Baked Enchilada Casserole

AY AY AY! When we talk about delicious and super easy dinners, this is one for the books! I just crafted this little master piece yesterday for our dinner and I knew I had to share it right away. It's going to be a new staple piece for nights I don't feel like doing too much cooking! Lets jump right in!

      

Prep Time: 5 minutes                  Cook Time: 30 minutes

Ingredients:

• 1.5 c. uncooked quinoa 
• 3 c. water
• 14 oz. enchilada sauce
• 3/4 c frozen corn
• 2-3 Tbs. chopped cilantro
• 4.5 oz. chopped and drained green chilies
• 3/4 c. drained black beans ( I used canned)
• 3/4 tsp. cumin
• 3/4 tsp. chili powder
• 3/4 c. mozzarella cheese (I use Daiya because it melts well)
• 3/4 c. cheddar cheese 
• salt and pepper to flavor
• 1 avocado
• 1/2 c black olives- sliced
• 1 tomato

Directions:

1. In a large pan add quinoa and 3 c. of water. cook according to packaged instructions, set to the side.
2.  Preheat oven to 375º F. We will be baking the casserole in a 9x9 pan, feel free to grease yours if you feel necessary. I didn't, and mine turned out excellent
3. In a large bowl combine enchilada sauce, quinoa, corn, cilantro, beans, spices, and 1/2 c. of each cheese. Mix well. 
4. Spread the mixture into the 9x9 pan. Top with the remaining cheeses. Bake until the cheese melts, around 15-17 minutes.
5. Garnish with sliced olives, avocado, and tomatoes. 
6. serve immediately and ENJOY!

Read More

No Bake Protein Peanut Butter Balls

I am a snack-a-holic. I love to munch on things at just about any hour of the day. I've been trying more and more to make my snacks more protein based, to help keep me filled longer. I am also very lazy, and hate to cook any kind of "snack." Because then it beats the purpose of being quick and ready to eat! So recently, I've crafted up these protein balls that take no more than 10 minutes to make, don't require any baking, and last me a good 3-4 days! It's such a win! 

My favorite part (besides the taste) of these balls, is the practicality of them. They are the perfect snack for on the go. Before work, when I am rushing out the door, i'll put two into a small tupperware, and head out the door. I am able to eat them in the car, or my lunch breaks. I really love these! Enough rambling, you get the point. 

               

*the blueberries were just a decorative touch, but you could definitely try if desired*

Yields:   20-25 balls         Prep Time:  5 minutes         Cook time:  none

Ingredients: 

• 2 c. oats
• 1/2 c. oat flour (you can use a food processor to grind up oats to make oat flour if you don't have any)
• 1 scoop protein powder (I used vanilla flavored)
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 c. nut butter or peanut butter
• 1/2 c. agave
• 1/2 c chocolate chips
• 1/4 c. shredded coconut + a few Tbs for topping
• 6-7 strawberries - diced

Instructions:

1. In a saucepan, on low heat melt down nut butter/ PB until nice and liquidity. (stir constantly) 
2. In a large bowl combine all ingredients except for the melted nut butter, and strawberries. Mix well (I usually just use my hands)
3. Add in the melted nut butter and mix until the mixture is able to stick together and hold its shape.
4. Take 3-4 of the strawberries and mash them up in a bowl until a paste forms
5. Add the strawberry paste to the large bowl and mix into the oat mixture. 
6. Form balls from the oat mixture. Once you've formed a ball, roll it in a little coconut and top with a few of the remaining diced strawberries. 
7. Put the balls into a baking dish or tupperware. Keep in fridge until ready to eat
8. ENJOY

Read More

Carrot Cake Oatmeal

If you are like me and need food before functioning in the morning, but also don't feel like cooking yourself a full on meal...boy do I have a recipe for you! This is the perfect healthier version of carrot cake...for BREAKFAST! A truly beautiful thought right? I'm going to need you to run....not walk... RUN to the kitchen and lets make this delicious and filling oatmeal!

Ingredients:

• 1 c. oats
• 1.5 c. water
• 1/4 c. vanilla almond milk
• 1 c. carrot - shredded
• 1 Tbs. cinnamon
• 3 Tbs. sugar ( I've used brown and cane, both work well)
• a pinch of nutmeg
• 1 banana - sliced

Optional toppings:

• chopped walnuts
• coconut milk cool whip (So delicious brand is DELICIOUS and what is pictured on my oats)
• shredded coconut
• agave

Instructions:

1.  In a pot, add the oats, water and milk. Bring to a boil over low heat, stirring frequently to avoid any oats burning to the bottom. 
2. Simmer roughly 3-4 minutes
3. Stir in your shredded carrots , cinnamon, sugar, and nutmeg
4. Cook an additional 5 minutes
5. Serve and top with sliced banana and any other desired toppings
6. ENJOY!

 

Read More

Blueberry Lemon Muffins

Just because summer is coming to an end, doesn't mean the delicious summertime foods have to leave with it! I figured I'd bring you my favorite blueberry muffin recipe! Best part is, it's completely dairy and egg free, making it perfect snack to bring along for picnics or hikes while the weather is still nice!

Now something that I feel makes these muffins so delicious (but is completely optional) is the almond flour. I've noticed when adding some almond flour to my baking, it always makes the items more moist! If you're like me and want to make these muffins with the almond flour, but don't bake enough to spend the money on a full bag of it... just go to your local whole foods, sprouts, even Publix and get the amount you want in bulk! It's the perfect way to try this technique out, without spending $10 on a bag you may not use again. 

Yields: 12 muffins       Prep time: 5 minutes        Cook time: 25 minutes

Ingredients:

• 1.5 c. all purpose flour
• 1/2 c. almond flour
• 2 tsp baking powder
• 1/4 c. light brown sugar
• 1/4 c. agave (could also substitute honey or maple syrup, though i feel maple syrup can be a little overpowering) 
• 1 banana - mashed
• 1 c. blueberries ( I used half frozen and half fresh- but that is absolutely not necessary)
• 1 c. vanilla dairy free yogurt (I used the So Delicious unsweetened vanilla)
• 1/4 c. vanilla almond milk (any dairy free milk will do)
• 1 lemon (for zest)

Optional:

I made a glaze to top my muffins, but they are great by themselves. The glaze is optional. I used the following recipe for the glaze:

• 1/2 c. vanilla dairy free yogurt
• 1/2 c. powdered sugar
• the juice of 1/2 a lemon 

I mixed all of this up until the powdered sugar was smooth and thickened up. I set it in the fridge until the muffins finished cooking and cooling.

Instructions:

1.  Preheat the oven to 350º F
2. In a  large bowl combine all of the dry muffin ingredients. 
3. In a separate bowl, mash your banana with a fork until no visible clumps remain. to the mashed banana add the agave, yogurt, and milk. Stir well.
4. Add the wet ingredients, into the large bowl with your dry ingredients, whisk together well until smooth.
5. Grate the lemon zest directly into the bowl. (Using the whole lemon)
6. Gently fold in the blueberries to the muffin batter using a spatula. 
7. Pour batter into non-stick muffin pan, or muffin pan with cupcake liner. aproximately 1/4 c. of batter per muffin. 
8. Bake for 28 minutes
9. Check that they are fully done with a knife or toothpick before taking muffins out to cool
10. Once cooled, top with more lemon zest, and blueberries. (Also the glaze if desired)
11. ENJOY!

       

Read More

Coconut Crusted Cauliflower Tacos

I have to admit, this is a recipe I make weekly. It is the perfect crispy cauliflower, with a wonderful creamy and crunchy texture! DEEE-licious! 

The credit for this recipe is strictly by @VeggieInspired i just wanted to bring it to life with my followers and food lovers alike!

Not only is this one of my favorite recipes, its also easy to make, baked, oil free and vegan! You HAVE to try this delicious creation! This recipe consists of 3 separate parts; crispy coated cauliflower, a sweet and tangy coleslaw, as well as a smooth tartar like sauce. 

Lets dive right in:

Now since I do make these weekly, I don't usually measure things out; I'll eyeball them, so my measurements are rough.

Prep Time: 20 minutes    Cook Time:  25 Minutes

Ingredients:

Crispy Cauliflower:

• 1 head of cauliflower
• 1/2 c. Panko bread crumbs
• 1/2 c. unsweetened shredded coconut
• 1/2 c. cornmeal
• 1 can of coconut milk
• 1 lime- juiced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• salt (to taste)

Tangy Slaw:

• 1.5 c slaw mix (I buy prepackaged cabbage and carrot slaw mix, however you could shred equal parts carrot and cabbage if desired)
• 1 lime
• 2 tsp apple cider (or white) vinegar
• 2 tsp agave nectar
• salt (to taste)

Tartar like sauce:

• 1/2 c. vegan mayo (I use EarthBalance)
• 1 dill pickle ( I buy the organic whole foods pickles, so they are smaller than most (about 1/8 a cup when diced) 
•  1 tsp pickle juice
• 1tsp dried dill
• 1 tsp sriracha
• dash of salt

Other:

• tortillas
• sriracha 

Instructions:

1. Preheat oven to 375º F

Slaw:

1. Whisk all wet ingredients and pour over cabbage/carrots. Mix well. Place in refrigerator while everything else is being prepped. 

Cauliflower:

1. Whisk together the coconut milk, lime, and a pinch of salt. Set aside
2. Mix together in a separate bowl the bread crumbs, corn meal, coconut, and spices. (Make sure the bowl is wide as you will be using this dish to coat the cauliflower.) Set aside.
3. Slice your cauliflower in 1/2 inch chunks (as pictured below)
4. Take your Cauliflower pieces, coat them in the following order: wet batter then breadcrumb mixture. Then placing onto a baking sheet. Make sure when dipping the cauliflower into the coconut milk mixture to thoroghly coat all sides. Doing the same with the breadcrumb mix. You want all sides of the cauliflower fully coated to ensure they are nice and crispy!
5. Bake 25-30 minutes, flipping over half way through.

         

Tartar Sauce:

1. While the cauliflower is baking you will prepare the sauce. Start by dicing 1 dill pickle into very small chunks. Measure the mayo into a bowl, add the pickle, pickle juice, sriracha and dried dill. Mix well. Add salt if desired.

Taco Assembly:

1.  On your tortilla add a layer of the tartar sauce, add a layer of the slaw and top with the crispy cauliflower. You can top with additional sriracha and lime slices if desired. 
2. ENJOY! THEY ARE DELICIOUS!

Read More