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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! 



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




1 can black beans- optional

1 lime-optional


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 Food, Lunch, Recipes, Vegetarian on
January 21, 2018

Thai Peanut Kale Wraps

Heyo! It’s been a good bit since I have posted a recipe. I have been doing this “clean eating plan” that I put together from the beginning of the year and plan to do it all the way through March so I haven’t been able to be as creative because I am sticking to my meal plan 100%. Anyway, as y’all can probably guess, I love cooking and coming up with recipes to share, so I’ve missed it! I have every intention to get back to more recipe posting in coming months.

Anyway— today I have one to share with you, whoop whoop whoop! I am OBSESSED with anything Thai peanut flavored. To those who haven’t taken their taste buds in that direction, you might think adding peanut butter to things like noodles or kale or well anything except for bread or a banana is insane. Well you are right, except that it is insane-ly good! One day I thought up this recipe for these Thai Peanut Kale Wraps and I have eaten them a handful of times and they are tasty, healthy, crunchy, filling, and colorful. It is easy to just prep all the stuff and then pull it out and make them for lunch throughout the week. Best of all this tasty recipe is packed with so many veggies and they are coated with that delicious Thai peanut flavor! 


Chopped kale

Red bell pepper




Cooked quinoa


For the sauce:

1/2 cup peanut butter (creamy works best)

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon minced ginger or ginger paste

1 teaspoon fresh minced garlic

Pinch red pepper flakes

1/4-1/3 cup water (add in gradually and taste to see how much you want )


1)      Cook your quinoa according to the package

2)      Make your sauce by combining all of the ingredients together in a magic bullet, blender, or by hand.

3)      Put chopped kale in a bowl (don’t use the hard parts of the stem) and pour the peanut sauce over the top. You judge how much you want on their but I like a lot of sauce… Most important part: MASSAGE your kale with the sauce on it for 1 minute. This helps the kale to be more enjoyable to eat.

4)      Next chop your veggies into thin strips or however you like to eat them.

5)      Add everything to a tortilla, quinoa, kale with sauce, bell pepper, carrot, avocado, and cilantro, roll up, and enjoy!


In Food, Healthier sweets, Recipes, Vegetarian on
December 18, 2017

Oatmeal Banana Bread Cookies

There are two types of people in this world: those who always have super ripe bananas in the freezer and those who do not. Which one are you? I am definitely a bananas in the freezer kind of gal. This is a great trait if you are one who likes to make banana bread. Well, I’ve discovered something I like even more than banana bread..drumroll please… BANANA BREAD COOKIES! Y’all, it’s the same delicious comforting taste of banana bread but like a quarter of the time in the oven, no slicing and dicing and fighting over who got the bigger piece out of the pan because it is banana bread in individual cookie forms.

While I would definitely not call this health food, I would say this is slightly healthier than your average cookie/average banana bread because it is made with coconut sugar instead of refined cane sugar. Coconut sugar has a lower glycemic index and gives you nutrients found in coconut palm which is why some people might consider this a slightly better option than your average cane sugar.

Let’s get to the more fun stuff though- these Oatmeal Banana Bread Cookies are fluffy yet moist, satisfying for a sweet tooth, a fun twist on regular ole banana bread, uses up the bananas you have laying around, and would be great at any holiday cookie swap.

I hope y’all enjoy and OMG one week until Christmas day!

Time: 20 minutes

Yield: 18 cookies


·         3 ripe bananas (could be yellow with brown spots or super brown and in your freezer for months)

·         1 cup coconut sugar

·         1 stick unsalted butter (room temperature)

·         2 eggs

·         1 teaspoon vanilla extract

·         2 cups all-purpose flour

·         1 cup old fashioned oats

·         1 tsp cinnamon

·         1 tsp baking soda

·         ¼ tsp salt


1.       Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

2.       Beat together the butter and sugar for 30 seconds, then add in eggs, vanilla and bananas.

3.       One cup at a time, mix in the flour and oats, then cinnamon, baking soda, and salt, until just combined. Don’t overmix or they will not be as fluffy as you’d like. 

4.       Drop a spoonful onto your lined baking sheet, about 2 inches apart. Don’t expect dough balls, batter will be wet and will just plop down on your sheet.

5.       Bake for 12 minutes or until the edges begin to turn a light golden brown.

6.       Cool on a cookie rack for 5 minutes and then enjoy!


In Blog, Food, Healthier sweets, Recipes on
November 17, 2017

Apple Pie Granola

Do y’all remember “it’s Friday, Friday, gonna get down on Friday” that horrrrrrible song that came out a few years ago and was stuck in your head constantly (and now it is probably stuck in your head again, so sorry). WELL not as many know but my husband informed me that the same producer who produced the Friday song produced another one and the lyrics include “oh oh oh it’s thanksgiving! We we we we gonna have a good time.” If you haven’t heard that little gem you should check out “It’s Thanksgiving” by Nicole Westbrook- or don’t because it will be stuck in your head FOR DAYS, not trying to be mean, it’s just “too catchy” if ya know what I mean… Anyway, this song was brought to my attention again a few days ago and it has been really getting me in the thanksgiving spirit (jokes) and annoying me all in one.

One of the first things I think about when I think of Thanksgiving is apple pie. There are probably thousands upon thousands of apple pie recipes out there but how many apple pie granola recipes are out there?? Hmm? I don’t know, I actually did not check but I’m gonna guess not many. Well, today I have for you, Apple Pie Granola- healthful, modestly sweet, a great snack or a great way to start your day in a bowl with almond milk or on top of yogurt. I hope you enjoy! It isn’t your grandma’s apple pie recipe, that’s for sure- but it also doesn’t include 8 lbs of butter and sugar and instead has nutrient dense superfoods like chia seeds and flax meal.

Time: 10 mins prep

20 mins in the oven


3 C rolled oats

1 TBS flax meal (ground flax seeds)

3 TBS coconut sugar

1 TBS chia seeds

1 TBS cinnamon

½ tsp nutmeg

¼ tsp salt

½ C walnut pieces

½ C finely chopped granny smith apple

¼ C melted coconut oil

½ C unsweetened applesauce

¼ C maple syrup

1 tsp vanilla


  • Preheat oven to 350.
  • Combine dry ingredients in a large bowl  (oats, flax meal, coconut sugar, chia seeds, cinnamon, nutmeg, salt, walnut pieces, and apple pieces) and mix well.
  • Combine wet ingredients (melted coconut oil, unsweetened apple sauce, maple syrup, and vanilla) in a small bowl and mix well.
  • Add liquids to dry ingredient bowl and stir well.
  • Line a baking sheet with parchment paper and dump the mixture on, spread evenly
  • Bake 20 minutes total but take out after  10 minutes to stir (this helps prevent burning) and then add back into the oven for 10 minutes. You want your granola to look golden brown but not burnt brown. I’ve learned many ovens are different so you get to be the judge!
  • Let cool for 15 minutes
  • Enjoy plain, put on top of yogurt, or throw in a bowl with some almond milk!


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



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



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 Blog, Food, Weekly meal plans on
October 29, 2017

Well Fed Weekly Meal Plan #1

The cold has come to Texas and I could not be happier about it! Well honestly who knows how long it will last. Any Texan knows that Texas has bipolar weather so while it was 33 degrees (F) last night it will likely be back in the 90s by the end of the week (le sigh). This weather has had me craving some warm comforting food so that is what I have planned for the week!

Any recipe I add in these meal plans are my own or recipes that I have found over the years and have been tried and true winners for our family. Next to the recipe I will note any changes I made and any dietary specifications. Of course, you know the size of the crowd you’re cooking for, so if you plan to follow this meal plan, look at the portions to decide if you will need to double/triple/whatever the recipe.  This meal plan includes dinner, lunch, breakfast, and snacks for the week. Yes, we eat a lot of leftovers, yes we eat the same thing for breakfast and lunch 7 days in a row (usually) but it saves money and time and that’s why I spend so much time looking for recipes and coming up with recipes we love. I hope you enjoy!

Hey, stop. Before you go any further, if you haven’t read how I meal plan, you might want to check it out to understand this a little better. Cool, thanks.


Dinner 1 (M/TH):  Turmeric Roasted Veggies with Hummus and Couscous – fast, healthy, delicious, always a winner. (vegan, can be gluten free if you use a different grain, not couscous).

Dinner 2 (T/F):Lemony Chicken and Veggie Soup by The Cozy Apron– This has been a favorite for years! The herbs de provence, the leeks, the lemon- it is just genius. We have coined it “Sicky Stelly Soup” because we love to eat it when one of us has a cold for the immunity boost from the lemon and it is just so soothing. If you are vegan or vegetarian you can omit the chicken and do chickpeas or white beans, we love to eat it this way as well. (gluten free and can easily be made vegan if you omit the chicken, use vegan butter, and use beans.)

Image from The Cozy Apron


Dinner 3 (W/Sat): Lentil Sheperd’s Pie by Plant Based Cooking– Ok, before you look over this one because lentils, come back and consider it. This recipe is SO good. So comforting, so filling, and just so happy to eat. I am not a mushroom person, so I omitted those and used some organic corn. I have also skipped the roasting garlic business at the beginning when in a pinch and just added garlic powder to the mashed potatoes at the end. If you are not 100% committed vegan you can just use regular Worcestershire and regular butter for the potatoes and or to sauté the veggies, that’s what I do. 

Image from Plant Based Cooking

Dinner 4 (Sun): Scrambled eggs with spinach and homemade sweet potato hash browns- I plan to do a post on this eventually because we eat it so often. For now though, you just literally scramble some eggs with some spinach and best case scenario use a food processor with a vegetable/cheese shredder to chop your sweet potato and then sauté those bad boys up in a skillet with olive oil, salt, pepper, and a pinch of garlic. Top with salsa for a real party in your mouth. (vegetarian)


Lunch for husband: One Pot Zucchini and Mushroom Pasta by Damn Delicious– I make a big pot of this and all he has to do is get a Tupperware container in the morning and fill it up to take to work. (vegetarian, use rice noodles for gluten free)

Image from Damn Delicious

Lunch for Adrienne and baby: Vegetable Fritters with Avocado Lime Dip – I make a double recipe to last for the week. (vegetarian)


Breakfast for all: Oatmeal with berries, bananas, and peanut butter 


Husband– Big ole bag of Trail Mix – I make this in the bulk section at the grocery store. I just might have to post a recipe for this eventually.

All–  Apples and PB, Mary’s Gone Crackers and 5 minute hummus, (we dip baby’s rice puffs in hummus for her)

AdrienneGoMacro MacroBar, Organic Vegan Protein Bar, Peanut Butter + Chocolate Chip, Salt and Pepper Popcorn

Baby– Stonyfield organic yogurt, Blueberry Larabars, organic mozzarella string cheese

Happy Meal Planning, folks!

In Blog, Food, Lunch on
October 19, 2017

Vegetable Fritters with Avocado Lime Dip


We are not a sandwich kind of family so lunch time means we have to get a little creative. I have a handful of things I make for lunch for us and I cycle through them week by week. When I am thinking of what I want in lunch I want something easy to eat, not too time consuming, full of veggies and nutrients, of course tasty, and filling- in comes veggie fritters with avocado lime dip! When I got this recipe down how I wanted it I added it to our lunch time rotation ASAP! I saw a recipe once for veggie fritters and it was a big thumbs down but I was not ready to give up on this idea so I spent some time and revamped it. All you have to do is a little choppin’, a little mixin’, a little grindin’, and a little sizzlin’ and voila, a delicious lunch that might even last you a few days depending on how many mouths you’re feeding and/or if you just can’t stop popping them into your mouth.

This recipe calls for chickpea flour and let me tell you a little story- I once was making a recipe that required chickpea flour and I looked all around my local grocery store and to no avail I could not find any. I thought to myself “chickpea flour, huh, is it really just chick peas?” So I whipped out my phone and googled this and learned right then and there I could very easily make my own. If you decide to make this recipe you could of course use pre-made chickpea flour but I will post instructions below on how to make it at home.

OK! First, let’s tackle the chickpea flour. If you aren’t about that life then go get you some chickpea flour (Bob’s Red Mill Garbanzo Bean Flour – 16 oz.) and skip ahead.

Ingredient– 1 cup dry chickpeas. That’s it!
You’ll also need a coffee grinder or a great food processor and a sifter.
All you do is put your chickpeas in the coffee grinder (1/2 C at a time) and go to town with it. Let those little guys get ground down to a fine powder. If you do this with a food processor it will take you a bit longer but don’t give up! After you’ve got a fine looking powder add it to a sifter to get out all the bigger chunks and sift into a bowl. While the recipe only calls for ¾ C of chickpea flour I say use 1 C to make the flour because not all of it will be useable due to the few stubborn chunks.

Ok, moving on to the main event, what we’ve all been waiting for! The veggie fritters!

Time: 30 minutes
Yields 12 fritters

¾ C chickpea flour
¼ C all-purpose flour
1 large carrot shredded
½ small red onion
½ red bell pepper
1 C chopped spinach
½ C corn
1 egg
½ C plain almond milk
2 tablespoons chopped cilantro
1 tbs nutritional yeast (what the heck is this?) Buy here (NOW Nutritional Yeast Flakes,10-Ounce)
½ tsp cumin
¼ tsp paprika
¼ tsp chili powder
A pinch of salt and pepper
Olive oil to coat your pan


• Chop all of your veggies into small pieces (if you’re eating these as an adult, you do you, make them whatever size you want BUT if you are planning to feed these to a small child, like I did, then make them little pieces ) and set them aside
• Next, add all ingredients (not olive oil which is specifically for cooking in the pan) to a bowl and mix evenly!
• Add olive oil to generously coat the bottom of a stove top pan (no more than ¼ of an inch needed) and turn it up to medium high heat. It should only take 2 minutes or less for your oil to be ready.
• Spoon out your veggie fritter batter into the heated pan in small/medium size dollops and then pat it down with your spoon a little. Turn heat down to medium while you cook all the fritters.
• Let fritters cook 2-4 minutes on each side or until each side looks golden and slightly browned.
• Using a spatula take the fritters out of pan and add to a plate lined with a paper towel to absorb excess oil.
• Let cool for at least 5 minutes and enjoy! These little guys can last up to a week in an airtight container in your fridge. Just pull out and heat up the next time you want to eat them.


Avocado Lime Dip

• 1 avocado
• 1 clove garlic minced
• 1 tbs water
• Juice of 1 small lime
• 2 tbs olive oil
• 2 tbs chopped cilantro
• ¼ tbs cumin
• Salt and pepper to taste

Instructions- add all ingredients to a magic bullet or blender and mix until smooth and creamy.

Use this dip to take these fritters along with many other dip-able foods to the next level.

Happy lunching!

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

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
1 tsp Garlic powder
5 Minute Hummus
1 cup couscous cooked according to package

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

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)

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

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.