the sexy flexitarian

Eat flexy, feel sexy!

Category: Mexican inspired

Dinner Tonight: Chicken Soft Tacos with Fresh Pico de Gallo

I have two prerequisites when it comes to cooking now: tasty (duh) and simple.

I don’t mean to brag, but I’m pretty damn popular, so I don’t have much time to prepare meals.

Alright, scratch that–truth is, I eat so damn much that I spend most of my free time exercising. So that I can consume more delicious calories. Does anyone else do this?


On the spectrum of delicious and easy, this one was a 10 out of 10. Wait, does a spectrum have a 10? Or is it just continuous? Is it infinite?

Focus, Amy.

Mexican food is, like, the best. For a long time I thought Taco Bell was Mexican food, and while I could go for a Gordita literally anytime, I understand that real Mexican food relies on fresh, simple ingredients. Not baha sauce (again, which is incredible and totally acceptable on road trips across the border).


See those corn tortillas? They’re the size of coasters. They’re like little baby tortillas. You know, for babies. Or carnies. They were leftover from a food shoot at work, so best of all, they were free!

Top with some pre-cooked chicken, avocado, and fresh pico de gallo and there ya have it. My dinner.

FYI, I’ve never made good salsa before–I really don’t understand how, because it’s literally six ingredients, but for some reason it always turns out so damn onion-y. Not this time! Check it out. I’m putting this shit on everything.

Pico de Gallo
4 plum tomatoes, cut into eighths
1/2 small sweet white onion, diced
1/2 jalapeño, minced
Handful cilantro, roughly chopped
Squeeze lime juice
Dash sea salt

Combine all ingredients and set in fridge for at least an hour to let flavours meld.

Makes 1 1/2 cups.


Dinner Tonight: Tortilla and Black Bean Pie

This may not be the fanciest dish, nor is it very difficult (actually, it’s quite simple), but damn is it delicious! However, I reckon it’s probably not super good for you either (not the way I smothered it with sour cream). Mind you, the black beans definitely add some nutrients and fibre.

This particular recipe comes from a book I recently borrowed from my mom titled Great Food Fast. It’s put out by Martha Stewart Living–so it’s gotta be good, right?

Anyway, being vegetarian, it’s hard to find good vegetarian recipes in non-vegetarian cookbooks and magazines. I find that they’re always a variation of the same ingredients, and it makes me sad because you can really eat sooo much without eating meat. While this book does tend to focus on main dishes featuring meat and fish most often, it also contains some very delightful-looking vegetarian dishes–one of which I tried out tonight.

Enter the Tortilla and Black Bean Pie. So easy, yet so delicious .. Mmmmm.

Tortilla and Black Bean Pie
from Martha Stewart’s Good Food Fast 

4 flour tortillas (I chose a whole wheat and flax variety)
1 tbsp oil (I used extra-virgin olive oil, because I always do)
1 onion, chopped
1 jalapeno chili, seeds removed and minced
2 garlic cloves, minced
1/2 tsp cumin
Salt and pepper to taste
2 – 15 oz can black beans, drained and rinsed
1 1/2 cups water
250 g frozen (or fresh, if available) corn
4 green onions, chopped, plus more for garnish
2 1/2 cups shredded cheddar cheese

  1. Preheat oven to 400 F.
  2. Heat oil in a fry pan on medium heat. Add onion, jalapeno, garlic, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until onion softens.
  3. Add to pan beans and water. Turn up to high and bring to boil, then turn down to medium and let simmer until liquid is nearly evaporated (about 12 minutes).
  4. Stir corn and green onions into mixture. Remove from heat.
  5. Put a tortilla at the bottom of a cast iron skillet; trim edges if too big. Spoon 1/4 of bean mixture onto tortilla and spread evenly. Sprinkle with 1/4 of the cheese. Repeat 3 times.
  6. Bake for 20-25 minutes until cheese is melted.
  7. Cut into 6 pieces. Garnish with chopped green onion and sour cream (optional).

Eat flexy, feel sexy!

Dinner Tonight: Spicy Garbanzo Bean Burritos with Cucumber Yogurt Sauce

I tried out another recipe from Anna Getty’s easy green organic tonight, the Spicy Garbanzo Bean Burritos with Cucumber Yogurt Sauce. In my boyfriend’s words, “they’re freaking delicious!” Score!

The filling is super easy, made with garbanzo beans (aka chickpeas), sliced bell pepper, onion, garlic, cilantro, and seasoned with salt pepper, paprika, chili flakes, cumin, and coriander.

So simple, yet so delicious–the garbanzo bean and pepper filling proves the age-old saying that “less is more.”

The cherry on top of this delicious burrito is really not a cherry at all–it’s a cucumber yogurt sauce! And the name really says it all–oh, except there’s a little paprika sprinkled in.

Success all around! Eat flexy, feel sexy!

Dinner Tonight: Three-Bean Chili, Cornbread, & Fresh Herb Salad

Chili is the perfect comfort food, packed with fibre, nutrients, and flavour. Plus, it’s so easy and you can pretty much throw whatever you want and whatever you’ve got in it.

Kidney beans are my favourite part about chili–I even thought so when I ate meat chili! But these tasty organ-shaped legumes have some tough competition in this Three-Bean Chili: navy beans and black beans. But beans don’t like confrontation so they worked it out with their words and decided they loved each other and they formed a spicy commune.

I got the recipe for this recipe from chooseveg, who got it from Compassionate Cooks. It wasn’t recommended to me, I just found it when I searched for vegan chili recipes, and I’m glad I did.

Now, I have a teeny-tiny confession to make about the chili: I added about two tablespoons of ketchup to the batch. My grandma used to make a yummy turkey chili with Worcestershire and ketchup and I loved it. I just felt like this three-bean chili needed a little sweetness–but it totally didn’t need it so don’t do it!

The cornbread actually came from a mix from Trader Joe’s–my grandparents picked it up from the US. All you do is add an egg, milk, and oil and it is freaking delicious. One day I will make my own cornbread, maybe even vegan, but I had this mix sitting in my pantry and figured it would be a perfect side to the chili.

The salad was super easy–just organic mixed greens, chopped cucumbers, mushrooms, baby tomatoes, alfalfa sprouts, toasted pumpkin seeds, and a light vinaigrette dressing. Simple yet delicious.

Eat flexy, feel sexy!

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