Happy National Bean Day!
To celebrate I made black beans from scratch then made stuffed baked potatoes. Mine had plant based meat crumbles and my husband’s had bison. Then black beans, cheese, cilantro, tomatoes and of course, tapatio.
What was on your evening menu?
Veggiefied Football Snacks
1st day home from vacation. Watching football and playing in the kitchen.
1st attempt at gluten-free onion rings….need to play with the recipe a little bit more. My kale chips never disappoint.
Only 3 ingredients: kale, olive oil and cajun seasoning. Baked at 425 in the convection oven for 5 min, flip cook 1 more min.
How do you cook your kale chips? Oven or air fryer?
After a long holiday weekend of eating, drinking and being merry, this green juice is perfect to help get you back on track. Put all the ingredients into a blender, add water, blend. Then strain through a nut bag to remove pulp. If you have a juicer, then add all the ingredients to your juicer.
Full of fall deliciousness. This healthy smoothie has all the flavors of apple pie but no added sugar, full of protein, metabolism boosting cinnamon and heart healthy oats. Plus fiber to keep you full longer. Great as a pre or post workout smoothie.
My favorite Fall smoothie right!
Pumpkin is high in vitamins A,C & E.
Nutrient dense, low in calories, high in fiber.
Plus the cinnamon in the pumpkin spice mix help with metabolism and balancing blood sugar. Ginger is an anti-inflammatory, so lots of health benefits in this yummy smoothie.
I have been busy in the kitchen recipe testing! Meal plan coming in October!
It will include recipes, a shopping list, workouts, and support from me and my online community to help you reach your goals!
More info coming this week.
Happy National Chocolate Chip Cookie Day!
In honor of today I wanted to whip up a batch of cookies but with 110 degree heat here in AZ, turning on the oven was not a very tempting idea. So, no bake was the way to go.
This recipe calls for oat flour. All I do is take oatmeal and grind it in my Ninja processor. You can also use a blender. When I first went gluten-free I tried lots of alternative flours but now oat flour is my go to. I always have it on hand, it inexpensive, nutritious and I like the flavor.
Add a few more pantry staples and you have a great afternoon treat.
This is a great recipe for kids. No oven. They can measure, stir, press the cookies and slide in the fridge.
I hope you enjoy these and they brighten a hot summer afternoon for you and your family.
Recipe:
Dry ingredients: 1 1/2 cups Oat Flour,1/2 tsp Salt, 2 tsp Cinnamon- mix together.
Wet ingredients: 4 Tbsp Peanut Butter (or your preferred nut butter) 1 tsp Vanilla Extract, 3 Tbsp Maple Syrup, 2 Tbsp Non dairy milk (I used Cashew Milk)- mix together.
Add Peanut Butter mixture to the Oatmeal mixture. Once combined add 1/2 cup of chocolate chips.
Form into balls and press on a cookie sheet lined with parchment paper. I used a fork to make a criss cross on top. Put in the fridge for 20 min. Enjoy
Happy Taco Tuesday!!
What do you do when you have leftovers from tacos? Make breakfast tacos of course!
Leftover taco seasoned jackfruit, eggs, topped with tomato, avocado and salsa.
This Italian Tuna Salad comes together really quick with some staples you most likely have on hand. Refreshing, light, perfect lunch or dinner for a warm summer day.
Salad:
50/50 mix (spinach and spring mix) arugula, cherry tomatoes quartered, black olives cut in half, 1 cucumber peeled and diced, optional: favorite Italian dressing (tip-drizzle along sides of the bowl, then mix it in)
Tuna:
1 can of tuna drained, 1 half avocado, 1Tbs Dijon mustard, 1Tbs capers, fresh black pepper. Mash avocado and mix all ingredients together.
Directions: make salad, then make the tuna mix, top the salad with the tuna. Optional: Sprinkle a tsp of Pesto over the top.
For a vegan option: drain, rinse and smash garbanzo beans in place of the tuna and use vegan pesto.
Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.
It was absolutely delicious and I will be making it again!
Tofu With Red Curry Sauce
Ingredients:
1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.
Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.
Braised Spinach
Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.
Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.
To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.
Here is a light and refreshing salad to add to your Mother’s Day brunch or anytime you need a quick, easy lunch and have some shrimp ready to go.
I needed a little treat this afternoon with our 1st day of hitting the 100 degree mark today.
Quick, easy and refreshing.
Ingredients:
1 cup frozen mixed berries
1/4 cup cashew milk
1 tsp maple syrup
1 Tbs ground flax seed
Mix together in blender or food processor. Scoop into bowl and enjoy.
Optional toppings: fresh berries, chocolate chips, whip cream
