1 can seasoned black beans (I used non seasoned and still had great flavor)
6 whole burrito-sized flour tortillas
2 Roma tomatoes, diced
1 cup grated cheese (ex. Monterey Jack or Cheddar)
Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce
Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers for 3 minutes. Add in squash and sauté for additional 3 minutes. Add corn and black beans and sauté until heated through. Add salt and pepper to taste.
Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you’d like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!
*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!
3/4 cup almond flour (or 1/2 cup all-purpose flour)
2 teaspoons baking powder
1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3-4 tablespoons lemon
2 tablespoons honey
3/4 cup powder sugar, use more as needed
Lemon or orange zest
Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
Preheat the oven to 350°F. Grease a (9×5 inch) loaf pan.
In a large mixing bowl , beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined then add the vanilla. Add the flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until combined.
Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.
Meanwhile, make the glaze. Remove the zest from the lemon and orange with vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm loaf.
To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the loaf. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temperature.
Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
Remove muffins and let cool slightly. Place on cooling rack if you have one.
Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.