My Grandma told my Grandpa when she is at 6th grade that she was going to marry him. Today they’ve been wedded for almost 60 years. How amazing is that?
I’m going to them in New Mexico right now. The tumbleweeds are just as common as the Walmarts right here. Definitely not tropical.
I have been laughing non-stop since I got here though. For example, my 76 12 months old Grandma does Zumba. I witnessed it today. Certainly was a sight.
Whatever she is doing though, it functions. She woke up at 7am, did Zumba, and produced me authentic Spanish rice. Few Grandmas pump it out to hiphop nowadays. She puts spice into every day with her energetic lifestyle.
But now, back to you.
Let’s enable you to get groovy. Like healthful delicious groovy.
THE MEALS Netowork is teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Talk about what you’re eating on Facebook and Twitter using the hashtag #brownbag.
It’s easy and the Food Network has some very nice resources to help you stay on track including recipes, nutrition advice and much more!
I’ve thought 3 explanations why you should do that:
2. If you’re one, you can catch the attention of a potential guy/female with really delicious food that you will learn how to cook. If you are attached, you can cook these meals jointly and both cut costs for a pleasant night time of champagne poppin.
3. It is possible to save about five dollars a day. That’s 100 per month. That’s a massage. Or clothes. Or some actually costly bubbly. Cha Ching.
Please excuse all of the alcohol references, clearly I’m craving wine right now.
Don’t you like a good problem?
I knew you’ll.
Alright, time to get a dancing shoes on pig feet and pinto beans play that salsa music, because I made a wholesome small Mexican dish to knock your socks off!
Maybe even some pounds as well…
Easy & Healthy Mexican Poultry Soup
1 may of corn kernels, fresh or frozen
1 – 15 oz can of black coffee beans, rinsed and drained
2 cans (14.5 ounces) open fire roasted diced tomatoes with juice
3 cloves garlic clove, mince
1 large onion, diced
1 tablespoon of olive oil
2 teaspoons of floor cumin
2 teaspoons of chili powder
1 teaspoon of garlic powder
1 teaspoon of oregano
Sodium to taste
1 teaspoon of Tabasco sauce or Hot salsa (optional)
Place a soup container over medium warmth and add essential olive oil. Add onions, green pepper, red pepper, garlic clove, jalapenos and cook until just tender.
Next add chicken broth, water, tomatoes, and red pepper; make about 15 minutes or until veggies are tender.
Add cooked chicken breast, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add sodium to flavor and Tabasco sauce or salsa if you’d like it spicer.
Cover and simmer for approximately 30 minutes stirring every ten minutes.
Serve with baked tortilla potato chips. Garnish with avocado, cilantro, zero fat parmesan cheese, or low fat sour cream if preferred.
Makes about 6 portions.