I just thought I’d share.
You see, I’m not only telling you this because it’s pretty & makes my room look bigger
but that little so-and-so shows me the TRUTH.
The ugly truth.
For instance: it showed me the new fine lines that have developed around my eyes that remind me yes, you ARE in your 30’s, that I religiously forget to zip up my zipper & most importantly it revealed to me that my once lovable muffin top (whom I have affectionately named “Pancha”) had turned into quite the jelly roll.
Stupid truthful mirror…
How am I going about this “getting healthy” business, you ask? (I know you totally did)
Well, I started doing the Insanity workout videos
(It’s day 23 & I still feel like Shaun T. took a bag of nickels to my ass & legs)
& I’ve changed my old eating habits to new healthier ones!
The new “Insane” me says:
“Hey, you totally love celery, protein shakes, & grapes with a side of air!”
“Who the hell invited this granola-muncher? Girrrrl, you like nachos. Keep it real.”
So we compromise.
Polenta is a finely ground cornmeal that has been boiled with water or broth & constantly stirred for 45 minutes to make a type of porridge…but ain’t nobody got time for that so buy it in a pre-made tube from the supermarket.
Huevos Rancheros seem to be in every diner & mexican restaurant in California so I grew up enjoying this delicious meal my whole life but if you have no idea what Huevos Rancheros are, here goes:
Huevos Rancheros literally mean “Ranch Egg” or “Ranch Style Eggs”. Mexican farmers & ranch workers would typically wake up at dawn to work on their farms & eat desayuno (a light breakfast) consisting of coffee & pan dulce (sweet bread). After working hard all morning, the workers would come back in the afternoon starving & wanting to eat again. Using the staples many families already had in their kitchens (tortillas, beans, meat, vegetables, eggs, & cotija cheese), families began making Huevos Rancheros, a hearty mid-morning meal, to satisfy the workers’ hunger until it was time for dinner. It usually consists of refried beans, cheese, & fried eggs over a fried corn tortilla & then it’s topped with salsa or some kind of delicious red sauce.
Sounds heart healthy, right?
Since I don’t work on a farm & sitting on this here computer typing burns like, 10 calories, I made some minor adjustments so that I can enjoy this delicious meal without having to chase it with a cocktail of high cholesterol & blood pressure meds.
OK, enough of that…let’s eat!
Drawing from the idea of “using whatever is on hand”, I cut up whatever veggies & herbs I had in the refrigerator. I tend to use the ingredients you see below in almost everything I make, so it wasn’t that hard to throw this together. In case you are wondering what the heck I’m taking a picture of, I have labeled the ingredients so that you can tell what all that green stuff is. I didn’t include a photo of the spinach because there was A LOT of it…
but you get the hint 😉
Then I rinsed a can of black beans under cold water not because canned black beans are dirty, but it’s a good way to get rid of all of that extra gooey sodium-filled sauce they package them in.
Next, cut the polenta in 1″ thick rounds & place them in an oven-safe pan in a single layer. Set aside.
P.S. Don’t judge my beat up pan.
I cook….a lot.
In another pan, cook all the veggies & spices together until they get a little tender but not mushy. Once they have cooked through a little (about 3-4 minutes), I add the canned tomatoes & my secret weapon: El Pato Sauce! I don’t know how to explain this sauce other than to say it tastes like tomato sauce and Tapatio had a baby.
Mix all of that together and pour over the polenta rounds.
It should look like this delicious, saucy, colorful, yummy skillet of good-for-you-ness.
While the veggies are baking, fry/scramble/poach an egg or two. Once the veggies & polenta come out of the oven, place a little on the plate (don’t worry, it doesn’t have to look perfect-just taste good!), put your egg on top of the mixture & sprinkle with extra cilantro.