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
  • Time: 45-60 mins
  • 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:

Directions:

  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. 

Santé!

xoxo,

Megan

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BBQ chicken portobello pizzas

BBQ chicken portobello pizzas

“If you are stranded on a desert island, what three foods would you want with you”?

This is a hard question for me. The “practical nutritionist” area of my brain wants to think of three foods that could provide me with enough balance to nourish my body and help me withstand a potential lengthy and tumultuous time on said island. The “playful foodie” area of the brain just wants to name my all-time favorite foods: sushi, tacos, and PIZZA! Today, the playful foodie wins.

While I strongly protest against deprivation diets and encourage moderation to all foods/food groups….we all know, eating pizza everyday is not going to lead to a rocking beach body. With that being said, I think that you can still have your cake and eat it too….but, maybe that cake is not really a cake, it just looks like a cake, and it doesn’t taste like cake….but it’s still really freaking good.

This is my “pizza that’s not really pizza, but still really delicious and actually quite nutritious” recipe.

BBQ chicken Portobello pizzas

  • Servings: 2-3
  • Time: 45 mins
  • Difficulty: moderate
  • Print
  • 4-6 Portobello mushrooms (Likely 1-2 per person), washed and stems removed
  • 1 pound chicken breasts, cooked and diced or shredded
  • 1/2 cup BBQ sauce
  • 1 cup fresh pineapple, cut into chunks
  • 4-5 oz goat cheese, crumbled
  • 1/2 red onion, caramelized
  • 1/8 cup cilantro, roughly chopped
  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Place the Portobellos on a parchment paper lined baking sheet, gill side up
  3. In a bowl, mix the chicken, BBQ sauce, and red onion
  4. Fill the Portobellos with the chicken mixture
  5. Top pizzas with pineapple and goat cheese
  6. Bake for 10-15 minutes or until mushrooms are soft
  7. Remove from oven and garnish with chopped cilantro
  8. Serve immediately 

Santé!

xoxo,

Megan