Growing up in Texas, I was exposed to lots of Mexican food (or Tex-Mex), and it’s definitely one of my favorite types of food! I have some favorite places back home in ATX that I always go to when I’m there, like Matt’s El Rancho! (If you’re ever visiting, you have to try it!) I love going out to dinner and it makes me happy to share that experience with someone else, because it normally involves lots of conversation, connection, and laughter! However, eating out often can get expensive, and there is usually a lot of extra ingredients restaurants add to the food when cooking. (heavy oil use, sugar, etc).
This isn’t to say that eating out is "bad” or “unhealthy,” but notice and be aware of how often you find yourself going out to eat or grabbing a quick fast food meal. Notice, but don’t judge, and see if there is any room for improvement or if you feel like you want to make any changes to your eating habits.
I like the 90/10 rule, or even 80/20 when it comes to “eating healthy.” I know that about 90% of the time, I am cooking at home, and consuming nutrient-dense ingredients with little to no additives. 10% of the time, I feel happy about getting to enjoy some of my favorite foods that aren’t quite as “healthy,” and are more of an experience to enjoy. Having a health mindset about enjoying your favorite foods is crucial, and try not to let yourself feel guilty or ashamed when you make mindful choices to indulge or treat yourself!
Telling yourself you can’t eat something is just going to make you want more of that food you think you shouldn’t have, and often leads to negative self-talk and feelings after that food has been consumed. Feeling guilty after eating is not going to do any good, so remember every second of every day is a new opportunity to reset (:
Now let’s talk about this recipe!
Since I love eating Mexican food out, I wanted to share with you what I make at home when I’m craving some hearty guacamole, rice and beans, and lots of yummy veggies!
This recipe has plenty of room for variations, so feel free to mix it up! I will post below this exact recipe. I tried to add some “harder to eat” veggies, (broccoli and brussel sprouts), because they are easier to eat covered in guacamole (; The great thing about burrito bowls is that you can make enough for leftovers, and each time you cook the recipe you can try something new!
Let’s get cookin!
Prep/Cook Time
45-60 mins
Ingredients
Brown rice
Black beans
Broccoli
Brussel sprouts
Green onion
Orange pepper
Avocado
1 tomato
Garlic
Lettuce greens
Sea Salt
Pepper
Garlic powder
Red Chili Powder
Directions:
In a pot, add two cups water and bring to boil. When boiling, add 1 cup brown rice, turn to low heat, cover and simmer for 35-45 mins. (Until water is absorbed and rice is soft).
While rice is cooking, begin to prep your veggies. Chop 1/2 cup broccoli and 1/2 cup brussel sprouts (maybe even 3/4 cup each, and definitely a cup each if intending for leftovers).
Chop any additional veggies to garnish (I used 1/2 raw orange bell pepper).
Prepare guacamole: mash 1 avocado, season with salt, pepper, garlic powder, chili powder. Mix well. Add finely chopped 1 green onion, and half of a ripe tomato. Mix and set aside.
Heat a pan to medium heat and add a splash of water (or tsp. of olive oil). When heated, add broccoli and brussel sprouts. Season with sea salt and pepper, add a splash of water if veggies start to stick to pan. Cook for about 10 mins.
Heat up black beans.
On a plate or in a bowl, add a good handful of salad greens (lettuce, spinach, or spring mix).
Add about 1/2 cup or so of cooked brown rice and black beans.
Next, add your cooked veggies and pepper.
Lastly, top with guacamole.
Enjoy!
Let me know if you give the recipe a try or any fun modifications you made! (: