I made a quadruple batch of this today to use as a topping on a Mexican Casserole.
The Mexican Casserole recipe is one that I got from a dear friend and mentor. Linda has it posted on her ever-so-helpful blog. You'll find all sorts of great stuff there so plan to spend a few minutes looking around while getting the recipe from her. :)
What I like most about this recipe is how versatile it is. The filling I made today was primarily made up of leftovers and bits and pieces that needed to get used up in the fridge. Hence, the reason I was willing to turn Pasta Night (Mondays) into Mexican Night (that one doesn't really have a designated day...yet. ;) )
Mexican Casserole Filling:
Onion, celery, green chilis (canned), mushrooms, black beans, pinto beans, brown rice, corn, chopped kale (stems removed), canned tomatoes (from the garden!), and homemade taco seasoning.
Apple Sauce Corn Bread
1 1/4 - 1 1/2 cup unsweetened applesauce
1 flax "egg" or 1 egg
1/2 cup chickpea flour (or other flour of choice)
1 cup corn meal
1/2 tsp baking powder
1/2 tsp baking soda
Mix applesauce and "egg". Beat well. Add dry ingredients. Stir just until moistened. Bake in parchment paper lined pan 25-35 minutes. 350 degrees.
I use a round cake pan for our corn bread. We generally double this to have enough to feed our family of eleven. But I'm now leaning toward a quadruple batch so I have enough for leftovers.
Today I used part chickpea (garbanzo bean) flour and part spelt flour in my batter. I was pretty liberal with the applesauce as well. Oh! I also decided to dump in the already opened half-ish bag of frozen corn to the batter.
Cornbread, for all those who love it like I do, is super yummy in so many ways. It's great as a side with soups and chili, topping casseroles and even as a base for that soup or chili if you're into eating your food upside down. :) This recipe isn't super sweet like some I've tried, but our tastes have acclimated to preferring it that way.
Now, how does all this fit into Monday Motivation? you ask...well, if I squint my eyes and turn my head just right I might come up with something.
I did make two pans of this. That should give me enough for serving leftovers later in the week (Wednesdays :) ). I also got to chopping enough that lunch got made alongside of dinner, so that saved me a little time. All that time saving leaves me room for a bit of activity and, dare I even attempt some kind of formal EXERCISE this week???
Having a hearty, healthy meal to serve is good motivation for a yummy salad bar (also got prepped in my kitchen work this morning) and a yummy dessert of...oh, say...Apple Nachos to go with the meal.
I call that kind of start to the week great motivation to keep it up and not undo all my efforts. Starting the week with healthy meals and some good kitchen work with my little helpers motivates me to keep up the good work for the remainder of the week. :)
