Tips For Eating and Living Well
I’ll admit, this is the most excited I’ve been about a recipe in a while. I haven’t had much time to spend experimenting in the kitchen lately, thanks to the craziness of the holidays, but now I’m back on the health train (and thus, back in the kitchen!). Last night I threw this cornbread taco casserole together after seeing a not-even-close-to-vegan version on Facebook, and my family loved it! I’m thinking this recipe will be added to our dinner rotation!…
Happy Friday! To make sure you have a great weekend, I’m sharing this awesome Mexican tortilla soup recipe that would be a perfect football-watching meal! You’re welcome š …
Earlier this week I was asked to make a side dish to go with a chicken entree for a church small group dinner. I knew I wasn’t going to eat the chicken, so I decided to make my favorite hearty salad that can be eaten as a side or an entree: black bean salad!
I also made my vegan queso, which, if you haven’t tried it yet, you need to make ASAP!…
If you’ve been vegetarian for a while, you might have seen the title of this post and rolled your eyes. Sweet potato and black bean enchiladas are quite common in the vegetarian recipe repertoire, so I’ll admit this isn’t my most creative post.
BUT it’s simple and delicious, so if you’re not someone who has made sweet potato enchiladas before, here is a recipe for you to try! …
If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!
I call this dish “PiƱata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeƱo peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special.Ā …
