Oh you guys, I’m so happy to be able to say that we finally got approved for a new apartment! We went out on Saturday with the intention of looking at 3 apartments. On the way to the first one, I practically begged the universe to throw us some luck. And luck we got! I instantly fell in love with the first one. A lovely 2 bedroom apartment, spacious balcony for me to have my herb garden, a super cute vintage style kitchen which we were told was the original kitchen from when it was first built and so much natural light from giant windows. It was just perfect. Old, yes. Needs a little TLC, yes. But to me, it was still perfect.
We applied with no hope or agenda of getting it, but low and behold, we got the much anticipated call on Monday saying we had been accepted! Jared is still a little nervous. We have so much to do before we move, so much to pack, so much to spend money wise, but I’ve taken it upon myself to look after all the packing and budgeting, so he doesn’t have to worry about anything until it’s time do the heavy lifting!
I’ve also been doing alot of Pinterest-ing… which is kind of the same thing as packing right? Ok, it’s not. But there’s just SO much decorating inspiration to be found there. But ssshhhh, we’ll keep that between you and I. Jared doesn’t need to know that’s where
hours some of my day has gone to. If you’d like to have a peek at what I’ve come up with so far, my name is OneDishAway on there!
Now, the burrito bowls. To tell you how these came about involves me confessing that I have been “forgetting” my lunch at home every Wednesday for the last few weeks and “having” to then buy a Naked Burrito Bowl from Mad Mex. It hasn’t been the best habit (on my wallet or my waistline), so I decided to try making my own instead for Meat Free Monday.
This is one of those recipes you have to start the night before. Nothing crazy, you just need to soak the beans in water and a little apple cider vinegar overnight. By doing this, it aids in digestion and also reduces the gaseous effects usually associated with beans. (Admit it, you just thought of the “beans, beans, they’re good for your heart. The more you eat, the more you fart.” rhyme. And if you didn’t, well, you’re probably far more mature than me because I certainly did!).
For any of you trying to reduce your wheat/gluten intake, this is also a fab way to have Mexican style food without the need for wraps, shells or chips. You won’t even miss it, because there’s so much flavours and textures happening.
I can’t believe I’ve been buying burrito bowls all this time, when I could’ve been making my own for half the price (and calories)! And more importantly, I can go back for seconds and not be judged by anyone. Not a single damn person.
- 3/4 cup dried black beans
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 and 1/2 cups of water or vegetable stock
- Stalks and roots from 1 bunch of coriander (save leaves for pico de gallo)
- 2 large tomatoes, diced
- 1/2 Spanish onion, finely diced
- 1 large handful coriander leaves (approx. 1/2 bunch)
- Juice of half a lime
- 1-2 fresh or preserved jalapeños (depending in how spicy you like it), diced
- Cooked brown rice
- Mixed green salad or chopped lettuce
- Mashed avocado
- Fresh lime
- Extra jalapeños
- Place beans in bowl, fill with water and leave overnight to soak.
- Strain the beans and rinse thoroughly.
- Heat oil in a pot over a medium heat.
- Add onion, garlic and spices into the pot and sauté for 2-3 minutes, or until soft and fragrant.
- Place beans into the pot and mix well.
- Pour in the water or stock and add the coriander stalks on top.
- Bring it all to the boil, then turn down the heat to a gentle simmer and cook for one hour. If any impurities come to the surface, just skim them off. When it is ready, remove the coriander stalks and throw away.
- To make the pico de gallo, just add the all ingredients into a bowl and stir well.
- To arrange the burrito bowl, first place a scoop of brown rice, then follow with a good scoop of beans, some pico de gallo, mashed avocado and fresh greens. Serve with fresh lime to squeeze over the top and extra jalapeños for those who want extra spice!