Angie Amy

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neighborhoodr-losangeles:

I can’t express how much I love this.

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This kid rules.

Mexican Rice

(serves 4)

Inspired by Native Foods Vegan Mexican Rice

Being part Mexican, (¼ Mexican, to be exact.  Yes.  This counts!) I love eating and making Mexican inspired dishes.  Sometimes, Mexican food is not the healthiest option, but this recipe utilizes nutrient-rich and fiber-filled brown rice with little oil and lots of veggies!  The amount of spicy can be altered to your taste buds.

1 tbls olive oil

1 small brown onion (chopped fine)

1 clove of garlic (minced or grated)

1 small poblano chili (chopped fine)

1 bell pepper of choice (I like red) (chop this one finely too)

½ cup water

¼ cup short or long grain brown rice

1 can of diced tomatoes*

1 tsp chili powder

1 tsp cumin

¼ cup pepitas (optional)

Salt and pepper

Procedure:

Preheat oil in a medium or large sauce pan.  Once the oil is hot, add the onion and salt and pepper.  Cook the onion until it turns translucent (about three to five minutes).  Once the onion is tender, add the garlic, cumin and chili powder.  Let cook some more, for about two minutes or so.

Add the rice and let it get toasty and well coated with the oil and spices.  Once the rice is toasted, add the can of tomatoes and water. 

Bring the rice up to a boil on high, then lower the heat to let the rice simmer.  Cover and let cook for about 45 minutes.  Remove the lid and let cook for five more minutes, or until their is no more liquid. 

Fluff with a fork, and stir well.  Add the pepitas if desired.  Serve with some beans and tortillas for a yummy taco night!

*diced tomatoes with chilies can be used to bump up the spice level 

Elvis Style Oatmeal

(Serves one)

Yes.  Call me old fashioned.  But I can still strongly say that Elvis and oatmeal are two of my favorite things in life.  Bananas and peanut butter mashed together transcends this power breakfast to a whole other level.

Ingredients:

1/3 cup oats (rolled)

1 small banana (mashed)

1 tbsp chia seeds*

1 tsp cinnamon

1 tbsp peanut butter (all natural; only ingredients being peanuts or peanuts and salt)

1 tbsp cacao nibs* (optional)

Procedure:

In a small saucepan, place the oats, banana, chia seeds, and cinnamon in a small saucepan with one cup of water.  Place over medium-low heat and stir well to combine ingredients. 

Once the oatmeal thickens (after three minutes or so), add the cacao nibs and peanut butter and stir until the peanut butter melts and is well combined with the other ingredients.

Cook for about two more minutes until the mixture becomes thick and resembles a bowl of your grandma’s famous oatmeal.  Serve hot and enjoy!

*The chia seeds and cacao nibs can be found in the bulk section of most natural grocery stores 

sfmoma:

Artist Will Rogan has an amazing perspective on art and life. In this video he talks about finding large, meaningful moments in small, ordinary things. Happy Friday!

Yes.  This is artsy and fartsy.  But I love it so!