It’s now officially week 6 of the Kayla Itsines Bikini Body Program and as each week goes by the workouts are getting more and more intense. The format stays the same (as I talk about here) but the moves become more advanced. Today’s workout was tough, a new arms & abs workout which quickly turned me into a hot and sweaty mess. But I was happy as I could feel that I was getting stronger and able to keep up with the more advanced moves while maintaining good form.
If you’re like me and sometimes get discouraged with the scales or how quickly your waist line is shrinking, go do a workout and think about how far you’ve come in terms of your strength and/or flexibility. Today I completed more push-ups than I have ever before and not the ‘girly’ type of push-ups 😛 . It gave me a boost of confidence that the program is working and that if I’m patient and consistent that stubborn fat will continue to shred.
After the workout I was after a well balanced meal complete with carbs, protein and healthy fats. I quickly whipped together this rice and bean dish which was inspired (again) by Anji & Ryan from Happy Healthy Vegan and their recent camping trip which I talked about here. This dish is super super simple to make and perfect for a quick weekday dinner. Don’t be put off by the addition of miso. It doesn’t make this Mexican dish taste Asian, it just adds a bit of salty deliciousness.
Mexican Bean and Rice Bowl
To make the rice:
2 cups basmati rice (You can use any variety of rice you like)
3 large white mushroom cups
1 tablespoon miso paste
To make the beans:
250g tinned black beans
250g tinned mexe beans
2 teaspoons burrito seasoning (to taste)
400g crushed tinned tomatoes
3 large white mushroom cups, diced
To make the salsa:
2 tablespoons purple onion
1/2 large tomato, roughly chopped
*I would add some chopped up cilantro if I had this on hand
Chopped avocado to garnish
*I use the absorption method to cook rice but you could easily cook this in a rice cooker.
1. Follow the instructions on the packet to cook your rice. I added to a heavy-based saucepan, 1 cup of uncooked basmati rice and 1.5 cups of cold water. Add your miso and diced mushrooms and bring the rice mixture to the boil. Once boiled, turn the heat down to low and pop the lid on and cook until the water is fully absorbed and the rice is fluffy. It usually takes about 10 minutes for me to cook basmati rice.
2. To a separate saucepan add all the ingredients for the bean mixture. Cook until mushrooms are soft and cooked through. This should take about 5 minutes.
3. While the rice and beans are cooking, make your salsa by finely chopping up purple onion, chunky tomatoes and cilantro. Mix together until evenly combined and drizzle with lime. Chop up your avocado and either add to the salsa or leave aside to add as a garnish.
4. Once your rice and beans are cooked, place the rice in the bottom of your serving dish, followed by the bean mixture. Top with salsa and avocado and drizzle with lime. Enjoy.
Question Of The Day:
What’s your favourite weekday dish?