This is hands-down the best, most delicious and flavorful potato salad I have ever had! It’s very simple to make, requires just a few ingredients, and is very addicting. My carnivore boyfriend said that it’s his new favorite food! Now that is impressive!
2 baked potatoes, cut into cubes
1/4 cup chopped yellow onion
2 Tbsp oil (I used olive)
1 Tbsp minced garlic
1/4 tsp black pepper
1/4 tsp onion powder
1/2 tsp sea salt (and more to sprinkle on top)
1. Bake your potatoes and cut them into cubes.
2. Dice up your onions, and add them to your potatoes.
3. In a separate bowl, smash up your avocado. Leave a somewhat lumpy texture.
4. Incorporate the oil and seasonings into the avocado.
5. Add the avocado mixture to the potatoes and mix until the potatoes are covered.
6. Sprinkle additional salt and pepper on top.
7. Eat the entire bowl!
I’m just so impressed with how good this is. Next time, I’ll add fresh onion and yellow corn.
Simple and delicious, this is another one of my easy recipes that requires just a few ingredients and is ready to go in less than 10 minutes! It tastes better than take-out, I promise!
6 oz. fresh or frozen green beans
1 Tbsp roasted sesame seeds
1 tsp minced garlic
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp extra virgin olive oil
1 tsp red pepper flakes
Add green beans, sesame oil, and olive oil to a sauté pan on low-medium heat. Add in spices and sesame seeds. If using frozen beans, sauté for 10 minutes. If using fresh, sauté for 5-6 minutes, or until thoroughly warmed. The beans should still be crunchy!
A little bit of sesame oil goes a long way! If you want an even bolder taste, omit the olive oil, and add another tsp of sesame oil. For a pretty presentation, sprinkle sesame seeds on top. I love these beans on top of brown rice or quinoa. Let me know how you like this recipe!
Before I went vegan, even way back before I was vegetarian, I LOVED taco salads in the huge fried tortilla bowls. Ya know, the ones that were about 1500 calories and could feed a family of four? Well, this is my updated, vegan version… Just as good in my book!
Ingredients (4 servings)
4 whole wheat tortillas
4 slices of Daiya cheddar
3 cups saffron rice/Spanish rice
1 cup black beans
1 cup diced tomato
1/4 cup red onion
1 tbsp cilantro
Cook the beans and rice. When they are nearly done, put a slice of cheese on each tortilla and toast them for 5 minutes in the oven.
While waiting, dice the tomatoes and red onion to make a salsa. Mix in the cilantro.
Remove the tortillas from the oven and place each in a separate bowl. Press the tortilla to the sides of the bowl so it takes its shape.
Start to assemble your taco bowls! Spoon in the rice, beans, then salsa. Feel free to add sea salt and/or more cheese on top!
Recipes that are quick, easy, and only require a few ingredients make me happy inside. This salad is my go-to when I know I need fiber, protein, and something delicious in less than 10 minutes!
1/2 cup of sunflower seeds or pepitas
2 large avocados
1/4 cup of red onion
2 1/2 cups of yellow corn
1 Tbsp of Adobo seasoning
2 tsp of sea salt
1 tsp of black pepper
Dice up avocados and onions. Combine all ingredients in a bowl. I chilled mine for 30 minutes, but also had it warm. It’s fabulous both ways. This salad has A LOT of flavor, and I hope you like it!
Well, coffee is definitely not the healthiest thing in the world, but I’ll tell ya, every now and then, it is just what the doctor ordered. My hands-down favorite is a blended up mix of 1/2 cup vanilla coconut milk, 1/2 cup chocolate almond milk, 1 cup brewed coconut or vanilla coffee, and plenty of ice.
As a former Starbucks junkie looking to be as healthy as possible, this works!
I wanted something sweet and healthy, so I came up with these!
30 pitted dates
1 1/2 cups almonds
1/2 cup blackberries
3/4 cup strawberries
1 Tbsp coconut sugar
1/2 cup coconut flakes
1. Purée blackberries and strawberries in a food processor. Pour into a separate bowl, and add the coconut sugar.
2. Coarse chop almonds in a food processor or by hand. Put them in a separate bowl.
3. Chop/blend pitted dates in food processor (it will be very thick).
4. Add the dates to the almonds, and mix by hand until the nuts are evenly distributed.
5. Press the date mixture into a 9″x9″ cake pan (or any size that is about the same). The mixture will be about 1/2 inch thick. Make sure to line the pan with parchment paper or HEAVILY grease it. These bad boys are sticky!
6. Evenly spoon the berry purée on top of the date mixture. You may have some extra purée, depending on the size of the berries you used… Put it on toast, banana nice cream, or in a smoothie!
7. Generously sprinkle the coconut flakes over the purée.
8. Let the bars set in the refrigerator for approximately 20 minutes.
9. Cut into bars and enjoy!
6″ of snow on the ground, and it’s still coming down! Work was cancelled, and I had to make lunch using what I already had in the kitchen. I keep canned vegetables and beans around for days like these. I came up with this Fiesta Pasta recipe, which turned out to be pretty tasty! What do you make when you can’t or don’t feel like going out, and you have to use what you have in the kitchen?
Fiesta Pasta Recipe
3 cups cooked whole wheat pasta
1 cup canned diced tomatoes
1 cup yellow corn
1 cup julienned spinach
1/2 cup diced red onion
1/4 cup olive oil
1 Tbsp minced garlic
1 Tbsp Adobo seasoning
2 tsp sea salt
1 tsp black pepper
2 tsp crushed red pepper flakes