Black Bean noodles with spicy yogurt sauce

Black Bean Noodles, Corn Salad, and a Creamy Chipotle Roasted Red Pepper Sauce

Recently, a client brought packages of black bean and soybean noodles for me to try. I had never heard of bean noodles, nor did I know what to do with them. However, after reading the nutrition facts and discovering they had a whopping 23 grams of protein and 11 grams of fiber per serving, I knew I had to come up with a recipe for them. This sauce recipe was designed to compliment the black bean flavor while also providing rich nutrients and some extra protein and calcium. Hope you enjoy it as much as I did!

Black Bean Noodles, Corn Salad, and a Creamy Chipotle Roasted Red Pepper Sauce

  • Servings: 4-6
  • Difficulty: moderate
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Corn Salsa

  • 1 cup frozen or fresh hello corn
  • 1/2 cup grape tomatoes, cut in half
  • 1/2 of a small red onion, diced
  • 1/8 cup of cilantro, roughly chopped
  • 1/2 lime, juiced

Creamy Chipotle Roasted Pepper Sauce

  • 3 chipotle peppers in adobo sauce
  • 1 red bell pepper
  • 1 poblano pepper
  • 1 clove garlic
  • 1/3 cup plain Greek yogurt
  • 1 Tbsp olive oil
  • 1 tsp white vinegar
  • 1 tsp honey
  • 1/2 lime, juiced
  • 1/4 tsp salt
  • 1/4 tsp pepper

Other ingredients:


  1. Mix all of the corn salsa ingredients together. Cover and store in fridge until ready to serve.
  2. Preheat oven to 400 degrees. Line baking sheet with foil. Lay the bell pepper, poblano pepper, and garlic clove on their sides. Place the tray into the oven and roast for 20 minutes. Using tongs, flip the peppers and garlic and roast for another 20 minutes. Remove from oven and let cool. Once cool, remove the stems and seeds from the peppers.
  3. In a blender, combine all sauce ingredients and blend until smooth.
  4. Cook the black bean noodles as the package instructs.
  5. In a separate sauce pan, gently heat the sauce until warm but not boiling.
  6. Plate the pasta, add sauce, and top with corn salsa. Garnish with avocado. Recommend serving with carne asada. 




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beet and avocado smoothie

Avocado and Beet Smoothie

Everyone seems to be drinking smoothies, juices, and protein shakes these days….and, I have to admit, I’m one of them. I can’t seem to resist a trendy green drink containing an entire vegetable garden or smoothies that remind me of relaxing on a sandy beach in a tropical paradise. Although we are often taught to chew our vegetables rather than to drink them, I’m sure that we could all use a few extra antioxidants in our diet.

When people ask me the secret to a healthy diet, I always say one word: VARIETY. We need all different types of foods to support our bodies really awesome abilities. So mix it up, be creative, and think outside the box. Use food in new ways. Be adventurous and never stop experimenting.

This juice is one way that I mixed it up. I decided to make a juice based on a color rather than a specific flavor or ingredient. It is simple, yet it combines some powerful whole foods. Try it out, create a variation, or let it inspire you to come up with an entirely new idea.

beet smoothie ingredients

Wash, rinse, and assemble your ingredients.

Beheaded beet

Start by preheating the oven to 400 degrees F.


Cut the beet greens from the root bulb. Wrap the beet in tinfoil and bake for 50-60 minutes.


Add all ingredients into a blender and pulse until smooth. I love to use my Nutri Ninja to make smoothies and juices because everything gets pureed perfectly.


Serve in a cute little glass or mason jar and enjoy the taste of a wonderful and nourishing beverage.

DSC02262 DSC02264 beet smoothie

Avocado and Beet Smoothie

  • Servings: 1
  • Difficulty: easy
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  • 1 beet
  • 1/2 cup frozen blueberries
  • 1/4 avocado
  • 1 Tbsp raw honey
  • Juice of 1 lime


  1. Pre-heat oven to 400 degrees F. Remove beet stems from root bulb and bake bulb for 50-60 minutes.
  2. Let beet cool, then peel the skin and discard. Save 1/2 of beet for another smoothie or recipe.
  3. Add 1/2 beet, avocado, blueberries, honey, and lime juice to a blender. Add 2-3 ice cubes and 1/8-1/4 cup water.
  4. Then blend away!