Amazing Black Bean Spinach Enchiladas

I was super excited when I saw this recipe on pinterest!

I altered the recipe a little bit, to give it more depth.

It was worth it!

We loved them! 

Perfect Sunday meal!

Picture borrowed from the garden grazer

Ingredients

{For the sauce}

1 clove garlic

3 cups organic low sodium vegetable broth

1/4 cup tomato paste

1/4 cup all purpose flour

2 Tbsp. olive oil

2 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder

Salt/pepper

{For the enchiladas}

1small onion, diced

1 cup chopped mushrooms

15 oz. can black beans, rinsed and drained

1 1/2 cups corn (I used frozen, thawed)

6 oz. fresh baby spinach (baby kale would be great too!)

6 green onions, thinly sliced

1 large sweet potato, cooked and diced

1/3 cup cilantro, chopped

2 tsp. cumin

1-2 cups shredded 3 cheese blend (or pepper jack, etc.) ( I used lite cheese from TJ)

8 whole wheat tortillas

Directions

Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

In a skillet, saute mushrooms in 1-2 tsp oil, until softened. Remove separate bowl.

Quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. Add to mushrooms.

In a large bowl, combine beans, 1-2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.

Preheat oven to 375.

Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup (or less) cheese on top.

Bake about 20 minutes, and garnish with cilantro, avocado, salsa, greek yogurt (pseudo sour cream), and/or green onions.

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Kid Meal - Easy Oven Baked Fish Sticks!

Easy, Easy and KID FRIENDLY!

My kids seriously devour these when I make them. I've always wanted to try freezing them and warming them up quickly for dinner, but we NEVER have leftovers!!

Ingredients:

1 C Cornmeal

1 C White Whole Wheat Flour (or gluten free blend)

1/2 C Grated Fresh Parmesan Cheese (or more if you like)

1/4 tsp Cayenne Pepper

3/4 tsp Garlic Powder

1/2 tsp Salt

3 Eggs

About 1 1/2 pounds of preferred white fish (tilapia, halibut, etc)

Directions:

1) Oven to 450

2) In One bowl combine all dry ingredients

3) In another shallow bowl whisk eggs.

4) Slice fish into chunks or 1 inch strips

5) Place each strip into flour mixture, then dip in eggs, then coat fully in flour mixture again. You may have to rinse your hands in-between to keep them from getting slathered, I just use a fork and spoon to dredge the fish with coating.

6) Place on greased cookie sheet in an even layer. Bake for about 10 minutes, until crispy. You may have to spritz with olive oil half way through if they look too dry. 

Serve with Homemade Ketchup!! 

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Using the Leftovers - Easy Huevos Rancheros

Inspired by my sis and her husband who are awesome at throwing a meal together! 

Its good for me to do this more often, I have a tendency to either rely or change a basic recipe, 

but sometimes that isn't possible.

So I threw this together with what was in my fridge. 

Simple. Easy. And Yummy!

Whole Wheat Tortilla or sprouted wheat tortilla! (we are also into those flatout wraps!)

Baby red potatoes, diced

Can of Black Beans, rinsed

Egg

Low Moisture part skim mozzarella cheese

Any toppings you like. (see below)

1) Toast a tortilla on a skillet, turn and Sprinkle cheese and beans on the toasted side. Let sit until cheese is mostly melted.

2) In another skillet, add some broth, water, or oil (your choice). Place the diced potatoes in and saute. Sprinkle with salt and pepper and garlic powder.  (I also added a little water and covered the skillet to slightly steam them and cook them faster (without having to add more oil). Cook until slightly browned.

3) Remove the toasted tortilla, cover with browned potatoes and any other toppings you like.

I used diced scallions, olives, and tomatoes. If I had cilantro and Avocado that would have been on there too!!

Fry an egg, and place on top of it all. Top with your favorite Salsa!

 ENJOY!! 

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Chipotle Black Bean Rice Soup

A Hubby's Fav - Great for a crowd that likes something new and different!!

pic borrowed from HERE

Adapted From Green Smoothie Girl

Ingredients:

1 C Dried Black Beans, (soaked overnight and rinsed well) or 1 can

1/2 Tbs Coconut Oil

1 Small Yellow Onion, chopped

1 Carrot, Diced

1 medium Green Pepper, seeded and chopped

2 Cloves Garlic, minced

1/2 Tbs Dried Oregano

1/2 Tbs Ground Cumin

1/2 tsp powdered Chipotle (or less, its PRETTY spicy!)

1 LARGE dry chipotle Pepper

4-5 Cups Water

2 Bay Leafs

1/4 C Spelt or Barley

1/2 C Brown Rice

1/2 Tbs unsweetened Cocoa Powder

1/4 tsp Cinnamon

1/2 C Fresh Orange Juice

Large Handful of chopped Cilantro

2-3 tsp Sea Salt

1 Tbs Apple Cider Vinegar

Heat Oil. Add onion, carrot, pepper, and garlic. Suate until soft. Add cumin, chipotle powder, and Oregano and cook one minute. Add Chipotle Pepper, water, Bay Leafs, Spelt, Rice and bring to  boil. Then lower heat and Simmer for 1-2 hours, until beans are tender. Stir in the remaining ingredients. Remove Chipotle Pepper and Bay leaf before serving.

To serve, we squeezed each bowl with a little more orange juice, lots of Greek Yogurt (to help with the spiciness), fresh cilantro, and diced Avocado.

Enjoy!

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Easy, Easy Meatless Fajita's

Hey All - I've been in the middle of a cross country move! So sorry for the slowing of posts. 

I've been excited to share this simple, tasty one. 

One of my hubby's Fav's!

Meatless (but no one will know!) Fajitas

(if meatless isn't for you, by all means add some sautee'd chicken!)

Marinade:

Juice from one orange (save about 1/4 cup for sauteing) 

1/2 tsp Powdered Chipotle

1 1/2 tsp Cumin

1 tsp Garlic powder

1 1/2 tsp Taco Seasoning

S & P if you want

Mix together in a bowl, throw in 1 lb of any type of sliced mushrooms to marinate while you cook.

 In a large saute pan, add some more fresh squeezed orange juice, sliced onions, and a green, red, and yellow pepper. Cover over med-high heat and cook until crisp tender. Add mushrooms and marinade and cook about another 5 minutes.

whisk in 2 tsp cornstarch, ultragel, or flour at the end if it seems runny.

Serve over warmed (we place them on our stove!) corn tortillas, add sweet pea gauc (below), squeeze of lime, greek yogurt, and cilantro. 

(oh - and cheese if you are my hubby)

Sweet Pea Guacamole

1 lb frozen peas thawed

1 ripe Avocado

TONS of Cilalntro

1/2 red onion

3 cloves garlic

1/2 C Salsa

Place all ingredients in food processor and blend. Great as a Veggie Dip!

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Gourmet Tomato Soup With Gluten Free Flat Bread

Ingredients:

1 tbsp. olive oil
4 tsp. minced garlic
1 cup coarsely chopped leeks
4 pounds chopped tomatoes (or canned)
3 1/2 cups vegetables stock
1 1/2 cups white wine
1 7-ounce jar roasted red peppers, drained and chopped
1/2 cup chopped fresh basil
1/3 cup chopped fresh parsley
2 Bay Leaves
2 tbsp. fresh thyme leaves, or 2 tsp. dried
6 tbsp. tomato paste
1/3 cup coconut Milk

Saute Leeks and garlic in oil. Add the rest of the ingredients,
 except for coconut milk.
Bring to boil, then down to a simmer for 15-20 minutes. Stir in Coconut milk and
continue to simmer until flavors have blended. Add Salt and pepper, garnish with
parsley, and serve.


Gluten Free Flat Bread
Recipe from Whole Life Nutrition.

I followed the recipe, used a little buckwheat for the rice and left out the baking
powder. It made for a nice flat bread!! I used it the next day for pizza!

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FAST and EASY Fish Tostadas with Avocado/corn Salsa

This is one of my Favorites!! I can have dinner done in a flash!

It's simple, fresh, good for you, and tasty!

MY KIDS LOVE THIS!

Corn tortillas

Low Fat Black Refried Beans

Canned Tuna or Salmon (whatever you prefer) in water

Mozzarella cheese

Olives

Avocado Corn Salsa (recipe below)

Any Salsa you like

Fat Free Greek yogurt (as sour cream)

Heat oven to 325. Spray Each side of corn tortilla with Cooking Spray or Olive Oil Spray and cook on baking sheet for 10 minutes (flipping half way through). They will turn lightly brown and crunchy. Spread beans on top and sprinkle fish on top. Top with cheese and place back in oven until cheese is melted. (about 3 minutes).

Top with toppings: Chopped Romaine lettuce or even better Cabbage, Avocado Corn Salsa, Any Salsa you like, Olives, and Greek Yogurt.

Avocado Cilantro Corn Salsa:

This is sort of time intensive with all the chopping. You can through it into a food processor, or just use organic canned salsa and scratch this all together. But it does make it good! I usually ALWAYS have this in my fridge during the summer. I eat it as a salad for lunch and the kids like to use it as a dip with chips! (sorta like pico de gallo) Its SO YUMMY - one of my All time FAVORITE SALADS! You really can change it up any way you like, but this is the basic version.

2 Peppers (red, orange, and yellow are best), Diced

1/2 Red Onion, Diced

1 small Cucumber, Diced (I've also used Zucchini which works too!)

2 Cobs of Corn (corn cut off with a knife right off of cob, do not cook!)

1/2 bunch Cilantro, chopped fine

1 Tomato, chopped, or 1/2 Container of Cherry Tomatoes Sliced

1 Avocado, Diced

Mix VERY well and sprinkle generously with Salt and Pepper.

You can add chicken and/or black beans to make a complete lunch Salad!

Or check out Fresh Mexican Salad.

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Zuchinni Tots and Banana Oat Pancakes

Want something EXTRA special for Mothers Day? 

This is PERFECT! 

Rich in flavor and light on the waistline. :)

(This would also be a GREAT 'Breakfast for Dinner')

Banana Oat Pancakes 


Ingredients:

1 1/2 C Soymilk (or any milk)

3/4 C White Whole wheat Flour (or GF - Buckwheat/Oat flour)

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Kosher Salt

1/4 C Flaxseed Meal

3/4 C Uncooked Rolled Oats

1/4 C Cranberries

2 Tbl Sunflower Seeds

1/2 Banana

Blend all ingredients in blender, just until combined. If you have time to let batter sit 5-10 minutes, its a little better.

Zucchini Tots


Ingredients:

1 Large Zucchini, shredded

2 Eggs

1/2 Yellow Onion, diced

1/2 C Whole wheat Flour (or GF if you like - I used millet flour)

Large Handful of Cilantro Chopped

1/4 tsp Kosher Salt

1/2 tsp Garlic Powder

1 Tbl Italian Seasoning

1 Tbl Nutritional yeast (optional)

Combine in Bowl. Place in greased mini muffin tins and top with part skim mozzarella cheese or no cheese at all. 

Bake at 400 for about 15-18 minutes.  

Serve with fresh salsa for dipping!

ENJOY!

Happy Mothers Day

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Fresh Mexican Salad

Summer is COMING!!! My favorite time of year for cooking! 

Here is something yummy to get us started!

This one is a winner! I don't know a single person who didn't care for it. Fresh, Simple, and SOOOOO Good! I could eat this ALL DAY!

Salad:

16-20 oz. Baby Spinach (I just used a bag)

1/2 Red Onion, Diced small

1 Red Pepper, Diced Small

1/2 Container of Cherry Tomatoes, Sliced

1 large Corn on the Cob, Raw and corn sliced right off! (this is the best EVER!! I NEVER cook corn!)

1 Avocado, Diced

1 Can Black Beans, Rinsed

Large Handful of crushed Tortilla Chips

Mix all together and Add Salt and Pepper. Mix Dressing and pour over salad and mix to distribute dressing.

Dressing:

1/4 C Olive Oil

Juice and ZEST of 1 Lime

Juice of 1/2 Lemon

1 LARGE clove garlic, diced small

1/2 tsp Salt

1 tsp White wine Vinegar

1/2 Bunch of Cilantro, diced small

1/2 -1 Tbl Honey or Agave (to taste)

(if you want a fat free dressing, skip the oil, and juice the WHOLE lemon, add more honey if needed. Its a little tart, but tastes good once drizzled all over!)

ENJOY!

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Sweet Potato Kale Pizza

Don't you love the rainbow of colors?! YUM!

With Cheese or without - You decide!

Inspired by "Skinny B"

Pizza:

2 leeks sliced thinly (white and light green parts only)

1 large sweet onion, diced or sliced (whatever you like)

1 large sweet potato cubed small

2 1/2 C Diced Kale

1/2 tsp cumin seed

1/2 tsp Sea Salt

2 Garlic Cloves, sliced

1/2 tsp Dried Oregano or Italian Seasoning

pinch of red pepper flakes, optional

Goat, feta, or mozzarella cheese

1. Oven to 350. 

2. Add small amount oil or 1/4 C Vegetable Broth in pan. Heat up. Add Onion and Leeks. Cook until soft. Add potato, kale, cumin seed, and salt. Cook until potato's are softened. Add garlic and oregano.

3. Cook pizza crust (recipe below) about 8 minutes (sprinkle pizza pan with cornmeal).

Add toppings and sprinkle with red pepper flakes and cheese if you want. :-)

4. Bake for another 10-12 minutes (until cheese is bubbly)

Whole Wheat Pizza Dough:

1 teaspoon white sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

3 cups white whole wheat flour
1/2 cups all-purpose flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1/2 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

(to freeze, throw in freezer safe bags after step 2. When you take it out, let it thaw (take it out in the morning) and then roll it out and let it rise.)

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Inside Out Black Bean Enchilada Casserole

NOTE: Please vote on my sidebar - trying to figure out a new direction maybe?? :)

Need Something Yummy for Sunday Dinner? Or having some friends over and want to know what to cook? This is perfect!! Meal in one!

 If I would have known, we would have eaten it like taco salad, over chopped romaine lettuce, topped with fresh sliced tomatoes and sliced olives and salsa! YUM!

The next day I put refried beans in a bowl and put this on top and the kids used it as a chip dip for lunch! They LOVED it!

If you want - feel free to add some shredded cooked chicken!!

Inspired by Oh She Glows

1 C Multi Grain Pasta (any kind you like - GF if needed)

1/2 C Brown Rice, or wild rice blend

1 Onion, chopped

2 Cloves Garlic, minced

1 Green Pepper, Chopped

1 small Zuchinni, chopped

1 C Chopped mushrooms (any variety you like)

1 medium Sweet Potato, cooked, and diced

2 Large handfuls of Spinach, chopped

1 C Black Beans, drained and rinsed

3-4 Green onions, chopped

1/2 lime, freshly squeezed

1/2 Tbl Cumin

1/2 tsp Garlic Powder

1 Tbl Chili Powder

1 Tbl Nutritional Yeast (optional)

2 large handful of smashed tortilla chips, (I love "Food should taste good!")

2 C Enchilada Sauce (my recipe below)

1 C Low moisture/part skim mozzarella cheese (Optional)

Cook pasta and rice as according to directions. In large Saute Pan Add Onion and garlic. Cook for about 3 minutes or until softened. Then add Green Pepper, Zucchini, and mushrooms. Cook until vegetables are tender. Add in diced, cooked sweet potato (pierce with fork and put in microwave for 5 minutes), Spinach, Beans, Green onions, and all the seasonings. Simmer for 5-8 minutes more.  Add 1 C Enchilada Sauce to mixture and combine.

In 9 x 13 dish, pour 1 Cup of Enchilada Sauce on bottom. Cover with half of the vegetable mixture. Sprinkle with cheese, and 1 large handful of smashed chips. Top with the rest of the veggie mixture, and then cheese and the rest of the chips. Bake at 350, 15-20 minutes, until cheese is bubbly. 

Top with Avocado "Sour" Cream (recipe below)!

NOTE: To make into taco salad, place over a bed of lettuce. Top with Avocado Sour cream, salsa, olives, tomatoes, and whatever else you can think of! YUM!

Enchilada Sauce

1 C Diced Tomatoes

1 C Tomato Sauce

2 Tbl Taco Seasoning

2 tsp Cayenne

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Cayenne (optional)

S & P

Blend slowly in blender.

Cilantro Avocado Sour Cream:

3 Ripe Avocado's

2 Tbl Water

1 C Packed Cilantro

1/4 C Fat Free Plain Greek Yogurt

2-3 Tbl Lime Juice

1/2 tsp Kosher Salt ( more to taste)

1 tsp Cumin

1/2 tsp Garlic Powder

Black Pepper to taste

Blend all ingredients in blender or food processor.

ENJOY!

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Vegetable Tomato Soup

Yum! Perfect for a rainy day!

This was perfect with my newly made wheat thins crackers.

picture credit runswithspatula

1 Tbl Olive Oil

1 Large Yellow Onion, chopped

4 Stalks Celery, chopped

3 medium carrots chopped

1/2 Cup Sherry Wine

2 Cans Vegetable Broth

1 Can Cannelli Beans, rinsed and drained

2 bay leaves

2 tsp Cumin

1/2 tsp Italian Seasoning

1/2 tsp Kosher Salt

1) Cook onion, celery, and carrot in large stock pot with oil. Cook until soft. Add the rest of the ingredients and bring to boil. Simmer about 30 minutes. Check seasonings. 

Top with prepared pesto or cilantro as garnish if you like.

Serve with Rolls or Home Made Wheat Thins!!

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Lucky Green Food!

Have fun tomorrow with some great "green" options!

Green Eggs! (the Healthy Way!)

Shown here with yummy (gluten free!) Sunflower Millet Bread

1 Handful of Spinach

1 or 2 Light Laughing Cow Cheese Wedges

1/4 C milk of choice

Blend in food processor or blended until smooth. 

In a separate bowl mix:

 4 eggs (I prefer free range organic), the spinach mixture, 1 tsp Italian Seasoning, 

and salt and pepper to taste. 

Scramble over med- high heat.

Parmesan or cheddar cheese for garnish. (optional)

Lemon Broccoli Pesto

Large Head of Broccoli and Stems roughly chopped 

(or two small heads) (reserve some for topping pasta)

1 C Sunflower Seeds (soaked for an hour if possible)

1/4 C Pine Nuts

Large Handful of Fresh Parsley or Basil

1/2 Lemon, Juice and Zest

1 Large Clove Garlic

Small Handful of Parmesan Cheese (optional - put how much you want!)

1-2 tsp Sea Salt (to taste)

Put all ingredients in food processor, and blend until combined.

While in processor, drizzle in 2 Tbl Milk, 1 Tbl Olive Oil, and about 1/4 C water. Watch it closely until you get the consistency you want.

Mix with Whole Wheat Pasta and top with Some Broccoli And optional Parmesan Cheese and/or Pine Nuts.

I mixed my pesto with Zunchinni Noodles, made with a sprilalizer. YUM!

Diary Free Mint Chocolate Chip Ice cream!

2 Frozen Bananas (make sure to slice before freezing)

3/4 C Coconut Milk or Almond Milk (frozen in ice cube trays)

1/4 tsp Mint Exctract

Couple Drops of Green Food Coloring

handful cacao nibs

2 Dates - soaked for 1/2 hour

1/8 tsp stevia or Agave or Honey - whatever sweetener you prefer

1/4 C Dark Chocolate/Mint Chips - or just chocolate chips

Put Bananas and milk cubes in microwave for about 30 seconds. Puree in processor until smooth consistency. Add the rest of ingredients and puree until smooth. Sprinkle with some mini chocolate chips or sprinkles if you like. :)

HAPPY ST. PATTY'S DAY!

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Easy Tofu (or not) Coconut Curry

Don't run when I say Tofu! Seriously - I dare you - TRY IT!!!! :)

 If you are too scared though - you can keep it out or just use cooked shredded chicken.

1/2 C Vegetable Broth

2 Cloves Garlic minced

1 tsp Minced Ginger

1-2 Sweet Potatoes Diced

2 Cups of Any veggies you like (you could do a frozen bag) - broccoli, frozen peas, carrots, green beans, etc.

1/2 Package of extra Firm Tofu

3/4 C Milk/Soymilk

1 tsp Coconut Extract (or for a richer taste, just use coconut milk instead of soymilk and no extract)

2 -3 tsp Green Curry Paste

1 Tbl Soy Sauce

1/4 C Water

1 Tbl Cornstarch

1/4 C Cashews (optional)

Put water and veggies in large stir fry pan. Add Ginger and Garlic. Cover and steam cook until slightly tender (don't over cook). Mix Curry Paste, soy sauce, extract into milk. Pour over veggies. Add tofu and break up with spoon. Cook for a few more minutes. Mix cornstarch and water together. Pour over veggies and cook until thickened. Add Cashews the last minute of cooking to keep from them getting too soggy.

Serve over Brown rice!

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Butternut Squash Macaroni

I've definitely found a new favorite! 

I'm always making new non-diary cheese sauces trying to find the best option. 

This one is different, it has a slight sweet taste from butternut squash, but its so yummy! 

And its so good for you!! 

Butternut Squash has potassium and vitamin B6. With only 1

cup serving you get your recommended dose of Vitamin C! Its good for your heart as well!

Click HERE To read more

Click HERE for the recipe. (Its at the bottom of the page)

I added Broccoli to it!

ENJOY!

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New Year Goals -Simple Resolutions

So hopefully after the month of January we are all back on the eating track. I do good... until February - with two birthdays and V day, its NOT EASY! 

I thought I would compile a little list of simple rejuvenating tips.

• DRINK WATER (ONLY WATER) - especially right when you wake up. Adding a squeeze of lemon is even better
• Change up your workout routine! Try different types of cardo and take at least a couple days a week to do resistance (weight) training.
•  Eat on smaller plates!! This makes smaller portion sizes a lot easier. Try to refrain from snacking off the kids plates too! (that's my BIGGEST problem!)
• Stand more often, sit less!
• Use fruit or veggie purees. Replace butter, oil, and sugar with pumpkin, banana, sweet potato, applesauce, or prune puree. 
• Drink more herbal tea Gum (I'm obsessed with extra dessert delights mint chocolate chip!!) and curve snack cravings!
• Sleep is crucial. Good luck on that - I'm always tired.  :)
• Put aside time each week for you! Work on crafts, blog, or pinterest (this can be addicting though!)
• Eat Less meat. If this is hard for you - opt for one day a week you will try it out!
• Substitute Reduced-fat Greek fat yogurt. I replace mayo and Sour Cream all the time with this stuff!
• Eat Breakfast!! Whole grains or even a boiled egg with protein helps regulate your metabolism for the day. 
• Start dinner with fresh fruit or salad FIRST!! And try to drink a full glass of water before dinner. This helps you slow down at dinner time. 
• Eat sitting down and try to have scheduled 'family' dinner time each night.
• Focus on more WHOLE Foods! Fresh Fresh Fresh and LESS processed! (if there are a ton of ingredients in the label - AVOID!)

Make a big batch of soup if you are tempted at snack or lunch time. Its the perfect thing to grab in a hurry. Or consider making salad in a jar (I love this idea-  haven't done it yet, but want to!)

My friend gave me the recipe to this soup. I LOVE LOVE it! Its perfect taste between squash and tomato and the quinoa adds a bunch of healthy benefits and protein!!

                            Tomato Butternut Soup

1 butternut squash

1-2 T olive oil

1 onion, chopped

4 stalk celery, chopped

2-3 cloves garlic, minced

2-4 carrots

2 large cans diced tomatos

2 C. Broth or water

½ tsp dried basil

¼ tsp dried oregano

¼ tsp pepper

½ tsp salt

1 cup cooked quinoa

Bake butternut squash at 400 degrees for 30-40 min, until tender. Cook quinoa.

Chop veggies. Saute vegetables in olive oil until onion is soft. Add tomatoes, water and seasonings. Cover and cook for 20 min. Add squash, then puree soup in blender. Add quinoa. Garnish with 1 tsp of fat free greek yogurt and chopped spinach.

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The Kids - Mexican Macaroni Casserole

Day one of the CLEANSE went well. No cravings- surprisingly! 

The hardest part is the kiddos. They aren't too interested in a Hot Skillet Salad. And I know how hard it is to not take little bites! Stay strong! :)

Last night I made a big batch of Mexican Macaroni for them for this week.

 Its full of veggies and they LOVE it!

Try hard not to cheat and take a bite! 

Pic borrowed from Blissfullyvegan.com

1 lb of Whole Wheat Pasta

1 Zucchini

1 Onion

1-2 Carrots, peeled

1 jalapeno, (optional)

2 cloves garlic

2 tsp Chili Powder

2 14.5 oz Stewed Tomatoes

1 15 oz can Pinto Beans

1 28 oz can enchilada sauce (or Homemade)

1/2 C Fresh Cilantro chopped

Preheat oven to 350. Cook Pasta. Add Zucchini, Carrots, Onion, jalapeno, and garlic to food processor. Pulse until diced small. Heat large sauce pan. Add 2 Tbl of Broth or a little Olive Oil. Add veggies and chili powder to pan. Cook Veggies in broth until soft. Add Tomatoes, beans, and enchilada sauce. Cook a couple more minutes. Add cooked pasta to vegetables. Stir to combine. Add some chopped cilantro if desired. Pour into casserole dish, top with low moisture/part skim mozzarella cheese (if desired). Bake for 25-30 minutes. Garnish with extra cilantro. 

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Black Bean Enchiladas

Score! 

Yes. my family was happy with dinner tonight. Sigh, I feel like that has become less frequent lately as I venture into a more crazy healthy land. :)

I had a couple of ingredients I needed to use and threw them together to make some Yummy Vegetarian Enchiladas!

pic borrowed from perry's plate

Ingredients:

1 carton of Mushrooms

2 Cans of Black Beans (rinsed and drained)

1 onion chopped

1 green pepper (cut into thin strips)

1 small can of green chilis

Enchilada Sauce (recipe below)

Low Moisture Mozzarella Cheese

5-6 Whole Wheat Tortillas

Directions:
1) Chop mushrooms to desired size. (I cut mine pretty small for the kiddos) Heat a tiny bit of oil in pan and add mushrooms. Cook 1-2 minutes. Add beans and cook 4-5 more minutes until liquid is almost gone.
2) In second saute pan heat tiny bit of oil. Cook Diced Onion, and green pepper. Cook until soft, add green chilis and cook for a couple more minutes.
3) Place a little bit of sauce in bottom of casserole dish. Take a dish plate and ladle a little sauce on it. Dip both sides of tortilla in sauce. Place bean mixture and pepper mixture in tortilla. Top with a little cheese and roll. Place in casserole dish. Continue with all the tortilla's.
4) Top with a little more cheese if desired and bake at 350 for 45 minutes.
ENJOY!

Enchilada Sauce:

(adapted from vita mix cookbook)

2 C Chicken/Veggie Broth

1 Tbl of Olive Oil

1 Tbl Red Wine Vinegar

1 Roma Tomato, halved

1/2-1 Can of Tomato Paste (taste sauce to see how much you want)

1 Garlic Clove

1/4 tsp Dried Oregano

1/4 tsp Cumin

1/8-1/4 C Chili Powder (depending on how hot you want it)

1/2 tsp Salt

1/2 C Whole Wheat Flour

Blend all ingredients. If you have a vitamix turn on high for about 6 minutes until steam is coming out of lid. Slow speed and watch it until it thickens. Add a little cornstarch if needed. Taste and adjust seasonings if needed.

Serve with Low Fat Greek Yogurt! That made it the best!!

ENJOY!

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'Cheesy' Broccoli Baked Potato

Cheese - thats not really- :)

Everyone loves this stuff!

I have a lot of combinations and different kinds of 'cheese,' but this one is called our Nacho Cheese!

Dairy Free!

Use it to dip chips, on Taco Salad, Nacho's, or put on top of broccoli and potato boats!

The easiest Dinner EVER!

1/2 C Raw Cashews (if you can soak for 1/2 hour thats great! but not necessary)

1/4 C Nutritional Yeast (Health Food Store - gives it the cheesy taste - and good or you!)

1/4 C Water

1/3 C White Beans (drained and rinsed)

1/4 C Salsa

1 Tbl Taco Seasoning

1/2 tsp Garlic Powder

1/2 tsp Kosher Salt

sprinkle of red pepper flakes (totally optional)

1/4 C Cottage Cheese (totally optional - but it adds an awesome creaminess!)

Combine all ingredients in a blender. Blend until Smooth. Eat at room temp or heat up a little.

ENJOY!

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We're going PIE CRAZY!

Okay - the pumpkin craze has begun!

I have about 5 recipes I already LOVE and want to share. We'll just start with a few.

Pumpkin Pie Waffles

These are just the beginning and are Simply Amazing!

That's all I have to say!

1 1/2 C Pureed Pumpkin

1/4 C Pure Maple Syrup

1 Tbs Brown Sugar

1 1/4 tsp Cinnamon

1 1/4 tsp Grated Fresh Ginger

1/8 tsp Cloves

1/8 tsp Nutmeg

Pinch of Salt

Blend all Ingredients Above

Then add:

1 C Skim or Almond Milk

1/2 C Fat Free Plain Greek Yogurt or Sour Cream

1 Egg and 1 Egg White

1/4 tsp Rum Extract

1 tsp Vanilla Extract

Mix until blended. Then Add:

1 C Whole Wheat Pastry Flour

1/3 C All Purpose Flour

1 Tbs Baking Powder

1/2 Tbs Baking Soda

Don't overmix - Just incorporate all ingredients.

Top with Cashew Creme and A little bit of Maple Syrup! AMAZING!

ENJOY!!

Pumpkin Pie 'Green' Smoothie

2 C spinach
1/2 C Almond Milk
3/4 C pureed pumpkin
1 tsp Vanilla
2 Dates
1/8 tsp nutmeg and cloves
1/4 tsp Ginger (ground or fresh)
1 tsp Cinnamon
Vanilla Protein Powder (optional)
Ice

Enjoy!


For more Pumpkin - Check out Pumpkin Pancakes and Pumpkin Pie Oats

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