Nicaragua Bowl (gluten free)
with Brown Rice, Beans, Eggs & Avocado
Ingredients:
3 tsp butter, divided
½ cup diced onions
1½ cups cooked brown rice
½ cup cooked black beans (canned or frozen)
¾ tsp each ground cumin and chili powder
1 tbsp freshly squeezed lime juice
1 tbsp minced fresh cilantro
2 eggs
½ medium avocado, sliced
½ cup salsa (I like it hot!)
¼ cup shredded part-skim old (sharp) cheddar cheese (1 oz/28 g)
Directions:
In a small, non-stick skillet, heat 1 tsp butter over medium heat. Add onions. Cook and stir until onions are tender, about 3 minutes.
Add rice, beans, cumin and chili powder to onions in skillet. Mix well, until rice and beans are coated with seasonings. Stir in lime juice and 2 tbsp water. Cook and stir for 1 more minute. Remove from heat and stir in cilantro. Transfer mixture to serving bowls, cover and keep warm.
Wipe skillet clean and cook the eggs. Heat remaining 2 tsp butter in skillet over medium heat until it’s foamy. Crack the eggs and gently add them to the skillet. Cook until the whites are set and start to brown a bit around the edges. Slide a spatula under eggs and gently flip. Cook for 30 more seconds.
Remove eggs from skillet and place over rice and bean mixture in each bowl. Arrange sliced avocados beside the eggs, then add a dollop of salsa and a sprinkle of cheese. Serve immediately.
Makes 2 servings
Per serving: 486 calories, 21 g total fat (8 g saturated fat), 19 g protein, 55 g carbohydrate (10.4 g fibre, 5 g sugars), 211 mg cholesterol, 496 mg sodium
YUM: Any egg will do! Scrambled, over easy, sunny-side up or hard-boiled.
YUMMER: Tastes particularly scrumptious when made with guacamole instead of sliced avocado.
Tags: avocado, beans, brown rice, eggs, gluten free, nicaragua bowl

In this week’s City Eats, we get a taste of the fresh Mexican bites being served at the newly transformed Oasis Rooftop Taqueria at Wayne Gretzky’s.
Yield: 6 tacos
Ingredients
- 1 head Romaine lettuce, chopped with 6 large pieces set aside
- 6 cod fillets, bone off, skin off
Baja crema:
- 1/4 ltr sour cream
- 1/4 mayo
- 2 oz lime
- 2 oz chopped capers
- 2 oz jalapeño diced
- Cilantro
Crispy bits:
- 1 cup gluten free flour
- 1 cup corn starch
- 1 teaspoon gf baking powder
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 12 ounce water
- 1/2 ltr of oil
Method
Baja crema:
- Process sour cream, mayo, lime, chopped capers, diced jalepenos, and cilantro in food processor.
Crispy bits:
- Mix dry ingredients in ziplock bag and add 12 ounces of water. Place ziplock bag in a squeeze bottle
- Heat shallow pan over medium heat adding about 1/2 ltr of oil and bring to medium to high temperature.
- From about six inches from oil slowly drop the batter into oil.
- Fry to crisp and place in paper towel to dry.
For fish:
- Heat non-stick pan over medium to high heat and spray with pan or coat with butter.
- Place fish scale side down first, fry until cooked and set aside.
- In mixing bowl place chopped lettuce with 3 spoon fulls of crema mixture.
- Place inside large pieces of romaine, add crispy bits and set fish on top. Sprinkle with more crispy bits.
Tags: avocado, fish, lettuce, recipe, taco

Preparation time: 35 minutes
Total time: 35 minutes
Makes: 4 servings
Ingredients
- 1 orange
- 3 tbsp canola oil
- 2 tsp lime zest
- 3 tbsp lime juice
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/2 tsp chili powder
- 1/2 tsp salt
- 500 g jicama, peeled, quartered and thinly sliced
- 1 bunch radishes, thinly sliced
- 1 avocado, cubed
- 1/2 cup crumbled feta
- 1/3 cup toasted pepitas
- 1/4 cup diced onions
- 2 tbsp mint
Directions
- SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
- WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
Tags: avocado, jicama, mexican, salad
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