These quick and easy corn cakes make a protein-packed veggie dinner.
1/2 cup fine-ground whole- grain yellow cornmeal
1/2 cup oat flour
1 tsp baking powder
1 large egg
1/2 cup buttermilk
1 tbsp raw honey
1 tbsp safflower oil
4 tbsp seeded and minced jalapeño chile pepper, divided
2 15-oz BPA-free cans unsalted black beans, drained and rinsed
1 avocado, peeled, pitted and diced
Juice of 1/2 lime
In a medium bowl, mix cornmeal, flour and baking powder. In a small bowl, whisk egg, buttermilk, honey and oil. Make a well in center of cornmeal mixture and add egg mixture to well; whisk until smooth. With a rubber spatula, fold in 2 tbsp jalapeño.
Heat a griddle or large nonstick skillet on medium-low. Working in batches, add batter to skillet in 2 tbsp portions, leaving 1 inch between each cake. Cook until cakes begin to bubble on top, about 2 minutes. Flip and cook for 1 more minute. Repeat with remaining batter to yield 8 cakes.
Meanwhile, prepare relish: On a cutting board, place 1 tbsp jalapeño. Tilt your chef's knife slightly and drag it accross jalapeño, scraping it against the board into a paste. In a clean medium bowl, combine beans, jalapeño paste, remaining 1 tbsp minced jalapeño, avocado and lime juice. Serve cakes with relish.
TIP: Use leftover relish when called for in our Meal Plan. If you’re not following the plan, try serving the leftover relish on cooked chicken or fish!
These all-in-one dip containers layer seasoned black beans with avocado, yogurt, salsa and cheddar for a snack that really satisfies. Pack in individual containers and serve with carrots and celery, or all-natural tortilla chips.