©2017 by Alex Stalberger

with Alex Stalberger

Minneapolis, MN, USA

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August 24, 2017

Hey there!


What a whirlwind of a week it has been. I love to got out and meet new people around the Twin Cities. I am obsessed with hearing the stories of strangers, there are so many people doing incredible things. I know that is not specific to the Twin Cities, but MAN! It is so inspiring. 

You know, I haven't always felt that way about this area. I moved to Minneapolis in 2013, four years ago now. After I got over living in an urban area, ( I moved from a farming community in IL, to a small town in IA....urban was a BIG change) I experienced a big bout of isolation. The classic, so many people, no one new to hang with. Although, I had just graduated from Luther College (Shameless Plug) where I could literally walk the campus, go to cafeteria or simply leave my bedroom to be met with constant stream of new things to do, talk about, think about... etc. 

I guess adulting means we have to actually try. Which felt weird forever...until I actually did it! Now I can't stop! Haha pretty much my life.

Needless to say, it's not until my week is brimming with coffee dates, walking dates, networking events, social learning events, new brewery dates, laundry and actual work that I realize I may have overdone it.... anyone relate? 🤦‍♀️

For those weeks, I have a special bunch of  In-Case-of-Emergency-Make-A-HUGE-Batch-of-This recipes 😬 And I would like to share a couple of them with you. Because maybe you too are in over your dinner plate this week. 


The trick is to repurpose these recipes in various forms. Breakfast? Add an egg. Lunch? Make it a wrap. Dinner? Make it spicy, or add avocado to make it "fancy", or simply put in on a bed of greens and call it a salad. Catch my drift? 


Second trick is, make sure there are actual whole grains in the meals you are preparing. They will keep you full longer, but more importantly, they will keep your energy level consistent. Which means less grog, less fog, and more work actually gets done!


Cuban Rice and Beans:  You can double this recipe easily. I like to use a stock pot when I make this dish. Great in wraps, I love to add a bit of chipotle spice to mine, but whatever floats your boat. Eat with an egg or tofu scramble or simply dress it up with avocado. Adapted from SkinnyTaste



  • Olive Oil

  • 1 cup chopped peppers (green & red are great, other colors if you are feeling fancy!)

  • 1 onion - I like red onion, but it makes no matter

  • 2 cloves of garlic chopped

  • 1 cup of long grain brown rice - brown rice is your friend 😉

  • 1 can black beans - don't drain! Did you make your own beans? about 1.5-2 cups. and High Five!

  • 1.5 cups of water or vegetable stock

  • 1 tsp cumin

  • 1/2 smoked paprika (optional)

  • 1 bay leaf

  • 1/2 tsp oregano

  • sea salt and fresh-cracked pepper to taste.


1. Heat the pan with oil, add onion and garlic, sauté until soft then add peppers. Sauté another few minutes. 



2. Add rice, beans with their juice, water, and spices. Bring to a boil. Reduce the heat to medium and stir a bit, allowing the rice to absorb the liquid. ~15 minutes

3. Lower the heat to low, cover  and let simmer for 20 minutes (set a timer!)

4. After 20 minutes turn off the heat and let it sit covered ( no peeking!!) for another 5 minutes.  


Spicy Mashed Chickpea Salad:  Used like a tuna salad recipe, but has a kick and zero chance of mercury contamination! I freaking love chickpeas. Mash them for this dish and put them in a wrap, simmer them with your fav veggies, roast them for a crunchy treat..mmmm 🤤 This particular recipe is incredibly flexible... as with all my favorite recipes. Feel free to do an interpretive dance with making this meal ahead for your week.



  • 2 cans of chickpeas drained(also called garbanzo beans) Did you make your own beans? gold star for you, This recipe is good for 4 cups of beans.

  • 1 onion minced

  • 1 bunch cilantro chopped

  • Hot Sauce of choice to taste. A note here. I have made this many times. My favortite spicy sauce for this is chipotle in adobo or sriracha. Chipotle peppers in adobo are often found in the hispanic section of your grocery store. this recipe will need approx 2-3 Tablespoons... or in more technical terms "one good squirt".


1. If you have a food processor, this recipe is literally one step... process. If you do not have a processor or yours is too small to fit all the goodies please continue.

2. Place drained chickpeas into giant bowl and mash with a potato masher. Have fun with it. 

3. Add remaining ingredients and mash some more until consistency is both a bit chunky and smooth. 


Make it a wrap! Mmm this is a fav. Using a whole grain wrap, combine the chickpea mix, add a big handful of greens (spinach is great, baby collard greens-also awesome), with half an avocado 👌


✨BONUS: These recipes actually go quite well together. Don't knock it 'till you try it!


Share your favorite "I'm super busy this week" recipes with me either in the comment section or send them to my inbox! I wish you all nourishment as you go out to conquer the world! Remember, your powerful thoughts, ideas and actions need powerful food to support them. 


Now go get it!





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