I prefer food drama over daytime drama, so go ahead and put away all the mayhem of Monday and saddle up to this twisted bowl of @traderjoes black bean rotini. No gluten and practically zero effort for 15 grams of protein and 14 grams of fiber…from the black bean pasta alone! Dig in friends, we got quite a week to power through…

I love a big bowl of pasta like anyone else. While I’m not gluten intolerant, I like to get more bang from my pasta with ingredients like black beans, chickpeas and lentils, which can boost the protein and fiber content. The body digests beans slower than meats, so dishes like this can keep you feeling full longer. This black bean pasta (rotini) from Trader Joe’s is gluten-free, organic and easy on the budget too at $2.99 for a 12 oz bag.

The noodles are dense with an earthy black bean flavor, so I wanted to contrast it with something a bit lighter and fresh. I found inspiration from caprese salad, using heirloom cherry tomatoes, which provide a pretty contrast to the black pasta. Paired with some fresh mozzarella and a little greenery from spring peas as well as edamame (mostly because I had some leftover in the freezer), this came together in about 20 minutes and was perfect after a busy Monday. Bonus: it’s good hot or cold, so guess who’s having this for lunch too?

Black Bean Pasta Salad
Serves: 4

Ingredients:
– 12 oz bag of Trader Joe’s Black Bean Rotini
– 1 pint of heirloom cherry tomatoes
– 1 cup of fresh or frozen spring peas
– 1 container of fresh mozzarella pearls
– Olive oil, salt and pepper to taste
– Optional add-ins: arugula, edamame, Parmesan.

Directions:

Step 1: Bring a medium pot of salted water to a bowl. Follow package instructions to cook pasta. If using frozen peas, add the peas to the water with the pasta. Drain.

Step 2: Slice the mozzarella pears and cherry tomatoes in half.

Step 3: Toss the pasta, peas, cherry tomatoes and mozzarella together with a drizzle of olive oil, salt and pepper to taste. Optional sprinkle of Parmesan to finish.

Three simple steps, 20 minutes or less. Because it’s Monday and ain’t nobody got time to make dinner. Happy Meatless Monday!

Product image credit of Popsugar. Recipe images my own.

The post Bean-anza appeared first on The Shooks Life.

Meatless Monday or Taco Tuesday? I’m a “yes and” kind of gal, so I’ll have my cake and eat it too. These Buffalo Cauliflower Tacos will be on repeat Monday, Tuesday and maybe even Wednesday. Get the dEATS below!

This crispy buffalo cauliflower is seriously addictive, so I was desperately seeking ways in which I could bring more of this straight-up fire into my life. And the Buffalo Cauliflower Taco was born – two ways because I’m indecisive AF. First is with a black bean spread and the second is with guacamole…because everything tastes better with guac.

This buffalo cauliflower can also be eaten on its own – talk about buffalo wing fakeout. Save this one for game day. And, it can be made gluten free or Whole30 too – winning!

Buffalo Cauliflower Tacos
Serves: 4

– 1 head of cauliflower, cut into florets
– 1 bottle of Frank’s RedHot Buffalo Wings Sauce (or your favorite hot sauce)
– 1/2 C whole wheat flour (or garbanzo bean flour if gluten-free)
– 1/2 C water
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 tsp melted butter (or ghee if Whole30)
– 2/3 C hot sauce
– 1 avocado
– 1 lime
– 1 can of low-sodium black beans (omit if Whole30)
– Mann’s Kale Beet Blend (or your favorite slaw/chopped red cabbage)
– 1 package of corn tortillas

Buffalo Cauliflower:

Step 1: Preheat over to 450 degrees Farenheit. In a medium bowl, whisk together flour, garlic powder, water and salt until smooth.

Step 2: Toss the cauliflower florets in the batter, making sure florets are fully coated.

Step 3: Place on a lightly greased non-stick baking sheet ( I grease tin foil to reduce the clean-up). Bake for 15 minutes, tossing midway.

Step 4: Combine the melted butter (or ghee) with the hot sauce in a large bowl. Toss the battered and baked cauliflower florets in the sauce.

Step 5: Place the sauced cauliflower florets back in the oven for another 15 minutes. Allow to cool.

Buffalo Cauliflower Tacos:

Step 1: Rinse the black beans. Pulse in a food processor until smooth. Omit if Whole30.

Step 2: Mash the avocado with the juice of 1 lime, salt and pepper.

Step 3: Smother the corn tortillas with your choice of the black bean or avocado spread.*

Step 4: Top the tortillas with the Buffalo Cauliflower Florets and slaw mix.

Option to garnish with additional avocado slices.

Serving suggestion: fresh bell pepper slices.

*Pro-tip: Place the tortillas in a 350 degree oven for a few minutes to make them toasty.

The post Let’s Taco-bout Meatless Monday appeared first on The Shooks Life.