photo project.
FUJIFILM instax® camera and film