Tomato & avocado salad

This is a super easy salad to make & is awesome as a side dish to burgers on the grill.

2 vine ripe tomatoes, chopped

1 avocado, chopped

1/4 cup diced red onion

1 tablespoon olive oil

1 tablespoon balsamic vinaigrette 

1 teaspoon lemon juice

Salt & pepper

Mix in a bowl and let sit for 5 minutes.

Easy & tasty! 

Vegan jambalaya

This is a big hit whenever I make it. Meat eater & toddler approved!

Ingredients:

16 ounces smoked vegan sausage, cut into 2-inch slices

1/2 large onion, chopped

1/2 large green bell pepper, seeded and chopped

3 stalks celery, chopped (I subbed diced bok choy due to allergies)

28 ounces diced tomatoes with juice

2 cloves garlic, minced

1 cup Easy Slow Cooker Vegetable Broth

1 tablespoon miso paste

1/2 tablespoon Cajun or Creole spice mix

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup rice, uncooked

Directions:

Add all but rice to crock pot. Cook on low for 4 hours. Boil rice separately. Add rice.

Broccoli Casserole

This was very easy to make & the whole family enjoyed it! 

Ingredients:

2 1/2 cup uncooked quinoa

4 1/2 cup low-sodium vegetable stock, or water

2 tbsp pesto sauce

1/2 tsp salt

2 tsp cornstarch

2 cups fresh organic spinach

12 oz skim mozzarella cheese

1/3 cup parmesan cheese

12 oz fresh broccoli florets

3 green onions, chopped

Directions:

1) Preheat the oven to 400F.

2) In a 9x13 baking rectangular dish place the quinoa and green onions. 

3) In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, corn starch and salt. Heat mixture until boil. 

4) Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes.

5) While baking, place the broccoli in a large bowl and microwave on high for 3 minutes. 

6) Take the casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. 

Taco Tuesday!!

I found (and shared) this recipe on my Facebook page and though I would try it tonight for Taco Tuesday. We are huge fans of Mexican food at my house and often do our own taco nights (ground beef for the guys, tofurkey for me) so I was nervous about making veggie tacos for the family. 

No need to worry though because they were awesome! 

Ingredients:

1/2 cup uncooked quinoa

1 (10-ounce) can diced tomatoes and green chiles, undrained

1/2 cup vegetable broth

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper, to taste

1 cup canned black beans, drained and rinsed

1 cup frozen corn kernels

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

8 corn tortillas

1 avocado, halved, seeded, peeled and diced

Directions:

1) Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.

2) Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.

3) Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro.

4) To serve, spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.

We skipped the sour cream (I would have used plain greek yogurt anyway) and the guys topped theirs with some salsa. 

Vegetarian gumbo

This is another vegetarian recipe that my carnivore husband loves. It's toddler approved as well! 

Ingredients: 

2 tablespoons olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups vegetable broth

1 (14.5-ounce) can diced tomatoes

1 (15-ounce) can kidney beans, rinsed and drained

8 oz. white mushrooms, quartered

1 small zucchini, cut into thick half moons

1 cup frozen sliced okra

2 tablespoons vegetarian worcestershire sauce

1 tablespoon cajun seasoning

1 bay leaf

Salt and pepper, to taste

Hot sauce and cooked rice, for serving

Directions:

1) Heat 1 tablespoon of oil over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened and just beginning to brown, 8-10 minutes. Transfer veggies to a 4-6 quart slow cooker.

3) Heat the remaining tablespoon of oil over the stove. Stir in the flour and cook, stirring constantly, until it's golden brown, about 4 minutes. Pour in the broth and bring to a boil; once the broth has come to a boil, transfer it to the slow cooker. Add all of the remaining ingredients to the slow cooker except the hot sauce and cooked rice.

4) Cover the slow cooker and cook on low for 6-8 hours. Once the gumbo has finished cooking, remove the bay leaf and add more salt and pepper to taste if needed. Serve over rice with hot sauce.

Super easy breakfast sandwiches

I saw this idea online somewhere last year and like to make it from time to time to switch things up. They are so easy!

 

Just crack eggs into a muffin tin, add salt, pepper and whatever else you desire (cheese, veggies, meat.) Bake at 350 for 15 minutes. 

Stick them in a container in the fridge and then microwave each patty for 30 seconds. Quick & easy morning breakfast. I like mine with a toasted English  muffin and hot sauce. 

Recipe of the day - Squash & Chickpea Curry

To quote my carnivore husband: "It was pretty good, especially considering how scary it looks." If that's not a rave review, I don't know what is!!  This meal is super easy to make, really good, and  makes a ton so you'll have lots of leftovers.  This meal is also toddler approved.

INGREDIENTS

• • 2 1/2 cups diced butternut squash
  • 1 1/2 cups dried organic chick peas
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can 13.5 ounce light organic coconut milk 
  • 1 bunch of fresh spinach or kale, rinsed and roughly chopped (I used kale)
  • 1 1/2 cups freshly shelled peas (I used frozen)
  • 1 to 2 large tomatoes, diced
  • 3 cups vegetable broth or water
  • 3 tablespoons yellow curry powder 
  • 1 teaspoon kosher salt
  • handful of fresh cilantro, roughly chopped (save some for serving)
  • Rice

• INSTRUCTIONS

  • 1. Rinse and sort through the dry chickpeas. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 hours. About 20-30 minutes before serving add in the fresh peas and spinach/kale, and give it a stir. 
    2. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.

Recipe of the day - Super Bowl!

7 Layer Dip 

Ingredients:

2 medium ripe avocados

2 Tbsp. fresh lime juice

1 dash sea salt (or Himalayan salt)

1 dash ground black pepper

16 oz low-fat plain Greek yogurt

1 packet taco seasoning

1 (15-oz) can nonfat refried beans

4 medium tomatoes, chopped

1 pepper, chopped

1 bunch green onions, ends trimmed, sliced thin

2 Tbsp. shredded cheddar cheese

Preparation:

1. Mash avocados in a medium bowl.

2. Add lime juice, salt, and pepper; mix well. Set aside.

3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.

4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.

5. Serve with tortilla chips.