This is a sponsored post for SheSpeaks/Rubbermaid®.
Happy Monday, guys! Let’s start this week healthy.
Because tomorrow I’ve got a cinnamon apple monkey bread and we are going to indulge.
How was the weekend?
Mine was pretty boring. I’m not even sure that I left the house.
The highlight was me freaking out for over an hour last night because I lost the memory card that had SIX RECIPES still on it. I had put it in the pocket of my sweatpants and then I started working on some yoga stuff and put it on my nightstand so that I wouldn’t lose it.
And yep, went looking for it not long after and it was GONE.
Found it in my running shoes an hour later.
Still don’t know how it happened but hey, I found it and now we have this Balela Salad to talk about.
(ALSO, there’s a giveaway at the bottom! So keep scrolling!)
I don’t know that I’ve ever mentioned this but hatch pepper season is my favorite time of year since moving to Texas. We used to get them in Colorado but it’s nowhere near like it is in Texas.
Like, you walk into HEB and they’ve got barrels of mild hatch peppers here and the spicy ones are over there and if you want your hatch peppers already roasted, you’re in luck.
Because they’ve got roasted ones and roasted diced ones and, by the way, they’re sampling hatch pepper guacamole over there and hatch pepper cornbread in the bakery and, oh, hatch pepper empanadas right here.
There are even hatch pepper fake Oreos and I have 11 boxes of them in my freezer right now to last until next year and you can take your judgement somewhere else.
This is a sponsored post written by me on behalf of ALDI.
How are the resolutions going?
Mine are going really well. You guys know that one of my goals is to significantly cut back on the animal products that my household consumes. It’s easier than anticipated – I don’t even think my kids have noticed!
This meatless, dairy-free Black Bean Soup has become a favorite among all of us!
Since my last ALDI post, it’s officially become my favorite grocery store. ALDI stores have just 4 or 5 aisles which makes shopping quick and easy. And you will be amazed at all the good stuff they pack into those 4 or 5 aisles!
For this soup, I used mostly products from the SimplyNature line which is all simple foods free of artificial colors, flavors or unnecessary enhancers. They’re organic and delicious!
I also used a couple spices from the Stonemill Essentials line. You guys, the spices are all $1.19! You cannot beat that for a big bottle of chili powder! There are some things you need to know before you head to ALDI. Bring a quarter for a cart – you’ll get it back when you return the cart, don’t worry! But ALDI saves money by not employing people to wrangle the carts and then they pass that savings on to you! Also, bring bags! They have bags but you have to buy them so save yourself some cash and bring your own.
Anyway, I bought all my ingredients for this recipe at ALDI and then bought the national brand equivalents at my regular grocery store. At ALDI I spent $8.52 and at my regular grocery, I spent $13.97! Multiply that savings by however many meals you make a week and you’ve got quite a bit of savings!
This is the perfect soup for this time of year. I feel like the top 2 New Year’s resolutions are to eat better and save money. And this soup is great for both!
I mean, it’s low calorie, low fat, meatless, dairy-free… kind of perfect for cleaning up your diet! Plus, there’s nothing more inexpensive than beans! Especially if you’re doing your shopping at ALDI!
It’s also really delicious and takes, like, 30 minutes to whip up. You could make a batch on Sunday and have lunch for the entire week for under 9 bucks!
Use the rafflecopter below to enter to win $200 giftcard to ALDI. You can earn entries by sharing photos or video of your ALDI Try & Tell experience, sharing this blog post on Twitter, and sharing the giveaway with your friends!
2 (15-ounce) cans SimplyNature Black Beans, drained and rinsed
½ cup SimplyNature Thick & Chunky Salsa
Juice of 1 lime
3 cups SimplyNature Vegetable Broth
Queen Victoria cilantro, chopped (optional)
In a soup pot, heat olive oil over medium heat. Add onion and cook until softened and translucent, stirring frequently. Add cumin, chili powder, and salt; cook and stir until fragrant, about a minute. Stir in black bean, salsa, lime juice, and vegetable broth. Bring to a boil. Cover and simmer for 10 minutes.
Transfer half of the soup to a blender and blend until smooth. Stir back into the soup. Garish with cilantro if desired.