Sweet Potato Enchilada Casserole

INGREDIENTS

Enchilada Sauce

  • 1/2 onion, diced
  • oil for sautéing
  • 2 cloves garlic, minced
  • 1 Tbsp arrowroot powder
  • 8 oz (approx 2 cups) roasted, peeled & chopped green chiles.
  • Tablespoon chili powder
  • 2 teaspoons ground cumin
  • teaspoons dried oregano
  • 1 tsp salt
  • 1 cup broth or water

 

Enchilada Bake

  • 2 medium sweet potatoes, thinly sliced
  • 3 small zucchinis, halved and sliced into 1/2″ pieces
  • ½ onion, thinly sliced
  • 5-6 cloves garlic
  • 4 cups loosely packed kale, chopped
  • 1 (15 oz) can of organic black beans
  • salt and pepper, to taste
  • Additional add-ins: organic corn, green beans, peppers, black olives, mushrooms, jalapenos
  • 2 cups of goat cheese or Mexican cheese, optional
    Toppings:
  • 1 avocado
  • 1 handful cilantro
  • 2-3 green onions

Preheat the oven to 350 degrees Fahrenheit.

For the sauce:

Sauté the onion and garlic in the oil until nicely browned & aromatic.  Sprinkle the arrowroot powder over the top and sauté for an additional one minute.

Add chilies, spices, salt, and broth to the skillet with onions & garlic and simmer for a few minutes to thicken slightly.  Pour everything into your food processor or blender and process until smooth. Set aside.

For the enchilada bake:

Add oil to a large skillet over medium heat. Once hot saute zucchini, kale, garlic, onions, and other vegetables together until tender and fragrant. 3-5 minutes. Stir in black beans.

In a 9X13 baking dish, lightly grease  and start layering ingredients for the bake. Place thinly sliced sweet potatoes in the bottom of the dish, add ⅓ of the enchilada sauce, ½ of black bean and vegetable mixture followed by cheese. Continue layering to the top. Pour and remaining sauce on top followed by cheese.

Bake 30 minutes or until cheese has melted, sweet potatoes are tender and the bake is hot throughout. Enjoy!

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I can’t believe it’s not cheese!!!

notcheese

  • 1 head/2-3 heaping cups steamed, tender cauliflower florets
  • 2 carrots or 5 baby carrot,steamed
  • 1 teaspoon granulated onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon turmeric
  • 1/4 cup nutritional yeast
  • 1 tablespoon tamari
  • 1/2 cup raw cashews, soaked, rinsed and drained
  • 1/2 tablespoon lemon juice

Blend ingredients until smooth and serve warm!

My Favorite Banana Bread Recipe

Guys! This recipe is to die for!!! I absolutely love it! Impress your family and friends with this clean, comforting banana bread! Prepare for an amazing smelling house… You may want to make a double batch…. (We do!)

My Favorite Banana Bread Recipe

Ingredients
2½ cups Oat Flour (grind oats in a blender/food processor)
½ teaspoon Baking Soda
½ teaspoon Sea Salt
1½ teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon ground Nutmeg
½ cup chopped walnuts or pecans
2 Eggs, beaten
6 ripe Bananas, mashed
1/4 cup Raw Honey
1 teaspoon Vanilla Extract
1/2 cup melted Coconut Oil
Instructions
1. Coat bread pan with coconut oil and preheat oven to 350 degrees.
2. Chop pecans or walnuts roughly.
3. In a medium mixing bowl combine oat flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans.
4. In another bowl, combine and mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
5. Add mashed banana mixture to dry mix.
6. Pour batter into your oiled bread pan.
7. Bake for 45 minutes, or until a toothpick comes out clean.
(If you can’t wait, make muffins! 350 degrees for 20-25 minutes)

Lentil Quinoa Salad

It’s hot! Who wants to eat soup? Not me. So my go to lentil vegetable soup is out. But I still want to work some legumes into my diet. Thankfully, I found this wonderfully summery dish.
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Lentil Quinoa Salad:

Toss together-
3 cups of cooked lentils
3 cups of cooked quinoa
4 medium carrots, peeled and coarsely grated
1/4 cup cilantro, chopped
Top with 4 medium carrots, peeled and coarsely grated
1/4 cup cilantro, chopped

Top with Vinaigrette and ENJOY!

GINGER CURRY VINAIGRETTE:
Juice of 1 large lemon
2T. red wine vinegar
1 T. Madras curry powder
1-inch piece of fresh ginger, peeled and finely grated
1 garlic clove, minced
1 t. salt
1/2 cup olive oil

Photo/Recipe Credit: http://playinwithmyfood.com/2012/05/19/quinoa-lentil-salad/

 

Hump Day

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You are almost there! Friday is right around the corner. Here are a few tips to help you make it to the other side.

1. Drink more water! Hydration is the key to energy.

2. Get Outside and Move!!! In addition to putting a little pep in your step, fresh air and exercise will boost your immune system, decrease stress levels, and help you fight fatigue.

3. Refuel! Have you eaten yet today? Are you getting enough sleep? Don’t ignore self care. The chores can wait.
#humpday

QUINOA STUFFED BELL PEPPERS

Looking for an idea for dinner tonight?#MeatlessMondays
These are delicious!
QUINOA STUFFED BELL PEPPERS
6 servings
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Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

INGREDIENTS

3 cups cooked quinoa
1 (4-ounce) can green chiles
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Enjoy!

Source: http://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/

Broccoli and Cheese Quiche

#MeatlessMonday and gluten free. Share away! If you are running short on time this recipe works well without the crust 🙂
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Oat Flour Crust

INGREDIENTS
1½ c. oat flour (throw gluten free oats [if sensitive check labels] into food processor, grind into flour consistency)
½ t. sea salt
¼ c. olive oil
4-5 T. cold water, as needed

Instructions
Mix the flour and salt together in a large bowl.
Stir in the olive oil until the ‘batter’ is crumbly.
Add in the cold water as needed until the dough is moistened, but not sticky.
Press the dough into a pie plate, pressing it up the sides as desired. Pierce center of crust with fork to prevent air pockets.
Preheat the oven to 375 degrees and bake for 10-12 minutes.

Quiche Filling
1 (10 oz) package frozen chopped broccoli about 2 heads of fresh broccoli
1 yellow onion diced (optional)
6 large eggs
½ cup Greek yogurt (I use Fage)
1 teaspoon kosher salt
¼ teaspoon ground pepper
1 tablespoon minced garlic or dash of garlic powder
¾ cup (3 oz) shredded sharp cheddar cheese

Instructions
While crust is baking, lightly coat skillet with olive oil and saute broccoli and onions until tender, about 5 min on medium high temp. In a large bowl, whisk together the eggs, yogurt, salt, black pepper and garlic. Stir in the broccoli, onions, and the cheese. Remove oat flour crust from oven and fill with the broccoli mixture. Bake at 375 until golden-brown and a knife inserted in center comes out clean, 30-35 minutes. Enjoy!