Beans, beans! The magical fruit–the more you eat the more you…
Uh, let me try again.
Beans, beans! They’re good for your heart–the more you eat the more you…
Well, you get the idea.
When I visited Honduras in 2010, we ate refried pinto beans at every single meal. I love beans, but after 21 meals of refried beans on hotdog buns (breakfast), refried beans with tortillas (lunch), and refried beans with rice (supper), even black beans would have been a welcome treat!
At the end of the week, they took us out for a special meal.
I must say, though, that my nails were extremely smooth and shiny by the end of that week. Maybe beans truly are magical.
Chunky Black Bean Dip
1 (15 oz.) can black beans, drained
1/4 cup pre-made salsa
chopped green pepper (optional)
Combine all ingredients in a food processor or blender and pulse until the mixture becomes the desired consistency
I have a huge respect for true vegans–not because they go without meat, cheese, and milk–because they go without honey, yogurt, and eggs. Those three things are the breaking point for me, and I am going to use two of them in today’s recipe.
These coconut macaroons from Elana’s Pantry, are sweet, simple, and superb! The best part? You can serve them at your next party, and your friends will never guess that they are healthy, all natural, gluten-free, clean, and ridiculously easy.
2 egg whites
1/4 cup honey
1/4 teaspoon salt
2 1/2 cups coconut flakes
Separate egg whites and whisk them briefly with a fork.
Add honey and continue whisking until the eggs and honey are well combined.
Whisk in salt.
Stir in coconut flakes and make sure that all flakes are well-coated with the honey-egg mixture.
Refrigerate at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Using a small scoop (1 tablespoon), portion out your macaroons. Be sure to press the coconut mixture into the scoop so that each macaroon will stay together while baking.
Place macaroons onto parchment paper-lined baking sheet.
Bake for 10-12 minutes. Macaroons should be lightly browned.