Mexican Rice Lettuce Wrap--HB We turn Six!!!

Hello Sweeties!!!! Today is a big day for us. We turn 5 today. Wow.. time just flies. 6 years, I am still going on slowly and not so steadily. I so badly wish that I could post like a recipe a day, but growing kids and growing commitment have slowed down my pace with posting. I am still happy to not have totally abandoned my baby who turns 6 today. It was a snowy day when I started this blog and it has kept me warm and fuzzy with your love and wishes.

This is the time when I want to thank all my well wishers, readers, family and friends who have been the spine behind Indulge. Their time, efforts and constant words of encouragement is what is adding fuel to my passion of blogging.

Keeping up with my resolve to eat clean and healthy, we have been regular at Chipotle. The kids eat well and that makes me a happy mom. They don't fancy sour cream, and avocado so half the things that make the burrito interesting are missing from their plates. So to please them and add the spice to the otherwise bland Chipotle, we spiced it up at home.

You will need;
Fresh washed Lettuce leaves
1 cup boiled corn
1/4 cup small diced red pepper
1 cup Black beans
1 tbspn Taco seasoning 
Hot Sauce-as per taste
Store Brought Salsa
2 cups Lime Cilantro rice
* Take warm boiled rice, add 1tbsp butter, salt to taste,  2tbspn chopped cilantro and  juice of 1 lime., mix well and lime cilantro rice is ready.

Mix the boiled corn kernels and the peppers and add in the taco seasoning, salt and hot sauce and keep aside. Empty the can of black beans and drain and wash the liquids, add some salt to it and keep it aside. I add some Taco seasoning to the beans as well.

In a bowl take the corn salad, add in the rice, black beans and the hot sauce, mix well. On a lettuce leaf take some of this rice mixture and fold the leaf to form a bowl and munch on. No plates required to set up, wash and dry. This is PFChang meets Chipotle kind of a dish, makes my kids and tummy equally happy.

Oats Banana Muffin--Glutten free

Hello Sweeties!!! How are you doing today? Did you have a good and healthy breakfast or ran to work with coffee and nothing. These muffins are an ideal to-go breakfast, as they are made with breakfast staples of heart healthy oats, mineral rich bananas and  added bonus they are gluten free.

Luckily, we don't have any added issues with allergies or diet restrictions, but eating healthy is something no doctor should prescribe for you. Growing up we were hammered with breakfast like a king, lunch like  a prince and dinner like a pauper saying by our elders. That was the time we kind of ignored this and now when we are facing weight and cholesterol issues as such young ages, we have come back to the same circle of life.

So from today, resolve to have a decent breakfast without gulping down tea or coffee. Sit peacefully and eat; five minutes does not turn the world, only your eating habits upside down.

Source
* I have tweaked the recipe to suit my needs

You will need; Makes 24 muffins
1 .5 cup old fashioned oats

1 .5 cup gluten free baking flour

1/2 cup brown sugar

2 tbspn honey

1/2 tsp salt
1 tsp Eno-Fruit Salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

1/2 tsp vanilla extract

2 large ripe bananas
3 tbspn chopped walnuts

Preheat the oven to 400 degrees f.
Mash bananas (overripe make the best muffins).  Add oil, sugar, honey, egg and milk. Mix well. Mix the flour, oats, salt and eno together and add to banana mixture. 

Mix until flour is blended (do not beat). Gently fold the mixture so no lumps are remaining.  Add the walnuts and stir gently.

Put into muffin pans and bake at 400 degrees F for 15-20 mins or until toothpick inserted comes out clean.