Blueberry shake. Talk about antioxidants.
Arbonne's fruit bar
Plain Chocolate shake
2 Coco banana fit chew
By doing a little research, cause that's my thing now, I've come to find that Peruvian beans are very popular in Mexico! But refried beans are not the healthiest way to eat them, so I found a way to cook them with a very little prep time and no lard. Thanks to my mom, I know make them in the slow cooker. Peruvianizing the beans for dinner takes about 5 minutes. And they always taste better the day after. For this dinner I also made brown rice and cilantro chicken, but with carne. Hearty meal.
1/2 pound of Peruano beans (also known as canary or mayocoba beans)
3 cups of water
2 Tbsp of olive oil
1 large shallot, chopped
2 Tbsp of minced garlic
2 Tbsp of aji amarillo
S& P al gusto
Paso a paso
1) Soak beans for a few minutes and rinse them. Throw water away! Leyend has it, the bean water make you gassy, so let's not take that risk.
2) Put beans with water in slow cooker on low and let them sweat all day (or all night if you're having beans for breakfast.)
3) When beans are done, make the adrezo. In a skillet heat up the olive oil and add the shallots, then add garlic and ají amarillo and let them cook for about 5 minutes until shallots are soft.
4) Add adrezo to slow cooker and keep on warm.
5) Eat beans by themselves or serve with whatever you'd like. Mexican or Peruvian food, apparently.
Tea for dessert!