Lunch: Chocolate chai smoothie-YUM! naners (fresh & frozen)+honey dates+raw cacao powder+vanilla+hemp seed+chai spices (cinnamon, cardamom, ginger, & clove pwdrs)
Dinner: Usual big salad and...
Pinto beans, brown rice, & guacamole salad
I also had some corn tortillas & red salsa with my plate. It was a Mexican meal with our personal touches. Diego - my partner in crime ;) - made the beans in a crock pot overnight. We have a Japanese rice cooker that makes the perfect brown rice. He added a little chili powder, cumin, and Spike to the water with the uncooked rice.
Crock Pot Pinto Beans
2 cups of dried Pinto beans (rinsed & sorted removing any debris)
6 cups water
1 onion chopped
2 t. chili powder
2 t. cumin
1/4 t. black pepper
3 t. Spike seasoning
a pinch of salt to taste (or more if not using Spike)
Add all the ingredients to the crock pot. Set to low and cook for 12-14 hours until beans are fully cooked. Add more spices if needed.
