Tuesday, April 11, 2017

Clean Food, Dirty Girl!

I joined a wonderful plant-based community called Clean Food, Dirty Girl!   It is humorous, supportive, and a place where miracles are created with plants.  Seriously...the food is unreal.
You can buy a monthly menu plan with shopping lists and recipes for $20 a month.  DEAL CITY!
Here's what we're eating this week!

Monday:   Veggie Fajita Bowl with Spiced Cream Sauce   (OMG!!!)

Tuesday:  Black Bean and Sweet Potato Enchiladas with Roasted Poblano Sauce  (YUM YUM)

Sweet Tooth Fixer:

Faux Brownies

Mash up a banana!  Throw a T of nut butter in!  Add 1 t of cocoa powder!
Microwave for 30-45 seconds.  Add chopped walnuts!  HEAVEN!

Here's another way to to do it:

Sunday, March 19, 2017

Spring Break!

Hopefully, Spring Break will be filled with more posts, as I have time to try some new things!
I subscribed to "Clean Food, Dirty Girl!" meal plans for $20 a month.  The recipes look great and the shopping lists look really affordable...less than what I spend now.

I've been having some pains where my gall bladder used to be, and it's coincided with me venturing out into the meat and cheese world a couple times this week because I didn't plan ahead...wow...gastrointestinal woes!  Big time!  I have been reading, and plant-based is EXACTLY what is recommended if you are sans gall bladder.  More affirmation to keep on a steady path with plant-based.

A couple creations today:

Took the bagged mix, tossed the cheese and tortilla strips, added black beans, pico that I made below, and salsa...organic Late July chips.

Pico De Gallo (tri-color)

                                             1/2 small onion, diced
                                             1 tomato, diced
                                             1/2 container (Publix) tri-color peppers, diced
                                             handful cilantro, chopped
                                             garlic salt and lime juice ( a bit of each)

Saturday, March 11, 2017

Plant-Based Stuffed Peppers

There are many recipes out there for these, but I threw together my own today with what I had in the pantry.

  • 1 bag Engine 2 Fiesta Blend Rice
  • 1 can black beans, drained
  • 1 can tomato paste
  • 1 can diced green chilies, mild
I mixed that together, added 1 T. chili powder, 1/2 T. cumin, dash of salt, pepper, and turmeric and filled six green peppers with the mixture.  Baked at 375 covered, for 45 minutes or so.

Will serve topped with diced avocado or pico de gallo, and perhaps some Vegan cheese sauce.

Friday, March 10, 2017

Throw Together Enchiladas

Friday night...tired...what's in the pantry?

Ezekiel Sprouted Tortillas, green enchilada sauce, spicy black beans, fire roasted corn,
cilantro, and Kite Hill cream cheese w/ chives spread...throw it together and bake at 400 for
fifteen minutes or so.  Serve w/ salsa!

Sunday, March 5, 2017

Trying New Things!

Today, I roasted a batch of sweet potato and apple cubes, along with some diced red onion and rosemary sprigs.  I'll use it top my salads this week!

For dinner, I tried this recipe that a friend shared with me!  It's DELISH!

And then...there's the PAPUSA!   This hails from El Salvador!   So YUM!

Papusa Recipe

Store bought version in the Organic Frozen Aisle at Kroger (made in Colorado).
Will try my hand at the home made version over the weekend!

Sunday, February 26, 2017

Another Twist on Stir Fry!

Tonight's fare was chopped onion, carrots, snow peas, red pepper, and green onions sauteed in veggie broth with a tiny bit of sesame oil and soy sauce...turmeric, garlic, and salt/pepper to season.  (I added in a little bit of dill, too!)  Added Engine 2 Ancient Grains and oriental noodles.  Delish!