Veggie Walnut Tacos/Tostadas

I know what you’re thinking, walnuts? Walnuts can make an excellent substitute in the meat free taco.

This mixture will make 8 tacos

Ingredients

Corn tortillas, I like to corn tortillas per taco

2 Anaheim chiles, seeded and diced

1/2 white onion diced

One large ear of corn cut off the cob

3/4 walnut pieces

3 tablespoons grapeseed oil

1 teaspoon each, sea salt, and show chili powder, garlic powder, onion powder, cumin

In a skillet add grapeseed oil and turn to medium heat. Add onions, Chili’s, corn and sauté for about 20 minutes. You want the vegetables to look caramelized. At the walnuts and the spices and cook for two more minutes. Remove from heat.

You can use this mixture in a taco or a tostada using black beans or refried beans as the base. Top with sour cream, cilantro, green onions and a dash of Sirracha.

Orzo Arugula Lemon Salad

This salad has so many ingredients I love! The flavor is fresh and delicious. Sometimes I make it and keep it in the fridge, munching on it theoughout the week for lunch while other times it can make a great dinner! 

Ingredients 

1 box Orzo

1 lemon (juice and zest)

1 block feta cheese

2 cups chopped arugula

1/2 or more to taste toasted pine nuts

tsp salt

2 TBSP olive oil

Cook orzo, set aside and cool by running cold water over it. Once trained place in a large bowl. Add in the juice of one large lemon and the zest of one large lemon, the olive oil and the salt and toss with a fork. Next, add in chopped arugula , crumbled feta and toasted pinenuts that have cooled completely and toss together. Place in the refrigerator so all of the flavors come together.



Hearty oatmeal perfect for a Fall morning

Few breakfast items are is comforting to me as a warm and delicious oatmeal. I just know you’re going to love this recipe!

Ingredients

Cook steel cut oats as package directs. If you are pressed for time use regular oats but try not to use the instant oats. Make sure to cook the oats with vanilla almond milk and add 1 teaspoon of pumpkin pie spice to the milk.

When the oatmeal is done place in a bowl and top with hemp seeds, Chia seeds, golden raisins, toasted pecans and a drizzle of pure maple syrup and unsweetened coconut.

Goes great with a nice pumpkin latte!

Delicious roasted veggie tacos

Veggie taco night. Black beans cooked with cumin, chili powder, garlic, onion, paprika. Corn off the cob caramelized in a cast iron skillet with a dash of salt. Caramelized white onion cooked in tablespoon butter and a dash of olive oil. Fresh Anaheim chiles cooked with a dash of salt in the cast-iron skillet after the corn. Topped with cool sour cream, Sirracha chili sauce, a bit of jack cheese and avocado dusted with tanjin lime seasoning. Toasty corn tortillas warmed on a flat cast-iron skillet.

Power breakfast quinoa bowl

Smells like autumn in my house in the middle of summer!

Power quinoa bowls for breakfast

1/2 cup warm quinoa add 1/4 cup warm almond milk unsweetened, 1 teaspoon melted coconut oil, 1 teaspoon ground nutmeg and 1 teaspoon ground cinnamon, 1/4 cup nuts of your choosing I used almonds and walnuts, 2 tablespoons hemp seeds,1/2 apple diced and warmed and a drizzle of maple syrup . Mix together and enjoy!

Day 2 Dinner

I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.

Two corn tortillas (make according to the package directions)

1/2 cup canned black beans drained

1/4 teaspoon extra-virgin olive oil

1/2 teaspoon  chili powder

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon Braggs liquid amino’s

2 tablespoons corn kernels

3/4 cup cooked brown rice

Cook the brown rice and set aside.

Next cook the beans adding all of the spices and the corn.

Mix the beans and the rice together and place in a small bowl for your plate.

Easy guacamole

One half avocado

The juice of one half lime

1 tablespoon of cilantro chopped

Half a teaspoon garlic powder

Half teaspoon Himalayan sea salt

Tablespoon Trader Joe’s green salsa
Enjoy!

Chickpea and avocado mash lunch bowl

I know at first glance this combination can sound sort of strange however give it a try and I think this recipe is going to become a staple for you either for dinner or a quick lunch!

Serving size one bowl

In a bowl Add one whole avocado, 1/2 cup chickpeas, 1/2 cup diced tomatoes, 2 tablespoons cilantro, 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon of Himalayan salt to taste, and a dash of onion powder. If you are feeling like you are craving carbohydrates you might consider crushing up a few baked plantain chips from Trader Joe’s and adding them in for crunch! Sometimes if I’m extra hungry I will even add a boiled egg.

Asian Style Quinoa Salad

2-3 servings

Salad:

1 cup shelled edamame beans cooked

1 cup cooked quinoa

1/2 cup diced cucumber

1/4 cup diced red bell pepper

1 cup chopped red cabbage

1/4 cup shredded carrots

2 tablespoons toasted sesame seeds

1/2 cup cilantro ,chopped

Dressing

3 tablespoons Braggs liquid amino’s

1 tablespoon sesame oil

2 tablespoons rice vinegar

2 tablespoons chopped green onion

2 teaspoons pure maple syrup

Combine all ingredients in a big salad bowl, make the dressing and toss into the salad. Let’s sit about 10 minutes so all of the flavors are incorporated.

Courtesy of the Clean in 14 Detox by Melissa Costello

Ravioli with Pesto, Shrimp and Arugula

Ingredients:

Shrimp, peeled and deveined

Pesto sauce 

Ravioli

Arugula

Parmesan cheese

Lemon

Himalayan salt

Procciouto

Cook the ravioli per package instructions. Meanwhile please arugula that you have tossed with 1 tablespoon of lemon juice per serving sprinkled with Himalayan salt and fresh Parmesan cheese on the bottom of the plate. When the ravioli have finished cooking toss them lightly in a tablespoon of pesto and place on top of the arugula. Cook the shrimp on the stove with 1 tablespoon of pesto and a dash of olive oil until cooked through and then place the shrimp on top of the ravioli ( as many as you like) finally top with prosciutto, I like to crisp it in the oven on 375 for 10 minutes, and then sprinkle the dish with more Parmesan cheese.

Quinoa Bowl with Sundried Tomatoes

I think there must be 1000 different ways to make a quinoa salad but I did make this one the other day and it was quite tasty. Enjoy!

Ingredients: 

1 C quinoa 

1/2 cup sundried tomatoes 

1/4 Cup toasted raw slivered almonds

1 tsp dried oregano

2TBSP lemon juice

1/4 tsp Himalayan pink salt

1/2 cup chopped kale that has been baked at 375° with a touch of olive oil and salt for 15 minutes (kale chips!)

After the quinoa has cooked place in a bowl and add all other ingredients and toss. You might want more lemon juice or salt to taste.