Black bean salad

black bean and avacado salad
Black bean salad: recipe
(Chop everything to about the size of the beans)

2 lbs black beans cooked or use 2 15 oz cans –well-rinsed
2 lbs Trader Joe’s frozen roasted corn thawed and drained
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2-3 jalapeno peppers, diced
1 red Bell pepper, cleaned, diced
1 small jar of pimentos, drained
3 tomatoes, diced
1 bunch fresh cilantro, chopped
1 large avocado
Salt and cracked black pepper to taste

Toss everything but the avocado with the dressing and refrigerate for a couple of hours.
Then peel, dice and add the avocado just before serving

Dressing: –There’s no oil so it doesn’t stick very well, but it tastes good.
–Don’t overdo the cumin or the dressing tastes bitter.

3 Tbs fresh lime juice
2 Tbs fresh orange juice
3 tsp lime zest
1/2 tsp ground cumin
Salt and cracked black pepper to taste

(I’m not sure where I got the recipe so no credit is given.)
Photo from 123rf

Diet and Exercise

Diet and exercise.

I haven’t added anything for a while because I keep forgetting.

This isn’t a recipe, it just a note to myself.

A dude I know well was at least 70lb too heavy right up until his gallbladder got infected and they had to rush him to the hospital for emergency surgery.

The doctor told him that his problem was a direct result of being overweight, and we all know that there’s nothing like a near death experience to get you to change your evil ways. Well, he changed his eating habits for maybe a year. Unfortunately, he didn’t change his lifestyle, he just bitched about not being able to eat whatever he wanted, whenever he wanted.

The last time I saw him he’d slipped back into old habits and was a little on the rotund side. –Okay, he let himself get fat again.

I have a 2cm gallstone that, surprisingly, doesn’t bother me. However, the thought of more surgery, the hospital stay and never being able to eat spicy foods again does.

So I’m starting my diet. I know I’ll fail, but if I make an effort I can probably change enough bad habits to make some progress. –I gave up beer, so there’s hope.

This was my lunch:
Avocado, tomato, and pickled red onions on toasted sourdough bread. -With just a pinch of salt and no butter or mayo. The avocado provides the fat.
picture of an avocado tomato sandwich

In addition to lunch, I allowed myself a big bowl of oatmeal for breakfast, an apple for a snack and one slice of pizza and a small yogurt for supper.
–Jesus. It’s no wonder all those people working in health food stores look undernourished.

But, given that my feet, back, knees and hip all hurt, I’m forcing myself to give this diet a chance. I’m even using my treadmill, not very long at a time, but I manage to stay on it a little longer every week.

I’m even exercising, but I blew out my shoulder a few centuries back and it’s recently started acting up again. So to avoid stressing it, I use one of those stretchy jump rope looking things instead of lifting weights. (If nothing else that blue stretchy thing is light enough that doesn’t hurt when -not if- I accidentally drop it on my foot.)

Once I’m down half a person I’ll start allowing myself to eat what I’ve been wanting, just smaller portions.

I’m 6’4″ and 285lb and my current goal is to be able to see my toes without leaning forward. –We’ll see.

And maybe even get back to writing recipes.

Banana Bread vs My Diet, Hint -the Diet Loses

The other night I couldn’t sleep because of the neuropathy in my feet and legs. -Tingling, burning, twitching- As I was pacing the floor waiting for the meds to kick in, I spotted some ripe bananas.
I’ve been on a diet, so we all know where this is going.

At half past midnight I started putting together the first pan of banana nut bread I’d made in years.
Banana bread

Here’s the basic recipe:
1 1/2 cup granulated sugar
1 1/2 cup flour
1/2 Tsp baking soda
1/4 Tsp baking powder
2 large eggs -lightly beaten
3 very ripe bananas -large
1/2 cup chopped pecans
1/2 cup room temperature butter -one stick
1 Tsp vanilla

Cream together sugar, butter, and eggs. Sift the dry ingredients and add to the sugar mixture then add mashed bananas, chopped nuts, and vanilla. Pour into a greased loaf pan.

Bake at 350F for 45 to 60 minutes. Check on the bread after 30 minutes, it’s done when a toothpick inserted in the middle comes out clean.

Let it rest in the pan for about fifteen minutes then, turn it out on a wire rack and cover it with a dish towel to finish cooling.

–Finish cooling? We’re talking fresh hot banana bread. Cut it, cover it with butter and eat it.