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Black Bean Sweet Potato QUESADILLAs

5/15/2018

 
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Ingredients:
  • 2 small sweet potatoes
  • 1 tablespoon chili powder
  • 1 tablespoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground chipotle chili pepper
  • 2 teaspoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, cored and diced
  • 2 cloves minced garlic
  • 1 (15-ounce)  black beans, rinsed and drained
  • 6 medium-sized 100% whole wheat flour tortillas
  • 1 cup shredded cheddar cheese
  • Optional toppings  avocado, salsa, chopped fresh cilantro
Directions:
  1. Cut potatoes into cubes. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 10 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, salt, and chipotle chili pepper 
  2.  Heat  olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic Continue to sauté until onions are translucent. Stir the sautéed vegetables into sweet potato mix. Stir in black beans.
  3. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle cheese cook until  the tortilla is lightly crispy.
Enjoy!

Vegan Buffalo Califlower Tacos

3/21/2018

 
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Vegan Buffalo Cauliflower Tacos with Avocado Cilantro Sauce
Ingredients:
  • 1/2 cup brown rice flour
  • 3/4 cup unsweetened almond milk, divided
  • 1 1/2 teaspoons onion powder, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium head of cauliflower
  • 1/2 cup  Buffalo Sauce 
  • 1/2 ripe avocado
  • 1/2 cup cilantro, chopped
  • 1/2 lime, juiced
  • 1/2 teaspoon garlic, minced
  • 6-8 tortillas (I used sprouted grain tortillas)
  • Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slices

Instructions
  1. Preheat oven to 425F. Lightly grease a baking sheet with cooking spray.
  2. In a large bowl, add flour, 1/2 cup milk, 1 teaspoon onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine.
  3. Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture; toss until the florets are evenly coated. Spread the florets in an even layer on the baking sheet.
  4. Bake at 425 for 30 minutes, then remove. Pour the buffalo sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
  5. To make the sauce, add avocado, cilantro, lime juice, garlic, 1/4 cup almond milk, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a blender or food processor. Blend until smooth.
  6. Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and add optional toppings. ENJOY!

Chocolate Peanut Butter Energy Bites

2/26/2018

 
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Chocolate Peanut Butter Energy Bites

1 cup old-fashioned oats
1 cup natural chunky peanut butter
1⁄4 cup honey
1 tablespoon cocoa powder
1 tablespoon cacao nibs


DIRECTIONS:
Stir everything together in a small mixing bowl until blended
Chill in freezer for 15 minutes
Form into 1 inch balls
Store in airtight container 
Enjoy!


Simple Salmon and Broccoli Bake

2/20/2018

 
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Serves: 2 

INGREDIENTS
1/3 cup teriyaki sauce
 2 (4-ounce) salmon fillets
3 cups chopped broccoli florets
1/2 Tablespoon melted coconut oil
2 gloves of garlic, minced


INSTRUCTIONS

  1. In a shallow baking dish, pour the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes. Toss chopped broccoli with oil ,garlic and a bit of sea salt.
  2. Preheat oven to 425 and lightly grease a baking sheet.
  3. Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half.
  4. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes.
ENJOY!

Banana Coconut Oatmeal Breakfast Bakes

2/3/2018

 
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Ingredients:
  • 2 large ripe bananas (mashed)
  • 1/4 cup melted coconut oil
  • 1 cup quick-cooking rolled oats
  • 1/3 cup shredded dried coconut
  • 1/3 cup finely chopped walnuts
  • 1/4 mulberries or dried fruit of choice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Dash of sea salt

Instructions:
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.  

2. In a large bowl, stir together bananas and coconut oil until smooth. Stir in oats, dried coconut, walnuts, mulberries, vanilla extract, ground cinnamon, and salt. 
3. With your hands, roll mixture into 10 balls, and place about 2 inches apart on the prepared baking sheet. 
4. flatten cookies until they are about 2 inches in diameter. 
5. Bake until cookies are lightly browned and dried, 20 to 25 minutes. Let cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack and let cool completely. 
ENJOY!
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    Author


    My mission is to help inspire and guide you to live a healthy lifestyle. I want you to be healthy, happy, and be your personal best. I want to share with you how to add delicious whole foods into your life. Proper nutrition and exercise are key to living a healthy lifestyle. I believe you can achieve anything you set your mind too. 
    xo
    ​Diana
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