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Dinner

In Blog, Dairy Free, Dinner, Food, Recipes, Vegan, Vegetarian on
April 9, 2018

Chickpea balls with coconut curry peanut sauce and cauliflower rice

I have wanted to post this recipe for a while but life has been quite crazy lately. 2018 has been really rough for us so far. We’ve had some pretty big blows but funny enough I feel like so far this year I’ve experienced a lot of joy and through all of this hardship we’ve made some really great friends and got to spend a lot of sweet time with family. It’s not always easy but you can absolutely choose joy through hard times.

ANYWAY- back to the main event. The reason why you’re here- THE CHICKPEA BALLS, well really the coconut curry peanut sauce cause dadannnnng y’all it’s good. Like slurp spoonfuls straight out of the saucepan good. This recipe is one you could feed the naysayers who think you can’t eat a proper meal without meat or if you are a meat needy naysayer (jk I still love you and I eat meat too sometimes) who would like to possibly venture into the world of plant based cooking. This recipe is filling, delicious, and super flavorful.

If you have a food processor with a cheese/veggie shredder piece you are in luck because that will make your life 12302930x easier with this recipe. If not, well best of luck. You can still make it work one way or another!


Ingredients:

Chickpea balls

2 15 oz can chickpeas

2 carrots shredded or finely chopped

½ red onion shredded or finely chopped

¼ cup chopped cilantro

1 tsp soy sauce or coconut aminos

Juice of 1 lime

1 tsp minced garlic

Salt and pepper to taste

Coconut curry peanut sauce

1 tbs minced garlic

1 tbs minced ginger paste (or minced ginger with 1/4 tsp olive oil)

1 tbs red curry paste

1 15 oz can full fat coconut milk

¼ cup creamy peanut butter

Juice of 1 lime

1-2 tbs coconut sugar or maple syrup (depends on how sweet you want it)

Cauliflower rice– 1 head of fresh cauliflower or you can purchase pre riced cauliflower

Instructions:

Chickpea balls

1) In a food processor or blender mash up chickpeas. It doesn’t have to be a fine paste, there can be chickpea chunks, you just want to make sure they are ground up enough they will stick in balls.

2) Shred or dice your carrots, onion, and cilantro.

3) Add all ingredients in a bowl and mix together well.

4) Form 2 inch balls and put on a foil or parchment paper lined baking sheet.

5) Bake for 20 minutes or until outside is crispy on 350 F in the oven.

Coconut curry peanut sauce

1) Heat a small sauce pan on medium heat and add in garlic and ginger paste. Whisk and let the two mingle for 1-2 minutes then add in the red curry paste and whisk, let them all get well acquainted for 2 more minutes.

2) Add in the can of coconut milk, peanut butter, lime juice, and sweetener and mix well. Let it heat all together on medium low and whisk occasionally. Sauce will thicken slightly then remove from heat.

Cauliflower rice

1) Take your fresh head of cauliflower and cut it up so that it will fit in your food processor to rice it through the veggie shredder. If you do not have this then buy riced cauliflower.

2) Add 1 tbs of water or olive oil to a pan over medium heat and add cauliflower rice. Let it heat thoroughly for 3-5 minutes stirring occasionally.

Assemble your meal by laying down some cauliflower rice in a bowl, add chickpea balls on top, and then pour on the coconut curry peanut sauce. Enjoy!

In Blog, Dairy Free, Dinner, Food, Lunch, Recipes, Vegetarian on
February 19, 2018

Sweet Potato Hash Brown Stack with Eggs and Guacamole

You know those days where you really don’t want to put more than one ounce of energy into figuring out something deliciously healthy to eat? Yeah, I know those days. This recipe is a go to for those days. I recommend making everything homemade because when you make it yourself you know exactly what is in it, the quality of it, and you can give yourself a big ole pat on the back because you’re awesome. BUT this is the kind of recipe where if it ain’t gonna happen, if you don’t have time or energy to be a goddess of all things homemade, you can buy frozen hash browns and pre-made guacamole.

There are only 3 components to this: make some hash browns, make some eggs (anyway you like) OR tofu scramble if vegan, and make some guacamole to top it all off with. If that isn’t simple, I don’t know what is! This recipe is filling and full of healthy fats. It is one that will taste like comfort food, but give you all the energy to do all the things! Oh, and you can eat it for breakfast, lunch, or dinner. It is that versatile.

Could you just picture this on your brunch table with mimosas, a little spread of fruit, and some of your favorite people sitting around laughing with you? Make it happen.


Serves 4

Ingredients:

2 large sweet potatoes

Olive oil/coconut oil/ or butter for cooking sweet potatoes

4 eggs (scrambled, fried, or poached- one per person)

Season hash browns and eggs with salt, pepper, and garlic powder

Guacamole:

3 avocados

1 vine ripe tomato diced

¼ small red onion chopped small

2 tbs chopped cilantro

Salt, pepper, and garlic powder to season

1/8 tsp cumin

Juice of one small lime

Instructions:

1) If making your own hash browns, peel your potatoes and use your food processor with shredding attachment, if you really want to get down and dirty you can make your own hash browns by grating your sweet potato with a cheese grater and bonus- you get a great arm workout!

2) In a nonstick skillet add your oil or butter to thinly coat the bottom. Add your sweet potato shreds in on medium high heat. Continually stir, add in more oil or butter if needed to help with the sticking, and add in your salt, pepper, and garlic. It takes about 10-15 minutes to cook. You will know they are done when they look like hash browns and are soft.

3) While hash browns are cooking make your guacamole. First mash up your avocados, then add in the rest of your ingredients mixing well unless you like it chunky. Set to the side.

4) While hash browns are cooking, cook up your eggs whichever way you would like. One per person. Season with salt and pepper.

5) Once everything is cooked it is time to assemble. Scoop some hash browns onto a plate; next add your egg, and then top with guacamole. Add salsa if you’d like for a flavor boost!

*Cook hash browns according to package if opting to use frozen hash browns.

In Blog, Dairy Free, Dinner, Food, Recipes on
January 31, 2018

Taco Tuesday Sweet Potatoes

When I started writing this post it was Tuesday, hence the Taco Tuesday frame of mind! But it is now Wednesday. Don’t judge. In my opinion we should treat every day like its taco Tuesday though! That is the old San Antonio(n) coming out of me. In San Antonio, TX tacos are the norm. All day. Everyday. Well we don’t live in San Antonio anymore but tacos or taco inspired things are always still a good choice in my book.

As many of y’all know I ventured out on a 3 month journey of no dairy, no sugar, and no bread/wheat based pastas, etc. So taco Tuesday had to look a little different for us this month! And no, we don’t really eat tacos every Tuesday. It’s a fun idea though. This recipe incorporates a sweet potato as your “tortilla” and you stuff it TO THE BRIM with allllll the taco goodness. We are talking flavorful ground taco meat, onion, avocado, tomatoes, cilantro, and even black beans if you would like. It is a hearty and filling meal. To keep it whole 30 compliant say no to the black beans. To keep it vegan say no to the meat (duh) and simmer/season your black beans as if it was the ground beef. Here we go! 

 


Ingredients:

2-3 large sweet potatoes

1 lb ground beef

1 15 oz can of tomato sauce

2 cloves of garlic minced

½ tsp salt

½ tsp cumin

½ tsp paprika

½ tsp onion powder

¼  tsp chili powder

Small red onion

Tomato

Avocado

Cilantro

1 can black beans- optional

1 lime-optional

Instructions:

1.       Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork and then wrap in foil.

2.       Bake until tender, test by poking with a fork, 40-45 minutes.

3.       While your sweet potatoes are cooking brown the ground beef and add in tomato sauce and all of the seasonings. Stir it well and allow it to simmer for at least 10 minutes to absorb all of the flavors.

4.       Chop up your onion, tomato, avocado, and cilantro.

5.       Once your potatoes are done let them cool for a few minutes, then split the tops open with a knife.

6.       Add in a hearty scoop of taco meat and top with all desired toppings. If you would like, add on black beans for extra flavor and protein and lastly squeeze a little lime juice over the top for an extra flair.

7.       Dig in! You won’t even miss the cheese, I promise!

In Dinner, Food, Lunch, Recipes, Vegetarian on
November 6, 2017

Mediterranean Tostadas

It’s daylight savings time, that funky day of the year that messes up schedules and throws everyone off. Days like this call for easy dinners and I’ve got just the thing for you. Think flavorful out the wazoo, healthy, crunchy, satisfying and QUICK- and you’ve got Mediterranean Tostadas!

A tostada is basically a toasted or cooked (whether baked or fried) tortilla. I buy mine premade and I am sure you can find them in your local grocery store in the tortilla section. I like to load these tostadas up with hummus and veggies and to really up the flavor game I add tzatziki sauce and feta- two Mediterranean all stars.

This recipe involves some chopping, a little bit of roasting, mixing, and piling a mountain of tastiness onto a crunchy tostada. It shouldn’t take you long and if you are really in a hurry buy some premade hummus and tzatziki sauce at the store (typically you can find this in the deli area) and a jar of roasted red bell peppers and this will be on your plate and in your belly in no time.

This recipe is vegetarian and could easily be vegan if you omit the tzatziki and feta.

Makes 12 tostadas

Ingredients:

Tostadas

2 red bell peppers (to be roasted)

2 tomatoes

1 cucumber

1 small red onion

1 handful of chopped parsley

1 can of olives

1 avocado

5 minute hummus or store bought hummus

Tzatziki sauce

Feta

Instructions:

1. If you are roasting your red bell peppers at home do this first! I use good ole Ina garten’s tips and tricks.

2. If you are making your hummus and tzatziki, go ahead and do that now.

3. While the red bell peppers are roasting chop up all of your veggies into small pieces.

4. Once the bell peppers are done roasting, chop then drizzle with a little olive oil, and add a dash of salt and pepper.

5. Time to assemble your tostadas! Take a tostada and smear a hearty scoop of hummus on it, add any and all chopped veggies, drizzle on the tzatziki sauce, add feta cheese, and a sprinkle of chopped parsley.

6. Get down to flavor town and enjoy!

 

 

 

In Dinner, Food, Recipes, Vegan on
October 11, 2017

Turmeric Roasted Veggies with Hummus and Couscous

Looking for an easy, healthy, delicious, colorful, and feel good recipe? Look no further! I have one right here for you! Turmeric is kinda all the rage right now in the health world and no wonder- it is an amazing anti-inflammatory, it helps with gastrointestinal issues, it makes your skin look lovely, and the list goes on and on. So not only are these veggies coated with the fabulous benefits of turmeric- they have all the amazing benefits of being veggies themselves and we all know how amazing veggies are for our bodies! Pair this dish with my 5 minute hummus, and a grain- I prefer couscous (because it cooks so quickly) but you could use brown rice or quinoa, and throw it all in a bowl for a yummy and happy meal!

This is one of my go to recipes because you really don’t have to think too much with it. If you want to take some creative liberty pick out whatever veggies you like,  flavor it however you want, and pick your grain.  There are so many options and you could have this meal often and not get tired of it as you change it up.


Time: 30 minutes
Serves 4


Ingredients 
1 head of Broccoli
2 large Carrots
1 Red bell pepper
1 Yellow bell pepper
1 large Sweet Potato
1 Red onion
Olive oil to drizzle
1 tbs Turmeric
Salt
Pepper
1 tsp Garlic powder
5 Minute Hummus
1 cup couscous cooked according to package

Instructions
Preheat oven to 425.
Chop up all veggies into bite size pieces.
Add chopped veggies into a bowl and add olive oil to coat, next add turmeric, garlic powder, and a dash of salt and pepper and stir until everything looks evenly mixed.
Arrange onto a foil lined sheet pan and pop in the oven for 20-30 minutes or until sweet potatoes and carrots are easily penetrated with a fork.
While your veggies are cooking make up your hummus and your couscous.
Once the veggies are out of the oven add a base layer of couscous to your bowl, top with veggies, and a scoop of hummus.

 

In Dinner, Food, Recipes, Vegan on
October 2, 2017

Pumpkin and Lentil Curry


Pumpkin and Lentil Curry

IT’S FALL! Who doesn’t love fall? Pretty sure if there was someone who claimed to not like fall, they’ve gotta be kidding themselves. With fall comes….PUMPKINS! I think we all wonder “how can I incorporate pumpkin into every aspect of my life for the next couple of months?” Well I have a great way to incorporate pumpkin into a healthy dinner! Fun fact- I’m pretty sure this is my baby’s favorite meal..She’ll eat anything we give her but this one, she really scarfs down. She is turning ONE YEAR OLD (brb sobbing) this week and I am making it for her birthday dinner and we are gonna eat it out on the porch and soak in all the falling leaves and joy that comes with fall and turning one even if it is 90 degrees outside because Texas.

This Pumpkin and Lentil Curry is full of flavor, oh so comforting, and basically fall in a bowl. I hope you have fun in the kitchen and enjoy this delicious recipe!

Time:1 hour (includes cooking pumpkin) and serves 4

Ingredients
1 small baking pumpkin cubed and roasted (see instructions below)
1 tbsp olive oil or coconut oil
1 yellow onion diced
1 tbsp garlic minced
1 cup cooked lentils
1 can diced tomatoes or 2 tomatoes diced
1 carrot chopped
1 tsp ginger (freshly minced or ginger paste)
1 tbsp garlic
1 tbsp yellow curry powder
½ tsp cumin
½ tsp cinnamon
¼ tsp pumpkin pie spice
Pinch of salt and pepper
4 cups vegetable broth
½- 1 cup Almond milk or coconut milk (from can) to add creaminess (optional)

 
Instructions
Pumpkin– Do this first so that your pumpkin can be ready to go when you are
Heat oven to 400
Cut your pumpkin in half and scoop out the seeds and stringy things
Cut pumpkin into 1 inch slivers
Arrange on a baking sheet and drizzle with olive or coconut oil and a dash of salt and pepper
Bake for 30 minutes or until it is easily penetrable with a fork
Once cooled enough to touch, cut off hard skin and cut into small cubes

Next
Add oil to a pot and heat
Add onion, garlic, and carrots and let cook for 5 minutes
Add all of the spices including ginger and cook for 5-10 minutes
Add in tomatoes,lentils, and cooked pumpkin and let cook for 3-5 minutes
Add in vegetable broth and bring everything to a boil and then turn heat down to medium low and let everything simmer for 10 minutes
If you want a slightly less chunky curry- turn off your heat and add 2 cups of it into a blender and blend then add back to the pot
Lastly, if you desire a creamier curry add in ½- 1 cup almond milk or coconut milk
You can serve this with rice or eat it alone.
If you want to go all out you should totally make this amazing and simple naan for all the dipping your heart can handle.