Though he might not believe it, when I am cooking for both Jason and myself, I really do try to make things that he will like. Having my husband eat healthy is very important to me and if that means making healthy versions of Mexican, Asian and pasta dishes when we’re together, that’s what I’ll do.
Even though we had Mexican food on Cinco de Mayo, we had burritos again last night. Well, again is the wrong word because neither of us actually had a burrito on Saturday.
I used this Spicy Bean and Rice Burrito recipe. I forgot to buy chipotles in adobo (which I kept calling adobos for some reason), so we used jalapenos instead. I had planned to make an avocado and corn salad to go on the side, but all the avocados at Publix were either past their prime or not ripe at all. So that’ll have to wait until another day.
Tonight, however, Jason was asleep when I got home from work (although he’s not working weekends anymore, he still has weird hours) so I got to make a “me” meal. Don’t get me wrong, I enjoyed the burritos last night, but sometimes I really like the stuff that sounds, well uber healthy. Like kale. I love kale. Jason does not. So when he is asleep, I do what any kale-loving wife would do, I cooked up a huge batch of kale.
These were Creamy Vegan Kale-Stuffed Mushrooms. I promise there are mushrooms underneath all that kale. My mushrooms were kind of small, so instead of making a side dish, I just ate two of them. I’m the only kale-loving person in this household, although Murphy sort of likes it. He may not believe that either.