Black Bean & Strawberry Salad

About 2 weeks ago I took a photography course because I wanted to learn the proper way to use my camera. I'm not one to read large manuals, online or paper versions. I will also have extra parts left over when trying to assemble something myself too, but that's another story. We've had our camera (a Nikon DX) for about 2 years now and I simply left it on Auto mode because I had no clue what the other buttons meant. Which was fine for what I was using it for at the time, but even just the simplest one on one tutorial made it a little easier to use. I say "we" because, well, it's actually my husband's camera that he received as a gift one year, and I kind of took it over. I love to take pictures and still love to actually print them out and put them in scrapbooks to look at. If anyone ever needs a picture of something in our family, I'm the go-to person. I also recently read that a new lens came out for my camera which would be better for taking food photography (the 50mm 1.8) and after waiting for it on backorder for several weeks, it finally came in. See how the back seems a little blurry and faded out? This lens allows you to focus on the object and gives that look in the back, pretty neat huh! I still have a long way to go, but progress takes time and patience so bear with me while I figure this whole photography thing out! :)


And now for the recipe...
I don't know what I was thinking, but while shopping at BJ's Wholesale (which is like a Costco or Sam's Club), I bought a case (yes, 12 cans) of black beans. I don't know why, I only needed 2 cans at the time, but figured I'd use them up eventually and have slowly been incorporating them into our meals. I haven't been eating as healthy as I should be, mainly because I was so busy for the last 2 weeks and didn't plan anything so I decided that I'd make a bowl of this salad to pick on. Not only was it healthy and filling, it was so flavorful with the combination of fresh lime mixed with the sweetness of the berries and agave syrup and woodsy flavor of the rosemary. 

Black Bean & Strawberry Salad
1 15oz. Can Black Beans, rinsed and drained
1 pt. Strawberries, washed, hulled and sliced
1 Scallion, chopped
1 Lime, juice only
1 tbsp. Fresh Rosemary, finely chopped
1 tbsp. Agave Syrup
3 tbsp. Canola Oil


Add all ingredients to a bowl and mix well. Refrigerate until ready to serve. Serves 4. 


Points+=5pts


Enjoy!

Eggnog Banana Muffin Tops

This time of year, when strolling through the supermarket isles, you will find that eggnog has already graced the shelves. I'm the only one in my house that likes eggnog and it has to be ice cold when I drink it. I love the creaminess of it, which is odd because I don't even drink milk by itself...but I digress. I usually buy myself a small container, have my one small glass (and by small I literally mean 4oz) and then I'm done until the next year. Craving gone. I was about to make some banana muffins when I decided to add some of the eggnog to the batter so it wouldn't go to waste.  I also tried to "lighten" it up a bit by using applesauce and agave syrup in place of oil and the extra sugar. It worked and they were super moist. Just put them in a resealable plastic freezer bag and pull out just what you need that morning. In 10 minutes, they're defrosted and you have the perfect breakfast on the go! 

Eggnog Banana Muffin Tops
3 c. All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1/4 c. Granulated Sugar
1/4 tsp. Cinnamon
4 Overripe Bananas
1 c. Eggnog
1/2 c. Applesauce
1 Egg
1/4 c. Agave Syrup
Canola Oil Cooking Spray


In a bowl, mix together the flour, baking soda, salt, sugar and cinnamon. Add bananas and eggnog to a blender and blend until smooth. In a separate bowl, whisk the egg and add the banana mixture, applesauce and agave syrup until well blended. Add the liquid ingredients to the dry ingredients and mix well. Spray a muffin top pan with cooking spray and fill 3/4 of the way with the batter. Bake in a 350 degree oven for 20-25 minutes or until the top springs back when touched. Makes 16 muffin tops. 


Points+=5


Enjoy!

Limoncello Strawberries with Fresh Basil

I love fresh strawberries and eat them year-round. So when I went to the market and purchased a fairly large container of them, I couldn't wait to dig in. Days went by and I had tucked them so far in back of my refrigerator that I completely forgot about them.  And if your home is like mine, if I personally do not clean and cut them up when I get them, no one else will take it upon themselves to do it and I wind up throwing it away. So before they went bad, I decided the only way they were all going to be eaten (and quickly) is if I made a dessert out of them; preferably one that wasn't too complicated.

I washed them, threw in some basil, lemon zest, Limoncello (that fabulous lemon liquor that  we purchased from the farm in Sorrento, Italy where we visited last month), and Blue Agave syrup. Blue Agave syrup is sweeter than sugar and has a thinner consistency than honey. I had never used it before and wanted to try it out to see if there was a difference. It was sweet but what I also learned that while it has pretty much the same nutritional value as sugar, it doesn't cause a spike in blood sugar like regular sugar does. The combination of all of the flavors was refreshing and needless to say, the entire container of strawberries disappeared!

Limoncello Strawberries with Fresh Basil
2 pts. Fresh Strawberries, stems removed and rinsed
Zest of 1 Lemon
1 1/2 Tbsp. Fresh Basil, chopped
2 Tbsp. Blue Agave Syrup
2 Tbsp. Limoncello


Remove stems and slice strawberries. Add the lemon zest, basil, agave syrup and Limoncello. Gently stir together until all of the strawberries are well coated. Chill. Serves 4.


Enjoy!