Last Minute ‘Mexican’


    Spiced Beans

  • 1 can Black Beans
  • 1 can Red Kidney Beans
  • 1/2 tsp Ancho Chile Pepper
  • 1/2 tsp Cayenne
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Paprika
  • Black pepper
  • Water


    Vegetable platter

  • Broccoli (1 head)
  • 1 Red Pepper


    Chopped Salad

  • 4 Kale leaves
  • 2 Carrots
  • 1/4 Cup Raisins
  • 1/4 Cup Almonds (raw)
  • 1 tbsp Apple Cider Vinegar



  • 1 Avocado
  • 1/2 tsp Cilantro (Dried)
  • 1/2 tsp Parsley (Dried)
  • 2-3 tbsp Apple Cider Vinegar
  • Black pepper


All of the parts of this meal are vegan/vegetarian, gluten free, dairy free and egg free. Enjoy in good health!

Spiced Beans
Open and rinse pre-cooked canned beans and pour into a medium sized pot. Add onion, garlic, cayenne, cumin, Ancho Chile, paprika and pepper about 1/4 cup water and stir. Simmer covered for 10 minutes.

Vegetable platter
Rinse broccoli and cut away rough parts of stem. Cube stem and cut head into smaller pieces. Place in a steamer basket and steam for 5 minutes or until vibrant green. De-stem and slice red pepper into strips for dipping/snacking.

Chopped Salad
Rinse kale and carrots and cut into palm sized chunks. Place in a food processor with raisins and almonds and pulse until finely chopped. (Similar to tabbouleh salad). Dress with 1 tbsp apple cider vinegar and black pepper. Serve with steamed stems of broccoli for an additional sweet crunch!

Mix avocado, cilantro, parsley and remaining vinegar in a mortar and pestle or mash with a fork. Serve with beans for a light and tangy guacamole substitute.