The Oscars and a Freestyle Mexican Dip

Photo 2015-02-22, 7 39 19 PM

Last year I went all out for the Oscars.  We ordered pizza.  I ate 2 slices and washed it down with some Barq’s Root Beer.  Then I proceeded to push out a 9 lb baby in our bathroom 5 hours later 😉  Glad I won’t be doing that again!  3 boys and done!

This year I decided to keep it simple.  Some freestyle Mexican inspired dip: refried black beans, minced beef, and some delicious guacamole.

There will be no more Oscars and pizza nights in our house since I’ve finally made the leap into being 100% gluten free.  I’ve been wanting to do it for years but I never tried hard enough because I was scared to let go of some much loved favourites: pain au chocolat, really good bread, and wood oven pizza (specifically Cremini Mushroom Pizza at Pizzeria Libretto if you’re a Torontonian. Yum!).  But as I continue on this health journey I couldn’t deny my body what it needed, and that’s a very clean diet.

Thankfully it’s not a very big leap from our current diet since our kitchen has been 100% gluten free for years.  We saved the gluten for the occasional pizza, wings, or restaurants.  I’m super excited to see the me I can be without gluten!

Alright, here’s what was on tonight’s menu:

Refried Black Beans

I’m not entirely sure this is the Mexican way, but it’s my way, and it’s delicious!

  • 2 cans black beans, rinsed
  • 1 red onion, diced
  • 4 cloves garlic, diced
  • 3 tbsp butter (or coconut oil)
  • 1/2 tsp cumin
  • 1/2 cup chicken stock
  • 1 1/2 tsp sea salt

Place onion, garlic, and butter in a large pan and cook over medium/low heat until translucent, about 10 minutes.

Add the black beans and mash with a potato masher.  Add the cumin, sea salt, and chicken stock, and mash once again.  Once they’re as mashed as they’re going to get – you’re done!

Mexican Minced Beef

  • 1 lb extra lean ground beef
  • 1 cup diced tomatoes (with liquid)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp chipotle pepper (more if you like spice)
  • sea salt and pepper to taste

Brown the beef and add the rest of the ingredients.  Cook over medium heat 5-10 minutes to boil off some of the tomato water.

Guacamole (this amazing version not pictured because I was also watching an overtired and crying baby while preparing dinner)

  • 1 clove garlic, minced
  • 1 small tomato, chopped
  • 1/4 small red onion, minced
  • juice of 1 lime
  • 3 avocados, mashed with a fork
  • 1/2 tsp sea salt
  • optional: 1 handful of cilantro, roughly chopped

Mash avocados with a fork and then add the rest of the ingredients.  If it doesn’t taste amazing, then there are 2 things you have to play with: the amount of sea salt and the amount of lime juice.  Play with these until this is the best guacamole you’ve ever tasted.

Other potential players:

  • tortilla chips (non-GMO)
  • diced tomatoes
  • organic old cheddar cheese
  • olives
  • hot sauce
  • jalapenos
  • whatever else you want to eat with your delicious freestyle Mexican dinner!

A shout out to Yuri for taking the beautiful photo while I wrestled the food to the table for our 3 little boys!

I put the dishes in individual serving bowls and let the kids assemble their dinner as they wished, which meant that Oscar ate a bowlful of guacamole and Luca ate 2 tortilla chips after filling his plate with them, declaring “I done!” and running away to play with a truck puzzle.  While they ate, I put Arlo out of his misery by giving him a bottle and then put him to bed.  And then I finally got to eat!  Dinner as usual in our house!

 

“Cheesy” Turmeric Broccoli

I think I’ve teased you all long enough with the pictures of this delicious sauce!  It reminds me a lot of the cheese and flour sauce that my mom used to make to get us to eat cauliflower.  But now, the sauce is made of cauliflower!

The nutritional yeast gives the sauce its cheesiness so make sure you have it on hand.  Don’t worry, it’s an inactive yeast so it won’t add to any candida issues.  Plus, it’s full of B vitamins to give you an energy and nutrient boost!

cheesy turmeric broccoli

Cheesy Turmeric Broccoli

  • 2 heads of broccoli – about 8 cups of florets

Cheese Sauce:

  • 1 head cauliflower, cut into medium sized pieces
  • 6 garlic cloves
  • 1 onion, chopped
  • 2 tbsp coconut oil
  • ¼ cup nutritional yeast
  • 1 cup chicken stock
  • ¼ tsp turmeric
  • 1 ½ tsp sea salt
  • ¼ tsp pepper

In a large soup pot, sauté the onion in coconut oil over medium heat. After 5 minutes, add the garlic and cook for a few more minutes.

Add the cauliflower and chicken stock to the pot and cover.  Cook over medium high heat until the cauliflower is tender.

Transfer the cauliflower mixture to a high speed blender and add the nutritional yeast, turmeric, salt, and pepper. Blend well.

Lastly, place the broccoli in a large pot with an inch of water in the bottom.  Steam the broccoli for 3-5 minutes or until desired tenderness is reached.  Drain broccoli and rinse with cold water to stop the cooking process. Drain the broccoli well, transfer to a bowl and top with cheese sauce.