Black Bean Spaghetti +2

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Ingredients

  • 1/2 of of the box of Black Bean Spaghetti ( I like Explore Cuisine) 
  • 1 can of organic artichokes hearts in water 
  • 1 bag of string beans
  • 1/2 of a fresh lemon
  • 1 cup of low sodium organic chicken broth
  • 1/2 tsp of kosher salt
  • 1/4 tsp of ground pepper
  • 1 tbs of finely minced garlic 

Step 1

Prepare your BB-Spaghetti according to the package directions.

Step 2

In a small sauce pot heat your chicken broth till it starts to gently simmer. Once those little bubbles start multiplying add your garlic, and the juice from a freshly squeezed half of a lemon. Season your liquid with salt and pepper. Simmer for 10 minutes till all your other ingredients are ready.

Step 3

You have the option to steam your string beans in the microwave or drop them in boiling water for about 3 minutes (your choice). Once cooked set beans aside.

Step 4

Rise and drain the artichokes and set aside. Take out your cast iron skillet and turn up the flame to a medium-high heat. Once you see your first wisp of smoke spray your skillet with some organic spray oil.  Add all your artichokes to the skillet just to get a nice brown/char color to them. Hearing a good solid sizzle is a good sign. Cook for about 3-4 minutes.

Step 5

In a medium bowl add your spaghetti, cooked spring beans, artichokes and pour your simmering chicken broth over all your ingredients and give it a good old fashioned toss. Optional: Add salt and pepper to taste.

Step 6

Serve along side a any lean protein!

NJAPP Pro Tip: Sunday's are typically "Pasta" days in my home. When I am making my red sauce for my family. I make up this black bean spaghetti for myself this way I can still eat "Spaghetti" with the whole crew but in a healthier way. I even got my youngest goose to choose this pasta over the white bleached one (little victories). Plus topping that BB-Spaghetti with my homemade sauce tastes UNBELIEVABLE and filling. Which is a A++ for me. 

 

Cast Iron Skillet A+M+S

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1 bunch of asparagus

1 large shallot thinly sliced

1 medium container of sliced mushrooms

1 tbs of coconut oil

½ tsp of sea salt

¼ tsp of ground pepper

 

Step 1

Start off my melting your coconut oil in a cast iron skillet over a medium heat.

Step 2

Cut off the tough ends or peel the ends of asparagus and cut them into 1 inch pieces. (Set aside).

Step 3

Cook your shallots in the melted coconut olive oil over med-high heat, stirring constantly, for about 1-2 minutes.

Step 4

Reduce heat to medium. Add asparagus, mushrooms, salt and pepper. Cook, stirring constantly, for about 5 minutes.

Step 5

Season with salt and pepper.

Step 6

Serve on top of your egg whites or next to a lean protein.

Step 7

Eat Slow & Enjoy!

Ezekiel Bread +Savory

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1 slice of Ezekiel Bread

2 cooked egg whites 

+These ingredients if you are going to top off your egg white with some "good carbs". 

Step 1

Start with your bread toasted or un-toasted, either way use 1 slice of Ezekiel bread as your base.

Step 2

Cook your egg whites and place them on top of your bread.

Step 3

Add 1 cup of your Cast Iron Skillet A+M+S Saute to your egg whites.

Step 4

Eat slow and Enjoy!