I’m telling you… I’m dead keen on quinoa.
Today the chance for rain in Phoenix went from 30 percent to 20 percent…
My “Gigi” (my husband’s grandma) said it best: “It never rains at 20 percent”. Sadly, I know she’s right.
It was slightly overcast yesterday for an hour or two and I thought…. YES!! The rain is going to come! My hopes were shattered today when that percentage changed. I’ve started sucking on ice cubes to keep myself cool. I don’t mind the heat for the first few weeks but then it starts to make me tired and more easily irritated… by August I’m so ready for the heat to be over I can hardly stand it.
Besides ice cubes, the foods that sound best right now are those that are cool and refreshing… like chilled Pico di Gallo!
Looking for something filling, delicious, and good for you? Look no further!
I discovered this recipe during my second pregnancy and have been making it ever since. If I’m making the recipe for just me (which is often the case), I will make a recipe for four and just add the eggs when ever I’m in the mood for eggs throughout the week. Making it for more than one person is simple too, AND, of course, it’s budget-friendly!
The hot sauce is optional but I like a little kick now and again with my eggs 🙂
SHOPPING LIST: 1 red onion, 1 red bell pepper, 1 can black beans (low-sodium, if possible), 8 eggs, 1/3 cup pepper jack cheese (or cheddar if you don’t like it spicy), 1 large tomato (or two small ones), 1 small avocado, tortillas (recipe calls for 10-inch, burrito size)
Stapes to be sure you have: Canola oil, Chili flakes, Cooking Spray, Salt & Pepper
Some optional items: sour cream, salsa, hot sauce