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
- hot sauce
- 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!