Cauliflower Mashed Potatoes 

These vegan plant based mashed cauliflower potatoes are fluffy and creamy! I’m sure you are already familiar with the cauliflower craze, but I’m going to throw one more recipe at you. I love mashed potatoes, like most Americans. I just don’t love all the carbs and dairy. So in attempt to make mashed potatoes equal parts healthy and dairy free I hit the kitchen and mixed a few of my favorite things together. The mashed mixture turned out fluffy, soft and tasty! No need for butter! This recipes serves about 8, I made it so large so I could freeze at least half. When I purchase potatoes I try and use them fast so that they don’t grow ears. I also must say that I also love having frozen food ready to help on the busy days, which tend to come more than not.

Ingredients

  • 1 bag of gold’s potatoes (7-8 large potaoes)
  • 1 head of cauliflower
  • 1/2 cup of unsweetened almond milk
  • 4 cloves of minced garlic
  • 1 Tbs of pink Himalayan salt
  • 1/2 Tbs of pepper
  • 1 Tbs of Trader Joes Everyday Seasoning
  • 1/2 handful of fresh parsley and/or basil (optional)

How To

Wash and peel all potatoes. Cut potato in quarters and place in large pot. Wash and cut cauliflower head into similar size as potato quarters and place in same large pot. Add water to pot, water should rise above potatoes and cauliflower pieces. Place pot on stove over medium heat. Contents will be ready when they can be easily pierced with a fork. Once ready, drain and place in a separate bowl. Mash, mash mash! Mix in almond milk and spices and stir. Cauliflower mashed potatoes are now ready to be served. Enjoy!

Prep time: 25 minutes 

Cook time: (about) 25 minutes 

Enjoyers: 8

Salted Chocolate Almonds 

So it’s been awhile since I’ve posted- I have lots of ideas to try out and post about, I’ve just been busy with a little home renovating and all day nausea…..yes, I’m expecting a baby in the fall! We were super surprised since our first born came just last year! Why not keep the good times rolling?

I attempted something simple last night. I’ve been trying to up my protein since it is recommended that I eat 70 grams per day. That is a lot for me, considering I’m not much of a meat eater. So almonds it is! I wanted to try and jazz up these, some what boring nuts in a healthy way.

This is one of the more simpler post but still fun and classy.


Ingredients

A couple handfuls of raw almonds

1/4 cup Homemade chocolate chips melted

Ground Himalayan pink salt

How To 

To start, gather ingredients and create assembly line of almonds, chocolate and salt. Dip almonds in melted chocolate one at a time and place on parchment paper. Let cool and repeat dipping if chocolate seems to thin. Before completely cool sprinkle almonds with salt. Not only do salt and chocolate go well together they make the almonds look beautiful! Keep in fridge and serve.

Prep time: 30 minutes

Homemade Chocolate Chips 

 

 Okay, I already know what you’re thinking. Homemade chocolate chips? Why would I make something that is so easy to buy? I thought the same thing before I found reasons to make my own. It started with an intolerance to dairy that developed after I was pregnant with my first son. I found non-dairy chocolate chips at a local natural grocery store but, they were double the price of the semi sweet ones I used to get at Trader Joes. It was then that I started doing research and came across some recipes for chocolate chips and thought it would be great to make them sugar free. Another perk about making your own is using all cacao products as opposed to coco. I love adding cacao powder to my hot drinks and smoothies. Cacao, according to the ORAC scale, is the highest antioxidant food that we know of! Anti-cancer and beauty power, yes please! I love finding new ways to add it to my foods.

I soon came across a recipe by Forest and Fauna that captured exactly what I wanted to create. I tried this recipe and loved how they turned out. I love the flavor the maple sugar gives it and the soft texture of the chips from the cacao butter and coconut oil. I give Forest and Fauna full credit but, thought I’d share my spin on their recipe.

Ingredients

  • 2 Tbs Cacao butter
  • 2 Tbs Coconut oil
  • 5 Tbs Cacao powder
  • 3 Tbs Maple sugar

How To

In a medium sauce pan bring about 1/2 cup of water to a boil. Place cacao butter and coconut oil in glass cup and place in sauce pan. Keep glass cup in sauce pan till cacao butter and coconut oil have melted. Once melted mix in cacao powder and maple sugar until completely combined. I first tried using coconut sugar but, that was a mistake because it doesn’t completely dissintergrate. Forest and Fauna had the brilliant idea to let chocolate mixture cool in a silicone trivet, which also works as a mold. Spread chocolate evenly over trivet and place in freezer for about an hour. Since I use coconut oil the mixture is on the softer side, letting it freeze for longer is better. Turn trivet over and work out chocolate chips into a bowl for storage. Store in fridge. Yum Yum Yum!

Quinoa Enchilidas

This recipe is for those who love quinoa, and also those who love Enchilidas! This dish is a healthier spin on the traditional Mexican dish we all love. My sister introduced me to the idea of quinoa casseroles with sweet potatoes. I don’t love sweet potatoes, but in this recipe I think they make all the difference. These Enchilidas are fun because it’s only a few ingredients, it’s filling, healthy, and tasty. My picky husband approved! (Win!)

To start, wash sweet potatoes under warm water and poke multiple times with a fork. Instead of wrapping individually with tin foil, place on a cookie sheet and cover the cookie sheet with tin foil. Aren’t sweet potatoes so beautiful…?

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Place two sweet potatoes in oven and cook for 45-60 minutes at 400 degrees Fahrenheit. Sweet potatoes are done when they can be easily pierced with a fork. I cooked three because I was making one for my 6 month old son, can you tell which one is for him 🙂 It was his first time trying sweet potatoes and he loved it!

While potatoes are in the oven rinse, cook two cups of quinoa on the stove top. Bring quinoa and 4 cups of water to a boil and then reduce heat to medium until all the water has diminished and the outer rings appear on the individual grains. Once cooked, remove from heat and add approximately one Tbs of coconut oil to give quinoa a softer texture.

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In an 8×8 casserole dish dip five corn tortillas in 8 ounces of your favorite enchilada sauce. I use frontera brand. Let sit while sweet potatoes continue baking to allow sauce to soften tortillas.

Once sweet potatoes are done, cut open long ways and mash insides with a fork, place insides in a separate bowl with cooked quinoa. Combine potatoes and quinoa together, mix well- you don’t want any sweet potato chunk. A this point you should have a even texture throughout….Kind of looks like cookie dough!

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Add a dash or two of salt to quinoa mixture. The great thing about combining quinoa with sweet potatoes is that it softens and sweetens the quinoa but, doesn’t add a strong sweet potato flavor.

In your 8×8 dish fill soaked tortillas with quinoa mix, corn, black beans, and onion. Once sufficiently loaded, roll tortillas closed and repeat with all five tortillas

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Once all have been stuffed and rolled then squeeze half a lime onto tortilla tops. At this point you’ll probably have some tortilla stuffing ingredient left over. Place left over beans, corn, onion, and quinoa mix on top of tortillas and pat down. We’re trying to get the most bang for our buck here, or yummy food per serving. Add remaining 8 ounces of enchilada sauce to top of dish and place in oven.

Cook enchiladas at 350 degrees Fahrenheit for about 40 minutes, just until dish is heated through. My sauce was spilling over… I do love sauce! image

Once your timer goes off your dish is now ready, hooray! Serve with favorite salsa, Perfect Guacamole or both! Enjoy!

 

Ingredients

  • 2 Sweet potatoes
  • 2 cups quinoa
  • 16 ounces enchilada sauce
  • 5 corn tortillas
  • 1 can black beans
  • 1 cup of corn
  • 1/2 cup chopped yellow onion
  • 1/2 lime
  • salt to taste

How To

Begin with baking sweet potatoes. I washed and poked with holes then placed on a tin foil covered cookie sheet. Bake at 400 degrees Fahrenheit for 45-60 minutes, until inside is soft. While sweet potatoes are baking begin cooking quinoa. Place 2 cups of quinoa and 4 cups of water into a pot and bring to a boil, once boiling reduce to medium heat and continue to cook until water is gone. Mix in coconut oil, remove from heat and set aside.

Place five corn tortillas in the 8×8 casserole dish you’re going to use later and cover with 8 ounces of enchilada sauce. Let soak while sweet potatoes are baking. Once sweet potatoes are ready cut in half long ways and place soft insides in a separate bowl with cooked quinoa. Mix and mash until completely mixed. You should have a soft even texture.

Now it’s time to stuff your tortillas, open tortilla and place quinoa mix, corn, beans, and onion inside then roll tortillas in a traditional enchilada fashion. Once you’ve completely stuffed and rolled all five tortillas squeeze half a lime onto dish.

With the remaining tortilla stuffing ingredients place on top of tortillas and pat down.  Pour remaining sauce on dish and bake at 350 degrees Fahrenheit for about 40 minutes, just until dish is heater throughout. You beautiful enchiladas are now ready to be serve, serve with favorite salsa, Perfect Guacamole or both! Enjoy!

Prep time: 20 minutes

Cook time: 1 hour, 40 minutes 

Enjoyers: 5-6 

 

Veggie & Bean Soup 

When it’s cold outside, there isn’t anything much better than a warm bowl of soup to get you through winter nights. Soup hasn’t been one of my favorite meals for long, I used to be disappointed whenever I ate it because I never felt full. This colorful dish is packed with protein and veggies, it’s healthy, harty, and delicious! There is something so satisfying about taking 8 plus fresh ingredients and making a beautiful dish from scratch, that also happens to be tasty; so get to it!


Ingredients

  • 32 ounces of vegetable broth
  • 1 can of black beans
  • 1 can of great northern beans
  • Half a yellow onion
  • 2 cups of kale
  • 1-2 zucchini
  • 1 large tomato
  • 1/2 cup of Parsley
  • 2 cloves of garlic minced
  • 1/2 Tbs oregano
  • 1/2 Tbs  basil
  • 1/2 Tbs of Braggs sea kelp delight (for nutrition)
  • Salt and pepper to taste

How To 

Chop, chop, chop all veggies and place in crock pot. Add in drained and rinse beans and spices. Now add vegetable broth and stir. Set crock pot to high for three hours or low for five. Stir occasionally to integrate spices evenly into soup. Yep, it’s that easy! Serve, sip and enjoy!

Prep time: 2o minutes 

Cook time 3-5 hours 

Enjoyers: approximately 6 

Perfect Guacamole

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One of my all time favorite lunches! Yep you heard it, I sometimes make guacamole as my main dish for lunch. I will also make it in the morning, for an afternoon snack, late night snack, side with dinner… You get the picture.

Having ready to eat avocados in our home is a must! You can make guac in many different ways and some of them are are not so good. I can tell you from experience it’s a bad day when things go south. But, thankfully, I’ve mastered a guac recipe that I’m excited to share with the world. It’s simple, yet perfect!

Ingredients

2 ripe organic avocados

one half of a lime (lemon will do as well)

1-2 cloves of minced garlic (3 if small)

about seven cherry tomatoes

salt to taste (I use aproximately 2-3 tsp of Himalayan pink salt)

How to 

To start, peel avocados rather than cut, this way you don’t lose some of the greener part of the avocado that is sometimes hard to get when you scoop with a spoon. The greenest part of the avocado has the most antioxidants, let’s make sure to eat it!

Once avocados are peeled and placed in bowl- mash, mash, mash. Once mashed add lime, garlic, tomatoes, and salt.

Scoop with favorite chips and enjoy!

prep time: 5 minutes 

Enjoyers: 2-4 

Slower Cooker Spaghetti Sauce

I have to admit, I used to be a canned pasta sauce person. It’s easy and relatively cheap. It wasn’t until I started trying to eat less sugar and oil that I started making my own. I’ve definitely had a few trial and errors. Shout out to my husband for roughing it through too sweet and then too spicy pasta….but we are now in the clear! image Once you taste this slower cooked sauce you’ll become a believer as well. It’s easy and only takes few minutes of prep. And after an hour of warming in the crock pot your house will smell like an Italian restaurant. Look at that…pasta perfection! image

Ingredients

  • 1 24 oz of canned strained tomatoes
  • 1 Tbs coconut sugar (or more if you like your sauce sweet. I prefer the dominant spices to be salt and garlic)
  • 1 Tbs oregano
  • 1 Tbs basil
  • 2 bay leaves
  • 1 Tbs salt
  • 3-5 cloves of garlic minced (depending on your love for garlic)
  • 1/4 Tbs sea kelp delight (for nutrition)
  • (A splash of red wine if you’re so inclined)

How to

Place canned strained tomato sauce and all spices in crock pot. Stir and cover. Turn crock pot to low and let cook for two hours, stirring occasionally. You’re yummy spaghetti sauce is now ready to top your favorite noodles. Just remove bay leaves and serve. Enjoy!

Prep time: 5 minutes 

Cook time: 2 hours 

Enjoyers: 4