Delicious roasted veggie tacos

Veggie taco night. Black beans cooked with cumin, chili powder, garlic, onion, paprika. Corn off the cob caramelized in a cast iron skillet with a dash of salt. Caramelized white onion cooked in tablespoon butter and a dash of olive oil. Fresh Anaheim chiles cooked with a dash of salt in the cast-iron skillet after the corn. Topped with cool sour cream, Sirracha chili sauce, a bit of jack cheese and avocado dusted with tanjin lime seasoning. Toasty corn tortillas warmed on a flat cast-iron skillet.

Power breakfast quinoa bowl

Smells like autumn in my house in the middle of summer!

Power quinoa bowls for breakfast

1/2 cup warm quinoa add 1/4 cup warm almond milk unsweetened, 1 teaspoon melted coconut oil, 1 teaspoon ground nutmeg and 1 teaspoon ground cinnamon, 1/4 cup nuts of your choosing I used almonds and walnuts, 2 tablespoons hemp seeds,1/2 apple diced and warmed and a drizzle of maple syrup . Mix together and enjoy!

Granola

 3 cups of oats and one cup each sunflower seeds, coconut flakes, walnuts, Peppitas . On the stovetop I melted 1 cup pure maple syrup, 1/4 cup coconut oil, 1 tablespoon Madagascar vanilla bean paste, 1/4 cup honey and a teaspoon of salt and a tablespoon of cinnamon. .I poured the mixture over dry ingredients and combined and put the mixture on a baking sheet in the oven at 300° for 45 minutes tossing twice. When it’s done I added half a cup of dried cranberries and 1/2 cup raisins.

Make sure to pay down the mixture when it comes out of the oven and then let it cool. It will be in chunks that way.

Tip: use parchment paper 

Shrimp scampi over fettuccini

Ingredients

One package fettuccine pasta

 One lemon, zest the entire lemon and reserve half of the juice

1/2 cup flat leaf parsley chopped

1/2 cup basil chopped

1/2 cup swish chard chopped

12 garlic cloves chopped

1/2 cup white wine

1/4 cup olive oil

2 tablespoons ghee

20 shrimp, medium to large size

Cook the fettuccine and water, make sure to add salt to the water and cook as directed on package

In a large pan chop one yellow onion and sauté in olive oil and ghee. When the onion is translucent add in garlic and reduce heat from medium down to low. Sauté for 5 to 10 minutes until caramelized, then add Swiss chard and shrimp.Cook for a few minutes and then add herbs. Squeeze in the lemon juice, toss and cook until the shrimp are cooked through. Add in lemon zest, add in cooked pasta and toss. Top with Parmesan cheese and serve

Day 2 Dinner

I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.

Two corn tortillas (make according to the package directions)

1/2 cup canned black beans drained

1/4 teaspoon extra-virgin olive oil

1/2 teaspoon  chili powder

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon Braggs liquid amino’s

2 tablespoons corn kernels

3/4 cup cooked brown rice

Cook the brown rice and set aside.

Next cook the beans adding all of the spices and the corn.

Mix the beans and the rice together and place in a small bowl for your plate.

Easy guacamole

One half avocado

The juice of one half lime

1 tablespoon of cilantro chopped

Half a teaspoon garlic powder

Half teaspoon Himalayan sea salt

Tablespoon Trader Joe’s green salsa
Enjoy!


Chickpea and avocado mash lunch bowl

I know at first glance this combination can sound sort of strange however give it a try and I think this recipe is going to become a staple for you either for dinner or a quick lunch!

Serving size one bowl

In a bowl Add one whole avocado, 1/2 cup chickpeas, 1/2 cup diced tomatoes, 2 tablespoons cilantro, 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon of Himalayan salt to taste, and a dash of onion powder. If you are feeling like you are craving carbohydrates you might consider crushing up a few baked plantain chips from Trader Joe’s and adding them in for crunch! Sometimes if I’m extra hungry I will even add a boiled egg.

Shrimp tacos

Who doesn’t love a good taco? This is an excellent meal that you can throw together quickly after work for your family. It’s pretty, healthy, quick and easy! Oh and did I say it’s also tasty?!

Ingredients

Enough shrimp so that you have four or five shrimp per taco. You can use frozen raw or I have also used the tail on, deveined cooked shrimp from Costco which is the quickest but easy to overcook.

Corn tortillas, decide if you would like one or two per taco. I personally prefer two tortillas per taco.

Purple cabbage

Green scallions

Yellow peppercinis 

Tomatillo salsa

Chopped cilantro

Fresh squeezed lime juice

Either one packet of taco seasoning’s or make your own by mixing 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon paprika , half a tablespoon Himalayan sea salt

Assemble

To begin with I brown the corn tortillas by spring cooking spray in the bottom of a cast iron skillet on medium heat and turning the corn tortillas individually until they look toasty.


Next, place the shrimp that you have tossed with seasoning in the cast-iron skillet and cook until pink. When they have finished cooking squeeze a half of a lime over the shrimp. You’ll thank me later:)


To assemble the taco, I like to lay down four or five shrimp on top of two corn tortillas topped with shredded purple cabbage all of the other chopped ingredients, and tomatillo salsa.

Enjoy!

Ravioli with Pesto, Shrimp and Arugula

Ingredients:

Shrimp, peeled and deveined

Pesto sauce 

Ravioli

Arugula

Parmesan cheese

Lemon

Himalayan salt

Procciouto

Cook the ravioli per package instructions. Meanwhile please arugula that you have tossed with 1 tablespoon of lemon juice per serving sprinkled with Himalayan salt and fresh Parmesan cheese on the bottom of the plate. When the ravioli have finished cooking toss them lightly in a tablespoon of pesto and place on top of the arugula. Cook the shrimp on the stove with 1 tablespoon of pesto and a dash of olive oil until cooked through and then place the shrimp on top of the ravioli ( as many as you like) finally top with prosciutto, I like to crisp it in the oven on 375 for 10 minutes, and then sprinkle the dish with more Parmesan cheese.