YOU GUYS!!! I think I will finally get my way on football Saturdays from here on out. Mark is always wanting to record the game and watch later…which often results in never or after we’ve found out the score. And because the score is always a lot to a little with Illinois on the losing end of that trend, we will typically watch absent-mindedly at a time that is convenient to us. Is he not a fair weather fan?!
NO LONGER! We were BLOWING UP with texts and what not as Illinois BEAT #6 Wisconsin yesterday. We haven’t beat a ranked team since 2007 (when I was a student!). Anyway, our season and long-standing woes may be looking up and so, I’m committing to Saturdays in front of Illini football.
So, yeah, that was amazing. Less amazing because we knew going into the game not only what the outcome was as well as the score, but whatever. We were doing other things like getting personal bests on the Peloton (woop!) and playing in the 60+ degree weather. It was probably the last warm, dry day we’ll get for 6 months, so it was time well-spent, no doubt.
Gosh, typing that out makes me incredibly sad. I’ve escaped the seasonal blues the past few years, but this year it seems to be sneaking up on me pretty badly. Sunshine makes me a much happier person, no doubt. I’m actually looking forward to the time change in a few weeks. Getting up in the morning is a serious effort – I want to hibernate for hours more.
On a positive note, the lighter fare that comes with warmer temperatures has not exited for the season just yet. My co-worker was munching on this Black Bean and Corn Salad – or something very similar – a few weeks ago and I had to make it. I’ve actively been looking for more ways to use beans in our diet, and this was the perfect side dish for the week and item to quickly and easily pack for lunches at work.
Packed with color (vitamins and minerals!), fiber, FLAVOR, and staying power, this salad quickly comes together and keeps in the fridge for several days. The citrus helps keep the avocado from turning brown and you can get creative with it – serve with chips, on top of nachos, as a salsa on tacos – or straight up with a spoon, of course.
- 2 limes, zested and juiced
- 2 Tbsp olive oil
- 2 tsp honey
- ¼ tsp salt
- 1 (15 oz) can corn kernels, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 red bell pepper, diced small
- 1 yellow or orange bell pepper, diced small
- ½ red onion, diced small
- 1 jalapeño, minced
- 1 large avocado, pit removed and diced
- ½ cup minced fresh cilantro
- In a small bowl, whisk together the zested and juiced limes, olive oil, honey, and salt; set aside.
- In a large bowl, combine all remaining remaining ingredients, drizzle with the lime mixture and gently toss to distribute flavors. Allow flavors to blend for 15 minutes before serving. Refrigerte leftovers. Best served day or preparation but will keep for 3-4 days covered in the fridge.
Weekly Menu: October 20th – 24th
- Sunday: Chicken Tikka Masala (Aldi style – from a jar) served with added veggies and naan
- Monday: soy chicken patties with oven fries
- Tuesday: Sweet potatoes stuffed with BBQ rotisserie and avocado
- Wednesday: Eggplant parmesan (recipe developed as I go) with spaghetti and green beans
- Thursday: pesto shrimp pizzas with brussels sprouts
Be well,
from Prevention RD https://preventionrd.com/2019/10/black-bean-and-corn-salad-weekly-menu/
via Heart Based Marketing
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