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.
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
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.
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
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.
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?!
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.
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
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:)
1 cup shelled edamame beans cooked
1 cup cooked quinoa
1/2 cup diced cucumber
1/4 cup diced red bell pepper
1 cup chopped red cabbage
1/4 cup shredded carrots
2 tablespoons toasted sesame seeds
1/2 cup cilantro ,chopped
3 tablespoons Braggs liquid amino’s
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons chopped green onion
2 teaspoons pure maple syrup
Combine all ingredients in a big salad bowl, make the dressing and toss into the salad. Let’s sit about 10 minutes so all of the flavors are incorporated.
Courtesy of the Clean in 14 Detox by Melissa Costello
I think there must be 1000 different ways to make a quinoa salad but I did make this one the other day and it was quite tasty. Enjoy!
1 C quinoa
1/2 cup sundried tomatoes
1/4 Cup toasted raw slivered almonds
1 tsp dried oregano
2TBSP lemon juice
1/4 tsp Himalayan pink salt
1/2 cup chopped kale that has been baked at 375° with a touch of olive oil and salt for 15 minutes (kale chips!)
After the quinoa has cooked place in a bowl and add all other ingredients and toss. You might want more lemon juice or salt to taste.
I absolutely love making bruschetta tomatoes and mozzarella and basil And balsamic vinegar. I don’t always want the bread however. This recipe is easy and pretty!
Small mozzarella balls
Skewers or toothpicks
On each skewer or toothpick, add one tomato followed by one basil leaves followed by one mozzarella ball and then brush with balsamic vinaigrette.
My favorite! First make tomatillo salsa. In a big sauce pan add 8-10 quartered tomatillos, I lg white onion chopped, 1 lg can green chilies whole, 1 bunch of cilantro and 10 whole garlic cloves, with a bit of olive oil. Cool on med for 20 min. Next use immersion blender and blend. Add in 2 big cans of hominy, one more bunch of cilantro chopped, shredded cooked chicken or chunks, 1 large can or box of chicken stock (add more if needed) bring to boil, turn off heat and let sit until you are ready to wrap it. I love to too with jack cheese, crispy tortilla strips and sour cream!