rosemary chicken, bacon and avocado salad.{HowSweetEats}

Found this recipe while perusing Instagram in the middle of the night while nursing the babe. I almost got up and made it right then and there. Not really. But it IS just THAT good. Thank you HowSweetEats... you are my new favorite food gal. So, so good. And perfect for your Texas summers. 

ingredients:
4 slices thick-cut bacon
1/2 pound boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
6 cups spring greens and/or butter lettuce
1 bunch watercress
1 cup cherry tomatoes, halved
1 large avocado, thinly sliced

rosemary vinaigrette
2 teaspoons dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
salt and pepper

directions:

Heat a large skillet over medium-low heat and add the bacon. Cook until it's crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.

Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

rosemary vinaigrette 

Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

Garden Enchilada Bake {Peas and Thank You}

This stuff is SO good! The kids all love it, so it's a total win. The only thing I change is adding a can or 2 of black beans. YUM! Good job Mama Pea!

"Zesty quinoa and zucchini, all smothered in cream enchilada sauce, and baked up until bubbly and melty." -from Mama Pea

1 cup quinoa, rinsed and drained

1 1/2 cup vegetable broth

1-15 oz. can organic tomato sauce, divided

2 1/2 teaspoons chili powder, divided

1/2 teaspoon oregano

1 zucchini, shredded and squeezed to release all excess moisture

1/3 cup non-dairy cream cheese (i.e. Tofutti)

1 clove of garlic, minced

1/2 teaspoon cumin

salt and pepper to taste

1 cup non-dairy mozzarella cheese, shredded

1-3 oz. can sliced olives, drained

1 avocado, sliced

cilantro for garnish

Preheat oven to 375*F.

In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked. 

Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.

Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.

Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.

To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.

Garnish with avocado slices and fresh cilantro, if desired. 

Tortilla Soup. {Happy Herbivore}

This is a family favorite from Happy Herbivore. We LOVE it! I change it up a bit to feed my family with some leftovers. I also add black beans and hominy.... and if I have any leftover Tex-Mex Fried Rice I add that.

1 large sweet onion, diced
4 garlic cloves, minced
1 teaspoon chili powder (rounded for my family)
1 teaspoon dried marjoram or oregano (rounded for my family)
2 teaspoons ground cumin (rounded for my family)
2 cups vegetable broth (4 cups for my family)
1 15 oz. can fire-roasted diced tomatoes
1 4 oz. can diced green chilies, drained
¼ cup ketchup
2 tablespoons low-sodium soy sauce
2 corn tortillas, chopped (4 for my family)
Hot sauce, to taste
Salt, to taste
Pepper, to taste
¼ cup cilantro, coarsely chopped
Crispy tortilla sticks (recipe below)
Avocado, diced
{black beans, hominy or leftover brown rice... for my family}

Line a medium pot with a thin layer of water.

Add onion, then cook over medium heat for 2 minutes. Add garlic and continue to cook until onion is translucent and most of the water has evaporated.

Add chili powder, marjoram or oregano, and cumin, stirring to cover the onion and garlic with the spices, then continuing to stir until all the liquid has been absorbed and the spices are fragrant, about 30 seconds.

Add broth, tomatoes with their juices, and chilies, stirring to combine.

Bring to a boil, then cover and simmer over low heat for 15 minutes.

Transfer half of the mixture to your blender and whiz until smooth, or use and immersion blender to slightly, but not completely, puree the soup.

Return to the pot, add ketchup, 1 cup of water, soy sauce, and corn tortillas.

Bring to a boil, cover, reduce heat to medium, and cook over medium heat until tortillas have fallen apart and thickened the soup, about 5 to 10 minutes. Use a whisk to help incorporate if necessary.

Add hot sauce, salt, and pepper if desired, Let soup rest 5 minutes.

Stir in cilantro and ladle into bowl. Top with Crispy Tortilla Sticks and serve.

Crispy Tortilla Sticks
Happy Herbivore
Makes 1 cup
About 4 servings

4 6-inch corn tortillas

Preheat toaster oven to 350*F (conventional oven to 325*F).

Grease a cookie sheet or toaster oven tray and set aside.

Cut tortillas in half crosswise, then into 1/8 inch wide strips, about the width of a matchstick.

Transfer to a bowl, spray with cooking spray, and toss to coat.

Repeat a second time, making sure all of the strips are lightly covered.

Place on the cookie sheet or tray in a single layer and bake for 5 minutes, until crispy.

Let cool for 5 to 10 minutes, allowing them to crisp up a bit more.

Cherry Chipotle Chili.

This should be called "Cherry Chipotle Chili, Hold the Chipotle." That's what the title said, but there was no chipotle in the recipe (checking to see if it was left off). Anyhow, my first go at any recipe I usually cook it exactly like the recipe says... and then adjust the next time if it's a hit.

I was more intrigued to make this because it sounded totally interesting, and I'm currently obsessed with dried cherries. Plus, it has most of the ingredients that we love. I loved it, my kids loved it... but my husband (and Mandy - I gave her some leftovers to see what she though) thought it was too sweet... and really needed the chipotle. NEXT time I'll add a good amount of chipotle in adobo.

2 cups vegetable broth
1 cup dried cherries (our grocery has them by the raisins)
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
? chipotle in adobo sauce?
4 cup petite canned chopped tomatoes
1 16 oz can black beans
1/4 cup chopped cilantro
avocado to taste

For chips: (i skipped the chips)
Spelt Flour tortillas
Coconut oil

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.

Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes.

Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil.

Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated.

I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili.

from Lugubrious Delights

Slow Cooker Seitan Carnitas.

I found this recipe I just had to try on one of my favorite websites, Peas and Thank You. I love her website, but have taken a couple misses to find a true hit from her site. This is one of them.

I loved the crockpot aspect of it, and figured I'd give seitan a try. Pretty darn good and made me feel a little more "normal" eating something with a meaty texture. Next time I'll omit the salt, since I thought my seitan had enough it it already.

2 8oz. packages ground seitan

1 cup vegetable broth, divided
1 1/2 teaspoon minced garlic
1/2 teaspoon salt (I omit)
juice of 1 lime
1 teaspoon maple syrup
1 teaspoon cumin
1/2 cup fresh cilantro
2/3 cup organic salsa
8 corn tortillas
toppings: sliced olives, guacamole, tomatoes, non-dairy (i.e. Daiya Pepper Jack) or organic cheese

•Drain seitan of as much liquid as possible.

•Add it to a skillet that has been lightly misted with oil and placed over medium high heat.

•While it isn’t necessary to sauté the seitan before adding it to the slow cooker, I like the flavor it develops. Sauté for 5-6 minutes, until starting to brown.

•Add about 1/4 c. of vegetable broth to the pan to deglaze the little bits of seitan from the pan.

•Transfer the mixture to your crockpot and add remaining broth, garlic, salt, lime juice, maple syrup, cumin, cilantro and salsa.

•Stir mixture, cover and cook on low for 5-6 hours.

•(If you don’t want to use a slow cooker you could just add all the ingredients to the pan and simmer for 15-20 minutes, until liquid has reduced.)

•Toast up the corn tortillas in a dry skillet and top with carnitas and other desired toppings.

Black Bean Taco Salad With Lime Vinaigrette & Taco Bowls.

These yummy bowls is a recipe from my friend Brooke's blog, Simply Real Foods. I think I made them the day that I saw the recipe. Everyone loved them... and the only change I made was cutting the olive oil. Awesomeness Brooke, thanks!

If you can find a good whole wheat tortilla, when you toast them into bowls - the taste is nutty and totally adds to the overall flavors.

Vinaigrette
1/4 cup chopped tomato
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled


Salad
1 cup chopped tomato
1 large zucchini, chopped (and/or 1 cup chopped green pepper)
1/2 cup finely diced red onion
1 cup frozen corn, partially cooked, rinsed with cold water and drained
1 (15 ounce) can black beans, rinsed and drained
1 avocado, diced
lettuce greens, torn into bite-sized pieces or shredded
crushed tortilla chips or Taco Bowls (directions below)

vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.

salad: combine all chopped veggies except lettuce. Pour vinaigrette over top and toss well to coat.

Serve on a bed of lettuce greens. Top with crushed tortilla chips or inside a taco bowl.

Baked Taco Salad Bowls
Whole wheat flour tortillas
cooking spray
salt

Preheat oven to 425*.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.

Ranch Lentil Taco Salad.

 

I remember having taco salad growing up and my mom would mix everything in this big ole yellow Tupperware bowl to feed her family of 7. I loved to put ranch on mine... maybe that's weird, but I'm a ranch girl. So when I found the vegan ranch recipe, I knew I had to try it in the taco salad. Oh wow... SO yummy!

It's now Ava's favorite because she helps me make everything and then "plates" everyone's plate. She seriously says, "I'm ready to plate it now Mom." I love it. Maybe it's a bit too many Rachael Ray's, or Food Network Star or Master Chef's... but it's awesome. She also calls it her "birds nest" because of how she "plates" and lays out her lettuce.

romaine lettuce, chopped

tortilla chips

spiced lentil taco recipe

tomatoes

corn

avocado

vegan ranch dressing recipe

cilantro

Veggie Spring Rolls with Peanut Dipping Sauce.

I've been meaning to try this for about forever. First dilemma, I couldn't find them - I'm blind. They're basically in every grocery store. Second dilemma, needed a good dipping sauce -- not from a jar. When I went to my friend Kelly's baby shower - her sister (Crysta) had this awesome spread of yummy food. And there were her spring rolls. I knew she'd have my back, since she's a crazy healthy eater, and so she posted it up where she got her recipe for the yummy peanut dipping sauce (lovesveggiesandyoga). These are so... sooo... sooo... SO good. 

Inside Veggies... whatever you like, I like...
carrots, julienned
cucumbers, julienned
peppers, sliced 
sprouts
avocado, sliced


Averie’s 2 Minute Peanut Sauce
1/3 cup peanut butter
1/4 cup maple syrup/agave nectar blend
1/4 cup sesame oil
1/4 cup apple cider vinegar 
1 teaspoon ginger powder (optional)

Whisk all together. (I try to chill it before I use it...just a preference.)

Soak rice paper wrappers in warm water for 15 seconds. Put on a flat surface like a cutting board. Fill with veggies and wrap up like a egg roll folding in the sides. And dip. Yum.

Fruity Kale Salad with Coconut Lime Dressing.

When I saw this on Crysta's blog, I immediatly wanted to try it. It sounded so, so good. And it was. I was totally worried about the kale tasting bitter... but knew being soaked in the lime juice for a while would break it down. I didn't know how my kids would like it... but knew there was enough of what they like in there they'd be happy. And then for Shayne... he's a man... and salads typically aren't a main meal for him - but he really liked this.

6 large leaves of fresh kale, rinsed and dried

1 banana, chopped
3 strawberries, sliced
4 cherry tomatoes, sliced in half
1 half of an avocado, cubed
1 clementine, or half of an orange peeled and divided
1 apple, chopped
1 tablespoon cilantro (chopped fresh is best, but can use dried)
toasted & sliced almonds {my addition}


dressing
1/4 cup dried coconut
2 tablespoon lime juice
2 tablespoon olive oil
2 teaspoon agave
1 teaspoon flaxseed

Chop up kale into bite sized pieces and toss with a pinch or 2 of salt. Mix up the ingredients for the dressing in a separate small bowl until well blended.

Massage the dressing (using your very clean hands) into the leaves until the kale becomes wilty and well coated with the dressing.

Now, in a separate bowl, take all of the chopped fruit (except for the avocado) and toss with cilantro. Mix fruit with the wilted kale.

Top with the chopped avocado and a little more of the dried coconut & toasted almonds.

from my friend Crysta who got it from ManifestVegan

Nachos.

Had a hankering for nachos. Same undeniable, unshakable craving when I had the chili cheese fries one. We're trying to get pregnant... and I think I was trying to create real cravings in my head... hoping that'd help. It didn't. But these are good! Don't ask me why I threw the peas on there... seriously - I think I was trying to get some greens in a place that had no business being there.

corn tortillas, cut in wedges
on recipe of spicy doritos cheezy dip
tomatoes
avocados
beans

Bake the tortillas in the oven at 375* for 8-10 minutes, or until crisp. Then layer the chips with cheezy dip and toppings.

Fajitas with Tex-Mex Fried Rice.

These are yumm.... love it with the tex-mex fried rice inside.

roast peppers & onions
saute mushrooms
warm up some black beans
smash up some avocado
make sunflower sour cream
add salsa
whole grain tortillas

yum.

Ancho Chili.

I've had this recipe in my arsenal since it aired on the Rachael Ray Show over 2 years ago. I figured it was about time because I was sick of seeing it, along with about 50 other bookmarks on my google homepage.

It was good... Ava loved it... but wasn't exactly worth the 2 year wait. Still trying to decide if it'll go into the much coveted rotation around this house. Although, while I was typing it up I realized that the avocado mixture was suppose to be use in the soup and not just as a garnish - which I omitted. So, I'll for sure be trying it again... and figured I'd throw it up here in case it suits someone else's fancy.

1 quart vegetable stock

4 ancho chilis (dried poblano peppers), seeded (next go round, I'll use 3)

1 red onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1/2 cup raisins, roughly chopped (sounds beyond weird, but trust me-or Rachael)
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon {i omit}
Salt and ground black pepper
1/4 cup tomato paste
1-2 cans of black beans {3 cups}

1/4 cup cilantro leaves
1 ripe avocado
Zest and juice of 1 lime

1 1/2 cups shredded pepper jack cheese, for garnish {i used an almond pepper jack}

Yields: 6 servings

Place a medium sauce pot over medium-high heat with the stock and ancho chilies. Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened. Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth. Reserve.

While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat, steam fry the onion, garlic, raisins and spices to the pan. Season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute. Add black beans.

Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble.

While that's working, in a food processor {or just mash together} the cilantro, avocado, lime zest and juice. Season the mixture with salt and pepper, and puree until smooth.

Add the avocado mixture to the pot of chili stirring to incorporate. Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside.

Black Bean and Sweet Potato Enchiladas.

My friend Natalie gave me this recipe with a few of her other staples. This one will for sure be in the rotation in my house too. When I texted her to tell her "thanks, it was awesome!..." she was having it at her house that very night too. Shayne's stomach had been feeling sick all day, and when he took a bite - the cumin was much too much for him. He's decided that after 6 years into marriage with a cumin-lovin-girl, that he doesn't like cumin. I even halved it for him - but it was still a no go with the sick stomach. So the kids and I totally enjoyed all of it.

1 small onion, diced
2 sweet potatoes, diced (about 2 ½ cups)
2 cups cooked black beans (if you are using canned beans, use 2 cans)
2 cups chopped greens (kales, spinach, etc.)
sea salt and black pepper to taste
2 cups enchilada sauce (see below)
8 to 12 whole grain tortillas
optional toppers: avocado, mashed
lettuce/cabbage
salsa

In skillet, steam fry onion and sauté for 5 to 10 minutes, until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with salt and pepper.

[With my texture sensitive, trying to disguise the 'yucky' food family... this is when I pureed it. It was green... and with the kids on their shrek shake strike - they were leery of them. I had to make the kids eat their first bites - but they all loved it after... green and all.]

Cover bottom of 9 x 13 with 1/3 cup of enchilada sauce. Scoop a line of filling across the width of the tortilla about 2 inches from the bottom. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover with enchilada sauce. Cover and bake @ 375 for 20 minutes.

We like to eat these with shredded lettuce and/or cabbage, salsa, and guacamole.

Enchilada Sauce
1 small onion, minced
2 teaspoon chili powder
1 teaspoon cumin
2 teaspoon dried oregano
2 cloves garlic, minced
3 cups tomato puree (i just used 14 oz. can)
½ cup water
½ teaspoon sea salt

In a medium pan over medium-low heat, steam fry onion. Sauté 5 to 7 minutes or until golden. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes.

belly biters: we all tore.it.up [except Shayne] and Nolan had 2 full ones himself

 

recipe from my friend Natalie

who got it from The Vegetarian Mother's Cookbook

Garden Bounty Tortilla Soup.

I got this recipe from Jami, who got it from her Peacocks on My Porch cookbook (read this if you're interested in what the name means... a clue: I loved it being the wife of a cyclist and somewhat of a cyclist myself). And I just veganized it. I love all the vegetables in here... but didn't quite understand why it was tortilla soup (maybe I copied it down wrong). Either way, next time I'm going to do the crisping and pureeing of the corn tortillas like I did in Brooke's soup next time (and probably take out the potatoes). I just love that flavor in the back of it. It's got a pretty sweet kick to it too, which Shayne loved.

8 cups vegetable broth
1 red onion, diced
2 carrots, peeled and diced
2-4 potatoes, peeled and dice
1 can tomato paste
1 bay leaf
2 cloves minced garlic
1 ½ teaspoon canned chipotle in adobo (sliced)
1 teaspoon jalapeno, seeded and minced
1 teaspoon oregano
1/8 teaspoon cumin
1 teaspoon salt
1 teaspoon white pepper
1 medium zucchini, sliced
1 medium yellow summer squash, sliced
1 can corn, drained
2 tablespoons fresh cilantro
2 tablespoons lime juice
2 tablespoons orange juice
1 red bell pepper, diced
1 green bell pepper, diced
garnish: avocado, limes & toritlla strips

In a large stockpot over high heat, combine broth, onion, carrots, potatoes, tomato paste, bay leaf, garlic, chipotle in adobo, jalapeno, oregano and cumin. Bring to a boil. Reduce heat to low and simmer 20 minutes. 

Add the salt and white pepper, zucchini, squash, bell peppers and corn. Bring to a boil again. Reduce heat to low and simmer for 15 minutes. Add cilantro, lime and orange juice. Stir well and remove from heat. Garnish with fried tortilla strips, diced avocados, and lime wedges if desired.

If you don't like things very spicy, go easy on the jalapeno’s and chipotle peppers. If you find this out after making it - just add more broth.

Quinoa and Black Beans.

Yum... Shayne said, "It's good, but it's not like I'm going to request this one." Well, that's all good and all until we saw how much Corynn tore-it-up. And if that stubborn girl likes it... we'll be having it again! It was real good the next day for lunch, wrapped up in a whole grain tortilla with avocado and tomatoes. Thanks Jami!

1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (or one can corn)
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
Juice of one lime
1/2 cup chopped fresh cilantro
garnish with avocado or sour cream

First start by soaking quinoa in water. Before you add it to your sauce pan rinse very well and drain.

Heat some water in a medium saucepan over medium heat. Steam-fry the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Add canned tomatoes (drained). Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and lime juice.

Avocado Enchiladas.

I found this recipe here, and am debating if I'll ever make it again. Don't get me wrong - it was good. Most things with avocados are... but - I dunno. So I'm not gonna copy and paste it all out.

Pasta Della California.

The kids loved this... they love broccoli. Too bad for Shayne who just thought it was just "eh." Because if the kids like it, like devour it like it... it's gonna be made again!

1/2 pound thin spaghetti
3 cups sliced broccoli (tops cup into small florets, stalks sliced thinly)
8 cloves garlic, minced
1/4 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
1/4 cup white grape juice
1 cup vegetable broth
2 tablespoons lime juice
1/2 teaspoon salt
several pinches of freshly ground black pepper
1 cup loosely packed arugula leaves
2 avocados; peeled, pitted, and sliced into 1-inch chunks

Bring a large pot of water to boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once the water is boiling, add the pasta and cook according to the package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind.

Meanwhile, preheat a large nonstick skillet over medium heat. Add about 2 tablespoons of of water, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 minutes, being careful not to burn the garlic. Pour in the white grape juice and raise the heat to bring to a boil, to reduce the white grape juice, about 2 minutes. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.

By this point the pasta should be almost done, so add the broccoli to the boiling pasta and cook for 1 more minute. Drain all into a colander.

When the arugula is wilted, add the broccoli and pasta to the pan and use a pasta spoon to toss it around, making sure to get everything coated in garlic. Cook for about 3 more minutes. Add the avocado and turn off the heat. Gently toss the pasta for another minute to incorporate the avocado without smushing it, just until it is warmed through.

Serve with generous grinds of black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta.

adapted from Veganomicon

by: Isa Chandra Moskowitz & Terry Hope Romero

page 192-193

My changes: omited 2 tablespoons olive oil, subbed grape juice for white wine, and I only used a cup of spicy arugula instead of the 4 cups they had (way too spicy for us)

Mexican Bowtie Pasta.

Here's another I got from LittleBirdieSecrets that's yummy... I loved it because I could get it ready earlier in the day, and not have to fuss with anything now that we're in the after school rush.

The original recipe called for mayo, and I subbed nayonaise for it {since they didn't have vegenaise at Sprouts}. Nayonaise has more soy in it then I'd prefer... so, I'll work on that or try it with vegenaise sometime. But it's so yummy and for sure going in the rotation!! The original has chicken and cheese added to it, if that's your flavor check out the link above.

2 cans black beans, drained and rinsed
1/2 cup frozen corn, run under cold water for a minute
1/4 cup diced red onion
1 avocado, diced
1/2 cup diced tomato
Juice from 1 lime
1/2 cup vegenaise {or mayonaise}
1 cup salsa of your choice
2-3 cups bowtie pasta (cook 2 min. less that directed)
1/2 c. chopped cilantro

Combine first six ingredients in a bowl. Chill. Mix mayo and salsa together and pour over cooked pasta. Chill. Before serving, add veggies to pasta. Toss with cilantro. Serve cold.

*You can also omit the pasta and serve as a yummy dip with tortilla chips!

belly biters: all {yum!!}

Austin Crispy Steak Tacos with Salsa Verde

I was sure I had posted this before, since it's one of our favorites... but I couldn't find it anywhere. So here it is... and you will not be disappointed. I remember watching her make it on her daytime show like it was yesterday. I was salivating with each step... and could taste it in my mouth.

It's a meat meal, double meat actually, that we had for Father's Day. Nothing says "I love you"

around our house

these days like meat does.

So it was for sure a great treat. Shayne loves it. The kids love it. I've made a few adaptations so it's a little "healthier". It's based on a Rachael Ray, and the "real" recipe is here.

1 2-pound flank steak, cut into 4 pieces
2 medium onions, 1 peeled and quartered, 1 finely chopped, divided
2 bay leaves
1 medium red onion, thinly sliced
4 cloves garlic, finely chopped, divided
1 jalapeño pepper, seeded and finely chopped
1 fresno chile, seeded and finely chopped
Salt and ground black pepper
1/2 pound soyrizo
6 tomatillos, husks removed, roughly chopped
1 teaspoon ground cumin
1 tablespoon agave nectar
1 avocado, pitted
1/4 cup fresh cilantro
Soft flour tortillas, for serving

Place flank steak into a crockpot with the quartered onion and bay leaves. Cover with cold water and cook on low for 4-6 hours. Remove meat from pot and discard water and veggies. {Rachael cooks it in a pot, but I love cooking meat in the crockpot because not matter what quality of meat it is, the crockpot will get it nice and tender.}

Shred the steak with a fork and transfer to a medium-size mixing bowl. Add red onion, 2 cloves garlic and peppers to the bowl and combine. Season with salt and pepper and reserve.

Place a large skillet over medium-high heat with a little bit of water along the bottom of the pan. Add the soyrizo to the pan and cook until golden brown, 5-6 minutes. Add the shredded meat and veggie mixture to the pan, spreading it out to cover the entire bottom, and cook until crispy on the bottom. Flip the mixture over and cook on the other side until crispy, about 5 minutes per side.

While the meat is cooking, place a medium pot over medium-high heat with a little bit of water on the bottom. Add the remaining chopped onion, garlic, tomatillos, and cumin to the pan, and cook until the veggies are tender and the tomatillos have begun to release their liquids, about 8 minutes. Transfer the mixture to a food processor, add in the honey, avocado and cilantro and pulse to puree.

To serve, spoon some of the meat and veggie mixture in soft flour tortillas and top with the salsa verde. Serve Confetti Rice and Refried Pinto Beans alongside.

Wainbow Waps

I am so, so, soooo excited about these. Other then drinking shrek shakes, my kids aren't over the moon about vegetables. They'll do broccoli and corn, and maybe a few others. But slowly I've been wearing them down. First, salad. And now, wraps. I've learned with kids that if you give something a cool name, put it in a wrap or on a bun and get them involved making/assembling stuff - they're almost golden to eat whatever. Though I guess it also takes a bit of "molding" like I've been doing lately, also.  

Nolan has always eaten these well, the kid loves anything in a tortilla - and sprouts and avocado are his favorite. Ava has taken a bit more "brainwashing". So, after they had already downed their pb&j's for lunch - and weren't ravishing animals anymore...I offered them a wrap. I was about to make some wraps for Shayne and I when I got my bright idea of calling them WAINBOW WAPS (totally fun to say) and having them help make them. I think that's what won Ava over.

The kids now eat 2 of them for lunch. This is what we had in them today - on picture day...

a multi-grain tortilla, hummus (below), black beans, red peppers, cherry tomatoes, shredded carrots, yellow peppers, sprouts, avocado and black beans

A HUMMUS RECIPE

2 (15 oz.) cans chickpeas, drained and rinsed
{i didn't have and used a can of navy beans & pinto beans - so yum!}
1/3 cup fat-free oil substitute (or olive oil)
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)

Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)

I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it. Can't wait to try that since my "Ranch Hummus" I made for Ava a while back didn't turn out so stellar.

Veganomicon, pg 67

serves 4

time: 10 minutes, plus chill time