Black Bean Salsa Pita

This recipe is an oldie, but goodie.  My mom has been making this black bean salsa as long as I can remember and I often would bring it to school in a pita with a bit of avocado and feta cheese for lunch.  With my vegan diet I omitted the feta cheese and added a few sunflower seeds for some additional protein! 

Black Bean Salsa

1 28 oz can Petite diced tomatoes 

1 12 oz can of Black beans 

1 12 oz can of Yellow corn 

1 Jalapeño diced

Juice from 1/2 of Lime

Dash of olive oil

Sea salt

Sunflower seeds (optional)

1/2 cup Cilantro 

A few slices of Avocado 

Pita pocket of your choosing 

Drain the black beans, corn, and diced tomato in a colander.  Add mixture to bowl along with olive oil, lime juice, cilantro, jalapeño and a dash of sea salt.  Stir until well mixed.  Add sliced avocado and a few generous spoonfuls of salsa to pita.  Sprinkle on a few sunflower seeds or feta cheese, and there you have it! Fast, easy, and delicious! 

Loaded Banana Chia Seed Pudding

Ever since I can remember I have loved to cook.  My mom tells me I love to cook because I love to eat, and although that may be true, but I do my best to keep what I eat as clean and healthy as possible.  I don't have any formal training although culinary school is something I dream about. I have had a number of people ask me for my recipes via instagram and figured this was the best way to share them! 

I am currently challenging myself to eat vegan for 60 days, and lets be honest, I have cheated a few times, but overall I have done a pretty stand up job.  As of today I am 30 days in and have come up with a bit of a rut.  In an attempt to switch things up I have been experimenting with different breakfast recipes.  Here is an easy one that hit it out of the park!

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Loaded Banana Chia Seed Pudding

Ingredients:
1/4 cup Chia seeds
1 cup Almond milk
1 tps Stevia
1/2 Banana
Fruit for topping
Cinnamon (optional)

In a blender combine almond milk, half of a banana, stevia, and chia seeds.  Blend until well mixed and then place in fridge overnight. 

After pudding sets; top with desired fruit.  I used blackberries, banana, and toasted coconut chips with a dash of cinnamon, but I imagine endless combinations!