First up on Today's Tidbits, OPRAH. I am almost certain that Mallory and I cried watching the last episode of The Oprah Winfrey Show when it finally aired. You see, in college, Mallory and I watched Oprah's talk show every. single. day. She challenged me, inspired me, motivated me. And ever since her show ended, I haven't had enough Oprah in my life. But I am happy to announce that she is back in my life. Her Supersoul Sunday episodes are now podcasts, and the one that got me hooked was Dr. Brené Brown episode, Daring Greatly. You may remember Dr. Brown from her incredible Ted Talk, The Power of Vulnerability, which is also a must. Dr. Brown and Oprah talk all about how to live like a whole-hearted person, which as Dr. Brown puts it–is a practice.
Emily Ley's Simplified Planner. I am definitely the type of person that if I write it down, it will get done. If not, it will get lost in the abyss of my mind. Therefore, I need a planner. For a couple years there, I used my phone to write out my lists and all that I had to get done for the day, the week, and even the month, but I noticed, it wasn't getting done the way it did when I was using a physical planner. So last month, I decided to invest in the Simplified Planner and it is by far the best planner I have ever used.
Elián CNN Documentary. Many of us in Miami have vivid memories surrounding Elián. Memories of having their mom or dad pick them up from school to take them directly to the house where Elián lived in Miami, and hold up signs and chant, "Elián! Mi amigo! Miami está contigo!" Remembering how devastated the city of Miami was when he was sent back to his father in Cuba. But whether you are from Miami or not, you will find it incredibly fascinating.
Speaking of Cuba, here is a recipe I recently developed.Cuban Black Bean and Sweet Plantain Burgers | Serves 8Ingredients:
½ cup Extra Virgin Olive Oil
2 garlic bulbs, minced
1 medium yellow onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
2 (15 oz) cans black beans, drained
1 ½ cup brown rice
2/3 cup sunflower seeds
2 Tbsp tomato paste
2 tsp red wine vinegar
1 tsp cumin
1 tsp oregano
1 bay leaf
¼ tsp Salt & Pepper to taste
1 ripe plantain
2 Tbsp coconut oil
½ cup Gluten Free Flour
Preheat oven to 375 degrees F
Cook rice (see bag for instructions).
While rice cooks, chop bell peppers, onion and garlic. Add olive oil to pan, and cook down onions and peppers. Add garlic once onions are translucent and peppers are soft. Add tomato paste, and continue to cook down to create a sofrito.
Drain and add black beans to pan.
Add cumin, oregano, bay leaf, red wine vinegar, and salt and pepper.
Once black beans have thickened, remove from pan and place in a mixing bowl.
Allow rice and black beans to cool separately.
While rice and black beans cool, peel the plantain and slice in ¼ rounds, I cut mine on a diagonal. Heat a skillet over medium-high and add coconut oil. Fry plantains until golden brown, 2-3 minutes each side. Remove from the heat and allow cooling.
Once rice and beans have cooled, had rice to black bean mixing bowl. Then add 2 eggs to mixture, gluten free flour, and sunflower seeds. Mix to combine. Taste and adjust seasonings as needed. Add more rice or gluten free flour if the mixture feels too wet. It should be very moist but moldable.
Once mixture is completely combined, add sweet plantain, and gently fold into mixture.
Lightly grease a baking sheet.
Bake burgers for a total 30-40 minutes, carefully flipping 20 minutes in to ensure even cooking.
Serve on buns with sautéed onions or atop a salad.