Loaded BBQ Sweet Potato

Loaded potatoes are another classic food. Who doesn’t love potatoes? Exactly. And who doesn’t love potatoes with a bunch of flavorful toppings piled on? Exactly! It’s like taking an amazing base food that’s just waiting for you to add mounds of flavor to it, and it’s adaptable to any flavor! This variation uses sweet potatoes, and focuses on a savory BBQ flavor profile. Yum.

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What You’ll Need:

  • 1 medium or large sweet potato
  • 1/2 cup white rice
  • 1/2 cup BBQ flavored jackfruit (I used the premade kind from The Jackfruit Company, but of course, you make your own!)
  • 1/8 cup scallion, chopped
  • 1/8 cup rainbow carrots, chopped
  • 1 tablespoon olive oil
  • salt and pepper

 

What to Do:

  1. Preheat oven to 425 degrees.
  2. Place sweet potato on a piece of aluminum foil large enough to wrap it in.
  3. Poke several holes in the potato for air to escape, then drizzle olive oil over potato and wrap it in the foil.
  4. Place potato on middle oven rack and bake for 45 minutes, until potato is tender and soft.
  5. Remove from oven and let potato cool. Once cool, slice potato down the middle to open for toppings, but don’t cut all the way through into halves.
  6. Layer potato with rice, jackfruit, carrots and scallion.
  7. Add salt and pepper to taste. Bon appetit!

 

 

Date posted on Instagram: 2/13/18

Taco Bowl Salad

I love Mexican food! It’s one of my favorite cuisines. Looking at things from a different perspective once I went vegan, it was interesting to realize that a lot of staple foods in Mexican cuisine are naturally vegan! This is a mash-up of two of my favorite foods: salads and Mexican!

Taco Bowl Salad

What You’ll Need:

  • 3-4 cups of romaine lettuce, shredded
  • 1/4 cup white onion, chopped
  • 1/4 cup scallion, chopped
  • 1/4 cup of bell pepper, chopped (I used a mixture of red, orange and yellow bell peppers)
  • 1/2 fully ripened, large avocado (soft enough that it will mash easily)
  • 1/4 cup of vegan shredded cheese (try Daiya’s pepperjack or So Delicious’s cheddar jack flavors)
  • 1/4 cup of canned green chilies
  • 1/4 cup of your favorite salsa
  • 1/2 cup of refried beans (make sure that they don’t contain lard, as some brands use this which is derived from animal fat and is therefore NOT vegan!)
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons chia seeds
  • salt and pepper

 

What to Do:

  1. Spread shredded romaine in a bowl.
  2. In a small dish, mash avocado into a guacamole consistency.
  3. Place onion, scallion, peppers, cheese, mashed avo, green chilies, salsa, and refried beans on top of lettuce, in a circle. I put the refried beans in the center and everything else around the beans.
  4. Sprinkle cilantro on top of refried beans.
  5. Sprinkle chia seeds over all ingredients.
  6. Add salt and pepper to taste. You can also add a dressing of your choice; I ate it as is because it was already flavorful to me but dress it up however you like. Bon appetit!

 

 

Date posted on Instagram: 2/6/18

 

Fresh Soy and Garlic Green Beans with Sweet Potato and White Rice

A simple and filling meal that is reminiscent of some classic Thanksgiving side dishes– this recipe combines half sweet and half salty flavors in a savory dish that 100% healthy!

Soy Green Beans Sweet Potato and White Rice

What You’ll Need:

  • 2 cups of uncooked white rice (preferably organic — I did not use organic white rice for this recipe, only because I didn’t have any at the time.)
  • 2 cups of fresh green beans (can also use frozen, but I usually prefer fresh when using green beans because they are crisper and have a fresher taste. I also love canned french cut greens beans and can eat them straight from the can! And as usual — preferably organic!)
  • 1/2 white onion, chopped
  • 1 medium-sized sweet potato
  • 2 1/2 tablespoons soy sauce*
  • 2 teaspoons garlic powder
  • 1 teaspoon brown or cane sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons olive oil

 

What to Do:

  1. Preheat oven to 425 degrees.
  2. Rinse and clean the sweet potato, then poke several holes in it (to let the heat escape) and place it on a piece of aluminum foil large enough to cover the entire potato.
  3. Drizzle sweet potato with 1 tablespoon olive oil and wrap in aluminum foil.
  4. Place sweet potato on middle rack to bake for approximately 45 minutes.
  5. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
  6. Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
  7. Once oil is hot, add green beans and saute for approximately 6-8 minutes.
  8. Add onions and continue to saute another 4-5 minutes until onions are translucent and green beans are tender.
  9. Turn heat to a low simmer and add soy sauce and garlic powder.
  10. Stir green beans and remove from heat.
  11. Once sweet potato is soft, remove from oven and let cool for 5 minutes.
  12. Cut sweet potato into slices and remove skin from slices (or leave the skin on if you prefer).
  13. Transfer green beans, sweet potato to a serving dish.
  14. Sprinkle sweet potatoes with cinnamon and sugar.
  15. Add side of white rice to dish and serve. Bon appetit!

 

* I didn’t use a low-sodium variety because I wanted the full salty flavor from the soy sauce, and didn’t add any additional salt!

 

Date posted on Instagram: 2/4/18

 

Soy and Garlic Green Beans with White Rice

This dish is so simple yet intensely flavorful. Thanks to seasonings and produce that pack a big flavor punch, you don’t have to skimp on the flavor when staying minimal with the amount of ingredients used!

White Rice and Sauteed Green Beans and Onion

What You’ll Need:

  • 2 cups of uncooked white rice (preferably organic — I did not use organic white rice for this recipe, only because I didn’t have any at the time.)
  • 2 cups of fresh green beans (can also use frozen, but I prefer fresh for this recipe, especially since there are only a few ingredients– that way you can really taste the freshness of everything– and preferably organic!)
  • 1/2 white onion, chopped
  • 2 1/2 tablespoons soy sauce*
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil

 

What to Do:

  1. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
  2. Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
  3. Once oil is hot, add green beans and saute for approximately 6-8 minutes.
  4. Add onions and continue to saute another 4-5 minutes, until green beans and onions are tender and onion is translucent.
  5. Turn heat to a low simmer and add soy sauce and garlic powder.
  6. Stir green beans and remove from heat.
  7. Transfer green beans to a serving dish.
  8. Add side of white rice to dish and serve. Bon appetit!

 

* I didn’t use a low-sodium variety because I wanted the full salty flavor from the soy sauce, and didn’t add any additional salt!

 

 

Date posted on Instagram: 2/1/18

Quinoa with Peppers, Onions, & Mushrooms

A light yet filling meal based solely on grains and veggies! You don’t have to use a “meat substitute” in every meal– sometimes an all-veggie meal or a meal that consists of grains and veggies can be just as satisfying!

White Quinoa with Peppers, Onions, and Mushrooms

What You’ll Need:

  • Organic white quinoa ( I used the 16 oz. bag from Trader Joe’s)
  • 1 small to medium sized red bell pepper, sliced
  • 1 small to medium sized green bell pepper, sliced
  • 1 small white onion, sliced or separated into rings
  • About 1/2 cup white button mushrooms, sliced (can also use cremini mushrooms)
  • 2 teaspoons of essential seasoning blend with NO parsley. So just the onion and garlic powder and salt!
  • 1 teaspoon pepper
  • 1 tablespoon olive oil

 

What to Do:

  1. In a small saucepan, prepare quinoa according to instructions (best results occur when you prepare the quinoa uncovered, then place a cover on after the water has been absorbed and let the quinoa air in the steam for about 5 minutes).
  2. In a skillet, heat on low-medium heat with olive oil in it.
  3. Once hot, add in red and green peppers and onion. Add 1 teaspoon of modified essential seasoning blend and 1 teaspoon of pepper to veggie mix and stir. Cook until veggies are tender and onion is translucent.
  4. Set peppers and onion aside but keep skillet on heat and add in sliced mushrooms.
  5.  Add remaining teaspoon of seasoning blend and saute mushrooms until tender.
  6. Transfer 1 1/2 cups of cooked quinoa to serving dish.
  7. Place peppers and onions around quinoa.
  8. Place mushrooms on top on quinoa, and serve. Bon appetit!

 

** Essential seasoning blend can be found on the recipes page.

 

 

Date posted on Instagram: 1/19/18

Butcher Block Veggies and Fries

The perfect mix of healthy and indulgent! You won’t feel guilty when you balance out french fries with veggies!

Butcher block Veggies and Fries

What You’ll Need:

  • About 2 full leaves of kale, chopped
  • 1 cup of canned string beans (can also use fresh; either way, organic is preferred)
  • About 1 cup fresh (or frozen) broccoli florets
  • About 4-5 white button mushrooms, sliced (cremini mushrooms can be used also)
  • 1 bag of frozen crinkle-cut french fries (or make your own fresh fries!)
  • 1 tablespoon of olive oil
  • 2 teaspoons of essential seasoning blend**
  • Sriracha hot sauce (optional)

 

What to Do:

  1. Heat oven to required temperature and prepare french fries according to instructions on a large baking sheet.
  2. While french fries are baking, heat a medium-sized pan on low-medium heat with olive oil in it.
  3. Once hot, add broccoli to pan first (especially if using frozen; also, be careful of oil splatter!), then add in other veggies in 1 minute intervals, adding the kale last.
  4. Stir in essential seasoning blend.
  5.  Saute the veggies until kale is tender and onions are translucent and some of them have browned/caramelized a bit, approximately 5-7 minutes . You can stop the saute before the veggies begin to caramelize, but I love the caramelized flavor so I suggest trying it this way at least once! Remove from heat.***
  6. Transfer veggie saute to serving dish.
  7. Once french fries have cooked, serve on the side of veggies.
  8. If desired, add sriracha to veggies for extra flavor kick! Bon appetit!

 

** Essential seasoning blend can be found on the recipes page.

*** This veggie saute can be changed to incorporate veggies that you like! The ones I used are some of my favorite vegetables, but add in different ones to create your own butcher block veggie saute!

 

 

Date posted on Instagram: 1/16/18