Tips For Eating and Living Well
As a huge fan of Mexican food, I would never turn down a good taco, but there’s something so comforting and easy about a casserole that’s hard to beat. You just scoop it onto your dish and top it with whatever you like, then save the leftovers for another day. I created this Mexican Quinoa Bake to satisfy my cravings for Mexican flavors in casserole form, and this recipe is a must-share! …
If you’re new to plant-based eating or have been vegan for years, you may find that there are times in which you miss eating meat. I can honestly say that I typically don’t miss meat, but sometimes I do want the hearty, savory flavor you’d get from sausage or taco meat. In those instances, Chickpea Walnut Chorizo is the perfect substitute! It’s loaded with warm spices, protein, and healthful fats, so it’s filling as well as flavorful. I use it in burrito bowls, tacos, nachos, and on salads! …
I’ve been making Isa Chandra Moskowitz’s potato and kale enchiladas for years. They’re delicious and Picky Husband loves them, so they’re in our regular dinner rotation. I decided to adapt those flavors into my own version and share it with you because enchiladas are so tasty and satisfying. My version — Potato and Chard Enchiladas with Artichokes — also gets the thumbs up from my family, so this is how I’ll be making them from now on. Sorry, Isa! …
I know I say my recipes are great all the time, but I’m going to say the same thing about this Enchilada Casserole Supreme. I’ve been making a simplified version of this for years, based off of a recipe in Dr. Joel Fuhrman’s Eat to Live book. I’ve served it to family, friends, and even non-veggie-eating teenagers with rave reviews. And now, finally, I’ve improved upon it and published it so all of you can try it, be nourished, and hopefully love it as much as I do! …
Hello, friends! It’s been way too long since I’ve posted a new recipe, but this Mexican Cauliflower Rice makes the wait worth it. It’s flavorful, full of nutritious veggies, and is super easy to throw together for a fun dinner! And I know it’s good, because my picky husband even likes it!…
Due to some inflammation in my joints in the past couple of months, I’ve decided to get back to being 100 percent on my plant-pure diet. This means no oily veggies and dressings at restaurants, no goat cheese on salads, no more caffeine, and no added sugars. I’m not going to lie — it’s tough sometimes. But the key is finding good ways to substitute healthy foods for the unhealthy ones. For example, last Saturday I had some leftover Mexican ingredients (including my queso!), and I really wanted to make loaded nachos to eat while watching football. Well you can’t have nachos without tortilla chips, and all of the ones you buy are cooked in oil. I’d heard it’s easy to make your own tortilla chips in the oven, so I purchased corn tortillas and made my own. And guess what — they were great!…
It’s Friday, the Super Bowl is in two days, and all I want to do is eat this creamy white bean chili for every meal until I run out. Then I will make more. It’s that good….
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 Cinco de Mayo!
To celebrate this excuse to drink margaritas holiday, I’m sharing my most recent development: almond pudding cake with dulce de leche sauce! It’s warm, gooey, sweet, and surprisingly healthful!
These little cakes are vegan, gluten-free, oil-free, and sweetened with maple syrup and coconut sugar. You could even eat these as breakfast muffins if you wanted! …
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 “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special. …
Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.
I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful! …
