Sunday afternoons in this house usually include naps, football, and snacking on Black Bean Salsa, or dipping into a big pot of Five Bean Chili. Since it’s football season, it’s that time again. Black Bean Salsa is my old stand by of something quick to put out for Sunday lunch. We’re not your meat and potatoes kinda family for the most part, at least not on a Sunday afternoon, just doesn’t quite go with touchdowns, and eating in the living room. However it might be conducive to nap time.
We often will have our kids over to watch the game and that means more mouths to feed, but I love them being here and it gives me another excuse to create or experiment and use them as my
guinea pigs, I mean taste testers.
Usually I get the question after preparing good whole plant-based food,” Mom , why didn’t you cook like this when we were kids?” I only wish I had and was more educated back then about the evils of processed foods and the value of nutrient dense meals.
I would have loved to know what I know now and have raised my kids on much healthier and nutritious packed snacks and meals. I was formerly known as the casserole queen and the burn meister, what does that say for me? Probably not the greatest title to be given, but now we are now choosing to feed our bodies with much healthier options. Well, let’s say my daughter has chosen to eat the way I do and raise their son that way, but my boys, I still have some work to do on them when it comes to getting them to make better food choices, when I’m not the one cooking.
In the meantime it’s game time, whip up a bowl of this Black Bean Salsa and sit down and enjoy some with friends and family. Oh and don’t forget the nap.
Prep Time: 20 minutes